Classic Soft Baked Chocolate Chip Cookies Recipe

You need a win. I get it. The day was long. The kids are loud. Your couch is calling.

But so is your sweet tooth. You deserve a treat that feels like a hug. You need a classic that never lets you down.

You need Classic Soft Baked Chocolate Chip Cookies. Right now. This is your 20-minute ticket to bliss. No fancy skills needed. Just big, warm, melty joy. If you love easy, crowd-pleasing bakes, you should also try these bakery-style banana chocolate chip muffins.

Let’s bake some happiness.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 12 perfect cookies

Ultimate Guide to Classic Soft Baked Chocolate Chip Cookies

Forget complicated recipes with weird ingredients. This is the only guide you need.

We’re going for maximum nostalgia with minimum effort. Think chewy centers, crispy edges, and pockets of melted chocolate.

This recipe is fast. It’s forgiving. It uses one bowl. Your mixer can stay in the cabinet. I’ve tested this a hundred times to get it just right for you.

You get bakery-style results from your own kitchen. In less time than it takes to watch a sitcom.

The Simple Ingredients

Check your pantry. You probably have everything right now. That’s the beauty of a true classic.

Recipe

Classic Soft Baked Chocolate Chip Cookies Recipe

Make Classic Soft Baked Chocolate Chip Cookies Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 10 min | Cook: 10 min | Total: 20 min

Serves: - 4 + bites

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The Simple Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Let’s Get Cooking! (The Step-by-Step)

1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is a non-negotiable for easy cleanup.

2

In a large bowl, mix the melted butter and both sugars. Stir it with a spoon for about a minute. It will look a little gritty. That’s perfect.

3

Beat in the egg and vanilla. Mix until it’s all smooth and one color.

4

Add the flour, baking soda, and salt right on top of the wet mix. Gently stir it all together. Stop when you see the last trace of flour. Do not overmix!

5

Fold in the chocolate chips. Use a spatula to make sure they’re evenly distributed.

6

Scoop the dough. Use a tablespoon or a small cookie scoop. Roll into balls slightly larger than a golf ball. Place them 2 inches apart on your sheet.

7

Bake for 9-11 minutes. The edges will be set and golden. The centers will look soft and puffy. This is the key to soft cookies!

8

Let the cookies cool on the baking sheet for 5 minutes. They will finish setting here. Then, move them to a wire rack. Try to wait at least 2 minutes before eating one. I dare you.

Notes

Enjoy your homemade Classic Soft Baked Chocolate Chip Cookies Recipe!

Nutrition Information

Serving Size: 1 cookie

Calories: ~220

Fat: 11g

Saturated Fat: 7g

Carbohydrates: 29g

Sugar: 18g

Protein: 2g

Did You Make This?

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• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Let’s Get Cooking! (The Step-by-Step)

Ready? This is where the magic happens. Follow these simple steps. You cannot mess this up.

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is a non-negotiable for easy cleanup.
2. In a large bowl, mix the melted butter and both sugars. Stir it with a spoon for about a minute. It will look a little gritty. That’s perfect.
3. Beat in the egg and vanilla. Mix until it’s all smooth and one color.
4. Add the flour, baking soda, and salt right on top of the wet mix. Gently stir it all together. Stop when you see the last trace of flour. Do not overmix!
5. Fold in the chocolate chips. Use a spatula to make sure they’re evenly distributed.
6. Scoop the dough. Use a tablespoon or a small cookie scoop. Roll into balls slightly larger than a golf ball. Place them 2 inches apart on your sheet.
7. Bake for 9-11 minutes. The edges will be set and golden. The centers will look soft and puffy. This is the key to soft cookies!
8. Let the cookies cool on the baking sheet for 5 minutes. They will finish setting here. Then, move them to a wire rack. Try to wait at least 2 minutes before eating one. I dare you.

What to Serve With This Dish

These cookies are a full meal for your soul. But if you want to make it an event, I have ideas.

Pour a tall glass of cold milk. The classic dunk is a must.

For a next-level dessert, crumble a warm cookie over vanilla ice cream. It’s a 60-second sundae.

Pair them with fresh berries for a sweet and tart snack. It feels fancy with zero extra work. For another fantastic berry-forward breakfast or brunch option, this blueberry baked oatmeal is a total crowd-pleaser.

Make This Recipe Your Own (Quick Swaps)

Make it yours! Use what you have. Here are my favorite easy swaps.

Out of chocolate chips? Use chopped chocolate bars. Or toss in M&M’s for a color pop.

Want a nutty crunch? Add 1/2 cup of chopped walnuts or pecans to the dough.

For a fun twist, use 1/4 cup of the brown sugar and add 1/4 cup of peanut butter to the wet ingredients. Peanut butter chocolate chip heaven.

How to Store Leftovers (If You Have Any!)

Leftovers? It happens. Sometimes.

Keep them in an airtight container at room temperature for up to 4 days. They stay soft.

You can also freeze the baked cookies for up to 3 months. Thaw at room temperature.

My best tip? Freeze the dough balls! Place them on a sheet, freeze solid, then bag them. Bake straight from frozen, adding 1-2 extra minutes. Fresh cookies anytime.

NUTRITION INFORMATION

• Serving Size: 1 cookie
• Calories: ~220
• Fat: 11g
• Saturated Fat: 7g
• Carbohydrates: 29g
• Sugar: 18g
• Protein: 2g

FREQUENTLY ASKED QUESTIONS

Why did my cookies spread too much?

Your butter was likely too warm. Make sure it’s just melted, not hot. Also, check your baking soda isn’t old. Chilling the dough for 15 minutes can help too.

Can I use salted butter?

Yes! Just skip the added 1/2 teaspoon of salt in the recipe. The flavor will still be spot on.

How do I get really thick cookies?

Chill your dough for 30-60 minutes before baking. This is the secret trick for super thick, bakery-style cookies. It’s worth the wait.

See? I told you it was easy. You just made the best cookies of your week. Maybe your month.

This recipe is your new secret weapon. For tough days. For happy days. For any day that needs a sweet ending. And when you’re ready for a show-stopping dessert, you have to try this decadent strawberry chocolate cake.

Now go enjoy that warm, melty victory. You earned it. And I want to hear all about it!

Tell me how your batch turned out in the comments below. Leave a rating and make my day!