I like my chocolate chip cookies soft and chewy and these soft chocolate chip cookies I baked up a few weekends ticked all those boxes and more! Learn how to make soft chocolate chip cookies with step by step pictures.
Pinterest is one of my vices and I spend an inordinate amount of time looking at gorgeous things there. Oh how rude, here’s my Pinterest profile link, in case you want to take a peek at all the things that catch my fancy. So anyway, of all the beautiful pictures of food in there, this one particular pin stating they are the best soft chocolate chip cookies, with a half broken cookie image was one of my favourites. I pinned it and vowed to make them soon.
As far as soft chocolate chip cookies go, these are perfect. On the chewiness factor, they could do better. I assume more sugar would do the trick but I am perfectly happy to settle for a little less sugar in my life if they cookies turn out so darn delicious as these did. The original recipe is the ever-popular one from Pinch of Yum with modifications by me.
A few things to keep in mind when making these soft chocolate chip cookies:
- The first time, stick to the recipe as much as possible without thinking of substitutes
- Melting the butter just right is crucial. It’s not hard to do so just pay extra attention when doing that step, that’s it
- I used whole wheat flour (Indian atta) instead of plain flour and my cookies turned out great, in my opinion. If you want to play super safe though, use plain flour or maida
- You will need to adjust the quantity of flour based on the type of flour you are using and other factors so be prepared to adjust to slightly less or more than what’s mentioned here
- You can use chocolate chips or chunks in the recipe. I personally prefer chips and used the bittersweet ones from Ghirardelli which are delicious and a personal favourite. Use any chips you have in hand
If you love cookies, then check out:
Atta chocolate chip cookies
Eggless banana oatmeal chocolate chip cookies
Sweetheart sugar cookies
Torcetti cookies
Crinkle cookies
Butterscotch chip cookies
- 8 tbsp salted butter
- ½ cup regular white sugar
- ¼ cup packed brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1.5 cups whole wheat flour (atta)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
- Preheat the oven to 350F / 180C
- Microwave the butter for about 30-40 seconds on high heat until it just starts to melt. No need to heat it fully
- Add the white sugar and brown sugar to the butter and beat until soft and creamy. You can use an electric beater in this step too
- Add the egg and vanilla extract
- Mix until just incorporated
- Next, add the flour, baking soda, and salt.
- Mix until the mixture resembles crumbles
- Now get your hands in there and mix to bring the dough together. It should hold its form when you knead gently. If too sticky, add more flour by the tablespoon
- Add the chocolate chips and incorporate into the dough with your hands
- Pinch off lemon-sized amounts of dough and form smooth balls
- Place on baking sheets and bake in the pre-heated oven for 10-11 minutes
- It's critical not to over bake them to retain the softness so take them out at 11 minutes or so even if they look pale and slightly uncooked
- Let them cool on the baking sheet for about 30 minutes
- Enjoy!
Step by Step Instructions to Make Soft Chocolate Chip Cookies
1. Preheat the oven to 350F / 180C
2. Microwave the butter for about 30-40 seconds on high heat until it just starts to melt. No need to heat it fully and it’s fine if some butter lumps remain in the bowl
Add the white sugar and brown sugar to the butter and beat until soft and creamy. You can use an electric beater in this step too but I just beat it thoroughly with a whisk by hand
Add the egg and vanilla extract
Mix until just incorporated
Next, add the flour, baking soda, and salt. I moved everything to another larger, wider bowl but you can use the same bowl if it’s large enough.
Mix until you get a thick dough
Now get your hands in there and mix to bring the dough together. It should hold its form when you knead gently. If too sticky, add more flour by the tablespoon
Add the chocolate chips and incorporate into the dough with your hands
Pinch off lemon-sized amounts of dough and form smooth balls
Place on baking sheets and bake in the pre-heated oven for 10-11 minutes
It’s critical not to over bake them to retain the softness so take them out at 11 minutes or so even if they look pale and slightly uncooked. Let them cool on the baking sheet for about 30 minutes and enjoy!
For soft chocolate chip cookies recipe in Hindi, Tamil, Malayalam, etc please use the Google translate button in the sidebar.
I made these using wheat flour and they turned out fudgy and delicious. I may throw in some nuts too next time. Thank you!
thanks lisa! i am yet to try them with whole wheat pastry flour, just used regular indian whole wheat flour this time and it worked great for me too 🙂
My cookies always turn out harder… Can you suggest some measures to keep the cookies soft and melting while eating and how to keep them soft after storing them for long time…? Can you suggest some tips…
if you follow the recipe above you will get soft cookies. the key is to melt the butter and never overbake. if you bake too much, the cookies will turn hard for sure