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Recipe for soft, moist chocolate chip cookies made with brown sugar

Soft Chocolate Chip Cookies Recipe

Trust me when I say this, this is THE only Soft & Chewy Chocolate Chip Cookie recipe, you will ever need. Tried and tested for multiple time, these soft, moist and chewy Chocolate Chip Cookies loaded with morsels of chocolate chips will your hearts and satisfy that cravings right away.


Dry Ingredients:

  • 2 cups Chocolate Chips
  • 1 tsp Sea Salt
  • 1 tsp Baking Soda
  • 2 tsp Cornstarch
  • 2 cups All Purpose Flour (250g)

Wet Ingredients:

  • 3/4 cup Softened butter (170g)
  • 1 and 1/4 cup Brown Sugar (225g)
  • 2 tsp Vanilla Extract


Preparing the Chocolate Chip Cookie Dough

  • Cream together butter and sugar until creamed
  • Beat in egg and vanilla until fluffy.
  • Shift the dry ingredients - flour, baking soda and salt
  • Add the dry ingredients into the butter, sugar and egg mixture
  • Combine the dry and wet ingredients well and form a dough
  • Fold in the chocolate chips

Chilling the Chocolate Chip Cookie Dough before baking

  • Chill the prepared dough for couple of hours

Baking Soft Chocolate Chip Cookies

  • Pre-heat oven to 350 degree F
  • Line a baking pan with parchment paper and set aside.
  • Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
  • Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
  • Let them sit on the baking pan for 2 minutes before removing to cooling rack.


  1. DO NOT OVER BAKE your cookies. That will lead to hard cookies and you won't be happy.
  2. Remove the cookies from the oven after 6 to 7 minutes or when they are just turning golden at the base and the dough still looks a little raw on top. 
  3. Make sure your baking soda is not expired and still active. (To test baking soda, place 1 tsp baking soda into a cup and add a splash of vinegar – it should fizz and if it doesn’t, replace your baking soda.) If your baking soda is expired, that will make your cookies go flat.
  4. DO NOT ADD TOO MUCH FLOUR. Too much flour can make your cookies go think and prevent them from spreading.
    Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top.