If you’re looking for the best chocolate chip cookie recipe in the whole world…I have it right here!
I have made Nestle Tollhouse, Cook’s Illustrated, Paula Deen’s and many other chocolate chip cookie recipes in my life. And while they have all added to my weight gain over the years (ahem), none of them were the absolute perfect chocolate chip cookie recipe. Some came darn close – but never 100% perfect.
But I finally have found it.
The Master Chocolate Chip Cookie Recipe.
The recipe that out-does all other chocolate chip cookie recipes. The chocolate chip cookie recipe that meets all my tests, one that turns out perfectly for me every time. One that I can freeze into balls and that would bake up just as good as if you baked them without freezing since I love freezer cooking.
As I have been getting more into cooking more from scratch, finding a recipe that used real butter instead of shortening was a must. But it was hard to get a cookie that didn’t fall flat, or turn out nice and soft in the middle using butter. That was until now. These real ingredient chocolate chip cookies are soft in the middle and a little chewy and crispy on the outside.
Basically the perfect cookie.
This one tops them all. Seriously, my search is over! It’s FINALLY over.
My criteria for the perfect chocolate chip cookie was:
- Must use “real” butter, not shortening
- Must use “real” vanilla, not imitation
- Must taste amazing. Even the next day.
- Needed to be soft and not flat
- Needed to use quality chocolate chips (I love milk chocolate Ghirardelli)
- Needed to be able to be frozen, baked later and turn out perfectly since I am a huge freezer meal gal.
This recipe met all these tests 100% perfectly.
In fact, I will let the pictures show you how good these are.
You can see how beautiful this cookie looks on the inside – a perfect blend of chewy and soft melty goodness.
My personal secret: make sure your cookies are a nice big size. I usually roll mine into 1/4 cup or 4 Tablespoon sized balls. In fact, I use this cookie scoop which is the perfect size.
If you want that gooey center with a bit of chewy outside…make them big.
I love that this chocolate chip cookie recipe is not too flat, and the flavor is to die for. I was given this recipe by a friend who got it from hereistherecipe.com.
If you want to freeze this cookie dough, just form into balls and freeze individually. Then place into a ziploc freezer bag until you are ready to bake. Add a few extra minutes to your baking time and enjoy.
These cookies are pretty much the best thing ever, especially after a big freezer meal cooking marathon…. ……totally hits the spot.
Here is the Master Chocolate Chip Cookie recipe that you can print out!
Ingredients
- 3 1/2 cups flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/4 cups real unsalted butter
- 1 1/4 cups dark brown sugar
- 1 cup plus 2 Tbsp sugar
- 2 large eggs
- 2 tsp vanilla extract
- 12 oz Ghiradelli milk chocolate chips or other quality chocolate chips, 11.5 .
Instructions
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Preheat the oven to 350 degrees.
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Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
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Using paddle attachment on mixer, cream butter and sugars together just until blended.
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Add eggs, one a time, mixing well after each addition.
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Add the vanilla.
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Put mixer on low speed, and add in dry ingredients.
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Mix until just combined. Do not overmix.
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Stir in chocolate chips by hand gently.
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It's best to make bigger cookies for the right texture - so I would recommend using a 4 Tablespoon size scoop to form your cookies.
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Place on cookie sheet and bake for 15-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.
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If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a Ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.
I want you to bake these cookies and tell me what you think!
Come back to this post and give me your honest opinions. I think it’s the best chocolate chip cookie recipe ever and I hope you do, too.
—> See ALL of my Freezer Meals recipes here.
If you love to cook, try these out!
I use half butter and half peanut butter. You could use crunchy but I prefer creamy. I also add a a couple of teaspoons of almond flavoring. They are a hit every time I make them and for whatever event I take them too.
Cool, Jill! I have never added almond flavoring to my chocolate chip cookies, but I suppose I could try that sometime. It’s such a strange combo – peanut butter and almond that you really have me curious. 😉
People will ask whats the secret ingredient. It’s a flavor they love but they can’t name it. Definitely try and let me know what you think. 🙂
I tried this with the peanut butter and it was delicious! Meant to add the almond extract, but had a brain lapse and just added more vanilla. Still very good! thanks for the recommendation.
I would back off on the 3/4tsp. of alt. maybe just add 1/4tsp. From my understanding salt is a stablilizer. I do like salted butter and I dont put any extra in unless I’m using unsalted butter.
Baking is done with unsalted butter. Normally recipes call for about a half tsp – which is to help the baking soda do it’s job because there is a chemical reaction between the two.
I found this on Pintrest and they looked the best out of all the cookies I saw! I just made them for my family and they loved them. I used a crushed up milk chocolate bar because I find them creamier and I think they melt better. They turned out amazing but I ended up cooking them for 25 minutes not 1hr.
It doesn’t say to cook for an hr..retread the instructions
I just baked these. Had to use semisweet chips and light brown sugar. These are beyond awesome. Used large ice cream scoop and came out big and beautiful. Got 16 lovely cookies. Chewy inside and crunchy out. I cook and bake a lot. These are best cookie of any kind I’ve baked. Thanks for sharing !!
I did do 1/2 tsp almond . They were sooo good I made another batch to give away.
Hi! I can’t find any where else to write. You have the nutritional Facts but not the serving size listed. Can you clarify?
Hi Nicole, serving size is one cookie – this recipe makes about 32 cookies. 🙂
Jill, do you substitute the 2 t. almond for the 2 t. vanilla or do you use both?
