Why You’ll Love This Recipe

Soft and Chewy Chocolate Chip Cookies are the ultimate classic—golden edges, gooey centers, and loaded with melty chocolate chips. These cookies are easy to make, stay soft for days, and strike the perfect balance between sweet, buttery, and rich. Whether for a bake sale, after-school treat, or midnight snack, these cookies never fail to satisfy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking soda cornstarchsaltunsalted butter (softened)brown sugargranulated sugareggvanilla extractchocolate chips (semi-sweet or your favorite)

directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.

In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until fully combined.

Gradually mix in the dry ingredients until a soft dough forms.

Fold in chocolate chips evenly.

Scoop tablespoon-sized amounts of dough and place on the prepared baking sheet, spacing about 2 inches apart.

Bake for 9–11 minutes, or until the edges are golden and the centers look slightly underdone.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 24 cookies.Preparation time: 15 minutesBaking time: 10 minutesCooling time: 10 minutesTotal time: approximately 35 minutes

Variations

Add chopped walnuts or pecans for crunch.

Use dark, milk, or white chocolate chips—or a mix.

Sprinkle with flaky sea salt before baking for a sweet-salty bite.

Swap vanilla extract for almond or maple extract.

Make jumbo cookies by using a larger scoop and adding 2–3 extra minutes to the bake time.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.Freeze baked cookies for up to 2 months; thaw at room temperature.Freeze cookie dough balls for future baking—just add 1–2 minutes to baking time straight from frozen.

FAQs

Why cornstarch?

Cornstarch makes the cookies extra soft and tender.

Can I chill the dough?

Yes! Chilling helps develop flavor and prevents spreading.

Why did my cookies spread too much?

Your butter may have been too soft or melted. Chilling the dough can help.

Can I double the recipe?

Absolutely—perfect for parties or freezing extra dough.

Do I need a stand mixer?

No, a hand mixer or a sturdy whisk and spoon will work fine.

Can I use salted butter?

Yes, but reduce the added salt in the recipe by half.

How do I make cookies chewier?

Use more brown sugar than white, and don’t overbake.

Can I add oats?

Yes, sub 1/2 cup flour with rolled oats for a chewy texture.

What kind of chocolate works best?

Semi-sweet is classic, but use whatever you love—chunks, chips, or chopped bars.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Conclusion

Soft and Chewy Chocolate Chip Cookies are a timeless treat that everyone loves. With simple ingredients and foolproof steps, they deliver bakery-quality results right from your kitchen. Whether warm from the oven or saved for later, these cookies are pure comfort in every bite.