Thick and Chewy Chocolate Chip Cookies

Large, bakery-style thick and chewy chocolate chip cookies that stay soft for days - a family favorite!

Large, bakery-style thick and chewy chocolate chip cookies that stay soft for days – a family favorite!

Large, bakery-style thick and chewy chocolate chip cookies that stay soft for days - a family favorite!

These cookies have been around for a LONG time! I first made them over eight years when I fell in love with America’s Test Kitchen and my new Baking Illustrated cookbook. I had long been on the hunt for a fabulous thick and chewy chocolate chip cookie and I had finally hit pay dirt! This was my go-to chocolate chip cookie recipe for years upon years, until I stumbled upon The New York Times chocolate chip cookie, which I modified a bit to become my NEW favorite thick and chewy chocolate chip cookie recipe.

However, these cookies made a resurgence in my kitchen last weekend and were due for a revival here on the site, especially since they’re one of my all-time most popular recipes!

Large, bakery-style thick and chewy chocolate chip cookies that stay soft for days - a family favorite!

A few months after finding this recipe, my sister and I traveled out to Chicago for a family event and stayed with a cousin. I brought a package of these chocolate chip cookies as a thank you for having us stay with them. Their family (my cousin, her husband, and their two girls) went CRAZY for the cookies. So much so that any time my sister went back out there, she would ask me to make a batch to bring to them.

Well, they were here in Pittsburgh visiting over the weekend, so I immediately knew what I would be baking to have on hand for them. When I pulled out the cookies, it was truly Christmas in July, they were so excited!

THEN, my husband tried one. He said, “this isn’t the recipe you usually make, these taste different”. I told him he was right and he probably hadn’t tasted these because I had been making the NY Times cookies since shortly after we began dating. He immediately exclaimed, “these are so much better!”

My husband and I have never seen eye to eye on chocolate chip cookies – I like massive, thick, super soft cookies with loads of chocolate chips. He prefers way less chips (what!) and isn’t opposed to a super crunchy cookie (bleh). So the fact that we both love these cookies speaks VOLUMES to how amazing they are!

Large, bakery-style thick and chewy chocolate chip cookies that stay soft for days - a family favorite!

While the NY Times cookies that I love require some refrigeration before they’re baked, these can be mixed up and baked right away, so you’ll have warm cookies fresh from the oven and ready to devour in about 45 minutes. Can’t beat it!

What’s your favorite type of chocolate chip cookie?

Large, bakery-style thick and chewy chocolate chip cookies that stay soft for days - a family favorite!

One year ago: Coconut Bundt Cake with White Chocolate-Coconut Glaze
Four years ago: Homemade Butterscotch Sauce
Five years ago: S’mores Cupcakes

Thick and Chewy Chocolate Chip Cookies

Yield: 18 cookies

Prep Time: 30 minutes

Cook Time: 15 to 18 minutes

Total Time: 45 minutes

Large, bakery-style chocolate chip cookies that stay soft and chewy - a family favorite!


2 cups + 2 tablespoons (301 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (170 grams) unsalted butter, melted and cooled
1 cup (198 grams) light or dark brown sugar
½ cup (99 grams) granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
1½ cups (255 grams) semisweet chocolate chips


1. Adjust the oven racks to the upper- and lower-middle positions and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. Using an electric mixer on medium speed, beat the butter and sugars until thoroughly blended, 2 to 3 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips.

4. Roll a scant ¼ 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 2½ inches apart.


5. Bake until the cookies are light golden brown and the outer edges start to set, 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 baking sheets. Once cool, store in an airtight container at room temperature for up to 4 days. These can also be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.

(Recipe adapted from Baking Illustrated)

This recipe was originally published on June 21, 2008.


653 Responses to “Thick and Chewy Chocolate Chip Cookies”

  1. Carrie on June 21, 2008 at 3:31 pm

    I am on the search for that perfect chocolate chip cookie like you said… I will have to try these.


    • Helen on May 24th, 2011 at 8:18 am

      these are the bomb! ive made them a million time, in fact, baking them right now!!! by now, youve probably made them yourself and know exactly what i mean!! i use a cookie scoop, today a small one…more to go around!! 😀


      • Melissa R. on September 12th, 2016 at 4:25 pm

        How many cookies does this recipe yield ?


    • Mirella Gutierrez on July 10th, 2011 at 9:30 pm

      Did not enjy the cookies I baked. I followed the receipe and they were not thick nor weere they good.


      • anony on April 20th, 2012 at 9:03 am

        same for me! There were very thin and butter was oozing


        • Ashley on June 15th, 2012 at 8:57 pm

          You are probably overmixing. I like to mix mine the old-fashion way, with a spoon, so I can make sure its not overmixed.


      • mackenzie on May 27th, 2012 at 4:34 pm

        well that`s rude.


        • Joey on April 9th, 2013 at 2:35 pm

          Maybe you made the same mistake I did the first time I made them…I mistook 1 1/2 sticks of butter for 1 1/2 c. of butter and the cookies flattened and oozed butter. When I corrected myself the second time using 3/4 c. of butter they turned out perfectly. I’ve doubled the recipe as well and they were great…as most things on this site are !


          • Desiree on October 8th, 2013 at 9:57 pm

            The eggs need to be at room temperature as well. The recipw forgets to tell you that.


    • Katie on January 6th, 2012 at 11:11 pm

      Can I use bleached flour for this? Is there any difference between bleached and unbleached flour? Thanks. 🙂


      • Michelle on January 9th, 2012 at 8:50 pm

        Hi Katie, You can use bleached flour, but there actually is a difference; Cook’s Illustrated actually did a write-up on this, here is what they reported:

        Carotenoid pigments in wheat lend a faint yellowish tint to freshly milled flour. But in a matter of about 12 weeks, these pigments oxidize, undergoing the same chemical process that turns a sliced apple brown. In this case, yellowish flour changes to a whiter hue (though not stark white). Early in this century, as the natural bleaching process came to be understood, scientists identified methods to chemically expedite and intensify it. Typically, all-purpose flours are bleached with either benzoyl peroxide or chlorine gas. The latter not only bleaches the flour but also alters the flour proteins, making them less inclined to form strong gluten… The bleached flours in our tests in fact did not perform as well as the unbleached flours and were regularly criticized for tasting flat or carrying “off” flavors, often described as metallic.


        • Tina on August 2nd, 2014 at 9:29 pm

          Well, I never buy bleached flour because of the chemicals. Avoid chemicals in any food whenever possible.


    • Julie on September 2nd, 2012 at 6:26 pm

      I was eager to try this recipe when I ran across it, because my current favorite is a bit labor intensive. Unfortunately, these did not turn out well for me. They were very thin and flat, with a bland flavor. I was surprised, because my favorite chocolate chip cookie recipe is the America’s Test Kitchen’s “Perfect Chocolate Chip Cookies” one. I live at 6500 feet, and that recipe works great at this altitude. There is a little less sugar and a little less flour, more butter and salt. You also have to brown the butter, and then go through a lengthy whisk-rest-whisk process, but I can really tell a difference in taste and appearance. I guess the extra effort pays off.


      • Grace on June 27th, 2014 at 1:36 pm

        Julie, you have to adjust the recipe for high altitude, here is a high altitude version that is more exact than “a little less sugar…” etc.:
        cook time: 10-14 minutes
        heat oven to: 340 degrees, not 325!
        2 ¼ cups plus 1 tablespoon unbleached all-purpose flour (289 Grams)
        1/2 teaspoon baking soda
        1/2 teaspoon salt
        12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
        1 cup minus 1 Tablespoon packed (7 ounces minus 1 tablespoon) light or dark brown sugar
        1/2 cup minus 1 1/2 Teaspoons (3 1/2 ounces minus 1.5 teaspoons) granulated sugar
        1 large egg plus 1 egg yolk
        3 Tablespoons of water
        2 teaspoons vanilla extract
        1 to 1 1/2 cups semisweet chocolate chips
        this is for a pretty high altitude, of about 7,500 feet… hope it helps! if you need to do conversions for a different high altitude use the website!


        • Grace on June 27th, 2014 at 1:39 pm

          cook time should be 13-15 minutes, sorry, my bad!


    • Tom ~ Raise Your Garden on July 13th, 2016 at 8:35 am

      As a hunter, I’m usually hunting for game. But now I’m convinced the hunt is on for chocolate chip cookies. Game on. Who care what my butt looks like? Oh wait, I’ve never cared.


  2. Susan on June 21, 2008 at 4:29 pm

    I have been disappointed lately with my cookie recipes – but this one looks perfect! I will give it a shot the first chance i get..thanks for posting it!


  3. Moni on June 21, 2008 at 5:05 pm

    omg Chelley, those cookies look SO delicious and chewy! My mouth is watering! =)


    • Ida P on October 10th, 2010 at 9:21 pm

      OMG the best chocolate chip cookie in the scared when I mixed the dough seemed soft but refridgerated t hem for the 1/2 hr and again a little scared when I thought they should bake longer need to get over that part but they are so good g oing to make another batch to take to MN to my sons..thanks so much.


      • Bekah on April 27th, 2011 at 11:59 am

        Yes, I freezed the dough for bout 30 min. too. I love, Love, LOVE this recipe! For all of you out there that are scared to death to try this recipe, give yourself a swift kick in the butt and get cooking, ’cause you don’t know what you’re missing! 🙂


        • Bekah on May 11th, 2011 at 10:44 am

          Someone wanted me to help them on making these thick and chewy, since they did not work out so well with them. I am sorry, but I deleted your email, but hopefully you can find me here. 😉 As I said above, I freezed the cookie dough for about 30 min, to make it more workable. This helps shape the cookies better. Then I rolled the dough into balls about the size I wanted them and DID NOT pull them apart, but still got the same look on top. If you do, Im not kicking you, everybody cooks differnet. You know what they say, “Give 10 cooks the same recipe and you’ll end up with 10 different dishes!” If you’re still in doubt whether to do the pull apart thingy, toss a coin, do eeny-meeny-miny-moe, or something…or try it both ways and go with what you like best.

          Sometimes if you roll your balls too small they will spread out and flatten out, whereas slightly bigger cookie-dough balls won’t flatten out all the way, making them thicker. Now, Im not telling ya”ll to make ’em as big as baseballs or anything, but then if you want a BIG, THICK cookie…! heh, heh, heh!

          As for making them chewy, take them out EXACTLY when the recipe says to!!! You do NOT want to over bake these babies! Storing them in an airtight
          container helps too.

          And too, my cookies turned out perfect when i used soda, salt,and all-purpose flour. I don’t know if it would make a difference, but you could try that instead of self-rising flour, and who knows?!? It might turn out better!Melt yo’ butter and don’t forget to add the extra egg yolk! After all, you add eggs to a recipe to make it eggactly right! 🙂

          Don’t forget to preheat your oven before you bake your cookies. And one more IMPORTANT step I do is COOL my COOKIE SHEEY COMPLETELY BETWEEN BATCHES to prevent cookies from spreading too much while baking.

          Remember, if you just can’t get this right, DONT QUIT! Keep at it and you’ll get it! It is worth it! When you get it right, all of a sudden everybody’ll love you! Marraige proposals and everything else will start coming your way and your friends will ENVY you!!! So, give yourself a pat on the back for trying, head back in the kitchen, wrap your apron abound you, arm youself with a spoon and a mixing bowl, and go conquer that Thick & Chewy Chocolate Chip Cookie recipe! You can do it!


          • Ken on October 2nd, 2011 at 3:33 pm

            Good recipe, I roll mine in a mixture of 4 parts sugar and 1 part cocoa before I bake them, nice and crispy.


          • Sue on November 23rd, 2011 at 5:06 am

            I these and I started selling them for charity for Africa, made 300 dollars the first week! I had to apologise to some people couldn’t take any more orders people went crazy on them! Thanks so much for sharing..


        • irene on May 16th, 2012 at 3:55 pm

          do you have to freeze the dough? after the chips are in? also, how big are the cookies?? did you actually use 1/4 cup per cookie?! did you also rotate the cookie sheet halfway through? i plan on trying this one.


          • Isabella on June 13th, 2012 at 8:42 am

            Read the directions!!!!


      • Helen on May 24th, 2011 at 8:21 am

        no refridgeration necessary 🙂 i love them too! and so does everybody else i share them with!! 😀


  4. kim on June 21, 2008 at 5:29 pm

    i heart my kitchen scale! 🙂 those cookies look so perfect, i’m definitely going to have to give this recipe a try!


  5. Leslie on June 21, 2008 at 6:34 pm

    I am glad to see these back again! Haven’t heard anyone talk about them for a while..


  6. Jaime on June 21, 2008 at 8:17 pm

    that is so interesting! you’re making me want to go whip up a batch right now!

    katie has this recipe in her blog and it is very similar to the one in mine – but i may have to try it w/the weighed measurements instead. thanks!


  7. Jules on June 21, 2008 at 10:05 pm

    These look and sound delicious. Though, in between my Dorie baking, my hips need no more treats. I may have to try it anyway.


  8. ash on June 22, 2008 at 12:31 am

    i’m going to have to try these. i still haven’t found *the* chocolate chip cookie recipe and these look amazing! 🙂


  9. Melissa on June 22, 2008 at 7:01 am

    You are making me crave cookies now! Those look delicious!


  10. RecipeGirl on June 22, 2008 at 7:34 am

    Definitely count me in as one who continues to try recipe after recipe, even though I’ve tasted perfectly wonderful choc. chip cookies. I think it’s just so fun to experiment!


  11. Amanda on June 22, 2008 at 10:12 am

    How is that Baking Illustrated book? I have never seen/read about America’s Test Kitchen besides what I read from other blogs but people rave and rave about it.


  12. Chelle on June 22, 2008 at 10:57 am

    Hi Amanda,

    I really love the Baking Illustrated book. America’s Test Kitchen basically takes tons of recipes and tests, tests, and retests in terms of ingredients, equipment, and methods until it nails the best way to make a certain recipe. I have honestly never been disappointed in a recipe of theirs that I have tried – everything has been spot on and amazing. They have a show on PBS that I think runs on Saturdays if you want to look up your listings – you could check out a couple of episodes and see what they’re all about.


  13. Stacey on June 22, 2008 at 1:26 pm

    This is my favorite cookie recipe – hands down! They’re also delicious when adding a big scoop of peanut butter to the batter. My husband and I have been known to polish off a batch in 24 hours! 🙂


    • helen on September 8th, 2010 at 5:29 pm

      excellent idea! im gonna try these!!


  14. Kate on June 22, 2008 at 3:48 pm

    This is a great post. One of the reasons I love Alton Brown is his science behind the recipes – just like what you’re doing here!


  15. Chelle on June 22, 2008 at 4:46 pm

    Kate – Thanks so much!! That’s a real compliment! 🙂


  16. bunny on June 22, 2008 at 10:22 pm

    i think we’ve found a new way to make chocolate chip cookies and melting the butter is a key step, along with lowering the oven temp. this is great. i found a peanutbutter cookie recipe that uses alton browns tips to make them soft and chewy too that’s posted on my log. that has been my quest, soft pb cookies!


  17. April on June 23, 2008 at 7:55 am

    YUM! these definitly make you want to go and make a batch of them right now! They look delicious!


  18. Amber on June 23, 2008 at 9:46 am

    These look incredibly delicious!


  19. Daniel on June 23, 2008 at 3:58 pm

    WOWZA! These are some dang fine cookies! The batter seemed a little loose and I was a tad concerned, but it was all for naught. Delicious, tender, chewy — perfect!

    I used a 1/2 cup scoop and twisted them in half — they were a little more than 2.5 ounces each and made for a hefty cookie. Thanks for sharing!


  20. kayte on June 24, 2008 at 5:32 pm

    these look so delicious! i have to say, your soft and chewy recipe is a staple in my house. we love love love it. but i may be trying this recipe soon. i love trying new cookie recipes.


  21. Annie on June 25, 2008 at 5:43 am

    I just made these… and trust me, after taste-testing, it is taking all my will power not to eat the entire batch tonight! Thanks Chelle, this is definitely the best choc chip cookie recipe I have ever found!


  22. Renea(MrsSchoon) on July 4, 2008 at 9:40 am

    Thanks for posting this recipe! I made these for work today and everyone is raving about them!


  23. the kloset foodie on September 23, 2008 at 12:09 am

    hubby and I tried your recipe, but added 2 oz of pecan pieces with it and it turned out divine….thanks so much for the great night of baking! =)


  24. Sarah on October 20, 2008 at 6:57 am

    Hi! I’m just wondering a bit… the nestle toll house recipe results in super flat and oily cookies, based on my experience. I never liked that recipe. I’m wondering how this turns out to be thick when it calls for only 2 cups plus 2 tablespoons of flour. do you melt the butter? it doesn’t say anything about melting the butter in the directions. Please let me know, I’m still dying to achieve the best home-baked cookies. Thanks!!! 🙂



    • TheBaker on August 30th, 2010 at 9:10 am

      It states right in the list of ingredients that the butter should be melted.


  25. Jennie on November 13, 2008 at 9:52 pm

    Make these and search no more for the perfect chocolate chip cookie recipe. These really are out of this world. (And this coming from someone whose favorite cookie is not chocolate chip cookies.)

    My hint: Use Toll House Mini Morsels – they make it even better!


  26. Cindy on March 19, 2009 at 12:12 pm

    Do you know how to get the cookies to be “cakelike” and not crispy? They came out beautifully thick.. but still crisp. I wanted them like a cake? Does anyone know the secret?


    • Tisha Williams on April 2nd, 2011 at 9:37 pm

      It needs less fat, more moisture. I achieve cake-like when I use a portion of applesauce in the place of the oil, as well as a higher ratio of flour, baking powder, etc.


    • Lucas Jonasch on August 21st, 2011 at 8:40 pm

      Don’t cook it for as long they look a bit too soft when they first come out, but as the butter solidifies, they become perfect.


  27. Ashley on June 18, 2009 at 1:26 pm

    Oh my god, this recipe is great! I added about 1/2- 3/4 cup peanut butter to the dough and they turned out so good! Mine were, I am happy to report, much thicker than the ones in the pic, and so chewy! Yum, yum, yum! Perfect recipe!


  28. Michelle on June 18, 2009 at 1:50 pm

    Hi Ashley, Thanks so much for coming back and reporting on the cookies! The addition of peanut butter sounds so good, I am going to try that the next time I make these! So glad you liked them 🙂


  29. Brooks on July 16, 2009 at 6:11 pm

    The secret to cake-like cookies is to make them bigger! You can use some cake flour too, if you like. The Times did a great article on chocolate chip cookies this time last year.

