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.

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THE Chocolate Chip Cookie

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

 

 

 

   

668 Responses to “THE Chocolate Chip Cookie.”

  1. #
    361
    Vanessaposted April 22, 2015 at 8:42 pm

    Thanks so much for this recipe Sally. I made these for my 3 year old son. He had fun helping make them and eating them. Everyone loved them. I brought some into work the next day for my coworkers and they were a big hit. I just ate the last cookie today and it was still amazing 3 days later. They stayed soft and delicious.

    Reply

  2. #
    362
    Aneesahposted April 27, 2015 at 3:13 pm

    Does this recipe call for an egg? I cant see it on the ingredient list.

    Reply

    • laurenreplied on May 1st, 2015 at 1:22 am

      One large egg

      Reply

  3. #
    363
    Merleneposted May 1, 2015 at 7:27 am

    Is it okay if i didn’t use cornstratch?

    Reply

  4. #
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    Madonna Smithposted May 6, 2015 at 3:57 pm

    Everyone loved these cookies and the cornstarch really does add to the texture of the cookie. Thanks for sharing your recipies and pictures! God bless.

    Reply

  5. #
    365
    laceyposted May 10, 2015 at 5:02 pm

    These cookies are exactly what I’ve been searching for. They are the perfect consistency.
    I use my cookie scoop and put them on plates before putting the dough in the fridge! Then all you have to do once the hour is up is transfer them onto the cookie sheet! No forming or crumbling.
    Thank you so much for sharing this recipe!

    Reply

    • Jessicareplied on June 16th, 2015 at 12:49 am

      That is a great idea Lacey! I’m making these tomorrow and am definitely going to use this method. 

      Reply

  6. #
    366
    Madisonposted May 15, 2015 at 5:43 pm

    These cookies are amazing.  It’s been a LONG time since I baked and this recipe makes me want to make them again and again!  THANK YOU!

    Reply

  7. #
    367
    Holly Barryposted May 18, 2015 at 7:24 pm

    Sally, these cookies are great.  I’ve only picked up baking and cooking a lot in the past several years, and I regularly go to your webpage if I’m looking to whip up something new, and I’ve saved many of your recipes in my personal recipe keeper.  People have cook books upon cook books, but you are my go-to for recipes that I know before I even start that whatever I bake will turn out great.  Out of all your recipes that I’ve tried, you have never failed me yet and each one I love more than the one before.  You are great at what you do.

    Reply

    • Sallyreplied on May 19th, 2015 at 9:07 am

      Thank you so much Holly!

      Reply

  8. #
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    Kristenposted May 27, 2015 at 3:05 pm

    Hello. I made these a few days ago and they were tasty but not chewy as I expected. They had more of a fluffly, crumbly texture. The texture I was hoping for was like the chips ahoy chewy cookies. I followed the instructions to the tee. Still tasty but I may need to try another chewy cookie recipe. However, my boyfriend and I did down them all lol.

    Reply

  9. #
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    Mykalaposted May 27, 2015 at 7:59 pm

    can I use mini chocolate chips? 

    Reply

  10. #
    370
    Danielleposted June 5, 2015 at 6:44 pm

    These cookies were to die for!  They tasted wonderful right out of the oven :) Have a bunch of frozen cookie dough balls waiting to be made for later as well. Thanks for the wonderful recipe Sally! 

    Reply

  11. #
    371
    L. Youngposted June 7, 2015 at 7:21 am

    Sally! These are very delicious as you promised!

    Reply

  12. #
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    Justineposted June 8, 2015 at 8:50 pm

    These cookies were delicious! My whole family devoured these in minutes! YUM! Thanks!

    Reply

  13. #
    373
    Kendallposted June 9, 2015 at 1:44 pm

    These are phenomenal! YOU are phenomenal!

