Soft Chocolate Chip Cookies

These Soft Chocolate Chip Cookies are a tried and true recipe with a special ingredient to keep them soft! These are my go-to chocolate chip cookie.Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft!

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.Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft!

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.

What people don’t usually know about Ashley from Center Cut Cook is that her husband is fighting stage 4 colon cancer and her young son has just had a liver and kidney transplant.

Her blog has been a blessing to them during all of these trials.Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft!

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. It brings all of the ingredients together and results in a slightly crisp outside with a soft center.

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.

Soft Chocolate Chip Cookies
Servings: 16
  • 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
  1. In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
  2. 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.
  3. Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
  4. Cover and chill in the refrigerator for at least an hour or overnight.
  5. 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.
  6. 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.
  7. Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
  8. Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack.
Recipe Notes
Chilling allows the centers to stay soft while baking. I have baked them without chilling and they're still good but for the best results, chill.
Source: slightly adapted from Center Cut Cook


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Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft!

Speak Your Mind



  1. I’m curious…in the other persons recipe she uses 1 1/2 tsp of cornstarch. Did you find 2 tsps worked better? Thanks!

  2. These look so deliciously soft and chewy! <3

  3. Anna Wagner Schliep says:

    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.

  4. 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

  5. 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 🙂

  6. Can I use regular butter

  7. Shawnna Griffin says:

    hey girl- these cookies look so good!

  8. 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.

  9. Just made these….LIFE CHANGING!

  10. Can you tell me the reason for the egg yolk? Could I just do another whole egg instead?

  11. 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!

  12. 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.

  13. How many does this make?

  14. Just made these – they are delicious!

  15. In how many we make from this recipe….kindly answr me..thanks…otherwise its look yummm n i made it very soon

  16. How many cookies does this make? Do you add the extra chol. chips before or after you bake them? Thanks Pam

  17. 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!

  18. I made these today and they are amazing thank you so much for sharing your recipe!!!

  19. 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!

  20. Have the dough chillin’ now

  21. How long will they stay soft in a container?

  22. Can you use milk chocolate or white chocolate chips in this without changing the recipe?

  23. Light or Dark brown sugar?

  24. So so so good!

  25. 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

  26. 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!

  27. 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. 🙂

  28. 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!!😃

  29. 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!

  30. I made these for my Son who’s on his way back to School~
    They are superb~
    Soft and chewy😉

  31. AMAZING ITS SO SO SO GOOD! #family fave! boyfriend came over and he kissed me and said omg these rock!

  32. 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.

  33. These cookies were delicious. Hope you don’t mind we included them on our blog.

  34. So my dough looks flaky? I followed the recipe?