I think that just about everyone I know is constantly on a search for the perfect chocolate chip cookie recipe. Most (myself included) have been let down by the recipe on the back of the Nestle Tollhouse chocolate chip bag, and there are many recipes floating around the Internet that seem to gain popularity and become fads before dying off when people move on to the latest and greatest. I was really please with the cookie I created last fall, as it resulted in the chewy texture I was looking for. But these Thick and Chewy Chocolate Chip Cookies, they really take the cake. Big, beautiful, bakery-quality chocolate chip cookies. It’s official – my love affair with America’s Test Kitchens and the Baking Illustrated cookbook continues!
More on the cookies, another PSA for weighing dry ingredients, and the recipe after the break…
The secret to the thick and chewy cookies is the combination of using melted butter, an extra egg yolk, and a higher ratio of brown sugar to white sugar. Also, definitely follow the instructions for making jagged edges on the top of the cookie – this gives them the crinkled and craggly bakery cookie look. In order to ensure mine were all about the same size, I busted out my scale (more on my weighing infatuation in a minute). Each ball of dough should weigh around 2.15 oz.
Also heed the instructions to remove the cookies from the oven as soon as the outsides are set but the centers are still puffy and soft. Doing so plays a large part in the resulting texture. Cooling the cookies on the baking sheets means they will continue to bake after being taken out of the oven, but without the circulating air of a cooling rack, they will retain their soft texture. I know for me it is often hard to take cookies out of the oven unless they look completely done, but have faith! You don’t want to overbake these in the oven!
Why should you weigh your ingredients? Since I began baking bread more often I started reading about how important it is to weigh the ingredients, as there is quite a delicate balance between the flour, yeast, and liquid used in most bread recipes. I haven’t really encountered weight measurement outside of breads, but this cookie recipe in Baking Illustrated provided weight measurements for the dry ingredients. To see how close I was I did a regular measurement and then weighed it. In all of the cases, my measurements came out 1-2 ounces more than the weight measurement provided in the recipe. It becomes easy to see how a heavy-handed scoop could turn thick and chewy cookies into dry and dense cookies! So, I would encourage all of you to invest in a kitchen scale and use it, use it, use it!!
{EDIT 9/1/2011} I receive a lot of questions about the shaping method used for these cookies (the pulling apart, turning, and smooshing back together), and sometimes it can be hard to explain. I LOVE the method and the results and I wanted to make sure you all had the same experience, so I’ve scanned the illustration of how to shape them so you can get a visual of the process:
Thick and Chewy Chocolate Chip Cookies
(Source: Baking Illustrated, page 434)Makes about 18 large cookies.
These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.
Tags: America's Test Kitchen, Cookies
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I made these today (to bring to a Super Bowl party tomorrow) and I have to say I love the consistency and texture. Mine kind of have a flour-y taste to them, which I can’t figure out. But, oh well, they’re still delicious. Thanks for the recipe!
I have made these cookies previously but am just now getting around to leaving a comment. They are so delicious and chewy. I love these cookies and will be making them again today. They are really tasty. Followed the directions exactly and came out with a perfect cookie. Thanks this is a keeper.
Made these last night, so good! My husband had one before I went to bed, and when I talked to him the next day the first thing he said was “omfg those cookies are good!” LOL. Thank you for sharing, this will replace my old recipe!
Wow, they look delicious! I’m gonna try those for myself.. Thanks for the recipe!
Just came over here from your pancake recipe and I have to agree with you on this one. I’ve been making this recipe for several years…probably close to 7…and I still love them the most.
Finally! I have been searching, as you have, for the perfect CCC recipe, and this one is wonderful… massive, crunchy outside, chewy inside. My husband and I like more cookie than chocolate chip, so I stayed toward the 1 cup, and it is perfect. Thanks for the post!
Also, I tried sprinkling sea salt over the cookies, and we agreed that it would be better inside the cookies. I’ll be adding probably 3/4 or 1 Tsp. next time, instead of the proposed 1/2 Tsp. To form the cookies, I used 2 cookie-scoopers of dough mashed together. They can’t help themselves but crinkle and split on top, it’s the nature of the cookie. My husband said that if he has me and these cookies, he’s in good shape
These sound fantastic! I’ll definitely try them!
