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!

 

 

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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 (150 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:

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 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 Easy Chocolate Chip Cookies Recipes by sallysbakingaddiction.com

 

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

 

Add a little salted caramel to your chocolate chip cookies next time!

These Salted Caramel Pecan Chocolate Chip Cookies are a personal favorite.

Salted Caramel Pecan Chocolate Chip Cookies

 

 

See more cookie recipes.

See more chocolate recipes.

 

 

   

850 Responses to “Chewy Chocolate Chunk Cookies.”

  1. #
    421
    Jasminposted February 14, 2014 at 1:26 am

    I seriously love these cookies! I make them so much I have the recipe memorized now! I’m doing a fundraising event for the school that I work at and wanted to make these extra special and added 1/2 tsp of almond extract! They are pure heaven and I KNOW they will be a huge hit at the bake sale and help us raise money for charities! Thank you for this recipe! I do have a question though, because I was making such a large quantity I just x all the ingredients by x4, but it seemed like the dough wouldn’t get nice and cold like all the other times I made it. I even let it sit for 3 hours. Should I have added on hours for every extra batch in the bowl?

    Reply

    • Sallyreplied on February 14th, 2014 at 8:34 am

      Hey Jasmin! I’m so happy you love these cookies. If you are quadrupling the recipe, you’ll definitely need to chill the dough for a substantial amount of time (probably about 12 hours) because it will be such a large chunk of dough.

      Reply

      • Jamesreplied on March 31st, 2014 at 11:24 pm

        If you make the dough balls before you chill the dough, it is not only easier to handle but chills much much quicker – and it does not matter how much you are making!

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    Stefanieposted February 14, 2014 at 4:45 am

    Hi,
    I’ve just finished making these and the peanut butter chocolate chip ones, and they are great :-) The first time they turned out big and chewy instead of flat.A big thank you from Germany!

    Reply

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    Heatherposted February 14, 2014 at 10:59 am

    Sally! These were the BEST chewy chocolate chips I have ever made!! My family thought I was a crazy for how I was a spooning them out, LOL ; ) but they loved them after they came out of the oven!! Yummm! THX for sharing!!!!

    Reply

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    Lisaposted February 14, 2014 at 12:03 pm

    Are you kidding me?? Just made your chocolate chip cookies and they are the best things I’ve ever had! I’m tossing out all of my other recipes! Thanks so much!

    Reply

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    kellyposted February 14, 2014 at 6:35 pm

    Hi Sally! I made these and boy are they good! As all your recipes are! I was wondering do you think you could come up with a recipe for those loft house sugar cookies???? I bet it would be spot on! :D

    Reply

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    Christina Dposted February 20, 2014 at 3:29 pm

    I absolutely loved this recipe! I made them a couple of days ago and somehow added too much salt (I must have mis-measured). So they were too salty, but the consistency was so perfect I had to make them again today! JUST RIGHT! I didn’t add salt at all actually and was perfectly pleased with how they turned out. These are the best chocolate chip cookies I’ve made. (Note: I did not refrigerate the dough and they turned out fine). They even looked pretty and that’s an accomplishment for me!

    Reply

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    MJposted February 22, 2014 at 11:55 am

    Ifound this recipe and was sooo excited to make big fluffy soft cookies so i gathered all the ingredients and made the dough, refrigerated overnight, woke up the next day threw my cookies in the oven with the extra chunks on top to make them pretty of course :) i made mine a bit smaller so i thought i could fit more on one pan.. first mistake. They all merged together into one big cookie. Oh well they’ll still be delicious and fluffy i thought and on the next batch i put only 8. Well as the giant fluffy cookie cooled it turned into a giant deflated cookie D’: i almost cried at this point but i pulled myself together and told myself maybe it was bc they touched, this next batch will be fine. As i write this they’re cooling in the oven bc they are still fluffy in there and I’m in denial that they won’t deflate … they did. I don’t know what went wrong :’( :’( i followed the recipe exactly, i even made the tall dough ball towers! Needless to say I’m super bummed but the one thing I did change in the recipe is I used cashew meal in place of half the flour (I know I juuust said I followed it exactly) bc that’s what the pkg of cashew meal said I could do and my friend loves cashews which is what started this whole cookie endeavor, i needed a way to use the cashew meal in delicious cookies. I’m assuming thats what went wrong but was wondering if you had any experiencewith using cashew meal? Regardless I WiILl be making these cookies again exactly as the recipe states, no substitutions so I can be sure I’m not a baking failure :P I think the problem might be that cashew meal is “wetter” than flour bc it probably has oil in it from the cashews. (I’m just making guesses here). I believe this also bc when you said the dough should be crumbly mine was not. Can’t wait to make these again with only flour though!
    Dissapointed but it’s my own fault (but I’m going to blame the cashew meal packagers, they should have warned me! :P)
    MJ
    ps. I tried looking online to see if what I believe about the cashew meal substitute was true but found nothing

