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. Hi, I am a newbie to baking. May I know if we use top and bototm heat when we bake cookie? with fan?

    Thank you!

  2. This cookie tastes great but mine ended up really crunchy after a little while and I did everything the recipe said so how do I prevent the crunch? Good recipe though!

    1. add bread to the place the cookies are stored in. regular white bread slices are fine.

  3. I can’t wait to try this recipe……Please let me know if I can I add walnuts to the recipe and if so, how much?

    1. I added walnuts and it was delicious! Honestly I sort of eye-balled it. I recommend putting less chocolate chips if you’re adding walnuts otherwise you end up with too many fillings and not enough cookie

  4. This is my husband’s favorite chocolate chip cookie now! Yum!


  6. This receipe was a disaster. I followed it to the letter and I ended up with balls of uncooked burnt bottomed cookie dough. Going to thaw out dough and add more butter.. what a waste. Hope I can salvage rest of dough.

    1. Jean Michele Lee says:

      Lovely cookies. Overbaked first tray and my cookies were all uneven but oh my! They were an absolute hit with everyone in the house.

  7. linda greer says:

    I can finally stop looking for the perfect chocolate chip cookie dough.
    This is the best!. I have tried every recipe that will make a cookie turn out and not spread yet be soft and a little crips around the edge. I have frozen them after baking and the still thaw out perfectly.

  8. Can I use mini m&m in place of the chocolate chips in this recipe and if so how much mini m&m would use

    1. I did this and turned out perfect. Just added a bag of mini baking m&m’s. Always feel free to add your favorite things to you colors to personalize them.

      1. Do I add the m&m instead of the chocolate chips

      2. How much mini m & m do I use when replacing the chocolate chips in this recipes

  9. Can I double this recipe or do I need to make two batches?

  10. Raina Stewart says:

    The cookies taste amazing but they were almost completely flat and spread out a lot. Any idea what I did wrong? I spooned out the flour and chilled the cookies for over an hour but I’m not sure where my mistake came in.

    1. Hi Raina, Make sure your butter isn’t too warm. Room temperature butter is cooler than most people think. For more troubleshooting help you can visit my post 10 Guaranteed Tips to Prevent Cookies from Spreading.

  11. I used xanhum gum instead of corn starch and 3 tsp baking powder instead of baking soda because I didn’t have those ingredients. It messed up the texture a lil so I wouldn’t recommend doing that and I substituted trivia mix of half and half brown sugar and trivia brown sugar and Splenda instead of sugar. My son and I are diabetic. They were definitely better with the regular recipe it gets a 5 stars from me. The Silicone mats really help the bottoms not burN and for them to be thicker and not spread. I’m glad I bought them. It was well worth it to get the perfect cookie every time. Any ideas to make it for diabetic??

  12. Stephanie Kutis says:

    I made these cookies , and they turned out great. I’ve been making batches of them and having children come to get them.My kids and grandkids love them. I’ve been in the house since early March, so I have plenty of time on my hands. Your recipe for oatmeal raisin is another great recipe..

    1. Same for me! It was amazing! My family loves these, and they turn out just like the picture.

  13. This is the best cookie recipe ever ! Thank u Sally

  14. The foundation and tips of this recipe is excellent! Dark brown sugar, you are the reason alone for half of the stars given. It reminds me of my local cookie store. I’m so excited to bake this classic cookie using this recipe. Thanks for sharing!

    TIP: brand of chocolate chips does matter and a good quality one can really elevate the cookie. No joke!

  15. Aspiring Baker says:

    If you use cold butter and beat it longer on the first step, you don’t have to chill the dough.

  16. Hi Sarah,

    Two questions: If I just want to bake a dozen, can I halve the recipe? Also, I know replacing APF with whole wheat flour would give different results but is it possible to directly substitute them without changing anything else?
    Thank you!!

    1. Hi Arushi, Yes you can cut the recipe in half. Whole wheat flour would result in a dense and heavy cookie, I recommend sticking to the recipe.

  17. Katherine L Poff says:

    Really good tips on how to prep dough. Turned out really good. I think the next time I make them I’ll add walnuts. Maybe drop the salt to 3/4 tsp

  18. Amazing! I have a tried and true recipe I’ve baked for almost forever (so much so, I don’t require a stained piece of paper to follow) but today I gave your recipe a whirl. It did not disappoint. Cornflower!? Who knew. Highly recommend.