**CAN BE REFRIGERATED!** I was sent over here by my friend who says this is the best cookie recipe she has ever made so I decided to go ahead and try it out. Well, these really ARE the BEST cookies! When I melted the butter I actually let it cool for about 15-20 mins and our house was about 70 degrees all day. After I made the dough, I put it in the fridge, crossed my fingers and hoped that it will still be puffy. And they were! I also just used a TBLSP cookie scoop and just made them look kinda uneven so they get that crinkly look to them. I baked them for 10 mins like that and they were perfect! Thanks so much for sharing this. Toll House needs to scratch the recipe off their bags and replace it with this one!
I’m always looking for the best chocolate chip recipe. I tried Alton Brown’s off Food Network and I’ve been pretty pleased with those. When I saw your recipe while browsing your site (a wonderful way to waste some time by the way!) I just had to try these cookies. I just pulled them out of the oven and I know already they are going to be a huge success. I can’t thank you enough for posting this recipe, seriously. You’re a life saver. Now, if I can bake some more cookies before eating the rest of the dough then other people can enjoy them too! I’ll be posting my pictures on my blog later this week
Hooray!!
WOW! I’ve been planning on trying these for a long time and they exceeded my expectations! Absolutely the best ccc I’ve ever had. I brought a bunch to an event at work and several people said the exact same thing. No need to try any others, this is the one. Thanks, Michelle!
I just made these, and they are amazing! Simple and quick to make, and finally I’ve managed to make a light, chewy, crisp-on-the-edge choc chip cookie! Thanks for the recipe!
Hands down the BEST recipe for CCCs.
Michelle, I made these last night and they were soooo melt-in-your mouth delicious! Plus very easy and quick to make. This is the new go-to chocolate chip cookie recipe in my house now! By any chance, do you have a “healthy” (or “healthier”) version of these? Love the cookie but am a little scared of ALL that butter & sugar…!
Hi Rashmi, So glad you loved these! I don’t have any “healthier” versions of this cookie, I just enjoy them in moderation
Wow, these are AMAZING!! This was my first time to make chocolate chip cookies from scratch. I found the recipe to be very clear and these were so simple to make. And they are absolutely perfect. Mine were crispy on the edges, gooey in the center, little salty with the sweet (I may have used too much salt, but it actually worked!), and I love that there are just a TON of chips in there. Perfect!
Ok, I am stupid and don’t understand the “Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up”…..when you rotate the halves 90 deg, you basically join at the sides? If so, then how do you get a “ball” again? You have 2 round halves butted together isn’t going to form another ball….this step is confusing the way it is written….I think I will just do it as “Kaitlin March 27, 2010″ did and “rolled 1/2 cup dough balls and pulled them into halves, which resulted in the same crinkly texture on top”.
Hi Rick, Yes, you join at the sides, exactly. You just push them together. You don’t really want another “ball” – the resulting shape will be flatter than a ball, but still round when pushed together and jagged on top.
oh my these are so yummy i dont even know where to begin…maybe just a huge thank you…my tummy is very satisfied….my hips not so much. I used a 1 1/2″ cookie scooper and baked for 9 min and they came out beautiful
I just made these and ohmygoodness are they the best cookies ever! Thick, soft, and chewy, which everything I’ve been looking for in a good cc cookie recipe!
I was a little nervous how these would turn out when I noticed that the batter wasn’t sticking to the chocolate chips, but after rolling the dough into balls the problem was solved. In addition to adding dark chocolate chips, I also added some shredded coconut and toffee bits to the dough for a little variation — Yum!
Thank you so much for sharing this recipe! My search for the perfect cc recipe is finally over!
Hello!
I just found your blog recently and made these when my husband was craving some homemade cookies. THESE ARE AMAZING!!! The best I have ever made…and I have made some recipes! I also have your sweet and sour chicken in the oven for tonight and I am making your stuffed peppers and squash soup tomorrow! I am really excited to try all these recipes because it all looks so yummy!! Thanks for making this blog!
