These soft and chewy chocolate chip cookies have buttery, tender centers, lightly crisp golden edges, and plenty of chocolate in every bite. Almost-melted butter and an extra egg yolk give them their chewy texture, while a short chill keeps them from spreading too thin.
The dough is shaped slightly taller before baking, so the cookies spread down and into themselves as they bake, creating those beautiful rippled edges while keeping the centers soft.
These chocolate chip cookies actually started with my snickerdoodle recipe. I love the soft, chewy texture of those cookies, and one day I had already started making the dough when I realized I was out of cream of tartar. Another reminder of why I always tell you to get your mise en place ready before you start!
Rather than abandon the dough, I skipped the cream of tartar, added chocolate chips, chilled the dough, and baked a batch.
They ended up being the chocolate chip cookies I’d been trying to make all along. Beautiful rippled edges, soft centers, and just the right amount of chew. Every bite had exactly the texture I wanted in a classic chocolate chip cookie.
I’ve made them intentionally ever since.
Why you’ll love these cookies
- Soft and chewy – The centers stay wonderfully soft with just enough chew around the edges.
- Beautiful rippled edges – Shaping the dough taller encourages it to spread down as it bakes, creating those natural wrinkles and ripples.
- Plenty of chocolate – Chocolate chips go into the dough with a few more pressed on top before baking.
- Freezer-friendly – Shape and freeze the cookie dough so you can bake a few cookies whenever you want them.
Ingredients and substitutions
- Butter – I use unsalted butter that is almost melted, rather than traditionally softened butter. It should be extremely soft and partially melted. This gives the cookies their spread and chewy texture. If using salted butter, reduce the added salt.
- Granulated sugar – Helps the cookies spread and contributes to the lightly crisp edges.
- Light brown sugar – Adds moisture and chewiness without giving the cookies the stronger molasses flavor you’d get from dark brown sugar.
- Egg and egg yolk – One whole egg provides structure while the additional yolk adds richness and helps create a softer, chewier center without adding the extra moisture of another whole egg.
- Vanilla extract – Adds flavor and complements the brown sugar and chocolate.
- All-purpose flour – Provides enough structure for the almost-melted butter while still allowing the cookies to spread.
- Baking soda – Gives the cookies their spread and helps with browning. This recipe doesn’t need baking powder.
- Salt – Balances the sweetness and brings out the chocolate flavor.
- Chocolate chips – I use 225 grams in the dough and reserve another 25 grams for the tops. Semi-sweet chocolate chips give a good balance of sweetness, but dark or milk chocolate chips can also be used.
How to Make Soft and Chewy Chocolate Chip Cookies
Make the cookie dough
- Combine the butter and sugars. Add the almost-melted butter, granulated sugar, and light brown sugar to a large bowl. Mix until well combined.
- Add the eggs. Mix in the whole egg, egg yolk, and vanilla until smooth.
- Add the dry ingredients. Add the flour, baking soda, and salt. Mix just until no dry flour remains.
- Add the chocolate. Fold in the chocolate chips, reserving the remaining 2 tbsp for topping the cookies.
- Chill. Cover the dough and refrigerate for 1 hour. The dough will firm up considerably and become much easier to shape.
Shape and bake
- Preheat the oven to 170°C / 340°F. Line baking sheets with parchment paper.
- Portion the dough. Scoop about 50 g (2 tablespoons) of dough for each cookie.
- Shape them tall. Instead of rolling the dough into round balls, shape each portion into a tall oval and stand it upright on the baking sheet. This gives the dough room to spread down onto itself as it bakes, helping create a thicker soft center and those rippled edges.
- Add more chocolate. Press a few of the reserved chocolate chips onto the top of each cookie.
- Bake for 11 minutes. The edges should be set and lightly golden, but the centers should still look soft. Don’t wait for the centers to look completely baked—they will continue to set on the hot baking sheet.
- Cool. Leave the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Baking from frozen
Shape and top the cookies before freezing. Bake the frozen cookie dough directly from the freezer at 165°C / 330°F for about 12 minutes. There’s no need to thaw it first.
Storage and Make Ahead
- Room temperature – Store baked cookies in an airtight container at room temperature for 4 to 5 days. Once completely cool, add a slice of bread to the container if you want to help keep them soft.
- Freeze baked cookies – Cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
- Make the dough ahead – Prepare the cookie dough, cover, and refrigerate for up to 3 days. Let it sit at room temperature for a few minutes if it is too firm to scoop and shape.
- Freeze cookie dough – Portion the dough into 50 g pieces, shape into tall ovals, and press the reserved chocolate chips on top. Freeze on a tray until firm, then transfer to a freezer bag or airtight container for up to 3 months. Bake straight from frozen at 165°C / 330°F for about 12 minutes—no thawing needed.
