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

Chewy Chocolate Chunk Cookies - learn the secrets to making them 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!

The BEST Chocolate Chip Cookies by 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.

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 Chip Cookies with M&Ms by 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

Yield: 16 large cookies

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

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, melted1
  • 3/4 cup (135 grams) light brown sugar, loosely packed
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature2
  • 2 teaspoons vanilla extract
  • 1 cup (180 grams) semi-sweet chocolate chips or chocolate chunks

Directions:

  1. Click here for step-by-step photos and careful explanations of all of these steps.
  2. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  3. 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.
  4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  5. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. 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.
  7. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

  1. Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
  2. 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.

   

1,159 Responses to “Chewy Chocolate Chunk Cookies.”

  1. #
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    Nickposted February 14, 2015 at 11:37 am

    I LOVE these cookies, sometimes, I just eat it as cookie dough. When I do this I say “Eh, why not.”

    Reply

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    Livposted February 15, 2015 at 5:13 pm

    Hi Sally!
    Thanks so much for this recipe! I’ve only been baking for about a year and although I am constantly making 3 ingredient cake mix cookies, this is only the second real cookie recipe I have ever used. The first was another one of yours which unfortunately didn’t work out. I realised later on that I had added WAY too much flour. However………. THESE WERE INCREDIBLE!!!! They look all puffy and crinkly when they come out of the oven. Just like in a bakery! The taste is amazing, too! Melt in the mouth! I only took them out of the oven a minute ago and I’m already scoffing them. Even though they are burning my tongue hahaha
    ♥X♥X♥

    Reply

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    Susan baileyposted February 16, 2015 at 11:08 am

    Hi Sally my lads loved your chic chip cookies, best ever they said, & I do a lot of baking.
    Can’t wait to try out some more of your recipes. already made lemon poppy seed muffins, brilliant also.
    Going to try blueberry muffins later.

    Susan X

    Reply

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    Ani Hovhanposted February 17, 2015 at 7:47 pm

    not bad, a little much on the choc. chips and a little greasy and buttery but other then that, pretty good. I’ve been searching for the perfect recipe and i think i found it. every time i make choc. chip cookies, i use a different recipe, but now i will just make this. Thanks!

    Reply

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    Gerryposted February 19, 2015 at 6:26 am

    I just made this with my 3 kids and they are very proud and happy with the cookies they made. The cookies taste great!

    The only issue is the cookies did not spread out much so that they looked like mini buns! I used a weighing scale to measure the ingredients and did my best to follow your instructions to the letter. One thing I could not do was to use a silicone mat. . They are not locally available so I used baking sheets lined with alumnum foil.

    We will be doing another batch soon. Is it ok to use regular salted butter instead of unsalted? There is only one brand of unsalted butter in my country and they cost 3x as much as a salted one.

    Reply

    • Sallyreplied on February 19th, 2015 at 3:22 pm

      Salted butter is OK– reduce the salt in the recipe to 1/4 teaspoon.

      Reply

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    Katie Beeposted February 20, 2015 at 2:13 pm

    Awesome great easy recipe. I made these and your peanut butter cookies and they were both fantastic. Thank you!

    Reply

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    Gloriaposted February 20, 2015 at 10:11 pm

    The chewy chocolate chunk cookies are very tasty. Thank you for sharing the recipe! :)

    Reply

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    Kisselposted February 21, 2015 at 4:22 am

    Hi Sally,

    I wonder, is it possible to use oil instead of butter in this recipe?

    Thanks,

    Reply

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    Cindyposted February 24, 2015 at 2:10 pm

    Yours are pretty much the ONLY cookie recipes I will use anymore because they never, ever fail me. I live in Colorado so elevation is an issue, but all I do is half the baking soda/powder and they always turn out beautifully. I have been using your recipe for THE Chocolate Chip cookie for years and it is my absolute favorite but this recipe had me curious and I had to try it-with the melted butter. They are fantastic! Not quite as fluffy and soft as the other recipe but definitely a keeper. Thanks for always coming through!