Amy
hey dis is a wonderful recipe..but cud u pls demonstrate dat pulling in2 half,rollin it 90` n den joinin,facing jagged surface sumthn lol cud u mayb post a video of dat
i’d very much appreciate it thanku
I made these tonight and added Macadamia nuts to them. I weighed all of the ingredients and wow does it ever make a difference. I don’t know if my measuring cups are wrong or if my scale is off, but I was shocked by the difference, especially with the brown sugar. I’m glad I went with weight because the cookies turned out perfectly. My mother in law even complimented my cookies
thank you for posting. Now to try some of your cupcake recipes
BEST CHOCOLATE CHIP COOKIES EVER!!!!!!! They are addicting!
-Your blueeyedbaker;)
I am making these again today!! The absolute best choc chip cookie recipe ever! Aaaaand…I am using my new cookie scoop!! yaaaay! So much fun!
These are the best chocolate chip cookies ever.
I made them for the first time today. While I was at work, my husband ate the whole batch. That means they were great!
Hi,
HELP! I made these this morning and they were definitely not thick. I followed the recipe exactly and I am an experienced baker. What did I do wrong? They taste awesome so I’m not exactly dissapointed but what made me want to bake them was the “thick & chewy” part.
Any thoughts or advice?
Thanks,
Kristin
Hi,
HELP! I made these this morning and they were definitely not thick. I followed the recipe exactly and I am an experienced baker. What did I do wrong? They taste awesome so I’m not exactly dissapointed but what made me want to bake them was the “thick & chewy” part.
Any thoughts or advice?
Thanks,
Kristin
Hi Kristin, I think perhaps the butter wasn’t cooled completely before proceeding with the recipe. I have done this before when I wasn’t paying attention or impatient, and it definitely causes the cookies to spread out and be flat. I would give it another try and make sure the butter is cool!
Thank you for the tip, I will double check next time!
I made these cookies yesterday and even though they didn’t turn out thick, I love them. Why? No need for room temp. butter and this morning, they’re still soft, slightly chewy and absolutely delicious. I couldn’t handle the hand tearing method, I need to use a scoop so they’re all the same size. That might be why they turned out flat, but I’m fine with that. They’re very pretty, perfectly smooth on top and they look like they were made in a professional kitchen.Thanks for this recipe! Btw, I used mini chips too, they were a great choice!
I just made these and they definitely turned out thick and chewy
however they weren’t sweet enough (well for me at least lol) This recipe is definitely a keeper. I love them!
These turned out perfectly…they were truly wonderful and this will be my go-to chocolate chip cookie recipe from now on. Thank you for sharing!
THANK YOU!!!!
My husband loves these so much, he makes all these faces while eating them, LOL! Definitely the best chocolate chip cookie recipe I’ve ever tried. I make them with the tablespoon scoop and bake them for exactly 9 mins on 325 and they are absolutely divine. This is the only chocolate chip cookie recipe I will ever need. Brown Eyed Baker, my family thanks you.
I’m so happy I found Brown Eyed Baker, your blog is a real treasure.
I can halve this recipe right? How could I do that with the egg and egg yolk thing?
(I’m asking because I wanna make more and I only have 1 stick of butter left, LOL!
Hi Finn, I have never halved the recipe so I can’t vouch for the results (some recipes are more/less temperamental than others when halving or doubling). When I halve eggs and/or yolks I break it into a bowl, beat lightly to break it up and weigh it, then use half of that weight.
You were right, a scale is important to have! Thanks, Michelle, I’ll try that today!
Hello. (:
I just done baking my first batch of your recipe.
and? It is one the the best CCC i’ve ever tasted! love it!
still, i dont get the “joint-the-base-of-the-halves” thing.. so i just use ice cream scoop to do the work (: and i have to flatten my dough first before baking it, since my first baking sheet does not comes out as yours,
but, honestly, thanks (‘: it’s a really nice CCC
Michelle, I want make a huge batch of this recipe..I want to ask you one thing..Is it better to freeze the dough or the baked cookies?
