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    Home » Recipes » Cookies

    Soft and Chewy Chocolate Chip Cookies

    Published: Feb 24, 2022 · Modified: Jan 24, 2025 by Stephanie @ Pretty.Simple.Sweet. · This post may contain affiliate links · 167 Comments

    Jump to Recipe

    These are the best soft and chewy classic chocolate chip cookies. They are super soft, fluffy, and thick with a subtle caramel flavor. Warm from the oven, they will melt in your mouth. This is a simple recipe with exceptional results! 

    Soft, Chewy and Thick Chocolate Chip Cookies

    Oh my goodness… these cookies! This thick and fluffy chocolate chip cookie recipe is amazing. 

    I’ve tried countless cookie recipes, which has led me to a a very important conclusion. I love ALL cookies. Although I‘ll eat almost every kind of cookie (and edible cookie dough, another weakness of mine), I still have my idea of the perfect cookie: chewy, thick, and slightly underbaked with a hint of a caramel flavor.

    Chewy peanut butter cookies and my small batch chocolate chip cookie recipe are also my idea of perfect cookies, but let’s focus on these cookies for now. Perfection is the right word to describe them. They are simply to die for!

    Soft, Chewy and Thick Chocolate Chip Cookies

    What makes these cookies so thick and fluffy?

    Brown sugar: Brown sugar makes these cookies ultra moist, soft and increases chewiness. White sugar makes cookies crispier. Therefore, I like using more brown sugar than white sugar in my recipe – it’s all about the right ratio of white to brown sugar.

    Melted butter: Melted butter rather than solid butter increases chewiness.

    Egg yolks: Instead of using just whole eggs, we add an egg yolk. Trust me – it’s necessary. The egg yolk increases chewiness as well!

    Soft, Chewy and Thick Chocolate Chip Cookies

    How to make the best thick chocolate chip cookies

    1. Melt the butter. Wait a few minutes until it’s cooled slightly.
    2. Add the sugars. whisk with the melted butter until well combined.
    3. Combine the eggs. Whisk in the egg, egg yolk and vanilla extract until combined.
    4. Add the dry ingredients. Fold in the dry ingredients using a wooden spoon or a rubber spatula just until combined. The dough should pull away from the sides of the bowl, being careful not to overmix the dough.
    5. Gently fold in chocolate chips and nuts, if using.

    You may notice once you have finished making the dough, how soft it is. The color is perfect, the texture is perfect and there’s nothing that stands in your way to eat that entire bowl of cookie dough.

    Optional tip: Want your cookies SUPER soft? Try adding 2 teaspoons of cornstarch to the dry ingredients.

    Soft, Chewy and Thick Chocolate Chip Cookies

    As an Amazon Associate, I earn from qualifying purchases. I endorse products that I love and use daily.

    Chilling and baking fluffy chocolate chip cookie dough

    Now it’s chilling time. I highly recommend not skipping this step because the dough is so soft, if you bake it without chilling it first, the cookies will spread and you’ll end up with flat, crunchier cookies.

    • Wrap the cookie dough in plastic wrap in a disc shape and chill for at least an hour (preferably 2, if you can wait that long. I know it’s hard, trust me!)
    • Alternatively, you can preroll your cookie dough into balls and place them on a parchment-lined sheet pan. Place the sheet pan directly in the fridge to chill for at least thirty minutes. Then, you can bake the cookies directly from the fridge.

    While chilling, the flour absorbs the liquids, which leads to thicker cookies. While the edges get crispy, the center is still underbaked and stays soft.

    Baking thick and fluffy chocolate chip cookies

    It took my cookies 11 minutes to be baked perfectly, but keep in mind that every oven is different and that I like my cookies super soft. The edges of the cookies will begin to brown but the center will still look soft and underbaked. The longer you bake, the crispier the cookies will be. Underbaking slightly is a secret for cookies softness.

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    Soft, Chewy and Thick Chocolate Chip Cookies

    Tips for perfect, super soft chocolate chip cookies – fluffy and thick!

    • Don’t over mix your cookie dough. This will cause the flour the develop more gluten that we want, which will result in tougher, more dense cookies.
    • Chill your cookie dough before baking. Don’t skip this step! It helps create perfectly round, thick, and chewy cookies. If you chill the dough overnight, the flavor will have a stronger caramel flavor to it.
    • Underbake your cookies. The secret to perfect cookies? Underbaking them. Pull them from the oven ad soon as the edges look slightly browned.
    Soft, Chewy and Thick Chocolate Chip Cookies
    Soft, Chewy and Thick Chocolate Chip Cookies

    As an Amazon Associate, I earn from qualifying purchases. I endorse products that I love and use daily.

    More of my favorite chocolate chip cookies recipes

    • Small Batch Chocolate Chip Cookies: For when you have a craving for a warm and gooey cookie on the fly.
    • Peanut Butter Chocolate Chip Cookies: There’s nothing like the combo of creamy peanut butter and chocolate chips!
    • Brown Butter Chocolate Chip Cookies: Brown butter adds an amazing nutty, caramel flavor to these chewy cookies.
    • Giant Chocolate Chip Cookies: When you want extra large chocolate chip cookies.
    • Tahini Chocolate Chip Cookies: The addition of tahini not only adds a wonderful flavor, but produces exceptionally moist chocolate chip cookies.
    • Oreo Stuffed Chocolate Chocolate Chip: That’s right – 2 cookies in one!
    4.57 from 41 votes
    Print

    Soft, Chewy, and Incredibly Thick Chocolate Chip Cookies

    These chewy chocolate chip cookies are to die for. Moist, thick, and oozing with melty chocolate chips, you won't be able to eat just one!

    Prep Time 15 minutes
    Cook Time 13 minutes
    Chill time 1 hour
    Total Time 1 hour 26 minutes
    YIELD 16 large cookies
    Author Stephanie @ Pretty.Simple.Sweet.

