Soft & Chewy Chocolate Chip Cookies

27. December 2017 Recipes 0

Soft & Chewy Chocolate Chip Cookies

Soft & Chewy Chocolate Chip Cookies

This recipe is so good that I almost kept it my little secret.

Not that there’s anything wrong with a secret recipe, right?


But I think every cookie lover deserves to have this amazing recipe. It’s the one and only chocolate chip cookie recipe you’ll ever need. Ever.

My search for the perfect recipe has officially ended.

So, yes, I am sharing it with you, my friend. Trust me, you’ll be thanking me later. 😉


choc chip cookies

My husband has declared these the BEST chocolate chip cookies ever. And my brother has, too. And, my students. (But don’t take their word for it–try them out yourself!)

Soft, chewy, thick, and loaded with chocolate chips. Mmmmm.

Remember to chill the dough so that you get that full-on flavor and thickness. It means you’ll have to wait a little longer for the finished product, but it’s 100% necessary and 100% worth it!

Soft & Chewy Chocolate Chip Cookies


  • 3/4 cup (1.5 sticks or 170g) unsalted organic butter, softened to room temperature
  • 3/4 cup (150g) packed dark or light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large organic egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips (or a mix of dark and semi-sweet)


  1. In a large bowl, beat the butter until completely smooth and creamy. Add the sugars and mix until fluffy and light in color. Mix in egg and vanilla.
  2. In a separate bowl, combine flour, cornstarch, baking soda, and salt. Slowly mix into the wet ingredients until combined. The cookie dough will be fairly thick.
  3. Add the chocolate chips and mix, just until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 2 or 3 days). You absolutely must chill this dough.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or use a baking stone.
  5. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls. (Don’t worry if the dough is a little crumbly after having been chilled. It’ll come back together as you roll it into balls.)
  6. Bake for 10-11 minutes, until BARELY golden brown around the edges. They will look super soft when you remove them from the oven. Let them cool at least 6 minutes on the cookie sheet. Then, transfer to cooling rack.

*Note: I use organic butter and eggs in my cooking. This is optional, but it does provide a richer, more flavorful (and eco-friendly) eating experience!

chocolate chip cookies!

It’s not a complicated recipe. Sometimes the simplest things are the best things!

By the way, the secret to that amazingly soft, fluffy texture is cornstarch. Who woulda guessed?




Crazy about chocolate? Try my Jumbo Chocolate Chip Muffins!

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