The Best Chocolate Chip Cookies (Click link in post for the full recipe).

Learn how to make the most popular recipe on my blog: the chewiest, softest, thickest, and most delicious chocolate chip cookies. Careful explanations and a ton of step-by-step photos. No mixer required!

These are the best chocolate chip cookies. Soft, chewy, thick, and you don't even need a mixer to make them!

Happy National Chocolate Chip Day!

Appropriately enough, today I’m deciding to dive into the delicious world of chocolate chip cookies. Soft, chewy, thick, and ultra comforting chocolate chip cookies. Grab a glass of milk, a big bowl of vanilla ice cream, some coffee… whatever your cookie pairing of choice and join me, won’t you? Best dessert ever. ↓

These are the best chocolate chip cookies. I love them over ice cream! Soft, chewy, thick, and you don't even need a mixer to make them!

These are BEST chocolate chip cookies. It’s quite the title to live up to, no? But I am confident in my title of choice! Just ask the thousands of readers who swear by the recipe. You may just be one of them. My Chewy Chocolate Chunk Cookies is the most baked recipe on my website and has been the most popular recipe since I first posted it. In the first week after its debut last May, it was pinned on Pinterest over 150K times.

In fact, I think these cookies have a cult following all over the world. We are all a bunch of chocolate chip cookie freaks and it’s awesome.

I personally make them every chance I get because (1) they are loved by all (2) there is no mixer required (3) they’re so simple. I made them over 40 times last summer (yes, I counted) to continually test them since I published this recipe with the addition of M&Ms in my cookbook “Rainbow Chocolate Chip Cookies.” Page 110.

I made the cookies again this week to send to my publisher as a little thank you. And since this national chocolate chip day is a huge holiday here on Sally’s Baking Addiction, I decided to photograph all of the steps for you.

These are the best chocolate chip cookies. Soft, chewy, thick, and you don't even need a mixer to make them!

I’m not sharing a NEW recipe today. Rather, I’m bringing my favorite chocolate chip cookie recipe back to life for those of you who may have missed it or are looking for step-by-step break downs. With my photos and careful explanations, you can see exactly what your ingredients and cookie dough should look like to achieve cookie perfection. Not only that, I will show you different ways to make this cookie including stuffing with M&Ms, Reese’s Pieces, salted caramel, and mocha minty-ness.

Warning: this post is quite lengthy. 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. I advise you to read through it!

So here we go. All the steps to making my best-ever chocolate chip cookies. ***CLICK HERE for the written out recipe.***

These are the best chocolate chip cookies. Soft, chewy, thick, and you don't even need a mixer to make them!

The first step is to whisk your dry ingredients together in a large mixing bowl. There are only 4 dry ingredients: flour, baking soda, salt, and my favorite: cornstarch. It gives cookies an ultra soft-baked, thick consistency.

I will tell you that if you do not measure your flour accurately, your cookies’ appearance and taste will not be ideal. Too much flour will keep the cookies from spreading and soak up too much moisture, resulting in a slightly dry interior. Too little flour? Spread city. Thin and crisp. A big mess all over your baking sheet.

You’ll need a precise 2 and 1/4 cups (280 grams) of all-purpose flour. I advise you to spoon and level the flour – do not scoop! I explain a little more about spooning and leveling in this post. I also advise readers to invest in a kitchen scale.

Here is the one I have – the handiest tool in my kitchen at this point.

No gluten free or whole wheat substitutes will produce the same cookie, unfortunately. See my gluten free recipe section if you’re looking for a gluten free cookie recipe.

How to make the BEST chocolate chip cookies - recipe on sallysbakingaddiction.com

Set your dry ingredients aside and get your wet ingredients mixed.

Melt the butter in the microwave. Since we are using melted butter today, we do not have to cream it – and therefore will not need a mixer. Yep, no mixer required!

Why do I use melted butter? In my recipe testing, I learned that melted butter increases the chewy factor in a baked cookie. Melted butter can make your cookies greasy, so I made sure there was enough flour to avoid that from happening. A ton of my cookie recipes use creamed butter, but I prefer this one with melted.

