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 (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:

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 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

 

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

Salted Caramel Chocolate Chip Cookies 

Salted Caramel Chocolate Chip Cookies

 

See more cookie recipes.

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

 

 

   

918 Responses to “Chewy Chocolate Chunk Cookies.”

  1. #
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    Melanieposted May 21, 2014 at 7:22 pm

    I have to say i have the same problem as Ana. I followed the recipe to a T, and placed the dough in the fridge for about 3 hours. when i took them out, they weren’t crumbly, they were sticking to my hands. They are cooking now..hopefully they will still turn out good !

    Reply

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    Samanthaposted May 24, 2014 at 5:28 pm

    Mine were also a runny mess!?

    Reply

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    Marieposted May 25, 2014 at 1:43 am

    These cookies are ah-mazing! I just made these tonight and they are so moist and chewy they melt in your mouth. I accidentally purchased bittersweet chocolate chips, but had mini milk chocolate chips leftover so I used both, and the cookies were delish. I also used 2 tablespoons full to make a larger batch of cookies and the size baked perfectly. Thank you, Sally, for sharing the recipe (I found it on Pinterest). I’ll definitely look to your blog for more recipes. I’m already eyeing the Monkey Bread :)

    Reply

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    Jenniferposted May 25, 2014 at 8:29 pm

    I have baked these cookies over and over again and love them! On a Saturday I will make the batter and then roll them into balls and freeze. When my husband and I are craving a cookie, I pop in as many as we want and bake. That way we have warm, chewy cookie every time. Love the recipe!

    (When cooking in their frozen state, I have found that it takes closer to 18 mins to bake before pulling them out to continue baking on the cookie sheet for 10 minutes)

    Reply

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    Karenposted May 26, 2014 at 12:06 pm

    This is the first time i feel i NEED to comment a blog post in my life. These are the BEST chocolate cookies i’ve ever eaten. I applaude your effort and dedication, and mostly how detailed your recipies are, and how full of helpful universal cooking tips. THANK YOU SO MUCH.

    Reply

    • Sallyreplied on May 26th, 2014 at 6:42 pm

      Thank YOU Karen. Reading this comment tonight made my day.

      Reply

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    Lesaposted May 26, 2014 at 3:34 pm

    Amazing cookies! Followed the recipe to a tee and they are fantastic! I have been using the standby toll house recipe for years and yours puts that one to shame! Thanks so much for sharing.

    Reply

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    sarahposted May 28, 2014 at 5:39 pm

    I made these today and first off they are amazing but I messed up and didn’t realize till after but I used bread flour haha. So they aren’t soft and chewy but light and fluffy they are like eating the top off of the most amazing muffin ever. Lol good recipe and I’ll try to make again sometime with the fright flour

    Reply

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    Roseposted May 29, 2014 at 2:24 pm

    Hi Sally! First of all, your recipes are awesome sauce! Your website is my go-to whenever people ask me to bake for them. About this recipe, would the cookies still be soft and chewy if I reduce the flour?

    Reply

    • Sallyreplied on May 29th, 2014 at 6:10 pm

      Hi Rose! They’re quite soft and chewy with this amount of flour and through my testing, I’ve learned that they spread quite a bit using less because there is not enough flour to “soak up” the melted butter.

      Reply

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    Sarahposted May 31, 2014 at 1:29 pm

    Hi Sally,

    I am comparing your notes and recipes for “THE Chocolate Chip Cookies” and “Chewy Chocolate Chunk Cookies”…..which do you think would be better for making ice cream sandwiches? (Think homemade “chipwiches”) I’ll be putting the ice cream in between and then putting them in the freezer for at least a couple hours before serving. Any thoughts before I choose a recipe and begin?

    Thanks!

    Reply

    • Sallyreplied on June 1st, 2014 at 8:23 am

      These may be a little better – the others are quite soft (though these are too!). Maybe bake there for an extra minute or two so they are a little more firm/crisp on the edges.

      Reply

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    peachposted June 3, 2014 at 4:11 am

    I will make these on this weekends and I have 2 questions:

    1. If I don’t have corn starch, what can I substitute it with? Is it an important ingredient?

    2.How many days can these cookies be kept before it expires and how to keep it? I live in Thailand and the temperature is quite hot around 100F.

    Thank you so much :)

    Reply

  11. #
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    Dengposted June 5, 2014 at 9:48 pm

    These cookies taste amazing! Thanks Sally!
    I have one problem though. My cookies spread and are thin. I followed your recipe and even chilled my dough for 12 hours. And after I rolled the dough into tall balls ( about a little more than 1 TBSP), I chilled them for another 45 minutes before baking. I first baked them at 9 mins and took them out to cool for 10 minutes. But they are very soft and as I mentioned they spread wide. I had to put them back in the oven for another 6-8 minutes as a result. What could have I done wrong that they spread ( instead of being thick)? Thanks!

    Reply

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    Stacyposted June 7, 2014 at 7:38 pm

    I don’t normally leave comments but I feel its a must for this recipe. Absolutely, the best chocolate cookie recipe I’ve ever made! I used both chocolate chips and chunks. I refrigerated the dough overnight and the cookies were thick and chewy. I will definitely be checking out more recipes on here!

