THE Chocolate Chip Cookie.

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

Unbelievably soft, unbelievably simple Classic Chocolate Chip Cookies - these are a reader favorite!

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.

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.

Perfect Chocolate Chip Cookies-2

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.

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. Don’t forget to chill the dough! It will give your cookies the best flavor, as well as guarantee thickness.

PS: You could even try them with mint chocolate chips. I usually find these chips around the holidays and stock up to last me several months into the new year.

Mint Chocolate Chip Cookies - soft-baked style! These disappear whenever I bake them. Double the batch!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.

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THE Chocolate Chip Cookie

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

Ingredients:

  • 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

Directions:

  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 cookie dough recipe, I make these amazing Soft-Baked White Chocolate Chip Cranberry Cookies.

White Chocolate Cranberry Cookies

 

For extra chewy chocolate chip cookies? Try my legendary Chewy Chocolate Chunks.

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

 

 

 

   

565 Responses to “THE Chocolate Chip Cookie.”

  1. #
    1
    Carolineposted August 6, 2012 at 6:01 am

    Yummm…These cookies absolutely looks delicious.
    Thanks for sharing your recipes with us :)

    Reply

    • Sallyreplied on August 6th, 2012 at 10:03 am

      Thank you for always visiting my recipes, Caroline! :)

      Reply

    • Conniereplied on August 29th, 2013 at 5:06 pm

      How long can we keep uncooked cookie dough before using?

      Reply

      • Sallyreplied on August 29th, 2013 at 7:02 pm

        Hi Connie – I note in the recipe that the cookie dough can remain in the fridge, covered, for up to 1 day. 2 days max, if necessary.

    • Virginiareplied on September 4th, 2013 at 5:55 pm

      Hey Sally. Love all of your recipes! I’m visiting Denver this week and want to make these chocolate chip cookies. Any advice on how to alter the recipe so that they turn out the same consistency? I’ve butchered many baked goods at high altititudes!

      Reply

      • Sallyreplied on September 4th, 2013 at 6:42 pm

        Hi Virginia! Add about 2 more Tablespoons of flour. I think the cookies will turn out just fine if you do that. Have fun in Denver!

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    baker streetposted August 6, 2012 at 7:14 am

    It sure looks like THE chocolate chip cookie! I personally love the chewy variety and this does complete justice to that!

    Reply

    • Sallyreplied on August 6th, 2012 at 8:54 am

      chewy is the way to go! glad we agree :)

      Reply

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    Liz (Little Bitty Bakes)posted August 6, 2012 at 7:21 am

    These look great, Sally!! I’m forever on a mission to make the perfect chocolate chip cookie. I think actually I’m just continually trying to raise the bar :) I love that you mention the secret ingredient in yours is cornstarch — I found out in researching the Levain Bakery cookies that they use cornstarch, and you’re right, it does have a way of lifting the cookies!

    Reply

    • Sallyreplied on August 6th, 2012 at 8:57 am

      Thanks Liz! I’ve been intrigued about cornstarch the past few months and when I paired it with baking soda in these cookies, it really did the trick. I tried the Levain cookie recipe last week and I didn’t like the results, mine just were NOT thick. Could blame the humidity or the amount of time I let the dough settle. wish it worked! But this recipe worked out perfectly!

      Reply

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    Jen @ Savory Simpleposted August 6, 2012 at 7:34 am

    Stephanie from 52 Kitchen Adventures is doing a chocolate chip cookie challenge right now! You should submit these, they look great.

    Reply

    • Sallyreplied on August 6th, 2012 at 8:53 am

      I had no idea! That is so cool, I will have to check it out! Thank you Jen!

      Reply

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    Aimee @ ShugarySweetsposted August 6, 2012 at 7:46 am

    That does look like a delicious chocolate chip cookie!

    Reply

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    Ashley @ Kitchen Meets Girlposted August 6, 2012 at 8:33 am

    Your cookies always turn out amazing, Sally, and these are no exception. There’s really just nothing better than a warm chocolate chip cookie right out of the oven, if you ask me! And I’m really intrigued about the addition of the cornstarch–I’m gonna have to try this out! :-)

    Reply

    • Sallyreplied on August 6th, 2012 at 8:52 am

      I was intrigued as well, Ashley. Give it a shot. These cookies are THICK and so so soft. Thanks for the cookie compliment!

      Reply

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    Averie @ Averie Cooksposted August 6, 2012 at 8:52 am

    Saw the mango bread on FG when I just went to check something. Congrats :)

    And these cookies…they look stellar and glad you have found YOUR recipe. And I thought you were always gonna be a C.I. girl. lol But this recipe is very close to that, but love the 1 egg rather than egg + yolk and very interesting about dark brown vs light brown sugar. Dark brown contains twice the molasses of light brown, which is why there’s that extra flavor and I can see it totally working. Congrats on these beauties…they look amazing!

    Reply

    • Sallyreplied on August 6th, 2012 at 9:29 am

      I’m still a CI girl Averie! I kind of prefer the dark brown sugar in these. Maybe you can try these cornstarch ones someday, after our CI experiment! PS: I brought the leftovers into work this morning and they were gone just as quick as the Levain ones last week. But they look prettier. :)

      Reply

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    Hayley @ The Domestic Rebelposted August 6, 2012 at 9:40 am

    So THIS is what you were up last night working on–no wonder, they’re INCREDIBLE! CCC are undoubtedly one of the hardest cookies to make–I’ve tested & retested countless times as well and could never seem to find the perfect one until I tried this exact recipe. I’ll have to use dark brown sugar like you suggested next time ’cause you know I {puffy heart} puffy cookies! Seriously, this is the best recipe EVAH. There’s no going back now!

    Reply

    • Sallyreplied on August 6th, 2012 at 10:04 am

      Haha yes, Hayley! I firmly believe this recipe is fool proof. It’s SO good, and the results are not only tasty, but pretty too. Thanks girl!

      Reply

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    Sally @ Spontaneous Hausfrauposted August 6, 2012 at 9:43 am

    I’m all over this – I’m always looking for a recipe to trump the one from Cook’s Illustrated and I’m intrigued by the cornstarch in this. Plus, I love that I don’t have to chill the dough. When I want a cookie, I want a cookie now!

    Reply

    • Sallyreplied on August 6th, 2012 at 10:24 am

      I couldn’t have said it better myself! Not having to chill the dough is heavensent! The C.I. recipe is amazing, but I like that this one doens’t have me wasting or saving an egg white for later.

      Reply

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    Colleen @ What's Baking in the Barbershop?!posted August 6, 2012 at 10:09 am

    These definitely do look absolutely PERFECT!! I have a Cooks Illustrated cc cookie recipe that I love, but I’m always willing to try new recipes. I will absolutely be trying this one!!

    Reply

    • Sallyreplied on August 6th, 2012 at 10:27 am

      The C.I. chocolate chip cookie recipe is definitely amazing, but this one was fool proof and I liked that I didn’t have an extra egg white AND used less sugar. :) Thanks Colleen!

      Reply

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    Laura Dembowskiposted August 6, 2012 at 11:13 am

    They look great, Sally! Recipe testing can be super frustrating, but when it all comes together . . . magic. And dough chilling is the worst, except with Momofuku cookies; then it’s totally worth the wait.

    Reply

    • Sallyreplied on August 6th, 2012 at 11:36 am

      Waiting around for momofuku is DEFINITELY worth it. ;)

      Reply

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    Cassieposted August 6, 2012 at 1:10 pm

    Cornstarch and dark brown sugar is very interested. I can’t wait to try these. Cook’s Illustrated is definitely my favorite but I love hearing about others’ favorites. These do look wonderful Sally!

    Reply

    • Sallyreplied on August 6th, 2012 at 1:48 pm

      Thanks Cassie. Give the dark brown sugar and cornstarch a try. CI is near and dear to my heart, but these are darn near FLAWLESS. Thicker than CI, for sure.

      Reply

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    Jessica@AKitchenAddictionposted August 6, 2012 at 1:16 pm

    These do look like THE chocolate chip cookie! There is nothing quite like a warm, gooey chocolate chip cookie!

    Reply

    • Sallyreplied on August 6th, 2012 at 1:50 pm

      I couldn’t agree more. Thanks Jessica!

      Reply

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    Ashley @ Wishes and Dishesposted August 6, 2012 at 1:30 pm

    I’m always on the hunt for the perfect chocolate chip cookie. I’ll have to try these! Thanks for the tip on the dark brown sugar :)

    Reply

    • Sallyreplied on August 6th, 2012 at 1:49 pm

      Ashley – thank you so much! Your silpat shipped today too. :)

      Reply

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    Becky Wposted August 6, 2012 at 1:50 pm

    I’ve been on the search for THE perfect chocolate chip cookie as well, so I am super excited to try yours next. Thanks!!

    Reply

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    Back For Secondsposted August 6, 2012 at 5:06 pm

    Yes! I love using cornstarch in my cookies. I just started doing that this year and it really makes a difference! Love the brown sugar too ;) nothin better than a perfect ccc!!

    Reply

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    Saraposted August 6, 2012 at 8:45 pm

    Every time I look at the recipes on your page, I want to drop everything and bake :)

    Reply

    • Sallyreplied on August 6th, 2012 at 9:07 pm

      Sara, that is pretty much the best compliment I’ve ever received. So thank you thank you thank you. :D

      Reply

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    Deborahposted August 6, 2012 at 8:59 pm

    Those look pretty darn perfect to me! CC cookies are my favorite, and always my go to when I am craving cookies!

    Reply

    • Sallyreplied on August 6th, 2012 at 9:08 pm

      Thank you Deborah! CCC’s are my standard go-to as well :D

      Reply

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    Sarah K. @ The Pajama Chefposted August 6, 2012 at 9:24 pm

    mmm, this sounds fab. i can totally see dark brown sugar making a difference! yum!

    Reply

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    Ttposted August 6, 2012 at 9:50 pm

    These look amaaazing! But i have to ask if you have made the new york times choco chip cookie recipe published last year- one year later it is still the most popular recipe on the internet and it changed. My. Life. Its a bit fussy and time consuming but seriously…… You must try it. And this week i’m going to make yours!

    Reply

    • Sallyreplied on August 7th, 2012 at 10:07 am

      I actually haven’t made the NYtimes cookie recipe yet. It does seem to be a little fussy, but I’m sure the results are fabulous. Hope you make and enjoy these!

      Reply

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    Julie @ Table for Twoposted August 6, 2012 at 10:06 pm

    i’m the biggest chewy and soft CCC fan out there..it is a MUST as a criteria for all my cookies! yours looks so delicious, i seriously wish you could bake me a dozen right now!! i can just SMELL it from here!!

    Reply

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    Dorothy @ Crazy for Crustposted August 6, 2012 at 10:25 pm

    Those are stunning Sally! I love chocolate chip cookies – those are perfect!

    Reply

    • Sallyreplied on August 7th, 2012 at 10:07 am

      thanks miss Dorothy… from a dessert queen like you, that means a lot

      Reply

  23. #
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    Anna @ hiddenponiesposted August 7, 2012 at 1:39 am

    Mmm…few things beat a good chocolate chip cookie in my books. And no dough chilling is definitely a requirement for my favourite recipes too :)

    Reply

    • Sallyreplied on August 7th, 2012 at 10:28 am

      I completely agree, Anna! Nothing beats a CCC.

      Reply

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    Csillaposted August 7, 2012 at 3:05 am

    It’s not fair sharing such an amazing recipe on a weekday when I have to wait multiple days to bake!! These cookies look so so delicious and I am always on the hunt for a better cookie recipe… But man, cookies are not compatible with diet! Sadly :(

    Reply

    • Sallyreplied on August 7th, 2012 at 10:29 am

      Sometimes I find it hard to look through recipe books during the work week because I don’t have time to bake it all :)

      Reply

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    Winnieposted August 7, 2012 at 5:32 am

    OK – I’m convinced
    These cookie do look soooooooooooooo good, that I just have to try the recipe :)

    Reply

    • Sallyreplied on August 7th, 2012 at 10:30 am

      If you do try it, let me know Winnie or send me a picture! I know you’ll love them.

      Reply

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    Anitaposted August 7, 2012 at 9:19 am

    These chocolate chip cookies look really good, and I’m going to have to give them a try. I have made other cookies with cornstarch and I like the results, just never thought about adding it to these! Thanks for the recipe!

    Reply

    • Sallyreplied on August 7th, 2012 at 10:30 am

      I am now completely HOOKED on adding cornstarch to cookies like these. It really gives them a soft texture and unbelievable “puff” :)

      Reply

  27. #
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    Cinnamonposted August 7, 2012 at 12:44 pm

    Me gusta. I’ve never heard of adding cornstarch to cookie dough before. What a great excuse to bake cookies!

    Reply

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    Meganposted August 7, 2012 at 4:35 pm

    Sally, I can’t thank you enough! I was at my wits end with trying to find the perfect CC Cookie. I swore off ever trying again, I was so frustrated with the failure. I saw this on Pinterest this morning and decided to try one more time. I made them this afternoon. You are so right, this is it! They are perfect. Thank you so much!

    Reply

    • Sallyreplied on August 7th, 2012 at 10:32 pm

      Megan, thank you so much! That is so nice to hear. This is my keeper CC Cookie! :)

      Reply

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    GLADYOLLAposted August 9, 2012 at 10:55 am

    OMG I made these last night and they are the PERFECT CHOC CHIP COOKIES! They’re GONE! My husband is blaming the kids and the kids are blaming him. Now I have to make more for the weekend. OMG couldn’t even test the “2nd day still soft test. ” Thank You so much for sharing. I’ve got to send this to my son in Japan! He will probably sell them to his squadron. Can’t thank you enough! Adios, glad BTW I just love your blog and pins.

    Reply

    • Sallyreplied on August 9th, 2012 at 12:21 pm

      Ahh! That is so wonderful. They didn’t last long in my house OR at my work either! People are already demanding more. So, so glad you like them as much as I do!

      Reply

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    Jackieposted August 10, 2012 at 11:15 pm

    Hi Sally

    So this recipe cannot be made in advanced, since the dough isn’t chilled.

    Reply

    • Sallyreplied on August 12th, 2012 at 9:42 pm

      Hi Jackie! I have actually made the cookies again and chilled the dough. I also froze the dough for 1 week as well. SO yes, you may chill or freeze the dough before baking these cookies.

      Reply

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    Jocelyn @BruCrew Lifeposted August 12, 2012 at 12:08 am

    Chewy puffy chocolate chip cookies are a requirement for me!! I love that you recommend using dark brown sugar…I will have to grab a bag the next time I am at the store!!! Your pictures totally make me want to reach into my computer:-)

    Reply

    • Sallyreplied on August 12th, 2012 at 9:28 pm

      Hey Jocelyn! Thank you so much for the compliment on my pictures! You have to try using the dark brown sugar in these… really gives the cookies a little something “extra”! And makes them very moist and soft. :)

      Reply

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    Liaposted August 12, 2012 at 8:25 pm

    I’m so excited to make these! I was wondering what your thoughts are on freezing part of the dough to bake at a later time? I’m a little afraid to have 3 dozen of these delicious-looking cookies lying around! Plus I love a freshly baked cookie better anyway :)

    Reply

    • Sallyreplied on August 12th, 2012 at 9:36 pm

      Hi Lia! Guess what? I froze the dough for 1 week and made them from the frozen dough this weekend. they are incredible and even puffier than the regular ones. I did not thaw the dough either. I simply let it sit out for 5 minutes and then rolled them into balls and baked them for about 9 minutes. perfection!

      Reply

    • Liareplied on September 16th, 2012 at 8:29 am

      Just wanted to report back that a) these are incredible! and b) I froze them in balls (flash froze first) and every time I wanted a cookie or two (or three…) I was able to bake them from frozen with zero effort. I let them sit out for as long as it takes for the oven to preheat, then they tend to need about 13 minutes to bake. I will officially be doing this for all cookies, forever. And I will be making these again and again!

      Reply

      • Sallyreplied on September 16th, 2012 at 5:52 pm

        I love this cookie recipe and I’m SO glad you did too! I often freeze my cookie doughs since I make so many cookies! I like to freeze the dough sometimes first, as well! SO happy you like these Lia! Thanks for letting me know, too :)

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    Annaposted August 15, 2012 at 6:39 pm

    Favorite baking site! I’m in the kitchen baking up up a storm thanks to your delicious recipes!

    Ps. Do you have a personal recipe for a baked good known as “Magic Bars”/”Seven Layer Bars”?

    Reply

    • Sallyreplied on August 16th, 2012 at 6:29 am

      Hey Anna! Thanks so much :) I actually don’t have a magic bar recipe right now. I’d love to develop a recipe someday and put a spin on it. Thanks for encouraging me to do that… I love those things!

