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The Best Soft & Chewy Chocolate Chip Cookies

Updated: Sep 1, 2022

This cookie recipe is one of the my favorite recipes to make, especially if there's a family dinner coming up and I don't want to come in empty handed.

For years that I've been practicing and trying to come up with different recipes, these cookies are one of the recipes that I was keen to perfecting and now, I think I could say that I've actually perfected them in a way that I love it and also how my friends and family love it as well.


  • For cooked cookies, shelf life is up to 3 to 5 days.

  • For the dough mixture, shelf life can be up to 1 week when put in the fridge.


  • For cooked cookies, store them in an air tight container to keep the moisture in the cookies. Make sure that they were completely cooled down before actually storing them. Either store them in room temperature for up to 3 days, or in the fridge for up to 5 days.

  • For the dough, store them in an air tight container as well to keep the moisture in. If you store them in the fridge, it can last up to 1 week. If you store them in the freezer, they can last up to a month. Before cooking them, make sure they're malleable enough to be scooped and rolled onto the baking sheet and add an additional 30-50 seconds to the cooking time.

Best Soft & Chewy Chocolate Chip Cookies


Makes: 10 Big Cookies


❑ 1/2 Cup of White Sugar

❑ 3/4 Cup of Brown Sugar

❑ 1 Egg

❑ 1/2 Cup (1 Stick) of Softened Butter

❑ 1 tsp of Vanilla Extract

❑ 1 1/2 Cup of All Purpose Flour

❑ 1/2 tsp of Baking Soda

❑ 1 tsp of Salt

❑ 3/4 to 1 Cup of Chocolate Chip or Chunks



☞STEP 1: Preheat the oven to 350°F and line your baking sheet with either parchment paper or your silicon baking mat.


☞STEP 2: Make sure your butter is at room temperature but if not, put your hard butter in a microwave safe bowl and microwave for 15 seconds. Make sure it's not completely melted, just slightly softened.


☞STEP 3: Cream your softened butter together with your brown sugar and white sugar. The moment it becomes a creamy slightly brown color, that's the perfect creamed consistency.


☞STEP 4: Add 1 egg to your creamed butter and sugar and mix until well combined.


☞STEP 5: Add your teaspoon of Vanilla Extract in the mixture.


☞STEP 6: When the wet ingredients are well combined, add the Flour, Baking Soda, and salt to the mixture and mix it until it forms into a dough like form.


☞STEP 7: When the wet and dry ingredients has been combined, add your Chocolate Chips or Chunks to the mixture.


☞STEP 8: Grab an ice cream scooper (or you can use any spoon you have to scoop even cookies) and start scooping some cookie batter to your baking sheet. It's better if you leave the cookies in circle so the middle could stay soft and chewy and the outside could become firm to hold; in addition, this will help for your cookies to not get too flat.


STEP 9: Once lined up, put your tray in the preheated oven and cook for 13-15 minutes, depending on how big your cookies are and how crispy you want them to be.

NOTE: In the picture and video, the cookie batter was scooped using an ice cream scooper and was in the oven for 15 minutes. I've tried cooking smaller ones where I used 1 1/2 tablespoon of the cookie batter and the perfect bake for a soft inside is for 13 minutes.


☞STEP 10: When out of the oven, let them cool off for at least 15 minutes before lifting them up for plating. Enjoy with a glass of milk or even with some coffee (which is what I usually drink when eating it!).

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