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


  1. Best choc chip cookies ever! My husband ate way too many in one sitting. 😀

  2. Made these for people at work. The first time I only had white sugar, and they seemed a bit too sweet. The second time I used both kinds of sugar, and they turned out a little better. Thanks for the tip on room temp butter VS melted butter !!!

  3. I love this cookie recipe! It’s my go-to chocolate chip recipe. We don’t eat eggs and use the Vegg egg replacer, and they turn out fantastic and stay soft so long! I wanted to ask if you think chopped chocolate would still be as good as chocolate chips?

    1. Absolutely! You can use 1 and 1/4 cups chopped chocolate instead. Glad you enjoy this cookie recipe. Thank you!

  4. I stumbled on this recipe one night while browsing for a chocolate chip cookie recipe my exact search words were best chewy fluffy chocolate chip cookies give this recipe is shot it is my go to for chocolate chip cookies now I followed the recipe exactly and it comes out on point each and every time I have made it dozens of times everyone compliments me on the cookies and ask me what’s my secret I just laugh and say Sally it gets really interesting when they ask for the recipe and I refer them to the website

  5. Absolutely delicious. The best chocolate chip cookie ever. Thank you for this recipe. It’s a keeper.

  6. Best cookies i’ve EVER had

  7. This recipe is very good but I had to warm up the cookie dough after chilling it because I could not scoop it , because they were dry and crumbly. Warmed them up in the microwave for 20 seconds and them 20 more. But then once I cooked them for 10 mins they were the best cookies ever.

  8. My kids and my husband loved them.

  9. Ah-mazig!! Followed exactly and they were a huge hit! Thanks for the easy to follow instructions! I will definitely be making these again and again!

    1. Hi Sally,
      I tried these cookies after your inside out chocolate chip cookies and they were absolutely amazing, my kids loved them and I think they will be gone pretty soon:) The recipe was easy to follow with loads of tips. Thanks a bunch !

  10. I made these last week and wow – I could not stop eating them. Super duper soft with amazing texture. I kept them in an airtight container and they stayed nice and soft for almost a week!

  11. I made these cookies and they were finished that same day. They were soft and even softer once they cooled. These are the perfect cookies and I added m&m for color and it came out perfect. Love love love these. Thank you for the recipe.

  12. These came out PERFECT! My husband always eats the dough, not the cookies. But when he saw how beautiful and soft (and chewy) they came out, he tried a couple of them. He ate more after dinner last night and said, these are truly the best cookies I’ve ever had. I let my butter and eggs (made a double batch) sit on counter for about 2 hours prior to mixing. Then made the dough, chilled for an hour. Had to let the dough soften for about 7 minutes so I could chunk out pieces to roll into balls. Once I put the first tray into the oven, I rolled and chilled the remaining balls. I think keeping the dough cold and a little on the harder side is essential, even if it is a little hard to spoon it out and roll into balls. I loved adding the extra chocolate chips after baking.

  13. I have looked and looked for a perfect chocolate chip cookie recipe and FINALLY found it! I do not change anything in this recipe! My cookies are soft, puffy and most importantly delicious! I had trouble finding a recipe where my cookies would not turn out flat and was so discouraged I would not find one. My family loves them. Thank you so much for sharing!
    *baked at 5500ft

  14. Sarah Jeffrey says:

    Made this recipe, but I didn’t have chocolate chips so I used white chocolate chips and they were just amazing. I’m sure they will be just as good when I re make them with some actual chocolate chips. But the white chocolate gave it a white macadamia feel….and honestly best cookies I’ve ever made or ever tried. I like my cookies, super soft and just between barley cooked and cooked and these were perfect. Thanks Sally!

  15. Could you roll the cookie balls first then chill them for an hour?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi MaryAnn, This batter is very soft and sticky before chilling! Chilling the dough for at least an hour before rolling it into balls is mandatory.