I have never frozen this cookie dough, but I have frozen the cookies, and they thaw out wonderfully. I do this often!
I just want 2 say that these are my FAVORITE cookies! and that i have tried recipes before and they turned out plain awful! and i tried THIS recipe and LOVED THEM!!!!!!! and i made them with Butterscotch chips and they are to die for! thank you so much for this recipe!
Hi! I’ve been visiting your site now for a few months and I just attempted this cookie today. It came out looking exactly like yours – superbly thick with tonnes of chips and chew in every bite. I’m very pleased with how these looked so professional! i’ve tried a gazillion recipes but they always come out looking sad and flat, albeit delicious. thanks for the inspiration!!
Just made these & they’re amazing! I even subbed 1 cup of all purpose flour for a cup of white whole wheat flour as I’m always trying to use more whole grains in my baking… still turned out fantastic! Might be my new go-to recipe for CCCs! Thanks for sharing!
LOVE LOVE LOVE these cookies! I have made many chocolate chip cookies, and my family agrees with me, these are a winner! Currently trying to gain a little meat on my bones, so I had no problem helping myself to two:) SO rich and delicious.
Tried these last night and subbed chocolate chunks for chips (I too, am a cholate freak) – SO SO good, my coworkers can’t seem to get enough! The technique of seperating the dough balls really seals the deal. My new go-to!
Thanks for sharing!
These cookies are the definition of perfect! Most certainly my go-to chocolate chip cookie recipe forever and ever.
I posted about it here, along with a few tips I learned along the way
http://thisistolove.blogspot.com/2011/06/thick-and-chewy-chocolate-chip-cookies.html
Is there any links to videos for the cookie shaping method?
Hi Kim, No video, but that is a great idea! I’ll work on it!
oh yes please! i would really appreciate that. it seems like a really good technique for plenty of cookie recipes but i can’t quite grasp it.
I’ve tried dozens of chocolate chip cookie recipes and this one is now my new favorite.
I followed the recipe and decided to form the balls two different ways: rolling the cookie dough into a ball and breaking it apart and forming the ball with the jagged side up. The jagged-side-up cookie looks so professional!! I wish I would have known about this trick sooner! The cookie itself was delicious and one of the best I’ve ever had. I will be using this recipe from now on. Thank you so much!
Thank you for giving weight measurements. I’m in Culinary Arts school, and in baking we only weigh our dry ingredients. Often times the wet ingredients as well. It really does make a huge difference in the outcome of the product. I rarely measure dry ingredients in measuring cups anymore.
I am grateful for the tips on how to make those huge bakery cookies!
I love making these cookies, they are a hit every time. I made them for the umpteenth time last weekend and I would like to make them a bit sweeter. How can I sweeten them up with out loosing that chewiness? Add more brown sugar? Any help would be greatly appreciated!!
Hmm I honestly am not sure. I think they’re super sweet as is, and once you add more sugar you need to start playing around with the other ingredients to make sure you maintain the same consistency. If I give it a try I’ll let you know what I find, but I don’t think I’d add more sugar to this particular recipe. Maybe try milk chocolate chips instead of semisweet? That would up the sweetness factor.
This is the best chocolate chip cookie recipe, my boys love eating them!
These were really good! My daughter had seen a recipe about making chocolate chip cookies that look like turtles. We layed out 5 whole pecans to look like the head and legs of the turtle and put a ball of this cookie dough on top, baked it and then drizzled chocolate and carmel sauce on top! They were delicious!! Thanks for the recipe!!!!
I found this blog a few days ago and I absolutely love it! I’ve written down a list of desserts I’ve found on here that I gotta try! I’ve made these cookies twice in the past few days and my family and I absolutely love them! Thank you so much for such an awesome blog and recipe!
Used margarine instead of butter, not sure if that’s exactly what went wrong, but all i had to do was add more flour and they turned out perfect:)
This is by far the best chocolate chip cookie recipe I have ever tried! I have tried so many different recipes over the years, but this one is exactly what I was looking for and it’s the only one I’ll ever use. I like to use sea salt for these to give them a salty crunch, and I like the chocolate to be chunky. Incredibly yummy!