Soft and Chewy Chocolate Chip Cookies
These soft and chewy chocolate chip cookies have buttery centers, lightly crisp golden edges, plenty of chocolate, and beautiful rippled edges. Almost-melted butter, an extra egg yolk, and a short chill give them just the right amount of spread and chew.
Video
Ingredients
- 227 g (1 cup) Unsalted butter almost melted
- 145 g (⅔ cup) Granulated sugar
- 150 g (⅔ cup) Light brown sugar
- 1 large Egg
- 1 large Egg yolk
- 2 tsp Vanilla extract
- 395 g (3 cups) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Salt
- 225 g (1¼ cups) Chocolate chips
- 2 tbsp Chocolate chips for topping
Method
- Combine butter and sugars – In a large mixing bowl, combine the almost-melted butter, granulated sugar, and light brown sugar until well blended.227 g Unsalted butter, 145 g Granulated sugar, 150 g Light brown sugar
- Add egg – Add the egg, egg yolk, and vanilla. Mix until smooth and well combined.1 large Egg, 1 large Egg yolk, 2 tsp Vanilla extract
- Add dry ingredients – Add the flour, baking soda, and salt. Mix just until no dry flour remains. Do not overmix.395 g All-purpose flour, 1 tsp Baking soda, ½ tsp Salt
- Add chocolate – Fold in the 225 g of chocolate chips. Reserve the remaining 25 g for topping.225 g Chocolate chips
- Chill – Cover the dough and refrigerate for 1 hour, until firm enough to scoop and shape.
- Preheat – Preheat the oven to 170°C / 340°F. Line a baking sheet with parchment paper.
- Portion – Scoop about 50 g (2 tablespoons) of dough for each cookie.
- Shape – Shape each portion into a tall oval rather than a round ball and stand it upright on the baking sheet. Press a few reserved chocolate chips into the top.2 tbsp Chocolate chips
- Bake – Bake for 11 minutes, until the edges are set and lightly golden while the centers still look soft.
- Cool – Leave the cookies on the baking sheet for a few minutes to finish setting, then transfer to a wire rack to cool completely.
Notes
- Almost-melted butter: The butter should be extremely soft and partially melted, but not hot or completely liquid.
- Don’t skip the chill: Because the butter is so soft, chilling the dough for an hour is important for controlling the spread.
- Shape them tall: The upright oval shape allows the dough to spread down onto itself as it bakes, helping create a soft center and those characteristic rippled edges.
- Don’t overbake: The cookies will still look soft in the center at 11 minutes. They continue to bake and set on the hot baking sheet.
- Bake from frozen: Portion, shape, and top the dough before freezing. Bake straight from frozen at 165°C / 330°F for about 12 minutes; no thawing necessary.
- Chocolate: Semi-sweet chocolate chips work well, but you can use milk chocolate, dark chocolate, or a combination. Keep the total amount approximately the same.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Don’t completely melt the butter. You want it extremely soft and partially melted rather than hot and fully liquid. This gives you the spread and chewy texture without making the dough overly loose.
- Chill the dough for the full hour. This firms the butter and hydrates the flour so the cookies spread gradually rather than immediately flattening in the oven.
- Weigh the dough. About 50 g per cookie gives you the size and texture shown in the photos.
- Shape the cookies tall. Make an oval rather than a round ball and stand it upright. As it melts downward, you’ll get a thicker center and those lovely rippled edges.
- Don’t overbake. At 11 minutes, the centers should still look soft. They’ll continue cooking and setting on the hot baking sheet.
- Let them cool on the pan first. Fresh from the oven, the centers are too soft to move without breaking. Give them a few minutes before transferring to a rack.
More Chocolate Chip Cookies
- Bakery Style Chocolate Chip Cookies
- Thin Crispy Chocolate Chip Cookies
- Thick Bakery Levain Chocolate Chip Cookies
- No Chill Chocolate Chip Cookies
- Chocolate Chip Pistachio Cookies
- Chocolate Chip Cranberry Cookies
- BEST Eggless Chocolate Chip Cookies
- Red Velvet Chocolate Chip Cookies
Troubleshooting
| Problem | Possible cause | What to do |
|---|---|---|
| Cookies spread too much | Butter was completely melted/warm or dough wasn’t chilled enough | Use almost-melted rather than hot liquid butter and chill the dough for the full hour. |
| Cookies don’t spread enough | Too much flour, dough is very cold, or portions were packed too tightly | Weigh the flour and portion about 50 g per cookie. If the dough has chilled much longer than an hour, let it sit briefly before shaping. |
| Cookies are dry or hard | Too much flour or overbaking | Weigh the flour and remove the cookies after about 11 minutes while the centers still look soft. |
| Cookies are cakey | Flour was over-measured or an extra whole egg was used | Use 1 whole egg + 1 yolk, not two whole eggs, and weigh the flour. |
| Cookies don’t have rippled edges | Dough spread too evenly or portions were shaped into round balls | Shape each portion into a tall oval and stand it upright before baking. |
| Centers seem underbaked | They are meant to be soft when they leave the oven | Let the cookies finish setting on the hot baking sheet before moving them. |
| Frozen cookies aren’t baking the same | Frozen dough needs slightly gentler, longer baking | Bake straight from frozen at 165°C / 330°F for about 12 minutes. |
Frequently Asked Questions
The combination of brown sugar, almost-melted butter, an additional egg yolk, and a relatively short baking time gives these cookies their soft, chewy texture. Chilling the dough also controls the spread so the centers stay thicker and softer.
