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.

Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft! the-girl-who-ate-everything.com

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.

Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft! the-girl-who-ate-everything.com

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.

Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft! the-girl-who-ate-everything.com

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

  1. In a large bowl, whisk together the dry ingredients (flour, baking soda, cornstarch, and salt).
  2. 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.
  3. Slowly mix in the flour mixture into the sugar mixture on low speed 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 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.
  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. 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:

Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft! the-girl-who-ate-everything.com
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4.67 from 57 votes

Soft Chocolate Chip Cookies

These Soft Chocolate Chip Cookies are a tried and true recipe with a special ingredient to keep them soft! 

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

  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 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.

  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. Store cookies in an airtight container.

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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