These chocolate chip cookies are soft, chewy, and perfect for any occasion—whether you’re baking for a crowd or just yourself. Below you’ll find tips for success and instructions for freezing scoops of dough so you can enjoy freshly baked, warm cookies whenever you like.
Note: this dough is very soft because of the melted butter and should be chilled before baking.
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🏃♀️ Post Summary
In a hurry? This summary covers the essentials.
- Meal Prep: 15 minutes. Cook Time: 13–14 minutes.
- Chill dough at least 2 hours (up to 2 days) so the cookies stay thick and chubby while baking.
- Scoop and freeze dough balls to bake a few cookies at a time for always-warm cookies straight from the oven.
- For the best texture, remove cookies when the edges start to firm up so the centers stay soft and chewy.
If you want to nail this recipe the first time, use the Table of Contents below to find the sections that will help the most.
I always have an excuse for a cookie—small bites feel less indulgent than a slice of cake. I often make peanut-butter oatmeal chocolate-chip cookies and chocolate chip cookie bars for guests, but when I’m craving classic chocolate chip cookies daily, this recipe is my favorite. Out of countless recipes, this one consistently delivers that ideal soft-and-chewy texture.
🧅 Ingredient Notes
Only the ingredients that benefit from a note are listed here. See the Recipe Card at the bottom for full measurements and directions.
- All-purpose flour – For consistent results use a reliable brand and weigh the flour when possible.
- Brown sugar – Light brown sugar is used here, but dark brown sugar works too and will add more molasses flavor.
- Chocolate chips – Semi-sweet chips are recommended. Milk chocolate or chopped chocolate chunks also work well.
👩🍳 Soft & Chewy Chocolate Chip Cookie Secrets
- Cornstarch helps keep cookies soft and slightly puffy.
- More brown sugar than white sugar yields a moister, chewier cookie because brown sugar attracts and retains moisture.
- An extra egg yolk and melted butter increase chewiness and richness.
- Remove the cookies from the oven when the edges begin to set; the centers will continue to firm as they cool on the baking sheet.
🤩 Tips for Success
- Chill the dough at least 2 hours before scooping to prevent excessive spreading and keep the cookies tall and soft.
- Use a cookie scoop so all cookies are the same size and bake evenly.
- Use a flat cookie sheet (rimmed on two sides, not all four) rather than a deep baking sheet to promote even heat circulation.
- Shape scoops so they’re taller than they are wide to encourage a chubby appearance.
- Space cookie mounds 2–3 inches apart on the sheet.
🏔️ High Altitude Notes
No special ingredient adjustments are required when baking at high altitude. You may need to add 1–2 minutes of baking time.
🙋♀️ FAQ
Yes. After chilling, scoop the dough into balls, freeze them in a single layer on a tray, then transfer to an airtight container or freezer bag for up to 2 months. Bake from frozen, adding about 1 minute to the baking time.
Store cooled cookies in an airtight container at room temperature for up to one week.
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Perfect Chubby Chewy Chocolate Chip Cookies
15
12
2 10
2 37
Equipment
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Kitchen scales
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Whisk
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Cookie scoop
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Cookie sheets
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Wire rack
Ingredients
- 2 ¼ cups (10.125 ounces) all purpose flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 12 tablespoons unsalted butter melted and slightly cooled
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
Instructions
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Weigh the flour or fluff it with a fork and spoon it into the measuring cup. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
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Melt the butter and let it cool slightly. In a large bowl, whisk together the brown sugar, granulated sugar, egg, egg yolk, and vanilla extract. Reserve any leftover egg white for another use.
Whisk the melted butter into the sugar and egg mixture until combined.
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Add the dry ingredients and fold together with a silicone spatula. The dough will be very soft—fold in the chocolate chips.
Cover the bowl tightly and refrigerate for at least 2 hours, or ideally overnight. Properly covering the dough prevents drying; you can refrigerate up to 2 days.
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Preheat the oven to 325°F and line a cookie sheet with parchment paper. Use a medium cookie scoop (1 ½ tablespoon) or a large spoon to portion chilled dough into balls, shaping them taller than wide.
Place dough balls about 3 inches apart on the prepared sheet. Bake in batches; keep remaining dough covered and chilled between batches.
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Bake about 12 minutes, or until the edges are very lightly browned. Centers will look soft but will set while cooling.
Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature for up to 1 week.
Nutrition
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Carbohydrates: 20g
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Protein: 1.8g
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Fat: 7.8g
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Sugar: 11.5g