THE Chocolate Chip Cookie.

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

Soft-Baked Chocolate Chip Cookies by

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.

Soft-Baked, thick, and puffy chocolate chip cookies. Best-ever! By

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.

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.

Soft-Baked Chocolate Chip Cookies. Cornstarch is the secret ingredient to making these cookies so perfect.

Soft-Baked Chocolate Chip Cookies. Cornstarch makes them so soft, thick, and puffy! Love these.

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. Quick, fool-proof, and straightforward. If I want a cookie, I want it now. ;)

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.

PS: You could even try them with mint chocolate chips:

Soft-Baked, thick, and puffy Mint Chocolate Chip Cookies. The best!  by


Or even mini chocolate chips ;)

Secret ingredient, soft-baked style Chocolate Chip Cookies with mini chocolate chips. Recipe from

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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) 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.

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 same exact cookie dough recipe, I have made several more types of cookies. Check them out! Which one is your favorite?


Soft-Baked White Chocolate Chip Cranberry Cookies

White Chocolate Cranberry Cookies


White Chocolate Covered Pretzel Cookies

White Chocolate Covered Pretzel Cookies


Triple Chocolate Chip Cookies

Triple Chocolate Chippers-14


Salted Caramel Pecan Chocolate Chip Cookies

Salted Caramel Pecan Chocolate Chip Cookies-7


Mini Chocolate Chip Cookie Sandwiches

Mini Chocolate Chip Cookie Sandwiches


Peanut Butter M&M Cookies with Sprinkles

Soft-Baked Peanut Butter M&M Cookies with sprinkles



497 Responses to “THE Chocolate Chip Cookie.”

  1. #
    Tiffanyposted March 26, 2014 at 12:22 am

    These. Are. Amazing!!! Seriously, The Best Chocolate Chip Cookies ever!!

    I love the corn starch trick. I think that is magic in these. My husband absolutely loves them! I bake cookies every week with my 4 and 2 year old daughters, and this recipe was very simple, which is key for cooking with kids. Love it!!! Thank you!!!

    (I’ve now made 3 of your cookie reviles with my girls, and each has been a major hit!)


  2. #
    Theresaposted March 26, 2014 at 1:12 pm

    Not sure where I went wrong, followed the recipie to a T but didn’t have dark brown sugar and just used regular brown sugar instead, all you could taste in the cookies was brown sugar and I had to end up throwing them out


  3. #
    Nikkiposted March 26, 2014 at 11:47 pm

    I just ate 7 of these.
    In one sitting.

    Wow, my new go-to cookie recipe.

    THANK YOU!!!!!


  4. #
    Rebeccaposted March 28, 2014 at 3:46 pm

    These are delicious. I’m fighting the urge to eat them all before I bring them to a friend’s house tomorrow. My new favorite cookie recipe for sure!


  5. #
    inuglafposted March 30, 2014 at 4:49 am

    Hi Sally, baked them this weekend! Turned out to be splendid. However, i did have a little problem in figuring out whether the cookies were underbaked or if they were just simply moist and soft. What i also did was stuff Nutella in the cookie dough balls of one batch, switched the baking time to around 15-17 mins at 180 C. That worked wonders for me! In simple words, it was Saturday evening well spent! Love your recipes. :)


  6. #
    Fayeposted March 31, 2014 at 12:50 am

    Oh lordie lord Sally! These are simply divine! I made the choc chunk cookies last weekend and these this weekend. My husband, who’s a restaurateur and an absolute food critic (!) LOVED them! These are definitely our new go-to choc chip cookies! I made these with a mix of semi-sweet and milk chips – yummy! I also tried a few with a chopped Heath bar -tad too sweet but delish nonetheless :) Thank you for a hands down winner winner CCC recipe!


    • Sallyreplied on March 31st, 2014 at 8:26 am

      I love adding heath bar to these cookies, Faye! So glad they were a hit. Thanks for reporting back!


  7. #
    Jetposted March 31, 2014 at 5:23 am

    It was my first time to bake cookies
    and I tried your recipe.
    It turns out really well
    and my family loved it!
    Thank you so much for sharing this!
    And will keep trying out all your recipes
    as I am well pleased with the outcome of my first try!


  8. #
    alleyposted March 31, 2014 at 3:25 pm

    Could I have the original chocolate chip cookie recipe with the extra yolk please. Thank you, they are amazingly delicious.


  9. #
    Mayaposted April 1, 2014 at 2:43 pm

    Would it work if i were to substitute oil for margarine? i want to make them slightly more healthy, these look delicious i think i’ll be eating alot :) thanks!


    • Sallyreplied on April 1st, 2014 at 2:54 pm

      Hi Maya – no, oil or margarine cannot be used in this cookie recipe. Stick to butter.


  10. #
    Betsposted April 2, 2014 at 7:38 am

    Would luv to try out these cookies.. They look so yummy..
    Since my husband is on the less sweeter side could you suggest how much sugar can i reduce in this recipie.?


  11. #
    Evelynposted April 3, 2014 at 11:08 am

    Loved the strawberry choc chip cookies. Going to make a different CCC each week. Can’t wait until I receive your cookbook. Thanks.


  12. #
    Josieposted April 5, 2014 at 8:26 pm

    These cookies were amazing! Tasted so good and the whole family loved them! Thanks so much for the great recipe!!


  13. #
    nessa jposted April 5, 2014 at 8:40 pm

    i should admit by now;
    i marathon bake these cookies… like doubled up, triple dup, all week. i never leave a comment, just visit for the recipe and your adorable pictures, Miss Sally. : )
    i bake them for one of my afternoon classes (230pm-445pm). our prof brings coffee an i bring these cookies. i couldn’t imagine the two and half hour seminar without em.
    my only alteration, cause my class has a few vegan students, i omit the egg and use Ener-G replacement with an additional two tsp of arrowroot. they are ridiculously fluffy and absolutely perfect. mega love for this recipe.


  14. #
    Maryposted April 8, 2014 at 7:35 am

    Hi Sally! I made these cookies last night and chilled them for about an hour and a half and they were just wonderful. I refrigerated some dough balls overnight and baked them about an hour ago and while they baked up to be beautifully thick, I noticed they were quite greasy. They weren’t greasy at all when I had refrigerated the dough for an hour. Do you know why this overnight chilling made the cookies greasy?


    • Sallyreplied on April 8th, 2014 at 1:23 pm

      That’s very strange! Usually chilling will rid any “greasiness.” I honestly have no clue! Maybe the dough balls you left in the refrigerator were from the bottom of the cookie dough bowl and had extra butter in them. I know sometimes I accidentally don’t get all the creamed butter at the bottom of the bowl mixed in properly and some cookie dough balls have more butter as a result. And they spread more.


  15. #
    Lindseyposted April 11, 2014 at 4:22 am

    Will the chocolate chips melt? I LOVE gooey chocolate chip cookies!


  16. #
    Sarahposted April 13, 2014 at 5:27 pm

    These were AMAZING, I was searching for the perfect chocolate chip cookie recipe and I’ve finally found it! Thanks for the awesome recipe xoxo I’m 16 and your website is my absolute favourite, I can’t wait to try out more great stuff, you inspire me :)


  17. #
    Samposted April 15, 2014 at 10:57 am

    Thank you so much for your recipes! My husband is a huge chocolate chip cookie fan but it’s just us two so I make a whole batch, chill it, shape the dough (love your tip on making them tall…works perfectly), and freeze. We just pull out three or four cookies when we want them and they are delicious.


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