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!
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!
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!
How to make the best thick chocolate chip cookies
- Melt the butter. Wait a few minutes until it’s cooled slightly.
- Add the sugars. whisk with the melted butter until well combined.
- Combine the eggs. Whisk in the egg, egg yolk and vanilla extract until combined.
- 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.
- 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.
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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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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.
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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!
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!
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
-
In a medium bowl sift together flour, baking soda and salt. Set aside.
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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.
-
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).
-
Preheat oven to 325°F/165°C degrees. Line pans with parchment paper.
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If the cookie dough is hard to handle, leave it on the counter for a few minutes.
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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.
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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
Winnie says
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
🙂
Shiran says
תודה רבה וויני! תפרסמי אצלך את המתכון האהוב עליכם במשפחה 🙂 ואגב, תנסי גם את העוגיות פודינג וניל שמופיעות אצלי בבלוג, הן הכי רכות שיש!
Kara says
I tried these cookies and they taste amazing however they come out flat even tho I follow the recipe exactly
Michelle says
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
kermit says
what equipment do we need
dina says
they look perfect!
Shiran says
Thanks Dina! 🙂
Kathi @ Deliciously Yum! says
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!!
Shiran says
Thank you so much Kathi! I can’t stop looking at your pics too!
Samantha says
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 ??
Shiran says
Yes, it’s not a big deal 🙂
Abbie @ Needs Salt says
These cookies look perfect! I can’t get over how amazing all that gooey melting chocolate is. Pinning this!
Shiran says
I know… They are amazing! Thanks Abbie! 🙂
Nicole ~ Cooking for Keeps says
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!
Shiran says
So you must try them! And also these vanilla pudding cookies. They are soooo good! 🙂
Angie (@angiesrecipess) says
Me too, me too…love all the cookies..soft, chewy, crispy, thick or thin. These chocolate chip cookies look fanfreakingtastic!
Julie @ Lovely Little Kitchen says
Wow, these do look like the perfect chocolate chip cookie! Beautiful pictures too! Pinning to try soon.
Shiran says
Thanks Julie 🙂
Damien says
Absolutely delicious, but they are still flat, oddly! However they are wonderfully soft! I did even add the cornstarch. Oh well, still great tasting.
Loren @ Hardcore Desserts says
Beautiful cookies! Chewy chocolate chip cookies are by far my favorite cookie. I can’t wait to try your recipe.
Shiran says
Thanks Loren! You have to try them 🙂 They are super chewy!
Pontus says
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 😀
Shiran says
You’re welcome! Thank you for sharing! I’m sure you’re gonna love them 🙂 They are perfect!
Gemma says
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!
Shiran says
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! 🙂
Gemma says
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 🙂
Shiran says
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 🙂
Laura says
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!
Shiran says
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!
Misaporo says
These cookies are perfect. Thick, soft, and chewy. The best recipe I have found so far.
Shiran says
Thank you, I’m glad you think so! They are truly the best!
MARIANA says
this looks so delicious! can i use this recipe for chocochips cookies icecream sandwich too? would be a difference?
thanks!
Shiran says
Thanks Mariana! I think these would be perfect for ice cream sandwiches, because they are super soft and chewy!
Chloe says
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!
Shiran says
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 🙂
Kevin says
Should this be salted or unsalted butter?
Shiran says
Hi Kevin, in my recipes it’s always unsalted butter, unless otherwise stated.
Samaily says
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!
Sue says
These are hands down the best chocolate chip cookies I have ever made!!! Rave reviews. Thank you so much!
Shiran says
Thank you so much Sue! I’m so glad everyone likes it!
Erin says
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
Shiran says
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!
Elaine Bareck says
Did she add baking powder in lieu of the baking soda?
kath says
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
Shiran says
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.
Tanya says
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!
Shiran says
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.
Tanya says
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!
Becca says
same here. so sad because i wanted it to work
Amanda says
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 🙂
Shiran says
Hi Amanda! Thank you so much for your sweet comment! I hope your friends would enjoy them just as much as you do 🙂
Tracy says
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 :)?
Shiran says
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! 🙂
Garrett says
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!
Shiran says
Hi Garrett! Comments like this always make me smile, so thank you so much! 🙂 And making these cookies for a wedding sounds perfect!
Cassie says
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 🙂
Shiran says
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! 🙂
Cassie says
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!
Shiran says
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).
Cassie says
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!
Shiran says
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!
Totally_Rad says
I used hash infused butter for these cookies and oh my god were they wonderful.
Thanks a lot!
Mariana says
Best cookies I have ever made !
Came out perfect on the first try !! (Boyfriend loved them too!)
Thank you 🙂
Love,
Mariana
Shiran says
That’s so great to hear! Thank you so much, Mariana!
Cole says
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.
Shiran says
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! 🙂
Angeline Ho says
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.
Shiran says
Thank you so much Angeline!
Bella says
They are delicious!!! thx
Maria Kathrina Carla Doria says
Hi! I will add the nuts prior or after the chilling of the cookie dough?
Shiran says
Before chilling the dough, along with the chocolate chips.
Maria Kathrina Carla Doria says
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. ?
Maria Kathrina Carla Doria says
Hi! Can I chilled the dough up to how many days? Thank you.