Hi Jill… I just wanted to point out the not so obvious. If you are making these for your family, there is no problem but…. if making for others, please be clear about the presence of peanut butter.
I am one of those people allergic to peanuts or their by products if I ingest them accidentally. I LOVE, LOVE chocolate chip cookies and they are something I usually consider to be safe from peanut products. If I saw these, I’d be all over them, only to find out the hard way after the fact.
I definiltey intend to try this recipe as my wife makes the toll house cookies but pulls them a bit prematurely from the oven which makes them very soft and chewy which I also like.
what, what am I missing? I don’t see nut products in the ingredients …
She is referring to another comment above where a suggestion was made to add half butter and half peanut butter.
Whomever is serving these should tell their guests whats in them. It’s not Karries responsibility to make note of each allergy for her receipts. Give me a break.
Karrie’s recipe does not contain nuts. Jill had suggested using 1/2 butter, 1/2 peanut butter. GregB was saying to Jill, or other bakers, to let people (presumably their guests) know that there is peanut butter in the cookies. He was not telling Karrie to mention allergy-inducing products in her recipes. One can look at the ingredients in a recipe to determine the presence of any problem foods.
Before you poo-poo others’ comments, read the whole thread. Give others a break!
Thank you Janis! Finally somebody with a common sense here, smh
When I make anything containing nuts (walnut, almonds, pecan, etc), I always tell the person and say I’m only telling them in case they are allergic to any of them. Only courteous thing to do and, yes, it is your responsibility to let people know what kind of nuts are in the cookies, etc. You never know who might have an allergic reaction to them. If you’ve ever seen someone have an allergic reaction, you will make sure you tell people in the future. I do and it only takes a moment and I always receive a HUGE thank you for caring enough about them to tell them. Enjoy 🙂
Just an fyi…it you want the best/easiest way to make soft choc chip cookies…just follow the recipe on the toll house bag and add 1 packet of french vanilla pudding right out of the box to the ingredients. Dont make the pudding first, dont add any other liquid, just dump the dry pudding in there. You will love, love, love them!!!!
I understand that you pour it in dry, but, is that instant pudding, or pudding that you are supposed to cook? Thank you!
Like, the boxed pudding. The powder that you usually add milk to to make instant pudding, but just put the powder, no extra liquid.
Just wanted to add though, if you’re going to add more dry ingredients, you should take out an equal amount of flour or they’re going to be tougher, but that’s theoretical.
If I make them half the size you do, do I still cook them the same amount of time? I like mine more done not so chewy gewy;)
I would try to start watching around 14-15 minutes if you are making them smaller.
ok, thanks:)
If you don’t like yours as chewy, there’s a few things you can do;
It depends on the flour you use, pastry flour produces very tender products, all purpose is in between, and whole wheat is more tough, so that’s a consideration (although I’m sure it’s assumed to use all purpose with this recipe).
Sugar is used in baking for more than just sweetening things up. It acts as a colourant, spreader/stabalizer, flavouring, among a couple of other things I can’t remember at the moment. If you want less spread out or less chewy cookies, take some sugar out. (I believe you would replace the amount of salt you take out with either powdered milk or more flour to keep the amount of dry ingredients equal, I would suggest powdered milk over flour though)
If you don’t want to take some of the sugar out of the recipe you can also lower the heat by about 15-25 degrees and keep an eye on them. When you want chewy tender cookies you raise the heat a little so it cooks the outside faster than the inside which gives the outside the crunch and the inside the gooey, lowering the heat allows the entire cookies to bake more evenly then having the gooey inside.
I’m sure there’s other ways but those are the ones off the top of my head. Hope this helps!
Do you know what the difference would be if I used Salted real butter instead of Unsalted???
You’d be adding too much salt, which could have too much of a chemical reaction with the baking soda and they won’t come out the way you want, and they won’t spread as much. The flavouring would be off because of the excess salt and your cookies would also brown faster as salt help with colouring, gluten developement, etc. 🙂
Actually, salt doesn’t affect the chemical reaction in the baking soda/powder or how it spreads. It’s purely a flavor enhancer and they often say to use unsalted butter because it allows you to control the amount salt.
I usually always use salted butter and i used it in the recipe too. I didn’t even adjust the salt ratio and they came out great.
It also has no affect to the browning process of the cookie. Again, just a flavor enhancer.
The amount of salt in salted butter varies from brand to brand—it can range from 1.25 percent to 1.75 percent of the total weight, making it impossible to offer conversion amounts that will work with all brands. Also, salted butter almost always contains more water than unsalted butter. The water in butter ranges from 10 to 18 percent. In baking, butter with a low water content is preferred, since excess water can interfere with the development of gluten.
– from http://www.cooksillustrated.com
Making these now 🙂
Let me know how they work for you Trish! 🙂
Replied underneath (as trish y , instead of trish…? my brain is gone due to eating the best chocolate chip cookies ever)
Thanks for this mindblowing recipe, Karrie – it’s “The Master” the title is apt.
I made a half amount yesterday as a taste test. My Granddaughter will bring
30 cookies to school for her 8th Birthday Party, & she approves wholeheartedly .
My Grandson rated them “it’s THE BEST chocolate chip cookie I ever had.”
Testing: I baked 1/2 directly on a metal cookie sheet & 1/2 on parchment.
The parchment-baked cookies were slightly better in texture and taste.
3 frozen dough balls are baking in the oven right now. Will post if results.
Highly Recommended
Grandma Joan
Milk Chocolate Chips are the BEST!
