Chewy Chocolate Chunk Cookies.

An easy, no-mixer required recipe for super chewy, soft, and perfect chocolate chip cookies.

Please note that this post has a lot of text. The reason is because I need to explain to you exactly what makes these cookies so chewy, soft, and thick in order for your cookies to be a success. If you do not like reading the text, you may simply skip down to the recipe.

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

Wednesday is National Chocolate Chip Day, so I made you a new chocolate chip cookie recipe to celebrate! And I’ve made them 5 times in the past two weeks. No lie.

I had to test them over and over and over again to make sure they were as good as the first time before sharing with you.  You only get the best of the best.  I made 2 batches with chocolate chunks and the rest with other goodies inside. And yes, each batch is perfection.

There are hundreds of chocolate chip cookie recipes out there.  Everyone has their favorite! But today’s recipe stands out in my mind. They are the chewiest of chewy.  The softest of soft.  Thick, underbaked, buttery dough, and exploding with chocolate. Warning: this chocolate chip cookie requires a tall glass of milk. ;)

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

Don’t get me wrong.  I still have a huge space in my heart (and tastebuds) for my Perfect Chocolate Chip Cookie recipe.  It’s one of the most popular recipes on my website. You all love them!

Today’s recipe is similar, but I increased the chewy factor. 

The cookie dough is made from standard cookie dough ingredients.  Flour, leavener, salt, sugar, butter, egg, & vanilla.  It’s the ratios of those ingredients that make this recipe stand out against the rest.  2.25 cups of flour is mixed with 1 teaspoon of baking soda, 1/2 teaspoon of salt, and my favorite: cornstarch!  I used 1.5 teaspoons of cornstarch in this recipe.  It gives the cookies that ultra soft-baked consistency we all know and love.  Plus, it makes the cookies super thick.

You’ll use melted butter in this cookie recipe. Most of the cookies on my website call for creaming softened butter with the sugars.  My new chocolate chip cookie recipe requires melted butter.  It increases the chewy factor in the baked cookie. Melted butter can make your baked cookie greasy, so I made sure there was enough flour to avoid that from happening.  Since you are using melted butter, you don’t need a mixer for this cookie recipe! Ironically, I’m giving away a free KitchenAid Stand Mixer right now.

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

To the melted butter, add 3/4 cup of brown sugar and 1/2 cup of white sugar.  Extra brown sugar increases the moist-factor, softness, and chewiness in the final cookie.  The white sugar induces slight spreading so your cookies don’t remain balls of dough in the oven.  A little bit of spread is a good thing.  Too much spreading? No thank you. Thankfully, these cookies remain nice and thick in the oven because of the cornstarch, flour, and baking soda.

Another way to ensure these cookies are extra chewy is to add an extra egg yolk.  The extra egg yolk adds richness, soft tenderness, and binds the dough. So you will need 1 egg and 1 egg yolk.  You can freeze the extra egg white in a ziplock baggie for up to 1 month or use it to make my Skinny Chocolate Peanut Butter Cupcakes.

Finally, add 2 teaspoons of vanilla extract and your chocolate chunks.  I used a combination of Nestle Chocolate Chunks and Mini Chocolate Chips. You can use standard size semi-sweet chocolate chips or milk chocolate chips if you prefer.

The dough will be soft and the chocolate chunks may not stick because of the melted butter. Just keep stirring it. Next step is to chill the dough. I can’t stress this step enough.  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. Cover the cookie dough and chill the dough for at least 2 hours, and even up to 3 days. I chilled this dough for 1 day. After chilling, let your cookie dough sit at room temperature for 10 minutes before rolling into balls.

After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them in their frozen state – keeping them in the oven for an extra minute.  This way you can have just one of two cookies whenever you want! 

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

These cookies are huge.  About 3 Tablespoons of dough is rolled to make one cookie.  The batch only makes about 16 cookies since you will be rolling them so large.  It was the perfect amount to share with Kevin’s family for Mother’s Day and have extras for our cookie jar. Feel free to make the cookies smaller (about 2 Tablespoons of dough per cookie) instead. If you do that, be sure to reduce the baking time to 8 minutes. For me? Well, sometimes you just gotta have a monster size chocolate cookie.

When you remove the cookie dough from the refrigerator after chilling, the dough will be slightly crumbly.  The warmth of your hands rolling it will make it stay intact. Roll the cookie dough balls taller, rather than wide as I discussed and showed here.  This little tried-and-true trick will result in thicker cookies. I do it for every single cookie I bake.

The large cookies take 11-12 minutes in the oven.  Try not to overbake them.  The cookies will appear very soft and undone.  However, they will continue to bake for about 10 minutes as you allow them to cool on the cookie sheet.  The cookies you see here were baked for 11 minutes.

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

In short, here are my secrets to thick, soft, & chewy Cookies: 

Underbaked cookies are the secret to softness.  Using cornstarch in the dough is another secret to softness, as well as the secret to thickness.  Using more brown sugar than white sugar results in a moister, softer cookie.  Adding an extra egg yolk increases chewiness. Rolling the cookie dough balls to be taller than wider increases thickness.  Using melted butter (and slightly more flour) increases chewiness. Chilling the dough results in a thicker cookie.

I love these super chewy cookies as much as my original chocolate chip cookie recipe. Give them a try, you won’t be disappointed.

Chewy Chocolate Chunk Cookies with M&Ms. Super soft centers, chewy edges, loaded with goodies! sallysbakingaddiction.com

Bonus: try them with half M&Ms and half chocolate chunks!

UPDATED: click here for step-by-step photos of how to make these cookies.

 

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Chewy Chocolate Chunk Cookies

Soft-baked and ultra chewy. No mixer required. Use any of your favorite add-ins!

Yield: 16 large cookies

Ingredients:

  • 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
  • 3/4 cup (135 grams) light brown sugar, loosely packed
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons vanilla extract
  • 1 cup (180 grams) chocolate chips or chocolate chunks

Directions:

Click here for step-by-step photos and careful explanations of all of these steps.

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

*Room temperature egg + egg yolk are preferred for even disbursement.  Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.  

*What to do with the extra egg white? Make these or these.

© 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.

 

My other favorite chocolate chip cookies are just as soft & thick as today’s.

They are not as chewy, but still a winning recipe in my heart and with my tastebuds.

Soft-Baked Chocolate Chip Cookies

 

Here is a post I created with 25 of my favorite Chocolate Chip Cookie recipes. This is a must see!

25 Chocolate Chip Cookie Recipes

 

Super-thick Inside-Out Chocolate Chip Cookies are a traditional cookie in reverse form. ;)

Inside Out Chocolate Chip Cookies

 

These Triple Chocolate Chip Cookies are the thickest cookies EVER.

Triple Chocolate Chip Cookies

 

Make a Giant Chocolate Chip Cookie CAKE next time.

Chocolate Chip Cookie Cake with Milk Chocolate Frosting by sallysbakingaddiction.com

 

See more cookie recipes.

UPDATED: Click here for step-by-step photos of today’s recipe!

   

1,083 Responses to “Chewy Chocolate Chunk Cookies.”

  1. #
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    Snezhanaposted November 21, 2014 at 3:01 pm

    Hey! Just wanted to say- I love this recipe!!! This is probably the 10th time I’m making them and I just wanted to ask- Do you think it would work if I formed the cookies before chilling? and than put them right in the oven? Or should i keep chilling first and than forming them? I also make them as “snickerdoodles”; leave choc. chips out and just coat them in cinnamon/sugar.. yumm

    Reply

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    Alyssaposted November 25, 2014 at 11:41 pm

    Help! Super flat! What went wrong?! I like to think I’m a decent baker and have made many successful batches of cookies over the years. Followed the directions for these, let them chill more than 3 hrs and then put them straight into the oven after forming the balls. This is always my problem with choc chippers! Even if I get a recipe to work once, the next time it fails miserably. And I honestly am a good baker…I swear!! :)

    Reply

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    Martinposted November 28, 2014 at 8:30 am

    Hi Sally! I was wondering if I can make these with browned butter instead of just plain melted butter. Do you think it would alter the texture? I’ve been making these and they definitely have been a hit to my family and friends. I was just curious cause I know that browned butter can definitely give it more of a deeper and richer flavor(not that it needed it in the first place) but I’m kind of scared if it would alter the soft and chewy texture of it.

    Reply

    • Sallyreplied on November 28th, 2014 at 11:37 am

      you can, yes, and the flavor is outstanding! but I find them to be a little more crumbly using brown butter, for some reason! i’m working on a way to incorporate brown butter but still having the same texture.

