Recipe

Soft and Chewy Cookies

Thick centers, crisp edges, and that just-baked bend. These easy homestyle cookies stay soft for days, no fancy ingredients required.

By Matt Campbell

•

4.9

A stack of soft and chewy chocolate chip cookies with crisp golden edges on a parchment-lined baking sheet

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If you have ever saved a cookie photo on Pinterest and thought, Why don’t mine look like that, this one is for you. These are the homestyle, soft-and-chewy cookies with thick middles, glossy chocolate pockets, and edges that actually have a little crisp snap. They are low drama, very forgiving, and absolutely built for warm-from-the-oven snacking.

My biggest promise here: accessible ingredients, clear steps, and a couple tiny techniques that do the heavy lifting. Think: melted butter for easy mixing and chew, an extra egg yolk for that bendy texture, cornstarch for a tender bite, and a quick chill that helps the cookies bake up taller instead of spreading into pancakes.

Why It Works

Cornstarch = tender softness: A small amount helps keep the crumb plush and soft without pushing the cookie into cake territory.
Brown sugar + extra yolk = chew: Brown sugar brings moisture and caramel notes, and the yolk adds richness and that bendy texture.
Chilling the dough = thicker cookies: Even 30 minutes helps the flour hydrate and the fat firm up, so the cookies hold shape and tend to bake taller.
Underbake on purpose: Pull them when the edges look set and the centers are still soft and slightly glossy. Residual heat finishes the job while keeping everything chewy.

Pairs Well With

Storage Tips

Room temp: Store cooled cookies in an airtight container for up to 4 days. For maximum softness, add a slice of sandwich bread to the container. The cookies absorb the moisture, and the bread sacrifices itself like a hero. If you are storing them more than a day or two, replace the bread slice so it stays fresh.

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 or warm for 10 to 15 seconds in the microwave.

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

Common Questions

Why did my cookies come out flat?

Most commonly: butter was too warm, the dough was not chilled, the baking sheet was hot from a previous batch, or flour was under-measured. Chill the dough, start with a cool sheet pan, and make sure your baking soda is fresh. Also note: dark pans brown faster and can encourage extra spread.

How do I keep them soft the next day?

Do not overbake, and store airtight once fully cooled. The bread-slice trick works surprisingly well for keeping that soft center. If you are storing them more than a day or two, swap in a fresh slice of bread so it does not go stale (or worse, get funky).

Can I make these without a mixer?

Yes. Use a whisk for the wet ingredients, then switch to a sturdy spatula. Your arm gets a small workout, your cookie reward is immediate.

Can I reduce the sugar?

You can reduce each sugar by about 2 tablespoons, but big reductions change spread, chew, and browning. If you want less sweetness, use bittersweet chocolate and add flaky salt on top.

What chocolate works best?

Chopped chocolate bars give the gooiest pockets. Chips hold their shape more. A mix of both is honestly the best of both worlds.

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

Large mixing bowl and whisk (or hand mixer/stand mixer)
Rubber spatula
Measuring cups and spoons
Baking sheets (light-colored aluminum works best)
Parchment paper (recommended)
Cookie scoop or tablespoon
Wire rack for cooling

I started chasing “Pinterest cookies” the same way I chase most kitchen mysteries: by making a batch on a Tuesday night and refusing to stop until the texture matched the photo in my head. I wanted the kind of cookie you can gently bend without it snapping, with edges that get a little toasty and a center that stays soft for days. The first batch spread too much. The second batch was thick but weirdly bready. Then I landed on this combo: a short chill, a touch of cornstarch, and pulling the tray when my instincts were yelling “one more minute.” That is the whole secret. Slightly underbaked confidence.

Soft and Chewy Cookies

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings 24 cookies

Ingredients

2 1/4 cups (270g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (170g) unsalted butter, melted and cooled until warm, not hot
3/4 cup (150g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups (255g) semi-sweet chocolate chips or chopped chocolate
Optional: flaky salt for topping

Note: If you only have salted butter, reduce the added salt to 1/4 to 1/2 teaspoon (salted butter varies a lot).

Instructions

Mix the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Build the cookie base. In a large bowl, whisk the melted butter (warm, not hot), brown sugar, and granulated sugar until smooth and glossy, about 30 seconds. Melted butter makes for easy mixing and a chewier cookie.
Add eggs and vanilla. Whisk in the egg, then the egg yolk, then the vanilla until fully combined and slightly lighter in color.
Combine gently. Add the dry ingredients to the wet ingredients. Fold with a spatula until almost combined, with just a few floury streaks left.
Add chocolate and finish folding. Add the chocolate, then fold just until no dry flour remains. Do not overmix or the cookies can turn dense.
Chill the dough. Cover and refrigerate for 30 minutes (or up to 48 hours). This really helps the cookies bake up thicker, though spread also depends on flour measurement, butter temperature, pan temperature, and your oven.
Preheat and prep. Heat oven to 350°F. Line two baking sheets with parchment paper. For the most even results, bake on a cool, light-colored sheet and let the pan cool between batches.
Scoop. Scoop dough into 2 tablespoon portions (about 30 to 35g each) and place 2 to 3 inches apart. For extra Pinterest energy, press a few chocolate pieces on top of each dough ball.
Bake. Bake for 9 to 11 minutes, until the edges are set and lightly golden and the centers look puffed and still soft (they may look a little glossy in the middle). They will finish setting as they cool.
Cool for the chewy set. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Sprinkle with flaky salt if you want that sweet-salty pop.

Quick fix if your cookies spread too much: As soon as they come out, use a round glass or cookie cutter to “scoot” each cookie into a thicker circle while they are still soft.

Pan tip: If baking two sheets at once, rotate and swap racks halfway through. Otherwise, bake one sheet at a time for the most consistent thickness and color.

Nutrition information is estimated.

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