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.

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!

Here is the recipe for The Best Chocolate Chip Cookies.

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 Chocolate Chunk Cookies

 

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

 

Bonus!! Celebrate National Chocolate Chip Cookie Day with a batch of my cookies AND with a 35% discount off my cookbook! Hop on over to my publisher’s website and enter the code COOKIE35. The discount code expires after today (May 15th 2014).

SBA Cookbook SAVE

 

Then hop on over to Quarry Spoon, my publisher’s blog, for more detail and a little interview we did together about baking, my blog, and my favorite cookbook recipe! Enjoy my best-ever chocolate chip cookies. :)

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

 

 

   

161 Responses to “The Best Chocolate Chip Cookies.”

  1. #
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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!

    Reply

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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!

      Reply

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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!

      Reply

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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!

    Reply

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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.

      Reply

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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!

    Reply

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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.

      Reply

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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.

      Reply

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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!

      Reply

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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

    Reply

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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. :)

      Reply

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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.

    Reply

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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!

      Reply

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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/

      Reply

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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!

    Reply

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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.

      Reply

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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!

    Reply

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    Vanessaposted June 7, 2014 at 10:47 pm

    How much sugar did you use???

    Reply

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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.

    Reply

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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?

    Reply

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    maryposted June 14, 2014 at 10:20 am

    Can they be made smaller?

    Reply

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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 :)

    Reply

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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!

    Reply

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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!

      Reply

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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!

    Reply

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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 :)

    Reply

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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

    Reply

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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!

    Reply

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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.

      Reply

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    Cenaposted July 15, 2014 at 1:30 am

    i can’t wait to get this recipe going! but i’m confused about how much of what i’m suppose to use.. you don’t list the measurements for salt, baking powder or cornstarch.. or how much butter.. or how much sugar.. am i suppose to reference “THE chocolate chip cookie” recipe or “chewy chocolate chunk” recipe? i’m pretty sure it’s the chewy chocolate chunk recipe since you used an extra egg yolk.. just wish you would’ve posted the ingredients list on here so i’m not second guessing myself.
    also can i omit the cornstarch? not because i don’t believe in your recipe but i just don’t have any and don’t want to make a run to the store just for that.. thanks in advance :)

    Reply

    • Sallyreplied on July 15th, 2014 at 5:28 am

      Hi Cena, this post is the step-by-step directions to my chewy chocolate chunk cookies, to which I linked about 8 times in the post.

      Reply

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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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    Sherryposted July 23, 2014 at 9:00 pm

    I don’t understand…I made these cookies and they still came out kinda flat for the most part. I even followed all your instructions to the tee :(

    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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    Lauraposted July 26, 2014 at 10:07 am

    This looks great but I can’t find the recipe and specifically see nowhere how much butter it calls for. When I click on the link it just takes me to another blog style cookie description for choc chunk cookies. ????

    Reply

    • Sallyreplied on July 26th, 2014 at 1:04 pm

      Hi Laura. This post is a step-by-step visual of how I make my Chewy Chocolate Chunk Cookies, which I tried to reiterate several times in the post. The link you are clicking is bringing you to the recipe.

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    Lauraposted July 26, 2014 at 10:58 pm

    Hi, again. Actually, none of the links I tried in your description brought me to a recipe, just more descriptions, which others above seem to have also experienced. Regardless, I used all of your suggestions and tips and guesstimated the amounts based on other recipes and the cookies were a huge hit today at my brother’s wedding picnic. The whole platter was gone so fast I had to make my girls go grab one before dinner was served- they got the last two! Thanks, I may get your cookbook especially since I’m not sure why the links aren’t working for me. You taught me alot in the description, tho!

    Reply

    • Sallyreplied on July 27th, 2014 at 8:40 am

      Hi Laura – if you scroll down in my post titled “Chewy Chocolate Chunk Cookies” you will see the written out recipe and instructions. This post is just a detailed step-by-step photo tutorial to help readers get the recipe just right. Glad you enjoyed them!

      Reply

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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.

      Reply

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