      Reply

      • Martinreplied on November 30th, 2014 at 1:02 pm

        Hello again Sally! I still haven’t tried it but I did a little bit of research on cookies. (I’m so addicted to finding more innovative ways of taking the flavor up a notch but with the same texture and feel as your original recipe) Anyway here’s what I found:

        On this website http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html the author says that..

        “Since the butter can’t get hot enough to brown milk proteins until all of its water content has evaporated, brown butter adds no moisture to dough. ”

        Maybe adding back the water (in form of milk; heavy cream; half and half or just plain water) can reduce the crumbliness you were talking about! :) have you tried doing that or does it alter the texture much more? I’d love to experiment but I’m currently in college and Christmas break starts in two weeks time. :( so I can’t until then!

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    Peter Zachosposted December 2, 2014 at 2:02 am

    Sally,

    BANG! First time out the gate… and they’re just perfect. Thanks for sharing…..I have my own cookie recipe that I’ve honed for three years to get them where they are, and they are a unique thing unto themselves; but I love trying new recipes and yours are totally different and a welcome change. The holiday season has bestowed on us those Nestle Tollhouse chocolate chips filled with peanut butter, so those are what I used with this batch. Check them out!
    https://www.facebook.com/photo.php?fbid=10152924910914083&l=55fad315a6

    ~ Peter

    Reply

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    Jenellposted December 2, 2014 at 3:01 am

    Hi Sally! My dough is now chilling in the refrigerator and I just remembered that I forgot to put baking soda! Is there any way to remedy this? I hope it won’t go to waste.

    Reply

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    Sylviaposted December 2, 2014 at 7:43 pm

    These cookies are perfect! My first time ever making cookies and when I brought them in for my coworkers they were raving about how great they are. THANK YOU!

    Reply

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    ashleeposted December 6, 2014 at 3:49 pm

    Do you think it would be ok to add some green food coloring to this batter to make Christmas cookies?

    Reply

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    Rheaposted December 7, 2014 at 1:01 pm

    I absolutely LOVE this recipe. I’ve made it several times and the cookies are always amazing!

    Reply

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    Alisonposted December 11, 2014 at 7:11 am

    In the past two days I’ve made both your butter pecan cookies and these chocolate chunk cookies. Each needed to be baked significantly longer than the recipe instructed – nearly 10 minutes! Any idea why? I used a light metal commercial quality cookie sheet covered with parchment (no silpat). They both taste great btw! With the additional baking time they were not over baked at all – but it kind of boggles my mind! I mostly work with cakes and never have issues with cooking times.

    Reply

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    Heatherposted December 11, 2014 at 3:37 pm

    I absolutely love your recipes. I’m making these for Christmas and wondering if doubling this recipe will change its outcome?

    Reply

    • Sallyreplied on December 11th, 2014 at 6:11 pm

      doubling is OK!

      Reply

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    martineposted December 12, 2014 at 2:28 am

    The best recipie I’ve found and very easy ! Simply love them and have made them many times. But today I didn’t have any vanilla extract. Hope they will taste good without, what do you think?

    Reply

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    Sherryposted December 12, 2014 at 1:02 pm

    Just made these and the consistency, shape and texture were amazing! However, I do think it could be sweeter and and a bit saltier. This is the best recipe I have ever made and my family loves them!

    Reply

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    Lanceposted December 12, 2014 at 3:34 pm

    Do i make it three( heaping) tablespoons?A little under or over?

    Reply

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    Rabeeaposted December 13, 2014 at 1:39 am

    Hands down the best cookies I’ve made. Made 16 cookies an hour ago. There’s four left right now

    Reply

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    Ysabelposted December 17, 2014 at 3:16 am

    LOVE YOUR COOKIE RECIPE!! Made these late last night instead of studying for my tests… #oops #noragrets
    Thanks for sharing!

    xoxo, Ysabel

    Reply

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    Palomaposted December 18, 2014 at 2:20 am

    I just had a quick question: I see that you talk about freezing the dough, but how long will the dough last in the fridge? Thank you!

    Reply

    • Sallyreplied on December 18th, 2014 at 6:10 am

      Hi Paloma! Cover the dough and chill for 2 hours, or up to 3 days.