    Ingredients

    • 2 ⅓ cups (280g) all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup (1.5 sticks/170g) butter, melted (warm, not hot)
    • ½ cup (100g) granulated sugar
    • ¾ cup (150g) light or dark brown sugar
    • 1 large egg, plus 1 egg yolk
    • 2 teaspoons vanilla extract
    • 1 – 1 ¼ cups (170g-200g) chocolate chips
    • ¾ cup walnuts, toasted and chopped (optional)

    Instructions

    1. In a medium bowl sift together flour, baking soda and salt. Set aside.
    2. In a large bowl, place the melted butter, granulated sugar and brown sugar. Whisk until well combined. Whisk in the egg, egg yolk and vanilla extract. Add flour mixture and mix just until combined. Do not overmix. Fold in chocolate chips and walnuts.
    3. Chill the dough for at least 2 hours, preferably 6 hours or overnight (you can keep the dough in the fridge for up to 3 days).

    4. Preheat oven to 325°F/165°C degrees. Line pans with parchment paper.

    5. If the cookie dough is hard to handle, leave it on the counter for a few minutes.
    6. Drop rounded balls of dough onto prepared baking sheet, the size of 3 tablespoons each. Bake for 11-13 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Allow to cool for 10 minutes, then transfer to a wire rack to cool completely.

    7. Store cookies in an airtight container for up to 3 days. They can also be frozen for up to 2 months.

    Recipe is adapted from The cook’s illustrated Baking Book

     

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      Easiest Carrot Cake Cookies

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      Recipe Rating




    1. Winnie says

      March 24, 2014 at 3:05 pm

      יאווווווווווווו שירן העוגיות נראות מעולות!!
      יש לנו במשפחה מתכון אהוב לעוגיות שוקולד צ’יפס פריכות, אבל לא לעוגיות נימוחות – chewy
      אני חייבת לנסות את המתכון הזה ישר אחרי פסח
      שמרתי לי אותו כבר
      🙂

      Reply
      • Shiran says

        March 25, 2014 at 8:21 am

        תודה רבה וויני! תפרסמי אצלך את המתכון האהוב עליכם במשפחה 🙂 ואגב, תנסי גם את העוגיות פודינג וניל שמופיעות אצלי בבלוג, הן הכי רכות שיש!

        Reply
        • Kara says

          May 13, 2020 at 1:10 pm

          I tried these cookies and they taste amazing however they come out flat even tho I follow the recipe exactly

          Reply
      • Michelle says

        December 01, 2019 at 10:37 pm

        My NEW go to cookies these are so yummy my whole family loves these and everyone has their own taste of cookies that they like but these were just delicious. I made a batch with no chocolate chips for my little one -a little sweet but good texture and flavor! Then I made a batch with chocolate chips and another with chocolate chips and walnuts my favorite and both of those were delicious. A couple people said they were almost like a chocolate chip shortbread cookie which I was actually excited about lol. Not sure if they are supposed to taste like that but love them anyway THANKS FOR SHARING THIS AWESOME COOKIE RECIPE!!!!!!!<3

        Reply
        • kermit says

          December 01, 2021 at 9:26 am

          what equipment do we need

          Reply
    2. dina says

      March 24, 2014 at 9:22 pm

      they look perfect!

      Reply
      • Shiran says

        March 25, 2014 at 8:21 am

        Thanks Dina! 🙂

        Reply
    3. Kathi @ Deliciously Yum! says

      March 25, 2014 at 1:24 am

      Shiran, these chocolate chip cookies look so great and it definitely looks like you cracked the code to making perfect chocolate chip cookies :). Can’t stop looking at these pics. YUM!!

      Reply
      • Shiran says

        March 25, 2014 at 8:23 am

        Thank you so much Kathi! I can’t stop looking at your pics too!

        Reply
        • Samantha says

          February 23, 2021 at 2:50 pm

          I didnt sift the flour , baking soda and salt ! I just added it so my wet ingredients and folded it all together.. will they still be okay ??

          Reply
          • Shiran says

            February 25, 2021 at 2:51 am

            Yes, it’s not a big deal 🙂

            Reply
    4. Abbie @ Needs Salt says

      March 25, 2014 at 2:07 pm

      These cookies look perfect! I can’t get over how amazing all that gooey melting chocolate is. Pinning this!

      Reply
      • Shiran says

        March 26, 2014 at 5:42 am

        I know… They are amazing! Thanks Abbie! 🙂

        Reply
    5. Nicole ~ Cooking for Keeps says

      March 25, 2014 at 6:27 pm

      My husband is a cookie purist, he likes chocolate chip and occasionally a snicker noodle, so I’m always trying to find the perfect chocolate chip cookie recipe. Must try this one!

      Reply
      • Shiran says

        March 26, 2014 at 5:41 am

        So you must try them! And also these vanilla pudding cookies. They are soooo good! 🙂

        Reply
    6. Angie (@angiesrecipess) says

      March 28, 2014 at 7:37 pm

      Me too, me too…love all the cookies..soft, chewy, crispy, thick or thin. These chocolate chip cookies look fanfreakingtastic!

      Reply
    7. Julie @ Lovely Little Kitchen says

      April 06, 2014 at 9:08 pm

      Wow, these do look like the perfect chocolate chip cookie! Beautiful pictures too! Pinning to try soon.

      Reply
      • Shiran says

        April 07, 2014 at 11:35 am

        Thanks Julie 🙂

        Reply
      • Damien says

        November 02, 2021 at 3:45 pm

        Absolutely delicious, but they are still flat, oddly! However they are wonderfully soft! I did even add the cornstarch. Oh well, still great tasting.

        Reply
    8. Loren @ Hardcore Desserts says

      April 20, 2014 at 2:09 am

      Beautiful cookies! Chewy chocolate chip cookies are by far my favorite cookie. I can’t wait to try your recipe.

      Reply
      • Shiran says

        April 20, 2014 at 8:00 am

        Thanks Loren! You have to try them 🙂 They are super chewy!

