During early quarantine I had a craving for sugar cookies, and—long story short—I made some adequate rainbow sprinkle sugar cookies. My husband, Xavier, couldn't stop daydreaming about chocolate chip cookies afterward, so he took it upon himself to bake these soft chocolate chip cookies. Twice!
They're sweet and salty, and as long as you pull them out of the oven at just the right moment, they're incredibly soft.
I would go as far as to say this recipe is foolproof. My husband is definitely not a baker. In fact, aside from boxed cake mix, I don't think he's ever baked cookies before.
The first time he made these chocolate chip cookies, he used tub butter (and nearly melted it!), and the second time he used softened stick butter, and they turned out incredibly similar, so I would say use what you have on hand, and don't freak out if you nearly melt it like Xavier. This recipe seems to be incredibly forgiving.
- all-purpose flour
- baking soda
- brown sugar packed
- semisweet chocolate chips
See the recipe card below for quantities.
This recipe would work well with any type of chocolate chip (think dark chocolate, milk chocolate, non-dairy chocolate chips, peanut butter chips, and so on). You can use salted or unsalted butter (I prefer unsalted since the recipe calls for salt).
Seal in an airtight container like a zipper baggie or a food storage container.
Notes on food safety:
According to the USDA, homemade cookies can be stored at room temperature for two to three weeks, but I recommend enjoying within the first week for ultimate freshness.
And, while tempting, the USDA recommends against eating raw egg, so remember not to eat any of the tempting raw cookie dough.
See more guidelines at USDA.gov.
Soft Chocolate Chip Cookies
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- ¾ cup sugar
- ¾ cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla
- 2 cups semisweet chocolate chips
- Preheat oven to 375°F.
- In a small mixing bowl, mix flour, baking soda, and salt.
- In a separate large bowl, beat the softened butter, sugar, and brown sugar with an electric mixer on medium speed until the mixture is fluffy.
- Beat in egg and vanilla into the large bowl until smooth.
- Stir in flour mixture to the large bowl until just blended.
- Fold in chocolate chips.
- Roll about one tablespoon of dough onto your parchment lined baking sheet approximately 2 inches apart.
- Bake 10 minutes or until light brown. The center should still be soft. Allow to cool completely.
Note: Nutrition was estimated using WP Recipe Maker.
If you like this recipe, explore more of the dessert recipes I've shared.
Photo by Izabelle Acheson on Unsplash