Cookies

The Soft Chocolate Chip Cookies Of Your Dreams

4.8 from 24 votes
My Soft Chocolate Chip Cookies recipe is what dreams are made of — cakey, perfectly baked cookies with pockets of melted chocolate.
A top-down look at my cake chocolate chip cookies.

Hi Bold Bakers!

People have very specific cookie tastes. Some people like crispy chocolate chip cookies that have a nice crunch, others like a chewy chocolate chip, and then some want a thick, soft cookie but no gooey center. 

I’m no stranger to whipping up recipes to please all Chocolate Chip Cookie camps, and this one goes out to those soft chocolate chip cookie fans — also known as cakey chocolate chip cookies! 

The texture is everything with this recipe. These cookies aren’t chewy, there’s no gooey center, and they’re not crispy. They are soft, moist, thick, and the perfect companion to a glass of ice-cold milk. 

A stack of soft chocolate chip cookies.

What Are Soft Chocolate Chip Cookies?

Don’t get cakey or soft chocolate chip cookies confused with chewy. While I think chewy chocolate chip cookies are amazing, these cake-like cookies aren’t a recipe to sleep on!

This homemade chocolate chip cookie recipe yields a chocolatey cookie that turns out incredibly soft, almost like you’re biting into a perfectly baked cake, filled with wonderful chocolate chip pockets. We use more flour and leavening in this recipe so the cookies can bake a lot like a cake — with a rise. 

What You Need To Make Soft Chocolate Chip Cookies

How To Make Soft Chocolate Chip Cookies

Ready to make the softest chocolate chip cookies ever? Here’s how you make cakey chocolate chip cookies (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat your oven to 350°F (180°C) and prepare 2 baking sheets by lining them with parchment paper.
  2. In a large bowl, melt the butter. Then, whisk in the brown and white sugar.
  3. Add the eggs, one at a time, whisking until they are combined before adding the next. After all the eggs have been added, stir in the vanilla extract.
  4. In another bowl, mix the flour, salt, baking powder, and baking soda. Add this mixture to the butter mixture and mix until it is just combined, and a few streaks of flour remain. Then, fold in the chopped chocolate.
  5. Using a 2-tablespoon scoop, scoop dough into 26 balls. Briefly roll the balls in the palm of your hand and place them 3 inches apart on your prepared baking sheets. 
  6. Baking for roughly 11-12 minutes until the centers are puffed, and the edges are set. 

Gemma’s Pro Chef Tips For Making Soft Chocolate Chip Cookies

  • You can make this dough up to 5 days in advance and store it in your refrigerator. The longer you let your cookie dough age, the better flavor and texture it will have! 
  • You want to use good quality chocolate. I like to use bittersweet chocolate to balance the sugars.
  • When it comes to baking, you almost always want to be sure your ingredients, including the butter and eggs, are at room temperature. This yields even mixing and better texture.
  • Scoop the dough and freeze it flat on a tray. Once frozen, pack them up and have cookies ready to be baked fresh whenever you want! 
  • If you don’t eat eggs, replace them with flax eggs. Check out my 7 Best Egg Substitutes for Baking Recipes & How to Use Them guide.

How Do I Store Soft Chocolate Chip Cookies?

You can store any leftover chocolate chip cookies you have in an airtight container for up to 3 days. As I mentioned in my tips above, you can also freeze the scoop and freeze the dough and have fresh baked cookies whenever you want! 

Don’t Miss More Cookie Recipes

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Soft Chocolate Chip Cookies Recipe

4.8 from 24 votes
My Soft Chocolate Chip Cookies recipe is what dreams are made of — cakey, perfectly baked cookies with pockets of melted chocolate.
Author: Gemma Stafford
Prep Time 20 mins
Cook Time 12 mins
My Soft Chocolate Chip Cookies recipe is what dreams are made of — cakey, perfectly baked cookies with pockets of melted chocolate.
Author: Gemma Stafford

Ingredients

  • 1 cup (8oz/225g) butter
  • ¾ cup (4 ½ oz/128g) dark brown sugar
  • ½ cup (4oz/115g) granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups (11 ½/330g) all-purpose flour
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ⅓ (8oz/225g) bittersweet chocolate (roughly chopped)

Instructions

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • In a large bowl melt the butter. Whisk in the brown and white sugar.
  • Add eggs, one at a time, whisking until combined after each addition. Stir in the vanilla extract.
  • In a separate bowl, mix together flour, salt, baking powder, and baking soda. Add flour mixture to butter mixture, and mix in until just combined and a few streaks of flour remain. Lastly, fold in the chopped chocolate.
  • Using a 2-tablespoon scoop, scoop dough in 26 balls. Briefly roll into balls in the palm of your hand and place 3 inches apart on a prepared pan.
  • Bake for roughly 11-12 minutes or until centers are puffed and edges are set.
  • Enjoy warm fresh from the oven! Store cooled cookies in an airtight container for up to 3 days.

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Sarah T.
Sarah T.
4 months ago

This recipe looks amazing! Would it be best to use salted or unsalted butter?

Monica
Monica
3 months ago

Gemma, these are amazing! Your cookies (and brownies) have become a constant feature at my son’s cricket matches. All your recipes have always been a hit but these cookies in particular are the children’s favourite! If I wanted to turn them into double chocolate chip cookies, what would be the amount of cocoa powder that I would need to add? Thank you!

Lynda Shortt
1 month ago

Love these cookies they’re like cakes. So soft in the centre with crispy edges. I need to roll them more into a ball shape next time i think that will improve the shape but the taste is incredible! Thanks for the recipe

Angelie
4 months ago

hi gemma do you measure your dry ingredients with a measuring cup? or do you weigh them, because my cookies always end up looking like a rock, it wont spread. not just your cookie recipe but even my own cookie recipes. I measure with a measuring cup

C J
C J
4 months ago

First pan out of the oven! Tastes is great! However I had to use more flour, as it was still very runny and it poured and no way could it be rolled into a tighter ball!

Rfisette
4 months ago

I made these and they tasted great and soft, but they came out flat. Should I refrigerate the dough for a bit before baking? I was also thinking I could trade out half of the butter for crisco/shortening. Any suggestions??

Rebecca Fisette
4 months ago

I tried this recipe and they taste great!! But they went flat!?!. Was I supposed to refrigerate them first?

jchargo
4 months ago

These were delicious. I received a bag of M&M’s for Mother’s Day and to share with everyone, I put them in these cookies instead of the bittersweet chocolate. Yummy!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!