Shiran says
You can place the dough in the fridge for 3 days.
Maria Kathrina Carla Doria says
Can i freeze it for a month?
Shiran says
Yes, you can!
Caleb Lee says
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!
Sarah says
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?
Shiran says
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 🙂
Tomi says
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.
Cecile says
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.
Shiran says
Thank you so much Cecile!
Payal says
Hey how can I make them eggless ? Please help me with eggless recipes
Shiran says
Unfortunately the eggs are necessary for the success of this recipe.
Beki says
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!
Shiran says
Thank you so much Beki!
Payal says
Please help me with any cookies that are eggless ? My daughter loves to eat them but is allergic to eggs
Jamie says
Can I use my electric mixer instead of mixing by hand ? will this alter the results ?
Shiran says
Hi Jamie, there’s no need to use a mixer for this recipe. Everything is mixed by hand.
Cc says
i forgot to sift the flour and used the egg including the whites, will it make the cookies hard?
Shiran says
Don’t worry, they would still be delicious, just make sure you don’t overbake them.
Anar says
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?
Shiran says
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.
Jazel says
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.
Shiran says
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.
Robin says
Just curious! Why 325 for these ones? My dough is in the fridge now!
Robin says
Update- These are nice and thick but mine look very shiny/greasy. Any idea why? I weighed out ingredients.
Shiran says
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.
Anete says
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 🙂
Shiran says
Thank you so much, Anete!
Elaine Bareck says
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.
Shiran says
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.
Linda says
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
Samantha Valdez says
Hi! If I wanted them to be extra soft how much cornstarch would I add?
Shiran says
Hi Samantha, I usually add about 2 teaspoons of cornstarch.
Samantha says
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?
Shiran says
Hi Samantha, I haven’t tried it with this specific dough, but you can try my chocolate cookies recipe.
Samantha says
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!
Samantha says
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 🙁
Shiran says
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.
Linda says
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!!!
Sam says
Hi
This cookies look amazing how can I go about converting this in uk
laura says
thanks for this beatiful recipe
Yasmin says
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!!
Shiran says
Hi Yasmin, I always use unsalted butter unless otherwise stated.
tim timson says
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!
Theresa Juba says
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!
Shiran says
I’m so glad, thank you Theresa!
Ann Berumen says
What adjustments would I need to make for high altitude?
Stacey says
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!
Maggie says
Favorite chocolate chip recipe! Easy, delicious, whole family loved them!
Karen says
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.
Leanne says
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
Rachel Zamsky says
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!
Shiran says
You can add 2 teaspoons of cornstarch to the recipe, and mix it with the flour/dry ingredients.
Suzie says
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
Shiran says
If you freeze the cookie dough, there’s no need to defrost before baking. The baking time will take 1-2 minutes longer.
YOON says
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?
Serena says
I made these the texture is perfect but was a bit overly sweet though. Do u guys use semi sweet or dark choco chip?
Lisa J Alexander says
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.
Shiran says
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 🙂
Juanita says
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.
Shiran says
Hi Juanita, I have another recipe for oatmeal cookies if you want to try it.
Pat says
Followed instructions and mine came out perfect.
Thanks so much
I did leave the dough out for 30 after chilling over night
Leah says
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?
Shiran says
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.
Peter Bromyard says
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.
Shiran says
Hi Peter 🙂 If you have plain white flour, that’s what you need to use!
Peter Bromyard says
Thanks Shiran.
Peter Bromyard says
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 .
Shiran says
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.
April says
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!
Shiran says
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.
L. Thomas says
Are there any adjustments needed for high altitude areas?
Shiran says
I’m sorry Thomas, but I don’t have experience baking in high altitude.
Gloria Raia says
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
carolyn says
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!
Sue says
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.
Talia @ Pretty. Simple. Sweet. says
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. 🙂
Adriana says
Best Chocolate chip cookies I’ve done, I’ll be saving this recipe forsures
Cookies are soft & chewy
Stephany says
Hi!
Can you please tell me how many grams of dough you use for each cooky? I like uniform looking cookies for gifts.
Thanks’
Talia @ Pretty. Simple. Sweet. says
Hi Stephany, you can use aprox 60g of dough per cookie (this is not including the optional walnuts).
Barb says
Hi, do you use salted or unsalted butter?
Talia @ Pretty. Simple. Sweet. says
Hi Barb, I use unsalted butter in all my recipes so I can control the amount of salt myself 🙂
Scott says
Awesome recipe. Subed Reecies Pieces. Also, took off 2 tablespoons of flour amd added 2 of Vital Wheat Gluten
Emma Allen Shetler says
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.
Talia @ Pretty. Simple. Sweet. says
That sounds delicious! So glad you enjoyed the recipe 🙂
Jessica says
i followed the recipe but chilled it in the freezer for a hour and they turned out flat 😭
riley says
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.
Stephanie @ Pretty.Simple.Sweet. says
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.
ziera says
May i know if we should use self rising flour? I realised if using all purpose flour the cookies will flat.
Thanks
Stephanie @ Pretty.Simple.Sweet. says
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.
JAC says
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
Erin says
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.
Stephanie @ Pretty.Simple.Sweet. says
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!
Brenda says
My cookies came out flat. I will not make these ever again. Waste of time and ingredients!
Agnes says
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.