      Reply

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    Cindyposted August 16, 2012 at 7:37 pm

    Hi Sally!!
    I just made a batch of “THE chocolate chip cookies”, and omg, they are AMAZING!! I have never made a cookie recipe with cornstarch, and I must say these cookies are beautiful!! Thick! Puffy! Chewy! Golden brown goodness!! I followed the recipe EXACTLY, and the cookies spread (while baking) just the right amount. They cooled exactly as they came out of the oven! I did add some walnuts to half the batch, and they are equally delicious!! The other thing I found is that there is no need to ‘roll’ the dough into little balls, they’re actually more ‘pretty’ using a spoon-size dollop.
    Thank you for sharing this recipe! I can’t wait to try another of your delicious recipes!

    Reply

    • Sallyreplied on August 16th, 2012 at 7:42 pm

      Cindy! That is so awesome to hear! Now that you mention it, I feel like walnuts would be *so so good* in these cookies. Good point on not rolling the dough – I’m going to try using a “dollop” method next time! I am SO glad you tried them and enjoyed them! They are my favorite!

      Reply

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    Ruchikaposted August 23, 2012 at 8:28 am

    Hi Sally,
    I was wondering if you could help me figure out the proportions to use if I wanted to make a single, giant CCC; kinda like the giant snickerdoodle.

    Thanks!

    Reply

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    Angélicaposted September 1, 2012 at 9:45 am

    You have no idea how long I’ve been searching for a good, quick and easy recipe for chocolate chip cookies, thank goodness I stumbled across your website. The recipe was really easy to follow, and the photos are just mouthwateringly gorgeous.

    The next time I make these I am going to use the said amount of batter for each cake. I think I used a waaaaay too big scoop as the cookies took twice as long to bake. They still turned out great though! Thanks for sharing!

    Reply

    • Sallyreplied on September 3rd, 2012 at 1:07 pm

      Thank you so much Angelica! The compliment on my photos means a lot and I’m glad you could follow the recipe with ease. :)

      Reply

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    Andreaposted October 11, 2012 at 5:26 pm

    Hi Sally! I just wanted to stop by and say I have tried a few of your recipes, and I love them all! Your photos are amazing as well (basically like, excuse me while I wipe the drool from my keyboard).

    I made these a few weeks ago and they were amazing, but I’m wondering, do you think I could swap out the butter with coconut oil? I have been experimenting with coconut oil a lot and love all the results, but haven’t tried it in cookies yet. I feel like the coconut oil would make them really flat? Or that I may have to store them in the fridge? Thoughts?

    Reply

    • Sallyreplied on October 11th, 2012 at 6:33 pm

      Hi Andrea! Thank you so much for writing in, you are so sweet!

      For the cookies, I’ve been intrigued about using coconut oil in place of butter for months now. I’ve never tried it, but plan to soon. It is definitely do-able, but here is what I suggest: use solid coconut oil (not melted or in liquid form), cream the solid coconut oil in the mixer for about 4 mins. Then add the sugar and go on with the rest of the recipe. Make sure you chill the dough. I am thinking about adding coconut flakes to mine to give the cookies some more texture and to soak up and of the liquid and make them thicker. But I think the cookies would be fine without! Let me know how they turn out Andrea! I’m very curious :)

      Reply

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    Ileana Keltzposted October 16, 2012 at 4:19 pm

    Hi Sally,

    I made these cookies, except instead of choc. chips, I substituted one of my favorite candies, Whoppers malted milk balls!!! Talk about yummy, I could not stop eating them. I am baking another batch tonight. Thanks for the recipe. I’ll try chips sometime, but for now, I’m craving the Whoppers.

    Reply

    • Sallyreplied on October 16th, 2012 at 7:50 pm

      I love that idea! I love malted milk balls – whoppers are the best. I get them when I go to the movies. :) I have to try using them in cookies! I never thought to put them in this recipe. :)

      Reply

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    Saraposted October 23, 2012 at 12:33 pm

    I’ve been waiting to make these. Today is the day! It’s cold and rainy here…my rest day from running….make it a perfect time for some baking. The kids will love these after school!

    Reply

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    Jannelleposted October 24, 2012 at 10:55 pm

    Sally,
    these plus the butterfingers cookies are onthe agenda for tomorrow. I am glad you too have found the secret of dark brown sugar. I use it in a lot of recipes and have always received compliments. A simple pumpkin pie with dark brown sugar instead of whit or light brown really makes a difference. Try it.

    Reply

    • Sallyreplied on October 24th, 2012 at 11:15 pm

      Hi Jannelle – I swear by dark brown sugar! use it as often as I can. The rich molasses tones are unparalleled with any other type of sugar – I must try using it in pumpkin pie this season. Thank you so much!

      Reply

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    Heatherposted October 29, 2012 at 1:28 pm

    Hi Sally – I just made these cookies while sitting out the hurricane in Boston and they are amazing! They really are THE chocolate chip cookie. Thanks for all the baking inspiration! Hope you are staying safe and dry as well!

    Reply

    • Sallyreplied on October 29th, 2012 at 1:31 pm

      Heather, I am sitting out Hurricane Sandy as well! Very scary. I’m glad you made these cookies to get you through – they are my FAVORITE chocolate chip cookie recipe EVER. STAY SAFE! xo

      Reply

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    Jenniferposted November 5, 2012 at 4:12 pm

    Sally, what type of cookie sheets do you use? I have AirBake ones, and I think they’re the reason my cookies are so thin all the time. I think the cookie dough needs to heat up quickly to get the puffy (instead of thin) effect. Any thoughts? Thanks!

    Reply

    • Sallyreplied on November 6th, 2012 at 4:01 pm

      Hi Jennifer! I use a Silpat baking mat to bake all of my cookies. I use a regular, ordinary cookie sheet underneath. I swear by my silpat because it distributes heat evenly to the cookies allowing them to uniformly bake up – My cookies have been noticeably more puffy and thick when baked on silpats. AND the silpat allows the cookies to slide off the sheet trouble-free since it’s made from non-stick materials. I love it! I hope this helps, Jennifer :)

      Reply

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    Danielleposted November 7, 2012 at 12:06 am

    just made these, look perfect, finally look the way I want them too!!! :-) Husband says they are the best ccc he has ever had!!! :-) THANK YOU!!

    Reply

    • Sallyreplied on November 7th, 2012 at 4:17 am

      Hi Danielle! SO lovely to hear that. I actually just made them again over the weekend and I can never get over how yummy they are. :)

      Reply

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    Lindseyposted November 11, 2012 at 2:40 pm

    Sally-
    This is The BEST Chocolate Chip Cookie I have made! I’m done searching for any other CCC recipes, this can’t be beat. It’s one of those cookies that just makes you happy, I hope to make these for many others give them a little happy. :) Thank you for sharing!

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    A.B.posted November 17, 2012 at 12:38 pm

    Very nice website. I like the recipes – I’m gonna have to try baking a few things from this site sometime.

    Do you really need the parchment paper to bake these? ‘Cause I don’t have any…

    Reply

    • Sallyreplied on November 17th, 2012 at 3:02 pm

      you do not NEED parchment paper or a silicone baking mat to make these cookies. simply use a nonstick baking pan if you have neither. Hope you enjoy and let me know which recipes you bake! Thank you :)

      Reply

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    Drizzle of Lifeposted November 19, 2012 at 11:29 pm

    Thanks so much for the recipe :)

    I used it to make a thermomix type adaptation… they turned out really well!

    Thanks from a new fan of your site :)

    Reply

    • Sallyreplied on November 20th, 2012 at 5:24 am

      I saw your blog post! They look wonderful and SUPER puffy! So glad you found my site as well. Let me know if you make any other recipes!

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    Trudyposted November 27, 2012 at 1:38 pm

    I need to make these… and I need to make them soon. They look delish!

    Thanks for sharing. :3

    Reply

    • Sallyreplied on November 28th, 2012 at 10:59 am

      Thanks Trudy!! I know you will adore them. I just made them again yesterday, in fact. :)

      Reply

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    Meganposted November 29, 2012 at 10:09 am

    I only have light brown sugar on hand at the moment. How will this affect my cookies? Will they still be better than the nestle recipe (I was never too crazy about the texture of those)?

    Reply

    • Sallyreplied on November 29th, 2012 at 7:33 pm

      Light brown sugar will work just fine, Megan. I just prefer dark because it contains more moisture than light and gives the cookies a richer taste and softer texture since more molasses is present in the dark variety. but yes, light will work! let me know how they turn out! :)

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    Angieposted December 18, 2012 at 3:49 am

    Hi Sally! Do I need to adjust the recipe if I want to add in Andes mint chocolate in? -Or will they taste weird if I replace all the chocolate chips with Andes mint?- Also, if I want to make it a larger one do I have to adjust the baking time? Thanks in advance! xo.

    Reply

    • Sallyreplied on December 18th, 2012 at 4:26 am

      Hey Angie! Nope that will not taste weird at all and in fact, I’ve actually made them with Andes Mint baking chips before as well. Great substitution. I actually have a separate recipe called Soft Andes Mint Chocolate Chunk Cookies, but using a different base recipe. Both cookie doughs are great though! http://sallysbakingaddiction.com/2012/08/21/soft-andes-mint-chocolate-chunk-cookies/

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    Christinaposted December 19, 2012 at 10:41 pm

    Hi Sally, I found your recipe online and I can’t wait for my daughter and I to try these. I wanted to ask us there a certain brand of butter and chocolate chips that u use for the chocolate chip cookies? Thanks!

    Reply

    • Sallyreplied on December 20th, 2012 at 5:55 am

      Hi Christina! There is not a certain brand of butter or chocolate chips that I use. Truthfully, I buy whatever is on sale. Typically it is Land O Lakes butter and Nestle chocolate chips, but sometimes the store brand. It does not make a difference in this recipe – I’ve made these cookies several times with all different brands of both. :) I hope you enjoy them!

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    Giaposted December 21, 2012 at 4:28 am

    Tried this recipe today and it turned out perfect! Thanks so much for sharing!

    Reply

    • Sallyreplied on December 21st, 2012 at 6:25 am

      Hi Gia! I am happy to hear that!! Thanks for sharing your comment :)

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    TLCposted December 21, 2012 at 6:29 pm

    I just made these and I love them!! Thank you so much for sharing this with all of us. It’s now going to be passed down to my girls. Merry Christmas to you.

    Reply

    • Sallyreplied on December 22nd, 2012 at 8:33 am

      Merry Christmas to you as well! I’m so happy you love the cookie recipe as much as I do – definitely a keeper for me as well. :)

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    Maddieposted December 25, 2012 at 4:38 pm

    Hey Sally! These cookies look delicious, I’ve been wanting to make them for forever!! However, it is a big batch. 3 dozen cookies is a lot, especially for one person whose family isn’t likely to help with all chocolatey goodness :) Can you freeze leftover dough? I want to bake half and freeze half for later. Would you recommend putting covered dough in the freezer?

    Reply

    • Sallyreplied on December 25th, 2012 at 8:06 pm

      Hey Maddie! I am so glad you made these cookies – they are my favorite chocolate chip cookie in the world. And I don’t think that will ever change! Roll the dough into balls and freeze them as balls, for up to three months. I always have cookie dough balls in my freezer. :) ENJOY!

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    marissposted January 1, 2013 at 2:58 pm

    Oh My goodness.. I had to share your blog with my FB friends this is what I wrote and mean every crumb I dropped. :)
    “Who doesnt love a chocolate chip cookie, or 2 or 3? This blog will drive you to the kitchen and camp out until all recipes are tested and consumed. This observation comes from just viewing cookies and bars. This Chocolate cookie uses cornstarch as the secret ingredient. This is a gorgeous looking blog- if you into the sort of porn.. lol”

    Reply

    • Sallyreplied on January 1st, 2013 at 6:08 pm

      Mariss! You are the best – this comment makes my day! Sometimes I feel like I live in my kitchen! I sort of do. :) Thank you for all the love and the sweet compliments. I’m so happy you like these cookies! Hope you have a happy new year. Thank you so much!

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    Jenniferposted January 6, 2013 at 10:17 pm

    These are amazing. I made them tonight. My husband always makes his with shortening to keep them from falling flat, but I prefer real butter. Until tonight, mine were always flat and hard. I can’t wait for him to try these when he gets home. He will never believe I made them. LOL Thanks!

    Reply

    • Sallyreplied on January 7th, 2013 at 6:12 am

      Jennifer – that is so wonderful to hear. I, too, have had bad experience with cookies falling flat. Especially chocolate chip cookies. I always use real butter as well. Shortening does work wonders, though. But the combination of baking soda, cornstarch, and butter makes these cookies perfect! I love this recipe too. Thanks for letting me know that you enjoyed them Jennifer!!

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    Injlaposted January 10, 2013 at 11:36 am

    Where I live, we get cornflour, which we use to thicken stocks, making custard, etc. I am not sure if cornstarch is the same thing. Should I use cornflour or omit this ingredient?

    Reply

    • Sallyreplied on January 10th, 2013 at 12:56 pm

      I would just omit the cornstarch altogether. I am not familiar with cornflour at all and have never used it, so it wouldn’t be right to suggest it. Just leave it out and increase the baking soda to 1.5 teaspoons

      Reply

      • JaVaughnreplied on May 19th, 2013 at 3:09 am

        Cornstarch and Cornflour are the same, exact thing. In Europe/Australia/Other places outside of the U.S., cornstarch is called cornflour.

        • Sallyreplied on May 19th, 2013 at 6:07 pm

          Thanks for clarifying, JaVaughn!

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    Elizabethposted January 15, 2013 at 8:39 pm

    I have this recipe baking as bars in a 9×11 pan right now. They smell ahhh-mazing :) I recently discovered your recipes and I’m in love <3. My new favorite pastime (especially when I should be working on homework) is browsing your site, drooling, and deciding which recipe to try next! Or, at least, trying to decide! So far, I've made the nutella stuffed cinnamon sugar muffins (everything is better with nutella!) and the skinny pb brownies. I can't wait to try the cupcake puppy chow. We're going skiing next week and I think it will be the perfect snack to stick in our pockets!
    I also love that you're a runner, too. It makes me feel less guilty for baking such loveliness :)

    Reply

    • Sallyreplied on January 15th, 2013 at 9:09 pm

      Thank you so much Elizabeth! I love baking these as bars too. I’m so glad you are loving my website and recipes. I love those nutella muffins, definitely one of my very favorites. Those skinny brownies too of course! I love peanut butter, Let me know how the cupcake puppy chow turns out! I’m running a few races this year, I’m excited! :)

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    Ambarposted January 21, 2013 at 12:55 pm

    OMG! you have no idea what i have been through with cookie batters! its been crazy and frustrating. All of my cookies were coming out cakey and horrible and i wanted to give up so bad until i told myself to try one more time. THIS RECIPE IS THE BEST COOKIE RECIPE EVER! I am going to share it with everyone! I love the texture of the batter, i was able to form small balls( because my scooper broke) with my hands and it wasn’t messy at all. I had lost all hopes of baking cookies until i found your amazing recipe! THANK YOU so much for sharing it with all of us! I was so excited when they came out normal looking lol you have no idea i was dancing in circles! that’s how you know you love to cook and bake, when you try a recipe and you are just so anxious and excited to see the results!

    Reply

    • Sallyreplied on January 21st, 2013 at 1:00 pm

      Ambar, you are SO sweet. Thank you so so so much for reporting back. I am so very glad this recipe turned out for you, unlike many others you’ve tried. This is the most joyful comment I’ve ever received, thank you so much for being so excited! Let me know any other cookies you bake. You rock Ambar! Way to go. :)

      Reply

      • Ambarreplied on January 21st, 2013 at 1:27 pm

        I will definitely let you know:) you have no idea how much your reply made me smile! totally feeling like a big cook nerd right now. This is the best feeling! What made me laugh about the whole situation is that a lot of people don’t understand why i was so excited! I have these little fits when a recipe comes out wrong and for the first time, with your help, i FINALLY made cookies from scratch and they are delicious! My boyfriend was looking at me like i was crazy! I’m so glad i can find people like you that love what i love and understand my excitement! lol

        • Sallyreplied on January 21st, 2013 at 2:49 pm

          I’m very happy for you! I know how exciting it is to have a batch of cookies turn out wonderfully, especially after many failed attempts!

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    Cindyposted January 25, 2013 at 8:14 pm

    I made these cookies, and the recipe is amazing! We baked 30 and they disappeared in less than two days. Great recipe – we’ll be using this one forever! I’d love to try it with the cranberries and white chocolate chips. Awesome!! :)

    Reply

    • Sallyreplied on January 26th, 2013 at 2:58 pm

      Cindy, that is SO great to hear. Thank you so much for letting me know. This is my go-to chocolate chip cookie recipe. And I love it with white chocolate and dried cranberries as well!