        Reply
    9. Pontus says

      April 20, 2014 at 11:27 pm

      Got a bowl of freshly made (your recipe ofc 😉 ) cookiedough in the fridge. Cant wait to taste them tomorrow!
      A big swedish thx for the really nice recipe 😀

      Reply
      • Shiran says

        April 21, 2014 at 8:29 am

        You’re welcome! Thank you for sharing! I’m sure you’re gonna love them 🙂 They are perfect!

        Reply
    10. Gemma says

      June 08, 2014 at 8:56 am

      I made a batch for friends whilst they were chilling in the sunshine. Really simple and quick to make. I didn’t let the mixture cool and used it straight away. Fantastic results! I changed the final flavourings to cinnamon, cranberry & choc (White, milk & dark) because this is what was in my larder. This is now my go to receipe.
      Thanks so much!

      Reply
      • Shiran says

        June 08, 2014 at 1:16 pm

        I’m so glad to hear you and your friends liked it Gemma! The combination of cinnamon, cranberries and chocolate actually sound perfect 🙂 Thank you so much for sharing this with me! 🙂

        Reply
        • Gemma says

          June 08, 2014 at 4:23 pm

          Just making up smaller batches the size of biscotti (using half a teaspoon) and they are looking great.
          I’ve tried a few recipes in the past but this one has to be the best – and I’m a tough cookie to please 🙂

          Reply
          • Shiran says

            June 08, 2014 at 6:11 pm

            Me too! I tried and tested so many recipes, and was never pleased with anything. But this one is truly one of the best I’ve tried! I actually have another perfect recipe that I will post in the future 🙂

            Reply
    11. Laura says

      July 25, 2014 at 12:38 am

      Best recipe ever! I made these cookies the other night and they were the best cookies ever! This is a fantastic recipe, easy to follow and spot in. I was out of brown sugar so I used turbinado sugar and it gave it a little something extra because of the crispness of the granules. Will be making these cookies again, thank you!

      Reply
      • Shiran says

        July 25, 2014 at 8:08 am

        I’m so glad to hear you like them Laura! So sweet of you to write me, thank you 🙂 Next time, try them with the brown sugar, they will melt in your mouth!

        Reply
    12. Misaporo says

      September 14, 2014 at 6:43 pm

      These cookies are perfect. Thick, soft, and chewy. The best recipe I have found so far.

      Reply
      • Shiran says

        September 15, 2014 at 3:51 am

        Thank you, I’m glad you think so! They are truly the best!

        Reply
    13. MARIANA says

      October 19, 2014 at 1:55 pm

      this looks so delicious! can i use this recipe for chocochips cookies icecream sandwich too? would be a difference?
      thanks!

      Reply
      • Shiran says

        October 20, 2014 at 4:21 am

        Thanks Mariana! I think these would be perfect for ice cream sandwiches, because they are super soft and chewy!

        Reply
    14. Chloe says

      December 13, 2014 at 7:41 am

      Do you have to leave the dough to chill because I seem to be in a rush. This recipe looks fantastic and I can’t wait to start baking!

      Reply
      • Shiran says

        December 13, 2014 at 8:07 am

        Hi Chloe! If you have the time to chill it for at least 20-30 minutes that would be best. If you’re in a rush, you can skip the chilling time. The cookies might turn out flatter, but still delicious 🙂

        Reply
    15. Kevin says

      December 19, 2014 at 11:57 pm

      Should this be salted or unsalted butter?

      Reply
      • Shiran says

        December 20, 2014 at 11:48 am

        Hi Kevin, in my recipes it’s always unsalted butter, unless otherwise stated.

        Reply
      • Samaily says

        January 30, 2020 at 2:04 pm

        I’ve been using this recipe for five years now. It’s my favorite way to make chocolate chip cookies. I’ve got it memorized and can make a double batch in 10 minutes. Thank you for posting this. This is always a hit at parties and with friends!

        Reply
    16. Sue says

      December 28, 2014 at 9:28 am

      These are hands down the best chocolate chip cookies I have ever made!!! Rave reviews. Thank you so much!

      Reply
      • Shiran says

        December 29, 2014 at 4:11 am

        Thank you so much Sue! I’m so glad everyone likes it!

        Reply
    17. Erin says

      January 22, 2015 at 10:32 pm

      First I’d like to say I’ve never commented on a “Google Search Recipe” before. I’ve tried many good recipes l, but nothing that I was head over heals about! I am a cookie freak, like cookies are my comfort food. In the past 5-6 years I’ve made chocolate chip cookies maybe twice, because I was sick of recipes promising this or that from their recipe and ending up a less than par cookie. Last night I came across your recipe and I thought ok what the heck. I made them (added some baking powder) and waited till this morning to bake them. THEY ARE PHENOMENAL!!! Thee best chocolate chip cookies I’ve EVER had homemade or bought from other bakers! These are amazing circles of all things glorious!! So thank you, thank you, thank you!

      THIS RECIPE is going straight to my favorite recipes!!

      Thanks again, Erin

      Reply
      • Shiran says

        January 24, 2015 at 12:54 pm

        Hi Erin! Thank you so much for taking the time to write me such a lovely comment! I know how frustrating it is to try recipes that don’t work, so I’m glad you love this one! These cookies are indeed amazing!

        Reply
        • Elaine Bareck says

          January 03, 2019 at 3:25 pm

          Did she add baking powder in lieu of the baking soda?

          Reply
    18. kath says

      August 03, 2015 at 10:38 am

      heya, when i made these they came out very thin and flat and not cooked very well, could anyone tell me what i did wrong ?xx

      Reply
      • Shiran says

        August 03, 2015 at 1:22 pm

        I’m guessing that the dough was very soft. I recommend that next time you chill it for a few hours and only then bake, and see if it makes any difference. I always chill them and they turn out super thick.

