Description

These soft chocolate chip cookies are the ultimate treat for cookie lovers. Featuring a buttery base, a mix of chocolate chips and chunks, and a perfectly tender texture, these cookies are easy to make and stay soft for days. The secret is minimal mixing, careful baking, and letting them cool on the pan for an extra chewy and rich finish.

Ingredients

Units Scale

Wet Ingredients

8 tablespoons salted butter
1/2 cup white sugar (raw cane sugar preferred)
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg

Dry Ingredients

1 1/2 cups all-purpose flour (6.75 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt (add extra to taste)

Mix-ins

3/4 cup chocolate chips (or a combination of chocolate chips and chunks)

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Instructions

Prepare the Butter: Preheat your oven to 350°F (175°C). Microwave the butter for about 40 seconds until just barely melted; it should be mostly liquid but not hot.
Cream Butter and Sugars: Using a stand mixer or electric beaters, beat the melted butter with both sugars until the mixture is creamy and light.
Add Wet Ingredients: Beat in the vanilla extract and egg on low speed until just incorporated, about 10-15 seconds. Avoid overmixing to keep the cookies soft.
Add Dry Ingredients: Add flour, baking soda, and salt to the bowl. Mix until the dough forms loose crumbles. Use your hands to press the crumbles together into a cohesive dough ball—aim for a texture between wet and dry dough.
Add Chocolate: Gently fold in the chocolate chips (and chocolate chunks, if using) by hand until evenly distributed.
Shape Cookies: Roll the dough into 12 large balls (or 9 for extra-large cookies) and arrange them evenly on a cookie sheet.
Bake: Bake in the preheated oven for 9-11 minutes, until the cookies look puffy, dry, and just barely golden. Do not overbake; remove them even if they appear underdone.
Cool and Serve: Allow the cookies to cool on the pan for about 30 minutes. They will settle into dense, buttery, soft cookies. Enjoy warm and store leftovers in an airtight container for several days, or freeze for later.

Notes

For softer cookies, avoid overbaking—remove them when they are just set and still pale.
Let cookies cool fully on the pan to achieve the best texture.
Raw cane sugar adds a unique flavor and texture, but regular white sugar works as well.
The cookies can be frozen for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 110mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg