Chocolate Chip Cookies (Soft!)

30 mins Cook
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Copy of NomNom Recipes 1 112

Discover a fantastic chocolate chip cookie recipe that’s astonishingly simple and yields soft, buttery cookies. No need for the traditional creaming of butter, no electric beater required, no chilling of the dough, and no need to roll the dough into individual balls. These cookies strike the perfect balance of sweetness. The most challenging aspect of this recipe is exercising patience as you wait for the cookies to cool. Be sure to check out the video, where you’ll witness my mother getting caught red-handed attempting to snatch one from the tray!

Chocolate Chip Chocolate Chip Cookies (Soft!)

Chocolate Chip Cookie recipe

After countless requests from readers, I’m thrilled to finally share my chocolate chip cookie recipe with you all!

To be honest, I’ve been holding onto it because I wanted to ensure I tested it thoroughly with different measurements used in various countries. If you’ve ever attempted a cookie recipe from another country and ended up with a kitchen disaster, it’s likely due to the variations in cup, tablespoon, and teaspoon measurements between countries. For instance, 1 standard Australian cup of flour equals 150g/5.3 oz, while 1 standard US cup is equivalent to 120g/4.5 oz.

In most recipes, these measurement differences aren’t significant enough to ruin the dish, or the differences are proportionate throughout the recipe, allowing it to work well. However, when it comes to baking recipes, especially for cookies and cakes, precision matters.

So, here’s a handy tip for using baking recipes: Always check the country of origin of the recipe author. If it’s not your country, proceed with caution!

Oh, and just to make it absolutely clear – yes, I’ve rigorously tested this recipe using both Australian and international cups (all except US cups are quite similar), as well as weight measures.

By the way, I should mention that this recipe is based on a tried-and-tested Cooks’ Illustrated recipe. That endorsement alone should provide some reassurance!

Now, let me tell you what makes this chocolate chip cookie recipe a bit unique. There’s no need for creaming butter, no requirement for an electric beater, no chilling of the dough (unless you’re in a scorching-hot environment), and no rolling of the dough into individual portions.

It’s a simple “dump and mix” process. Initially, the batter will be fairly soft due to the melted butter, but after about 5 minutes, it firms up into a soft dough that can be easily scooped onto a baking tray, holding its shape perfectly. If you have an ice cream scooper with a lever (a seriously handy kitchen tool – great for cookies, pancakes, and even meatballs), you can quickly dollop the dough into perfect round mounds that spread into beautifully round cookies.

I’ve tried to capture the delightful softness of these cookies in the recipe video (located below the recipe), and I hope I’ve succeeded. Additionally, I hope I’ve made it clear just how straightforward these cookies are to make.

In all honesty, they should probably be called “Dangerous Chocolate Chip Cookies.”

Wishing you all a wonderful weekend!

Chocolate Chip Cookies (Soft!)

Chocolate Chip Cookies (Soft!)

Discover a fantastic chocolate chip cookie recipe that's astonishingly simple and yields soft, buttery cookies. No need for the traditional creaming of butter, no electric beater required, no chilling of the dough, and no need to roll the dough into individual balls. These cookies strike the perfect balance of sweetness. The most challenging aspect of this recipe is exercising patience as you wait for the cookies to cool. Be sure to check out the video, where you'll witness my mother getting caught red-handed attempting to snatch one from the tray!
prep time
10 mins
cooking time
30 mins
total time
40 mins



  • 1 3/4 cups plain / all purpose flour

  • 1 tsp salt

  • ½ tsp baking soda (bi carb soda)

  • 175g / 12 tbsp unsalted butter , cut into 2 cm/ 4/5" cubes (1.5 US sticks / 6 oz)

  • 1/2 cup brown sugar , packed (light or dark) (Note 1)

  • 1/2 cup caster sugar (US: granulated sugar)

  • 1 egg

  • 1 egg yolk

  • 2 tsp vanilla extract

  • 1 1/4 cups chocolate chips , separated (US: semi sweet chocolate chips or chunks)


