Who doesn't love a warm and gooey chocolate chip cookie straight from the oven? These cookies are buttery, ultra thick, super soft and loaded with gooey chocolate! This is truly the perfect soft and chewy chocolate chip cookies recipe.
Is there anything better than a freshly baked chocolate chip cookie?! There's nothing quite like biting into a warm, gooey chocolate chip cookie cookie straight out of the oven. It's the ultimate comfort – soft and chewy with pockets of melty chocolate in every bite. If you're looking for a classic chocolate chip cookie recipe that's sure to please, look no further. Bonus: these cookies stay soft for days!
Love chocolate chip cookies? Try my Chocolate Chip Cookie Cake recipe next!
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Why you'll love this recipe
- I use more brown sugar in my chocolate chip cookies because of two things - the flavor makes a richer-tasting cookie and it lends much more moistness than if you were to use granulated (white) sugar on it's own. Plus, granulated sugar results in more cookie spreading and that is a total no-no for me. I love my cookies nice and thick and chewy!
- I add an extra egg yolk and use melted butter which both help to create a rich and chewier cookie.
- Corn starch: This is my secret weapon and I use it in almost all of my cookie recipes to ensure that they will stay soft for days.
Ingredients for perfect soft and chewy chocolate chip cookies
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg + egg yolk
- Vanilla extract
- Corn starch
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips: You can use whatever kind of chocolate you like. I love to fold chips into the dough and press some chunks on top just before baking.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Mix-ins: Add any mix-ins you'd like in place of or in addition to the chocolate chips in the recipe.
- Extracts: Replace vanilla extract with different flavors like mint.
How to make the best chocolate chip cookies
- Preheat oven and line a baking sheet with parchment paper.
- Melt butter half way in the microwave. Beat with both sugars until smooth. Mix in eggs and vanilla. Add rest of dry ingredients. Fold in chocolate chips.
- Shape dough into balls and place on prepared baking sheet.
- Bake! But don't over-bake! Cookies may seem to be underdone, but they aren't. They will firm up as they cool. This is what gives them the softest texture.
- If you want firmer edges, bake for a few extra minutes.
Jessica's Recipe Tips
- Under-bake your cookies! I can't stress this enough. Under-baking your cookies slightly will give them that soft-baked texture when they cool down completely. I LOVE soft peanut butter cookies too.
- Chilling the dough is a mandatory step in this recipe. This will help re-solidify the butter slightly so they don't spread as quickly in the oven. Ultimately leaving you with ultra-thick, beautiful chocolate chip cookies.
Recipe FAQs
Yes, you can use salted butter. I would not add the extra salt that the recipe requires.
You can substitute other types of flour for all-purpose flour in your chocolate chip cookie recipe, but keep in mind that it may affect the texture and taste of the cookies. For example, using cake flour will result in a softer, more tender cookie, while using bread flour will result in a chewier cookie. You can also try using whole wheat flour or almond flour for a different flavor. I have not tested any other flour but all-purpose so I cannot say if the recipe will be a success or not.
Can I freeze chocolate chip cookie dough?
Yes, you can freeze chocolate chip cookie dough for up to 3 months. To freeze: scoop and roll the dough into balls and place them on a baking sheet in a single layer not touching. Freeze for 1-2 hours, then transfer the dough balls to a large freezer bag. Write the date on the bag! (Not that they will last 3 months..) When you're ready to bake the cookies, place the frozen dough balls on a lined baking sheet and place them in the oven while it is pre-heating.
Chocolate chip cookies are done baking when the edges are golden brown and the center is set. The cookies should be slightly soft to the touch but not too gooey. Start checking your cookies after 10 minutes of baking and continue checking every 1-2 minutes until they are done.
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📋 Recipe
Perfect Soft and Chewy Chocolate Chip Cookies
Ingredients
- ¾ cups 1.5 sticks unsalted butter, melted, 1 ½ sticks
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 whole egg, 1 egg yolk
- 2 teaspoon vanilla
- 2 teaspoon corn starch
- 2 ¼ cups + 1 tbs all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups semi-sweet chocolate chips, or chunks or chopped chocolate
Instructions
- Preheat your oven to 325°.
- Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer cream the melted butter with both of the sugars until smooth. Add in the egg, egg yolk and vanilla and mix until completely combined. Incorporate the flour, corn starch and baking soda on low until just combined.
- Fold in chocolate chips by hand with a rubber spatula or spoon until they are evenly distributed.
- Shape dough into 1-2 inch balls and place on prepared baking sheet 1-½ in. apart and bake for 11-12 minutes.
- Bake for 11-12 minutes or until the edges are lightly browned underneath. Don't over-bake if you want soft-baked cookies! They may seem to be underdone, but they will firm up as they cool. If you prefer a cookie with crunchy edges, bake for a few extra minutes.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Ushi says
Did you use light or dark brown sugar please?
Jessica says
Light brown! Dark can also be used if that's all you have.
Keefe says
Ok so I'm always on the hunt for the perfect cookie. This recipe lives up to its title. I left mine in for 15 mins but they came out exactly the way it said it would...thick & chewy. Hands down the best cookie recipe I've seen, thanks! Gotta go, my wife is downstairs in the kitchen and I'm pretty sure they'll be gone soon.
Jessica says
Woo! So glad you and your wife loved the cookies! Hope you got some, ha!!
Chelly says
Seriously the best chocolate chip cookies I've ever made! Made them yesterday and they are still soft. Mix and bake them as directed, is my suggestion!
Jessica says
Yay! Thanks so much, Chelly! Enjoy 🙂
Heather says
Hi Jessica-
Just stumbled up on your recipe/site and its a snow day where I am and we are dying to make your cookies BUT I only have salted butter. Can I use that instead and/or is there an alternative you think I should use?
Thanks so much
Heather
Jessica says
Oh, I'm so sorry for the day late response! Yes, you can absolutely use salted butter, just omit the salt in the recipe.
Charlotte Moore says
These look exactly like I want my cookies to look. I like a thick chewy soft cookie. Hate thin crips cookies. I have made so many recipes that declared them to be thick and chewy. They were thin an crisp. My best result has been a cookie that called for baking soda and baking powder. I have never made any with melted butter. I might give these a try. I don't personally care for chocolate chip cookies but my husband loves them. Give me a cookie with coconut, dried fruit, orange zest, and nuts.
Jezabel Paulino says
Can I melt the butter in a pan before mixing into the sugar?
Jessica says
Yes, you can use either a microwave or stovetop to melt the butter.
Ginny McMeans says
These really do look perfect, Perfect, soft and golden.