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. I made your cookies. Followed the recipe exactly as written. These are the best Chocolate Chip Cookies I have ever eaten in my life, and my family agreed! I can’t wait to try more of your recipes. Am going bake some more for a bake sale.

  2. I made them today and they turned out amazing!!! I have been making quite a few of your recipes and took them to work with me. I’m doing an internship right now and whenever I bring some baked goods, my boss tells me I will pass my internship with flying colours. Haha. Your recipes are always amazing.

  3. Oh . My. Word~ these cookies are to die for!!!! I love making cookies but my CCC’s always turn out flat and crunchy. After making 3 batches of your monster cookies with many rave reviews from the eaters ( including my husband and his entire shift of firefighting buddies ) I started digging through your site for other recipes and came across this one. These are by far the best CCC’s I’ve ever made. Unfortunately I didn’t have any dark brown sugar on hand so had to use light brown sugar and they were still delish! Can’t wait to make another batch once I have dark brown sugar. My oven is a convection oven that runs about 25 degrees hotter than it should so i simply decreased my bake temp to 315 for both sets of cookies and baked for 8 min and each and every batch was perfect. Thank you for sharing! I am in love with your blog and have been surfing all morning in addition to making my grocery list! Next up, cinnamon sugar Nutella muffins.

  4. OMG!!! I originally made your White chocolate cranberry cookies which by the way were PHENOMENAL!! But when I made these, they DID NOT last for more than an hour after being put on the table! I’ve tried many recipes, but this is THE BEST!!

    The super crumb cake was great as well! Your recipes have become my Sunday dessert bible!

    1. Yes – these are disappearing cookies. They never last long! Glad you made them and my crumb cake, too!

  5. This really is a great recipe. I’m making these cookies all the time now. I made bacon chocolate chip and jalapeno bacon peanut butter chip and they both came out really well. I have baking these things down to a science… 11 minutes in the oven and out.

    1. Jalapeño bacon PB chip – I’m intrigued! Yum!

  6. Oh my goodness. I made this recipe last night and did a taste test of the dough. Mmmmmmm… I wanted to just sit on the floor and eat everything with a spoon. It was sooo good. Sadly for me, I packed the majority of the cookies in my little guy’s backpack. It’s the last day of school and I thought I’d send his amazing teachers a small token of appreciation. Maybe it is a good thing, actually. I would probably eat the cookies (a double batch to be precise) all by myself. Haha.

    Thank you very much for sharing this wonderful recipe, Sally. You rock!

    1. The perfect gift to all those hard working teachers! Thanks so much for sharing with me how much you love them. It means a lot! I love hearing about it all. Thanks Celeste – you have to make them again for yourself!

  7. Nestle Tollhouse has always been my go to recipe for chocolate chip cookies, but I was eager to try this recipe after discovering the magic of cornstarch. I’m so glad I did! The cookies turned out so soft and puffy-my favorite kind of cookie 🙂 Thanks for this great recipe!

  8. These have been named the Best Chocolate Chip Cookie in our household. Thanks!

  9. We have made this recipe three times, successful every time. Plus we have made a batch of these gluten-free as my sister has a wheat allergy. The only substitute was gluten free flour. Turned out just as nicely as using regular flour! Great recipe, love the chewiness. Our next mission are trying the caramel stuffed cookies. We are from Australia and love your blog! Am currently typing this waiting for our cookies which are in the oven 🙂

    1. Hi Bianca! I’m so glad that you love these cookies – even the gluten free version. Thanks for reporting back 🙂

  10. Just finished baking some of these and they are delicious!!! Not flat at all either. Great recipe. I’ve noticed when baking cc cookies the plumpness varies based on the cookie sheet I’m using. I’ve baked some using a different recipe before on an AirBake cookie sheet and they always come out super flat. This time I tried this recipe and my old cookie sheet (not sure of the brand) and they came out perfectly.

    1. The cookie sheet plays a huge role in a cookie’s spread. I always use a Silpat (silicone baking mat) and the grips prevent a lot of spreading. I recommend them to all my readers. So glad you enjoyed these cookies, Sazsha!

  11. Lynnette Ross says:

    I just made these cookies today. VERY cautios, (just because everyone claims to have an amazing cookie recipe)…

    I left out the corn starch.
    And cooked mine longer then the 8minutes.
    Mine Are FANTASTIC!!!
    Amazzzing recipe. Thank you for sharing!!!

  12. Desiree - Dishing with Des says:

    My husband and I were on the hunt for the perfect chocolate chip cookie recipe last week, and I remembered a few of your posts that mentioned this recipe, so I tried it. Oh. My. WORD, Sally! These were absolutely to die for! Thank you thank you thank you! I didn’t have the dark brown sugar, so I used regular brown sugar this time and they were still divine. Next time, I will try the dark brown!