Well I posted on your fb page so I will just paste over here:
Well we now have tray #4 going into the oven. These are soo good I will be posting them to my page (tri city supper swappers, a group of us that get together and exchange freezer meals) as well as my blog! They are wonderful and chewy, soft, with a slightly crunchy edge. I used a pamperd chef large scoop (about 4 tbs) and put 8 cookies (slightly pressed down) on a baking mat for 18 mins (my oven is about 20yrs old) I took a ton of pics , as I let my 11 and 5 year old make these and they are perfect. A nice flat (no holes, or crumbs nor to crunchy) bottom on the cookie, the chips (I used chunks) to dough amount perfect. It’s the butter to equal brown sugar that is really working here. Also, I used SALTED butter so I reduced the salt in the recipe to 1/4 tsp. Thank you for sharing! I have 5 very happy little girls, munching on cookies this very moment….I don’t think my chickens will be getting any of these leftovers!
*also these are LARGE cookies and I got about 28 out of the recipe posted *
*AND these cookies DO spread out so if you would like them to spread out less, stick them in your freezer 10-15mins before placing into the oven*
2nd batch is 1/2 butterscotch and 1/2 choc. chip. I make then freeze the baked cookie. It is a very handy snack 🙂
Yahoo! So glad you love them and that they turned out for you too. 🙂 Thanks for letting me know, and I actually have never counted how many cookies I got out of a batch (too busy eating…LOL) , so that is very helpful.
okay, one more then I will stop: I am placing 8 cookies per sheet because as they bake they spread. When they spread they ever so slightly touch which makes for a softer cookie (just like baking biscuits) AND I am leaving them for 4 mins on the baking sheet after I remove them from the oven to allow them to cook a bit longer and hold their shape (and hold together very well) when I move them onto the cooling rack.
I made these the day you posted them because it sounded so good. They have been quite a hit- thank you Karrie!! New fave cookie recipe =)
Woo hoo! Thanks Amy for letting me know. So happy you love it!
I thought I was using a darn good chocolate chip cookie recipe until I came across yours on Pinterest. Finally got around to making them yesterday. Oh good lord! What a scrumptious cookie! Everything was perfect about it! Loved the slight give in the outside texture which led to the soft, gooey center! I didn’t have milk chocolate chips so used Kirkland semi-sweet chips. Next time will try using milk (or even a mixture of the two) and also add a teaspoon of cinnamon (which I always added to my other recipe). Out with the old recipe…..in with this one! Thank you for sharing!
So glad you liked it!
What size bag of chocolate chips?
Hi Julie, it is in the recipe. I use twice the chocolate chips in my recipe, though. 🙂
Mileage will vary. 😉
Made these yesterday and they were fantastic! Thank you! Q – I did not pack the brown sugar and they turned out great but just wondering if your recipe meant to pack the brown sugar when measuring?
Hi Cheryl, yeah I do tend to pack it usually. 🙂 So glad you like it!
i’m SO happy today. i baked this cookie and my family LOVED it!!!! THANKS SO MUCH FOR THIS RECIPE!!!!!!!!! my searching is finally over too!!
Awesome, thanks Yoko! So glad you loved it. 🙂
My grandkids (8 & 6) and I made these today – we had a blast! Then, we truly enjoyed the fruits of our labors. These cookies are AMAZING! Thanks for all your searching and for sharing!
I too was in search of finding “The Best Chocolate Chip Cookie Recipe.” I looked, researched & finally decided to try yours tonight after contemplating for months. I am 51 yrs old & all I can say is WOW!!! These are not only fantastic tasting, but they look like they came from an upscale bakery where my boyfriend claims has “THE BEST” CC Cookies. They were a hit at his office and now I am labeled the cookie queen with subtle requests for more weekly,LOL! Thank you, Thank you !
Yeay!! So glad you are now famous at the office!
I should have read this before I posted. I finally decided to comment tonight after making them several weeks ago. I did bake my cookies around 20 min as the tops were too light. Probably was my old oven. Again, Thanks !
Hi may I know how many cups of choco chips for the recipe? Thanks.
The recipe called for 1 entire bag which is roughly 2 cups.
Made these today and they turned out very flat..I know real butter can do that but am wondering if the flour ratio is not enough…they taste great but like eating thin wafers with no depth…disappointed:
Hmmm..I am not sure why yours turned out flat Jeana, was your butter room temp when you started or melted? I always make sure my butter is room temp first, I think it makes a difference. Also, not sure about your humidity and elevation but I know that can play into it sometimes too.
I’ve had the same thing happen. Try refrigerating the dough for about 30 minutes before banking. It’s helped with my flat cookie problem.
When I make this recipe in roll them into a log and refrigerate them for about 30 minutes then I slice and bake, they came out great!
Did you grease your cookie sheet? If you did, they will be flat. The parchment paper suggestions is also a very good one. And as another pointed out, altitude changes things and can make things flatter without appropriate recipe adjustments.
If your cookies turn out flat its because you didn’t use a high enough fat content butter. Stick with Land O’ Lakes, Challenge brand and European butters for high fat content. Also, room temp butter is ready to go when it can hold the intention print of your finger. It must not be mushy or your cookies will be flat. Also, keep your bowl scraped when mixing dough or you’ll get pockets of flour, egg, sugar & butter which makes cookies flatten & causes others to look like biscuits. And if you don’t cream your butter & sugars long enough they won’t be light & fluffy they will be flat. Usually 3-5 minutes is long enough creaming to get a double sized dough thats light & fluffy. Hope this helps!
