If you’re on the hunt for the ultimate chocolate chip cookie, your search ends here. These soft and chewy chocolate chip cookies are everything a cookie should be: crisp on the edges, soft in the middle, and packed with rich chocolate in every bite. Whether you’re baking for a crowd or just craving something sweet, this no-fuss, crowd-favorite recipe delivers every time.
Why You Will Love This Recipe:
- Thick, bakery-style cookies with golden edges and gooey centers
- No chilling required – mix, scoop, and bake
- Loaded with semi-sweet chocolate chips (or chunks!)
- Soft and chewy for days – if they last that long
- Simple ingredients, big flavor
What Ingredients Do You Need?
- All purpose flour
- Cornstarch
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Eggs
- Vanilla Extract
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Semi-Sweet Chocolate Chips
- Dark Chocolate Chips
This chocolate chip cookie recipe is easy and quick to make! With ingredients you already have in your pantry, this is the perfect dessert to make anytime.
Tips for Success:
- Don’t over mix your dough! Once you are adding your egg mixture in, keep your mixer on low and stop mixing once everything is just combined.
- Use a 1/3 cup measuring cup to measure out your dough balls. This will ensure all of your cookies are the same size and will cook evenly.
- Slightly underbake your cookies. Once the bottoms have turned that light golden brown, they’re done! They will continue to cook while they sit on the baking sheet. This will allow them to stay perfectly soft and chewy.
- Make sure your butter and eggs are cold! This will help prevent spreading and keep your cookies large and fluffy.
- Keep your remaining cookies in the freezer until they are ready to bake. This will keep them cold and prevent spreading!
Follow these tips and the instructions below, and you will have perfect chocolate chip cookies every time!
Optional Mix Ins:
- You can opt one of the chocolate chip flavors for another favorite of yours. Semi-sweet and dark chocolate mixed together is definitely my favorite!
- Toasted walnuts or pecans. This will add a nice crunch and nutty flavor to your cookie if that is what you’re looking for!
- Flaky sea salt on top (for that bakery-style finish). This is a personal favorite of mine to add to these chocolate chip cookies. Right when you take your cookies out of the oven, sprinkle on top for the perfect added saltiness.
Don’t be afraid to make this recipe your own. The options of what you can add into a chocolate chip cookie are endless!
Storage and Freezing Tips:
- Room temp in airtight container for up to 7 days
- In the fridge in airtight container for up to 2 weeks
- In the freezer in airtight container for up to 3 months
- You can store the dough balls in a freezer bag if you want to bake later. Just be sure to add 1-2 minutes to your bake time.
Save or Share This Recipe!
These cookies are too good not to share—pin it, print it, or send it to your favorite baking buddy. You’ll be known for your cookies in no time.
Whip up a batch of these soft and chewy chocolate chip cookies and taste why they’re the best. Trust me—once you bake them, you’ll never go back to flat, crunchy cookies again.
Tag me on Instagram or TikTok and show me your cookie magic!✨
Happy Baking!
The Best Soft & Chewy Chocolate Chip Cookies
Meet your new go-to cookie recipe: The Best Soft and Chewy Chocolate Chip Cookies. These bakery-style cookies are loaded with gooey chocolate chips, rich brown sugar flavor, and soft, melt-in-your-mouth centers with perfectly crisp edges. Thick, soft, and irresistibly chewy, they’re everything you want in a homemade chocolate chip cookie.
Ingredients
- 3 cups all purpose flour spooned and leveled
- 2 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 1½ tsp cinnamon
- 2 large eggs cold
- 1 tbsp vanilla extract
- 1 cup unsalted butter cold and cut into cubes
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Line two baking sheets with parchment paper and set aside.
- Whisk together your dry ingredients: flour, cornstarch, baking powder, baking soda, cinnamon and salt. Set aside.
- In a separate bowl, whisk together your eggs and vanilla extract. Set aside.
- In a stand mixer fit with a paddle attachment, cream your cold butter until light and fluffy, about 1-2 minutes.
- Add your brown sugar and granulated sugar to you mixer and beat for an additional 2 minutes.
- Scrape down your bowl and then add in your egg mixture. Mix on low until just combined.
- Slowly add in your flour mixture until well combined, scraping down the bowl as needed. I like to use a ½ cup measuring cup to add in my mixture slowly.
- Add in your chocolate chips and mix until combined. Your mixture will be thick.
- Using your ⅓ cup, scoop your dough and form 12 cookie balls.
- Place your dough balls onto your baking sheets or a plate lined with parchment paper and place in the freezer for about 30 minutes. You can leave them in for less time but keep in mind your cookies may spread more.
- Preheat oven to 350℉.
- Bake 6 cookies for 12-14 minutes. You will know they are done when they are golden on the bottom but not yet on the top.
- Remove from the oven and let cool on baking sheet for 5 minutes. This will allow your cookies to finish cooking on the inside, out of the oven. Which will leave them perfectly soft and chewy!
- Transfer to a cooling rack and serve.
Notes
- Keep the second batch of cookies in the freezer until the first batch is done. This will keep the cookies cold and prevent spreading.
- You can store these cookies at room temp for 7 days, in the fridge for 2 weeks or in the freezer for up to 3 months.
- To reheat your cookies, I recommend microwaving for 5-10 seconds until they are nice and warm and gooey. Be careful as they will be hot!