The Best Soft Chocolate Chip Cookies

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Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft.

Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on sallysbakingaddiction.com

Nearly everyone has their favorite chocolate chip cookie recipe. Whether it’s the go-to, no-failer on the back of the yellow Toll House bag, or the scribbled masterpiece hiding on a ripped up piece of paper in your grandmother’s recipe book… everyone’s got their own.

These are my favorite soft chocolate chip cookies.

Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on sallysbakingaddiction.com

Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on sallysbakingaddiction.com

The chocolate chip cookie – a household favorite, an iconic dessert staple, a timeless classic, an unbeatable and unparalleled snack, warm, cold, dunked in milk, in dough form, in baked form, in ice cream, on ice cream, small, and large – no one can resist the comfort of a chocolate chip cookie.

It’s been my mission for months now to find that perfect recipe. The best soft chocolate chip cookies– the 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.

Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on sallysbakingaddiction.com

I’ve eaten more super soft chocolate chip cookies this past month than I’d care to share. But today, I finally got it right. The stars aligned. Hallelujah! A chocolate chip cookie recipe that I’ll treasure for years.

The perfect ratio of chip to dough. The perfect softness.

I always like to use more brown sugar than white in my cookie recipes. It gives the cookies a chewy texture, and less of a crisp. And for this recipe, I used DARK brown sugar. Light vs dark brown sugar is mostly interchangeable in dessert recipes. But I find that dark brown sugar gave these cookies a rich aroma and unique depth of flavor. It also keeps the cookies super soft, even the next day.

And these cookies are thick, so fluffy, and so puffy.  It’s the cornstarch that gives these cookies an unbelievable lift. Yep, cornstarch. I was skeptical, but now I’m a believer. It is the easiest recipe. Don’t forget to chill the dough! It will give your cookies the best flavor, as well as guarantee thickness.

PS: You could even try them with mint chocolate chips. I usually find these chips around the holidays and stock up to last me several months into the new year.

Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on sallysbakingaddiction.com

Sometimes the simplest of recipes are what stick. I really don’t need to convince you. It’s a chocolate chip cookie. THE chocolate chip cookie.

THE Chocolate Chip Cookie

Soft, thick, and puffy chocolate chip cookies. The cornstarch is the secret!

Ingredients:

  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed 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

Directions:

  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly distributed. 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.
  2. 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.
  3. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
  4. Bake for 10-11 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie 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. Transfer to cooling rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. 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 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.

Adapted from Anna Olsen

Recipe Notes:

Adapted from Anna Olsen

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.
Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft! Recipe on sallysbakingaddiction.com

975 Comments

All Comments

  1. Thank you so much for the recipe! I made 2 batches for my coworkers last night and they loved them! Tip: I start out by putting the cookies on the bottom rack so they spread less and get crispy edges. Then I switch them out to the middle rack for the last 4:30.

  2. Best chocolate chip cookies ever! Blamed my gas oven for years. Moved recently and have an electric oven. Previous cookies the same…. tasted ok but always flat. These are so tasty AND PUFFY! Great!

  3. Hi Sally. What may have been the reason as to why my cookie dough wasn’t crumbly at all. It was more like cake batter . I still baked the cookies though, they came out a little more flat then your pictures and tasted more like cake then a cookie . Lol. But they tasted great! My family and I ate them with no problem. Any advice on what I may have done wrong?

  4. These ARE the very best. I bake about 400 cookies (all are Sally’s ) a week during kids Christian camp season in KY and the kids absolutely love them. I tried different recipes week after week last year. I searched over the winter and I am so glad I happened upon (we all know God had his hands on this one) Sally’s site. Every cookie or cake or scone have been wonderful. And I am known at camp not as the head cook but as “Naunie, the cookie lady”. Can’t get any better than that. Thanks Sally

  5. Did a little variation. Used 1-1 whole wheat and Oat flour and 3 tspn cornstarch and 3 tbspn cocoa powder. Refrigerated overnight and then baked for 17 min. Turned out awesome. Thank you so much.

  6. Made this recipe the other night for my husband and he loved them! Making them again tonight! Keep the cookie recipe coming!:)

  7. Can I add nuts? My MIL says her fave cookie growing up was chocolate chip with walnuts. I didn’t see a recipe for that. I’m assuming I can just add them in. Love your recipes! Thanks!

  8. Hey Sally,
    I love this recipe but wanted to ask if I can just add some cocoa powder to make them double chocolatey. Should I then add more of any other ingredient so the dough won’t turn out dry?