      Reply

      • Cindyreplied on January 27th, 2013 at 12:28 am

        So glad to hear a response from the legendary cookie master! :)
        You’re an incredible baker and I’m checking this blog daily (or twice daily – no joke, haha!) and I’m always so excited when you have a new recipe! I think we share some kind of mutual twin obsession with peanut butter, rainbow sprinkles, blondies, cake batter chocolate, chewy cookies, sweet treats, and chunky cookies!
        I’ll definitely be making more of your recipes. The photographs are incredible and your descriptions actually make me drool. I’m planning to bake sugar cookies or peanut butter cookies, and I was looking for one that is thick and chewy. Do you have a go-to chewy peanut butter recipe? Also, what is your favourite recipe on this site? :D I’m just curious – and I’d love to try it!
        Annddd, did I mention your photographs are to die for? I’m in love! <3 Honestly, once I'm on sallysbakingaddiction.com, I won't get off for another half hour… or hour. I just can't stop looking at these amazing recipes and great photos – can't get enough! Thanks so much for writing and uploading photos on your blog. It's really awesome to be able to see a ton of spectacular recipes with your high-quality photos. Even better that they're loaded with ingredients I love! Have a woooonderful day Sally! :)

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    Bethanyposted January 31, 2013 at 12:12 pm

    Would you be able to do the tall method for this cookie? I couldn’t really tell from the pictures if you had done that (because they look thinner than your other cookies)? MMMmmmm looks delish!

    Reply

    • Sallyreplied on January 31st, 2013 at 2:07 pm

      Hey Bethany! When I baked these in the pictures you see above, I did not do the tall method, nor did I chill the dough. That’s why they look a little flat. So I suggest chilling the dough for at least 30 minutes and baking them as tall balls of dough as you’ve read on my site before. :) Thanks for asking!

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    rmdposted January 31, 2013 at 3:12 pm

    Hi Sally…just finished baking these off today. I wanted to quickly try another recipe after the monster cookies and I thought this should be the one. I have a favorite recipe that’s always my go to but really wanted to try all of your tricks (the cornstarch, the tall method etc.) on one of your famous soft cookies. These are everything you say they are….soft, chewy and the flavor is great. I like when you can taste the buttery goodness of the dough. Enjoying your blog so much….I think Sky High Apple Pie Muffins might be next….

    Reply

    • Sallyreplied on January 31st, 2013 at 7:48 pm

      I’m so glad to hear that! I love the flavor as well. And the perfect ratio of chocolate to dough. These and the monster cookies I am the most proud of. And those sky high apple pie muffins are very popular. I need to make them again soon!

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    Marthaposted February 2, 2013 at 1:47 pm

    Seriously, THANK YOU so much for sharing THE chocolate chip cookie recipe with us!!! I have tested and restested my own recipes for years just to get the right recipe! But nothing had done justice until now. Yesterday, I baked these cookies and they are still soft and delish! My family is more than satisfied…they love these chocolate chip cookies that they’ve asked me to bake for other people! Thank you so much! My next recipe to try will be the White Chocolate Chip Cranberry Cookies! Your site is awesome!

    Reply

    • Sallyreplied on February 2nd, 2013 at 2:37 pm

      Hi Martha! Thank you so much for the kind comment, it means a lot! I’m glad you like my website. Also, these cookies are the best ever. And I’m never going to take that back – it is such a fabulous base recipe for chocolate chip cookies or any cookie variety. They get softer as each day passes, which we love. :) Thank you so much and I’m glad you enjoy them as well!

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    Melanieposted February 13, 2013 at 10:39 am

    This is the best chocolate chip cookie recipe ever. EVER! So soft and chewy, seriously the best cookies I’ve ever made in my life. They tasted like they came out of a package, they were that good. Although I try different recipes, I always had a go-to. This is now my go-to. Amazing, thank you!!!

    Reply

    • Sallyreplied on February 13th, 2013 at 10:53 am

      Melanie! What a sweet comment to read! Thank you so much for reporting back about these chocolate chip cookies. They are my favorite chocolate chip cookie ever. We can never get enough of them!

      Reply

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    Lexieposted February 17, 2013 at 9:09 am

    I just made these and substituted about 1/4-1/3 cup of vegetable oil for the egg. They turned out wonderfully! I also used margarine instead of the butter, dark chocolate instead of semi-sweet, and nobody’s the wiser that they just ate vegan cookies.

    Reply

    • Sallyreplied on February 17th, 2013 at 9:38 am

      Ha! I love it Lexie! I’m going to have to try that sometime! And sometime soon. I always have readers asking me for vegan recipes. I’m not vegan so I hardly ever make vegan recipes for us at home. This sounds wonderful, thank you!

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    Bethposted February 19, 2013 at 5:10 am

    On my baking bucket list was to make some proper American-style chocolate chip cookies (I’m British!). These didn’t disappoint! They’re amazing, and I think you’re right about the two sugars – it makes them have a certain je ne sais quoi! Thanks for bring this recipe to my knowledge – my life has changed!

    Reply

    • Sallyreplied on February 19th, 2013 at 8:52 am

      Life changing? Thanks Beth! I’m so glad you made these! They are our favorite chocolate chip cookie, no doubt about it. And yes the two sugars is key. :)

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    Maddyposted February 20, 2013 at 3:09 pm

    Do you always use unsalted butter in your recipes? Do you know how much the taste would differ if one were to use margarine or salted butter?

    Reply

    • Sallyreplied on February 20th, 2013 at 3:36 pm

      Hey Maddy! I actually use unsalted and salted pretty interchangeably in my recipes. Some may disagree, but I have never tasted a noticeable salty difference using salted. So use salted butter or margarine if you wish.

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    Niki Lunaposted February 28, 2013 at 3:58 pm

    These are, by far, the best chocolate chip cookies I have ever made or eaten! I made a batch night before last and was in love…. then stuck in the house with a sick little one the next day and I made another batch, along with cupcakes, and passed them out at my daughters school to teachers, my coworkers and my family. Everyone loves them! I sent them all here to get the recipe. This is my one and only chocolate chip cookie recipe from here on out. Love all of your recipes… I have made alot of them. Keep up the awesome work!!!!

    Reply

    • Sallyreplied on February 28th, 2013 at 7:21 pm

      Hey Niki! Thank you SO much! This is wonderful – I’m happy you love these cookies too! It’s my one and only chocolate chip cookie recipe. The BEST! Your coworkers, family, and the teachers were very lucky to snag some. :) Let me know any other recipes you make. I love hearing about it!

      Reply

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    Jessposted March 4, 2013 at 4:53 am

    After trying a few different cookie recipes I accepted the fact that I would never be able to make a cookie as good as I could buy. I have never felt the need to leave comments on recipie sites. I made a batch and halved the amount, I now have another doe sitting in the fridge anxiously waiting for 30 minutes. These are by far the best cookies I have ever tasted, I will never need to try and find another recipie again. Kids also said these were the best ever. Thank you for a fantastic recipie

    Reply

    • Sallyreplied on March 4th, 2013 at 9:39 am

      Hi Jess! Wow, this comment is wonderful to read. Thank you SO much for taking the time to write to me saying how much you love these cookies. I’m worked they worked out for you and YES, these are easy to make, the recipe is straightforward, and they are beyond delicious. Glad you agree!

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    Stephanie Boucherleposted March 6, 2013 at 12:29 pm

    Hey there! Quick question… making these today, but noticed that it says to add flour, soda, salt, cornstarch but it doesn’t say to mix them first as most cookie recipes require. Am I correct in assuming that you do indeed add these ingredients separately?
    Thanks!

    Reply

    • Sallyreplied on March 6th, 2013 at 12:33 pm

      Hey Stephanie! I’ve done them both ways. Mixing the dry and adding to the wet or mixing all the dry in at once. No noticeable difference. Whichever you you prefer. Thank you!

      Reply

      • Stephanie Boucherlereplied on March 6th, 2013 at 12:39 pm

        Thank you so much! Super excited about trying these! I have used my great grandmother’s 1927 chocolate chip cookie recipe for 35+ years and have been looking to shake things up a bit. Found your blog via Pinterest and became an INSTANT fan! Keep up the good work… you’re an inspiration for sure!

        • Sallyreplied on March 6th, 2013 at 4:27 pm

          So glad you found me and that you are already making a recipe. I hope you like them!

          • Stephanie Boucherlereplied on March 6th, 2013 at 6:00 pm

            Off. The. Hook. Good!! I just texted my husband a picture of ‘em and told him he better hurry home before I eat ‘em all! LOL! And I don’t typically eat while I’m baking… seriously, I baked 3,000+ cookies at Christmas and only ate 3 of them, but I can’t stay out of these! I’m making the Salted Caramel Pecan Chocolate Chips tomorrow… can’t wait!!
            Thanks again!

            • Sallyreplied on March 6th, 2013 at 8:13 pm

              That’s GREAT Stephanie! I’m glad. Oh and 3,000 cookies? You are a machine! Wow!

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    Ingridposted March 7, 2013 at 1:51 pm

    Oh my these are dangerously good! My husband who never eats sweets ate about 8 of these this morning. My son and I were very disappointed! We only have 6 left. I’m definitely making more! Thank you for such a great recipe!

    Reply

    • Sallyreplied on March 7th, 2013 at 2:51 pm

      Hi Ingrid! Thank you so much for sharing this with me, I’m so happy you an your family love these cookies! We are obsessed with them. :)

      Reply

      • Ingridreplied on March 7th, 2013 at 2:58 pm

        It’s easy to see why you’d be obsessed!

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    Ingridposted March 9, 2013 at 10:12 am

    Took these (2nd batch!) to the dog show yesterday and EVERYONE wanted the recipe! …and my husband ate all the ones I had left at home! These are excellent cookies!

    Reply

    • Sallyreplied on March 10th, 2013 at 4:21 pm

      Hey Ingrid! Woo hoo! That’s great to hear. I would love to go to a dog show =)

      Reply

      • Ingridreplied on March 11th, 2013 at 1:08 am

        You should go to one! They’re fun. We’re trying to get our dog ready to show and I used these cookies to make friends!

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    Mandyposted March 9, 2013 at 11:37 am

    Just made these now with white chocolate and chopped macadamia’s as i didn’t have that much chocolate. They were amazing and i will definitely be making them again :) Thank you xxx

    Reply

    • Sallyreplied on March 10th, 2013 at 4:21 pm

      Yum! I love white chocolate macadamia nut cookies. :) Glad you loved them!

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    Rachposted March 11, 2013 at 12:17 am

    Best cookies ive ever made in my life and I make A LOT of cookies! Listen to the 10 minute rule the cookies may look undone but they puff down into little perfect cookies

    Reply

    • Sallyreplied on March 11th, 2013 at 8:57 am

      Hey Rach! Exactly – they slightly deflate. The 10 minute mark is the latest to keep them in the oven. Thanks for reporting back! I am SO glad to hear you think these are the best!

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    Cassieposted March 11, 2013 at 6:08 pm

    I made these yesterday at work and took some to a friend for his birthday! Super delicious!! :)

    Reply

    • Sallyreplied on March 11th, 2013 at 7:56 pm

      So very glad to hear that. Thanks Cassie!

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    Elizabethposted March 12, 2013 at 3:35 pm

    We go through a batch of cookies fast in our house. Have you doubled this recipe with much luck? I have my dough chilling now, excited to taste them!

    Reply

    • Sallyreplied on March 12th, 2013 at 9:22 pm

      Hi Elizabeth! Yep, I sure have doubled the recipe before. Works like a charm. I hope you all enjoy them!

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    Victoriaposted March 14, 2013 at 4:55 pm

    Hey, I just found your blog via the brown eyed baker and I love it!! It’s like a treasure trove. I’ve bookmarked so many recipes (mostly the cake batter ones) and can’t wait to make them!
    So last night I made these cookies, and I was inspired by your peppermint pattie cookies to put some chopped patties on the top. So. Good. I can’t get over the incredibly soft texture! Love! I also made them gluten free by replacing the flour with GF flour mix and adding 1 tsp xanthan gum and they were still perfect! Thanks so much for the recipe, and I plan to post it on my blog soon!
    -Victoria

    Reply

    • Sallyreplied on March 14th, 2013 at 7:18 pm

      Hey Victoria! How fabulous that you made these GF. :) And yes, I adore how soft they are! Definitely my favorite cookie recipe ever. I’m so happy you found my blog. We have a love for cake batter everything in common. Let me know what else you bake!

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    Emilyposted March 17, 2013 at 11:05 am

    I am drooling in my chair right now! I plan on making these soon!

    Reply

    • Sallyreplied on March 17th, 2013 at 11:20 am

      Let me know how you like them, Emily!

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    Kara Dposted March 17, 2013 at 7:43 pm

    YUM! These are absolutely delicious. I used light brown sugar, but next time I will use dark brown. I can’t wait to try your peanut butter cookies. I am on the search for a soft PB cookie, so yours look perfect!

    Reply

    • Sallyreplied on March 17th, 2013 at 8:58 pm

      Hey Kara! That’s great – I love these cookies. A perfect recipe in my mind. Let me know how you like the soft PB cookies too.

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    Rebeccaposted March 18, 2013 at 9:42 pm

    I hope this doesn’t sound blasphemous, but do you think a butter substitute like soy hutter or smart balance would be ok, or would this ruin the cookie? Would you be willing to try it?

    Reply

    • Sallyreplied on March 19th, 2013 at 6:40 am

      Hi Rebecca! We do not buy butter spreads or substitutes, so I won’t be trying that out myself. Nothing can replace butter for me in these cookies, but let me know if you try it out!

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    Rebeccaposted March 18, 2013 at 9:59 pm

    Did you ever try the one cup hread flour substitution? So curious! :)

    Reply

    • Sallyreplied on March 19th, 2013 at 6:39 am

      Not yet

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    Kerri Kalinskiposted March 21, 2013 at 8:18 am

    Wow these look amazing! I have to try these soon!

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    Sydneyposted March 23, 2013 at 7:01 pm

    These cookies were amazing!!! My family has a recipe that we always use, and I baked a batch of them today along with a batch of yours–yours were the winners by far! Also made the chocolate cupcakes with Nutella frosting with great results. Thank you!!!

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    Danaeposted March 23, 2013 at 8:14 pm

    I made these cookies today and tried to do everything you said..so the first batch I baked for about 9 minutes and the edges were just slightly browned so I took them out, but they never set up. Then I baked the rest for about 11 minutes..and they got more brown and solid around the edges, but still didn’t ever really set up in the middle. Any suggestions?

    Reply

    • Sallyreplied on March 24th, 2013 at 7:21 am

      Hi Danae- do you have an oven thermometer? It sounds like the oven temp may be off. My oven runs very hot so I have to use a thermometer.

      Reply

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    Jenniferposted March 24, 2013 at 5:08 pm

    These cookies were absolutely amazing!! I made the white chocolate cranberry ones awhile back and fell in love! :) my coworkers want me to being cookies into work, so I’ll be on a baking mission today and will be using your recipe for then!. Making a variety, but how do you think m&ms would work out in this recipe? How much would you suggest putting in?

    Reply

    • Sallyreplied on March 24th, 2013 at 5:36 pm

      Just swap an equal amount of M&Ms for the chocolate chips. :) So glad you love this recipe, thanks Jennifer!

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    ROBinTexposted March 27, 2013 at 7:17 am

    Sally this is by far the best recipe! They come out so most and chewy. I have made so many batches it’s ridiculous, and I just can’t stop. Now on to try your Easter recipes!

    Reply

    • Sallyreplied on March 27th, 2013 at 9:59 am

      That’s great! Let me know which Easter recipes you make and enjoy!

      Reply

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    Rachaelposted March 30, 2013 at 11:55 pm

    The cookies taste pretty good and I love them with the dark brown sugar. However, next time I make these I will use far 1/4 to 1/2 chip less chocolate chips. I also reduced the size of the cookies on the second half of tyhe batch which helped. With the tablespoon measure and so many chocolate chips the cookies spread and the chips stayed join the center. Perhaps I could have chilled the dough longer as well. Thanks so much for the recipe! I look forward to using this again and trying so many more from your recipe box!

    Reply

    • Sallyreplied on April 1st, 2013 at 8:44 pm

      So sorry yours spread Rachael! Yep, dough chilling is a key step to avoid spreading. Do you have a silicone baking mat, such as Silpat? They help “grip” onto cookie dough and prevent spreading as well. http://www.silpat.com/

      Reply

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    Reeposted April 4, 2013 at 2:22 am

    THANK YOU for this amazing recipe! It takes no time to prepare and bake, and it tastes amazing! My family loved it and are demanding more of these delicious babies. :)

    Reply

    • Sallyreplied on April 4th, 2013 at 5:51 am

      SO glad to hear it Ree. And yes – I love how straightforward and easy these cookies are to make.

