Kirbie's Cravings

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.

photo of a stack of 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.

overhead photo of chocolate chip cookies on a platter with a cup of coffee

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.

close-up photo of chocolate chip cookies

More Chocolate Chip Cookies

Want more chocolate chip cookies?

photo of a stack of chocolate chip cookies


Servings: 18 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
This is my go-to recipe for soft chocolate chip cookies. The cookies come out ultra thick and soft and stay that way for days.
5 from 2 votes


  • 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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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57 comments on “Best Soft Chocolate Chip Cookies”

  1. 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. 

  2. 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.

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

  4. 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.

  5. 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!

  6. 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.

  7. 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.

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