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.


THE Chocolate Chip Cookie

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


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


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

Additional Notes:

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!





629 Responses to “THE Chocolate Chip Cookie.”

  1. #
    Rachelleposted November 3, 2014 at 12:55 pm

    Can I substitute an egg for something else?


  2. #
    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.


  3. #
    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.


  4. #
    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.



    • 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!


  5. #
    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!


  6. #
    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?


  7. #
    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.


  8. #
    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!)


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

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


      • 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!)

  9. #
    Danielleposted December 4, 2014 at 7:40 pm

    So I just used this recipe for the first time and followed everything to a “T” and my first batch turned out like putty. So I let the dough sit out for at least another ten minutes and them they turned out great. I definitely recommend letting the dough sit out for at least 20 mins.


  10. #
    Lindsay Pecekposted December 6, 2014 at 1:29 pm

    Absolutely love these cookies! I made them for my sister-in-law for her birthday and she (and everyone else!) loved them. This is definitely one recipe that I will be keeping.


  11. #
    Riannposted December 9, 2014 at 3:04 pm

    Sally – THANK YOU for this recipe! These are the most perfect chocolate chip cookies I have ever tasted in my life. I made several batches to distribute at work and I’m currently the office hero. I have directed several coworkers to your blog, and forwarded the Amazon link to your cookbook. This is the ONLY chocolate chip cookie recipe I will ever use. Keep up the great work!


  12. #
    Staceyposted December 11, 2014 at 11:28 am

    It’s amazing I get any cookies out of this recipe because I can’t stop eating the dough! It’s soooo good! The brown sugar/white sugar ratio is so incredibly perfect. I’ve made these several times but last night I swapped out the chips with M&M’s. This is my go-to cookie recipe – it’s fantastic!


  13. #
    Briannaposted December 15, 2014 at 9:00 pm

    Hey, sally! I love using your recipes so much. The first time I misread the instructions to use corn starch and used corn syrup instead and oh my, they tasted so good!! Haha


  14. #
    Dawnposted December 18, 2014 at 6:32 am

    Would light brown sugar work you think? Thanks.


  15. #
    Annaposted December 18, 2014 at 10:04 pm

    Alright, so I would like to know – what’s better, this recipe or the “THE Chocolate Chip Cookie” recipe?


  16. #
    Kelly Martinezposted December 22, 2014 at 11:32 am

    Hey Sally! I know I keep on bothering you, but I can’t help it! I just love your blog and all of your recipes! These cookies sound incredible and I just can’t wait to bake them! I just wanted to ask if it would be alright to substitute the dark brown sugar with light brown sugar? Would it make a difference in the cookies? Thanks and have a great day!


    • Sallyreplied on December 22nd, 2014 at 3:02 pm

      I prefer dark here, but light is fine.


  17. #
    Louisaposted December 22, 2014 at 2:45 pm

    Hi – I am sure you get this a lot but what if you do not have corn starch is there anything else that can be used? More flour?


  18. #
    cathyposted December 23, 2014 at 5:06 am

    I love, love, love these cookies! But I’m curious as to why the egg needs to be at room temperature, since usually in baking we do that to get the cake or whatever is baking to rise more, but since this dough gets refrigerated anyway, it doesn’t make sense to me… could you explain the logic behind that so I can see what I’m missing? Thanks!


    • Sallyreplied on December 23rd, 2014 at 8:15 am

      room temperature egg is more evenly and easily mixed into soft cookie doughs requiring creamed or melted butter. Also, when cold eggs are mixed with a room temperature, softened butter/sugar mixture the temperature change can slightly harden the butter into little pieces.


  19. #
    keileaposted December 23, 2014 at 6:50 pm

    Thank you so much for your delicious recipe and great tips on making the best chocolate chip cookie, ever! This is my go-to recipe, and sometimes I change up the chips, but never any main ingredients. They’re perfectly and lightly crisp on the outside and gooey, chewy inside. Recipe can’t be beat! I can’t wait for my homemade vanilla to be ready to start using it with my baking! Only a few more weeks (months to perfection, of course)


  20. #
    megposted December 25, 2014 at 8:41 am

    would it be alright to use milk chocolate chips instead of semi-sweet?


    • Sallyreplied on December 26th, 2014 at 12:10 pm

      Of course.


  21. #
    Tianaposted December 28, 2014 at 8:16 pm

    Hello Sally, you put down cornstarch but aka cornflour, in school we were taught they were two different things. Can you elaborate on this for me please?


    • Keileareplied on January 7th, 2015 at 8:50 pm

      I always use cornstarch and they turn out great. I had never even heard of corn flour before you posted this. Interesting! You learn something new everyday!


