The Best Chocolate Chip Cookies.

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.***

 

   

210 Responses to “The Best Chocolate Chip Cookies.”

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    Sarah@WholeandHeavenlyOvenposted May 15, 2014 at 8:48 am

    I concur completely. These CC cookies are definitely the best ever, Sally! When I made these a few months ago, my family went crazy over them and now I have to make them on a weekly basis. Loving all your step-by-step photos here and the careful explanations. Guarantees success! :)

    Reply

    • Sallyreplied on May 15th, 2014 at 9:38 am

      Thanks Sarah! I’m happy these cookies are a hit with your family too.

      Reply

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    Kathyposted May 15, 2014 at 8:53 am

    Well, now I’m craving chocolate chip cookies!

    Reply

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    Lauraposted May 15, 2014 at 9:03 am

    The second picture on this page makes me what to dive right in!

    Reply

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    Stephanie Rockposted May 15, 2014 at 9:04 am

    Oh Sally! There you go again, I literally want to try making everything you post. You’re my favorite baker ever! Thank you for being such an inspiration to me. I cannot wait to try these. :-)

    Reply

    • Sallyreplied on May 15th, 2014 at 9:38 am

      Thanks Stephanie, this comment means a lot to me.

      Reply

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    Imogen@imogenscribblesposted May 15, 2014 at 9:22 am

    I swear by your recipes and chocolate chip chewy cookies in particular! Haven’t found a recipe better yet!

    Reply

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    Aileen McColmposted May 15, 2014 at 9:28 am

    Finally these might actually work for me!:D They always seem to go flat with me but I’ll follow these instructions religiously! The picture with the cookies and icecream is mouthwatering! Thanks Sally for making me pile on a couple (many!) pounds ;)

    Reply

    • Sallyreplied on May 15th, 2014 at 9:37 am

      Hey Aileen! Try carefully measuring your flour next time, using a silicone baking mat (if you do not already), chilling the dough for longer than 2 hours, and maybe even adding a Tablespoon or 2 of flour. That helps reduce spread.

      Reply

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    Laura @ Raise Your Gardenposted May 15, 2014 at 9:35 am

    Ok, so it’s your flour tip. That’s where I’ve been loosing the chocolate chip cookie battle.

    And the room temperature egg tip! This never occurred to me before. Thanks!

    Silly Laura. Must. Bake. Now!

    Reply

    • Sallyreplied on May 15th, 2014 at 9:36 am

      Baking is a nonstop learning process. I’ve learned both of those imperative steps over the past couple of years. Measuring flour accurately is SO imperative. Enjoy, Laura!

      Reply

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    Ikhlasposted May 15, 2014 at 9:38 am

    YUM! They look beautiful :D

    Reply

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    Matt Robinsonposted May 15, 2014 at 9:54 am

    Everyone on earth should bookmark this page because these cookie ideas are so great! And even someone like me can make them easily:) The M&M ones are now on my list to make. Thanks Sally!

    Reply

    • Sallyreplied on May 15th, 2014 at 10:23 am

      Yeah!! Love the M&M version.

      Reply

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    Shashiposted May 15, 2014 at 9:56 am

    Yum! Yes – I am a member of your chewy chocolate chip cult! :)

    Reply

    • Sallyreplied on May 15th, 2014 at 10:23 am

      I should sell chewy chocolate chunk t-shirts for our cult, Shashi. Ok, I’m definitely a cookie NERD.

      Reply

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    Gayle @ Pumpkin 'N Spiceposted May 15, 2014 at 10:00 am

    Ok now I think I must go home and make these chocolate chip cookies, immediately! They look so delicious, Sally!

    Reply

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    Jacindaposted May 15, 2014 at 10:00 am

    Oh my! Somehow I have not baked these before!! I swear by all your recipes and tell everyone I know! Lol still somehow these escapes me…. Until now… Looks like a perfect thing to make for my kids for national chocolate chip day!
    Thanks so much! :)
    On a side note, I went to get your cookbook at the great deal, but I’m going to have to get it somewhere else as shipping to Canada from your publishers site is just as much as the book!! As long as I get it! ;)

    Reply

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    Nathalieposted May 15, 2014 at 10:01 am

    These are the greatest cookies ever, Sally, but I’ve made these quite a few times and I think they’re actually just a tad better if you omit 1/4 flour and add a 3.4oz packet of vanilla pudding mix instead. They are already the bomb, I just think the additional vanilla flavor gives them an extra kick. Maybe you want to try it sometime. I don’t mean to be rude, I think you’re one of the best dessert bloggers out there and I love all your recipes! Just thought I’d share :)

    Reply

    • Sallyreplied on May 15th, 2014 at 10:08 am

      Yeah! I love pudding cookies. But I don’t typically bake them and post them because my non-US readers don’t have access to pudding mix. Thanks Nathalie!

      Reply

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    Kimberlyposted May 15, 2014 at 10:53 am

    Chocolate chip cookies are my all time favorite. I usually have a sweet tooth for just about any kind of dessert, but chocolate chips cookies are a staple! Great post, I love your photos!

    Reply

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    Christineposted May 15, 2014 at 10:56 am

    I have made these cookies more than any other recipe on your website. They truly are the best chocolate chip cookies I have ever made. Soft, chewy, chocolatey…a smidge of crispy edge on the outside…slightly underbaked inside…sheer perfection. And you can literally throw ANY chips in there…I made them last weekend with dark and semisweet chips, brickle bits AND stuffed them with caramels. They are amazing. AMAZING. OH and I love that there is no mixer involved.

    I am visiting my parents on Memorial Day weekend and my mom and I have BIG PLANS on making some of your banana bread recipes. But you know what? These cookies WILL make an appearance too! :-)

    Reply

    • Sallyreplied on May 15th, 2014 at 4:41 pm

      I know how much you love these, Christine! And yes, it’s the perfect dough for adding in all your favorites. I’ve even made them with butterscotch and peanut butter chips. So good! These will be a great addition to your memorial day dessert menu! Let me know which banana bread you bring.

      Reply

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    Mirposted May 15, 2014 at 11:07 am

    Sally, thank you so, so much for honoring this best of national holidays! I take Chocolate Chip Cookie Day very seriously, and I know you do too!
    Especially because I’ve been making your soft-baked chocolate chip cookies for months. They melt in my mouth and I’m helpless to that texture!

    Reply

    • Sallyreplied on May 15th, 2014 at 4:40 pm

      The texture is just the best, isn’t it? Thanks Mir – happy you love them!

