Thick and Chewy Chocolate Chip Cookies

I think that just about everyone I know is constantly on a search for the perfect chocolate chip cookie recipe. Most (myself included) have been let down by the recipe on the back of the Nestle Tollhouse chocolate chip bag, and there are many recipes floating around the Internet that seem to gain popularity and become fads before dying off when people move on to the latest and greatest. I was really please with the cookie I created last fall, as it resulted in the chewy texture I was looking for. But these Thick and Chewy Chocolate Chip Cookies, they really take the cake. Big, beautiful, bakery-quality chocolate chip cookies. It’s official – my love affair with America’s Test Kitchens and the Baking Illustrated cookbook continues!

More on the cookies, another PSA for weighing dry ingredients, and the recipe after the break…

The secret to the thick and chewy cookies is the combination of using melted butter, an extra egg yolk, and a higher ratio of brown sugar to white sugar. Also, definitely follow the instructions for making jagged edges on the top of the cookie – this gives them the crinkled and craggly bakery cookie look. In order to ensure mine were all about the same size, I busted out my scale (more on my weighing infatuation in a minute). Each ball of dough should weigh around 2.15 oz.

Also heed the instructions to remove the cookies from the oven as soon as the outsides are set but the centers are still puffy and soft. Doing so plays a large part in the resulting texture. Cooling the cookies on the baking sheets means they will continue to bake after being taken out of the oven, but without the circulating air of a cooling rack, they will retain their soft texture. I know for me it is often hard to take cookies out of the oven unless they look completely done, but have faith! You don’t want to overbake these in the oven!

Why should you weigh your ingredients? Since I began baking bread more often I started reading about how important it is to weigh the ingredients, as there is quite a delicate balance between the flour, yeast, and liquid used in most bread recipes. I haven’t really encountered weight measurement outside of breads, but this cookie recipe in Baking Illustrated provided weight measurements for the dry ingredients. To see how close I was I did a regular measurement and then weighed it. In all of the cases, my measurements came out 1-2 ounces more than the weight measurement provided in the recipe. It becomes easy to see how a heavy-handed scoop could turn thick and chewy cookies into dry and dense cookies! So, I would encourage all of you to invest in a kitchen scale and use it, use it, use it!!

{EDIT 9/1/2011} I receive a lot of questions about the shaping method used for these cookies (the pulling apart, turning, and smooshing back together), and sometimes it can be hard to explain. I LOVE the method and the results and I wanted to make sure you all had the same experience, so I’ve scanned the illustration of how to shape them so you can get a visual of the process:

Thick and Chewy Chocolate Chip Cookies

Yield: About 18 large cookies

Prep Time: 30 minutes

Cook Time: 15 to 18 minutes

Total Time: 45 minutes


2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips


1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Note: These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you're using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

(Recipe adapted from Baking Illustrated)

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607 Responses to “Thick and Chewy Chocolate Chip Cookies”

  1. 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 :D 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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  3. 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 :-)


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  5. 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.


  6. 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!


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  8. 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.


  9. 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!


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

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


  11. 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!


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  13. 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 !!!!


  14. 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!


  15. 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


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  17. 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!


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  19. 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.


  20. 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!!!


  21. 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! ^_^


  22. 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.


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  24. 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!


  25. 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.


  26. 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 : ).


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  28. 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.


  29. 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.


  30. 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.


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  32. 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! :D & 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.


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

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


  34. 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!


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  36. 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!


  37. 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 :)


  38. 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!


  39. 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!


  40. 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.


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  42. 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. ; )


  43. 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!


  44. 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!


  45. 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!


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  47. 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.


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  49. 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.. !


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  52. 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.


  53. 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


  54. 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.


  55. 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!


  56. 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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  60. 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.


  61. 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.


  62. 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.


  63. 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!


  64. 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.


  65. 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!


  66. 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!!


  67. 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.


  68. 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!


  69. 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.


  70. 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!


  71. 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!


  72. 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;)


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

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


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  75. 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


  76. 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.


  77. 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.


  78. 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!


  79. 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.


  80. 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). :D 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. :D I won’t be making another chocolate chip cookie again, and I know this recipe will be passed along for generations in my family.


  81. 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!


  82. 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. :D


  83. 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.


  84. 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.


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  86. 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.


  87. 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!


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  89. 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.


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  91. 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.


  92. 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!


  93. 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.


  94. 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.


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  96. 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! :D Thanks!


  97. 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!!


  98. 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.


  99. 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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