Chocolate chip cookies are a classic recipe that everyone should have on hand. I found this recipe on Pinch of Yum blog and I’ve never gone back. It’s that good. I’m more of soft cookie person, rather than crunchy and these are super soft chocolate chip cookies.
That feeling when you bite into a warm chocolate chip cookie fresh from the oven when the chips inside are still melty…heaven.
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Chocolate chip cookies are also one of the easiest recipes to make at home from scratch. I know everyone needs a quick fix once in a while, but why go out and buy those pre-made squares when you can make these quick homemade super soft cookies that taste infinitely better! If you want to be even quicker and you only want one serving check out my Cookie in a Cup recipe.
Make the Dough
The first step as always is to gather your ingredients, you will need:
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- An Egg
The make or break part of this recipe is the butter; you have to semi-melt it in the microwave first. Once melty, beat it with the brown sugar and granulated sugar. Then mix in the vanilla and egg.
The next step is to beat in your dry ingredients: flour, baking soda, and salt. Finally, fold in the amount of chocolate chips to your liking and your dough is complete.
Shape and Bake
After the dough is formed, you’ll need to shape them into balls and place them on a cookie sheet with parchment paper on top. You don’t need to smush them, they should melt down from the ball shape into a cookie.
Place them a couple inches apart on the cookie sheet and bake them. One more thing, do not over bake these cookies! You want them to remain soft. They may still look kind of pale when you take them out of the oven, but I assure you, they are cooked.
After they come out of the oven, let them cool a few minutes on the cookie sheet before transferring onto a plate. Eat them while they’re still warm!
These super soft chocolate chip cookies are my weakness. I could eat the entire plate myself they are so yummy.
You could also play around with adding some extras to these cookies if you want something a little different. Last time I made them, I added toasted pecans which were just as delicious.
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Want just a single serving not a whole batch? Try my Cookie in a Cup recipe! Or go for a healthier gluten free cookie: Almond Butter Cookies.
Super Soft Chocolate Chip Cookies
- 8 Tbsp Dairy Free Butter
- ½ Cup Granulated Sugar
- ¼ Cup Brown Sugar
- 1 Tsp Vanilla Extract
- 1 Egg
- 1½ Cups Flour
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- 1 Package Semi Sweet or Dark Chocolate Chips
- Preheat oven to 350°F and prep a cookie sheet with parchment paper. Microwave the butter to just barely melt it, about 30 to 40 seconds.
- Beat butter, sugar, and brown sugar together. Add vanilla and egg. Then mix in flour, baking soda, and salt. The dough should be between wet and dry in texture. Fold in the amount of chocolate chips to your liking, I usually do around half a bag or so.
- Form into balls and place on the cookie sheet a couple inches apart. You should have enough to make about 10 decent sized cookies. Bake for 9-11 minutes. Do not overbake! Let cool a few minutes on the cookie sheet before moving to a plate and enjoy.
This Post Has 16 Comments
These are addicting! I need to make a batch for myself and note share, that’s how good they are :P.
I’ll make one batch for each of us next time 😛
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These cookies were so soft and delicious! Great recipe Sweet Melissa!!!
I’m so happy you liked them, Susan! 🙂
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Can you use unsalted butter instead?
Yes, you definitely can! The recipe will come out exactly the same.
They turned out great thank you!
I’m so happy to hear that! Enjoy your cookies 🙂
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