Filed Under: Chocolate | Cookies | Dessert

Soft Chocolate Chip Cookies

By Tessa Arias
  |  
January 22nd, 2019
4.86 from 191 votes
4.86 from 191 votes

Soft Chocolate Chip Cookies are ultra ooey and gooey with two secret ingredients to keep them ultra soft and tender! Your friends will LOVE these cookies. Click here to download my FREE cookie customization guide!

Yield: 26 cookies

Prep Time: 15 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: This cookie has big butterscotch flavor and the small amount of cream cheese in the dough adds an almost indiscernible tang that takes these cookies over the top.
Texture: Ultra soft and tender.
Ease: Super easy!
Pros: Perfect for when you’re craving that super soft texture in a cookie.
Cons: None.
Would I make this again? I’ve been making this recipe for years.

Today we’re talking all about making SOFT chocolate chip cookies. The kind that are ultra tender but still hold their shape and are loaded with tons of ooey gooey chocolate chips.

If you haven’t noticed, I’m obsessed with chocolate chip cookies.

The ultimate SOFT batch chocolate chip cookie that will become your GO TO recipe!

But sometimes I crave different textures. Sometimes I want them to be super soft chocolate chip cookies. Yet other times I want them to be thin and crispy chocolate chip cookies.

Don’t get me wrong, practically any homemade chocolate chip cookie is a good with me. It’s just every once in a while you have a texture craving that must be satisfied.

Soft Chocolate Chip Cookies are ultra ooey and gooey with two secret ingredients to keep them ultra soft and tender! Your friends will LOVE these cookies.

Which texture of cookies do you prefer? Does your family love soft batch cookies? Chewy? Crispy? Some combination of it all?!

How to Make SOFT Chocolate Chip Cookies

There are a few key ingredients to ensure your cookies bake up ultra tender and soft.

Brown Sugar

Brown sugar is hygroscopic, which means it takes in and retains moisture (better than granulated sugar). Adding moisture to your cookie dough can help make it softer and chewier, and stay soft for longer. That’s why I use way more brown sugar than granulated sugar in this recipe. Learn how to to DIY your own brown sugar and how to keep it soft in your pantry here.

Cornstarch

Cookies with cornstarch are ultra soft and often slightly gooey and paler in color. It can also aid in lift and height, as it is a thickening agent. Just be sure not to add too much extra cornstarch, otherwise your cookies will develop an almost glue-like pudding consistency. I find in this recipe 2 teaspoons is the Goldilocks measurement.

Cream cheese

Not only does cream cheese add richness and flavor, but it also tenderizes the cookies so they’re super soft, even slightly chewy, without being cakey due to the fat content. I know it’s a bit of a hassle to add in cream cheese here, but believe me it’s these small details that take your cookies from good to GREAT. Be sure to use full fat brick cream cheese, not cream cheese for spreading on bagels.

Baking Time & Temperature

If your oven runs hot, you may want to reduce the temperature slightly to avoid overly browning these cookies. You want to remove these from the oven just before they actually look done baking. The residual heat will continue to cook them and they will solidify as they begin to cool. Also, avoid using a dark colored baking pan.

How to Bake THICK Cookies

The key to making sure your cookies bake up nice and thick instead of flattening into those little sad puddles is to make sure your butter and/or cookie dough isn’t too warm. Make sure your butter is at a COOL room temperature, about 67°F, before creaming with the sugar.

Next, make sure your balls of cookie dough aren’t warm when they enter the oven otherwise the dough will melt too much. If you experience issues with your cookies spreading too much, try popping the tray of shaped dough into the freezer while the oven preheats. If you live in a very humid climate, try adding a couple extra tablespoons of flour to the dough to combat that added moisture.

Science of Cookie Baking

Download my FREE Cookie Customization Guide which shows you quick and easy ways to alter the texture of your favorite cookie recipes. So whether you like soft cookies like this recipe, or prefer cakey, crispy, or chewy, this handy visual guide will show you what tweaks to make to get the texture of your dreams!

If you love SOFT and slightly gooey chocolate chip cookies you will be obsessed with this homemade recipe!