      Reply

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    Andrea W.posted December 19, 2014 at 8:23 am

    I’ve baked three batches of these cookies this week and so far, I absolutely love this recipe! I like chewy cookies, so this works extremely well for me! One thing I’ve learned, is to follow the exact directions. While making my second batch, I didn’t leave the cookie dough out for 10 minutes, after being refrigerated, so my cookies ended up being too thick and a little dryer…lesson learned! My three favorite things about this recipe are 1.) It’s moist, 2.) Being able to refrigerate the cookie dough, for up the three days and 3.) Chocolate Chunk. :-)

    Reply

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    Kimberly McCannposted December 19, 2014 at 12:15 pm

    This is hands down the best chocolate chip cookie recipe! I will never buy “chewy” store cookies again!

    Reply

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    Eliaposted December 20, 2014 at 1:30 pm

    Hi Sally,

    I’ve made these cookies tonnes of times before and they always worked out perfectly. Today however, the spread loads and many didn’t bake through. They seem very greasy so I’m thinking that maybe I didn’t put the correct amount of flour in (my 6-year old brother did most of the measuring, so I wouldn’t be surprised). It might also be my parents’ oven (which I’m not used to). I still have some of the dough in the freezer and was thinking of putting some extra flour in before baking this batch. Or should I maybe just bake them for longer? What do you think?

    Reply

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    Aimeeposted December 22, 2014 at 12:01 pm

    I am very excited that this recipe doesn’t require a mixer! I’m without a hand mixer right now & these will be perfect to make with my daughter to leave out for Santa in a few days. Would it be okay to add sprinkles, like in your Cake Batter Cookie recipe? I was wanting to make them a little more festive for the Christmas holiday.

    Reply

    • Sallyreplied on December 22nd, 2014 at 3:01 pm

      Yep– you may add sprinkles to these cookies.

      Reply

  21. #
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    Lincyposted December 22, 2014 at 4:03 pm

    Hi Sally,

    The cookies tasted amazing!! However, after coming out of the oven they were still in somewhat of a ball shape. They didn’t flatten into normal cookie shapes. I’m pretty sure that I followed your directions & ingredients to a tee.

    Any thoughts on what may have happened? Happy holidays!

    Reply

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    Aliciaposted December 22, 2014 at 7:49 pm

    Trying these. Went through pages and pages of CCC recipes. I just finished putting all the ingredients together. Can’t wait till I can try this fresh from the oven. Thanks for this wonderful Recipe.

    Reply

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    Dianaposted December 22, 2014 at 9:38 pm

    I just want to thank you Sally! I made these cookies last night with M&M and chocolate chips and they were divine!!! I baked these for my coworkers for Christmas! Thank you just delicious!

    Reply

    • channareplied on December 24th, 2014 at 12:42 pm

      I am always excited when I find a new recipe. I prepared as per the directions and refrigerated for about a day and baked them the next day. After pulling them from the oven I was skeptical at first they were so soft as if uncooked but after cooLing them they were perfect. I finally tried some and they were chewy as she said. It’s a recipe I would definitely use again. So great I found this recipe. Really good.

      Reply

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    Sharposted December 24, 2014 at 1:55 pm

    Coolies were delish and chewy!! But mine hardly spread at all! I did them by 2 tbs in the tall cookie method. Anyodeas why? They were shaped more like chocolate chip “drops” than cookies.

    Reply

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    Yvonneposted December 26, 2014 at 10:25 am

    I absolutely adore this recipe! One of the chewiest ones I can find on earth! With that said, I haven’t had much luck with chewy double chocolate cookies.. Do you think I can substitute some of the flour here with Cocoa powder to make them double choc cookies? If so, how much should I substitute? Thank you!

    Reply

    • Sallyreplied on December 26th, 2014 at 11:59 am

      Hi Yvonne! You could play around with this recipe, yes, but cocoa powder is such a unique ingredient. It makes everything so… sticky. I have a favorite double chocolate cookie recipe that is quite soft and chewy if you’d like to try. Just sub the white chocolate chips for chocolate chips. Here: http://sallysbakingaddiction.com/2013/04/21/inside-out-chocolate-chip-cookies/

      Reply

      • Yvonnereplied on December 26th, 2014 at 12:22 pm

        Oh! Sorry if I’m spamming! Wanna say I realized I’ve tried the recipe you mentioned! The award winning caramel stuffed dark chocolate cookie! :) they were really good! But not as chewy as this recipe haha. Any idea how I could make it chewier? (I read the part about you mentioning I can’t do any subs with that recipe.. But, just trying my luck here :) thanks!!