I melt the butter in the microwave until it is *almost* melted. Then, remove it from the microwave and stir it quickly until it is smooth. Why do I do this? Melting it completely in the microwave will make the butter extra greasy, thinner, and more liquidy. If you remove the butter when it looks like the below picture (left) and then stir it until it is smooth, the consistency will be a little thicker. That’s what you want.

Next, mix in the sugars. I prefer more brown sugar than white sugar. Brown sugar lends a slight molasses flavor, as well as makes the cookies chewy and moist. White sugar induces spread. You typically need a combination of both in chocolate chip cookie recipes.

PS: here is the adorable spatula I am using!

The BEST Chocolate Chip Cookies by sallysbakingaddiction.com

Make sure the butter and sugar mixture is smooth, thick, and uniform in texture. This will take a minute or two of rapid stirring. Now, the egg and vanilla. I use 1 whole egg and 1 egg yolk. Why do I do this? Another way to ensure my chocolate chip cookies are extra chewy is to add an extra egg yolk. I learned this in my recipe testing last year. The extra egg yolk adds richness, soft tenderness, and binds the dough.

You can freeze the extra egg white in a ziplock baggie for up to 1 month or make a batch of Skinny Double Chocolate Chip Muffins.

I make sure to use room temperature egg + egg yolk. Why room temperature? It’s important that your ingredients are all the same temperature. The butter is a little warm from being melted, so the eggs shouldn’t be cold. Typically, if a recipe calls for room temperature or melted butter, it’s a good idea to use room temperature eggs as well to obtain even disbursement among every cookie. To bring eggs to room temperature quickly, simply place the eggs into a glass of warm water for 5 minutes.

Next, add the vanilla – 2 whole teaspoons of it. Vanilla, as well as the melted butter and brown sugar, will give these chocolate chip cookies their superior taste. Whisk everything together vigorously until the mixture is thick and evenly combined.

The BEST Chocolate Chip Cookies by sallysbakingaddiction.com

Now, pour the wet ingredients into the dry ingredients and gently mix together. The dough is incredibly thick, but should be a little wet and soft.

The BEST Chocolate Chip Cookies by sallysbakingaddiction.com

Now, slowly fold in the chocolate chips. Again, the chocolate chip cookie dough should be very thick, soft, and slightly slick.

The BEST Chocolate Chip Cookies. No mixer required! Recipe by sallysbakingaddiction.com

Try not to taste test. Who am I kidding? Taste test at this point.

Now is the most important step of all – chilling the cookie dough!

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.

In all my recipe testing, I find that the longer I chill the cookie dough – the better the flavor of the cookie. Something I find interesting since I am a huge nerd: notice how the cookies pictured in the recipe are a little smoother and the photos I’m sharing today are a little more crackled? The “crackled” look is from only chilling about 2-3 hours. The smoother look is from allowing the cookie dough to chill for longer, letting the melted butter inside the dough fully solidify.

The BEST Chocolate Chip Cookies! Recipe by sallysbakingaddiction.com

After chilling, let your cookie dough sit at room temperature for 10 minutes before rolling into balls. Alternatively, sometimes I chill the cookie dough for 2 hours, roll into balls, and then chill the balls on a paper plate for 1 day. The cookie dough is quite hard after being chilled after the 6-8 hour mark, so that way is a little easier.

A lot of cookie dough goes into 1 cookie. 3 heaping Tablespoons, or about 2 ounces of dough each. The batch only makes about 16 cookies since you will be rolling the cookies so large. After chilling, the cookie dough may be slightly crumbly. That’s ok! The warmth of your hands will allow it to come together in a smooth ball.

Tip for thicker cookies: 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 BEST Chocolate Chip Cookies! Recipe by sallysbakingaddiction.com

Use a silicone baking mat. There is no better option out there, as far as I know and with the chocolate chip cookie practice I’ve had. Again, I’m a nerd. But seriously, a silicone baking mat (such as Silpat) will prevent spreading because its grips will “hold on” to the underside of the cookie. Furthermore, the silicone allows for even heat distribution around the entire cookie. They’re a breeze to clean, dishwasher safe, and take up zero space. I own 5 of them. There is not one cookie on my website or in my cookbook that was not baked on a silicone baking mat.

