These are seriously the BEST Chocolate Chip Cookies you will ever make!! Made with cornstarch for extra softness and loads of chocolate chips these will be your new favorite cookies recipe!
If you love cookies as much as I do then try out my Oatmeal Chocolate Chip Cookies or my Double Chocolate Cookies!
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softest chocolate chips cookies
This is by far the BEST chocolate chip cookie recipe I have ever made! The cookies are super soft and chewy, buttery and loaded with tons of chocolate chips. They are firm around the edges and gooey in the center. They melt in your mouth when they are hot out of the oven!
ingredients
- Cornstarch: Is my secret ingredient to making the SOFTEST cookies ever!! Cornstarch creates a tender texture when added to baked goods and helps to keep the cookies from spreading!
- Flour: All purpose flour is added!
- Chocolate Chips: I like to use semi sweet chocolate chips however milk chocolate or dark chocolate chips would also work! When the cookies come out of the oven and are cooling on the baking sheet I like to add a couple chocolate chips on top for presentation.
- Butter: Softened room temperature butter is the trick to soft cookies! I like to leave my butter out on the counter for 1 hour to soften or I pop it in the microwave for 15 seconds increments to soften.
- Light Brown Sugar: Instead of granulated sugar I used 100% brown sugar in this recipe. Brown sugar adds extra softness and a hint of molasses flavor. Tip: Make sure your brown sugar is soft and not too hard. If the brown sugar is older and dried out the cookies won’t be as soft. Follow these tip to help bring your brown sugar back to life.
- Egg: Is added for structure and moisture.
- Vanilla: Is used to flavor the cookies. I add one full tablespoon of vanilla.
- Baking Soda: Helps the cookies to rise and offers lift.
How to make the best Chocolate Chip Cookies
- In a stand mixer with the paddle attachment cream butter until light and fluffy, 1-2 minutes.
- Add in sugar and cream for an additional 1-2 minutes or until combined.
- Add in the egg and vanilla until combined and scrape down the sides of the bowl.
- In a large bowl combine flour, cornstarch, baking soda and salt. In two additions add the dry ingredients. Fold in chocolate chips by hand.
- Scoop tablespoon sized cookies onto the prepared baking sheets.
- Bake for 10 – 11 minutes or until the cookies are golden brown, they may still be a little underdone in the middle that is fine, they will continue to cook on the baking sheet.
- Allow the cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Tips for making the Best Chocolate Chip Cookies
- Cornstarch: The secret to these cookies is the cornstarch which makes them perfectly soft and chewy. You only need 2 teaspoons and it makes a huge difference!
- Light Brown Sugar: I also substitute the granulated sugar with light brown sugar. This produces a chewier cookie with lots of flavor.
- Room temperature Ingredients: I also like to wait until the butter is completely softened and the egg is at room temperature before mixing everything up. This ensures a smooth batter and an awesome cookie!
- Shorter cooking time: I always like to slightly under bake my cookies. Once they look set around the edges I take them out of the oven and let them continue to cook for 5 minutes longer on the baking sheet. Then I transfer them to a cooling rack to cool completely. This gives you a soft and chewy cookie!
- Extra Chocolate Chips: When the cookies come out of the oven I like to place some chocolate chips on top for presentation.
- Overnight Chill: These cookies can be made a day or two in advance. The longer the cookie dough sits the more the flavors develop.
How to store cookies
- Baked Cookies can be stored in an airtight container at room temperature for 3-5 days or can be frozen for up to 3-4 months.
- Cookie Dough can be stored in the refrigerator for up to 4 days.
- You can freeze cookie dough by rolling out cookie dough balls then placing them on a cookie sheet. Place in the freezer until frozen then transfer to a ziplock bag and store for up to 4 months! When you are ready to eat the cookies thaw them in the refrigerator or let them sit at room temperature when the oven is preheating.
Here are more delicious cookie recipes to try!
- Chewy Double Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Chewy Monster M & M Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Peanut Butter M & M Cookies
The BEST Chocolate Chip Cookies
The BEST Chocolate Chip Cookies. Super soft and chewy and loaded with chocolate chips! The only chocolate chip cookie recipe you'll ever need!
Ingredients
- 3/4 cup unsalted butter
- 1 cup light brown sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicon baking mat.
- In a stand mixer with the paddle attachment cream butter until light and fluffy, 1-2 minutes.
- Add in sugar and cream for an additional 1-2 minutes or until combined.
- Add in the egg and vanilla until combined and scrape down the sides of the bowl.
- In a large bowl combine flour, cornstarch, baking soda and salt.
- In two additions add the dry ingredients.
- Fold in chocolate chips by hand.
- Scoop tablespoon sized cookies onto the prepared baking sheets.
- Bake for 10 – 11 minutes or until the cookies are golden brown, they may still be a little underdone in the middle that is fine, they will continue to cook on the baking sheet.
- Allow the cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Notes
Adapted from Sally’s Baking Addiction
Nutrition Information
Calories: 182kcalCarbohydrates: 32gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 11mgSodium: 151mgPotassium: 103mgFiber: 1gSugar: 18gVitamin A: 20IUCalcium: 22mgIron: 1.6mg
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Luna Regina
Thanks for sharing such useful tips, Kelley! I love the use of light brown sugar, too! 😀
Nathan
Hey Luna,
Thanks again!
Nathan
@chefsavvy
Vina
I have a question, do you really have to use that much butter? 1 1/2 + 3/4 cup of butter??
Kelley Simmons
Hi Vina,
It is only 3/4 cup of butter needed (equivalent to 1 1/2 sticks of butter).
Thanks!
Kelley
Tammy Kwan
The first time I made these I forgot the second cup of flour. Absolutely delightful they were ultra moist and gooey and honestly perfect. The second time I made them i put 1 1 1/2 cups of flour and they were a little cakier! Either way was super delicious! I’m a huge fan of the brown sugar too, such a good gooey cookie.
Natalie
Hi,
I love the chocolate oatmeal cookie recipe.
However I followed this exactly and I was thinking it seems a lot of flour. They came out awful very thick and Camry. I used exactly the same amount of ingredients..
Maybe it’s the corn starch and too much flour?
Natalie
Sorry I meant very cakey.
Kelley Simmons
Hi Natalie!
So sorry they seemed thick for you. Did you measure the flour correctly? This can make a huge difference. Here’s how to properly measure flour: https://youtu.be/Ohswpt6fhh4
Thanks!
Kelley