      Reply

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    Faith @ Pixie Dust Kitchenposted May 15, 2014 at 11:23 am

    I love the tips about the melted butter- that is something I’ve noticed in my cookie making but never really paid attention to. Now I will! Happy Chocolate Chip Cookie Day!

    Reply

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    Erica @ Erica Sweet Toothposted May 15, 2014 at 11:34 am

    This is amazing! I love how scientific you get with all of your explanations – I trust your recipes so much because of it :) I’ve made these before and they were a great hit a work. Love your blog!

    Reply

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    Tracyposted May 15, 2014 at 11:37 am

    I have made these many times from the recipe in your cookbook, they are beyond amazing! My 4yr old makes them with me and we add sprinkles!! ;). I will say they went flat on me once thanks for all this detail in your blog, I will be sure to measure next time! Thanks again, these really are the best!!!!!

    Reply

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    Katieposted May 15, 2014 at 11:42 am

    These ARE the best cookies, I love their flavor and chewiness! I made them again this week to bring to a friend who just left the hospital. My husband says they’re awesome, his friend says they’re the perfect cookie. Thanks Sally!!

    Reply

    • Sallyreplied on May 15th, 2014 at 4:38 pm

      That’s so wonderful to read – and how sweet are you to bring these to your friend who just got out of the hospital. Cookies may just bring a speedy recovery!

      Reply

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    Cindy Artsposted May 15, 2014 at 12:26 pm

    These are a big, big hit in our house! I’ve just finished a batch (cooling down in the refrigerator right now….) together with my daughter, who wants to bring them to a birthday party tomorrow!

    Reply

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    Meredithposted May 15, 2014 at 12:41 pm

    I love these cookies, too! I also love the mocha mint ones and the brown sugar cookies are frequently made for my kids.
    it’s amazing how many times the recipe has been pinned! I bet your chocolate chip cookie cake recipe HAS to have been pinned a million times. That one is my favorite!

    Reply

    • Sallyreplied on May 15th, 2014 at 4:31 pm

      That cookie cake is getting there. Man, I love that recipe so much. I should try that cookie cake in a minty/mocha version. Yum!

      Reply

      • Meredithreplied on May 16th, 2014 at 8:04 am

        Ohhh, definitely try the minty/mocha cookie cake… how about in time for June birthdays… mine is the 17th;)

        I have your Toffee/Potato Chip cookies to bring in for lunch today! The recipe from your book:)

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    Alaposted May 15, 2014 at 1:19 pm

    Happy CCC day, Sally and folks! Hats off to you for always throwing the most splendid national holiday bashes ;) do you keep the food-related ones on a running calendar? I’ve always loved this recipe, glad you could share it again with us!

    Reply

    • Sallyreplied on May 15th, 2014 at 4:30 pm

      Hey Ala! I write any food holidays I wish to celebrate on my blog and/or in real life in my planner, yes. Sort of weird, but it works. Here is a list of all the food holidays: http://www.tfdutch.com/foodh.htm

      Reply

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    lesley kimposted May 15, 2014 at 1:23 pm

    yummm!! i wish i could bake like that!!

    Reply

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    Miroposted May 15, 2014 at 1:35 pm

    Such a wonderful recipe. Thanks for sharing tips and tricks I had fun reading the long post. I have a question can I freeze it? and how can I bake it after being frozen? shall I let them thaw or bake directly from the freezer?
    Thanks

    Reply

    • Hayleyreplied on May 15th, 2014 at 2:06 pm

      In a different post, she mentioned not thawing from the freezer but baking the cookies an extra 1 or 2 minutes.

      Reply

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    Brittneyposted May 15, 2014 at 1:40 pm

    These are by far my favorite cookies!! I make them a few times a month, sometimes with regular chocolate chips, but I love to chop up candy bars in place of the chocolate chips. Our favorites so far are chopped up Snickers or Milky Ways!! YUM!!! Thanks for all your awesome recipes, I have made several and there isn’t one that wasn’t a huge hit!

    Reply

    • Sallyreplied on May 15th, 2014 at 4:27 pm

      Mmmm these would be soooo good with Snickers! Trying that sometime soon for sure. Thanks Brittney!

      Reply

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    Hayleyposted May 15, 2014 at 2:08 pm

    Chocolate chip cookies may not be my favourite cookie (um, peanut butter) but I can’t deny the simplicity and perfection of a fresh batch from the oven. They’re a classic, for sure.

    Reply

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    Laurenposted May 15, 2014 at 2:09 pm

    I love all the tips and nerd science behind your chocolate chip cookies :D. I must admit, these were a HUGE hit in my house over the classic Tollhouse recipe. The egg yolk and cornstarch (in my opinion) are the main game changers! My favorite variation is chocolate chips + walnuts. There’s something about walnuts in chocolate chip cookies.

    Reply

    • Sallyreplied on May 15th, 2014 at 4:26 pm

      Looooooove walnuts in my chocolate chip cookies. Though, when I was little, I spit them all out.

      Reply

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    Beth @ bethcakesposted May 15, 2014 at 2:11 pm

    These certainly do look like the best chocolate chip cookies! I absolutely love that photo of them in the bowl of ice cream. Definitely craving that now! Happy National Chocolate Chip Cookie Day! :)

    Reply

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    Polly @ Tasty Food Projectposted May 15, 2014 at 2:17 pm

    I love a class chocolate chip cookie! Happy National Chocolate Chip Day!!

    Reply

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    Christinaposted May 15, 2014 at 2:33 pm

    Mmmmmm i’m going to try this!

    Reply

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    Rachel @the dessert chroniclesposted May 15, 2014 at 2:42 pm

    That photo of ice cream covered in these cookies looks like the best thing ever!! I have my own favorite recipe, but I am dying to try yours because they could be my new favorite!

    Reply

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    Lucyposted May 15, 2014 at 3:25 pm

    Thanks for the recipe! It sounds like you have a passion for cookies – and great idea to add a few more chips while the cookies are still warm.

    Reply

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    Rebeccaposted May 15, 2014 at 3:33 pm

    The cookie dough would not last for 3 days in my fridge. It might not even last 2-3 hours. I LOVE cookie dough.

    Reply

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    Nora (A Clean Bake)posted May 15, 2014 at 4:06 pm

    These look outstanding! Thanks for all of the info, Sally. I am a “nerd” (aka informed baker!) too, and the more education on baking science, the better!

    Reply

    • Sallyreplied on May 15th, 2014 at 4:22 pm

      Yay! I’m not alone.

