Soft chocolate chip cookies are loaded with gooey chocolate chips and stay nice and chewy in the cookie jar—although they don’t last long!
I’m not sure what it is about this time of year, but we tend to go into full-on cookie mode. While the fall and winter are pretty much dedicated to the pursuit of really great pies, I tend to scale back to the simplicity of cookies after the holidays. Considering that most other folks are all about cookies in the weeks leading to the holidays, it’s a strange habit for sure.
Meh. The heart wants what the heart wants! Right about now, my heart is truly obsessed with thick and chewy, soft cookies.
After the happy accident that became my Soft Oatmeal Scotchies, I couldn’t help but replicate the recipe in chocolate chip form. Chocolate chip cookies are my favorite variety of cookie by far–as evidence by the half dozen varieties of chocolate chip cookies in the recipe index section. I’m usually a crisp-around-the-edges-chewy-in-the-middle kind of cookie girl, but there is just something so magical about the texture of these Soft Chocolate Cookies that sings to my soul.
What? Cookies can totally sing to a soul. Bake up a batch of these Soft Chocolate Chip Cookies and you’ll understand. The cookies are soft yet chewy, cake-like without being dry or crumbly.
I think the secret lies in using melted butter and taking the cookies out of the oven when they still look just a touch wet in the very middle. No worries about eating half raw cookies because these Soft Chocolate Chip Cookies spend a little extra time hanging out on the baking sheets as they cool, giving the middles plenty of time to set outside of the oven. I’ve discovered that much like a cheesecake, if a cookie looks completely done in the oven, it will be dry and shortly after it cools. You can trust me. I’m a life-long professional when it comes to eating cookies. I take that responsibility very seriously.
Kirsten Kubert
Yields 3
Soft chocolate chip cookies are loaded with gooey chocolate chips and stay nice and chewy in the cookie jar—although they don’t last long!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 3 C. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 C. granulated sugar
- 1/2 C. packed brown sugar
- 1 C. unsalted butter, melted and slightly cooled
- 2 tsp. vanilla extract
- 2 eggs
- 2 C. semi-sweet chocolate chips (12 oz. bag)
Instructions
- Preheat oven to 350 degrees F. Line several baking sheets with parchment paper or baking mats; set aside.
- In a large bowl, whisk together flour, baking soda, salt, and both sugars.
- Stir the melted butter and vanilla extract into the dry ingredients; the mixture will be quite crumbly. Blend in the eggs, one at a time, until fully incorporated to form soft dough. Fold the chocolate chips into the dough to evenly distribute.
- Using a medium (2 oz.) cookie scoop, portion level scoops of dough onto the prepared baking sheets. Smooth the rough edges of dough by lightly rolling between clean hands, and then returning them to the prepared baking sheets spaced 3-inches apart; about 9 cookies per sheet.
- Bake at 350 degrees F for 9-10 minutes or until edges are set and centers appear slightly moist but not wet.
- Remove the cookies from the oven, allowing them to rest on the baking sheets for 3-4 minutes before transferring to wire racks to cool completely.
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