Soft Chocolate Chip Cookies are such an addictive snack and a cheeky treat that can go no wrong. I used to love baking cookies back when I was in secondary school and share them with my classmates. It’s been years since I last properly baked some cookies. But with some extra time at hand staying at home these days, it’s the perfect time to brush up those baking skills. And so, here comes this soft chocolate chip cookies recipe which I’m eager to share with you!
What makes a good cookie? Well, I personally love those bakery-style ones which are soft and pillowy – something like Mrs Fields Cookies! As a kid, every time I pass a Mrs Fields Cookies shop by an MTR station back home in Hong Kong, that ridiculously alluring aroma gets me every time. My parents would wait till it’s near closing time so they offer discounts to clear up their last batches of fresh cookies for the day. Then we’ll all go home happy with cookies in hand.
I generally enjoy the flat but soft ones, which are crispy around the edges but soft and chewy at the centre. This is how the cookies from this chocolate chip cookies recipe will turn out.
The Secret to Making Soft Cookies
The key to soft cookies lies in the type of sugars used in the recipe. White sugar tends to provide a crispier texture, whereas brown sugar gives moisture and results in a softer chewy texture.
You’d want to use a blend of both, with slightly higher ratio of brown sugar to white sugar, in order to create that perfect soft and chewy centre with crispy edges.
Another tip is to make sure you chill your cookie dough in the fridge before baking. This is because the chilling process helps to solidify the butter in the cookie dough so that it holds its shape a little longer during the baking process and do not spread too flat and wide. Yes, I’m making flat cookies here but you do still want some texture, not just a thin sheet.
During the baking process, the butter melts, which causes the cookie dough to spread. When chilled and solidified, the cookie will manage to set before the butter completely melts and spreads the cookie.
How to Make Soft Chocolate Chip Cookies
This recipe yields about 24-30 cookies.
- 226g Melted Butter
- 210g Brown Sugar
- 150g White Sugar
- 2 Eggs
- 1 tsp Vanilla Essence (I used Preema, which is halal)
- 300g Self-raising Flour
- ½ tsp Sea Salt
- 100g Chocolate Chips (plus more for topping)
First mix together the melted butter with both sugars.
Then mix in the eggs, one at a time, followed by vanilla essence.
In a separate mixing bowl, sieve the self-raising flour together with the sea salt.
Add the butter-sugar mixture into the dry ingredients and mix until thoroughly combined.
Last but not least, fold in the chocolate chips. Chill the cookie dough in the fridge for about 30 minutes or more. The chilling process is to solidify the butters in the cookie dough so that the cookies don’t spread too much when baking.
When you’re ready to bake the cookies, preheat the oven to 180C.
Scoop the chilled cookie dough onto a lined baking tray. Each cookie is roughly about a tablespoon. Make sure each of them is set at least 3 inches apart from one another on the tray as they will expand during the baking process. I managed to do six cookies per tray/batch.
Pop the cookies into the preheated oven and bake for about 12 to 15 minutes until golden brown.
Allow the cookies to cool down in the tray for about 5 minutes before transferring them over to a wired rack to let it further cool down properly.
Make sure the cookies have completely cooled down before storing them. You can store the leftover cookies by placing them into an airtight container. Store at room temperature. The cookies should stay fresh for a week
Yes, you can! Simply wrap the cookie dough tightly with parchment paper or clingfilm and store them in the fridge up to five days or in the freezer.
Technically, yes you can by simply adding 1-2 minutes extra time in the oven. However, the cookies may not come out as flat. If you fancy flatter cookies like as shown in this recipe, it’s best to thaw the cookie dough before baking.
If you have any other questions, please leave a comment and I will answer you and include them here on this FAQ.
Flat Soft Chocolate Chip Cookies
- 226 g Unsalted Butter melted
- 210 g Light Brown Sugar
- 150 g White Sugar
- 2 Eggs
- 300 g Self-raising Flour
- 1 tsp Vanilla Essence
- 100 g Chocolate Chips plus more for topping
- ½ tsp Sea Salt
- Mix in both sugars with the melted butter. Mix in eggs, one at a time, and then the vanilla essence.
- Sieve flour into a large mixing bowl together with sea salt.
- Add the butter-sugar mixture into the dry ingredients and mix until thoroughly combined.
- Mix in chocolate chips. Chill the cookie dough in the fridge for at least 30 minutes.
- Preheat oven to 180C.
- Scoop a tablespoon of cookie dough onto a lined baking tray, each about 3 inches apart. Pop a couple of extra chocolate chips on top for each scoop.
- Bake each batch of 12-15 minutes until golden brown.
- When done, let it cool for 5 minutes before transferring to a wire rack to further cool down.
- This recipe yields roughly 24-30 cookies.
- Brown sugar contributes to creating the soft chewy texture of the cookie whereas white sugar helps to create the crispy edges.
- Chilling the cookie dough before baking helps to solidify the fats, which then leads to less spread when baking.
- Make sure you space out the cookie dough on the baking tray as the cookie will expand.
- The cooking time only includes the time for cooking per batch. My baking tray allows six cookies per batch.
- Keep leftover cookies in an airtight container. Store at room temperature.