  16. Best chocolate chip cookie recipe ever! I have lost track of how many times I have baked these, but they never spread and my family gobbles them up. I sometimes add a few chopped walnut and a small amount of cacao powder. Making another double batch today! ❤️❤️❤️

  17. Hi- I’m wondering if I can make the dough the night before and refrigerate it to use in the morning– if I do this, should I roll out the dough into individual balls ahead of refrigerating it or do I allow the dough to come to room temperature before baking it and then roll it out?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sydney, Yes you can chill this cookie dough for up to 2 days – we chill it overnight all the time! Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes before rolling. The dough is too soft and sticky to roll before refrigerating at all.

  18. This is my favorite cookie recipe! I just made a batch where I replaced the half stick of butter with the same amount of filtered bacon fat. I also added 100 grams of flour, a little maple flavoring, and topped with smoked sea salt! I think the corn starch and freezing really prevent them from spreading out like a lot of bacon fat cookies do.

    1. This comment sounded insane…. I’m proud to declare that I was very wrong and you have my thanks.

      1. I’ve made these three times, and I’ll never use a different recipe for chocolate chip cookies. They’re the best! Thank you

  19. it looks so delicious, i wanna make this at home soon 🙂

    btw, thank you for inspiring me so much

  20. My family and friends love these cookies. I have been putting chocolate mint chips in them. They are a big hit. Chocolate mint chips can be found ate Walmart.

  21. This recipe is absolutely fabulous. I’ve never had such chewy cookies! I think the addition to chocolate chips on top was a perfect idea !

  22. If you’re reading this and wondering if you should try this recipe or not, this is your sign. I’ve tried so many over the years searching for that perfect soft chocolate chip cookie and this is it. I don’t think I’ll ever eat any other. Thank you so much for this recipe because wow!

  23. I’ve trusted Sally for most of my recipes and I finally switched from my family’s chocolate chip recipe to try this one. WOW. Perfect cookie, this is now my favorite cookie recipe!

  24. It’s gotten to be my favourite cookie recipe :)! Me and my LDR boyfriend made them together the first time we met. After that we started to make them on all the good bye days to eat while crying :’D… we don’t have to say good bye anymore and I have to say these cookies taste even better without the tears!

  25. Chrissie Stevens says:

    These cookies are truly everything you claim! I’m 60 & have learned several things from your site. We are taught with what our parents knew, might’ve picked up a few pointers in home ec class. It’s a sad day when you don’t learn something! In fact I adapted your choc chip recipe to my fave coconut raisin cookies and they also turned out better than original. Thank you

  26. Sally’s baking addiction is turning into Martha’s eating addiction!!! I never thought I’d switch from the old toll house recipe, but I’m hooked! The only thing I did differently was use 1 cup of mini chocolate chips. I chilled the dough for 90 minutes. Sally, I noticed you’re quite slender; do you hire taste testers??!! If so, I’m your gal!

  27. samaya goodman says:

    By far the best cookie recipe I’ve ever tried I will never use another one

  28. I thought I had a “tried and true” chocolate chip cookie recipe UNTIL I discovered Sally’s “Soft Chocolate Chip Cookies.” Wow! Every cookie baked was so darn delicious. The recipe ingredients were spot-on. Okay…the added cornstarch seemed a bit suspect at first but evidently it IS the secret ingredient. The cookies were thick, chewy, chocked full of chocolate chips with the all-desirable crisp bottoms and sides. Needless to say I impressed the family.

    If you were like me and thought you had a good cookie recipe-look no further. Sally’s Baking Addiction is my go-to. I knew I struck pay dirt a few months back when I was searching for a good scone recipe and came across this website. Bookmarked forever.

    Thanks Sally.

  29. Hi! I loved your recipe!! ❤️

    I’ve read that you can substitute egg with ground flax seed. How would it change the flavor, texture and appearance of the cookies with your recipe? Thank you so much!

  30. I made this recipe twice. They came out too fluffy and I have to flatten them with a spoon. Is it the cornstarch? I leveled out the flour and all ingredients. Also the center seems to be a little undercooked. It’s in the oven for 10 mins and any longer they will turn too brown. Lastly, the cookie leaves my fingers greasy, is that normal? Please let me know, 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