        Reply
      • Tanya says

        June 29, 2020 at 4:47 pm

        First I have to say, I love your recipes. I make your soft sugar cookies, tahini chocolate chip cookies, and your Boston cream pie on a regular basis. Your my first go-to person each and every time I look for a recipe that’s on the sweet side. So thank you so much for sharing your talents with the world! You and your recipes are simply wonderful!!
        Second, you mention posting another version of this recipe with corn starch, but I couldn’t find it. Did I overlook it or have you not posted it yet? Thanks again for the awesome recipes!

        Reply
        • Shiran says

          June 30, 2020 at 2:38 am

          Hi Tanya! That’s so sweet and kind of you to share, thank you so much 🙂 You can simply add 2 teaspoons of cornstarch (without changing anything else in the recipe) and mix it with the flour.

          Reply
          • Tanya says

            June 30, 2020 at 6:36 am

            Thanks for such a quick response, may I say once again, you are just wonderful. I can’t wait to make these, have a great day!

            Reply
      • Becca says

        January 14, 2023 at 11:17 pm

        same here. so sad because i wanted it to work

        Reply
    19. Amanda says

      September 03, 2015 at 7:17 pm

      Thank you so much for this recipe…these cookies are delicious!! I made them once without chilling the dough (due to time constraints) and once after chilling. I personally think they’re amazing either way. I’ve already passed this link on to a few friends 🙂

      Reply
      • Shiran says

        September 04, 2015 at 7:05 am

        Hi Amanda! Thank you so much for your sweet comment! I hope your friends would enjoy them just as much as you do 🙂

        Reply
    20. Tracy says

      September 13, 2015 at 2:24 am

      Dear Shiran, my sister and I been looking for the melt in the mouth chocolate cookies and we have decided to tryout yours 🙂 it’s currently sitting in the fridge waiting for be baked! But just out of curiosity, when you stated melted and sugar until well combined, does it mean whisk until the melted butter and sugar combined and its a little sticky? Thanks :)?

      Reply
      • Shiran says

        September 13, 2015 at 9:23 am

        Hi Tracy! Yes, it simply means to just mix the melted butter with the sugars for several seconds. I hope you and your sister will enjoy the cookies! 🙂

        Reply
    21. Garrett says

      September 20, 2015 at 12:17 am

      Hi Shiran. I had been searching for the perfect chocolate chip cookie and came across your recipe some time ago. I’ve been using your recipe with a couple minor tweaks (baking powder instead of soda and room temperature butter) and thanks to you am now the chocolate chip cookie guy among friends and co-workers. They are so popular that a friend asked me to make 200 for his wedding. All that to say thank you for sharing this recipe. They are the best chocolate chip cookies ever!

      Reply
      • Shiran says

        September 21, 2015 at 6:57 pm

        Hi Garrett! Comments like this always make me smile, so thank you so much! 🙂 And making these cookies for a wedding sounds perfect!

        Reply
    22. Cassie says

      November 03, 2015 at 2:50 pm

      Hi Shiran,

      I have been searching for the perfect chocolate chip cookie recipe for a while. The one I typically use is great but I wish they were a bit thicker. What’s odd is that my recipe is very similar to yours, except for the one egg yolk, and yours also uses a bit more butter. Either way, your cookies look amazing and I’m going to try out the recipe!

      Extra points for the thick cookie recipes! Thin and crispy are just no good 🙂

      Reply
      • Shiran says

        November 04, 2015 at 7:50 am

        All recipes are quite similar, but every little adjustment effects the flavor and texture. If you want thick cookies, make sure to refrigerate the dough overnight. The result would be amazing! 🙂

        Reply
        • Cassie says

          November 15, 2015 at 4:51 pm

          Thanks for following up, Shiran!! I actually just made two batches of cookies with your recipe, and I’m chilling one batch overnight. Do you do anything special when you put the cookies on the sheet? I find that when I shape the dough into taller mounds instead of just perfect circles, the cookies come out a lot thicker.

          Just wondering if you have any other secrets cause the cookies in the photos on this post look amazing, but mine don’t look nearly that good!

          Reply
          • Shiran says

            November 15, 2015 at 5:52 pm

            I’m glad I can help, Cassie 🙂 The chilling should definitely help! I also shape the dough into taller mounds as you suggested – this would help, too, so do that. Another thing you can do is to freeze the cookie sheet after shaping the cookies and placing them on it, and bake straight from the freezer (you might need to add 1-2 minutes to the baking time). As the cookies bake, the cold dough takes longer to melt than if it was in room temperature, resulting in cookies that spread less (although I didn’t freeze the cookies you see in those photos).

            Reply
    23. Cassie says

      November 17, 2015 at 10:58 am

      Shiran,

      Chilling the dough overnight did make a huge difference. With this cookie dough I didn’t even need to make taller mounds of the dough, they still came out super thick!

      Have you ever given frozen cookie dough balls as gifts? I am thinking of doing that this year. I would do already baked cookies, but they are just not the same unless they are fresh out of the oven. 🙂

      Thank you for all of the tips. I hope you have a great holiday season!

      Reply
      • Shiran says

        November 18, 2015 at 7:22 am

        I’m glad it worked out! That’s really the secret. I think that frozen cookies would make a great gift! Just make sure to wrap each cookie individually so they won’t stick to each other. Have a great holiday, Cassie!

        Reply
    24. Totally_Rad says

      May 04, 2016 at 12:20 pm

      I used hash infused butter for these cookies and oh my god were they wonderful.
      Thanks a lot!

      Reply
    25. Mariana says

      September 15, 2016 at 1:15 pm

      Best cookies I have ever made !
      Came out perfect on the first try !! (Boyfriend loved them too!)

      Thank you 🙂

      Love,
      Mariana

      Reply
      • Shiran says

        September 19, 2016 at 8:52 am

        That’s so great to hear! Thank you so much, Mariana!

        Reply
    26. Cole says

      March 02, 2017 at 10:15 pm

      I’ve baked these before and they are by far the best cookies ever. My question today is…. is it possible to bake them without the parchment paper? I’m 9 months pregnant and don’t have any at the moment. Wanted to bake these for the nurses at the hospital.

