Soft Chocolate Chip Cookies
Soft Chocolate Chip Cookies are a tried and true recipe with a special ingredient to keep them soft! These Soft Chocolate Chip Cookies are my go-to chocolate chip cookie and always a tried-and-true dessert.
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SOFT CHOCOLATE CHIP COOKIE RECIPE
I feel like I’ve been holding out on you guys. To start, today is National Chocolate Chip Day, so if there’s any day I’m going to come clean – it’s today.
You guys love these Big, Fat, Chewy, Chocolate Chip Cookies and it’s the only regular chocolate chip cookie on here. It’s been my go-to forever.
Buuutt, what I haven’t told you is that for the past couple of years I’ve actually been making another chocolate chip cookie.
I’ve totally been cheating on you with a different cookie. This cookie.
With further inspection the recipes aren’t that different at all. A little more flour, a little less brown sugar, and a couple teaspoons of cornstarch.
But those little changes result in an entirely different cookie in my opinion. These cookies have 2 teaspoons of cornstarch which keeps them ultra soft.
Some cookies use a pudding mix to keep them soft but I like this recipe because it uses simple ingredients I have on hand.
I haven’t blogged about them because I actually saw them over at Center Cut Cook years ago and just send people her way. And please still go over there.
I did want them on my site as well since this is a recipe database for me and my family.
You know when you find THE cookie, you just can’t go back to any other one. That’s how I feel about these. These do call for chilling time which makes for a chewier cookie. It brings all of the ingredients together and results in a slightly crispy edges with a soft texture. These are the best chocolate chip cookies.
But full disclosure, ain’t nobody got time for that all of the time. I have once, twice, or five times NOT chilled them before baking them and they’re still good but even better if you can chill them.
If you want those perfectly melty and soft chocolate chips on top (maybe only food bloggers appreciate this), press in the chocolate chips on top right after the cookies come out of the oven. A little bit of sea salt on top takes these over the top.
THE SECRET TO SOFT COOKIES
- The reason your cookies aren’t soft is probably because you are overbaking them. Take the cookies out just when they have a tiny tinge of golden brown and let them sit on the pan for a few minutes to continue cooking at a lower temperature.
- Most people add too much flour, scooping the measuring cup into the flour container rather than spooning the flour into the measuring cup. Too much flour makes for a stiff cookie.
HOW TO MAKE SOFT CHOCOLATE CHIP COOKIES
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In a large bowl, whisk together the dry ingredients (flour, baking soda, cornstarch, and salt).
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With a stand mixer with the paddle attachment (or hand mixer), beat the brown sugar and white sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.
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Slowly mix in the flour mixture into the sugar mixture on low speed until combined. Fold in the chocolate chips.
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Cover and chill in the refrigerator for at least an hour or overnight.
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When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes or longer.
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Line cookie sheet with parchment paper. The dough will be hard to roll but make cookie dough balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.
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Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
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Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack. Store cookies in an airtight container.
NO TIME TO CHILL
Chilling is what gives these cookies those soft centers. What if you don’t have time to chill? You can still bake these right away but for optimal results chill.
OTHER COOKIE RECIPES:
- The Best Snickerdoodle Recipe
- Almond Cookies
- My Big, Fat, Chewy Chocolate Chip Cookies
- Monster Cookies
- No-Bake Cookies
- Cookie Dough truffles
- Peanut Butter Cup Cookies
- S’mores Cookies
- Sugar Cookies
Soft Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, , melted
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips plus more for topping
Instructions
- In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
- With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.
- Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
- Cover with plastic wrap and chill in the refrigerator for at least an hour or overnight. If you don't have time to chill you can still make them right away they just won't have that super soft center.
- When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes or longer.
- Line baking sheets with parchment paper. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.
- Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
- Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack. Store cookies in an airtight container.
Notes
Source: slightly adapted from Center Cut Cook
Love this recipe! For future reference, can I freeze the cookie dough I don’t use right away, and if so, how would I go about defrosting them(and maybe an estimate of how long that process would take). Thank you!