      Reply

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    Loriposted May 15, 2014 at 4:08 pm

    Oh boy Sally THANKS A LOT….I actually ran home on my lunch hour and whipped up a batch of dough and put it in the fridge! Well my son will be happy tonight when I bake cookies! I had to use dark brown sugar because it was all I had (and not enough time on lunch hour to stop at the store too!)

    I cannot wait to get home and yank that bowl out of the fridge!!

    Reply

    • Sallyreplied on May 15th, 2014 at 4:21 pm

      I love dark born sugar in these cookies, Lori. It’s excellent! I know you’ll both love these cookies. Enjoy!

      Reply

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    mjposted May 15, 2014 at 4:23 pm

    I LOVE these cookies! I have made them a lot, and they always turn out DELICIOUS! :))
    Happy National Chocolate Chip Day! I was also wondering, do you know if there is a National peanut Butter Day?

    Reply

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    Michelle Fergasonposted May 15, 2014 at 4:41 pm

    I searched for YEARS for the best chocolate chip cookie recipe and this is it, hands down!! Thanks Sally!! I can’t have butter so I use Fleishman’s instead and they still taste incredible :)

    Reply

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    Averie @ Averie Cooksposted May 15, 2014 at 4:54 pm

    Love that you’re highlighting those cookies! I know how much time and energy you put into developing the recipe (ANY recipe takes tons of time and energy to develop, but cookies are their own special beast) and what a perfect way to celebrate the ‘holiday’ :)

    And what a nice discount for anyone who hasn’t already bought your book! Wow, so nice!

    Reply

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    Caleyposted May 15, 2014 at 5:09 pm

    Thanks for the recipe recap and all the details…I love it! You put so much work into your blog; it’s amazing :D Someone brought chocolate-chip cookies to work today, but there were store-bought…I’m not always an elitist about that sort of thing ;), but they were actually just gross! I need to make your recipe and show everyone what they are missing :)

    Reply

    • Sallyreplied on May 15th, 2014 at 6:37 pm

      Ahhh store-bought just do not compare!

      Reply

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    gracieposted May 15, 2014 at 6:46 pm

    These cookies look yummy so I will give them I try.
    One thing I have noticed in making cookies/developing cookie recipes…the brand of butter I use makes a huge difference in the finished product. It seems that store/generic brand butters have a different water content than name brands. I tend use LandOLakes exclusively when baking any kind of drop cookies. I consistently get the product I want. I use any brand of butter in cookies that are sliced or cutout and any brand in bars. Finally, I always chill the dough before baking but I scoop out the balls and chill those so that I don’t have to deal with hard to scoop chilled dough.

    Reply

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    Mary Frances @ The Sweet {Tooth} Lifeposted May 15, 2014 at 6:47 pm

    You do the best step by steps! Love your mixing bowls, per usual. And seriously, these cookies should have a club or something … maybe even a library in their honor? ;) Love how versatile the dough is, I hadn’t realized how many times you had made it before! If anything qualifies for tried and true, this would be the recipe!

    Reply

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    Feleshiaposted May 15, 2014 at 7:05 pm

    I am not a chocolate fan but I cannot wait to try these. My family will love me for it. Also, I just ordered your book. Thanks for the discount info.

    Reply

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    Paytonposted May 15, 2014 at 7:25 pm

    Hi Sally!!!
    I am a fan of literally everything you make. your cookbook is my most used cookbook ever, and I have only had it for a couple months! (personal favourites are the toffee,chocolate chip, potato cookies and the apple chips). I made this recipe and I found the centres are a little undercooked. Because I had two trays i put it on convection which brought it down to 300 degrees. I put it in for 14 minutes and the centres are still soft. What do you suggest? with two trays is my best bet to cook them separately?
    thanks so much Sally :)

    Reply

    • Sallyreplied on May 16th, 2014 at 8:55 am

      Hey Payton! Definitely cook the batches separately. I’ve had bad experiences with baking trays two/three at a time. Nothing is ever baked evenly; probably my old awful oven is to blame. Try baking until the edges are very lightly browned.

      Reply

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    dinaposted May 15, 2014 at 7:26 pm

    they look perfect!

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    Linda@TodaySheLovesposted May 15, 2014 at 8:00 pm

    Wow, those chocolate chip cookies look so soft, squishy and delicious. Totally missed this May 15th chocolate chip cookie day, but I’m still planning on making some cookies!

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    Cate @ Chez CateyLouposted May 15, 2014 at 9:24 pm

    Perfection, Sally! Nothing beats a classic chocolate chipper, and you have nailed it!!

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    Jessica @ Sweet Menuposted May 15, 2014 at 9:25 pm

    These really do look like the best chocolate chip cookies ever. And paired with ice cream? Ah there really is nothing better! I bet they’d make awesome giant ice cream sandwiches!

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    Laura (Tutti Dolci)posted May 15, 2014 at 9:28 pm

    Cookie perfection, love the step by step photos!

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    Melissaposted May 15, 2014 at 9:56 pm

    Going to make these right now! Everything I’ve made of yours has turned out great.

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    Kellyposted May 15, 2014 at 10:31 pm

    Ugh! I am just getting to this post 8:30 pm) and now I have missed this choc chip holiday!! We homeschool our kids and “celebrate” the extra fun holidays. Thanks for the link in the earlier comment. :) I am sure we can make up this one a little late. I am sure our kids won’t mind. This is my go to choc chip cookie recipe. My brother loves coconut. I’m gonna have to try that variation. :) yay Sally!!!

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    Ceara @ Ceara's Kitchenposted May 16, 2014 at 2:53 am

    Is it bad that I kind of want to reach into my computer screen and take a huge bight of that awesome looking cookie dough?? I am looking forward to trying you CCK recipe – they look fabulous and flawless (I love the tip about using melted butter!).

    Reply

    • Sallyreplied on May 16th, 2014 at 8:48 am

      hey, I’m not judging!

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    Emily @ Life on Foodposted May 16, 2014 at 6:28 am

    I can see why these are a favorite. They look amazing. I am adding them to the list for the weekend. I am intrigued to see if they will be come my new favorite. Chances are yes!

