Learn how to make the best soft chocolate chip cookies that keep well for days and don’t lose their soft texture. The cookies are soft and thick with the help of a secret ingredient. This is my favorite recipe for soft chocolate chip cookies.
I know it’s dangerous to call something “the best.” But this is my favorite and go-to soft chocolate chip cookie recipe and has been for many years.
I love baking during the long holiday weekends and these make a great weekend baking project.
What makes chocolate chip cookies soft?
The key and secret ingredient to these cookies is cornstarch. Just a little addition of cornstarch and these cookies become thicker, puffier and softer. I’ve also used corn starch to make soft cookies and cream cookies, too.
Each cookie comes out thick and soft and stays that way for days, making these great for gifting. I hate it when I bake cookies and then the texture changes the next day and they no longer taste as amazing as when they first came out of the oven.
Tips for Making Soft Chocolate Chip Cookies
- Be sure to cream the butter and sugar until it’s light in color and fluffy. When you cream the two together it incorporates air into the mixture which gives the cookies structure and helps create the soft texture.
- There isn’t a lot of cornstarch in this recipe – only 2 teaspoons – but it’s critical for achieving the soft texture, so don’t leave it out.
- You should chill the dough for at least 30 minutes. This allows the butter to firm up which means your cookies won’t spread too much while they bake. You can bake them without chilling the dough first, but you won’t get the same results.
- To make the cookie dough balls, I like to scoop 2 tablespoons of dough. Once I place them on the cookie sheet, I like to press down on them lightly.
- I’ve indicated the bake time for the cookies, but you should always keep an eye on them as oven temperatures can vary. Bake the cookies until the edges are lightly browned.
More Chocolate Chip Cookies
Want more chocolate chip cookies? These Levain Bakery Chocolate Chip Cookies are super thick and the most popular cookie recipe on my blog. Another of my favorite cookie recipes is The New York Times Chocolate Chip Cookies, which have a chewier texture. Or try my Pumpkin Chocolate Chip Cookies which are a favorite soft cookie recipe for fall.
SOFT CHOCOLATE CHIP COOKIES
- 3/4 cup unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup granulated white sugar
- 1 large egg
- 2 tsp vanilla
- 2 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups chocolate chips
- Cream the butter and sugars together in stand mixer on high speed until fluffy and light in color.
- Beat in egg and vanilla until smooth.
- In a small bowl, add in flour, cornstarch, baking soda and salt. Whisk together and then add into batter. Mix on low speed until just incorporated. Stir in chocolate chips.
- Chill the cookie dough for at least 30 minutes. After dough is chilled, line two cookie sheets with silpat mats. Preheat oven to 350F.
- Scoop 2 tablespoons of dough and form smooth round ball and space 2 inches apart. Press gently down on each ball to help cookies spread. Bake for 9-10 minutes, until edges are a light golden brown. Let cookies cool on sheets before removing.
- Recipe slightly adapted from Sally's Baking Addiction
- If you don't have time for the dough to chill, the cookies can be baked right away. But for best results, it's best to chill the dough first.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.