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    Andreaposted April 4, 2013 at 11:38 am

    Hi Sally! I just wanted to let you know that I did half/half unbleached all purpose flour/whole wheat pastry flour, added an egg white, and they came out great! A tad thicker than the original recipe, but still moist and soft and chewy. I also chop a good quality baking bar of 70% dark chocolate instead of using chocolate chips. Oh, and I used smoked chocolate sea salt in the cookies and also topped them with it. Love your recipes!

    Reply

    • Sallyreplied on April 4th, 2013 at 11:58 am

      WOW! So many amazing changes Andrea – the smoked chocolate sea salt sounds incredible. I’ll have to try your version sometime!

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    Andreaposted April 5, 2013 at 8:58 am

    Here’s the link for the Smoked Chocolate Sea salt, in case you wanted to snag some for yourself :) Also, check out their sugars. The salted caramel sugar is my favorite!

    http://www.spiceandtea.com/chocolate-sea-salt-p-569.html

    Reply

    • Sallyreplied on April 5th, 2013 at 10:53 am

      nice! Thanks so much. will be buying.

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    Emily @ Maple Milesposted April 9, 2013 at 9:38 am

    Thank you for the best chocolate chip cookie recipe EVER!!! I have been on a lifelong quest to find a great one and these could not be better! Perfect amount of chewiness and flavor. Your blog is the best! :)

    Reply

    • Sallyreplied on April 9th, 2013 at 10:16 am

      Hey Emily! I’m so glad to hear it. Thanks for reporting back! And yes, I love how chewy they are too.

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    Teresa Dposted April 9, 2013 at 10:37 pm

    Hey Sally! This week, I plan to make a bunch of sweets for my Mom(i want to try the snickerdoodle blondies, cake batter rice crispy treats, the caramel dipped pretzels, and these amazing-looking chocolate chip cookies :D). She is in charge of ordering food for events that are going at her work. But the catering company never brings the food on time, which puts a lot of stress on her. So, I decided to make her things to bring to work for a smaller event going on this saturday and surprise her with them. My only problem though is time; it’s hard to juggle high school and a baking obsession :/ haha so if I make these cookies on thursday and freeze them, will they still be nice and soft? I hope you’re having a great week :)

    Reply

    • Sallyreplied on April 10th, 2013 at 9:40 am

      Hi Teresa – if you make these on Thursday for an event on Saturday, you won’t have to freeze them at all. Just make sure they are covered tightly and left at room temperature. So sweet of you to do all that baking for your mom!

      Reply

      • Teresa Dreplied on April 10th, 2013 at 4:38 pm

        Okay thanks so much! :) I can’t wait to see how happy she’ll be!

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    Alainaposted April 19, 2013 at 4:30 am

    These really are amazing cookies! They stay super soft and fluffy. Absolutely delicious.
    I brought these to work and they certainly didn’t last long. Everyone wanted the recipe! So I sent them a link to your site!
    Thanks so much, I LOVE chocolate chip cookies!

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    Teresa Dposted April 19, 2013 at 7:59 pm

    Happy Friday Sally! Thank you so much for another great recipe! these made my family and I so happy tonight; Im never trying another chocolate chip recipe again! These are absolute perfection :D I haven’t gotten to making the chocolate muffins yet, but I plan to make them tomorrow night for Sunday morning! Also, I hope you are alright after all that happened over there in Boston. I just wanted to let you know that everyone in my school has been keeping Boston and the people that are there in our prayers

    Reply

    • Sallyreplied on April 20th, 2013 at 4:09 pm

      Hi Teresa – everything in Boston – so terrifying. SO SO scary. Many thoughts and prayers to them as well. I’m glad you love this cookie recipe as much as I do!

      Reply

      • Teresa Dreplied on April 20th, 2013 at 5:33 pm

        Oh my goodness………….I am so so so horribly embarrassed right now. When I wrote that last comment I was thinking you were living in Boston right now but now I realized you are in Baltimore…………..Im so so sorry :/ :/

        • Sallyreplied on April 21st, 2013 at 8:55 am

          No worries, Teresa!

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    Caleyposted April 20, 2013 at 10:30 am

    Hi Sally! I wanted to tell you that I just made a version of these cookies…mini chocolate chip, marshmallow bits, and caramel bits! AMAZING!! Thanks for sharing such a great recipe and inspiring a thousand variations! ;)

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    Bridgetposted April 21, 2013 at 12:41 am

    Hey Sally! I was wondering if you know the basic nutrition facts of these cookies, like calories, fat, carbs, etc? I am on a diet but am hosting a baby shower and am just wondering if I can indulge my sweet tooth for once! : )

    Reply

    • Sallyreplied on April 21st, 2013 at 8:42 am

      Hi Bridget! Unfortunately, I don’t. I don’t provide that information on my website since it is not based on nutrition. Thank you for asking! Have fun at the baby shower.

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    Donnaposted April 24, 2013 at 10:37 am

    These are THE perfection chocolate chip cookie…and your magical “formula” will be used for many future batches of the original version…as well as future “riffs” most likely involving white chocolate ..as I am an unabashed fan of the lovely Swiss stuff lurking everywhere here on the French/Swiss border. Question…if my cookie turns out a bit “darker” than yours…is it because of the brand of dark brown sugar I purchase? I use a British dark brown sugar (Lyle and Tate’s?) ..but should I instruct my boys to bring back C&H or another kind of dark brown sugar from the States when they return from university?

    Seriously…you have produced our new “go-to” …never to be returned from “House” Chocolate Chip Cookie recipe…Finally…a perfect cookie without having to resort to using shortening to get the height and “fluff” appearance I so longed for and never quite “got” with the Tollhouse varietal….The corn starch addition is sheer brilliance. Thank you again for sharing your baking prowess.

    Reply

    • Sallyreplied on April 24th, 2013 at 1:48 pm

      Hey Donna! I suspect your cookies are darker from the darker sugar you used, yes. So happy you love these cookies!! Thanks for reporting back about them :)

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    Pennie Joposted April 25, 2013 at 1:59 pm

    OMG! I’ve been drooling all over my keyboard just reading this recipe. I can finally stop searching for a soft and chewy chocolate chip cookie. I think I will add this to my comfort food list. So so glad I found your blog. Thank you so much.

    Reply

    • Sallyreplied on April 25th, 2013 at 6:50 pm

      Thank you Pennie Jo! Let me know if you make them. I love hearing about it.

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    Michelleposted April 27, 2013 at 7:45 pm

    About how many cookies are made from this recipe?

    Reply

    • Sallyreplied on April 27th, 2013 at 8:14 pm

      Hi Michelle! The recipe notes 3 dozen cookies above.

      Reply

      • Michellereplied on April 27th, 2013 at 9:10 pm

        Thanks Sally and apologies I should have read more carefully.

        • Sallyreplied on April 28th, 2013 at 9:48 am

          No worries. :) Enjoy!

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    Kristyposted April 28, 2013 at 8:30 am

    I tried “The Chocolate Cookie” but my efforts proved fruitless. Or should I say cookieless? :( Though I followed the recipe, my cookies didn’t spread nicely like these nor was the texture chewy, as promised. The dough was way too stiff and hard to work with. They’re edible but far from fantastic. I’m scared to try other recipes. :(

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    Maritaposted May 1, 2013 at 3:36 am

    Hi!
    These cookies look amazing! (Im sure you’ve heard that some times now!) I really want to make these some time, but Im a bit unsure about your measurements (Im from Norway btw). Do you know what a cup corresponds to in grams or deciliters?
    :-)

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    Keerthanaposted May 1, 2013 at 6:17 pm

    Just made these beauties! They are SUPER soft, and so so yummy! Thanks Sally! :) P.S. I felt like experimenting a little, so I made little cookie balls (in a mini muffin tin) and stuffed peanut butter and an almond into each one! They’re adorable, can’t wait to bite into one. ;)

    Reply

    • Sallyreplied on May 1st, 2013 at 10:24 pm

      I love your experimentation, Keerthana! peanut butter + almond + chocolate chip cookies. Love it. Thanks for letting me know!

      Reply

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    danaposted May 11, 2013 at 5:57 pm

    just made these and they are delicious! also, i was impatient and didn’t want to wait 30 minutes for them to freeze and only did about 15 and it worked just fine. they are soft, chewy and full of chocolate!

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    Tagglesposted May 12, 2013 at 11:49 pm

    I’ll admit, I was skeptical at first. Your blog has had me browsing for a while, but tonight when I actually starting making these cookies, I panicked a bit. First as we ALL DO i dipped into the dough and it tasted a bit odd to me. It smelled a bit weird as well. It was already made though so I figured there was no point in not completing it. If they turned out bad, it could just be because of my ingredients.

    I’m glad I continued through this, because WOW these are definitely some of the best I’ve ever made, or had for that matter. Puffy and fluffy, sweet, but not overpowering. I also built them taller rather than rounder, so they turned into a thick, fluffy cookie that even my father can eat who has issues chewing on anything too hard. I also used less chocolate chips (only 1 cup) as I found that was more than enough. Still fantastic. A recipe to keep in the book!

    Also chilling the cookie dough really DOES make a difference! I’m surprised that it does make that much of a change, but then again, I’m no expert :) the more you learn!

    Reply

    • Sallyreplied on May 13th, 2013 at 8:55 am

      Yep, chilling the dough is one of the main differences between a flat crispy cookie and a thick, puffy cookie. Glad you enjoyed these! Not sure why your chocolate chip cookie dough smelled odd.

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    Laraposted May 15, 2013 at 12:20 pm

    SO yummy! My husband loves chocolate chip cookies but I haven’t figured out how to make them thick, chewy and soft until now!
    Thanks

    Reply

    • Sallyreplied on May 15th, 2013 at 12:30 pm

      I’m glad, Lara! This is such a great cookie recipe. :)

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    Debraposted May 17, 2013 at 4:08 pm

    Did you put extra chocolate chips on top before you baked because some of the chocolate chips look like they were not incorporated into the batter. Can’t wait to try these! :)

    Reply

    • Sallyreplied on May 17th, 2013 at 5:34 pm

      Hi Debra! Yes, I did. And I note that in the recipe.

      Reply

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    Morganposted May 19, 2013 at 10:24 pm

    These were SO perfect! I have made many chocolate chip cookies and they’ve all been good…. But these are GREAT! Definitely will be my “go to” cookies!

    Reply

    • Sallyreplied on May 20th, 2013 at 8:05 am

      I’m happy to hear that Morgan!

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    mpotterposted May 21, 2013 at 3:05 pm

    just made these.
    PERFECT. thank you thank you thank you!!!!

    (i am notorious for having my cookies not come out quite right. they’re good, still. but they fall flat. or spread too much. i never know what’s wrong. not today! THANKS)

    Reply

    • Sallyreplied on May 21st, 2013 at 4:56 pm

      So glad! Cookie problems solved.

      Reply

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    Saposted May 21, 2013 at 7:40 pm

    hi sally! i was wondering whats the difference between Dark brown sugar and Light brown sugar in baking. Does it matter which one i use in recipies, or are they very alike?

    Reply

    • Sallyreplied on May 21st, 2013 at 8:44 pm

      dark brown sugar contains more molasses than light brown. I use them interchangeably in my recipes. I actually prefer dark brown sugar.

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    Julie @ Harvest Moon Kitchenposted May 21, 2013 at 8:42 pm

    Sona – I used a “flax egg” (1 TBS ground flax seed whisked with 3 TBS hot water, left to set for at least 5 minutes) in these tonight, and they came out great!

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    Julie @ Harvest Moon Kitchenposted May 21, 2013 at 8:47 pm

    For any vegans or dairy / egg intolerant peeps out there… I successfully made these replacing the butter with vegan buttery spread (Earth Balance) and the egg with a flax egg (1 TBS ground flax seed whisked with 3 TBS hot water, set for at least 5 minutes). They are soft, chewy, and perfectly amazing! Oh, and all I had was locally milled (so pretty grainy) whole wheat flour and the cookies are definitely no worse for wear. :) Fabulous recipe, Sally! Thank you!

    Reply

    • Sallyreplied on May 22nd, 2013 at 5:19 am

      Perfect! This is wonderful for vegan readers. Thank you very much for reporting back, Julie!

      Reply

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    Kennedyposted May 23, 2013 at 9:59 pm

    So I’m 15 and I’ve been baking since I was 10. I’ve tried dozens of chocolate chop cookie recipes trying to find one that’s fool proof! I made these last night and they are to die for!! Thanks for sharing these recipes, I’ll be sure to use them when I have kids :)

    Reply

    • Sallyreplied on May 23rd, 2013 at 10:43 pm

      Hi Kennedy! It sounds like you love baking as much as I do! I’m glad you love these cookies. It’s a classic recipe I’ll make time and time again!

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    Osh Riposted May 23, 2013 at 11:48 pm

    This is the second recipe from your site that I tried and both are tremendous! Everybody loved the caramel cupcake and now, this! This is a melt in your mouth goodness! I posted a picture on my instagram account :-)

    http://instagram.com/p/ZqDYDPrDLs/

    Reply

    • Sallyreplied on May 24th, 2013 at 5:58 am

      Just looked at your cookies – amazing! They look so good. I’m happy you loved them!

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    Merissa Smithposted May 26, 2013 at 9:02 pm

    I have never really been the biggest fan of chocolate chip cookies but this recipe has changed my life! I guess I just needed the right recipe. These melted in my mouth. Absolutely amazing. I am now also a believer in cornstarch. I love your blog and your recipes never fail me. You are an incredible baker!

    Reply

    • Sallyreplied on May 27th, 2013 at 7:21 am

      I swear by adding cornstarch to chocolate chip cookies these days, Merissa. So good! I’m happy you love these :D

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    Katie P.posted May 28, 2013 at 9:10 pm

    Love, love, love. These are so good! Closest I’ve found to my grandma’s recipe (which unfortunately was lost when she passed away). I tested a few right out of the oven. Will test a couple more before my husband leaves for work. Maybe one in the morning too. I’ve been sharing the results from my new-found love of baking with my coworkers, but I think maybe I’ll pretend I never made these… :)

    Reply

    • Sallyreplied on May 29th, 2013 at 9:08 am

      I’m glad you found a winning recipe close to your grandmother’s. Thanks for letting me know, Katie!

      Reply

    • Sallyreplied on May 29th, 2013 at 9:08 am

      PS: sometimes it’s OK not to share the cookies :)

      Reply

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    Biancaposted May 31, 2013 at 8:01 am

    Even though I’m sure you’ve heard (or read) this a couple thousand times, I still have to say it – the cookies are amazing! I halved the recipe since I discovered I only have half the butter required to make the whole recipe, and also because I couldn’t possible finish 3 dozen cookies. Only when the dough was chilling did I read the comments and saw your suggestions not to halve the recipe. …Oops?

    Nevertheless, the cookies turned out soft and fluffy and altogether perfect. I just made some adjustments to the recipe. I used all brown sugar with no white sugar, substituted half the all-purpose flour with whole wheat, and used an entire egg.

    By the way, your photos are so drool-inspiring! Maybe you could also include some photos as you prepare the dough so the less experienced bakers (like me) can make sure we’re doing things right?

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:01 pm

      Thanks for the suggestion to include more step-by-step photos. I am working on that! It’s always hard to grab the camera as I am testing recipes and writing the cookbook, but I will try. Glad you loved these!

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    Tahirahposted June 2, 2013 at 9:46 pm

    These look awesome!! I cannot wait to try each and every one of them out!

    Reply

    • Sallyreplied on June 3rd, 2013 at 12:55 pm

      Let me know how you like any of them, Tahirah. Thanks!

      Reply

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    The Baking Historianposted June 8, 2013 at 1:09 pm

    Hi Sally!

    These cookies. Oh-My-Goodness! I made them for the first time yesterday afternoon and they barely survived the first 24 hours in my house. I had to hide them from my dad! My mother, who is somewhat ‘old-school’ and not familiar with the US-style chewy cookie tried one, looked at me oddly, enquired if they were cooked properly and then made a declaration that I don’t think has ever been made in all of human history… She said there were too many choc-chips in the cookies! (to which I replied: ‘Said no one ever’) Needless to say, we all laughed it off and failed to notice my brother running off with the cookie tin, not to be seen again. Thankfully, I already introduced quite a few of these cookies to my face and I’ll be making another batch next week! They really were the best cookies I’ve ever had! Fluffy, thick, chewy, chocolatty heaven!

    Reply

    • Sallyreplied on June 9th, 2013 at 9:05 am

      Haha!! Thanks for sharing your story! I’m so glad you all loved these. And yes, these are definitely one of the best cookie recipes ever. Truly a favorite of mine!