The cookies are baked at 325F degrees – a temperature a little lower than usual because they are so large. They take 11-13 minutes in the oven and will continue to “set” for about 10 minutes as you allow them to cool on the cookie sheet.  If you like your chocolate chip cookies a little more brown, bake for 14 minutes. All ovens are different, so it is best to just go with your gut feeling about when they are done or not.

Looking good: usually, right when I remove the cookies from the oven, I press a few more chocolate chips into the tops of the cookies while they’re warm. This makes the cookies look extra pretty, so save a handful of chocolate chips for this step!

I replaced half of the chocolate chips/chunks with M&Ms and baked them for about 13 minutes – notice how they are a little more brown in the photo below? Kevin, who is just as obsessed with these as I am, likes a little extra crisp on the outside.

These are the BEST cookies! Chewy Chocolate Chunk Cookies with M&Ms by sallysbakingaddiction.com

So there you have it! The best-ever chocolate chip cookies. Well, according to my tastebuds. ;) Underbaked for a little softness, cornstarch for a little thickness, more brown sugar than white for some moisture and flavor, egg yolk and melted butter for chewiness, enough flour to soak up the butter but not dry out the cookie. And, of course, chilling the cookie dough. These are my secrets to chocolate chip cookie success!

***CLICK HERE for the written out recipe.***

These are the BEST chocolate chip cookies! Soft, chewy, thick and no mixer required!

 

My Chewy Chocolate Chip Cookie Variations:

I have made these cookies well over 100x in the past year for recipe testing, friends, family, neighbors, Kevin’s coworkers, bake sales, book signings, promotional appearances and more. Sometimes I play around with the add-ins to create new cookie recipes.

Here is the same chocolate chip cookie recipe, but with Reese’s Pieces and butterscotch:

Soft-Baked Reese's Pieces Butterscotch Cookies

 

And here is the same chocolate chip cookie recipe stuffed with salted caramel:

Salted Caramel Chocolate Chip Cookies

 

And here is the same chocolate chip cookie recipe with a mocha/mint flair.

Mocha Mint Cookies-2

 

Here is the recipe again with a little coconut/dark chocolate action:

Dark Chocolate Mounds Bar Cookies

 

And here it is using half chocolate chips and half M&Ms:

Chewy Chocolate Chip Cookies with M&Ms by sallysbakingaddiction.com

 

And a brown sugar version:

Chewy Brown Sugar Cookies

 

***CLICK HERE for the written out recipe.***

These are the best chocolate chip cookies. Soft, chewy, thick, and you don't even need a mixer to make them!

***CLICK HERE for the written out recipe.***

 

   

245 Responses to “The Best Chocolate Chip Cookies (Click link in post for the full recipe).”

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    Chelseaposted September 13, 2014 at 1:12 pm

    This recipe was amazing. However, it took me 15 extra mins to find and piece together. I realize it is linked in to the post. But not everyone has time to read a blog then go to an extra site to get the recipe. I will say it was at least worth it because they were amazing and a huge hit at the pregame (didn’t even make it 30 mind before they were gone, none left for the game!)

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    Angelposted September 15, 2014 at 9:57 am

    I’ve been reading up on some baking recipes and it call for CAKE FLOUR… What is cake flour? Confused
    Thank you

    • Sallyreplied on September 15th, 2014 at 11:46 am

      Cake flour is a type of lower protein flour that is finely ground and it is typically used in cake recipes. Protein adds structure to baked goods. Cake flour isn’t as common, so I formulate most of my cake recipes for the use of all-purpose flour.

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    Soniaposted September 25, 2014 at 10:00 am

    Thanks! My kids loved it. This was my first time baking cookies. I did not have mixer. All tips and pics helped. Initially I was impatient and but then I read through all the detailed instructions when you know why you have to do certain things it does help to remember.

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    grace lazaroposted September 29, 2014 at 8:41 pm

    would putting it in the ref same as chilling?