      Reply
      • Shiran says

        March 05, 2017 at 10:00 am

        Thank you Cole! You can use foil and grease it, or just grease the pan well with cooking spray, butter, or oil, so it won’t stick. Good luck! 🙂

        Reply
    27. Angeline Ho says

      March 20, 2017 at 2:47 am

      Hi Shiran, thank you for sharing the recipe. It is my 1st time making cookies and it really tastes so well that my daughters are all so happy when they eat.

      Reply
      • Shiran says

        March 20, 2017 at 5:31 am

        Thank you so much Angeline!

        Reply
    28. Bella says

      April 08, 2017 at 11:16 pm

      They are delicious!!! thx

      Reply
    29. Maria Kathrina Carla Doria says

      May 19, 2017 at 2:57 am

      Hi! I will add the nuts prior or after the chilling of the cookie dough?

      Reply
      • Shiran says

        May 19, 2017 at 8:57 am

        Before chilling the dough, along with the chocolate chips.

        Reply
        • Maria Kathrina Carla Doria says

          May 20, 2017 at 10:25 am

          Hi Shiran! Thanks for the recipe and for the response. Will do it with nuts next time. I finally found my kind of cookie for real! So addicting to eat! I chilled mine for 12 hours. ?

          Reply
    30. Maria Kathrina Carla Doria says

      July 23, 2017 at 8:44 pm

      Hi! Can I chilled the dough up to how many days? Thank you.

      Reply
      • Shiran says

        July 25, 2017 at 4:30 am

        You can place the dough in the fridge for 3 days.

        Reply
    31. Maria Kathrina Carla Doria says

      July 23, 2017 at 8:56 pm

      Can i freeze it for a month?

      Reply
      • Shiran says

        July 25, 2017 at 4:29 am

        Yes, you can!

        Reply
    32. Caleb Lee says

      August 25, 2017 at 12:19 am

      Just made these! Subbed self rising for the flour/salt/baking powder; everything else was done closely to the recipe.. except I chilled the dough in the freezer for about 5 minutes and my oven took 5 minutes longer to finish them.

      Perfect, amazing, soft & chewy cookies! Thank you for the awesome recipe!

      Reply
    33. Sarah says

      October 09, 2017 at 9:04 pm

      Hi, I fell in love with this recipe when they came out thick and soft. And i always use this recipe but lately it is turning out thin and flat. I’m using the same stuff, following the recipe the same way. I let it chill for 7 hours today and still thin and flat. They are too done to be done or too gooey and uncooked if I take them out early enough. Any ideas?

      Reply
      • Shiran says

        October 10, 2017 at 3:22 am

        Hi Sarah! There are many reasons why this can happen. If you use the same oven, and same ingredients, here are a few other things to check; use cookie sheets that are light in color because dark ones heat too quickly, and use parchment paper or silicone baking mat. Preheat your oven long enough so it reaches the right temperature, and make sure your baking soda isn’t old. I suggest next time to chill the dough for 24 hours, and see if it makes any difference. The longer you chill it, the less it would spread. If it still doesn’t work, you can try to freeze the cookie balls with the baking sheet, and bake it straight away from the freezer. Good luck 🙂

        Reply
    34. Tomi says

      November 24, 2017 at 6:03 am

      God, the sweetness of these cookies are incredible! So delicious, soft and chewy. The smell that was filling the kitchen while baking was just amazing.
      While it was in the fridge, everyone took a bite (or maybe even more than one) from the cookie dough, as it already looked really delicious in the uncooked form.

      Reply
    35. Cecile says

      November 29, 2017 at 9:50 am

      This is by far the best chocolate chip cookies I’ve ever made. Me and my husband couldn’t stop eating them. Thank you for sharing this recipe.

      Reply
      • Shiran says

        November 30, 2017 at 4:38 am

        Thank you so much Cecile!

        Reply
    36. Payal says

      January 14, 2018 at 11:10 am

      Hey how can I make them eggless ? Please help me with eggless recipes

      Reply
      • Shiran says

        January 16, 2018 at 3:44 am

        Unfortunately the eggs are necessary for the success of this recipe.

        Reply
    37. Beki says

      March 02, 2018 at 11:35 am

      Just made this cookies with my young son we both enjoyed making them and eating them. They are delicious and turn out exactly like you said they would. They are by far the best I have ever made finally found a recipe that does what it says thank you!

      Reply
      • Shiran says

        March 05, 2018 at 6:31 am

        Thank you so much Beki!

        Reply
      • Payal says

        May 17, 2018 at 12:48 pm

        Please help me with any cookies that are eggless ? My daughter loves to eat them but is allergic to eggs

        Reply
    38. Jamie says

      March 07, 2018 at 8:27 pm

      Can I use my electric mixer instead of mixing by hand ? will this alter the results ?

      Reply
      • Shiran says

        March 11, 2018 at 1:13 pm

        Hi Jamie, there’s no need to use a mixer for this recipe. Everything is mixed by hand.

        Reply
    39. Cc says

      March 10, 2018 at 3:22 pm

      i forgot to sift the flour and used the egg including the whites, will it make the cookies hard?

      Reply
      • Shiran says

        March 11, 2018 at 12:55 pm

        Don’t worry, they would still be delicious, just make sure you don’t overbake them.

        Reply
    40. Anar says

      March 13, 2018 at 6:22 pm

      I have followed this recipe a few times and it always yields incredible results! This is my new “go to” and it doesn’t disappoint. I would love to freeze the remainder because I don’t bake an entire batch. Do you have any advice on adjusting the baking time if I bake them from frozen cookie balls?

      Reply
      • Shiran says

        March 14, 2018 at 4:11 am

        Hi Anar! I usually add 1-2 minutes to the original baking time, so you can start with that and see how it works. There’s no need to thaw the dough before baking.

