These big fat soft-baked chocolate chip cookies are thick and slightly crispy around the edges. The secret for the chewiest chocolate chip cookie texture is more brown sugar than granulated sugar, an extra egg yolk, plus a little cornstarch! No chilling required!
Photos updated in 2020.
Happy National Chocolate Chip Cookie Day! Yes, that's right, it's today! This holiday is just as important as any other on our calendars so we MUST bake cookies— chocolate chip cookies to be exact!
There are hundreds of chocolate chip cookie recipes out there. Just take a look on Pinterest. Everyone has their favorite— Nestle Tollhouse (cue that Friends episode), a family recipe, or your neighbors. But this recipe really stands out.
Like many of you, I've searched far and wide for that perfect chocolate chip cookie recipe. A recipe that I can bake over and over again for years to come. The one that I bake with my daughter. I've tested, tested, retested countless times. I know that you'll enjoy this cookie just has much as I do!
Why You'll Love These Chocolate Chip Cookies
- Extra thick
- The chewiest center
- Slightly crisp edges
- Studded with chocolate chips
- Undeniably delicious
How To Make Chocolate Chip Cookies
This recipe does require a mixer, but it's a no chilling recipe. In just 5 steps you'll have thick
- Cream Butter & Sugars: Start with room temperature butter. You'll cream the butter and sugars together— this process aerates the butter with produces a softer cookie.
- Add the Eggs & Vanilla Extract: Add in the eggs for structure and the vanilla for flavor.
- Add the Dry Ingredients & Chocolate Chips: We're using cookie staples such as flour, baking soda and salt, but adding in cornstarch. The cornstarch is a thickening agent which gives the cookies an extra lift and leaves them soft. 1 Tablespoon does the trick! Then, add in the chocolate chips.
- Roll the Dough: Take 1.5 Tablespoons of dough and roll it into balls.
- Bake: These looks are thick so we're baking them 10-11 minutes. They will look extremely soft, but that's perfect! The edges should be slightly golden brown.
Secrets to Soft Chocolate Chip Cookies
- Under Bake: Slightly under baking the cookies creates a softness that everyone loves.
- Cornstarch: Adding 1 Tablespoon of cornstarch helps keep the cookies soft.
- Extra Egg Yolk: Using an extra egg yolk helps increase the chewiness and keeps the cookies softer.
Sometimes the simplest recipes are what are the best. There's no need to convince you to try these since they speak for themselves. After all, it is a chocolate chip cookie.
Warning: these chocolate chip cookies require a tall glass of milk and stretchy pants.
Soft-Baked Chocolate Chip Cookies
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 Tablespoon vanilla extract
- 2 and 3/4 cups all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 350°F. Line 2 large baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, combine the flour cornstarch, baking soda and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2-3 minutes. Beat in the egg, egg yolk, and vanilla. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the the dry ingredients into the wet ingredients in 1/4 cup increments until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips.
- Rolls balls of dough, about 2 Tablespoons of dough each, into balls without compacting them. Bake for 10-11 minutes, until barely golden brown around the edges. The cookies will look extremely soft. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops.
- Cookies stay fresh covered at room temperature for up to 1 week.
These pictures sent me to the store immediately. Highly recommend this recipe for a traditional favorite.
This recipe is legit the best chocolate chip cookie I've had in my life! They are pillowy soft on the inside, and have the perfect amount of sweetness. I highly recommend this recipe!
I'm glad that you loved them Annie! I agree that they are the best! 😉
I also chose this recipe because of the picture. I followed the recipe except I mixed by hand. They are "pillow soft" as someone else described and this is my favorite Chocolate Chip cookie recipe. I ate 6 and gave the rest to my kiddos who loved them. Thank you,
I'm so glad that you loved these, Autumn! They are our favorite cookies too!
Has anyone tried to make these with another option for the butter? My daughter may have a milk Allergy and I'm trying to find ways to make treats for her still.
Hi Jackie. I have my Coconut Oil Chocolate Chip Cookies on my blog too! Try those out for the milk allergy!
Hi, is the dough supposed to be so sandy after the mixing? I can barely shape a ball out of the dough. Seems like too much flour versus normal cookie recipe? I have used 250 g = 1 cup for reference.
No it shouldn't. Was the butter at room temperature? I've made this recipe (even adding a little extra flour unintentionally when my 2.5 year old helps) and it's not like that.
The butter was cold, although I mixed it quite long until properly beaten (approximately 4 minutes). It all looked nice until I have added the flour (it is more than 2x the mass of sugar and butter together). I can share my pictures with you if possible somehow - I was not able to paste them here.
The recipe calls for "1 cup unsalted butter, softened to room temperature", this is so that the butter gets creamed and the rest of the ingredients can mix together. Because you used cold butter it wasn't able to cream all the ingredients together.