    1. Oh I love these chocolate chip cookies SO much Desiree! Thanks so much for trying them. So happy you loved them too!

  13. Best chocolate chip cookies I’ve ever had. They’re also easy to make. You are a goddess <3

  14. I made these last night for my kids and they were perfect. I used mini chocolate chips instead of regular chips and a small ice cream scoop to make perfect size cookies. Thanks for sharing your recipe.

    1. Sounds delicious, Tanya! Thanks for reporting back.

  15. Just made these and they are delicious!! I used chocolate chips and Heath bar candy bits. I did not have a silpat or parchment paper, and they still came out super soft and chewy.

  16. Just made these after searching tirelessly for a Martha Stewart recipe that had white, milk, and dark chocolate chips and pecans. Stumbled upon this and was SO happy to see a recipe that keeps cookies soft. Made them with the goodies listed above and the last batch is in the oven now! Found they take longer than the suggested time, but that just might be my oven. The ones that have come out are wonderful… Thanks so much for the time you spent creating this recipe! It is going in my box as a go-to. You are wonderful. Happy baking!

    1. Natalie, I’m very glad you enjoyed these cookies! That martha stewart cookie sounds delicious. Thanks so much for reading and for reporting back!

  17. Thank you so much, Sally! These were AMAZING!!!! I made these last night and freezing them for my party next weekend with 30 people! I am SO impressed. These are THE BEST! I have never found a CCC recipe I liked, until NOW!

    1. Woohoo! I love it when I find that “go-to” perfect recipe. And I’m happy this is the one for you too Lisa!

  18. Dear Sally,

    I am about to be dramatic but, you now have my heart….lol. I have been searching for the perfect chocolate chip cookie recipe for what seems like ever. Dozens and dozens of recipes and homemade trials later, I finally find this GEM. Cornstarch?! Who knew!! That really does make them just about perfect. Thank you, thank you, thank you! 🙂

    1. Hi Ashley! When it comes to cookies, it’s ok to be dramatic!! Especially when you are trying endlessly to find that perfect “go-to” recipe. So happy you tried these. They are definitely one of my favorites.

  19. These cookies are so amazing! I was leery of trying them because they are so simple. I mean how could they be mind blowing? But they truly are. I’m a believer and now I’m looking forward to trying many of your other recipes, Sally as well as pre-ordering your new cookbook 🙂

    1. Thanks Lisa! If you love easy recipes like this, then you will love some of the recipes I put into my cookbook! I’m happy you loved these cookies – they are a favorite!

  20. Perfect, as always! Thanks Sally!

  21. These were delicious. I think I will cut the cornstarch back to 1.5 t. I also sprinkled sea salt on top before baking. That’s my secret to all cookies!!!

  22. I’ve been reading your site for awhile now, but have never commented before. I just have to tell you that these are the best chocolate chip cookies I’ve ever had! I’ve already made them twice, and my husband and I gobbled them up each time. So glad to have found this recipe! Keep up the good work!

  23. I just made these…and they were SO easy and SO yummy! I have made a number of your wonderful creations and you are my go to site for all my baking needs! Thank you for your love of baking!

  24. Skeeter Abrahamson says:

    What a GREAT recipe !! Just took my first bite and it is the best cookie ever 🙂 Thanks so much for sharing this one.

  25. Hi Sally! I just wanted to thank you so much for this AMAZING recipe! My 38 person class had to come to school today to take the PSAT (we’re sophomoros). You can imagine how stressed we were- no one likes standardized testing. So I decided to make chocolate chip cookies for everyone and knew you would have a perfect recipe. I squeezed 40 cookies out of this and everyone LOVED them!

    1. 40 cookies!! They must have been much smaller than mine. I’m so happy they were a huge hit, Marina. Nothing like cookies to calm the nerves, right?! So sweet of you to bake for your classmates!

  26. Hi Sally,

    I made these yesterday and I thought I would comment to let you know that they turned out absolutely perfect! They are the best choc chip cookies I have ever eaten. I’ve had about 10 already!
    Thank you for posting such a delicious recipe!

    I really, really love your blog, it’s my favourite.


    Rebecca (from New Zealand)

    1. Hi Rebecca! Thank you so much. I’m so glad you love these chocolate chip cookies. It’s hard to resist them, for sure.

  27. Hi! I just love your blog. I tried to make this recipe the outcome was really delicious my husband really love it but my problem is if I roll the dough taller it just wont spread like yours. Hope you can help. Thanks

    1. Hi Joyce! Do the cookies spread at all? You can try flattening the dough balls out if you find they are not spreading in the oven.

  28. Last batch in the oven now and done ones are mostly in my tummy.
    Soooo sinful but it’s all worth cuz it’s soooo good ! thanks Sally you’re awesome!

  29. Hi Sally,

    When we chill the dough (step 1) for at least 1 hour, do we put them in the freezer or just regular fridge? Thanks!!

    1. refrigerator

  30. Tried these and they came out perfect! 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