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) 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.

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

 

 

 

   

561 Responses to “THE Chocolate Chip Cookie.”

  1. #
    301
    Rachelleposted November 3, 2014 at 12:55 pm

    Can I substitute an egg for something else?

    Reply

  2. #
    302
    melindamarie19posted November 14, 2014 at 8:53 am

    These really are THE best chocolate chip cookies I’ve ever made. I baked them for 10 minutes because I always make my cookies a little bigger.

    Reply

  3. #
    303
    krichposted November 14, 2014 at 4:10 pm

    This was my first time baking chocolate cookies from scratch and my first time getting a recipe right. lol. Thanks for your simple instructions. This will definitely be a keepsake. So, whoever out there is reading the comments on this blog to see if this recipe is really good. IT IS REALLY GOOD and her instructions are so simple.

    Reply

  4. #
    304
    Justinposted November 17, 2014 at 10:19 pm

    Hi Sally,

    I just made these cookies (well the dough to be accurate).

    They’re sitting in the fridge right now chilling and I plan to leave them overnight (around 18 hours before I take them out). I didn’t make individual balls, just wrapped my mixing bowl with cling wrap and put the whole thing in the fridge.

    Do you have any tips on how I can make the dough a bit easier to work with? I’ve left cookie dough in the fridge before and the next day it was soooo hard to scoop and make into balls.

    Thanks!

    Reply

    • Sallyreplied on November 18th, 2014 at 12:47 pm

      hi justin, let the dough sit out at room temperature for about 20-30 minutes. then, let the oven preheat as directed in the recipe. once it’s preheated, the dough should be easier to roll. enjoy!

      Reply

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    Sarahposted November 19, 2014 at 9:04 am

    Hi! Just wondering, if i wanted to add cocoa powder to the batter, would i have to reduce the flour? Like maybe if i wanted to use 1/4 cocoa powder, i’d reduce the flour to 1 3/4? or do i just add it in? Thank you!

    Reply

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    306
    jillposted November 21, 2014 at 11:15 am

    Hey Sally. I followed the recipe exactly how you have it. I placed my dough in the refrigerator for one hr. I preheated my oven to 350 and I made a bigger sized cookies. I took them out and they were a lil too thick and dry. What did I do wrong?

    Reply

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