Recipe

Fresh Soft Chocolate Chip Cookies

Sweet, simple, and reliably soft with buttery edges, gooey centers, and big chocolate pockets.

By Matt Campbell

•

4.9

If you have ever chased that bakery-style cookie at home, you know the heartbreak: you pull a tray out, they look perfect, then 20 minutes later they are oddly crisp and a little sad. These are the cookies I make when I want the opposite. Soft for days, thick enough to feel like a treat, and loaded with chocolate in a way that makes you stop mid-bite and go, okay, wow.

This is my fresh soft chocolate chip cookie recipe for real life. No weird ingredients, no fussy steps, and you do not need to chill the dough unless you want extra thick cookies. The key is a small tweak in the method and a simple ingredient balance that keeps the centers tender without turning the whole thing into cake.

Why It Works

Soft centers, crisp edges: A slightly higher brown sugar ratio keeps them moist, while baking just until the edges set gives you that perfect bite.
Big chocolate pockets: A mix of chips and chopped chocolate melts into glossy puddles that stay gooey longer.
Two-bowl, low-fuss workflow: Melted butter means no waiting for butter to soften, and everything comes together fast.
Tender (not cakey): Cornstarch and a gentle mix can help keep the texture soft and plush without getting bready.
Forgiving timing: Pull them when they look slightly underdone in the center. Carryover heat finishes the job.

Pairs Well With

Cold milk or chocolate milk
Salted caramel sauce for dipping
Fresh berries and whipped cream
Vanilla ice cream for cookie sandwiches

Storage Tips

Room temperature (best for softness): Let cookies cool completely, then store in an airtight container for up to 4 days. For extra softness, add a slice of sandwich bread to the container. Swap the bread slice every day or two. (Humidity varies, so think of this as a helpful guideline, not a guarantee.)

Freeze baked cookies: Cool completely, then freeze in a zip-top bag with as much air removed as possible for up to 2 months. Thaw at room temp for 30 to 60 minutes.

Freeze cookie dough: Scoop dough into balls, freeze on a tray until firm, then transfer to a bag for up to 2 months. Bake from frozen, adding 1 to 3 minutes to the bake time.

Common Questions

Why did my cookies spread too much?

Most commonly: butter was too hot, the dough was warm, or the baking sheet was still hot from a previous batch. Let the melted butter cool until it is warm, not hot to the touch, and always start on a cool sheet. If your kitchen is warm or your dough feels loose, chill the dough for 20 to 30 minutes.

How do I make them thicker?

For thicker cookies, chill the dough for 30 to 60 minutes, scoop tall mounds (not flattened), and use slightly larger portions. If you want maximum thickness, you can chill up to 1 hour. You can also shape each scoop like a little cylinder for extra height.

Can I make these without cornstarch?

Yes. Cornstarch helps with tenderness, but the cookies will still be soft. If skipping, avoid overbaking and use the bread storage trick.

What chocolate works best?

I like semi-sweet chips plus chopped chocolate (a bar or chunks). Chips hold shape, chopped chocolate melts into puddles. If you prefer sweeter cookies, use milk chocolate chips for half the chocolate.

Why do the centers look underbaked when I pull them out?

That is the point. The cookies finish baking from residual heat on the tray. If you wait until the centers look fully done in the oven, they will set up dry.

Do pan color and ovens matter here?

Yes. Dark pans brown faster, so start checking 1 to 2 minutes early. And if your oven runs hot, the edges can set before the centers stay gooey. When in doubt, pull them when the edges look set and the middle still looks soft.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Baking sheets (2 to 3, or bake in batches)
Parchment paper or silicone baking mat
Cookie scoop (optional but helpful for even baking)
Wire rack for cooling

I started making these when I was tired of the cookie identity crisis. One day they are chewy, the next day they are crunchy, and suddenly you are dunking out of necessity instead of joy. I wanted a cookie that stayed soft long enough to actually live on the counter for a couple days, the kind you can sneak past the kitchen and tear in half just to see the steam and chocolate stretch. The first time I nailed the timing and pulled them when they looked a little too blonde, I felt like I unlocked a cheat code. Now it is my go-to batch for weeknights, potlucks, and anytime someone says, “Can you bring something sweet?”

Fresh Soft Chocolate Chip Cookies

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings 18 cookies

Ingredients

2 1/4 cups (270 g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, melted and cooled until warm (not hot)
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups (255 g) semi-sweet chocolate chips
1/2 cup (85 g) chopped chocolate or chocolate chunks (optional but highly recommended)
Flaky salt for finishing (optional)

Instructions

Heat the oven. Preheat to 350°F. Line 2 baking sheets with parchment paper. (You will bake in batches for 18 cookies, so keep the remaining dough at room temperature for a few minutes, or chill it lightly if your kitchen is warm.)
Mix the dry ingredients. In a bowl, whisk together flour, cornstarch, baking soda, and salt.
Build the cookie base. In a large bowl, whisk melted butter with brown sugar and granulated sugar until glossy and smooth, about 30 seconds.
Add eggs and vanilla. Whisk in the egg, then the yolk, then vanilla until the mixture looks slightly thicker and cohesive.
Combine gently. Add the dry ingredients and fold with a spatula just until you stop seeing streaks of flour. Do not overmix.
Chocolate time. Fold in chocolate chips and chopped chocolate.
Scoop. Scoop about 2 tablespoons of dough per cookie (around 40 g). Place 6 dough balls per sheet, leaving room to spread. You will bake in 3 rounds (or use a third sheet if you have one). For extra bakery vibes, press a few extra chips on top of each mound.
Bake. Bake 9 to 11 minutes, until the edges are set and lightly golden but the centers still look soft and a bit underdone. If using dark pans, start checking around 8 to 9 minutes.
Make them prettier and thicker. As soon as the tray comes out, you can “scoot” the cookies by swirling a large round glass or cookie cutter around each cookie to nudge them into a thicker, rounder shape.
Finish and cool. Sprinkle with flaky salt if using. Cool on the sheet for 10 minutes, then transfer to a wire rack. They will firm up at the edges and stay soft in the center.

Optional chill: If you want extra thick cookies, chill the dough for 30 to 60 minutes before scooping. If the dough is warm or your kitchen is hot, a quick 20 to 30 minutes in the fridge helps control spread. For maximum thickness, chill up to 1 hour. You may need an extra minute in the oven.

Make ahead: Cover and refrigerate the dough for up to 48 to 72 hours. Let it sit at room temperature for 10 to 15 minutes if it is too firm to scoop, then bake as directed.

Nutrition information is estimated.

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