These chocolate chip cookies are wonderfully soft and chewy and packed with chocolate chips (and chunks!). Super easy and totally divine!
Meet your new favorite cookies! These chocolate chip cookies are everything you want them to be, soft and chewy with tons of chocolate chips and some chocolate chunks too!
Now I love my chocolate chip cookies to be a little crunchy on the outside but divinely soft on the inside, so I bake mine for a little longer than average, until nicely golden on the outside.
But this recipe is very flexible so if you like your cookies SUPER soft with no crunch to them at all, then all you have to do is bake them for a shorter time. Full instructions in the recipe card!
And if you love cookies, then check out our peanut butter cookies and chocolate cookies too!
How To Make Chocolate Chip Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add softened butter and brown sugar to your mixer and cream them together until smooth.
- Add in an egg and some vanilla extract and mix in.
- Sift all purpose flour into a mixing bowl and add baking soda, baking powder, cornstarch and salt and mix together.
- Then add in all the dry ingredients in with the wet and mix in by hand (don’t use your electric mixer for this part) until crumbly.
- Then add in a little milk and mix into a cookie dough.
- Add chocolate chips and/or chocolate chunks and mix in.
- Roll the cookie dough into balls and place evenly onto a parchment lined baking sheet. Aim for around 20 balls.
- Bake for 10-12 minutes at 350°F.
- When they come out the oven press a few more chocolate chips or chocolate chunks directly into the top of the cookies.
- Let them cool and firm up on the tray before moving them.
Ultra Soft Cookies?
If you prefer your chocolate chip cookies to be ultra soft then bake them for 10 minutes. If you prefer them to be a little crunchier on the outside but still soft on the inside then bake them for 12 minutes.
The cookies that you see here were baked for 12 minutes as that is my favorite way to enjoy these cookies. A little crunch on the outside and lovely and soft on the inside.
Make Them Gluten-Free
If you want to make these cookies gluten-free then you can! All you have to do is switch the regular all purpose flour for a gluten-free all purpose flour blend. Something like Bob’s Red Mill Gluten Free All Purpose Baking Flour or their Gluten Free 1 to 1 baking flour would work great.
Make Them Dairy Free
You can make these cookies dairy free by substituting a vegan butter product like Earth Balance for the regular butter and using a non-dairy milk such as soy milk or almond milk.
Your chocolate chips would need to be dairy-free as well and the Enjoy Life brand available on Amazon would work great for that. Alternatively, just chop up some dark chocolate and use chocolate chunks instead.
Make Them Eggless
For an eggless version of these cookies, check out our fabulous recipe for eggless chocolate chip cookies.
Chocolate Chips or Chocolate Chunks?
I often love to use chocolate chunks (chopped up chocolate) in cookies rather than chocolate chips because they melt so nicely and are just so deliciously chocolatey!
I used a mix of both in these cookies, I used chocolate chips in the cookie dough but then when the cookies were warm from the oven I pressed chocolate chunks directly into the tops of the cookies.
You can do the same or you can use chocolate chunks in the cookie dough and chocolate chips to press into the tops of the warm cookies. OR just use all chocolate chunks or all chocolate chips, whatever works best for you.
Storing and Freezing
Store your cookies in a covered container at room temperature where they will stay good for up to a week.
You can also freeze your baked cookies for up to 3 months. Thaw overnight in the fridge and then let them come to room temperature on the countertop.
If you want to freeze the cookie dough before baking it, you can. Just roll the cookie dough into balls as usual and then freeze the unbaked cookie dough balls for up to 3 months. When you’re ready to bake them then just go ahead and bake but allow an extra minute or two to allow for the fact that they were frozen first, you don’t have to thaw them before baking.
More Cookie Recipes
- Peanut Butter Chocolate Chip Cookies
- Shortbread Cookies
- Oatmeal Cookies
- White Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
- Inside Out Chocolate Chip Cookies
Did you make this recipe? Be sure to leave a comment and rating below.
Chocolate Chip Cookies
- ½ cup Butter Lightly Salted, Softened*
- 1 cup Light Brown Sugar
- 1 Large Egg
- 1 Tbsp Vanilla Extract
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cornstarch
- ½ tsp Salt
- 1 Tbsp Milk
- 1 cup Chocolate Chips Plus more to put into the tops of the freshly baked cookies.*
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- Add softened butter and brown sugar to the bowl of your stand mixer and cream together until smooth.
- Add in the egg and vanilla and and mix in.
- Sift the all purpose flour into a mixing bowl and add baking soda, baking powder, cornstarch and salt and mix together.
- Add the dry ingredients in with the wet and mix in by hand (don't use your electric mixer for this part) until crumbly.
- Then add in the milk and mix into a cookie dough.
- Add the chocolate chips and mix in.
- Roll into balls and place them evenly on the parchment lined baking tray.
- Bake for 10-12 minutes. If you like your cookies ultra soft then bake them for 10 minutes. If you like them slightly crunchy on the outside but still soft on the inside then bake them for 12 minutes and even up to 14 minutes. We baked these cookies for 12 minutes for a slightly crunchy outside and a soft inside.
- Once baked press some more chocolate chips (or chocolate chunks) into the tops of the still warm cookies.
- Leave the cookies on the tray to firm up and cool before moving them.
- We used lightly salted butter but unsalted butter is also totally fine to use and doesn’t require any other changes to the recipe.
- The cornstarch is added to help keep the cookies really soft.
- You can use any chocolate chips that you like, semi sweet chocolate chips or milk chocolate chips or use a mix of chocolate chips and chocolate chunks (chopped up chocolate). We used semi sweet chocolate chips in the cookie dough and then chopped up some chocolate chunks to place into the tops of the cookies when they came out the oven.
- Store the cookies in a covered container at room temperature for up to 7 days.
I’ve made this recipe twice.
Delicious and perfect cookies both times, thank you!
Thanks so much Isabel!
They absolutely are perfect! I loved how easy the recipe was and they came out so lovely. Crisp on the outside, soft and chewy on the inside just like you said. Thanks for this great recipe.
Wonderful news Kat! Thanks so much for the awesome review. xo
I’ve now tried this recipe exactly as the instructions say and have ended up with really puffy cookies… dome like not like they’re supposed to be. Any ideas?
Hi Shei, it could be that they needed a couple of extra minutes baking time as ovens do vary. You can also flatten with a fork before baking if you try them again!