Why You’ll Love This Recipe

There’s nothing quite like biting into a warm, soft, and chewy chocolate chip cookie. This recipe creates the ultimate cookie—crispy on the edges, gooey in the center, and filled with melty chocolate chunks. It’s simple, using common pantry ingredients, yet delivers an indulgent treat everyone will love. Whether you’re baking for a special occasion or just because, these cookies are bound to become your go-to recipe for a classic favorite.

The Best Soft & Chewy Chocolate Chip Cookies

Ingredients

225 g butter (1 cup), melted (salted or unsalted is fine)
400 g plain flour (all-purpose) (3 cups)
1 ¼ teaspoon baking powder
1 teaspoon baking soda (bicarb of soda)
½ teaspoon salt (see notes)
300 g light brown sugar (1 ¼ cups)
100 g granulated sugar (½ cup)
2 large eggs
2 teaspoons vanilla extract
350 g dark chocolate, chopped (2 cups)
Pinch of flaky sea salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 180ºC (350ºF) and line two baking trays with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
In a small saucepan, gently melt the butter over medium heat. Once melted, pour the butter into a medium-sized mixing bowl.
Add both the light brown sugar and granulated sugar to the melted butter. Whisk until combined into a smooth paste.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Gradually fold in the dry ingredients using a wooden spoon or spatula until the flour is just combined—don’t overmix.
Stir in the chopped dark chocolate.
Let the dough rest in the fridge for at least 30 minutes.
Once chilled, use an ice cream scoop or your hands to form dough balls of about 3 tablespoons each. Place them on the prepared trays, leaving plenty of space between each cookie.
Optionally, sprinkle a pinch of sea salt on top of each dough ball.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the center remains soft and chewy.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 36 cookies

Variations

Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make these cookies gluten-free.
Nutty Flavor: Add chopped walnuts, pecans, or your favorite nut to the dough for an added crunch.
Double Chocolate: For an extra indulgent treat, mix in milk or white chocolate chips or chunks in addition to the dark chocolate.

Storage/Reheating

Storage: Store your cookies in an airtight container at room temperature for up to a week to maintain their chewy texture.
Freezing: You can freeze the cookie dough either as a whole or as dough balls. If freezing the dough balls, store them in a sealed container or bag, and bake directly from frozen, adding a few extra minutes to the baking time.
Reheating: To enjoy fresh cookies later, pop them in a preheated oven at 160ºC (320ºF) for 5 minutes or until warm.

FAQs

How do I prevent my cookies from spreading too much?

Make sure the dough is chilled before baking. Also, ensure you’re measuring the flour correctly, as too much flour can result in thicker cookies.

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used, but it will result in a sweeter cookie. Adjust the sugar slightly if you prefer less sweetness.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 2 days before baking, or freeze it for up to 3 months.

Can I use margarine instead of butter?

Yes, margarine can be used as a substitute for butter. However, it might affect the flavor and texture slightly, making the cookies less rich.

Can I add other ingredients like oats or raisins?

Sure! You can add oats, raisins, or any other mix-ins you like, but this will change the texture and flavor of the cookies.

How do I know when the cookies are done?

The cookies should be golden brown on the edges but still soft in the center. They’ll continue to cook slightly as they cool on the baking sheet.

Can I bake these cookies from frozen dough?

Yes, you can bake the cookies from frozen dough. Just add a few extra minutes to the baking time.

What is the best way to measure flour?

Use the spoon-and-level method to measure flour. Spoon the flour into your measuring cup and level it off with a knife to avoid adding too much flour.

How can I make the cookies chewier?

To make the cookies chewier, slightly underbake them. Remove them from the oven when the edges are golden but the center is still soft.

Can I make these cookies without eggs?

Yes, you can substitute eggs with flaxseed meal mixed with water, or use a store-bought egg replacer for a vegan version.

Conclusion

These soft and chewy chocolate chip cookies are a crowd-pleaser that never goes out of style. With their perfect balance of crispy edges, gooey centers, and melt-in-your-mouth chocolate, they’re sure to become a regular on your baking list. Whether you enjoy them with a glass of milk or a hot cup of coffee, this recipe guarantees a delightful treat every time. Happy baking!