    Reply

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    Saskiaposted February 26, 2015 at 2:38 pm

    I am going to make these for my uncle. In exchange he is going to hang up some shelfs for me. Cookies make a great bribe:)

    Reply

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    Amyposted February 27, 2015 at 4:18 am

    Hi Sally these were amazing!
    Is it possible to make them with gluten free flour too? Everything was perfect except my friend can’t eat them :(

    Thanks

    Reply

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    Jaredposted February 28, 2015 at 2:41 pm

    Hi, I love how detailed your instructions are. I made these cookies last night and followed the instructions but the cookies didn’t really flatten and are hard on the outside and cake-like on the inside. Not chewy at all :/ do you know what could’ve went wrong??

    Reply

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    Aimeeposted February 28, 2015 at 8:26 pm

    Mine didn’t spread either. I let them cool for a couple hours before rolling them into the balls and then refrigerated for 24 hrs. I took them straight from the fridge to the oven. I’m wondering if I should have let them sit out for a bit before putting them in the oven? Maybe that would’ve helped them spread. We called them our “cookie balls”. They tasted really good right away but those that weren’t eaten became rock hard. I will make the rest of the dough tonight.

    Reply

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    Patty Gposted March 3, 2015 at 11:31 am

    Hi. Is it okay to use Imperial Margarine for this?

    Reply

    • Sallyreplied on March 3rd, 2015 at 4:35 pm

      I do not recommend margarine in place of butter for my cookie recipes.

      Reply

    • Z.P.replied on April 15th, 2015 at 8:35 pm

      Hi- I used Imperial Margarine( because I did not grow up eating/ using butter )and the cookies came out delicious- chewy- thick- underbaked (soft). They didn’t survive 30 minutes in the cookie jar. :-P Give it a try.

      Reply

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    Justinposted March 3, 2015 at 3:45 pm

    This recipe was amazing! Thick chewy soft just the perfect cookies. Thanks so much Sally!

    Reply

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    Mariaposted March 8, 2015 at 3:04 pm

    I loved these. Have been looking for a good recipe for a long time. Found them a tiny bit sweet can i reduce sugar with messing up the cookies?

    Reply

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    Phitposted March 10, 2015 at 11:42 am

    Hello! Here where i live we don’t have light brown sugar, so is there something else i can use?

    Reply

    • Christinereplied on March 20th, 2015 at 1:17 pm

      I used reg brown sugar and they were fantastic!

      Reply

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    Zaraposted March 14, 2015 at 8:43 pm

    I made these last night for my boyfriends family and they were a total hit! This recipe is THE PERFECT chocolate chip cookie recipe. Thank you for publishing!

    Reply

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    Erinposted March 17, 2015 at 2:02 pm

    love, love, love these cookies! This is the BEST chocolate chip cookie recipe I have ever made! Thank you so much for sharing!

    Reply

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    Amiraposted March 18, 2015 at 3:34 am

    I made one today, hubby loves it, greasy cookie though.

    Reply

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    Christineposted March 20, 2015 at 1:16 pm

    Omg, I just made these and they are by far the best cookies I’ve ever had/made thank you!!!!!!! The only difference is that I used a high quality milk and white chocolate which I feel stepped these cookies up a level!

    Reply

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    Amyposted March 20, 2015 at 2:18 pm

    These look divine.
    Instead of M&Ms I used 3/4 of a cup of a chopped up milk chocolate bar and 1/2 cup of mini marshmallows for Rocky Road Cookies. There were absolutely fabulous. I did scoop before chilling but that didn’t seem to detract from their delicious-ness.

    Sometimes if I am having trouble mixing in nuts or berries or candies into dough you can give them a very light dusting of flour. This helps to disperse them but does not impact the finished texture, in my experience.

    I am looking forward to trying more of your recipes, first up is one of your cin-buns.

    Reply

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    Sarahposted March 21, 2015 at 11:07 pm

    Sally, I absolutely love this cookie recipe. I’ve grown up using the back of the Tollhouse bag to bake cookies and they NEVER turned out. I always thought I was doing something wrong until one day I decided to research a new recipe. I’m SO glad I did because I found your page. This is THE chocolate chip recipe in our household now. My question to you is what would you say the big differences are between this recipe and your regular chocolate chip cookie recipe? I know the ingredients are slightly different and the other recipe you chill the dough for only one hour. How does this recipe compare to the other on taste and texture?