It could be there’s too much butter. Try leaving out the 1/4 Cup butter & decreasing flour to 3 & 1/4 Cup. I don’t like altering baking recipes, but maybe this can help.
Do you sift the flour, baking soda, baking powder and salt?
No, I didn’t sift.
I made these following the directions exactly and my cookies came out flat as pancakes. I used fresh baking soda and powder and even put the balls in the freezer to chill. What did I do wrong?
This happened for me too.
Great recipe, Karrie! I made mine gluten, dairy, and soy free. They turned out great and froze well! Thanks for sharing this recipe. It was a hit at our house!
ohh – please share – we’re dairy, egg soy and gluten free…looking for the perfect cookie recipe:)
Just made a quad batch on sunday (day of rest *eyes rolling*) and my family loved them. Thanks Karrie, these cookies are the best!!
LOL – so funny! Glad you liked them!
I made these yesterday with my kids and they turned out awesome! I used whole wheat flour so I reduced the baking time a little so they wouldn’t turn out too hard and it worked perfectly! Thanks for the recipe Karrie!
You are an answer to my six roommates and my prayers to Jesus to save money and eat amazingly, Karrie.
Last week I made PB cookies but the fell apart… can’t wait for these!
Best chocolate chip cookie recipe ever! At first, I was a little skeptical that this was the best recipe out there, but Karrie you are right! These are amazing and soooooo moist. Thank you so much for sharing these recipes. My family and I are truly grateful for all of the good recipes you put on this website. Thank you for all of your hard work!
Karrie, you are right! These are the best ever chocolate chips cookies! Thanks for sharing.
I’ve noticed this asked a few times but it’s seems to be the only comments not replied to. What size bag or amount of chocolate chips are needed? Thank you!
I am sorry, I must have missed this question earlier. I use and 11.5 oz. bag of Ghiradelli chocolate chips. The whole bag. 🙂
Just after the vanilla in the ingredients list it says “1-11.5 oz bag citadel or other fine chocolate chip
It’s the last ingredient.
I made these last night and they turned out fantastic! I used salted butter because that is all I had and cut back salt to a 1/4 tsp and also only had imitation vanilla and tollhouse chips so used them, best cookie I have ever made. My chocolate chip cookies are always flat, these turned out very thick, they are even great today when they are not hot. Thank you so much for sharing this and taking the time to come up with the perfect cookie.My family is raving about them.
Awesome, so glad you love this!
I made these today and WOW they ARE the best!! We couldn’t keeo ourselves from eating the dough either!! Thank you!
HELLO, THANK YOU FOR POSTING THIS RECIPE.
I WILL DEFINITELY TRY IT, BUT MY INGREDIENTS WILL BE EVEN BETTER QUALITY:
•3 ½ cups flour -ORGANIC GLUTEN FREE
•1 ¼ tsp baking soda
•1 ½ tsp baking poder -ALUMINUM FREE
•¾ tsp salt -SEA SALT
•1 ¼ cups real unsalted butter – ORGANIC
•2 ¼ cups TURBINADO SUGAR + 2 Tbsp
•2 large eggs -ORGANIC
•2 tsp vanilla extract – ORGANIC
•1 (11.5 oz.) bag Ghiradelli chocolate chips, or other quality chocolate chips -ORGANIC & WITHOUT WHITE SUGAR
I MIGHT ADD CHOPPED WALNUTS OR PECANS OR CASHEWS, ORGANIC OF COURSE.
I’VE MADE A SIMILAR RECIPE BEFORE W/ THESE INGREDIENTS & RESULTS ARE QUITE DELICIOUS.
NOWADAYS IT’S IMP. CONSUME ORGANIC & NON GMO AS MUCH AS POSSIBLE, IF YOU WANT TO STAY HEALTHY & AVOID CANCERS.
I love organics too and often will use them too in this recipe. Thanks for your comment!
thank you for the recipe!!! I loved them!!! Will make more !!!
I tried this recipe just now, and may I just say….FABULOUS!!! Oh my goodness….best cookies I have ever had. Thank you for sharing!
So glad you like it!
My son and I just whipped up a batch and they are Amazing! Especially on this cold day along some hot chocolate!
I have always used the “Extraordinary Chocolate Chip Cookie” off the back of my Gold Medal Flour bag. They are perfect. Very similar to your recipe but a little more flour…4 cups, 3 sticks of salted butter, and a tablespoon of vanilla. I use the large ice cream scoop and bake at 350 just until the shine disappears on top of the cookie. About 13 minutes. These cookies look just like your and freeze great too. There will not be ONE cookie left unless i hide them. I use Ghirradeli chips too. Right before i stick my cookies in the oven i sprinkle a tiny bit of kosher salt on the top and yum!
I used a hand mixer to cream the butter and sugars and added the dry ingredients about a cup and a half at a time mixing by hand. I used toll house semi sweet chips. Simply the best tasting cookies ever! Thank you for sharing. Everybody at the office wants your recipe. I’ll never bother making them any other way.
You’re welcome! I am so glad you like them!
I just made these, and they are definitely THE BEST cookies I have EVER made!
Do you have to use dark brown sugar? Or is light brown okay? Can’t run to the store to buy dark brown 🙁
I haven’t tried substituting light brown sugar for the dark brown sugar. Give it a try and let me know what you think! 🙂
Thank you for this recipe! I can finally make a chocolate chip cookie that I can’t see through. I have difficulty with them for some reason! I used light brown sugar and the cookies were fine. Best chocolate chip cookie recipe ever!!