I would thaw in the fridge for a day.
Can I just double the ingredients to make twice as many cookies?
Yes! Just double everything.
Holy smokes. These are the BEST cookies ever. The chilling process is spot on! The cake like texture is delish. I’ll be using this recipe anytime I crave a warm chocolate chip cookie. Thank you for sharing this!
You’re welcome!
Can self rising flour be used if I omit the baking powder and salt?
Yes!
These are delicious. But mine don’t melt down into cookie shape. They stay balls and barely seem to soften. Any idea why? I followed the recipe exactly.
Sounds strange. Is your oven not hot enough. Your butter too cold?
Same thing happened to me! Still delicious, but looked a little funny
These are AMAZING!!! Since I have Celiac Disease I needed to make them gluten free. I followed the recipe exactly except I substituted with King Arthur cup for cup gf flour. These were the exact texture I was looking for when trying to find a recipe! The only problem is trying to not eat all of them in one sitting!!
Good to know they can be made gluten-free.
I’m not a fan of soft cookies but my hubby is so I looked at different ones and decided on this one. Hubby LOVES them! Thank you for sharing this. It will be my go-to recipe for his new favorite cookie.
I’ll make one observation and suggestion. I chilled the dough overnight and it was SO hard, even after letting it sit at room temp for a while. I think what might work better, is to take the dough and mold it into a round log BEFORE refrigeration. Wrap with plastic and then once chilled, just cut to size. I’ll try that for the next batch.
Yes, it is hard but if you let is soften you are able to scoop. Seems counterintuitive but the chilling part helps.
Loved the recipe!! Super easy and yummy 😋 thank you so much for sharing !!! 🙂
You’re welcome!
Do you have keto chocolate chip cookies
Recipe
Not yet!
Never making toll houses again! This recipe is AAAAMAZING!!! Do you have any suggestions on how to turn this into a blondie?
So happy to hear that!
Take the chips out and bake in a bar?
These look amazing! I totally need to try them asap!
Paige
http://thehappyflammily.com
Thank you!
oh my god!! these are the perfect cookiesssss!! need to give them a go!!!
im drooling quite a bit i have to say
Beijinhos,
Jessy
https://dorky-and-weird.blogspot.com/
Thank you!
These are the best chocolate chip cookies my family and I have eaten. I won’t have to keep searching for the perfect recipe anymore. Thank you so much for sharing this.
You are welcome!
Your cookies sound so good but I like to add walnuts. Would I need to make any adjustments to the recipe to include them?
Just throw them in.
I have been using this recipe with my culinary art students, they love the cookies. Nice flavor, soft and chewy. My daughter also loves to make them at home and countless teachers have asked for the recipe. Thanks for sharing this amazing recipe with us.
So happy to hear that!
AWESOME recipesi love making them
Thanks me too!
AWESOME recipes
Thank you!
The recipe is horrible. I did everything including chilling them and I have to throw the whole batch out
Sorry. Many people love this recipe. Think you did something wrong.
I know this is probably a dumb question, but here I go! You said the dough is hard to roll into balls after chilling. Could you roll the dough into balls, then chill it?
Absolutely!
I’m not sure why the reviews on here say these are the best cookies. This recipe turned out terrible. The cookies would not bake, not enough butter or too much flour. Waste of time.
Your oven may be off temperature wise
These are easy and fool-proof not to mention delicious!!!
Sorry. Hundreds of people disagree.
Hands down the best chocolate chip cookie recipe I have ever made. This is now my go-to when I need to share with friends or co-workers!
So happy to hear that!
This is what cookie dough should look and feel and taste like! My family, like most, are great lovers of the chocolate chip cookie. I spent so long looking for a recipe that wouldn’t leave me saying “it could be better.” And, since I found this recipe I haven’t used another. Thanks for sharing!
So glad to hear that!
These literally taste like the cookie dough in Ben & Jerry’s and I couldn’t be happier. Just popped a batch in the oven. Even if they don’t turn out great after baking I will make these again, substitute the egg and have these as cake pops or something.
