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
Best Soft Chocolate Chip Cookies
The best, soft and chewy chocolate chip cookies you'll ever make!
- 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: 129Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 76mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 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!
i’m definitely going to try these! When you cook them from frozen do you do 10 min. and from nonfrozen 8min?
how much does this recipe yield?
This makes a lot of cookies, 5-6 dozen.
Wow! its so yummy..i hope i can try this for my Eid Mubarak soon..
you probably already know this but if you put a slice of bread in the bag/container that you are using to store the cookies it will remain soft for up to a week. At the end the bread slice will be really dry because the moisture has been drawn out of it.
Or just put them in Real tupperware (not knock off brands) and they’ll seal so well, they’ll stay moist. 🙂
I will definitely be giving these cookies a try. I love soft and chewy cookies and have been looking for a great recipe!
Mary @Delightful Bitefuls
I’m sold! I’ll for SURE be trying these babies out! I LOVE soft cookies!!! 🙂
those look gigantic!
I have a chocolate chip cookie recipe that I’m pretty loyal to, but these just might beat that out! They look amazing!
Very good… made a batch for my son’s football team and there were only crumbs left!
I’ve been looking for a good chocolate chip cookie recipe for years, and this is the closest I’ve come to perfection. I halved the amounts, and made approx. 18 cookies. (I like my cookies extra large). Of course, they needed a bit extra time in the oven, but I took them out before they actually looked done, and am now blessed with truly wonderful chewy cookies. I expected them to spread a little more, so next time I won’t make them quite so high (I always peaked my other cookies so they wouldn’t spread excessively). I also added walnuts, and put in slightly less chocolate chips than what was called for. Thank you so much for posting such a great recipe!
I know that the raspberry cream recipe uses the same recipe only halved. But both recipes still caal for 1/4 cup sour cream…should the doubled recipe use half a cup sour cream? I love this website. Just made the sweet and sour chicken last night. It was delicious! Just one of th many great recipes I have made courtesy of “let’s dish”
ChrisnCO I use 1/4 cup sour cream in both, but I don’t think it would hurt to use 1/2 cup in the chocolate chip cookies. They would probably be even softer.
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. I used less than what it called for in chocolate chips and also added 2-3 tsp of ground flax-seed in the batter – you couldn’t tell! This is definitely a recipe I would use again. Thank you!
So glad you liked them. Thank you! 🙂
I wonder what I did wrong, mine came out too cakey. Anyone know?
How much cornstarch? It’s not listed in the ingredients or procedure.
I usually add about a teaspoon. I added that to the recipe. But some people add as much as 2 teaspoons.
Yes it does. It call for a 1/2 tsp
I made these today. They do remain softer than regular chocolate chip cookies, but the sour cream does come through a bit. They need to be made bigger too, because a teaspoon is too small.
Yes, a teaspoonful of dough is extremely small. I use a small scoop which is more of a tablespoonful-which is still almost a little small.
These are very good but they don’t look spread out and crackly like the photo you posted. The dough was pretty chilled when I used it. Might this have affected it?
What a cup means in measuring? Like what it’s like in grams?