Good taste but crunchy, not soft. I think I’ll cut down on the flour next time!
Hi Valinda,
Same here. A nice recipe perhaps, and the results are reasonable and more than edible 😉 , if not flat enough.
I halved the recipe, however, using only one egg, etc., and added some lightly-crushed pecan halves and extra chocolate chips (50% dark Chipits). I also halved the size of the cookies and didn’t flatten them. I also had to use a roughish stone pizza baking plate that had to be pre-warmed to avoid cracking, so the extra heat all at once probably didn’t help either.
I don’t recall using a recipe in the past that called for both baking soda And baking powder, but I could be wrong, as it has been awhile.
I only did a small test batch this late night, so tomorrow, for the rest of the batter, I might add a touch more butter– maybe completely melted from the microwave– and maybe a touch of milk (since I didn’t add vanilla extract) and see what happens. 🙂
Anyway, that’s part of the nice thing about comments is in getting some insight from others.
OMG I just made these for my kids as I do not eat cookies, and I am serious, just not a fan. These are fantastic. The kids loved them. So I gave them a try and I agree they taste good but still not a fan. One thing that I did add was cornstarch. I found several other receipes that ask for it. It is suppose to help with the soft and chewyness. I used two teaspoons. Thank you for this amazing receipe.
I made these cookies today and the cookie dough was the best tasting dough I’ve ever had! However, the cookies turned out flat. No thickness to them at all. I was wondering what altitude you live at where you do your baking? I know that can have a huge impact on how baked goods turn out. Im looking forward to your response. Thank you!
Hmmm..I am not sure why yours turned out flat, Dezi. Was your butter room temp when you started or melted? I always make sure my butter is room temp first, I think it makes a difference. Also, not sure about your humidity and elevation but I know that can play into it sometimes too. And always check your baking powder and baking soda. If it is old it can make cookies go flat!
I have tried many, many, many, chocolate chip cookie recipes. Looking for crispness on the bottom, fluffy on top and chewy in the center. Your recipe has all three! These won hands down!
Wow! Just tried these..so yummy! Best choc chip recipe ever! Thanks for sharing 🙂
Think I could do a cookie cake with this recipe? My daughter graduates from PreK-4 on Wed and has requested a cookie cake. Anyone tried that with this recipe? How would I change it? Any advice/ tips are appreciated…
I haven’t tried doing the cookie cake with this recipe yet but it sounds divine! Try it out and let me know what you think!
Hi!
I’ve been thinking about cookies like these for about 24 hours now, and out of the blue I found your link. I can’t wait to try these out!!! These really do seem like a perfect cookie for my taste!
Thank you for sharing 🙂
You’re welcome! Hope you like them as much as we do!
Wow, truly amazing chocolate chip cookies! Definitely the best cookie I’ve ever made.
These cookies were absolutely DELICIOUS and so perfect! My search for the best CC Cookie is now officially over (yay!).
I made these a couple months ago, and just yesterday I decided to make them again, this time decreasing the baking soda 1/4 tsp and adding 1 tsp cornstarch. Then I halved the salt since I sprinkled on sea salt before sticking them in the oven. And for my cookie size, I made them 2 tablespoons large (I also made them this size the first time I made these and they turned out perfectly). For some reason they turned out cakey, not the same consistency as the first time I made these cookies without the slight changes. I didn’t think that adding 1 tsp of cornstarch would make a big difference. Do you know why my cookies turned out cakey? Do you think it was the cornstarch? I’m not sure if it could also be over beating the eggs in the recipe – I always beat them into the butter sugar until they get thick and the same consistency as when the butter and sugar were beaten.
I would really appreciate if anyone can help me out? 🙂 thank you so much.
I wish I knew, but as you know cookies can be a fickle business. I say stick to the tried and true version… 🙂 It always works for me!
Unlike cooking baking is more of a science and ingredients are not as interchangeable. Cornstarch and baking soda are quite different chemically and the cornstarch will absorb a significant amount of moisture leading to a chewy more cake like cookie
It was the cornstarch that made the cookies cakey. Ideally, cornstarch has no reason to be in cookie recipes unless you want thick, tender cookies. This is the main reason bloggers use cornstarch. Also, you are beating your eggs too long. Only beat in each egg, one at a time until it’s JUST mixed in and then stop mixing. It does not need to be the consistency of your butter & sugar creaming method. Hope this helps.
Mine came out flatter than pancakes. Any advice?
Some kitchens are quite warm especially in the summer. Try popping it in the fridge so that when the oven hits the dough it doesn’t immediately spread out. The other thing it could be is old baking soda or powder. It’s amazing how one little ingredient can flatten a cookie! The good part is you will have fun figuring it out! YUM!
I stumbled upon your website when I was trying to find easy meals to make pre baby arrival (38 weeks!). I made the lasagna, and the alfredo chicken, and when I saw these I knew I had to try them – any chocolate chip cookie recipe that claims to be the best has to be scrutinized. Because usually they are not. I made these (freezing all but three – thank god), and THEY ARE SO GOOD. They are absolutely perfect, doughy on the inside, crispy on the outside. If I didn’t have a 7lb child in my belly it would be filled with cookies. I literally drove to my husbands work and insisted he try them straight out of the oven. I am at high altitude in Colorado, and sometimes that really messes with even the most basic recipes – I followed your instructions exactly (except I used a little less Vanilla). My cookie scoop is a little bigger (probably closer to a 1/3 cup), and they were perfectly done at 15 minutes. I also chilled them overnight and plopped them in the oven in the morning.