    Reply

    • Sallyreplied on February 23rd, 2014 at 10:44 am

      Definitely do not use cashew meal instead of flour – even subbing just the smallest amount. Flour is one of the most important ingredients in this recipe. Hope you try them again soon!

      Reply

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    Bonnieposted February 23, 2014 at 8:53 pm

    made these tonight DELICIOUS!!!!!

    Reply

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    McKaylaposted February 23, 2014 at 10:46 pm

    Hiya! :D

    I never comment on any blogs that I visit, but I had to comment on yours! I just made these cookies for my roommates, and we all agreed hands down that they were the best cookies any of us have ever had!! Thank you so much for posting such an awesome recipe–I really enjoyed reading your tips, too! I’ll be coming back to your blog often, thank you so much!

    Reply

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    ghjposted February 28, 2014 at 12:55 pm

    these things were GREAT. idk how i missed the note about using room temperature eggs but it didnt seem to make a difference in the batch i made. i also didnt have unsalted butter and decide to take a chance–not salty at all, maybe because the salt i added was sea salt (and not the whole half teaspoon) and best of all was that they stayed soft. perfect cookies and thanks

    Reply

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    Kristenposted March 1, 2014 at 3:04 pm

    I have the dough chilling in my fridge as we speak! This will be my first time making these and I am SO excited to try them! I am OBSESSED with your original chocolate chip cookie recipe; I make them all the time haha. I am bringing them to a bbq later today and I’m sure they won’t last long!
    Thank you so much for all your amazing recipes! I really need to place an order for your book.
    Thanks again Sally! :)

    Kristen

    Reply

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    Fionaposted March 2, 2014 at 10:03 am

    Hi – I made these today with all the suggestions (except cornstarch because I live in the UK and couldn’t find any!) and they are soft and lovely. I suppose my question is; how do you distinguish between really soft and undercooked? I am pregnant so really don’t want to be eating any undercooked dough. I thought the softness was great but then I wasn’t convinced I had cooked them long enough. I cooked for 10 minutes from chilled. Thanks

    Reply

    • Sallyreplied on March 2nd, 2014 at 1:37 pm

      Hi Fiona, if you’re concerned with cookies being underbaked then I suggest leaving them in the oven a little longer – maybe an additional 2 minutes. I prefer them on the very soft, underbaked side!

      Reply

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    Karaposted March 2, 2014 at 2:06 pm

    I have made this recipe many, many times. The biggest problem with it is that I really want to try some of your other recipes, but these cookies are SOOOOOO good that I always just end up making them again. Seriously, I’ve been searching for a long time for cookies like this. They are so yummy. I’m an addict. I made them for work Friday and they all got eaten, so I have some dough in the fridge right now.

    I was curious though, if there was a reason that I shouldn’t roll the dough into balls before I chill the dough? The dough is so hard to work with after it’s chilled that I’ve started separating and rolling the dough and then chilling it. I didn’t notice any difference in the cookies, but it sure was a lot easier.

    Reply

    • Sallyreplied on March 2nd, 2014 at 5:48 pm

      Sometimes I chill for 1 hour, then roll and chill for the remaining time. I don’t roll right away because my cookie dough is usually too sticky. Happy you love them!!

      Reply

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    Samanthaposted March 2, 2014 at 7:29 pm

    I made these yesterday and I just can’t get enough of them! This is definitely my new favorite chocolate chip cookie recipe. So tasty :)

    Reply

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    Sarah L.posted March 3, 2014 at 9:31 am

    I have made these many times. It is the only CCC recipe I will use, per my husbands orders. ;) I find that the dough is super hard to work with after being in the refrigerator and even sitting out for 20 minutes. Any thoughts on making the dough balls before refrigerating?

