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.

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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

1015 Comments

  1. If I wanted to use brown butter in this recipe, should I refrigerate it after browning to allow it to solidify? Or can I let it cool for a few minutes then continue with the recipe (like in your brown butter sugar cookie recipe)?

  2. These are 100% hands down the best chocolate chip cookies I have EVER had. I have been on a hunt for the perfect recipe for years, and this is it. Deep, nutty flavor from the brown sugar and the corn starch is freaking genius because these cookies are seriously cookie-dough level gooey while being crispy and airy on the edges and bottoms at the same time. Just perfection… my life is complete…

  3. Thank you for another new favorite recipe, Sally! These have great flavor and stay soft for days! And they’re simple enough to make with the kiddos. You’re a household name around our house—lots of excitement when I try a new recipe from Sally!

    1. Add an extra egg yolk and remove the cornstarch? I’ve never tried this myself as I and friends love this recipe just as it is, but with less chocolate chips and more cookies, lol.

  4. This recipe does not work. I did everything exactly as written. The cookies puffed a little in the oven, but went perfectly flat as they cooled. Disappointing. We will eat them, of course, but we won’t use the recipe again.

    1. It is definitely something you did wrong. Perhaps you creamed the butter and sugar too much/little or mis measured an ingredient, or didn’t use the right one. I’ve made three or four batches of these cookies and they’ve been perfect, except for that first time I browned eating butter – and even that was delicious.

  5. Delicious cookie. Probably the best and easiest soft chocolate chip cookie recipe I’ve ever used. Can’t wait to share with friends.

    Thank you sally for another great recipe.

  6. tried out this recipe today!!! the cookies turned out amazingly soft (though i’ll probably bake them for a shorter amount of time next time, maybe 8-9 mins? so that they’ll be even softer owo)

  7. My dough when pulling out of the fridge and forming the balls is not crumbly! Worried I did something wrong! Guess we’ll see after the bake! Fingers crossed.

      1. They are delicious!!! Pregnant momma approved! Thank you for your wonderful blog. It’s always my first stop for a recipe!

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