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–+ servings
Close-up of freshly baked soft chocolate chip cookies on a cooling rack

Soft Chocolate Chip Cookies

Deliciously soft chocolate chip cookies that stay tender for days, made with melted butter for a perfect texture and gooey center.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 tablespoons salted butter If using unsalted, add 1/8 teaspoon extra salt
  • 1/2 cup white granulated sugar
  • 1/4 cup light brown sugar, packed Can substitute dark brown sugar for deeper flavor
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips Can use mini chips for even distribution

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
  2. Cut or cube the butter and microwave just until mostly melted, leaving a few soft solids.
  3. In a mixing bowl, stir the melted butter with the white and brown sugars until creamy and slightly glossy.
  4. Add the vanilla and the egg. Stir until just combined; do not overmix.
  5. Gradually add the flour, baking soda, and salt. Stir until a crumbly dough forms but no streaks of flour remain.
  6. Fold in the chocolate chips until evenly dispersed.
  7. Roll the dough into large balls (about 2 tablespoons each) and place them on the prepared sheet.
  8. Bake for 9 to 11 minutes. Look for puffed cookies with set edges and soft centers.
  9. Let the cookies cool on the pan for about 30 minutes.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g

Notes

Serve warm with milk or ice cream. For gatherings, arrange on a board for guests to customize. Store cookies in an airtight container with a slice of bread to keep soft. Refrigerate for up to a week or freeze for up to 3 months.

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