Soft Melty Chocolate Chips (Print view)

Soft, chewy baked treats brimming with rich semi-sweet chocolate chips and classic flavors.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 2 cups semi-sweet chocolate chips

# Cooking Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt.
03 - In a large bowl, beat the softened butter with granulated and brown sugars until creamy and smooth, about 2 minutes.
04 - Incorporate eggs one at a time, beating well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
06 - Fold the semi-sweet chocolate chips evenly into the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Ideas:

01 -
  • They're soft and chewy inside with crispy edges—exactly what a proper chocolate chip cookie should be.
  • Twenty-four cookies from one batch means there's always one left for tomorrow's coffee.
02 -
  • Room-temperature butter and eggs blend smoothly; cold ones create a lumpy, broken texture that never fully incorporates.
  • Underbaking is the secret—pull cookies out when the centers look almost too soft, because they'll firm up as they cool and stay chewy instead of becoming hard.
03 -
  • Use a cookie scoop instead of a spoon for uniform-sized cookies that bake evenly—this single tool changed my cookie game.
  • Don't forget that cookies continue baking on the sheet after you pull them from the oven, so taking them out slightly early is the move that creates the perfect chew.
Go back