Extremely soft, chewy and thick chocolate chip cookies with a subtle caramel flavor. Warm from the oven and they will melt in your mouth.
Oh my goodness… these cookies!
These classic chocolate chip cookies will melt in your mouth, but before I tell you how delicious they are, first things first … let’s start from the beginning.
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, I still have my idea of the perfect cookie: chewy, thick, and slightly underbaked with a hint of a caramel flavor.
Soft Vanilla Pudding Cookies are also my idea of a perfect cookie, but let’s focus on these cookies for now. Perfection is the right word to describe them I think. They are all the things I’ve mentioned above. They aren’t too sweet either. I just ate one warm from the oven and they are to die for.
What make these cookies so soft and chewy?
Sugar: Brown sugar makes the cookies moist and soft and increases chewiness. White sugar makes cookies crispier. Therefore I like using more brown sugar than white sugar in my recipe, but I do like using a combination of them. It is all about the right white-brown sugar balance.
Butter: melted butter rather than room temperature increases chewiness.
Eggs: instead of using just whole eggs, we add an egg yolk. I know I know, It’s annoying. But trust me – it’s necessary. The egg yolk increases chewiness as well!
How to make chocolate chip cookies
First, melt the butter and wait a few minutes until it’s warm (not hot). Then add the sugars and whisk until well combined. Whisk in the egg, egg yolk and vanilla extract until combined. Add dry ingredients and fold using a wooden spoon or a rubber spatula just until combined. The dough should pull away from the sides of the bowl. Do not overmix – the less you mix, the softer the cookies will be. Overmixing will make cookies tough. 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.
Now it’s chilling time. It’s not mandatory but I highly recommend it. The dough is so soft at this point that you might end up with flat, spreading cookies. While chilling, the flour absorbs the liquids which therefore leads to thicker, less-spreading cookies. The thing with baking cookies thick is that while the edges get crispy, the center is still underbaked and therefore stays soft. Preferably you should chill the dough overnight. Don’t you like the sound of fresh cookies first thing in the morning? If you can’t wait that long, then chill for a minimum of 2 hours.
As for baking time, 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.
Another secret to achieving ultimate cookie softness is cornstarch, but it’s optional. You can add 2 teaspoons of cornstarch and mix with the flour and the other dry ingredients.
- 2 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks/170g) butter, melted (warm, not hot)
- 1/2 cup (100g) granulated sugar
- 3/4 cup (150g) light or dark brown sugar
- 1 large egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 – 1 1/4 cups (170g-200g) chocolate chips
- 3/4 cup walnuts , toasted and chopped (optional)
- In a medium bowl sift together flour, baking soda and salt. Set aside.
- 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 325F/165C degrees. Line pans with parchment paper.
- If the cookie dough is hard to handle, leave it on the counter for a few minutes.
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.
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
138 Comments
Winnie
March 24, 2014 at 3:05 pmיאווווווווווווו 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
March 25, 2014 at 8:21 amתודה רבה וויני! תפרסמי אצלך את המתכון האהוב עליכם במשפחה 🙂 ואגב, תנסי גם את העוגיות פודינג וניל שמופיעות אצלי בבלוג, הן הכי רכות שיש!
Kara
May 13, 2020 at 1:10 pmI tried these cookies and they taste amazing however they come out flat even tho I follow the recipe exactly
Michelle
December 1, 2019 at 10:37 pmMy 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
dina
March 24, 2014 at 9:22 pmthey look perfect!
Shiran
March 25, 2014 at 8:21 amThanks Dina! 🙂
Kathi @ Deliciously Yum!
March 25, 2014 at 1:24 amShiran, 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
March 25, 2014 at 8:23 amThank you so much Kathi! I can’t stop looking at your pics too!
Abbie @ Needs Salt
March 25, 2014 at 2:07 pmThese cookies look perfect! I can’t get over how amazing all that gooey melting chocolate is. Pinning this!
Shiran
March 26, 2014 at 5:42 amI know… They are amazing! Thanks Abbie! 🙂
Nicole ~ Cooking for Keeps
March 25, 2014 at 6:27 pmMy 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
March 26, 2014 at 5:41 amSo you must try them! And also these vanilla pudding cookies. They are soooo good! 🙂
Angie (@angiesrecipess)
March 28, 2014 at 7:37 pmMe too, me too…love all the cookies..soft, chewy, crispy, thick or thin. These chocolate chip cookies look fanfreakingtastic!
Julie @ Lovely Little Kitchen
April 6, 2014 at 9:08 pmWow, these do look like the perfect chocolate chip cookie! Beautiful pictures too! Pinning to try soon.
Shiran
April 7, 2014 at 11:35 amThanks Julie 🙂
Loren @ Hardcore Desserts
April 20, 2014 at 2:09 amBeautiful cookies! Chewy chocolate chip cookies are by far my favorite cookie. I can’t wait to try your recipe.
