Easy Soft Chocolate Chip Cookies


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Soft Chocolate Chip Cookies — These soft and chewy chocolate chip cookies are studded with chocolate chips and are the perfect texture. My secret ingredient? Cornstarch! It produces the most incredible cookies, trust me! 

Soft Chocolate Chip Cookies on countertop

Super Soft Chocolate Chip Cookies

You can never have too many chocolate chip cookie recipes, right? I’ve got everything from from traditional to cream cheese to pumpkin. But this soft chocolate chip cookie recipe is different in one major way because you don’t need to use a mixer and they’re made in one bowl.

Not having to drag out my heavy mixer combined with fewer dirty dishes and equipment to wash makes me much more inclined to bake. All you need for these easy, super soft cookies that are loaded with chocolate is one mixing bowl, a whisk, and a spoon. Gotta love it.

I adapted my Turtles Candies Chocolate Chip Cookies, and while I browned the butter for those cookies, I went the super easy route with these and melted the butter in the microwave. The cookies are big, bakery-style cookies. They’re wonderfully chewy from the melted butter, soft from the cornstarch, and loaded with texture from the chocolate chips.

I loved that I was in and out of the kitchen in minutes getting these prepped and ready to chill. You need to chill the dough so the cookies bake up thick and full. They’re worth planning ahead for.

What’s in These Soft Chocolate Chip Cookies? 

The ingredients you’ll need for these soft and chewy chocolate chip cookies are fairly standard (the magic happens in the way these cookies are made!). For this easy cookie recipe, you’ll need: 

  • Unsalted butter
  • Egg
  • Light brown sugar
  • Granulated sugar
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips

close up of Soft Chocolate Chip Cookie

How to Make Soft Chocolate Chip Cookies

First melt the butter in the microwave, then stir in the egg (wait a minute or two to allow the butter time to cool off a bit first). Add in the rest of the ingredients, finishing with the chocolate chips. Stir until combined, being careful not to over work the flour. 

Scoop out the cookie dough and form balls, them place on tray and let chill in the refrigerator for at least 4 hours. Once chilled, bake the cookies on a parchment paper-lined baking tray until the edges are golden and set. You do NOT want to over bake these cookies, or they won’t be as soft and pillowy. The cookies will continue to cook in the center as they come to room temperature, so don’t fret if your cookies look slightly glossy in the center. 

Can I Make My Cookies Smaller? 

Absolutely! I used a 1/4-cup scoop to make my soft and chewy chocolate chip cookies, but you can definitely make yours smaller. Just note that you’ll need to adjust the bake time accordingly (smaller cookies need less time in the oven). 

Can I Sub Coconut Oil for the Butter? 

I haven’t tried that myself, so I can’t say for sure if coconut oil would work in place of the butter. If you’re looking for a coconut oil chocolate chip cookie recipe, I recommend making my coconut oil cookies — I’ve tested those many times and know they work every time! 

stack of Soft Chocolate Chip Cookies 

Tips for Making Soft Chocolate Chip Cookies

First and foremost, you HAVE to chill the dough! The melted butter in this recipe makes these cookies chewy, but if you don’t chill the dough before baking it the melted butter will cause the cookies to spread a lot in the oven. You’ll lose the lovely soft texture entirely! 

When forming the cookie dough balls, I like to strategically place a few chocolate chips on top to accentuate how chocolate-y these cookies are. You don’t have to add extra chocolate for this, you can just pull a few chips from the bottom of the ball of dough and place them on top. 

Lastly, feel free to use other kinds of chocolate chips in these cookies. Milk chocolate or bittersweet chips would taste delicious in these cookies, or you could use a blend. I bet butterscotch chips would also taste incredible here! 

Easy Soft and Chewy Chocolate Chip Cookies - Big bakery-style cookies made in ONE bowl and NO mixer required!! Soft and buttery, perfectly chewy, and loaded with CHOCOLATE! It's hard to eat just one!!

More Chocolate Chip Cookie Recipes: 

Soft Chocolate Chip Cookies — These soft and chewy chocolate chip cookies are studded with chocolate chips and are the perfect texture. My secret ingredient? Cornstarch! It produces the most incredible cookies, trust me! 

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4.70 from 62 votes

Soft Chocolate Chip Cookies

By Averie Sunshine
These soft chocolate chip cookies are studded with chocolate chips! My secret ingredient? Cornstarch! It produces the most incredible cookies, trust me.
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 4 hours
Total Time: 4 hours 22 minutes
Servings: 11 large cookies
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  • ½ cup unsalted butter
  • 1 large egg
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 ⅔ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips, plus more for sprinkling


  • To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily before adding the egg so you don’t scramble it.
  • Add the eggs, sugars, vanilla, and whisk to combine.
  • Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
  • Add the chocolate chips and stir to combine.
  • Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a few chocolate chips that are likely at the bottom of the mixing bowl and don’t want to incorporate onto the top of each mound of dough, and add more as necessary for a nice visual pop of chocolate.
  • Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 12 to 14 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.


Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.


Serving: 1, Calories: 295kcal, Carbohydrates: 42g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 39mg, Sodium: 224mg, Fiber: 1g, Sugar: 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

Even More Homemade Cookie Recipes:

Chocolate Chunk Cookie Sticks – No butter used in these fast and easy cookie sticks that can’t spread because they’re baked in a pan!

Overhead picture of Chocolate Chunk Cookie Sticks on a wood surface



Browned Butter Chocolate Chip Cookie Cups –  Prone to cookies that spread? It’s impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

A stack of Browned Butter Chocolate Chip Cookie Cups 


Loaded Peanut Butter Cookie Pie — This cookie pie is slightly crisp around the edges and buttery soft and chewy in the center. There’s lots of texture from the sprinkles, the crunchy Reese’s Pieces shells, and it’s exploding with bigtime peanut butter flavor.

A slice of Loaded Peanut Butter Cookie Pie on a white plate

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 5 stars
    I know you have another recipe with vanilla pudding instead of cornstarch. I like this one better because it uses less butter, how can I add the pudding in this recipe?

  2. 5 stars
    I know you have another recipe with vanilla pudding instead of cornstarch. I like this one better because it uses less butter, how can I add the pudding in this recipe?

    1. You would have to experiment with the various ingredients and ratios. Each recipe is developed based individually and you would need to test and trial various changes you make and see what that does overall but it’s impossible for me to say oh just add x amount of pudding mix here without personally testing it out.