The Best Soft Chocolate Chip Cookies

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The Best Soft Chocolate Chip Cookies

Sure, I know what you’re saying.  Everyone says theirs are the best Chocolate Chip Cookes and then you have one and yeah, they’re good, but are they the best?  The illusive search is over. These are The Best Soft Chocolate Chip Cookies!

Many years ago, I knew a girl from Texas whose Dad thought it would be a great idea to buy a bakery to “bond” their family together.  She shared that they learned to work hard, had a lot of fun and all gained weight:) When I got married, she gave me some baking sheets, spatulas and the recipe for their chocolate chip cookies.  They were always a family favorite and they were really good.  You can tell a good recipe by the recipe card you use.  It’s grease stained, a little chocolate on it and the ink a little smeared from all the use over the years.  A great chocolate chip recipe!


Making a Recipe Your Own

We all have cookie recipes we love.  Whether they’re passed down from our mother’s or grandmother’s, given by friends or torn out of a magazine or newspaper.  We might do exactly what the recipe says or we tweak it a bit. That’s what’s happened to this recipe.
I made it just how it was for years and then I wanted something more.  I started by adding different things, using butter instead of margarine, adding more vanilla and as I read and experimented, even trying some I found on our beloved Pinterest, I’m pleased with the end result.  My sister, who wrote a cookbook years ago said, if you change three ingredients in a recipe, you’ve made it your own.  I’ll gladly own this cookie!

When I made this recipe for this post the other day, my daughter in law, a cookie lover at heart, said I think this is it.  You could collaborate with Crumbl Cookies.  Here in Utah, that’s high praise.  Hang on, we’re coming to the Best, Soft, Chocolate Chip Cookies.

So without any further adieu, let’s make cookies!


  • Chocolate Chips
           I usually use what’s on sale and stock up.  I like milk chocolate but of course it’s a preference, but as this recipe says, use gobs of chips.  I haven’t changed that at all Judy!
  • Butter
         Yes some people still use margarine to make cookies and it is a lot cheaper but I prefer the taste and the way the cookies turn out using butter.  Again, stock up when it goes on sale because it freezes great
  • Brown Sugar
           Theres Dark and Light and Sugar in the Raw.  Sub types of raw sugar are Turbinado, Muscovado and Demerara.  You can usually find these at Whole Foods or other specialty grocery stores.  It’s the molasses in the sugar that makes it brown.  What I didn’t know is that you can make your own.  Have you ever been ready to make cookies and thought, darn, I’m out of brown sugar.  Well, it shouldn’t be a dilemma anymore:)
     Brown Sugar:  1 TBSP Molasses to 1 Cup Granulated Sugar
                                Stir until an even color and texture are achieved
    Store in an airtight container (or ziploc bag)
    If you’re brown sugar gets hard, place a piece of bread or slice of apple in the bag (or container) wait a few hours and it should be nice and soft again
  • Vanilla
            The smell alone gets me every time.  I love vanilla, especially from Mexico.  Just double it.  When making any kind of cookies, if you double the vanilla, it’s a deeper flavor.
  • Cornstarch
            Yes, that’s new for me.   Just a few teaspoons, not a lot but when mixed with the flour, it gives the cookie a chewiness (is that a word?) that again, takes it to the next level.  YUM!
  • Baking
          Don’t bake the cookies too long!  In fact, undertake them.  I bake the regular sized ones for 8 minutes, middle rack, in a 350° oven.  If you let them sit for a minute on your baking sheet they firm up a bit, then transfer them to a paper towel or rack.

A note here.  The cookies I made last night for the post had pecans as one of the add ins.  They were fresh, meaning we (me and my granddaughters)  picked them from the trees yesterday morning, broke them open with rocks.  We extracted the pecan and I toasted them later.  That’s fresh!  They tasted awesome in the best soft chocolate chip cookies!


  • Mixer ( These can be mixed by hand but why?) I used my Bosch Kitchen Mixer
  • Baking Sheets 
  • Parchment Paper
  • Spatula
  • Cookie Ingredients (which can be bought at any grocery store)
  • Vanilla…..okay, until I searched I thought you could only get Mexican Vanilla in Mexico (dumb, de dum dumb)

You’ll love them.  I promise:) If you like this cookie recipe you may love my Peanut Butter Oatmeal Chocolate Chip Cookies or my I Wanna Marry You cookies!

Want to remember this?  Post The Best Soft Chocolate Chip Cookies to your favorite Pinterest board!

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

Chocolate Chip Cookies



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I love to do anything creative and enjoy learning new things. Once I know how, I also love to teach it to others. Homemade by Cheryl, teaching homemade one project at a time! Have fun learning!

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