Chocolate chip cookies soft (Printable)

Soft, chewy baked goods rich with semi-sweet chocolate chips—an irresistible classic treat.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 2 cups semi-sweet chocolate chips

# How-To Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl.
03 - Beat the butter, granulated sugar, and brown sugar together in a large bowl until creamy and smooth, about 2 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
05 - Gradually stir the dry ingredients into the wet mixture until just combined; avoid overmixing.
06 - Gently fold the chocolate chips evenly into the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They strike that perfect balance between crispy edges and chewy centers without any fussy timing tricks.
  • The brown sugar adds depth that makes people ask if you did something special, when really you just followed your instincts.
  • You'll have fresh cookies ready in under 30 minutes, which changes everything on a random Tuesday afternoon.
02 -
  • Baking times vary wildly depending on your oven—start checking at 10 minutes and trust your eyes over the clock, because underbaked is better than overbaked here.
  • Room-temperature butter and eggs make an actual difference; cold ingredients don't mix as smoothly and you'll end up with uneven texture.
  • The dough is best when rested in the fridge for 30 minutes before baking, which actually makes them spread less and stay chewier.
03 -
  • Chilling dough for 30 minutes before baking changes the game—cookies spread less and stay thicker and chewier in the middle.
  • Pull them from the oven when they still look slightly soft in the center; they firm up as they cool and you'll have that perfect chewy texture that makes them irresistible.
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