Best SOFT chocolate chip cookies I've ever had and no mixer needed!
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4.5 from 2 votes

Perfect Soft Chocolate Chip Cookies

Perfectly soft and chewy chocolate chip cookies– no mixer needed!
Servings: 18 large cookies or 36 smaller cookies
Author: Liv


  • 3/4 cup unsalted butter (12 tablespoons), melted and slightly cooled
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional (It just slightly enhances the chocolate flavor but is by no means necessary)
  • 2 cups + 2 tablespoons all-purpose flour
  • 2 cups semisweet chocolate chips, divided


  • In a large bowl, stir the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed.
  • Add baking soda, salt, optional espresso powder, and flour and mix until a dough is almost formed. Mix in 1 1/2 cups chocolate chips until the dough is just combined.
  • If desired, cover the dough and refrigerate for up to 24 hours, until you're ready to bake them.
  • Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). If you’re making large cookies, leave about 2 inches in between each. Use the remaining 1/2 cup of chocolate chips to press extra chocolate chips into the tops of each cookie dough ball.
  • Bake at 325 degrees for 13-15 minutes (large cookies) or 10-12 minutes (small cookies) until the cookies are just set and barely browned. The centers should be soft and a little puffy. Do not over bake. Let sit for 3-5 minutes before removing to a cooling rack.
  • Leftover cookies can be stored at room temperature for up to 3 days or frozen for up to 6 month in a storage container or ziplock bag.


12 tablespoons of butter is equal to 1 1/2 standard sticks of butter.