Soft Chocolate Chip Cookies with Brown and White Sugar

Name: Soft Chocolate Chip Cookies with Brown and White Sugar
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: About 24 cookies
Cuisine: International
Ingredients: 300 g all-purpose flour; 200 g butter, softened; 150 g white sugar; 100 g brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking soda; 0.5 tsp salt; 200 g chocolate chips or chopped chocolate

Butter cookies with white and brown sugar, two eggs and plenty of chocolate pieces.

By Savva LoginovUpdated October 2, 2026

Total 32 minMakes About 24 cookies

Jump to Recipe

The saved recipe uses a generous 200 grams of butter and equal weight of chocolate in its cookie dough. Cream softened butter with both white and brown sugar, then add two eggs and vanilla. Fold in flour, baking soda and salt before stirring in the chocolate pieces. Keep the scoops the same size and space them well apart because they spread in the oven. At 180°C the edges should set in roughly ten to twelve minutes, while the centers still look a little soft; the cookies finish setting on the hot tray. Cool before storing so steam does not make them soggy.

Recipe card

Soft Chocolate Chip Cookies with Brown and White Sugar

Prep 20 minCook 12 minTotal 32 minYield About 24 cookies

Equipment: Mixing bowls, baking tray, wire rack

Ingredients

300 g all-purpose flour 200 g butter, softened 150 g white sugar 100 g brown sugar 2 large eggs 1 tsp vanilla extract 1 tsp baking soda 0.5 tsp salt 200 g chocolate chips or chopped chocolate

Instructions

Cream
Heat oven to 180°C. Beat butter and both sugars until creamy.
Add eggs
Mix in eggs and vanilla one at a time.
Finish dough
Whisk flour, soda and salt separately, fold into butter mixture, then stir in chocolate.
Bake
Scoop 3–4 cm balls onto a lined tray 5 cm apart. Bake 10–12 minutes until edges are set and golden.
Cool
Rest on tray for 5 minutes, then move to a wire rack.

How to tell when it is ready

Edges are set and lightly golden; centers finish setting as cookies cool.

Tips

Soften rather than melt the butter.
Leave space between dough balls.
Remove while centers are slightly soft.
Cool fully before sealing in a container.

Serving suggestions

Pair with milk or plant milk.
Serve alongside coffee.
Offer warm with berries.
Pack into a small dessert box once cool.

Make ahead

Measure ingredients ahead; mix and cook or bake according to the method on serving day.

Storage

Keep cooled cookies airtight up to 3 days or freeze.

Food safety

Do not eat raw flour-and-egg cookie dough.

Frequently asked questions

Why did my cookies spread too much?

Butter may have been too warm; chill shaped dough briefly before baking.

How should I store soft chocolate chip cookies?

Keep cooled cookies airtight up to 3 days or freeze.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.