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. Plus, tips for what makes cookies soft and chewy, and how to keep homemade cookies soft after baking them.
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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 a white chocolate cranberry cookie, almond butter chocolate chip cookie, a chocolate oatmeal cookie or an oatmeal 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
- 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.
I totally agree – cookies with cornstarch are THE BEST! I can’t wait to try these out!! I made these several months ago and they are definitely AMAZING!!!
I hope your cookies turn out as delicious as you remember! Have you ever tried pudding mix cookies? Those are pretty tasty, too. 🙂
they look like perfect chocolate chip cookies!
Thank you, Dina!
This is great! I had a go-to cookie recipe but hadn’t used it in months and i made them the other day and it just didn’t turn out how they used to. Appreciate the tips and will give this recipe a go! I also love adding macadamia nuts to the cookies too.
Turned out perfect. So thick and yummy! I added in walnuts and was short on brown sugar so i used 1/2 cup brown and white sugar. Thanks for the recipe!
I’m so glad! This is my all time favorite chocolate chip cookie recipe, so I’m so happy that yours were perfect. 🙂
Just the images alone having me craving these cookies! great tip on using cornstarch to make cookies, never knew that!
Wow, these look the ultimate chocolate chip cookies – soft, chewy, golden AND covered in chocolate chips. I had no idea adding cornstarch made such a big different. Thanks for the tip! ?
I can definitely see why these are your family’s favorite, Kristine! I’m seriously SUCH a sucker for big soft and chewy chocolate chip cookies and these are speaking my language right now! 🙂
I am not sure what I did wrong, but I followed the recipe down to a t, and my dough turned very very crumby, and acted too dry…I have no idea what to do, but it isn’t holding together at all.
Hi Megan, did you spoon and level your flour? It’s important to use the spoon and level method rather than scooping it with the measuring cup for an accurate measurement. Other than that, I’m not sure why your dough turned out that way. I’ve made this recipe dozens of times over the years and I’ve never had that problem. I’m sorry it didn’t work for you!
Hi, made dough last night and baked today. Not overly sweet…just right! These will be my special treat for Christmas….one of my special treats. Who doesn’t love Christmas cookies. I remember my Mom trying out all kinds ….even dates cooked with nuts and sweetened condensed milk and put on a ritz cracker. Then there were the date wheels, peanut blossoms, dough twisted to look like candy canes, Russian tea cakes and not to forget all the Scandinavian ones. They were delicious but sugar cookie cutouts are still THE Christmas cookie.
Those are wonderful memories! Food memories are my favorite. 🙂 I agree, cutout cookies are a must at Christmas. I’m so glad you liked these chocolate chip cookies!
A query.. after putting in fridge for 2 hours,my dough was little hard and could not be dropped. Had to shape it and baking took more than 20 minutes
If you make your cookies large, they could take longer to bake. I’ve made this recipe dozens of times and my cookies always take 9-11 minutes to bake, but I make my cookies on the small side. I actually just made a double batch of these yesterday and just baked some of them today after chilling the dough for 24 hours. You do have to use a spoon to scoop the chilled dough and shape it a bit.
Where can I find your browned butter and cream cheese chocolate chip cookie recipe?? I had it pinned on pinterest and have been using it for several years but now can’t find it on your site???
Hi Melissa, I just emailed it to you. I’ve recently deleted a few older recipes and that was one of them.
what if i dont own a mixer, can i hand mix the butter and sugars together and still have the same outcome?
That will work fine. Enjoy!
I only have milk chocolate. And white chocolate chips. Will these work?
Yes, milk chocolate chips will work great.
I gave you 4 stars just on the look of the cookie photo. Those look absolutely perfect. Well, I am ready to try and bake my own. And I’m looking to have a successful batch with your recipe. My question is, could I use more sugar–like a full cup of one of the sugars? And if so, would I have to add extra of the other stuff?
You can increase the sugar without adjusting the other ingredients. However, I find these cookies absolutely perfect as is. I make this recipe all the time!
Looks yummy. I will try this recipe. I have a question, why is it that some cookies don’t flatten when baked? Thanks.
Hi Khae, I hope you enjoy the cookies! There are a number of reasons why cookies might or might not flatten when baked. The ratio of the ingredients plays an important role. Chilling the dough and making sure that butter isn’t too soft or melted helps to prevent flattening, as does putting the cookie dough on room temperature or cool (not hot) baking sheets.
If you’re looking for a sweet chocolate chip cookies these were definitely not sweet enough , A little disappointed
I’m sorry you were disappointed in this recipe. I try to reduce sugar whenever I can, and over time your tastes adapt to the less sweet yet still sweet enough flavor. 🙂 I make these all the time to rave reviews, but everyone has different tastes.
This is by far the BEST cookie recipe I have ever made! I have attempted many times to make the perfect chewy and fluffy cookie and this recipe does it. I deleted every single other cookie recipe I had ever saved because this will be my one and only from now on. Thank you so much for sharing :))
That is the BEST compliment! I am so glad you enjoyed these, as this is my go-to chocolate chip cookie recipe, too. In fact, I just made a batch today. 🙂 Thanks for taking the time to leave a comment!
This looks and sounds yummy. I can’t wait to try tomorrow. I have just one question. Since buckwheat flour can substitute for all purpose flour in a 1:1 ratio, do you think it’ll be ok to use 1 cup of white whole wheat flour and one cup buckwheat flour? Thank you.
I don’t have much experience baking with buckwheat flour, so it’s hard for me to give advice on that. My guess is that they will turn out well if you’ve had success with similar substitutions in the past. If you try it, let me know!
I want to bake these cookies for my grandchildren when they come for a Thanksgiving visit. Can I use M&m’s in place of chocolate chips?
Yes, you can. I bet your grandchildren will love them, especially with M&M’s!
Girl!! I’ve made these three times now and they are truly the most amazing choc chip cookies EVER. I’m addicted, and everyone I’ve shared them with has flipped for them. Life-changing! Made yesterday with just a few peanut butter chips mixed in because I was low on chocolate. Delicious!! Thank you so much for this now favorite all-time recipe-you’re a hero!!
PS-I mailed a batch, too, and they held up perfectly! Still soft and delicious when they arrived and for days after. Magic!
I loveeee this recipe, I’ve tried multiple recipes, looking for which one best suits me. I stumbled upon this recipe and I was hooked. I’ve used it every time since then and I’ve never had a complaint. It truly is the best ever and whenever I’m going for a more crispy cookie, I just add more flour, the recipe is truly a godsend because it can easily be modified. 🙂
I have been looking for years the best choco chips cookies… so I tried this one because Kristin has an amazing taste… and it turned to be a keepers for sure!!! Love it!!! But not just the recipe per sé, but the tips as well!!! Thank you very much!
I had never tried choc chip cookies with cornstarch before. They are just the right chewy texture! Made them for my granddaughters who are cc cookie connaisseurs and they raved about them. Instant hit!
Hi. Can you use margarine instead of butter?
I have not tested that and margarine does not cream together well with sugar like butter does so, I don’t think the cookies will turn out the same. If you test it let me know how it goes!
These cookies are so good. Nice and chewy. I used stick margarine the second time I made them and they came out fine.
These are the BEST. I definitely see the difference between chilling the dough and not and love the way they form when it’s been chilled. The brown to white sugar ratio is the perfect blend and has such a good flavor. We make these at least once a week since trying them about a month ago. Thank you.
My favorite chocolate chip cookie recipe. I now put cornstarch in all my cookie recipes. Thank you so much
for this recipe.