I have a question: After I added in everything but the choc chips, the dough was pretty wet, on the corner of being fluid-ish. I added more flour to make up for it and I think it turned out fine, but maybe that’s how it’s supposed to be?
Best, Nat
Hands down my go to recipe. I make these cookies at least once a month. I made them a couple of weeks ago for the Super Bowl for a bunch of my buddies. They didn’t think I made them, they thought I bought them at a bakery!
Amazing compliment! So glad you loved them!
REALLY GREAT COOKIES!!!! I LOVE THEM!!!
But guys, I hope you know that this is pretty much the exact recipe on the back of any Hershey’s Chocolate chips packet…
What? Are you serious?!!! I need to check it out.
These are amazing!! Definitely keeping this recipe.
So glad you liked it!
Have you ever made cookies with this recipe, like 4 oz? I’ve tried a few recipes but the outside always cooks before the center gets hot enough. Just wondering if you’ve tested it with this one before I try myself!
I haven’t made them quite that big so I’m not sure if it will work.
These are delicious! I used this as a base recipe and added a few other ingredients to my first batch ( toffee pieces, milk and white chocolate chips). I just used whatever I had on hand at the time. I am now using this recipe for a second time, and because I don’t have any chocolate chips I am using just the toffee pieces. Can’t wait the dough is just chilling in the fridge!
Ooh I bet toffee is fantastic!!
These cookies were simply amazing. I followed the recipe to a “T” – having never made cookies with cornstarch I had no idea what to expect. They were slightly crisp on the outside, soft and tender on the inside. I mean the best chocolate chip cookie recipe I have come across. Apparently I’m baking more tomorrow as this first batch is almost gone 🙂 Thank you!
Haha I’m so glad you approve!
Should I use Light Brown Sugar or Dark for this recipe?
I always use light but you could use either.
I came upon this recipe a couple of months ago and decided to give it a try. My goodness, these are without a doubt the best chocolate chip cookies I’ve ever tasted. My family LOVES them. I give them a 10 out of 5. The BEST.
Awesome to hear!
Ok, so I’ve made them 3 times now and I can not for the life of me get them right! Someone else made them for me and they were picture perfect and INCREDIBLE but I am doing something wrong. They come out flat. Any advice? How do you scoop your flour? Should I be packing it in? Do you live at high/low altitude? Should I be whipping the egg? Obviously I’m not a master baker, so any input would be great. (:
Ok I just read your bio and saw that you live in Florida, so I’m guessing pretty low altitude. We’re in CA on the opposite coast but I also graduated from BYU 💙😊
Hey! What a small world!!
Definitely spoon the flour into the measuring cups, chill the dough. It helps to beat the eggs too.
I tried this recipe and the cookies are delicious. They are chewy, soft and super yummy. My kids loved these cookies and I would definitely recommend them
Thank you Micky!
I have made these cookies about 10 times now!
They always come out perfect exactly how the recipe says. I also make extra to put in freezer bags to pull out quickly and bake. Definitely my go to cookie recipe after years of flat crispy cookies that I’m not a fan of. The flavor is just amazing. So for those who are having difficult time, possibly elevation, wrong butter? Also make sure you’re reading the recipe carefully and not confusing baking soda versus baking powder etc. believe me it can happen. Thank you so much for this recipe!
Thanks for the tips Lisa! I make them so often and they always turn out.
Can I use coconut flour instead of regular all purpose flour?
I haven’t tried it with coconut flour so I can’t be sure.
Can I double this recipe? I have to make 65+ cookies and I need to double too save time.
Oh yes. I always double.
the cookies turned out amazing! I took them to work and everyone thought they were delicious.
So glad you liked them!
Just made these today. Fabulous! Big and soft and amazing. Super thick, yet not really “cake-like”. Hard to describe. They’re unique. Used salted Irish butter and less salt and milk chocolate chips.
Salted irish butter sounds fabulous!
Love this recipe. My cookies turned out a bit flat. I did hill the dough for 6 hours, formed dough balls into 2×2 finger squares, cooked for 11min and set on try for 5+ min.
