Best Soft Chocolate Chip Cookies

I know it’s dangerous to call something “the best.” But I’ve found my favorite/best soft chocolate chip cookie recipe. Previously, my all time favorite soft chocolate chip cookie was this one, which uses pudding mix to help the soft texture.

While I still enjoy that recipe, I love that this one doesn’t need pudding mix as I don’t always have it on hand. I also prefer the color and shape of these cookies.

The key to these soft and thick cookies is the use of cornstarch. I know I’ve posted on cornstarch cookies in the past. But if you recall, I never really loved the recipe even though people raved about it. Then I came across this recipe which also uses cornstarch, which promised to produce these wonderful thick cookies that have this great rugged round shape and golden brown color rather than the pale and small form of the other cornstarch cookies I had made. The recipes are quite similar but the change in the brown sugar made a huge difference.

I actually already sort of shared this recipe when I made them with the cadbury eggs stuffed cookies, but I wanted to give them a proper solo post highlighting the cookie itself.

Each cookie comes out thick and soft and stays that way. The cookies rise, and then sort of sink down a little on top of itself after it cools, creating a rugged round shape that I love for home baked cookies.


Soft Chocolate Chip Cookies


3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips


1. Cream the butter and sugars together on medium speed until fluffy and light in color in stand mixer. Mix in egg and vanilla. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in the chocolate chips. You can make cookies with dough as is, or chill for 30 minutes for thicker cookies.
2. After dough is chilled, line two cookie sheets with silpat mats. Preheat oven to 350F.
3. Scoop 2 tablespoons of dough and form ball about 1 1/2 inch in diameter. Form smooth round ball and space 2 inches apart. Press gently down on each ball. Bake for 9 minutes, until barely golden brown around the edges. Remove and let cool on the cookie sheets. Do not try to remove before they are finished cooling.

Recipe found on Sally's Baking Addiction, originally from Apple A Day, adapted from Anna Olsen Food Network

All images and content are © Kirbie's Cravings.

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51 comments on “Best Soft Chocolate Chip Cookies”

  1. These sound yummy! Especially when it’s not so easy to buy Jello pudding in Asia!! Nice to have an alternative recipe that still produces such beautiful cookies.

    • I had so many people ask me for a substitute for the pudding mix! So yes, this is perfect for those who can’t buy it easily. I love how thick and soft these cookies are.

  2. I much prefer soft chocolate chip cookies to crispy ones, thanks for the tip about the cornstarch 🙂

    • The cornstarch does wonders! I previously tried a recipe but the dough was too dry in my opinion and the cookies didn’t really spread or turn brown. This recipe makes a few minor adjustments and it’s really good.

  3. kirbie i remember asking if this would work for cookie dough.
    you said no.
    what i do is butter–not canola spray, not margarine but fat artery clogging BUTTER– butter the tray and butter each cookie dough ball. the cookies bake soft and stay soft.

    • What? I don’t recall ever saying cornstarch doesn’t work for cookie dough..especially since I already previously posted recipes for cornstarch cookies before. And yes, a lot of butter does make cookies stay soft but it’s also not very good for you.

    • Nevermind, I misunderstood you. I thought you were saying that I said no to being able to add cornstarch to a cookie dough recipe. I found your original comment. My answer is still no. I don’t think you can add the cornstarch to already premade cookie dough. You have to add it to the ingredients before it forms a dough otherwise it won’t mix in properly.

  4. I made these tonight with high hopes, just like
    Every other time I’ve strayed From my tried and true
    Chocolate chip cookie recipe for a recipe with cornstarch
    Promising thick, soft cookies. And just like every other time
    Before, instead of being thick, they spread out like
    Pancakes! I am not a novice baker but these cookies
    With cornstarch recipes are my nemesis!
    Into the trash. Again.
    Yours are beautiful, though.

  5. Yummmmmmmm… I’ve been wanting to try a new cookie recipe for a while now, I think i’ll try these ones tonight!

  6. These turned out great, nice and soft. The kids and hubby loved them! Thank you for sharing.

  7. These turned out great- definitely a new favorite recipe!

  8. I made these cookies tonight; they were a hit! They were soft and not too sweet. I only had light brown sugar on hand and I added chopped pecans…the hubs said this is the best chocolate chip cookie I have made. Thanks for sharing.

