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!

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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

1183 Comments

  1. Chewy puffy chocolate chip cookies are a requirement for me!! I love that you recommend using dark brown sugar…I will have to grab a bag the next time I am at the store!!! Your pictures totally make me want to reach into my computer:-)

  2. I’m so excited to make these! I was wondering what your thoughts are on freezing part of the dough to bake at a later time? I’m a little afraid to have 3 dozen of these delicious-looking cookies lying around! Plus I love a freshly baked cookie better anyway 🙂

    1. Just wanted to report back that a) these are incredible! and b) I froze them in balls (flash froze first) and every time I wanted a cookie or two (or three…) I was able to bake them from frozen with zero effort. I let them sit out for as long as it takes for the oven to preheat, then they tend to need about 13 minutes to bake. I will officially be doing this for all cookies, forever. And I will be making these again and again!

      1. I love this cookie recipe and I’m SO glad you did too! I often freeze my cookie doughs since I make so many cookies! I like to freeze the dough sometimes first, as well! SO happy you like these Lia! Thanks for letting me know, too 🙂

  3. Favorite baking site! I’m in the kitchen baking up up a storm thanks to your delicious recipes!

    Ps. Do you have a personal recipe for a baked good known as “Magic Bars”/”Seven Layer Bars”?

  4. Hi Sally,
    I was wondering if you could help me figure out the proportions to use if I wanted to make a single, giant CCC; kinda like the giant snickerdoodle.

    Thanks!

    1. Hi Ruchika! I can’t break down the proportions for this cookie dough recipe to make one large cookie… at the moment. I plan to make one soon, but need to give it a lot of thought! In the meantime, Jenny from Picky Palate posted this recipe for a gient cookie last year. Check it out!

      http://picky-palate.com/2011/12/19/buttery-crisp-xxl-chocolate-chip-cookie-for-santa/

  5. You have no idea how long I’ve been searching for a good, quick and easy recipe for chocolate chip cookies, thank goodness I stumbled across your website. The recipe was really easy to follow, and the photos are just mouthwateringly gorgeous.

    The next time I make these I am going to use the said amount of batter for each cake. I think I used a waaaaay too big scoop as the cookies took twice as long to bake. They still turned out great though! Thanks for sharing!

    1. Thank you so much Angelica! The compliment on my photos means a lot and I’m glad you could follow the recipe with ease. 🙂

  6. Hi Sally! I just wanted to stop by and say I have tried a few of your recipes, and I love them all! Your photos are amazing as well (basically like, excuse me while I wipe the drool from my keyboard).

    I made these a few weeks ago and they were amazing, but I’m wondering, do you think I could swap out the butter with coconut oil? I have been experimenting with coconut oil a lot and love all the results, but haven’t tried it in cookies yet. I feel like the coconut oil would make them really flat? Or that I may have to store them in the fridge? Thoughts?

    1. Hi Andrea! Thank you so much for writing in, you are so sweet!

      For the cookies, I’ve been intrigued about using coconut oil in place of butter for months now. I’ve never tried it, but plan to soon. It is definitely do-able, but here is what I suggest: use solid coconut oil (not melted or in liquid form), cream the solid coconut oil in the mixer for about 4 mins. Then add the sugar and go on with the rest of the recipe. Make sure you chill the dough. I am thinking about adding coconut flakes to mine to give the cookies some more texture and to soak up and of the liquid and make them thicker. But I think the cookies would be fine without! Let me know how they turn out Andrea! I’m very curious 🙂

  7. Hi Sally,

    I made these cookies, except instead of choc. chips, I substituted one of my favorite candies, Whoppers malted milk balls!!! Talk about yummy, I could not stop eating them. I am baking another batch tonight. Thanks for the recipe. I’ll try chips sometime, but for now, I’m craving the Whoppers.

    1. I love that idea! I love malted milk balls – whoppers are the best. I get them when I go to the movies. 🙂 I have to try using them in cookies! I never thought to put them in this recipe. 🙂

  8. I’ve been waiting to make these. Today is the day! It’s cold and rainy here…my rest day from running….make it a perfect time for some baking. The kids will love these after school!

  9. Sally,
    these plus the butterfingers cookies are onthe agenda for tomorrow. I am glad you too have found the secret of dark brown sugar. I use it in a lot of recipes and have always received compliments. A simple pumpkin pie with dark brown sugar instead of whit or light brown really makes a difference. Try it.

    1. Hi Jannelle – I swear by dark brown sugar! use it as often as I can. The rich molasses tones are unparalleled with any other type of sugar – I must try using it in pumpkin pie this season. Thank you so much!

  10. Hi Sally – I just made these cookies while sitting out the hurricane in Boston and they are amazing! They really are THE chocolate chip cookie. Thanks for all the baking inspiration! Hope you are staying safe and dry as well!

    1. Heather, I am sitting out Hurricane Sandy as well! Very scary. I’m glad you made these cookies to get you through – they are my FAVORITE chocolate chip cookie recipe EVER. STAY SAFE! xo

  11. Sally, what type of cookie sheets do you use? I have AirBake ones, and I think they’re the reason my cookies are so thin all the time. I think the cookie dough needs to heat up quickly to get the puffy (instead of thin) effect. Any thoughts? Thanks!

    1. Hi Jennifer! I use a Silpat baking mat to bake all of my cookies. I use a regular, ordinary cookie sheet underneath. I swear by my silpat because it distributes heat evenly to the cookies allowing them to uniformly bake up – My cookies have been noticeably more puffy and thick when baked on silpats. AND the silpat allows the cookies to slide off the sheet trouble-free since it’s made from non-stick materials. I love it! I hope this helps, Jennifer 🙂

  12. just made these, look perfect, finally look the way I want them too!!! 🙂 Husband says they are the best ccc he has ever had!!! 🙂 THANK YOU!!

    1. Hi Danielle! SO lovely to hear that. I actually just made them again over the weekend and I can never get over how yummy they are. 🙂

  13. Sally-
    This is The BEST Chocolate Chip Cookie I have made! I’m done searching for any other CCC recipes, this can’t be beat. It’s one of those cookies that just makes you happy, I hope to make these for many others give them a little happy. 🙂 Thank you for sharing!

  14. Very nice website. I like the recipes – I’m gonna have to try baking a few things from this site sometime.

    Do you really need the parchment paper to bake these? ‘Cause I don’t have any…

    1. you do not NEED parchment paper or a silicone baking mat to make these cookies. simply use a nonstick baking pan if you have neither. Hope you enjoy and let me know which recipes you bake! Thank you 🙂

  15. Thanks so much for the recipe 🙂

    I used it to make a thermomix type adaptation… they turned out really well!

    Thanks from a new fan of your site 🙂

    1. I saw your blog post! They look wonderful and SUPER puffy! So glad you found my site as well. Let me know if you make any other recipes!

  16. I only have light brown sugar on hand at the moment. How will this affect my cookies? Will they still be better than the nestle recipe (I was never too crazy about the texture of those)?

    1. Light brown sugar will work just fine, Megan. I just prefer dark because it contains more moisture than light and gives the cookies a richer taste and softer texture since more molasses is present in the dark variety. but yes, light will work! let me know how they turn out! 🙂

  17. Hi Sally! Do I need to adjust the recipe if I want to add in Andes mint chocolate in? -Or will they taste weird if I replace all the chocolate chips with Andes mint?- Also, if I want to make it a larger one do I have to adjust the baking time? Thanks in advance! xo.

    1. Hey Angie! Nope that will not taste weird at all and in fact, I’ve actually made them with Andes Mint baking chips before as well. Great substitution. I actually have a separate recipe called Soft Andes Mint Chocolate Chunk Cookies, but using a different base recipe. Both cookie doughs are great though! https://sallysbakingaddiction.com/2012/08/21/soft-andes-mint-chocolate-chunk-cookies/

  18. Hi Sally, I found your recipe online and I can’t wait for my daughter and I to try these. I wanted to ask us there a certain brand of butter and chocolate chips that u use for the chocolate chip cookies? Thanks!

    1. Hi Christina! There is not a certain brand of butter or chocolate chips that I use. Truthfully, I buy whatever is on sale. Typically it is Land O Lakes butter and Nestle chocolate chips, but sometimes the store brand. It does not make a difference in this recipe – I’ve made these cookies several times with all different brands of both. 🙂 I hope you enjoy them!

  19. I just made these and I love them!! Thank you so much for sharing this with all of us. It’s now going to be passed down to my girls. Merry Christmas to you.

    1. Merry Christmas to you as well! I’m so happy you love the cookie recipe as much as I do – definitely a keeper for me as well. 🙂

  20. Hey Sally! These cookies look delicious, I’ve been wanting to make them for forever!! However, it is a big batch. 3 dozen cookies is a lot, especially for one person whose family isn’t likely to help with all chocolatey goodness 🙂 Can you freeze leftover dough? I want to bake half and freeze half for later. Would you recommend putting covered dough in the freezer?

    1. Hey Maddie! I am so glad you made these cookies – they are my favorite chocolate chip cookie in the world. And I don’t think that will ever change! Roll the dough into balls and freeze them as balls, for up to three months. I always have cookie dough balls in my freezer. 🙂 ENJOY!

  21. Oh My goodness.. I had to share your blog with my FB friends this is what I wrote and mean every crumb I dropped. 🙂
    “Who doesnt love a chocolate chip cookie, or 2 or 3? This blog will drive you to the kitchen and camp out until all recipes are tested and consumed. This observation comes from just viewing cookies and bars. This Chocolate cookie uses cornstarch as the secret ingredient. This is a gorgeous looking blog- if you into the sort of porn.. lol”

    1. Mariss! You are the best – this comment makes my day! Sometimes I feel like I live in my kitchen! I sort of do. 🙂 Thank you for all the love and the sweet compliments. I’m so happy you like these cookies! Hope you have a happy new year. Thank you so much!

  22. These are amazing. I made them tonight. My husband always makes his with shortening to keep them from falling flat, but I prefer real butter. Until tonight, mine were always flat and hard. I can’t wait for him to try these when he gets home. He will never believe I made them. LOL Thanks!

    1. Jennifer – that is so wonderful to hear. I, too, have had bad experience with cookies falling flat. Especially chocolate chip cookies. I always use real butter as well. Shortening does work wonders, though. But the combination of baking soda, cornstarch, and butter makes these cookies perfect! I love this recipe too. Thanks for letting me know that you enjoyed them Jennifer!!

  23. Where I live, we get cornflour, which we use to thicken stocks, making custard, etc. I am not sure if cornstarch is the same thing. Should I use cornflour or omit this ingredient?

    1. I would just omit the cornstarch altogether. I am not familiar with cornflour at all and have never used it, so it wouldn’t be right to suggest it. Just leave it out and increase the baking soda to 1.5 teaspoons

      1. Cornstarch and Cornflour are the same, exact thing. In Europe/Australia/Other places outside of the U.S., cornstarch is called cornflour.

  24. I have this recipe baking as bars in a 9×11 pan right now. They smell ahhh-mazing 🙂 I recently discovered your recipes and I’m in love <3. My new favorite pastime (especially when I should be working on homework) is browsing your site, drooling, and deciding which recipe to try next! Or, at least, trying to decide! So far, I've made the nutella stuffed cinnamon sugar muffins (everything is better with nutella!) and the skinny pb brownies. I can't wait to try the cupcake puppy chow. We're going skiing next week and I think it will be the perfect snack to stick in our pockets!
    I also love that you're a runner, too. It makes me feel less guilty for baking such loveliness 🙂

    1. Thank you so much Elizabeth! I love baking these as bars too. I’m so glad you are loving my website and recipes. I love those nutella muffins, definitely one of my very favorites. Those skinny brownies too of course! I love peanut butter, Let me know how the cupcake puppy chow turns out! I’m running a few races this year, I’m excited! 🙂

  25. OMG! you have no idea what i have been through with cookie batters! its been crazy and frustrating. All of my cookies were coming out cakey and horrible and i wanted to give up so bad until i told myself to try one more time. THIS RECIPE IS THE BEST COOKIE RECIPE EVER! I am going to share it with everyone! I love the texture of the batter, i was able to form small balls( because my scooper broke) with my hands and it wasn’t messy at all. I had lost all hopes of baking cookies until i found your amazing recipe! THANK YOU so much for sharing it with all of us! I was so excited when they came out normal looking lol you have no idea i was dancing in circles! that’s how you know you love to cook and bake, when you try a recipe and you are just so anxious and excited to see the results!

