All the good cookie eaters of the world!
We were made for such a time as this.
These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡
Wait, though. They are singing a love song to you: BAKE ME.
BAKE ME IN YOUR OVEN RIGHT NOW.
WATCH HOW TO MAKE OUR BEST SOFT CHOCOLATE CHIP COOKIES:
How These Cookies Came to Be
A loooong time ago, when we were living in the Philippines, I accidentally discovered my new favorite way to make cookies. The recipe is many many years old, but if you like to creep, they can be located here.
And let me just take a moment to acknowledge that seriously without fail – everything good that I make is always inspired by haphazard accidents, including but not limited to broken refrigerators and lacking ingredients and my really strong tendency towards laziness. Everything including these cookies and all their iterations.
So in 90 bajillion degree Cebu, Philippines, back in fateful 2012, yes I WAS trying to bake chocolate chip cookies. In true Pinch of Yum must-have-the-food-now style, it made 0% rational sense. I had butter that was literally melted from sitting out on the counter for, like, three seconds, I had NO brown sugar, and I added a little too much extra flour. I proceeded to bake the accidental cookies in my oven which I had to start by lighting a FIRE with a MATCH inside of it and which had NO TEMPERATURE MARKINGS other than the numbers 1-5. I am laughing out loud over here – howwww did I do anything?
What Makes Them The Best
So where were we? I think we were about to count the number of cookies I’ve eaten as I’ve refined this recipe, which is approximately $&@^!# (censored).
I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway? *WOOPS*
Now for the good news!
I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.
And by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible.
There is nothing sensible about this beautiful sugar and butter perfection.
We’re always trying to eat a little better around here. Right? Maybe.
But there is one thing that I love more than anything in the world – yep – going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk.
Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count.
Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level.
Other Favorite Chocolate Sweets and Treats:
- Deep Dish Cookie Bowls For Two
- Peanut Butter Chocolate Chip Cookie Cheesecake Bars
- The Best Easy Peanut Butter Pie
- Salted Caramel Brownies
- Blackout Chocolate Cake
Common Questions About Chocolate Chip Cookies
The three most important things about this recipe are 1) Melting the butter, 2) Adding enough flour, and 3) Not baking for too long. If you find that the dough is wet and it REALLY sticks to your hands, you probably need more flour. I’ll usually add a few tablespoons at a time to get it to the right consistency. See the video in this post for reference as well as the cookie chart in the recipe card!
This usually means that there’s too much flour in the dough, keeping them from spreading more. Be sure to always measure your flour correctly (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add more, it’s important to not over-flour to start with. See the video in this post for reference on the correct consistency!
Yes! Roll them up into balls, freeze them on a sheet pan, and then keep them in a bag in the freezer until ready to bake. We’d recommend letting them thaw on a sheet pan (covered) before baking.
We’ve never tried it with this recipe, but I’m sure you could! If you have a favorite 1:1 gluten-free flour, that’s probably your best bet. We’d love to hear how it goes.
The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week. We like the fridge method to keep them fresh!
These are THE BEST soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies!
- 8 tablespoons of salted butter
- 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups all purpose flour (more as needed – see video)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (but I always add a little extra)
- 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)
- Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
- Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
- Add the flour, baking soda, 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.
- Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
- Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
The equipment section above contains affiliate links to products we use and love!
From our recipe tester: If you’re running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong. One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Ideally, the flour should be weighed. In testing, we found that 6.75 ounces of flour was the correct amount. Without a food scale, don’t pack the flour into measuring cups and always level the flour off.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: chocolate chip cookies, best chocolate chip cookies, soft chocolate chip cookies, easy cookie recipe, small batch cookies
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One more thing!
This recipe is part of our collection of easy dessert recipes. Check it out!