Mine came out super dry!! I followed the directions exactly! I added another egg. They’re baking now, so we’ll see how it turns out. =(
Love these cookies made them today! Thanks!!! Best website ever!!!
Great recipe. Thanks for sharing. After reading through all the comments, I was afraid the cookies were going to be hard and crusty. So I did the following:
Used chilled/soften butter instead of melted butter. The reason is I was afraid the melted butter will sink to the bottom of the cookie. Also, soften butter will add air to the batter when it bakes so it’ll cause a chewier cookie.
Finally, this dough is great in freezing as well. I put the dough in some parchment and rolled it into a dowel-shape. Put some plastic wrap around it and put it in a ziplock. I think it’ll freeze well up to several months. Whenever you like some cookies, bring out the dowels and cut into 3/4 inch shapes and bake for around 19 minutes (alittle longer because it’s frozen…)
Hey!
I have tried to make this recipe as well as an Alton Brown on foodnetwork.com, both times my cookies spread too thin and the edges got crispy while the middle was fine. but the chocolate chips stayed in the middle too. the taste is good, the cookies just don’t look, well… good. Any tips!? would using parchment paper make a difference? my pans are stone, non-stick already, so idk. I really want to get these right!
thank you so much!
Hi Julie, Usually when cookies spread thin it’s because of too much fat. Make sure that you really allow the butter to cool before you proceed with the recipe, or spreading will definitely happen. Also, I don’t bake cookies and things like that on stone – it might hold in more heat, which would cause the fat to activate too much as well, causing the spreading. I like regular cookie sheets with parchment paper – always have success with that combo.
This cookie looks UNREAL and perfect
Kind of confused on the shaping method… So you split the ball into two pieces and then keeping one pieces jagged look you form the other ball back into the first one? so then it is one ball again with a jagged edge? Wouldnt it be easier to take a bigger ball (amount of two cookies) and split them in half and place both jagged edges up?
I wonder if you can give me some advice, I know this probably sounds like a really stupid question but how do you mean by “rotate 90 degrees”? Is that when you’re rolling the balls in your palm? I tried the recipe a while ago and I don’t think I shaped them correctly because they ended up very small, domed and cakey instead of chewy and craggy :/ but I’m so eager for it to work because yours look amaaazing! Hopefully you can enlighten me!
Thank you! Thank you! Thank you! Chocolate chip cookies are my husband’s favorite. I like to think that he loves me because of my excellent cooking
, but he has always preferred store bought chocolate chip cookie dough. I made these, and they were AWESOME! I finally have a recipe for the perfect chocolate chip cookies that are better than store bought dough!!
I love this recipe!! I sang praises to the heavens when I found this! I had searched for years for a Choc Chip cookie recipe that didn’t end up cakey or flat. After reading how they tested it, I gave it a shot. I was in awe of the stunningly beautiful cookie that resulted! This is the only choc chip recipe that I will ever use!!
Prior to making these a few months ago, my very favourite cookie recipe for about 10 years was the copycat Mrs. Fields recipe. It was fantastic. So I cannot BELIEVE that I have found a recipe that I like more! I cook them until they are just cooked on the edges and quite raw in the middle. Then after cooling down a bit they are sooooo chewy. And they taste even better the next day.
On a side note, I accidentally forgot to melt the butter once when I made them and just creamed it the traditional way, and they tasted EXACTLY the same.
These were by far the best chocolate chip cookies i have ever made!! i just pulled my first batch out of the oven as we speak and they are perfect!
FINALLY!! a recipe for chocolate chip cookies that are actually what they say they are! thanks
I use Guittard chocolate chips. They are by far the best I have tried. Way better than Nestle or Ghirradelli. I’m going to try these cookies tonight.
Wow these look very yummy. Mmm my mouth is already going. They look perfect- not way to chewy, not to soft, not to thick, not to thin. I can’t wait to bake this – they will be perfect for my Halloween Party coming up. (I’ll be using your cupcakes for that too!)