    The attached recipe is fantastic! It calls for special chocolate pieces and stuff, but regular semi-sweet works fine. The proportions are about the same as Michelle’s recipe here, but they use some cake flour, and call for 36 hours of chilling.


  30. Stephanie Manes on August 30, 2009 at 5:31 pm

    I agree — this is now by go-to chocolate chip cookie recipe. They had a chewy dense quality that was exactly what I was looking for! I’m not sure I got that twisting thing though…


  31. Michelle on September 2, 2009 at 8:25 pm

    Stephanie – I’m thrilled you’ve found your new go-to chocolate chip cookie dough! Thanks so much for stopping back to share your thoughts on the recipe.


  32. Astrid on September 28, 2009 at 5:45 pm

    Hi! I just wanted to say that I tried out your recipe, but I added cinnamon and used mini M&M’s instead. They came out awesome. They will be a go to cookie recipe for me from now on! Thanks for the inspiration. Your site is pretty awesome. I am a huge lover of cookies (when I was younger whenever anyone asked me what my favorite food group was, I promptly answered: cookies!). Thanks again!


  33. Misty on November 16, 2009 at 9:56 am

    Cindy – in the list of ingredients it notes that the butter must be melted and cooled until warm.


  34. Misty on November 16, 2009 at 9:57 am

    That comment was meant for Sarah. Oops!


  35. Adell on December 24, 2009 at 1:42 am

    Wow, these turned out amazing! I just baked them as part of Christmas gifts (I’m doing chocolate chunk cookies and oatmeal raisin cookies in cute little boxes) and they turned out perfect!


  36. Hana on December 31, 2009 at 5:33 pm

    I made these yesterday! Beautiful and delicious! This is a perfect chocolate chip cookie 🙂


  37. Sam on February 4, 2010 at 10:41 pm

    i made these cookies today and everyone loved them.
    they are so good!
    thanks for the recipe, it’s the first chocolate chip recipe that i’ll DEFINITELY be making again 🙂


  38. lucy on February 7, 2010 at 1:58 pm

    one word-INCREDIBLE! loved these! yummy and the salt really makes them,thanks has gone in my recipe book! x


  39. Leslie on February 24, 2010 at 9:06 pm

    I just made these and they are delicious. The texture is perfect! I’m printing the recipe out and putting it in my favorite recipe binder 🙂 Thanks for the great post.


  40. Angela on March 26, 2010 at 7:54 am

    Hey Michelle,
    I was just wondering if maybe I could add in some cocoa to make these cookies double chocolate cookies? And if yes, about how much would you recommend me to add in?


  41. Kaitlin on March 27, 2010 at 12:00 am

    I’m eating one of these now – they’re delicious. :] I formed the first nine dough balls according to the instructions (“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”) but for the next nine I used a bit of a shortcut; I just rolled 1/2 cup dough balls and pulled them into halves, which resulted in the same crinkly texture on top.


    • irene on May 21st, 2012 at 4:52 pm

      wow, so you do really use 1/4 cup of cookie dough per cookie??? just wanted to make sure before i try them out…..


      • Michelle on May 23rd, 2012 at 1:56 pm

        Hi Irene, Yep, 1/4 cup! They are awesome!


  42. Michelle on April 3, 2010 at 9:48 pm

    Hi Angela,

    I actually just made a Triple-Chocolate Chip version (from the same cookbook), and am planning on posting it this coming week, so be sure to check it out! I hope you’ll enjoy!


  43. ashley on April 27, 2010 at 4:58 pm

    Me and my Boyfriend made these last night cause he has been craving chocolate chip cookies, We added some peanut butter chips to them as well, the dough was really gooey and messy ( but tasted fantastic!!) and the cookies turned out great…but my tops didnt turn out good like yours which means i better practice and make some more 😉


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  46. christine on June 21, 2010 at 12:58 am

    Hi! I want to thank you for this recipe:-) I tried this cookie recipe last weekend! 🙂 I was really amazed by the results! In the philippines, i used muscovado sugar and it has a very distinct flavor. 🙂 I made a half a dozen pieces for my great love.. weee!! i’m sure he will love it 🙂 Thanks for the recipe. I can’t wait to try the others. 🙂 Salamat! It means Thank you in Filipino 🙂 I am now your avid fan 🙂


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  50. Allison on July 1, 2010 at 2:09 pm

    Oh my goodness, I just made these cookies and they are my new favorite by far! Thank you SO much for the recipe! I was wondering what makes them so fat? I feel like in other cc cookies I’ve made I have to chill the dough and be very careful not to let the butter get too soft so I don’t end up with flat cookies. The dough for these was so soft I was worried they would flatten in the oven. But, miracle of miracles, they didn’t at all! Any insight you may have would be greatly appreciated =)


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  52. seema on July 7, 2010 at 6:19 pm

    I’ve used this exact recipe for the last 10 years! i love it!!! I’m known for my chocolate chip cookies!!!


  53. S on July 12, 2010 at 10:00 pm

    I was really looking forward to making these and seeing if they would be chewy. I added maybe 3/4 cup of crunchy peanut butter. Unfortunately they didn’t come out very chewy. I’ll admit I didn’t let them cool on the pan, which was supposed to make them chewier (I only have 1 small baking sheet to use), and I made these smaller than the recipe asked for—does that last factor help make them chewy? I’m thinking about trying it again but I want to get other opinions as to what I should tweak? Thanks for sharing the recipe! 🙂


  54. Michael on July 23, 2010 at 5:45 am

    Well, I must say this is a pretty tasty cookie recipe you have there.
    When still warm they were perfect, but unfortunately they don´t seem to “age” as well as I hoped. (I would give them an 8/10 one day after baking them)
    I used a natural vanilla bean instead of the vanilla extract though, since you can´t buy the latter over here.
    Greetings from Germany !


  55. Robyn on July 28, 2010 at 12:50 am

    OMG!! These cookies are so fantastic!! I have my own chocolate chip cookie recipe that my husband loves, but I will never use it again. These are crunchy and chewy and perfectly cooked. I also love the way you form them before cooking – very cool. I love your website as well. A great find!


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  57. Kim on July 30, 2010 at 5:48 pm

    These cookies were really good! I am taking half to my friend and her family to get them out of the house so we don’t eat them all! Curious to see how they taste after sitting a day. One recipe I have for choc chip cookies taste better after a day (uses pudding)… wow three BEB recipe in two days :p


  58. Kulsum@JourneyKitchen on August 2, 2010 at 7:00 am

    Hi there!

    I’m a long time follower on and off. I avoid following a sweet blog until I really have to make something because I LACK SELF CONTROL.

    I tried this CCC with only one variation. I omited the 1/2 cup white sugar. And I don’t know its because the dark brown sugar I use is quiet sweet or what but I think it is of perfect sweetness without the white sugar. And its now my most requested cookies and loved recipe. What do you think ?

    Ofcourse, using the brown sugar kind of makes a much darker looking cookie but its yummy! I was planning to switch things up and try using white sugar next time. What do you think should be the ratio considering I use both the sugars ( assuming my dark brown sugar is way sweeter??). I was planning to start of with 1/2 cup dark brown sugar and 3/4 cup white sugar.
    I hope I made sense. 🙂


    • Michelle on August 4th, 2010 at 11:10 am

      Hi Kulsum,

      So glad you enjoyed these cookies with the variation you created! If you add back in white sugar, I would encourage you to keep the ratio the same (2:1 brown sugar to white sugar), otherwise if you use more white sugar than brown sugar, you will end up with a much crisper (not as thick or chewy) cookie. It might still be good, but just know that switching up the ratio will result in a very different texture.

      Let me know how they turn out!


  59. Katy on August 2, 2010 at 5:52 pm

    I made these today… well, I actually made the dough Saturday afternoon and baked them today (Monday). The dough was loose when I finished mixing (by hand, mind you) – much too loose to be shaped into anything resembling a ball. So I put it in the refrigerator until today. It was sticky but somewhat workable. I couldn’t get the “pull-apart” method to work though, the dough just wouldn’t hold its shape well enough. After baking, the cookies are delicious – but look NOTHING like the pictures. They more closely resemble the kind of cookie I get with the Nestle recipe – spread and thin. I was really hoping for a thick, chewy, craggly cookie like the one pictured. Any ideas where I could have gone wrong or what I could try next time? Thanks for the recipe!


    • Michelle on August 4th, 2010 at 11:24 am

      Hi Katy,

      I’m sorry you had a less-than-stellar experience with this recipe! The most important step in this recipe is to make sure the melted butter has been cooled to the touch before you mix it with the sugars and proceed with the recipe. If you add it when it is too warm, the dough will be much wetter and less manageable than intended. I’ve had this happen to me before and it seems to be the one variable that can keep the cookies from being perfect. They definitely should not be thin. The other thing too is to make sure you don’t overbake them (or yes, they will spread). You should take them out of the oven when the edges look set but the middles are still a very pale brown and puffy. They won’t look done, but they will finish baking on the warm baking sheet when your remove them from the oven. I’m not sure if refrigerating the dough could have had an impact on the outcome, as I’ve never refrigerated this dough. Oh, one other thing – did you butter the cookie sheet or line with parchment or a silpat? Sometimes buttering a cookie sheet can cause too much extra butter to get into the dough once in the hot oven and can cause spreading too.

      I hope you’ll give them another try, they are hands down the best cookie recipe I think I’ve ever made!! Let me know if you have any more questions and how the next batch turns out!


      • Katy on August 4th, 2010 at 11:50 am

        Hmm… let’s see. I might not have let the butter cool enough, I get impatient. 🙂 I’m pretty sure I didn’t overbake them, they were still a little gooey when I took them out (I’m really not a fan of overdone cookies, so I tend to err on the side of underdone since they continue to bake a little after coming out.) And I don’t grease cookie sheets when making cookies, nor use parchment or Silpat liners. So the only variable I see that might be the problem is the melted butter. Just very strange that they came out so differently from the picture… I’ve been baking (sweets) for a long time and nothing has baffled me more than the basic chocolate chip cookie. Thanks for all the ideas! I guess I’ll just have to give this another shot… darn, more cookies!


      • Ken on July 28th, 2012 at 11:45 pm

        Hi, I just want to mention again that so many ovens loose their calibration quickly. I suggest that everyone buys a oven thermometer just to see what the oven is actually at. They are not too expensive and will stop a lot of frustration on either conventional or convection ovens, not to mention food waste.


    • Ken on September 28th, 2012 at 1:29 am

      I keep my flour in the fridge because of the little worms that are in flour, just natural, but, I keep it in there. After I melt my butter I just mix and the cool flour does the rest. Nut, if I did’t I would just stick to the recipe. It is the best!


  60. Char Carlascio on August 10, 2010 at 11:12 am

    These are THE BEST Chocolate Chip Cookies! I am throwing out my Tollhouse recipe…no more flat Chocolate Chip Cookies! Thank you so much!


  61. Sandi on August 12, 2010 at 12:49 pm

    These were exactly right! Chocolate cookies to die for. Will make them again and again! Thanks so much!


  62. Melody W. on August 12, 2010 at 10:26 pm

    I printed out this recipe a year ago, jiminy cricket! LOL And just made them tonight.. Sooo disappointed– they taste great but they came out paper thin.. just like a Nestle Tollhouse cookie.. Guess my search for that thick CCC will continue 🙁


    • Sandi on August 13th, 2010 at 5:40 am

      Melody, after reading your comment I thought I would share what happened to me. I probably used the butter when it was still too warm so when I mixed everything together it was too buttery and shiny. I added about 1/4 flour and it reached the proper cookie dough consistency. I formed the cookies and baked them and voila, they turned out perfectly.


  63. Kathy on August 16, 2010 at 7:25 pm

    I’ve made this recipe several times and this last time I did the lazy way and dumped the whole batch on a 1/2 sheet pan with silpat lining it. Baked it for 30 minutes and they turned out great although I think the next time I’ll go for 25 mins instead as they weren’t quite as chewy as I like. Took them to a family get together and they disappeared.


    • Michelle on August 25th, 2010 at 11:22 pm

      Oooh great tip, Kathy! Thanks for sharing! Great to know that these make great cookie bars too!


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  65. ari on August 31, 2010 at 11:23 am

    I have tried MANY chocolate chip cookie recipies, but, WOW. this one was DEFINITLY the best. its the chocoalte chip cookie we always try to make but never can-finally!!!! you are the best 🙂


  66. Anet on September 6, 2010 at 4:08 pm

    Oh my God!
    If you think that you don’t have the time to make these cookies, then let me say something, sweetie – you are crazy. I made these cookies for September 1st, and I don’t need to say that people threatened to kill me if I didn’t give them the recipe :D.The cookies had the PERFECT concistency – they were chewy and thick. I added a handful of pecans and they added a nutty and superdelicious taste to the cookies. Definitely a keeper!


  67. Reanna on September 17, 2010 at 2:07 pm

    Have you ever tried sea salt in these cookies? I’ve made some chocolate chip cookies with sea salt before and they’re wonderful in terms of the salty-sweet flavor, and added texture. I’ve notice you’re pretty into salty-sweet, so maybe just a suggestion?


    • Michelle on September 20th, 2010 at 9:30 am

      Hi Reanna, I haven’t made these with sea salt but I’m definitely a fan of sweet/salty so I will give it a try next time. Thank you!


    • Melissa on March 11th, 2011 at 10:49 am

      I make these using a 1/2 tsp of sea salt instead of regular salt. They are fantastic.


  68. Tykisha Pulliam on September 18, 2010 at 8:00 pm

    I just made these cookies and I must say that although mine aren’t as beautiful as the one’s posted on you site (I did follow your directions for rolling and pulling apart the dough), they are still beautiful in their own way. This is now my go-to site for baking recipes…I rave about this site to my co-workers!


    • Michelle on September 20th, 2010 at 9:31 am

      So glad you loved these Tykisha, and thank you for giving me a shout out to your coworkers! 🙂


  69. Pingback: Success! Chewy Chocolate Chip Cookies | Vegetarian Casserole Queen

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  71. Bailey on October 3, 2010 at 2:55 pm

    Hi! I made these a few weeks ago and they were amazing! However… I have made them twice since then and both times, they have spread out so much and are SO flat!! I am so disappointed because they were so good the first time I made them. Do you have any idea what could be going wrong? I can’t figure it out and it’s so frustrating!!


    • Bailey on October 3rd, 2010 at 3:00 pm

      I was just going through some old comments and found someone with a similar problem, and I read your response to them. Perhaps I didn’t let the butter cool enough, I just don’t know!


      • Michelle on October 3rd, 2010 at 7:35 pm

        Hi Bailey, That was going to be my suggestion. I’ve had it happen to me too and the flattening seems to always happen when I’m impatient with letting the butter cool. Also, do you grease your pans or use parchment? If you grease there could be extra fat getting into the cookies, causing them to spread.


  72. Colette on October 4, 2010 at 6:19 pm

    I have to tell my story:

    i am just like all of you, in search of the PERFECT chocolate chip cookie recipe. but to tell you the truth, i gave up YEARS AGO because i was convinced there was no such thing.


    i au pair for a swedish family, now in luxembourg and for over a year i have wanted the children to experience real, authentic chocolate chip cookies. i did a lot of lecturing on how we might be dissapointed with this recipe, but there was no need for that as we had chocolate smeared on our lips, and the gooey cookie pieces in our mouths!


    keep them coming!
    wishes from luxembourg!


    • Michelle on October 5th, 2010 at 11:36 am

      Hi Colette, waving to you in Luxembourg! Thank you so much for sharing your story and the rave review of these cookies. I agree, they really are the best!


    • Ruby on August 18th, 2013 at 6:47 pm

      I agree with you!


  73. Christian on October 12, 2010 at 5:50 pm

    I made these cookies this weekend for my brother’s birthday dinner and they were a BIG HIT!! I left the first batch in the oven just a little too long and they weren’t quite soft enough, but I learned my lesson by the 2nd round. Perfect!!


    • Michelle on October 18th, 2010 at 9:59 pm

      Woo for birthday cookies! Happy birthday to your brother!


  74. Paula on October 18, 2010 at 3:35 pm

    These are a great cookie, I had made them from another food blog but also found over sixty thousand followers at had used this minus the trick of pulling the ball of cookie dough apart and only using one teaspoon of vanilla! I didn’t measure too carefully and the recipe was very forgiving. Other sites said you must chill batter at least an hour before baking, what’s up with that??? Good choice that could adapt to additions such as peanut butter, nuts, or other types of chocolate chunks!


    • Michelle on October 18th, 2010 at 10:02 pm

      Hi Paula, Not sure about chilling the dough, I’ve never chilled this dough. It’s perfect as-is as far as I’m concerned!


  75. Jennifer on November 4, 2010 at 12:50 pm

    My first sheet is in the oven right now…they look puffy and delicious! Can’t wait to see how they turn out. I’ve been looking for the perfect recipe, and this may be just the ticket!!!


  76. Pingback: Chocolate Chip Walnut Cookies « Serendipity

  77. Trellyn on November 8, 2010 at 2:52 am

    I made these today and took some to work, and everyone RAVED about them! Yum yum yum!!! (Believe me.. nurses love, and know their snacks! We sure get enough of them!) So THANK YOU! This recipe has a spot in my personal cookbook now. I even passed it on. 🙂


    • Michelle on November 8th, 2010 at 10:21 pm

      You are welcome! It really is the BEST!


  78. Brenda M. on November 10, 2010 at 12:37 am

    I made these over the weekend for my family and they turned out perfect and everyone loved them. I think I’ve finally found the perfect chocolate chip recipe! So nice to have cookies that didn’t spread out all over the pan while baking then have frisbies instead of cookies. Thanks so much.


    • Michelle on November 10th, 2010 at 3:18 pm

      Yay! These are definitely my favorite too!


  79. Brooke on November 14, 2010 at 1:43 pm

    Wow! I just made these, and let’s just say that the Toll House recipe is going out and (if I don’t stop eating these), my dress size is going up! I made smaller balls (about 1 1/2 tablespoon), and ended up with 30 x 2 1/2 inch cookies-perfect for sharing at work! Thanks!


    • Michelle on November 14th, 2010 at 9:00 pm

      You’re welcome! I definitely ditched all other chocolate chip cookie recipes once I made these!


  80. Taylor on November 15, 2010 at 2:47 am

    These truly are the BEST chocolate chip cookies. The batter looked a bit buttery, so I added about another 1/3 cup flour. Still looked oily, but I didn’t want to add more incase I ruined it, so I baked one test cookie.. It turned out perfect, so thick and chewy and professional looking, and it tasted even better! Now I’m just waiting for the oven to heat up again to bake the rest. Thank you so much, this is only the second recipe I’ve tried, and it is perfect so now I won’t have to search and search..