Set your oven to 180°C / 350°F (standard) or 160°C/320°F (fan/convection). Ensure the oven rack is positioned in the middle.
Prepare two baking sheets by lining them with parchment or baking paper.
In a separate bowl, combine the flour, salt, and baking soda by whisking them together.
Take a large, microwave-safe bowl and put the butter inside. Depending on the butter's initial temperature, microwave until it's nearly melted: about 25 seconds for room temperature butter or 40 seconds for cold butter straight from the fridge.
After microwaving, whisk the butter until it's completely melted. (See Note 2)
Incorporate both brown and white sugars into the melted butter, whisking vigorously for approximately 15 seconds.
Introduce the egg, egg yolk, and vanilla into the mixture, ensuring you whisk thoroughly for another 15 seconds.
Gradually mix in the flour mixture, stirring until most of the flour is absorbed.
Introduce 1 cup of chocolate chips into the dough and continue to mix until the flour is fully integrated, and the chips are evenly distributed. The batter may seem a bit runny at this stage.
Allow the batter to sit for around 5 minutes. This resting period helps the batter thicken, making it easier to shape. (Refer to Note 3)
FOR LARGE COOKIES: Using an ice cream scoop or a 1/4 cup measure (See Note 4), form dough mounds and place them on the prepared baking sheets, ensuring they're spaced about 2 inches apart. This should yield about 13 mounds. Enhance the cookies by pressing a few more chocolate chips on top, as these will remain visible once baked, making the cookies more visually appealing.
FOR SMALLER COOKIES (26-30 in total): Use a heaped tablespoon or half of the ice cream scoop to shape the cookies. Place them on the baking sheets approximately 1.75 inches apart. Add chocolate chips on top for a decorative touch.
Remember to bake only one tray at a time.
LARGE COOKIES: Begin with 8 minutes of baking, then rotate the tray and continue for another 3 minutes (a total of 11 minutes). The edges should be golden, with the top being pale gold and slightly puffy.
SMALLER COOKIES: Start with 6 minutes, rotate the tray, and bake for an additional 3 minutes (a total of 9 minutes).
Remove the cookies from the oven and let them cool directly on the tray. They'll continue to cook slightly and will deflate from their puffy state. Once cooled, enjoy your homemade treat!


I alternate between light and dark brown sugar, using whichever I have on hand. If I had both, I'd lean towards using light brown sugar more often. Honestly, the flavor difference doesn't register much with me. Using light brown sugar yields cookies that are slightly paler, suggesting a softer texture. When melting the butter in the microwave until it becomes transparent, the resulting cookie is a tad less soft. It's not a deal-breaker, just a helpful tip to keep in mind! FIRMING UP THE BATTER: While the butter is warm, the batter may appear loose (see the video). After resting for just 5 minutes, the batter firms up, transforming into a soft cookie dough. This ensures that when you drop mounds onto the baking tray, they maintain their shape. If you're in a scorching-hot climate, a brief refrigeration may be needed. A standard ice cream scooper typically holds 3 tablespoons of dough. The scoopers with levers, like the one I use in the video, are versatile tools that I rely on more for tasks like shaping cookies, making pancakes, and even forming meatballs than for actual ice cream scooping! You can also create smaller cookies, and I'll soon update this recipe with baking times for different cookie sizes - stay tuned for your weekend cookie-baking plans! HIGH ALTITUDE BAKING: A reader at an elevation of 7200 feet reported that this recipe worked perfectly with the sugar reduced to 3/4 cup (total). DIFFERENT COUNTRY CUPS: No need for any conversion calculations; this recipe works flawlessly no matter which country you're in, except for Japan, where you should use the provided weights. Background: Cup and teaspoon measurements can vary between countries. For most recipes, these differences are inconsequential. However, in baking recipes, precision is key. I've tested this recipe with both US cups and international (Aussie) cups, as well as with weight measurements, and there was no discernible difference! STORING: These cookies keep well for up to 3 days in an airtight container and freeze beautifully too. The dough can be refrigerated for up to 3 days. It will firm up, so roll it into balls and place them on a tray, then add an extra minute to the bake time. Cooked cookies also freeze well; remember to defrost before serving. HIGH ALTITUDE BAKING: I'm excited to share that a reader named Marg (June 4, 2017), who lives at an altitude of 3200 feet, made the following adjustments: reduced the total sugar to 1/2 cup (1/4 cup each of brown and white sugar), increased the oven temperature to 170°C/340°F, and used 2 eggs (to avoid having leftover egg white). She mentioned that the cookies spread a bit more because she used 2 whole eggs instead of 1 yolk and 1 whole egg as the recipe suggests, but they weren't flat, remained soft, and she didn't miss the sugar. I'd love to hear if anyone at high altitudes tries this with 1 whole egg and 1 yolk, along with Marg's other adjustments! The Cooks' Illustrated recipe I adapted mine from doesn't specify exact adjustments, but provided guidelines that Marg based her modifications on: "For High-Altitude Baking: Problem: Cookies spread too much in the oven. Solution: Use less sugar. Increase the oven temperature and decrease the baking time. Problem: Cookies are too dry. Solution: Add an extra egg or yolk." Just a heads up, this recipe yields 13 large cookies. It can be a bit inconvenient because most trays only fit 6 at a time! The nutrition information provided is for one giant cookie, so remember to halve it if you're making smaller ones.
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