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!

Ingredients:

  • 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

Directions:

  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! sallysbakingaddiction.com

 

 

 

   

774 Responses to “THE Chocolate Chip Cookie.”

  1. #
    441
    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!

    Reply

    • 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… 

      Reply

  2. #
    442
    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 🙂 

    Reply

  3. #
    443
    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. 

    Reply

  4. #
    444
    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 🙂

    Reply

    • 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!

      Reply

  5. #
    445
    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!!

    Reply

  6. #
    446
    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? 

    Reply

  7. #
    447
    Kateposted May 2, 2016 at 3:11 pm

    Don’t have time to go through all the comments and hope I can get a quick answer as oven is preheating . . . I have a very small oven and can only back one cookie sheet worth at a time; should I put dough back in fridge while waiting for each sheet to bake? I know I’ve done that with other cookie recipes of yours . . . Thanks.

    Reply

    • Sallyreplied on May 2nd, 2016 at 9:40 pm

      Yes, I would put the dough into the refrigerator as the batch bakes.

      Reply

  8. #
    448
    Lindsey Jenningsposted May 2, 2016 at 4:03 pm

    I found your recipe a while back, and decided I LOVED it so much i made 15 dozen for my wedding. It’s an easy recipe and it’s absolutely the best chocolate chip (or insert whatever you want in it) cookie I’ve made. They certainly don’t last long in our house!

    Reply

    • Sallyreplied on May 2nd, 2016 at 9:38 pm

      15 DOZEN!? And for your own wedding? Super bride!

      Reply

      • Lindseyreplied on May 2nd, 2016 at 9:50 pm

        Lol yes!! My MOH and I spent all day the wedneday before making several batches. It was easier than I thought, and the best part was we had some left over to take home. But SO many people thought they were from a bakery! 

  9. #
    449
    Assanposted May 5, 2016 at 6:18 am

    Hi Sally! I am thinking of cutting back a little on the sugars to slightly reduce the sweetness. How much can I go?

    Reply

    • Sallyreplied on May 5th, 2016 at 9:43 am

      That’s up to you. The cookie’s taste and texture will change. I would reduce by 1/4 cup total then reduce more as you see fit in the next batch.

      Reply

  10. #
    450
    Hollyposted May 6, 2016 at 9:51 am

    Sally, you’ve changed me!  My entire life I’ve been a cookie dough-brownie batter person, always preferring the taste of undone baking over the final product.  Always.  But now I’ve made two of your recipes, your oatmeal cookies and now these, and my gosh, girl, you are insanely talented.  I’m absolutely head over heels in love with these cookies.  I can’t wait to share them with my family tomorrow!  

    Reply

  11. #
    451
    Savposted May 9, 2016 at 12:48 am

    I made these cookies exactly the way it instructed and the first time it turned out really well but the second time they became all flat and crispy it I have no idea what I did wrong. And ideas on why this happened? Like they still taste good and all but I don’t like them flat. 

    Reply

  12. #
    452
    Abbyposted May 10, 2016 at 2:00 pm

    These are really really good. The only thing I ever change involves the cooling period. Right after I take them out of the oven, I tap the cookie sheet on the counter a few times to help “deflate” them a little bit. They get a little more dense that way, I love them. 

    Reply

  13. #
    453
    Layla malikposted May 12, 2016 at 12:16 pm

    Sally, In your recipe it says dark brown sugar, can I use normal brown sugar? And what’s the difference between the two? 

    Reply

  14. #
    454
    Nehaposted May 12, 2016 at 4:52 pm

    I ll be baking cookies first time.. And i dont have any of the mixers.. Can the cookies be made by mixing up with the hand??

    Reply

  15. #
    455
    fionaposted May 15, 2016 at 8:11 pm

    hey sally!
    i loved your recipe!!!!!!!!!!
    your right, when we took them out of the oven they where so puffy!!
    but they were totally dilisous

    Reply

  16. #
    456
    Jennifer Irizarryposted May 17, 2016 at 2:05 pm

    Hey Sally, 

    I have the same question as above. I am making 80 cookies for a party I am catering this Thursday. I have light brown sugar, is it totally necessary to use dark brown? I have so many bags of baking products in my pantry i am trying to eliminate one! LOL – Please let me know. I will be sharing your recipe on my blog http://www.JennsFarmTable.com.
    Thanks again!

    Reply

    • Sallyreplied on May 17th, 2016 at 2:09 pm

      Hi Jennifer, you can use light brown sugar for these cookies. I just prefer dark because it gives the cookies a richer taste.

      Reply

      • Jennifer Irizarryreplied on May 17th, 2016 at 2:17 pm

        Thanks for the quick reply! I love your blog and once I post the recipes from the party on my blog I will be sure you write a link to your page. Thanks again for the inspiration and ideas. XO.

  17. #
    457
    Christa R.posted May 23, 2016 at 9:16 pm

    Sally~ thanks for another amazing recipe! You are one of my go-to’s for baking. These cookies turned out exactly as you said- very soft, tender. I doubled this.

    Reply

1 10 11 12

Leave a Comment