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    thelostsockposted May 16, 2014 at 9:02 am

    Sally, I absolutely love your blog! Your recipes are easy to make, look wonderful and taste heavenly! Sadly, I don’t live in US, so I sometimes struggle to find the right ingredients – I have to replace them with similar ingredients available at stores here :( But I am always trying to make the most of them anyway! I started baking cookies 6 months ago, thanks to you and your peanut butter and M&Ms cookie recipe (I just had to try that one! Lovin peanut butter so much!) and I can now say I mastered the skill of making a perfectly smooth, yet crispy cookie! Thank you Sally, I wish you all the best and I am hoping for many more sweet recipes like these to come! Haha, lots of love from Europe :)

    Reply

    • Sallyreplied on May 16th, 2014 at 1:25 pm

      Thank you so much for the kind comment! I appreciate it so much – and that you work to adjust my recipes to use what you have handy. That’s amazing!

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    Kayle (The Cooking Actress)posted May 16, 2014 at 11:13 am

    YAYYYY FOR CCC!!! Yours really are amazing and totally on my to-make list!

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    Kathy @ The Confident Bakerposted May 16, 2014 at 12:18 pm

    Hey Sally,
    Great recipe and love the detailed instructions. I’ve been a fan of using parchment paper for baking cookies. Don’t you think they spread less using parchment over the Silpat?

    Reply

    • Sallyreplied on May 16th, 2014 at 1:22 pm

      In my experience, I find cookies spread less on my silicone making mats. But that’s different for other bakers. I always recommend the mats.

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    Nicoleposted May 16, 2014 at 2:09 pm

    Yes! This is the absolute best chocolate chip cookie recipe! I brought them to a neighborhood gathering about a month ago. Once I got there, I was told that if these were not Mrs. So-and-so’s recipe, they will not get eaten since she has the best chocolate chip cookies ever. Guess what! After about 30 mn, I was told that my (well, your) cookies were the best ever, and that mine are officially the best ever! I am now the designated chocolate chip cookie person for the neighborhood, thanks to you. I love it!

    And I roll mine slightly smaller, as you listed in your original post on these. They still come out fantastic. We love them. Thank you!

    Reply

    • Sallyreplied on May 16th, 2014 at 4:01 pm

      Wow! What a compliment, Nicole. Thanks for letting me know – I’m humbled :)

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    Fayeposted May 16, 2014 at 10:06 pm

    Hi Sally, thank you for the step by step – our family’s go-to is your THE ccc recipe …. we just over bonkers over that one. I am wondering though, if you have ever tried these with browned butter? What do you think? Brown butter with some choc chunks and maybe even some caramel chips in there? Hmmmmm …… ;)

    Reply

    • Sallyreplied on May 17th, 2014 at 2:48 pm

      Hi Faye! Yes, I have. They are fantastic with browned butter. Sometimes I’m just too lazy to do that step. Hope you try it!

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    Giovanna Di Lauraposted May 17, 2014 at 6:52 pm

    Hi. I’m making these cookies. Currently, I’m wainting for the dough to chill. Let me tell you, this is the first time I’m baking something from your blog, or any other blog. I hope they are as great as your pictures show. Unfortunately, as I’m on a strick diet, I won’t be able to eat a full badge, only taste one or two bites. Thanks! And greetings from Perú.

    Giovanna

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    Francesposted May 17, 2014 at 7:51 pm

    Your cookie recipes make my favorite cookies ever. I especially love your XXL cookies for when I want a little something and not a whole batch.
    Would love a recipe for a single XXL chocolate chip cookie please!

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    Jess @ On Sugar Mountainposted May 17, 2014 at 8:50 pm

    I didn’t even know there was such thing as National Chocolate Chip Day! IT SOUNDS LIKE MY KIND OF HOLIDAY! I love love LOVE your cookies, and nothing beats a classic like these. :D

    Reply

    • Sallyreplied on May 18th, 2014 at 9:05 am

      It’s not too late to celebrate, my friend!

      Reply

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    Stephanie @ Eat. Drink. Love.posted May 18, 2014 at 12:37 am

    Nothing beats the best chocolate chip cookies! I am going to try the cornstarch trick next time!

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    Cleaposted May 18, 2014 at 2:34 pm

    Thank you Sally!!!! I have been searching for a thick, chewy, chocolate chip cookie recipe for a long time. I have been trying different recipes for the last few months trying to find what I was looking for. I made your recipe and I think my search is over! Love them! My daughters purchased your cookbook for me for Mothers Day and I have really enjoyed it!

    Reply

    • Sallyreplied on May 18th, 2014 at 6:28 pm

      That’s great Clea! About the cookbook AND these cookies. Happy belated mother’s day!

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    Kaitlynposted May 18, 2014 at 4:43 pm

    Sally, this is not a comment about your Chocolate Chip Cookies (although I am SURE they are to die for). I recently received your cookbook for my birthday. I have had it exactly 20 days and already the pages are filled with confectioners sugar, globs of icing, and nutella on the corners of the pages. I have loved everything I have made from it and keep coming back to it for desserts for family gatherings, bake sales and my own sweet tooth. I cannot wait to try out the next thing on my long “To-Bake” list. (Yes, instead of a to-do list, I have a to-bake list, and it is all your fault.) Thank you so much for the joy and yumminess you have brought to the live my myself, my family and my friends!

    Reply

    • Sallyreplied on May 18th, 2014 at 6:26 pm

      Kaitlyn – a “to-bake” list… sounds a lot like me! I’m so glad you are loving my cookbook and recipes. That means more to me than you know! Thank you so much. You should see the shape my own copy is in… splatters everywhere!

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    Sarah R.posted May 19, 2014 at 12:30 pm

    These look amazing & very like my favorite cookies that I’ve been making for years. That recipe uses bread flour for the extra gluten (ie. chewiness) but it’s a pain to buy & store another bag of flour. I will definitely try these next time that craving hits!

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    Nicolette Catalanoposted May 19, 2014 at 3:33 pm

    Sally I just LOVE these cookies and have made them many many times, and agree they are the best chocolate chip cookies I have ever made! Thank you for this post there are a couple things I am going to ‘tweak’ next time I make these. I wanted to also let you know that I have made these with melted coconut butter a couple times and they have maintained their chewiness and texture but with an added coconut flavor!

    Reply

    • Sallyreplied on May 19th, 2014 at 4:46 pm

      That’s great to know about the coconut butter, Nicolette! So happy you enjoy these cookies.

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    Shineeposted May 19, 2014 at 9:48 pm

    Sally, when I first came to the US 8 years ago and attempted making the basic chocolate chip cookies, I had a huge disaster one after another! The cookies were spreading too much and after so many attempts, I simply gave up. Little did I know that every little detail matters!
    A year or so ago, I’ve been testing many recipes and I can finally say I can make all-american chocolate chip cookies now.
    I will try your recipe in the next couple of days. Thank you for such a detailed recipe!

