Soft Chocolate Chip Cookies

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!

Rows of chocolate chip cookies

Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack, warm, cold, dunked in milk, in dough form, or in baked form. No one can resist the comfort of a chocolate chip cookie and everyone has their favorite recipe whether it’s on the back of the yellow Toll House bag or scribbled in your grandmother’s recipe book.

Heck, I even have separate recipes for crispy chocolate chip cookies and chewy chocolate chip cookies!

Like many of you, I’ve searched far and wide for the perfect chocolate chip cookie recipe: the best chocolate chip cookies, a 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. And I’m so happy to report that I finally found a chocolate chip cookie recipe that I’ll treasure for years. And I know you’ll enjoy these cookies too!

Chocolate chip cookies

How to Make Soft Chocolate Chip Cookies

  1. Start with Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
  2. Use a mix of Sugars: Cream the butter, brown sugar, and white sugar together. This process aerates the butter, which promises soft chocolate chip cookies. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown sugar than white sugar.
  3. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses.
  4. Add Egg & Vanilla Extract: Eggs provide structure and richness, while vanilla adds flavor.
  5. Use Cornstarch in Dry Ingredients: Cornstarch, a thickening ingredient, is the secret weapon in this cookie recipe. 2 teaspoons give the cookies extra lift and leave them extra soft. You can’t taste it! You also need all-purpose flour, baking soda, and salt.
  6. Add Dry Ingredients to Wet Ingredients: Combine all the ingredients, then add the chocolate chips.
  7. Chill the Cookie Dough: For extra thick chocolate chip cookies, chill the cookie dough for at least 1 hour. Chilling cookie dough will make or break the recipe! The colder the cookie dough, the less the cookies will over-spread. If you’re interested, here are 10 tips to prevent cookies from over-spreading.
  8. Extra Chocolate Chips: This is optional, but as soon as the cookies come out of the oven, press a few chocolate chips on top. They’ll melt right down into the cookie, making them extra pretty. And melted chocolate is never a bad thing!

Room temperature butter

Room temperature butter is cool to touch and about 65°F (18°C), which may be cooler than your kitchen. To test it, poke it with your finger. Your finger should make an indent without sinking into the butter. The butter should not be shiny or greasy. You can’t cream cold butter and you can’t cream partially melted butter either. Room temperature butter is imperative to the outcome of these cookies! You need 3/4 cup, which is 1.5 sticks.

Warm chocolate chip cookies on silpat

Don’t Have Time to Chill Cookie Dough?

If you don’t have time to chill the chocolate chip cookie dough, try my Crispy Chocolate Chip Cookies, Giant Chocolate Chip Cookies, or Nutella Chocolate Chip Cookies. Or even these soft chocolate chip cookie bars, which don’t require individual cookie rolling either!

I also have an entire section of no chill cookie recipes. 🙂

warm chocolate chip cookies

How to Freeze Chocolate Chip Cookie Dough

Freezing chocolate chip cookie dough is really easy.

  1. After the cookie dough has chilled in the refrigerator, roll the cookie dough into balls. Chill the cookie dough balls in the refrigerator for 1 hour.
  2. Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have.
  3. Label the bag with the month and the baking temperature and place the bag in the freezer.
  4. Freeze cookie dough for up to 3 months. The date will help you determine when the cookie dough is fresh and the temperature is written for obvious reasons. Really, you can write whatever is helpful to you. The date, temperature, time, recipe name, etc.
  5. When it’s time to bake the cookies, remove them from the freezer. Preheat the oven according to the recipe’s instructions.
  6. Bake the cookies for a minute or two longer since the dough is frozen.

Bake the frozen cookie dough balls whenever the craving hits or when you need a big batch of fresh-baked cookies. I do it all the time!

Chocolate chip cookies on black plate

Sometimes the simplest recipes are what stick. I really don’t need to convince you– it’s a chocolate chip cookie. THE chocolate chip cookie!

Print
warm chocolate chip cookies

The Best Soft Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 2 dozen
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!


