Perfect Chocolate Chip Cookies — Soft, Chewy & Bakery-Style

Adam

Perfect Chocolate Chip Cookies — Soft, Chewy & Bakery-Style

These Perfect Chocolate Chip Cookies have everything a real cookie lover wants: soft, chewy centers, lightly crisp golden edges, and rich, melty chocolate in every bite. The brown sugar adds warm caramel depth, the vanilla makes the flavor cozy and fragrant, and the semisweet chocolate chips give just the right amount of sweetness. This is the kind of cookie that bakes beautifully every single time: simple, nostalgic, comforting, and so delicious it’s hard to stop at just one. Whether you’re baking for family, friends, or late-night cravings, this cookie recipe delivers pure happiness in every bite.

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Prep Time 10

bake time 10

Total Time 20

Servings: 20 cookies

Ingredients Equipment Method Notes

Ingredients

½ cup unsalted butter softened
½ cup light brown sugar firmly packed
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 ¼ cups semisweet chocolate chips

Equipment

Mixing bowls
Hand mixer or stand mixer
Measuring cups & spoons
Rubber spatula
Cookie scoop (optional)
Baking sheet
Parchment paper

Method

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C).
Line your baking sheet with parchment paper.

Step 2: Cream Butter & Sugars

In a mixing bowl, beat butter, brown sugar, and granulated sugar together for 2–3 minutes, until light and fluffy.

Step 3: Add Egg & Vanilla

Mix in the egg and vanilla extract until smooth.

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together:
flour
baking soda
salt

Step 5: Combine

Add dry ingredients to the wet mixture.
Mix gently until a soft dough forms — do not overmix.

Step 6: Fold In Chocolate Chips

Stir in the chocolate chips evenly throughout the dough.

Step 7: Scoop & Bake

Scoop dough into balls (about 1.5 tablespoons each).
Place on baking sheet with space between each cookie.
Bake 8–11 minutes, until edges are lightly golden and centers still look soft.

Step 8: Cool

Allow cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack.

Notes

🧊 Storage

Store in an airtight container for up to 5 days.

Freeze baked cookies for up to 3 months.

Microwave 6–8 seconds to re-melt the chocolate before eating.

🥄 Variations

Bakery-Style Thick:
Chill dough for 20 minutes before baking.

Extra Chocolatey:
Add chocolate chunks along with the chips.

Salted Cookie Finish:
Add a pinch of flaky sea salt on top right after baking.

Brown Butter Upgrade:
Brown the butter first for a deeper caramel flavor.

Nutty Version:
Stir in chopped walnuts or pecans for crunch.

❓ 10 FAQs

Why do my cookies flatten?
Butter may be too soft — chill dough 10 minutes before baking.

Can I use salted butter?
Yes — just reduce the added salt to a pinch.

Can I freeze the dough?
Absolutely — freeze portioned dough balls and bake from frozen.

Why keep the center soft when removing them?
Cookies continue baking from residual heat — that’s how you get chewy centers.

Can I use dark chocolate?
Yes — any chocolate works beautifully.

Can I substitute white sugar only?
No — brown sugar is key for chewiness and flavor depth.

Can kids help make these?
Yes — this recipe is easy and fun to scoop.

Can I make them bigger?
Yes — just bake a couple minutes longer.

Why cream butter and sugar first?
It adds air and creates a better texture.

Are these good for gifting?
Yes — they keep their texture and stay soft.

🏁 Conclusion

These Perfect Chocolate Chip Cookies have it all: soft centers, melty chocolate, buttery sweetness, and a warm, cozy flavor. Simple to bake, easy to love, and impossible to forget — the kind of cookie recipe you’ll keep forever.

Soft. Chewy. Classic.
Pure cookie happiness.