Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies are the answer to those dreamy bakery-style cookies everyone craves at home. Packed with butterscotch undertones and chocolate in every bite, these cookies have a softness that has made them my go-to for family gatherings and weekend treat sessions. Two sneaky additions make them extra tender and flavorful, yet the dough comes together without a fuss.

I remember the first time I made these cookies after a tough week. The kitchen filled with that classic warm dough aroma and the first bite, still gooey from the oven, totally lifted everyone’s spirits.

Ingredients

• All purpose flour: gives structure and softness. I always use bleached for the fluffiest texture
• Cornstarch: is the secret for super tender bites and adds extra chew
• Baking soda: activates spread while baking powder gives lift
• Fine sea salt: balances all the deep sweet notes without tasting salty
• Unsalted butter: at cool room temperature adds rich flavor. Soft but not melting is key
• Cream cheese: secret number two makes cookies ultra tender and flavorful
• Light brown sugar: provides butterscotch richness. Choose one that is moist and packs well
• Granulated sugar: helps with that classic cookie spread and crisp edge
• Large eggs: hold everything together and add richness. Make sure they are just cooler than room temp for best blending
• Vanilla: deepens the aroma. I always use pure vanilla extract
• Semi sweet chocolate chips: pack in the chocolate. Look for ones with real cocoa butter for gooey pockets

Step by Step Instructions

Mix the Dry Ingredients:

In a medium bowl whisk together all purpose flour cornstarch baking soda baking powder and fine sea salt until well blended and fluffy. This prevents clumps and keeps cookies even

Cream the Butter and Sugars:

In the bowl of an electric mixer beat cool butter cream cheese light brown sugar and granulated sugar together at medium high speed for about two minutes. You are looking for a light creamy pale mixture that hints at airiness

Add Eggs and Vanilla:

Drop in the eggs one at a time beating well between each addition. Pour in the vanilla mix until just combined. This ensures a smooth base without over mixing which can toughen cookies

Combine Wet and Dry Mixtures:

Slowly add the dry ingredients to your wet mixture using low speed. Stop when dough is just coming together so cookies stay soft

Stir in Chocolate Chips:

Using a spatula gently fold chocolate chips throughout the dough so every cookie is packed with chocolate in every bite

Chill the Dough:

If you can wait wrap the dough in plastic and refrigerate at least two hours you can go up to seventy two for even more flavor. It prevents spreading and gives thick bakery style cookies

Scoop and Bake:

Scoop dough balls with a medium spring loaded scoop and arrange spaced out on a parchment lined baking sheet. Bake in a preheated oven at three hundred fifty degrees for ten to eleven minutes just until the edges look set but centers are still pale

Cool and Enjoy:

Let cookies cool on the baking sheet for five minutes then transfer to racks to finish cooling. This prevents breakage and helps them set gooey inside

Pin it

Cream cheese was my grandma's trick for tender cookies and now it is mine too. Mixing the dough with my kids is the best part. I love sneaking them a warm cookie when no one is looking.

Storage Tips

Keep leftover cookies in an airtight container at room temperature for up to three days. For longer storage pop them in the freezer wrapped tight. Just rewarm in a low oven for five minutes for that fresh baked feel

Ingredient Substitutions

If you are out of cream cheese try thick Greek yogurt for a similar tender result. Dairy free butter works if you need to go vegan. You can swap in dark chocolate or milk chocolate chips depending on your mood

Serving Suggestions

Serve these warm with a glass of cold milk or tuck into ice cream sandwiches for a fun twist. I love making mini cookie stacks dusted with a little powdered sugar for dessert boards during movie night

A Little Cookie History

Chocolate chip cookies became famous thanks to Ruth Wakefield’s creation at the Toll House Inn. The blend of soft dough and melty chips is an American classic for a reason. This recipe uses some modern twists for extra tenderness but keeps all that old school comfort

Frequently Asked Questions

→ What makes these cookies so soft and gooey?

The combination of cream cheese and cornstarch keeps the cookies extra tender, while a careful balance of butter and brown sugar adds chewiness and moistness.

→ Can I chill the dough for better flavor?

Chilling the dough for at least 2 hours allows the flavors to mature, producing thicker cookies with richer butterscotch undertones.

→ What’s the best way to measure flour for these cookies?

Accurately weighing the flour or using the spoon-and-level method helps prevent cookies from becoming dry or tough.

→ How should I store leftover cookies to keep them soft?

Store cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to three days.

→ Can I use different types of chocolate chips?

Semi-sweet chips are classic, but you can substitute milk, dark, or even a mix for varied chocolate flavor.

→ Should the butter be melted or softened?

The butter should be cool and just softened to help create that signature soft, chewy texture in every bite.