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    Shereenposted December 29, 2014 at 5:36 pm

    Made today but they spread far too much! every cookie stuck together caused a big rectangle cookie. Were in the oven at the right temperature for 12 minutes, left for 10 minutes in the oven to ‘bake’ on the tray but afterwards they were very soft and very raw.. not the way yours were :( yet some at the back were very brown?.. had to bake again for TEN more minutes. Not sure why, I had the dough chilled 4 hours in fridge and did 325F, also preheated the same. My family got so angry at me, little brother upset as he expected cookies like yours.

    I even used the ‘tall’ method you used to shape the dough and the cookies were thin not thick. I have no room for even the smallest silicone mat in my small oven so I used parchment paper to fill my tray. How can I prevent this mess next time? I measured everything correctly, used the correct ingredients 100% and did all the steps you did making sure cookie dough wasn’t too big as you gave me an idea, it was so horrible and I wanted it to go well very much..

    Reply

    • Shereenreplied on December 29th, 2014 at 5:38 pm

      also I am not on a high altitude either so that can’t be the problem.

      Reply

    • Erinreplied on December 29th, 2014 at 11:43 pm

      I have a feeling your oven temp is off & it wasn’t hot enough. Do you have an oven thermometer to check the temperature? I would do that if you followed everything else exactly.

      Reply

      • Shereenreplied on December 31st, 2014 at 10:08 am

        My oven temp was perfectly fine I checked the reading well at preheating and during baking. It cooks/bakes everything else perfectly but not these :/

    • Shereenreplied on January 16th, 2015 at 1:43 pm

      Any help? :( I can’t figure out anything I did wrong I considered everything. I love cookies and want to make successfully.

      Reply

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    Jessicaposted December 31, 2014 at 2:01 pm

    I just wanted to say thanks for this recipe! I have been having the hardest time with chocolate cookies. Every time I make them they spread no matter what I do. These came perfect! I will be using this recipe from now on for sure!

    Reply

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    michelleposted January 2, 2015 at 12:22 pm

    Thank you for an amazing recipe! This is by far my favorite cookie recipe. These are the softest, melt in your mouth cookies.

    Reply

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    Patriciaposted January 2, 2015 at 12:54 pm

    These cookies are the best chocolate chip cookies I have ever had!! They taste even better than store bought. Im not even kidding my whole family was raging over these, they are soooo thick and chewy MmMmMm. Also sometimes I find when im baking cookies they turn out different than from the recipe, however these looked the same as in the picture. Im not sure if that matters but they are gooooood. If you are debating whether or not to use this recipe im telling you now…USE IT YOU WILL NOT BE DISAPOINTED!!!!!

    Reply

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    sharifaposted January 3, 2015 at 1:38 pm

    Hi! I’ve made these cookies before and they were a hit! I was wondering is it okay to use dark brown sugar, I accidentally grabbed it without looking twice

    Reply

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

      Yep that’s fine.

      Reply

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    Catposted January 4, 2015 at 10:35 am

    Hi! I am new to your blog and I love it already!! I have tried to make these cookies twice now, but both times when I combined the wet and the dry ingredients, the dough was EXTREMELY crumbly. I would love to try making these cookies again (because I just can’t get over how amazing they look in your pictures), and I need you to to tell me what I am doing wrong???

    Reply

    • Sallyreplied on January 4th, 2015 at 3:16 pm

      Hi Cat, you may be over measuring flour without realizing it. Spoon and level is the best method– if you are sure you measured the flour correctly, try reducing by 1-2 Tablespoons.

      Reply

      • Catreplied on January 8th, 2015 at 5:17 pm

        Thank you for the help!! I used your tip, and the cookies came out AMAZING!!

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    Elaineposted January 4, 2015 at 11:40 am

    I am vegan, and I usually know what to substitute in non vegan recipes; but since this recipe is very unique, would you or anybody have any advice on how I can veganize these cookies? Thanks in advance!! (^_^)

    Reply

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    Melissa Warrenposted January 4, 2015 at 5:36 pm

    I just made these and they spread a little more, weren’t as velvety on top, and were browner on the edges..I baked them at 325 for 11 mins and followed your specific instructions. What did I do wrong?