      Reply

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    Carolposted June 12, 2013 at 7:55 pm

    My Mom’s recipe called for brown sugar and she used Crisco – not butter. I still make them this way and always get compliments. Have tried butter and it changes the taster for me…just not like Mum’s Chocolate Chip Cookies…

    Reply

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    Dianeposted June 14, 2013 at 2:18 am

    I made your cookies. Followed the recipe exactly as written. These are the best Chocolate Chip Cookies I have ever eaten in my life, and my family agreed! I can’t wait to try more of your recipes. Am going bake some more for a bake sale.

    Reply

    • Sallyreplied on June 14th, 2013 at 6:19 am

      So glad about that, Diane – I love these too!

      Reply

      • Dianereplied on June 21st, 2013 at 7:15 am

        Just made a double batch for the bake sale and forgot to chill the dough and they are still perfect! I will let you know what people say!
        Also sharing this recipe on my fb!

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    Hazelposted June 14, 2013 at 10:42 am

    Hi sally! Tried this recipe but i noticed that it was very buttery. I can feel the butter eveen though i have cookie sheets :( i froze it for 6hours but then it was so buttery :( help?

    Reply

    • Sallyreplied on June 14th, 2013 at 2:20 pm

      Hi Hazel – I’m not sure I understand. Are you saying the dough was very buttery or the baked cookies? They are supposed ot be buttery, but the flour and cornstarch should absorb it so the cookies are soft without being greasy.

      Reply

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    Jasminposted June 16, 2013 at 4:10 pm

    I made them today and they turned out amazing!!! I have been making quite a few of your recipes and took them to work with me. I’m doing an internship right now and whenever I bring some baked goods, my boss tells me I will pass my internship with flying colours. Haha. Your recipes are always amazing.

    Reply

    • Sallyreplied on June 16th, 2013 at 4:59 pm

      Sounds like you need to keep bringing in those treats to your internship. ;)

      Reply

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    Kristenposted June 17, 2013 at 11:34 pm

    These sound and look so amazing, that I had to start making them right away! Luckily I had all the ingredients, including the exact amount of Ghirardelli semi-sweet chocolate chips (yum!) Currently waiting for the dough to chill, and I cannot wait! My fiance will be a happy guy when he gets home from work tonight! Thank you SO much!

    Reply

    • Sallyreplied on June 18th, 2013 at 10:13 am

      I hope you both love them! Thanks Kristen!

      Reply

    • Iramreplied on June 18th, 2013 at 2:12 pm

      I was craving these cookies for a LONG time. And today I made them…with ghirardelli semisweet chips too. OMG they were so amazing. Thank u for posting this recipe. :) (I know u’re gonna scold me but I was so greedy that for the first batch I was too impatient to chill. and they still turned out delish!) I’m waiting for u to a get a baking show on Food Network~

      Reply

      • Sallyreplied on June 18th, 2013 at 3:25 pm

        My own show? What a dream that would be. :) Glad you loved these!

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    Skylarposted June 18, 2013 at 8:50 pm

    I came upon your blog via pinterest… Might I say these cookies are the best homemade cookies I have ever tasted! I’ve already made them for friends and family, everyone agrees with me! Way to go, I love trying your other recipes everyday! You’re turning me into the baker I never thought I’d be:)

    Reply

    • Sallyreplied on June 18th, 2013 at 9:39 pm

      What would we do without Pinterest? :) Glad you stopped by and love these cookies!

      Reply

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    Sidposted June 21, 2013 at 1:43 am

    Hi i tried already your death choc.chip your chewy choc chip cookies and peanutbtter bars using my own recipe chewy brownies for this bar… and it was all great ill try more of ur recipies…

    Reply

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    Saraposted June 22, 2013 at 2:50 pm

    Oh . My. Word~ these cookies are to die for!!!! I love making cookies but my CCC’s always turn out flat and crunchy. After making 3 batches of your monster cookies with many rave reviews from the eaters ( including my husband and his entire shift of firefighting buddies ) I started digging through your site for other recipes and came across this one. These are by far the best CCC’s I’ve ever made. Unfortunately I didn’t have any dark brown sugar on hand so had to use light brown sugar and they were still delish! Can’t wait to make another batch once I have dark brown sugar. My oven is a convection oven that runs about 25 degrees hotter than it should so i simply decreased my bake temp to 315 for both sets of cookies and baked for 8 min and each and every batch was perfect. Thank you for sharing! I am in love with your blog and have been surfing all morning in addition to making my grocery list! Next up, cinnamon sugar Nutella muffins.

    Reply

    • Sallyreplied on June 23rd, 2013 at 6:49 am

      So glad you loved these Sara! You made another favorite of mine, too – the monster cookies. They are a weakness of mine! And the Nutella muffins – to die for! You’ll love them. Thanks so much for reporting back!

      Reply

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    Janetposted June 22, 2013 at 3:05 pm

    OMG!!! I originally made your White chocolate cranberry cookies which by the way were PHENOMENAL!! But when I made these, they DID NOT last for more than an hour after being put on the table! I’ve tried many recipes, but this is THE BEST!!

    The super crumb cake was great as well! Your recipes have become my Sunday dessert bible!

    Reply

    • Sallyreplied on June 23rd, 2013 at 6:48 am

      Yes – these are disappearing cookies. They never last long! Glad you made them and my crumb cake, too!

      Reply

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    Joyce Doescherposted June 23, 2013 at 10:57 am

    I am planning to try THE Chocolate Chip Cookie recipe. You recommend baking time of 8-9 minutes, no longer than 10 min. I have only insulated aluminum baking sheets. Are these times correct for these insulated type sheets? I wish recipes would specify this information. Generally I find the time needed is less, but in your case 8-10 minutes is not very long, so was wondering. Thank you. Just found your site and will enjoy exploring it further.

    Reply

    • Sallyreplied on June 23rd, 2013 at 11:04 am

      Hi Joyce – I’ve made these cookies with aluminum sheets before as well and the 8-10 minute mark is just fine for those too.

      Reply

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    Marinaposted June 25, 2013 at 8:25 am

    They look really delicioussssss yummmm!! I think I will cook them this afternoon. Best wishes Sally :)

    Reply

    • Sallyreplied on June 25th, 2013 at 10:44 am

      Enjoy!

      Reply

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    Nordicposted June 26, 2013 at 5:29 pm

    This really is a great recipe. I’m making these cookies all the time now. I made bacon chocolate chip and jalapeno bacon peanut butter chip and they both came out really well. I have baking these things down to a science… 11 minutes in the oven and out.

    Reply

    • Sallyreplied on June 26th, 2013 at 5:48 pm

      Jalapeño bacon PB chip – I’m intrigued! Yum!

      Reply

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    Celesteposted June 27, 2013 at 8:20 am

    Oh my goodness. I made this recipe last night and did a taste test of the dough. Mmmmmmm… I wanted to just sit on the floor and eat everything with a spoon. It was sooo good. Sadly for me, I packed the majority of the cookies in my little guy’s backpack. It’s the last day of school and I thought I’d send his amazing teachers a small token of appreciation. Maybe it is a good thing, actually. I would probably eat the cookies (a double batch to be precise) all by myself. Haha.

    Thank you very much for sharing this wonderful recipe, Sally. You rock!

    Reply

    • Sallyreplied on June 27th, 2013 at 8:31 am

      The perfect gift to all those hard working teachers! Thanks so much for sharing with me how much you love them. It means a lot! I love hearing about it all. Thanks Celeste – you have to make them again for yourself!

      Reply

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    Britposted June 30, 2013 at 6:29 pm

    Nestle Tollhouse has always been my go to recipe for chocolate chip cookies, but I was eager to try this recipe after discovering the magic of cornstarch. I’m so glad I did! The cookies turned out so soft and puffy-my favorite kind of cookie :) Thanks for this great recipe!

    Reply

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    Nellposted June 30, 2013 at 9:44 pm

    I made these this evening and they turned out wonderfully! My only complaint is that they are a little greasy, is that the norm?

    They are pretty much the closest to perfect chocolate chip cookies I’ve ever encountered! (Also, your muffin recipes are life changing :D )

    Reply

    • Sallyreplied on July 1st, 2013 at 5:05 am

      I haven’t had them turn out too greasy for me before. Did you use more than 3/4 cup of butter? And did you chill the dough? So glad you enjoyed them otherwise!

      Reply

      • Nellreplied on July 1st, 2013 at 8:56 am

        Once they really cooled they didn’t seem greasy! Even better the next day! Into the freezer they go before I eat them all!

        • Sallyreplied on July 1st, 2013 at 10:03 am

          Perfect!

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    Jenposted July 2, 2013 at 11:15 am

    These have been named the Best Chocolate Chip Cookie in our household. Thanks!

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    Lianaposted July 2, 2013 at 4:58 pm

    I once had the PERFECT cookie – crunchy but not burnt on the outside, with a nice chewy center. Which recipe would better recreate my perfect cookie – the Chewy recipe or the Perfect (this) recipe?

    Reply

    • Sallyreplied on July 2nd, 2013 at 5:24 pm

      I would go with the other recipe – these cookies are not as chewy as the other recipe. However, if you like a crunchy outside – you should bake them for a bit longer.

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    Lolaposted July 5, 2013 at 8:16 pm

    So if the chewy cookies are chewy, but these cookies are not hard, does that mean these cookies are chewy too?

    Reply

    • Sallyreplied on July 6th, 2013 at 7:48 am

      Hi Lola! These cookies are extremly soft and not as chewy as my Chewy Chocolate Chunk Cookies.

      Reply

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    Juliaposted July 9, 2013 at 9:05 pm

    Just made these and they turned out great! Sally, have you seen the tv show ‘ american baking competition’? If not you should check it out, it would be awesome to see you on there next season!

    Reply

    • Sallyreplied on July 10th, 2013 at 8:37 am

      Hey Julia! I’ve never seen that show before. But how cool to compete in baking!

      Reply

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    Jazzyposted July 15, 2013 at 7:10 pm

    When placing the cookie dough on the baking tray do you roll them into a ball or just as it is and do you have to tamper with it at all ice it’s out of the fridge?

    Reply

    • Sallyreplied on July 16th, 2013 at 11:06 am

      Hi Jazzy – I either roll these into a ball or use a cookie scoop. I’m not sure I understand your second question.

      Reply

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    Biancaposted July 20, 2013 at 5:11 am

    We have made this recipe three times, successful every time. Plus we have made a batch of these gluten-free as my sister has a wheat allergy. The only substitute was gluten free flour. Turned out just as nicely as using regular flour! Great recipe, love the chewiness. Our next mission are trying the caramel stuffed cookies. We are from Australia and love your blog! Am currently typing this waiting for our cookies which are in the oven :)

    Reply

    • Sallyreplied on July 20th, 2013 at 10:32 am

      Hi Bianca! I’m so glad that you love these cookies – even the gluten free version. Thanks for reporting back :)

      Reply

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    Sazshaposted July 20, 2013 at 5:37 pm

    Just finished baking some of these and they are delicious!!! Not flat at all either. Great recipe. I’ve noticed when baking cc cookies the plumpness varies based on the cookie sheet I’m using. I’ve baked some using a different recipe before on an AirBake cookie sheet and they always come out super flat. This time I tried this recipe and my old cookie sheet (not sure of the brand) and they came out perfectly.

    Reply

    • Sallyreplied on July 21st, 2013 at 6:48 pm

      The cookie sheet plays a huge role in a cookie’s spread. I always use a Silpat (silicone baking mat) and the grips prevent a lot of spreading. I recommend them to all my readers. So glad you enjoyed these cookies, Sazsha!

      Reply

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    cindyposted July 31, 2013 at 5:02 am

    can i substitute baking soda for baking powder

    Reply

    • Sallyreplied on July 31st, 2013 at 7:35 am

      No you cannot.

      Reply

      • cindyreplied on August 10th, 2013 at 10:49 pm

        can i leave out the vanilla or substitute it

        • Sallyreplied on August 10th, 2013 at 11:13 pm

          you may leave it out

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    Lesleyposted August 3, 2013 at 1:07 am

    Hi Sally,
    I was just wondering do you need to pack the brown sugar?

    Reply

    • Sallyreplied on August 3rd, 2013 at 4:44 pm

      Hi Lesley – it won’t matter. I usually do though.

      Reply

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    Lynnette Rossposted August 3, 2013 at 5:19 pm

    Hello!!!
    I just made these cookies today. VERY cautios, (just because everyone claims to have an amazing cookie recipe)…

    I left out the corn starch.
    And cooked mine longer then the 8minutes.
    Mine Are FANTASTIC!!!
    Amazzzing recipe. Thank you for sharing!!!

    Reply

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    Annieposted August 11, 2013 at 9:20 am

    Oh god, all your recipies look soooooooo good! Came to look at your healthy recipies….oh well guess I better say goodbye to my diet! ;D How do you stay in shape eating all this heavenly food lol? Thank you!

    Reply

    • Sallyreplied on August 11th, 2013 at 10:51 am

      Thanks Annie! Let me know what you make first. :)

      Reply

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    Desiree - Dishing with Desposted August 14, 2013 at 4:50 pm

    My husband and I were on the hunt for the perfect chocolate chip cookie recipe last week, and I remembered a few of your posts that mentioned this recipe, so I tried it. Oh. My. WORD, Sally! These were absolutely to die for! Thank you thank you thank you! I didn’t have the dark brown sugar, so I used regular brown sugar this time and they were still divine. Next time, I will try the dark brown!

    Reply

    • Sallyreplied on August 14th, 2013 at 6:07 pm

      Oh I love these chocolate chip cookies SO much Desiree! Thanks so much for trying them. So happy you loved them too!

      Reply

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    Karenposted August 15, 2013 at 8:02 am

    Absolutely wonderful cookie. My new “go to” cookie. Has anyone tried to do a version with Oatmeal or peanut
    butter?

    Reply

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    Wendyposted August 16, 2013 at 9:06 am

    Will have to try these soon. I have also spent forever finding my perfect chocolate chip cookie and thought I had found mine – but after reading your recipe I think I need to give these a try too! Sometimes it’s good to have a couple of different recipes…each perfect in their own way.

    Reply

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    Austin Personal Trainerposted August 24, 2013 at 1:41 pm

    Pictures alone are a masterful. I can’t wait to have my daughter do tastes tests.

    Reply

    • Sallyreplied on August 24th, 2013 at 3:05 pm

      I hope you both enjoy!

      Reply

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    Lisaposted August 24, 2013 at 8:56 pm

    I totally agree, this is my new fave CCC recipe. My only suggestion is to double the recipe. Yum!!!

    Reply

    • Sallyreplied on August 25th, 2013 at 9:31 am

      YES! Always double the recipe. ;)

      Reply

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    Al Fatehposted August 29, 2013 at 11:30 am

    Best chocolate chip cookies I’ve ever had. They’re also easy to make. You are a goddess <3

    Reply

    • Sallyreplied on August 29th, 2013 at 7:17 pm

      Thanks Al!

      Reply

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    Tiffanyposted August 30, 2013 at 12:10 am

    Hello Sally, I somehow stumbled upon your blog about a week ago and have not been off ever since. I love all your recipes. My first recipe that make me officially fall in love with your blog was this CHocolate chip cookie. I made it for a friend who absolutely loves and adores them(and is very picky on what he eats) and after he took a bite, he fell in love. He said that “he officially trusts my baking skills now… On cookies that is:-)” The next recipe I will be trying will be the funfetti cake. I am doing a test trial before I make them for a newborn party. Anyhow, thank you for your blog. People like you inspire me to continue my love for baking.

    Reply

    • Sallyreplied on August 30th, 2013 at 10:06 am

      Hi Tiffany! You are choosing two great recipes to bake. First, these cookies – I am so happy you loved them and that your friend loves them too. Oh gosh these are just so good – in fact, I made a batch just last weekend. And the funfetti cake – amazing. And easy, too! You will love it just as much. THank you for reading my blog and taking the time to say hello and tell me that you’ve made my recipes, Tiffany.

      Reply

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    Tanyaposted August 30, 2013 at 8:34 am

    I made these last night for my kids and they were perfect. I used mini chocolate chips instead of regular chips and a small ice cream scoop to make perfect size cookies. Thanks for sharing your recipe.

    Reply

    • Sallyreplied on August 30th, 2013 at 9:47 am

      Sounds delicious, Tanya! Thanks for reporting back.

      Reply

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    Abbie @ Needs Saltposted September 1, 2013 at 3:46 pm

    I love these cookies! I’ve made them twice now, and they absolutely live up to their name! Perfect chocolate chip cookies, all the way. :)
    I actually blogged about them over at my blog, http://www.everythingneedssalt.blogspot.com . I love how chewy and soft these cookies are! Thank you for the wonderful recipe! :)

    Reply

    • Sallyreplied on September 2nd, 2013 at 12:22 pm

      Woohoo! Happy you like them!

