Best Soft Chocolate Chip Cookies
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.
Ingredients
- Room temperature unsalted butter
- Dark brown sugar
- Granulated sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Chocolate chips
You can use your favorite chips for this recipe. Semi-sweet chocolate chips, milk chocolate chips, and dark chocolate chips are all great. You can also use chocolate chunks.
Instructions
Cream the butter and sugars in the bowl of a stand mixer with a paddle attachment at high speed until fluffy and light in color. You can also use a hand mixer and a large bowl. Beat in the egg and vanilla until smooth.
Whisk the flour, cornstarch, baking soda, and salt in a small mixing bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the flour mixture is absorbed and the dough comes together. Scrape the sides of the bowl as needed. Stir in the chocolate chips.
Chill the cookie dough for at least 30 minutes. After the dough is chilled, line two cookie sheets with parchment paper or silpat mats. Preheat the oven to 350°F.
Scoop 2 tablespoons of dough and smooth it into a ball. Place it on the prepared baking sheet. Repeat with the rest of the dough and space each ball two inches apart.
Gently press down on each ball to help cookies spread. Bake them for 9 to 10 minutes, or until the edges are a light golden brown. Let cookies cool on sheets before removing to wire racks.
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 Perfect 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. If you make bigger or smaller balls you will need to adjust the baking time.
- 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.
Storage Tips
Cool the chocolate chip cookies completely before storing them.
Keep the cookies in an airtight container at room temperature. They will stay fresh for several days.
You can also freeze the baked cookies for up to two months in a freezer bag or container.
I’ve made batches of these and they really are the best chocolate chip cookies. It’s my go-to whenever I’m craving homemade cookies.
More Recipes to Try
- 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.
- My fancy Oreo Truffle Chocolate Chip Cookies are great for gifting!
- Or try my Pumpkin Chocolate Chip Cookies which are a favorite soft cookie recipe for fall.
- My Marble Cookies combine two cookies in one!
- Keto Chocolate Chip Cookies are low-carb and easy to make.
SOFT CHOCOLATE CHIP COOKIES
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
This has been my go to recipe for almost a decade and my husband won’t let me make anything else when it comes to chocolate chip cookies
That makes our day! We’re so glad you both love the recipe.
Delicious!! Another great recipe.
We’re glad you enjoyed it!
Delicious!
I’m so glad you liked!
Hi! How did you measure your flour pls? Spoon and level or scoop and level? 🙂 Would love to make these without making a mistake with the amount of flour needed.
Spoon and level.
I just mixed the dough and put it into the fridge, But I messed up. I added 3/4 cup white sugar and 1/4 cup brown sugar. Hopefully they will be okay. That is what I get for baking with two kids.
the sugar amounts will change the cookie texture for sure, but hopefully they still taste good
I made these tonight and absolutely love them! Perfectly soft and thick and not too sweet. Thank you for sharing
yay!!
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.
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!
Awesome! Glad you like them as much as I do
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.
glad you like it so much!
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.
What kind of chocolate chips did you use? Milk or semi sweet?
I used semi, but you can use either one.
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!!! 😉
Hmm, maybe try adding cornstarch to your existing recipe. Good luck!
LOOKS SOOOO GOOOOD!!!!
I WILL MAKE IT RIGHT AWAY 😀
CANT WAIT!!! 🙂
awesome. hope you love them as much as I do
Perfect! This is THE best chocolate chip cookie recipe I have ever made! Im so glad I found this.
I agree, this is an amazing recipe. =)
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?
about 2 dozen. No you don’t need another egg yolk. Just follow the recipe as is
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 😉
so glad you like it! i tried a few cornstarch ones before this one and didn’t like it but this recipe is my fav
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.
M&ms in them sounds great!
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!
The pudding mix used to be my fav too until this one.
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.
Thanks for providing your substitutions. Yes, I love how soft they stay even the next few days!
I made these cookies today and they are PERFECT. Everyone loved them. Thank you soo much, these are exactly how I like them :))
I love this recipe! So glad you do also
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!!
Yay! Yeah I need to make these again really soon!
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 🙂
So happy to hear the positive response!
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.
I love this recipe. So glad you and your husband do too!
These turned out great- definitely a new favorite recipe!
yay! Happy you like it too
These turned out great, nice and soft. The kids and hubby loved them! Thank you for sharing.
Glad you enjoy it! I love this recipe.
Yummmmmmmm… I’ve been wanting to try a new cookie recipe for a while now, I think i’ll try these ones tonight!
Yes give these a try! I love love them.
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.
Did you try refrigerating the dough first? I wonder why your cookies are spreading. Mine barely spread.
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.
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.
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.