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–+ servings
Chocolate chip cookies on a wire rack.
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5 from 31 votes

Chocolate Chip Cookies ( soft and chewy)

If you're looking for the best chocolate chip cookie recipe with a soft texture and an abundance of gooey chocolate chips, look no further. Made with simple ingredients, these little bites of pure joy are perfect for any occasion.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Cookie, Dessert
Cuisine: American
Servings: 20
Calories: 236kcal
Author: Chef Dennis Littley

Ingredients

  • 2 ¼ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cornstarch
  • ½ teaspoon salt
  • ¾ cup unsalted butter melted & cooled
  • ¾ cup light brown sugar packed - you can also use dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ cups semi-sweet chocolate chip

Instructions

  • Add the flour, baking soda, cornstarch, and salt together in a large bowl. Whisk to combine then set aside until needed.
  • Melt the butter and let it cool for five minutes.
  • Add the melted butter, brown sugar, and granulated sugar to a medium bowl and whisk to combine until there are no lumps.
  • Add the egg and egg yolk and whisk to combine.
  • Add the vanilla extract and whisk to combine.
  • Add the dry ingredients to the wet ingredients and mix together with a rubber spatula or large spoon.
    *The dough will be thick, soft, and appear greasy.
  • Add the chocolate chips and fold into the dough.
    The melted butter may make it difficult for the chips to stick, but do the best you can (its worth it).
  • Cover the dough tightly with plastic wrap and place in the refrigerator to chill for 2–3 hours (overnight is best) or up to 2 days in advance.
    Letting the dough chill overnight will help them from spreading too much.
  • Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
  • Preheat the oven to 325 degrees F.
  • Line two large baking sheets with parchment paper.
  • Portion the dough into 20 large balls or 12 extra large balls. Roll the balls, trying to keep the dough in a cylindrical shape, so they are taller rather than wider.
    Place them on the prepared cookie sheets.
  • Place the cookie sheets on the center racks of the preheated oven and bake for 12–13 minutes or until the edges are very lightly browned. If you make the extra large cookies, they will take an extra minute to bake.
    The center of the cookies will look very soft, but they will continue to set as they cool.
  • Let the cookies cool on the cookie sheet for 10 minutes. After 10 minutes of cooling on the cookie sheets
  • Transfer the cookies to a wire rack to cool completely.

Notes

The cookie dough can be kept unbaked and well covered (or in an airtight container) in the refrigerator for up to 2 days.
The dough can be frozen and kept in a well-sealed freezer-safe container or ziplock back for up to 2 months.
Freezer Tip
Freeze the raw cookies on a sheet pan. When they have frozen solid, transfer them to a ziplock bag.  Bake frozen; do not thaw.
Can I add other ingredients to the cookie dough?
Yes, you can. I used semi-sweet chips to make my chocolate chip cookies, but you can use milk chocolate, white chocolate, or dark chocolate.
You can also use M&M's, Reese's pieces, or any of your favorite candy bits, as well as pecans or walnuts.

Nutrition

Calories: 236kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 122mg | Potassium: 97mg | Fiber: 1g | Sugar: 17g | Vitamin A: 244IU | Calcium: 21mg | Iron: 1mg