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


  1. I made these cookies exactly the way it instructed and the first time it turned out really well but the second time they became all flat and crispy it I have no idea what I did wrong. And ideas on why this happened? Like they still taste good and all but I don’t like them flat. 

    • I too followed the recipe exactly, chilled the dough two hours, and baked on Silpat.  The cookies spread out on the sheet like liquid.  Reviewed the recipe over and over and can’t figure out what when wrong.  Any advice?

  2. These are really really good. The only thing I ever change involves the cooling period. Right after I take them out of the oven, I tap the cookie sheet on the counter a few times to help “deflate” them a little bit. They get a little more dense that way, I love them. 

  3. Sally, In your recipe it says dark brown sugar, can I use normal brown sugar? And what’s the difference between the two? 

  4. I ll be baking cookies first time.. And i dont have any of the mixers.. Can the cookies be made by mixing up with the hand??

  5. hey sally!
    i loved your recipe!!!!!!!!!!
    your right, when we took them out of the oven they where so puffy!!
    but they were totally dilisous

  6. Hey Sally, 

    I have the same question as above. I am making 80 cookies for a party I am catering this Thursday. I have light brown sugar, is it totally necessary to use dark brown? I have so many bags of baking products in my pantry i am trying to eliminate one! LOL – Please let me know. I will be sharing your recipe on my blog
    Thanks again!

    • Hi Jennifer, you can use light brown sugar for these cookies. I just prefer dark because it gives the cookies a richer taste.

      • Thanks for the quick reply! I love your blog and once I post the recipes from the party on my blog I will be sure you write a link to your page. Thanks again for the inspiration and ideas. XO.

  7. Sally~ thanks for another amazing recipe! You are one of my go-to’s for baking. These cookies turned out exactly as you said- very soft, tender. I doubled this.

  8.          Hi Sally,I have a question for ya. Can this recipe be doubled an if so are their any changes and can you use margarine?

  9. Since discovering this recipe a few years back, I have made this my go-to cookie! I always have to adjust recipes to my liking, but this is perfection! I just made 7 batches for my husband’s unit in the army. Thank you! 

  10. Thank you for sharing this recipe.!Can i ask you,is there any way to use this recipe to get  crunchy cookies?can i use the same the recipe?what should i change or add?
    Thank you.♡ your tips and guidance will be appreciated.♡♥

  11. Sally,

    Thanks for sharing your recipes. As a addict myself, I’m always looking for new tips. Can’t wait to try the cornstarch in the cookies. It’s inspired me to try more…one of my favorites is
    orange flavor. Chocolate chip cookies with a hint of orange….Yummy:)

  12. Hey,

    I’m a huge fan of all your cookie recipes, and they always turn out perfect. However when I made these today they turned out too soft. They broke when I tried lifting them up, and became quite flat as they cooled – no thickness at all! The rest of the dough is still chilling in the fridge, could you recommend anything I could do to make the next batch hold up better?

  13. Hi there! I love these cookies but since moving to the UK I find that I have small issues to fix (I have no idea why other than maybe small differences in baking products?!) One is using the recipe how it is makes my dough way too crumbly. Like I can’t get anything to form together crumbly. I ended up doubling the vanilla (thinking I needed more wet to make it stick) and that seems to work. Any other reasons why this might be? 

  14. This was always my go to recipe for chocolate chip cookies! I’ve made several of your cookie recipes and they are all amazing. After going vegan I tried many recipes but still longed for this one, I substituted with vegan butter, chocolate chips and Ener-G egg replacement and it worked!!! 

  15. I have been searching for the perfect chocolate chip cookie recipe for a long time, and this is it! I used this recipe in our county fair, and won the chocolate chip cookie category! I was so excited! Thank you for all of your great recipes!

  16. Sally-do you ever roll your dough into balls before chilling?

    • Sometimes. The dough is a little too sticky to roll right away, so sometimes I chill for 1 hour, then roll, then chill for the remaining time.