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    sakinah salamposted October 3, 2014 at 10:15 am

    Hi Sally, thanks for the recipe. It is superb and I love it! Im just wondering how long this cookies will last. I worried that the soft texture won’t make it last longer, like 1 month. I was thinking that maybe I could make some stock so I could bring it to my college. And if it doesnt last that long, what kind of cookies that last really long if I keep it in air tight container.

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    Jenposted October 12, 2014 at 12:25 pm

    These make an absolutely beautiful, gourmet-looking cookie, but one thing I have noticed is that they have absolutely no flavor, something is off, there needs to be more sugar or vanilla or something. When biting into it in an area with no chocolate chips, there is no flavor and I have tried this recipe over 3 different times so I know it’s not me making a mistake. I swear by so many of your cookie recipes Sally, and they are A++, but this one is really lacking flavor.

    • Codyreplied on December 22nd, 2014 at 7:44 am

      Try using real vanilla instead of vanilla extract. I’ve made this recipe numerous times and it’s delicious no matter where you bite.

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    mariah gravesposted October 13, 2014 at 4:04 pm

    where are the ingridients???

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    Daniposted October 19, 2014 at 10:22 am

    Okay, what on earth am I doing wrong. I have made these cookies twice. And both times the dough and cookies look nothing like yours. I am measuring everything correctly. Using all the ingredients exactly as you say but my dough is soooooo sticky I can’t even really roll them into balls. It has to be me. What am I doing?!

    • Sallyreplied on October 19th, 2014 at 8:33 pm

      Are you chilling your cookie dough? Are you at high altitude? The cookie dough is very sticky before it has been chilled.

      • Danireplied on October 19th, 2014 at 9:26 pm

        I did chill and I am definitely not at high altitude. The second batch I finally added about 3/4 cup of additional flour and they turned out really well. I guess maybe I am not measuring the flour right???

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    april hyattposted October 19, 2014 at 11:40 am

    Hi Sally! I followed this recipe to the T but my cookies came out as one large rectangle. Taste was great but not exactly what I could bring to a down-in-the-dumps friend. Had to stop and buy a treat instead. Any suggestions as to what could have gone wrong?

    • Sallyreplied on October 21st, 2014 at 1:30 pm

      Oh my. That’s awful April. Do you think you used enough flour? The cookies shouldn’t spread that much in the oven, especially after chilling. If you would like to try again, try adding a couple more Tablespoons of flour.

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    Maryposted October 20, 2014 at 8:03 am

    Hands down, best cookies indeed! Soft and chewy and still crispy on the outside (I baked them for about 14 minutes)… AND the extra chocolate chunks I put on top of the cookies as they came out of the oven, like you suggested, managed to stay gooey even hours after cooling. How is that?? Just loved it, thank you for this recipe.

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    Dani Conleyposted October 20, 2014 at 8:57 pm

    These were the best cookies ever!!! So soft and chewy and had the perfect flavor. I’ve been trying to find the perfect chocolate chip cookie recipe for so long and this one hit the spot! I’m at high altitude too, so having baking recipes that work up here are hard to come by :)

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    Daniel Widyantoposted October 22, 2014 at 9:54 am

    I’m first timer trying baking cookies, and I’ve just made it. The taste is very nice.

    Thank you for your sharing, specially on adding maize, freeze and making the dough tall (instead of wide). Those two suggestions are very unique and works !! Now my cookies are thick soft and crunchy on the edge like subway’s cookie

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    Yvonneposted October 26, 2014 at 4:08 am

    Hi Sally! I made this today and find my cookie a bit softer? A cake like texture.

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    aprilposted October 28, 2014 at 4:42 pm

    Hi Sally! I commented on here about a week ago saying that i had followed your recipe to a T. and the cookies had run all over the cookie sheet as one giant cookie. You graciously emailed me back with apology and suggestion. So! I need to confess on your blog here that the mistake was MINE totally. I thought it was weird that my dough had been so off so I kept going over it in my head IN DETAIL, lol and what I think happened is that I put in only ONE & A HALF cups of flour instead of TWO & A HALF!!!!!!! So I apologize!!!! And I will say, THESE COOKIES ARE THE BEST!!!!