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    Sarahposted May 20, 2014 at 5:51 pm

    Hi Sally – just tried these after drooling over your pictures. I used a normal, mass produced gluten-free flour blend and they turned out amazing. These truly are soft and chewy (and huge!). I disciplined myself to make the total 16 cookies you have in your recipe, weighing them out accurately i.e. not eating the dough in one sitting. I actually made 17 … so very proud of myself. Just meant I could enjoy more of the finished product!

    Reply

    • Sallyreplied on May 20th, 2014 at 9:27 pm

      Awesome, Sarah! Glad to hear about the gluten free adaption working well.

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    Lauraposted May 20, 2014 at 10:57 pm

    Hi! I just made the dough for these cookies tonight and I can’t wait to cook them tomorrow! But, I was wondering what changes to cooking I should make if I want to make them a little smaller. I was thinking just a shorter cooking time but should I increase the oven temp as well? If you’ve never made them smaller and don’t know exactly, what would you recommend?

    Thanks! I love all the baking tips and tricks I’ve learned from your blog! Every recipe I’ve made has been amazing!

    Reply

    • Sallyreplied on May 21st, 2014 at 10:53 am

      Hey Laura! I would simply reduce the bake time by 1-2 minutes. Do not change the oven temperature.

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    chemin martinposted May 21, 2014 at 4:20 pm

    My step daughter just got home from college and shes going to bake some cookies So Im like what recipe are you using shes says this girl from sally’s baking addiciton blog ‘s recipe … I’m like this girl ? and I whip out your cookbook from on top of my fridge! She was very impressed that both of us liked your blog and shes excited to make more items from your cookbook… so your blog / book transcends the ages from 19 to 45 in our house!

    Reply

    • Sallyreplied on May 21st, 2014 at 5:24 pm

      Haha that is TOO funny! I’m humbled to have my recipes loved by you both! So cool, Chemin. Enjoy those cookies!

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    Teri Smythposted May 22, 2014 at 1:08 pm

    Oh my! These look delish! I will definitely try your recipe.
    My niece makes a super scrumptious choc chip cookie but I can’t share her secret. I promised.
    Thanks for posting. Love your pics

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    Amy @ Amy's Healthy Bakingposted May 22, 2014 at 7:46 pm

    I love your nerdy cookie science!! Basically my favorite kind of chemistry. ;) I definitely need to get more Silpats; I only have one. And it’s never clean when I need it to be! Hmm, maybe I can hint around for my birthday next month… It’d be the gift that kept on giving!

    Reply

    • Sallyreplied on May 23rd, 2014 at 5:53 am

      I know you love to read about the science, Amy! We can be baking nerds together. :)

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    Rachaelposted May 25, 2014 at 4:44 pm

    I made the sea salt caramel and m&m versions of these cookies for my daughter’s third birthday party yesterday and everyone was RAVING about them. I had so many parents drooling over the cookies and one mom even told me it was “the best cookie she had ever had in her life” and then she added that she doesn’t even normally like chocolate. I also used your vanilla buttercream recipe for the birthday cake (but I substituted soy milk since my daughter is allergic to milk) and my daughter went bananas for it. And it was super easy to spread and to decorate to make the castle scene I wanted. So thank you so much for helping to make her princess party extra special.

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    Kelly Garciaposted May 27, 2014 at 2:08 pm

    I made these cookies along with the Ultimate Magic Bars for my weekend camping buddies and they absolutely loved them. I am so glad I happened along your blog and your cookbook is on it’s way to me. The cookies were so easy to mix up and refrigerate. I am going to mix some up to keep frozen for a good fresh homemade cookie anytime. Keep the awesome recipes coming!

    Reply

    • Sallyreplied on May 27th, 2014 at 6:31 pm

      Thanks for reporting back abut both recipes Kelly! Love those ultimate magic bars.

      Reply

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    Kateposted May 28, 2014 at 7:21 am

    Hi, Sally! I am in love with choco chip cookies! I tried several recipes but they would always crumble. The only one that didn’t is the Neiman Marcus cookies I got from a recipe book (it came with chopped rolled oats). I want to try this out because the NM one can get a bit dry but I’m scared that it might also crumble. Is this normal for this cookie?

    I love your site, by the way! I wish I could be more adventurous in baking like you!

    Reply

    • Sallyreplied on May 28th, 2014 at 9:27 am

      Not at all; these are fairly moist and soft cookies. Hope you enjoy them!

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    Kelsie Sweetingposted May 28, 2014 at 4:40 pm

    I just want to say your cookbook and recipes are the best I’ve ever used! I’ve been at college for 3 years training to be a pastry and confectionary chef and I have learned more from you in the past year than I have from college!! Thank you so much for your blog and everything you have thought me! I’m really excited to see what else I can learn from you! You are honestly my INSPIRATION!
    This post was actually supposed to be about whether I can leave this cookie dough raw to put in ice cream. I want to make cookie dough Ice cream with this raw cookie dough. Would it be possible with this recipie?
    Thankyou so much!!
    You’re biggest British Fan!! xx

    Reply

    • Sallyreplied on May 28th, 2014 at 8:43 pm

      Wow Kelsie, what a compliment! I can’t tell you how excited that makes me. Sounds like you love to learn about cooking, baking, the chemistry behind it, etc… as much as I do. I do not recommend using this cookie dough for ice cream – use the little cookie dough balls I make here: http://sallysbakingaddiction.com/2013/07/28/cookie-dough-lovers-ice-cream-pie/

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    Sandyposted May 29, 2014 at 11:28 am

    Sally, these sound amazing and I MUST try them. Question, though. I only have jumbo sized eggs in the house (I have a man who MUST have the bigggest eggs for his breakfast. :)) Can I use the jumbo egg yolks? Should I use only one or still use 2. Or should I just get another dozen of smaller eggs? Thanks!

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    Tamiposted May 30, 2014 at 9:59 am

    Hi Sally!
    I am new to your site, and I have to say…I’m addicted! I just tried The Best Chocolate Cookies recipe, and have to say that these were indeed the BEST chocolate chip cookies I have ever made! I have never used melted butter in my cookies, and my kids used to tell their friends that I made “the best chocolate chip cookies on the block!” They are all grown up and moved away now. I wonder what they would have said if I had this recipe years ago! I can only imagine the compliment! Thank you for all of your wonderful recipes!

