The Best Soft Chocolate Chip Cookies!

Buttery, melt-in-your-mouth soft, with pools of melted chocolate, these soft chocolate chip cookies will be your new favorite recipe! Once you take a bite of one of these cookies, you won’t be going back to store-bought cookie dough ever again!

Prepare yourself because I’m getting ready to make a very bold statement: You haven’t had a chocolate chip cookie until you’ve tried this recipe. I know, I know, everyone with their own chocolate chip cookie recipe makes a similar claim, but these cookies….well, they’re different. Chocolate chip cookies are a classic dessert, so, naturally, I have tried a variety of recipes over the years. And I’ll tell you a secret: not a single recipe I’ve ever tried beats this one! These cookies are soft and gooey, oozing with chocolate, rich, buttery, ridiculously decadent….the list could go on and on! Yet, when you take your first bite, I believe you will be rendered speechless.

Yes, I know you might be wondering: what makes this chocolate chip cookie recipe so special? There’s no magical formula, just a few secret ingredients that take your average chocolate chip cookie to the next level. Curious as to what those ingredients are? Take a look below:

Ingredients You Need

All-Purpose Flour~ Yep, we’re breaking out the white flour today! Most of my recipes are easily modifiable, but, let’s just skip the whole-wheat flour on this one, okay?

Salt & Baking Soda~ For this recipe, both of these ingredients are super-duper important! Salt gives the cookies incredible flavor, while baking soda helps them spread just the right amount.

Secret Ingredient #1: Cornstarch~ You don’t often see cornstarch in chocolate chip cookie recipes, but I promise it makes a big difference! Cornstarch helps the cookies stay soft for several days after they’ve been baked…..if they last that long!

White & Brown Sugar~ Using both types of sugar is imperative for obtaining perfectly textured cookies. The brown sugar keeps the cookies extra soft, while the white sugar gives the edges of the cookies a slightly chewy texture. I don’t recommend substitutions for either.

Secret Ingredient #2: Brown Butter~ For optimum flavor, I highly recommend browning your butter before using it in the cookie dough. This one extra step makes a huge difference in flavor and richness, and it only takes 5 minutes. You can find detailed instructions on how to brown butter in this post: Brown Butter Vanilla Frosting. However, if you’re short on time, simply melting the butter in the microwave works too. In this recipe, I prefer to use salted butter, however you can use unsalted butter and add an extra scant 1/2 tsp of salt to the dough instead.

Secret Ingredient #3: Maple Syrup~ Out of the three secret ingredients, this one probably sounds the strangest. Just trust me on this one, it adds such a deep, rich flavor to the cookie dough, without making it taste like maple syrup. Oh, and if I’m being completely honest, I don’t use real maple syrup. Maple flavored pancake syrup works great (and doesn’t break your budget!).

Vanilla Extract~ This ingredient adds another lovely layer of flavor to these cookies.

Egg~ You’ll need one large egg to bind all of these ingredients together.

Chocolate Chips~ The most important part of the cookie is obviously the chocolate! I used a combination of chopped dark chocolate and semi-sweet chips, but you can literally use whatever kind of chocolate you want. White, milk, semi-sweet, dark, mini chips or chunks; it’s completely up to you.

The Dance

To make the chocolate chip cookies, start by browning your butter and then allowing it to cool in the fridge for a few minutes while you stir together the dry ingredients in a medium size bowl. Or, if you’re short on time, melt your butter instead.

In a large bowl, whisk together the sugars, maple syrup, vanilla extract, egg and cooled butter (you still want your butter to be completely liquid). Add the dry ingredients to the wet and stir to form a dough before folding in the chocolate chips. I know it’s hard to wait, but it is imperative that you let this dough chill in the fridge for at least an hour before baking. Not chilling the dough results in overspread cookies (believe me, I’ve learned from experience!).

Once your dough has chilled at least an hour, roll tablespoons of dough into balls and bake until the edges of the cookies are lightly golden brown.

When you take a bite from one of these chocolate chip cookies fresh out of the oven, you’ll probably need a minute, just you and your cookie. Because in that moment, nothing else will seem to matter…..

If you’re still skeptical, I have given these cookies as gifts, brought them to family gatherings and even sent a tray with my dad to work. Everywhere these little gems go, they get rave reviews, and the plate is wiped completely clean! Just give them a try; I promise you won’t be disappointed. 🙂

Need more delicious cookies? Check out these fun recipes:

Gingerbread Orange Sandwich Cookies

Double Chocolate Peppermint Biscotti

The Best Soft Chocolate Chip Cookies!

Buttery, melt-in-your-mouth soft, with pools of melted chocolate, these soft chocolate chips cookies will be your new favorite recipe! Once you take a bite of one of these cookies, you won't be going back to store-bought cookie dough ever again!
5 from 10 votes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 cup salted butter*, browned slightly cooled for 5 minutes
  • 3/4 cup brown sugar
  • 1/4 cup granulated white sugar
  • 3 tbsp maple syrup pancake syrup works great!
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 1/2 cups chocolate chips

Instructions
 

  • Start by browning your butter and then placing it in the fridge for 5 minutes to cool slightly while you mix together your dry ingredients. Find detailed instructions for browning butter here. However, if you're short on time, just melting your butter works too.
  • In a medium size bowl, whisk together the flour, salt, baking soda and cornstarch. Set aside.
  • In a large bowl, whisk together the slightly cooled brown butter, brown sugar, white sugar, maple syrup, vanilla extract and egg. Add the dry ingredients to the wet ingredients and stir together to form a soft dough before folding in the chocolate chips. Chill the dough in the fridge for at least to an hour and up to a day.
  • After chilling the dough, preheat your oven to 350 °F and line two large cookie sheets with parchment paper or silicone baking mats. Roll tablespoons of dough into balls and place 2 in. apart on your prepared pans. Bake for 10-11 minutes or until the edges are lightly browned. The cookies should look under-baked in the center.
  • Remove the warm cookies to a wire cooling rack and allow them to cool for a few minutes. The cookies will firm up a bit as they cool. Cookies served fresh out of the oven are always best, but these cookies will stay fresh and soft for several days. Enjoy!

Notes

*I like to use salted butter, but if you only have unsalted butter, simply add a scant 1/2 tsp of salt to your melted butter and you’re good to go!
**Store leftover cookies in an airtight container at room temperature up to four-five days. You can also freeze baked cookies for up to three months, or you can freeze unbaked balls of cookie dough so that you always have dough ready for cookie emergencies!
Keyword brown butter, chocolate, cookies


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