Soft Chocolate Chip Cookies

Ingredients

• 227 g (1 cup; 2 sticks)unsalted butter, at room temperature
• about 220 g (1 cup, packed)brown sugar
• 100 g (1/2 cup)granulated sugar
• 2 largeeggs
• 5 ml (1 teaspoon)vanilla extract
• about 312 g (2 1/2 cups)unbleached plain flour
• 5 ml (1 teaspoon)bicarbonate of soda
• 2.5 ml (1/2 teaspoon)kosher salt
• 113 g (3/4 cup; 4 oz)70% dark chocolate, coarsely chopped into 1.3–2.5 cm (1/2–1 inch) chunks
• 113 g (3/4 cup; 4 oz)30% milk chocolate, coarsely chopped
• to taste (optional)flaky sea salt, for topping

Instructions

1. 1

   Mix dry ingredients

   In a small bowl, stir together the flour, bicarbonate of soda and salt. Set aside.

2. 2

   Cream the butter

   Using a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar at medium speed until smooth and paste-like. Avoid over-creaming.

3. 3

   Add eggs and vanilla

   Beat in the eggs one at a time, then mix in the vanilla extract. Scrape the sides and bottom of the bowl so the butter mixture is evenly combined.

4. 4

   Combine the dough

   Add the flour mixture and mix on low speed just until combined. Fold in the chopped chocolate.

5. 5

   Chill the dough

   Use a cookie scoop to portion the dough into 1/4-cup balls. Arrange them on a parchment-lined baking sheet and refrigerate for at least 8 hours or overnight.

6. 6

   Bake the cookies

   Heat the oven to 190°C (375°F). Place the chilled dough balls on parchment-lined baking sheets, 7.5 cm (3 inches) apart, and sprinkle with flaky sea salt. Bake for 12–14 minutes, until the edges are golden and the centres still look slightly underdone.

7. 7

   Cool the cookies

   Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

What are soft chocolate chip cookies?

Chocolate chip cookies are an American home-baking classic, made by mixing chocolate into a sweet butter-based dough. This version pairs dark and milk chocolate for a balance of deeper cocoa flavour and creamy sweetness.

The method keeps the butter and sugars at a smooth, paste-like stage rather than whipping them excessively. A long rest in the fridge and a slightly underdone-looking centre help deliver the soft, chewy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 3g protein, 29g carbs, 12g fat.

The main carbohydrates come from the flour and sugars, while butter and chocolate contribute much of the fat; eggs and chocolate provide some protein. For a more balanced snack, have one cookie with fruit and milk or yoghurt rather than adding several rich accompaniments.

Why use two kinds of chocolate?

Dark chocolate: Chunks of 70% chocolate bring a more pronounced cocoa flavour and hold their shape in the dough.

Milk chocolate: The lower-cocoa chocolate adds a sweeter, creamier contrast. Chopping both types into uneven pieces gives you a mix of larger pockets and smaller flecks.

The dough texture matters

Butter and sugar: Beat them only until the mixture is smooth and paste-like. Over-creaming can change the structure of the baked cookies.

Flour: Once the dry ingredients go in, mix just until there are no obvious dry patches, then fold in the chocolate. Minimal mixing helps avoid developing too much gluten.

Why chill for so long?

The recipe calls for at least 8 hours in the fridge, or overnight, so allow for that when planning your bake. Chilling also firms the portioned dough, making it easier to handle and helping it keep its shape in the oven.

Keep the dough balls refrigerated until the oven is ready and bake them cold. If baking in batches, return the remaining dough to the fridge while the first tray cooks.

When are they done?

Look for golden edges while the centres still appear a little underdone; they will continue to set as they cool. The recipe gives a baking time of 12–14 minutes, but check the appearance as the end of that range approaches.

Leave each tray undisturbed for 5 minutes before transferring the cookies to a rack. Moving them too soon can make the soft centres break apart.

What to serve with them

Serve the cookies warm, once they are sturdy enough to lift, so the chocolate pieces are still soft. A glass of milk, tea or coffee makes a simple accompaniment.

For a dessert plate, add fresh fruit or a scoop of ice cream. Keep the extras separate until serving so the cookies retain their crisp edges.

Recipe notes & tips

• Weigh the flour if possible, as cup measurements can vary depending on how it is packed.
• Scrape the bowl thoroughly after adding the eggs so the butter mixture combines evenly.
• Chop the chocolate into a range of sizes for both small flecks and larger melted pockets.
• Keep the dough chilled for the full 8 hours or overnight rather than skipping the rest.
• Leave plenty of room between dough balls; they are spaced 7.5 cm (3 inches) apart in the recipe.
• Take the cookies out while their centres still look slightly underdone, then let them finish setting on the tray.

Variations

• Add toasted nuts: Fold in chopped pecans or walnuts with the chocolate.
• Use all dark chocolate: Replace the milk chocolate with the same amount of chopped dark chocolate.
• Use all milk chocolate: Swap the dark chocolate for an equal amount of milk chocolate for a sweeter result.
• Add espresso: Mix a small amount of instant espresso powder into the dry ingredients for a deeper coffee note.
• Finish with salt: Add flaky sea salt before baking, or leave it off for a less salty finish.

Common mistakes to avoid

• Over-creaming the butter: Stop once it is a smooth paste rather than beating until very fluffy.
• Skipping the chill: Refrigerate the portioned dough for at least 8 hours or overnight as directed.
• Overmixing after adding flour: Mix on low only until combined, then fold in the chocolate.
• Crowding the tray: Leave 7.5 cm (3 inches) between dough balls so the cookies have room to spread.
• Baking until the centres look fully set: Remove them when the edges are golden and the centres still look slightly underdone.
• Moving them too soon: Let the cookies rest on the baking sheet for 5 minutes before transferring.

How to store

Once completely cool, keep the cookies in an airtight container at room temperature for up to 4 days. Warm briefly in the oven or microwave if you would like to soften the chocolate again.

Frequently asked questions