Recipe

Soft and Chewy Cookie Recipe That Stays Soft

A no-drama, big-reward cookie base with crisp edges, a plush center, and simple mix-ins. Plus the tricks that keep cookies soft for days.

By Matt Campbell

•

4.9

A stack of soft and chewy chocolate chip cookies on a wooden board with a glass of milk in the background

Jump to Recipe

If you have ever pulled a tray of cookies out of the oven feeling like a kitchen hero, only to find they turned into crunchy hockey pucks by tomorrow, I have been there. Soft and chewy cookies are not magic. They are moisture management, a little science, and knowing exactly when to stop baking.

This recipe is my go-to “best cookie” base because it hits the sweet spot: crisp edges, bendy centers, and that warm brown sugar flavor that makes you reach for “just one more.” The ingredients are grocery-store simple, the steps are clear, and there is plenty of room for fun, like stuffing them with peanut butter cups or going full oatmeal-chocolate chunk chaos.

A hand holding a chocolate chip cookie broken in half showing a gooey, soft center

Why It Works

Brown sugar plus an extra yolk adds moisture and chew without making the cookie cakey.
Melted butter helps the dough mix fast and bakes up with shiny, crinkly tops.
A short chill keeps cookies thicker and improves flavor. Even 30 minutes helps.
Underbake on purpose. Pull them when the edges are set and the centers look slightly underdone. They will set as they cool.
Optional cornstarch makes the center extra tender, like bakery-style soft.

Pairs Well With

Storage Tips

Room temperature (best for softness): Store cooled cookies in an airtight container for 3 to 5 days. For the first day or two, you can add a small slice of sandwich bread in the container to help keep them soft. The bread will go stale so the cookies do not have to. If you are sensitive to any hint of bread aroma, skip it.

Freeze baked cookies: Freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temp for 30 to 60 minutes.

Freeze cookie dough: Scoop dough balls onto a sheet pan, freeze until solid, then transfer to a bag for up to 2 months. Bake from frozen, adding 1 to 3 minutes to the bake time.

Re-soften a cookie: Microwave 8 to 12 seconds for that fresh-from-the-oven vibe. Do not walk away. Cookies go from dreamy to lava fast.

Common Questions

Why did my cookies turn out cakey?

Cakey usually means too much flour, too much leavener, or too much mixing. Use the spoon-and-level method for flour, mix just until combined, and avoid overworking the dough. Also, make sure the butter and sugars are fully mixed so the dough bakes evenly. If your dough looks crumbly or dry, you likely over-measured flour. You can add 1 to 2 teaspoons milk only if needed to bring it back together.

How do I keep cookies thick instead of spreading?

Chill the dough, use a parchment-lined sheet, and make sure your baking soda is fresh. If your kitchen is warm, chill the dough balls for 10 minutes right before baking.

Can I make these without a mixer?

Yes. Melted butter makes this easy. Use a whisk for the wet ingredients, then a spatula for folding in the flour and chips.

What is the secret to chewy cookies?

Brown sugar is one of the biggest levers because it helps hold onto moisture, but chew is a team effort. The fat-to-flour ratio, not overmixing, and pulling the cookies before the centers look fully baked all matter too.

Can I reduce the sugar?

You can reduce each sugar by about 2 tablespoons without wrecking the texture. Any more than that and they tend to bake up drier and less chewy.

Do I have to add cornstarch?

No. It is optional. It gives a softer, more tender bite that feels bakery-style, but the cookies are still great without it.

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

2 rimmed baking sheets
Parchment paper or silicone baking mats
Large mixing bowl
Whisk and rubber spatula
Cookie scoop (about 1 1/2 tablespoons) or tablespoon
Wire cooling rack

I started chasing “soft and chewy” in college because I wanted cookies that could survive a few days on the counter without turning into crunchy sadness. I tested batches like a maniac, tweaking sugar ratios, baking times, and how long I could get away with chilling the dough before I got impatient. The first time I nailed it, I remember breaking one open and seeing that slightly underbaked center settle into this perfect chewy middle. That was the moment I decided: I am not here to bake polite cookies. I am here for cookies with crisp edges, a soft core, and enough chocolate to make you pause mid-bite and reassess your life choices in a good way.