The Best Soft Chocolate Chip Cookies
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The Best Soft Chocolate Chip Cookies have lightly golden edges, soft chewy centers, and plenty of semisweet chocolate chips. Melted butter gives the cookies a rich flavor, while brown sugar, an extra egg yolk, and a small amount of cornstarch help create a tender texture.
The dough needs at least 30 minutes in the refrigerator. Chilling is what keeps the cookies thick and prevents the melted-butter dough from spreading too quickly in the oven.
Bake the cookies until the edges are set but the centers still look slightly underdone. They continue baking on the hot sheet for several minutes, creating the soft center that makes this recipe special.
Recipe at a Glance
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Chilling Time | 30 minutes |
| Total Time | 55 minutes |
| Servings | 24 cookies |
| Estimated Cost | $7 |
Why You'll Love This The Best Soft Chocolate Chip Cookies
- Soft and chewy centers. Brown sugar, cornstarch, and an extra yolk help create a tender texture.
- No mixer required. The melted-butter dough can be mixed with a whisk and spatula.
- Thick cookies. Chilling the dough reduces spreading.
- Freezer-friendly. Freeze baked cookies or portioned dough.
- Classic flavor. Vanilla, brown sugar, butter, and semisweet chocolate create a familiar favorite.
Ingredients You'll Need
The complete ingredient amounts and printable instructions are included in the Recipe Card below.
All-purpose flour
Spoon flour into the measuring cup and level it rather than scooping directly from the bag. Too much flour can make the cookies dry.
Cornstarch
One teaspoon helps soften the texture without making the cookies cakey.
Melted butter
Let the butter cool for about 10 minutes so it does not overheat the dough.
Brown and granulated sugar
Brown sugar supports chewiness and moisture, while granulated sugar helps the edges set.
Egg and egg yolk
The extra yolk adds richness and helps create a softer center.
Semisweet chocolate chips
Fold most into the dough and press a few extra chips into the tops for a bakery-style appearance.
Tools Used in This Recipe
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- Medium cookie scoop - A two-tablespoon scoop creates evenly sized cookies that bake at the same rate.
- Rimmed baking sheets - Light-colored, sturdy sheets help the cookies bake evenly.
- Parchment paper - Parchment reduces sticking and simplifies cleanup.
- Wire cooling rack - Moving the cookies after their short pan rest prevents overbaking.
- Mixing bowls and silicone spatula - No electric mixer is required for this dough.
How to Make The Best Soft Chocolate Chip Cookies
Whisk the dry ingredients
Combine flour, cornstarch, baking soda, and salt in a medium bowl.
Mix the butter and sugars
Whisk cooled melted butter with brown and granulated sugar until the mixture looks smooth and glossy.
Add the eggs and vanilla
Whisk in the whole egg, extra yolk, and vanilla.
Finish the dough
Fold the dry ingredients into the wet ingredients just until no dry streaks remain, then fold in the chocolate chips.
Chill
Cover and refrigerate the dough for at least 30 minutes.
Scoop and bake
Portion the dough, place it on lined sheets, and bake until the edges are lightly golden while the centers still look soft.
Cool
Let the cookies set on the baking sheet for five minutes before moving them to a rack.
Tips for the Best Results
Measure flour correctly
Too much flour is one of the most common reasons cookies become dry or do not spread.
Cool the melted butter
Very warm butter can make the dough greasy and delay proper chilling.
Do not skip chilling
The dough needs time to firm up so the cookies remain thick.
Bake one sheet at a time
The center oven rack usually gives the most even result.
Remove them while the centers look soft
The cookies continue setting on the hot baking sheet.
Time-Saving Tips
- Mix the dough one day ahead and refrigerate it overnight.
- Scoop all the dough before baking so each sheet can go directly into the oven.
- Freeze portioned dough balls for future small batches of fresh cookies.
Budget Tips
Store-brand flour, sugar, butter, vanilla, and chocolate chips all work well.
Purchase chocolate chips in a larger bag when they are on sale.
The estimated cost is approximately $7 total, or about $0.29 per cookie.
Make It Kid Friendly
- Let children press a few extra chocolate chips into the tops of the dough balls.
- Use milk chocolate chips for a sweeter flavor.
- Make smaller cookies for lunchboxes, reducing the baking time as needed.
Variations and Substitutions
Chocolate chunks
Replace some or all of the chips with chopped chocolate.
Different chips
Use milk chocolate, dark chocolate, white chocolate, or a combination.
Add nuts
Fold in chopped walnuts or pecans.
Add sea salt
Sprinkle a small amount of flaky salt over the dough before baking.
Make cookie bars
Press the dough into a lined pan and adjust the baking time until the center is set.
The Best Soft Chocolate Chip Cookies Recipe
The Best Soft Chocolate Chip Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Whisk in the egg, egg yolk, and vanilla until fully combined.
- Add the dry ingredients to the wet ingredients and fold with a silicone spatula just until no dry streaks remain. Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 30 minutes. Chilling keeps the cookies thick and improves the flavor.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon portions and place them at least 2 inches apart. Press a few extra chocolate chips into the tops if desired.
- Bake one sheet at a time for 9 to 11 minutes, until the edges are lightly golden but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!How to Store Leftovers
Store cooled cookies in an airtight container at room temperature for up to five days. A small piece of bread in the container can help maintain softness.
How to Reheat
Warm a cookie in the microwave for a few seconds when you want a softer texture and melted chocolate.
Can You Freeze It?
Freeze baked cookies or portioned dough for up to three months. Bake frozen dough with a few additional minutes as needed.
What to Serve With It
- Cold milk
- Hot chocolate
- Coffee
- Vanilla ice cream
- A dessert board
- Fresh berries
Frequently Asked Questions
Why did my cookies spread too much?
The butter may have been too warm, the dough may not have chilled long enough, or the baking sheet may have been hot.
Why are my cookies dry?
Too much flour or too much baking time are common causes.
Can I chill the dough overnight?
Yes. Let very firm dough sit at room temperature briefly so it is easier to scoop.
Can I freeze the dough?
Yes. Freeze scooped portions, then transfer them to a freezer bag.
How do I keep the centers soft?
Remove the cookies when the edges are set but the centers still look slightly underdone.
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