        Reply
    41. Jazel says

      May 22, 2018 at 9:01 am

      Hi Shiran, Wow they look so good! I am thinking of making these for my daughters birthday for her to take to school for her class. The kids are 2 and 3 years old so I wanted smaller cookies. How many tablespoons of mixture should I use for a smaller cookie and the cooking time please.

      Reply
      • Shiran says

        May 24, 2018 at 4:45 am

        Hi Jazel, you can make them any size you want. If you want mini cookies, use 1 teaspoon. I don’t know the exact baking time without testing, but bake them until the edges are lightly browned. It can take 6-8 minutes, or longer if you make them bigger.

        Reply
    42. Robin says

      August 15, 2018 at 9:28 pm

      Just curious! Why 325 for these ones? My dough is in the fridge now!

      Reply
      • Robin says

        August 18, 2018 at 7:22 pm

        Update- These are nice and thick but mine look very shiny/greasy. Any idea why? I weighed out ingredients.

        Reply
        • Shiran says

          August 20, 2018 at 7:42 am

          Hi Robin, it’s hard for me to tell exactly what went wrong, especially if you weighed out the ingredients. It could be the mixing, make sure you mix the ingredients in the right order, until fully combined. Also, when the cookies are undercooked, it can cause the center of the cookies to look a little shiny.

          Reply
    43. Anete says

      September 05, 2018 at 9:29 am

      Hello 🙂 I just wanted to say thank you for this. I am from Europe and we Europeans, (Croatia to specify) usually make creamy cakes with lots of eggs, walnuts, and not that much cookies. They are usually left on the plate when we celebrate something 😀 . But these ones are something else! My neighbours love them too and have asked me for the recipe. I tried version with white chocolate and cranberries too, loved it 🙂

      Reply
      • Shiran says

        September 05, 2018 at 11:34 am

        Thank you so much, Anete!

        Reply
    44. Elaine Bareck says

      September 10, 2018 at 4:05 am

      I don’t know what I did wrong but I followed the recipe to the T and did not over mix and they came out flat and greasy. I even put the dough in the refrigerator for several hours prior to baking. It is very discouraging because I never seem to get thick chewy cookies. I was hoping this recipe would have been the one.

      Reply
      • Shiran says

        September 10, 2018 at 7:14 am

        I understand the feeling, but don’t be discouraged! These cookies may look a bit greasy and that’s ok. It means that they are under baked and soft and buttery and that’s a good thing, but do make sure you mix the ingredients well. Next time, place the cookie dough in the fridge for 24 hours, and then shape it into tall mounds rather than balls. Also preheat the oven. Another trick is to freeze the cookie dough balls until firm, and bake straight from the freezer, but usually what works for me is just refrigerating them for a day.

        Reply
      • Linda says

        September 25, 2018 at 10:58 am

        Oh my gosh Elaine, I just made them and they are just like in the picture. Please try again! They are SO WORTH IT!!
        AND if I could give this recipe 10 stars I would

        Reply
    45. Samantha Valdez says

      September 24, 2018 at 6:02 pm

      Hi! If I wanted them to be extra soft how much cornstarch would I add?

      Reply
      • Shiran says

        September 25, 2018 at 11:00 am

        Hi Samantha, I usually add about 2 teaspoons of cornstarch.

        Reply
        • Samantha says

          October 06, 2018 at 3:25 pm

          I made them and they came out amazing! Is there a way to turn this recipe into a chocolate dough so I can make double chocolate chip cookies?

          Reply
          • Shiran says

            October 07, 2018 at 7:33 am

            Hi Samantha, I haven’t tried it with this specific dough, but you can try my chocolate cookies recipe.

            Reply
        • Samantha says

          October 07, 2018 at 1:01 pm

          I made them and they came out great but were very gooey and undercooked in the middle. Should I raise the temp of my oven or bake them longer? Also, can I add cocoa powder to this dough to make it into a chocolate cookie? And can I use this dough as a base and change up my add ins like white chocolate chips and cranberries? Thanks!

          Reply
          • Samantha says

            October 07, 2018 at 1:07 pm

            I’ve made about 4 batches now and the first batch I made came out perfect. Slightly underbaked in just the center, but now every batch I make is coming out only cooked around the edges and very gooey and shiny throughout the cookie. I’ve refrigerated all batches overnight and made sure my oven was set to 325 for 12 minutes. I’m not really sure what’s going wrong because I haven’t changed anything 🙁

            Reply
            • Shiran says

              October 09, 2018 at 11:24 am

              Every oven is different and it sounds like you just need to bake it for longer. Instead of baking the whole batch of cookies next time, bake 1-2 cookies for longer to test it, until you like the result.

    46. Linda says

      September 25, 2018 at 10:54 am

      If I could give these a 10 star I would. Followed the recipe except that I made mine about half the size.
      Seriously the BEST recipe!!!

      Reply
    47. Sam says

      October 01, 2018 at 1:22 pm

      Hi

      This cookies look amazing how can I go about converting this in uk

      Reply
    48. laura says

      October 18, 2018 at 5:01 pm

      thanks for this beatiful recipe

      Reply
    49. Yasmin says

      December 03, 2018 at 7:43 pm

      Hi, this cookies are perfection!! Just one question, what kind of butter did you use, salted or unsalted. I’ve been using unsalted, but wanted to know if it makes a difference? Thank you!!

      Reply
      • Shiran says

        December 07, 2018 at 1:35 pm

        Hi Yasmin, I always use unsalted butter unless otherwise stated.

        Reply
    50. tim timson says

      December 16, 2018 at 12:06 am

      This recipe is really really good. I must have skipped around because I didn’t notice I was supposed to let the dough chill for 6 hours and I wanted cookies immediately! I ended up freezing the dough for 20 minutes wrapped in parchment paper and I cooked just a few for the first batch following your instructions. My oven is either cooler than yours or the chilling really makes a difference, but I increased the temperature to 350 and cooked for 12-14 minutes, finished for 10 minutes out of the oven on the pan like you recommend, and ended up with really amazing cookies. Thanks for posting this!