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    Audraposted November 4, 2014 at 6:39 pm

    I bought semi sweet chocolate chips…can these be used for the chocolate chips? : )

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    Racquelposted November 11, 2014 at 1:43 am

    Hi Sally! These cookies turn out tasting AMAZING but I must be doing something wrong because they never look nice and puffy like yours! Do you know what I could be doing that makes them spread so much?

    • Sallyreplied on November 11th, 2014 at 8:08 am

      Are you at high altitude, Racquel? And are you measuring your flour correctly? You can (1) try chilling for a little longer (2) use a silicone baking mat (reduces spread in my experience) and/or (3) add a little extra flour. It’s an easy problem to fix.

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    Bryanposted November 15, 2014 at 4:52 pm

    Sally, I’ve been using your recipies ever since I got my mixer. I want to send some of these cookies to my boyfriend, he’s currently in Texas. If I want them to stay good for 2 days whilst shipping, is there anything I can do for him to get them as fresh as possible? They usually only last a day when I make ‘em!

    • Sallyreplied on November 16th, 2014 at 11:19 am

      Hi Bryan! I always wrap two cookies together, back to back, in plastic wrap and place all the “sandwiched” cookies in a tupperware tightly padded inside a box. cookies stay soft and do not usually break.

      • Bryanreplied on November 16th, 2014 at 11:40 pm

        Thanks, I’ll try it myself and see how it goes!

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    Mackenzieposted November 21, 2014 at 9:17 pm

    These cookies should come with a warning label attached… I gave one to my 18 month old son and 3 year old daughter and they both broke into giggling fits that were uncontrollable, getting worse with every bite. Then they begged for more and even more giggling ensued. So PLEASE put a warning at the top of this recipe, telling people that these cookies may cause uncontrollable laughter, fun and great memories and should only baked at the baker’s own risk! ;-) Absolutely delicious.

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    Smitha Sonniposted November 23, 2014 at 12:57 pm

    Do you have suggestions on how to alter this recipe for high altitude? We live 5800 feet above sea level.

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    Donnaposted November 24, 2014 at 4:47 pm

    I have seen and tried a lot of “The Best Ever (fill in the blank) Recipes. These ARE the BEST ever chocolate chip cookies. I have been looking and looking for a chewy chocolate chip cookie but they always seemed to flatten out and turn out crisp. I followed the recipe exactly and found the dough to be very dry and didn’t hold together (maybe because its winter and dry in the house), so I added about half of the leftover egg white to moisten it. It was still quite dry and after chilling for 5 hours and warming it was still difficult to work with, at least to try and measure 3 T. So I eyeballed the sizes and wound up with just 12 cookies. (I didn’t notice the picture with the cookie ball on the scale until later). I rolled the dough into barrel shapes and baked them for about 15 minutes. They were perfect!!! I would recommend these to anyone. I have a stand mixer but it is a treat to make cookies without it.
    Thanks

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    Omiposted December 2, 2014 at 5:55 am

    hello sally! I was thinking of doing the cookie cups using your cookie recipe with nutella in the middle. do you think it will hold its shape after baking and after i put the nutella in the middle? Thanks a lot

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    SalLee Dawsonposted December 4, 2014 at 10:33 pm

    I am trying to get your Best Ever Chocolate Chip Cookie recipe and it keeps going back to the text and photos. How can get the recipe? I even went to recipe search and it sent me back to the text and photos. No recipe. I would like to back them vey soon. Today baked the delicious Butter Pecan Cookies. Many thanks for your help with this matter.

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    Stephieposted December 10, 2014 at 8:16 am

    Hi Sally

    I don’t have a silicone baking mat, can I use a regular baking sheet?

  24. #
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    Jessicaposted December 10, 2014 at 9:31 pm

    I am one of your biggest fans and have made most of your recipes. So of course I’ve made these cookies about 16 times. It’s such a great recipe. No mixer?!! Love. I’ve found that the only way I can get mine to look like yours is to chill them longer. And this is the case for the pumpkin snickerdoodles too. 2 hours just isn’t enough time for me for some reason. I’m just not as good as you are! Haha. So for anyone reading this that’s having trouble try chilling them overnight. Oh and definitely roll them out first like sally also suggests. Chill the dough for an hour or two, roll them out, put on a plate with plastic wrap, chill overnight or for a few hours. Then you’ll get them perfect for sure!! If you’re still having trouble then be sure you’re using a kitchen scale! It makes everything soo much easier!! I’m making these for my sons class for his bday. I’m dipping half the cookie in chocolate and sprinkling with Xmas sprinkles.
    Thank you for this recipe sally. It’s honestly awesome and it is now my go-to chocolate chip cookie recipe!!