    Reply

    • Sallyreplied on March 22nd, 2015 at 10:35 am

      Hey Sarah! These cookies are a little more chewy. And, to me, have a creamy, fudgy texture as opposed to an all around soft crumb like my other recipe: http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/

      Reply

      • Sarahreplied on April 5th, 2015 at 12:57 am

        Sally, I bought unbleached flour in hopes of eating healthier, however, this cookie dough is just not the same as it is with bleached flour. It is so dry! Do you have recommendations on how I can make it less dry? Should I add an egg? It’s so dry I triple checked the recipe to make sure I didn’t leave any liquids out. Everything is the same except flour :(

        • Sallyreplied on April 5th, 2015 at 6:33 am

          The type of flour wouldn’t be the issue; the amount of flour is. Are you overmeasuring by chance? You can try adding another egg. If you plan to remake them again, reduce the flour by 2-3 Tbsp.

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    Claireposted March 23, 2015 at 5:58 pm

    Hi Sally,
    I love your blog and recipes <3 The only problem is that I don't know the perfect way to roll the cookie dough! sometimes i roll them into balls like in the pictures but then the cookies end up very thick but small length-wise, not looking like your end result :(
    Do you think you could do a post on how to roll dough for the perfect cookie? Thank you so much!!!

    xoxo
    Claire

    Reply

    • Sallyreplied on March 23rd, 2015 at 6:47 pm

      Great idea for a post Claire! For now, it doesn’t sound like you are doing anything wrong. It sounds like yours aren’t spreading very much. Is that right? How about reducing the flour by 2 Tablespoons to help the cookies spread a little more.

      Reply

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    Kaylinposted March 24, 2015 at 9:19 am

    Hi Sally!

    I’ve been a big fan of all your cookies for a long time, and it all started with these! I make them on a regular basis but try to add some variations into the mix every so often. I’m wondering if these could be made with chocolate dough by incorporating cocoa powder? These cookies are so delicious I want to use them as the base for every cookie I make! I’m trying your Inside Out Chocolate Chip Cookies today, which is what gave me the idea :) Thanks!

    Reply

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    Miaposted March 27, 2015 at 9:18 am

    Hi Sally! I’m a huge fan of u. I wonder how to make this cookie bigger and wider like mrs field chocolate chip cookie. I already tried to use 1,5 tbsp dough but it’s still not wide enough. Just got taller. U know what I mean right. Looking forward to hear from u soon. Thanks

    Reply

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    Arielposted March 28, 2015 at 10:08 pm

    full disclosure: I’ve made these twice this week. So yummy and delicious. I don’t use cornstarch and I don’t refrigerate the dough (I can’t wait for them!) but they are still soooooo delicious.

    Reply

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    Daliaposted March 29, 2015 at 2:42 am

    Hey Sally! I made the cookie dough for these cookies last night and they’ve just come out of the oven. They look absolutely divine! Way better than the tell-tale recipe found at the back of a box of baking soda :-)
    The only question at the back of my mind is whether to use the convection mode on my electric oven or not. Otherwise, these are fantastic and my school’s drama club’ll love ‘em!
    Thanks for sharing! xx

    Reply

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    Josephposted March 31, 2015 at 12:09 am

    Hi Sally
    So this recipe calls for regular chocolate chips/chunks not semisweet? Is that right because most of your other recipes call for semisweet?
    Thanks a lot

    Reply

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    Monicaposted April 1, 2015 at 9:57 pm

    WOW! AMAZING!! I have tried so very many chocolate chip cookie recipes over the years … and I just baked these and have literally thrown out all my other recipes. I have used many recipes from the internet and never felt inclined to post a comment… but I had to come back here and post because and I am in love with these cookies! Thank you a million times over for sharing this absolutely perfect chewy choco chip cookie recipe and I learned some great tips from your detailed instructions (room temp eggs, refrigerate dough…) Thank you, thank you, thank you!

