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.
SOFT CHOCOLATE CHIP COOKIES
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.
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. 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.
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.
HOW TO MAKE SOFT CHOCOLATE CHIP COOKIES
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In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
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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.
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Slowly mix in the flour mixture 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 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.
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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.
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
- Soft Sugar Cookies
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
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In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
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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.
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Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
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Cover 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.
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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 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.
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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.
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
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!