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. These were absolutely amazing! I substituted the cornstarch with arrowroot flour and they still had ‘lift’ and were so chewy. This will be my new go-to recipe for sure. Thank you!

  2. I have been reading over many of your recipes and they look amazing! I moved to Colorado a couple years ago from Florida. I grew up in Connecticut and lived in Connecticut, New York or Florida almost all of my adult life except a short time in Minnesota. I have found baking at 6000 feet to be so much less enjoyable and rewarding! Please any tips you have. I’ve tried everything that’s been recommended to me but nothing seems to help. I was baking about 5 days a week when I moved here and it brought me genuine happiness to give my goodies away. I find many of them go in the trash now. ESPECIALLY chocolate chip and peanut butter chip cookies. HELP! 

  3. I made these today, and they were awesome! Perfect chocolate chip cookies! Thank you!

  4. I don’t have cornstarch or arrowroot….what should i do instead?

  5. I made these cookies again last night and we absolutely love them! I love that they are still soft the next day. Thanks for the great recipe.

  6. Love these cookies they are just the recipe I had been looking for!  So yummy and chewy!

  7. This is by far the best chocolate chip cookie recipe I’ve found. They came out looking just like the photos, and they taste delicious! I will absolutely use this recipe from now on. (I chilled my dough overnight like the recipe recommends)

  8. Looks great! How many dozen does it yield? I’m looking to put them in a care package…have you ever mailed them before? Wondering how they hold up and best way to send them. thanks!

  9. Not sure what I did wrong, but mine went flat. I seem to always have this problem. I let them chill for over an hour, next time I will wait over night. Any suggestions other than that? Thanks Maureen

    • Maybe you are not processing the butter/sugar correctly, or some of your ingredients are not fresh? You may have omitted an ingredient?

    • Mine did that too – I chilled the dough for 24 hours and then they were fine. Only did 3 hours the first time – hope this helps!

  10. My new favorite cookie recipe. I add lots of chopped walnuts and it comes out so delicious. I think the secret really is the corn starch (and the extra butter).

  11. Hey I just made these last night and they were phenomenal! So tasty and soft enough for braces wearers. Everyone at my school loved them! 

  12. I am really like your cookbook and all the recipes.

  13. This recipe is wonderful! The first time I made it I did screw up in I didn’t let the dough chill overnight. So after a couple hours when I put them in a over they spread like crazy. The second time I let it sit over night and they came out perfect! They’re hard to keep in the house, my Mom and sister come over and steal them all the time!

  14. These are perfection. Thank you from Brisbane, Australia!

  15. These were amazing, all went missing within a day!! but my husband was asking if i could make this crispier, what should i do? should i keep it in the oven for a longer time or should i take out the cornstarch.

  16. Made these cookies tonight and they are hands down THE BEST RECIPE ever! Found you on Instagram about a week ago and decided to try your cake batter cookies..they were good, but these Sally, these take the whole bakery lol!

  17. Hi Sally,

    I’m BJ. I was wondering, if I put the baked cookies in the fridge would it stay fresh for up to 2 weeks? and what’s your heating suggestion?

    Hope you can help me.

    Thank you.

  18. I baked these last weekend and they were gone in 24 hours my brothers and friends loved them! Thank you!!

  19. These are soooo good!  Absolutely perfect amount of chocolate chips (I like loads of them in cookies!!!). I tripled the recipe and made super large cookies – like used the 1/4 cup ice cream scoop huge.  I rolled them into balls then flatten slightly before I put them on a cookie sheet lined with parchment paper.  Then into the fridge to chill for a couple hours, then into freezer.  Once they freeze, I put them in a zipper storage bag with parchment paper between the layers.  Homemade ready to bake frozen cookie dough! You can bake them frozen, just add a couple of minutes to the baking time.  I’ve tried a lot of recipes for chocolate chip cookies and this one is the best!

  20. I was never good at baking and cooking ingeneral. But because of these pictures of your cookies, I start baking and love love love this recipe to the moon. The cookies came out exactly as you described thick soft and chowy.
    Thank you soooo much. I’ll be happy to win your book at the giveaway.
    Your fan from Middle East

  21. Sally! Thank you so much for this recipe! My husband and I recently bought a house and I was almost convinced that my brand new oven was the source of my failed baking attempts recently. I had tried everything with my chocolate chip cookies: cold butter, softened butter, new baking soda, new flour, greased pan, nongreased pan, parchment paper, etc. and still I had flat cookies. FINALLY! Finally these cookies came out right. I’m still not sure what was happening with my past attempts but I will use this recipe and only this recipe from now on! 

  22. As someone who is also in the never-ending search for the perfect chocolate chip cookie base, I am SO glad you posted these. I made them over the weekend and put chocolate chips and Reese’s Pieces in them…just amazing. Thank you – Thank you – Thank you!!!

  23. I LOVE this recipe. They are perfectly soft and balanced. I accidentally left out the baking soda, and I didn’t notice any effect at all.  Perhaps I got lucky, but they were so good (and perfectly puffed), I might leave it out again next time.  Thanks!  I’ve used your pizza dip and best chocolate cake recipes in the past couple of weeks, and each recipe has been a hit.  

  24. I don’t know if you actually read these later on after you’ve posted a recipe or post or something, but I just wanted to take a moment to tell you I ADORE baking, I show people and family love, by baking and cooking. And since I found your site, if I’m baking and want a recipe, I look and see if Sally’s Baking Addiction has done it first, before any other recipes. They never fail me, always come out like they should, and are always delicious. You’re a true kitchen wonder:)

    • It’s easy for me to miss comments on old recipes (I have over 900!) but I did catch this one. Thank you so much Keri!

  25. I made this today, the cookies did not go flat… They were like choco chip balls Help!

  26. Dear Sally, thank you for sharing your baking passion with the whole world ^^ I was wondering what it is that chilling does to a cookie dough? What happens if I skip this part and bake cookies without chilling them in the fridge for at least one hour? In general, why come recipes call for chilling cookie dough, and some don’t?
    Sorry to overwhelm with the questions, but you’re one baking professional I would be honored to get advice from! Thank you so much.

  27. I have NEVER LIKED the Nestle’s Toll House recipe. Made this three weekends in row – fantastic. They keep longer too – still soft and delicious days later. Thank you! Next up is your Blueberry Lemon cake.

  28. Hi! I have been baking these cookies for a while now and they are absolutely heavenly! But they are nothing like the puffy and beautiful ones from the picture… they get really thin and soft, the texture is great, though. The problem is that they are not pleasant to look at, lol. What am I doing wrong? I follow all the instructions by the book. I don’t know if it’s an oven problem, temperature, or different ingredients (I am Brazilian so the quality/type might be different here somehow…). Do you have any tips?

    BTW, the cookie cake recipe is a success among my family and friends, I have even sold a few!
    I usually stuff them with nutella or brigadeiro (a Brazilian desert – you should try it!) Thanks!!!

    Sincerely, Barbara

  29. Can i use light briwn sugar? Thanks!

  30. How many eggs?  Egg are not in the ingredients list but in the instructions.  tHanks

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