Inside Out Chocolate Chip Cookies.

Super soft, thick, and chewy chocolate cookies made from scratch. Filled with white chocolate chips!

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

Nothing beats a good ole fashioned chocolate chip cookie.

Chocolate chip cookies are a timeless classic.  An iconic dessert. I call them pure nostalgia invoking comfort food. There are thousands upon thousands of chocolate chip cookie recipes out there.  While I believe to have the perfect chocolate chip cookie recipe ever, I felt the need to get a little feisty when my cookie craving hit over the weekend.

Meet the chocolate chip cookie’s sneaky step-sister… the Inside Out Chocolate Chip Cookie. Adding more chocolate makes a chocolate chip cookie even better.

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

Do you remember my Salted Caramel Dark Chocolate Chip Cookies?  Well, that cookie recipe won the $5,000 Nestle Dark Pinspirations Contest last month!  Thank you all for your votes.  You all loved that cookie recipe so much, I decided to use the same homemade chocolate cookie dough and load it with white chocolate chips.  This cookie dough took me a few weeks to develop, but I can honestly say that it is the BEST chocolate cookie dough on the planet.  And many of you agree!

Soft, chewy, and completely overloaded with chocolate flavor.

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

The very best thing about these cookies? The recipe is so easy to make. It’s a chocolate cookie recipe you don’t want to miss. Most certainly my “go-to” for chocolate cookie recipes.

Now, there are a few key steps in this recipe. Sometimes I have readers substitute ingredients for others or skip a step or two. You can’t do that for this recipe. The recipe must be made as written or I can’t guarantee their thickness and softness.

To make the chocolate cookies, start with some room temperature butter.  Most of my cookie recipes call for room temperature butter.  Sometimes this is so inconvenient because I forget to set out the butter ahead of time!  I know I’ve told you about my little butter trick before, but I’ll mention it again in case you missed it. Be careful doing it: in your mixing bowl, cut the stick of butter into 5 small pieces.  Place the mixing bowl in the microwave for 5-10 quick seconds.You do NOT want to melt the butter at all, just soften it.  In fact, start with 5 seconds to be sure. Cutting the butter into small pieces will allow them to warm up individually AND make the butter easier to mix.  Putting the butter out on the counter 2 hours ahead of time is foolproof, but I can never remember to do it!

Beat the softened butter in the mixing bowl with a stand or hand mixer for about 20 seconds on medium speed before adding any sugar. Next, add 1/2 cup of white sugar and 1/2 cup of dark brown sugar – you may use light brown sugar instead.

Add 1 room temperature egg and 1 teaspoon of vanilla.  Another room temperature ingredient? Yes!  The warmer temperature of the egg will allow the yolk and white to be dispersed more evenly among the other ingredients. I have a trick for you to bring eggs to room temperature quickly: simply put the egg in a bowl with very hot water for 5-8 minutes.  Voila! Room temperature egg.

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

Next up are your dry ingredients. Nothing fancy here: all-purpose flour, baking soda, cocoa powder, and salt. Add these slowly to the wet ingredients.  Sometimes I forget the next ingredient, but you can’t leave it out! The cookie dough is quite thick, so you need *some* liquid to thin it out again.  Use 2 Tablespoons of milk.  No more, no less.  Any more will make your dough VERY sticky and unmanageable. After the milk is mixed in by hand, add your white chocolate chips.  I used 1.25 cups in the dough and then used a few extra to press into each cookie dough ball before going into the oven.

Chill the dough for at least 2 hours. This step is mandatory. The longer you chill the dough, the less sticky it will be – making it much easier to handle in the next step. I chilled mine for exactly 2 hours. Chilling the dough makes it easier to handle and makes your baked cookies even thicker.

Cold dough = thicker cookies.

Once the dough is chilled, take 2 Tablespoons of dough and roll into a ball. Your hands will get chocolate on them, so keep a paper towel nearby if you are multi-tasking!  Place the cookie dough balls on a silicone baking mat or parchment paper lined cookie sheet. Press a few more white chocolate chips onto the tops of the cookie dough balls.