      Reply
    51. Theresa Juba says

      December 20, 2018 at 2:11 pm

      Best chocolate chip cookie ever! Just Made my 3rd batch for Christmas. Years & years I made the recipe on back of Nestle…never again. Your cookie recipe is the best! Definitely leave the dough chill. Thank you!

      Reply
      • Shiran says

        December 21, 2018 at 2:48 pm

        I’m so glad, thank you Theresa!

        Reply
    52. Ann Berumen says

      January 17, 2019 at 6:57 pm

      What adjustments would I need to make for high altitude?

      Reply
      • Stacey says

        April 15, 2020 at 11:33 am

        Best cookie recipe ive come across so far! Used this recipe quite a few times now and every batch has come out amazing. Never had a problem. Thanks for sharing this recipe!

        Reply
    53. Maggie says

      January 20, 2019 at 10:30 am

      Favorite chocolate chip recipe! Easy, delicious, whole family loved them!

      Reply
    54. Karen says

      February 04, 2019 at 8:03 pm

      We moved to 5300 feet and have been having problems with cookies spreading. So on this snowy day I decided to do research and chose your recipe to try. I did rrefridgerate for 6 hours. I had to cook them a little longer, 14-16 minutes and I used 1/2 cup milk chocolate chips, 1/2 cup semi sweet chocolate chip, and 1/4 bitter sweet chocolate chip. They turned out like I wanted them too. I would be proud to give them out. I will definitely keep this recipe around.

      Reply
    55. Leanne says

      February 15, 2019 at 11:11 am

      This has to be the most AMAZING COOKIE RECIPE EVER! I have tried many and none are like this. I refrigerated the dough for about 3-4 hours which I certainly think is needed as it really is soft beforehand. I will continue to make these 🙂 thank you so much for sharing xx

      Reply
    56. Rachel Zamsky says

      March 12, 2019 at 3:34 pm

      I can’t wait to try the chocolate chip cookie recipe with cornstarch but I couldn’t find it on your site. Did you post one? Thank you!

      Reply
      • Shiran says

        March 17, 2019 at 4:50 am

        You can add 2 teaspoons of cornstarch to the recipe, and mix it with the flour/dry ingredients.

        Reply
    57. Suzie says

      March 20, 2019 at 1:41 pm

      Hi these can be frozen but do you need to defrost before cooking please,by the way I made these on Monday wow they were amazing thank you for posting.

      Suzie

      Reply
      • Shiran says

        March 25, 2019 at 9:49 am

        If you freeze the cookie dough, there’s no need to defrost before baking. The baking time will take 1-2 minutes longer.

        Reply
    58. YOON says

      April 15, 2019 at 7:08 am

      Hi! I tried to do this recipe but my cookies turned out super chunky. It did not spread out even a bit. Why is that?

      Reply
    59. Serena says

      May 05, 2019 at 12:56 am

      I made these the texture is perfect but was a bit overly sweet though. Do u guys use semi sweet or dark choco chip?

      Reply
    60. Lisa J Alexander says

      September 19, 2019 at 8:25 pm

      Thank you for posting this recipe. I followed your instructions very carefully, chilling the dough for 8 hours. The cookies came out flat, like mine always do. I baked the first batch on a silicone mat, and thought that was the problem. But when I did them on the metal pan and parchment they were even flatter. They taste fine, just don’t look great. I have yet to find a recipe that enables me to make thick cookies. Any advice? Thank you.

      Reply
      • Shiran says

        October 28, 2019 at 4:15 am

        Hi Lisa, you can try two things. First, chill the dough for longer time, 24-48 hours, just to see if it works. If it doesn’t, you can add more flour (start with adding 2 tablespoons at first). You then bake the cookies only until the edges start to brown. That way the center stays soft, but with the added flour the cookie will be thicker. Good luck 🙂

        Reply
    61. Juanita says

      December 06, 2019 at 3:17 pm

      Hi Shiran!
      Can’t wait to try this recipe! Do you think it would work for oatmeal raisin? Substitute choc. chips and nuts with raisins and oatmeal? I will come back and provide rating. I’m sure they will be delicious.

      Reply
      • Shiran says

        December 22, 2019 at 4:49 am

        Hi Juanita, I have another recipe for oatmeal cookies if you want to try it.

        Reply
    62. Pat says

      December 07, 2019 at 11:50 am

      Followed instructions and mine came out perfect.
      Thanks so much
      I did leave the dough out for 30 after chilling over night

      Reply
    63. Leah says

      March 04, 2020 at 9:54 pm

      I just made these following the directions exactly, but my cookies were not puffy or thick at all. They spread flat. While they taste great, I really wanted a puffy cookie like your picture. Wondering if subbing baking powder for the soda would have helped?

      Reply
      • Shiran says

        March 16, 2020 at 1:25 pm

        Hi Leah. There are several things you can do to make sure the cookies bake tall. You can shape the dough into taller mounds or freeze the cookie sheet after shaping the cookies and placing them on it, and bake straight from the freezer (you might need to add 1-2 minutes to the baking time). If that doesn’t help, you can add more flour, this would help too, just make sure to to overbake the cookies so the center stays soft.

        Reply
    64. Peter Bromyard says

      July 12, 2020 at 10:55 am

      Hi, I am a non baking man so please bear with me, I only have plain flour what can I do ,I want to try bake your choc chip cookies for my daughter.

      Reply
      • Shiran says

        July 12, 2020 at 12:02 pm

        Hi Peter 🙂 If you have plain white flour, that’s what you need to use!

        Reply
    65. Peter Bromyard says

      July 12, 2020 at 1:05 pm

      Thanks Shiran.

      Reply
    66. Peter Bromyard says

      July 14, 2020 at 1:58 pm

      Hi Shiran I made a batch and they tasted great but the texture was wrong it was more like a cake or sponge, Still good but where did I go wrong .

      Reply
      • Shiran says

        July 16, 2020 at 5:07 am

        Hi Peter. It’s hard to know what went wrong without being there. The best tip I can give is to measure the ingredients as accurate as possible and to not overmix the dough.

