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. Can I use a whisker instead of a mixer? 

  2. This is the best chocolate chip cookie recipe that I’ve tried! I used salted butter instead and omitted the salt. I ran out of vanilla extract but the cookies still tasted amazing. This is going to be my go to recipe!

  3. Oh, my.  This the perfect chocolate chip cookie recipe, no doubt about it!  Thick, soft, not too chewy, and they look as good as they taste.  I had my doubts when I first made them as the dough appeared a bit too crumbly to create a soft cookie.  But it all comes together perfectly and makes an amazing cookie feast.  I substituted half of the semisweet chocolate chips with milk chocolate chips for a bit more sweeter cookie, which is my preference.  They were a big hit at the New Year’s Eve get-together we attended.  Top with vanilla ice cream for a dessert that is absolutely decadent!  Thank you so much for sharing this!

  4. i just made these, was a little nervous with the cornstarch but wow, nice slight crisp on the edge and soft and delish…this will be my go to chocolate chip…best one yet

  5. These are the chocolate chip cookies I dream about!!!

    Thanks for a great recipe, Sally! Your pictures, narratives, and organization make each recipe so easy to follow.

  6. Turned out great! Just like all your recipes ! I can always count on you to have the best recipes . Always a winner ! 

  7. My family said these are the BEST chocolate chip cookies EVER!!!!! thank you!

  8. Do you bake the cookies in the upper, middle, or lower part of the oven?

  9. Can you add nuts to this recipe without changing its consistency?

  10. I’ve been looking for THAT recipe for a long time, and I think I finally found it! These cookies had the perfect texture. I thought about trying to brown half of the butter next time for flavor? Has anyone tried that yet? Thank you for always coming through with your recipes, Sally! 🙂

  11. yep, beats all other chocolate chip cookie recipes hands down! My go to recipe from now on.

  12. great cookies thank you for sharing you helped
    me learn how to I have been baking for three years I started when I was 8 now almost 11

    ps. cute dog

  13. Perhaps it’s the cornstarch, but I did not care for them. I’m sticking with my recipe. But all chocolate chip cookie recipes seem the same just different an puts of ingredients. This is the only one I saw where cornstarch was added.

  14. Incredible! These were such a big hit. I used light brown sugar as I didn’t have any dark brown sugar to hand, but I can’t say I felt as though I was missing anything. What’s more is that it’s less effort and yummier than my usual go-to cookie recipe. Thank you SO much.

  15. I have been on the hunt for the perfect chocolate chip cookie recipe for a looooonnng time. These are the absolute best recipe I have ever made or tasted. They are truly THE perfect chocolate chip cookie! I am never going to look for another recipe to try for CCC. Thanks, Sally! As always.. you’re recipes are top-notch!

  16. This recipe is awesome. It just went to the top of my cookie recipe list. In my case I didn’t have enough chocolate chips but had some random stuff, like mini m&ms, salted caramel chips, and macadamia nuts. I wondered if it would be too sweet since some of the mix-ins were sweeter than the semi sweet chips called for. But I used salted butter and still added the salt, so they were kind of salty and sweet and I loved the combination. 

    Also – I didn’t spoon and level. I have tried that twice (with others of Sally’s recipes I think) and ended up with cookies much flatter and sadder than the pictures. So I just skipped it this time, and was happy with the results. 

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