Ingredients

  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or 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

Instructions

  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. 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.
  3. 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.
  4. Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
  5. Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking 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. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops. This is completely for looks!
  6. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: 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 preheating the oven in 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.
  2. Adapted from Anna Olsen

Keywords: cookies, chocolate chip cookies, chocolate

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

1208 Comments

  1. Your my new obsession. This recipe is seriously perfect. I’m new to baking since I got hurt and it really helps channel my depression into something positive. The only bad thing is that I eat sooooo many of them but when you make them you will understand. Thank you for sharing your love of baking with us. Also we don’t like chocolate chips with our cookies so I just don’t add them and now everyone request them for a different option!!!! Happy holidays

    1. I have a question….
      I just got a new convection oven.
      Do I need to adjust the oven temperature, lower it? I didn’t know if you baked these in a conventional oven or convection oven. I bake for farmers market, and I’m considering using this recipe instead of my old go-to that I’ve used for years!!
      Thanks!! I love your recipes!!

      1. Hi Teresa, I always bake on my conventional settings. The general rule if using convection is to lower the oven temperature by 25 degrees and the bake time may also be a bit shorter.

  2. I just made these cookies today. They are absolutely what they promised to be . I will definitely make them again. Thank you.

  3. Hi Sally, I was thinking of making your christmas cookie recipe with the candy cane kiss in the center. Then, however, I thought it would be too much as I’m making ~10 dozen for a cookie exchange. Do you think this cookie batter recipe would be ok if I wanted to chop up some candy cane kisses as the chocolate in addition with chocolate chips and red/green sprinkles? Thanks for your help!

  4. Omg Sally! I doubled the recipe and made huge lot of these cookies today ( made dough last night and kept in refrigerator) .. these are seriously THE BEST! They came out so good !!! Thank you for the perfect recipe.

  5. This is my new go to recipe!!! I am allergic to eggs so I used egg replacer and these cookies came out perfectly. Thank you!

  6. Hi, I pinned this recipe a couple years ago, but it seems this version is different than the one I had. Have you found the amounts and methods better this way?? The other recipe had melted butter, more white sugar, and an extra egg yolk….

  7. I baked these and taste wise they turned out great. But for some reason mine did not expand as many much as yours did. Mine are quite chunky and not as flat as your pictures. Why is that?

    Also, what would happen if I didn’t add corn starch?

    1. Hi Rose, The cornstarch keeps the cookies nice and soft! You can skip it but the cookies will have a different texture. If your cookies aren’t spreading it could be that there is a bit too much flour (be sure to spoon and level when measuring and not scoop). And easy fix if the dough is already made is to slightly flatten out each dough ball before placing them in the oven which will help them on their way 🙂

  8. Hi Sally. I made these for my Christmas Cookie tray, and while they tasted just fine, they really didn’t turn out. After chilling, the dough came together with no problems, not crumbly at all. I hand rolled them into walnut sized balls and instead of puffing up like you described, the just flattened out like a pancake. 10-12 minutes was too long as they came out crispy, so I cut it down to 8 minutes on the next tray and they stayed relatively soft after cooling, but still flat and thin. I followed the directions completely, so I don’t know what went wrong. What do you think?

  9. Sally , these were amazing and everyone asked me about them . I made them three times for Christmas gatherings. Love everything you make .

  10. Hey Sally!
    I’ve been baking using your website for years now, but this has always been my favorite recipe when I’m yearning something simple, sweet and original. Just wanted to thank you for sharing with us, and making me happier personally. Thank you, truly!

  11. Sally,
    I made these cookies today and they are perfect!!! You are very passionate about your baking and this passion comes through with every recipe. But I think what really makes your recipes so special are your kind words of encouragement, and the empathy added when you are explaining the instructions to folks like me who are beginner bakers. Thank you.
    Warm regards,

  12. My husband and I made these this year. Had a great time making them and they were wonderful. We done a couple of variations and not one left. Will be making all year long

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