Shiran
April 20, 2014 at 8:00 amThanks Loren! You have to try them 🙂 They are super chewy!
Pontus
April 20, 2014 at 11:27 pmGot 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
April 21, 2014 at 8:29 amYou’re welcome! Thank you for sharing! I’m sure you’re gonna love them 🙂 They are perfect!
Gemma
June 8, 2014 at 8:56 amI 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
June 8, 2014 at 1:16 pmI’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
June 8, 2014 at 4:23 pmJust 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
June 8, 2014 at 6:11 pmMe 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
July 25, 2014 at 12:38 amBest 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
July 25, 2014 at 8:08 amI’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
September 14, 2014 at 6:43 pmThese cookies are perfect. Thick, soft, and chewy. The best recipe I have found so far.
Shiran
September 15, 2014 at 3:51 amThank you, I’m glad you think so! They are truly the best!
MARIANA
October 19, 2014 at 1:55 pmthis looks so delicious! can i use this recipe for chocochips cookies icecream sandwich too? would be a difference?
thanks!
Shiran
October 20, 2014 at 4:21 amThanks Mariana! I think these would be perfect for ice cream sandwiches, because they are super soft and chewy!
Chloe
December 13, 2014 at 7:41 amDo 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
December 13, 2014 at 8:07 amHi 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
December 19, 2014 at 11:57 pmShould this be salted or unsalted butter?
Shiran
December 20, 2014 at 11:48 amHi Kevin, in my recipes it’s always unsalted butter, unless otherwise stated.
Samaily
January 30, 2020 at 2:04 pmI’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
December 28, 2014 at 9:28 amThese are hands down the best chocolate chip cookies I have ever made!!! Rave reviews. Thank you so much!
Shiran
December 29, 2014 at 4:11 amThank you so much Sue! I’m so glad everyone likes it!
Erin
January 22, 2015 at 10:32 pmFirst 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
January 24, 2015 at 12:54 pmHi 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
January 3, 2019 at 3:25 pmDid she add baking powder in lieu of the baking soda?
kath
August 3, 2015 at 10:38 amheya, 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
August 3, 2015 at 1:22 pmI’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
June 29, 2020 at 4:47 pmFirst 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
June 30, 2020 at 2:38 amHi 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
June 30, 2020 at 6:36 amThanks 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!
Amanda
September 3, 2015 at 7:17 pmThank 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
September 4, 2015 at 7:05 amHi Amanda! Thank you so much for your sweet comment! I hope your friends would enjoy them just as much as you do 🙂
Tracy
September 13, 2015 at 2:24 amDear 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
September 13, 2015 at 9:23 amHi 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
September 20, 2015 at 12:17 amHi 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
September 21, 2015 at 6:57 pmHi Garrett! Comments like this always make me smile, so thank you so much! 🙂 And making these cookies for a wedding sounds perfect!
Cassie
November 3, 2015 at 2:50 pmHi 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
November 4, 2015 at 7:50 amAll 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
November 15, 2015 at 4:51 pmThanks 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
November 15, 2015 at 5:52 pmI’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
November 17, 2015 at 10:58 amShiran,
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
November 18, 2015 at 7:22 amI’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
May 4, 2016 at 12:20 pmI used hash infused butter for these cookies and oh my god were they wonderful.
Thanks a lot!
Mariana
September 15, 2016 at 1:15 pmBest cookies I have ever made !
Came out perfect on the first try !! (Boyfriend loved them too!)
Thank you 🙂
Love,
Mariana
Shiran
September 19, 2016 at 8:52 amThat’s so great to hear! Thank you so much, Mariana!
Cole
March 2, 2017 at 10:15 pmI’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
March 5, 2017 at 10:00 amThank 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
March 20, 2017 at 2:47 amHi 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
March 20, 2017 at 5:31 amThank you so much Angeline!
Bella
April 8, 2017 at 11:16 pmThey are delicious!!! thx
Maria Kathrina Carla Doria
May 19, 2017 at 2:57 amHi! I will add the nuts prior or after the chilling of the cookie dough?
Shiran
May 19, 2017 at 8:57 amBefore chilling the dough, along with the chocolate chips.
Maria Kathrina Carla Doria
May 20, 2017 at 10:25 amHi 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
July 23, 2017 at 8:44 pmHi! Can I chilled the dough up to how many days? Thank you.
Shiran
July 25, 2017 at 4:30 amYou can place the dough in the fridge for 3 days.
Maria Kathrina Carla Doria
July 23, 2017 at 8:56 pmCan i freeze it for a month?
Shiran
July 25, 2017 at 4:29 amYes, you can!
Caleb Lee
August 25, 2017 at 12:19 amJust 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
October 9, 2017 at 9:04 pmHi, 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
October 10, 2017 at 3:22 amHi 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
November 24, 2017 at 6:03 amGod, 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
November 29, 2017 at 9:50 amThis 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
November 30, 2017 at 4:38 amThank you so much Cecile!
