You need a win. I get it. The day was long. The kids are loud. Your brain is officially off-duty.
But a craving is hitting. A serious, need-something-sweet-now craving. You deserve a treat that doesn’t feel like a project.
That’s where these Classic Soft Baked Chocolate Chip Cookies come in. They are your weeknight superhero. We’re talking maximum comfort, zero fuss. Warm, gooey, and ready to make everything better. If you’re in a pumpkin mood, you might also love these Pumpkin White Chocolate Chip Cookies.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 18 cookies
Ultimate Guide to Classic Soft Baked Chocolate Chip Cookies
Forget complicated recipes with weird steps. This is the only guide you need.
Why? Three things: flavor, speed, and ease. We use simple pantry stuff. The method is straightforward. No chilling the dough for hours.
You get a cookie that’s soft in the middle with a slight crisp at the edges. It’s loaded with chocolate. It’s pure, simple joy in under 30 minutes.
This recipe is your secret weapon. It fixes a bad day. It celebrates a small win. It’s the hug you can eat.
The Simple Ingredients
Check your pantry. You probably have most of this right now. That’s the beauty of it.
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips
Let’s Get Cooking! (The Step-by-Step)
Grab a big bowl and a baking sheet. Let’s move. This is the fast part.
Classic Soft Baked Chocolate Chip Cookies Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Classic Soft Baked Chocolate Chip Cookies Recipe!
Nutrition Information
- Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This is a non-negotiable step for easy cleanup.
- In a medium bowl, whisk the flour, baking soda, and salt together. Just mix it until it’s combined. Set this aside.
- In a large bowl, beat the softened butter and both sugars. Use a hand mixer or a strong spoon. Beat it for about 2 minutes. You want it light and fluffy.
- Add the eggs one at a time to the butter mix. Beat well after each one. Then beat in the vanilla.
- Now, add your flour mixture. Do this gradually. Mix on low speed or stir by hand. Stop as soon as the flour disappears. Don’t overmix!
- Fold in the chocolate chips. Use a spatula. Get them evenly distributed through that beautiful dough.
- Scoop the dough. Use a rounded tablespoon or a small cookie scoop. Drop mounds onto your prepared sheets. Leave about 2 inches between them for spreading.
- Bake for 9 to 11 minutes. Look for golden edges and a soft, puffy center. They will look a bit underdone. This is the secret to soft cookies!
- Let the cookies cool on the baking sheet for 5 minutes. This lets them set. Then, move them to a wire rack to cool completely. Or eat one warm. I won’t tell.
What to Serve With This Dish
These cookies are a full meal for your soul. But if you want to make it an event, I have ideas.
A cold glass of milk is the classic move. It’s perfect for dunking.
For a next-level dessert, crumble a warm cookie over vanilla ice cream. It’s a 2-minute sundae.
Pair them with fresh berries for a sweet and tart combo. It feels a little fancy with zero extra work.
Make This Recipe Your Own (Quick Swaps)
Make it yours! Use what you have. Try something new.
Swap the chocolate chips. Use milk chocolate for a sweeter cookie. Try dark chocolate for a richer bite. Peanut butter chips are amazing here.
Add 1 cup of chopped nuts. Walnuts or pecans add a great crunch. Fold them in with the chocolate chips.
For a fun twist, use 1 1/2 cups chocolate chips and add 1/2 cup rolled oats. It gives a chewy, hearty texture. For another decadent, nutty variation, try my Brown Butter Pumpkin Chocolate Chip Cookies.
How to Store Leftovers (If You Have Any!)
Leftovers? It happens sometimes. Store them right to keep them soft.
Put cooled cookies in an airtight container at room temperature. They’ll stay perfect for 4-5 days.
You can freeze the baked cookies for up to 3 months. Thaw at room temperature.
You can also freeze the dough balls! Scoop them onto a sheet, freeze solid, then bag them. Bake straight from frozen, adding 1-2 extra minutes.
NUTRITION INFORMATION
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 180mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 3g
FREQUENTLY ASKED QUESTIONS
My cookies spread too much. What happened?
Your butter was likely too warm. Make sure it’s just softened, not melted. Also, check your baking soda is fresh.
Can I use salted butter?
Yes! Just omit the extra 1 tsp of salt from the recipe. The flavor will still be great.
Why are my cookies cakey?
You probably over-measured the flour. Spoon the flour into your measuring cup and level it off. Don’t scoop directly from the bag.
See? You didn’t need a fancy degree or all afternoon. You needed one bowl and a craving.
You just made a classic. You made your kitchen smell incredible. You made a memory. That’s a major win for a busy night. And if you have ripe bananas to use up next, you absolutely must try these Bakery-Style Banana Chocolate Chip Muffins.
Now go enjoy that warm, melty chocolate. You’ve earned it. Let me know how your cookies turned out by leaving a comment and rating below!
