These soft chocolate chip cookies are incredibly soft and stay soft even after a couple of days! You’ll be amazed how good they taste even the day after! This is the only recipe you’ll ever need!
Just a couple of heads up before you make this recipe:
- This recipe is so incredibly soft and chewy!! But not so soft that it breaks if you hold it.
- The dough needs to be refrigerated for at least 1 hr before baking.
- This cookie tastes the best once the dough has matured in the fridge for 2 days. This is what creates the perfect texture and flavor for the cookies.
I know, I know… I hate it when a recipe makes you wait an hour. And now I’m asking for you to wait 2 days if you can. But there are simply and sadly no shortcuts to this recipe. I get it, I understand. I wish it wasn’t like that. But trust me when I say to allow the dough to set and mature in the fridge for 2 days if you are able to. The flavor, texture and color of the cookies is so WORTH IT!
Ingredients to making soft chocolate chip cookies:
- Flour: My preference of choice is Unbleached All Purpose Flour.
- Brown sugar/Granulated Sugar: Using a bit of both creates the perfect cookie texture. Brown Sugar helps with color, moisture and texture. It creates caramel notes because of the molasses added. Granulated Sugar creates a crispier and more aerated cookie.
- Cornstarch: You would wonder why cornstarch? Cornstarch helps the cookies stay soft!
- Cream cheese: This is a key component in the recipe. Without this ingredient you wouldn’t be able to achieve soft chocolate chip cookies.
- Butter: I almost always use Unsalted butter and will control the salt content.
- Chocolate: I always use Semi-sweet chocolate because that’s an in between for my family. I prefer Dark chocolate. But feel free to use any type of chocolate you have on hand.
Tips to making soft chocolate chip cookies
- Overmix: Once the Flour hits liquid that’s when gluten starts to form. If you over mix the dough, it will create a hard touch cookie. Just mix as needed.
- Chill the dough: The cookies will be a pool of cookie dough mess if you bake the dough right away. So please allow the cookie dough to chill for at least an hour.
- Longer maturation: If you wait 48 hours you’ll get a different cookie than you did after waiting 24 hours. If you wait 72 hours you get the best cookie! I tested it out myself. This truly allows the ingredients to hydrate and caramelize.
- No substitutions: I haven’t tried different flours or gluten free flours or substituting the cream cheese. But I wouldn’t recommend it for this recipe.
- Don’t overbake: Every time I bake a recipe I never look at the time or honestly put a timer on. Every oven is different, don’t follow the recipe to a T when it comes to bake time. I will simply put a timer on for 10 minutes and then check back after 2 minutes to see if it needs a longer bake time and will add more time if necessary. Underbake the cookies slightly, they may not look completely baked but that’s the secret!
- Pan-Bang: After the cookies are done baking bang the pan on the counter. This will deflate the cookie and give it the perfect texture and effortless look
Soft Chocolate chip Cookie FAQS:
Can I freeze the dough?
- Yes! I would allow the dough to mature in the refrigerator for at least 24 hrs and then freeze. The freezer will actually stop the dough from maturing.
What if I don’t have cornstarch?
- It’s totally fine don’t worry! There are no substitutions to cornstarch so just simply leave it out. Your cookie outcome won’t fail, it might just not be as soft or retain its softness.
Can I use other add ins besides chocolate chips?
- Of course! Add in more or less if you want. Nuts, M&M’s! the possibilities are endless!
Soft Chocolate Chip Cookies-Secret
These chocolate chip cookies are incredibly soft and stay soft even after a couple of days! You'll be amazed how good they taste even the day after! This is the only recipe you'll ever need!
Ingredients
- 1 1/3 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cornstarch
- 1/2 cup butter softened
- 2 tbsp cream cheese softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1¼ cup chocolate chips
Instructions
- In large mixing bowl or stand mixer cream the butter and cream cheese until light and fluffy.
- Add in both sugars and mix on high for 2 mins.
- Mix in the egg and vanilla until just combined.
- Add in the dry ingredients and combine until you almost see no more flour and then fold in the chocolate chips.
- Cover your cookie dough and let it chill in the refrigerator for at least 1 hr., Overnight and 48hrs is my preference.
- When you're ready to bake your cookies Preheat the oven to 375℉
- Scoop or roll the cookie dough into preference sizes. And then on a baking sheet pan place your cookie dough making sure to leave 2 to 3 inches for them so spread.
- Bake your cookies for 12 to 14 minutes or until golden brown.
- Let it cool on the pan for 5 to 10 minutes and then enjoy!
- Store into an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
If you make this, please tag me on Instagram and leave a comment below!
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