I’m finally sharing my Soft Chocolate Chip Cookies Recipe along with a simple secret ingredient and technique that ensure consistent results.

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I still get this little shock when I bite into my Soft Batch Chocolate Chip Cookies, Pure Nirvana every single time. I use unsalted butter and a big handful of semisweet chocolate chips so the center stays almost pudding soft while the edges hold just enough structure.

People keep asking if this is the Best Chocolate Chip Cookie Recipe Soft And Chewy and I cant blame them, its the kind that makes you pause mid-bite. Ive called it my Soft Chocolate Chip Cookies Recipe in a few posts, but really you gotta try it to believe how addictive it is.

Ingredients

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Flour: Mostly carbs for structure, small protein, can make cookies cakey if overmixed
Cornstarch: Adds tenderness and softness, lowers gluten so cookies stay pillowy
Butter: Rich in fat, gives flavor and chew, adds moisture, not great for your heart
Brown sugar: Sweet and moist, gives caramel notes and chew because of molasses
Egg + yolk: Whites give structure, yolk adds richness and fat so texture is satiny
Chocolate chips: Mostly sugar and fat, brings chocolate flavor and gooey bite, little protein
Vanilla: Small amount, but boosts flavor, makes cookies taste rounder and deeper
Sea salt (optional): Tiny sprinkle balances sweetness and amps chocolate, makes flavors pop

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

2 tbsp (16 g) cornstarch

1 tsp (6 g) baking soda

1 tsp (6 g) fine salt

1 cup (226 g) unsalted butter

1 1/2 cups packed light brown sugar (300 g)

1/2 cup (100 g) granulated sugar

1 large egg

1 large egg yolk

2 tsp (10 ml) pure vanilla extract

12 oz (340 g) semisweet chocolate chips

flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat. Measure flour by spooning into the cup or use a scale so you get 2 1/4 cups (280 g).

2. Whisk together 2 1/4 cups flour, 2 tbsp cornstarch, 1 tsp baking soda and 1 tsp fine salt in a bowl so it’s evenly mixed.

3. In a stand mixer or with a hand mixer beat 1 cup (226 g) room temp unsalted butter, 1 1/2 cups packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 3 to 4 minutes. Don’t skimp on this step, it makes the cookies soft and tender.

4. Add 1 large egg, then 1 large egg yolk and 2 tsp vanilla extract, mixing until combined. Scrape the bowl down if needed.

5. Slowly add the dry mix to the wet and stir until just combined, dont overmix or the cookies will get tough.

6. Fold in 12 oz (340 g) semisweet chocolate chips by hand, leaving some streaks of dough, that gives a fudgy center.

7. Chill the dough at least 30 minutes to 1 hour in the fridge; this firms it up so they dont spread and it deepens the flavor. If you’re in a rush chill 15 minutes, but longer is better.

8. Scoop dough into roughly 2 tablespoon sized balls (or slightly larger if you want giant cookies), place 2 to 3 inches apart on the prepared sheets. Slightly domed scoops bake up soft in the middle.

9. Bake 9 to 12 minutes until edges are set and the center still looks a little underbaked. Rotate the pan halfway if your oven is hot on one side. Remove from oven, sprinkle with flaky sea salt if using, then let cool on the pan 8 to 10 minutes before moving to a rack to finish cooling.

10. Store cooled cookies in an airtight container with a slice of bread to keep them soft, or reheat a cookie 8 to 10 seconds in the microwave for that just-baked vibe.

Equipment Needed

1. Two rimmed baking sheets (so cookies dont slide off)
2. Parchment paper or silicone baking mats
3. Stand mixer with paddle attachment or a hand mixer
4. Large mixing bowls (one for dry, one for wet)
5. Measuring cups and spoons plus a kitchen scale (for accuracy)
6. Whisk and a rubber spatula (for scraping the bowl)
7. Cookie scoop (2 tbsp) or a tablespoon and your hands to shape balls
8. Cooling rack (for finishing and storing)

FAQ

How long and at what temperature should I bake these for soft, gooey centers?

Bake at 350°F (175°C) for about 9 to 12 minutes. Pull them when the edges are set and the centers still look a little puffy and underdone, they firm up as they cool.

Do I need to chill the dough?

Yes, chilling helps control spread and deepens flavor. Chill at least 30 minutes, preferably 1 hour. For best flavor and texture chill 24 to 48 hours if you can. If you bake from frozen add 1 to 2 minutes.

Why is there cornstarch and both an egg and an egg yolk?

Cornstarch keeps the crumb extra tender and helps the cookies stay soft. The extra yolk adds richness and chew, while the whole egg gives structure. Together they make that soft-batch, slightly fudgy center.

My cookies spread too much or not enough. What went wrong?

Too much spread usually means butter or dough was too warm, or you measured flour wrong. Chill the dough, make sure butter is room temp not melted, and spoon-and-level flour. Not enough spread often means butter was too cold or the dough was overfloured.

How should I store or freeze both dough and baked cookies?

