The Best Soft Chocolate Chip Cookies

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

Photos updated in 2016.
Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on sallysbakingaddiction.com

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.

Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on sallysbakingaddiction.com

Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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.

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 sallysbakingaddiction.com

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!

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 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

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 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. 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 5. 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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Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on sallysbakingaddiction.com

863 comments

  1. I’ve been baking with your other chocolate chip cookie recipe – the chewy one – for years and then just recently discovered this one. Boy, is it perfect. The chewy one is perfect but for me personally, this one hits ALL the right notes. They’re phenomenal. I generally bake for other people and stay healthy but these are just phenomenal; I have been baking them over and over again just for me to enjoy!

    Thank you as always, Sally!

  2. I think this site is AMAZE because it helps me torture my friends( sorta) and helps me finish my cookie project that I would have a zero on if I hadn’t found this website. Now I know the correct way to bake edible cookies!! I wish I knew where you lived, I would send you one. But have a good day, Miss Sally, and thanks again.

  3. Egg is mentioned in the directions but not in the ingredient list – how many eggs are used?

  4. This recipe was AMAZING. I would definitely recommend. I did a bigger scoop of cookie dough probably around 2-3 T for big fluffy cookies and they were sooo chewy and a little crisp on the outside for 12 minutes! Thanks so much for this recipe 🙂

  5. Please can you tell me what the British equivalent of cornstarch is? We don’t have it here? What’s its role in the recipe? Is it a kind of flour or something sticky?m

  6. Made these last night, and they were truly the PERFECT chocolate chip cookies! I only had 3/4 cups semi sweet chips on hand, so I made up the 1/2 c difference by chopping up part of one of those big Trader Joe’s dark chocolate blocks. OMG the two kinds of chips ended up adding another amazing dimension to these cookies! I ended up chilling my dough for about 6 hours and that worked great. My sister just had a baby this weekend so I wanted to give her a sweet treat (she loves chocolate chip cookies) and she is already obsessed with these cookies.

  7. I thought this recipe was amzingly soft and heavenly!

    ……………LOVED IT!!!!!!!!

    🙂 🙂 🙂 🙂 🙂 

  8. These are yummy! My whole family loved them and they were flying off the rack before they could cool. It made a lot, so they are getting extra treats in their lunch boxes. I think the vanilla pudding mix is a great addition in cookies.

  9. I love this recipe. It always makes the best cookies! However I realized this morning that last night when I are the cookie dough, I put in 2 whole sticks of butter instead of 1.5! What do I do? Is there something I can repurpose this into? Or a way to fix It, or at least lessen the damage?

  10. Yummy, thanks for sharing.

  11. I’m writing this comment as my last batch of cookies are toasting in the oven. This recipe is divine – the cookies are light, fluffy and soft, perfect!

    I love trying out your recipes Sally, as the ingredient measurements, baking temperatures and times are always spot on. It is obvious that you take a lot of time and care in preparing your recipes. Thank you for all your hard work!

    Btw, for those of you who are living in Germany, cornstarch is Speisestärke. Gutes Gelingen!!

  12. Can I divide this recipe in half to make a smaller batch? Thanks. 

    • I just made a half batch turned out great. Just divided each ingredient in half. To get half an egg, beat it lightly with a fork, measure the volume and use half.

  13. Sally, I made your recipe today for your chocolate chip cookies. I love them. They are lite ,fluffy, soft & chewy . They just melt in your mouth . Thank you for sharing your recipe.

  14. Could I use salted butter and not add the teaspoon of salt? Or would that mess with the chemistry of the recipe?

  15. Woohoo! Came across this yesterday, searching for a cookie recipe which reminded me of the U.S. when living there. Didn’t chill cookie mix as so excited to sample. OMG easily the best that I have come across, simple to make, short time to bake and even shorter time to eat our way through the tray of cookies. Thank you Thank you from NZ

  16. It’s GREAT! EASY AND DELICIOUS! 
    honestly, it’s my best-loved cookie recipe.

    but i think it’s a little bit sweet (although I cut the use of both granulated and brown sugar)

    Thanks for sharing!

  17. I think this is THE BEST Chocolate Chip cookie recipe ever! I also ABSOLUTELY LOVE the chewy brown sugar cookie recipe! I’ve made both several times and they’re always a hit. Thanks Sally

  18. Great recipe! I loved your tip about flattening them with the back of a spoon after they come out of the oven.  I have always disliked a cakey/fluffy/puffy choc chip cookie, and these exactly what I wanted.  Thanks 🙂

  19. Oops, meant to type *are* exactly what I wanted on my comment. 

  20. By the way, Sally, how much do these cookies spread? I want to make sure I place them with even spacing on the baking tray so that they don’t merge. Thank you so much! I love your recipes!

  21. When you say dark brown would you use muscavado brown sugar? Or is that something different all together?

  22. Tried and tested. Officially my absolute favourite cookie recipe to date!

  23. Fantastic cookies that come together so quickly! My go-to recipe. And when Im looking for a recipe I always check your site first to see if you have made the dish, know Ill enjoy the finished product. Thanks Sally

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