    • Michelle on November 16th, 2010 at 9:47 pm

      So glad you love these Taylor! If your dough was a little oily, next time make sure that your butter is completely cooled after melting it – that can cause a big difference in texture once it’s all mixed together.


      • Taylor on December 8th, 2010 at 1:29 am

        Have made these again a couple of times, they are even better with a tablespoon or so of cocoa powder, for a double choc chip cookie – yummo


  81. SA on November 19, 2010 at 12:32 am

    Tried these first without melting the margarine…tasted great but fell completely flat.

    Then I followed the directions.

    Refrigerated the dough for about 6 hours when I was at work, so it was a little hard to work with later, but WOW are these amazing. Hoping they stay soft for the event tomorrow!


  82. RSL on November 19, 2010 at 6:06 pm

    Having always been disappointed by thin, flat (yet tasty) chocolate chip cookies, I was desparately searching for denser, chewier ones. My husband stumbled upon this website, while googling recipes for thicker cookies, and he said the reviews were great.

    So, I just made these and they do NOT disappoint. The cookies are moist, chewy, thick and really tasty. I had to use two different types of baking sheets, so I think that changed the edges on one of the batches, and only had milk chocolate chips but otherwise I pretty much followed the directions. I will be making these again this weekend for my nephew’s birthday party and again for my daughter’s birthday celebration in school, but making them a bit smaller because these were insanely large cookies!

    What a great cookie recipe!


    • Michelle on November 19th, 2010 at 9:20 pm

      YAY, thanks for the glowing review, they are by far my very favorite chocolate chip cookies!


  83. Greedy Guts on November 23, 2010 at 1:44 pm

    OMG! Michelle, these were incredible. I baked them last night and deliberately only baked 4 as I have no will-power and would have eaten more if they were there. We ate them whilst they were warm and kinda chewy inside and wow – I will never go back to my chocolate chip recipe again. Thanks for all the tips, they were really helpful. I now know what I will be baking for my cookie exchange!


    • Michelle on November 23rd, 2010 at 10:06 pm

      Woo, so happy you liked them! Good idea to only make 4, I go way overboard on these!


  84. Pingback: The Perfect Chocolate Chip Cookie

  85. Marisa on December 3, 2010 at 5:08 am

    This looks very similar to the one I got from Joy the Baker (and that she got from Alton Brown) – it makes for a fabulous cookie (and sinful cookie dough…)


  86. Pingback: und meinen Chocolate Chip Cookies kann keine widersteh’n « Wollphilie and Yarnwhoring

  87. Hanaa on December 3, 2010 at 10:56 am

    I made these and they were awesome. Just the way I like them; thick and chewy. I made mine a little smaller and ended up with 2 dz cookies. Thanks for sharing the recipe!!


    • Michelle on December 6th, 2010 at 11:44 pm

      You’re welcome Hanaa! Everyone deserves perfect chocolate chip cookies 🙂


  88. maya on December 10, 2010 at 11:43 am

    I have just made my first batch of these and the recipe is great!! easy to follow and with great results. However mine stuck to the sheet a little and some of the mixture seemed to be on the tray, should I give it some more time?

    Also can I swap the chips for nuts or cherries? and if so what weight?

    Finally…. 🙂 I could slightly taste the sugar am I using too much or should i increase the vanilla.

    Many thanks, I love this recipe! the method is brilliant. I have read other comments and I agree that leaving the butter to cool is key, granted the recipe is follwed then the results are great!!!!


    • Michelle on December 10th, 2010 at 2:38 pm

      Hi Maya, I’m glad you enjoyed these!

      You say they stuck to the sheet. Did you line the cookie trays with parchment paper or spray with cooking spray? I’m a big, big believer in using either parchment paper or a silicone baking mat like Silpat.

      You could substitute nuts and dried fruit for the chips, just use the same amount (1 to 1-1/2 cups).

      I’m not sure what you mean by saying that you could taste the sugar. In any case, I wouldn’t adjust it or the vanilla quantities.


  89. maya on December 11, 2010 at 5:16 pm


    I used greaseproof paper however the second batch didnt stick I think I took them out prematurely. Also I tried the cookies whilst they were hot 🙂 so once slightly cooled the flavour settled. Sorry about that!

    I will hopefully try them with glace cherries, should I rinse them first? Also should I halve them or into smaller segments?

    Cookies were a delight 🙂 thankyou for such a great which was so easy to follow!


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  91. Ivette on December 14, 2010 at 4:25 pm

    I just recently found your website, while looking for a good French onion soup recipe, and after great results with that, I tried this CCC recipe, and I am soooo glad I did! These are the best CCC I have ever baked, and I am a very avid baker, but these blew away every other recipe in my box! Thanks so much for not only sharing the recipe, but also your technique! I followe the recipe exactly, and got perfect results.


  92. Jill on December 22, 2010 at 7:49 pm

    I made these last night for the first time and they turned out PERFECT! And usually my luck with cookie baking is hit or miss, haha. I sprayed my baking with sheet with canola oil and used a quarter measuring cup to measure the dough. These are by far the best CCC I have tried, including cookies from bakeries. I took a sample cookie to work for someone to try and it got very positive reviews. Thanks so much for this recipe! I’m baking your peanut butter-chocolate chip-oatmeal cookies now!! Yay Christmas baking!!


  93. ashley on December 23, 2010 at 11:37 am

    these are so quick and easy, and so so good


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  95. Cherissa on December 31, 2010 at 12:20 am

    I made these last night….sent them to work with my honey. Made more today…these stayed at home with me! 🙂 So good! Definitely more vanilla-y than my signature chocolate chip cookies, good thing I LOVE vanilla! Delicious and so easy to make, they stayed soft and seriously looked like a cookie you would pay $3 for at a bakery!


  96. Caelyn on December 31, 2010 at 1:56 pm

    The cookies are still in the oven but the dough is AMAZING, the best I’ve ever tasted. Thanks for this!


  97. shasta on January 2, 2011 at 1:36 am

    I:( don’t know what I did wrong?? The dough is very dark- and not delicious….mine doesn’t look like the picture at all. I threw out the first batch – obviously, I underestimated the overcooking!! I did use light brown sugar, so I’m not sure WHY they’re so dark colored? And, I typically know my way around a recipes…….so…………………?


  98. michelle ramos on January 2, 2011 at 8:48 pm

    OMG shell this is the best choco chip cookie recipe hands down! Luv it!!! I’ve used the whole melting butter and adding egg yolk concept as a base for other cookies and it works out wonderfully. I love the low baking temp….it really adds to the recipe b/c we used to melt the butter for cookies in my food science class, but the cookies never came out this fantastic. thanks again 🙂


  99. shasta on January 5, 2011 at 11:26 am

    Okay –
    Michelle R – You’ve inspired me to try ’em again!! I’ll make another batch of delicious, “best choco chip cookie recipe hands down!” and report back!! (Well, at least I’m optimistic, right?!)


    • michelle ramos on January 5th, 2011 at 11:54 am

      hey shasta, hope u try them again cause they r bomb! the first two x’s i made them they came out perfect! i was so happy. however third time i made them they came out thin and spread out wAy too much. i am attributing this to personal error b/c i was in a super rush so i probably mis-measured. also i didnt chill the dough which i did the previous times. so keep ur optimistic attitude and give it another shot! hope all works out well 🙂


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  101. Cory on January 9, 2011 at 3:51 pm

    This is the best recipe for chocolate chip cookies. The only one I use. People think I bought them at a store they look so beautiful! 🙂 Enjoy!!!


  102. Erica on January 9, 2011 at 6:16 pm

    I just wanted to say that I just tried this recipe and its fantastic! A keeper, and I’m a chocolate chip cookie lover. Its the fourth thing I’ve made from your site, and each of them have been great . . . I’ve been emailing friends the link 🙂


  103. Katy on January 10, 2011 at 7:54 am

    I’m happy to report that I finally got around to re-trying this recipe after I messed it up several months back. This time, I let the butter cool completely (in fact, I put it in the fridge to cool and let it go just a little too long – it was still stirrable but starting to solidify – I just set the bowl on top of the oven vent while the oven preheated, and voila! Problem solved!). The only other thing I did was add 1/2 tsp of baking powder and used mini chocolate chips since it’s what I had. And… they turned out picture-perfect, just like yours!! Guess it pays to be patient with the melted butter 🙂 Thanks for an awesome recipe – it’s my new go-to CCC!!


  104. Nikki Moore on January 10, 2011 at 4:59 pm

    We had a snow day down South today and I was inspired to bake these cookies. They turned out fantastic! Mine always taste good but look terrible and these taste great and look even better. Thanks for sharing!


  105. Melissa on January 11, 2011 at 12:33 pm

    I tried this recipe last week, not thinking that it would be any different than the claims of other “Thick and Chewy” cookies. After making these, I don’t think I will ever find a better recipe. Everyone that has tried the cookie, said it is a winner. Thank you for sharing this recipe!


  106. Patricia on January 14, 2011 at 1:15 am

    I ABSOLUTELY adore America’s Test Kitchen-They by far have the best recipes for everything from pot roasts to baked goods. At 19, I love to bake, and everyone asks how do my baked goods turn out to well? My secret-America’s Test Kitchen recipes.

    I’ve been making the Thick and Chewy recipe for a few years now, and I always get rave reviews. They bake perfectly, and have such a “unique” taste that I feel Toll House lacks. They also freeze very nicely, and cook up great when you just want “one” cookie.

    My other favorite’s include: Ultimate Banana Bread,Pumpkin Bread, Blondies and Tiramisu!!


  107. Teresa on January 14, 2011 at 4:36 pm

    YUM. i just made these and they are divine. your site is one of my go-to places for never-fail recipes like this! thanks!!


  108. Sharon on January 15, 2011 at 4:21 am

    Best cookies ever! I just made a batch for my boyfriend, and…wow. That’s all there is, just wow. Of course, he’s allergic to chocolate (I know, I don’t know how he survives either, poor thing) so I substituted butterscotch chips for chocolate chips. It didn’t seem to affect the results, except for the fact that I failed to take into account how much sweeter butterscotch chips are than the regular semi-sweet chips. So now I have a batch of incredibly lovely, and ridiculously sweet blondies. Oh, well. They still taste great though, and I’ll just have to remember to reduce the sugars a bit if I make them with butterscotch again. Definitely plan on making a batch of regular chocolate chip for myself sometime soon. This recipe’s too good not to! 🙂 Thanks for such a great (and versatile) recipe!


  109. Melissa on January 15, 2011 at 6:19 pm

    “This is the best chocolate chip cookie EVER. And I’m not just saying that because you’re my wife” – says my husband who is a die hard CCC fan. Thank you for an amazing recipe that made me the super wife! =) I substituted regular salt for sea salt and it was amazing! Every now and then you would get a bite of chucky salt and it balanced out the chocolate really well! I also used a mix dark chocolate chips and regular semi-sweet ones. MMMMMMMMMMM!


  110. Danielle on January 20, 2011 at 6:37 pm

    I am ADDICTED!!! I want to make these everyday!! My only change/addition is I used sea salt in the batter and sprinkled the tops with sea salt when they came out of the oven…yummo!!


    • Tyler S on May 6th, 2012 at 11:20 am

      What does the sea salt do to the cookie?


  111. Caitlin on January 21, 2011 at 3:59 pm

    These were so great!! I added a few spoonfuls of peanut better per someones recommendation–YUM!!! I can’t wait to try them without the peanut butter as well. Oh, and, we sprinkled the last batch with some sea salt–so delicious! 🙂 Can’t wait to try even more of your recipes!


  112. ami on January 22, 2011 at 9:45 pm

    i make these cookies all the time and they are absolutely delicious. They are so buttery and chewy. I baked them at 330F for 13-15 minutes.


  113. Katie on January 26, 2011 at 1:50 pm

    I thought I posted here already but don’t see that I did- these are THE CCC for me. Perfect and easy. I refrigerated the dough overnight because I ran out of time to bake that day and they were awesome so I will continue to refrigerate first if I can! Ghiradelli 60% cocoa chips are hands down the best (in my opinion 🙂 and really add the extra goodness to this cookie. Might try adding nuts next time. Thanks for posting this family fav!


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  115. Lynn on January 29, 2011 at 10:20 pm



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  119. Terri on February 1, 2011 at 8:39 am

    Followed the recipe exactly, did not refrigerate. Came out perfect. Best cookies ever!


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  121. Andrew on February 3, 2011 at 12:36 am

    This is the best chocolate chip cookie recipe around! I used my baking scale for the first time with this recipe and it came out perfect. I added some toffee bits for a little extra treat.


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  123. Maggie on February 5, 2011 at 9:10 pm

    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!


  124. Denise on February 6, 2011 at 1:20 pm

    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.


  125. Pingback: Chocolate Chip Cookies « Goth Panda

  126. Holly on February 7, 2011 at 10:15 am

    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!


  127. Curioucity on February 9, 2011 at 11:23 am

    Wow, they look delicious! I’m gonna try those for myself.. Thanks for the recipe!


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  129. Darla @ Bakingdom on February 11, 2011 at 7:30 am

    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.


  130. emily on February 13, 2011 at 9:06 pm

    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!


    • emily on February 13th, 2011 at 9:18 pm

      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 😉


  131. Erin @ Making Memories on February 14, 2011 at 2:19 pm

    These sound fantastic! I’ll definitely try them!


  132. Pingback: The Perfect Chocolate Chip Cookie « Do You Wonder

  133. Mirjana McIlroy on February 17, 2011 at 5:26 pm

    **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!


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  135. Pingback: Thick & Chewy Chocolate Chip Cookies | Kelly Loves to Cook

  136. Carrie on February 26, 2011 at 5:54 pm

    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!!


  137. eliza on February 27, 2011 at 2:31 pm

    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!


  138. Livvy on March 6, 2011 at 6:52 pm

    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!


  139. Melissa on March 11, 2011 at 10:41 am

    Hands down the BEST recipe for CCCs.


  140. Rashmi on March 11, 2011 at 3:16 pm

    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…! 🙂


    • Michelle on March 11th, 2011 at 5:48 pm

      Hi Rashmi, So glad you loved these! I don’t have any “healthier” versions of this cookie, I just enjoy them in moderation 🙂


  141. Pingback: White Chocolate Macadamia Nut Cookies | Brown Eyed Baker

  142. Nici on March 18, 2011 at 11:10 pm

    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!


  143. Rick on March 20, 2011 at 6:11 pm

    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”.


    • Michelle on March 21st, 2011 at 12:10 am

      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.


  144. Jenna on March 23, 2011 at 9:14 pm

    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


  145. Liz on March 24, 2011 at 3:13 pm

    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!


  146. Pingback: Chocolate Chip Cookies « A Voracious Appetite

  147. Amy on March 29, 2011 at 3:53 am


    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!



  148. shammi204 on April 6, 2011 at 9:23 am

    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 🙂


  149. Kelly on April 10, 2011 at 12:36 am

    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


  150. Emilee on April 11, 2011 at 8:49 pm

    BEST CHOCOLATE CHIP COOKIES EVER!!!!!!! They are addicting!
    -Your blueeyedbaker;)


  151. Helen on April 21, 2011 at 11:43 am

    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! 😀


  152. Tiffany on April 22, 2011 at 12:04 am

    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!


  153. Kristin on May 6, 2011 at 11:24 am


    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?



  154. Kristin on May 6, 2011 at 11:25 am


    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?



    • Michelle on May 25th, 2011 at 10:03 pm

      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!


      • Kristin on May 26th, 2011 at 11:34 am

        Thank you for the tip, I will double check next time!


  155. Kimberly on May 8, 2011 at 12:58 pm

    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!


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  157. Silvia on May 13, 2011 at 10:26 pm

    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!


  158. Mandy on May 21, 2011 at 10:06 pm

    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!


  159. Pingback: Perfect Chocolate Chip Cookies

  160. Finn on May 25, 2011 at 11:51 am

    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.


  161. Finn on May 25, 2011 at 1:40 pm

    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!


    • Michelle on May 25th, 2011 at 10:04 pm

      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.


      • Finn on May 26th, 2011 at 2:23 pm

        You were right, a scale is important to have! Thanks, Michelle, I’ll try that today!


  162. NAAW on May 27, 2011 at 11:45 am

    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


  163. Pingback: Mixed, Measured, Scooped « Cait's Plate

  164. Rams on June 4, 2011 at 5:35 pm

    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?


    • Michelle on June 6th, 2011 at 3:42 pm

      I have never frozen this cookie dough, but I have frozen the cookies, and they thaw out wonderfully. I do this often!


  165. Sarah C on June 10, 2011 at 10:29 pm

    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! 🙂


  166. Ben on June 11, 2011 at 2:25 am

    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!!


  167. patti on June 17, 2011 at 6:21 pm

    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!


  168. Dolce on June 28, 2011 at 10:36 pm

    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.


  169. Shannon on June 30, 2011 at 10:49 am

    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!


  170. Michaela on June 30, 2011 at 10:54 pm

    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 🙂


  171. Kim on July 1, 2011 at 11:19 am

    Is there any links to videos for the cookie shaping method?


    • Michelle on July 1st, 2011 at 4:04 pm

      Hi Kim, No video, but that is a great idea! I’ll work on it!


      • tamar on July 6th, 2011 at 6:47 am

        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.


  172. Sarah Easton on July 5, 2011 at 12:45 am

    I’ve tried dozens of chocolate chip cookie recipes and this one is now my new favorite.


  173. Melissa T on July 6, 2011 at 4:48 pm

    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!


  174. Chaos Mommy on July 10, 2011 at 12:57 pm

    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!


  175. Pingback: It Always Comes Back to Cookies | Keep It Sweet

  176. Shannon on July 19, 2011 at 11:43 am

    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!!


    • Michelle on July 20th, 2011 at 10:42 am

      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.


  177. Pingback: Giant Chocolate Chip Cookies | Sweet Treats, Tasty Eats

  178. jo on July 28, 2011 at 8:02 pm

    This is the best chocolate chip cookie recipe, my boys love eating them!


  179. Liz on August 2, 2011 at 1:44 pm

    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!!!!


  180. Pingback: Ultimate Thick ‘n’ Chewy Chocolate Chip Cookies « Everyday Desserts

  181. Angelyn on August 3, 2011 at 1:09 am

    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! 🙂


  182. Meghan on August 4, 2011 at 6:35 pm

    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:)


  183. Pingback: Baking Perfect Chocolate Chip Cookies | Delishful Thinking Baking Perfect Chocolate Chip Cookies | *Simply delicious everyday cooking*

  184. Colleen on August 7, 2011 at 6:25 pm

    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!


