Bake up warm, soft & chewy chocolate chip cookies packed with melty chips and rich flavor—perfect for cozy nights, lunchbox treats, or sweet cravings!
Ingredients You’ll Need
The magic of Soft & Chewy Chocolate Chip Cookies lies in how each simple ingredient plays a vital part. Every component is carefully measured to guarantee the perfect balance of sweetness, chocolatey richness, and that signature chewy texture that makes these cookies unforgettable.
- Unsalted butter (115g): Using melted and slightly cooled butter gives these cookies a dense, tender chew while boosting rich, buttery flavor.
- Light brown sugar (150g): This adds extra moisture and a subtle caramel note, key for that soft inside.
- Granulated sugar (115g): Helps create crisp edges that perfectly contrast with the chewy center.
- 1 large egg (room temperature): Binds everything together and introduces needed richness.
- Vanilla extract (1 tsp): Rounds out the flavors and pairs beautifully with dark chocolate.
- Plain flour (180g): Structure-maker; just enough to hold the dough but not so much that it toughens the cookies.
- Bicarbonate of soda (1/2 tsp): Ensures they rise just a little and stay soft.
- Salt (1 tsp, or 1/2 tsp for less salty): Balances sweet and enhances depth; don’t skip it!
- Dark chocolate chips (200g, plus extra): For rich pools of chocolate throughout every bite, with a few extra for that pro finish on top.
- Optional flaky sea salt: A gentle sprinkle amps up the chocolate flavor and adds a gourmet twist.
How to Make Soft & Chewy Chocolate Chip Cookies
Step 1: Whisk the Melted Butter and Sugars
Start with a large mixing bowl and combine the melted, slightly cooled butter with both the light brown sugar and granulated sugar. Whisk together until the mixture looks smooth and glossy. Melting the butter first is the secret weapon for that crave-worthy chew and deeper flavor, so don’t rush this step!
Step 2: Incorporate the Egg and Vanilla
Crack in your egg (make sure it’s at room temperature for the best blending) and pour in the vanilla extract. Whisk again until the mixture is silky and uniform. This is where the batter turns rich and plush, setting the stage for cookie greatness.
Step 3: Sift in Dry Ingredients
Sift the plain flour along with bicarbonate of soda and salt directly into the bowl. This quick step helps keep the cookies delightfully light and prevents any dry pockets. Use a spatula or wooden spoon to mix until just combined—a few streaks of flour are perfectly fine at this stage.
Step 4: Fold in Chocolate Chips
Now for the best part: fold through the dark chocolate chips so they’re scattered evenly throughout the dough. Don’t overmix—you want to keep the dough extra tender so every bite of your Soft & Chewy Chocolate Chip Cookies has melty chocolate.
Step 5: Chill the Dough
Cover the bowl and let the dough chill in the fridge for at least one hour. This rest is non-negotiable if you want thick, chewy centers. If you go overnight, let the dough sit out for ten minutes to soften before scooping.
Step 6: Preheat and Prepare
Set your oven to 180°C (160°C fan) and line a baking tray with parchment paper. Chilling the dough means the cookies won’t spread too fast, helping maintain that perfect thickness!
Step 7: Shape and Bake
Scoop the dough into 12 to 13 equal balls and arrange them on the tray, leaving plenty of space between each (four inches apart is ideal). Bake for 8 to 10 minutes, just until the edges look set and golden, but the centers are still a little soft. That underbaked middle will become the epicenter of chewiness as they cool.
Step 8: Finish with Chocolate and Salt
While the cookies are still warm from the oven, press a few extra chocolate chips into the tops and sprinkle with flaky sea salt if you’re using it. The chips soften into glossy puddles and the salt makes the chocolate pop—trust me, it’s a game-changer.
Step 9: Let Cool and Set
Resist the urge to move the cookies right away! Letting them cool on the tray for at least 20 minutes allows them to finish setting and ensures every Soft & Chewy Chocolate Chip Cookie holds together perfectly with that signature pull-apart texture.
How to Serve Soft & Chewy Chocolate Chip Cookies
Garnishes
For a bakery-level finish, add just a sprinkle of flaky sea salt or a few extra chocolate chips right after baking. These subtle touches not only elevate the look of your Soft & Chewy Chocolate Chip Cookies but also give a burst of flavor with every bite.
Side Dishes
Pair your cookies up with a big glass of cold milk for the classic combo, or go bold with a creamy coffee or hot chocolate for extra chocolatey decadence. A scoop of vanilla ice cream sandwiched between two cookies turns dessert into an unforgettable event.
Creative Ways to Present
If you’re feeling extra, stack a tower of cookies and wrap with twine for gifting, or arrange them on a pretty platter for your next gathering. Turn them into cookie ice cream sandwiches, crumble over desserts, or plate a few warm with a drizzle of chocolate sauce for an after-dinner showstopper.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Soft & Chewy Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay perfectly chewy for up to four days—if they last that long! For even longer freshness, try storing with a slice of bread inside the container to help maintain moisture.
