How to Make Soft Chocolate Chip Cookies

Chocolate chip cookie cut in half

Soft chocolate chip cookies are everywhere. That's a good thing because we love them. And who doesn't?

Without sounding overly dramatic, this particular type of cookie is just about as American as you can get and ticks every box you could wish for in delivering warm and fuzzy joy in a little crumbly circle of munch.

We did stress without being too dramatic. But it is true. The chocolate chip cookie is an absolute slice of America, and here at The Cravory, we consider them as our gift to the world. America's very own contribution to worldwide chomping fun.

The British have their fish and chips. Germans have sausages. Mexicans are famed for tacos and the Chinese have their, uh, Chinese. We Americans have been unfairly categorized as a burger-obsessed nation, but if there was such a thing as a national culinary flag, America would be deserving of a Chocolate Chip Cookie weaved into the center of it, at least in our opinion.

Thousands of Recipes

The problem is, the chocolate chip cookie is one of the most popular confectionaries to bake at home, which means the internet is absolutely littered with a wide-ranging selection of recipes from the absolute standard classic American, to more exotic versions influenced by cookbooks and recipe websites all trying to be different, and stand out from the crowd.

But that comes at a cost. We see no point in throwing together a recipe containing ingredients straight out of the unexpected, at the expense of texture and flavor, and we believe many (but certainly not all) cookie recipes are missing the point.

We have thought long and hard about this and can say with glowing confidence after lengthy discussions here in The Cravory kitchen, that the focus should not be on achieving the most interesting ingredients in a chocolate chip cookie, because that would be trying to fix something that isn't broken.

The Softest Chocolate Chip Cookie

We believe the focus should be on achieving the softest chocolate chip cookie, and not the cookie with the most creative, quirky, rustic ingredients. You can worry about that later.

For now, if you really want to serve something special and achieve that highly regarded hmmm factor, you should think about serving the softest, because that is where the magic is.

So here we go. If you find yourself on a cold Wednesday morning staring out of the kitchen window, asking yourself how best to make soft chocolate chip cookies, this post is rather special, and just for you. 

Enough cookie waffle. Let's get to it, starting with the list of ingredients required.


  • 2 cups, plus 2 tablespoons of all-purpose flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of cornstarch
  • 1 teaspoon of sea salt
  • 1 ½ sticks (six ounces) of unsalted butter, melted and then cooled
  • 1 cup of dark brown sugar, the more lightly packed, the better
  • ½ cup granulated sugar
  • 2 of the largest eggs your hen is willing to lay
  • 2 teaspoons of vanilla extract
  • 1 1/2 cups dark chocolate chips (leaving some for the topping)

Baking Instructions

Soft chocolate chip cookies - mixing bowl

Before we get started, we want to add a non-essential tip. Depending on how seriously you are treating this endeavor, we always suggest starting with a test batch of just two or three cookies first. Just to ensure everything has come together as intended.

Step 1

Grab a medium-sized bowl, and whisk together the flour, baking soda, cornstarch, and salt, before setting aside and allowing to rest for five or ten minutes. In a larger-sized bowl, beat together the cooled melted butter and sugars with a hand mixer for a minute or two.

Next, add the eggs and a dash of vanilla extract. Beat until barely combined - don't overdo it, this will bring too much air into the mix and lead to separating later.

Then, slowly add the dry ingredients and mix together just for a minute, until there are no nasty clumpy flour bits remaining. Next, everyone's favorite part - folding in the lovely chocolate chips. Cover and place in the fridge for an hour.

Step 2

Remove from the refrigerator, before preheating the oven to a toasty 350 degrees. You need the racks right in the center of the oven - not the top. Next, line a couple of baking sheets with a silicon sheet or parchment paper (even if you are using a nonstick pan).

Scoop out a one-quarter cup of cookie dough and roll it into cookie-sized balls. Rip the balls in half by pulling on both sides. Kneed those two halves together again, leaving the torn sides facing upward. Place on your baking sheet, ensuring enough space to spread. You should be aiming for 8 cookies on each tray, to give you an idea of ball size.

Step 3

Bake for 12-15 minutes, turning halfway through, or until the cookies have spread a little and the edges are nice and golden, but the center of the cookies appear soft and undercooked.

This is where the two-cookie rule comes into play, as suggested at the start. No single oven is made the same, with each one having its own slight temperature quirks. Experiment with a couple of cookies first to judge the perfect time.

Next, remove from the oven and set aside on a cooling rack for 10 to 15 minutes. As the cookies begin to cool, sprinkle extra chocolate chips for that fresh out-of-the-bakery look and feel.

Step 4

Enjoy, and share with the family. Or hide them away and treat yourself to a midnight snack later when everyone is tucked up in bed, fast asleep. Whichever option you chose, never forget the fresh glass of ice-cold milk!

And there you have it! This isn't a complicated recipe but the best things are often born out of simplicity, and having tested hundreds of different variations over the years, this is Cravory’s best pick if you are looking for something soft, delectable, and generally quite awesome.

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