    Reply

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    Jayposted June 8, 2014 at 8:19 am

    HEY SALLY
    i tried these and they tasted amazing!
    however, they didn’t spread properly. i tried rolling them high as you advised, and they barely spread. i left them in the over for around 11 mins and a really crunchy bottom was the result. i then tried rolling them into balls. these spread better than the previous batch, but they were still really thick. for the final batch, i flattened the balls a bit and those spread a bit more. i did have to press on them (after baking) with a spoon until they reached the appropriate thickness though.

    i have a feeling its bc i didnt put a silpat or parchment paper under them. do you think thats why? maybe not enough flour? i dont have a scale yet but im planning to buy one soon. or maybe my oven temp needed to be less?

    thank you

    Reply

    • Sallyreplied on June 8th, 2014 at 2:10 pm

      Hi Jay! So happy you love their taste. I would purchase a silpat. I recommend every single kitchen has one. They are SO versatile. I fear you may have overmeasured your flour. This is completely normal and I have done it so many times in the past. Try reducing by 1 Tablespoon. Even that small amount will help induce spreading.

      Reply

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    Brittneyposted June 9, 2014 at 1:33 pm

    I have the dough sitting in the fridge and I am sure it is going to be amazing!!! I am wondering if that cornstarch trick works for sugar cookies….any thought?

    Reply

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    Nadirahposted June 10, 2014 at 3:09 am

    Hi! I would like to know can I use less sugar, I can’t have too much! Thank you!

    Reply

  16. #
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    maribethposted June 10, 2014 at 10:52 am

    Do you have to use melted butter. Absolutely delicious but I found them a tad greasy and they leave a greasy circle on a napkin.

    Reply

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    magentaposted June 10, 2014 at 10:34 pm

    These cookies were amazing! They came out perfect!

    Reply

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    nancyposted June 11, 2014 at 2:40 pm

    Awesome. Thank You Sally.

    Reply

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    Sharonposted June 11, 2014 at 6:22 pm

    this is the hands down BEST chocolate chip cookie recipe ever!!!! I made two batches of these (and keep dough in my fridge) and everyone LOVED them!! they are sooo good straight out of the oven and are way better than the store bought toll house cookies! thank you thank you thank you!!!

    Reply

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    Niyatiposted June 12, 2014 at 12:30 pm

    Hey, can i use dark brown sugar instead? :)

    Reply

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    Nikitaposted June 18, 2014 at 12:12 pm

    This recipe is amazing! The cookies came out soft and chewy and tasted like perfection. My family really enjoyed them!

    Reply

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    DeAnnaposted June 21, 2014 at 4:27 pm

    I usually don’t comment on recipes, but I had to on these. I have only been married for three years, but since being married I have been looking for an amazing to die for chocolate chip cookie recipe. I have tried SO many recipes, and all turned out good, but nothing worth ranting about. However, when I found and tried this recipe, I hit the jackpot! These are literally the BEST chocolate chip cookies I have EVER had. They are SO addicting!!! I followed your directions and have made them several times since and everyone LOVES them. I used Gittard’s milk chocolate chips. (I love that brand) I usually use semi sweet, but with this recipe I used half semi sweet, half milk chocolate. AMAZING! Tastes so good! I gave the recipe to my mom who made them and my little brother asked my mom why she had never made these heavenly cookies before! Thank you so much for sharing!! I know can quit my quest for the perfect chocolate chip cookies.

    Reply

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    Ash Crowtherposted June 22, 2014 at 7:51 pm

    I was wondering that the chilling does? And will it enhance the flavor or texture if you chill for longer?

    Reply

    • Sallyreplied on June 22nd, 2014 at 7:53 pm

      Yes – and prevents the dough from spreading.

      Reply

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    Toniposted June 23, 2014 at 4:19 am

    Hi Sally! I made one very careless mistake, and forgot to add in the salt in my dry ingredients mixture. Instead, I added it at the very end after the chocolate chips were added in the dough. But still, I tried to make it work! Haha. Do you think this will affect the taste or texture or anything? :(

    Reply

    • Sallyreplied on June 23rd, 2014 at 7:46 am

      It will be fine, as long as you added it at some point. Enjoy!

      Reply

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    Paulaposted June 23, 2014 at 9:37 pm

    These cookies are AMAZING!!!!!!!!!!! Best chocolate chip cookies ever! I made them a lot smaller and they still were awesome. I also made them without the chocolate chips and they were equally delicious! Thank you so much for posting this! Definitely will make them again!

    Reply

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    Alexposted June 26, 2014 at 11:10 pm

    Your cookie recipe is the best cookie recipe in the planet.

    I love your site. Thank you for the wonderful recipes!

    Reply

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    Antoniaposted June 29, 2014 at 10:56 am

    Would you recommend this recipe or http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/ ? I’m sure both are great I just can’t decide which I want to try so I thought I’d see which are you favorite!

