Meet the softest, most delicious chocolate chip cookie you’ll ever bake.
These cookies are incredibly soft — seriously, super soft.
I’m a bit of a cookie person (a kinder way to say cookie snob), and after years of tasting and testing, this is my favorite soft cookie recipe. They’re amazing—enjoy!
Note: I often substitute coconut sugar for white or brown sugar because it has a lower glycemic index and tends to produce a smaller insulin response when enjoying baked treats. It doesn’t noticeably change texture or taste, though it will create a slightly darker cookie color. I tested this recipe using coconut sugar and it was just as delicious.
Incredibly Soft Chocolate Chip Cookies
Drumroll please… the winner for the BEST SOFT cookie is here!
4.99 from 103 votes
Course: Dessert
Prep Time: 10 minutes
Cook Time: 11 minutes
Servings: 24 cookies
Ingredients
- 2 sticks room temp butter (salted)
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 2 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups chocolate chips (milk chocolate recommended)
Instructions
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Preheat oven to 350°F.
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In a stand mixer or with a handheld mixer, beat room-temperature butter, brown sugar, white sugar, eggs, and vanilla together for three full minutes until light and creamy.
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Add flour, baking soda, baking powder, and salt. Mix until combined, taking care not to overmix.
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Gently fold in the chocolate chips until evenly distributed.
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Roll dough into balls about 2 tablespoons each. Place 12 dough balls on a greased cookie sheet, spaced evenly.
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Bake 10–11 minutes, until the edges are set but the centers are still soft. Avoid overbaking to keep them tender.
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Allow cookies to rest on the baking sheet for about 3 minutes, then transfer to a wire rack to finish cooling.