  25. #
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    Ninaposted December 19, 2014 at 5:23 am

    Hi Sally,

    Sometimes my cookies dont go flat, sometimes they do. Do you have any explanation?I already tried to follow your step by step.

    • Sallyreplied on December 19th, 2014 at 6:49 am

      A few things I always suggest: use a silicone baking mat, add 1-2 extra Tablespoons of flour (this always helps), and freeze the cookie dough balls (after rolling) for about 10 minutes and then bake right away.

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    Shubhiposted December 21, 2014 at 10:50 pm

    Hey Sally, I was just wondering if you measure 3/4 cups of butter before melting it down or use 3/4 of melted butter? I know that sounds like a really stupid question but I made that mistake with brownies and it was just a mess.

    Thanks for the recipe, I can’t wait to try it.

    • Sallyreplied on December 22nd, 2014 at 8:14 am

      Before– 3/4 cup = 1 and 1/2 sticks. Melt that down.

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    Jessica Feathersposted December 24, 2014 at 2:04 pm

    I am the WORST baker/cook!! I made these and followed your steps exactly and the cookies turned out AMAZING!! Thank you!!

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    Niaposted January 6, 2015 at 2:18 pm

    Sally!
    You are my new best friend!
    I’m currently pregnant and due next week. I’m also stuck in Kuwait. We came to visit my husband’s family in the summer and, due to complications, I was put on bed rest, banned from travel and will be forced to deliver our baby boy here. I cannot tell you how many pregnancy cravings have gone unfulfilled (where can I get a Reuben sandwich??!!! Anyone?!) but my months long quest for a decent chocolate chip cookie (a total fail at bakeries here) was finally answered in these cookies!!!
    WOW!!!
    These are amazing and totally make up for all this time od deprivation!
    Not even the fact I can’t find measuring spoons and have had to eyeball the baking soda and corn starch measures can derail these cookies. It’s like they are fool proof…or just little miracles!
    I found your recipe at Christmas and have made them 3 times since.
    I’m going to take some with me to the hospital for sure!!
    THANK YOU!!!!

    • Sallyreplied on January 6th, 2015 at 5:20 pm

      Amazing Nia. Thanks so much for reporting back! Thoughts for you and congrats on the baby on his/her way. Sooo soon!

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    Cristinaposted January 8, 2015 at 12:45 pm

    These are the best cookies I’ve made! Thank you for sharing a very detailed recipe.

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    Amyposted January 12, 2015 at 8:51 pm

    I made these last night and they were delicious, however, they turned out too high! I rolled them into little tubes higher than they are wide as instructed and they didn’t settle down into flatter cookie shapes uniformly. It also only made 13 cookies and I was pretty careful with measuring 3 tbsp scoops. The dough was delicious but there’s no way i ate 9 tbsp of dough! I put them in the freezer for a few minutes after I formed the cookies because I figured my hands had warmed them up. I also had to substitute about 1/2 cup whole wheat flour because I ran out of all purpose flour with about that much left to add. Could that have been the reason my cookies kept their shape so aggressively even when baked?

    • Sallyreplied on January 13th, 2015 at 8:03 am

      WW flour is quite dense and that could have been the issue Amy. If you decide to use WW flour again, how about you try reducing by 1 Tablespoon. You can also try rolling them not as tall. I hope this helps.

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    Amyposted January 13, 2015 at 8:25 am

    Thanks! I will definitely be trying them again and be going to the shops for more all-purpose flour. And maybe try them a tiny bit smaller/shorter. They were a big hit, full of chocolate!