Store baked cookies in an airtight container at room temp up to 3 to 4 days. Freeze baked cookies up to 3 months. For dough: scoop balls, freeze on a tray, then bag for up to 3 months. Bake from frozen, adding about 1 to 2 minutes.

Can I swap ingredients like salted butter or different chocolate?

Yes, salted butter is fine, just skip or cut back on added salt. Semisweet chips work great, you can use chunks or a mix of chocolates for more pockets of melty goodness. Brown sugar gives moisture and chew so avoid swapping it all for white sugar.

Best Soft Batch Chocolate Chip Cookies! Pure Nirvana Recipe Substitutions and Variations

All purpose flour (2 1/4 cups / 280 g): swap for a 1:1 gluten free all-purpose flour blend (280 g). If the blend doesn’t contain xanthan gum add 1 tsp to help hold the cookie together.
Cornstarch (2 tbsp / 16 g): replace 1:1 with tapioca starch for the same tender, soft crumb. In a pinch you can use 2 tbsp cake flour but texture will change a bit.
Unsalted butter (1 cup / 226 g): if you only have salted butter use the same amount and cut the recipe salt by about 1/4 tsp. For dairy free use 1 cup chilled vegan stick butter or solid coconut oil, and chill the dough well so the cookies don’t spread too much.
1 large egg + 1 yolk: for a vegan or egg-free option use about 4 1/2 tbsp aquafaba (chickpea liquid). Alternate: make 1.5 flax “eggs” by mixing 1.5 tbsp ground flax with 4 1/2 tbsp water, let sit 5 minutes. Cookies may be a bit denser but still tasty.

Pro Tips

1. Chill the dough longer than you think, overnight if possible. It firms the dough so the cookies stay thick, and the flavor mellows out so they taste deeper. Dont worry about the wait you can always bake some straight from the fridge.

2. Try browning about half the butter then let it cool before creaming with the sugars. That nutty caramel flavor makes the centers seem fudgier and more complex without changing much else. Mix gently so you dont overwork the dough.

3. Scoop slightly domed balls and press a few extra chips into the tops right before baking or immediately after they come out. It makes them look bakery perfect and gives those glossy gooey pockets everyone loves.

4. Use an oven thermometer and rotate the pan halfway through baking. Ovens have weird hot spots so this is the easiest way to get even color and texture. And pull them when the edges are set but the centers still look a little underdone then let them cool on the sheet for the softest middle.

Best Soft Batch Chocolate Chip Cookies! Pure Nirvana Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m finally sharing my Soft Chocolate Chip Cookies Recipe along with a simple secret ingredient and technique that ensure consistent results.

Servings

servings

Calories

335

kcal

Equipment: 1. Two rimmed baking sheets (so cookies dont slide off)
2. Parchment paper or silicone baking mats
3. Stand mixer with paddle attachment or a hand mixer
4. Large mixing bowls (one for dry, one for wet)
5. Measuring cups and spoons plus a kitchen scale (for accuracy)
6. Whisk and a rubber spatula (for scraping the bowl)
7. Cookie scoop (2 tbsp) or a tablespoon and your hands to shape balls
8. Cooling rack (for finishing and storing)

Ingredients

2 1/4 cups (280 g) all purpose flour
2 tbsp (16 g) cornstarch
1 tsp (6 g) baking soda
1 tsp (6 g) fine salt
1 cup (226 g) unsalted butter
1 1/2 cups packed light brown sugar (300 g)
1/2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp (10 ml) pure vanilla extract
12 oz (340 g) semisweet chocolate chips
flaky sea salt for sprinkling, optional

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat. Measure flour by spooning into the cup or use a scale so you get 2 1/4 cups (280 g).
Whisk together 2 1/4 cups flour, 2 tbsp cornstarch, 1 tsp baking soda and 1 tsp fine salt in a bowl so it’s evenly mixed.
In a stand mixer or with a hand mixer beat 1 cup (226 g) room temp unsalted butter, 1 1/2 cups packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 3 to 4 minutes. Don’t skimp on this step, it makes the cookies soft and tender.
Add 1 large egg, then 1 large egg yolk and 2 tsp vanilla extract, mixing until combined. Scrape the bowl down if needed.
Slowly add the dry mix to the wet and stir until just combined, dont overmix or the cookies will get tough.
Fold in 12 oz (340 g) semisweet chocolate chips by hand, leaving some streaks of dough, that gives a fudgy center.
Chill the dough at least 30 minutes to 1 hour in the fridge; this firms it up so they dont spread and it deepens the flavor. If you’re in a rush chill 15 minutes, but longer is better.
Scoop dough into roughly 2 tablespoon sized balls (or slightly larger if you want giant cookies), place 2 to 3 inches apart on the prepared sheets. Slightly domed scoops bake up soft in the middle.
Bake 9 to 12 minutes until edges are set and the center still looks a little underbaked. Rotate the pan halfway if your oven is hot on one side. Remove from oven, sprinkle with flaky sea salt if using, then let cool on the pan 8 to 10 minutes before moving to a rack to finish cooling.
Store cooled cookies in an airtight container with a slice of bread to keep them soft, or reheat a cookie 8 to 10 seconds in the microwave for that just-baked vibe.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.