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 perfectly 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!
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This is the only recipe you’ll ever need for SOFT Chocolate Chip Cookies.
The kind of cookies 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.
But sometimes I crave different textures. Sometimes I want them to be super soft chocolate chip cookies. Other times, I crave thin and crispy chocolate chip cookies.
Don’t get me wrong, practically any homemade chocolate chip cookie is good with me. It’s just every once in a while, you have a texture craving that must be satisfied.
Which texture of cookies do you prefer? Does your family love soft-batch cookies? Chewy? Crispy? Some combination of it all?! Let me know in the comments below!
Sprinkle of Science
How to Make SOFT Chocolate Chip Cookies
There are a few key ingredients to ensure your cookies are 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 much more brown sugar than granulated sugar in this recipe. Learn how 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.
How to Bake SOFT Chocolate Chip Cookies
- Be sure your oven isn’t running too hot. If your oven does run hot, you may want to reduce the temperature slightly to avoid overly browning these cookies.
- 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.
- Avoid using a dark-colored baking pan. Learn more about the best (and worst!) baking pans here.
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:
- Make sure your butter isn’t too warm. Make sure your butter is at a COOL room temperature, about 67°F, before creaming with the sugar. Learn more butter temperature (and why it matters!) here.
- 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.
How to Store Soft Chocolate Chip Cookies
Soft Chocolate Chip Cookies can be stored in an airtight container for up to 4 days. You can also freeze your cookie dough balls. Learn more about freezing cookie dough, and baking from frozen, here.
More Chocolate Chip Cookie Recipes:
- Bakery Style Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Soft Batch Double Chocolate Chip Cookies
- S’mores Cookies
- See ALL of my cookie recipes here!
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Soft Chocolate Chip Cookies
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 cool 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 cool room temperature
- 2 cups (340 grams) semi-sweet chocolate chips
Instructions
- If baking right away, preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.
- In the bowl of an electric mixer, beat the butter, cream cheese, granulated sugar, and brown sugar on medium-high speed until light and creamy, about 2 minutes. Add in the vanilla and the eggs, one at a time, beating well after each addition. Slowly beat in the flour mixture. Stir in the chocolate chips.
- 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. Let dough sit at room temperature until it is just soft enough to scoop.
- Using a medium (1 1/2-tablespoon size) spring-loaded scoop, drop balls of dough onto prepared baking sheets.
- Bake for 10 to 11 minutes, or until barely golden brown. Don’t overbake – the cookies will continue to cook from residual heat. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
This recipe was originally published in 2013 and was recently updated with new photos, weight measurements, and more recipe tips. Photos by Ashley McLaughlin.
Time and time again, I keep coming back to this recipe. The cookies always turn out delicious!
That makes us so happy to hear!
This is our family’s favorite cookie and with lots of little mouths around, we go through a 1-2 dozen a week.
I am thinking of trying to double (maybe triple) the recipe and then freezing dough for later. I found your freezing instructions and will follow those.
My question if there are any adjustments to make when multiplying this or any cookie recipe?
Hi Dave! So glad to hear that you’re loving Tessa’s recipe! No adjustments needed to multiply the recipe – just keep in mind the dough volume and your mixer bowl size. You need to make sure there’s enough space in your bowl for everything to still be creamed and mixed as it needs to be, so most of the time, doubling just about maxes out that capacity. I hope that helps! Happy baking 🙂
I think these are the best chocolate chip cookies I’ve ever made. My coworkers loves them.
The best chocolate chip cookie recipe!! Every time I make these … Everybody LOVES them!!
Fabulous cookie!! Soft and chewy.
Thank you so much for the recipe.
I’m sharing this with my three sisters.
Daphne
Happy New Year
12/30/22
Had my tough critic cookie lovers rate this and they mentioned it’s little too sweet. Maybe I can use salted butter instead of unsalted to balance the sweetness?
Hi Jayne! Yes, that should work just fine. You can also try a darker/more bittersweet type of chocolate, to further balance out the sweetness. Happy baking!
OMG!! I always wondered why my cookies where never chewy and soft! I made this recipe and never had used cornstarch and I believe that was one key.
You’re absolutely right! Cornstarch is one of the ingredients in this recipe that helps to create ultra soft cookies! Glad you gave our recipe a try! 🙂
I accidentally used 2 whole sticks of butter, purely out of habit. I followed this recipe for everything else, though, and everyone was very happy with the softness.
I even got a text from my husband, complimenting the cookies on his lunch break!
I love this recipee!
There are never any cookies in my cookie jar!
So happy to hear that, Denise!! 🙂
This is the third Chocolate Chip Recipe that I’ve tried from Handle The Heat. And it’s just as fabulous as the others. My plan is to try them all and I expect that they will all be just as fabulous as one before. Your simple rules for good cookies every time is the key. I have followed them exactly and have not been disappointed. Before I started using the recipes from Handle the heat, many times I froze the finished cookies I made, when necessary, because of time constraints. Do your baked cookies freeze well?
Sweet Regards, Linda Butler
Hi Linda! I’m so happy you love HTH’s cookie recipes! You can freeze baked cookies by wrapping well in plastic wrap, then storing in an airtight container. Tessa details everything you will ever need to know about freezing cookie dough, or baked cookies, in this article here. I hope that helps! Happy baking 🙂
The cookies remain so soft and everyone loved the cookies!
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?
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!
Hi, for anybody in the UK like me where block cream cheese is impossible to find. I think cream cheese triangles may work as they’re dense and not spreadable as required.
I’ve made this recipe 3 times now. I’m not sure why, but these do not brown at all. I’ve reduced the cornstarch amount by half and still they turn out very pale. Flavor is very good.
Hi Lindsey! Besides reducing the cornstarch in half, have you made any other substitutions to the recipe? Are you baking the cookies on the middle oven shelf? These are lighter-in-color cookies, but they should still be a lightly golden brown on the tops when they’re finished baking.