  9. I made this recipe yesterday and WOW, these were super delicious! Everyone who tried them ranted and raved about them. I’m going to make them again tomorrow but this time, I will add some nuts. Thank you so much for sharing it with everyone! What a blessing 🙂

  10. You weren’t kidding when you said these are the best soft chocolate chip cookies ever. -really love this recipe. I did refrigerate the dough like you said, they came out perfect!!

  11. I made these cookies today and they are PERFECT. Everyone loved them. Thank you soo much, these are exactly how I like them :))

  12. I Just Made these for the 2nd time. Mmmmmmmm… Softest most perfect texture I’ve Ever had in a chocolate chip cookie! The Flavor is perfect. My Husband & Kids Devoured them in 2 days, They were JUST as soft & delicious the 2nd day! So tonight I’m serving them for our neighborhood Bible Club I know The neighbor kids are going to going to remember tonights lesson! Thank you for The Best Soft Chocolate Chip Cookie Recipe Ever! (I substituted 1/2 whole wheat flour, Ran out of butter & used a bit of coconut oil to finish the 3/4c and doubled my small eggs to 2) Turned out Just like your pretty picture & Oh soooo Good.

  13. These are delicious! I have made them several times now and every time they come out of the oven looking absolutely perfect. I always put the dough in the fridge first, and I use parchment paper (because I am a weirdo and baking things on or in silicone scares me a little bit…I swear it smells rubbery). The cookies are always amazing and my husband says they look and taste like they are from a bakery! The pudding mix recipe used to be my favorite, but this is my new favorite!

  14. Tried these today and they’re wonderful! Actually, my 11&9 yr old sons made these. Great recipe and so easy. They did substitute m&ms for the chocolate chips but kept everything else the same. Thanks.

  15. I want to thank you for sharing this! I love to bake and have 4 kids so the cookie jar does not stay full long. I just learned about the cornstarch secret and thought I would check for a chocolate chip recipe. I found your and made it. It is FABULOUS!!!!!!!! My kids and hubby loved it I am so glad i doubled the recipe 😉

  16. Hi! I would like to know how many cookies does this recipe produce? I have seen most recipe which need 1 egg and 1 egg yolk, do you think it is necessary?

  17. Perfect! This is THE best chocolate chip cookie recipe I have ever made! Im so glad I found this.

    CANT WAIT!!! 🙂

  19. Can’t wait to make these! I frequently make oatmeal-choc chip cookies for family & friends and was wondering…if I wanted to make an oatmeal version of your cookie, should I just add oats to the ingredients and compensate by reducing the flour amount (and if so, by how much)? Or…since the recipes are nearly similar, should I just add the cornstarch (and change the brown sugar to dark) to my existing OCC recipe? The cornstarch makes all the difference, right? Thanks again for this recipe as I am ALWAYS striving for cookie PERFECTION!!! 😉

  20. What kind of chocolate chips did you use? Milk or semi sweet?

  21. I am wanting to make these right now, but all I have is SALTED butter. What should I cut the salt down to, or should I just leave it out altogether?

    • You should definitely leave out the salt, though I really don’t know if the salt in the butter might be too much. I don’t usually work with salted butter.

  22. I have made these twice and love them! The finished cookie is a nice and soft and stays like that for a few day (not that they usually last that long!). Great recipe. Make sure you chill before baking. Do not overbake.

  23. I just made these on a whim and they turned out beautifully and tasty, of course! I chilled the first batch in the bowl and the second a bit longer, already pre-formed into cookies on the sheet. The second batch turned out much rounder and fluffier but both taste excellent!

  24. These look divine, I must try this recipe!

    Question~How do you get the cookies to look so pale instead of a slightly caramel or golden hue while baking? What kind of pan dark or metal? And do you recommend parchment paper or silpat to achieve this? 

    • the cookies were naturally pale, i think partially from the cornstarch. I actually really wanted them to brown more but it just didn’t work. I used a metal pan.

  25. I made these tonight and absolutely love them! Perfectly soft and thick and not too sweet. Thank you for sharing

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