  185. Stacey on August 14, 2011 at 7:39 pm

    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. =(


  186. Pingback: Giant Chocolate Chip Cookies | First Sweet Taste

  187. Bex on August 24, 2011 at 5:26 pm

    Love these cookies made them today! Thanks!!! Best website ever!!!


  188. tony on August 26, 2011 at 10:40 pm

    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…)


  189. Pingback: Thick & Chewy Chocolate Chip Cookies

  190. Julie on August 30, 2011 at 12:19 am

    I have tried to make this recipe as well as an Alton Brown on, 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!


    • Michelle on August 30th, 2011 at 12:43 pm

      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.


  191. Pingback: The BEST Chocolate Chip Cookie Recipe!

  192. Jessica @ Bake a Little on August 31, 2011 at 3:56 pm

    This cookie looks UNREAL and perfect 🙂


  193. Brooke on August 31, 2011 at 9:23 pm

    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?


  194. Pingback: Triple Chocolate Oreo Chunk Cookies | Brown Eyed Baker

  195. Katie on September 1, 2011 at 11:03 am

    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! 🙂


  196. Pingback: Healthy Diaries » Weekend rundown: Breakfast for Dinner

  197. Pingback: My go-to chocolate chip cookie recipe « Casa del Kuchen

  198. Amber Martin on September 22, 2011 at 8:54 pm

    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!!


  199. Becky on September 27, 2011 at 11:48 pm

    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!!


  200. Tara on September 29, 2011 at 4:27 pm

    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.


  201. Pingback: Good Chocolate Chip Cookies. Like, really good. « On Anna's Plate

  202. Victoria on October 8, 2011 at 6:15 pm

    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


  203. Pingback: Sweet Sundays: Finding the Best Chocolate Chip Cookie--A Taste Test | Mind Your Bees and Trees

  204. Jenny on October 13, 2011 at 5:44 pm

    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.


  205. Marissa on October 16, 2011 at 5:49 pm

    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!)


  206. GinaB5 on October 18, 2011 at 10:02 pm

    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.


  207. Marissa on October 23, 2011 at 12:07 pm

    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!


  208. Victoria on October 30, 2011 at 12:04 am

    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!!


  209. Kat on October 30, 2011 at 2:58 pm

    I switched butter out for Crisco, they stayed softer longer. 🙂


  210. Vinita on November 2, 2011 at 1:50 pm

    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.


  211. KonstantKraver on November 3, 2011 at 7:34 pm

    I recently stumbled on your blog and I am loving it ! Everything looks so amazing especially these chocolate chip cookies! Yum yum .


  212. Amy on November 4, 2011 at 6:52 pm

    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.


  213. Erin on November 7, 2011 at 9:56 pm

    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?


    • Michelle on November 10th, 2011 at 1:23 am

      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.


  214. Rebecca on November 13, 2011 at 10:49 am

    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???


    • Michelle on November 15th, 2011 at 10:30 am

      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.


  215. Ken on November 13, 2011 at 10:53 pm

    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!


  216. Sha'lise on November 16, 2011 at 3:17 pm

    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.


  217. Pingback: How to: Eat half a trey of cookies and avoid slipping into a downward spiral of self loathing « My Cup of Tea

  218. Eldon on November 28, 2011 at 1:17 am

    Not good at all. Sorry just my opinion.


  219. Diana on November 30, 2011 at 4:12 pm

    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!!! :))



  220. Kristy on December 6, 2011 at 11:04 pm

    Thank you for the recipe – hands down the best! I’ve made it several times recently!


  221. Laura on December 9, 2011 at 2:38 pm

    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!


  222. Cristina Guzman on December 9, 2011 at 6:03 pm

    Literally the best chocolate chip cookie that I’ve tried, I’m definitely sticking to this one 😉


  223. Julie on December 14, 2011 at 3:36 pm

    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!


  224. Adrienne on December 15, 2011 at 9:50 pm

    It’s official…I have found my go to chocolate cookie recipe. I was a skeptic at first, but these are amazing!! Great recipe!


  225. Leah on December 17, 2011 at 7:34 pm

    Will using bleached flour make a big difference?

    These look so good!


    • Michelle on December 18th, 2011 at 11:24 pm

      Hi Leah, No, not at all. I just prefer unbleached flour for baking because, really, why ingest more chemicals than we need to? 🙂


  226. RM on December 22, 2011 at 10:41 am

    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!


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  228. Andrea on January 4, 2012 at 3:26 pm

    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!!!!


  229. Tammy on January 8, 2012 at 2:50 pm

    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!


  230. jen on January 9, 2012 at 11:58 am

    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!??


    • Michelle on January 9th, 2012 at 8:58 pm

      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?


  231. Barbara Hall on January 13, 2012 at 2:01 am

    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!


  232. Yvette on January 15, 2012 at 4:21 pm

    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.


    • Michelle on January 15th, 2012 at 8:39 pm

      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!


  233. Pingback: Peanut Butter and Milk Chocolate M&M Cookies

  234. Deb on January 19, 2012 at 1:03 am

    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 🙂


  235. Jacqui D on January 21, 2012 at 5:31 pm

    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.


  236. Amanda on January 28, 2012 at 10:09 am

    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?


    • Michelle on January 28th, 2012 at 11:34 am

      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!


  237. M on January 28, 2012 at 10:18 am

    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!!!!


  238. JK on January 28, 2012 at 8:54 pm

    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.


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  242. Kathy on February 3, 2012 at 2:22 pm

    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.


  243. Rhyann on February 4, 2012 at 1:13 am

    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!


  244. Pingback: 75 Valentine’s Day Recipes | Valentine’s Day Desserts | Brown Eyed Baker

  245. roxy on February 7, 2012 at 12:10 am

    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!!


  246. Emily on February 10, 2012 at 4:32 pm

    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!


  247. Jessa on February 11, 2012 at 1:06 am

    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. 🙂


  248. Rebecca M on February 12, 2012 at 8:27 pm

    I ended up making one giant cookie and used heart cut outs for valentines day they puffed up perfectly!


  249. Michele on February 13, 2012 at 11:55 am

    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.


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  251. alicia on February 19, 2012 at 9:53 am

    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!



    • Michelle on February 19th, 2012 at 3:37 pm

      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.


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  253. Katie on February 20, 2012 at 8:37 pm

    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.


    • Michelle on February 20th, 2012 at 10:31 pm

      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.


  254. Pingback: Salted Caramel Chocolate Chip Cookie Bars | Brown Eyed Baker

  255. Valentina on February 28, 2012 at 7:20 am

    From Italy. This blog is just fantastic. I’m in love!


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  257. Melissa on March 4, 2012 at 4:56 pm

    I haven’t made these in a long time and finally whipped up a batch today. Everyone in the house is going crazy! I am going to have to ration out the cookies or they will be gone before the day is over.


  258. Pingback: Salted Caramel Chocolate Chip Cookie Bars | Biz Chicks

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  260. Alexis Laska on March 8, 2012 at 11:35 am

    I was very excited about the recipe and followed the instructions exactly. The end result was a delicious cookie right out of the oven, but a rather dry and ordinary cookie once cooled. I liked the technique info regarding breaking them in half and exposing the torn centers, which yielded a pretty cookie. Not bad at all, but lets just say I will continue my search for the “perfect” chocolate chip cookie.


  261. Jen on March 8, 2012 at 7:56 pm

    I tried these and they became very hard the next day 🙁 not sure why. Also i would prob describe these as cakey and not chewy so much.


    • Michelle on March 10th, 2012 at 2:38 pm

      Hi Jen, It sounds like you either overbaked them, let them sit out too long before storing them, or didn’t store them in an airtight container. They definitely stay soft and chewy if baked and stored appropriately.


      • Melissa on March 14th, 2012 at 4:57 pm

        I agree with Michelle. My cookies stay soft and chewy for days after baking.


  262. Frieda on March 15, 2012 at 12:55 pm

    These cookies have become a staple in my household.. everyone goes crazy for them and they really do taste like bakery cookies! I am officially obsessed with your blog… tried your cracker jack recipe out last week and they were beyond amazing. Thank you!


  263. star on March 17, 2012 at 12:07 pm

    i feel the need to share my story
    you see i am fourteen and i have always tried out recipes i find online and frankly none of them have ever been great some were passable but my mom was getting pretty of me wasting ingredients on things that didnt even taste good so when i found this recipe and saw all the good reviews i thought i would give it one last shot and so i asked my mom to get some brown sugar but she never did! i was getting kind of mad when i saw in our pantry that we already have some! so i made the cookies this morning and they were delicious! i didnt have any trouble with it at all but i did use just regular butter and i put in a little bit more flour to make it more workable 🙂


  264. Pingback: Peggy's Firecracker Cookies

  265. Rachel K on March 24, 2012 at 8:44 am

    For those concerned about the cookie dough being too soft, (and not able to be patient enough to wait for it to harden, like me 😛 ) I used an ice cream scooper to scoop it onto the baking tray. I didn’t use Michelle’s way. Hope this helped =)


  266. Shuby on March 25, 2012 at 3:44 am

    I made this with pecans and chocolate chips today, and they were delicious! Thank you!


  267. Pingback: Thick and Chewy Chocolate Chip Cookies « Just Baked

  268. Dipty on April 1, 2012 at 6:12 pm

    These are the best chocolate chip cookies I have ever made and eaten. They came out perfect. Followed the directions to the t and they were the best. The hardest part was waiting for them to cool down. Thank you for sharing the recipe and beautiful pictures along with the great tip to melt butter and cool.


  269. Pingback: peanut butter, oatmeal, chocolate chip, yumminess! | Little Bits of Sunshine

  270. Mary on April 6, 2012 at 10:12 am

    These cookies are amazing!!!
    I made them using all white whole wheat flour & used Smart Balance instead of butter. I reduced the brown sugar to 1/2 cup. Even with all these substitutions, the cookies tasted amazing and were SO CHEWY!! Thanks for my family’s new favorite cookie recipe. 🙂


  271. Pingback: The Weekend Dish: 4/7/2012 | Brown Eyed Baker

  272. Rebecca on April 8, 2012 at 12:44 pm

    I make these cookies all the time, and they are a family favorite! I was wondering if I could make these in a toaster oven instead? Please let me know ASAP. Thanks:)


    • Michelle on April 9th, 2012 at 1:19 pm

      Hi Rebecca, I’ve never used a toaster oven to bake (just mostly for toast and reheating pizza!) but I believe they can be used for small batches. I think as long as the temperature is correct and you use only as many balls of dough as will fit on your tray, you should be fine.


  273. Marianne on April 13, 2012 at 4:58 pm

    I just finished making these. The first two batches (on a half sheet) I put 6 on each pan. They came out great, but a little thin. The last batch (on a half sheet) I put 2. They came out much thicker. Could that have something to do with how much they spread? I,too, am trying to get a thicker cookie. The taste and texture is exactly what I want. I will try 4 to a half sheet next time and see what happens.


  274. Allison on April 14, 2012 at 2:32 pm

    I just made these and they turned out perfect! Best chocolate chip cookie I have ever made!!


  275. Marianne on April 16, 2012 at 2:14 pm

    I tried these cookies again. I omitted the white surgar. I used bread flour (researched online), put them in the refrigerater and the cookies came out perfect. Not thin like before. Yes, thin cookies have always been my issue. Apparently with the bread flour, you will not have flat cookies! Now I’m very satisfied, and now have my favorite cc cookie! Thanks!


  276. Mati on April 26, 2012 at 11:44 pm

    Loved the cookies!!! Big hit!


  277. star on April 27, 2012 at 9:08 pm

    i have been making these cookie every chance i get, and i love this recipe, but i always hate putting in batch after batch, so on my moms b day i just decided to make it as one huge cookie it turned out awesome i baked it in a circular pan for about 25 minutes, my older sister tried them for the first time and she said they were better than store bought cookies 🙂 (i think that’s a compliment)


  278. Ken Stowell on April 27, 2012 at 10:45 pm

    For those who want to make big cookies, make one in a spring form pan it makes a great chocolate cream pie topping, serve with ice cream….yummmmmm!!!!


  279. Lizzie on April 29, 2012 at 7:16 pm

    Just made these and they came out PERFECT! This is such an easy and fool proof recipe, love love love 🙂

    Thanks for sharing!



  280. Kori Podjan on April 30, 2012 at 9:37 am

    Hands down the best chocolate chip cookie I’ve ever had and I’ve made countless recipes. I would LOVE to put chocolate chunks in it with premium chocolate. Perfectly chewy and with a touch of crisp on the outside. Love the technique to make it appear more gourmet. The next day the cookies are still chewy even without being in an air tight container. Thank you!


  281. Ira on May 9, 2012 at 5:38 pm

    Wow- i made these cookies today because i wanted to try and recreate a gourmet cookie i tried downtown.
    They turned out wonderful! though i only used a stick of butter and i used white chocolate, macadamia, and lime zest, and a dark chocolate drizzle on top. They turned out great! Thanks for the recipe, ill definitely use it again !


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  284. Sophie on May 12, 2012 at 9:31 pm

    I absolutely love this recipe!!! i made them for my boyfriend and we both agreed they were the best chocolate chip cookie recipe i have ever used! thanks so much!!! 🙂


  285. sharon on May 14, 2012 at 9:47 am

    I came across these cookies on pinterst! Yummy. I didn’t do the shaping the way you write though. I just rolled the dough into balls – slightly smaller than a golf ball and they turned out perfect. After 3 days they (well the 2 cookies that were still not eaten) were still soft and chewy. Now I’s off to check out your other cookie recipes! Thanks for sharing.


  286. Julie on May 18, 2012 at 9:33 am

    I made these the other day (minus the shaping technique…hard to do with a 2 year old helping!) and they were AWESOME! So chewy, moist and delicious. Nice and thick, just like you described. My daughter loved them, and they smelled SO amazing baking. I’ll be making a batch of these when we try to sell our house in the fall. I know they say to do that when potential buyers come in. I figure I’ll leave a few on the counter as well for them to try. YUM! Thanks for posting. I think I’ll be trying your Peanut Butter Cookies recipe today as well.


  287. Pingback: The Curse of the Thin Cookies (Chocolate Chip) «

  288. Rochelle on May 20, 2012 at 1:10 am

    The best cookie ever! crounchy on the outide, soft and chewy in the middle! beautiful! Supposed to take to a bonfire tonight, but I might eat them all by then! ONE THING THOUGH : When rolling into balls DO NOT do the break in half thing, just roll it in a ball and leave. I made 1 batch rolled in balls and one done how the recipe said, the ones I broke in half ruined in the oven and the rest were fine! ***** 5 STARS!!!!!


  289. Skyla on May 22, 2012 at 9:30 pm

    This recipe is so PERFECT. I cooked some and my brother’s friends happened to be over and they ate them all up! Not without me taking two of them, though ;). Thank you so much! This recipe is amazing!

    -From a HS baker 🙂


  290. Susan (Our Family Eats) on June 6, 2012 at 12:56 pm

    Just finished making a batch of these – WOW – they are my new favorite cookie! I used King Arthur Whole Wheat flour and got perfect results. The break apart method really did wonders for the texture. Thanks for sharing this!


  291. Alona on June 6, 2012 at 8:54 pm

    I’ve been looking for an ultimate choco chip cookies recipe for a while, and trying lots of different ones. I’m Russian, and that is not the traditional cookie for us, but my boyfriend loves them and he is very particular and picky- so it was super important to get them right. The cookies that I made turned out to be the absolutely best cookies i ever tried. And that’s what he said too 🙂 It’s absolutely fantastic. I didn’t have vanilla, so replaced with caramel extract, and it worked just right too. I don’t know what people who failed it did wrong. The recipe is easy to make, and handcrafting part is fun. Thank you so much for sharing this! I will check out your other stuff for sure.


  292. Christine on June 8, 2012 at 12:54 pm

    I hate flat cookies. I discovered if I cut back on the butter by about one-third of what the recipe calls for…they come out thick and chewy. Give it a try. If a recipe calls for one-and -a-half sticks of butter, I cut it back to just one stick.


  293. Joan on June 10, 2012 at 5:00 pm

    I did last week and it’s so yummy!
    But it is too sweet for me, so I did again today with 2 tbsp white suger and 1/4 brown sugar. However, the cookies didn’t end up flat. But the taste is still very good.


  294. Tanvi on June 12, 2012 at 10:37 pm

    Hi Michelle 🙂
    I finally tried these cookies! They came out perfectly–> crispy around the edges and chewy/gooey in the middle! However the next time i tried them, i accidentally put baking powder into the batter instead of baking soda..On realizing my mistake I added the baking soda too 😛 So that batch didn’t come out well :/ My question is how do I get the cookies perfect everytime?


  295. Isabella on June 13, 2012 at 10:03 pm

    Made these today…OMG…..the BEST chocolate chip cookies I have ever made!!!
    This will be the ONLY recipe I use. Thanks!!!


  296. Donna on June 14, 2012 at 12:26 pm

    I am continuously looking for the perfect cookie. I finally found the perfect oatmeal cookie and NOW I found the perfect chocolate cookie recipe! I did change it a little. I used less sugar. I decreased BOTH the brown and white sugars by the same amount (2 TBSP). I also refrigerated my dough before baking and I kept it cold (this little secret I learned for the perfect oatmeal cookie). THANK YOU so much for revealing HOW to make them chewy~the ragged edges!!!! Reading through some of the negative comments, I wonder if they allow the butter to cool but not congeal or if they used it when it was too warm. I sincerely appreciate negative comments because I learn so much. In my quest for the perfect cookie, bread, roll, pita, etc. I have discovered weighing is the key. Thank you again for this recipe! This will be a part of my repertoire of tasty desserts!


  297. Caridad on June 15, 2012 at 4:22 pm

    How come on every website I found postings of people who are saying their cookies are not that thick? I have tried it so many times to back them and also my cookies are flat. How come we see them on a picture always thick and soft, but the majority deals with the same issue. I have had the dough in the refridge for 2 hours and they came out a little bigger. But I want that thick cookie! None of the recipes online gives me the effect.


    • Marianne on June 15th, 2012 at 5:46 pm

      I hear you! Try this. Use a non, non stick pan. (silver pan with no coating). Use parchment paper, to prevent spreading. Use only one stick of butter instead of 1 and 1/2 (they won’t spread as much). Take them out of the oven at 15 minutes, even if they don’t look done. Any longer, they spread. They continue to cook when out of the oven. No one tells you all of these things. All of these things make a difference. Oh, only put 6 cookies to a half sheet. I hope this helps you. I have researched it to death. Good luck!


      • Caridad on June 16th, 2012 at 8:46 am

        @ Marianne,

        I use a non stick and parchment paper! I think I will go for less butter this time. Do you think mixing the butter with crisco shortening will help? also I will try 6 cookies in stead of 9 this time and keep the dough refridged for a couple of hours. Thanks for the tip! Very much appreciated.


        • Marianne on June 16th, 2012 at 9:31 am

          I think cutting down on the butter will work for you and 6 cookies to a half sheet. The Cisco ? I’m not a fan, I don’t use it, so I don’t know what that will do. Let me know if cutting down on the butter works for you. Also, from another suggestion, I used bread flour, with the recipe as is and they came out thick. I prefer to go by the recipe and use only 1 stick of butter, they come out thick that way. If all else fails, use bread flour, it WILL make a thick cookie. Good luck!


  298. Pingback: Summer Fun: Making Weekly Cookies - Recipe: Thick and Chewy Chocolate Chip Cookies | Cooking for My Kids

  299. Ken on June 16, 2012 at 11:32 am

    These cookies are fantastic, my doctor told me I had to cut down on my cholesterol, so now I used Butter Flavoured Crisco 10 Tablespoons and Carob Chips, they turned out great (of course butter and chocolate is better, but these were close and doctor friendly) and no cholesterol.


  300. katy on June 17, 2012 at 3:21 pm

    This is my second time making these- absolutely perfect! The texture is awesome and produced a very pretty cookie. I added white chocolate chips to the mix too, love them! Will always use this recipe as my standard chocolate chip cookie go-to!


  301. Chel on June 17, 2012 at 4:18 pm

    I’ve been using this recipe since last year and never have never failed! I love Baking Illustrated ’cause I’m learning a lot with them (I am a self-studied baker)… I use 1 1/2T cookie scoop (just enough for a regular-sized cookie) and still it comes out thick and really chewy everytime… I always add 1/4tsp of ALMOND extract for an extra goodness… and for others that has the dough not-workable (very sticky), what I do is I add the dry ingredients mixture in 3 batches… There’s a science about that but I can’t explain 😀 just google it! And of course, bringing all the ingredients into room temp is one of the most important thing in baking cookies! 🙂


    • Chel on June 17th, 2012 at 4:25 pm

      oh! and I used this ratio of sugar, white sugar (6Tbsp), light brown sugar (5Tbsp), and dark brown sugar (5Tbsp)… Perfect less sweeter cookies! That is just about 1cup of sugar (1cup=16tbsp)…


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  303. Jo on June 23, 2012 at 8:34 am

    Made these last night and they were AWESOME. Anyone having problems with flat cookies is most likely not making their cookies large enough; this is one recipe where you have to accept that you will only get 18 cookies; trying to stretch the batter to get 24 will result in cookies that aren’t thick and chewy.
    Thanks for the recipe and I can’t wait to try more recipes from this site 🙂


  304. Pingback: Chocolate Chip Cookies for my Cookie Monsters « « Denver Mama Denver Mama

  305. Dee on July 1, 2012 at 10:38 pm

    We made these today and they turned out really wonderfully. I didn’t have unbleached flour or unsalted butter, but they were still excellent. I did substitute 1 teaspoon almond flavoring for one of the teaspoons of vanilla, but it was fine.

    Can’t wait to try some more recipes from your site! Thanks.


  306. Ananya on July 2, 2012 at 11:49 pm

    These look great! I looked these up because I needed them for your homemade cookie sandwiches that looked delicious too!


  307. Pingback: Salted Espresso Oatmeal Chocolate Chip Cookies

  308. Whitney on July 6, 2012 at 2:04 am

    Oh nooooes. I ran out of parchment paper so I had to put them an inch apart! I hope it doesn’t….oh ….nevermind its kinda already….yeaaaaaah these are NOT going to be perfect looking cookies. I wonder if I should take them out…. and space them….


    • Whitney on July 6th, 2012 at 9:37 pm

      Okay, It turned out alright 🙂 Not ALL of the cookies touched together…..But I will say this…..


      I have never made a cookie in my life. I barely even like chocolate chip cookies because to me they have always been very boring and too chocolatey and too sweet at times. But after I followed all your rules, and tried them once they cooled. OH MY GAWD it was like an explosion of chocolatey goodness. These cookies are amazing. THE BEST chocolate chip cookie recipe ever. And I haven’t even tried any other recipe. I don’t have to. THANK YOU SO MUCH for this recipe 🙂 I got many compliments on it.


  309. FDP on July 8, 2012 at 2:39 am

    Simply amazing! Debuted these lovelies on 4th of July and not a crumb left. This is simply fab with Ghirardelli chips and pecans! I’m definitely the cookie champ! Thanks a dozen times!


  310. Louise on July 11, 2012 at 11:18 pm

    OMG – these are the most perfect chocolate chip cookie I have ever eaten . thank you


  311. Restaurant supply gal on July 18, 2012 at 10:53 am

    I could not agree more with the importance of weighing your ingredients, especially when baking. Thanks for the recipe. The pic looks amazing!


  312. Pingback: The Best Chocolate Chip Cookie Recipes – Bites From Other Blogs

  313. allison on July 22, 2012 at 9:13 pm

    I made these cookies today with mixed results. Let me start by saying these are unbeliveably tasty, and the flavor is not at all the problem I had. I followed the recipe to the tee, going so far as to weight all the ingredients, and mix by hand so as to be sure not to over mix. I weighed each cookie to 62 grams, and it did indeed make identically sized18 cookies (first time that’s ever happened) . I rolled them, then pulled them apart then squished them together again, and they really did have that uneven look i’ve always tried to get. That’s the good part, however, despite the fact that I did all of that, and I rotated the sheets and timed them to 18 minutes (because no way was 15 enough) and took them out before they looked done to me, the first 2 sheets came out looking great, then they cooled and flattened out like all my other cookies do. The 3rd sheet was different. I actually wound up cooking them for about 20 minutes somewhat by accident, and they are PERFECT !!!!! So, now I know, my oven is 20 minutes.. i also sprinkled with cinnamon and sea salt. Some may think this is weird, I can assure you, it is not. Try it, you might be surprised. In short don’t over mix or under bake.. and they will turn out awesome. I can’t wait to make them again !!!!! THANKS !!!!


  314. Miranda on July 27, 2012 at 6:17 pm

    sooo easy to make and they are simply delicious!:)
    thank you for the recipe!
    ps: i am no expert baker I think anyone could make this recipe! i chilled mine for a little bit in the fridge and used hersey chocolate chunks because I did not have any chocolate chips!


  315. Nellian on July 27, 2012 at 10:31 pm

    I love this recipe! Whenever I have a craving for cookies this is my go too. Every time I make them they get better and they look so gourmet. I prefer using dark chocolate chips and I have even chopped up the chocolate truffles from Costco and made a chocolate chunk version. <3


  316. Pingback: Bakery Style Chocolate Chip Cookie Recipe | Our Family Eats

  317. Lindsay on August 3, 2012 at 8:49 pm

    I am impressed with this recipe and I don’t think I’ll ever roll another chocolate chip cookie again. I love how they look with that pull apart method. So glad I found your site! Thanks!


  318. Pingback: girls DON'T behave » Blog Archive » Chocolate Chip Cookies

  319. Alli on August 6, 2012 at 7:15 pm

    Can you sub margarine instead of butter?


    • Michelle on August 9th, 2012 at 4:16 pm

      Hi Alli, I would not recommend it. The flavor will be dramatically different and I can’t guarantee that the texture would turn out the same either.


  320. C.A.L on August 7, 2012 at 7:11 pm

    These were FANTASTIC!!!!!
    We didn’t have unsalted butter so we just used salted. We also used 2 cups of Chocolate chips. And used a largish cookie scoop to make the balls. These really were the very best cookies we’ve ever made. We were very careful not to over mix. I think if anyone has problems with this recipe that that may be the problem. Can’t wait to make these again. Thank you so much for sharing!!!


  321. April on August 8, 2012 at 12:40 am

    I was so excited to try this recipe! I was so disappointed when it came time to shape them, then split and rotate 90 degrees. My dough was too sticky and runny. But I STILL tried to do it because it sounded so ‘professional chef-like’, ya know! lol. Obviously, that didn’t work seeing as the consistency was so off. I tried adding a little bit more flour and sugar. I saw that many people warned about over-mixing and I’m assuming I had done that! Adding the flour and sugar really had no effect. lol. BUT, they did come out of the oven deliciously. In fact, they were a LOT like the chewy chips ahoy cookies, which I love! So yay for that! lol. 2 days later, I’ve just finished the last of the cookies and it still tasted delicious. I definitely intend to try this recipe again without using my mixer! I’m going to stir by hand this time and HOPEFULLY I won’t over-mix and it will turn out just right! Either way, it’s my favorite chocolate chip cookie recipe I’ve found thus far! Thank you sooo much! ^_^


  322. isabela on August 11, 2012 at 1:43 am

    My cookies didnt turn out good. I have tried different recipes and I always get cakey like cookies, not chewy. Any body can give me advice? Thanks


    • Michelle on August 18th, 2012 at 3:03 pm

      Hi Isabela, If you are having the same result with different types of recipes, you might want to check into getting an oven thermometer to make sure the temperature is correct. That could definitely be the issue. If they are dry, it could also be an issue with overmixing the batter.


  323. Pingback: Share it maybe – Chocolate Chip Cookies « Doctorate Housewife

  324. neus on August 15, 2012 at 7:23 am

    Wow, I’ve just tried this recipe and the cookies came out great! I think this is probably the first time I’ve succeeded with a cookies recipe, haha, so thanks a lot!


  325. Nina on August 19, 2012 at 3:26 am

    Thank you for this recipe! It is absolutely wonderful, and I was glad for the weight measurements since I recently got myself a digital scale and I wanted to try it out. Although I have to say this cookie is a tad “too” sweet for some people (me included), but I did use dark brown sugar, so I don’t know if that affected it, I’ll just have to omit the white sugar next time.

    I was able to yield about 40 cookies from these using a tablespoon of dough.


  326. pattisue on August 24, 2012 at 6:37 pm

    I finally baked this recipe, and they are A M A Z I N G ! ! ! Even though I had run out of my “good” vanilla, and even though I used off-brand chocolate chips, they are absolutely delicious. FYI, I chose to use dark brown sugar for the added “deep” flavor it would impart, and I roasted and caramelized sugar on a handful of pecans, which must have increased the yummy factor exponentially. According to my 26-year-old son, they shouldn’t be legal : ).


  327. Pingback: Malted Milk Chocolate Chip, Peanut & Pretzel Oatmeal Cookies

  328. Rosie on August 27, 2012 at 2:02 pm

    I’m not sure what I did wrong but these cookies turned out REALLY oily and flat. Like you bite into them and you can feel the grease. 🙁


    • Michelle on September 27th, 2012 at 12:53 pm

      Hi Rosie, A couple of things could have happened… It’s important to make sure that the melted butter has completely cooled before proceeding with the recipe; if it’s too warm, the cookies will spread. Also, it’s best to line a baking sheet with parchment paper or a silicone baking mat; if you greased the sheet with butter, shortening or spray, that could have contributed to the cookies spreading and tasting greasy. Finally, if your oven temperature is off, it could definitely affect the final outcome of the cookies. I always recommend getting an oven thermometer (they’re less than $10) to make sure the temperature is accurate.


  329. Cat on August 27, 2012 at 2:54 pm

    WOW – paroxysms and mega-backflips!! These are rock-your-world splendiferous. Seriously, impossible to come up with the appropriate superlatives to describe these cookies. Tender, yet chewy. Resistant, yet yielding, melt-in-your-mouth loveliness. Butter ramps up the delightfulness. A taste of the dough left me skeptical, as it had megawatt sweetness. I was concerned. But the angst was unnecessary. Once baked, they’re perfectly sweetened. Leave it to the folks at Cooks Illustrated to find the ne-plus-ultra, holy grail of chocolate chip cookies.


  330. shell on August 28, 2012 at 9:12 am

    Amazing.. easy to follow recipe.. cookies turned out thick,crunchy on the outside .. chewy and cake like on the inside. Added both white and milk choc chips.


  331. Pingback: M&M Confetti Cookies « Just Baked

  332. From Malaysia on September 3, 2012 at 1:29 pm

    I’ve been using your recipe for over a year using softened butter & had not noticed my mistake! I often thought, your recipe was chewier than all the other CCC recipes I’ve tried so it became my fav CCC recipe, though I felt it was lacking in the chewiness I was looking for. Today, I had someone to copy down the recipe for me from your site & I noticed “melted” after the word butter, I’ve never made cookies with melted butter before, so I checked your site myself to confirm it was copied right. I made it with the correct instructions today & got abit worried when dough turned out wetter than the avg cookie dough but the end results it was superb! Definitely was waaaayyyyy better than with softened butter. The chewiness I was looking for! 😀 & it’s so easy to make too, I don’t even use my mixer, I just use a whisk! Thanks for the wonderful recipe. It would be great if you could come up with different variations of your amazing CCC.


  333. Peg on September 4, 2012 at 12:19 am

    Do you have a recommendation for adapting to a high (5000 ft) elevation?


  334. Elena on September 5, 2012 at 1:59 pm

    I made these 3 days ago and it will definitely be my new go-to chocolate chip cookie recipe! I followed the recipe exactly and they baked up perfect and are STILL soft today (3 days later!!!). I did notice that they work best if you make them pretty big. The smaller ones seemed to spread and flattned a bit more. Absolutely fabulous!


  335. Pingback: Chocolate chip biscuits | cakesandbeadsbyhelen

  336. Emily @ ReMarkable Home on September 9, 2012 at 8:13 pm

    I tried this recipe. It was good but the dough was super buttery. I noticed its the same as the white chocolate macadamia recipe, except this one has twice the butter! Is that a mistake?

    BTW, the white chocolate macadamia recipe is TO DIE FOR! I pinned both of these recipes on Pinterest. Thanks for sharing! Love your blog!


    • Michelle on September 27th, 2012 at 12:57 pm

      Hi Emily, Not a mistake! Make sure to let the melted butter cool completely before proceeding with the recipe. It can make a big difference in the final outcome!


  337. Mary on September 13, 2012 at 9:29 pm

    THE MOST delicious chocolate chip cookie ever…hands down!! Thank you for the recipe. They turned out perfect. I can’t wait to try making them with chopped up Reese’s PB cups instead of the chips! These will be the hit of the bake sale for sure 🙂


  338. Dora KC on September 18, 2012 at 11:54 am

    I just made these for my daughter’s volunteer school project. I normally make sugar free cookies, because I personally can’t have too much sugar. But she informed me that I couldn’t get “healthy” on these because they asked for regular chocolate chip cookies. So I came across your recipe on Pinterest and gave them a go. I followed your instructions to a T, even weighing everything, and I have to say, these are the best freakin cookies I have ever made/ate!! Yes, I did eat a 1/4 of one. I want more, but I know it’ll make me sick, so I am refraining. I wanted to try to make them sugar free, but with the precise measurements I was afraid of the conversion ratio. Would you perhaps have any suggests?


    • Michelle on September 26th, 2012 at 10:27 am

      Hi Dora, I’m glad the cookies were a hit! I generally don’t do sugar-free baking so I’m not sure how you could eliminate the sugar in these and still get the same flavor/texture. You could try using Splenda as a substitute… I haven’t tried it, but if you give it a try, let me know how it goes!


  339. Sonya on October 10, 2012 at 11:14 pm

    I think this is the first recipe on your site that I’ve tried & don’t like. Just finished making your dark chocolate cupcakes w/ the cream cheese icing from your red velvet cupcake recipe and these turned out wonderfully! The cookies on the other hand were thin, crispy on the outside and too soft on the inside, and way way too sugarery!! I made them exactly as the recipe dictated, even put them in the fridge so I could form the balls better, as well as tried extra baking soda in one of the batches…but they end up so thin each time that they fall apart when I pull them off the baking sheet. After 4 tries, the remainder batter is in the fridge… Any suggestions for really thickening these up? Thanks!


  340. easy cookie recipes on October 11, 2012 at 11:28 am

    Took me about a dozen tries before I got these cookies soft and gooey yet quite crisp. The texture was retained finally after it has cooled. My son enjoyed rolling the cookie dough into balls as much as eating them after they were done. Great recipe.


  341. Pingback: The Weekend Dish 10/13/2012

  342. Kristi on October 14, 2012 at 4:24 pm

    This recipe is awesome! Like everyone else, I’ve been searching for the perfect chocolate chip cookie recipe. The brown sugar to sugar ratio is key here (2:1). I did not refrigerate the cookie dough as others did and they came out perfect. I cut the recipe in half because we didn’t need all of those cookies. ; )


  343. Heather on October 15, 2012 at 2:38 pm

    I have tried another similar variation of this recipe & they did not turn out. This one, on the other hand, turned out perfect! I done everything you stated to do, except weighing the ingredients, as I don’t own a scale & wow, I’m so pleased with the results. Thank you so much!


  344. Heather on October 15, 2012 at 3:16 pm

    Update: The cookies looked perfect right out of the oven, but as they cooled, they started to deflate. Am I baking too long, or not enough? I baked them for 15 minutes. Please help! They still have an awesome flavor, but I really like a THICK cookie. Thank you!


  345. Momina on October 20, 2012 at 8:28 am

    Hey can I refrigerate this dough for a day also?


    • Michelle on October 23rd, 2012 at 10:29 pm

      Yes, you can refrigerate it!


  346. Pingback: Cowboy Cookies | Brown Eyed Baker

  347. Momina on October 21, 2012 at 6:39 am

    And add oatmeal to this?


    • Michelle on October 23rd, 2012 at 10:29 pm

      I would not recommend adding oatmeal, as it will definitely affect the texture of the cookie. I do have some oatmeal cookie recipes that you can add chocolate chips to; I would recommend going that route.


  348. Pingback: A Chocolate Chip Cookie Throwdown! | Biz Chicks

  349. alys on October 27, 2012 at 9:37 pm

    looks great! would love these recipes in metric too for ease but il convert for now.. !


  350. Pingback: Chocolate Chip Cookies! | bakess

  351. Pingback: cookie pusher | my name is angie … | Life Out Loudest

  352. Susan on October 31, 2012 at 11:06 pm

    Did I pay attention to let the melted butter cool? Nope. But it wasn’t scorching hot either. I just used a standard 1/4 c. ice cream scoop. Why didn’t I pull apart and re-squish them?? Too lazy I guess. They still came out absolutley perfect. I won’t make another chocolate chip cookie other than this one.


  353. Manal on November 2, 2012 at 4:42 am

    I’ve tried it last night with my som and it was so tasty but a bit hard which I think that eather the temperature was a bit high or it was cooked too long.. I kept it for 18 min with switching up to pottom but want to know the temp to use for next time…. Thank you so much as I’ve searched for such recipes long ago…<3


  354. Tiffany on November 3, 2012 at 6:24 pm

    These were awful. I followed the recipe exactly and they tasted like butter. Even the consistency of the cookies were awful. No I did not overcook them. I’m very upset with how much of my baking stuff I wasted making these. I will not use this recipe again.


  355. Amy on November 6, 2012 at 4:09 pm

    This was not good! I got chocolate chip disks!!!! Followed directions perfect! These are not thick and chewy!


  356. Hannah B on November 8, 2012 at 4:45 pm

    Made these today. They are amazing! Trying to talk myself out of eating ALL of them. So chewy and awesome!

    And to all the people who are getting thin batter, I think I have solved your problem. When you mix the melted butter and sugars together you need to mix it for a couple of good minutes. When you mix it more it thickens a bit and starts to get a lighter, creamy look. After that just add all the rest of your ingredients as you would and they should turn out fine 🙂


    • Hannah B on November 17th, 2012 at 3:33 pm

      Oh, and be generous with the brown sugar. FIRMLY pack it and you’re good to go 🙂


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  358. Pingback: THE best chocolate chip cookies EVER! I’m not kidding! « Welcome to the home of the Kouponista!

  359. Pingback: Yummy Chocolate Chip Cookies « Fanens Nook

  360. Tracey on December 6, 2012 at 5:54 am

    Hi I am in England and want to use thus recipe however you are using measurements in cups and sticks can you please advise in ounces or grams please


    • Michelle on December 6th, 2012 at 9:02 am

      Hi Tracey, Most of the ingredients above are actually in ounces; the amount of butter would be 6 ounces.


  361. Stephanie on December 9, 2012 at 8:48 pm

    If I wanted to make them smaller, how long should I bake them??

    It is a great recipe!


    • Michelle on December 10th, 2012 at 12:29 am

      Hi Stephanie, It all depends on how small. Depending on the size you use, I’d probably start checking them around the 8-minute mark.


  362. Katherine Tidwell on December 11, 2012 at 10:11 am

    What is the difference between creaming butter and sugar, and just mixing it like this recipe says?


    • Michelle on December 12th, 2012 at 10:24 am

      Hi Katherine, Creaming the butter and sugar results in a little bit more of a lighter, crisper cookie. Mixing it as the recipe describes is part of what gives it that thicker, gooey texture.


  363. Shelley B. on December 15, 2012 at 2:19 pm

    I have been searching for the perfect chewy choc. chip cookie. My family is very picky about their cookies. I made “cookie A” this morning and they were perfect! A huge hit. Thanks so much for the recipe!


  364. nina on December 16, 2012 at 3:39 am

    hi, i tried making them, but the dough was buttery, is that the way its supposed to be? and i noticed that when i use a parchment paper it seems a little oily on the bottom. that’s the only “problem” i seem to have, and my melted butter was actually at room temperature already. do you think it has to do with humidity? I live in a tropical country 🙂 Other than those two things, I think these are the bomb!


    • Michelle on December 16th, 2012 at 2:08 pm

      Hi Nina, While the dough is a little buttery, there shouldn’t be any oil left on the parchment paper. I’m not sure what you mean that the melted butter was already at room temperature? What you want to do is melt the butter, then let it sit until it cools back down to room temperature.


  365. Jen l on December 16, 2012 at 9:43 pm

    Hi! Tried the recipe today and they looked perfect. They we soft and chewy right out of the oven after cooling for a minute. But one I put them on the plate and they were out for fifteen minutes or so they were hard and crispy and not chewy. I used baking spray with flour on the baking sheets. Any suggestions as to why they turned hard? Thanks!


  366. Jen l on December 16, 2012 at 9:46 pm

    Oh and I forgot to mention that my chocolate chips kept falling to the bottom of the mixing bowl and not really sticking in the dough…what did I do wrong?


    • Michelle on December 17th, 2012 at 10:42 am

      Hi Jen, By adding flour, too much may have been absorbed by the cookies, which could have made them hard. These cookies usually stay soft and chewy for days (up to a week) before they get a little stale. I always recommend using parchment paper or a silicone baking mat, to ensure that there are no extra ingredients being absorbed by the baked goods.


      • Jen l on December 17th, 2012 at 7:41 pm

        Not sure what you mean by adding flour….do you mean maybe I added too much? I want to try these again bc even tho they were hard everyone loved loved loved them!!


  367. Gena on December 18, 2012 at 10:35 am

    Can I make this dough ahead of time and freeze individual balls to bake a week later? Thanks!


    • Michelle on December 18th, 2012 at 5:54 pm

      Hi Gena, Yes, you may just need to add a minute or two to the baking time.


  368. Jen l on December 19, 2012 at 9:18 pm

    Ok second go around with the recipe. Got demands from work to make more! This time I used the correct flour and the dough looked right this time. First batch out of oven…we will see if they retain their chewy texture after fully cooling…wish me luck!


  369. Tonia on December 20, 2012 at 8:43 am

    I have made these several times and they are always delicious. So yesterday I made them with white chocolate chips, walnuts and chocolate chunks. I do not think I have ever ate a better cookie! The teachers at my school loved them too. Thank you for the wonderful recipe. I have shared it many times along with the website.


  370. Jan M on December 20, 2012 at 10:42 am

    Got lucky to have the cookies turn out great on the first try! Highly recommended, the instructions were very easy to follow- especially for an amateur baker like me 🙂 So proud of my cookies. Thanks so much for this recipe!


  371. Cynthia on December 20, 2012 at 12:29 pm

    Quick question. I have made these before and they are my all time FAVORITE cookie; however, I have lost the recipe. When I finally found it again, or at least what I thought was the original recipe, on the ATK Feed their measurements for flour are 2 cups plus 2 tablespoons (10 2/3 ounces) and your recipe calls for 10 5/8 ounces. The recipe at looks like the original one; however, they do not pull the cookies apart in this one and to me that is what makes the cookie! Any feedback would be helpful as I am making several batches of these cookies for friends and family for Christmas and want to make certain I get it right because I weigh all of my ingredients and know that it can make a huge difference if it is off. I really LOVE your blog!!!!


    • Michelle on December 20th, 2012 at 6:54 pm

      Hi Cynthia, I’m not sure if ATK modified their recipe since originally publishing this one, but this version is the only one I ever use. Enjoy!


  372. Allison on December 21, 2012 at 12:37 am

    These are sooooo good! My husband, friends, neighbors beg me to make them:) also, if you are looking for a thick cookie, using baking powder instead of baking soda and cook them a bit longer than the recipe says. I did that on accident and they came out thick and so yummy! I still prefer the original recipe though;)


  373. Nicole on January 5, 2013 at 11:53 am

    These were amazing, and the illustration was very helpful! Thanks, Michelle!


  374. Pingback: just really good apple crisp « CookingScraps

  375. Megan on January 5, 2013 at 7:51 pm

    These were AWESOME!! I have a favorite chocolate chip cookie recipe, but didn’t have all of the ingredients to make it…I searched and found this recipe.
    I have a new favorite <3


  376. Virginia on January 7, 2013 at 1:03 am

    Made these this afternoon…fantastic they were! Hoping for enough to go in my grandkids’ lunches this week.


  377. Gail on January 9, 2013 at 11:43 am

    I finally made these cookies after months of bookmarking the recipe!!! I followed the recipe to a T , but I did not have a Full cup of light brown sugar so I topped it off with dark brown sugar. The melted butter was cooled to Warm as stated. I do not have luck with parchment paper , it burns it our oven so I used the cookies sheets that my mom has used for DECADES, so the non stick is no longer. The cookies were soft in middle at first after cooling but hours after being in air tight container they were crisp all way thru. What did I do wrong? Some comments state that the butter is to be COOL . Which is correct.. warm or cool completely? The cookies were soft in middle when taken out of oven..How soft should they be at this point?? To make sure of not over baking them??
    Still YUMMY!!


    • Oryana on January 9th, 2013 at 7:01 pm

      On the brown sugar bit…I don’t keep brown sugar in my house simply because I don’t use it very often and I hate the rock of a disaster it becomes after a while so I make my own brown sugar when I need it. I just mix the amount of white sugar called for with some molasses mixing it until there are no more molasses lumps…seems to work out fine for me. So if you have molasses and no brown sugar there is an option for you.


    • Michelle on January 9th, 2013 at 7:20 pm

      Hi Gail, I usually melt the butter before I do anything else, and then go about getting all of the other ingredients ready, prepped, etc. By then the butter is usually about room temperature, which seems to work well. When you take the cookies out of the oven the cookies shouldn’t even be baked the whole way through in the middle – they should be lightly brown and set around the edges, but still very pale and puffy in the middle. If you were to put your finger on the middle, it would just be goo. However, the residual heat from the baking sheets helps to finish baking the cookies as they set up.


  378. Oryana on January 9, 2013 at 6:56 pm

    Made these cookies a couple of weeks ago and they are excellent! I had a few mishaps however. I found the dough to be a bit dry, then my DD accidentally added another 3/4 bag of chocolate chips making them super duper chocolaty. I then baked them a bit to long so they ended up more crispy but I found that they didn’t really spread out at all and I still had more mounds than flat cookies. We still ate them and sent some over to DD friends houses. Tonight I am making them with coconut oil (12 TBS is ALOT!), shredded coconut in place of the chocolate chips and the 1/4 bag of chips we have left over. Hopefully they will turn out well, they are in the oven now!


  379. Jo on January 11, 2013 at 4:01 pm

    Found same recipe via America’s Test Kitchen. I was hopeful. Gooey and yummy out of the oven last night but even though in airtight container…hard as rocks today.


  380. Gretchen on January 11, 2013 at 5:29 pm

    I too have been on the hunt for a new “go-to” chocolate chip cookie recipe. I found a few that I liked “ok” that claimed to be the BEST, but always found them lacking something… I tried this recipe for the first time this week and they were amazing. My new favorite chocolate chip cookie recipe. I took them to work with me and my team loved them as well. I am making them again as we speak. I thought the recipe was super easy to make. But a couple of notes from my end, I don’t have a kitchen scale, so I just measured as always. When I tried to do the ball rolling, split apart method, I found the dough was way to sticky for that (refrigerating for a bit probably would have helped). I ended up with cookie dough stuck pretty well all over my hands. I am not complaining… can’t say that I mind licking delicious cookie dough off of my hands. So instead of the pull apart method, I just used tablespoons and made big spoonfuls onto the cookie sheets. They still came out looking like the picture. Nice and crackly. The final note from my side is that I cooked the batch first for 8 minutes, then rotated. But then instead of 8 minutes on the final part, I watched the cookies like a hawk. I think it ended up being more like 5-6 minutes. Cooled as directed and they were perfection. Gone in 24 hours. Thanks again.


    • Gretchen Nemechek on July 17th, 2013 at 6:27 pm

      A couple other notes on my process with these cookies since I have made the recipe no less than 20 times now… (yes I have a problem with chocolate chip cookies). 😀 I use sea salt instead of iodized and love this because every now and then you get a little chunk of salt that make such a nice balance with the sweet of the cookie. If you like “salted caramel anything” this is the way to go. Also I only use really good butter. This makes a big difference. I don’t usually cool the butter all the way down. I like how the warm butter caramelizes the sugars… Plus I don’t like to have to wait. The only other thing I should say is that these cookies truly are THE PERFECT CHOCOLATE CHIP COOKIE. And I have been hunting for a long time. Everyone I make them for tells me I should be selling them on the street and can’t stop eating them. So thanks again for the recipe. Changed my life forever. 😀 I won’t be making another chocolate chip cookie again, and I know this recipe will be passed along for generations in my family.


  381. Clyde on January 13, 2013 at 12:49 pm

    Awesome recipe, I have tried too many CC cookie recipes with average results. I am a huge fan of large chewy cookies, and these turned out amazing! Thanks for the post! Keep up the good work. Do you have a place to submit pictures? I like seeing hows others turned out so I’m sure others may too!


  382. Josie on January 16, 2013 at 6:43 pm

    Love this recipe but I was wondering if there’s a way to make it with whole wheat flour. It’s currently all I have in my cupboard but my first attempt left the cookie dough dry and crumbly. :c


    • Michelle on January 16th, 2013 at 11:34 pm

      Hi Josie, I normally don’t recommend using whole wheat flour unless a recipe has been specifically formulated for it. If you’ve already tried it and found the dough to be dry and crumbly, my guess is that it’s not going to work. Usually, you can only substitute up to 1/2 whole wheat for all-purpose flour and still hope to have decent results.


      • Josie on January 18th, 2013 at 9:04 pm

        Oh well thanks anyway. I was actually able to make it work my second time around but, I’m still going to play around with it. I think the only reason it came out dry and crumbly the first time was because I had followed the recipe the whole way through. Unfortunately that doesn’t work well without making changes. So I will continue to make changes until I run out of flour. c: Thanks for this great recipe and your feedback. 😀


  383. PammyRoo on January 16, 2013 at 9:43 pm

    These can be shaped into balls and frozen. When you want one (or 7), pull out the desired amount, place on parchment paper lined baking sheet and bake for 20 minutes at 300, turning half way through the baking time.


  384. House of Twirls on January 22, 2013 at 9:37 am

    QUESTION! I made these last night and the dough was so crumbly I couldn’t make cookies. It reminded me of moon sand. I am at 8500 feet altitude and I’m guessing that maybe I need more egg? I tried to salvage the dough and make blondies out of them but with all the butter the outside cooked and the inside stayed doughy. Any suggestions would be great because I think these could be my new favorite!


    • Michelle on January 22nd, 2013 at 6:12 pm

      Yikes, it definitely sounds like it may be an altitude issue, as most times these cookies lean towards the other end of the spectrum – the batter being a little too much on the soft side. I have never baked at high altitude; I know there are a lot of guides and suggestions out there that you could consult. If you have any standby alterations that you make to recipes, you could try that too.


  385. Pingback: Chocolate Chip Cookie Bake-Off: NYT vs. Thick and Chewy Chocolate Chip Cookies | The Cookin' Chemist

  386. Dirtygoat on January 30, 2013 at 1:20 am

    Great recipe!!! I just made these and they are going in my favorites… Turned out perfect… I used measuring cups/spoons not weights… Followed instructions, only had salted butter and didn’t pull them apart… Just rolled into balls about the size of a golf ball, still looked like bakery cookies… Little tip::: I didn’t over mix and folded chocolate chips with my hands… Baked at 325 for 15 mins, no more, no less… Thanx, Luey…


    • Patrick on February 13th, 2013 at 9:41 pm

      I left the mixer going, tossed the chocolate chips in there and then proceeded to go check on the kids, forgot about it for a good 5 minutes, so it was way over mixed, but still turned out perfect. Only difference was the roughed up tops didn’t stay as obvious after baking, but that 15 minute suggestion was spot on with how long I did mine and they were amazing.


  387. Take It from Meg on January 31, 2013 at 6:53 pm

    This is almost identical to the cookie recipe I’ve come up with over my years of tweaking. I’ve always used 1 cup of butter and think they turn out a little greasy (I’m the only one who thinks this). I’m going to cut my recipe back by 1/2 stick and see how it goes. Thanks!


  388. Pingback: Soft & chewy white chocolate chunk macadamia nut cookies | Kitchen Treaty

  389. Julie Martell on February 9, 2013 at 7:38 pm

    Just made these and they are delicious! I added walnuts and just rolled them into balls, the size the recipe suggested. BUT I don’t think they taste that different from my usual recipe, which is the NESTLE tollhouse recipe. In a taste test, I don’t think many would be able to tell the difference. My recipe from the back of the chocolate chip bag comes out just as chewy as these too, they’re just smaller.


  390. Pingback: Best Chocolate Chip Cookies…So Far « seedadcook

  391. Guy on February 13, 2013 at 1:55 pm

    Hi, does it matter if the brown sugar has molasses as an ingredient? Thanks


    • Michelle on February 14th, 2013 at 10:31 am

      All brown sugar is actually made by adding molasses to white sugar, so you’re fine.


  392. Patrick on February 13, 2013 at 9:37 pm

    OMG these were amazing… I used white chocolate chips (preference thing) and wow. Sidenote: I have never in my life made cookies, period. This was my first hoorah and it was far better than I could have imagined. Thank you!


  393. Hubby's cookie Queen on February 15, 2013 at 2:42 pm

    Ok I just made these and followed direction. The flavor is fantastic. Beautiful and thick when right out of oven BUT then after cooling on cookie sheets they are FLAT! I didnt over mix when adding dry ingredients to wet. What went wrong? This is a recipe I would like to make again but only if they turn out thick and chewy. HELP!


    • Michelle on February 16th, 2013 at 10:50 am

      A couple of things could have happened – the butter could have been too warm… also, did you use parchment paper or did you grease a cookie sheet? Greasing cookie sheet usually imparts way too much fat that can get soaked up into cookies, resulting in flat cookies that spread.


  394. Tracy on March 1, 2013 at 6:13 pm

    I love love love this recipe!! People rave for these cookies, though I do make some modifications. I only use brown sugar anywhere from 1/2 cup to 3/4 cup, and that’s it.. no more sugar. Also I use whole wheat flour and only 2 cups, without those 2 extra tbsp, though I’ve made them with white flour and still I only use 2 cups.


  395. Pingback: My Favorite (and IMHO the best) Foods to Make From Scratch | Excerpts of Awkwardness

  396. Stefanie on March 3, 2013 at 9:31 pm

    I used this cookie recipe and put oreos in the center and they are AMAZING! Best chocolate chip cookie recipe I ever made! 😀 Thanks!


  397. Ashly on March 8, 2013 at 5:23 pm

    thanks so much for this recipe. the cookies came out perfectly, thick and chewy. my family gives it a “double thumbs up”! Normally my cookies are hard and crispy, which every one in my family does NOT enjoy. You made me a winner this batch! YAY!!


  398. Clarina on March 11, 2013 at 1:09 am

    Can I use Cake Flour instead?


    • Michelle on March 11th, 2013 at 8:55 pm

      Hi Clarina, I would not recommend it, as the texture of the cookies will be significantly different.


  399. Clarina on March 11, 2013 at 3:05 am

    I really like how the people who comment here acknowledge that they may have done something wrong during the baking process when their cookies turn out bad or environmental factors may have played a part, and they are going to try again. I was searching for chocolate chip cookie recipes on Allrecipes and some of the comments on the recipes said how the cookies were disgusting, awful, was nothing like what the author stated, they were never going to make them again, etc. They’re saying it’s the recipes’ fault for their bad cookies when they may have done something wrong. As stated here in the comments, there are a number of factors that could cause bad cookies: faulty oven temperature, not using baking paper, not cooling the butter enough, over mixing the dough, etc.


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  401. Pingback: Thick and Chewy Chocolate Chip Cookies | I'll Have Seconds

  402. Lillian Chia on April 9, 2013 at 9:07 am

    I guess my search for the best chocolate cookie recipe stops here at your blog. Thank you so much for sharing especially on how to shape the cookies and produce the jagged edges.. Love it and it is a Must! 🙂


  403. Ri on April 13, 2013 at 12:13 pm

    I measured flour in cups and when the dough was ready I saw that I have to add more flour otherwise they would become thin. next time I will weight the flour. The only thing I did differently I used 1/2 cup brown sugar and 1/2 cup granulated sugar. In my oven I had to bake them for 25 minute and they still stayed very light in color almost pale. May be it because I use less sugar, but usually I cut sugar in American recipes for cookie in half and they are sweet enough. I shaped them with ice cream scoop, received 20 big cookies.

    Thank you for the recipe!


  404. Lisa on April 18, 2013 at 1:51 pm

    I made these cookies a few weeks ago and they were delicious! I followed the directions “to a T” but found that while my cookies were chewy (I like them that way…) they were not “thick”. My cookies did spread a bit.

    Any helpful hints? What did I do wrong?
    Thank you, Brown-eyed Baker… you are a cookie angel!


    • Michelle on April 19th, 2013 at 3:27 pm

      Hi Lisa, Make sure you allow the butter to cool down to room temperature before using it. Also, I recommend parchment or a silicone baking mat versus greasing the pan. Good luck!


  405. Emily on April 22, 2013 at 2:14 pm

    These were fantastic! However, when i followed the recipe exactly, they were super flat. I had to add more flour to turn the batter into a thicker batter. You know you have added enough flour if you can pick up a chunk of cookie dough with two fingers and not have the batter slide back into the bowl from your fingers. These cookies were probably the chewiest I have ever had and were as thick as the picture! I omitted step 4 because 1/4 cup of cookie dough per cookie would make a small dinner plate sized cookie. I just did about 1 1/2 tablespoon of batter per cookie and they were a little larger than the palm of my hand. I also didn’t understand half of step 4. haha I also did not worry about moving the cookie sheets around in the oven. I just let them be on a middle rack. I hope this helps!


  406. Dayna on April 25, 2013 at 12:36 am

    Tried this recipe today. I reduced the butter by 1/4. Then used 2 tbsp shortening along with the remainder of the (unsalted) butter.
    Convection oven at 325 degrees.
    Cookies were sensational! Fine easy recipe! Thanks!


  407. Jasmine on May 11, 2013 at 5:00 pm

    These cookies are simply the best.
    I’ve now made them twice now. As a matter of fact, my second batch is in the oven right this moment. Every lady should have a perfect cookie recipe to make for her little ones someday, and I’ve just found mine!
    These cookies are everything your recipe promises– they are soft, chewy, delicious, and a visual delight!
    You, my dear lady, are a wonder. I’ve already passed this recipe on twice.
    Well done!


  408. Vanessa on May 20, 2013 at 11:03 pm

    I made this recipe twice in about one week and they were amazing! The first time, I waited too long to remove them from the oven and they spread a bit, but were still tasty. But the second time, I removed them sooner and made sure my butter had cooled entirely and they were so delicious. They looked and tasted just like a bakery cookie. I got a lot of compliments. I will definitely make them again, but when I have time I’m trying the infamous NY Times recipe.


  409. Megan on May 24, 2013 at 9:48 pm

    I had stopped making chocolate chip cookies altogether because all my attempts resulted in flat, ugly looking cookies. I tried your recipe reluctantly…and was so pleasantly surprised!! These cookies were absolutely perfect-they looked like the pictures of cookies that I see in cookbooks but could never make myself. And they taste delicious! This will now be my go-to recipe for chocolate chip cookies! Thanks for sharing!


  410. Meghan on May 27, 2013 at 1:41 am

    I just made these cookies tonight and they are freaking amazing. By far the best chocolate chip cookies I have ever made. I have no idea why so many people had problems with this recipe. I followed the instructions pretty much to a T and they turned out perfect. Thank you!


  411. Judy on June 6, 2013 at 11:43 pm

    Lol, I made these but forgot the half cup of white sugar! I didn’t realize it until I reread the recipe after they were baked. No wonder hubby wasn’t so trilled about them. I thought I had over baked them because they were browner than usual. Since they have less sugar, I decided to try half a cookie. They taste okay and are a little cake like. Ah well. The batter was amazing though, lol. I will have to try the recipe correctly another day. Thanks for sharing!


  412. Whitney on June 9, 2013 at 12:13 pm

    I saw a comment by a Bekah if I believe and she kind of outlined what she did in this recipe and how she made it work for her and I thought it was a good idea! So I will do the same :D.

    I have baked these cookies a handful of times and (not counting the first time) they have ALWAYS turned out great :D. Yesterday when I made them I discovered I didn’t have any salt (who runs out of salt!?) and I crossed my fingers hoping it would turn out okay but it did :D. So for anyone out there who for whatever reason doesn’t have any salt, the world is NOT going to end ~.~.

    I do pretty much exactly what the recipe tells me to do. Initially I add in the whole egg with an additional egg yolk. But I am super anal about over beating or mixing so after that step I take out my hand mixer and carefully whisk in the flour mixture. Oh and also, when you melt the butter, be sure that you sit in the fridge for a good minute. You don’t want to add in the chocolate chips in when the dough is really hot from the melted butter because then the chips melt lol. This hasn’t happened to me, but my dad was making a healthier version of cookies and he didn’t cool the coconut oil before adding everything else in and that happened to him. I should add that the recipe he made still turned out great! (except for some reason the next day the natural sweetener he used was completely over bearing to taste). This is just a cautionary statement :).

    I believe when I made these cookies the first time I just added the the egg plus one yolk. But for some reason those cookies….were a bit off. When I tasted the dough before putting them in the oven it tasted really grainy to me. My mother reported the same thing to me. They were still thick and chewy and tasted amazing but there was that minimal difference. So what I do to prevent that from happening is that after I whisk in the dry ingredients if I taste it and its a liiiiiiiitle too grainy for me I add in a liiiiiiiiiiiiiiiitle bit more egg white. Just a tad! And for some reason, wallah, the dough is just perfect for me lol. I then with my freshly washed hands (don’t forget underneath the nails!) work the chocolate chips in with my hand. Using the whisk for that is just annoying to me because the chips get stuck in between the wires. But that’s my preference.

    Recently I have had the amazingly bright idea to sit my dough in the freezer so it can harden. I have found that after all of the ingredients are blended in if I put them in the oven they will flatten out very easy. Still good! But flat. So I roll the dough in some plastic wrap and throw it in the freezer. Then I just take out fairly big chunks with a tablespoon. I tried the method outlined in that picture once but I find that my rough chunks that I spoon out give me the same results :). I don’t really want to roll the dough balls because I don’t want them to be perfect looking.

    Finally, I take them out and set them on a wire rack once I see the BOTTOM of the outer edges are brown and crispy but the sides of the edges aren’t brown but to the touch they are firm and puffy at the same time. They aren’t hard. I feel it is important to let them cool down on the wire rack because as the pan cools over time it is continuing the slow process of baking the cookies even further in the middle just enough so they are really thick and chewy and just….just…just heavenly.

    These cookies generally don’t last a day. I eat a few straight out of the oven because they are amazing that way. But you can store them in a container or do like I do and put them all on one plate and wrap it in plastic wrap lol. I put them in the fridge because my parents just…always seem to put them in the fridge but I just pop them in the microwave for 10 to 15 seconds so they get all gooey and warm again. Tastes amazing. Thank you Michelle for giving us this recipe! Sorry this was a long post but I figured someone could benefit from what I did :).

    Happy Baking! <3


  413. Janet P. on June 21, 2013 at 3:47 pm

    After hours of searching on the internet for the perfect Chocolate Chip Cookie Recipe, I stumbled across this one that was actually from a link placed on another website that asked how to make The Perfect Cookie. I Made this Recipe exactly as it says without any tweaks or substitutes. They came out PERFECT! THEY WERE THE BEST COOKIES I’ve EVER MADE! Noone at work believed me that I actually made them from scratch. They truely are as good if not better than the cookies you buy at one of those gourmet bakeries. THANKS SO MUCH FOR THIS RECIPE! ♡


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  415. Manossa on July 1, 2013 at 7:55 pm

    These cookies tured out perfect! My husband, the Cookie Monster said these are his favourites. They turned out fluffy, soft and chewy. Bravo for this recipe.


  416. Kigwai on July 11, 2013 at 7:28 am

    They are the best cookies ever!! Turned out perfect the first time. I can’t wait to make them again!! Really simple and easy to follow instructions.


  417. Pingback: Chocolate Chip Cookies with Browned Butter & Toasted Coconut | Emma's Baking Addiction

  418. Amber on July 19, 2013 at 12:24 am

    These cookies are A-MAZING! Very thick and oh so chewy!! I have made so many different recipes for chocolate chip cookies but this one is my new favorite. I made them twice, the first time they were flat but I discovered it was because I beat/mixed my batter too much! I also used a scale to weigh my ingredients the second time and that also made a huge difference! I made sure my butter was close to room temp before adding to the sugar and then creamed together on a medium/low speed (level 3 on my KitchenAid mixer) for about 2 minutes, just until smooth. I whisked the egg, egg yolk, and vanilla together in a separate cup and then slowly incorporated with my mixer on low until mixed, about 30 seconds. Then I added the flour mixture a little at a time on low just until incorporated and lastly, hand mixed the chocolate chips into the batter. 1 1/2 cups of chocolate chips were the perfect amount for my taste! I put the dough in the freezer for 30 minutes, scooped out 2.1oz size balls and cooked for 15 minutes on parchment paper. However I only baked 1 sheet at a time in the center rack, 6 cookies per sheet. I did not rotate while cooking….they still came out perfectly. THANK YOU for this great recipe!! 🙂


  419. jennifer thomas on August 1, 2013 at 6:54 pm

    I’m baking these right now….had my two littles helping me, so it was more hectic than if I were baking by myself, (but more fun), and dangit…I didn’t melt the butter. I just softened it. Hope the end result is still good. 🙂
    I love your recipes!


  420. Erin on August 7, 2013 at 8:07 pm

    O.EM.GEE! These have answered my chocolate chip cookie prayers! I have searched for YEARS for a great chocolate chip cookie recipe…I didn’t think I was ever going to find it. Until now! Thank you SO much! 🙂


  421. Ruby on August 16, 2013 at 6:00 pm

    These are lovely! I’ve made these several times and everyone iI’ve given them to before always asks for them.


  422. Gracie on September 1, 2013 at 10:14 am

    lovely cookies! 🙂 however the mix turned out more like cake mix, but that was easily compromised!


  423. Pingback: The View from Great Island | Bittersweet Chocolate Chip Cookies

  424. Vika on September 6, 2013 at 2:50 pm

    Could I use regular all-purpose flour, and possibly chopped hershey kisses instead of semi-sweet chocolates?


    • Michelle on September 7th, 2013 at 8:49 pm

      This recipe does call for all-purpose flour; about the kisses – I think they would melt too much; chips tend to hold their shape in cookies a little better.


  425. Lisa on September 7, 2013 at 1:58 pm

    Hi there,
    I apologize if someone else has asked this already but have you ever made this cookie with oatmeal? I would love to try it but get a little “squimish” about experiments. I have an oatmeal cookie recipe that calls for craisins and white chocolate chips and I would like to adapt this recipe to make them thick and chewy and AWESOME!!!!


  426. Gina on September 7, 2013 at 11:44 pm

    After lots of searching, compiling and comparing recipes for the best thick n chewy CCC, I made these tonight with a lil tweaking. Definitely the best looking/ tasting I have ever made! Only changes were: Used bleached flour because I already had. Used 1stick of melted butter and 1/2 stick (4 tbsp) of melted butter flavored Crisco. Used 3/4 tsp of baking soda instead of 1/2. After wet ingredients were all mixed (according to directions) I stirred in 2 cups of chocolate chunks by hand with spoon, then added the dry ingredients in 3 increments, stirring (also by spoon) after each addition. Stopped stirring as soon as flour was no longer visible. Put scooped dough onto parchment lined cookie sheet, then chilled 30min in fridge, then right into oven. Baked on convection @ 325 for 4 min, then reduced heat to 300 for 11 min. These cookies were thicker than the ones pictured. Made 16 cookies (probably would have made 17 or 18 but some of the dough disappeared!


  427. Pingback: Best Pinterest Posts » 115 Recipes for Football Parties

  428. Anna on September 9, 2013 at 4:47 pm

    I made these and they were perfect! Ive tried so many chocolate chip cookie recipes only to end up disappointed. I cant recommend that others try these – the melted butter and extra yolk make such a difference 🙂


  429. Pingback: Perfectly Chewy Chocolate Chip Cookies - Solid Gold Eats

  430. Vika on September 19, 2013 at 8:44 pm

    I just finished baking these and they are incredible! The best chocolate chip cookie ever! It even made my brother stop being angry at me and tell me it was the best chocolate chip cookie I’ve ever made. Sticking to this one now!:))


  431. Ana on October 2, 2013 at 9:33 pm

    I was pretty disappointed with these cookies. They turned out flat and crispy, definitely not fluffy and chewy. The whole house smelled of butter instead of baking cookies.


  432. Desiree on October 8, 2013 at 9:59 pm

    I used all purpose flour and EGGS HAVE TO BE AT ROOM TEMPATURE AS WELL. : )


  433. gina on October 12, 2013 at 9:03 pm

    Made these once before and they came out perfect. Changed it up a bit tonight by using 1 cup of semisweet chunks and 1/2 cup of butterscotch chips. Then I took 1 cup of kettle cooked potato chips and 1 cup of thin sour dough pretzels and crushed them and added to the dough. Awesome sweet and salty combination!


  434. annie on October 23, 2013 at 12:24 am

    smell nice but spread out heaps all over tray !


  435. annie on October 23, 2013 at 1:38 am

    taste delicious but spread out a lot on to tray i might have put too much butter in them


  436. Julia on October 26, 2013 at 9:01 am

    These are by far the best chocolate chip cookies I’ve ever made! I keep coming back to your recipes- you never disappoint. Keep them coming 🙂


  437. Pingback: Bretzeln & Cookies |

  438. Doris on November 16, 2013 at 1:11 pm

    I gotta say that these came out perfectly for me—I baked them for exactly 17 minutes in my oven and rotated them as in directions. They are puffy and chewy and really are not overly sweet (to me, anyway.). I hope they retain the chewiness in my tupperware container. By the way, do they turn out just as well if you freeze them or freeze the dough? I would like to make another batch and freeze the dough for Christmas baking so if any of you posters have done this, please share your thoughts. It is a great recipe and I love the fact you omit creaming the butter and sugars—takes so much time. Oh! Did want to say that I prefer using Ghiradelli chocolate over the other brand —it really is a better chocolate and you will taste the difference.


  439. Marcy on November 18, 2013 at 7:56 pm

    NOT thick and chewy. I divided my dough into three batches. The first were really thin and 15 minutes was way too long. Thin and crispy cookies? No thanks. The second batch I baked shorter but were still really thin. The last batch I put in the fridge over night hoping that would help, but it actually seemed to make them worse. Not sure if I did something wrong but I don’t know if I will try them again.


  440. Robert on November 20, 2013 at 7:10 pm

    Ok… couldn’t resist this recipe so preheated the oven and moved my laptop into the kitchen. Had all ingredients handy and made a double-batch. Bottom Line: Cookies came out “perfect” — according to my wife, who is the ‘expert.’
    Here’s what I changed:
    1. Used 1/2 cup dark brown sugar, and 1/3 cup white sugar.
    2. I used “banana crunch granola” Planters peanut butter.
    3. I doubled the vanilla amount, using pure “Mexican vanilla.”
    4. I used salted butter, so lowered salt amount to 1/4tsp per batch.
    5. I used “quick oats.”
    6. I used a 12-oz bag of semi-sweet morsels for the double-batch… I did not measure.
    Results: Outstanding! I started checking at 10 minutes… 18 minutes was enough time. Letting the cookies finish cooking/cooling on the cookie sheets was easy… the cookies came right off the parchment paper and did not burn whatsoever.
    Using the banana-flavored peanut butter was on a whim… but it turned out great! The essence is there, and the peanut butter (Planter’s) package said the banana flavor is just banana chips and sugar. All other ingredients were properly proportioned. The cookies did not fall apart when cooled, which was great!


    • Robert on November 21st, 2013 at 8:52 am

      Me again… several other things I did different, now that I slept on it:
      1. I only used one egg per batch. (I omitted the extra egg yolk inadvertently). This happened because I had the two eggs out… then later decided to double my batch, and forgot to get more eggs out. Still turned out great
      2. I softened the butter (in the microwave) in lieu of melting.
      3. I only used 1/2 cup (one stick) of salted butter per batch.
      4. I added the eggs with the sugar and butter, then added peanut butter, then flour mixture, then oatmeal, using a mixer. Then I folded the chocolate chips into the (quite thick by now) cookie dough.
      5. I used an ice-cream scoop (the kind you would see at an ice-cream parlor) to ‘guestimate’ a scant-1/4 cup. My first 8 cookies were quite thick, and a bit larger than the rest… I found it easier to adjust the size of my dough using an ice-cream scoop vs. a measuring cup, being 100 times easier just to ‘roll the dough’ onto your hand to finish the dough ball and split in half.
      6. Regarding shaping the cookies: When you go to “jam your dough back together” you might find yourself with something more like a blob that might leave you scratching your head. I found that after you split your dough ball in half, if you (sort-of) “roll your hands back on themselves,” with the jagged edge of the cookie dough facing up, you will get a very nice dough ball with a jagged top. What I mean by rolling your hands back onto themselves… you are holding the dough balls in your hands, after splitting, and then with a singular, rotating motion, bring your knuckles together (more or less). I found that using this motion to put together/finish off my dough balls resulted in a more consistent jagged-top cookie.

      Perhaps I have made enough changes to this recipe to call it my own. Good luck with your cookies and feel free to reply to this thread with your comments, both good and bad. Cheers!


