Our Favorite Soft and Chewy Chocolate Chip Cookies
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This is our best soft and chewy chocolate chip cookies recipe! You can make these easy chocolate chip cookies with no dough chilling, or you may chill the dough if you have time. Plus, tips for what makes cookies soft and chewy, and how to keep homemade cookies soft after baking them.
Considering how often I make these cookies, it’s surprising that I haven’t updated this post sooner! I’m hoping you’ll try this recipe and will love it as much as we do! Updated from original March 2014 post with new photos and text.
I’m often asked which of the chocolate chip cookie recipes on my site is my favorite. Well, these are it. While I’ll never say no to my almond butter chocolate chip cookies and I love a dark chocolate studded breakfast cookie, I’m a classic soft and chewy chocolate chip cookie girl at heart.
As you know, I do my best to eat healthfully and feed my family nutritious meals. But I also don’t believe in deprivation, and even healthy eaters need a chocolate chip cookie once in a while! I’ve made these cookies with a little less sugar than your typical chocolate chip cookie. Sometimes I’ll replace half of the all purpose flour in this recipe with white whole wheat, as well.
I’ve made a lot of chocolate chip cookies over the years. Sometimes I like to get fancy and put things like cream cheese or browned butter in my cookies. But most of the time I’m a chocolate chip cookie purist. This is THE RECIPE for those times.
I have a few tips and tricks for making the best soft and chewy chocolate chip cookies. The first one? Add some cornstarch to the batter. Your search for the best chocolate chip cookie ends with these soft and chewy chocolate chip cookies with cornstarch!
Why do you use cornstarch in cookies?
When combined with flour, cornstarch makes baked goods more tender and soft. It’s also the secret ingredient that makes cookies thick and chewy. I personally think it adds to the flavor as well, since these cookies have the same rich flavor that you would find in a fresh bakery cookie.
What makes cookies soft and chewy?
- First, adding cornstarch to the batter gives these chocolate chip cookies their soft, chewy texture. See above for more on why you should add a few teaspoons of cornstarch to your cookies. The cornstarch in the batter works like magic to create a perfectly soft cookie.
- Second, for the softest cookies be sure you don’t over-bake them. Take your cookies out of the oven when they are slightly under-baked and let them rest on the cookie sheet for 5 minutes to finish firming up. Under-baked cookies have the softest texture and best flavor.
- Finally, this recipe uses a 3:1 ratio of brown sugar to white sugar. The brown sugar both helps to give the cookies their chewy texture and creates a more complex flavor in the cookies.
More tips for making the best soft and chewy chocolate chip cookies:
- Start with butter that is slightly soft, but still cool.
- It’s best to use room temperature eggs, as they will mix better into the creamed butter and sugar.
- I mentioned above that I will sometimes make these cookies with half white whole wheat flour. For the best texture, all-purpose flour is the way to go. If you want a healthier cookie, you can use a combination of white whole wheat and all-purpose flour. I do not recommend using regular whole wheat flour. Mild-flavored white whole wheat is best.
- For the best texture and flavor, refrigerate your cookie dough before baking. With that being said, these cookies will still turn out delicious (and they won’t flatten in the oven as some cookies do) if you don’t have time to chill the cookie dough. I usually chill my dough for at least 2 hours, and up to 24 hours. The longer you chill the dough, the more the flavors will develop and the chewier your cookies will be!
- For the best looking cookies, press a few extra chocolate chips into the tops of the cookie dough balls just before baking.
How do you keep homemade cookies soft?
- Be sure to seal your cookie container well, whether you’re storing them in the freezer, refrigerator or a zip-top bag. You want your cookies to be in an airtight container for maximum freshness.
- If you are storing your cookies at room temperature or in the refrigerator, add a small piece of bread to the container with the cookies. This will help to keep the cookies soft.
- My favorite way to keep homemade cookies fresh is to freeze them. Freeze your extra cookies as soon as they cool completely after baking. I know many people freeze extra raw balls of cookie dough before baking so that they can have fresh baked cookies whenever they want. If this is the method you love, then go for it. For me, it’s too much effort to preheat the oven and wait whenever I want a cookie. I bake all of my cookies at once and then freeze the extras right after they are cool. Then I can just defrost (on the counter for a few minutes) and enjoy!
It’s practically impossible to eat just one of these cookies. I make them on the smaller side so you don’t have to. 🙂
Tools I use for baking chocolate chip cookies:
Do you have a favorite chocolate chip cookies recipe tip or trick? Let me know in the comments!
Our Favorite Soft and Chewy Chocolate Chip Cookies
This is our best soft and chewy chocolate chip cookies recipe! You can make these easy chocolate chip cookies with no dough chilling, or you may chill the dough if you have time. Sometimes I make these soft and chewy chocolate chip cookies with half white whole wheat flour, and I always use dark chocolate chips. Be sure to read all of the tips and tricks above for best results!
- 2 cups all purpose flour*
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened but still cool
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semi-sweet or bittersweet chocolate chips, plus a few extras for pressing into the tops of the cookies
- In a medium bowl whisk together flour, cornstarch, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars until fluffy and light in color. Add egg and vanilla and mix to combine.
- With the mixer on low speed, mix in the dry ingredients until just combined. Stir in chocolate chips.
- Cookies may be baked right away, or if you have time, chill the dough for at least 2, and up to 24, hours.
- When you are ready to bake the cookies, preheat oven to 350 degrees F.
- Using a cookie scoop or tablespoon, drop dough onto parchment-lined baking sheets. Press a few extra chocolate chips into the top of each cookie, if desired.
- Bake for 8-10 minutes, until barely golden brown around the edges. Be careful not to over-bake. For the softest cookies you want to slightly under-bake.
- Let cookies cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
*You may replace up to half of the all purpose flour with white whole wheat flour. Your cookies will be a little less soft and chewy this way.
I like to store my cookies in the freezer after baking them. Defrost for a few minutes at room temperature and enjoy!
Nutrition facts calculated using an online calculator and will vary by ingredients/brands used.
Yield: about 30 (2 1/2 inch) cookies, Serving Size: 1 cookie
- Amount Per Serving:
- Calories: 128 Calories
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 86mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 9g
- Protein: 2g
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