Soft and Chewy Chocolate Chip Cookies

There is truly nothing better than a really good soft chocolate chip cookie. The best ones have a soft, chewy texture that extends out from the center, with just a tiny bit of crispness around the outer edges, and a just-sweet-enough flavor with hints of rich caramel and vanilla. Plus, lots of chocolate chips, of course. (We also have a recipe for denser, chewier chocolate chip cookies if those are more up your alley.)

This soft chocolate chip cookie recipe checks all those boxes and more. It’s the tried-and-true version I’ve been making for years and the only one you should be baking from now on — trust me. 

• Unsalted butter. Using plenty of fat is key in making soft, flavorful cookies. Plan to let the butter sit at room temperature just until it gives when gently pressed (and if you’re game for trying other ways to soften butter, we’ve got you covered).
• Cornstarch. I learned that swapping some of the all-purpose flour for cake flour yields a very soft cookie. The problem is that most of us don’t regularly use or keep cake flour on hand. There’s a super-simple solution: adding a couple teaspoons of cornstarch. If you’re thinking that this sounds a little like making a DIY cake flour substitute, you’re right.
• Baking soda. This is instrumental in creating a chocolate chip cookie that’s soft and chewy with a crisp, delicate bite just around the edges, and nicely browned on the bottom. 
• Brown sugar. I personally love light brown sugar for chocolate chip cookies, although both light and dark brown work well here. 
• Chocolate chips. Semi-sweet is a classic choice for chocolate chip cookies. However, if you happen to have a bag of bittersweet or milk chocolate chips hanging out in the pantry, go ahead and use them. You use the whole bag of chips in this recipe. Most of the chocolate chips are mixed into the dough, while about 1/2 cup are reserved and pressed into the tops of the dough balls before baking.

These are the key factors that deliver the softest, most delicious cookies.

• Using a higher percentage of brown sugar. Nearly all chocolate chip cookies use a combination of granulated and brown sugars. The ratio of sugars plays a huge role in the texture of the cookies. For soft chocolate chip cookies, you want to use more brown than granulated sugar (ideally twice as much brown sugar, which is what this recipe calls for). Brown sugar has more moisture, and when added to the dough makes a softer, chewier cookie.
• Cornstarch. While typically used as a thickening agent, mixing a couple teaspoons of cornstarch into the dough makes for super-soft cookies.
• Refrigerate the cookie dough. Do not skimp on this part. It really does make a difference. If you can, rest the dough for a full 24 hours before baking, and at a minimum give it 12 hours. When developing this recipe, I tested resting the dough for a variety of time increments — as little as one hour, all the way up to 48 hours — and 24 hours is the sweet spot.
• Don’t over-bake the cookies. To ensure they have the softest, chewiest texture, you want to pull the cookies from the oven as soon as they’re set and just barely golden around the edges. If the cookies bake too long, they gradually lose their soft bite and become crispy. 

1. Make the cookie dough. Cream the softened butter and sugars until light and fluffy. Then, add the eggs and vanilla followed by the dry ingredients, finishing with the chocolate chips.
2. Portion the dough. I find it much easier to portion the dough at this point rather than after it’s refrigerated and more firm. Scoop the dough into 2-tablespoon portions (I love using a cookie scoop for this), roll into a ball, and place on a parchment-lined baking sheet. The dough balls can be close together but not touching. Press the remaining chocolate chips into the tops of the dough balls.
3. Wrap and refrigerate the cookie dough. Wrap the baking sheet in plastic wrap and refrigerate for at least 12 hours, preferably 24 hours.
4. Bake and cool the cookies. While the oven heats, transfer the dough to baking sheets lined with parchment paper or silicone baking mats and bake until golden. Allow the cookies to cool slightly on the baking sheets and then transfer to a wire rack to cool completely.