Supersoft Chocolate Chip Cookies Recipe

Some recipes just stick with you. I found this one on Pinterest six years ago, and it’s been my go-to ever since. I still remember the first time I baked a batch: the smell of butter and vanilla wafted through my kitchen, and when I pulled those warm, golden cookies out of the oven, I knew I’d found the one. Every year, I make these supersoft chocolate chip cookies for special occasions, and they always get rave reviews. These cookies aren’t just dessert—they’re tradition.

If you’re craving a cookie that’s thick, soft, and loaded with melty chocolate chips, this recipe will quickly become your favorite too. Unlike crunchy cookies that go stale the next day, these stay soft for days—perfect for making ahead or gifting.

Why You’ll Love This Recipe

Super Soft Texture: The balance of butter, sugars, and flour gives that melt-in-your-mouth bite.
Bakery-Style Thickness: Big scoops of dough mean hearty, thick cookies.
Chocolate in Every Bite: Semi-sweet chocolate chips throughout, plus extra on top.
Stays Soft for Days: No more cookies turning hard after a day!
Simple Ingredients: Everything you need is likely already in your pantry.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 3/4 cups all-purpose flour
1 cup semi-sweet chocolate chips

Step-by-Step Instructions

Cream the butter and sugars: In a large bowl or stand mixer, beat together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Add wet ingredients: Mix in the egg and vanilla extract until smooth.
Add dry ingredients: Stir in salt, baking soda, and baking powder. Scrape down the bowl as needed.
Mix in flour: Add the flour and mix until no streaks remain. The dough should be soft but not sticky.
Add chocolate chips: Stir in the chocolate chips by hand. For bakery-style presentation, reserve a few to press on top later.
Chill dough: Cover and refrigerate dough for at least 1–2 hours (or overnight). This helps the cookies bake thick and soft.
Preheat oven: Set to 350°F and line a rimmed baking sheet with parchment paper or a silicone mat.
Scoop dough: Use a large cookie scoop (about 3 tablespoons per cookie). Place on the sheet, spacing 2–3 inches apart.
Bake: Bake for 12–13 minutes until edges are set but centers look slightly underbaked.
Cool: Let cookies cool on the pan for 3–5 minutes before transferring to a wire rack.

Expert Tips & Troubleshooting

Chill the dough: Don’t skip this step! It prevents flat cookies.
Extra chips on top: Press a few extra chocolate chips into the tops before baking for that bakery look.
Underbake slightly: Remove when centers are just set—cookies will finish baking on the pan.
Use real butter: Margarine won’t give the same rich flavor.

Variations & Serving Ideas

Nutty Twist: Add chopped walnuts or pecans for crunch.
Double Chocolate: Use cocoa powder in the dough and white chocolate chips.
Festive Flavors: Swap in seasonal candies like M&Ms for holidays.
Ice Cream Sandwiches: Place a scoop of vanilla ice cream between two cookies.

Storage & Make-Ahead Notes

Room Temp: Store in an airtight container for 3–4 days.
Freezer: Freeze baked cookies for up to 2 months or freeze dough balls and bake straight from frozen.
Make Ahead: Chill dough overnight and bake the next day for even better flavor.

FAQs

Q: Can I double this recipe?
A: Yes, just double all ingredients and bake in batches.

Q: Why chill the dough?
A: Chilling helps the cookies bake thick and prevents spreading.

Q: Can I use dark chocolate chips instead?
A: Absolutely! Mix and match chip types for different flavors.

Q: How do I keep cookies soft?
A: Store with a slice of bread in the container—the moisture keeps cookies soft.

Conclusion

If you try these supersoft chocolate chip cookies, let me know how they turned out! 🍪 Leave a comment below, share this recipe with a friend, or save it 📌 to Pinterest so you can bake them again and again.