    Reply

    • Sallyreplied on March 3rd, 2014 at 10:09 am

      You can definitely roll into balls right away then chill. That’s no problem at all! I find my dough a little too sticky to roll right away, so sometimes I chill for an hour, then roll, then chill the balls for another hour or so.

      Reply

    • Sydneyreplied on April 3rd, 2014 at 2:37 pm

      I chilled mine overnight and had the same problem with the dough being too hard so I filled up the sink with hot water and put the mixing bowl in there for about a minute. They softened up enough to roll them easily!

      Reply

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    Lindseyposted March 5, 2014 at 10:44 pm

    I know everyone sings praises about these … and I’m going to have to join the choir on this one. Hands down the best chocolate chip cookie recipe I have ever made. I whip up a batch of these and send them to people for special occasions (birthdays, holidays). I just bake them the morning of, then ship them USPS 2 Day Priority later in the afternoon. :) Thanks for such a wonderful recipe! I have used it so many times, I thought I should give you my compliments.

    Reply

    • Sallyreplied on March 6th, 2014 at 8:37 am

      Thanks Lindsey, I really appreciate it! By the way, is there really anything sweeter than cookies in the mail!? ;)

      Reply

  17. #
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    maryposted March 6, 2014 at 8:22 am

    i don’t have a cookie scoop, so should i just measure out 3 tbsp of dough with my regular measuring tablespoon?

    Reply

    • Sallyreplied on March 6th, 2014 at 8:31 am

      Yes, that works!

      Reply

  18. #
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    maryposted March 7, 2014 at 5:49 am

    i’m curious – what’s the difference when using baking powder instead of baking soda in cookies? what do each of them do in the recipe?

    Reply

    • Sallyreplied on March 7th, 2014 at 7:05 am

      They’re both leaveners. Baking soda is used here to neutralize the acidity of the dough.

      Reply

      • maryreplied on March 7th, 2014 at 10:03 am

        so they don’t affect the spreading of the dough in any way?

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    Heatherposted March 7, 2014 at 10:38 am

    does living in an area with dry climate affect the cookies? should i reduce the flour or just make as is?

    Reply

    • Sallyreplied on March 7th, 2014 at 6:36 pm

      Try reducing the flour by about 2 Tablespoons.

      Reply

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    Leslieposted March 7, 2014 at 11:27 pm

    I just made a batch of these. I didn’t have enough chocolate chips, so I substituted peanut butter chips. Absolutely delicious! Thanks for the scrumptious recipes.

    Reply

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    Kateposted March 8, 2014 at 1:42 pm

    I finally got around to trying this recipe – I just put the dough in the fridge to chill for 24 hours. I can already tell by the taste and texture of the dough that these cookies will be perfect! I have been searching and testing all the chocolate chip cookie theories, and your have included the best methods!
    Thank You!

    Reply

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    Audreyposted March 8, 2014 at 8:29 pm

    Sally i’m 15 and i love to bake from scratch your recipes i can always trust on the first try to taste amazing. i am very overjoyed that i found your website :D

    *and the funny thing is my family always call me amazing with my baking skills, but its mostly the recipe. and it’s all thanks to you. i am really thankful for your recipes.*

    Reply

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    Marthaposted March 9, 2014 at 8:03 am

    Just had to stop by and say thank you for a fool proof, super easy and simple choc chip cookie recipe!

    I’ll be taking a batch of these babies into the office tomorrow to receive the final verdict. But from what I’ve seen and tasted so far- this recipe is the bee’s knees! Seriously, INCREDIBLY YUM!!

    Thank you for all the little tips and secrets to make these cookies perfect. I’d never baked cookies before and using this recipe for my first time- I couldn’t be happier :)

    Rest assured that your epic recipe makes the world a much, much happier place.

    Thanks again for the wonderful baking contribution to the internet world!

    Reply

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    Abigailposted March 10, 2014 at 9:26 am

    my cookie dough always turns out crumbly with every single recipe i’ve tried and i’m SURE i’m measuring the flour correctly – what should i do? this recipe calls for melted butter so it should absorb all the flour without the dough being crumbly but i’m still kind of hesitant. should i just go for it and use all the flour called for in this recipe?

    Reply

    • Sallyreplied on March 10th, 2014 at 10:36 am

      Hi Abigail. That’s so strange! Are you at high altitude? I would reduce the flour by 2 Tablespoons. The dough will undoubtedly be sticky, so you’ll have to chill it for at least 2 hours as recommended.