A friend made these today and OMG these are the best cookies I have ever tasted! Yummy, yummy, yummy! I will definitely make these. They are the perfect combination of chewy and crunch and sweetness.
Whipping up a batch right now – can’t wait to see how they turn out! They look so thick and yummy! My nieces took a look at these cookies and quickly begged, and begged me to make these. They look amazing, chewy, soft, and thick! So excited an can’t wait. Any tips on how to make these would be great, thank you!
Just made these tonight & they are amazing!! Great recipe, thanks so much for sharing!! First time in forever that I made a chocolate chip cookie I didn’t feel needed any tweaking!!
I switched butter out for Crisco, they stayed softer longer.
Thank you! Thank you! Thank you! I have been looking for this forever!! It is so disappointing to take the trouble to make chocolate chip cookies, only to have them turn out well, just not right! And then eat bad cookies anyway because you are craving them so much! If you are gonna eat all those calories it had better be worth it and these cookies are SO WORTH IT!!!! Love them!! These are the definition of what a chocolate chip cookie should be.
I recently stumbled on your blog and I am loving it ! Everything looks so amazing especially these chocolate chip cookies! Yum yum .
I can’t thank you enough! Finally, a chocolate chip cookie recipe that has worked!! I’m enjoying some thick and yummy cookies as I type. I’m soooo glad I found your blog.
I found this recipe and it looks awesome – I’m concerned about the amount of butter – in my previous experience with butter, because it is so “thin” (in comparison to Crisco) it causes the cookies to flatten and get overly crispy on the edges – so I’ve mitigated this by going half and half with butter and Crisco. What about this recipe prevents the butter from doing this to the cookies?? Is it the extra egg yolk?
Hi Erin, The extra yolk definitely adds some “heft” to the cookies. These cookies definitely aren’t flat, just make sure you let the melted butter cool before proceeding, and you’ll be good.
I’ve been looking for a good cookie recipe that will hold up in the mail. Do you think these would be a good choice to bake and ship???
Hi Rebecca, Yes, definitely! I have actually shipped these multiple times, all with good results. Just wrap each cookie individually in plastic wrap, and then place in a ziploc bag (keeps them fresh), and make sure you have packing bubbles or some type of padding.
Most cookies can be shipped, but if you want them to arrive in good condition, wrap them well in cling wrap first in pairs (this will minumize them rubbing together) then you will have to use a strong corrigated box with some packing chips, Bon Voyage!
These cookies were WAAAAYYYY too sweet! I did like the chewy-ness, but honestly 2C flour to 1 1/2C sugar (total brown/white) is ridiculous. I’m surprised not to see someone else say the same thing. I love sweets, but this was too much for my taste.
Not good at all. Sorry just my opinion.
Hi Michelle,
)
I love your site! And after reading all this, I really want to give this ccc recipe a go. However I am from Holland and since everything is about the measurements… is an American tablespoon that you mention the same as ours? Or do you have a specific measurement tool for teaspoons, tablespoons and cups? Please let me know, cuz I’ m dying to make these delious cookies of yours!!!
Greetz,
Diana
Hi Diana, I’m not sure if ours are the same as yours; we do have specific measuring cups and spoons for these measurements, such as these: http://www.williams-sonoma.com/products/all-clad-stainless-steel-measuring-cups-and-spoons/. You may be able to Google for metric conversions.
Thank you for the recipe – hands down the best! I’ve made it several times recently!
My husband (NOT a baker) made them the other night and they were unbelievable. I thought *my* chocolate chip cookie recipe was the best. Guess I was wrong. I promptly replaced it with this one. Thank you so much!
Literally the best chocolate chip cookie that I’ve tried, I’m definitely sticking to this one
Wow that’s ALOT of comments on one recipe! I am sure no one will ever scroll all the way down to view this one …but thought I’d add my 2 cents anyway. Due to diet accommodations I used spelt flour, earth balance/canola oil, enjoy life non dairy choc chips, only used 1 c. br sugar (no white at all), They turned out fine. I even forgot to refrigerate the dough so my cookies ended up very large and thinner but totally acceptable. These are going to be even better when I chill the dough next time. I think I’m in love!
