Soft chocolate chip cookies fresh out of the oven, warm and delicious.

The Ultimate Soft & Chewy Chocolate Chip Cookies (Bakery Style)

Prep Time: 15 minutes | Chill Time: 2 hours (Recommended) | Bake Time: 10 minutes | Yields: 24 Cookies

We have all been there: You bake a batch of cookies, and they come out flat, greasy, or rock-hard the next day. Not this time. This is the Holy Grail of chocolate chip cookie recipes.

These cookies feature golden, slightly crisp edges and a center that stays impossibly soft and chewy for days. The secret? A higher ratio of brown sugar for moisture, an extra egg yolk for richness, and a touch of cornstarch to keep them pillow-soft.

Whether you are a dunker (milk lovers, unite!) or a dough-eater, this recipe delivers that nostalgic, bakery-quality comfort you crave.

Why You Will Love This Recipe

  • Stay-Soft Technology: Thanks to the cornstarch and brown sugar, these don’t turn into hockey pucks.

  • No Mixer Needed: You can make this entirely by hand with a whisk and a wooden spoon.

  • Perfectly Thick: No sad, spreading puddles here. These bake up tall and hearty.

  • Freezer Friendly: Keep a stash of dough balls in the freezer for emergency cookie cravings.

Ingredients You’ll Need (The Science of Softness)

  • Butter: 3/4 cup (1.5 sticks) Unsalted Butter, melted and slightly cooled. Melted butter = chewier cookie. Softened butter = cakier cookie.

  • Sugar:

    • 1 cup Packed Light Brown Sugar (The molasses keeps them moist).

    • 1/2 cup Granulated White Sugar (For crispy edges).

  • Eggs: 1 large Egg + 1 large Egg Yolk. The extra yolk adds fat and richness, creating that fudgy texture.

  • Vanilla: 2 teaspoons Pure Vanilla Extract.

  • Flour: 2 ¼ cups All-Purpose Flour. (Spoon and level, don’t scoop!).

  • Cornstarch: 1 teaspoon. The secret ingredient for softness.

  • Leavening: 1 teaspoon Baking Soda.

  • Salt: 1/2 teaspoon.

  • Chocolate: 1 ½ cups Semi-Sweet Chocolate Chips (or chunks for puddles of chocolate).

How to Make Soft Chocolate Chip Cookies (Step-By-Step)

Step 1: The Wet Mix

In a large bowl, pour in the melted butter, brown sugar, and white sugar. Whisk vigorously for 2 minutes.

  • Why? Whisking dissolves some of the sugar, which creates that shiny, crackly top we all love.

  • Add the egg, egg yolk, and vanilla. Whisk until smooth.

Step 2: The Dry Mix

Pour the flour, cornstarch, baking soda, and salt right on top of the wet ingredients. Switch to a rubber spatula or wooden spoon. Mix just until no flour streaks remain.

  • Pro Tip: Do not overmix! Overmixing develops gluten, which makes cookies tough instead of tender.

Step 3: The Chocolate Fold

Fold in the chocolate chips.

  • Chef’s Trick: Reserve about 1/4 cup of chips to press onto the tops of the dough balls later. This makes them look professionally made.

Step 4: The Chill (Don’t Skip This!)

Cover the bowl and chill in the fridge for at least 2 hours (or up to 3 days).

  • The Science: Chilling solidifies the butter so the cookies don’t spread too thin. It also allows the flour to hydrate, leading to a deeper, caramel-like flavor.

Step 5: Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop tall mounds of dough (about 2 tbsp each). Roll them into balls and place them 2 inches apart. Press the reserved chocolate chips on top.
Bake for 10-12 minutes.

  • The Sweet Spot: Take them out when the edges are barely golden but the center still looks undercooked and soft. They will set as they cool.

Step 6: The Cool

Let them cool on the baking sheet for 10 minutes before moving to a wire rack. This “carryover cooking” finishes the center perfectly.

Expert Tips for Perfection

  1. The “Pan Bang”: If your cookies are puffy in the middle while baking, lift the baking sheet 3 inches and drop it flat on the oven rack. This deflates the center and creates beautiful ripples.

  2. Measure Flour Correctly: Don’t scoop your cup into the flour bag! This packs it down, and you’ll end up with dry cookies. Spoon the flour into the cup and level it off with a knife.

  3. Use Room Temp Eggs: Cold eggs mixed with warm butter can curdle the batter. Sit your eggs in a bowl of warm water for 5 minutes before using.

Storage and Freshness Hacks

How to Keep Them Soft for Days

Place a slice of white bread in the airtight container with your baked cookies.

  • Why? The cookies are hygroscopic (they attract moisture). They will steal the moisture from the bread, keeping them soft while the bread turns hard as a rock!

Freezing Dough

Roll the dough into balls and freeze them on a tray for 1 hour. Transfer to a Ziploc bag.

  • To Bake: Bake straight from frozen! Just add 1-2 extra minutes to the bake time.

Recipe Variations

  • Double Chocolate: Swap 1/4 cup of flour for cocoa powder.

  • Salted Caramel: Stuff a soft caramel candy inside the dough ball and sprinkle sea salt on top after baking.

  • The “Kitchen Sink”: Add crushed pretzels, potato chips, and white chocolate chips for a salty-sweet crunch.

Frequently Asked Questions (FAQ)

Q: Why are my cookies flat?
A: You likely melted the butter too much (it should not be hot) or didn’t chill the dough long enough. Also, check that your baking soda isn’t expired!

Q: Can I skip the cornstarch?
A: You can, but they won’t be as soft. The cornstarch tenderizes the dough proteins.

Q: Why use melted butter instead of creamed?
A: Creaming butter and sugar adds air (aeration) for a cakey texture. Melted butter creates a denser, chewier, fudgier texture.

Enjoy the best cookies of your life! Don’t forget the milk.
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