Chocolate Chip Cookies, Soft in the Middle
A classic American chocolate chip cookie with crisp edges, a chewy ring, and a soft, gooey center. This recipe uses the standard creaming method and a brief chill to control spread and deepen flavor.
Chocolate chip cookies are a true American classic, and the “soft in the middle” version is all about balance: enough heat to set the edges, but not so much that the centers dry out. A short chill firms the dough so the cookies bake up thicker and chewier. Once you understand how sugar type, butter temperature, and bake time affect texture, you can reliably bake your ideal cookie every time.
Total Time
1 hr 7 min
Prep Time
15 min
Cook Time
22 min
Servings
24
Ingredients
Dry Ingredients
- •2 1/4 cups (270 g) all-purpose flour
- •1 tsp baking soda
- •3/4 tsp fine salt
Wet Ingredients
- •1 cup (226 g) unsalted butter, softened (cool room temperature)
- •3/4 cup (150 g) packed light brown sugar
- •2/3 cup (135 g) granulated sugar
- •2 large eggs, room temperature
- •2 tsp vanilla extract
Mix-ins
- •2 cups (340 g) semisweet chocolate chips
- •1 cup (100 g) chopped walnuts or pecans (optional)
For Finishing (Optional)
- •Flaky sea salt, for sprinkling
Instructions
- 1
Whisk the flour, baking soda, and salt in a medium bowl; set aside.
- 2
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until lightened and fluffy, 2–3 minutes. (This creaming step helps create lift and a tender, chewy texture.)
- 3
Beat in the eggs one at a time, mixing until fully incorporated after each addition. Mix in the vanilla.
- 4
Add the dry ingredients to the wet ingredients and mix on low just until no dry flour remains. Avoid overmixing to keep the cookies tender.
- 5
Fold in the chocolate chips (and nuts, if using) until evenly distributed.
- 6
Cover and chill the dough for 30–60 minutes. This reduces spread and helps the cookies bake thicker with softer centers.
- 7
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 8
Scoop dough into 2-tablespoon portions (about 35–40 g each) and place 2–3 inches apart. For extra height, roll each portion into a ball and tear it in half, then place the two rough, torn sides facing up (this creates craggy tops).
- 9
Bake one sheet at a time for 10–12 minutes, until the edges look set and lightly golden but the centers still look slightly underdone. (They will finish setting as they cool.)
- 10
Optional: Immediately sprinkle with a pinch of flaky sea salt.
- 11
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool further. Serve warm for the softest centers.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.