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


    1. I think you may find the dough too thick for a whisk. Perhaps it might work for creaming the butter if the tool is sturdy. Then I’d switch to a wooden spoon.

      1. I’m sorry I missed the first questions! I don’t recommend cake flour here as it has a much finer texture.

  1. I absolutely love this recipe! I’ve tried so many and this one is by far the best, thank you!! The only thing I do differently is to add cinnamon to the flour mix because I add cinnamon to pretty much everything!

  2. Hi Sally! For this recipe, Is it fine if I add some walnuts? If so, how much do you think is enough? Thank you 🙂

    1. Hi Rachel! I don’t recommend it. The two are not interchangeable in most cookie recipes. You can try vegan butter sticks or even coconut oil. Let me know how it goes!

  3. You are a genius, Sally. Thank you so much for all your hard work.
    I will make these for my husband & he will be delighted.
    Take care…

  4. Hello! My niece gave me your recipe and says I must try it. I live in December at a high altitude. Do I need to make adjustments? Many thanks!

  5. Help! I followed the recipe exactly and let the dough chill overnight and STILL ended up with flat cookies!

    I weighed my ingredients, let the butter soften on the counter, used buttermilk . . . what could it be? The dough was rock hard and cold going into the oven.


  6. Hi, Sally ❤ I have tried tens of your recipes and all turned out perfectly. Even this cookie recipe is my ultimate one everyone loves it, but when I tried to freeze the dough the cookies turned toooooo soft losing its crispiness as if am eating bread, Could you tell me what may be gone wrong?

  7. Hi Sally, This recipe has been my go to recipe ever since I tried it for the first time. My son absolutely loves it. I follow the recipe to the dot and it has turned out wonderful every single time. We also love Your red velvet cake recipe. Thank you very much !!!!

  8. I’ve made made these several times now and have a few tricks that I’d like to share. Before putting my dough into the fridge, I roll into balls. I put them right back into the bowl and into the fridge for an hour. I remove the balls from the fridge when my oven is heating up and put the bowl back in the fridge in between batches. I also only use 9 on a sheet to not over crowd them. Then, using a glass sprayed with Pam or oil I push them down just slightly. These turn out great every time! Chewy on the outside and soft in the middle. Thanks Sally!

  9. Hi sally, may i know if i can use corn flour instead of corn starch? Should i use the same quantity of corn flour?

  10. Hi Sally I have been wanting a soft chocolate chip cookie for a lone time they say soft but got hard after awhile but yours is differently soft thank you so much.

  11. Hi Sally! I love this recipe and have made it several times. The last few times I’ve noticed that the cookies have spread out more than usual and came out very thin. What am I doing wrong? Is it the parchment paper?

    1. Hi Megan! I prefer using silicone baking mats because I find the cookies spread less. If you’re still experiencing over-spread, try adding 2-3 more Tablespoons of all-purpose flour.

  12. I made this tonight and they came out like little cakes, not at all close to the picture that you posted for these. Why to you think this happened?

    1. Sorry this happened, Shelly! I would double check all of your measurements and also be sure that you are measuring correctly (packing the brown sugar to be sure you have enough and spooning and leveling the four to be sure you don’t have too much!).

      1. ya, I did all that, but I don’t understand what happened. The batter was quite dry, I did have difficulty incorporating all the flour.

  13. Hi Sally! I made these cookies this week and it’s PERFECT, thank you so much for sharing. The only change I made was to melt the butter because I read that it makes for chewier cookies. Also if anyone is wondering if you can make these without a mixer, I just used a wooden spoon and some elbow grease and they turned out great!

    I was wondering, could this recipe be used as a base for oatmeal and raisin cookies? And if so how many oats should I add/would I need to take out some of the flour? Thanks again!

  14. I’ve made these before and absolutely love them! The only chocolate chip recipe I will use from here on out. I don’t recall though if I used regular butter or unsalted like your recipe calls for. Is it a must that I use unsalted? Thank you!

    1. Hi Angie! I actually use salted and unsalted interchangeably in this cookie recipe changing NOTHING at all about the recipe itself. There is no taste difference to me! So go ahead and use salted.

  15. Sally, I made these last weekend, and they are wonderful!! I’ve never been able to duplicate my mom’s chocolate chip cookies. Mine always turned out flat and crispy. I think the cornstarch really helped. Thanks so much. You are so cute, and I thoroughly enjoy all of your posts, especially about your lovely family. 🙂

  16. Hi Sally,
    I made these cookies and they were a huge hit!
    They tasted just like the ones you buy from a store!
    I was wondering what happens if you leave out the cornstarch in this recipe?

  17. Hey Sally, I made these cookies thinking that they may be that perfect cookie, but they ended up hardening up after an hour or two after. Do u think I did something wrong? Thanks

    1. Sounds like they just baked a bit too long. They should look almost under-baked when you pull them out – see step 4 of the directions for a full description!

  18. ON the video you said to Add an egg yolk but it’s not listed on the recipe. Or am i looking at the wrong recipe? THAnks

  19. I just made the chocolate chip cookie, there are delicious! They are everything I love about a baked good. Chewy, there is a taste of chocolate in every bite! I doubled the recipe so I can freeze some. This recipe is going to be the only chocolate chip cookie I will make! Outstanding!! Thanks Sally! Love your blog

    1. You will always find my freezer stocked with chocolate chip cookie dough – you never know when you will have a cookie emergency!

  20. Hi, Sally! I’ve made this recipe soooo many times, and we just love it! One thing … I’m making these now, and just realized I only have 1.5 cups of flour … can I use coconut flour for the other 1/2 cup?

  21. I’ve been in search for the perfect chocolate chip cookie recipe and THIS IS IT! I made it exactly as the recipe directs and they were awesome. Definitely making again…thank you, Sally! I’m bringing a batch to welcome our new neighbors, so fingers crossed they like them as much as I do. Thank you so, so much.

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