THE Chocolate Chip Cookie.

Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft.

Unbelievably soft, unbelievably simple Classic Chocolate Chip Cookies - these are a reader favorite!

Nearly everyone has their favorite chocolate chip cookie recipe.  Whether it’s the go-to, no-failer on the back of the yellow Tollhouse bag, or the scribbled masterpiece hiding on a ripped up piece of paper in your grandmother’s recipe book… everyone’s got their own.

The chocolate chip cookie – a household favorite, an iconic dessert staple, a timeless classic, an unbeatable and unparalleled snack, warm, cold, dunked in milk, in dough form, in baked form, in ice cream, on ice cream, small, and large – no one can resist the comfort of a chocolate chip cookie.

It’s been my mission for months now to find that perfect recipe. The recipe I can bake again and again for years. I’ve lost sleep, I’ve burnt dough, I’ve tested and retested and retested… and retested countless times.

Perfect Chocolate Chip Cookies-2

I’ve eaten more chocolate chip cookies this past month than I’d care to share. But today, I finally got it right. The stars aligned. Hallelujah! A chocolate chip cookie recipe that I’ll treasure for years.

The perfect ratio of chip to dough. The perfect softness. Unbelievably chewy.

I always like to use more brown sugar than white in my cookie recipes. It gives the cookies a chewy texture, and less of a crisp. And for this recipe, I used DARK brown sugar. Light vs dark brown sugar is mostly interchangeable in dessert recipes.  But I find that dark brown sugar gave these cookies a rich aroma and unique depth of flavor. It also keeps the cookies super soft, even the next day.

And these cookies are thick, so fluffy, and so puffy.  It’s the cornstarch that gives these cookies an unbelievable lift. Yep, cornstarch. I was skeptical, but now I’m a believer. It is the easiest recipe. Don’t forget to chill the dough! It will give your cookies the best flavor, as well as guarantee thickness.

PS: You could even try them with mint chocolate chips. I usually find these chips around the holidays and stock up to last me several months into the new year.

Mint Chocolate Chip Cookies - soft-baked style! These disappear whenever I bake them. Double the batch!Sometimes the simplest of recipes are what stick. I really don’t need to convince you. It’s a chocolate chip cookie. THE chocolate chip cookie.

THE Chocolate Chip Cookie

Print Recipe

Soft, thick, and puffy chocolate chip cookies. The cornstarch is the secret!


  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips


  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
  2. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
  4. Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake dough balls in their frozen state for an extra minute or two - do not thaw.

Additional Notes:

Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches. Baked cookies freeze well - up to three months.  Unbaked cookie dough balls freeze well - up to three months. Bake for 1-2 extra minutes (do not thaw).

Adapted from Anna Olsen

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Using this cookie dough recipe, I make these amazing Soft-Baked White Chocolate Chip Cranberry Cookies.

White Chocolate Cranberry Cookies


For extra chewy chocolate chip cookies? Try my legendary Chewy Chocolate Chunks.

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick!





756 Responses to “THE Chocolate Chip Cookie.”

  1. #
    Celineposted March 24, 2016 at 4:13 pm

    Thank you so much for sharing this recipe, it is perfect, just as you described! I only had salted butter at home so I used that and omitted the tsp of salt, but I will change that next time to follow the recipe exactly. Do you know how long the cookies need to bake if the balls of dough are taken directly from the freezer? Thanks!


    • Celinereplied on March 24th, 2016 at 4:20 pm

      I think I found the answer on the link where you explain how to freeze dough: 2 extra minutes? And have not read through all the comments and answers above, yet… 


  2. #
    Staceyposted March 25, 2016 at 9:36 pm

    I have been trying many of your cookie recipes lately (because they’re calorie/fat/carb free, right?) and I do have to agree with you that this is THE chocolate chip cookie recipe!  I have never made anything so good!  I brought one upstairs to my husband to test; I hear silence… then a loud yell “WHY DID YOU ONLY BRING ME ONE?!”  Thank you for your wonderful recipes and for explaining them so well 🙂 


  3. #
    Aedonposted April 1, 2016 at 1:34 pm

    I quadrupled this recipe today! you heard. I’ve been making this recipe for ages now and  at the last big family gathering, there was a huge fight over who will get the last of them. One of our relatives had a flight the next morning and packed 4 to take on the plane with him, ha! so, due to POPULAR demand, I made what turned out to be 70 cookies in total divided across all the people I LOVE. thank you sally. My back is numb from all the baking but hey! it’s so worth it when you see the pleasure on their faces. 


  4. #
    Isabelposted April 1, 2016 at 3:23 pm

    Hi! I would like to know why is it important to chill the dough before cooking the cookies? What would it happen if a cook the dough without chilling it? Thank you 🙂


    • Haleyreplied on April 25th, 2016 at 1:52 am

      I didn’t chill them, and they turned out perfectly. I ended up baking them for about 9 minutes. They came out slightly under done, so I just left them on the cookie sheet for a while and they ended up perfectly soft and gooey!


  5. #
    Rachel S. (sprinkle lover)posted April 7, 2016 at 4:32 pm

    Hi Sally,

    Quick question – I’ve made these cookies so many times & they are always yummy, consistent & so easy. Today I made them and, although they came out great, they’re ‘browner’ than usual. I followed the recipe exactly so I’m wondering if you’d have an idea as to why the color seems ‘different’ than usual?? Thank you!!


  6. #
    Sarahposted April 28, 2016 at 9:57 am

    I made a double batch of these yesterday. They were indeed soft- reminded me exactly of the Soft Batch cookies in texture and taste. That said, I thought they did taste a bit store bought and something lacking or off in flavor. Maybe it was cornstarch?? Wondering if you could get soft texture with less cornstarch of in following chill technique and taking out sooner? 


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