More Chocolate Chip Cookie Recipes

See ALL of my chocolate chip cookie recipes here!

August Baking Challenge

This recipe was the pick for August 2019’s baking challenge! Check out all of the entries that were submitted here!

4.86 from 191 votes

How to make
Soft Chocolate Chip Cookies

Yield: 26 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Soft Chocolate Chip Cookies are ultra ooey and gooey with two secret ingredients to keep them ultra soft and tender! Your friends will LOVE these cookies. Click here to download my FREE cookie customization guide!

Ingredients

  • 2 3/4 cups (349 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cornstarch
  • 1 teaspoon fine sea salt
  • 10 tablespoons (142 grams) unsalted butter, at room temperature
  • 1/4 cup (50 grams) cream cheese, at room temperature
  • 1 1/4 cups (250 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 2 cups 340 grams) semi sweet chocolate chips

Directions

  1. Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
  2. In a medium bowl combine the flour, baking soda, baking powder, cornstarch, and salt.
  3. In the bowl of an electric mixer beat the butter, cream cheese, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Add in the vanilla and the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. 

  4. If time permits: wrap dough in plastic wrap and refrigerate for at least 2 hours but no more than 72 hours. This allows the dough to “marinate” and for the final cookies to become softer, thicker, and more flavorful. Allow to come to room temperature before shaping.
  5. Divide dough into 2-tablespoon sized balls and drop onto prepared baking sheets.
  6. Bake for 10 to 11 minutes, or until light golden brown. Don’t over-bake. Cool for 2 minutes before removing to wire racks to cool completely.

Course: Dessert
Cuisine: American

This recipe was originally published in 2013 and recently updated with new photos, weight measurements, and more recipe tips. Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Shamsa Alowais — January 15, 2022 at 2:21 am

    The cookies remain so soft and everyone loved the cookies!

  2. #
    Brooke — December 30, 2021 at 1:31 pm

    I want to try these out but can’t find block cream cheese in the Uk, only soft cream cheese. Would this work or do you have any other suggestions?

    • #
      Emily — January 3, 2022 at 12:17 pm

      Hi Brooke! Please make sure to use full-fat, high-quality cream cheese. The spreadable type of cream cheese shouldn’t be used as it’s normally processed differently and is too aerated. I hope you can find something that will work well, I wish I could help more!

  3. #
    Lieza — December 14, 2021 at 10:43 pm

    Hi Tessa, can I add oats to this? Would it not affect the texture of the cookies?

    • #
      Emily — December 15, 2021 at 11:34 am

      Hi Lieza! Yes, adding oats will affect the texture of the cookies, but you’re welcome to experiment with it! I’d suggest making the recipe as written first though so you have something to compare it to 🙂 If you’re looking for a soft Oatmeal Chocolate Chip Cookie recipe, check out ours HERE, and follow the baking instructions to bake for about 12-13 minutes. Hope that helps!

  4. #
    Pam R. — November 7, 2021 at 12:58 pm

    Your cookbook says to use a 1 1/2 tablespoon scoop and it says it makes about 26 cookies and to cook for 10 minutes and leave on cookie sheet for 5 minutes. I used a 1 1/2 tablespoon scoop and the recipe made 5 dozen cookies — the time and size worked for me. Here, it says to use a 2 tablespoon scoop and should make about 26 cookies; and it says to cook 10-11 minutes and cool on cookie sheet for 2 minutes. Why the differences from the cookbook?

    • #
      Emily — November 10, 2021 at 1:58 pm

      Hi Pam! Some cookbook recipes differ from older blog recipes. We only used a 1 1/2 tablespoon or 3 tablespoon scoop size for all recipes of the book. We’ve not had this recipe make 60 cookies before, just around 26. Did you by chance double the recipe? I’m not sure how you got so many cookies!

  5. #
    Leshelle — October 26, 2021 at 9:11 am

    Just made these and oh my goodness these are the best chocolate chip cookies I have ever made. This recipe is Devine! Big fluffy ooey gooey deliciousness! I did add I bit of cinnamon to mine because it always takes chocolate chip cookies to the next level of yummy. But definitely adding this recipe to my recipe book. My go to from
    Now on. Thank you!

