These soft and chewy chocolate chip cookies are perfect! Seriously, perfect. And thanks to a simple and unique mixing method, this recipe is easy as can be!

I feel all sorts of nervous and also excited posting this soft and chewy chocolate chip cookie recipe today.

I want you to love it.

And I want you to trust me when I say, these cookies really are perfection.

Baked chocolate chip cookies on a parchment-lined cookie sheet.

But I also feel slightly disloyal since I quite often profess my love about quote-unquote perfect chocolate chip cookie recipes.

Like these classic (and perfect) chocolate chip cookies.

Or these super soft chocolate chip cookies.

Not to mention other favorite spin-offs like these cream cheese {egg-free} chocolate chip cookies.

Three chocolate chip cookies stacked on top of each on a metal spatula with a tray of more cookies behind them.

A ten years younger blogging me thought I’d only ever have one “best” recipe or one “favorite of all time” recipe for a certain category.

But I guess in all my maturity (ha), I’m realizing that I really can have several favorites.

Like, solid, steady, tried-and-true, stellar favorites.

There’s room in my heart for more than just The One. Even for chocolate chip cookies.

And you gotta trust me, I’m not posting every recipe I’ve ever tried for chocolate chip cookies.

Cause I try a lot (I know, I have issues).

And I cross my heart and swear to die that I will only ever post a recipe (especially another recipe for the same thing) if it’s going to knock your socks off.

A thick and gooey chocolate chip cookie getting split in half.

And these soft and chewy chocolate chip cookies (or chocolate chunk cookies – yum!) will do just that.

I’m not saying they’ll be the last chocolate chip cookies you and I will ever make (what fun is that?). But I have a feeling they are going to become a very strong favorite for you, just like they have for me.

In fact, these are the only chocolate chip cookie recipe I’ve been making for the last little (ok, kind of long) while.

And for a girl who makes an abnormal amount of chocolate chip cookies (and always has them baked and waiting in the freezer), this is kind of a big deal.

I just love these cookies so much! And I’ve converted several friends to them as well (hallelujah for cookies that don’t require chilling time).

Whenever I’ve taken these cookies anywhere the last month or so, I get asked for the recipe.

I’m sure it doesn’t hurt that a few of those times, I’ve loaded the cookies with salted caramel baking chips + chopped snickers bars + regular ol’ chocolate chips (I died, that combo is SO good).

Chocolate chip cookies stacked on a metal spatula with the top cookie split in half.

If you are wondering how these soft and chewy chocolate chip cookies differ from other favorites, there is less egg (just one overall), and the flour to sugar to butter ratio is a bit lower.

It’s too late (typing this post at midnight, FYI) to analyze the baking science behind it all.

All that really matters is, these soft and chewy chocolate chip cookies are terrific. I just grabbed a couple out of the freezer, in fact.

And I didn’t get them out just to stare at them, if you know what I mean.

Also, one last quick note: I love, love the mixing method of these cookies (and kind of wonder why I didn’t think of it before).

The baking soda, baking powder, salt and vanilla are all mixed right in with the sugar and butter.  Kind of brilliant if you think about it.

This saves having to clean a separate mixing bowl for whisking together the dry ingredients, and I’ll never complain about one less dish to wash.

And if you’ve always been a rebel and never whisked dry ingredients together anyway before throwing them all in the bowl, this will minimize any miniature, pesky baking soda or baking powder lumps that inevitably find their way into the baked cookies.

Basically, it’s easier. And it’s awesome.

Just like these cookies.

One Year Ago: Perfect Pot Roast and Gravy
Two Years Ago: Quick and Easy Quinoa Enchilada Skillet Meal
Three Years Ago: Slow Cooker Applesauce {No Sugar Added}
Four Years Ago: Chocolate Chip Cookie Dough Ice Cream Sandwiches
Five Years Ago: Pumpkin Blondies with Chocolate Chips


Soft and Chewy Chocolate Chip {or Chocolate Chunk} Cookies

4.81 stars (171 ratings)


  • 1 cup (227 g) salted butter, softened to cool room temperature (not overly warm or melty)
  • 1 cup (212 g) granulated sugar
  • 1 cup (212 g) brown sugar, light or dark
  • 2 teaspoons vanilla extract
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 large egg
  • 2 ½ cups (355 g) all-purpose flour (see note)
  • 2 cups (340 g) semisweet (or milk) chocolate chips or chocolate chunks


  • Preheat the oven to 350 degrees F (see note about convection). Line two baking sheets with parchment paper or silicone liners.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, vanilla, salt, baking soda, and baking powder.
  • Mix on low speed to combine. Increase the speed to medium and mix for 4-5 minutes until the mixture is light and creamy, scraping the sides of the bowl as needed.
  • Add the egg and mix until evenly combined.
  • Add the flour and the chocolate chips (or chocolate chunks) and mix until combined and no dry streaks remain.
  • Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop), spacing them an inch or so apart on the prepared baking sheets.
  • Bake for 9-11 minutes until just very lightly golden (or no color at all) and set around the edges. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely. Repeat with remaining cookie dough.


Flour Tips: if you like your cookies slightly more puffy, use 2 3/4 cups (13.75 ounces) all-purpose flour. Speaking of flour, despite the best-written cookie recipe, people can still get varying results when baking. If you find your cookies are flattening or spreading too much in the oven, it could be due to the way you and I measure flour, elevation differences, or oven temperature differences.
One Cookie Experiment: sometimes, while it seems a little tedious, baking one cookie to start will give you a chance to alter a factor that could help. Try adding a couple more tablespoons flour to the cookie dough if this happens OR increasing the oven temperature by 25 degrees OR baking on convection (if you have it). You can consult this quick Instagram experiment I did a while back for a few more details.
Puffy Cookies: if your cookies are baking too puffy and not spreading well, it’s most likely due to overflouring the dough (and on this note, it’s always better to underflour than overflour because adding flour is obviously easier than taking it out). My quick hacks to “fix” puffy cookies are 1) lowering the oven temp by 25 degrees and/or 2) using the bottom of a flat-bottomed drinking glass to lightly press the cookies flat after they come out of the oven (similar to this recipe).
Serving: 1 Cookie, Calories: 182kcal, Carbohydrates: 23g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 134mg, Fiber: 1g, Sugar: 15g

Recipe Source: adapted slightly from BraveTart (omitted nutmeg, altered weight/amount of flour, used salted butter, changed up the method a bit)

Three chocolate chip cookies stacked on a metal spatula.