Easy Soft Chocolate Chip Cookies

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

Soft Chocolate Chip Cookies

These soft chocolate chip cookies are studded with chocolate chips! My secret ingredient? Cornstarch! It produces the most incredible cookies, trust me.

Yield: 11 large cookies
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 4 hours
Total Time 4 hours 22 minutes

Ingredients

  • 1/2 cup unsalted butter
  • 1 large egg
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips, plus more for sprinkling

Instructions

  1. 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.
  2. Add the eggs, sugars, vanilla, and whisk to combine.
  3. Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
  4. Add the chocolate chips and stir to combine.
  5. 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.
  6. 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.
  7. 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.

Notes

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.


Nutrition Information:

Yield:

11

Serving Size:

1

Amount Per Serving: Calories: 295 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 39mg Sodium: 224mg Carbohydrates: 42g Fiber: 1g Sugar: 25g Protein: 3g

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!

 

 

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!

 

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.

43 comments on “Easy Soft Chocolate Chip Cookies”

  1. You can never have too many cc cookie recipes (or too much chocolate either )! Chilling the dough is so worth the wait
    . As always, these look fabulous! Have a good weekend–it sounds like it was really warm this past week.

  2. Soft and chewy is my favorite – let others take the crispy ones. It’s amazing how much of an effect the cornstarch has on the texture! Love it. 

  3. I love one bowl and what a great idea to use cornstarch!

  4. how do I access the recipe for the cranberry bliss bars?

  5. I love soft, chewy cookies and adding this one to my cookie baking list for the holidays.

  6. hey girl these look so yummy!

  7. Those look delicious! I like my cookies to be smaller, though. Will they still turn out as good if I made them about using my medium-sized scoop, which makes about 1 and 1/2 tablespoons? If so, how much do you recommend reducing the bake time?

  8. I used the dough recipe but instead of adding chocolate chips I added 1/4 cup of dried lavender! Rolled out like you suggest and placed fresh lavender on top sprayed with olive oil and sprinkled with sugar! Delicious!! Thanks

  9. Just love homemade chocolate chip cookies. They look really tasty!

  10. I’m going to have to try these – soft and chewy are my favorite!!

  11. Oooh I DO love how dangerously quick and easy it would be to make (and eat :P) these cookies!

  12. Hi Averie! I need to make a lot of these  (approx 200) and was going to make the dough ahead and freeze it.  I was thinking of scooping the cookies and then freezing.  Or would you suggest baking the cookies and freezing them after baking?
    Any suggestions are appreciated! Thanks so much!

  13. So I just tried this recipe. They look perfect but the insides were not cooked enough. So the 2nd batch I cooked a little longer and they still were a little under done. I followed the recipe exactly. Is it maybe my fridge was too cold? I set it really cold for my drinks but I turned it up some before I chilled the dough. I’m not sure where I went wrong.

    • All ovens, fridges, climates, etc. are different. Use baking times in any recipe as a guideline but not written in stone. Just bake until they are done to your liking. If that means 15 minutes, go for it. Enjoy!

    • Yeah I tried longer but then the outside was crunchy and the inside still a little raw. I’ll just have to keep trying. Thanks

      • Ok I would say in this case then flatter your dough mounds out more. Less golf-ball shaped and domed. Flatten them out a bit and that should do the trick. LMK

  14. Wow!! I’m very proud of myself. ?‍? I made my first chocolate chip cookies ?
    This recipe is very easy, if you follow directions, I made 3 batch of 8 super cookies and my two boys love it., for sure I will make more for my friends to give For Christmas.. Thank you for sharing your recipe with us.. Happy Holidays ???

  15. Tried these, almost didnt wait to chill but decided that i wanted my cookies to come out exactly like the picture! Soooo glad i did, they were perfect! Thanks so much for this recipe ?

  16. These are delicious and so easy! They, and your m&m chocolate chip pudding cookies, are so good. Thanks so much for 2 wonderful cookies.
    I definitely plan to try some of your other recipes!

  17. Can you substitute the butter for Coconut oil ?

  18. Hi! Can you explain why you chose to melt the butter for this recipe? I thought that melted butter made cookies flatten out. Thank you <3

    • There are 2 ways to go with this in a NUTSHELL though 1. melted butter will produce really chewy cookies BUT you have to chill the dough for at least 4-6 hours so that they don’t spread. 2. creamed butter also produces chewy cookies – probably not AS chewy; and you should chill the dough here too for best results although not necessarily as long perhaps.

  19. I love this recipe! So easy to make!!! My granddaughters and I make them whenever they visit. They walk through the door asking when we’re making the cookies! They even set a timer for the 4 hour chill period :). For Easter we plan to make ice cream cookie sandwiches for our dessert (Easter is the one holiday we like to have fun with our desserts and try new things). When my granddaughters told me they wanted chocolate chip ice cream cookie sandwiches with chocolate chip cookies and vanilla ice cream, I immediately went to this recipe. We’re using milk chocolate chips instead of semi sweet this time, I think those will work better with the ice cream. Fingers crossed this works, if not, we’ll just scoop out the ice cream into bowls and crumble cookies on top. Either way it’s going to be yummy because these cookies are awesome!!!!

  20. Seriously the best cookie I’ve ever eaten! My whole family says so too! Thank you! This will be my go to recipe from now on!

    Rating: 5
  21. Have made these biscuits so many times and they are a hit with the grandchildren also. So easy and yummy.

    Rating: 5
  22. These cookies turned out great for me – I’m a beginner in baking and my fiancé approved. Literally going to save this recipe for future use ❤️😭 thank you for easy instructions. Yum!

    Rating: 5
  23. Best cookies I’ve ever made! I reduced the brown sugar to 1/2 cup. That’s the only change I made. They’d be a great base for any mix-ins you desire. My fiancé and I ate the whole batch by ourselves! Oops!

    Rating: 5

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