Soft and Chewy Chocolate Chip Cookies You’ll Want to Hide From Your Family (No Chill, All Thrill)

Forget bakery lines and sad store-bought impostors. You want the cookie that bends, not snaps. The one with caramelized edges, a molten middle, and chocolate that smears like a love letter.

This is the recipe people “accidentally” double just so there are extras for breakfast. Minimal fuss, maximum payoff, and zero chilling—because patience is overrated when cookie cravings hit.

What Makes This Special

These Soft and Chewy Chocolate Chip Cookies balance three pillars: moisture, structure, and flavor. Brown sugar brings deep butterscotch notes and tender crumb, while melted butter creates that sought-after chew.

A precise mix of leaveners—baking soda for spread and rise, plus a touch of salt—keeps things plush without puffing into cakey territory.

The secret flex? Warm melted butter and a quick rest post-mixing. That brief pause helps the flour hydrate, yielding a dough that bakes up glossy with puddles of chocolate. Add a finishing sprinkle of flaky salt and you’ve got bakery-level drama at home, IMO.

Shopping List – Ingredients

• 1 cup (227 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) packed dark brown sugar (light brown works, but dark = richer)
• 1/2 cup (100 g) granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 2 1/4 cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 1/2 to 2 cups (255–340 g) chocolate chips or chunks (mix of semisweet and dark is clutch)
• Optional: 1 teaspoon espresso powder (boosts chocolate flavor, doesn’t taste like coffee)
• Optional: Flaky sea salt for topping

How to Make It – Instructions

1. Preheat and prep: Set oven to 350°F (175°C).

   Line two baking sheets with parchment. Don’t use dark pans unless you enjoy over-browned bottoms.

2. Melt the butter: Microwave or stovetop until fully melted. Let it cool 5–7 minutes until warm, not hot.

   Hot butter = greasy cookies, FYI.

3. Whisk sugars and butter: In a large bowl, whisk melted butter with brown and granulated sugar for 45–60 seconds until glossy and cohesive.
4. Add egg, yolk, and vanilla: Whisk until smooth and slightly thick. This builds structure and that shiny, crinkly top.
5. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and espresso powder if using.
6. Mix the dough: Add dry to wet and fold with a spatula just until streaks of flour remain. Don’t overmix.

   Stir in chocolate chips/chunks.

7. Quick rest: Let the dough sit 5–10 minutes. It will thicken slightly—perfect for chewy centers.
8. Scoop: Use a 1.5–2 tablespoon scoop. Place 2 inches apart.

   For dramatic pools, press a few extra chocolate pieces on top.

9. Bake: 9–11 minutes until edges are set and centers are puffy but underdone. They’ll finish on the sheet. Pull at the first hint of golden edges.
10. Pan-bang (optional): Tap the sheet gently on the counter once out of the oven.

    This collapses the center slightly for ripples and chew.

11. Finish: Sprinkle flaky salt. Cool on the sheet 5 minutes, then transfer to a rack. Eat warm while the chocolate is still dramatic.

Preservation Guide

• Room temp: Store in an airtight container with a slice of bread (absorbs air, keeps cookies soft) for up to 4 days.
• Freeze baked cookies: Cool completely, then freeze flat in a zip-top bag up to 2 months.

  Rewarm at 300°F (150°C) for 4–6 minutes.

• Freeze dough: Scoop, freeze on a sheet until solid, then bag for up to 3 months. Bake from frozen at 350°F (175°C) adding 1–2 minutes.
• Revive dryness: Microwave a cookie with a damp paper towel for 8–10 seconds. It’s cookie CPR.

Nutritional Perks

Let’s be real: these are cookies, not kale chips.

But there are a few wins. Dark chocolate brings antioxidants and a lower sugar punch than milk chocolate. Eggs contribute protein and fat for satiety. Controlling portions by freezing dough balls means fresh-baked, on-demand cookies without a counter full of temptation.

Per cookie (about 2 tablespoons dough), estimate: 220–260 calories, 12 g fat, 30 g carbs, 2–3 g protein. Swap in a higher cacao chocolate or reduce sugar by 10% if you want slightly less sweetness without wrecking texture.

Common Mistakes to Avoid

• Using hot butter: Hot butter makes greasy, flat cookies.

  Let it cool to warm.

• Overbaking: If they look “done” in the oven, they’ll be dry on the counter. Pull when centers still look soft.
• Overmixing flour: Stir until just combined to avoid tough cookies. Gluten is great for bread, not here.
• Wrong flour measure: Spoon and level.

  Too much flour = cakey pucks; too little = pancake spread.

• Skipping salt: Salt doesn’t make them salty—it makes the chocolate pop. Don’t skimp.
• Crowding the pan: They need space to spread. Bake in batches if needed.

  Patience beats cookie conga lines.

Alternatives

• Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Add 1 tablespoon milk if dough seems dry.
• Dairy-free: Swap butter for high-quality vegan butter sticks. Use dairy-free chocolate.

  Expect slightly less browning.

• Brown butter upgrade: Brown the butter, cool fully to room temp, and proceed. Adds nutty depth—your kitchen will smell dangerous.
• Mix-ins: Toasted pecans, walnuts, or shredded coconut (1/2–3/4 cup). Orange zest or a pinch of cinnamon for a flavor twist.
• Sugar tweak: Use 3/4 cup brown + 1/2 cup white for less sweetness and more chew.

  Or sub 2 tablespoons of sugar with maple syrup for soft centers.

• Chunk strategy: Combine chips with chopped bar chocolate for melty pools plus structure. Best of both worlds.

FAQ

Why are my cookies cakey instead of chewy?

Too much flour or overmixing. Measure by weight if possible, and fold just until the flour disappears.

Also, avoid overbaking—soft centers turn cakey as they cool.

Can I chill the dough for more flavor?

Yes. Chill 12–24 hours for deeper caramel notes and reduced spread. Let it warm slightly before scooping, or bake from chilled and add 1–2 minutes.

What kind of chocolate works best?

A blend.

Use semisweet chips for structure and chopped dark chocolate for gooey pools. Aim for 60–70% cacao to keep sweetness balanced.

How do I make thicker cookies?

Use slightly cooler butter, add 2 tablespoons more flour, and chill the scooped dough 20–30 minutes. Bake on a light-colored sheet.

Can I make them smaller or bigger?

Absolutely.

For minis (1 tablespoon), bake 7–8 minutes. For bakery-style (3 tablespoons), bake 11–13 minutes and tap the pan mid-bake for ripples.

Do I need a stand mixer?

Nope. A whisk and spatula do the job.

In fact, mixing by hand reduces overworking the dough and keeps the crumb tender.

Why add an extra yolk?

The yolk adds fat and emulsifiers that boost chew and keep cookies moist without extra spread. It’s the tiny change with big results.

Can I cut the sugar?

Up to 10–15% reduction is safe. Much more and the texture gets dry, and spread decreases.

Consider darker chocolate to balance sweetness instead.

The Bottom Line

These Soft and Chewy Chocolate Chip Cookies hit the sweet spot: fast to make, wildly satisfying, and flexible for any craving. Master the warm-butter method, pull them early, and crown with flaky salt. When your friends ask for the recipe, you can smile, nod, and “forget” to send it—your secret is safe here.