2 Tablespoons of dough is a lot for each cookie. But these cookies are quite large!  Only 16 cookies came from the batch. And those 16 cookies sure went quickly around these parts!

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

The secret to making these cookies so soft comes in this last step.  The baking time.  About 12 minutes for the cookies.  The cookies will appear undone when you remove them from the oven, but that is what you want!  Allow them to cool on the baking sheet, where they will continue the baking process for a few more minutes.

I always slightly underbake cookies so they remain soft.  From making these so often, I’ve found that these cookies keep beautifully and are even softer on day 2. And you know what? These super thick cookies will remain soft for 7 whole days. But I promise, they won’t last that long!

The interior of these cookies are like fudgy brownies. Soft, chewy, fudgy brownies.

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

I love soft-baked cookies!  With an overload of white chocolate chips, these decadent chocolate cookies are perfect for desperate and intense chocolate cravings.  For the true chocoholic.  And I know there are many of you out there! Us chocoholics must stick together. 😉

Chocolate cookie + glass of milk + PJs= my slam dunk Sunday afternoon.

Inside Out Chocolate Chip Cookies - the best chocolate cookie I've ever had!

Warning: intense chocolate lovers only.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Inside Out Chocolate Chip Cookies

Yield: 16 cookies

Prep Time: 2 hours, 10 minutes (includes chilling)

Total Time: 2 hours, 25 minutes

Print Recipe

Super soft, thick, and chewy chocolate cookies made from scratch. Filled with white chocolate chips!


  • 1/2 cup (115g) unsalted butter, softened to room temperature*
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed dark brown sugar (or light brown sugar)
  • 1 large egg, room temperature preferred*
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 cups (225g) white chocolate chips, plus a few more to sprinkle on top


Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. The dough will be thick and very sticky. Chill for at least 2 hours and up to 36 hours, covered. Chilling is *mandatory.*

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
Bake for 12 minutes. Cookies will appear undone and very soft. Press down (gently) if cookies are too puffy. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh and soft in an airtight container up to 7 days. Baked cookies and cookie dough balls freeze well for up to 3 months.

Additional Notes:

*See notes in the post about shortcuts to bring to room temperature.

© 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.


Take a peek at some of the chocolate cookie recipes I’ve made with this simple chocolate cookie dough. 1 dough = so many cookie options!

Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies


Candy Cane Kiss Chocolate Cookies

Candy Cane Kiss Chocolate Crinkle Cookies


Soft-Baked Peanut Butter Chocolate Swirl Cookies

Soft-Baked Peanut Butter Chocolate Swirl Cookies



See more cookie recipes.

See more chocolate recipes.

The BEST Chocolate Cookies - they taste like brownies!





266 Responses to “Inside Out Chocolate Chip Cookies.”

  1. #
    Wendyposted July 23, 2014 at 10:09 pm

    OMG…how could i have gone my whole entire chocolate loving life without these cookies?? Amazing!


  2. #
    Gwenposted July 26, 2014 at 11:45 am

    Do these freeze well? The recipe sounds delicious and I’d like to make them for my sister’s wedding in September. Thanks!


    • Sallyreplied on July 26th, 2014 at 1:06 pm

      Yep, they freeze well up to 3 months.


  3. #
    Hayleyposted July 29, 2014 at 6:24 am

    2 tablespoons of dough doesn’t SEEM like a lot to me but I’ve always been bad with guessing sizes and things like that. After they’re baked, about how large are these cookies?


  4. #
    Katieposted August 9, 2014 at 7:37 am

    Hi, I just want to say that your recipes are amazing! I have never been a blog reader before this but I have found that I quite happily read your stories behind the recipes, you have a lovely style of writing. I have ordered your cookbook and now I am impatiently waiting for it to arrive! My partner and I are about to get very plump as I continue to work my way through all the amazing recipes… At least we will be happy! Thanks and please keep it up. :)


    • Katiereplied on August 9th, 2014 at 8:31 am

      I should have written the above post after trying these biscuits not before… Because I just ate one I baked and these are the best biscuit I’ve ever tried! You are definitely some kind of magic baking fairy.


