Super Soft Chocolate Chip Cookies

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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!

Overhead close-up shot of chocolate chip cookies, one broken apart, on tan parchment paper.

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 ya’ll, and while there are a ton of BEST cookies out there, I hope that this one at least comes close.

While my kitchen was turned into a bakery with all the smells and seemingly permanent chocolate chip aromas, I was sampling, my boys were sampling, Mike’s work was sampling, and then I put a LOT of them in the freezer. We are slowly eating them one by one, and I’m making veggies like crazy to compensate. In fact, I’m noshing on a giant carrot stick as we speak. Gonna admit, I’m craving a cookie. 😀

Side shot of a tray of just baked chocolate chip cookies, on tan parchment paper.

Cookie Baking Tips:

  1. Use room temperature butter and eggs.
  2. Add a little salt if using unsalted butter.
  3. Refrigerate cookies for at least two hours before baking.
  4. Bake one cookie to test for spreading. You may need more flour.

How To get butter to room temperature quickly:

  • Fill a two-cup measuring cup, and microwave for 3-4 minutes.
  • Remove paper from butter, and cut butter into slices (leaving it on the paper).
  • Remove water from microwave and set the butter inside for approximately 4-5 minutes.

The butter will be ready to go!

Overhead shot of six soft chocolate chip cookies on tan parchment paper.

Here’s what I do to help give them maximum height.

  • Make the dough.
  • Chill the dough for at least two hours.
  • Form the dough into 22 cookie balls.
  • Place the cookie balls in the freezer for about 30 minutes, before you bake them.

You can also keep these cookie balls in the freezer for up to three months. Remove a couple whenever you are craving a warm, freshly baked cookie!

Cookie testing is fun. I highly recommend it, because there is nothing better than a super soft chocolate chip cookie. Admittedly, I have other sweet recipes to test (and baking is totally my jam), but I’m focusing on healthy recipes now. There has to be a balance when it comes to food, which is why I crave big bowls of salad, protein-heavy quinoa recipes, healthy smoothies, and hearty pots of soup just the same.

But first, I’m going to whip up another batch of these, so I can have some cookie balls ready for any time I need them.

Enjoy!

Close-up shot of my hand holding a partial soft chocolate chip cookie.

Make these cookies next: No Bake Peanut Butter Bars

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead close-up shot of chocolate chip cookies, one broken apart, on tan parchment paper.

Super Soft Chocolate Chip Cookies

These Chewy Chocolate Chip Cookies are perfectly chewy, slightly browned on the outside with pillowy centers, and loaded with chocolate chips. Best dunked in milk, and eaten in twos or threes!
5 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 22 cookies
Calories: 285kcal

Ingredients

  • 1 cup unsalted butter – softened to room temp
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 Tablespoon vanilla
  • 2.5 cups all-purpose flour – plus 2 Tablespoons
  • 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

  • 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

Here’s what I do to help give these maximum height.
  • Make the dough.
  • Chill the dough for at least two hours.
  • Form the dough into 22 cookie balls.
  • Place the cookie balls in the freezer for about 30 minutes before you bake them.
 

Nutrition

Calories: 285kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 168mg | Potassium: 130mg | Fiber: 1g | Sugar: 20g | Vitamin A: 295IU | Calcium: 26mg | Iron: 1.9mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

18 Comments

  1. Zach Ringsdorf says:

    I made these SUPER SOFT cookies again, and like I said, they are the BEST! Can’t stop, won’t stop! 🙂

    1. Suebee Homemaker says:

      Don’t stop!

  2. Zach Ringsdorf says:

    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! 🙂

    1. Suebee Homemaker says:

      I’m so proud of you Zach! 😉

  3. Kincaid zindel says:

    These were the best! The cookies I usually make are flat and crunchy but these were soft and thick, how a cookie should be.

    1. Suebee Homemaker says:

      Hi Kincaid! I’m so happy you had success with these cookies. Thanks for giving them a try and entering my December challenge!

  4. Can I substitute olive oil for butter. If so, how much? Hi Sue!

    1. Suebee Homemaker says:

      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.

  5. Zach Ringsdorf says:

    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

    1. Suebee Homemaker says:

      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!

  6. I love the super soft touch to this recipe. Chocolate Cookies are the best and never get old! I dig this recipe! ❤️

    1. Suebee Homemaker says:

      Thanks honey! 🙂

  7. Josh Ringsdorf says:

    These are the best!!

    1. Suebee Homemaker says:

      You would definitely know! Thanks for testing for me, Josh. 🙂

  8. I love soft chocolate chip cookies! These look amazing!

    1. Suebee Homemaker says:

      Thanks so much Natalie! They are the best! 🙂

  9. I LOVE a yummy soft, chewy cookie. These are so so so good!!!

    1. Suebee Homemaker says:

      Thanks Shari! I’m so happy you got to test them in person!! 🙂

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