Wow! Thank you SO MUCH. THESE ARE THE BEST CHOCOLATE CHIP COOKIES.
I don’t even know if they’ll make it two more weeks. And I definitely know I will not be sharing with the nurses in the baby unit. I don’t even know if i’ll share with my husband. Can’t wait to scan through the rest of your recipes!
So glad you liked them!!
Hi, this is my second comment. I made this twice and the cookies turned out flat, even after freezing the dough. I was so inspired by the lady who made these cookies(hers looked AMAZING) that I decided to try again. I live at 5300 ft. and I had to decrease the butter to 1 cup, add an extra egg yolk, and decrease the baking soda to 1 tsp and the baking powder to 1 and 1/4 tsp. The cookies came out perfect-thick, chewy, and crisp on the outside!!! I hope this helps all high altitude people.
Thanks for sharing!
Just made these for my boyfriend’s birthday. Of course I had to try one before I gave them to him. I love them! Hope he loves them too…I don’t know how he wouldn’t! It’s awesome that they’re freezable…saved a little for myself!
Simply put…you have changed my life.
Cookies are perfect.
added 1 cup nuts.
I do freezer cookies…best recipe ever.
I have four young, very particular palates and they all agree this is the BEST chocolate chip cookie recipe! It’s so delicious, I can only make one cookie per person or they’ll eat themselves sick! The cookies aren’t too sweet, aren’t too “dough-y”. The recipe makes the perfect blend of chocolate chip cookie goodness. I substituted Heath pieces for chocolate chips in one batch for a more sophisticated palate here at la maison de Wallace. Thank you for sharing!
I love this recipe! Took me 15 years to fine a good chocolate chip recipe thank you so much for sharing
These are awesome! I was skeptical but now I’m a believer. I’m done with my toll house recipe and have switched to this one, thanks!
I haven’t tried the recipe out yet, but plan to. 🙂 🙂 LOVE CC Cookies.
Everybody measures flour out differently, so that could be a reason for the cookies being flat.??
I like to weigh out my flour when baking. I have a chart posted on my refig. to look at.
1 c all purpose flour, unsifted is 5 oz.
So 3 1/2 c = to 17.5 oz.
I made these today with light brown sugar, and they turned out so delicious. I used a scoop and made 39 cookies. My hubby loved them!!!! This recipe is a keeper!!!! 🙂 🙂 🙂
BEST CHOCOALTE CHIP COOKIES I have ever put in my mouth!!!
YEAH! I am so, so happy you like them!
Sooooo good! I did find that my cookies needed a little less time in the oven, though. Love the idea of being able to pull a few out of the freezer whenever a cookie craving hits! THANK YOU!!
I just finished making these and my gosh they’re so good!! They look perfect and have just the right amount of soft and crunch to them. This is now my go to recipe for cookies! Thanks for sharing! The only thing I changed was I put coffee extract in with the vanilla. Tasted so good. I think I’m going to try the almond extract next time like some one else suggested. Yum!!
Glad you liked them! 🙂
I saw the almond extract comment and subbed 1tsp almond extract for 1tsp of vanilla, and the flavor is AMAZING! Followed the recipe as written otherwise, and they came out perfect! Mine only needed 12 minutes, but every oven is different and I think my cookies were a little smaller.. I made about 36 with my larger cookie scoop. 30 cookie dough balls are chilling for my dad’s father’s day surprise. Amazing recipe!
My dad absolutely loved the cookies! He specifically requested another batch next year. Thank you again!
I bake a lot. These are perfection. The balance is just right, and I love that they freeze.
Brilliant recipe! It is very similar to the NY Times/Jaques Torres version, but much simpler to execute and doesn’t require any fancy flours.
I didn’t have a cookie scoop, so I hand-rolled them into roughly golf-ball-sized spheres. I baked 6 immediately, but froze the rest of the dough. The first 6 were good, but my dough was pretty watn and the cookies spread out a bit too much, ending up crispy without a gooey center. After lunch today I popped 1 frozen cookie ball into the toaster oven, and it came out perfectly! (It cooked for 19 minutes. I also sprinkled a little sea salt on top, which was a nice addition.)
This recipe is definitely a keeper – though I’ll definitely chill the dough before baking from now on.
Thank you!
I made these with half chocolate chips and half chocolate toffee pieces. Excellent!
Yum–can’t wait to try that!
Wow!!!! I made these on a whim, as I printed out probably 8 of your freezer recipes for my upcoming labor (trying to not have to cook for a month or two after my son is born), and can I just say these were literally the BEST chocolate chip cookies we’ve ever made! The only change I made was substituting 1/4c of the butter for pastured lard! Not sure if that did much, but I wanted to try out my newly found locally sourced lard lol!!! First I used a 3tablespoon scoop (you recommended 4…) and they were HUGE! I only made 3 on one cookie sheet cause I just knew they’d be big lol!!!! They were about 5 inches across when done! (16 mins), left on sheet for 5 mins, they were perfectly crispy outside and the center was just a bit gooey, oh man!!! Then from there I made some tiny ones (.5 tbsp scoop) and they were delicious also but not much gooeyness! Still deliciously crispy outside and soft inside though! Anyways, after 3 giant cookies and about 20 tiny ones, I had quite a bit of better left so I decided to freeze the rest in GIANT 3tbsp balls! We just got such a kick out of the large ones, I had to! =) thank you again for this awesome recipe!