      Reply

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    Sharon in Ozposted September 5, 2013 at 11:08 pm

    Just so happens that I bought myself a new Kenwood stand mixer and I had to find things to make. It was then that I discovered your website and OMG everyone around me is benefitting! Guys at work love everything I’m bringing in. Funny thing is…is that half of what I’ve made from your recipes are handmixed!

    Just a query for you: Could I use this choc chip cookie recipe as a base for choc chip and bacon cookies? And if I could, I assume I’d add bacon with choc chips and then refrigerate. If I can’t use this recipe do you have a suggestion for which other choc chip recipes of yours I could use.

    Loving all your pics that go along with your recipes – makes it so much easier to follow – especially when cooking with the kids! Certainly a challenge to make some of your recipes as I’m in Australia and we don’t have all the ingredients you cook with – so Google is my friend!
    Thanks Sally – Love your work!

    Reply

    • Sallyreplied on September 6th, 2013 at 7:47 am

      Sharon, I’m so glad that you love my photos with the recipes. And congrats on your new stand mixer! I remember receiving mine for Christmas one year. Best day ever! I do not eat bacon, so I’ve never tried to add it to my cookie recipes. Definitely blot the bacon dry and refrigerate before chopping and adding to the dough.

      Reply

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    Pachaposted September 13, 2013 at 9:07 am

    Hi Sally, your recipe keeps my motivation going! I was about to give up making these soft cookies and I then found your website. My cookies came out much better when trying your recipe and instructions. Still, the top skin remains with unmelted white sugar, and it has a lot of tiny holes (like the air was bubbling out) instead of smooth gloden surface like yours. Could you please advise how much the butter should be melted (warmed, boiled, or very boiled)? Do I need to stir them until white suger is dissolved before adding the eggs in?

    I am from another side of the world so I am curious if my version of brown sugar and yours are the same, and if the difference of the origin of the sugar yields different texture of the cookies? Thank you very much! Love your page so much ^_^

    Reply

    • Sallyreplied on September 14th, 2013 at 11:16 am

      Hi Pacha! Thanks for trying my cookies – the butter is not melted. The butter is softened. You will cream it with the sugars. And you need to use a mixer to beat the sugars and butter together until creamed. It sounds like the sugars weren’t mixed properly in your batch.

      Reply

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    Laurenposted September 13, 2013 at 6:05 pm

    Just made these and they are delicious!! I used chocolate chips and Heath bar candy bits. I did not have a silpat or parchment paper, and they still came out super soft and chewy.

    Reply

    • Sallyreplied on September 13th, 2013 at 6:08 pm

      Mmm the addition of heath toffee bits sounds incredible!

      Reply

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    Natalieposted September 15, 2013 at 1:17 am

    Just made these after searching tirelessly for a Martha Stewart recipe that had white, milk, and dark chocolate chips and pecans. Stumbled upon this and was SO happy to see a recipe that keeps cookies soft. Made them with the goodies listed above and the last batch is in the oven now! Found they take longer than the suggested time, but that just might be my oven. The ones that have come out are wonderful… Thanks so much for the time you spent creating this recipe! It is going in my box as a go-to. You are wonderful. Happy baking!

    Reply

    • Sallyreplied on September 15th, 2013 at 8:23 am

      Natalie, I’m very glad you enjoyed these cookies! That martha stewart cookie sounds delicious. Thanks so much for reading and for reporting back!

      Reply

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    Lisaposted September 16, 2013 at 11:50 am

    Thank you so much, Sally! These were AMAZING!!!! I made these last night and freezing them for my party next weekend with 30 people! I am SO impressed. These are THE BEST! I have never found a CCC recipe I liked, until NOW!

    Reply

    • Sallyreplied on September 16th, 2013 at 4:33 pm

      Woohoo! I love it when I find that “go-to” perfect recipe. And I’m happy this is the one for you too Lisa!

      Reply

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    Chrystieposted September 18, 2013 at 3:32 pm

    Thank you!!

    Reply

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    Ashley I.posted September 18, 2013 at 8:52 pm

    Dear Sally,

    I am about to be dramatic but, you now have my heart….lol. I have been searching for the perfect chocolate chip cookie recipe for what seems like ever. Dozens and dozens of recipes and homemade trials later, I finally find this GEM. Cornstarch?! Who knew!! That really does make them just about perfect. Thank you, thank you, thank you! :)

    Reply

    • Sallyreplied on September 19th, 2013 at 9:18 am

      Hi Ashley! When it comes to cookies, it’s ok to be dramatic!! Especially when you are trying endlessly to find that perfect “go-to” recipe. So happy you tried these. They are definitely one of my favorites.

      Reply

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    Lisa Frazierposted September 24, 2013 at 1:24 pm

    These cookies are so amazing! I was leery of trying them because they are so simple. I mean how could they be mind blowing? But they truly are. I’m a believer and now I’m looking forward to trying many of your other recipes, Sally as well as pre-ordering your new cookbook :)

    Reply

    • Sallyreplied on September 24th, 2013 at 7:38 pm

      Thanks Lisa! If you love easy recipes like this, then you will love some of the recipes I put into my cookbook! I’m happy you loved these cookies – they are a favorite!

      Reply

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    Jen D.posted September 24, 2013 at 9:17 pm

    Perfect, as always! Thanks Sally!

    Reply

    • Sallyreplied on September 24th, 2013 at 9:22 pm

      You are welcome! Thanks for reporting back, Jen. Have a great night.

      Reply

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    Melissaposted September 26, 2013 at 12:07 am

    These were delicious. I think I will cut the cornstarch back to 1.5 t. I also sprinkled sea salt on top before baking. That’s my secret to all cookies!!!

    Reply

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    Laurenposted September 28, 2013 at 4:31 pm

    Hi, sorry if this is a silly question: with the brown sugar, is it packed? Thanks!

    Reply

    • Sallyreplied on September 29th, 2013 at 11:49 am

      Hi Lauren! Yes, it’s packed. Whenever I use brown sugar in my recipes, it’s always packed unless otherwise noted. Thank you!

      Reply

      • Laurenreplied on September 29th, 2013 at 12:03 pm

        Thanks for your help! I made these cookies and they were fabulous! Thank you a thousand times for sharing your recipes and baking tips. Your site is my absolute favorite baking site. Thanks again :)

        • Sallyreplied on September 29th, 2013 at 12:21 pm

          You are very welcome :)

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    Judyposted October 2, 2013 at 9:10 pm

    Hi Sally, congrats on the cookbook! I plan to get it. I was just looking for a basic chocolate chip cookie recipe and noticed this one didn’t go the melted butter route for the starter as a lot of your other cookies do. I’m intrigued by the science of baking, so just curious if you had a reason for selecting the more traditional creaming method on this one .

    Reply

    • Sallyreplied on October 3rd, 2013 at 9:18 am

      Good morning Judy! Actually, most of my cookie recipes use the creaming method. Only a handful use melted butter. I like to use melted butter when I can because it saves me the step of getting out my heavy mixer. However, I must be sure that I have the proper ratio of sugar, flour, leavener, egg, etc to go along with the more greasy fat. I love creaming because it creates such soft cookies. But in a few cases, I am able to get the same softness from melted butter. Just takes some trial and error. These cookies are softer than my Chewy Chocolate Chunk Cookies (which are very soft, but not as soft as these. Those cookies are also chewier b/c of the melted butter). Hope this all helps!

      Reply

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    Deborahposted October 3, 2013 at 1:04 am

    Instead of using baking powder and salt is it ok to use self raising flour?

    Reply

    • Sallyreplied on October 3rd, 2013 at 9:13 am

      This recipe calls for baking soda, not baking powder. And I do not recommend substituting the all-purpose flour, salt, and baking soda with self raising flour.

      Reply

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    Emily Sposted October 5, 2013 at 12:49 pm

    I’ve been a fan of your site for some time now and have never commented.. So hello! :) Every recipe I’ve made of yours has been fantastic! Can’t wait for the cookbook!!

    As for these cookies, I followed the recipe to the letter and it turned out perfectly. :) I’ve been on the hunt for a new go-to chocolate chip cookie recipe, and this is definitely it!! I made these yesterday night and just had one (ok, maybe two…) and they were incredibly moist and delicious. I’m going to have to try your variations on this recipe next! I’ve had my eye on those triple chocolate cookies for a while…

    Thanks for the recipe!!

    Reply

    • Sallyreplied on October 6th, 2013 at 9:03 am

      Hey Emily! I’m so glad that you love these chocolate chip cookies. It’s one of my favorite cookie recipes. And so many readers love it too! The triple chocolate chip cookies are out of this world. So much chocolate. Thanks for saying hi!

      Reply

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    safaposted October 7, 2013 at 11:16 am

    Hello Sally!
    how are you? hope you are fine!
    Am a huge fan of your blog, i love coming everyday and just look at your pictures they are inspirational.
    I haven’t tried any of your recipes yet, but!!! am starting today with your chocolate chip cookies :D!
    Thank you for sharing your recipes!!
    Ow… just wanted to tell you, your blog have reached the arabian countries as well =D….Am from Egypt :D !
    Hope you come and visit us someday!
    Anyways, tc and have a lovely day!
    Thank you!

    Reply

    • Sallyreplied on October 7th, 2013 at 7:29 pm

      Hi Safa! What a sweet comment. Thank you! I am very well, and am so happy that you love to visit my recipe blog. I hope you enjoy these cookies! I’m so glad to have reached Egypt! Thank you for saying hi from your side of the world.

      Reply

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    Annaposted October 7, 2013 at 2:20 pm

    All i have is light butter, can i add or substitute shortening?

    Reply

    • Sallyreplied on October 7th, 2013 at 7:25 pm

      Hi Anna – you could use a mix of shortening and light butter. I’ve never tried this before so I cannot be 100% positive how this will turn out. However, I do know that you need fat in this cookie dough for the cookies to turn out correctly and light butter just does not have enough. So that is why I suggest half and half. Let me know if you try it!

      Reply

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    Sarahposted October 7, 2013 at 5:40 pm

    I tried these and they were amazing! I just have one question. I made them with light brown sugar and when they came out I noticed their flavor wasn’t as rich as I’d seen people say. Did the light brown sugar contribute to that?

    Reply

    • Sallyreplied on October 7th, 2013 at 7:18 pm

      Hi Sarah, I do prefer to use dark brown sugar in this cookie recipe. I noted that in the text of the post– “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.”

      I’m happy you still enjoyed them!

      Reply

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    Carrieposted October 9, 2013 at 9:26 pm

    I’ve been reading your site for awhile now, but have never commented before. I just have to tell you that these are the best chocolate chip cookies I’ve ever had! I’ve already made them twice, and my husband and I gobbled them up each time. So glad to have found this recipe! Keep up the good work!

    Reply

    • Sallyreplied on October 10th, 2013 at 10:27 am

      Hi Carrie! Thank you so much for taking the time to leave a comment on my blog. I’m happy that you enjoy reading my posts and recipes! I love these cookies too. Truly a favorite.

      Reply

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    Amberposted October 11, 2013 at 11:38 am

    I just made these…and they were SO easy and SO yummy! I have made a number of your wonderful creations and you are my go to site for all my baking needs! Thank you for your love of baking!

    Reply

    • Sallyreplied on October 13th, 2013 at 10:08 pm

      Thanks Amber! I am so glad that you loved these cookies. And you are welcome that I love to bake. Thank YOU for reading. ;)

      Reply

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    Skeeter Abrahamsonposted October 16, 2013 at 10:12 pm

    What a GREAT recipe !! Just took my first bite and it is the best cookie ever :) Thanks so much for sharing this one.

    Reply

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    Marinaposted October 19, 2013 at 4:06 pm

    Hi Sally! I just wanted to thank you so much for this AMAZING recipe! My 38 person class had to come to school today to take the PSAT (we’re sophomoros). You can imagine how stressed we were- no one likes standardized testing. So I decided to make chocolate chip cookies for everyone and knew you would have a perfect recipe. I squeezed 40 cookies out of this and everyone LOVED them!

    Reply

    • Sallyreplied on October 19th, 2013 at 4:58 pm

      40 cookies!! They must have been much smaller than mine. I’m so happy they were a huge hit, Marina. Nothing like cookies to calm the nerves, right?! So sweet of you to bake for your classmates!

      Reply

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    Rebeccaposted October 28, 2013 at 5:08 am

    Hi Sally,

    I made these yesterday and I thought I would comment to let you know that they turned out absolutely perfect! They are the best choc chip cookies I have ever eaten. I’ve had about 10 already!
    Thank you for posting such a delicious recipe!

    I really, really love your blog, it’s my favourite.

    Thanks,

    Rebecca (from New Zealand)

    Reply

    • Sallyreplied on October 28th, 2013 at 10:03 am

      Hi Rebecca! Thank you so much. I’m so glad you love these chocolate chip cookies. It’s hard to resist them, for sure.

      Reply

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    Joyceposted October 28, 2013 at 10:21 am

    Hi! I just love your blog. I tried to make this recipe the outcome was really delicious my husband really love it but my problem is if I roll the dough taller it just wont spread like yours. Hope you can help. Thanks

    Reply

    • Sallyreplied on October 28th, 2013 at 2:32 pm

      Hi Joyce! Do the cookies spread at all? You can try flattening the dough balls out if you find they are not spreading in the oven.

      Reply

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    Meganposted November 8, 2013 at 2:41 am

    Last batch in the oven now and done ones are mostly in my tummy.
    Soooo sinful but it’s all worth cuz it’s soooo good ! thanks Sally you’re awesome!

    Reply

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    Elizabethposted November 16, 2013 at 12:44 am

    Hi Sally,

    When we chill the dough (step 1) for at least 1 hour, do we put them in the freezer or just regular fridge? Thanks!!

    Reply

    • Sallyreplied on November 16th, 2013 at 10:47 am

      refrigerator

      Reply

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    Cassposted November 17, 2013 at 8:29 pm

    Tried these and they came out perfect! Thanks!

    Reply

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    Tara | Treble in the Kitchenposted November 18, 2013 at 8:07 am

    Yum! I love chocolate chips and consider that my go-to cookie, but I have never added cornstarch! I must try! Those cranberry white chocolate chip cookies look fab too!

    Reply

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    Brianaposted November 18, 2013 at 11:19 am

    Would there be any way to incorporate this recipe with the other chocolate chip cookie recipe that you have that includes dry vanilla pudding mix? Those are my favorite! I would love to know if it’s possible to do a combination of those!! :)
    Your recipes are amazing!! I usually make one of your recipes a week!

    Reply

    • Sallyreplied on November 18th, 2013 at 11:55 am

      Hi Briana, I do not have a cookie recipe with pudding mix in the dough.

      Reply

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    amanda davisposted November 19, 2013 at 11:29 pm

    I just made these last night, but a GF version! (I can’t eat gluten – been gluten free 7 years), and they were awesome. Soft and moist despite being gluten free. I’ll be sticking with this recipe for sure!

    I used the below flour mixture, if anyone is interested

    2 cups rice flour
    3/4 cup tapioca flour
    3/4 cup corn starch
    2 teaspoons xanthan gum

    And then use the mixture for the 2 cups flour (Obviously don’t use /all/ the mixture. Just 2 cups of it). I had to bake for 12 minutes for them to not be too soft, though.

    It worked for me anyway. :)

    Reply

    • Sallyreplied on November 20th, 2013 at 6:04 am

      This is so helpful for others who follow a GF diet as well! Thanks so much Amanda!

      Reply

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    Hadeelposted November 21, 2013 at 11:28 am

    Hi sally :D
    i would have saved myself from so many breakdowns and sleepless nights if i read your recipe before! i can not thank you enough, This recipe is just amazing :). I wrote about it on my blog Hope you don’t mind? Sorry:

    Reply

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    Heatherposted November 22, 2013 at 12:26 pm

    1 tablespoon of dough per ball, right?

    Reply

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    Iraposted November 24, 2013 at 6:25 pm

    Sally, thank you, these were great. I had been searching for the perfect chocolate chip cookie, the search is over!!! Just one question: Mine were puffier than yours, what could be the reason?

    Thanks!
    Ira

    Reply

    • Sallyreplied on November 24th, 2013 at 7:55 pm

      Hey Ira! Maybe you overmeaured the flour and/or baking soda and/or cornstarch. Sometimes my cookies are extra puffy too. I used this cookie dough recipe to make these cookies: http://sallysbakingaddiction.com/2013/01/30/triple-chocolate-chip-cookies/

      Which are much puffier than these originals. It really depends on the day and even the slightest *extra* cornstarch/bs/flour. Happy you loved them though!

      Reply

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    Heatherposted November 25, 2013 at 10:37 am

    can i leave out the vanilla extract as i don’t have it?

