Super Soft Chocolate Chip Cookies
These Super Soft Chocolate Chip Cookies are perfectly soft, slightly browned on the outside with pillowy centers, and loaded with chocolate chips. Best dunked in milk, and eaten in twos or threes!
Other classic cookies include my White Chocolate Macadamia Cookies and some delicious Chewy Sugar Cookies!
Classic Chocolate Chip Cookies
Have you been searching for the best chocolate chip cookie EVER? That’s a pretty big adventure, isn’t it? I’m not a thrill seeker when it comes to much. But I am when it comes to creativity in my kitchen.
You see, over the last month, I’m been on a cookie-baking frenzy as I set out to tweak two cookie recipes on my blog. The first was my Oatmeal Chocolate Chip Cookies (SO good) and the second is THIS one. I’m now ready to share it with y’all, and while there are a ton of BEST cookies out there, I hope that this one at least comes close.
Why This Recipe Works:
- CLASSIC – This recipe is obviously a classic one. I mean, can anything be more common than a chocolate chip cookie? We have easy-to-find ingredients that most bakers have on hand 99% of the time.
- SOFT – While many chocolate chip cookies get flat during baking, these do not. If you follow the recipe, these will turn out soft and a little bit chewy.
- CHOCOLATEY – These are FULL of chocolate chips and that’s one of the reasons why we love them so much.
What You’ll Need:
- Sugars – both brown sugar and granulated sugar
- Unsalted Butter
- Large Eggs
- Vanilla Extract
- Baking Soda
- Cornstarch
- Kosher Salt
- All-purpose Flour – be careful when measuring the flour!
- Semi-Sweet Chocolate Chips – You can use a variety of regular chocolate chips and mini chips to assure that every single bite is full of chocolate!
How to make Super Soft Chocolate Chip Cookies:
Step 1
Cream butter and sugars. Using a large standing mixer or a hand mixer, combine butter and both sugars. Mix together until creamy.
Step 2
Add eggs and vanilla. Then add eggs and vanilla and mix again, until very well combined.
Step 3
Add baking soda, cornstarch, and salt. Add the baking soda, cornstarch, and salt – and mix again.
Step 4
Add flour. Add in the all-purpose flour and mix on low speed until just combined. Be careful to avoid over-mixing.
Step 5
Stir in chocolate chips. Add the two cups of chocolate chips and use a spatula to stir them into the dough.
Step 6
Form cookie balls. Use a cookie scoop to form cookie balls. You should get about 22 cookies. Place cookie balls on a baking sheet lined with parchment paper, cover with Saran Wrap, and then chill in the refrigerator for at least two hours.
Step 7
Bake cookies. Place about six cookie balls on a prepared baking sheet and bake in a preheated 350-degree oven for about 12-14 minutes, or until slightly browned on top. Sprinkle with a light amount of kosher salt.
Step 8
Cool. Let the cookies sit on the baking sheet for about 7-8 minutes before transferring to a wire rack to cool completely.
Storing and Freezing
- STORE the cookies in an airtight container for 3-4 days.
- FREEZE the baked cookies in a freezer bag for 3-4 months.
- You can also freeze the cookie balls and bring them out to bake fresh whenever the craving arises.
Cookie Baking Tips:
- Use room-temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion that traps air. While baking, this trapped air expands to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
- CAREFULLY MEASURE THE FLOUR! Either use the spoon and level method or a digital scale to measure your flour. Scooping flour will lead to TOO MUCH flour and the cookies will not turn out.
- Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
- Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
- Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for the best results. If using a convection oven, you can bake two batches at a time.
How To get butter to room temperature quickly:
- Fill a two-cup measuring cup, and microwave for 3-4 minutes.
- Remove paper from the butter, and cut butter into slices (leaving it on the paper).
- Remove water from the microwave and set the butter inside for approximately 4-5 minutes.
- The butter will be ready to go!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Super Soft Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter – softened to room temp
- 1/2 cup granulated sugar (100 grams)
- 1 cup brown sugar (220 grams)
- 2 large eggs – at room temperature
- 1 Tablespoon vanilla
- 3 cups all-purpose flour (360 grams) **SEE NOTE
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 2 cups semi-sweet chocolate chips
- sprinkle of kosher salt – add after baking
Instructions
- ** NOTE: When measuring the flour, use either the spoon and level method or use a digital scale. I recently changed this recipe to include grams so if you don't measure carefully, you'll have too much flour!
- Cream butter and sugars together in a large standing mixer. Add the eggs, and vanilla, and mix well.
- In a separate bowl, combine the flour, baking soda, salt, and cornstarch. Add to the mixer until JUST combined. Don’t over-mix.
- Mix the chocolate chips by hand (using your actual hands to mix them in!). Place cookie dough in an airtight container, and store in refrigerator for at least two hours. Roll into 22 balls.
- Preheat oven to 350 degrees. Prepare baking sheets with parchment paper. Place cookie balls in the freezer for about 30 minutes prior to baking.
- Bake for 10-13 minutes, or until tops are starting to turn golden brown. Sprinkle with some kosher salt.
- Let cookies rest for five minutes before removing to cooling racks.
Notes
- Use room temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion which traps air. While baking, this trapped air expansionists to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
- CAREFULLY MEASURE THE FLOUR! Either use the spoon and level method or a digital scale to measure your flour. Scooping flour will lead to TOO MUCH flour and the cookies will not turn out.
- Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
- Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
- Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for best results. If using a convection oven, you can bake two batches at a time.
These are one of my favorites! I usually make these to have at home and enjoy, but this time I went home and made them to take back to college and it’s my favorite! They are so soft and delicious
So happy to hear this, Kincaid!
These cookies are one of my favorites! I usually make these to have at home, but this year I made them and took them back to keep in my dorm! So soft and delicious.
Super soft at 11 minutes! Big, soft and yummy. Definitely saving this one.
Thanks Raven!
Can you use margarine instead of butter?
They look so yummy!
Hi Mary. I’ve only tested this recipe with butter so I can’t say for sure, but I think margarine would work.
These are my favorite, they are never flat, they are chewy and soft, and are always amazing!
So good to hear, Kincaid!
I made these SUPER SOFT cookies again, and like I said, they are the BEST! Can’t stop, won’t stop! 🙂
Don’t stop!
Wow Mom! These cookies really are SOFT, just like you told me they would be. I think they are the BEST cookies I’ve ever tasted. Glad you taught me to be such an amazing baker! 🙂
I’m so proud of you Zach! 😉
These were the best! The cookies I usually make are flat and crunchy but these were soft and thick, how a cookie should be.
Hi Kincaid! I’m so happy you had success with these cookies. Thanks for giving them a try and entering my December challenge!
Can I substitute olive oil for butter. If so, how much? Hi Sue!
Hi Mark! I’ve never substituted oil for butter in cookies! I think you should stick with the butter! 🙂 Let me know what you decide to do.
These are so good! Especially if you don’t bake them and just eat the cookie dough out of the freezer. Seriously, they’re better this way
Haha! You’re a funny guy. I’m glad you are enjoying the cookie dough, but I don’t recommend eating it (because of the raw eggs)! Stay safe!
I love the super soft touch to this recipe. Chocolate Cookies are the best and never get old! I dig this recipe! ❤️
Thanks honey! 🙂
These are the best!!
You would definitely know! Thanks for testing for me, Josh. 🙂
I love soft chocolate chip cookies! These look amazing!
Thanks so much Natalie! They are the best! 🙂
I LOVE a yummy soft, chewy cookie. These are so so so good!!!
Thanks Shari! I’m so happy you got to test them in person!! 🙂