Perfect Chocolate Chip Cookies (Soft, Chewy & Loaded with Chips)

Let’s be honest—the world does not need another chocolate chip cookie recipe. But it does need *this* one. After countless batches, dozens of tweaks, and more taste tests than I care to admit, I’ve finally landed on what I truly believe is the perfect chocolate chip cookie.

What makes these so special? They have that ideal contrast—edges that are golden and slightly crisp, centers that are soft, chewy, and almost doughy (in the best way possible).

They’re loaded with chocolate in every bite, have a hint of salt to balance the sweetness, and they stay soft for days. Whether you’re a classic purist or someone who loves a good bakery-style jumbo cookie, this recipe is about to become your new favorite.

Ingredients

Yields 14-16 large cookies.

For the Cookies:

• 2 ¼ cups (280g) all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons cornstarch
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, melted and slightly cooled
• ¾ cup (150g) light brown sugar, packed
• ½ cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 2 cups (340g) semi-sweet chocolate chips (or chopped chocolate bar)

Optional Toppings:

• Flaky sea salt, for sprinkling
• Extra chocolate chips for pressing into tops

Step-by-Step Instructions

1. Whisk Dry Ingredients:

1. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

2. Combine Wet Ingredients:

1. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined and no lumps remain.
2. Add the egg, egg yolk, and vanilla extract. Whisk vigorously for about 30-60 seconds until the mixture becomes smooth, glossy, and slightly lighter in color. This step is important—it helps create that chewy texture!

3. Bring It Together:

1. Pour the dry ingredients into the wet ingredients. Fold with a rubber spatula until just combined and no streaks of flour remain. Be careful not to overmix.
2. Gently fold in the chocolate chips, reserving a handful to press into the tops of the cookies later.
3. The dough will be soft and slightly sticky. That’s exactly what you want.

4. Chill the Dough (Crucial Step!):

1. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. Chilling is non-negotiable—it prevents spreading, deepens the flavor, and creates that perfect texture.
2. If you’re in a hurry, you can chill for 1 hour, but 2+ hours is better. Overnight is best.

5. Preheat and Prep:

1. When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

6. Scoop and Bake:

1. Scoop the chilled dough into large balls (about 3 tablespoons each). I recommend using a cookie scoop for even sizing.
2. Place them on the prepared baking sheets, spacing about 3 inches apart.
3. Press a few extra chocolate chips into the tops of each dough ball—this makes them look bakery-style and beautiful.
4. Bake for 10-12 minutes, until the edges are golden brown and the centers still look slightly soft and underdone.
5. Let the cookies cool on the baking sheet for 10 minutes. They will continue to bake and set up during this time.
6. Transfer to a wire rack to cool completely, or enjoy warm with a glass of cold milk.

Summary

Prep Time: 15 minutes | Chill Time: 2 hours (minimum) | Bake Time: 12 minutes | Total Time: 2 hours 30 minutes

Yield: 14-16 large cookies

Difficulty: Easy

Storage and Make-Ahead Tips

How to Store:

Store baked cookies in an airtight container at room temperature for up to 5 days. Place a slice of white bread in the container to keep them extra soft—the cookies will absorb moisture from the bread.

Can You Freeze the Dough?

Absolutely! This is my favorite make-ahead trick. Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. Fresh cookies anytime!

Freezing Baked Cookies:

Baked cookies freeze beautifully. Place them in a single layer in a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave for a few seconds.

Make-Ahead Dough:

The dough can be refrigerated for up to 3 days before baking. In fact, longer chilling (24-72 hours) develops even more flavor. Just let it sit at room temperature for 10-15 minutes to soften slightly before scooping.