    Reply

    • Sallyreplied on May 30th, 2014 at 11:17 am

      Thanks Tami, what a great compliment to read this morning. :) Thanks for reporting back!

      Reply

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    Phyllisposted June 4, 2014 at 8:44 pm

    Hi, Sally! I made these cookies and followed the recipe to the letter. I chilled them overnight and even did your tip for thicker cookies. However, after baking them for 13 minutes and letting them sit for another 10, they came out raw in the middle. So I was wondering, does the type of cookie sheet matter? I used the airbake cookie sheets with a parchment paper. Just thought I’d check with you prior to testing this recipe again. Not sure what else could have caused my cookies to come out unsuccessfully.

    Reply

    • Sallyreplied on June 5th, 2014 at 5:49 am

      Baking sheets have everything to do with it. But the cookies shouldn’t be raw after 13+ minutes. I would use an oven thermometer to double check and perhaps baking for about 2-3 minutes longer. I find using silicone baking mats (silpats) bakes my cookies evenly and quickly.

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    Stephanie @ Sustaining the Powersposted June 4, 2014 at 11:47 pm

    I made these a few weeks ago for chocolate chip day and took a few leftovers into work. My coworkers literally fought over them! They’ve been begging me to make more every day since (even though I pointed them to this recipe – apparently none of them bake.) I’m making them as a surprise to take in tomorrow during our tedious end of semester audit. They are going to squeal with delight! Thanks for sharing an amazing recipe!

    Reply

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    Alison Matalanisposted June 6, 2014 at 7:43 am

    Sally! You are a genius! I have made the standard Toll House chocolate chip cookie recipe for many years. I can’t believe how much better my cookies were with your recipe. Unbelievable! I wei

    Reply

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    Leslieposted June 7, 2014 at 12:36 am

    These cookies are amazing! They turned out to be the most perfect chocolate chip cookies ever. My husband, who is an extremely picky cookie critic, said these were “what chocolate chip cookies are supposed to be like.” And said I should toss out my old recipe, which was one he had requested from a co-worker years ago because he thought they were so good. Thanks!

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    Vanessaposted June 7, 2014 at 10:47 pm

    How much sugar did you use???

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    Gary P.posted June 12, 2014 at 3:25 pm

    This recipe for chocolate chip cookies is a delightful, and addictive recipe to make. With your super easy to follow directions, and your step-by-step photographs, anyone can make these delightful treats. I will admit, I hope to one day develop my food photography skills as you have.

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    Elaine snapeposted June 13, 2014 at 12:00 am

    Sally, I followed your direction on your chocolate chip cookie, but they didn’t come soft and chewy, what did I do wrong?

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    maryposted June 14, 2014 at 10:20 am

    Can they be made smaller?

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    Heatherposted June 16, 2014 at 7:01 pm

    Excellent cookies! I was able to make these egg-free by subbing a tbsp ground flax ‘bloomed’ in 2 tbsp water.

    I can’t taste test them side by side with the original recipe, but they are by far the best egg-free cookies I’ve made :)

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    Jessicaposted June 17, 2014 at 12:17 pm

    Do you have a variation of this with Peanut Butter? My husband LOVES peanut butter and he loved these cookies when I made them. Now he is requesting these cookies with Peanut Butter.

    Thanks!

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    Melanyannposted June 19, 2014 at 5:29 pm

    Can you tell me how to freeze these in balls to be able to bake a few at a time at a later date? Do you just roll them into balls after combining all the ingredients and freeze? Is it that simple? And then just bake an extra two minutes if frozen? Thank you!!

    Reply

    • Ellen Reneereplied on June 19th, 2014 at 10:35 pm

      It really is that simple. I NEVER make a batch of cookies and bake them right away. I always scoop the dough – place on a baking pan lined with wax paper and put in the freezer for an hour or so. Then I store them in a freezer bag with the name of the cookie, temperature needed to bake and how long to bake (then I add a couple of minutes to that time because it is frozen and will take a bit longer). This has worked for every type of cookie I have made.

      Reply

      • Melanyannreplied on June 19th, 2014 at 11:19 pm

        Thank you so much! I just discovered how much I love having dough balls in the freezer ready to go! It’s great being able to offer fresh baked cookies to guests at the drop of a hat. Plus I can have just a cookie or two when I get a craving without being tempted to eat 10 cookies!! Thanks again!

    • Sallyreplied on June 20th, 2014 at 9:49 am

      Hey Melanyann! Yep, after chilling, I roll the cookie dough into balls and then put into a ziplock bag. Label it with the date and store for up to 3 months. Then bake (do not thaw) for an extra minute or two for ultra soft cookies. Enjoy!

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    Saloméposted June 21, 2014 at 7:11 am

    Oh Sally, what a brilliant mind you are! I love your recipes so much!

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    Ottilieposted June 27, 2014 at 4:44 pm

    I’ve been following your blog for awhile (your stuff looks amazing and tastes it!). After saving a whole lot of recipes to my favorites, I broke down and just ordered your book today, hopefully there will be another in the future. I’ll have to try your recipe next time I make chocolate chip cookies, because last time mine were flat and crispy! Very sad. I didn’t know the freezing trick! Thank you :)

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    Corrinaposted June 29, 2014 at 2:58 am

    Hi Sally, made these cookies yesterday and they were absolutely amazing! Thanks for the step by step instructions – I would have made the cookies much smaller without them. After making your peanut butter brownies a few weeks ago I’ve become addicted to your site and can’t wait to try more recipes! Thanks

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    Emilyposted July 4, 2014 at 11:43 am

    How much butter are you using? I can’t find the amount anywhere it just says melted butter in both posts, but never the amount. TIA

    Reply

    • Sallyreplied on July 4th, 2014 at 1:03 pm

      The recipe reads: 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted

      Reply

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    Sarahposted July 6, 2014 at 8:43 am

    Hey Sally

    I just made The Best Chocolate Chip Cookies, OMG FREAKING AMAZING!!! My husband isnt usually a cookie fan but he keeps coming back for more.

    Thank you so much for sharing all your amazing recipes. Will be buying your cookbook very soon and will be definitely trying heaps more of your yummy recipes.

    Thanks Sarah :-)

    Reply

    • Sallyreplied on July 6th, 2014 at 2:55 pm

      Thanks for reporting back Sarah! Love these cookies too. Let me know which cookbook recipes you try!

      Reply

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    Saraposted July 9, 2014 at 2:52 pm

    Best cookies ever!! I loved how they melt in my mouth with that moisty and chewy texture. Congrants!! I recomend to make them taller and leave them a bit longer for about 16 minutes on an altitude of 1,600 mts. Thanks Sally you’re a genius!

