BEST SOFT CHOCOLATE CHIP COOKIES — The best, soft and chewy chocolate chip cookies you’ll ever make!
I like my chocolate chip cookies soft and chewy, and I’ve experimented for years to come up with a recipe that I LOVE! I think this Best Soft Chocolate Chip Cookies recipe is it!
These are even soft the next day, and the day after that . . . the first secret is not to bake them too long. You want to remove them from the oven when they are just barely golden on top.
I’ve been looking for a good chocolate chip cookie recipe for years, and this is the closest I’ve come to perfection. ~ Anonymous
I also add a few secret ingredients, including a bit of sour cream and some cornstarch.
The cornstarch keeps the cookies from spreading too much, so your cookies are taller, puffier, and of course, softer!
I like to scoop out the cookie portions and then freeze the dough. Whenever I have a cookie craving, I just pop the frozen dough onto a cookie sheet and in 10 minutes I have warm, freshly baked cookies.
I made these cookies today and they turned out wonderfully. With so many friends and family, a double batch was needed and it turned out just fine. This is definitely a recipe I would use again. Thank you! ~ Susanna
To prevent your pre-made cookie dough portions from sticking together, freeze them separately first (on cookie sheets or in a 9×13 pan) before transferring them to their final storage container.
Then you can have fresh-from-the-oven cookies whenever the craving strikes!
Be sure to save this Best Soft Chocolate Chip Cookies recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make the Best Soft Chocolate Chip Cookies
- Brown sugar
- Sour cream
- Baking soda
- Baking powder
- Chocolate chips
- 1 cup butter, room temperature
- 1 1/4 cups brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 3 cups flour
- 2 cups chocolate chips
- Preheat oven to 350 degrees.
- Cream together butter and sugars for 3-4 minutes with an electric mixer on high speed. Add eggs and vanilla and beat 3 minutes more.
- Stir in sour cream, followed by salt, soda, baking powder and cornstarch. Blend in flour, 1 cup at a time. Stir in chocolate chips.
- Drop by teaspoonfuls onto ungreased cookies sheets and bake for 8-10 minutes or until just brown around the edges.
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Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving:Calories: 129 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 76mg Carbohydrates: 17g Fiber: 1g Sugar: 11g Protein: 1g
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Who Dished It Up First: This started out as the recipe for Mrs. Fields Chocolate Chip Cookies that circulated years ago, but I’ve made a few adjustments to achieve chocolate chip cookie perfection!