        Reply
    67. April says

      September 09, 2020 at 11:34 pm

      Hi Shiran! I wanted to ask, how did you scoop the cookies? I love the shape of it out of the oven! Did you shape it into a ball with your hands or did you use an ice-cream scoop? Thanks!

      Reply
      • Shiran says

        September 10, 2020 at 3:02 am

        Hi April, I almost always use an ice cream scoop, and then sometimes slightly shape it to a more round ball. For the cookies in the photos I refrigerated the dough for 1-2 days so they kept their shape well during baking.

        Reply
    68. L. Thomas says

      November 25, 2020 at 2:46 pm

      Are there any adjustments needed for high altitude areas?

      Reply
      • Shiran says

        November 30, 2020 at 4:41 am

        I’m sorry Thomas, but I don’t have experience baking in high altitude.

        Reply
    69. Gloria Raia says

      January 24, 2021 at 11:52 am

      Best chocolate chip cookies recipe I had try many others but this one is the best I follow the recipe exactly and did not let me down thank you thank you

      Reply
    70. carolyn says

      February 07, 2021 at 2:54 pm

      i have not tried these cookies yet but hope to make them soon! After reading almost all the reviews I bet they’ll be delicious!

      Reply
    71. Sue says

      September 09, 2021 at 2:28 pm

      Hi shiran
      I used half brown butter half shortening and the cookies came out with structure and spread too much.Should i reduce the amount of fat? Please kind give me some advice.

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        September 12, 2021 at 4:25 pm

        Hi Sue, spreading cookies could be a result of several different factors and it’s hard to determine without seeing your process. I would recommend weighing the ingredients instead of using volume for more accurate measurements, and make sure the cookie dough is chilled for at least 4 hours before baking them. 🙂

        Reply
    72. Adriana says

      December 08, 2021 at 4:39 pm

      Best Chocolate chip cookies I’ve done, I’ll be saving this recipe forsures
      Cookies are soft & chewy

      Reply
    73. Stephany says

      March 27, 2022 at 10:47 am

      Hi!
      Can you please tell me how many grams of dough you use for each cooky? I like uniform looking cookies for gifts.
      Thanks’

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        March 31, 2022 at 3:39 am

        Hi Stephany, you can use aprox 60g of dough per cookie (this is not including the optional walnuts).

        Reply
    74. Barb says

      April 07, 2022 at 12:13 pm

      Hi, do you use salted or unsalted butter?

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        April 12, 2022 at 3:27 am

        Hi Barb, I use unsalted butter in all my recipes so I can control the amount of salt myself 🙂

        Reply
    75. Scott says

      November 12, 2022 at 3:27 pm

      Awesome recipe. Subed Reecies Pieces. Also, took off 2 tablespoons of flour amd added 2 of Vital Wheat Gluten

      Reply
    76. Emma Allen Shetler says

      January 12, 2023 at 12:22 am

      I baked these at Christmas for my neighbor goodie boxes. OMG. So moist and chewy. I used a white chocolate chip and milk chocolate and they turned out incredibly delicious! I’m making another batch for us this weekend.

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        January 12, 2023 at 2:25 am

        That sounds delicious! So glad you enjoyed the recipe 🙂

        Reply
    77. Jessica says

      February 01, 2023 at 9:56 pm

      i followed the recipe but chilled it in the freezer for a hour and they turned out flat 😭

      Reply
    78. riley says

      July 01, 2023 at 8:09 pm

      i followed the recipe exactly but when i took the dough out of the refrigerator it was hard as a rock. i let it sit for at least 20 min but it stayed hard so i decided to use it anyway. after 13 mins of baking the cookies were still in ball form. i baked them for about 10 extra minutes and they were still balls so i had to take them out and they were overcooked. not the best.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        July 05, 2023 at 2:24 pm

        Hi Riley! There may be a few reasons why the dough didn’t spread a little like it should. One of the most common reasons why cookies didn’t spread out in the oven is because you added too much flour. It’s very easy to over measure flour when using cup measurements. You need to spoon your flour into your cups and then level the tops. Don’t pack it down or scoop it out of the flour packet using the measuring cup. The sizing of cup measurements can also differ in different countries and different brands. With baking, accuracy is one of the most important keys to success. To ensure the accuracy, I recommend using a kitchen scale every time you bake and going by gram measurements if you can.

        Reply
    79. ziera says

      December 19, 2023 at 8:41 am

      May i know if we should use self rising flour? I realised if using all purpose flour the cookies will flat.

      Thanks

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        December 19, 2023 at 9:43 am

        Hi Ziera, the added baking soda when using all purpose flour is what helps them rise. If you use self-rising flour, the baking soda and salt has already been mixed in with predetermined ratios. For best results, I like to use AP Flour and add the amount of leavener needed for each recipe.

        Reply
    80. JAC says

      June 10, 2024 at 6:32 pm

      8/10 did everything as described, except for the corn starch in the note, still find them too sweet, they turn out perfectly shaped though 👌 but not as chewy as desired

      Reply
    81. Erin says

      September 29, 2024 at 11:33 am

      I baked a few testers last night. I had to bake for double the amount of time to get the result you did. They were still completely raw at 11 minutes! I wonder if my oven temperature is off :/
      Great cookies though! I added a sprinkle of sea salt to the tops.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        September 30, 2024 at 12:42 pm

        Hi Erin, so glad you loved this CCC recipe! Your oven temp may be off – I have a helpful guide on how to check & calibrate your oven!

        Reply
    82. Brenda says

      December 15, 2024 at 10:35 am

      My cookies came out flat. I will not make these ever again. Waste of time and ingredients!

      Reply
    83. Agnes says

      March 15, 2025 at 11:24 am

      The cookie is not the same as the picture, yes they taste ok but if u want cookies that are not raw and flat I suggest trying some one else’s recipe. Tried them twice to see if I did something wrong, but they end up the same as the first time.

      Reply

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