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The Best Soft Chocolate Chip Cookies Recipe

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!

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 chocolate chips 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!

This exact recipe has served as the base for several exceptional spin-off cookies, too:

  • Dark Chocolate Cranberry Almond Cookies
  • White Chocolate Chip Cranberry Cookies
  • S’mores Chocolate Chip Cookies
  • Chocolate Chip Cookie Dough Sandwiches
  • Triple Chocolate Chip Cookies
  • Salted Caramel Pecan Chocolate Chip Cookies

How to Make Soft Chocolate Chip Cookies

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, 12 Tablespoons, or 170g.

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 and chewy chocolate chip cookie bars or cookie dough frosted cookie cups, which don’t require individual cookie rolling, either.

Prep Time 115 mins
Cook Time 12 mins
Total Time 2 hrs 7 mins
Cuisine:
Courses:
Servings: 2
Description

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!

Ingredients You’ll Need
  • 3/4 cup (12 Tbsp; 170g)
  • 3/4 cup (150g)
  • 1/4 cup (50g)
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1 1/4 cup (225g)
Instructions
  1. 1
    In a large bowl using a handheld mixer or a stand mixer fitted with a 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. 2
    In a separate bowl, whisk flour, cornstarch, baking soda, and salt together. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips.
  3. 3
    Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3–4 days. Chilling is imperative for this cookie dough.
  4. 4
    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. Set aside.
  5. 5
    Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll cookie dough, about a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on baking sheets.
  6. 6
    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 optional, just for looks.
  7. 7
    Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
Keywords: all-purpose flour, brown sugar, butter, chocolate chips, cornstarch, eggs, granulated sugar
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