Super Soft Chocolate Chip Cookies

These super soft chocolate chip cookies are so simple, doesn’t require any chilling, and is truly the best chocolate chip cookie recipe on the planet!

I have over 100 cookie recipes on my site. And at least a dozen variations of chocolate chip cookies.

But these super soft chocolate chip cookies are easily the cookie recipe I make the most often. Like, weekly? That’s a fair estimate. They are crazy simple (no secret ingredients) and crazy delicious.

Super Simple Cookie Dough

This cookie dough is extremely straightforward.

Mix the following:

• butter
• brown sugar + granulated sugar
• vanilla
• eggs

And when I say “mix” I mean “mix it real good.” Until the batter is light and fluffy.

Add the dry ingredients and chocolate chips…and this time, mix until everything is just combined. You don’t want to over mix the cookie dough at this point.

Cookie Troubleshooting

I scoop the cookie dough with a medium cookie scoop (#40). This equates to about 2-tablespoons of cookie dough per cookie. But you can make them smaller or larger, depending on how you are feeling in that particular moment.

The brilliant thing about this cookie recipe is that you don’t need to chill the dough prior to baking. HALLELUJAH.

Freezing Cookies or Cookie Dough

These cookies freeze amazingly well. I almost always double the batch and freeze the baked and cooled cookies in gallon-sized freezer ziploc bags, pressing out as much air as possible.

Knowing there are ready-made chocolate chip cookies in my freezer at all times gives me a sense of peace and fulfillment that is hard to describe.

Pro Tip: if you take a cookie (ok, three) straight from the freezer and let them sit for about 3 1/2 minutes on the counter before eating, you’ll know what pure joy is. They’ll be super cold but not break-your-teeth hard, and listen, I know warm cookies are divine, but I have a special place in my heart for really-cold-almost-frozen-cookies.

You can also freeze the cookie dough. Roll the cookie dough into balls and place them on a parchment-lined baking sheet. Place the baking sheet in the freezer. Once the cookie dough is frozen, transfer the cookie dough balls to a ziploc bag or other covered container and place in the freezer.

To bake frozen cookie dough, place the cookie dough balls on a baking sheet and add 1-3 minutes onto the baking time.

These super soft chocolate chip cookies have been a long-standing favorite for almost ten years. My kids have taken over the cookie making these days, and they always turn to this recipe.

Truly, for a good, classic, straightforward, soft and chewy chocolate chip cookie, this recipe cannot be beat.

Find room in your heart and your kitchen for this tried-and-true recipe. It’s a keeper!

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

Cadbury Egg Chocolate Chip Cookies

Yield: 36 Cookies

Prep Time: 25 minutes mins

Cook Time: 11 minutes mins

Total Time: 36 minutes mins

4.72 stars (271 ratings)

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Ingredients

• 1 cup (227 g) salted butter, softened to room temperature
• ¾ cup (159 g) packed light brown sugar
• ¾ cup (159 g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups (426 g) all-purpose flour
• 9-ounce bag (255 g) Cadbury eggs, lightly crushed (see note) to yield 1 1/3 cups crushed eggs (plus more for tops of cookies, if desired)
• 1 cup (170 g) chocolate chips

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Instructions 

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
• In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt.
• Cream together until light and fluffy, 1 to 2 minutes.
• Add the eggs and vanilla and mix until well-combined.
• Add the flour and mix until a few dry streaks remain.
• Add the Cadbury eggs and chocolate chips and stir until evenly combined.
• Scoop the dough about 2 tablespoons at a time (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
• Optional: top cookie dough balls with several pieces of crushed Cadbury eggs.
• Bake for 10 to 12 minutes (see note for cookies that flatten too much or stay too puffy).
• Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

Notes

Flour Amount: if you want a slightly thicker cookie OR your cookies often flatten in the oven, increase the flour to 3 1/4 cups (462 grams). 

Cadbury Eggs: The weight of the cadbury eggs (out of bag) will be right around 255 grams. To lightly crush the eggs, place the eggs in a quart or gallon ziploc bag, seal, and pound the eggs with a rolling pin.

If you want to add extra crushed Cadbury eggs to the tops of the cookies before baking, plan for another 1/2 bag of Cadbury eggs. 

Flat/Puffy Cookies: If the cookies are flattening too much in the oven, increase the baking temperature to 375 degrees F (or next time, add 2 to 4 extra tablespoons of flour to the dough). If the cookies are staying too puffy in the oven, decrease the baking temperature to 325 degrees F (or next time, decrease flour by 2 to 4 tablespoons in the recipe). 

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Cookie, Calories: 178kcal, Carbohydrates: 24g, Protein: 2g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 144mg, Fiber: 0.3g, Sugar: 15g

Recommended Products

Cookie Sheet {Half Sheet Pans}

KitchenAid Stand Mixer

#40 Medium Cookie Scoop

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)

Recipe posted July 2015; updated June 2022 with new photos, recipe notes, etc.

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