It’s official…I have found my go to chocolate cookie recipe. I was a skeptic at first, but these are amazing!! Great recipe!
Will using bleached flour make a big difference?
These look so good!
Hi Leah, No, not at all. I just prefer unbleached flour for baking because, really, why ingest more chemicals than we need to?
Thank you for this recipe! I made it for my office last night and was a little worried the cookies wouldn’t remain chewy the next day, but they did, and have been a huge hit. I made sure the cool the butter as instructed, used sea salt in place of regular salt, and semi-sweet chocolate chunks instead of chips. I also made smaller, more bite-sized cookies instead of large ones, so I only needed to bake for about 13-14 minutes. Perfect!
I love this recipe. I have already made 8 batches of this cookie recipe. My kids love them. They like them with mini M&Ms in them.
This recipe is a keeper!!!!
MUST BE STORED AIRTIGHT!!!
These are sooooo good! I made the mistake of leaving them on the cooling rack overnight and they were rock hard the next morning. I salvaged them by putting them into an airtight container with a few wet paper towels. After a few hours they were soft again.
I also didn’t weigh anything (don’t have a scale) and used jumbo chocolate chips (bought accidently – a glorious mistake). They are sooooo yummy! Thank you for sharing!
I got this recipe from my friend. I’ve made them twice and I’m realizing im doing something very wrong. My cookies always cool hard as rocks and they are really white. ANd the chips are hard too. What am i doing wrong!??
Hi Jen, How long are you letting the cookies cool before storing them? It sounds like they may be left out too long or that they are being over-baked. I can’t really speak to them being white, that’s odd – perhaps you’re using a flour that is really bleached?
My son gave me the ATK 10 years of shows cookbook for Mothers Day last year. These cookies were the first recipe I tried. Wow! I immediately chucked my 25 year old tried and true recipe. These are THE best cc cookies ever!
Ok first off let me say that you are a genius and these are by far the best chocolate chip cookies I have EVER made. I too was on the hunt for the perfect recipe and this is definitely it! As much as I love cooking and eating I am constantly dieting and pretty much end up giving everything I make away or have my husband eat them. These cookies however are simply irresistible! Is there any way you could tell me the nutrition info on these cookies like calorie count , etc. If you could I would greatly appreciate it. Thank you! I look forward to making some more of your fabulous recipes.
Hi Yvette, I’m glad you enjoyed the cookies! I am actually working right now to implement nutrition facts so you should begin seeing them on here within the next month or so!
I am not at all surprised that there are 289 comments on this post !!!! i guess i get to be 290 ??
I too was on a search for a “go-to” chocolate chip cookie … i have a chocolate-chocolate brownie type cookie, but its not the classic and i really wanted one. So of course, as a HUGE HUGE fan of your blog i decided to give these cookies a try.
and so, i baked these tonight for my brother’s birthday party… i followed the recipe exact – pulling the balls apart to make the jagged edges. oh my lord — they were PERFECT !!!!! they looked exactly like those bakery of coffee shop jumbo cookies, and they were so perfectly chewy and yummy …. i am ECSTATIC !!!!!!!!!!!!!!! yay !!!
thank you for this ….
and of course, tomorrow i’m making a second batch for my sister in law – since the 18 cookies got eaten VERY quickly
you have the BEST BEST food blog ….
yum
Hello… I just baked these fat cookies. I followed all your instructions, weighed the dry ingredients, cooled the melted butter, weighed each cookie – mine at 2.2oz. They turned out great, crispy on the edge and chewy in the inside. I baked the first batch for 16 minutes, once they were cooled, my husband took the first bite and the middle still under baked. So I baked the second and third batches for 18 minutes. Thank you for the recipe. I wish I could share the pics here.
I have made this before and they were such a big hit that now my husband wants these for his birthday! Do you think you could make them the same way but put them in a cookie cake pan and it will be just as good?
