Chocolate Chip Cookies – Soft & Puffy

If you love buttery, soft, and slightly puffy chocolate chip cookies, this recipe is perfect. No white sugar, no Crisco—just rich, flavorful cookies with a tender bite.

Ingredients

• 1 stick (½ cup) unsalted butter, softened (salted butter works too)
• 2 cups light brown sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 bag (about 12 oz) semi-sweet chocolate chips

Instructions

1. Preheat Oven: 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter & Sugar: In a large bowl, beat softened butter and brown sugar until light and fluffy.
3. Add Eggs & Vanilla: Mix in eggs one at a time, then stir in vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture, stirring until just combined.
5. Add Chocolate Chips: Fold in chocolate chips evenly.
6. Drop Cookies: Drop by teaspoonfuls (or larger if desired) onto prepared baking sheets.
7. Bake: 8–9 minutes until tops are just slightly golden. Don’t overbake!
8. Cool: Let cookies sit on the sheet for a few minutes to finish baking, then transfer to a wire rack to cool completely.

Tips for Perfect Cookies

• Soft Butter: Make sure your butter is softened, not melted.
• Don’t Overmix: Overmixing the dough develops gluten and makes cookies dense.
• Cookie Size: Adjust size as desired; larger cookies may need an extra minute or two.
• Baking Time: Take cookies out when slightly golden; they continue to cook on the sheet.

Storage

• Room Temp: Airtight container for up to 5 days.
• Freezer: Freeze unbaked dough balls for up to 3 months. Bake straight from frozen with an extra 1–2 minutes.

Nutrition (Approx. per cookie, 24 cookies)

• Calories: 180
• Fat: 8g
• Carbs: 25g
• Sugar: 16g
• Protein: 2g

FAQ

Q: Can I use white sugar instead of brown sugar?
A: Brown sugar gives a chewier, softer texture; white sugar will make them crisper.

Q: Can I add nuts?
A: Yes! Walnuts or pecans fold in nicely.

Q: Can I make these vegan?
A: Substitute butter with plant-based butter and eggs with flax eggs (1 tbsp flax + 3 tbsp water each).

Q: Why are my cookies flat?
A: Make sure your butter is softened, not melted, and don’t overmix the dough.

Q: Can I make them larger or smaller?
A: Absolutely! Just adjust baking time slightly—larger cookies need a minute or two longer.

Final Thought

These chocolate chip cookies are simple, buttery, and soft with just the right amount of puff. Perfect for family, friends, or a cozy night in—they’ll disappear fast!