  5. #
    DeltaGirlposted August 9, 2014 at 6:30 pm

    I’ve made several of your cookies…never had a failure or bad one!! thanks!!

    What is the difference in your Death by Chocolate cookie and the Inside Out Chocolate cookie? I want to add peanut Butter…which would be better to use?


    • Sallyreplied on August 10th, 2014 at 8:12 am

      The Ultimate Death by Choc PB Chip Cookies are quite rich and actually a little fussy to make. Which is why I developed this recipe. Much easier. You may add PB chips to these – or make the others.


  6. #
    Rachel Hposted August 18, 2014 at 12:52 pm

    O.M.G! Ive made these cookies twice this week. BEST EVER!! Any idea what the nutritional content is? Im new to your website, and I love it! Great layout, and recipes. You’re a keeper :)


    • Sallyreplied on August 18th, 2014 at 7:47 pm

      Thanks for stopping by my blog, Rachel! And I do not post nutritional info on my blog. Feel free to look it up!


    • Jamiereplied on August 30th, 2014 at 5:18 pm

      I’m new to your blog and this is the first recipe I’ve made, although I have pinned quite a few. I had surgery a few weeks ago & wanted to make my husband something special for all of his hard work taking care of not only me, but our 2 1/2 & 4 year old daughters, as i have been on bed rest. Since he is a chocoholic (who am I kidding I’m one, too…win-win), these seemed perfect! We were not disappointed!!! I absolutely cannot wait to bake more of your yummy treats! Thanks…
      Oh and by the way, while recovering, I have enjoyed learning about you, your fiancé, and your upcoming wedding. I wish you both a beautiful day, but an even more beautiful marriage!!


      • Sallyreplied on August 30th, 2014 at 5:35 pm

        Thank you so much Jamie! For all the kind words and I’m glad you all loved these cookies. Here’s to a speedy recovery. Sending you well wishes!

  7. #
    Annieposted August 22, 2014 at 2:00 pm

    These look so amazing! I’m going to mix up a batch as soon as my butter warms up :)

    I’m wondering if you could make the cookies smaller…like 1 tbsp? I love a big, thick cookie, but for the littles in the house I prefer to cook smaller cookies (makes ’em easier to dole out). I guess a smaller cookie would mean less baking time?? I’m not a baking pro, so any tips would be great!


    • Sallyreplied on August 22nd, 2014 at 2:15 pm

      Hi Annie, smaller size cookies is just fine. I would reduce the baking time by only a minute or so. Same oven temperature.


      • Anniereplied on August 22nd, 2014 at 2:58 pm

        Thanks! The dough is chillin’ in the fridge right now :)

  8. #
    Claraposted September 7, 2014 at 4:42 pm

    Hi Sally, just wanted to say I am crazy about your website


  9. #
    Rebeccaposted October 7, 2014 at 12:01 pm

    My cookies flattened and didn’t stay puffy like yours in the photo, I put the dough in thee fridge for 24 hours can you help?


  10. #
    kikosposted October 10, 2014 at 8:41 pm

    I cannot wait to make these! They look absolutely delicious! I’ve been having so much fun baking for my family with all your amazing recipes. They love everything I’ve made so far and so have I haha. ♡♡♡


  11. #
    Emilyposted October 23, 2014 at 9:52 am

    Hi Sally! I just wanted to say that your website has been a literal lifesaver! I’ve currently been battling with illness & depression and have been stuck at home, while tearing my hair out with boredom I stumbled onto your website! I couldn’t be happier that I did :) Your recipes and positive outlook have made me feel a little bit more human, and creating all the yummyness you post has been an absolute treat (pun definitely intended!) These cookies are now a favourite of my boyfriend….and by the sounds of it his entire workplace! I can’t bake enough! So thank you and congratulations on your upcoming wedding, may it be the most beautiful day of your life :) x


  12. #
    Chrissie O'Bryanposted October 24, 2014 at 11:52 am

    I was randomly searching for a recipe and chose yours because of the picture. They looked so delicious. The dough barely made it to the freezer to chill! Thanks for the delicious recipe!


