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!

stick of 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 on black plate

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!

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warm chocolate chip cookies on black plate

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


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!


  • 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


  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 11-12 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.


  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 Olson

Keywords: cookies, chocolate chip cookies, chocolate


Comments are closed.

  1. This is my favorite cookie recipe! I just made a batch where I replaced the half stick of butter with the same amount of filtered bacon fat. I also added 100 grams of flour, a little maple flavoring, and topped with smoked sea salt! I think the corn starch and freezing really prevent them from spreading out like a lot of bacon fat cookies do.

    1. This comment sounded insane…. I’m proud to declare that I was very wrong and you have my thanks.

      1. I’ve made these three times, and I’ll never use a different recipe for chocolate chip cookies. They’re the best! Thank you

    2. Kelsey! Are you serious? o m g I need to do that bacon maple chocolate chip cookies! .

  2. it looks so delicious, i wanna make this at home soon 🙂

    btw, thank you for inspiring me so much

  3. My family and friends love these cookies. I have been putting chocolate mint chips in them. They are a big hit. Chocolate mint chips can be found ate Walmart.

  4. This recipe is absolutely fabulous. I’ve never had such chewy cookies! I think the addition to chocolate chips on top was a perfect idea !

  5. If you’re reading this and wondering if you should try this recipe or not, this is your sign. I’ve tried so many over the years searching for that perfect soft chocolate chip cookie and this is it. I don’t think I’ll ever eat any other. Thank you so much for this recipe because wow!

  6. I’ve trusted Sally for most of my recipes and I finally switched from my family’s chocolate chip recipe to try this one. WOW. Perfect cookie, this is now my favorite cookie recipe!


  8. It’s gotten to be my favourite cookie recipe :)! Me and my LDR boyfriend made them together the first time we met. After that we started to make them on all the good bye days to eat while crying :’D… we don’t have to say good bye anymore and I have to say these cookies taste even better without the tears!

  9. Chrissie Stevens says:

    These cookies are truly everything you claim! I’m 60 & have learned several things from your site. We are taught with what our parents knew, might’ve picked up a few pointers in home ec class. It’s a sad day when you don’t learn something! In fact I adapted your choc chip recipe to my fave coconut raisin cookies and they also turned out better than original. Thank you

  10. Sally’s baking addiction is turning into Martha’s eating addiction!!! I never thought I’d switch from the old toll house recipe, but I’m hooked! The only thing I did differently was use 1 cup of mini chocolate chips. I chilled the dough for 90 minutes. Sally, I noticed you’re quite slender; do you hire taste testers??!! If so, I’m your gal!

  11. samaya goodman says:

    By far the best cookie recipe I’ve ever tried I will never use another one

  12. Fantastic!
    TIPS: Bake them a little longer….
    I baked these, 12/pan, needed about 18 minutes as dough waaaay to raw in center w12-14 mins.
    *I turn them half way in the oven.
    They do flatten on baking sheet, and I did a small press.
    *Try to make them same size.
    *They WILL spread somewhat.
    *Important to leave on baking sheet the 5 minutes.

    soft centered & crispy outer rounds of deliciousness.

  13. I thought I had a “tried and true” chocolate chip cookie recipe UNTIL I discovered Sally’s “Soft Chocolate Chip Cookies.” Wow! Every cookie baked was so darn delicious. The recipe ingredients were spot-on. Okay…the added cornstarch seemed a bit suspect at first but evidently it IS the secret ingredient. The cookies were thick, chewy, chocked full of chocolate chips with the all-desirable crisp bottoms and sides. Needless to say I impressed the family.

    If you were like me and thought you had a good cookie recipe-look no further. Sally’s Baking Addiction is my go-to. I knew I struck pay dirt a few months back when I was searching for a good scone recipe and came across this website. Bookmarked forever.

    Thanks Sally.

  14. Followed the recipe, but mine did not spread at all and had to cook for like 20 minutes so they appeared cooked. I pushed down the second batch. In the oven now. Keeping my fingers crossed.

  15. For future reference, does it make a difference if I don’t cover it tightly? Because I’ve tried this recipe before but this time it came out a lot more crumbly and I’m not sure why. I used all the correct ingredients though.

  16. Didn’t see the temperature for oven or how long to bake. Going to bake today.

  17. Stephanie @ Sally's Baking Addiction says:

    Hi Steve, If using salted butter reduce the added salt to 1/8 teaspoon. Happy baking!

  18. Your classic lemon meringue pie is the best! That’s the last thing I baked for my sister before she passed away last May after battling bravely with breast cancer. I think I’m going to bake it again for her upcoming birthday on Dec 25th, really wish she was here this is my first Christmas without her

  19. Hi! I loved your recipe!! ❤️

    I’ve read that you can substitute egg with ground flax seed. How would it change the flavor, texture and appearance of the cookies with your recipe? Thank you so much!

  20. I made this recipe twice. They came out too fluffy and I have to flatten them with a spoon. Is it the cornstarch? I leveled out the flour and all ingredients. Also the center seems to be a little undercooked. It’s in the oven for 10 mins and any longer they will turn too brown. Lastly, the cookie leaves my fingers greasy, is that normal? Please let me know, thanks!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally