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. Linden Montague says:

    Wow! These cookies are AMAZING. My partner told me I should open a bakery delicious!

  2. SOPHIE HARROW says:

    Hi! I have made this recipe many times and these are the BEST! My friend is request I make a lot for an event she is having. How many batches could I do at time in a 5Qt kitchen aide?

  3. Am I the only one that is confused because the amount of ingredients is not listed???

    1. Jenna Cautin says:

      The amounts are listed above the instructions

  4. lanaaaaaa says:

    honestly amazing, make sure to only cook 10mins as even if they look undercooked will cook on the tray when cooling, if you overcook will be crunchy but still good!
    loved it thanks! pretty forgiving in what choc chips you use as well.

  5. Delicious and so quick/easy!! Was able to throw the ingredients together in 5 minutes and baked a few hours later. PERFECT soft cookies with rave review from family.

  6. Shaquan Newbold says:

    Do I have to use a paddle attachment? Or can I use the stand beaters?

    1. You can use beaters that come on a hand held mixer.


    Just finished, awesome!

  8. Michelle D says:

    Incredible!! I had a bake-off with myself and this beat the Mrs Fields recipe I had. Thank you!

  9. Hi Sally! Would it be possible to swap out some of the chocolate chips with almonds? 🙂

    1. Yes, absolutely!

  10. I’m wondering if I can form the dough into balls and then refrigerate them for the 1+ hours rather than trying to roll them into balls after they are chilled. Also, do you flatten them a little or just keep them as round balls before baking?
    Thank you! I love your website and recipes!

    1. Hi Donna, You can but you may need to re-roll them after they are refrigerated if they have lost their shape. They should just stay in ball form – don’t flatten them out or they will spread too much.

  11. Kaneez Ayesha says:

    I made it amazing cookies. Thanks for the delicious recipe and tips.

  12. Brittany Kuch says:

    Absolutely love this cookie recipe. I have been using it for YEARS and these cookies always turn out amazing! Your tips and tricks are sooo helpful.

  13. This recipe makes an EXCELLENT cookie! These are so very good! Perfect! Just the right amount of softness. I got 23 cookies from the recipe. So that they would be even-sized, I weighed the cookie dough balls so that each weighed 37 grams each. I will be making these over and over again! 🙂

    1. This a wonderful recipe, I doubled it and used a small scooper to portion them out. Turned out great!!

  14. Dawn Heffner says:

    Do you have to use unsalted butter or can you use salted? What would be the difference?

  15. Kiersten Cohen says:

    Hi! I made this recipe a couple times now and I absolutely LOVE them. I saw a recipe for maple bacon bourbon chocolate chip cookies that I want to make but using this recipe. I just want to add a few bacon bits and about 2 tbsp of maple bacon bourbon. Will I need to add any extra flour or will the cookies still come out good if I just add the extra ingredients?

  16. Amazing! Truly soft, hubby said as good as store bought. I personally prefer the texture of the chewy chocolate chip cookies the best but that is strictly my personal preference, I would still bake these again and again. Thanks for another great recipe

  17. AHHHHH-MAZING!!! Super easy to make and seriously one if the best cookies I’ve ever had. Everybody who has tasted my cookie has absolutely loved them! In this case it’s only been 5 people because of the quarantine, but I’m convinced EVERYONE would love these cookies. Absolutely my go-to soft chocolate chip cookie.

  18. I love this recipe so much! Literally the best cookies I’ve ever had in my life.

    I just moved to a high altitude location, has anyone made the adjustments before?

  19. My family’s favorite cookie recipe and he’s chocolate chip cookies ever!!

  20. Oh wow!! These are awesome!!!

  21. I know butter is what makes these cookies soft….but, i’ve run out with all my quarantine baking. Can we sub with oil or will they not be as soft?

  22. I am not sure where I went wrong. I followed the directions step by step but my cookies came out very dense. They didn’t spread very much and were like little pucks, not fluffy at all. Could it be that the butter wasn’t completely at room temperature? Also, would these cookies work with margarine instead of butter?

    1. Hi Jessie, make sure the butter is at correct room temperature so it can properly cream with the sugars. These shouldn’t be like hockey pucks– were they over-baked as well? Is your baking soda fresh? Did you use cornstarch?

  23. Pam Harkcom says:

    I just made these cookies this morning after putting dough in fridge last night. I have to tell you, I did everything you said to do, weighed all of the ingredients. They are absolutely the best chocolate cookies I ever ate. Thank you so much for sharing your recipes with us.

  24. This is hands down the best choc chip recipe I have ever made! First time ever that my cookies melted down into lovely discs of softness and crunchiness. I highly recommend this recipe, thank you!

  25. Would it be different if i use melted butter with room temperature?

    1. Yes, the cookies will over-spread. I recommend my chewy chocolate chip cookies if you’d like to use melted butter.

  26. Do these cookies stay soft for days? Also, do the cookies come out looking thick like the ones in the picture? I sent you a message regarding these questions, but never heard from you.

    1. Hi Chris, I’m trying to find your message in my inbox and don’t see it. Happy to answer though. Yes, these cookies stay soft for several days when stored in an airtight container at room temperature.

  27. So very delicious!!! I have been searching for really good cookie recipes, and I finally found the perfect recipe!! Thank you so so much for sharing this recipe! Definitely making this again!!! (just the cookie dough alone is very delicious!!)

  28. This is the second time I have made these cookies and yum! I substitute the all purpose flour for the pastry flour and it just makes them fluffier I found. I never thought of using cornstarch, which is a great idea. 4 days later and cookies are still soft and yummy!
    Thanks for sharing

  29. Hi,
    I absolutely love using your recipes and I’ve tried and tested so many cookie recipes that give me thin, flat cookies so I wanted to try yours to yield better results. I wanted to ask you a quick question: Can I use cornflour as a substitution for cornstarch or will it make a massive difference?

    1. Hi Fariha, yes. Cornflour (one word) can be used for cornstarch. (And just so there’s no confusion! Corn flour is an entirely different product/food.)

  30. Our house LOVES these cookies!!! Just curious- do you know what the nutritional facts are for them? Specifically the calories/serving size. Thanks!

    1. Hey it would be impossible for her to accurately calculate the nutritional value of this recipe because everyone uses different ingredients. If you’d like to download MyFitnessPal. It is a free application. It will allow you to program in this recipe using your specific ingredients. MyFitnessPal will then calculate the calories and macros based on your specific ingredients and the number of servings you made.(Usually a serving size is a single cookie.) I hope this helps! 😀

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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