What is the secret to making soft cookies?

Melted butter, accurate flour measurement, and careful baking — just until pale and puffy — are key.

What keeps chocolate chip cookies soft?

Proper storage is essential. Keep them in an airtight container, and don’t overbake.

They should look set around the edges but still pale and soft in the center. They finish setting as they cool.

They stay soft for 3–4 days at room temp, a week in the fridge, or up to 3 months in the freezer.

Soft, buttery chocolate chip cookies with a dense texture and melty chocolate in every bite. Perfect for cozy baking days.

Scale

8 tablespoons salted butter (mostly melted)

1/2 cup white sugar (preferably raw cane sugar)

1/4 cup packed light brown sugar

1 teaspoon vanilla

1 egg

1 1/2 cups all-purpose flour (6.75 oz)

1/2 teaspoon baking soda

1/4 teaspoon salt (plus extra recommended)

3/4 cup chocolate chips and/or chunks

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1. Preheat oven to 350°F.

2. Microwave butter for about 40 seconds until mostly melted but not hot.

3. Beat melted butter with sugars until creamy.

4. Add vanilla and egg; beat just until combined (about 10-15 seconds).

5. Add flour, baking soda, and salt; mix until crumbles form.

6. Press crumbles together by hand to form dough.

7. Incorporate chocolate chips gently by hand.

8. Roll into 12 large or 9 extra-large balls.

9. Bake 9-11 minutes until puffy, pale, and just barely golden.

10. Cool on pan for about 30 minutes; cookies will flatten and stay soft.

Measure flour correctly: spoon and level or weigh 6.75 oz.

Do not overbake for soft texture.

Store in airtight container for 3-4 days or refrigerate for up to 1 week.

Freeze option: Roll dough balls, freeze on sheet pan, then transfer to bag and store frozen.

High-altitude adjustment: Bake at 375°F and reduce baking time slightly.