Soft Baked Chocolate Chip Cookies

Sometimes you just want the basics, and these are sure to please.



Soft Baked Chocolate Chip Cookies

Yields: 24-28 cookies


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon salt
  • 3/4 cup melted butter
  • 2 teaspoons vanilla extract
  • 1 large egg & 1 large egg yolk
  • 1-2 cups semi-sweet/milk chocolate chips (your preference)


Melt butter and set aside.

In a medium sized bowl, whisk together the flour, baking soda and salt, set aside.

In a large bowl, combine the melted butter, both sugars and vanilla until thoroughly combined. Add the egg and the egg yolk. Add in the flour mixture and stir until just combined into a dough, and then stir in the chocolate chips. The dough will be very soft.

Set the dough in the freezer for 30 minutes to an hour, or leave in the fridge for 8 hours (or overnight) to chill.

Once the dough has cooled, preheat oven to 375.

Drop 2 tbsp sized balls of cookie dough onto a baking tray lined with parchment paper and top with additional chocolate chips. Bake for 10 minutes in the oven, until you see the bottom of the cookies get golden. The cookies may not look done on the top but don’t worry, they’ll continue baking on the tray after they’re out of the oven.

Enjoy fresh out of the oven and store remaining cookies in an airtight container to keep cookies soft.



2 thoughts on “Soft Baked Chocolate Chip Cookies

    1. Hi Deeksha! Sorry for the delay in reply I haven’t been able to update the blog in a while. If I’m making vegan options I usually replace the egg with 1/4 or a 1/3 cup of vegetable oil. 🙂
      Hope this helps, thanks for your comment!



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