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    Cristinaposted January 14, 2015 at 11:33 am

    Hi!!! I did this recipe and it came out perfectly! One question, If i am to use this as a base recipe for the red velvet version, does adding unsweetened chocolate and red food color change the consistency of the cookies? Thank you very much!!!

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    Loganposted January 30, 2015 at 3:32 pm

    Just wanted to let you know that the cookies turned out amazing. The step that really brought the cookies together (at least in my opinion) is the refrigerating of the dough. I kept the dough in my fridge for 5-6 hours and boy oh boy I’ve been eating them all day long. Thanks so much

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    Claraposted January 31, 2015 at 9:06 pm

    Haha… “Life is short, eat dessert first.” Awesome! Must-have spatula. Where did you get it?

    • Sallyreplied on January 31st, 2015 at 9:13 pm

      My friend got it for me, but you can find it on Amazon (I believe) and here.

      • Clarareplied on February 1st, 2015 at 11:49 am

        I’ll have to get it. Thanks!

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    Louiseposted February 1, 2015 at 11:30 am

    Thank you for the awesome recipe – these went down a treat at my friends Afternoon Tea party here in Switzerland.

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    riyaanriyaazposted February 4, 2015 at 8:20 am

    wowwwwww……
    thank u so much
    it was very much helpful 4 my mom!!!

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    Palmer Cposted February 4, 2015 at 4:11 pm

    The same thing happens to me every day (I come on here a lot). My boyfriend’s firewall detects it and shuts down my phone’s or computer’s wifi for an hour. He said it must be bad, that it’s probably something in the banner ads. It’s a pain but I’m addicted to her baking addiction…

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    Janetteposted February 4, 2015 at 6:41 pm

    I made chocolate chip cookies with m&m’s the other day, using vanilla pudding mix as an ingredient, which i had heard would make the cookies more fluffy and better shaped. But they didn’t have the chewiness I wanted. Definitely going to try this instead! Thanks!

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    Galposted February 5, 2015 at 2:14 pm

    Hi sally!
    ive forgot to do the ‘minute or two of rapid stirring’ the sugar and buter..
    right now the cookie dough is in the fridge, what should i do? pls help me-i want them to be like yours!

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    Michelleposted February 5, 2015 at 6:19 pm

    Hi Sally, I am having the same problem as a few commenters…. I used my kitchen scale and weighed out the flour exactly to 280g like instructed. My dough was super liquidy. I kept adding flour until it finally thickened up a bit. It’s now sitting in the fridge, but is still MUCH wetter than your pictures….. Not quite sure how I messed this up if I am literally weighing the flour. I have never had this happen when I just measure it out and don’t weigh it, cookies usually turn out perfect for me….. I am also not at high altitude, pretty much at sea level here…. :(

    • Sallyreplied on February 6th, 2015 at 3:53 pm

      The cookie dough is supposed to be a little wet, but it’s strange yours was so different from mine. How did the cookies turn out when you baked them?

      • Michellereplied on February 6th, 2015 at 4:01 pm

        Scooped out fine from the fridge (like regular cookie dough and looked like your dough balls), I had to bake them a couple minutes longer than you, and they came out very “white” looking compared to yours, but the taste was great! Not sure what I did different? So so strange….

    • Matthieu Guinardreplied on February 10th, 2015 at 10:14 am

      Mistake in the quantity of butter or egg? Or did you add something by mistake? Mine was exactly as shown on the pictures.

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    MIaposted February 6, 2015 at 11:18 am

    I took my first batch out of the oven fifteen mins ago and there is none left! Absolutely amazing! I had been searching for a recipe for really chewy CCC for a long while now and I can finally stop my search now:)

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    Matthieu Guinardposted February 10, 2015 at 10:11 am

    Nice receipe. However I don’t understand how you can fit 225g of chocolate in the cookies ;) I put 150g and it was already “too much”. I will limit at 100-125g next time. Also, it is slightly too sweet to my taste. But it is overall an excellent basis.

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    Sallyposted February 11, 2015 at 11:20 am

    Hey Sally, how do you know if your cookies are ready to be taken out of the oven? My cookies are still very underbaked after 15 minutes, like cookie dough with a crispy shell. Thanks for your recipe though :)