I finally nailed the chocolate chip cookie I wanted, thick, chewy, buttery, and loaded with melty chocolate in every bite. One batch and you’ll see why these disappear faster than any cookie I’ve ever made.

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I’m obsessed with these soft and chewy chocolate chip cookies because they hit that thick, bendy, chocolate-loaded sweet spot every single time. I love a cookie with golden edges, a tender middle, and enough semisweet chocolate chips to make every bite feel slightly ridiculous in the best way.

But what really gets me is the texture. That little bit of cornstarch gives them the kind of chew I crave, not cakey, not dry, just rich and soft with a tiny bit of bite.

And yes, I absolutely eat one before they cool. Maybe two.

No shame. These are the cookies I want.

Ingredients

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All purpose flour gives the cookies structure without making them feel heavy.
Cornstarch keeps the centers soft and a little bakery-style.
Baking soda helps them spread and brown in that classic cookie way.
Fine salt balances the sweetness so it’s not just sugar overload.
Softened butter brings rich flavor and that dreamy chewy edge.
Granulated sugar adds sweetness and helps the edges get lightly crisp.
Brown sugar makes them moist, chewy, and slightly caramel-like.
Eggs add richness, structure, and that soft middle you’ll want.
The extra yolk makes the cookies thicker and more tender.
Vanilla extract gives that warm cookie smell everyone loves.
Chocolate chips or chopped chocolate bring melty pockets in every bite.
Plus, flaky sea salt on top makes the chocolate taste even better.
Basically, these ingredients work together for soft centers and chewy edges.

Ingredient Quantities

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

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter, softened

1/2 cup (100 g) granulated sugar

1 cup (220 g) packed light brown sugar

2 large eggs plus 1 large egg yolk

2 teaspoons vanilla extract

2 cups (340 g) semisweet chocolate chips or chopped chocolate

Optional: flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350 F (177 C) and line baking sheets with parchment paper or silicone mats.

2. In a bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt until evenly combined.

3. In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar and 1 cup (220 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 2 large eggs plus 1 large egg yolk and 2 teaspoons vanilla extract until fully incorporated and smooth.

5. Fold the dry ingredients into the wet ingredients in two additions, mixing just until no streaks of flour remain. Do not overmix.

6. Fold in 2 cups (340 g) semisweet chocolate chips or chopped chocolate until evenly distributed.

7. Scoop dough into rounded 2 tablespoon to 3 tablespoon portions (or use a medium cookie scoop) and place on prepared sheets about 2 inches apart; for thicker, chewier cookies use larger scoops and reduce spacing.

8. Optional but recommended for best texture: chill scooped dough in the refrigerator for 30 minutes to 1 hour, or bake immediately for slightly thinner cookies.

9. Bake for 10 to 12 minutes, or until edges are set and centers still look soft. Remove from oven, sprinkle with flaky sea salt if desired, and let cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.

Equipment Needed

1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Measuring cups and spoons and kitchen scale
4. Whisk for dry ingredients
5. Electric mixer or hand mixer
6. Rubber or silicone spatula for folding
7. Cookie scoop (medium) or tablespoon
8. Baking sheet thermometer or oven thermometer (optional for accuracy)
9. Refrigerator space or baking sheet for chilling dough
10. Wire cooling rack

FAQ

How long should I chill the dough and is chilling necessary? Chill 30 minutes to 24 hours; 30 minutes helps prevent spreading and 24 hours improves flavor and texture. Longer chilling yields thicker, more flavorful cookies.

What oven temperature and baking time produce soft and chewy cookies? Bake at 350°F (175°C) for 9 to 12 minutes until edges are set and centers look slightly underbaked. Cookies continue to set as they cool, which keeps them soft and chewy.

Can I substitute the cornstarch and what does it do? Cornstarch helps create a tender, cakey crumb. If you must substitute, use an equal amount of potato starch or omit it, but expect a slightly different, less tender texture.

How should I store leftovers and how long do they stay soft? Store cooled cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread or a damp paper towel in the container to help retain softness for the first 2 to 3 days.

Can I change the chocolate or add mix ins? Yes. Use semisweet, dark, milk chocolate, or a mix of chips and chopped chocolate. Add up to 1 cup total of nuts or toffee pieces without altering baking time much.

How do I reheat cookies to restore freshness? Warm single cookies in a microwave for 8 to 10 seconds or in a 300°F (150°C) oven for 3 to 5 minutes. For a softer result, wrap briefly in foil with a small piece of bread in the container after reheating.

Perfect Soft And Chewy Chocolate Chip Cookies Recipe And Tutorial Substitutions and Variations

All purpose flour
- Whole wheat pastry flour, 1:1, gives slightly denser texture
- 1:1 gluten free flour blend plus 1/4 teaspoon xanthan gum per cup for structure
Unsalted butter
- Salted butter, same amount, omit or reduce the recipe salt
- Coconut oil (solid), 1:1, will add a mild coconut note and slightly different spread
Eggs
- Flax “egg”: 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg
- Unsweetened applesauce, 1/4 cup per egg, yields a softer, cakier cookie
Light brown sugar
- Coconut sugar, 1:1, slightly less caramel flavor
- Granulated sugar plus molasses: 1 cup granulated sugar + 1 tablespoon molasses to replace 1 cup brown sugar

Pro Tips

1. Chill the scooped dough for at least 30 minutes when you can. Cold dough spreads less, so your cookies will be thicker and chewier, and the flavor develops more deeply.

2. Use butter softened but still slightly cool. If it is too warm the dough will spread too much; if it is rock hard the creaming step will be harder. Aim for butter that leaves a slight indentation when pressed.

3. Pull the cookies from the oven when the edges are set but the centers still look soft and slightly underbaked. They will finish cooking on the hot sheet and stay tender instead of getting dry.

4. Sprinkle flaky sea salt right after baking for a bright contrast, and rotate your baking sheets halfway through the bake if your oven has hot spots so every batch browns evenly.

Perfect Soft And Chewy Chocolate Chip Cookies Recipe And Tutorial

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

147

kcal

Equipment: 1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Measuring cups and spoons and kitchen scale
4. Whisk for dry ingredients
5. Electric mixer or hand mixer
6. Rubber or silicone spatula for folding
7. Cookie scoop (medium) or tablespoon
8. Baking sheet thermometer or oven thermometer (optional for accuracy)
9. Refrigerator space or baking sheet for chilling dough
10. Wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs plus 1 large egg yolk
2 teaspoons vanilla extract
2 cups (340 g) semisweet chocolate chips or chopped chocolate
Optional: flaky sea salt for sprinkling

Directions

Preheat oven to 350 F (177 C) and line baking sheets with parchment paper or silicone mats.
In a bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt until evenly combined.
In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar and 1 cup (220 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in 2 large eggs plus 1 large egg yolk and 2 teaspoons vanilla extract until fully incorporated and smooth.
Fold the dry ingredients into the wet ingredients in two additions, mixing just until no streaks of flour remain. Do not overmix.
Fold in 2 cups (340 g) semisweet chocolate chips or chopped chocolate until evenly distributed.
Scoop dough into rounded 2 tablespoon to 3 tablespoon portions (or use a medium cookie scoop) and place on prepared sheets about 2 inches apart; for thicker, chewier cookies use larger scoops and reduce spacing.
Optional but recommended for best texture: chill scooped dough in the refrigerator for 30 minutes to 1 hour, or bake immediately for slightly thinner cookies.
Bake for 10 to 12 minutes, or until edges are set and centers still look soft. Remove from oven, sprinkle with flaky sea salt if desired, and let cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.

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.