5 from 1 vote

Soft & Chewy Chocolate Chip Cookies

Looking for soft and chewy chocolate chip cookies? Here is one incredible recipe that we make over and over again. Rich, buttery, and the perfect combination of soft and chewy. Best of all tasty bits of chocolate chips in every single bite. This is our favorite chocolate chip cookie that I recommend giving a try today.

Bridget is quite the little baker and is always wanting to make recipes from my cookbooks. We recently made a few batches of chocolate chip cookies, and they turned out beautifully! We had a blast spending time in the kitchen together, and the result of soft chocolate chip cookies was a nice treat.

chocolate chip cookies on a wire baking rack

Let me share my tips and tricks I have learned about making chocolate chip cookies at home. With these questions answered, it would help set you up for success every time. 

Check Out These Tasty Cookies 

Chocolate cookies on a white plate with a glass of milk

Why Use Unsalted Butter in Chocolate Chip Cookies 

I use a cup of unsalted butter in this chocolate chip cookie recipe. The reason I recommend unsalted is that each salted butter will vary in flavor. If you grab a different brand than I used, you could end up with an overly salty cookie. So using unsalted, it allows you to control the salt used in the cookie recipe. If you do use salted butter, I would recommend not adding salt in and omitting it from the recipe.  

How To Make Chocolate Chip Cookies 

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    Start by mixing your butter, brown sugar and white sugar together. Allow it to become nice and creamed; this generally takes 2-3 minutes. 

    Then add in your eggs, corn syrup, and vanilla and mix well. 

    Slowly add in your flour, salt, and baking soda mix, until the dough is formed. Turn off the mixer and fold in chocolate chips. 

    Cover and chill the dough for 30 minutes in the fridge.

    Roll the cookie dough into 1 tablespoon size round balls and place on an ungreased cookie sheet. Bake for 15 to 17 minutes, or until cookies are golden brown.

    chocolate chip cookies on a white plate

    Recipe Tips and Tricks

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    Silpat Mats or Parchment 

    Line your cookie sheets with a Silpat mat or parchment paper. This will keep your cookies from sticking to the cookie sheet. Saves a lot of time and keeps your baking sheets nice. 

    Room Temperature Ingredients 

    When your recipe needs to be softened or room temperature butter it is good to keep other ingredients room temperature as well. A cold egg could harden up that softened butter in your recipe. So just remember if one ingredient is room temperature stick to the rest being room temperature as well. 

    It will be easier to roll the cookie dough into perfectly round balls and make your cookies perfect circles. Learn more about chilling cookie dough.

    chocolate chip cookies on a white plate

    How Do You Keep Cookies Soft After Baking 

    Let your cookies come to room temperature and then place in an airtight container or even a sealable bag. Place half of a slice of bread in with the cookies. Don’t do more than half a slice. This will help keep your cookies nice and soft for days. 

    Can You Freeze Chocolate Chip Cookies 

    Yes! Chocolate chip cookies freeze nice. I like to allow them to cool completely then place them in an airtight container or sealable freezer bag. Then place them in and toss in the freezer for up to three months. 

    A hand holding a chocolate chip cookie

    When you are ready to eat them, just thaw on the counter for a few hours, or heat them in the microwave. Just be careful with microwave cause it can quickly burn the chocolate chips. I do five-second intervals to ensure they don’t overcook. 

    You’ll also love Kitchen Sink Cookies, Chocolate Crinkle Cookies, Double Chocolate Meringue Cookies and Coffee Crisp Cookies.

    Are you a fan of homemade chocolate chip cookies? 

    A stack of 5 chocolate chip cookies
    5 from 1 vote

    Soft & Chewy Chocolate Chip Cookies

    Created by Stacie Vaughan
    Servings 30
    Prep Time 20 minutes
    Cook Time 17 minutes
    Total Time 37 minutes
    There is a debate among cookie lovers – soft and chewy, or crispy? I love them soft and chewy. These cookies are loaded with chocolate chips and freeze well – if they last that long!


    • 1 cup unsalted butter softened
    • ¾ cup brown sugar
    • ½ cup sugar
    • ¼ cup light corn syrup
    • 1 large egg
    • 2 tsp vanilla extract
    • 2 ½ cups all-purpose flour
    • 1 tsp baking soda
    • ¼ tsp salt
    • 1 package milk chocolate chips 11.5oz/270g package


    • Heat oven to 350°F.
    • In a large bowl, beat butter, brown sugar and white sugar until smooth on low speed. Add corn syrup, egg and vanilla and beat well.
    • Stir together flour, baking soda and salt. Gradually add to butter mixture, beating until well blended. Stir in chips.
    • Cover and chill the dough in the fridge for 30 minutes.
    • Roll about a tablespoon of cookie dough into a ball and place on an ungreased cookie sheet.
    • Bake 15 to 17 minutes or until lightly browned and almost set. Cool slightly and remove from cookie sheet to wire rack. Cool completely before serving.


    Serving: 1g | Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 71mg | Sugar: 13g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword chocolate chip cookies, Soft & Chewy Chocolate Chip Cookies

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    Recipe Rating


    1. Jeannette says:

      Those look oh so good. I haven’t made cookies in about a year. Usually I do a fair amount of baking in the winter but this year…not so much. I always like to try different recipes and I know I will make my son’s day when he comes home from school to a delicious plate of cookies. Thanks!!

    2. I love homemade chocolate chip cookies… and I mean LOVE 🙂

      I have actually never heard of using corn syrup to make this – that may just be something different to me… but interesting none the less!

    3. They look so dainty…what size are your “drops” on the cookie sheet? Big Marble size? Golf ball size?

      1. They are about the size of a tbsp so closer to golf ball than marble.

    4. These look super! Thanks for linking up I’n my Pinterest Link up today! I just gave you a pin. 🙂 Happy Saturday

    5. Hi, this may be a stupid question … but have you ever froze theses? I’m doing the sweets table for a friends wedding in just over 2 weeks. I live in Toronto and just recently had no power for a week due to an ice storm. I lost everything that I had already baked and froze so now am starting all over again. Also any suggestions for any freezable mini-desserts. Thanks

    6. Those cookies look amazing. Thanks for sharing! Stopping by from Create and Crave.

    7. I love chocolate chip cookies that are soft. Crispy cookies are just not my thing! Can’t wait to give this recipe a try, pinning for later!

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