This Soft Chocolate Chip Cookies recipe uses less unhealthy ingredients than any other! The best part is, they taste like a million bucks!
So, remember that one time, when someone told you in order to have soft chewy cookies you needed to add pudding mix to to your batter? Yeah, so not true!
What if I told you that you could have the most delicious soft chewy Chocolate Chip Cookies by using less butter and sugar in the batter? Would you believe me?
Well, believe me boys and girls, because its true!
I definitely don’t consider myself a baker by any means, but this Chocolate Chip Cookie recipe is my pride and joy! And definitely my little mans favorite. As soon as he sees that bag of chocolate chips his eyes brighter up and he immediately gets his stool out and pushes it to the counter to help mommy bake.
A “healthier” cookie that still has that soft texture I love. Shut the front door!
If you don’t believe me I dare you to go make these Chocolate Chip Cookies and tell me what you think!
To get started, preheat oven to 375. In a stand mixer, add 11 tablespoons of softened butter, 1/2 cup of white sugar, 1/2 cup of light brown sugar, and 1 teaspoon of vanilla.
Mix until creamy. Next add 2 eggs, one at a time. Continue to mix until smooth.
In a medium size bowl, add 2 1/4 cups of flour, 1 teaspoon of salt, 1/2 teaspoon of ground cinnamon, and 1 teaspoon of baking soda.
Add the flour mixture to the stand mixer in 2 batches. Make sure all the flour is completely combined.
Lastly add one 10-12oz. bag of dark chocolate chips. Scoop batter onto baking sheet {I use a baking silicon mat as well, helps to not brown the bottom of the cookie}.
Bake cookies for 8-10 minutes. Makes about 3 dozen cookies.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 3 dozen cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Soft Chocolate Chip Cookies recipe uses less unhealthy ingredients than any other! The best part is, they taste like a million bucks!
Ingredients
- 11 tablespoons of unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup of light brown sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 2 1/4 cup of flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1/2 teaspoon of ground cinnamon
- 1 {10-12oz.} bag of dark chocolate chips
Instructions
- Preheat oven to 375 degrees.
- In a stand mixer, add softened butter, white sugar, light brown sugar, and vanilla extract.
- Mix until creamy.
- Next add 2 eggs, one at a time. Continue to mix until smooth.
- In a medium size bowl, add flour, salt, ground cinnamon, and baking soda.
- Add the flour mixture to the stand mixer in 2 batches. Make sure all the flour is completely combined.
- Lastly add dark chocolate chips.
- Scoop batter onto baking sheet {I use a baking silicon mat as well, helps to not brown the bottom of the cookie}.
- Bake cookies for 8-10 minutes.
- Makes about 3 dozen cookies.
Notes
Slightly adapted from Nestle Tollhouse Recipe
20 comments on “The BEST Soft Chocolate Chip Cookies Ever”
I was in a pinch (horrible cookie craving at 10 pm on a school night) and tried swapping oil for butter and my conversion was way off… but it seems like the excess is coming off so I think it won’t be too awful, probably just crispy 🙁 . Can’t wait to make it correctly later!
Yeah it might be crispy on the sides but the center will be soft. Butter in this recipe is a must, but if you wanted to use oil or only had oil do my vegan chocolate chip cookies. They are the BOMB!
I used this recipe for a picnic I had with some of my friends, and they were indeed very delicious! THE PERFECT AMOUNT OF SOFT AND CHEWINESS ♥
Thanks so much Kaylee, pumped you liked them. They are our go to cookie recipe for sure!
I made these over the weekend and they were WONDERFUL. They retained their shape beautifully and were a great texture. I added walnuts and they were a huge hit! Definitely at the top of my go-to chocolate chip cookie list.
Yeah! So glad to hear it! It is my go to chocolate chip recipe, in fact have some I just made the other day in my pantry! The walnut addition sounds killer, perfect for a little crunch! Thanks for the feedback Lauren!
These look PERFECT! I love a good, soft chocolate chip cookie! Pinned!
Thanks Christine! 🙂
These look amazing Krista! I can’t wait to try them!
Thanks Meriem! 🙂
Yep that is exactly how you do it! I use pudding in some of my cookies, but when I am doing a chocolate chip based cookie I never add the amount of butter required. Makes them oh so goo!
totally the best way to eat cookies, and you don’t feel as bad less butter and sugar = awesome!
I like that you added cinnamon! Can’t wait to try these.
Thanks Lara, you will love them! 🙂
Ooooo, I wouldn’t have thought reducing the butter will do that!! These look so soft. The ooey goey melty chocolate is wishing I had a dozen infront of me right now!!
I know right, reducing the butter and the sugar was just the trick and you feel better eating them because there is not as much “bad stuff”. 🙂
I’m all over those- I can never pass up on a good, soft chocolate chip cookie. Which reminds me that I have not made any in a very long time. I am going to wait for our new oven though- whenever we move (or have different kitchen to cook in) the first thing I test is baking chocolate chip cookies. I can’t wait to try these.
I know right! They are totally the best, especially when they are warm and all gooey! So jealous that you are getting a new oven, new toys are always fun! 🙂
Looks fab, I love a soft cookie!
Thanks Paula!