    • Robert on November 21st, 2013 at 9:01 am

      Me again… for a second time.
      One last thing I did differently: I only used 1 cup of all-purpose flour per batch. 🙂


    • Robert on November 21st, 2013 at 9:23 am

      Me again. Well, I just figured out why my recipe was so “different” than this one… I had two recipes on two different windows/tabs, and I guess I was going back and forth between two different recipes without even realizing it! So I guess I will re-write this recipe and perhaps publish it on my daughter’s blog-sight or something like that.
      Lastly… try baking at 350 degrees Fahr. (175 degrees Celc.) instead of 325 degrees… just keep an eye of the edges of the cookies. If they start turning brown (don’t worry, the centers/tops will still be soft, even if you overcook them a bit), they are done and will finish cooking on the cookie sheets.


  441. Pingback: Chocolate chip cookies ftw | Sabor Pastel

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  443. Pingback: Make it now, bake it later | Definitely RA

  444. Orly on December 12, 2013 at 9:46 pm

    I know this post is years old at this point, but I have to compliment you. This is my go-to recipe for chocolate chip cookies now. I obsessively measure each ingredient as per your directions, and I do the pull apart method. By weighing each ball of dough, they come out perfect EVERY. SINGLE. TIME. I brought some in to work and was accused of purchasing them. A million times thank you!


  445. Lauren on December 21, 2013 at 10:39 am

    I love your recipes!!! I made the rum cake twice. Everyone loved it!!! I made cupcakes with the extra batter. Anyway my question is can I make the cookies smaller and they have the same texture?


    • Michelle on December 22nd, 2013 at 11:16 am

      Hi Lauren, I haven’t tried to scale them down, so I can’t say for sure if they would have the same texture, but if you try it, be sure to reduce the baking time. Good luck!


  446. Lynn on December 21, 2013 at 12:09 pm

    My daughter and I made these last night. We didn’t turn them and they still turned out with the right texture and thickness. Maybe she didn’t “pack” her brown sugar well enough, because we both thought they didn’t taste as sweet as they were supposed to. We alternated using two cookie sheets so it had time to cool. Only baked one sheet at a time, so we put the dough in the fridge while waiting for the first batch to cook. Probably shouldn’t have done that, because that made the dough crumbly and harder to split and mush together. I’m sure we will try another batch though. Thanks for sharing the recipe! 🙂


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  449. Mindy on January 22, 2014 at 8:36 am

    I want to make these cookies for someone who is allergic to dairy. Will it come out as good if I use oil or margarine Instead of melted butter?


    • Michelle on January 22nd, 2014 at 10:49 am

      Hi Mindy, Unfortunately, these cookies will not come out the same if you use either of those products. If you absolutely must use either one, use the margarine, definitely not the oil. I can’t guarantee how they will turn out, though.


  450. Carol on February 18, 2014 at 10:12 am

    These cookies were amazing! I did make a few changes and made them for my family! Thank you so much for this awesome recipe!!


  451. Pingback: Chocolate Chip Cookie Cake | Yummy Cake

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  453. Flutterby76 on February 20, 2014 at 1:02 pm

    My daughter is wanting a bar or round pan cookie similar to those that can be purchased at American Cookie Co… My question is, can I use this recipe for that instead of doing individual cookies? Thank you for your help.


  454. Avi on March 4, 2014 at 12:34 pm

    They are delicious! I put slightly too much butter in (about 10% too much) and used almost all dark brown sugar and a half teaspoon more of the vanilla and I got some interesting results. They were chewy in the middle and the edges had a bit of a nice crunch yet without being burned.
    Brown eyed baker’s recipe is excellent and this was just a variation on it. I really enjoy the comments with everyone sharing too. I recommend some Almond Breeze 80 cal milk to go with these thick and chewy chocolate chip cookies. Yum!


  455. Pingback: OMG Chocolate Chip Cookies | Flannelberry Farm

  456. Nadia on March 12, 2014 at 7:04 pm

    Hi I’m just about to make this I don’t have baking paper liner nor non stick spray can I use silver foil instead. I hope I can get a quick reply. Thanks


    • Michelle on March 12th, 2014 at 10:03 pm

      Hi Nadia, The cookies will stick to the foil. Definitely use parchment paper or a silicone baking mat. I don’t recommend using non-stick cooking spray, as it can add extra grease and cause the cookies to spread flat.


  457. Pingback: The Perfect Chocolate Chip Cookie | Caleigh's Kitchen

  458. Emy on March 22, 2014 at 12:54 pm

    Oooh, I have really wanted a recipe for these kind of cookies, I love the cookies that are nice and soft and kind of undercooked in a way. But I’m trying to find a recipe like this for a chocolate cookie with white chocolate chips. Is there any way I can modify this recipe to have that, (like, changing the chocolate chips to white, I know, but adding cocoa powder or replacing something with cocoa powder?)


  459. Hannah on April 8, 2014 at 11:18 am

    Yum! These look good! I was just wondring, will it make a differance if I use milk chocolate chips?


    • Michelle on April 9th, 2014 at 9:41 pm

      Hi Hannah, The cookies will have a sweeter taste, obviously, with milk chocolate, but that’s the only difference.


  460. Katrina on May 2, 2014 at 5:23 pm

    I just made these a couple days ago and I love them!! I am extremely picky about cookie texture (I almost never eat store bought cookies, even oreos)! I hate crunchy cookies, as a result I bake all them time because I much prefer the soft and chewy texture of homemade cookies – plus that way I can make them exactly the way I like them. This recipe is perfect! Definitely my go-to for chocolate chip cookies now. My family definitely loves them too, they were gone in nearly one day! I may make a double batch next time. 😉


  461. Hope on May 20, 2014 at 5:43 pm

    I have been using this recipe for the last year, I bake these 2-3 times a month, my fiancé is a carpenter and on Fridays I like to send him with a treat for all the other guys, however HE is a hard one to please when if comes to baked goods. His mother was a goddess in the kitchen, trained in Paris, and I have been left to “fill her shoes” in the baked goods department. My fiancé also completed pastry school, so he knows his cookies. What I am trying to get to is this freaking recipe saved me. Actually all the recipes on this page have. He eats what I cook now! And raves about it! Your recipes have actually given me the confidence to cook in the kitchen! and try new things (I used to be the girl who set cakes in fire and only was allowed in the kitchen if it was to microwave soup) anyway, these are the best chocolate cookies you’ll ever make and I am so appreciative for this site!


  462. Pingback: Chewy Chocolate Chip Cookies | Cook Eat Joy

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  464. Michelle S on June 2, 2014 at 10:02 pm

    After years of making recipes I’ve found online, none has prompted me to leave a comment…until now. No one has to ever search for another CCC recipe again, this one is the end all. A friend made these for my husband and I, we ate them all, she had to make another batch, and then send me with the recipe. On the drive home my husband said he always thought my CCC were the best, but now he realized they were only like a 6 compared to these which are off the charts. I bring them everywhere with unending compliments. Thank you for doing all the hard work so we don’t have to (we just get the compliments). You’re the best!


  465. Pingback: Oatmeal-Chocolate Chunk Cookies | Emma's Baking Addiction

  466. Christan on June 5, 2014 at 2:05 pm

    So I just pulled my cookies out of the oven and the are beautiful! Thanks for sharing this great recipe!!!


  467. Pingback: Cookie #2: Cook’s Illustrated Thick & Chewy | The Chocolate Chip Cookie Project

  468. Laura Dembowski on June 16, 2014 at 3:30 pm

    Hi Michelle – Just wanted to let you know I made these with carob chips and loved them! Totally satisfied my cookie craving. I posted them for Father’s Day! I’d love if you’d check the post out: 🙂


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  470. Monica on June 22, 2014 at 12:35 pm

    I made these last night for my dessert, which were cookie ice cream sandwiches. I’ll start by saying great recipe and flavor/texture. No complaints there at all.

    However, the pull apart method works to get the bakery look on top, but it made for a very ‘tall’ ball of dough when you mash them together, since the ball tends to mash upwards. I had to bake them longer than the 18 min mark since they made for tall/thick cookies due to the height of the dough ball and even the edges weren’t setting (which is nerve-racking since you never want to go over the max baking time out of fear of over baking).
    I figured another method to get the bakery look without the pull-apart/mashing, which just didn’t do it for me. Roll a smooth ball at the desired size. Place the ball in one palm, and use your other hand to ‘ruin’ the top of the ball by scratching and picking at the top surface. I have nails, so could do this easily, but you could probably use a fork to. Ruining the smoothness gets you the scraggly look. Make sure the scraps fall into the dough bowl, so you can scoop it up in your next ball. Worked for me…! great recipe though – got rave reviews.


  471. Pingback: The Last Chocolate Chip Cookie Recipe You'll Ever Make - Clementime

  472. Dee on June 25, 2014 at 11:27 pm

    These were AMAZING!! Definitely my new go-to choc chip cookie recipe! And who knew about the jagged edge thing? I love everything about these cookies!


  473. sarah on July 4, 2014 at 6:23 pm

    these are amazing cant wait to make again:)


  474. Jim Jenkins on July 14, 2014 at 5:17 pm

    I love this recipe. It is my go-to chocolate chip cookie recipe. I hate to think about how many of these I’ve gorged on late at night with a big glass of ice cold milk. Today for a change of pace, I whisked a half tablespoon of dark cocoa and two teaspoons of instant espresso powder into the flour mixture. I also folded in a cup of pecan pieces with the chocolate chips. They are incredible. A beautiful mocha brown cookie loaded with texture and absolutely delicious.


  475. Pingback: Dark Chocolate Chunk Cookie Ice Cream Sandwiches (YUM) | MODA

  476. Sally on August 1, 2014 at 5:38 pm

    Can you make these with bread flour?


    • Michelle on August 3rd, 2014 at 9:58 pm

      Hi Sally, I never have, but you could certainly give it a try!


  477. yael on August 26, 2014 at 9:47 pm

    These cookies are amazing! Can they be frozen?


    • Michelle on August 27th, 2014 at 11:29 am

      Yes, they can definitely be frozen. Enjoy!


  478. Pingback: Does Bakers Chocolate Harden | Got Healthy

  479. Asma787 on September 12, 2014 at 4:44 pm

    I have made these but tweaked it a little


    • asma787 on September 12th, 2014 at 4:46 pm

      hit enter before i could finish!
      i tweaked by reducing sugar by 1/4 cup and added caramel bits and flaked sea salt for salted caramel chocolate chip cookies. my back wasn’t turned before the plate was just crumbs!


  480. Pingback: Chocolate Chip Challenge | Gin & Frolic

  481. Sarah on December 19, 2014 at 12:04 pm

    these are my go to chocolate chip cookies have made them soooo many times and have had many compliments:)


  482. LJE on January 4, 2015 at 1:19 pm

    Made these for the first time today – I am not an experienced baker – followed instructions exactly but did chill the dough first and between batches. Cookies turned out great! Big hit with the resident 10-year-old. Thanks for a great recipe.


  483. Mimi on January 5, 2015 at 1:04 pm

    Hi Michelle,
    I had a question about the brown sugar. Did you choose to use Light Brown or Dark Brown sugar?


    • Michelle on January 6th, 2015 at 7:54 pm

      Hi Mimi, I use light brown sugar.


  484. Ashley on February 8, 2015 at 9:04 pm

    Great recipe! I followed exactly and they turned out great.


  485. Sarah on February 16, 2015 at 4:48 pm

    Anyone who says these don’t turn out well is wrong! Follow the directions! I followed them exactly and they turned out perfectly…just had to bake for about 20-22 minutes instead because they are so big! And if you don’t believe that this recipe is foolproof, know that I’m 16 years old and don’t always follow directions and they still always turn out perfectly! My go -to recipe.


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  487. John on April 11, 2015 at 7:20 am

    Hey M! Been looking at the Chocolate Chip Cookie recipes that use a 12 to 72 hour rest. What adjustments need to be made or can any recipe be used?


  488. Garcia on May 30, 2015 at 11:43 am

    Amazing recipe and cookies! I am trying it.


  489. Ana on June 3, 2015 at 12:50 pm

    Oh. My. Lord. Best chocolate chip cookies I’ve ever baked. I cannot thank you enough.


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  491. Jacob on July 20, 2015 at 10:50 pm

    Which is your favorite cookie between the NY Times cookie, Levain, and this one?


    • Michelle on July 21st, 2015 at 9:15 pm

      Hi Jacob, Definitely the NY Times cookie!


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  494. Tara on October 4, 2015 at 5:42 pm

    I’ve been using this recipe from BEB for a few years now, and just as I come online to get the recipe yet again, decided to comment.
    These are so good! Best cookie recipe I’ve tried (and I’ve tried quite a number!) over the years. I don’t make them over sized but make mini cookies (we have small children who often have that old problem of ‘the eyes are bigger than the stomach’ ) with the same recipe and they turn out just as amazing that way – just smaller and great for the little hands in our house.
    Thank you for putting it up, everyone in our house is very appreciative! Not to mention the workmates, relatives and friends who have also enjoyed these cookies (when there are any left over) 🙂


  495. Nora on October 16, 2015 at 8:50 am

    You say that you always weigh your baking ingredients -yet are your measurements are in cups etc. Why don’t you provide them in grams as well, to make it easier for everyone who is following your own tip? Thanks


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  497. Carissa on November 6, 2015 at 5:07 pm

    Have you even frozen the dough after shaping into cookies and then baked straight from the freezer? I’m thinking about making a freezer meal with some cookies for a new mom and was wondering if they would work and if there were any changes to the baking directions.


    • Michelle on November 9th, 2015 at 9:37 pm

      Hi Carissa, Yes, I’ve done that! You may just need to increase the baking time by a few minutes.


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  499. Kim on December 9, 2015 at 1:09 pm

    I’m so glad you posted this recipe. I was trying to copy and paste it for a friend off of the America’s Test Kitchen website, but couldn’t since you have to pay to join (even though I have the cookbook, which is where I originally found the recipe). Thanks for saving me some typing time.


  500. Ashley G on May 31, 2016 at 10:15 am

    I made these with a few variations:
    I made the dough a day of ahead of time and chilled overnight. I also added in 3/4c of chopped walnuts. The result: BEST COOKIES EVER!!


  501. Alyr on June 11, 2016 at 5:02 pm

    Here’s my search.

    30 years ago at the office, someone brought choc chip cookies that were:

    Mounded like a macaroon
    Crispy-ish but not like you’ll break a tooth (texture inside like a macaroon, actually)
    White-ish not yellow like all the others with brown sugar.

    I lost the recipe.

    Thanks for the info about the extra yolk makes them rise and the melted butter makes them soft. I always assumed she used just regular sugar but am at a loss as to how to accomplish the rest!

    Perhaps she used self rising flour, even.

    I guess I”ll start over with your recipe as a starting point, thanks!


  502. Terri A. on July 13, 2016 at 8:05 am

    This is my go-to chocolate chip cookie recipe. It’s so quick and easy. I found it on your site years ago and everyone that I make them for LOVES them.


  503. Sweet Elise on July 13, 2016 at 10:31 am

    Curious to know if you have used this exact recipe for a cookie cake? The recipe I uses produces a more cake-like cookie, and I prefer one that is more dense and chewy. I’ve thought about melting the butter in my recipe, but thought I’d see if anyone has used this in a cookie cake pan already. Excited to try it either way!


  504. marcie on July 13, 2016 at 1:28 pm

    What does the dough rolling method do for the cookie?


    • Michelle on July 13th, 2016 at 7:35 pm

      Hi Marcie, It gives the cookies that craggly look on top vs smooth and puffed.


  505. nancy k on July 13, 2016 at 4:59 pm

    As I was reading through this recipe, it looked very familiar. I realized it is the same recipe I have for big,chewy M&M cookies from America’s Test Kitchen.
    I use this base quite often and have substituted/added nuts, dried cranberries, white chips, coconut…mixing and matching depending on my mood. The dough holds up so well but I do refrigerate it…as I do just about every cookie dough. I find it intensifies the flavors and I like the finished baked product. Thanks for sharing so others get to enjoy this yummy cookie.


  506. Nellie Ross on July 16, 2016 at 5:54 pm

    I made these for a BBQ I am hosting tonight. I weighed the ingredients and used 2 oz. of dough for each cookie. The recipe made exactly 18 as stated. They are delicious and I know they will be a big hit!!! it is nice to have a quick and easy recipe that produces a great cookie:) I often bake your ” New favorite thick and chewy chocolate chip” recipe. It is my number one chocolate chip recipe.Thank You for all the great recipes and posts!


  507. Stephenie on July 17, 2016 at 5:41 pm

    I made these cookies Weds and am making them again today! I haven’t had luck with melted butter cookie recipes but yours was PERFECT!! Seriously turned out amazing, not too flat, not greasy, just yummy! Thanks for sharing!


  508. max on July 22, 2016 at 4:21 am

    Wow delicious, I was looking for this everywhere. Finally here we go…


  509. Lisa on July 28, 2016 at 1:43 pm

    What do you think about browning the butter? 🙂


    • Michelle on August 2nd, 2016 at 10:03 pm

      Sounds amazing!!!


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  511. kk on August 11, 2016 at 4:26 pm

    When you rotating the baking sheets front to back and top to bottom halfway through the baking time, you have to open the oven door. My concern is it might affect of rising the cookies? most of the recipes say rotating the baking sheets top to bottom but i am too scare to do this so I always bake only one sheet which takes more time to finish baking….but if it does not affect the result of baking I would love to open the oven and rotate the pans. Thanks.


    • Michelle on August 15th, 2016 at 9:07 pm

      No, it won’t affect the cookies. A lot of recipes (cookies, cakes, breads, etc) call for rotating pans. This is to ensure even baking.


  512. Mary-Jane on August 14, 2016 at 8:46 pm

    I made these cookies today, and they tasted great but did not look as pretty as yours. I have 2 questions: I had a hard time getting the chocolate chips to mix into the batter. I assume this is because of the melted butter. Is there a trick to that? Also, after baking, the cookies looked more like baseballs (too rounded). When I took them out of the oven I tried to flatten them with the back of a spoon, but they didn’t deflate much at all. Any idea what went wrong with the appearance of the cookies?


    • Michelle on August 15th, 2016 at 9:13 pm

      Hi Mary-Jane, I don’t have any tricks for mixing the chocolate chips, I just stir them in and try to work them in so they are evenly distributed. Did you do the whole pull-apart and put back together shaping step? They shouldn’t stay in a ball shape, but they do fall as they cool. Is your oven temperature correct? I can’t think of anything else if you didn’t make any ingredient substitutions.


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  514. Lacie on October 3, 2016 at 5:47 pm

    So like if I wanted to save the cookie dough can I freeze it?


    • Michelle on October 12th, 2016 at 2:02 pm

      Yes! I would recommend portioning out the dough into balls and freezing that way.


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