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!

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


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 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.


  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


  1. Yum! These cookies are awesome – maybe my new fave chocolate chip cookie recipe 🙂 I actually used olive oil in place of butter and they came out great. I did have to roll them into balls by hand because the dough was not quite together and then about 8 minutes into baking I flattened them down with a glass to help them spread. With those changes they came out great! Thank you Sally for all of the amazing and delicious recipes.

  2. Loved these cookies! I’m at 7000 ft. altitude. I added an extra egg, used Lilys sugar free choc chips and some leftover butterscotch chips. I used organic coconut granulated sugar and baked 10 minutes. They are perfect and going fast! Thank you so much!

  3. These were excellent. They were perfect the first time and just what I was looking for in a perfect chocolate chip cookie. Excellent tips and explanation of the steps and why it is important to follow them made it easy to achieve perfection the first time.

    1. Hi Cyndie! You can add any add-ins including chocolate chips and chopped walnuts, as long as the total amount of the add-ins is about 1 and 1/2 cups.

  4. These cookies are amazing. Everything is amazing. Sallys Baking Addiction is my go-to for anything I need. I’ve made heaps from Sally over the years and they work perfect, first time. Her icings are magic, cookies and cakes and slices are divine.. she’s a weapon! Ive had people ask for recipes and I’ve told them every time where I got it.. now they just say another of Sallys? You go chik!

    1. Hi Cindy! You can leave the recipe as is or reduce the salt down to 1/4 teaspoon. Depends if you like sweet/salty or not.

      1. Thank you! I ended up buying some unsalted butter since I wanted to follow the recipe exactly for the first time. They came out very good! I’ll be trying out some of your other recipes.

  5. Perfect chocolate chip cookie. Instead of dotting them with chocolate chips right when they come out, I sprinkle with some good quality sea salt. Everybody at worked loved it!

  6. Perfect! I had to cut the chilling time in half because I ran out of time (having a newborn and a toddler is tough!) and they still were phenomenal. I added dark chocolate chips as well as dark chocolate chunks. Soooooo yummy. My new go-to chocolate chip cookie recipe. Thank you Sally!

  7. I have about 6 chocolate chip cookie recipes in my recipe box, no joke… this is the unfortunate result of instant gratification due to the fact that there’s nothing better than a chocolate chip cookie straight from the oven. Unfortunately, none of them seem to pass the 24 hrs in the cookie jar test. Well, not until yesterday. I got an email Wednesday about these cookies, and of course, it comes back to the irresistible nature of a chocolate chip cookie. Fortunately for my kids, I don’t believe that a cookie jar should ever be empty. I mean hello, that’s just not right. So anyway, I whipped them up, and resisted the urge to bake them without refrigeration. They were, as with all of your recipes, amazing and totally worth the wait! The kids said “these are the best chocolate chip cookies ever”, and this time they actually were. Then yesterday for the final test, I took one out of the cookie jar expecting it to crumble or be hard as a rock. However, they were still perfect! Thank you so much!! These really are the best chocolate chip cookies ever. To eliminate confusion (big & chewy, soft, extra thick, crispy, made with bisquick!) I’m tossing all other chocolate chip cookie recipes in the garbage. Thanks again!

    1. I’m thrilled that you decided to give this recipe a try and that it was such a hit! Cheers to a full cookie jar 🙂

  8. These are so yummy.
    I even screwed up the recipe and forgot the butter in the microwave and mixed the rest of the ingredients and thought it looked funny however put it in the fridge for 10 minutes and then found the butter so added it. They still were a hit and very YUMMY!!!!!

  9. Made these today and are really nice. I made the mistake of not putting the mix back into the fridge between booking batches and the 2nd lot spread out too far. Also I had to turn the temperature down as they were browning too quickly. If I wanted to add cocoa powder to this mix how much would you add? Thanks!

  10. Made these today and are really nice. I made the mistake of not putting the mix back into the fridge between cooking batches and the 2nd lot spread out too far. Also I had to turn the temperature down as they were browning too quickly. If I wanted to add cocoa powder to this mix how much would you add? Thanks!

  11. Hi Sally,
    first of all: I love love love your recipes!! Each one I’ve made so far has turned out perfectly. THANK YOU!!!
    Now my question: how long will these cookies stay good? I live in Germany and would like to make some and send them to a friend in Austria.
    Thanks a lot! 🙂

  12. Each time I make chocolate chip cookies from a recipe I find that the final batter before baking is gooey and quite sticky. Not sure what I’m doing wrong. If you could give me tips that would be great. Just trying to find that perfect chocolate chip cookie but I can’t seem to make them quite right.

    1. Hi Holly, This batter is very soft and sticky before chilling! Chilling the dough for at least an hour before rolling it into balls is mandatory.

      1. I chilled for maybe 2 hours and still no luck. Spread like crazy but they tasted delicious. Do you recommend chilling overnight?

  13. Nice recipe, I usually follow whatever recipe is on the package of the chips, but this time I chopped up a bunch of leftover chocolate I received from valentine’s day, so needed a recipe to turn to. I left out the cornstarch since I didn’t have any on hand and my oven begins temp at 180C so I just cooked for about 8 minutes, but these are really good! I also used salted butter, but just left the extra salt out of the mix. I will try again following exactly next time! <3 Thanks a lot!!

  14. These came out perfectly, they are addicting! And I only chilled for like half hour- maybe I over measured the flour or something I don’t know why they didn’t spread too much but they were picture perfect and the family gobbled them up 🙂

  15. I’m trying your recipe today for the cookies. I wonder, can I add cocoa to make them double chocolate without changing other ingredient measurements?

  16. If I want to cut the sugar in this recipe how much can I take out? Can I use 3/4 cup of brown sugar only? Or can I use 1/2 cup of brown sugar with 1/8 cup of granulated?

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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