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    Beckyposted July 12, 2014 at 8:33 pm

    These cookies look amazing. I have tried baking them twice now and they don’t come out done in the middle. I am using a silicone baking mat and followed your directions exactly. I can’t leave them in longer as they are getting very done on the edges. Any ideas of what I can try?

    Reply

    • Sallyreplied on July 13th, 2014 at 7:06 pm

      Hey Becky! I would lower your oven temperature and bake a little longer. It’s concerning because 325 is a low temp for cookies already. Also, perhaps try using an oven thermometer. Ovens are crazy – mine is sometimes hotter 1 day and colder the next at the same dial temperature.

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    meganposted July 14, 2014 at 2:48 pm

    I love your blog, it is MY baking addiction. I am starting to look up cookies and cakes for the holidays (never too early to start, right?), and while searching, I kept coming across your site, everything I googled brought me to you. All your cookies look so good, I have a favorite chocolate chip cookie recipe adapted from the back of a chocolate chip bag that I have been making for 10 years, they turn out flat (which at first I hated) but they are so perfect for dunking in milk without falling apart while still being chewy and crunchy. And I love that I can now make (delicious!!) puffy chocolate chip cookies thanks to you (because really, I don’t always have the time or patience for dunking in milk) :) Thanks for sharing your recipes, and I love that you include so many pictures!

    Reply

    • Sallyreplied on July 14th, 2014 at 6:36 pm

      Thanks so much Megan. So happy you love my blog! And I’m already planning my holiday baking recipes haha.

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    Rubyposted July 15, 2014 at 10:17 am

    omg HUGE question: when you say 280 g, does that include the weight of the measuring cup?? or just the flour?

    Reply

    • Sallyreplied on July 15th, 2014 at 2:31 pm

      280g just the flour. The scale zeros out before adding the flour to the cup.

      Reply

      • Rubyreplied on July 18th, 2014 at 5:09 pm

        Thank you! :)) I live on your recipes :p

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    Alyssaposted July 15, 2014 at 4:44 pm

    Hi Sally!! While this recipe looks DELISH, I thought that I should tell you and any of my fellow readers who are curious my experience with another one of your chocolate chip cookie recipes: namely, your giant chocolate chip cookie cake recipe. You see, I quite discovered this by accident. I only had 6 tbsp of butter in the house (I know right?! How is that possible?!) so I used shortening for the other 6 tbsp called for in the recipe. Also, I filled my 9.5 inch pie dish and still had dough left over so I figured hey, why not make some cookies. Let me tell you, USE THAT RECIPE FOR THE PERFECT CHOCOLATE CHIP COOKIES! They are perfectly moist, chewy, with just the right amount of butter flavor. Also they were super thick and fluffy. I hate to say it, but they were better than the cookie cake!! That is the perfect cookie recipe in itself!

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    Jen Littleposted July 17, 2014 at 11:45 am

    I’ve made a few of your recipes lately….amazing!!!! Can’t wait to try more. Can you tell me what size silicone mats you use for cookies?

    Reply

    • Sallyreplied on July 17th, 2014 at 7:06 pm

      Hi Jen! It depends which baking sheet I am using. I have a few different sizes. I use the half sheet size the most often.

      Reply

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    Jessicaposted July 24, 2014 at 12:52 pm

    Hi I just made the dough for the cookies and it’s very sticky not like your picture. While reading the directions and mixing ingredients I mixed up the do not scoop the flour instead of using the spoon to scoop the flour. Any advice on what I can do?

    Reply

    • Sallyreplied on July 24th, 2014 at 12:54 pm

      Perhaps you can try to add a little more melted butter.

      Reply

      • Jessicareplied on July 24th, 2014 at 1:00 pm

        Will adding the melted butter help form it into a ball for cooking? My mixture will not roll into a ball because of how sticky it is.

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    Taniaposted July 27, 2014 at 5:09 pm

    Hi Sally!

    First of all, I’d just like to say that I LOVE your website and your chocolate chip cookie recipe! I’ve made them before and they were so chewy and soft and everything I love in a cookie :) I did encounter a problem while making them, and that was in regards to brown sugar. I used brown sugar as you said, but after baking them, they didn’t have the usual chocolate chip cookie colouring, but instead came out quite dark (first world problems). So here comes a stupid question .. what kind of brown sugar did you use? Because I’m guessing I used the wrong one. I got 2 types of brown sugar and used the darker one. Is this the right one or do I need to use a lighter brown sugar? Or did I somehow end up doing something wrong in the process? Sorry I’m still new to this baking thing.

    Thank you in advance :D

    Reply

    • Sallyreplied on July 27th, 2014 at 5:22 pm

      Hi Tania – I usually use light brown sugar for this.

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    Jinposted July 29, 2014 at 10:43 am

    Hi sally! I am a big fan of you and your recipe

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    Lizposted August 1, 2014 at 12:17 pm

    Hi Sally I’ve just finished an afternoon of baking your cookies, delicious no doubt, however the small batch of cookies I tested came out very cake like instead of the chewy soft cookies they were supposed to be. Was is the baking method I used – greased parchment paper?
    Thankyou, hopefully I will get them perfect sooner rather than later!

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    kateposted August 3, 2014 at 9:29 pm

    My search for the best chcolate chip cookie is over. THIS IS THE ULTIMATE RECIPE! Thank you for listing the weights because I find my cups measure is always a little off so I end up using much more flour than intended. Will you list weights for all your recipes going forward?

    I judt made a batch and I couldnt resist eating 2 already! You have fulfilled my dream of making bakery style cookies at home and I am forever grateful!

    Thank you so much Sally! I think im going to have another cookie now :)

    Reply

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    Amandaposted August 5, 2014 at 11:29 pm

    If I have a friend who loves chipless chocolate chip cookies, would these be the recipe you recommend to leave the chocolate chips out of? Or is there one you think would come out better?

    Reply

    • Sallyreplied on August 6th, 2014 at 8:41 am

      These would be great – they have so much flavor.

      Reply

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    Mateaposted August 9, 2014 at 11:05 am

    Loving your M&M variation!

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    Betty Wreckerposted August 12, 2014 at 1:56 pm

    these are the very best chocolate chip cookies ever. I have never been able to bake chocolate chip cookies until i found this recipe. Before i could have sold them for hockey pucks!! My family is amazed!!! So am I!!! thanks so much!

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    Ruby Prattposted August 12, 2014 at 4:21 pm

    You are absolutely right this is the best Chewy Chocolate Chip Cookie. I am a disaster when it comes to baking/cooking. But this easy to follow recipe made me look like a pro :) my kids and husband can’t believe that I made these mouth watering delicious cookies. Thank You Sally, you are genius! I will try some more of your recipe.

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    Deniseposted August 13, 2014 at 3:14 am

    Hi Sally!! Quick question I have a dark nonstick pan and I’m super afraid that it’ll mess these wonderful cookies up. Should I reduce the temperature and baking time to adjust? Thank you!

    Reply

    • Sallyreplied on August 13th, 2014 at 10:34 am

      I would keep the temperature the same, but reduce by 1 minute.

      Reply

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    Karenposted August 13, 2014 at 1:37 pm

    Sally, any recomendations on using dark brown sugar instead of light dark sugar? Light dark sugar is imposible to get where I live (Argentina) and the result with the dark version is slightly different. Thanks!!

    Reply

    • Sallyreplied on August 14th, 2014 at 3:15 pm

      Hi Karen – you may use dark brown sugar here. There will just be a little molasses undertone – buy you can hardly taste it. I use dark all the time when I don’t have light.

      Reply

      • Karenreplied on August 15th, 2014 at 7:45 am

        Thanks! :)

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    pegasusposted August 18, 2014 at 3:12 am

    wow this is a great recipe!! very detailed and awesome!! I’m a beginner at baking,but I love chocolate chip cookies!! sadly I don’t have all the ingredients right now,but I’ m gonna try this recipe soon!!
    Thanks for the awesome tips!!

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    April Mayposted August 20, 2014 at 3:00 pm

    I just want to say your recipes make the best cookies I have ever had and there is something for everyone. I had been diligently searching the web for the best chocolate chip cookie recipe to alter for what I like to call Elvis cookies, a blend of peanut butter, banana and chocolate. Well I found your recipe and tweaked it and now have cookies fit for a king. My daughter then needed to make your Birthday cake cookies, and they turned out perfect. Well my 5 year old son felt left out so I asked him what kind of cookies he wanted…. and he said rootbeer float… so I altered this recipe by adding McCormick rootbeer extract and switched the chips for white…. He is satisfied and so am I. Today, we are doing strawberry and cream cookies with that recipe and white chips. You really have a gift for cookie chemistry and you are able to explain things that even beginner bakers can make a perfect cookie. I made double batches of everything and plopped it into ice cube trays…. so now I have a freezer of cookie cubes to bake at will without destroying my kitchen.

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    rachelposted August 27, 2014 at 6:37 pm

    I want to make ice cream cookie sandwiches. I am trying to find a recipe for a cookie that will stay chewy frozen. How do they freeze? Or do you I know the trick to making them stay chewy after being frozen.

    Reply

    • Sallyreplied on August 27th, 2014 at 8:30 pm

      Yep, they freeze well and stay nice and soft/chewy as ice cream sandwiches.

      Reply

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    Amber Clinkardposted August 29, 2014 at 10:29 am

    I have now tried 3 recipes of yours… Your ‘the best chocolate chip cookie’, ‘the chewy oatmeal cookies’ (subbed chocolate chips for raisins), and your ‘big bakery chocolate chip muffins’. They were the best cookies I have ever had in my life and I will never make another muffin recipe. I have been searching for the perfect Chocolate chip cookie and you found it. So thank you! My husband, who is brutally honest and will tell me the truth if he does not like what I make, said that the chocolate chip cookies were the BEST he has ever had. So thank you!

    Reply

    • Sallyreplied on August 29th, 2014 at 6:38 pm

      The sweetest comment. Thank you Amber! I’m glad you love my recipes. And this one is truly the best!

      Reply

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    lisa Aposted August 30, 2014 at 12:04 pm

    hi Sally,
    you do not include the amount of butter and sugar measurements??

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    Annaposted August 30, 2014 at 6:13 pm

    What about the sugar and butter amounts? It would be more convenient if you listed all the ingredients before hand

    Reply

    • Sallyreplied on August 30th, 2014 at 6:25 pm

      I’m not sure if you read this post. I link to the original recipe several times.

      Reply

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    Kalaniposted September 2, 2014 at 5:41 am

    Hi Sally! I just love your recipes and photos. They are awesome!
    I was wondering if it’s okay to chill the dough in the freezer to save time. Sometimes i get impatient waiting for the cookie dough to chill!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:16 pm

      No, the cookie dough must be chilled in the refrigerator. You don’t want some frozen spots of dough, with some chilled.

      Reply

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    Sedenposted September 5, 2014 at 10:59 am

    Hi Sally,

    Thank you so much for this amazing cookies! I have done it multiple times since I saw your website, and everybody loves it! Keep up the good work! I just have a question for you, my cookies are not spreading like yours, i mean the taste and everything is good,tasty and I follow all the instructions in your recipe, the only thing is that my oven is too old, it is under a stove and you can only heat top or bottom. So what do you think my problem could be?

    Reply

    • Sallyreplied on September 6th, 2014 at 9:49 am

      Hmm. How about reducing the flour by two Tablespoons? That will help induce spreading Seden.

      Reply

      • Sedenreplied on September 6th, 2014 at 1:27 pm

        OK. Thank you so much for your advice, I will try it right away! And even they were not spread enough,their taste was still heavenly:D

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    Margaretposted September 13, 2014 at 10:23 am

    hi sally! I made mine with dark brown sugar because I had no light brown sugar at the time and followed other instructions from your recipe. After i cooled the cookie on the cooling rack, i tasted one and they were too soft (like hot sugary texture). is it because of the dark brown sugar? :( or is it because i live in a tropical country?

    Reply

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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

    Reply

    • 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.

      Reply

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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.

    Reply

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    grace lazaroposted September 29, 2014 at 8:41 pm

    would putting it in the ref same as chilling?

    Reply

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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.

    Reply

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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.

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    mariah gravesposted October 13, 2014 at 4:04 pm

    where are the ingridients???

    Reply

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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?!

    Reply

    • 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.

      Reply

      • 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?

    Reply

    • 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.

      Reply

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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.

    Reply

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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 :)

    Reply

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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

    Reply

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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.

    Reply

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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!!!!

    Reply

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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? : )

    Reply

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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?

    Reply

    • 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.

      Reply

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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!

    Reply

    • 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.

      Reply

      • 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.

    Reply

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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.

    Reply

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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

    Reply

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