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.
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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.
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!
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?
Soft Chocolate Chip Cookies
- Prep Time
- 20 minutes
- Cook Time
- 8 minutes
- Total Time
- 13 minutes
- Karlynn Johnston
- 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
- 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.
- Slightly underbaking these cookies will yield better results, do not overbake as they will dry out.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.