So glad you liked it!
OH MY!!!! I just made these and they are fantastic!!! Has anyone tried the almond extract that was mentioned in the first comment?
I just moved into my own house with my fiancé and I’m sick so I wanted to bake like my momma … And this was perfect! I love them and so did my fiancé and our friends! 🙂
I am glad this recipe helped! Feel better!
Made your cookies one hour ago, because I’m going to finish an internship next week and wanted to try some stuff before… All in a nutshell: I love them 😀 They are absolutely perfect!
160° Celsius were completely fine – baking for approximately 10 minutes was perfect und oh my goodness, they are too tasty!
Greetings from Germany, where it’s exactly midnight now – so I’m going to bed, surrounded by the delicious smell of fresh baked cookies floating through my flat.
Raniah
These are in the oven right now!!! Def gonna be able to refrigerate our freeze some dough…which is completely fine!! Dough is very tasty 🙂
This is by far the best recipe I have found and I have tried a lot…. Thanks for sharing…..
Yeah! So glad you like it!
Made these last night and they were sooo good! My first time trying a recipe with dark brown sugar. Made them bigger like you recommended and they were perfect!
Did you use baking mats on the cookie sheet?
I just stick them right on the baking sheet!
Do you need to grease the cookie sheet?
Nope! Must be all the butter! 🙂
I just made these and they are really, really good. I like chocolate chip cookies but I usually can pass them up. I have to agree with you that these are the best chocolate chip cookies I’ve ever had! Thanks for sharing this with us!
These look amazing and I can’t wait to try them!
Hands down the BEST cookies I have ever made. My husband and kids are picky cookie eaters and they all agreed this one was top notch!
So glad you liked them! They are my favorite, too!
I’ve been using this recipe for several months now and I completely agree…best chocolate chip cookies ever! I bake for my boyfriend and his coworkers and they request these more than anything else. Thank you for posting 🙂
Yeah! So glad you like them!
Hi, I came across your website when I was looking for good freezer meal recipes, and struck by a need for individually ready to be fresh choc. chip cookies… I have to say, I was honestly disappointed. I think I must have done something wrong, based on all the raving reviews, but I don’t know what. I’m actually a fairly experienced baker (desserts, pastries, breads) but wasn’t sure how well things freeze which is why I came here for the cooked goods and such. I figured this may be a safer bet than my go-to recipes, at least at first. :-/ It didn’t really feel the same as usual – a little less egg, a little more vanilla. To be fair though, I didn’t have any baking soda so I ended up needing to substitute extra powder. I did the conversion correctly, but it’s possible that’s what imparted the odd taste, too. Everything else looks so good, I’ll try again with other recipes.
I’m fairly experienced in baking as well, but perhaps we are the hardest to please and maybe the most willing to experiment and push things well beyond tolerance levels. 😉
A touch more seriously, I find it curious that some people would have their cookies be very flat while mine hardly flattened out at all, and were relatively-dry. In any case, if you are experienced, you likely know what to do to tweak things to perfection.
Thanks, Karrie!
Happy baking, everyone! ^u^
Hi Kariee!
Thank you for the BEST chocolate chip cookie recipe I’ve ever made. My husband and I love these – and especially when we can take two out of the freezer and have a quick and easy treat after dinner.
PS – Slip of the finger on the spelling of your name. So sorry, Karrie! And I forgot to give you 5 stars….
Thanks so much! I also love to take them out of the freezer a couple at a time but they usually only last a couple days!!
Love, love, love these! Had them while visiting my Daughter and Son in law. The flavor is spot on and so is the size. Also love the idea of freezing and popping 1 or 2 in the oven for a warm sweet treat at night! I don’t know if it makes a difference, but my Son in law heats them on parchment paper on his cookie tray. Thanks for posting.
It is so easy to warm up just a couple at a time. Sometimes I wish it wasn’t so easy! 🙂
Great looking cookies! Just wonder why you have the cooking time listed as 1 hour when you have the baking time listed as 15-17 minutes?
I listed it as an hour as the complete baking time for the whole batch but I realized that may be confusing and changed it to the minutes per batch! Hope that helps!
I followed the recipe exactly but my cookie came out puffy and cake like. I haven’t seen any comments about this. I wonder what I did wrong?
You may have had some really overachieving baking soda that made them puffy. 🙂 Try the recipe again and measure and scrape each ingredient so it is exact–I really want it to work out for you!
That was it!! I must not have been accurate either time measuring my baking soda or powder. Which is possible. I’ll admit I sometimes “estimate”
They turned out perfect!! Thank you!! My search is over. These are perfect in every way. So glad you helped me figure out what I did wrong.
Finally someone else who had my problem! I kept seeing the people who ended up with flat cookies and started thinking I was the only one. I’ve made these twice now. They still tasted good but were puffy and cake like. They almost looked like a muffin top. Kids and hubby still enjoyed them. Maybe it was my baking powder too?? Trying again right now. Fingers crossed. I’ve never been so hungry for something I’ve never eaten before. Lol
Whoa – these really are the best. I bake a ton but have never found my “go-to” chocolate chip cookie recipe… until today. I slightly cut back on the sugar by not packing the brown sugar and only using 1 of the added TBs of white sugar. Otherwise, I followed the recipe.
