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Soft Chocolate Chip Cookies (Best Recipe)

If you're looking for soft chocolate chip cookies that stay soft, this recipe is THE BEST. Using melted butter means you don't have to soften your butter ahead of time. They're perfection every time.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: cookies
Cuisine: American
Keyword: Chocolate Chip Cookies, easy recipe
Servings: 36
Calories: 123kcal
Author: Jackie Currie


  • 2 cups PLUS 2 tbsp all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt I use sea salt for baking
  • 3/4 cup melted butter measure butter first and then melt
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg plus 1 egg yolk
  • 2 tsp vanilla
  • 1 cup chocolate chips


  • Preheat your oven to 325º.
  • Melt butter and let cool for 5 minutes while you gather the rest of your ingredients.
  • With electric beaters, beat the melted butter and sugars together for a FULL 5 minutes. The mixture will become pale, light and airy as air is incorporated. Do not cut this step short.
  • Add egg, extra yolk and vanilla and continue to beat until well mixed.
  • On low speed, slowly incorporate the flour, salt and baking soda until well combined.
  • Stir in the chocolate chips.
  • Scoop cookie dough with a large tablespoon and roll into balls. Space them 1½ to 2 inches apart on a baking sheet or stone.
  • Bake at for 10-12 minutes if using a baking sheet, and 12-14 minutes if using a baking stone. Cookies are done when they're just starting to brown, and centers have puffed up.
  • Remove from oven and transfer to a baking rack to cool.


Note: These cookies don’t spread very much, so I can get about 16 on my rectangular stone and 20 or so on my pizza stone.


Serving: 1g | Calories: 123kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 9mg | Fiber: 1g | Sugar: 12g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg