THE Chocolate Chip Cookie.

Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft.

Soft-Baked Chocolate Chip Cookies by

Nearly everyone has their favorite chocolate chip cookie recipe.  Whether it’s the go-to, no-failer on the back of the yellow Tollhouse bag, or the scribbled masterpiece hiding on a ripped up piece of paper in your grandmother’s recipe book… everyone’s got their own.

Soft-Baked, thick, and puffy chocolate chip cookies. Best-ever! By

The chocolate chip cookie – a household favorite, an iconic dessert staple, a timeless classic, an unbeatable and unparalleled snack, warm, cold, dunked in milk, in dough form, in baked form, in ice cream, on ice cream, small, and large – no one can resist the comfort of a chocolate chip cookie.

It’s been my mission for months now to find that perfect recipe.  The recipe I can bake again and again for years.  I’ve lost sleep, I’ve burnt dough, I’ve tested and retested and retested… and retested countless times.

I’ve eaten more chocolate chip cookies this past month than I’d care to share. But today, I finally got it right. The stars aligned. Hallelujah! A chocolate chip cookie recipe that I’ll treasure for years.

The perfect ratio of chip to dough. The perfect softness.  Unbelievably chewy.

I always like to use more brown sugar than white in my cookie recipes.  It gives the cookies a chewy texture, and less of a crisp. And for this recipe, I used DARK brown sugar.  Light vs dark brown sugar is mostly interchangeable in dessert recipes.  But I find that dark brown sugar gave these cookies a rich aroma and unique depth of flavor. It also keeps the cookies super soft, even the next day.

Soft-Baked Chocolate Chip Cookies. Cornstarch is the secret ingredient to making these cookies so perfect.

Soft-Baked Chocolate Chip Cookies. Cornstarch makes them so soft, thick, and puffy! Love these.

And these cookies are thick, so fluffy, and so puffy.  It’s the cornstarch that gives these cookies an unbelievable lift. Yep, cornstarch.  I was skeptical, but now I’m a believer. It is the easiest recipe. Quick, fool-proof, and straightforward. If I want a cookie, I want it now. ;)

Sometimes the simplest of recipes are what stick. I really don’t need to convince you.  It’s a chocolate chip cookie. THE chocolate chip cookie.

PS: You could even try them with mint chocolate chips:

Soft-Baked, thick, and puffy Mint Chocolate Chip Cookies. The best!  by


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THE Chocolate Chip Cookie

Soft, thick, and puffy chocolate chip cookies. The cornstarch is the secret!


  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips


  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
  2. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
  4. Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake dough balls in their frozen state for an extra minute or two - do not thaw.

Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches. Baked cookies freeze well - up to three months.  Unbaked cookie dough balls freeze well - up to three months. Bake for 1-2 extra minutes (do not thaw).

Adapted from Anna Olsen

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Using this same exact cookie dough recipe, I have made several more types of cookies. Check them out! Which one is your favorite?


Soft-Baked White Chocolate Chip Cranberry Cookies

White Chocolate Cranberry Cookies


White Chocolate Covered Pretzel Cookies

White Chocolate Covered Pretzel Cookies


Triple Chocolate Chip Cookies

Triple Chocolate Chippers-14


Salted Caramel Pecan Chocolate Chip Cookies

Salted Caramel Pecan Chocolate Chip Cookies-7


Mini Chocolate Chip Cookie Sandwiches

Mini Chocolate Chip Cookie Sandwiches


Peanut Butter M&M Cookies with Sprinkles

Soft-Baked Peanut Butter M&M Cookies with sprinkles



552 Responses to “THE Chocolate Chip Cookie.”

  1. #
    Nikkiposted March 26, 2014 at 11:47 pm

    I just ate 7 of these.
    In one sitting.

    Wow, my new go-to cookie recipe.

    THANK YOU!!!!!


  2. #
    Rebeccaposted March 28, 2014 at 3:46 pm

    These are delicious. I’m fighting the urge to eat them all before I bring them to a friend’s house tomorrow. My new favorite cookie recipe for sure!


  3. #
    inuglafposted March 30, 2014 at 4:49 am

    Hi Sally, baked them this weekend! Turned out to be splendid. However, i did have a little problem in figuring out whether the cookies were underbaked or if they were just simply moist and soft. What i also did was stuff Nutella in the cookie dough balls of one batch, switched the baking time to around 15-17 mins at 180 C. That worked wonders for me! In simple words, it was Saturday evening well spent! Love your recipes. :)


  4. #
    Fayeposted March 31, 2014 at 12:50 am

    Oh lordie lord Sally! These are simply divine! I made the choc chunk cookies last weekend and these this weekend. My husband, who’s a restaurateur and an absolute food critic (!) LOVED them! These are definitely our new go-to choc chip cookies! I made these with a mix of semi-sweet and milk chips – yummy! I also tried a few with a chopped Heath bar -tad too sweet but delish nonetheless :) Thank you for a hands down winner winner CCC recipe!


    • Sallyreplied on March 31st, 2014 at 8:26 am

      I love adding heath bar to these cookies, Faye! So glad they were a hit. Thanks for reporting back!


  5. #
    Jetposted March 31, 2014 at 5:23 am

    It was my first time to bake cookies
    and I tried your recipe.
    It turns out really well
    and my family loved it!
    Thank you so much for sharing this!
    And will keep trying out all your recipes
    as I am well pleased with the outcome of my first try!


  6. #
    Mayaposted April 1, 2014 at 2:43 pm

    Would it work if i were to substitute oil for margarine? i want to make them slightly more healthy, these look delicious i think i’ll be eating alot :) thanks!


    • Sallyreplied on April 1st, 2014 at 2:54 pm

      Hi Maya – no, oil or margarine cannot be used in this cookie recipe. Stick to butter.


      • Sarahreplied on August 5th, 2014 at 11:22 am

        How about clarified butter? I have a bunch that I need to use up and these look like a lovely way to do it, if it would work.

  7. #
    Betsposted April 2, 2014 at 7:38 am

    Would luv to try out these cookies.. They look so yummy..
    Since my husband is on the less sweeter side could you suggest how much sugar can i reduce in this recipie.?


  8. #
    Evelynposted April 3, 2014 at 11:08 am

    Loved the strawberry choc chip cookies. Going to make a different CCC each week. Can’t wait until I receive your cookbook. Thanks.


  9. #
    Josieposted April 5, 2014 at 8:26 pm

    These cookies were amazing! Tasted so good and the whole family loved them! Thanks so much for the great recipe!!


  10. #
    nessa jposted April 5, 2014 at 8:40 pm

    i should admit by now;
    i marathon bake these cookies… like doubled up, triple dup, all week. i never leave a comment, just visit for the recipe and your adorable pictures, Miss Sally. : )
    i bake them for one of my afternoon classes (230pm-445pm). our prof brings coffee an i bring these cookies. i couldn’t imagine the two and half hour seminar without em.
    my only alteration, cause my class has a few vegan students, i omit the egg and use Ener-G replacement with an additional two tsp of arrowroot. they are ridiculously fluffy and absolutely perfect. mega love for this recipe.


  11. #
    Lindseyposted April 11, 2014 at 4:22 am

    Will the chocolate chips melt? I LOVE gooey chocolate chip cookies!


  12. #
    Sarahposted April 13, 2014 at 5:27 pm

    These were AMAZING, I was searching for the perfect chocolate chip cookie recipe and I’ve finally found it! Thanks for the awesome recipe xoxo I’m 16 and your website is my absolute favourite, I can’t wait to try out more great stuff, you inspire me :)


  13. #
    Samposted April 15, 2014 at 10:57 am

    Thank you so much for your recipes! My husband is a huge chocolate chip cookie fan but it’s just us two so I make a whole batch, chill it, shape the dough (love your tip on making them tall…works perfectly), and freeze. We just pull out three or four cookies when we want them and they are delicious.


  14. #
    Caronposted April 19, 2014 at 12:11 am

    Did you pack the brown sugar? Most cookie recipes call for packed so I’m just curious.


    • Sallyreplied on April 19th, 2014 at 12:14 pm

      Yep! All of the recipes on my blog use packed sugar, weighing about 200g per cup


      • Caronreplied on April 19th, 2014 at 12:18 pm

        Thanks. I’m glad you said that. I made the dough and it’s in the fridge chilling now. I did pack the brown sugar so I’m glad I did it right! Here’s to hoping they come out right!

  15. #
    Deviwhitethornposted April 19, 2014 at 7:14 am

    Hey Sally! These cookies are absolutely amazing! They were eaten in a atter of hours. :) I’m just wondering though, how would I go about making them a little less flat? Xxx


  16. #
    Valerie Wongposted April 20, 2014 at 12:42 am

    Hey Sally! I tried out your recipe using leftover chilled chocolate ganache stuffed inside the dough, and another batch with cranberries (didn’t have white chocolate ;~;) and another with hazelnuts :D they turned out amazing! Thank you so much!!


  17. #
    Aliaposted April 23, 2014 at 6:09 am

    Hi! Do you have any cookie recipes that are chewy, gooey with chocolate chips, but still has a light crisp on the edges? Could that be done with this recipe by cooking it more?


  18. #
    Fayeposted April 25, 2014 at 2:52 pm

    Hey Sally, I am wondering how I could turn these into espresso choc chunk cookies? I will use choc chunks instead of chips of course, but can I simply add a tablespoon of instant espresso to the base recipe? Do you think I need to add a tspn of cocoa powder? I am asking as I did read up on your mocha mint cookie recipe – you see, as much as I loved the chewy choc chunk cookie base, my family is a true lover of this cookie base ;) Therefore I am trying to convert this cookie recipe base to be espresso choc chunk …. thank you in advance!


    • Sallyreplied on April 25th, 2014 at 4:15 pm

      Hi Faye – you could add a teaspoon of cocoa and a Tbsp of espresso – that sounds delicious! Enjoy.


      • Fayereplied on April 26th, 2014 at 12:08 pm

        Sally, I made them – the espresso version – added 1 tspn cocoa (used a very good natural Callebaut cocoa) and 1 tblspn rich espresso powder (again, a good italian one) and a mixture of milk/dark choc chunks. They are DYNO-MITE! I mean, mind-blowing amazingly good! You have to try them! Thank you for all the hard work you put into your recipes!

  19. #
    Veraposted April 29, 2014 at 6:54 pm

    Just made these cookies and they are ” gooey goodness”. Yum, yum!!!!!!!!!!!


  20. #
    Tzipporah Schvarczposted April 30, 2014 at 12:30 am

    I just made these. THEY ARE SO DAMN GOOD!!!!!!!

    i wanted a non dairy option so i used margarine, and only after i made the batter did i read the comments and see that you suggested NOT substituting. Regardless, they are really awesome anyway!! I don’t know how it tastes made with butter, but the margarine version is great. Thank you!!!!!


  21. #
    Kylieposted April 30, 2014 at 2:06 pm

    Okay so here’s the deal, I LOVE chocolate Chip cookies, especially with the addition of walnuts in there, so would it be okay if I added 3/4 cups of chopped walnuts?


    • Sallyreplied on April 30th, 2014 at 4:59 pm

      That would be fine. Enjoy!


  22. #
    Mariya Kulykposted May 3, 2014 at 5:52 pm

    I substituted the butter for 1 part coconut oil and 1 part plain nonfat greek yogurt and they came out perfect! I strongly recommend doing this for people searching for a way to cut down their fat intake :) Also, I added a little less brown sugar, around ⅔ cup. Just a suggestion!


  23. #
    Erikaposted May 6, 2014 at 3:49 pm

    Hi, Sally!

    I can’t wait to try this recipe! Do you think that if I add molasses, as well, I could use light brown sugar instead of dark? If so, how much molasses would you add?

    Thank you!


    • Sallyreplied on May 6th, 2014 at 9:34 pm

      Hi Erika, if you’d like to add molasses, do not add more than 1 Tablespoon. More than that will compromise the texture.


      • Erikareplied on May 6th, 2014 at 10:45 pm

        Thank you for your response, Sally! Do you think that adding molasses to the light brown sugar would be a sufficient substitute for the dark brown sugar, or would you recommend sticking with the dark brown sugar?

  24. #
    Tinaposted May 9, 2014 at 10:01 pm

    I just made these this morning after letting the dough chill overnight. They taste amazing and the kids LOVE them. Thank you for the recipe.


  25. #
    Cheriposted May 11, 2014 at 12:37 pm

    SOS! I half melted my butter! What do I do- the dough is chilling now.


  26. #
    Pennyposted May 17, 2014 at 10:41 pm

    For the texture of this cookie, I’d give it 5 stars. For the taste, I give it 3. The taste was sort of ordinary and you could add a better taste by maybe adding a touch of cinnamon and maybe browning the butter for a flavor depth


  27. #
    Devra aka ThePomeroyLifeposted May 28, 2014 at 4:48 pm

    I love your site. My husband even knows about it because I talk about your recipes so much!
    I really like this recipe in particular. I made it as is a few times before, but recently found out that it’s versatile too! I just used it as the base for an impromptu cookie creation! Nutella Swirl Butterscotch & White Chocolate Chip Cookies!


  28. #
    maddieposted June 1, 2014 at 5:56 pm

    How many cookies does this recipe make? Also they look delicious


  29. #
    Lposted June 1, 2014 at 8:44 pm

    Can I roll this out before chilling in order to make cut-outs? I want soft, chewy cut-out CCCs, and I love how all your cookies are the right texture!


    • Sallyreplied on June 2nd, 2014 at 6:46 am

      The dough is much too soft and messy to roll before chilling. Rolling after chilling May be tough because the dough will be quite firm but it’s worth a try.


  30. #
    Lindseyposted June 6, 2014 at 12:28 pm

    These look soooooo good… I am heading to the kitchen to make them right now… thanks for sharing!!!


  31. #
    Hayleyposted June 7, 2014 at 1:53 am

    THIS is our favourite cookie, hands down :) whenever I put chocolate chips on the grocery list, my dad asks, “Oh are you making those chocolate chip cookies again?” And if I tell him no, he’s so disappointed!


  32. #
    Orange Blossomposted June 9, 2014 at 10:13 pm

    I made this recipe for the first time last Friday. Rolled the dough into 22 one-inch balls and kept them frozen until an hour ago. Decided to bake only ½ a dozen because I was really afraid I’d make a mess (I’ve had more than a few misses with other chocolate chip cookie recipes in the past).

    I did not let the frozen cookie dough balls thaw at all. Arranged them on a Silapat mat and stuck the baking pan into the preheated oven right away. The cookies turned out PERFECT. After 15 minutes in the oven and 20 minutes on the cooling rack, the cookies are perfectly firm on the outside and gooey on the inside. OMG. Thank you, thank you, thank you, Sally!


  33. #
    Kimposted June 11, 2014 at 12:29 pm

    I have never left a comment before, but I just want to add my two cents and say that these cookies are perfect, prepared exactly as the recipe directs. I’ve prepared several of your recipes and have never been disappointed. Thanks for all the testing and notes about the process. If you suffer from a complete lack of self-control when it comes to Perfect Chocolate Chip Cookies (as I do), it might be helpful to only bake a few at a time.


  34. #
    Lauraposted June 21, 2014 at 2:22 pm

    Hi Sally! Just wondering, is there a giant cookie version of this recipe?
    Could I make a XXL Chocolate Chip cookie? :) Thanks!


  35. #
    Maryposted June 27, 2014 at 5:06 pm

    Hi Sally,

    I live at 7000 feet and with adjustments for altitude, these were amazing.
    slightly crisp on the outside, tender on the inside, loaded with chips!!!
    Thank you so much. I would like to use the base dough and add dried cherries with dark chocolate chips. What do you think?
    Thanks again,


    • Sallyreplied on June 28th, 2014 at 1:19 pm

      Hi Mary – dried cherries and dark chocolate chips would be excellent in these cookies. Enjoy!


  36. #
    Maryposted June 27, 2014 at 5:10 pm

    I doubled the size of each dough ball and flattened them out a bit before baking. no puffiness to deal with. I chilled the dough for 90 minutes, in case all that helps anyone. If anyone wants altitude adjustments let me know I’ll post them here.


  37. #
    Angelaposted July 4, 2014 at 8:25 pm

    Hi Sally,

    I have baked a few of your recipes now, and not one has let me down! Today, I wanted to bake a few different chocolate chip cookie recipes to try and find my “go-to.” I had my husband be the taste tester (lucky guy), and yours was the clear winner!! I knew it would be too :) Thank you for all of your wonderful recipes.



  38. #
    Net Campbellposted July 11, 2014 at 11:49 pm

    The best recipe! Thank you so much! I weight my flour for 250g. It is only 1 1/2 cups. It turned out perfect!


  39. #
    Alexandraposted July 16, 2014 at 10:31 pm

    Just made these for my niece’s 5th birthday – she and her friends loved them, and so did the adults! ;)

    I think I’ve found my new favourite cookie. Thanks for being so great, Sally! I swear I could live on all your recipes. :D


  40. #
    Hayleyposted July 23, 2014 at 5:03 pm

    I literally cannot praise these cookies enough. BEST CHOCOLATE CHIP COOKIES EVER! :D everybody over here just loves them and they baked up perfectly!!!!


  41. #
    Alysaposted July 24, 2014 at 1:08 pm

    Going to make ice cream sandwiches tomorrow! Which chocolate chip cookie recipe of yours do you favor the most?? “THE chocolate chip cookie” or “The best chocolate chip cookies”?


  42. #
    Hayleyposted August 3, 2014 at 8:35 pm

    Could I replace the chocolate chips with M&M’s for a basic M&M cookie? :DD


    • Sallyreplied on August 3rd, 2014 at 8:39 pm



  43. #
    Rachelposted August 5, 2014 at 8:44 am

    I just made these last Friday and they were delicious!!!! They were gobbled up by my kids in no time!! I want to make them again and was wondering if I could make the dough in advance and freeze it until ready to bake them. How would you freeze it? In the balls ready to bake? Also how long would you defrost them for? Thanks!!


    • Sallyreplied on August 5th, 2014 at 2:56 pm

      Hi Rachel. Freezing info is found in the recipe.


  44. #
    Sunshineposted August 5, 2014 at 11:32 pm

    Can i use salted butter?


    • Sallyreplied on August 6th, 2014 at 8:41 am

      Yep. Omit the salt by 1/4 teaspoon. (so use 1/4 tsp total)


  45. #
    Christinaposted August 7, 2014 at 12:03 am

    Hi Sally, I tried your recipe tonight. So far we enjoyed the first batch when tried one or two cookies… However we used the dough right after mixing it. Does this change the way the cookies will cook? If so what’s the difference between refrigerating and using the dough at room temp. Also we noticed the cookies were not very sweet. So next time we are going to add more sugar/brown sugar. I cooked the cookies for 8 minutes and let them cool however they were still really doughy. So next time we are baking for a little bit longer. Would love to hear your tips and tricks to help with our next recipe of yours. We will keep it just make small adjustments! Thanks Sally!

    -Christina from Minnesota


  46. #
    yunetposted August 9, 2014 at 1:04 pm

    These look great! Could they be made without the cornstarch? It’s the only ingredient I don’t currently have :(


  47. #
    Sherriposted August 10, 2014 at 8:07 pm



  48. #
    Ayandaposted August 13, 2014 at 11:02 am

    Hi Sally! You probably don’t remember me but I commented on your death by chocolate cupcakes. I literally screamed with joy when I saw that you had replied


  49. #
    staceyposted August 17, 2014 at 6:48 am

    Will the cornflour make these cakes more or less cakey? I hate cakey spongy cookies but most of the ones I’ve tried come out like that.


  50. #
    Piyamjposted August 17, 2014 at 9:26 am

    These were perfect chocolate chip cookies. I baked mine for 10 mins and they were great. Don’t overbake these, just the lightest bit of colour. They beat any Martha Stewart ones by miles.


  51. #
    Laurenposted September 4, 2014 at 9:37 pm

    Hi, I am in the process of baking these, and they look nothing like they do in your picture! the only difference is that I used gluten free flour and light brown sugar. the cookies did not flatten very much. is there any way I could get them flatter? Thanks!


  52. #
    Mimiposted September 6, 2014 at 10:52 am

    Hi Sally,

    Thank you for posting such a great recipe. This is by far my favourite cookie recipe. Its perfection to the last bite. I baked these several times and everyone enjoyed them immensely.

    Although I have one problem. My cookies turn out rather smooth on the surface, not rugged with texture like yours. I trying leaving some of the chocolate chips to put on the rolled out dough, but they still spread smooth. How can I achieve the textured cookie top like yours. I’m not sure if this makes sense? Thank you


  53. #
    Rebeccaposted September 30, 2014 at 3:21 pm

    I just had to say how much we love these cookies! I pinned this recipe four months ago and have made them four times! This is my forever more choc chip cookie recipe! So long toll house! Thx!!


  54. #
    Cliffposted September 30, 2014 at 8:42 pm

    What happened to the original recipe that used 2 bags of chips one semi sweet and one milk chocolate that was my favorite?


  55. #
    Graceposted October 2, 2014 at 10:48 pm

    These were great! I wanted to make them a bit healthier and more whole food-ey so instead of 2 cups all purpose, I used 1 cup all purpose and 1/2 cup ground flax and then 1/2 cup whole wheat flour. Couldn’t use all whole wheat and flax though, as I think there wouldn’t be enough gluten to hold things together. I also replaced the butter with 1/2 cup ground flax and 1/4 cup water, let it sit in the fridge for 10 minutes, and then used it as I would butter. Worked great! I also didn’t use the full amount of sugar, yet they were plenty sweet enough. Thanks for the great recipe and I will definitely make these again soon!


  56. #
    Vivianposted October 10, 2014 at 5:36 am

    I only have dark chocolate chips available (mildly sweet) that being said can I switch out the semi sweet ones in this recipe for the dark chocolate chips? Would the sugar amount need to be altered?



    • Sallyreplied on October 12th, 2014 at 7:27 pm

      I wouldn’t change the sugar amount, actually. Dark chocolate morsels is just fine in these cookies.


  57. #
    Meganposted October 13, 2014 at 10:13 pm

    I love your recipes! Do you have a cowboy cookie, or oatmeal chocolate chip one? If so, I’d love to see how you make them. Could I use the oatmeal raisin recipe and SUB choc chips for raisins? Thanks!


  58. #
    Maryposted October 15, 2014 at 7:53 pm

    Can I roll the cookie dough into 2 TBSP balls instead of 1 TBSP? Do I have to adjust the baking time in any way?


    • Sallyreplied on October 15th, 2014 at 8:00 pm

      That would be fine – I would add a minute or two to the bake time.


  59. #
    Ashleyposted October 17, 2014 at 11:43 am

    These look just like entenmenn’s! Any idea what the calories count is?


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