You need a win. I get it. The day was long. The kids are loud. Your brain is officially off-duty.
But a craving is hitting. Something sweet, warm, and deeply comforting. You deserve that. You just don’t have hours to spend.
That’s where these Classic Soft Baked Chocolate Chip Cookies come in. They are your secret weapon. Maximum cozy flavor, minimum kitchen time. If you love quick, satisfying bakes, you might also enjoy these bakery-style banana chocolate chip muffins. Let’s turn that chaotic energy into something delicious.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
Ultimate Guide to Classic Soft Baked Chocolate Chip Cookies
Forget complicated recipes with weird steps. This is the only guide you need.
Why? Three reasons. First, the flavor is perfect. Buttery, rich, with pools of melted chocolate. Second, it’s fast. We’re talking less than 30 minutes start to finish. Third, it’s stupidly easy. One bowl, simple ingredients, no fancy tricks.
This recipe is your weeknight hero. It saves dessert. It saves your sanity. Let’s do this.
The Simple Ingredients
I bet you have most of this in your pantry right now. That’s the beauty of it. No special trips to the store.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (12 oz) semi-sweet chocolate chips
Let’s Get Cooking! (The Step-by-Step)
Ready? Set your timer. Let’s move fast and get those cookies in the oven.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. This is a non-negotiable for easy cleanup.
- In a medium bowl, whisk the flour, baking soda, and salt. Just mix it until it looks even. Set it aside.
- In a large bowl, beat the softened butter and both sugars. Use a hand mixer for 2 minutes. You want it light and fluffy. This is key for texture.
- Beat in the eggs, one at a time. Then beat in the vanilla. Scrape the sides of the bowl.
- Now, add the flour mixture. Mix on low speed just until the flour disappears. Do not overmix. This keeps them soft.
- Use a spatula to fold in the chocolate chips. Get them evenly distributed.
- Scoop the dough. Use a rounded tablespoon or a small cookie scoop. Drop mounds of dough onto your prepared sheets, about 2 inches apart.
- Bake for 9 to 11 minutes. Look for golden edges and soft, puffy centers. They will look underdone. That’s perfect! They set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes. This is crucial. Then, move them to a wire rack to cool completely. Or eat them warm. I won’t judge.
What to Serve With This Dish
These cookies are a full meal of joy on their own. But if you want to make it an event, here are some fast ideas.
Classic Soft Baked Chocolate Chip Cookies Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Classic Soft Baked Chocolate Chip Cookies Recipe!
Nutrition Information
A giant glass of cold milk is the classic move. It just works.
For a next-level dessert, crumble a warm cookie over vanilla ice cream. It takes 30 seconds. You get a hot-and-cold masterpiece.
Need a quick breakfast? Pair one with a yogurt parfait. It feels fancy but took you zero extra effort. For another fantastic make-ahead breakfast, try this simple blueberry baked oatmeal.
Make This Recipe Your Own (Quick Swaps)
Got different stuff? No problem. Use what you have.
Swap the chocolate chips. Use milk chocolate for a sweeter cookie. Or dark chocolate for something richer. Even a bag of mixed chocolate chunks works.
Add a crunch. Toss in 1 cup of chopped walnuts or pecans with the chocolate chips. It adds a nice texture.
Change the flavor. Replace the vanilla with 1/2 teaspoon of almond extract. It gives a whole new, amazing twist.
How to Store Leftovers (If You Have Any!)
Let’s be real. Leftovers are rare. But if you have willpower, here’s the plan.
Keep them in an airtight container at room temperature. They’ll stay soft for 4-5 days. Tuck a piece of bread in the container. It keeps the cookies moist.
You can also freeze the baked cookies. Layer them between parchment in a freezer bag. They keep for 3 months. Thaw at room temp or warm in the microwave.
Better yet, freeze the dough balls. Scoop them, freeze on a sheet, then bag them. Bake straight from frozen, adding 1-2 extra minutes. Fresh cookies on demand! This “freeze and bake” trick also works perfectly for mini chocolate chip banana muffins, so you always have a sweet snack ready.
NUTRITION INFORMATION
- Serving Size: 1 cookie
- Calories: ~220
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Sugar: 18g
- Protein: 2g
FREQUENTLY ASKED QUESTIONS
My cookies spread too much. What happened?
Your butter was probably too warm. Make sure it’s just softened, not melted. Also, check your baking soda isn’t old. And always use a cool baking sheet between batches.
Can I make the dough ahead of time?
Yes! Cover and chill the dough for up to 72 hours. Chilled dough spreads less and can make a thicker, chewier cookie. Let it sit at room temp for 15 minutes before scooping.
Why are my cookies cakey?
You likely measured the flour with too heavy a hand. Spoon the flour into your measuring cup and level it off. Don’t scoop directly from the bag. Also, make sure you didn’t overmix after adding the flour.
See? I told you it was simple. In the time it takes to scroll through your phone, you can have warm, homemade cookies.
That’s a major win for a busy night. You beat the craving. You made something real. And you did it all without losing your mind.
Now go grab that bowl. Your victory cookie is waiting. Bake a batch and tell me all about it! Leave a comment and a rating below to let me know how yours turned out!
