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
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  1. Melody on April 26, 2017 at 5:03 pm

    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. Taniah Nelson on April 27, 2017 at 9:23 am

    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. Jordie on April 27, 2017 at 2:11 pm

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

    • yekcal on April 28, 2017 at 7:38 pm

      Egg is right under the sugars. 1 large egg. 🙂

  4. Kara Roghair on April 29, 2017 at 4:49 pm

    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. Annabel on April 30, 2017 at 8:11 pm

    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

    • Sarah on May 7, 2017 at 1:27 pm

      Corn flour is the equivalent.

  6. Hilary on May 1, 2017 at 10:38 am

    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. Kary Liol on May 13, 2017 at 10:04 am

    I thought this recipe was amzingly soft and heavenly!

    ……………LOVED IT!!!!!!!!

    🙂 🙂 🙂 🙂 🙂 

  8. Ritu arya on May 16, 2017 at 7:02 am

    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. Kristen on May 16, 2017 at 7:38 am

    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. kishan kumar on May 16, 2017 at 7:59 am

    Yummy, thanks for sharing.

  11. Dukie on May 18, 2017 at 7:07 am

    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. Nissa Munir on May 19, 2017 at 2:52 am

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

    • Janet on June 27, 2017 at 1:05 pm

      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. Lisa on May 25, 2017 at 9:56 pm

    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. Chris on May 30, 2017 at 11:04 am

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

  15. KiwiGal on June 11, 2017 at 2:22 am

    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. Maggie on June 11, 2017 at 6:30 am

    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. Yolie on June 16, 2017 at 1:34 am

    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. Brenda on June 17, 2017 at 2:29 pm

    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. Brenda on June 17, 2017 at 2:34 pm

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

  20. Jenna on June 23, 2017 at 6:56 pm

    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!

    • Sally on June 24, 2017 at 9:21 am

      Place them 3 inches apart 🙂

  21. Italia on June 25, 2017 at 9:21 am

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

    • Beckyalan on July 2, 2017 at 12:31 am

      You could use muscovado brown sugar if you like the stronger molasses flavor. Also, when I have had muscovado it has been a bit more moist so you might need to adjust flour amounts. Sally probably means the common darker brown sugar that you will find at your grocery store, right next to the light brown sugar, and not a “super fancy” kind. But you should experiment and let all the rest of know what you think with your different ingredients

  22. Christina on June 26, 2017 at 4:27 am

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

  23. Betty on June 28, 2017 at 1:25 am

    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

  24. LC on July 7, 2017 at 12:25 pm

    Would all purpose gluten free flour work ok?  If so, would it be the same amount of 2 cups flour?

  25. Sherilyn on July 15, 2017 at 9:11 am

    Hands down the best chocolate chip cookies I’ve ever made! The instructions were super clear and for once my cookies didn’t feel like I was biting through a rock. Thanks for the long hours you spent figuring out this recipe so we could enjoy these amazing cookies.

  26. Saadia Mohsin on July 15, 2017 at 9:46 am

    Can i bake the cookies after freezing them for one day instead of 2 days

  27. Amy on July 16, 2017 at 1:39 am

    I have searched best chocolate chips cookies recipe every where.finally got the best one. will try this on today evening.

  28. Linda Murri on July 17, 2017 at 6:28 pm

    Is there supposed to be vanilla pudding in this recipe? I saw the cornstarch but no vanilla pudding.

  29. Noelle Szydlyk on July 17, 2017 at 9:11 pm

    Love this recipe. And my two best taste testers, my husband and son, give them two thumbs up. Delish!  

  30. N D on July 18, 2017 at 10:27 am

    Could you add pecans to the recipe and still be that good and soft? 🙂



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