These chocolate chip cookies are a delightful blend of crispy edges and soft, chewy centers, making them the perfect treat for any occasion. Bake until golden, and enjoy warm from the oven!
Why You’ll Love This Recipe
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.
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!
Ingredients
- Butter: I use unsalted butter at room temperature for this recipe. Unsalted butter allows you to control the salt content more precisely.
- Brown Sugar: Brown sugar not only sweetens but also adds moisture and a slight molasses flavor, giving these cookies their characteristic chewiness.
- White Sugar: The combination of brown and white sugar creates the ideal texture—crispy on the outside and soft on the inside.
- Vanilla Extract: Be sure to use pure vanilla extract, not imitation.
- Eggs: Room temperature will incorporate more fully into the batter.
- Sour Cream: The secret to keeping these cookies tender and moist is the sour cream. It adds a slight tang that balances the sweetness and provides a soft, cake-like texture.
- Salt: Salt balances the sweetness and enhances the overall flavor of the cookies.
- Baking Soda and Baking Powder: A combination of both is used to achieve the perfect rise and texture.
- Cornstarch: The teaspoon of cornstarch is a game-changer. It helps to soften the proteins in the flour, leading to a more delicate crumb.
- Flour: Measure your flour correctly by spooning it into your measuring cup and leveling it off to avoid dense, dry cookies.
- Chocolate Chips: The star of the show! Two cups of semi-sweet chocolate chips ensure you get a gooey, chocolate-filled bite every time. Feel free to use a mix of milk, dark, or even white chocolate chips to customize your cookies to your taste.
Recipe Tips
- Once you’ve added the flour, mix until just combined. Overmixing can lead to tough cookies, and nobody wants that!
- To get perfectly even cookies that bake up beautifully, use a cookie scoop to portion out the dough. This ensures each cookie is the same size and bakes at the same rate.
- These cookies should be just golden around the edges when you take them out of the oven—don’t wait until they look fully cooked in the center. They’ll continue to set on the baking sheet as they cool, giving you that perfect soft and chewy middle.
How to make Soft Chocolate Chip Cookies
Step 1
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This gives you time to get everything else ready while your kitchen starts filling up with that cozy baking warmth
Step 2
Cream the Butter and Sugars: In a large mixing bowl, beat together butter, brown sugar, and white sugar using an electric mixer. Beat it on high for 3-4 minutes, until the mixture is super light and fluffy. This step is key to making your cookies soft and chewy!
Step 3
Add the Eggs and Vanilla: Crack in the eggs and add vanilla extract. Beat the mixture again for another 3 minutes. This gives your cookies that rich, delicious flavor we all love.
Step 4
Mix in the Sour Cream: Now, stir in the sour cream. This is the secret ingredient that keeps your cookies soft and moist. It might sound unusual, but trust me, it makes all the difference!
Step 5
Add the Dry Ingredients: Next, add the salt, baking soda, baking powder, and cornstarch. Gradually add in 3 cups of flour, one cup at a time. Mix until just combined.
Step 6
Fold in the Chocolate Chips: Now for the fun part—stir in the chocolate chips. Make sure they’re evenly spread out, so every bite has a little chocolatey goodness.
Step 7
Scoop and Drop: Using a teaspoon or a cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheets. Keep them about 2 inches apart, giving them room to spread out while baking.
Step 8
Bake to Perfection: Slide those baking sheets into the oven and bake for 8-10 minutes. Keep an eye on them—the edges should be just starting to turn golden brown, while the centers might still look a little soft.
Step 9
Cool and Enjoy: Once out of the oven, let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely—if you can wait that long!
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
FAQs
Can I substitute the sour cream with something else?If you don’t have sour cream, you can substitute it with plain Greek yogurt.
Why do my cookies sometimes spread too much?Cookies can spread too much if the butter is too warm or if the dough wasn’t chilled. If your kitchen is warm, consider chilling the dough for about 30 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading.
Can I freeze the cookie dough?Absolutely! You can freeze the dough in scooped portions on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag or airtight container. Bake them directly from frozen—just add an extra minute or two to the baking time.
How should I store these cookies?Store your cookies in an airtight container at room temperature, and they’ll stay fresh for up to a week.
Be sure to save this recipe to your favorite Pinterest board for later.
More Chocolate Chip Cookie Recipes to Try
- Copycat Crumbl Chocolate Chip Cookies
- Skillet Chocolate Chip Cookie
- Truffle Stuffed Chocolate Chip Cookies
Extra Soft and Chewy Chocolate Chip Cookies w/ Sour Cream
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- Cream together 1 cup butter, 1 1/4 cups brown sugar and 1/2 cup white sugar for 3-4 minutes with an electric mixer on high speed. Add 2 eggs and 1 teaspoon vanilla and beat 3 minutes more.
- Stir in 1/4 cup sour cream, followed by 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon cornstarch. Blend in 3 cups flour, 1 cup at a time. Stir in 2 cups chocolate chips.
- Drop by teaspoonfuls onto ungreased cookies sheets and bake for 8-10 minutes or until just brown around the edges.
24 comments
Sasha
What a cup means in measuring? Like what it’s like in grams?
Barbara Stephan
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?
Rita
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.
Barbara Stephan
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.