Name: The Best Soft & Chewy Chocolate Chip Cookies
Prep time: 25 min
Cook time: PT-487363H36M46S
Total time: 2 h 40 min
Cuisine: American
Ingredients: 2 1/4 cups plain flour (all-purpose); 1 cup chocolate chunks or chips (dark, milk, or semi-sweet); 3/4 cup light and/or dark brown sugar; 1/2 cup white sugar; 1 cup butter (salted or unsalted), melted; 2 large eggs; 2 tsp vanilla extract; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt

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Short description

I make soft, chewy chocolate chip cookies that are crisp around the edges and wonderfully gooey at the center. All ingredients are easy to find at Aldi UK, and this recipe comes together in one bowl for minimal mess and maximum flavor.

The Best Soft & Chewy Chocolate Chip Cookies

Why You’ll Love This Recipe

I love how these cookies deliver the perfect balance of textures—slightly crisp edges with irresistibly soft centers. The dough is so flexible: I can bake it right away or chill it to deepen the flavor. Every batch feels like a warm hug, and they always disappear fast when shared.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chocolate chunks or chips (dark, milk or semi-sweet)
plain flour (all-purpose)
light and/or dark brown sugar
white sugar
butter (salted or unsalted)
eggs
vanilla extract
baking soda
baking powder
salt

directions

I start by melting the butter and mixing it with the brown and white sugars until combined.
I add the eggs one at a time, stirring well after each.
I gently fold in the flour along with baking soda, baking powder, and salt.
I stir in chocolate chunks or chips, depending on what I have on hand.
I scoop the dough into 2-inch balls and place them on a baking sheet lined with parchment, spacing them about 4 inches apart.
I sometimes sprinkle sea salt on top for an extra flavor boost.
I bake the cookies at 350°F (177°C) for about 12 minutes, until the edges are golden and the centers look slightly underbaked.
I let them cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 36–40 cookies. It takes roughly 25 minutes to prep and 12 minutes to bake per batch. If I choose to chill the dough, I usually add another 2 hours to the total time, which makes it around 2 hours and 40 minutes overall.

Variations

I sometimes use browned butter for a deeper, nutty flavor.
I mix chocolate types—milk, dark, and even white—to switch things up.
Adding chopped nuts like pecans or walnuts gives the cookies a satisfying crunch.
When I want them extra thick, I chill the dough overnight and flatten the balls slightly before baking.
I occasionally throw in a handful of dried cranberries or coconut for a fun twist.

storage/reheating

I store the cooled cookies in an airtight container at room temperature for up to one week. If I want to save them longer, I freeze both the baked cookies and unbaked dough balls for up to 3 months. To reheat, I pop a cookie in the microwave for 10 seconds for that fresh-out-of-the-oven warmth.

FAQs

How do I keep the cookies soft for days?

I make sure not to overbake them—taking them out when the centers are just set—and store them in an airtight container with a slice of bread to help maintain moisture.

Do I have to chill the dough?

Not necessarily. I often bake right away for convenience, but chilling the dough helps concentrate the flavors and control spreading during baking.

Why did my cookies turn out flat?

The dough might have been too warm or overmixed. I like to chill it briefly before baking if it feels too soft, and I avoid overworking the flour to keep the texture just right.

Can I make these with just white or brown sugar?

Yes. Using all brown sugar makes them extra soft and chewy, while all white sugar gives a crispier cookie. I usually combine both for the best of both worlds.

What are some dairy-free or gluten-free options?

I’ve swapped the butter for dairy-free alternatives and used a gluten-free flour blend with great results. The texture changes slightly, but the cookies still taste amazing.

Conclusion

These soft and chewy chocolate chip cookies are my go-to for a comforting, crowd-pleasing treat. I love how versatile they are, and no matter how many times I bake them, they always deliver that perfect balance of crisp edges and gooey centers. Whether I stick with the classic or experiment with add-ins, they never last long in my kitchen.