    Thanks for your help and greetings from Germany 🙂

  9. I have to say that the taste of these cookies was a-mazing, even though I messed up somehow and the were complety over-spread and SO greasy (also attempted to do at the same time the Oatmeal raisin cookies, same result). I wanted to cry all night 🙁

    I let these ones rest for hour and a half in the fridge (and the oatmeal ones all night long) and 10 minutes in the freezer, but it still didn’t come out right.

    May this have been because of the butter being at room temperature for too long (too soft)? I’m so sad I can’t get them right.

    1. Mine always come out much falter than the picture too. I have baked them longer than the suggested baking time and Taking them out of the oven is on the edges far more than just brown and they turn out better but still not puffy. It’s so frustrating that I can’t seem to get the same result as Sally, so understand where you’re coming from! If anyone has advice please share!

    2. It’s probably the butter. That was my mistake too, but when I started using butter that was softened but still a bit cool to the touch (and not shiny or greasy), the texture of the cookies improved. Hope this helps.

  10. Thank you so much Sally, these are awesome! I’ve never been good at baking cookies, but I recently found out that the non-stick cookies sheets I was using was part of the problem. I switched to the lighter colored sheets with parchment paper, and these did spread a little, but came out quite beautiful. I followed the recipe, except I didn’t pack down the brown sugar and I’ll probably cut back a little more next time, and I used tapioca starch instead of corn starch which works pretty much the same. My biggest problem was trying not to eat all of the cookie dough before they can be baked…lol. thanks 🙂

  11. Hey Sally,
    Can the brown sugar be replaced with ‘panela’ or jaggery? Brown sugar isn’t available where I live, all we have is unrefined whole cane sugar.
    Please help! I want to bake these for a friend’s birthday tomorrow!

  12. Just a heads up for those of us without a stand mixer (or even a hand mixer – ours is in a moving box at the moment!) –

    We melted the butter and whisked it in with the egg, then started adding the sugars. It looked like a beautiful caramel sauce and the cookies still turned out perfectly.
    We did make sure to let it rest in the fridge for 30 minutes, and then another 10 after we put the cookies on the baking sheet as it was a little bit soft. My daughters were helping and the dough was actually a lot easier for their little fingers to manipulate.

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Reviews

  1. Thank you so much for the recipe! I made 2 batches for my coworkers last night and they loved them! Tip: I start out by putting the cookies on the bottom rack so they spread less and get crispy edges. Then I switch them out to the middle rack for the last 4:30.

  2. Best chocolate chip cookies ever! Blamed my gas oven for years. Moved recently and have an electric oven. Previous cookies the same…. tasted ok but always flat. These are so tasty AND PUFFY! Great!

  3. These ARE the very best. I bake about 400 cookies (all are Sally’s ) a week during kids Christian camp season in KY and the kids absolutely love them. I tried different recipes week after week last year. I searched over the winter and I am so glad I happened upon (we all know God had his hands on this one) Sally’s site. Every cookie or cake or scone have been wonderful. And I am known at camp not as the head cook but as “Naunie, the cookie lady”. Can’t get any better than that. Thanks Sally

  4. Thank you so much Sally, these are awesome! I’ve never been good at baking cookies, but I recently found out that the non-stick cookies sheets I was using was part of the problem. I switched to the lighter colored sheets with parchment paper, and these did spread a little, but came out quite beautiful. I followed the recipe, except I didn’t pack down the brown sugar and I’ll probably cut back a little more next time, and I used tapioca starch instead of corn starch which works pretty much the same. My biggest problem was trying not to eat all of the cookie dough before they can be baked…lol. thanks 🙂

Questions

  1. Hi Sally. What may have been the reason as to why my cookie dough wasn’t crumbly at all. It was more like cake batter . I still baked the cookies though, they came out a little more flat then your pictures and tasted more like cake then a cookie . Lol. But they tasted great! My family and I ate them with no problem. Any advice on what I may have done wrong?

  2. Can I add nuts? My MIL says her fave cookie growing up was chocolate chip with walnuts. I didn’t see a recipe for that. I’m assuming I can just add them in. Love your recipes! Thanks!

  3. Hey Sally,
    I love this recipe but wanted to ask if I can just add some cocoa powder to make them double chocolatey. Should I then add more of any other ingredient so the dough won’t turn out dry?

    Thanks for your help and greetings from Germany 🙂

  4. Hey Sally,
    Can the brown sugar be replaced with ‘panela’ or jaggery? Brown sugar isn’t available where I live, all we have is unrefined whole cane sugar.
    Please help! I want to bake these for a friend’s birthday tomorrow!

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