  19. This recipe is SO GOOD. I already know this is going to be my go-to method for cookies going forward. These turned out perfectly round and nicely raised and chunky. I ended up getting 17 gorgeous and tasty cookies. I used a medium-sized cookie scoop, and I think that may help with some of the other commenters who didn’t get ideal results; scooping with a tool instead of molding the dough with your hands may prevent any premature warming prior to baking. That’s just my theory though- Sally is the expert! I also used dark chocolate chunks and a handful of pecans (it’s what I had available in the pantry), and I’m already excited about trying other flavor possibilities! Thank you for another great recipe.

  20. Hi Sally – I want to make a cookie monster cake with your chocolate zucchini cake recipe, vanilla frosting and with a chocolate chip cookie layer between the two cake layers. Do you think I could use this cookie recipe to make one cake sized cookie with half of the dough, and then one dozen regular sized cookies with the remaining half of the dough? Would there be enough in one batch? And do you konw how long to bake the one big cookie for the middle layer? Thanks so much!

    1. Hi Sarah! That sounds really good. I haven’t made anything like it before, but you may want to try my chocolate chip cookie cake for that layer.

  21. This is THE chocolate chip cookie recipe! It is the only one I will use forever more. Each time I make them, they disappear quickly and I always hear people saying “these are the best chocolate chip cookies I’ve ever had!”

    In a pinch I have brought the butter to room temperature by microwaving for 10 seconds (tsk tsk! They are still delicious, but the do not keep their puffiness), but it truly does make a difference to let the butter and eggs sit out in properly warm to room temperature. It’s also important to make sure that your baking soda is fresh to make sure that the cookies stay fluffy!

    I have to make a double batch these days because they go so quickly. Excellent recipe, forever a favorite.

  22. These cookies were really good!! I followed your instructions exactly, and they turned out great. I will make them again soon. Thank you for the great recipe!!

  23. Worked fine for us. Chilled the dough overnight.

    Was a bit confused about this second sentence though…maybe you missed the word “in”?

    “The cookie dough will be slightly thick. On low speed, beat the chocolate chips. ”

    I don’t want to be accused of abusing my chips…LOL!

  24. Hi sally! Since the purpose of the cornstarch is to keep the cookies soft can you omit the cornstarch if you want just a little crunch ( not as much as your crispy chocolate chip cookies)

  25. We’ve made these cookies a million times, and they’re simply the best!

  26. Hi Sally, Thanks for always sharing these wonderful recipes! I am an avid follower

    I would like to ask, what are the adjustments I would need if I will be making double or up to 4 batches of this same cookie recipe? I know most of the ingredients can be multiplied accordingly on baking but not baking powder/soda.

    Hoping you can help me with this. Thanks and more power to you

    1. Hi Diane, for double batches, simply double all of the ingredients. Same goes for triple and quadruple batches- simply 3x or 4x each ingredient, including baking powder/baking soda. If making larger batches, I usually stick to a double batch and make a few double batches.

      1. Thanks for the advice Sally!

  27. Would these soft chocolate chip cookies be a good base for ice cream cookie sandwiches? Thanks so much! All your recipes have been absolutely wonderful! Especially during quarantine! 😉

    1. Absolutely!

  28. This was the best cookie recipe I’ve ever used

  29. These cookies are AMAZING!!! This is by far, the best chocolate chip cookie I have ever made. I’ve followed the recipe on the back of the chocolate chip package since I was a kid, and have’t ever been satisfied with how they always spread way out and were thin and sad looking. These are soft, gooey, and perfectly chocolatey. My whole family loved them, and I will be definitely be doubling the recipe in the future because these won’t make it until Wednesday, and I made them late Monday afternoon. Thanks for the great recipe and tips.

  30. Made them yesterday for the first time! They turned out amzing and were a hit for the kids and their friends, that they finished them all in less than a hour!

    1. Fatema Zavery says:

      This recipe is THE BEST cookie recipe ever! This is the first recipe of Sally’s I have tried and shes made it so easy to follow with all the tips and photos. Thank you Sally – I don’t think I will ever use another chocolate chip cookie recipe every again. We have a supermarket here in the UK called Lidl – they do amazing freshly baked goodies and one of my friend said they were better than those – this is a huge achievement by the way – if you’re British then you know what I mean!

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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