    Reply

  14. #
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    Sydney Sunposted June 10, 2015 at 5:57 pm

    Love these, the softer the chocolate chip cookies the better! I remember reading way back in one of your posts that you used cornstarch to make your cookies softer and I loved that tip. Still use it when I bake :)

    Sydney
    http://www.forloveofbaking.com

    Reply

  15. #
    375
    Afraaposted June 11, 2015 at 5:25 am

    Hi

    These cookies are the best! I made them so many times (I like to freeze them as balls and have my constant supply of cookies) and everyone loved them :)

    I just made the dough and it is chilling, and I just double checked the ingredients list and realised that I accidentally used baking powder instead of baking soda. I didn’t bake the cookies yet. Will they still turn out good?

    Reply

    • Sallyreplied on June 11th, 2015 at 7:26 am

      Baking soda is up to 3-4x stronger. Your cookies will likely be flat. Maybe start over?

      Reply

  16. #
    376
    Rposted June 14, 2015 at 5:43 pm

    Hi Sally,

    What would happen if I was to leave the cookie dough in the fridge for more than 2 days? I don’t want to freeze it as I’ll need the dough for the next few days. Thanks

    Reply

    • Sallyreplied on June 14th, 2015 at 9:12 pm

      Up to 4-5 days is just fine. Let the cookie dough sit at room temperature for around 30 minutes to slightly soften up, as it will be a little hard after a few days in the refrigerator.

      Reply

  17. #
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    Dianaposted June 15, 2015 at 5:08 pm

    So I think I got too much air in my dough when beating. Usually these turn out perfect for me but this time yet are spreading – a lot!  Maybe leaving them in the fridge a bit longer? (I usually leave the dough overnight but only left it a few hours?) letting it come to room temp and storing with spatula? I really don’t want to scrap the whole batch.

    Reply

    • Sallyreplied on June 15th, 2015 at 8:19 pm

      I would leave the dough in the fridge for longer in this case.

      Reply

  18. #
    378
    Nikkiposted June 25, 2015 at 6:21 pm

    can you use regular brown sugar instead of dark brown sugar?! I’m low on the dark…. 

    Reply

  19. #
    379
    Wendyposted June 30, 2015 at 3:27 pm

    Hi Sally,

    I’m making a cookie pizza cake (in a 12″ pizza pan) and I’m trying to duplicate the President’s Choice Decadent Chocolate Chip Cookie.

    Since I can’t find the actual recipe, I was planning to use a regular chocolate chip cookie recipe and use the PC Decadent chocolate chips as the chocolate chips.

    1) Would you say that this recipe would work to duplicate the decadent cookie?

    2) Or would your choc chip cookie cake (which I made before using a 14″ pizza pan and just doubled the recipe) be better?
     http://sallysbakingaddiction.com/2014/03/18/chocolate-chip-cookie-cake/
    The recipes look fairly similar so that’s why I ask

    Any advice would be much appreciated–thanks

    Thanks so much!

    Reply

    • Sallyreplied on June 30th, 2015 at 7:16 pm

      They’re practically the same recipe, so whichever works! I like to add a little more brown sugar and egg yolk to the cake recipe for added moisture. But this recipe works too!

      Reply

      • Wendyreplied on June 30th, 2015 at 8:05 pm

        Thank you so much for your response!

        I just wanted to say that you are my go-to for your sugar cookie recipe, your chocolate chip cookie cake recipe and your funfetti cake, and I’m sure there’ll be a lot more too!

        I am a cake-cookie-cupcake decorator so once I’ve found a recipe that I like and that works, I stick to it! I wish I could show you the final product of some of your recipes that I’ve used!

        Keep up the great work! :)

  20. #
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    Zoeposted July 5, 2015 at 4:31 am

    Hey Sally,

    love these cookies. Just wanted to ask, what is the benefit of adding 1/4 of granulated sugar vs using all brown sugar? Thanks, Zoe

    Reply

    • Sallyreplied on July 5th, 2015 at 10:41 am

      Hi Zoe. Granulated sugar helps the cookies spread and brown.

      Reply

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