Easy Soft Chocolate Chip Cookies

There’s something truly magical about biting into a warm, soft chocolate chip cookie that melts in your mouth with every chew. This recipe for Easy Soft Chocolate Chip Cookies hits all the right notes: buttery, tender, and packed with melty chocolate chips. Whether you’re a seasoned baker or just starting out, these cookies come together effortlessly and deliver bakery-quality results every time. Get ready to fill your kitchen with the irresistible aroma of freshly baked cookies and treat yourself (and your loved ones) to a timeless classic that never goes out of style.

Why This Recipe Works

The secret behind these Easy Soft Chocolate Chip Cookies lies in the perfect balance of ingredients and techniques. Using a combination of light brown sugar and granulated sugar creates that ideal chewy yet soft texture. Brown sugar adds moisture and depth of flavor, while granulated sugar helps with spreading and crisp edges. Adding cornstarch to the dry ingredients is a game-changer—it tenderizes the cookies and keeps them soft even after cooling. The use of a single large egg and unsalted butter, creamed well, ensures a rich and fluffy dough. Lastly, the vanilla extract enhances the overall flavor, and the semi-sweet chocolate chips provide gooey pockets of chocolate in every bite.

Gather These Ingredients

• 1 cup unsalted butter, softened
• 1 large egg
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt, or to taste
• 1 cup semi-sweet chocolate chips, plus more for sprinkling

Gear Up: What to Grab

• Mixing bowls – for wet and dry ingredients
• Electric mixer or sturdy whisk – to cream butter and sugars smoothly
• Measuring cups and spoons – accurate measurements are key
• Spatula – for folding in chocolate chips gently
• Baking sheet – lined with parchment paper or a silicone baking mat
• Cooling rack – to cool cookies evenly and preserve softness
• Cookie scoop or spoon – for consistent cookie sizes

Easy Soft Chocolate Chip Cookies: How It’s Done

Step 1: Cream Butter and Sugars

In a large mixing bowl, beat the softened unsalted butter with light brown sugar and granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 2 to 3 minutes using an electric mixer on medium speed. The creaming process incorporates air, which helps the cookies rise and maintain a soft texture.

Step 2: Add Egg and Vanilla

Next, crack in the large egg and pour in the vanilla extract. Beat again until fully combined. The egg adds structure and moisture, while vanilla brings out the rich flavors that make these cookies so delightful.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. The cornstarch is essential—it tenderizes the dough and helps prevent the cookies from becoming cakey or tough.

Step 4: Mix Dry Ingredients into Wet

Gradually add the dry ingredients to the wet mixture, beating on low speed or folding with a spatula just until incorporated. Overmixing can develop gluten and result in dense cookies, so be gentle here.

Step 5: Fold in Chocolate Chips

Fold in 1 cup of semi-sweet chocolate chips, making sure they’re evenly distributed throughout the dough. Save a few extra chips to sprinkle on top of each cookie before baking for that irresistible chocolatey finish.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Gently press a few extra chocolate chips on top of each cookie. Bake for 9 to 11 minutes, or until the edges are just set but the centers still look soft. The cookies will continue to firm up as they cool.

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later.

Seasonal Spins

• Add a pinch of cinnamon and nutmeg to the dry ingredients for a cozy fall twist.
• Stir in chopped toasted pecans or walnuts for added crunch and flavor.
• Mix in dried cranberries or cherries along with chocolate chips for a festive touch.
• Substitute white chocolate chips or butterscotch chips for a sweeter variation.
• Top cookies with a sprinkle of sea salt before baking to enhance the chocolate’s richness.

Problems & Prevention

• Cookies spreading too much: Make sure your butter is softened but not melted. Chilling the dough for 30 minutes before baking can also help control spreading.
• Cookies turning out flat and crispy: Avoid overbaking. Remove cookies from the oven when edges are set but centers still look soft.
• Dry or crumbly cookies: Measure flour carefully—too much flour can dry out the dough. Spoon flour lightly into your measuring cup rather than scooping directly.
• Uneven chocolate distribution: Fold chocolate chips gently to prevent breaking and ensure even pockets of chocolate.

Cooling, Storing & Rewarming

Once your cookies have cooled on a rack, store them in an airtight container at room temperature. They stay soft for up to 5 days. If you want to keep them fresh longer, freezing the dough or baked cookies works well. To reheat, warm a cookie in the microwave for 10-15 seconds or pop it in a warm oven (300°F/150°C) for a few minutes to regain that freshly baked softness and gooey chocolate.

Reader Questions

Can I substitute the semi-sweet chocolate chips with another type?

Absolutely! You can use dark chocolate, milk chocolate, or even white chocolate chips depending on your preference. Just keep in mind that sweeter chips like white chocolate may alter the overall sweetness of the cookies.

Is it necessary to use cornstarch in the recipe?

Cornstarch is key to achieving that soft, tender texture. It helps prevent gluten formation and makes the cookies delicate and chewy. If you don’t have cornstarch, you can try substituting with potato starch or tapioca starch in equal amounts.

Can I make these cookies vegan or dairy-free?

Yes! Replace the unsalted butter with a plant-based butter or coconut oil, and swap the egg for a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, set to gel). Keep in mind, this might slightly change the texture and flavor.

Why are my cookies too cakey?

Cakey cookies usually result from too much flour, overmixing, or using too much baking powder instead of baking soda. Stick to the measuring guidelines and gently mix the dough just until combined for the best soft but not cakey texture.

Healthy-ish Favorites

• Pumpkin Cookies With Cream Cheese Frosting – a seasonal favorite packed with warm spices and creamy frosting.
• No Bake Oreo Cheesecake Parfaits With Caramel – rich, indulgent, and perfect for quick dessert cravings.

Before You Go

Before you dive into baking, make sure all your ingredients are at room temperature—this helps them combine smoothly and evenly. Remember, the key to these Easy Soft Chocolate Chip Cookies is balance: not too much flour, just the right amount of sugar, and a gentle hand when mixing. Have fun with the recipe, experiment with add-ins, and don’t forget to share your warm cookies with friends and family!

Soft, melty, and utterly comforting, these cookies are the perfect go-to treat anytime you need a little sweetness in your day. Happy baking!

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