    Reply

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    Allyposted December 3, 2013 at 10:18 pm

    Hi Sally! I was just wondering, how many cookies does this recipe make?

    Reply

    • Allyreplied on December 3rd, 2013 at 10:19 pm

      Never mind! I just read the rest of the recipe :)

      Reply

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    Noraposted December 4, 2013 at 10:28 pm

    Sally, your site is amazing. I can’t get enough of all these delicious recipes!! could you tell me what type of pan you use for these chocolate chip cookies, and also if you use a silpat or parchment paper. Do you notice a difference with your cookies when using one vs. the other (slipat or parchment) ? thank you so much!!!

    Reply

    • Sallyreplied on December 5th, 2013 at 10:49 am

      Hey Nora! I always, always use a Silpat. I strongly urge all of my readers to buy one. They are inexpensive will last years. Every single cookie I bake is on a Silpat. The “grips” prevent the cookies from spreading too much.

      Reply

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    Hopeposted December 6, 2013 at 8:59 am

    These look delicous! Are these cookies soft and chewy or do they have a cakey texture. I’m assuming soft and chewy, but want to make sure! Thanks so much for posting this delicious recipe!

    Reply

    • Sallyreplied on December 6th, 2013 at 10:30 am

      Hi Hope, these cookies are very soft – not cakey in the slightest

      Reply

      • Hopereplied on December 6th, 2013 at 10:46 am

        Perfect!!! I cannot wait to try these. They sound divine!

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    Maxposted December 7, 2013 at 2:07 pm

    I’ve made this recipe at least a dozen times and the cookies are always a huge hit. This is now my favorite chocolate chip cookie recipe. I have some dough chilling right now! Thanks so much. I seriously love your recipes. I can’t wait to get a copy of your book when it comes out.

    Reply

    • Sallyreplied on December 7th, 2013 at 4:00 pm

      Thanks Max! These are a favorite of mine as well. I’m happy you’re excited for my cookbook! That means a lot.

      Reply

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    Shirleyposted December 8, 2013 at 9:41 am

    Sally, did you see this article on NPR? Looks like you’re one step ahead and figured it all out already!

    http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat?utm_medium=Email&utm_campaign=20131208&utm_source=mostemailed

    I make your cookies all the time and they’re a hit every time!

    Reply

    • Shirleyreplied on December 8th, 2013 at 9:43 am

      Except no mention of cornstarch so you’ll have to inform NPR of that!

      Reply

      • Sallyreplied on December 8th, 2013 at 9:59 am

        Shirley, what an interesting article! I love learning about this stuff. And yes, cornstarch is the little secret trick. Oh my gosh, I’ll never make another chocolate chip cookie without it!

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    Charaposted December 10, 2013 at 12:50 am

    I’ve been keeping this recipe under my bookmarks bar for months now and today I finally had time to try it! Every single chocolate chip cookie recipe I tried before were crispy and thin, but these were so chewy, so thick, so yummy! I think the cornstarch really did a magical job! Thank you so much, Sally! I now have a chocolate chip cookie recipe that I will use again and again. :)

    Reply

    • Sallyreplied on December 10th, 2013 at 9:41 am

      Cornstarch is key! So happy you love them. Thanks for reporting back Chara!

      Reply

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    Radhikaposted December 10, 2013 at 10:02 am

    Hi Sally!
    First of all, I’ve recently found out about your website and I must say I’m a fan now! Can’t get enough of looking at the pictures! I’m a start up food blogger so your website is a gold mine, it gives me so many ideas! Can’t wait to try these chocolate chip cookies!
    I was wondering that you didn’t mention the egg in the ingredients list and I was keen on baking eggless cookies, can I skip the egg and use something instead? Thanks in advance!
    p.s. the pictures on your website are to die for!
    p.p.s. thanks for your post on how to turn your food blog into a career! Really helps budding bloggers like me!

    Best wishes,
    Radhika
    foodtravelfashion

    Reply

    • Sallyreplied on December 10th, 2013 at 10:30 am

      Hi Radhika – the egg is listed in the ingredient list after the sugar and before the vanilla and I do not suggest leaving it out. Here is an eggless cookie recipe if you’d like to try it: http://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/

      Thank you for all the kind words! I’m so glad that my blog is helpful for you as you begin your new blog too! Thanks for the photography compliment too. That really, really means a lot!

      Reply

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    Courtney Morrisposted December 11, 2013 at 12:39 pm

    OMGOOOOOODNESSS!!!!! I LOVE U! I can not believe how delicious these cookies are!!!! I called my husband at work to tell him how delicious the cookies are (lol). Thank you a million times

    Reply

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    Mary Bethposted December 14, 2013 at 8:35 pm

    these are SUPER delicious and perfect, Sallie! thank you, as always, for your amazing recipes!!

    Reply

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    Dimpleposted December 17, 2013 at 4:29 pm

    Sally, firstly thanks so much for sharing your amazing recipes! I’ve frozen some uncooked cranberry and white chocolate cookies. Can I bake them straight from the freezer or is it better to defrost them ? Thank you!

    Reply

    • Sallyreplied on December 17th, 2013 at 5:21 pm

      Hi Dimple! You may bake the frozen cookie dough balls. Just keep in the oven an extra 2 minutes or so.

      Reply

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    Daniposted December 19, 2013 at 4:01 am

    I made the dough Saturday night/morning and didn’t cook all the dough at once. Is the uncooked dough still okay if it’s been in the fridge? I only took it out three times total and had it in a Tupperware container. It didn’t smell and cooked perfectly fine.

    Thanks,
    Dani

    Reply

    • Sallyreplied on December 19th, 2013 at 2:31 pm

      Hi Dani – the cookie dough is good for about 5 days tightly covered in the fridge. Any longer than that – it must be frozen.

      Reply

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    Melposted December 23, 2013 at 11:44 am

    These cookies are delicious, and so easy to make! Thanks for sharing the love… I always have a batch of cookie dough balls in the freezer for a quick cookie fix.
    Mel

    Reply

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    Courtneyposted December 24, 2013 at 7:07 pm

    I just made a batch and they look delicious! I really wanted to make cookies for Christmas and found your recipe. Your cookies looked amazing, so I had to try them. I’m waiting for them to cool and I can’t wait to eat them. I’m making them for my family and my friends, just in time for tomorrow. I’m excited to try the rest of your recipes!

    Happy Holidays!

    Reply

    • Sallyreplied on December 25th, 2013 at 7:01 am

      Hope everyone loves them Courtney! Happy holidays!

      Reply

      • Courtneyreplied on December 26th, 2013 at 1:06 am

        Thank you! They were a hit! My whole family loved them! They were so soft and I added more chocolate chips to the batter for extra goodness! I’m definitely going to make these again :)

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    Kimposted December 26, 2013 at 10:06 am

    THANK YOU SO MUCH for this recipe. I’ve been looking for the perfect CCC for month (years?) now and I’ve finally found it. Other recipes always tasted so BLAH, but I couldn’t figure out why. I guess browned butter is the key! I think I’ll use this as my go-to base dough recipe for every cookie I make, chocolate chip or otherwise. This has been such a long quest for me, finding your blog is such a relief. Bookmarked!

    Reply

    • Kimreplied on January 7th, 2014 at 8:51 pm

      I reread this recipe and it doesn’t call for browned butter. I must’ve read it in another recipe on this blog. I’m glad I did!

      Reply

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    Julieposted December 28, 2013 at 8:37 pm

    I have tried MANY chocolate chip cookie recipes; every time I make chocolate chip cookies I try a new recipe, because I can’t find one I like. So excited to have come across this one: this is the BEST chocolate chip cookie recipe I’ve ever tried! I feel the search is over. My mouth and my heart are happy. Thank you!

    Reply

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    Saniaposted December 31, 2013 at 6:59 pm

    This was my first time making cookies and I baked your chocolate chip cookies. They turned out really well. I have made many of your breads and they have been well appreciated. So thanks for all the recipes. One suggestion that I would like to make is to put up pictures of how the batter looks during the process it gives a better sense during baking of the type of consistency you are talking about in the recipe.

    Reply

    • Sallyreplied on January 1st, 2014 at 10:30 am

      Happy you’ve been loving my recipes Sania! In my later posts, I show more in-process photos. The year these cookies were posted, I had two full time jobs and it was tough to shoot them.

      Reply

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    Heatherposted January 1, 2014 at 10:09 pm

    Best success with a chocolate chip cookie recipe thus far. Thank you for sharing this fabulous recipe!

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    Daniposted January 2, 2014 at 2:30 am

    Hi Sally,

    I just tried the copycat of the Doubletree cookie recipe last night, it was good. I did use some of your tips, like taking cookies out early and letting the rest on the pan for ten minutes. They came out chewy and great.

    However this recipe and your Chewy Chocolate chips, are my top two faves and I don’t see them being knocked down anytime soon. The Doubletree coming in third. Lol :)

    It’s true i love theses cookies, I really do. Especially with walnuts and vanilla bean, they are just yummy. But I was wondering can I add oatmeal to this recipe? And if so, how much?

    Oatmeal chocolate chip with walnuts are my absolute favorite out of the chocolate chip variety of cookies. Which crazy because I’m not a huge fan of oatmeal by it self. :op But after trying the copycat doubletree cookies today, I can’t help imaging your cookies with oatmeal. I just know they would be amazing.

    Thanks a bunch and have a blessed New Year.

    Dani

    Reply

    • Sallyreplied on January 2nd, 2014 at 10:29 am

      Hey Dani! Wow, I am so glad to read that you love two of my chocolate chip cookie recipes so much!! That’s wonderful. They truly are favorites of mine too. I am unsure how to add oats to either recipe though – I’ve never tried it myself. However, I have a brilliantly chewy oatmeal cookie recipe. You can take out the M&Ms I used and add chocolate chips and walnuts: http://sallysbakingaddiction.com/2012/03/08/chewy-oatmeal-mm-cookies/

      Reply

      • Danireplied on January 6th, 2014 at 6:27 pm

        Ooh looks really good I will be trying this one out really soon!

        Thanks again Sally. :)

        Dani

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    Janellposted January 2, 2014 at 2:26 pm

    I keep seeing stuff about NOT chilling, but in your recipe it said a mandatory
    step is to chill!! So, I’m a tad confused!! What does chilling do exactly?? These look fantastic BTW!! I’ve been following your blog for a while now and this may be the first one I try!!! Thank you for auch great recipes and your sweet flair you add to each one!!

    Reply

    • Sallyreplied on January 2nd, 2014 at 2:37 pm

      Hi Janell! Chilling the dough is mandatory for most of my cookie recipes. It allows the ingredients to settle together after the mixing stage. But most importantly: cold dough results in thicker cookies. This cookie dough will spread in the oven if you bake it at room temperature.

      Reply

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    Jennposted January 3, 2014 at 11:29 pm

    Does it matter if you use salted butter instead of unsalted butter? I’m planning on trying these tomorrow and I never have unsalted butter on hand!

    Reply

    • Sallyreplied on January 4th, 2014 at 9:03 am

      Jenn, that’s totally fine. I actually have used salted and unsalted interchangeably in this cookie recipe – changing NOTHING at all about the recipe itself. There is no taste difference to me and any of my taste testers. So go ahead and use salted.

      Reply

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    Colleenposted January 6, 2014 at 9:29 pm

    Made these tonight and they were amazing! My cookies didn’t spread out into thin crusty cookies for the first time ever. I used the melted butter trick from your Chewie Chocolate Chunk cookies because I really hate creaming butter. Worked like a charm! Thanks for the great recipe.

    Reply

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    Sarahposted January 6, 2014 at 11:17 pm

    Sally, oh my gosh. I promised a family member a batch of cookies, and I am having so much trouble giving these away, they are so delicious!!! Even on day two they are just as soft and thick and chewy and amazing… I see me making these again to keep very very soon. THE best chocolate chip cookie ever. Thank you!!!

    Reply

    • Sallyreplied on January 7th, 2014 at 10:03 am

      Sarah, I prefer these cookies on day 2! I think they’re even more tasty than on day 1. Happy you love them so much! I always share these cookies with others when I make them, but trust me – they’re certainly hard to give away!

      Reply

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    Vanessaposted January 8, 2014 at 4:31 pm

    So my husband’s birthday is today and I asked him what type of birthday cake he wanted me to make him. I was shocked when he didn’t respond with his usual, “yellow cake with chocolate frosting, please!” He asked for chocolate chip cookies and it gave me the opportunity to finally try this recipe that I had pinned so long ago. Now, I know it’s HIS birthday and all….but do I have to share them?? Thanks for sharing this recipe!

    Reply

    • Sallyreplied on January 10th, 2014 at 6:58 am

      Hey Vanessa! I am so happy you gave these cookies a try for your husband’s birthday! I wouldn’t balm you if you didn’t share them. ;)

      Reply

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    Londonposted January 11, 2014 at 12:35 am

    Sally! OH. MAH. LAWD! I I just baked these evil, delicious things today! I get so bedazzled by all of your other recipes that I never try anything this classic. HUGE MISTAKE. These were* amazing. (I say were cause there’s only like, um, TWO left? Yikes.) AnyHOOT: my only alteration was to add MORE chocolate chips. I pressed a few extrees on top to make the the cookies look good, but then when they spread in the oven, the 2-3 extra chips looked kinda dumb – like sparse hairs on a bald man. SO! With the next sheet, I basically rolled the whole top of the raw cookie ball in chips and MAN ALIVE! Those suckers became SENSATIONAL. (No, I can’t overdo chocolate. CAN’T. EVER.)

    Thank you for this recipe! You are the BRIGHTEST GEM in a world full of rhinestone baubles. Or something flattering. *HUG-SQUASH*

    Reply

    • Sallyreplied on January 11th, 2014 at 6:46 am

      Sometimes I roll the tops of the cookie dough balls into chocolate chips too. When I want them completely overloaded with chips! Happy you loved them London. Thank you!

      Reply

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    Karaposted January 11, 2014 at 12:05 pm

    Hi Sally!
    1 – Your blog is phenomenal. 2 – These cookies are phenomenal. I love to bake and am always looking for new recipes to try, and I’ve got to say, this is the best chocolate chip cookie recipe I’ve used yet. Thanks for always having amazing pictures to go along with your recipes, and great stories, too! (I hope there’s no more flooding in your future and your new apartment is coming together!)

    Quick question – why refrigerate the dough? Obviously I did when making these cookies, and the dough was really easy to work with, but the chemist/baker in me is curious. Thanks!

    Reply

    • Sallyreplied on January 11th, 2014 at 12:18 pm

      Very happy you enjoyed these cookies! Dough chillingallows the ingredients to settle together after the mixing stage. But most importantly: cold dough results in thicker cookies. This cookie dough will likely spread in the oven if you bake it at room temperature.

      Reply

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    Pamposted January 17, 2014 at 2:32 pm

    Just made these for my family using white chocolate, milk chocolate and dark chocolate chips. They were the best chocolate chip cookies I have ever eaten. I love this recipe! Thanks!

    Reply

    • Sallyreplied on January 17th, 2014 at 8:07 pm

      That’s great, Pam! They’re wonderful with many different chocolates inside.

      Reply

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    Kellyposted January 20, 2014 at 10:24 pm

    Sally, this truly is the BEST chocolate chip cookie recipe. I usually am not a fan of regular chocolate chip cookies without nuts or butterscotch chips…Nestle recipe is overrated. This recipe keeps the cookies soft like dough…and just the perfect balance of sweetness and chocolate chips. I love that there is more vanilla than normal too! Just awesome. Only thing I have made of yours and now I want to buy your whole cookbook. Thank you!! :)

    Reply

    • Sallyreplied on January 21st, 2014 at 8:47 am

      Thanks Kelly. What a very sweet comment! I have two recipes like this in my cookbook. Super-soft cookies! And the extra vanilla really puts these over the top. I agree!

      Reply

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    Mary Klemenokposted January 21, 2014 at 9:33 am

    Hi Sally!

    Quick question…. Which recipe do you prefer? This one, or your other Chocolate Chip Recipe – http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/

    I know this one has the dark brown sugar and the other one doesn’t. I believe I’ve made one or the other in the past, just can’t remember! :) Love your blog, I’m 20 and am quite the baker myself.

    Reply

    • Sallyreplied on January 21st, 2014 at 5:18 pm

      Hey Mary! To be honest, I love both cookie recipes and always having a hard time choosing which one to make. MY fiance likes this one the best (SO soft), but the other recipe is much chewier (and you don’t need a mixer). Hard to pick! Just try them both. They’re both stellar recipes, promise.

      Reply

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    Maggieposted January 22, 2014 at 6:44 pm

    Hi Sally, just wanted to let you know that these are my new favorite chocolate chip cookie! so fluffy and lovely! Thanks so much!

