If you’ve been on the hunt for the perfect chocolate chip cookie—soft, thick, gooey in the middle, and loaded with melty chocolate chips—this is it. I’ve tested dozens of batches over the years, and this version never fails to deliver.
These soft chocolate chip cookies bake up with golden edges, a tender, chewy center, and that irresistible flavor that comes from a few key ingredients and techniques.
Whether you’re baking for your family, a school function, or just because you need something warm and sweet with your coffee, these cookies are guaranteed to impress.
Best of all? You don’t need to chill the dough (unless you want to), and they bake in under 12 minutes!
Why You’ll Love This Recipe
These cookies are soft without being cakey, chewy without being underbaked, and filled with just the right amount of chocolate chips in every bite.
The secret is in the perfect balance of brown and white sugar, and using a little extra cornstarch to create that dreamy, bakery-style texture.
They stay soft for days, freeze beautifully, and are practically foolproof—even for beginner bakers. And yes, they are totally kid-approved (especially with a glass of cold milk!).
What You’ll Need
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ½ cups semisweet chocolate chips (or chunks)
Pro Tips
- Use room temperature butter for the perfect creaming texture—too cold or melted will change the spread.
- Don’t skip the egg yolk—it adds extra moisture and chewiness.
- Cornstarch keeps them soft and gives the cookies that bakery-style bite.
- Slightly underbake—they’ll finish setting on the pan for that soft center.
- Use a cookie scoop to ensure even baking and professional-looking cookies.
Tools You’ll Need
- Electric mixer (hand or stand)
- Mixing bowls
- Rubber spatula
- Cookie scoop
- Parchment-lined baking sheet
- Cooling rack
Substitutions and Variations
- Butter substitute: Use plant-based butter for dairy-free version.
- Add-ins: Try white chocolate chips, chopped walnuts, or toffee bits.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.
- Smaller batch: Halve the ingredients for 12–14 cookies.
- Chill for thicker cookies: Chill dough for 1–2 hours if you prefer less spread.
Make Ahead Tips
- Make dough ahead and refrigerate for up to 3 days.
- Freeze cookie dough balls and bake straight from frozen (add 1–2 extra minutes).
- Baked cookies freeze well—just cool fully, then store in a zip-top bag.
How to Make the Best Soft Chocolate Chip Cookies
Step 1: Whisk Dry Ingredients
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Step 2: Cream Butter and Sugars
In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).
Step 3: Add Eggs and Vanilla
Beat in the egg and egg yolk, followed by the vanilla extract. Mix until smooth.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet, mixing just until combined. Don’t overmix.
Step 5: Fold in Chocolate Chips
Add chocolate chips (or chunks) and fold in until evenly distributed.
Step 6: Scoop and Bake
Scoop dough into 2-tablespoon balls and place 2 inches apart on a parchment-lined baking sheet. Bake at 350°F for 9–11 minutes until edges are golden and centers look just set.
Step 7: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy warm or store in an airtight container.
Leftovers and Storage
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months—reheat for 10 seconds in the microwave.
- Freeze raw dough balls to bake fresh cookies on demand.
Recipe FAQs
1. Why do my cookies spread too much?
Your butter may be too soft or melted. Also, avoid overmixing and use a cool baking sheet.
2. Can I chill the dough overnight?
Absolutely! Chilling helps deepen the flavor and creates thicker cookies with less spread.
3. What’s the best chocolate to use?
High-quality semisweet chips or chopped dark chocolate bars work beautifully for a rich flavor and melty texture.
4. Can I use salted butter?
Yes, just reduce the added salt to ¼ teaspoon.
Soft, Sweet, and Totally Worth It
These are the best soft chocolate chip cookies ever—trust me, once you try them, you’ll never go back to flat or dry cookies again. They’re easy, reliable, and totally customizable to your chocolate dreams.
So grab your mixing bowl, bake a batch, and don’t forget to come back and let me know how they turned out—or what secret twist you added to make them your own!