I’ve been trying more of your recipes! Love everything so far!!
Did you cream the butter, sugar, and egg? I find that if I don’t they turn out flat.
I thought I creamed the sugar, butter, cream well enough. I used a hand mixer on the lowest speed until it turned a light color and looked thoughouly mixed, maybe 3-4 minutes. How long do you normally mix? I’m also at about 3,000 feet in elevation. I’ve always wanted those cakey cookies and mine are always flat! Any recommendations greatly appreciated!
You could add more flour for higher elevation.
My cookies turned out kinda flat. So I was bummed about that. The flavor was good though. Thanks for sharing!
Did you cream the eggs well?
Great recipe!! I will use this one from now on!
It’s our fave.
Will these cookies be okay stored in a box ? Or will they need to be refrigerated ?
I would store them in a tupperware!
I am in love with these cookies. They are my new favorite. I have passed it onto my mom also.
They are my go to. I’m so glad you agree.
*I followed all the instruction
Sorry autocorrect mistake.
I just finished making these amazing cookies and to be honest they literally are so tasty and soft. I followed Allah the instructions , However,the only thing that made me a little disappointed is the fact that the cookies did not open as I was expecting them to. Did I do something wrong?
What do you mean open? If they weren’t as soft as you wanted you may have overcooked them.
These cookies are AMAZING. In my drama department all of our events are potlucks and there are around 80 people that come. Doubled this recipe for an awards ceremony and everyone loved these cookies. Multiple people asked where I got my recipe
Ooh yes!! So glad you loved them.
Great! Can’t wait to try it!! Thank you for getting back to me promptly!
You’re welcome!
Does this recipe multiply successfully for multiple batches?
Oh yes. I always double it.
So my dough looks flaky? I followed the recipe?
Definitely should not be flaky but on the wet side. Something must not have been measured right.
These cookies were delicious. Hope you don’t mind we included them on our blog.
No problem!
These cookies were great! I did a few modification to the recipe though. I grounded up 1 1/4 cup of oatmeal for oatmeal flour and I used chocolate chips and peanut butter chips. The cookies were really soft and chewy. Next time I may try it with all oatmeal flour.
Ooh yummy!
AMAZING ITS SO SO SO GOOD! #family fave! boyfriend came over and he kissed me and said omg these rock!
I made these for my Son who’s on his way back to School~
They are superb~
Soft and chewy😉
ooo nice loove the emojiz
I have searched for years for a really good chocolate chip recipe… I came across this one on Pinterest this Christmas and I will never make another recipe…. this is hands down the best and my whole family agrees… better than store bought cookie dough! My son tells me I need to keep them in the house… I know they are better for you him than store bought ones with all the preservatives… so I will be baking these up rather often. Already on my 4th batch! Thank you so much! Have a blessed 2018!
yes ikr! wow
My goodness, this is the BEST soft chocolate chip cookie recipe I have ever tried! They came out so soft and moist. And they actually stayed soft! I did try the whole chocolate chips on the cookies after I took them out of the oven and man, they look even more beautiful with that extra touch. I’m not a food blogger or anything like that. Just your average stay at home mom, but presention is everything to me and boy, do they look and taste perfectly delicious. My husband, 4yr old daughter and myself LOVE these cookies. This is now my go to recipe! Thank you so much for sharing this recipe!!😃
I’ve been making Alton Brown’s “the Chewy” for years as my go-to chocolate chip cookie (and I still love that one!), but I’m always on the hunt for new chocolate chip cookie recipes. I’d been meaning to try this one out for awhile, and with Christmas tomorrow, there will be plenty of people to share with so I don’t wind up eating the whole batch myself! They came out PERFECTLY! I will be making these again! (And my husband wholeheartedly agrees. 🙂
I made these today with my 12 year old son as a special Christmas treat. He loves soft chocolate chip cookies. I followed the recipe to a T and they came out perfect! Thank you so much for sharing! Merry Christmas!
