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The Best Soft Chocolate Chip Cookies Recipe (Award-Winning) - Chewy Centers, Melted Chips

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 3/4 cup (170 g) unsalted butter, softened but cool
  • 3/4 cup (150 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg + 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups (220 g) semisweet chocolate chips
  • 1/2 cup (85 g) chopped dark chocolate or chocolate chunks
  • Flaky sea salt for topping (optional but amazing)

Method
 

  1. Cream the butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy. This traps air for lift and chewy edges.
  2. Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla until smooth. Scrape the bowl so everything combines evenly.
  3. Whisk dry ingredients: In a separate bowl, whisk flour, cornstarch, baking soda, and salt.
  4. Combine gently: Add the dry ingredients to the wet in two additions. Mix on low just until no dry streaks remain. Do not overmix.
  5. Fold in chocolate: Stir in chips and chunks. The combo gives you both structure and melty pools.
  6. Chill briefly: Cover and chill the dough for 30–45 minutes. This helps prevent spread and deepens flavor.
  7. Preheat and prep: Heat oven to 350°F (175°C). Line baking sheets with parchment.
  8. Scoop: Use a 2-tablespoon scoop to portion dough. Roll into balls and place 2 inches apart. Press a few extra chips on top for bakery looks.
  9. Bake: Bake 9–11 minutes until edges are set and centers look slightly underdone. They’ll finish on the sheet.
  10. Finish: Tap the pan once on the counter to help the cookies settle. Sprinkle with flaky salt if using. Cool 5 minutes on the sheet, then move to a rack.