  22. #
    Crystalposted December 29, 2014 at 4:47 pm

    Just made these today with a slight change. I used 1 cup milk chocolate chips and half a cup skor bits. They turned out amazing! I’m going to have to try following the recipe perfectly sometime. Sally’s recipes never seem to dissapoint!


  23. #
    Najaposted December 31, 2014 at 4:42 pm

    I love this recipe, but is it possible to reduce the sugar, without substituting for sugar-alternatives? I’m looking for a way to make my baking less sweet all round. I have read that you can reduce sugar in a recipe by around 25% or more, and that although you will get less browning, the overall consistency of the cookie will be little affected. My first attempt worked really well – yes a paler cookie, but the reduced sweetness worked well and I think I could reduce sugar yet more to facilitate our overall sugar reduction plan.


  24. #
    Oliveposted January 3, 2015 at 12:56 pm

    Hi. I have been baking chocolate chip cookies trying to find soft ones but i always end up with crispy and chewy that gets harder every day after it has been baked. I want a cookie that stays soft even when refrigerated like the mrs. fields cookies. does this cookie stays soft?


    • Sallyreplied on January 3rd, 2015 at 1:52 pm

      Yes, for days!


      • Olivereplied on January 4th, 2015 at 1:11 pm

        Thank you! I am going to try this as soon as I get some dark brown sugar :)

  25. #
    Melissa Warrenposted January 4, 2015 at 5:08 pm

    Mine got pretty golden brown on the edges, didn’t look as velvety on top, and spread a little more (I made them taller rather than wider). What did I do wrong? I baked them at 350 for 11 minutes.


    • Melissa Warrenreplied on January 4th, 2015 at 5:16 pm

      I MEANT to say I baked them at 325 for 11 minutes!


  26. #
    Keileaposted January 7, 2015 at 8:47 pm

    This is seriously the best chocolate chip cookie dough recipe out there! It’s been my go-to recipe ever since I made my first batch.
    I change it up quite often, but the main ingredients, especially the cornstarch, stay the same in every batch (with the exception of today, because I was finally able to use my homemade vanilla extract, rather than, dare I even admit, imitation *cringes*). My current batch consists of milk chocolate chips, white chips, and chopped pecans, as I was a bit short on the chips (hence the yummy combo). I’m chilling right now, but as soon as I roll my dough balls (I roll in a slightly taller, cylindrical “ball”, rather than round like a ping pong ball- that’s the 2nd best secret, next to cornstarch in this recipe, that makes it as amazing as it is), I plan to top each cookie with a whole pecan, bake, and drizzle with caramel.


  27. #
    ginaposted January 8, 2015 at 10:26 pm


    I followed your reciepe. But my cookies were not very sweet since I used less than 1 cup of chocolate chips. Can I add sugar to the cookie dough? White or brown?


  28. #
    Kellyposted January 10, 2015 at 5:30 pm

    Thanks for the fabulous recipe! I made the s’more chocolate chip cookies… and they were gone in a flash. I just wanted to let you know I only had tapioca starch on hand and used that in place of corn starch- as far as I can tell it worked perfectly! I’m making another batch today for a saturday treat…. thanks again!


  29. #
    Whitney Starzposted January 16, 2015 at 3:06 am

    Hi, has anyone ever tried making this recipe at high altitude?? I’m in CO around 6500ft and I know alot of times regular recipes don’t work the same for high altitude and need some changes but I’m new here and haven’t learned what those changes are supposed to be. I also really want to make the chocolate chip cookie cupcakes and don’t know if I should try your recipe or just make the cupcakes with my own recipe I have been using in high altitude and works fine? Please let me k ow I can’t afford to mess up and buy more stuff I only have little ssupplies left and they will be a surprise for my fiance!! Thank you so much all your recipes seem sooooo amazing I can not wait to try sooo many of them. I have tried you mini cake batter cinnamon rolls cuz they were so simple and where sooo delicious! ! And oh can u maybe help me with another question since I mentioned that. How long does a package of box cake batter mix last double bagged in zip locks a few weeks, months, or maybe longer?? Thank you!! You are amazing your recipes are soooo awesome!!!


    • Maryreplied on February 20th, 2015 at 4:43 am

      Gina I live at 7000ft.
      They turned out great for me.
      I added 2 TB flour for every cup of flour in the recipe and I reduced the baking soda/powder to about 2/3 of what it originally called for
      Let me know how they turned out!


  30. #
    Veraposted January 18, 2015 at 5:17 pm

    These cookies are amazing!!!!!! I have made them several times and they always turn out great!!!!

    Thanks for the AWSOME reciepe!!!!!!!!


  31. #
    Kimposted January 18, 2015 at 6:06 pm

    Does anyone know what the flour/oatmeal amount would be if I made these into Chocolate chip Oatmeal cookies?