My oven can only go up to 250 degrees but by 4mins the cookies havent flattened out and become burnt at the top 🙁 how can i compensate? Huhu
what thats not the recipe fault thats yours
So so so good!
I used light brown sugar, and they came out perfectly.
Light or Dark brown sugar?
Can you use milk chocolate or white chocolate chips in this without changing the recipe?
Of course!
How long will they stay soft in a container?
A couple of days!
Have the dough chillin’ now
Yessss!
I made these today. TIP: I refrigerated them overnight in a bowl and could not get them out at all. I will make them into balls next time and then refrigerate!
Yes, let the dough soften a little bit but it’s all part of the process.
I made these today and they are amazing thank you so much for sharing your recipe!!!
Oh you’re welcome!
These cookies came out amazing!!!!!!! They stayed so moist!!!! I had to play with the bake time a bit…my stove took 14 min for a perfect, soft, moist, golden brown cookie. This recipe is a keeper! Thanks for sharing!
You’re welcome!
How many cookies does this make? Do you add the extra chol. chips before or after you bake them? Thanks Pam
Pam,
It makes around 16 cookies. You can add them before or after. Only if your a food blogger do you need to add them after to get that dewy chocolate look.
In how many we make from this recipe….kindly answr me..thanks…otherwise its look yummm n i made it very soon
It makes around 16!
Just made these – they are delicious!
Thank you!
How many does this make?
ARound 16!
Perfect! These taste amazing! I have been looking for a cookie that doesn’t spread out and this one is perfect! My dog loved the egg white left over from the yolk in the recipe and melting the butter is easier than remembering to sit it out on the counter to soften.
Thanks!!!!
I made these today and they were amazing!! I made mine big and fat, so they ended up baking for about 12-14 minutes, and they turned out perfect. They were dense but chewy, a cross between a cookie and a bar cookie. Your blog is my go-to for any special dessert – I will be making so many more of these cookies. Thank you!
thank yoU! Love hearing that.
Can you tell me the reason for the egg yolk? Could I just do another whole egg instead?
Just adding the egg yolk gives it a chewier texture than if you add the whole egg. Trust me!
Just made these….LIFE CHANGING!
Yessssssss!
I have been making chocolate chip cookies with cornstarch for years. The recipe is in my Betty Crocker cookbook from the 60’s. No melted butter, though, but just the usual creamed with sugar. Frankly, I never have unsalted butter on hand when the urge to bake cookies hits, so I use regular butter and skimp in the called for salt. Years ago, a chef friend of mine told me that all cookies should be slightly under baked. I have always followed this advice. Now I am intrigued with your recipe and will try it.
Very good advice and use of adjusting to what you have.
hey girl- these cookies look so good!
Thank you!
Can I use regular butter
Yes!
Yes, you can!
I love Ashley and her sweet family! They’re such an example of optimism. These cookies look legit. I’ll head over to Ashley’s blog to see her version too, but I’m glad you posted them! Sometimes I feel like i’m the only blogger left who thinks it’s okay to blog about other blogger’s stuff 🙂
Oh my goodness these look so SO good! I lOVE soft and gooey cookies! Just wondering would you be able to add oats into this recipe?
Hayley xo
http://www.hayleydawnblogscom
You can. It may cause them to be dry though so you might have to reduce the flour.
I’m constantly in search of my perfect chocolate chip cookie recipe, but it seems that my husband and I want different kinds of cookies – he wants ones that are dunkable in milk and soak up the milk and I want soft, gooey cookies. Who knew cookies were so complicated? I’ve tried several recipes in search of one that will work for both of us, but I’m not sure that exists.
I think you may actually both be pleased with these. You just have to eat them when they’re warm and he when they’ve cooled.
These look so deliciously soft and chewy! <3
Thank you!
I’m curious…in the other persons recipe she uses 1 1/2 tsp of cornstarch. Did you find 2 tsps worked better? Thanks!
Honestly, 1/2 a teaspoon does not make a difference either way. I’ve done both. I’m just lazy and want to use the same measuring spoon twice and yes it makes them a little more soft.