An egg yolk adds fat and richness without adding as much water as another whole egg. In this recipe, that helps create a richer, chewier cookie while keeping the centers soft rather than cakey.
For this recipe, yes. Because the butter is almost melted, the dough needs 1 hour in the refrigerator to firm up before baking. Without chilling, the cookies can spread too quickly and become thin.
I wouldn’t completely melt it. The recipe was tested with almost-melted butter—very soft and partially liquid, but not hot. Fully melted warm butter can change how much the cookies spread.
The tall oval shape encourages the dough to spread downward and onto itself instead of immediately spreading outward. It helps give the cookies their soft centers and naturally rippled edges.
Yes. Chopped chocolate or chocolate chunks will work, although they melt differently and may give the cookies larger pools of chocolate. Keep the total amount of chocolate the same.
Yes. Portion and shape the dough first, add the extra chocolate chips, and freeze. Once firm, transfer the portions to an airtight container or freezer bag. Bake directly from frozen at 165°C / 330°F for about 12 minutes.
More recipes with chocolate chips
- Chocolate Chip Muffins
- Chocolate Chip Pumpkin Bread
- and Chocolate Chip Banana Muffins
- Chocolate Chip Coconut Bars
- Ultimate Pizookie • Skillet Cookie
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
These are definitely the best ever chocolate chip cookies. Make them for family and friends often and everyone loves it.
Thank you, Robert. So happy to hear you enjoy this recipe too. It is a huge hit with us. Thank you for coming back to leave this feedback. Appreciate it very much.
Made these last week and they were perfect. Love how simple this recipe is.
Thank you, Roma. So happy you have success with this recipe and enjoyed it. Thank you for coming back to write this feedback too. Have a wonderful day.
These cookies are my favorite chocolate chip cookies now. We make it all the time. Love how simple and easy your recipe is. Like all other recipes this one was another success for me. Thank you!
Thank you Eluzuhile, So happy to hear you had success with this recipe. Sounds delicious! Thank you for coming back to write this feedback, appreciate it very much. Always a great feeling to read such success and positive comments. Thank you.
These are the best Chocolate Chip Cookies I have ever made. Thank you so much for sharing the recipe.
Thank you Lera. So happy that you enjoyed this recipe.Than you for coming back to write this feedback. Always love to hear from people who try my recipes.
I’ve been making ur recepie style cookie since quite sumtime now n every time it’s a hit .. love ur blog too good.. thanks
Thank you so much Lubaina. So happy to hear that..! I am very proud of this cookie recipe…
The recipe is just amazing, I have .Made it several times.
However could you tell me if I had to make it eggless how would I go about doing it?
Thank you so much Samantha. So happy to hear that. I have not tried to make this eggless so not sure. I know yogurt might be an option but as I said I have not tried so can’t say for sure.
I love all your recipes.. gonna make these soon.
Aww thanks Pauline. Appreciate that so much.
You weren’t kidding when you said the best every chocolate chip cookies. Loved them, thanks for the recipe will definitely be making them again.
Thank you so much Jeanne.
These look delicious! If I want to use margarine instead of butter to make the recipe parve, how much should I use?
Yes, Just replace the butter for either margarine or veg shortening. Personally I prefer veg shortening but since it’s quite expensive in Israel, margarine will work just as well.
Let me know if you like them
Thank you! I hope to make them this weekend.
Gonna try it straight away! Love your blog:), keep it coming <3
How long do I need to preheat the oven again? Before the start of preparing the ingredients then will leave it open even if the cookies are in the fridge for 3 hrs? Sorry I don’t get that part. I tried this once and my cookies didn’t spread. I just preheated the oven for 15 mins at 180 C after removing the cookies in the fridge
Rosanna. You preheat the oven only once for 15 minutes after you chill the cookies before baking them. Sorry, I just corrected the type error for preheating the oven. Thanks for bringing it to my attention.
Thankyou so much! It’s okay. I just got confused on that part, I have no idea on how long should I pre-heat the oven (laughs). Really, thankyou! Your recipe is great! <3
Thank you Rosanna.