THE Chocolate Chip Cookie

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

Photos updated in 2016.
Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on

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

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

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

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.

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

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.

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.

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

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

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 pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch
  • 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 distributed. 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 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) 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 1.5 Tablespoons of dough each, into balls. Bake for 10-11 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.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Adapted from Anna Olsen

Recipe Notes:

Adapted from Anna Olsen

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


  1. These were absolutely amazing! I substituted the cornstarch with arrowroot flour and they still had ‘lift’ and were so chewy. This will be my new go-to recipe for sure. Thank you!

  2. I have been reading over many of your recipes and they look amazing! I moved to Colorado a couple years ago from Florida. I grew up in Connecticut and lived in Connecticut, New York or Florida almost all of my adult life except a short time in Minnesota. I have found baking at 6000 feet to be so much less enjoyable and rewarding! Please any tips you have. I’ve tried everything that’s been recommended to me but nothing seems to help. I was baking about 5 days a week when I moved here and it brought me genuine happiness to give my goodies away. I find many of them go in the trash now. ESPECIALLY chocolate chip and peanut butter chip cookies. HELP! 

  3. I made these today, and they were awesome! Perfect chocolate chip cookies! Thank you!

  4. I don’t have cornstarch or arrowroot….what should i do instead?

  5. I made these cookies again last night and we absolutely love them! I love that they are still soft the next day. Thanks for the great recipe.

  6. Love these cookies they are just the recipe I had been looking for!  So yummy and chewy!

  7. This is by far the best chocolate chip cookie recipe I’ve found. They came out looking just like the photos, and they taste delicious! I will absolutely use this recipe from now on. (I chilled my dough overnight like the recipe recommends)

  8. Looks great! How many dozen does it yield? I’m looking to put them in a care package…have you ever mailed them before? Wondering how they hold up and best way to send them. thanks!

  9. Not sure what I did wrong, but mine went flat. I seem to always have this problem. I let them chill for over an hour, next time I will wait over night. Any suggestions other than that? Thanks Maureen

  10. My new favorite cookie recipe. I add lots of chopped walnuts and it comes out so delicious. I think the secret really is the corn starch (and the extra butter).

  11. Hey I just made these last night and they were phenomenal! So tasty and soft enough for braces wearers. Everyone at my school loved them! 

  12. I am really like your cookbook and all the recipes.

  13. This recipe is wonderful! The first time I made it I did screw up in I didn’t let the dough chill overnight. So after a couple hours when I put them in a over they spread like crazy. The second time I let it sit over night and they came out perfect! They’re hard to keep in the house, my Mom and sister come over and steal them all the time!

  14. These are perfection. Thank you from Brisbane, Australia!

  15. These were amazing, all went missing within a day!! but my husband was asking if i could make this crispier, what should i do? should i keep it in the oven for a longer time or should i take out the cornstarch.

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