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

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

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

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

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

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!


  • 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


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


All Comments

  1. I mad these cookies yesterday. OMG! The Best chocolate chips cookies ever! I used one and half cups of flour and half cup of quick oats. Cookies turned out great! My whole family loved them! Thank you for the best ever recipe! God bless you. 

  2. I have made these cookies many, many times. But, I am out of all purpose flour!  Can bread flour or cake flour be used in place of the all purpose flour?  

    This is my favorite chocolate chip cookie recipe.

  3. This may seem a little nitpicky but the cookies in these photos look really different than the cookies in the video. I’m loving the way the cookies in the photo look. How do I get them like that

    1. The cookie dough in the video weren’t chilled as long. 😉 If you follow the written recipe, your cookies should look like mine in the photos!

  4. I made these cookies today with mini chocolate chips and oh my GOODNESS. They are so delicious. I have already eaten like 9 of them in the past hour. AMAZING!

  5. I have made this recipe so many times i have it practically memorized! Love it! Youve done a fantastic job perfecting it!!!! Ive tried making choc chip cookies before, using different recipes, and it never turns out well. I have a sister in law who is the baking queen and even she wouldnt make choc chip cookies. My husband and I LOVE this recipe and everyone who tries it just dies!!!

  6. Sally, I really enjoy your website. Everything that I’ve made so far turns out for the most part well. You’re a very talented writer. You don’t spend forever talking about something people aren’t interested in, yet you really know how to engage and tantalize your audience.

    After baking a batch, I have a tip that I’d like to share for others. I chilled the cookies for nearly 24 hours. I understood that I was important to act fast and roll. However, there’s a noticeable difference in each dozen; the ones that were handled later spread out quite thin and by comparison to the others. It’s hard to believe they’re the same recipe. Going forward, I’ll chill AGAIN the rolled cookies. Either 20 minutes in the freezer OR at least another hour in the fridge.

    Sally, any idea on how to maintain that nice chocolate chip look when you flatten with a spoon? The one dozen that was a little colder still didn’t flatten as much as I would have liked; I used your spoon method. Next to washing the spoon after each squish, I’m a little clueless. I didn’t want to add on extra chips and risk over baking.

    Very happy with your recipe! Thank you again for everything you share and your conquest to master all things sugary!

    1. Tracy, I have been making this recipe for years since Sally first debuted it 🙂 I have come to realize that the best way for me is to take the fresh dough and get some surgical (well-fitted!) gloves on and roll them before freezing. It is a very sticky dough, hence a tight and right fitting glove comes in handy 🙂 I roll them into oval mounds (Sally has tips on why to roll them oval instead of round), line them up on a tray and then freeze the dough balls. I make huge batches at a time and freeze bags and bags of these dough balls. Our family and friends never tire of this classic cookie 🙂 Hope this helps.

  7. Hi! I have been making this recipe since I found it almost 3 years ago! It always comes out impossibly perfect! Then last Christmas I gave birth to my little sweet lady, unfortunately she has a very severe milk allergy. So, being that I Am breastfeeding I knew I had to figure out this recipe for us to be able to have cookies (kind of an addict over here). I just substitute coconut oil for the butter and use the dairy free chocolate chips, and let me tell you, they are insanely delish! They are perfect converted to the dairy free life too, so way to go on perfecting your cookies! Thank you so much!!!

  8. I made these last night and they are fantastic. I’ve never been able to make cookies this soft before. I brought some to work and they were gone within 10 minutes and everyone said how good they were. Thanks for the great recipe! I will be making these again.

  9. I tried out these cookies today and the dough was not as thick as in the video or described in the text. Any tips on how to make it thicker or what could be the reason ?

  10. Dear Sally,
    I’ve decided to time travel back to 2012 and make a staple recipe, written by you. As I prepped the dough for these classics, I realized. I practically have to double the overall prep time when I’m baking. It takes me thirty minutes just to scrape the sides down after adding each ingredient(s). Behold, I am a perfectionist. It’s HORRIBLE! In a good way, I guess. That has to be an oxymoron… Anyway. I also realized the only reason for putting plastic wrap on when chilling the dough is so one isn’t tempted to spend the time getting it off just to eat more raw cookie dough.. or maybe that’s just me. Thanks for listening, and being my go-to baking blog. Best wishes to you and your growing family.

    Me and my growing FOOD baby :/

  11. I baked them this afternoon (and it was not my first time, of course) and they are already half of the initial quantity: guess if we enjoyed them 😀  they are utterly delicious!!
    I reduced the amount of sugar (120 g mascobado sugar/cane sugar + 10 g maple syrup) and the one of chocolate chunks (75g of 99% cocoa chocolate bar) and they turned out perfect! 
    Thank you for this amazing recipe 🙂

  12. Hi, I tried a ton of cookie recipe and I cant get them to be soft and chewy 🙁 im planning to make this over the weekend, but I have a tiny bit of a problem. I dont use a standard oven ( I dont have one) I have a turbo broiler (fan type), maybe this is whats making my cookie crumbly and hard? Any thoughts on the temperature? And some.ideas I can adjust maybe when using my turbo for baking cookies.?- Agatha

  13. Made these yesterday and they tasted great, but they were much more flat than I was hoping for. They didn’t look as puffy as the picture. I chilled the dough for an hour because I was on a bit of a time crunch. Will chilling the dough for longer help?

  14. Hi Sally!

    I just discovered your blog and I am in heaven! I might also be 5 pounds heavier! I love to bake and I’ve been loving all these recipes! 

    One thing I noticed: I came across your chocolate chunk cookies and had choc chips so used those instead assuming dough recipe would be the same- clearly that is not the case. Why are these recipes so dramatically different for just chips versus chunks? I hope I won’t have an issue now! Please advise 🙂

    Also what is the reasoning behind pouring dry into wet or wet into dry ingredient wise?

  15. Hello Sally, I have tried several of your recipes and love them so much! I’ve made this recipe a couple of times now and oh boy do these cookies taste AMAZING! The only thing that I don’t get though is why my cookies are not flattening, like the are thick and fluffy. I follow the recipe and let the dough chill every time. I also find myself rolling the dough into a ball and pushing them down in the hopes that they will flatten out but that doesn’t even help! If you have any tips on how to get my cookies to flatten that would be greatly appreciated!!

  16. Made this cookies today omg!! super soft just what I was going for the only change I made was that i omitted the egg yolk cuz I don’t like the flavor of it . and still the cookies came out great

  17. That title is no exaggeration. These cookies are so deliciously soft, rich, and comforting. I love Sally’s modified version of Anna’s recipe. I think the original recipe would have made these cookies a bit too sweet. Thank you for sharing!

  18. Help! All I have is regular cookie sheets, no parchment paper and no wax baking mats!!??!! What can I do?!? They’re the ones that are the air pans? I think? ‍♀️

  19. The best soft cookies indeed☺ I made them yesterday and it literally disappeared….. I added half m&m and half chocolate chips, Thanks for the recipe

    1. Hey Theresa! I made these cookies with salted butter yesterday. I just used 1/4 teaspoon of salt and they turned out perfectly. Hope this helps!

  20. These cookies are hands down the best chocolate chip cookies I have ever eaten! So easy to make and so incredibly delicious. Make these today!

  21. I would like to make cookies for Christmas for a friend of mine. The trouble with that is he had throat cancer , thus, can only tolerate soft cookies. Will these be soft enough?
    Thank you!

  22. Hi Sally, 

    I’ve made these cookies a few times but they remain round balls and don’t really fall flat like cookies do. Is there something I’m doing wrong? I love them regardless, I just wish they would look more cookie like. 


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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