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. Hi Connie – I note in the recipe that the cookie dough can remain in the fridge, covered, for up to 1 day. 2 days max, if necessary.

    1. Hey Sally. Love all of your recipes! I’m visiting Denver this week and want to make these chocolate chip cookies. Any advice on how to alter the recipe so that they turn out the same consistency? I’ve butchered many baked goods at high altititudes!

      1. Hi Virginia! Add about 2 more Tablespoons of flour. I think the cookies will turn out just fine if you do that. Have fun in Denver!

  1. It sure looks like THE chocolate chip cookie! I personally love the chewy variety and this does complete justice to that!

  2. Stephanie from 52 Kitchen Adventures is doing a chocolate chip cookie challenge right now! You should submit these, they look great.

  3. Your cookies always turn out amazing, Sally, and these are no exception. There’s really just nothing better than a warm chocolate chip cookie right out of the oven, if you ask me! And I’m really intrigued about the addition of the cornstarch–I’m gonna have to try this out! 🙂

    1. I was intrigued as well, Ashley. Give it a shot. These cookies are THICK and so so soft. Thanks for the cookie compliment!

  4. Saw the mango bread on FG when I just went to check something. Congrats 🙂

    And these cookies…they look stellar and glad you have found YOUR recipe. And I thought you were always gonna be a C.I. girl. lol But this recipe is very close to that, but love the 1 egg rather than egg + yolk and very interesting about dark brown vs light brown sugar. Dark brown contains twice the molasses of light brown, which is why there’s that extra flavor and I can see it totally working. Congrats on these beauties…they look amazing!

    1. I’m still a CI girl Averie! I kind of prefer the dark brown sugar in these. Maybe you can try these cornstarch ones someday, after our CI experiment! PS: I brought the leftovers into work this morning and they were gone just as quick as the Levain ones last week. But they look prettier. 🙂

  5. Thanks Liz! I’ve been intrigued about cornstarch the past few months and when I paired it with baking soda in these cookies, it really did the trick. I tried the Levain cookie recipe last week and I didn’t like the results, mine just were NOT thick. Could blame the humidity or the amount of time I let the dough settle. wish it worked! But this recipe worked out perfectly!

  6. So THIS is what you were up last night working on–no wonder, they’re INCREDIBLE! CCC are undoubtedly one of the hardest cookies to make–I’ve tested & retested countless times as well and could never seem to find the perfect one until I tried this exact recipe. I’ll have to use dark brown sugar like you suggested next time ’cause you know I {puffy heart} puffy cookies! Seriously, this is the best recipe EVAH. There’s no going back now!

    1. Haha yes, Hayley! I firmly believe this recipe is fool proof. It’s SO good, and the results are not only tasty, but pretty too. Thanks girl!

  7. I’m all over this – I’m always looking for a recipe to trump the one from Cook’s Illustrated and I’m intrigued by the cornstarch in this. Plus, I love that I don’t have to chill the dough. When I want a cookie, I want a cookie now!

    1. I couldn’t have said it better myself! Not having to chill the dough is heavensent! The C.I. recipe is amazing, but I like that this one doens’t have me wasting or saving an egg white for later.

  8. The C.I. chocolate chip cookie recipe is definitely amazing, but this one was fool proof and I liked that I didn’t have an extra egg white AND used less sugar. 🙂 Thanks Colleen!

  9. Cornstarch and dark brown sugar is very interested. I can’t wait to try these. Cook’s Illustrated is definitely my favorite but I love hearing about others’ favorites. These do look wonderful Sally!

    1. Thanks Cassie. Give the dark brown sugar and cornstarch a try. CI is near and dear to my heart, but these are darn near FLAWLESS. Thicker than CI, for sure.

  10. I’m always on the hunt for the perfect chocolate chip cookie. I’ll have to try these! Thanks for the tip on the dark brown sugar 🙂

  11. I’ve been on the search for THE perfect chocolate chip cookie as well, so I am super excited to try yours next. Thanks!!

  12. Yes! I love using cornstarch in my cookies. I just started doing that this year and it really makes a difference! Love the brown sugar too 😉 nothin better than a perfect ccc!!

  13. Those look pretty darn perfect to me! CC cookies are my favorite, and always my go to when I am craving cookies!

  14. These look amaaazing! But i have to ask if you have made the new york times choco chip cookie recipe published last year- one year later it is still the most popular recipe on the internet and it changed. My. Life. Its a bit fussy and time consuming but seriously…… You must try it. And this week i’m going to make yours!

    1. I actually haven’t made the NYtimes cookie recipe yet. It does seem to be a little fussy, but I’m sure the results are fabulous. Hope you make and enjoy these!

  15. i’m the biggest chewy and soft CCC fan out is a MUST as a criteria for all my cookies! yours looks so delicious, i seriously wish you could bake me a dozen right now!! i can just SMELL it from here!!

  16. Mmm…few things beat a good chocolate chip cookie in my books. And no dough chilling is definitely a requirement for my favourite recipes too 🙂

  17. It’s not fair sharing such an amazing recipe on a weekday when I have to wait multiple days to bake!! These cookies look so so delicious and I am always on the hunt for a better cookie recipe… But man, cookies are not compatible with diet! Sadly 🙁

    1. Sometimes I find it hard to look through recipe books during the work week because I don’t have time to bake it all 🙂

  18. These chocolate chip cookies look really good, and I’m going to have to give them a try. I have made other cookies with cornstarch and I like the results, just never thought about adding it to these! Thanks for the recipe!

    1. I am now completely HOOKED on adding cornstarch to cookies like these. It really gives them a soft texture and unbelievable “puff” 🙂

  19. Sally, I can’t thank you enough! I was at my wits end with trying to find the perfect CC Cookie. I swore off ever trying again, I was so frustrated with the failure. I saw this on Pinterest this morning and decided to try one more time. I made them this afternoon. You are so right, this is it! They are perfect. Thank you so much!

  20. OMG I made these last night and they are the PERFECT CHOC CHIP COOKIES! They’re GONE! My husband is blaming the kids and the kids are blaming him. Now I have to make more for the weekend. OMG couldn’t even test the “2nd day still soft test. ” Thank You so much for sharing. I’ve got to send this to my son in Japan! He will probably sell them to his squadron. Can’t thank you enough! Adios, glad BTW I just love your blog and pins.

    1. Ahh! That is so wonderful. They didn’t last long in my house OR at my work either! People are already demanding more. So, so glad you like them as much as I do!

    1. Hi Jackie! I have actually made the cookies again and chilled the dough. I also froze the dough for 1 week as well. SO yes, you may chill or freeze the dough before baking these cookies.

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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