      Reply

      • Abigailreplied on March 11th, 2014 at 2:30 pm

        Sally! I made these today and took your advice on cutting back 2 tbsp of flour – the cookies were AMAZING! They looked perfect and had the perfect amount of spread and were soooo delicious! I’m so happy they turned out! Every cookie recipe I’ve made before has always been a failure EXCEPT for this one! I can’t wait to try out the other variations for this recipe. You’re the bomb!
        Thanks so much! >w<

  25. #
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    Leslieposted March 12, 2014 at 3:55 pm

    Hi Sally – I just had a question about this recipe. I mixed the dough last night and I’m baking the cookies now (the first batch is in the oven!) I let the dough sit for the 10 minutes after it came out of the fridge, like you said but it didn’t seem to soften up at all. I usually use an ice cream scoop to scoop out my cookies and I actually had to get my husband to do it for me as the dough felt like it was nearly rock solid. Should I just let it sit for longer? I know you said that chilling the dough was mandatory but it’s made it nearly impossible to work with.
    -Thanks, Leslie

    Reply

    • Sallyreplied on March 12th, 2014 at 4:34 pm

      Hi Leslie! It’s perfectly normal for the cookie dough to be super solid after chilling. Just let it sit for longer until you are able to handle it. Sometimes I chill the cookie dough for two hours, then roll into balls, then chill overnight until I’m ready to bake. After 2 hours, the dough isn’t as rock solid.

      Reply

  26. #
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    Mollyposted March 15, 2014 at 1:40 am

    Thank you so much for your recipes! I’ve recently found them and I’ve made them several times. I’m stationed in South Korea with tons of people that are away from families for a year or two and most of them don’t have anything home baked while they’re here. Lucky for them, I LOVE baking. I’ve brought cookies and cupcakes to work and people fight over them! One of the best compliments I received was that eating these cookies brought them back to childhood. I connot thank you enough for helping me raise the morale in my unit in such a short time!

    Reply

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    Hollyposted March 17, 2014 at 7:21 am

    Have made these cookies 3 times to your exact specifications and they have consistently turned out beautifully- chewy, soft and moist. Thanks for this recipe:)

    Reply

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    Annposted March 20, 2014 at 11:21 pm

    I tried the mint variation of your homemade oreos a few days ago and they turned out fantastically. Tonight, craving a traditional chocolate chip cookie, I did a search for best ever chocolate chip cookie recipe, and this one came up on the list. With how well the last cookie recipe of yours turned out, I knew I had to try this one. It is indeed the perfect cookie. Now that I’ve found your site I’m looking forward to trying more.

    Reply

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    Stefposted March 21, 2014 at 6:21 pm

    Hi Sally!
    I’m very new to baking and tried out this recipe, but after I chilled the dough for about a day, it was still very sticky and when i tried to make the tall ball they kind of just sunk back down :( I added half a cup of water and leavener because it was mentioned earlier in the descriptions, but not in the ingredients or directions. Did i go wrong there? Do i not do that next time? Everything else i followed through with exactly. If you or someone else could help me with my confusion, I’d really appreciate it!

    Reply

    • Sallyreplied on March 21st, 2014 at 7:03 pm

      Hi Stef – I never instruct to add water to cookie dough – and more leavener. Where did you see that? Definitely do not add either! Stick to the recipe. Since your cookie dough seemed too sticky, perhaps try adding another Tablespoon of flour.

      Reply

      • Stefreplied on March 21st, 2014 at 9:15 pm

        well then there is my mistake…thank you so much, ill retry! here is where i got confused: “The cookie dough is made from standard cookie dough ingredients. Flour, leavener, salt, sugar, butter, egg, & vanilla. ” when i saw how to prepare leavener, you add water and add it until it rises. so i guess there was my mistake. the cookies are still good! but i will definitely retry. thank you so much!

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    Ashleyposted March 22, 2014 at 1:24 am

    Really wanted these to turn out as the pictures look delish! Followed the recipe to a T and I also was left with firm balls that did not spread out. What a bummer! :-\

    Reply

    • Sallyreplied on March 22nd, 2014 at 7:14 am

      Careful when measuring your flour – sounds like it may have been overmeasured. If even by a few grams. Thanks!

