Addictive Recipes from a Self-Taught Baker

The Best Soft Chocolate Chip Cookies

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

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.

These are my favorite soft chocolate chip cookies.

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 best soft chocolate chip cookies– 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 super soft 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.
  4. 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 3. 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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© 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.
Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on


  1. I mad these cookies yesterday. OMG! The Best chocolate chips cookies ever! I used one and half cups of flour and half cup of quick oats. Cookies turned out great! My whole family loved them! Thank you for the best ever recipe! God bless you. 

  2. I have made these cookies many, many times. But, I am out of all purpose flour!  Can bread flour or cake flour be used in place of the all purpose flour?  

    This is my favorite chocolate chip cookie recipe.

  3. This may seem a little nitpicky but the cookies in these photos look really different than the cookies in the video. I’m loving the way the cookies in the photo look. How do I get them like that

    • The cookie dough in the video weren’t chilled as long. 😉 If you follow the written recipe, your cookies should look like mine in the photos!

  4. I made these cookies today with mini chocolate chips and oh my GOODNESS. They are so delicious. I have already eaten like 9 of them in the past hour. AMAZING!

  5. I have made this recipe so many times i have it practically memorized! Love it! Youve done a fantastic job perfecting it!!!! Ive tried making choc chip cookies before, using different recipes, and it never turns out well. I have a sister in law who is the baking queen and even she wouldnt make choc chip cookies. My husband and I LOVE this recipe and everyone who tries it just dies!!!

  6. Sally, I really enjoy your website. Everything that I’ve made so far turns out for the most part well. You’re a very talented writer. You don’t spend forever talking about something people aren’t interested in, yet you really know how to engage and tantalize your audience.

    After baking a batch, I have a tip that I’d like to share for others. I chilled the cookies for nearly 24 hours. I understood that I was important to act fast and roll. However, there’s a noticeable difference in each dozen; the ones that were handled later spread out quite thin and by comparison to the others. It’s hard to believe they’re the same recipe. Going forward, I’ll chill AGAIN the rolled cookies. Either 20 minutes in the freezer OR at least another hour in the fridge.

    Sally, any idea on how to maintain that nice chocolate chip look when you flatten with a spoon? The one dozen that was a little colder still didn’t flatten as much as I would have liked; I used your spoon method. Next to washing the spoon after each squish, I’m a little clueless. I didn’t want to add on extra chips and risk over baking.

    Very happy with your recipe! Thank you again for everything you share and your conquest to master all things sugary!

  7. They seem delicious . Im so hungry
    Need to try them now

  8. Any difference for high altitude. We are at 7000 feet in Colorado Springs.  

    With much gratitude.

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