  13. #
    Cheriposted October 28, 2014 at 8:58 am

    Can this recipe be tripled? My son wants white choc chip cookies for his football party dessert, but 16 won’t cut it. Maybe it would be better to make 2 double batches?


    • Sallyreplied on October 28th, 2014 at 4:30 pm

      I would make two double batches, Cheri. It will be easier and the cookie dough and baked cookies are more likely to have a uniform texture. Always best to work in smaller batches if you can.


  14. #
    Valerieposted November 12, 2014 at 9:39 am

    I found dark chocolate cherry filled chips at the store today. I think they have found a home in this recipe.


  15. #
    Divyaposted November 16, 2014 at 12:44 am

    Hi Sally,

    Is it okay, for this recipe and most other recipes for me to use all brown sugar?



  16. #
    LaurenMposted November 21, 2014 at 9:02 am

    Hi Sally,

    Just wondering if this is your go-to chocolate cookie recipe that you use as a base to add other ingredients, such as Andes mints, reeses pieces for example. If not, can you guide me to the base recipe and any changes you may make in using it? Thanks so much!


    • Sallyreplied on November 21st, 2014 at 9:27 am

      Yep this is the one! I never stray from it when making chocolate based cookies.


      • Laurenreplied on November 21st, 2014 at 3:29 pm

        Thanks so much-excited to try. I know you mentioned they freeze well after baked. Any tips on doing that (i.e. storing or cookies that may not be good to freeze)? Do they still taste as good when you pull them out of the freezer. I find it impossible to give an assortment of cookies away unless you do them ahead of time. Thanks again!

  17. #
    Lydia Lposted December 2, 2014 at 12:30 am

    It calls for unsweetened cocoa powder… Would it be ok if I use Cocoa powder instead of unsweetened??


  18. #
    Biancaposted December 8, 2014 at 9:04 am

    Hi! I’m planning to bake these for some of my friends as Christmas gifts, and I was wondering if it would be a good idea to replace some of the white chocolate chips with marshmallows for “hot chocolate” cookies, and add some peppermint extract for that classic mint chocolate combo? If so, how much do you recommend? Thank you, Sally! :)


  19. #
    Jenposted December 12, 2014 at 2:04 pm

    Any recommendations for baking at 6000 ft above sea level?


  20. #
    Camillaposted December 15, 2014 at 4:51 pm

    hi! I’m a big fan of your blog and recipes! I follow you from Italy and I’m suggesting your blog to all my friends which are amazed by the awesome recipes I’m always trying… usually I never make a mistake and they all turn out well but this one.. I don’t know something went wrong! The dough seemed too sticky, even though I have left it rest 2 hours, and in the end the cookies were baked before the 12 minutes, so that the first row was a bit burned and they were totally flat instead of being with a little bit of thickness as usual… I don’t know what could have been gone wrong.. can you help me since they seem really delicious and I want to make them perfectly as all your other recipes that I’ve tried so far :) thank you


  21. #
    Taylorposted December 24, 2014 at 12:48 pm

    I used caramel filled chocolate chips and…. They were amazing!! The cookie itself is heavenly, but with the caramel chips the become 10x better!


  22. #
    Regineposted December 24, 2014 at 3:06 pm

    Thanks for the recipe.. it turned out great :)


  23. #
    reenposted December 24, 2014 at 9:44 pm

    Hi Sally, happy holiday.
    What type of milk used? either evaporated milk, powdered milk or fresh milk.
    Thanks you.