Freezing
These cookies are freezer-friendly! You can freeze the baked cookies in a single layer, then transfer to a bag or container. Or, freeze the unbaked cookie dough balls on a tray and pop them in a freezer bag—bake them off straight from frozen, just adding a minute or two to the bake time.
Reheating
To enjoy that fresh-from-the-oven taste, warm your Soft & Chewy Chocolate Chip Cookies in a low oven or air fryer for about two minutes. They’ll be wonderfully gooey and soft again, just like the day you baked them.
FAQs
Can I use milk chocolate chips instead of dark chocolate?
Absolutely! While dark chocolate brings a rich, slightly bittersweet depth, milk chocolate chips will give you a sweeter, creamier cookie. Use whichever you prefer or try a mix of both for even more chocolatey variety.
Why do I need to chill the dough?
Chilling the dough isn’t just about patience—it helps prevent the cookies from spreading too much in the oven and lets the flavors develop fully. This step ensures the cookies bake up thick, soft, and perfectly chewy every single time.
Can I make these cookies gluten-free?
Yes! Just swap the plain flour for your favorite 1:1 gluten-free baking blend. The Soft & Chewy Chocolate Chip Cookies will still have that wonderful texture and flavor, just be sure to check your other ingredients for any hidden gluten.
What makes these cookies so chewy?
The magic lies in a combination of brown sugar, melted butter, and the proper baking time. Using more brown sugar keeps the cookies moist, while melting the butter ensures a dense, chewy crumb. Underbaking slightly lets them set up into that perfect soft texture as they cool.
How do I get perfectly round cookies?
For café-worthy Soft & Chewy Chocolate Chip Cookies, try gently swirling a large round cookie cutter around each cookie right when they come out of the oven. This shapes them into perfect circles while they’re still soft, giving your batch a gorgeous, uniform look.
Final Thoughts
If you’re looking for a cookie to win over friends, family, and even yourself, look no further than these Soft & Chewy Chocolate Chip Cookies. They’re easy enough for a weekday treat and just special enough for any celebration. Give them a try—you may never want another chocolate chip cookie recipe again!
Print
Soft; Chewy Chocolate Chip Cookies Recipe
- Total Time: 1 hour 20 minutes
- Yield: 13 cookies 1x
- Diet: Vegetarian
Description
Bake up warm, soft & chewy chocolate chip cookies packed with melty chips and rich flavor—perfect for cozy nights, lunchbox treats, or sweet cravings!
Ingredients
Wet Ingredients
- 115g unsalted butter, melted and cooled slightly
- 150g light brown sugar
- 115g granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 180g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp salt (or 1/2 tsp for a less salty taste)
Mix-ins & Toppings
- 200g dark chocolate chips, plus extra for topping
- Optional: flaky sea salt for sprinkling
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and well combined.
- Add Egg and Vanilla: Add in the egg and vanilla extract. Whisk again until the mixture is fully incorporated and glossy.
- Combine Dry Ingredients: Sift in the plain flour, bicarbonate of soda, and salt. Stir gently with a spatula or wooden spoon until just combined and a soft dough forms. Be careful not to overmix.
- Fold in Chocolate Chips: Fold in the chocolate chips until evenly distributed through the dough.
- Chill the Dough: Cover the bowl and chill the dough in the fridge for at least 1 hour. If chilling overnight, allow the dough to soften slightly at room temperature before baking.
- Prepare for Baking: Preheat your oven to 180°C (160°C fan). Line a large baking tray with parchment paper.
- Shape the Cookies: Scoop the chilled dough into 12-13 equally sized balls. Place them at least 4 inches apart on the prepared tray. Bake in batches if necessary.
- Bake the Cookies: Bake for 8–10 minutes, or until the cookie edges are golden brown and the centers still look slightly underdone.
- Add Toppings: While the cookies are still hot, gently press a few extra chocolate chips on top and sprinkle with flaky sea salt if desired.
- Cool Completely: Let the cookies cool on the baking tray for at least 20 minutes. This helps them set for that signature chewy texture.
- Reheat if Desired: To enjoy cookies warm and gooey later, reheat them in the oven or air fryer for 2 minutes on low heat.
Notes
- Chilling the dough prevents the cookies from spreading too much and enhances their chewy texture.
- Add more or less salt to taste; flaky sea salt on top is optional but highly recommended for flavor contrast.
- These cookies are best enjoyed within 3 days, stored in an airtight container at room temperature.
- For softer cookies after storing, simply reheat briefly before serving.
- Prep Time: 10 minutes (+1 hour chilling)
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 285 kcal
- Sugar: 21g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg