The Best Soft Chocolate Chip Cookie Recipe

Speaking of cookies, I want you to meet the chocolate chip cookie recipe that’s stolen my heart. Don’t hate me for not sharing before now – I wanted it to be perfect, and to be honest, I wasn’t entirely sure I’d even blog about it because: does Pinterest honestly need one more omg-best-ever-chocolate-chip-cookie-recipe?

Well, the answer is yes. Yes it does, especially if it’s these amazingly soft chocolate chip cookies. When I realized this is the only chocolate chip cookie recipe I’ve been writing love letters to for the last couple months, I knew you needed to at least have the option of tucking this recipe in your back pocket, too, even if you already have a declared favorite. There’s nothing finicky or mysteriously secret about it. It’s quick and easy and the cookies are insanely yummy. I started with a much-loved (and super soft) cookie base, dialed back the sugar just a bit and played around with the flour to get it just right (it’s similar to this recipe I used in The Great Cookie Experiment but fine tuned just a bit).

The Best Soft Chocolate Chip Cookie Recipe

Before you think I’ve turned my back on my long-time favorite chewy chocolate chip cookie, don’t worry, I haven’t. I tend to be a bit of a binge cookie maker (shocker) when it comes to a new recipe and I’ll come around to the thick and chewy version again before you can say chocolate chip cookie obsession 12 times fast. Plus, I don’t know about you, but there’s lots and lots of room in this heart for chocolate chip cookies of all variations.

Today’s chocolate chip cookie recipe is less chewy and more soft. Like super soft. Super, super soft. It’s like the most perfect little chocolate chip cookie on the planet. If you like ’em soft and fluffy, that is. And since there are about 39 different camps of chocolate chip cookie lovers (some like them dark and chewy, others thin and buttery, and don’t get me started on the crispy lovers), you’ll just have to make them yourself to see what camp you’re in. I can’t guarantee what camp I’ll be in mid-September, but this month, I’m in the soft chocolate chip cookie camp. All in.

The Best Soft Chocolate Chip Cookie Recipe

One Year Ago: Rollup Blender Pancakes
Two Years Ago: Luscious Lemon Cream Pie
Three Years Ago: No-Bake Peanut Butter Chocolate Bars

Super Soft Chocolate Chip Cookies

Yield: Makes about 3 dozen cookies

Super Soft Chocolate Chip Cookies

If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).


  • 2 sticks (16 tablespoons, 8 ounces) butter, softened (see this post about perfectly softened butter for cookies)
  • 3/4 cup (5.25 ounces) packed light brown sugar
  • 3/4 cup (5.25 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups (15 ounces) flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) chocolate chips


  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
  2. In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Add the flour, baking soda, baking powder, salt and chocolate chips. Mix until combined.
  3. Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop as talked about here) and drop onto the prepared baking sheets.
  4. Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

Recipe Source: from Mel’s Kitchen Cafe (used this soft oatmeal coconut chewie recipe as a start to finding the best soft chocolate chip cookie recipe)

The Best Soft Chocolate Chip Cookie Recipe

63 Responses to Super Soft Chocolate Chip Cookies

  1. Kathy says:

    I made these today to give some to the nice neighbor that cleared the mountain of snow out of our driveway. I am so pleased that they came out looking as great as they taste! I have found my go to chocolate chip cookie recipe! I was pretty sad to find my cookie scoop was broken so I had to use a smaller one but I made it work. Thanks for another wonderful recipe!!

  2. Courtney says:

    Salted butter vs unsalted. What are the best uses for each? I have NO idea. I usually just use whatever I have thawed . Thanks!!

  3. Kim says:

    These are by far the most delicious cookie I have ever had. Found the recipe last weekend. And have already made them twice. Absolutely fantastic.

  4. Kailey Larsen says:

    I just have to let you know that I’ve been making these cookies for over a year now. They are my go to cookies– they’re SO gooood!! Thank you for all your amazing recipes!

  5. Sandra D in Joliet says:

    I love the “crunchy” chocolate chip cookies by Uncle A***. Do you have have anything similar?

  6. Katrina says:

    Thanks to your newsletter, here I am! I am in love with the melted butter cookie recipe. It is my go to chocolate chip cookie recipe. But I have a feeling I need to make these. I might have to do a side-by-side. Good thing it’s Saturday!

  7. Shaina says:

    I just made these cookies and they turned out great! Funny question but how do you get them to look so perfect and thin like that?

  8. Colby says:

    I’ve made a lot of recipes over the years, but this is by far my favorite soft cookie recipe. They are perfection!

  9. Diane says:

    These were so yummy (especially the dough… shhhh I’m pregnant), just not overbaked. They were very average/mediocre at just 12 minutes. Also, did you measure out 15 ounces? I was under the impression a cup of flour only weighed 4-4.5 ounces. I did it, because I’m at a high altitude and it was pretty humid, but my cookies didn’t have a lot of spread and stayed fairly tall.

    • Mel says:

      Hey Diane, I use 5 ounces per cup of flour (that’s how I develop all the recipes on here) but high altitude baking is a whole different animal (I live at about 2,800 feet) and it sounds like you might need a little less flour for this recipe (although usually with high altitude, cookies tend to spread flat and I tell people to add a few tablespoons of flour to the dough).

  10. Erin says:

    You mentioned freezing them. If I froze balls of dough, could I bake them from frozen or do they have to thaw? I’ve never frozen bookie dough before I’ve only bought it.

  11. Stephanie says:

    This is the best dough and the best cookie. I only like soft cookies and randomly chose this recipe. I can’t believe that for years I’ve just blindly followed the recipes on the backs of the bags of chocolate chips. I def pinned this and will make it again.

  12. Tina says:

    Have you ever tried making this recipe as a giant cookie? Pizza pan size?

  13. Kim says:

    A quick question… Would these cookies be good to make ice cream sandwiches – firm enough to hold the ice cream but not rock solid from being frozen with ice cream (even if you have thawed them for a few minutes). Or do you have a different chocolate cookie recipe that you would recommend for ice cream sandwiches. Thank you!! Love, love, Love your recipes! 🙂

    • Mel says:

      I think these would be great! They’ll definitely firm up in the freezer but I’ve nibbled one straight from the freezer and they aren’t rock hard. Underbaking them just slightly will help.

  14. stephanie says:

    How come my dough came out more like batter ? Any suggestions

    • Mel says:

      Without being there in your kitchen, I’m not sure, especially without more details. Did you end up baking the cookies? Did the dough firm up after sitting?

  15. Catie says:

    I found your recipe from tumblr and they looked so good I had to give them a try. They are absolutely incredible! Super soft and delicious – they are my new favorite cookie recipe!

  16. Jocelyn says:

    These are delicious! They are a breeze to put together and bake up nicely. Thanks, Mel!

  17. Charlotte says:

    Hey Mel! Love your site so much, I am so happy I discovered it earlier this year. Your recipes are a hit around here!
    In this recipe my cookies are turning out bit…bubbly. Like when I take them out of the oven they have a bunch of little air holes all across the tops. Has that ever happened to you? I have no idea why. I promise that I used room temperature butter 🙂

    • Mel says:

      Hi Charlotte, I have to say I’ve never encountered that issue where air bubbles are on the top of the cookies. Any chance the batter might have been overmixed? That’s the first thing that comes to mind.

  18. Lynne says:

    These are awesome, soft cookies! They freeze beautifully too! Thanks for a great recipe! I live at 5200 feet and the only change I made was to increase the flour to 3 1/4 cups.

    • Peggy says:

      Lynne, another change for high altitude you can try is using slightly less baking powder and baking soda. High altitude makes the cookies rise too fast, resulting in them deflating too much coming out of the oven. This is especially important when baking cakes. I found this tip when moving here and being frustrated with everything deflating. It works great.

  19. Marcie says:

    Made these today and they were wonderful! Thanks for a wonderful recipe as always!! 🙂

  20. lauren says:

    o my goodness! these cookies r another homerun, mel. I subbed in what I had on hand, & the result was delightful~ I added in 1 c whole wheat flour & 1 c tapioca flour to the 1 c all purpose flour had & used sugar in the raw for all the sugar. in addition, I have successfully been using wax paper to line the cookie sheet wben i bake.

  21. Emily says:

    Made these last night and they turned out great! Another home run Mel! I cooked mine for 10 min and they turned out perfect. I’m not one to roll out my cookie dough in my hand before putting the dough on the baking sheet but I found for this recipe it was needed to get the smooth texture. I also thought this recipe was great eating raw in small amounts.

  22. Jessica Glover says:

    I made these last night and they are perfect! I have been making my grandmothers recipie for cookies for the past 19 years since her passing and this is the closest I have ever had. The height ( I split the difference and used 15.85oz), the color, and the taste, just wonderful! Thank you!!

  23. I absolutely LOVE a good chocolate chip cookie. The soft cookies are my favorite. Can’t wait to try these!

  24. Nicole H says:

    THESE are what I wish my cookies would look like every time I make them. They are beautiful! Thanks to your The Great Cookie Experiment series and searching the web, I’ve been able to troubleshoot why mine sometimes turn into a puddle with chocolate chips in them, among other unfortunate results. I noticed that for these, your cookie dough is in a regular glass mixing bowl instead of your stand mixer. Have you noticed a difference between when you mix them one way versus the other?

    • Mel says:

      No, I don’t really notice a difference from stand mixer to just a bowl using my handheld electric mixer. I think this day my Bosch was in use making bread and so I opted for a stand alone bowl with the electric hand mixer.

  25. Lori says:

    My 10 year old daughter LOVES cupcake war on the Food Network. Today we are taking a break from cupcakes and trying these divine looking, good ole C.C cookie. I have a recipe I love but I’m wondering if this will, after 7 years, replace my recipe!!

  26. Emily says:

    What brand of chocolate chips do you typically use for your cookies?

  27. Shirley Carroll says:

    I just love the way you write! You are real and honest and you obviously know your way around the intricacies of cooking. I’ve been coming a long time but you always teach me something new.

  28. I made these last night (I know, no self control!), and they were one of the few cookie recipes I’ve tried where they turned out looking just as good as they do in your pictures. And they seriously tasted amazing–and I’m picky about my cookies! I usually wait to take cookies out when they just start getting golden brown on the edges, but I took these out before that point, and they were perfect and soft and not doughy at all. I’m a huge fan of raw cookie dough, and this dough wasn’t my favorite, but I didn’t even care because the cookies were delicious! Thanks again, Mel.

  29. Karen says:

    I know this is the best because these are the only ones I EVER make. They’re perfect

  30. Lindsay says:

    Can’t wait to try these next. I always need chocolate chip cookies in my house. Do you bake with convection or regular? I was just wondering, I do convection sometimes and haven’t quite figured out how much more time/less time I should add when doing it. Seems like it usually needs more.

    • Mel says:

      I use both, Lindsay. I have one of those split ovens (standard size oven/range but the oven is split into a small upper oven and a larger lower oven) that has convection in the lower oven. I often set the upper oven to regular bake and the bottom to convection and bake three cookie sheets at a time. If using convection, I usually set it 25 degrees lower and sometimes take the cookies out 30 seconds to a minute earlier (but not always).

  31. Izzy Whiting says:

    I have a question about baking cookies in general. Do you bake one pan at a time?

    I’ve tried several times to bake two pans at a time (what else are all those oven racks for?) but the bake time is much longer. I’d love to hear your wisdom on this. 😀

    • Mel says:

      I only bake one at a time using a regular (non-convection) oven. If I turn on my convection oven, I bake two racks at a time. I know you can bake two racks at a time in a non-convection oven if you don’t mind switching the cookie sheets about halfway to 2/3 of the way through baking.

  32. Darlene says:

    Curious about something Mel; what is the difference-maker in a chocolate chip cookie recipe that changes the texture from a super soft cookie, to a chewy cookie?

    • Mel says:

      Ah, good question, Darlene! For this particular recipe where I wanted a soft cookie as opposed to a chewy, thick cookie – it took using equivalent amounts of brown and white sugar. Chewy chocolate chip cookies generally have quite a bit more brown sugar. I tried cutting back on the brown sugar even more but didn’t like the result so I stuck with the equal granulated sugar to brown sugar.

  33. elisabeth brock says:

    I must try these!! They look melt in your mouth delicious and chocolate chip cookies are the favorite in our house !!! Thank you for all of your hard work !!! You’re the best !! 🙂

  34. Deb says:

    oh my — there are not words — just made these — DIVINE! My chocolate chip cookie quest is over — thank you Mel!

  35. Tara says:

    Hey Mel!
    First I must say, LOVE your blog! This is probably a stupid question, but do you plop the dough straight from the cookie scoop onto the cookie sheet, or do you use it to measure the size and then roll the dough in your hands?

    • Lauren says:

      Not a stupid question. I was wondering that too :-/

    • Mel says:

      It kind of depends on the batter – with this cookie dough, I use the cookie scoop to get it onto the tray and often times just leave it like that – but sometimes if I’m ambitious, I roll the dough in my hands quickly to create a perfectly round ball. If the dough is sturdy, that works – if it’s on the soft side, it’s kind of a mess and is better just to scoop it with the cookie scoops (wiping the edges of the cookie scoop before releasing the dough will help the cookie dough stay nice and round without jagged edges).

  36. Brittany C says:

    This look delicious. But I can’t lie, in a weird kind of way, I feel like I would be betraying your soft and chewy, best recipe, chocolate chip cookies by making these. Haha I may have to work up to trying these, though I don’t think it’ll take too long 😉

  37. Margi says:

    These are my next cookies to try. I make chocolate chip cookies for a friend who comes and does heavy lifting, fix dripping faucets and in general helps when I need him. He only wants chocolate chip cookies in return. I have made so many different kinds and will make them as posted and then a batch with malted milk. Tried that in one and he fell in love with the taste. Will let you know how well it works.

    • Tina says:

      I love this arrangement, Margi! Makes me happy to think of him taking care of the odd jobs and you baking up a storm

  38. Laurel says:

    Umm yeah, I think I need to make these right this second. I just want to dive head first into that cookie dough picture. Wowza! Cookies here I come!! Yum!

  39. Teresa R. says:

    I’m so happy you posted this recipe! I was going to make your chewy chocolate chip cookie recipe today for my niece. I’m babysitting, and last night she asked me if we could make cookies today. These cookies look perfect because she requested we use chocolate chips! Thanks!

  40. meg says:

    Yum!! We just finished a batch of your classic oatmeal chocolate chip cookies, so it seems only right that we move right on to this recipe now:)

  41. Kim in MD says:

    I love soft cookies! I can’t wait to make this recipe!

  42. heather says:

    I am always in the lookout for the best choc chip cookie ever, and by accident I bought coconut palm sugar instead of brown sugar. So I subbed it in for the brown sugar and it creates an incredibly soft cookie. I now use white/brown/coconut sugar ratio in the cookies and they are amazing. Highly recommend trying it out in cookies, going to try it in brownies next. It even gives a light caramel flavor to the cookies.

  43. Lachelle says:

    I was actually thinking last night “tomorrow Mel’s going to post her cookie recipe!” Can’t wait to try these! We love your recipes and my girls ask “Where did this recipe come from, Mels Kitchen Cafe?” Thanks for all your work!

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