Chocolate chip cookies are one of my favorite desserts, especially the super soft baked kind with the ooey gooey centers! While I love making over-the-top desserts with a lot of layers and multiple flavors, soft baked cookies are one of my all-time favorites because of their simplicity and comforting feeling you get while eating them. That is precisely why I decided to finally figure out what my favorite recipe is, which I am so excited to share with you here!

I also made a video tutorial for this recipe! Make sure to check it out here:

Disclosure: There are Amazon affiliate links provided in the post below. If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them!

Equipment:

• 2 mixing bowls
• Hand Mixer
• Rubber Spatula
• Whisk
• Measuring cups
• Measuring spoons
• Cutting board/plate
• Chef’s knife
• Baking sheets
• Parchment paper
• Medium Cookie Scoop

Ingredients:

• 3 cups (420 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks or 220 grams) unsalted butter
• 1 cup (200 grams) granulated sugar
• 1 cup (200 grams) brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 8 ounces (225 grams) fine chocolate chunks*
• 8 ounces (225 grams) mini chocolate chips*

* The chocolate doesn’t have to be extremely precise! If you want other kinds of chocolate, larger chunks of chocolate or larger chocolate chips, a different mixture of chocolate chips and chunks, or even less chocolate than what I state above, then do what makes you happy! The best part of chocolate chip cookies are that they are very easy to customize!

Directions:

1. Preheat oven to 350°F (or 177°C).
2. To a medium size mixing bowl, add the all-purpose flour, baking soda, and salt. Give that a quick mix and set it aside.
3. To a separate large mixing bowl, add the unsalted butter, granulated sugar, and brown sugar. Cream the butter and sugars until well combined, about 1-3 minutes. Then, add the room temperature large eggs and vanilla extract. Mix until well combined.
4. Add the dry ingredients to the wet ingredients and mix them together. Once everything is just mixed, add the chocolate and mix the chocolate until it’s just combined. Do not overwork the dough.
5. Using a medium size cookie scoop, scoop the dough onto a parchment paper lined baking sheet. Cover the dough balls with plastic wrap and chill in the refrigerator for at least 1-2 hours.*
6. Transfer some of the dough balls onto a separate parchment paper lined baking sheet, making sure to spread them out and bake for 13 minutes.**
7. Once these cookie come out of the oven, let them cool for at least 5 minutes on the cookie sheet before moving them to a cooling rack or storage container.

Notes:

• *You may also chill them overnight or up to a day. If you want to bake them right away, they will certainly turn out and still taste amazing. However, after all of my tests, I found that the chilled cookies were ultimately superior to the cookies that went straight into the oven.
• **Of course this may differ depending on your oven, but the main thing you do not want to do is over-bake the cookies. If you bake them just right, these cookies will still be soft and delicious at least 1 week after they have been baked!

Flavor Idea!

One of the many versions I made of these cookies while recipe testing was raspberry dark chocolate! I used Ghirardelli Raspberry Radiance Bars, which are dark chocolate bars with raspberry bits, combined with either mini semi-sweet chocolate chips or white chocolate chips. The raspberry added such a lovely flavor contrast and made these one of the favorites among my taste-testers!

Thank you so much for checking out this post! Let me know how you enjoy the recipe and what kinds of chocolate you used!