      Reply

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    Fayeposted March 22, 2014 at 11:08 am

    Hi Sally, I’ve been in search of finding my ‘the’ perfect CCC recipe – of course, I’m here and want to try one of yours :). It’s either your original or this one. Planning to use a mixture of milk and semisweet chips. Want cookies that can give me thickness and chewiness and a slight crunch around the edges perhaps. Which one shall I try according to you? And can you please explain a little (if you get a chance) how soft v/s melted butter effects a cookie? Also, what do you think of this idea? – once the dough is mixed, shape it into a thick square or rectangle in a half-sheet cookie pan, score it and then chill it? After it’s chilled, you can break off the small scored squares and bake them? Ever tried anything like this? I’m SO excited to find a recipe …. thanks in advance for your help!

    Reply

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    Stephposted March 22, 2014 at 6:58 pm

    These were awesome!!!!! I added cardamom to the mix as well to add more of a spicy-sweet taste.

    Reply

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    Priscillaposted March 24, 2014 at 7:57 am

    hi! i really love your recipes. Can i make half of this recipe? How many eggs should i use if i use half of everything else? and how long should i bake? thank you so much :)

    Reply

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    Sarahposted March 24, 2014 at 12:19 pm

    Hey Sally!

    This recipe (plus your description) looks fantastic and I’m long forward to trying it tonight! I live in a country where I can only get reasonably easy access to salted butter. I’m wondering if there’s any accommodation I should make for that? I’d love your input. Thanks!

    Cheers,
    Sarah

    Reply

    • Sallyreplied on March 24th, 2014 at 3:35 pm

      Sarah, I use salted butter and unsalted butter interchangeably in this recipe actually. I never personally notice a difference in the final cookie’s taste. However, you may reduce the salt to 1/4 teaspoon to be sure the cookies will be exactly the same.

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    Sarahposted March 24, 2014 at 7:32 pm

    Done and also please marry me! These were A-MAZING!

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    Amber Pageposted March 28, 2014 at 7:54 am

    Ok, I don’t normally leave comments on blogs like this, but after I made this recipe, I just had to thank you for posting it! I make cookies for my co-workers birthdays every month and give them that (plus a card) at our monthly birthday breakfast. I liked my old recipe, and it was good. But these are phenomenal! I kinda feel like my other previous batches were sub-par and those co-workers who received them got shafted. Oh well, guess I’ll have to just make a batch and take them up there for everyone to enjoy! Thanks again!

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    Elizaposted March 28, 2014 at 10:59 pm

    I made these today, they were delicious!! I wanted to share them with everyone. Thank you so much!!

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    Shannonposted March 29, 2014 at 6:28 pm

    Hi Sally
    I just did the prep work for these cookies and I cant wait to eat them!!! Do you think if I freeze these for maybe an hour they will still come out ok????? Only asking bc i really want these cookies now! Lol
    Thanks!!

    Reply

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    Wendyposted March 29, 2014 at 11:22 pm

    The first time I tried these I misread the directions and used 3 sticks of butter instead of 1.5. Oh wow. What a mess! My next batch is in the oven currently, so I’m crossing my fingers I did everything right. When I let the dough chill for almost an hour before forming it, it was crumbly. I’m wary now, but we shall see in a few minutes!

    OK! These turned out much better. They kinda look misshapen, but I think I’ll experiment with how I roll them next time. Maybe I’ll make them more egg-shaped instead of marshmallow-shaped.

    Sally, what do you think about adding cinnamon and/or walnuts to this recipe? Would it work? Thanks!

    Reply

    • Sallyreplied on March 30th, 2014 at 1:48 pm

      Oh no! Twice the amount of butter – I can’t imagine the mess on your cookie sheet. Cinnamon and walnuts would be a great addition. Enjoy!

      Reply

      • Wendyreplied on April 2nd, 2014 at 4:13 am

        How much cinnamon do you think would be good for this? Thanks!