Hi Amanda, I’m glad you guys enjoyed the cookies! I’ve never made these in a pan as a “cookie bar” so I couldn’t say for sure how they would compare, but if you try it I’d love to know how they turn out!
This is the first homemade chocolate chip cookie recipe I have ever made and they are AMAZING!!!! Now I feel like I should try other recipes just to compare, but I don’t know if I ever will because these are so perfect! I am the kind of person who eats the whole roll of Pillsbury dough and never bakes a single cookie, but with this recipe, the dough and cookies are equally as amazing! I added mini-m&m’s and cinnamon, along with the semi-sweet chocolate chips… mmmmm. I also let the dough sit in the fridge for a day for the second batch and the cookies were even better (saw that tip on another site). YUM!!!!
Very good texture and flavour in these cookies. Thanks for sharing it.
For shaping them to get the pull apart look try chilling for 30mins so it’s a bit more firm then form the dough into a ~1.5″ diameter log and pinch off pieces from the end and dropping on baking sheet. No smooshing back together. Takes a little practice to get consistent sizes but this is how I did it when working in a bakery.
I (too) have been on a quest for the quintessential chocolate chip cookie. This one is a keeper! Followed the recipe to the letter and….perfection! Chewy on the inside, crispy on the outside. Don’t let the “wetness” of the dough scare you. I did, however, cook at the same time for just about as long using my convection oven those of you wondering how convection would differ.
I made these for a good chocolate chip cookie recipe for my blog and absolutely loved them! Thank you so much for sharing the recipe!
Thank you so much for this recipe. I have been browsing and saving recipes for days and I was pretty sure I had the perfect recipe for chewy cookies, but right before starting baking, I ran into this recipe and I’m glad I decided to go with yours.
My first chocolate chip cookies and my husband said they were perfect.
I had bleached flour and I had pure cane sugar…. I didnt realize it wasnt brown sugar and it was too late to run to the store so I took the chance. There was no problem. They were very soft… melted in my mouth. I baked one shaped like a golf ball and the other ones using the instructions. I think I prefer the round one. The other ones have a slightly crunchy crust on top, while the round one is all the way soft. I baked them for around 20 minutes and they werent all brown, but they were cooked.
I highly recommend the recipe!!
I love this recipe! I followed every step exactly except I used half melted butter and half softened butter — I’ve had bad luck with all-melted butter chocolate chip recipes before so I got a little hesitant. The recipe turned out exactly like the picture…beautiful, soft and chewy with slightly crispy edges! Next time, I will try all melted butter! Thank you!
These were as amazing as they looked. I will never go back to the tollhouse recipe again. Soft and chewy and gone within a couple of days.
I ended up making one giant cookie and used heart cut outs for valentines day they puffed up perfectly!
Is anyone having problems with the dough being too crumbly? When I mix in the chocolate chips, they don’t adhere to the dough and all wind up at the bottom of the mixing bowl. I feel like I’m wasting chips. I’ve made this recipe about 10 times and same results. The cookies turn out fantastic, but the chip problem persists.
During Christmas season, I followed directions to the ‘t’ and had awesome cookies. I made 75 cookies, 5 per box and was asked if they were home-made or if I bought them at a bakery! Score! I haven’t made them since because those cookies are HUGE! Do you think they will be just as chewy if they were smaller; maybe half the size? I guess I’ll experiment but hoped you’d already tried it and could comment.
Thanks again, love your website, your photos and your writing style. Keep it up!
Alicia
Hi Alicia, I actually have done this because a friend of mine wanted these over the holidays, but didn’t want them so big. I just used a medium-sized cookie scoop (about the equivalent of 2 tablespoons) to scoop out the dough (didn’t do any special shaping) and baked them for a handful of minutes less. They were delicious! Still very chewy and soft.
So, I just made these cookies today and they taste great but they are not thick
I’m not sure what I did wrong. But any suggestions? They are more like thin and semi chewy/crunchy.
Hi Katie, It sounds like perhaps your butter was too warm, which would have caused the cookies to spread a bit and become more crunchy. Next time make sure that your melted butter is completely cooled before proceeding with the recipe.
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