Soft Homemade Chocolate Chip Cookies
These soft homemade chocolate chip cookies are golden on the outside, pillowy in the middle, and ready in under 30 minutes. Made with White Lily unbleached bread flour and milk chocolate chips, this easy recipe makes 2 dozen perfect cookies every time — no chilling required.
Servings: 24 Cookies
Calories: 169kcal
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/2 cups White Lily unbleached bread flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk chocolate chips
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and beat until just combined.
- In a separate bowl, whisk together the bread flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
- Fold in the milk chocolate chips until evenly distributed.
- Using a 1.5-inch cookie scoop, drop rounded balls of dough onto the baking sheets about 2 inches apart.
- Bake for 8-10 minutes until the edges are just golden but the centers still look slightly underdone. Pull at 8 minutes for the softest results.
- Let cool on the pan for 5 minutes before transferring to a wire rack or a plate.
Notes
For the softest cookies, pull them at 8 minutes even if the centers look underdone — they firm up as they cool on the pan.
White Lily unbleached bread flour gives these cookies a slightly chewier, more substantial bite than all-purpose flour. It's worth seeking out!
Use a 1.5-inch cookie scoop (Pampered Chef works great) to keep all your cookies the same size so they bake evenly.
Unbaked dough balls can be frozen on a tray, then transferred to a zip-lock bag. Bake straight from frozen at 350°F, adding 2-3 extra minutes.
Store baked cookies in an airtight container at room temperature for up to 4 days.