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Soft chocolate cookies with dark and milk chocolate chips.

Soft Chocolate Chip Cookies

Easy recipe for soft and chewy chocolate chip cookies. The dark brown sugar and low oven baking temperature make flavorful and tender cookies. And the best part? You don’t need to chill the dough before baking.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 32 cookies
Calories 150 kcal

Ingredients

  • ¾ cup butter, softened (6 ounces; 170 grams)
  • ¾ cup dark brown sugar (5 ¼ ounces; 150 grams)
  • ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (9 ounces; 250 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chocolate chips or chunks (12 ounces; 340 grams)

Instructions

  1. Preheat oven to 325℉. Line a baking sheet with parchment paper.

  2. Combine the soft butter, brown sugar, and granulated sugar in a large bowl. Mix on medium-high speed with a handheld or stand mixer until light and fluffy. Stop the mixer once and scrape the bottom and sides of the bowl.
  3. Add the egg and vanilla extract. Mix on medium-high speed until very light. Stop the mixer and add the flour, baking soda, and salt. Mix on low speed until a dough forms. Stop the mixer. Stir in the chocolate chips with a wooden spoon or firm rubber spatula.
  4. Drop dough, about two tablespoons each, onto the prepared baking sheet.
  5. Bake until edges are set, about 12 minutes. Don’t overbake or cookies won’t be soft.

  6. Store cookies in an airtight container. For extra-soft cookies, place the warm (not hot) cookies into an air tight with a lid. Cover for 24 hours.