Payal
January 14, 2018 at 11:10 amHey how can I make them eggless ? Please help me with eggless recipes
Shiran
January 16, 2018 at 3:44 amUnfortunately the eggs are necessary for the success of this recipe.
Beki
March 2, 2018 at 11:35 amJust 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
March 5, 2018 at 6:31 amThank you so much Beki!
Payal
May 17, 2018 at 12:48 pmPlease help me with any cookies that are eggless ? My daughter loves to eat them but is allergic to eggs
Jamie
March 7, 2018 at 8:27 pmCan I use my electric mixer instead of mixing by hand ? will this alter the results ?
Shiran
March 11, 2018 at 1:13 pmHi Jamie, there’s no need to use a mixer for this recipe. Everything is mixed by hand.
Cc
March 10, 2018 at 3:22 pmi forgot to sift the flour and used the egg including the whites, will it make the cookies hard?
Shiran
March 11, 2018 at 12:55 pmDon’t worry, they would still be delicious, just make sure you don’t overbake them.
Anar
March 13, 2018 at 6:22 pmI 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
March 14, 2018 at 4:11 amHi 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
May 22, 2018 at 9:01 amHi 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
May 24, 2018 at 4:45 amHi 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
August 15, 2018 at 9:28 pmJust curious! Why 325 for these ones? My dough is in the fridge now!
Robin
August 18, 2018 at 7:22 pmUpdate- These are nice and thick but mine look very shiny/greasy. Any idea why? I weighed out ingredients.
Shiran
August 20, 2018 at 7:42 amHi 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
September 5, 2018 at 9:29 amHello 🙂 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
September 5, 2018 at 11:34 amThank you so much, Anete!
Elaine Bareck
September 10, 2018 at 4:05 amI 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
September 10, 2018 at 7:14 amI 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
September 25, 2018 at 10:58 amOh 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
September 24, 2018 at 6:02 pmHi! If I wanted them to be extra soft how much cornstarch would I add?
Shiran
September 25, 2018 at 11:00 amHi Samantha, I usually add about 2 teaspoons of cornstarch.
Samantha
October 6, 2018 at 3:25 pmI 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
October 7, 2018 at 7:33 amHi Samantha, I haven’t tried it with this specific dough, but you can try my chocolate cookies recipe.
Samantha
October 7, 2018 at 1:01 pmI 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
October 7, 2018 at 1:07 pmI’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
October 9, 2018 at 11:24 amEvery 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
September 25, 2018 at 10:54 amIf 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
October 1, 2018 at 1:22 pmHi
This cookies look amazing how can I go about converting this in uk
laura
October 18, 2018 at 5:01 pmthanks for this beatiful recipe
Yasmin
December 3, 2018 at 7:43 pmHi, 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
December 7, 2018 at 1:35 pmHi Yasmin, I always use unsalted butter unless otherwise stated.
tim timson
December 16, 2018 at 12:06 amThis 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
December 20, 2018 at 2:11 pmBest 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
December 21, 2018 at 2:48 pmI’m so glad, thank you Theresa!
Ann Berumen
January 17, 2019 at 6:57 pmWhat adjustments would I need to make for high altitude?
Stacey
April 15, 2020 at 11:33 amBest 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
January 20, 2019 at 10:30 amFavorite chocolate chip recipe! Easy, delicious, whole family loved them!
Karen
February 4, 2019 at 8:03 pmWe 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
February 15, 2019 at 11:11 amThis 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
March 12, 2019 at 3:34 pmI 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
March 17, 2019 at 4:50 amYou can add 2 teaspoons of cornstarch to the recipe, and mix it with the flour/dry ingredients.
Suzie
March 20, 2019 at 1:41 pmHi 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
March 25, 2019 at 9:49 amIf you freeze the cookie dough, there’s no need to defrost before baking. The baking time will take 1-2 minutes longer.
YOON
April 15, 2019 at 7:08 amHi! 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
May 5, 2019 at 12:56 amI 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
September 19, 2019 at 8:25 pmThank 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
October 28, 2019 at 4:15 amHi 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
December 6, 2019 at 3:17 pmHi 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
December 22, 2019 at 4:49 amHi Juanita, I have another recipe for oatmeal cookies if you want to try it.
Pat
December 7, 2019 at 11:50 amFollowed instructions and mine came out perfect.
Thanks so much
I did leave the dough out for 30 after chilling over night
Leah
March 4, 2020 at 9:54 pmI 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
March 16, 2020 at 1:25 pmHi 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
July 12, 2020 at 10:55 amHi, 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
July 12, 2020 at 12:02 pmHi Peter 🙂 If you have plain white flour, that’s what you need to use!
Peter Bromyard
July 12, 2020 at 1:05 pmThanks Shiran.
Peter Bromyard
July 14, 2020 at 1:58 pmHi 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
July 16, 2020 at 5:07 amHi 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
September 9, 2020 at 11:34 pmHi 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
September 10, 2020 at 3:02 amHi 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.