These are the ultimate soft chocolate chip cookies—no chilling needed! Just ultra-thick, irresistibly soft, and perfectly classic every time.
Melt-in-Your-Mouth Chocolate Chip Cookies are the Best Soft Cookies
You’ll find these cookies buttery and soft, so they almost melt as soon as you bite into them.Softening the butter is not necessary because starting with melted butter makes everything smooth and gives the cookies a great taste.
Adding more brown sugar helps these cookies stay soft and delicious and a bit of white sugar brings in the crispy edges. The dough is made soft and fluffy by stirring the egg and vanilla gently.
The most notable thing about it? The filling of the cake remains soft despite being baked just the right amount. Every bite is soft, creamy and very tasty.
Why Everyone’s Obsessed with These Chocolate Chip Cookies
I’ve always been a fan of the so-called “perfect” chocolate chip cookie recipe—but honestly, it had a few annoying steps. Melt only half the butter? One random spoonful of brown sugar? It felt like cookie math.
So I made it easier. This version ditches the fuss but keeps all the goodness: ultra-thick, super-soft, rich in flavor, and best of all—completely foolproof. No weird tricks. Just cozy, crave-worthy cookies that actually make sense.
Simple. Lazy. Totally tempting
How To Make The Best Soft Chocolate Chip Cookies
I enjoy this recipe since it takes just a little time, so you can make it whenever you wish to have something special on hand for your family or visitors. To start with, here’s how those different elements come together:
- Simply heat your butter up in the microwave fully and let it rest a while because you’ll be using it melted.
- Blend Butter and Sugar well until it is fluffy and smooth.
- Add the Egg and Vanilla and only give it a light mix.
- Mix in the flour, baking soda, salt and some other usual additives.
- It goes without saying, add some chocolate chips too.
- Roll the dough into balls and pop them in the oven – however, don’t let them sit for too long. We want them to be cooked nicely just until the outside is crispy.
Ingredients
- 10 tablespoons salted butter
- 2/3 cup white sugar (raw cane sugar preferred)
- 1/3 cup packed light brown sugar
- 1 ¼ teaspoons vanilla extract
- 1 large egg
- 2 cups all-purpose flour (9 ounces)
- 3/4 teaspoon baking soda
- 1/3 teaspoon salt (or a bit more to taste)
- 1 cup chocolate chips (a mix of chips and chunks works great)
Instructions
Step:1 Preheat the oven so it is ready for baking. Keep the butter in the microwave for 40 seconds, making sure it hardly bubbles and is almost melted.
Step:2 Place the butter and sugars in the stand mixer or electric beaters and mix until they become creamy.Mix in the vanilla and egg to the batter and beat them on a low speed just until well combined which takes about 10 to 15 seconds. Do not knead the dough too much for soft cookies.
Step:3 Blend in the flour, baking soda and salt with the other ingredients. and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
Step:4 Make 12 large balls out of the dough (or 9 nicely sized cookies) and set them on a cookie sheet. Until the cookies are puffed, dry and light golden, let them bake for 9-11 minutes in the oven. Repeat after me—overbaking is a no-no! Many cookie recipes advise you to chill the dough and this ensures the cookies will remain soft. Remove them before they look completely ready, as shown in the picture in this post. The scones will turn out white and noticeably puffed.
Step:5 Once baked, leave the cookies on the pan for about 30 minutes before you send anyone home for the night (or at least save a couple before letting them cool). The dough will turn into lovely, soft and tasty cookies that are hard to beat. If stored in an airtight jar, they should remain soft for a long time. Freezing them is another thing I enjoy doing.
Storage tip:
You can keep these cookies soft and fresh in an airtight container for a week. If you want your food to have the same fresh-from-the-oven taste, freeze at first and then microwave for 10 seconds before serving.
PREP TIME: 10 mins
COOK TIME: 10 mins
CATEGORY: Dessert
METHOD: Bake
CUISINE: American
| Nutrient | Amount per Cookie |
| Calories | ~245 kcal |
| Total Fat | ~12 g |
| Saturated Fat | ~7 g |
| Carbohydrates | ~33 g |
| Sugars | ~18 g |
| Protein | ~2.5 g |
| Fiber | ~1 g |
| Sodium | ~140 mg |
| Cholesterol | ~35 mg |