    • #
      Haley Wehner — October 26, 2021 at 12:15 pm

      Genius about adding the cinnamon to your cookies! So glad to hear you loved this recipe.

  6. #
    Kristy — October 3, 2021 at 7:48 am

    Can you freeze the dough and then bake later, after letting the dough come to room temperature?

    • #
      Emily — October 4, 2021 at 1:50 pm

      You can definitely freeze this dough! Be sure to ‘marinate’ the dough prior to freezing (see directions for details), then follow this post here to bake directly from frozen: https://handletheheat.com/how-to-freeze-cookie-dough/. Enjoy your cookies!

  7. #
    Ellen — September 27, 2021 at 3:28 am

    Hi!What can you suggest instead of cream cheese?Love your ideas…

    • #
      Emily — September 27, 2021 at 11:44 am

      Hi Ellen! Cream cheese is one of the secret ingredients to making these cookies so soft! We don’t suggest substituting the ingredient, sorry!

  8. #
    ila — August 7, 2021 at 3:11 pm

    these cookies are amazing!! i love how chewy, crispy, and soft they are. plus, they are incredibly easy! also tessa, i just posted these cookies on my instagram @a.spoonful.of.sugar_ and i invite youto check them out!! thanks again for the recipe, i recommend for everyons to make them!!!

    • #
      Emily — August 9, 2021 at 12:31 pm

      Thanks so much for tagging us in your photo on IG, Ila! Your cookies looked delicious! So happy you enjoyed this recipe 🙂

  9. #
    Monica — July 8, 2021 at 3:03 pm

    This recipe for soft chocolate chip cookies or sooo good I recommend 100%!

    • #
      Tessa — July 9, 2021 at 9:43 am

      I’m so happy you enjoyed them, Monica!

  10. #
    Deb — June 7, 2021 at 5:42 am

    I love to bake and always volunteer to bring desert – this recipe is by far the most requested. I’ve even made these cookies instead of cake for birthdays!

    • #
      Tessa — June 7, 2021 at 1:51 pm

      WOW! I’m absolutely thrilled they’re such a hit!

  11. #
    Adi G — May 18, 2021 at 12:34 pm

    I love a warm, thick, chocolatey chocolate chip cookie. This recipe is amazing! I make a full batch at a time and freeze the dough balls. I pop 1 in the oven every night as my dessert and it is what I look forward to all day! I put the frozen dough in for 13 minutes and they turn out perfect!

    • #
      Tessa — May 18, 2021 at 1:17 pm

      I am 100% for having a cookie every night for dessert!! I’m so thrilled you love this recipe, Adi! 🙂

  12. #
    Trish Grafton — May 5, 2021 at 7:17 am

    These were fantastic! I added 1/ 1/2 cups of oatmeal and another egg yolk to balance it out – still worked perfectly!

    • #
      Tessa — May 5, 2021 at 9:29 am

      Happy to hear your additions worked!

  13. #
    The trendy baker — March 27, 2021 at 4:31 pm

    Hi! Have made this recipe a thousand times and I absolutely luv it! One question though. My family doesn’t eat cream cheese a lot, and I often forget to add it to the shopping list as I don’t have the best memory. I usually find myself in the situation where I want to bake these delicious cookies, but I can’t because I never have the secret ingredient. Tessa, what would you recommend as a substitute for cream cheese since I know that some substitutes could alter the taste of the cookies, and I wouldn’t want to do that because they are the best I’ve ever tasted! A little help, please?

    • #
      Tessa — March 29, 2021 at 10:21 am

      I haven’t tried this recipe without the cream cheese, I think it’s an essential ingredient! Not only does cream cheese add richness and flavor, but it also tenderizes the cookies so they’re super soft, even slightly chewy. Sorry I can’t help <3

  14. #
    Lili — February 27, 2021 at 11:58 am

    How do you keep your cookies from hardening after baking for the next couple of days?

    • #
      Tessa — March 1, 2021 at 11:50 am

      To keep your baked cookies soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden. The moisture from the bread or apple will migrate to your cookies, making them soft and chewy again! Enjoy!!

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