    Reply

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    Shawnposted January 6, 2015 at 1:33 pm

    Sally your website is the best. I was a baker 25 years ago and we would always weigh out the ingredients
    Like you said you need to be accurate its a science to be a good baker. If this helps anyone. I creamed the sugars,butter,vanila and egs with a hand mixer. This also helps with the softness of the cookies.

    Reply

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    Ashleyposted January 7, 2015 at 9:37 am

    Can I make these without the cornstarch? I don’t have any but I didnt know if that would mess the recipie up

    Reply

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    Michelle @ Modern Acupunctureposted January 7, 2015 at 3:10 pm

    I love the idea of freezing these after rolling them into balls so I can bake just one or two at a time. That is genius. Seriously, it’s going to change my life. Cannot WAIT to try these this week. First week back to work after the holidays = I am jonesing for an awesome cookie to get me through the day!

    Reply

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    maya smilenposted January 7, 2015 at 6:04 pm

    if i were to substitute the flour for gluten free flour are there any additional steps i would have to take?

    Reply

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    Christaposted January 8, 2015 at 11:59 am

    Have you ever used this recipe at high altitude? I am looking for a chocolate chip cookie recipe that doesn’t use shortening, but this recipe made flat “cow pies”.

    Reply

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    Delaneyposted January 10, 2015 at 10:35 am

    I love this recipe! How long do you think frozen dough would stay good for?

    Reply

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    Sarahposted January 12, 2015 at 6:29 pm

    Quick question for anyone who had success with this recipe: does the recipe call for 1 egg with the yolk, or 1 whole egg plus another egg yolk? I am just getting into baking and these look so yummy, so I appreciate anybody’s input! Thanks!

    Reply

    • Sallyreplied on January 13th, 2015 at 8:00 am

      1 whole egg plus 1 egg yolk (so 2 eggs minus 1 egg white).

      Reply

      • Sarahreplied on January 13th, 2015 at 9:58 pm

        Thanks so much! :)

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    Amberliposted January 17, 2015 at 9:09 am

    Hi sally, this recipe has got such great reviews and I’ve been meaning to try it for ages, I’m so excited! They look scrumptious. I was just wondering if it would be possible to use reeses pieces or peanut butter cups with the chocolate chips? Thank you!

    Reply

    • Sallyreplied on January 18th, 2015 at 7:09 pm

      That would be fine, keep the add-ins to around 1 – 1.5 cups.

      Reply

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    Kinzerposted January 17, 2015 at 10:35 am

    Hi! I was wondering if cornstarch can be added to any cookie batter to make it thicker?

    Reply

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    Scarlettposted January 17, 2015 at 10:53 am

    These cookies are so yummy! Can you please make a post that tells how to make your own cookie recipe. Thanks!

    Reply

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    Hannah W. @underageculinaryposted January 17, 2015 at 10:34 pm

    Hello Sally! When I first took these cookies out of the oven, they looked thick, puffy and beautiful. But within a few seconds they sunk flat and spread out. Do you know why this could be? I’ve had lots of luck with many of your recipes in the past (my mother is hooked on your cookie dough pretzel bites) but this one didn’t seem to come out right.

    Reply

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    Aliceposted January 19, 2015 at 3:23 am

    Hi Sally!
    first of all, congrats for your website and receipes, I LOVE IT!
    I’m from Italy, but lived in tue US for a while and I’m in love with the States and its desserts.
    I’m addicted to cookies and it was such a pain not being able to eat them anytime I want them at home, since in my country they’re not popular at all.
    So, I basically tried all CCC receipes from yuor website in order to find THE ones and this is it.
    I tried both the brown butter CCC (which I loved) and THE CCC, but i much prefere these.
    First af all, the chunks! I think they work so much better than regular chocolate chips! I use a very good quality chocolate for the chunks and cut it in squares of the same measure. when it melts in the cookied it gives the cookie that extra flavor which is absolutely devine! Then…chewiness. Godness, it’s so authentic! Last but not least: the fact that no mixer is required. I think this makes them more rustic and provides and extra ‘home made texture’.
    I was wondering wether a teaspoon or two of maple syrup can be added, in order to give them its great aroma?
    Thanks for the receipe, once again.
    You made my day, months and years to come.
    Can’t wait to make them for my niece and my friends and try them with M&M’s and other wonderful treats.
    You’re the best!
    xoxoxox

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