        • Sallyreplied on April 2nd, 2014 at 8:10 am

          I’d say about 1/2 teaspoon

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    Jenniferposted April 1, 2014 at 9:09 am

    Weird question here…. my friend lives in Pennsylvania, so it would take like 2 or 3 days to get to her prolly. She wants me to send her cookies! Lol..have you ever mailed cookies. I looked it up on how to package it n stuff…I was thinking of making these. .they say don’t send super buttery cookies cuz they may disenegrate. ..? But they said chewy chocolate chip cookies are good to send.. or shortbread type ones…any info would b nice!
    Jenny

    Reply

    • Sallyreplied on April 1st, 2014 at 2:59 pm

      Hi Jennifer! It’s not too hot out these days so mailing these cookies would be fine. Sandwich the cookies together back to back and wrap each sandwich up tightly with plastic/saran wrap. That’s what I always do when I ship cookies.

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    Bismaposted April 1, 2014 at 11:15 am

    Hello Sally, 
    First of I want to thank you for the amazing blog you run. I have tried out quite a few of your recipes and they turned out simple wonderful:) I made the CCC’s today and something went wrong. They came out sort of crumbly. I rolled them the way u showed and they didn’t spread enough either. Do you think maybe I overbaked them? Or added too much flour? I’d really appreciate if you could help me pinpoint the mistake so I can give them another time. Thanks!

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:21 pm

      Hi Bisma! It sounds like you may have overmeasured your flour. Try to be very very very precise when measuring it – always spoon and level. I explain the “spoon and level” method of measuring flour here: http://sallysbakingaddiction.com/measuring-101/

      You can always remove 1 Tablespoon of flour too – that will help moisten up the cookie dough so it is less crumbly.

      Reply

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    alyssa edkinsposted April 4, 2014 at 10:56 am

    these were just AMAZING! i used a mixer for beating the butter and sugars together and then mixed the rest without a mixer, and i also only did a third of this recipe and it was still really good! the best ever! i also used milka chocolate instead of chocolate chips :) so good thank you so much

    Reply

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    Geordynposted April 5, 2014 at 9:05 pm

    I was so excited to make these but I’m currently having some trouble. The cookies are taking forever to bake! I had to use two different brands of unsalted butter (my family decided to use some and not tell me once I’d started) but I didn’t think it would cause this? They’re about 2-3 tablespoons in size so I’ve left them in a few extra minutes but that doesn’t seem to work. They’re still pretty thick, compared to your finished photos, but I’m just trying to figure out what I did so I can fix it next time. They aren’t just under baked when I take them out after 12 mins, they look practically raw. Though I must say, I tired one that looked a bit more done once it take out for 15mins and it was fantastic. Still quite doughy in the centre but absolutely lovely.

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    Kristina landryposted April 6, 2014 at 7:10 am

    These are the best chocolate chip cookies I’ve ever made! I don’t even like chocolate chip cookies, and I’m on my fourth one. My kids and husband THANK YOU! Sending love from the Philippines:) Kristina

    Reply

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    Lisaposted April 7, 2014 at 5:42 pm

    wow!! I made these last night for a friend’s dinner and i, as well as everyone there, was completely blown away. By far best choc chip cookie i’ve ever made or tasted in my 37 years. Thanks Sally, you have the BEST recipes!!

    Reply

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    Michelleposted April 9, 2014 at 8:54 pm

    Sally, Thank you for the wonderful tips! I just stumbled onto your blog and I have learned more from you in one day than I have from other blogs I’ve been reading for weeks!
    I find what you have to say really interesting, and your photos are so enticing!!
    After reading the article about these cookies, I was finally enlightened as to why my chewy cookies always turned out so flat! With your tips, today I finally made the perfect thick, chewy cookie that actually looks as good as it tastes.

    …you have a new follower in Minnesota :)

    Reply

    • Sallyreplied on April 10th, 2014 at 1:11 pm

      Thanks Michelle – so happy you loved these chewy cookies and are benefitting from all the tips I shared. Thanks for following along now, so nice to hear from new readers!

      Reply

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    Aniaposted April 11, 2014 at 7:12 pm

    I really really tried! I followed the recipe to the T. They definitely taste delicious however the cookies would not drop to be flatter. Some of them would be almost as tall as what they started with. I also did not see the color change to be slightly browner on top.

    I left the second batch in for over 15 minutes and that helped with the color but the cookies would not take shape and “melt” to be cookie shape :-)

    Help me, what could be wrong. But they are still yummy, they just look like chocolate chip cookie balls not cookies :-)

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    Corliss Krusemarkposted April 15, 2014 at 1:28 pm

    Your cookies are wonderful. Do you have any gluten free receipes?

    Reply

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