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

      fresh milk


  24. #
    Cassieposted December 30, 2014 at 9:48 pm

    Hi Sally, I made these with mint chocolate chips and they taste heavenly. Mine did flatten out a little more than usual and I followed your instructions to a T. I’m wondering if mine flattened because of the cocoa I used. I used a very dark and rich dutch process cocoa. Could this type of cocoa contribute to the cookie flattening? What type of cocoa do you recommend? Thanks!


    • Sallyreplied on December 31st, 2014 at 7:36 am

      Hi Cassie. You’ll need natural style unsweetened cocoa, which is an acid and reacts with the baking soda. Dutched cocoa is alkaline and will not react with the baking soda, lending flat cookies.


      • Cassiereplied on December 31st, 2014 at 7:57 am

        Guess I’ll have to make another double batch with regular cocoa to set things right!

  25. #
    Courtney W.posted January 6, 2015 at 1:39 pm

    This recipe was amazing! Thank you for sharing! I used a tad less butter and a brand new box of baking soda. The cookies turned out soft inside and just a slight crisp on the bottom! So delicious. Adding this to my recipe box!


  26. #
    Jayposted January 17, 2015 at 6:41 am

    hey sally
    i’ve made these cookies so many times and everyone loves them! however, for some unknown reason, I always thought that 1 cup of cocoa is 125g.
    so when I make these cookies, I make them with 79g of cocoa (as opposed to the 53g mentioned here). When I searched on the internet for the weight of cocoa, i found that it’s 118g (so 73g for the 1/2 + 2tbs amount). I want to make them again, using 53g instead of 79g this time, but I’m worried that the dough will be more wet that way. I’m seriously confused & I’m sorry for confusing you but what do you think? 😀


  27. #
    Diposted January 31, 2015 at 11:08 am

    Hi Sally !
    Can you tell me what happened to the double chocolate cookie recipe? It made only 16 large cookies and I remember having to melt almost a bag of semi-sweet chocolate chips to get the rich chocolatey flavour without cocoa powder. They were a favourite and now I cannot find it !


    • Sallyreplied on January 31st, 2015 at 2:07 pm

      Sorry, I do not have a double chocolate batch of cookies recipe on my blog. Perhaps you are thinking of another blog?


  28. #
    Jennyposted February 6, 2015 at 9:27 am

    I tried it. It’s really good. Thank you very much for your recipe! 😀


  29. #
    Rubyposted February 13, 2015 at 6:33 pm

    Hiya do you have a recipe book (for bakes) out and where can i buy it from? If the answer is no, then please consider making one, you’re basically a glamorous Mary Berry!


  30. #
    Yuliaposted February 25, 2015 at 5:01 pm

    Amazing-amazing-amazing recipe! i made a double batch for my son’s school-it was The Hit!!!! all as promised in above article,thx indeed!!!


  31. #
    Claraposted March 1, 2015 at 3:23 am

    Hi, I loved this recipe! The flavour was so intense, but the top crackled, I had the dough chilling for 3 hours, but it was still very sticky. Was it meant to be like that? How can I make them smooth like yours?


  32. #
    Ballyposted March 3, 2015 at 7:19 am

    Hi Sally,

    I’m bally from Bangkok, Thailand I follow your blog for a while and you inspire me to have a passion for baking I just made the chewy chocolate chunk cookies 3 times in a week, the result came out good, it’s super delicious and everyone around me loves this cookies.

    So now I’ll try this recipe but I do have a question, instead of using 2 tablespoons of the dough, how many oz if I want to measure them in oz ? Like you did in the chocolate chip cookies (2 oz each ball) please advise.


    • Sallyreplied on March 3rd, 2015 at 8:32 am

      It will be around 1.5 ounces of dough. Thanks Bally! I love those chewy chocolate chunk cookies.


