How to Make the BEST Soft and Chewy Chocolate Chip Cookie
There’s nothing quite like the comfort of a freshly baked soft and chewy chocolate chip cookie—and our Soft & Chewy Chocolate Chip Cookies deliver everything you love in a classic treat. This recipe makes the perfect one dozen batch: no waste, no overwhelming quantity, just twelve golden, bakery-style cookies that are guaranteed to impress. Each one comes out beautifully domed, with a soft and chewy center, a slight crisp on the bottom, and that nostalgic soft and chewy chocolate chip cookie flavor everyone craves. Whether you’re baking for friends, family, or just treating yourself, this is the recipe you’ll want to keep on repeat.
What sets our cookies apart is the commitment to using real, quality ingredients. You won’t find any corn syrups, high fructose sweeteners, or artificial flavors here—just simple pantry staples that let the true flavors shine. We believe that better ingredients make a better cookie, which is why we use real butter, pure vanilla extract, and high-quality chocolate chips that melt just right into those gooey pockets. This isn’t your average store-bought dough situation—this is homemade indulgence you can feel good about.
We’ve also found that unbleached, non-bromated all-purpose flour makes a world of difference in the texture and structure of these cookies. Paired with raw sugar, it gives a deeper, more nuanced sweetness that doesn’t overpower. The result is a cookie that’s soft and rich without being overly processed or cloyingly sweet. If you’re looking to bake something delicious while keeping things a bit more natural, this is the recipe for you.
Why unbleached and non-bromated flour for and a soft and chewy chocolate chip cookie?
We love using unbleached, non-bromated flour in all of our baking, and for good reason. Unlike bleached flour, which is chemically treated to speed up the aging process and whiten the flour, unbleached flour is allowed to age naturally, preserving its fuller, more complex flavor. This also means it retains more of its natural texture, which gives baked goods a heartier, more satisfying bite. Non-bromated flour is free from potassium bromate, an additive often used to improve dough elasticity but one that’s banned in many countries due to health concerns. By skipping these additives, we’re left with a flour that’s not only better for you, but better for the integrity of the recipe.
This choice of flour really shines in our soft and chewy chocolate chip cookie. It helps create that perfect structure—slightly crisp on the bottom, soft and chewy in the center—without needing to rely on anything artificial. The flavor is richer and more balanced, and it supports the rest of our real ingredients beautifully. Whether we’re whipping up cookies, cakes, or muffins, unbleached and non-bromated flour is a staple we trust for consistent, delicious results every time.
Why Raw Sugar for a soft and chewy chocolate chip cookie?
We choose to use raw sugar and raw brown sugar in our cookies because they offer a more natural, less processed alternative to conventional white and brown sugars—without sacrificing any of the sweetness or texture you expect in a great cookie. These sugars retain more of the molasses and minerals that are stripped away during heavy processing, which not only deepens the flavor but also gives the cookies a rich, caramel-like undertone. In recipes like our soft and chewy chocolate chip cookies, this swap helps pull back on unnecessary processing and keeps the ingredients simple, clean, and closer to their natural state. It’s a small change that makes a big difference in both taste and quality.
What is the key to a good soft and chewy chocolate chip cookie?
We truly believe the key to a perfect soft and chewy chocolate chip cookie starts with properly creaming the butter and sugars. In our recipe, we use soft, room-temperature butter and raw sugar, which come together to create an incredibly smooth, creamy base. Taking the time to cream them thoroughly adds air to the dough, giving the cookies their signature domed shape and soft, chewy interior. It’s a step that might seem small, but it makes a huge difference in the final texture and flavor of the cookie.
Just as important as creaming is knowing when to stop mixing—especially once the flour goes in. Overmixing the dough at this stage can develop too much gluten, which leads to tough, dense cookies instead of the tender, chewy ones we’re going for. As soon as the flour is incorporated and no dry spots remain, it’s time to stop. A gentle hand here is key to preserving everything you just built with that beautifully creamed butter and sugar. Trust us—this balance is what makes a truly irresistible chocolate chip cookie.
How Long do Chocolate Chip Cookies keep?
Our chocolate chip cookies are just as practical as they are delicious—they keep incredibly well! We store them in an airtight container at room temperature, where they stay soft, chewy, and flavorful for up to 2 weeks (and honestly, sometimes even longer). If you want to make a bigger batch or save some for later, they also freeze beautifully. Just pop them in a sealed bag or container, and when the craving hits, let them thaw at room temperature or give them a quick warm-up in the oven—they’ll taste just as fresh and delicious as the day you baked them.
The Best Soft and Chewy Chocolate Chip Cookies
Equipment
- 1 1/2 Sheet Pan
- 1 Stand Mixer (or bowl/spatula)
- 1 Cookie Scoop
- 1 1/2 Sheet Parchment
Ingredients
- 3/4 cup Soft Butter
- 3/4 cup Raw Brown Sugar (or refined)
- 3/8 cup Raw White Sugar (or refined)
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1.25 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Salt
- 3 cups All Purpose (Unbleached/Non-Bromated, but any works)
- 1.5 cups Semi Sweet Chocolate Chips
Instructions
- Creaming butter and sugar: If you're using a stand mixer, put the paddle attachment on. If you're mixing in a bowl with a spatula or wooden spoon, then get those. Put 3/4 cup soft butter in your bowl with 3/4 cup brown sugar and 3/8 cup white sugar. Mix until well creamed. I like to get this very fluffy for a nicely domed cookie. Add in 1 egg and 1tsp vanilla extract. Continue mixing until fluffy again.
- Gently stir in: 1.25 tsp baking soda, 1 tsp cornstarch, and 0.5 tsp salt. VERY gently stir in 3 cups all purpose flour. DO NOT OVERMIX. Add in 1 1/2 cups of chocolate chips. Again, DO NOT OVERMIX.
- Options: 1. Fridge dough in bowl, scoop and bake later. 2. Scoop now, fridge for 30 mins or more, bake. 3. Scoop now, freeze, bake from frozen later. We think that freezing dough allows for amazing flavor development, but it's definitely optional. We like to scoop our cookies while the dough is warm because it's so much easier, freeze the dough overnight, and then bake. BUT, you can absolutely scoop warm, fridge for 30 mins, and then bake. Fridged/frozen dough not only has great flavor, but it tends to prevent flattening and gives you a beautifully domed cookie.
- Bake: These cookies bake fast. We like to bring our cookies to 170° internal temp. Bake your cookies on parchment on a 1/2 sheet for 12 mins in a 350° degree oven. Allow the cookies to cool on the pan before transferring to a cooling rack.