Soft Chocolate Chip Cookies (Thick & Chewy, Never Flat)
The secret to soft chocolate chip cookies that stay thick and chewy is cornstarch plus more brown sugar than white — and pulling them while the centers still look underbaked. These bake up tall, never flat, and stay bakery-soft for days. It’s one bowl, no mixer needed, and no chilling required.
The Quick Version
- Cornstarch = soft & thick. Two teaspoons is the magic.
- More brown sugar than white holds moisture for chewy centers.
- An extra egg yolk adds richness and chew.
- Underbake slightly — pull them when the centers still look soft.
Why these stay soft
Three things work together: brown sugar is hygroscopic (it holds onto moisture), cornstarch tenderizes the crumb, and the extra egg yolk adds fat for chew. Melted butter gives that bakery texture, and a touch more flour than usual keeps the cookies tall instead of spreading. The result stays soft for days — if they last that long.
How to make them
- Heat oven to 350°F (175°C). Whisk ¾ cup melted butter with the sugars, then beat in 1 egg, 1 yolk and vanilla.
- Stir in flour, 2 tsp cornstarch, baking soda and salt, then fold in 1½ cups chocolate chips.
- Scoop big 2-tbsp balls onto a lined sheet.
- Bake 9–11 minutes until edges are set but centers look soft. Cool on the sheet 5 minutes.
Foolproof tip: the cookies should look slightly underdone when you pull them — they keep cooking on the hot sheet and set into perfect soft centers.
Frequently asked questions
How do you keep chocolate chip cookies soft?
More brown sugar than white, 2 tsp cornstarch, and slight underbaking. Store airtight with a slice of bread to keep them soft for days.
Why do my cookies go flat?
Warm butter, too little flour, or a hot pan. This recipe uses cooled butter, cornstarch and extra flour to stay thick — always use a cool sheet.
Do I need to chill the dough?
No — the cornstarch and flour keep them thick. A 20-minute chill makes them even taller but isn’t required.
Soft Chocolate Chip Cookies
Ingredients
Instructions
- Heat oven to 350F (175C). Whisk the melted butter with both sugars, then beat in the egg, yolk and vanilla until smooth.
- Stir in the flour, cornstarch, baking soda and salt until just combined, then fold in the chocolate chips.
- Scoop large 2-tablespoon balls onto a lined sheet, spacing them apart. For extra-thick cookies, stack a few chips on top.
- Bake 9-11 minutes until the edges are set but the centers still look soft and underdone. Cool on the sheet 5 minutes – they finish setting as they cool.
More easy cookies
This is one of our easy cookie recipes. Out of eggs? Try cookies without eggs. Gluten-free? See gluten-free chocolate chip cookies. Browse all beginner recipes.
