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)

Share This Post...

607 Responses to “Thick and Chewy Chocolate Chip Cookies”

Comment Pages 1 3 4 5
  1. Pingback: Thick and Chewy Chocolate Chip Cookies | I'll Have Seconds

  2. 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! :)


  3. 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!


  4. 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!


  5. 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!


  6. 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!


  7. 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!


  8. 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.


  9. 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!


  10. 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!


  11. 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!


  12. 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


  13. 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! ♡


  14. Pingback: Giant Cookies. | blacktshirtandjeans

  15. 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.


  16. 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.


  17. Pingback: Chocolate Chip Cookies with Browned Butter & Toasted Coconut | Emma's Baking Addiction

  18. 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!! :)


  19. 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!


  20. 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! :)


  21. 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.


  22. 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!


  23. Pingback: The View from Great Island | Bittersweet Chocolate Chip Cookies

  24. 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.


  25. 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!!!!


  26. 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!


  27. Pingback: Best Pinterest Posts » 115 Recipes for Football Parties

  28. 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 :)


  29. Pingback: Perfectly Chewy Chocolate Chip Cookies - Solid Gold Eats

  30. 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!:))


  31. 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.


  32. Desiree on October 8, 2013 at 9:59 pm

    I used all purpose flour and EGGS HAVE TO BE AT ROOM TEMPATURE AS WELL. : )


  33. 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!


  34. annie on October 23, 2013 at 12:24 am

    smell nice but spread out heaps all over tray !


  35. 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


  36. 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 :-)


  37. Pingback: Bretzeln & Cookies |

  38. 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.


  39. 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.


  40. 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.


  41. Pingback: Chocolate chip cookies ftw | Sabor Pastel

  42. Pingback: Thick and Chewy Chocolate Chip Cookies

  43. Pingback: Make it now, bake it later | Definitely RA

  44. 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!


  45. 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!


  46. 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! :-)


  47. Pingback: Best Pinterest Posts » 159 New Year’s Eve Recipes

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

  49. 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.


  50. 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!!


  51. Pingback: Chocolate Chip Cookie Cake | Yummy Cake

  52. Pingback: Elegant Cakes by Crystal – Chocolate Chip Cookie Cake

  53. 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.


  54. 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!


  55. Pingback: OMG Chocolate Chip Cookies | Flannelberry Farm

  56. 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.


  57. Pingback: The Perfect Chocolate Chip Cookie | Caleigh's Kitchen

  58. 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?)


  59. 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.


  60. 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. ;)


  61. 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!


  62. Pingback: Chewy Chocolate Chip Cookies | Cook Eat Joy

  63. Pingback: Chocolate Chip Cookies | Recetas Favoritas

  64. 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!


  65. Pingback: Oatmeal-Chocolate Chunk Cookies | Emma's Baking Addiction

  66. 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!!!


  67. Pingback: Cookie #2: Cook’s Illustrated Thick & Chewy | The Chocolate Chip Cookie Project

  68. 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: :)


  69. Pingback: Elegant Cakes – Hushpuppies with Spicy Dipping Sauce

  70. 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.


  71. Pingback: The Last Chocolate Chip Cookie Recipe You'll Ever Make - Clementime

  72. 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!


  73. sarah on July 4, 2014 at 6:23 pm

    these are amazing cant wait to make again:)


  74. 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.


  75. Pingback: Dark Chocolate Chunk Cookie Ice Cream Sandwiches (YUM) | MODA

  76. 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!


  77. 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!


  78. Pingback: Does Bakers Chocolate Harden | Got Healthy

  79. 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!


  80. Pingback: Chocolate Chip Challenge | Gin & Frolic

Comment Pages 1 3 4 5

Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)