      • Ballyreplied on March 3rd, 2015 at 9:21 am

        Thanks for your reply, Sally

        Ordering your cookbook via Amazon right now hope to get this soon.
        Can’t wait to see more recipe and lovely photography in it. :)

  33. #
    Lindseyposted March 16, 2015 at 2:31 am

    Wanted to experiment and used this recipe as a starting point (because I’ve tried other recipes of yours and they are UHmazing!). I used special dark cocoa instead of regular, did 1/2 c dark chips, 1/2 c white chips, 1/2 c pistachios, and 1/2 c dried cherries. I must say, they are deeeeelicious! Thank you so much for all your hard work and experimentation to find the perfect cookie recipe, my tummy is much happier because of it!


  34. #
    Chelleposted March 18, 2015 at 9:52 am

    Sally, I wanted to thank you for another amazing recipe! My boys come home from school on breaks and put in their orders for Sally’s cookies. Last week I made these with peanut butter chips, your classic peanut butter cookies with choc chips added, and to take back to school a double batch of these, and your oatmeal raisin! They were all amazing and there are many appreciative college kids enjoying your cookies. :-) With your site I know I have a ‘go-to’ list of no fail recipies for cookies (and a lot more) I can count on!


  35. #
    Ballyposted March 20, 2015 at 12:18 am

    Hi Sally,

    It’s me again, now I’m obsessed with this chocolate cookies I made this too often and now just want to make some twist in here.

    Is that possible to put half chocolate chips and half maccademia in this recipe instead of whole chocolate chips, wanna have some crunchy & nutty taste in this cookies at the same time lol.


  36. #
    Kacey W.posted March 22, 2015 at 3:20 pm

    These were delicious and relatively easy to make! I’m thinking peanut butter chips would be pretty awesome as well. Thanks for the recipe!


  37. #
    Rebeccaposted April 27, 2015 at 9:57 pm

    Dear Sally,
    I absolutely adore your simple chocolate chip cookie recipe! And my second favorite is your red velvet cupcakes.
    However, I have this problem where I measure out about tablespoon balls of dough, and I place them on the pan. The cookies don’t want to spread out when they are in balls. I have to pre-flatten them. Do you have any suggestions?
    I have a convection bake oven (does this make any difference?)


    • Sallyreplied on April 28th, 2015 at 9:11 am

      The convection bake option doesn’t have much to do with it. Is your dough super stiff? Having to flatten the cookie dough balls isn’t a big deal at all and depending on the cookie recipe, I do that as well. Try chilling the dough for about 1 hour less. That should help.


  38. #
    Yuriposted May 7, 2015 at 12:32 am

    Hello! i was wondering if i can use another kind of sugar is not brown sugar? can i makee the whole recipe with granulated sugar and does it changes the texture of the cookie? Thanks so much, ¡besos desde México!


    • Sallyreplied on May 7th, 2015 at 9:28 am

      The cookies may spread a little more and *might* be a little dry tasting without the moisture of the brown sugar. Let me know if you try it.


  39. #
    Candiceposted May 30, 2015 at 10:18 pm

    These are amazing!! I just made a triple batch for a party I am baking for tomorrow. Delicious! I had to taste test them;)


  40. #
    Anhposted June 21, 2015 at 6:53 am

    Hello! In your chocolate chip cookie dough recipe, you said that cornstarch is the secret ingredient to making soft and chewy cookies. Just wondering why this recipe doesn’t need cornstarch but looks just as soft and delicious. 

    I am new to baking and am just curious. Thanks for your time!


    • Sallyreplied on June 21st, 2015 at 3:55 pm

      I find these cookies extremely soft even without the cornstarch! Feel free to add up to a teaspoon if you’d like.


  41. #
    Carrieposted July 11, 2015 at 10:54 pm

    Would it taste just as good if I used regular semi-sweet chocolate chips instead? Thanks


  42. #
    Taylaposted July 25, 2015 at 1:01 am

    I really love your recipes and they always come out good. Except for this one :( I have no idea what happened but they spread out so much and are now paper thin :(


  43. #
    Lauraposted August 9, 2015 at 11:53 am

    I made these cookies today, but mine are not as thick and puffy! They taste very good! I chilled the dough over night. Any suggestions?


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