    1. Ambar, you are SO sweet. Thank you so so so much for reporting back. I am so very glad this recipe turned out for you, unlike many others you’ve tried. This is the most joyful comment I’ve ever received, thank you so much for being so excited! Let me know any other cookies you bake. You rock Ambar! Way to go. 🙂

      1. I will definitely let you know:) you have no idea how much your reply made me smile! totally feeling like a big cook nerd right now. This is the best feeling! What made me laugh about the whole situation is that a lot of people don’t understand why i was so excited! I have these little fits when a recipe comes out wrong and for the first time, with your help, i FINALLY made cookies from scratch and they are delicious! My boyfriend was looking at me like i was crazy! I’m so glad i can find people like you that love what i love and understand my excitement! lol

      2. I’m very happy for you! I know how exciting it is to have a batch of cookies turn out wonderfully, especially after many failed attempts!

  26. I made these cookies, and the recipe is amazing! We baked 30 and they disappeared in less than two days. Great recipe – we’ll be using this one forever! I’d love to try it with the cranberries and white chocolate chips. Awesome!! 🙂

    1. Cindy, that is SO great to hear. Thank you so much for letting me know. This is my go-to chocolate chip cookie recipe. And I love it with white chocolate and dried cranberries as well!

      1. So glad to hear a response from the legendary cookie master! 🙂
        You’re an incredible baker and I’m checking this blog daily (or twice daily – no joke, haha!) and I’m always so excited when you have a new recipe! I think we share some kind of mutual twin obsession with peanut butter, rainbow sprinkles, blondies, cake batter chocolate, chewy cookies, sweet treats, and chunky cookies!
        I’ll definitely be making more of your recipes. The photographs are incredible and your descriptions actually make me drool. I’m planning to bake sugar cookies or peanut butter cookies, and I was looking for one that is thick and chewy. Do you have a go-to chewy peanut butter recipe? Also, what is your favourite recipe on this site? 😀 I’m just curious – and I’d love to try it!
        Annddd, did I mention your photographs are to die for? I’m in love! <3 Honestly, once I'm on sallysbakingaddiction.com, I won't get off for another half hour… or hour. I just can't stop looking at these amazing recipes and great photos – can't get enough! Thanks so much for writing and uploading photos on your blog. It's really awesome to be able to see a ton of spectacular recipes with your high-quality photos. Even better that they're loaded with ingredients I love! Have a woooonderful day Sally! 🙂

      2. Thank you SO much Cindy! Wow. So many kind words all the time, you are so sweet. Thank you for all the lovely compliments and especially on my photography! It’s the hardest part for me, but I love learning with each photoshoot. And for a favorite PB cookie recipe, try this one: https://sallysbakingaddiction.com/2012/07/25/soft-baked-peanut-butter-lovers-cookies/ and for my FAVORITE recipe ever? So hard to choose! I am loving these right now: https://sallysbakingaddiction.com/2012/12/16/raspberry-swirl-sweet-rolls/ Love sweet rolls. 🙂 Thank you SO much again Cindy!!

  27. Would you be able to do the tall method for this cookie? I couldn’t really tell from the pictures if you had done that (because they look thinner than your other cookies)? MMMmmmm looks delish!

    1. Hey Bethany! When I baked these in the pictures you see above, I did not do the tall method, nor did I chill the dough. That’s why they look a little flat. So I suggest chilling the dough for at least 30 minutes and baking them as tall balls of dough as you’ve read on my site before. 🙂 Thanks for asking!

  28. Hi Sally…just finished baking these off today. I wanted to quickly try another recipe after the monster cookies and I thought this should be the one. I have a favorite recipe that’s always my go to but really wanted to try all of your tricks (the cornstarch, the tall method etc.) on one of your famous soft cookies. These are everything you say they are….soft, chewy and the flavor is great. I like when you can taste the buttery goodness of the dough. Enjoying your blog so much….I think Sky High Apple Pie Muffins might be next….

    1. I’m so glad to hear that! I love the flavor as well. And the perfect ratio of chocolate to dough. These and the monster cookies I am the most proud of. And those sky high apple pie muffins are very popular. I need to make them again soon!

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