    Reply

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    Lindaposted April 7, 2015 at 11:01 pm

    I am sooo happy and grateful for your indescribable delicious cookies!! I have baked these numerous times adding mini M&M’s, white chocolate, and mini- chocolate chips and they are stupendous! I can not thank you enough! My kids all 6 of them are extremely happy as well!

    Reply

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    Brittanyposted April 9, 2015 at 10:33 am

    Wow! I made these cookies last night for my 3 year son (I might have had a hankering myself). These are by the the BEST cookies I’ve ever eaten!!! They are ao soft and thick! I already ate two more this morning and they are even more delicious the next day!! Thanks so much Sally!

    Reply

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    Rebecca Matthewsposted April 16, 2015 at 10:07 am

    Hi Sally! I’ve never been able to make the perfect chocolate cookie- so I was really excited when I saw your recipe. However, my cookies didn’t spread very much, and they were very cakey and hard the next day. What should I fix? Thank you so much!!

    Reply

    • Sallyreplied on April 16th, 2015 at 11:17 am

      Do you think you overmeasured the flour at all Rebecca? Or overbaked the cookies? Try reducing the flour by 2 Tbsp.

      Reply

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    BENITO NELSONposted April 18, 2015 at 2:08 am

    Hello Sally…,
    I have like to saying.that .”It’s scrummiest, yummiest chocolatiest chocolate chips cookies.”It’s looking delicious..!Thanks for sharing your recipe..loves your pics..

    Reply

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    emilyposted April 22, 2015 at 2:36 am

    could you put white chocolate and macadamia’s in instead as a variation?

    Reply

    • Sallyreplied on April 22nd, 2015 at 8:32 am

      absolutely!

      Reply

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    Marta @ Sweet Toothposted April 22, 2015 at 2:47 am

    Hi Sally! I’m from Spain and finding cornstarch is kinda hard. Are there any substitutive ingredients that I can use? The cookies look amazing and would love to make them!!
    thanks a lot :)

    Reply

    • Sallyreplied on April 22nd, 2015 at 8:31 am

      Are you familiar with corn flour? It is nearly identical to cornstarch. Or you can leave it out.

      Reply

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    Yvonneposted April 22, 2015 at 3:25 am

    I M GONG to give it a try, hope i get it translated, live in germany

    Reply

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    Sarahposted April 22, 2015 at 10:59 am

    I followed the directions to the T and am disappointed in how thin they spread out. :(

    Reply

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    Cindy Bposted April 22, 2015 at 6:22 pm

    Can you make these extra big? any tips ?

    Reply

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    Deanna Teegardinposted April 22, 2015 at 6:28 pm

    Hi Sally! I just tried these amazing cookies and I will never buy store bought dough ever again! Thank you so much! You have sparked my interest in baking and I’ve looked at other cookie recipes and no one else uses cornstarch. Genius!!! Can cornstarch be used in any cookie recipe to result in a thicker cookie?
    -Newbie baker :D

    Reply

    • Sallyreplied on April 22nd, 2015 at 8:42 pm

      Cornstarch is a great addition to most drop cookie recipes, yes. I add it to many!

      Reply

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    Nicoleposted April 23, 2015 at 11:34 am

    Sally,
    These are AMAZING! I baked half on my silicone mat and the other half on parchment paper. ( <–spread more) also they seemed too underbaked. ( parchment paper ones) silicone will be the only thing I use from now on with these. Also, how would I package these to mail to someone? Should I bake and then freeze or just bake and send? Also, silly question but with raw egg and underbaking them, does this pose a problem with eating?

    Reply

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    Iposted April 25, 2015 at 8:35 am

    Hi Sally,

    I’m baking these in a countertop convection oven. Should I reduce the temp by 25 degrees since it’s convection? What are your recommendations?

    Thanks!

    Reply

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    Cookies!posted April 26, 2015 at 9:55 am

    Hi Sally,
    I am using an countertop convection oven. What are your recommendations for time and temperature? Should I reduce the temp by 25 degrees since it’s convection?

    Thanks!

    Reply

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