    Reply

    • Sallyreplied on January 22nd, 2014 at 7:03 pm

      You’re in good company. Many love this cookie recipe too! Thanks for reporting back, Maggie!

      Reply

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    Lynn Schofieldposted January 23, 2014 at 6:42 pm

    Sally, for your classic soft chocolate chip cookies can a small amount of molasses be added?

    Reply

    • Sallyreplied on January 24th, 2014 at 4:56 pm

      Sure! Maybe 1 Tablespoon for added molasses flavor. A little goes a long way!

      Reply

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    Yikie Erikoposted January 26, 2014 at 2:56 am

    Wow!i have tried it out and it taste great!!! I loved to follow your updates !

    Reply

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    Taraposted January 27, 2014 at 4:22 pm

    Thank you so much for having this blog and sharing your talent! I made these this weekend… TWICE! And they were amazing. Definitely my new go-to recipe :)

    Reply

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    Sophieposted January 27, 2014 at 6:14 pm

    These are the most beautiful cookies I have ever baked.. thank you SO much for the recipe. Looking forward to discovering what other delights your website holds :)

    Reply

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    Priscillaposted January 29, 2014 at 10:18 am

    Hi Sally, I’m about to try your cookies today! And I was wondering if I wanted to make this exact chewy cookie but with chocolate cookie dough instead, how should I incorporate cocoa powder? Thank you!

    Reply

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    Kaylahposted January 31, 2014 at 7:49 pm

    Hi Sally! I commented on your “inside out” chocolate chip cookies post a few weeks ago (they were a hit!!)- so naturally, I had to make more! I noticed this recipe called for corn starch, which I didn’t have on hand… So, I went with (gasp!) someone else’s recipe…. Let me tell you something, I wasted ingredients even bothering with the other recipe! We ended up tossing the cookies that I made from someone else’s recipe (you know it’s bad if you throw away cookies!) Anyways, I was at the grocery, and I picked up corn starch specifically so I could make your recipe, since we had so much success with the others! Your cookies turned out Ah-mazing! Thick, soft, and chocolately! Thank you thank you thank you! Next time I need a cookie recipe, it will definitely be YOUR cookie recipe! Also, you have completely sold me on your recipe book! I will be purchasing it within the next day or so!! :D Thanks again for THE BEST cookie recipes!!!!

    Reply

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    Soph842posted February 1, 2014 at 7:54 pm

    I only let them chill for about 20 minutes at the most, and I just put them in they oven, will they be okay?
    Thanks Sally

    Reply

    • Sallyreplied on February 2nd, 2014 at 4:25 pm

      No. As suggested in the post, this cookie dough must be chilled for at least 2 hours (more is preferred). Otherwise the cookies will spread all over the baking sheet.

      Reply

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    Stevenposted February 2, 2014 at 1:48 am

    I have little to no baking experience and I just made these for a friend of mine’s birthday and they are easily the best chocolate chip cookies I’ve had in a long time. Thanks for the recipe, I’ll definitely keep using it.

    Reply

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    Cara Edwardsposted February 9, 2014 at 5:26 am

    Hi Sally! These look so good! I’ve always been more of a sugar biscuit person in terms of baking, I don’t know why but it’s rare that I make cookies?! This recipe however looks way too good to turn down, they look gorgeous! I was wondering how important the addition of the cornstarch is??
    Lovely blog:)x

    Reply

    • Sallyreplied on February 9th, 2014 at 9:26 am

      Hi Cara! I mention in the post – It’s the cornstarch that gives these cookies an unbelievable lift. And it also makes them incredibly soft.

      Reply

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    Janineposted February 12, 2014 at 1:19 am

    Hi Sally! I have currently have a chilled cookie dough left over in the freezer. I wanted to add marshmallows to the dough, can I soften the dough then add the marshmallows or should I just make another batch of cookie dough and add the marshmallows before freezing?

    P.S I’m not sure if the marshmallow will cause the cookie to be flat. I just wanted to experiment on it. :)

    Reply

    • Sallyreplied on February 12th, 2014 at 8:34 am

      Janine, I never bake cookies with marshmallows in them. I’ve tried it before – they explode and melt inside, creating these awful air pockets. I suggest pressing a couple marshmallows on top of the cookie dough balls before baking. Or even pressing them into the cookies when you take them out of the oven and when they are still warm.

      Reply

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    Julianneposted February 12, 2014 at 11:35 am

    If I freeze the cookie dough in balls, what’s the best way to then bake them? Can they go straight from the freezer to the oven, and if so for how long at what temperature, or should they be thawed in the frig overnight before baking them?

    Reply

    • Sallyreplied on February 12th, 2014 at 2:23 pm

      Hi Julianne – that’s noted at the bottom of the recipe. I do not have a recipe for crispy chocolate chip cookies – try baking these for a few minutes longer to get them crispy.

      Reply

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    Katyposted February 15, 2014 at 1:12 pm

    Sally,

    Thank you! My guy requested chocolate chip cookies for Valentine’s Day. I decided to try your recipe because my cookies always fall flat. The were PERFECT! I even messed up and added twice the amt of baking soda listed, but they were still delicious and the perfect texture! This is my new go to CCC recipe :)

    Reply

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    Bryanposted February 20, 2014 at 12:19 pm

    Sally I’ve been following your blog since April but I could not make any because it costs so much >.< But last week I made my first ever baking creation and it was your chocolate chip cookies. Everyone loved it and it was gone the same day, no kidding I woke up and the little pan where I kept them looked like it was Best Buy after Black Friday, I think I even saw a lone hay ball rolling in the wind. I just made another batch right now, they are cooling in the fridge. Quick question: The dough the second time around while thick was a bit more liquidy than the previous one which was crumbly, I'm unsure if it's because I did it right this time or right the first time.

    Reply

    • Sallyreplied on February 20th, 2014 at 7:00 pm

      Hey Bryan! Happy these cookies were a hit – they always are when I make them! The cookie dough shouldn’t be crumbly or sticky at all. Rather, it should be in the middle of that. Did you do anything differently?

      Reply

      • Bryanreplied on February 20th, 2014 at 7:54 pm

        Well the first time some of the brown sugar was rather hard so I had to take it off with a spoon so I lost a bit of butter and this time around when I tried to sift it the sifter was too small so lost some to the floor. Guess third time it will be perfect!

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    Jennyposted February 22, 2014 at 6:33 am

    Made these cookies yesterday and I loved them! Visiting my mum today and I’m bringing some to her aswell :D

    Reply

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    Hollyposted February 24, 2014 at 5:00 pm

    Hi Sally! This is my absolute favorite cookie recipe ever! I wanted to experiment by adding some pecans. Should I maybe add 2/3 c of chocolate chips and 1/2 c of chopped pecans to make up for the difference in chocolate chips in the original recipe above? Thanks for your help! I know its not good to overload the cookies with “stuff” :)

    Reply

    • Sallyreplied on February 24th, 2014 at 8:38 pm

      Holly, that would be perfect – 2/3 cup chocolate chips and 1/2 cup pecans. Great amount. I love nuts in my cookies!

      Reply

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    Londonposted March 5, 2014 at 12:33 am

    As if this cookie hasn’t heralded a billion comments already, here’s one more: ROCKSTAR. I’ve made this recipe twice now and this cookie is so perfect in EVERY way that people don’t believe that I baked them myself! THEY ASK ME WHERE I BOUGHT THEM.

    Fun tip: Underbake the cookies so they are still gooey-ish in the middle and then freeze them. Wait patiently. Mash frozen cookies into a big bowl of vanilla ice cream. Uhhh… no, I don’t do that. (Yes, I do.) And it is not the BEST THING EVER. (Oh, ok, YES IT IS.) Seriously. Rockstar cookies and Rockstar DOUGH.

    Reply

    • Sallyreplied on March 5th, 2014 at 9:20 am

      The underbaked cookies, frozen, mashed into ice cream. Oh I love you for this London!! Trying that ASAP.

      Reply

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    maryposted March 5, 2014 at 6:49 am

    my chocolate chip cookies just NEVER seem to spread for me. i’m not sure why. they ALWAYS end up looking puffy. could you tell me why this happens and how i can fix it? i really would like my cookies to spread.

    Reply

    • Sallyreplied on March 5th, 2014 at 9:09 am

      Sounds like you could be overmeasuring your flour, a very common problem! Try to be precise (spoon and level as described here). If you are certain you are measuring accurately, subtract 2 Tablespoons of flour from this recipe and try again. Thanks Mary!

      Reply

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    Lisa Muharposted March 6, 2014 at 2:18 pm

    Hi Sally,

    I made these cookies and they were fab, I tweaked just a little since I have celiac. But OMG these were awesome!

    Reply

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    Hayleyposted March 10, 2014 at 2:26 pm

    I made these yesterday and I have to say that these are HANDS DOWN the best chocolate chip cookie I have ever tried, and I will definitely be keeping this recipe for future endeavors!!! You’re a genius! I never would have thought to use cornstarch.

    Reply

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    Reaganposted March 12, 2014 at 9:49 pm

    Hey there!
    These cookies were delicious! I had to make gluten-free, so for anyone else that needs gf – I used all-purpose gluten free flour from Trader Joes, and baked about 2 minutes longer.
    Thank you for the recipe!

    Reply

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    Amberposted March 15, 2014 at 6:38 pm

    These are SO delicious. They came out just like your photos! The texture is perfect!! Thank you for creating and sharing such a great recipe!

    Reply

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    Danielleposted March 19, 2014 at 2:23 pm

    THESE ARE AWESOME! YOU ARE AWESOMEEEEE THANK YOU SO MUCH FOR THE RECIPE I WILL USE IT FOREVER! =]

    Reply

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    Mariamposted March 20, 2014 at 7:39 am

    Can I bake these into bars? If so, what size pan should I use and how long should I bake them for?

    Reply

    • Sallyreplied on March 20th, 2014 at 10:38 am

      Definitely! About 30 minutes bake time for a 8×8 or 9×9 square pan. Same oven temperature.

      Reply

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    Areenposted March 24, 2014 at 7:52 am

    Can i use cornflour instead of cornstarch?

    Reply

    • Sallyreplied on March 24th, 2014 at 9:30 am

      Same thing! Cornstarch is referred to as corn flour outside the US.

      Reply

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    Tiffanyposted March 26, 2014 at 12:22 am

    These. Are. Amazing!!! Seriously, The Best Chocolate Chip Cookies ever!!

    I love the corn starch trick. I think that is magic in these. My husband absolutely loves them! I bake cookies every week with my 4 and 2 year old daughters, and this recipe was very simple, which is key for cooking with kids. Love it!!! Thank you!!!

    (I’ve now made 3 of your cookie reviles with my girls, and each has been a major hit!)

    Reply

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    Theresaposted March 26, 2014 at 1:12 pm

    Not sure where I went wrong, followed the recipie to a T but didn’t have dark brown sugar and just used regular brown sugar instead, all you could taste in the cookies was brown sugar and I had to end up throwing them out

    Reply

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    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!!!!!

    Reply

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    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!

    Reply

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    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. :)

    Reply

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    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!

    Reply

    • 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!

      Reply

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    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!

    Reply

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    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!

    Reply

    • 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.

      Reply

      • 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.

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    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.?

    Reply

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    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.

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    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!!

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    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.

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    Lindseyposted April 11, 2014 at 4:22 am

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

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    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 :)

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    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.

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    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.

    Reply

    • 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

      Reply

      • 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!

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    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

    Reply

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    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!!

    Reply

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    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?

    Reply

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    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!

    Reply

    • 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.

      Reply

      • 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!

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    Veraposted April 29, 2014 at 6:54 pm

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

    Reply

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    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!!!!!

    Reply

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    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?

    Reply

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

      That would be fine. Enjoy!

      Reply

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    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!

    Reply

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    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!

    Reply

    • 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.

      Reply

      • 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?

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    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.

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    Cheriposted May 11, 2014 at 12:37 pm

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

    Reply

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    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

    Reply

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

    Sally,
    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!

    Reply

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    maddieposted June 1, 2014 at 5:56 pm

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

    Reply

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    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!

    Reply

    • 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.

      Reply

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    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!!!

    Reply

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    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!

    Reply

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    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!

    Reply

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    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.

    Reply

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    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!

    Reply

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    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,
    Mary

    Reply

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

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

      Reply

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    Maryposted June 27, 2014 at 5:10 pm

    PS
    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.

    Reply

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    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.

    Angela

    Reply

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    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!

    Reply

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    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

    Reply

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    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!!!!

    Reply

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    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”?

    Reply

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    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

    Reply

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

      Yes

      Reply

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    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!!

    Reply

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

      Hi Rachel. Freezing info is found in the recipe.

      Reply

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    Sunshineposted August 5, 2014 at 11:32 pm

    Can i use salted butter?

    Reply

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

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

      Reply

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    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

    Reply

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    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 :(

    Reply

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    Sherriposted August 10, 2014 at 8:07 pm

    FANTASTIC!!!!!!!

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    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

    Reply

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    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.

    Reply

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    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.

    Reply

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    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!

    Reply

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    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

    Reply

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    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!!

    Reply

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    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?

    Reply

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    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!

    Reply

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    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?

    Thanks,
    Vivian

    Reply

    • 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.

      Reply

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    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!

    Reply

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    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?

    Reply

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

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

      Reply

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    Ashleyposted October 17, 2014 at 11:43 am

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

    Reply

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    Laceyposted November 2, 2014 at 5:57 pm

    if you’ve been scouring the Internet and Pinterest for the “best gooey chocolate chip cookie” this is IT. The corn starch BLOWS MY MIND. Freaking love the recipe. Thank you so much. I’ve been trying a new Choco chip cookie recipe every month or two for the past 3 years. I can finally stop here. Delish.

    Reply

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    Rachelleposted November 3, 2014 at 12:55 pm

    Can I substitute an egg for something else?

    Reply

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    melindamarie19posted November 14, 2014 at 8:53 am

    These really are THE best chocolate chip cookies I’ve ever made. I baked them for 10 minutes because I always make my cookies a little bigger.

    Reply

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    krichposted November 14, 2014 at 4:10 pm

    This was my first time baking chocolate cookies from scratch and my first time getting a recipe right. lol. Thanks for your simple instructions. This will definitely be a keepsake. So, whoever out there is reading the comments on this blog to see if this recipe is really good. IT IS REALLY GOOD and her instructions are so simple.

    Reply

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    Justinposted November 17, 2014 at 10:19 pm

    Hi Sally,

    I just made these cookies (well the dough to be accurate).

    They’re sitting in the fridge right now chilling and I plan to leave them overnight (around 18 hours before I take them out). I didn’t make individual balls, just wrapped my mixing bowl with cling wrap and put the whole thing in the fridge.

    Do you have any tips on how I can make the dough a bit easier to work with? I’ve left cookie dough in the fridge before and the next day it was soooo hard to scoop and make into balls.

    Thanks!

    Reply

    • Sallyreplied on November 18th, 2014 at 12:47 pm

      hi justin, let the dough sit out at room temperature for about 20-30 minutes. then, let the oven preheat as directed in the recipe. once it’s preheated, the dough should be easier to roll. enjoy!

      Reply

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    Sarahposted November 19, 2014 at 9:04 am

    Hi! Just wondering, if i wanted to add cocoa powder to the batter, would i have to reduce the flour? Like maybe if i wanted to use 1/4 cocoa powder, i’d reduce the flour to 1 3/4? or do i just add it in? Thank you!

    Reply

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    jillposted November 21, 2014 at 11:15 am

    Hey Sally. I followed the recipe exactly how you have it. I placed my dough in the refrigerator for one hr. I preheated my oven to 350 and I made a bigger sized cookies. I took them out and they were a lil too thick and dry. What did I do wrong?

    Reply

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    Shannynposted November 22, 2014 at 8:16 pm

    I. Love. These. Cookies.
    I make them all the time. I feel guilty that (gasp) I use YOUR recipe more than I use Grandma’s but…dang. Your are just that good.

    Reply

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    Shannaposted November 25, 2014 at 1:28 pm

    if I wanted to use light brown sugar instead of dark brown, would it be the same amount? (I’ve used this exact recipe before and LOVE it with the dark brown, but am just feeling something a bit lighter this time around!)

    Reply

    • Shannareplied on November 25th, 2014 at 1:33 pm

      Also, would it be okay to use frozen blueberries? Or should I just use dried?

      Reply

      • Shannareplied on November 25th, 2014 at 11:06 pm

        I got impatient (not with you, with me! Was originally going to make these next week) and gave it a go and BEST DECISION I EVER MADE. Used the light brown sugar, frozen blueberries and split a double batch with white and dark chocolate chips and they are THE best cookies I have ever made. Thank you so much for the absolute perfect cookie recipe!

        (sorry for all the comments!)

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