  32. #
    Reginaposted January 22, 2015 at 10:46 pm

    Hi Sally,

    I baked this yesterday and…


    I am a seasoned baker but I never had such fulfillment in mastering the art of CCC. I made 3 dozens with a tablespoon size scooper and it was gone. Just like that. The cookies taste EVEN better the 2nd day and dunked in cold, cold milk. Just getting chills saying that. The people who said they don’t like it at first asked for seconds and thirds and for another dozen.

    God speed!


  33. #
    Carmenposted January 25, 2015 at 8:00 pm

    I made the dough 5 hours ago and put it in the fridge ever since but it still seems really, really soft. I was going to bake it after 1 hour but didn’t as I didn’t want flat discs. I don’t really know what I did wrong, or is this normal?


  34. #
    Roseposted January 26, 2015 at 9:19 pm

    How many eggs are needed? It’s not telling me?


  35. #
    d.M.P.posted January 29, 2015 at 2:08 pm

    I want to say, thank you Sally! I can’t tell you how many different “Chocolate Chip Cookie” recipes I’ve tried and none of them stood out to me. I was a little worried when I was making the batter, because it’s literally almost identical to a cake recipe I enjoy, but these were by far my FAVORITE chocolate chip cookies I have ever made! I will definitely be keeping this recipe.

    I made this recipe yesterday to cheer up my best friends son because the day prior he had an unfortunate biking accident. He flipped over them!

    I only had salted butter so I did not add the 1/2 teaspoon salt, I also prefer milk chocolate chips to semi sweet so I used those instead.

    I made one batch and between the 6 of us including 2 children the plate of cookies was empty within an hours time. Very Great Cookies!

    Also, I wanted to thank you for the tip on rolling the cookie dough balls. My cookies have always come out much flatter than I’ve wanted and with your tip they come out perfectly the way I like them. It will definitely be the way I do it from now on. Major thank you Sally!

    Can’t wait to try your S’mores Banana Bread!



  36. #
    Jennyposted February 4, 2015 at 2:19 pm

    Hey sally.. i wanted to make a giant cookie in 1 of my 10 or 12 in cast iron pans… do you know if id bake it longer or not?


    • Sallyreplied on February 4th, 2015 at 4:49 pm

      I would go with the 10 inch size– I’m unsure of the bake time though. It will be longer than these cookies.


  37. #
    Danielleposted February 5, 2015 at 10:41 am

    These cookies were perfect! I just made them and I came back to post this review because these cookies were absolutely mind-blowing! I used to think the Martha Stewart chocolate chip cookies were the holy grail but oh how wrong I was!

    These cookies are definitely my all time favorite. They’re crisp on the outside and chewy in the centre…mmmm just thinking about it makes me want to eat another one of them ^_^


  38. #
    Sheenaposted February 9, 2015 at 10:19 pm

    Tried this recipe tonight and all I can say is… FINALLY!!! I have been looking for a recipe that actually resulted in a thick cookie that didn’t spread a whole lot while baking and I am happy to say that I have finally found it! I used mini semi-sweet chips and dark brown sugar and these cookies turned out amazing! Thank you so much for the post!


    • Sheenareplied on February 9th, 2015 at 10:26 pm

      Oh and I also used one whole egg and another yolk!


  39. #
    Annaposted February 10, 2015 at 8:02 am

    Hi Sally ,

    This is probably The dumbest question you have been asked so far! –
    My question is regarding ‘chilling the dough’ – do you place the dough in the FRIDGE ? Or FREEZER ? – I know you can freeze cookie dough for months in the freezer but before you roll them into balls do you freeze? Or refrigerate ?
    Thanks so much ….. I love your blog and I’m obsessed with your recipes!!… Just want to learn the art of cookie making the proper way….. Thanks


    • Sallyreplied on February 10th, 2015 at 1:47 pm

      Hey Anna, the dough is chilled in the refrigerator.


  40. #
    Audreyposted February 10, 2015 at 11:58 pm

    Greetings from Singapore!! Hi, if I don’t put the dough in the fridge before baking, what will happened? Sorry I know this question may sound silly. Thanks:)


  41. #
    Stephanieposted February 11, 2015 at 10:18 pm

    I just made these and I love them! I used 67% dark chocolate chunks instead because I prefer a mildly sweet treat. The dough is a prefect guideline to add whatever you like (white/chocolatechips, m&ms etc.). I also used light brown sugar instead of the dark. I will be making these again. Thanks for the recipe!


  42. #
    Kelseyposted February 14, 2015 at 9:20 am

    Wowzers! These really are the best chocolate chip cookies! Thanks so much! I love baking but don’t know much of the food science behind it. I don’t think I’ve ever seen cornstarch in a chocolate chip cookie recipe. What does it do specifically?


