Perpetually Soft Chocolate Chip Cookies

These chocolate chip cookies are the softest ever — and are even softer when they’re a day old!

Here’s my take on perhaps the most classic cookie recipe.

We love our chocolate chip cookies when they are SOFT, and this is the softest chocolate chip cookie recipe EVER!

While lots of cookie recipes aren’t as good the day after you make them, this recipe gives the opposite effect! My family thinks these cookies taste even better on day 2!

This prolonged yumminess makes it the perfect recipe to use when you are planning a social gathering — make these cookies the day before you are hosting or visiting people, giving yourself one less task on the day of that event!

The secret ingredient that makes these cookies so special is a little bit of non-GMO cornstarch.

The cornstarch keeps these cookies VERY soft!

This recipe makes 2 dozen (24) very generously sized cookies.

You can make smaller cookies and have more than 24 cookies, but be sure to adjust the baking time if you decide to make smaller cookies!

Overcooking these cookies will NOT be in your favor if you want them to be soft!

The cookies should be golden brown on the bottom, but not quite golden brown on the top when you pull them out of the oven!

If you accidentally over bake them, they’re still delicious! They just won’t be as soft.

Don’t worry — I’m about to walk you through the entire process below!

Ingredients

• 1 1/2 sticks of butter (12 TBSP)
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 TBSP vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 2 1/4 cup flour
• 1 TBSP cornstarch
• 1 1/4 cup dark chocolate chips

Mix your wet ingredients

Before you start, preheat your oven to 350 degrees.

Cream together 12 TBSP of softened butter (1 1/2 sticks) with 3/4 cup brown sugar and 1/2 cup sugar.

Beat together in a mixer until very smooth and a little fluffy.

Next, add in the 2 eggs and mix completely.

Lastly, add in your 1 tablespoon of vanilla.

Add your dry ingredients

Add in 2 1/4 cups of flour, 1/2 teaspoon of salt, 1 teaspoon of baking soda, and 1 tablespoon of cornstarch to your cookie dough.

Gently mix until combined.

Fold in 1 1/4 cups of dark chocolate chips.

You can use any kind of chocolate chip you’d like, but dark chocolate chips are my favorite!

Shape and bake your cookies

Roll out your cookies into 24 evenly sized balls.

I took out a regular sized spoon and spooned out the dough this way. It was the most effective way for me to get an accurate and consistent size.

For absolute best results — chill your shaped cookie balls in the fridge for a few hours before baking.

But honestly, who has time for that??

Whenever you’re ready, bake those cookies in your 350 degree Fahrenheit oven for about 14 minutes.

Don’t over bake them or they won’t be soft!

You can sneak check the bottoms of the cookies if you’re not sure if they’re done.

Carefully lift a cookie (from the middle of the baking tray) partially up to see what color the bottom of the cookie is.

If the bottom of the cookie is a nice golden brown, the cookies are done!

As soon as the cookies come out of the over, transfer them to a wire cooling rack to stop them from cooking any further on the baking sheets.

Store in an airtight container in the refrigerator for up to 2 weeks (if they last that long!).

These cookies are incredibly good — and even better the day after you make them! Enjoy them fresh, and enjoy them tomorrow, too!