  17. Sally! I made this with 1 cup choco chips, 1/4 cup white choco and some cashew nuts. They were delicious! But a tad too sweet. I think I won’t pack the brown sugar next time. But it was awesome. thanks for the recipe! 

  18. The cookies were very sweet. I’ll definitely be cutting back on the sugar measure next time. Otherwise, perfect chewy texture and a delight to munch on.

  19. I made these after the cheese pretzels turned out great, and these were also great I put mnm on the cookies, my two boys loved them. Is there anyway to substitute some of the flour with oatmeal without messing up the recipe?
    My only comment would be, I like my cookies to spread a little more those were more ‘altogether’ non the less very chewy! Thanks xx
    Next is the cinnamon roll to try out

  20. Ok. So I did super weird stuff with the batter like I didn’t use cornstarch because I forgot where it was in the house and i added baking powder instead.
    The cookies were soooo good!!
    Next time I’ll try the recipe without playing around with it.
    Thank you!

  21. these cookies are A-mazing, they are perfect, I can not rave enough- thank you so much for sharing the recipe!

  22. I need to make 500 cookies for my sisters wedding. I’ve doubled the recipe before, but I was wondering if I could triple or quadruple the recipe. I don’t want to compromise the taste or texture, so any help would be appreciated

  23. Hi Sally. 🙂 Thanks for posting a great chocolate chip cookie recipe. If this goes over well with my friends for the convention I’m going to this weekend, it will definately become my go-to chocolte chip cookie recipe (although I’m pretty sure it will be regardless). I made two batches of it with different chips (one semi sweet, one milk) and I noticed that they don’t spread all that much (which I’m guessing is what keeps them soft) but what if I wanted a slightly bigger cookie? How much time would I need to add for balls 2 tablespoons large instead of 1 tablespoon?

    Thanks, and I can’t wait to explore the rest of your site for sweet munchies! (Your blog is quickly becoming one of my favorites)

  24. I absolutely LOVED these cookies. This recipe is very similar to my recipe, except for the cornstarch and I use light brown dark brown white sugars. Awesome recipe!!!

  25. Hi:
    I made this recipe. Taste was great, but the first batch I rolled into balls and they never dropped. So the next batched I just made them flat like into cookie shape. Any ideas why this happened?

  26. Prepared dough last night. Baked em tonight. BANGIN. 

  27. I love this recipe. I always have success and it’s a crowd pleaser! I recently went gluten free. Have you tried gluten free flour with the receipt? Or do you have a gluten free chocolate chip recipe? I miss eating these cookies

  28. I’m making these cookies for the second time today (they’re awesome and irresistable!) and realized the eggs aren’t listed in the ingredients. Just thought you’d like to know.

  29. I just made these delightful chocolate chip cookies… And, as usual, thanks to you, Sally, they were a HIT! First, this recipe was very simple to follow, which is great. These cookies come out so delicious, warm, soft, and a little bit of crunch on the outside if you take them out at just the right temperature… What a sweet little treat for all the gym workouts I’ve been going to! One won’t kill me, right? Or 2… Or 3… 😉 .
    Well, I’d like to thank you for using your magic again! The ONE thing I would potentially change is making the cookies a bit smaller, almost exactly the size of a tbspn, rolling them, and before putting them on the mat, flattening with the palm of your hand a bit so they don’t look so lifted!

    And for you, Sally, I’d like to share with you one of my favorite Southern Recipes for you to try…. Corn Casserole! Please e-mail me if you’re interested! I know you’ll love it! 🙂

  30. Hello Sally
    , just baked these two nights ago and there’s one left this morning! They only lasted for so long because I baked them in batches and left some dough in the fridge.. Chewy, thick and so good. Love that the butter flavour comes through. Also, I used chopped up Cadbury’s Dairy Milk for my sister and Bourneville for me – so good. Tip: Bake them until slighlty golden if you was a crunchier biscuit – we prefer chewy…unless it’s biscotti. Thank you Sally 🙂

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