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These chocolate chip cookies are soft, cake-like, and have a completely different texture than a normal chocolate chip cookie! These are definitely for the people who love soft cookies rather than a chewy chocolate chip cookie or (my personal favorite!) a classic crispy chocolate chip cookie.
Soft Chocolate Chip Cookies
These soft cookies were the result of testing chocolate chip cookies many, many years ago when I first started this website, and it’s defintely time for updated photos! This recipe is always a hit with people who are looking for soft chocolate chip cookies.
Even though I love crispy chocolate chip cookies, I, of course, ate a couple of these cakey bites, who can complain about a soft cookie with chocolate chips?
The Secret to Soft, Cakey Cookies
The secret to making soft chocolate chip cookies is using only brown sugar ( no granulated sugar) and an extra egg as adding eggs to a cookie dough makes a baked good more cake-like. The third egg in this recipe is what helps achieve this. Most chocolate chip cookie recipes only have 2 eggs.
How to Make Soft Chocolate Chip Cookies
This is just a quick recap of the method to make these cookies, please see the recipe card below to get the complete instructions and the list of ingredients.
- Cream your butter and sugar together until they are light and fluffy. Add in the eggs. Add the vanilla as well.
- Whisk together your dry ingredients and add to the butter/sugar mixture. Combine well then add the chocolate chips, mixing until they are spread through the dough evenly.
- Drop by well-rounded tablespoons onto an ungreased or parchment-lined sheet.
- Bake at 375 for 8-10 minutes until golden brown.
Baking Tips
Make sure to underbake these cookies slightly as you don’t want to dry these cookies out. They will dry out easier as there is more egg in the cookie dough.
Don’t flatten the cookies before baking, leave them in a rounded shape on the cookie sheet and they will bake up better.
How to Store These Cookies
Keep these cookies stored in an airtight container for up to 5 days at room temperature or freeze them in a freezer-safe container or bag for up to 6 months.
If you want to soften these cookies place a piece of bread in the container with the cookies. They will absorb the extra moisture from the bread and soften right up!
More Chocolate Chip Cookie Recipes
So for all you cakey cookie lovers out there, this is the soft chocolate chip cookie recipe for you! So tell me, are you team soft cookie or team crispy cookie?
Happy baking!
Love,
Karlynn
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Soft Chocolate Chip Cookies
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter
- 1 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- With a hand mixer or in a stand mixer with a paddle attachment, cream the butter and sugar together until light and fluffy.
- Add in the eggs, one at a time, beating in completely after each addition. Add in the vanilla.
- Slowly add the flour mixture, beating on low speed until just combined.
- Add in the chocolate chips, stirring in until they are spread through the dough evenly.
- Drop by well-rounded tablespoons onto the prepared baking sheets. Do not press them down if you want a lovely rounded cakey cookie.
- Bake for 8-10 minutes until golden brown around the edges and the middles are set. They will spread out slightly but still stay wonderfully puffy and cakey.
- Cool on baking sheets completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months.
Notes
- Slightly underbaking these cookies will yield better results, do not overbake as they will dry out.
Nutrition
Val says
I love this recipe! They remind me of the cookies my mom used to make when I was younger. Thank you 🫶🏽
Evan says
I wish I had read the comments first. These cookies turned out flat and underdone despite that I followed the recipe exactly. I was making these for a special occasion, and I’m very disappointed. Now, I have to decide whether to subject the people looking forward to tjese cookies in the hopes that heating them up quickly in the air fryer will do anything to salvage them, or show up empty handed with the entire batch left behind in the bin. What a waste.
Shawn Relland says
You probably forgot the baking soda…it’s okay you were rushing to that special occasion. If this happens again please remember there are bakeries that sell some pretty nice cookies…no speeding you don’t want to need to blame Karlynn for a speeding ticket.
Susan Trager says
What temperature and for how many minutes for airfryer?
Susan Trager says
I made these using my oven a few months ago . They were the best ever. Lost stove.,I do have an air fryer . What temperature and for how many minutes?
Susan Trager says
I made these using my oven a few months ago . They were the best ever. I want to make them again but I don’t have an oven now. I do have an air fryer . What temperature and for how many minutes ?
V M Justice says
I liked these cookies because i like fluffy not overly sweet cookies. I was wondering though if dark brown sugar would affect the texture as well as the taste? I would like just a touch more sweet.
Lynn says
followed the recipe and they turned out flat!! Added more flour and hope this helps. So disappointing
Karlynn says
That will be the butter you are using that is making the cookies flat. Try using a couple tablespoons LESS butter and that will help. Or a higher quality butter.