  43. #
    Benposted February 14, 2015 at 8:38 pm

    These cookies are just delicious! It’s really funny, though, because I’m such an exact person, I actually used a tablespoon while making my dough balls, and I ended up getting 41, a far cry from 24 – 30! Oopsy :). Anyway, they’re certainly delicious mini-cookies!


  44. #
    Heatherposted February 16, 2015 at 9:09 pm

    I can cook just about anything and BBQ and bake…but at 38 yrs old I can’t make a soft chewy chocolate chip cookie to save my life!….until this recipe! And all the details in the preparation and what to look for when baking! Thank you!


  45. #
    Alliposted February 18, 2015 at 7:33 pm

    Hi there!
    Wondering if you can use salted butter and omit the salt instead of unsalted butter? Thanks in advance!!!


    • Sallyreplied on February 18th, 2015 at 8:17 pm

      I would reduce to 1/4 teaspoon salt.


  46. #
    Carinaposted February 21, 2015 at 12:46 am

    Sally I need your help!
    I’ve tried this recipe several time now and each time the cookies spread out flat as if too much butter was involved. I use challenge unsalted butter.
    Should I reduce the butter?


    • Sallyreplied on February 21st, 2015 at 8:50 am

      Are you chilling the dough, Carina? And is the challenge butter you are using the “whipped” variety? Don’t want to use that if you are. And yes, feel free to slightly reduce the amount of butter.


  47. #
    Lishaposted February 21, 2015 at 1:30 pm

    Could i use melted butter, cooled to room temperature? I was thinking of using earl grey infused butter for this recipe..:)


  48. #
    Sarahposted February 22, 2015 at 1:24 am

    This is my new favorite choc chip cookie recipe. Well done, as always!


  49. #
    Ingeposted February 23, 2015 at 1:58 pm

    How come my cookies turn out very flat?


  50. #
    Zezeposted February 23, 2015 at 6:59 pm

    For Sally and those of you who have made these cookies, are they softer and ooey-gooier than the second chewy one? And how soft do they stay for how many days before they turn hard?


  51. #
    jeannieposted March 4, 2015 at 8:05 am

    Hi Sally,
    I have made these several times and they are so good. Recently I made them as a “jumbo cookie” and they turned out great. I made them twice within a couple of weeks and the second time they were more dry and stayed their shape. (the first batch deflated a bit). The only difference was that I used different butter. The first batch used organic, non GMO butter and the second one (more dry and puffier) was with regular butter. I am guessing it is the butter…do you have any suggestions? I kept the recipe the same just used a larger scoop and baked a bit longer. Thanks!


    • Sallyreplied on March 4th, 2015 at 6:04 pm

      Hi Jeannie! Was the first batch the larger cookie? If so, it would be the size that is the culprit. Some cookie doughs must be made into smaller cookies.


      • Jeanniereplied on March 6th, 2015 at 11:11 am

        Thanks Sally…actually I used the jumbo scoop both times. Each time I used the same ingredients, except that the butter was different. So I have to guess that it has something to do with the butter…will have to make them again to really find out I guess. ;o) My kids will be happy about that.

  52. #
    julieposted March 5, 2015 at 6:12 pm

    Love, love love these cookies!! Thank you so much for thinking of the cornstarch. Fluffy cookies are the best.

    I do have a question – the two times I’ve made these I chill the dough for 1.5 hrs and cook them for 9 minutes. For some reason they almost completely retain the shape I roll them in. Do you know why this would happen? I follow the directions to a T!


  53. #
    Annelieposted March 22, 2015 at 5:43 pm

    I’ve made these and they’re really yummy but I can’t get them to LOOK as good as yours – yours look a little greasier (in a good way)? How do you get that sort of professional cookie top (the crinkles and wrinkles?)


    • Sallyreplied on March 23rd, 2015 at 7:10 pm

      Hi Annelie! I’m glad you enjoy the cookies. I always make sure the tops of the cookie dough balls aren’t completely smooth. This makes for a textured cookie top. Does that make sense?


  54. #
    Briaposted March 22, 2015 at 5:57 pm

    Hi Sally,

    If I were to add chopped walnuts to this recipe, how much would you suggest adding and should I decrease the amount of chocolate chips so all the mix-ins will incorporate well into the dough?



    • Sallyreplied on March 23rd, 2015 at 8:13 am

      Hi Bria– I usually like to stick to 1 and 1/4 cups – 1 and 1/2 cups total add-ins. So, add enough walnuts and chocolate chips to get to that amount. Any ratio you prefer.


  55. #
    matlanaposted March 27, 2015 at 7:44 pm

    This recipe is what I’ve been looking for!


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