My Chocolate Chip Cookies
Soft, doughy, and slightly underbaked—just how we like them.
There are a million chocolate chip cookie recipes out there, but this one is mine. It’s soft in the center, just crisp around the edges, and comes out of the oven smelling like someone’s about to fall in love with you.
If you try out this recipe, I’d love to see it! Tag @anothersouthernhousehold on Instagram and hashtag it #anothersouthernhousehold
Ingredients
115g unsalted butter
100g brown sugar
50g white sugar
1 egg (or sub with 2 tbsp heavy cream if you're out)
½ tsp vanilla extract
150g all-purpose flour
½ tsp baking soda
½ tsp baking powder
150g chocolate chips
Why I Love These Cookies
Because they’re everything I want in a cookie: soft, melty, buttery, and borderline underbaked. They taste like comfort. Like childhood. Like the kind of day where nothing really goes to plan, but you still end up happy.
They’re not fussy. They don’t need to be perfectly shaped. And if you chill the dough, great—but if you don’t? They’re still ridiculously good. That’s kind of the point. These cookies are proof that a little bit of sweetness, a little bit of butter, and a little bit of imperfection can go a long way.
And honestly? Every time I make them, someone asks for the recipe.
Instructions
Preheat oven to 355°F.
Yes, 355. Not a typo. It just works.Melt or soften your butter (either is fine), then mix with both sugars until smooth and creamy.
Add egg and vanilla (or heavy cream if you’re doing the dairy girl workaround). Mix well.
Stir in the dry ingredients: flour, baking soda, and baking powder. Mix until combined.
Fold in chocolate chips. Try not to eat all the dough right here.
Optional (but worth it): Chill the dough in the fridge for an hour. Your cookies will hold their shape better and have the best texture.
Scoop onto a baking sheet and bake for 10 minutes. We like them slightly underbaked and gooey in the middle—just trust.
Let cool for a few minutes (or don’t), and then try not to eat 5 in one sitting.