30-Minute Perfect Soft Chocolate Chip Cookies
Classic homemade chocolate chip cookies featuring the perfect balance of brown and white sugar for chewy centers and crispy edges. The combination of baking soda and baking powder creates ideal texture, while chilling the dough prevents overspreading. These crowd-pleasing cookies are perfect for family gatherings, bake sales, or whenever you crave that nostalgic homemade cookie taste.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flourgluten-free flour blend1:1dietarygluten-free
may need extra binding
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chipsdark chocolate chips1:1preference
richer flavor
Instructions
- 1
Cream together butter and sugars in a stand mixer until light and fluffy
- 2
Mix in egg and vanilla
- 3
In a separate bowl shift together flour, baking soda, baking powder, and salt
- 4
Slowly add flour mixture to butter mixture until combined
- 5
Fold in chocolate chips
- 6
Chill dough for 1-2 hours in the fridge
- 7
Preheat oven to 350 degrees and prepare baking sheet with non-stick cooking spray or liner
- 8
Place even balls of dough onto baking sheet using 2-3 tablespoons per cookie
- 9
Bake for 8-10 minutes
- 10
Allow to set on baking sheet for 2-3 minutes before removing to cooling rack
Tips
Chill the dough for 1-2 hours to prevent cookies from spreading too much during baking
Use a mix of brown and white sugar for the perfect chewy yet crispy texture
Let cookies cool on the baking sheet briefly to finish setting before transferring
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months
Best served warm or at room temperature
Common Mistakes
Chill dough to avoid cookies spreading too thin
Don't overbake to keep centers soft and chewy
Substitutions
Gluten-Free Swaps
may need extra binding
General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, scoop dough into balls and freeze on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes to baking time.
What if my cookies spread too much?
Make sure dough is properly chilled and your baking sheet isn't too warm. Also check that your baking soda and powder are fresh.
How long will these cookies stay fresh?
Store in an airtight container for up to one week at room temperature, or freeze baked cookies for up to 3 months.