    Reply

    • Sallyreplied on June 29th, 2014 at 11:47 am

      I love them both! These are a little chewier.

      Reply

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    One happy ladyposted June 30, 2014 at 9:38 am

    I’m a pregnant American living in Istanbul and was seriously craving homemade chocolate chip cookies with milk. This recipe exceeded my expectations. I will never use another chocolate chip cookies.

    Reply

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    Nikiposted July 3, 2014 at 10:20 am

    Hey, I was also wondering if this recipe could also use this for other cookies as well..like oatmeal.

    Reply

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    Amandaposted July 4, 2014 at 10:07 am

    I have never ever commented on a recipe I’ve tried online. I just wanted to say I am in the middle of baking these cookies and they are wonderful! Thank you for a great recipe! They are soft, fluffy, and delicious! I can’t wait to take them to our picnic later today!

    Reply

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    Jillposted July 7, 2014 at 3:27 pm

    After 27 years of marriage…I can finally bake a cookie that isn’t as flat as a pancake and as hard as a rock! Thank you for this recipe. I have made them serveral times now, always coming out great! Even the teenagers agree that I make the best cookies!

    Reply

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    kelsiposted July 8, 2014 at 2:22 pm

    I made these last night and they were really good. I sealed them up while they were still hot so they were nice and chewy this morning! Great recipe :)

    Reply

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    Charlotteposted July 8, 2014 at 8:21 pm

    Hi Sally!

    I absolutely loved this recipe! It has now replaced the original Tollhouse recipe in my house. I have some extra-ripe bananas that need to be used and I’m really craving these cookies again. I was wondering if there was a way to make these cookies but with bananas in them and they’d still be just as chewy?

    Thanks!!

    Reply

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    Sashaposted July 9, 2014 at 3:14 am

    I just finished making the cookie dough, and I subbed butter for brown butter- so I’m crossing my fingers! It smells (and tastes ;) ) amazing! Thanks again, Sally, for another awesome recipe!

    Reply

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    Carrieposted July 10, 2014 at 10:53 pm

    At first I was a little hesitant because I’ve never baked with corn starch, but I have to say, these cookies turned out absolutely perfect! I am so glad I came across your wonderful blog on Pinterest today!

    Reply

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    Callie Glorioso-Maysposted July 15, 2014 at 10:49 pm

    I’ve made this recipe multiple times and LOVE it. I’m actually writing about it on my blog tomorrow and using one of your pictures, but, of course, I’m linking back to you :) Thanks for this fantastic recipe!

    Reply

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    Kimposted July 18, 2014 at 3:03 pm

    I followed the reciepe exactly and refrigerated the dough overnight. So about 15 hrs. I have to say this is the best chocolate chip cookie reciepe I’ve ever made and I’ve made quite a few over the years. Thank you.

    Reply

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    Jeanneposted July 20, 2014 at 9:43 am

    Hi,sally
    I have tried many CCC recipes but this is the best ever chocolate chips cookies! My family REALLY REALLY REALLY loved it and my sis asked me to make it again and again. However, as my country is quite hot, the last batch of cookies is always a bit softer , do i need to chill it again before baking?

    THANK YOU so much for the perfect cookie which i am searching for a long time!

    Reply

    • Sallyreplied on July 20th, 2014 at 4:40 pm

      Yep, I suggest chilling it again.

      Reply

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    Jasminposted July 21, 2014 at 12:57 am

    These cookies have become a staple in my fundraisers now. I have to admit the first few times I made them I did fumble just a tad but it was my lack of attention not your lack of direction. I’ve now got it down to a science and memorized lol I’ve taken to adding just a touch of almond extract and I swear it’s DIVINE. I get so many complements from these cookies and the family loves them as well! Thank you!

    Reply

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    Jessica Liewposted July 21, 2014 at 9:19 am

    Hello! :) Do the cookies turn out better when you freeze or refrigerate them overnight?

    As in, FREEZE FOR 1-2 NIGHTS VS REFRIGERATE FOR 1-2 NIGHTS

    Thanks so much! :0 By the way where can I buy your book if I’m from Singapore? :)

    Reply

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    Danielle Cposted July 21, 2014 at 5:16 pm

    Hello Sally. My sister just informed me of your website, and I’m SO glad she did! I feel totally deprived of some super good and easy baking recipes. Your website has been so extremely helpful, as I am a new baker and could use some tips. Thanks for taking the time to do your blogs about each recipe. Your notes really make a difference and help me to build more confidence in my baking. I have only made your Strawberry Bread recipe so far (and it was a big success), but I’m anxious to try out your chewy chocolate chunk cookie recipe. Have a question though…..I notice the cookie recipes I’ve read so far use unsalted butter. SInce I always buy salted butter, I’m wondering if that’ll be okay to use for your recipes that call for unsalted butter. But then would I have to omit the salt called for in the recipe? Or should I still leave it in? Is there any particular reason you chose unsalted butter? And also, am I able to use margarine? I’m not so picky about my cookies having a proper butter taste, so for me, margarine is fine. TIA and keep up the great work! Us home bakers appreciate it!

    Reply

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