Today I'm excited to share a recipe for soft chocolate chip cookies—crispy on the outside and chewy on the inside, just like classic soft cookies.

Soft cookies are usually quite sweet, which might not be ideal if you don't like sweet treats. However, this recipe has been adjusted to be much less sweet, so the cookies themselves are only mildly sweet. Give it a try!

We love serving these soft cookies with a glass of cold, unsweetened milk—it pairs perfectly and helps cut down the sweetness even more.

*Tip: Use dark chocolate chips or chocolate chunks for the best flavor and texture in these cookies.

**Avoid using overly sweet chocolate chips, as they can make the cookies too sweet.

***To store the cookies: Once baked and cooled, pack them in a sealed bag or airtight container. They’ll stay soft at room temperature. If you refrigerate them, they’ll become crispier. To enjoy, microwave for 30 seconds to soften.

I used a stand mixer, but you can use a regular whisk if you prefer.

When shaping the cookies, use just 1 tablespoon of dough per cookie and flatten them to no more than 1 inch thick. This affects the baking time and the softness of the cookies.

If you use 1 tablespoon of dough per cookie, bake for no more than 12 minutes. Remove from the oven right away. Let them sit for a bit—they’ll continue to cook and the outside will firm up slightly.

(This recipe is much less sweet than usual. Adjusting the sugar will affect the softness and crispiness of the cookies, so try the recipe as is before making changes.)