One note – perhaps the problem some folks were having with flat cookies had to do with the amount of time creaming the butter/sugar? This is the only recipe I’ve ever seen that says to mix them just until blended. Most other cookie recipes require a lot of time creaming – like 5 minutes or so. I creamed the butter alone for about 3 minutes and then added the sugars and let it go at least another 2 more. My cookies were nice and thick – in fact the first thing my husband commented on!
Great idea for those with flat cookies! I am glad you got your go-to!
I do a lot of baking, and I absolutely loved your criteria for the perfect chocolate chip cookie !! These are delicious, have a great texture, and they do freeze well. I have a batch in my freezer right now ! I added some toffee chips as well as a teaspoon of Penzey’s baking spice. I made these for Father’s Day & they disappeared in minutes. My new favorite cookie !
Yum! Great addition!
Karrie, these cookies are fabulous! My family loved them. The only question that I have is do you have an equally scrumptious oatmeal and sugar cookie recipe to share with us as well? , If do where do I look for it?
I need to work on those, right? Hopefully soon! 🙂
Thank you, Karrie! These really are the BEST chocolate chip cookies! I have made these several times, following your recipe exactly, and they have become a favorite. 🙂
I am so glad you like them!
these cookies ROCK!!! I use only two tablespoons of dough and they still come chewy in the middle. Awesome recipe.
Thanks! I am so happy you like them!
This cookies are AMAZING! I made the recipe last night, a little skeptical because I am a diehard Tollhouse cookie devotee, and was totally blown away. This is definitely becoming my new go-to. I didn’t have enough brown sugar, so substituted about 1/2 cup of it for raw sugar with the bigger crystals and it added a really pleasant, subtle crunch to the inside. YUM YUM YUM – thanks for the recipe!
Hello! The first time I made this recipe they were absolutely the perfect milk choco chip cookie! These last two times, both batches were very light & fluffy. I followed the recipe exact. Can someone tell me what I’ve done? They taste good just do not have the density I feel is necessary with a choco chip cookie. Thank you!
The best chocolate chip cookie recipe EVER!!
My kids love the cookies so much they couldn’t stop eating it. I made a few changes to the recipe because I didn’t want the cookies to be that sweet: I added 1 cup light brown sugar, 1 cup sugar, 6 oz bag of Tollhouse chocolate chips and 1 cup of butter.
I FINALLY made these cookies about a month ago. I even bought a large cookie scoop just for them. 🙂 I already had a family favorite chocolate chip recipe, but had been looking for one that would freeze well since there are just three of us at my house. WE LOVE THEM! Finished up the rest of them last Saturday and will definitely be making them again.
I am so glad you liked them! It is definitely worth the large cookie scoop, too!
These are AMAZING! I made them as directed and replaced the chocolate chips with mini chocolate chips and mini m&m’s .. They were outstanding! We also formed half of the cookie dough into balls and put them into the freezer and baked throughout the week as needed. They were just as wonderful as the first ones!
Yum! The mini m&m’s sound amazing!
WOW!! They are exceptional!! Love the recipe – going into my 5-star recipe collection book.
Claudia, I am so glad you like them! WOW–5 stars! Thanks! 🙂
Well my last batch is minutes from coming out of the oven and I have to give this recipes a glowing 5 stars! My hubs is a huge fan of the classic chocolate chip cookie and I have been struggling for 3 years trying to find one that really blows him away. Well, I found it! It is chocolate-chip-cookie-snob approved! I followed the recipe to the letter and I can’t imagine it coming out any better. I think I ended up with about 3 tbsp dough per cookie and baked for exactly 14 minutes. This made 30 cookies exactly. This is will definitely be my staple recipe from now on. Thanks for sharing!!!
I am so happy you liked this recipe so much!
I made these today..added a tsp of almond extract and drizzle a little bit of salt on each cookie before going in to the oven. It was sooo yummy! My kids and other family members loved it… It’s going to dissapear soo. Thanks for this recipe!
Yum! Great addition!
I am a bit old fashioned can you please tell me what a cup measure is in grams or ounces for us English folk who love your recipes thanks
I love it! Use this converter to change it into grams or ounces http://www.traditionaloven.com/tutorials/conversion.html.
This is by far the best cookie recipe i have made! Thank you!
I am so happy you like it!
I have been using the Nestle recipe for years and substituting 2Tbs of pumpkin for each egg and they have been great, but I am interested in trying your recipe with my modification. Thank you for sharing.
if i use self rising flour do I still need to use the baking soda? Thanks!
Heyy! how many cookies is this recipe good 4?
Most people are getting 20 to 22 cookies using the 4 Tbsp size scoop.
This is the recipe I have been looking for—–the best!! Thank you😋
These are amazing! My husband just LOVES them and refers to them as THE cookies!
I just made these. They are soooo good! I had the large pampered chef scoop too and I almost didn’t use it because i thought the cookies would be too large. I’m so glad I did! They are large but so beautiful and delish! I didn’t have dark brown sugar but I used light instead. Is there much of a difference? Should I try the dark next time?
I cannot wait to try this recipe, but I cannot find where it says how many cookies it makes. For the holidays, I am making 3 other types of cookies, and I have had to cut recipes in half, so I don’t make too many. So, how many cookies does this recipe make?
These ARE the best chocolate chip cookies ever!! Thanks for sharing!
Finally! These worked out beautifully. I even messed up a little with how much butter I used when I creamed the butter and sugar and they still turned out soft, chewy, big, and DELICIOUS!
If you have been searching for chocolate chip cookies that lives up to your expectations of what a chocolate chip cookie should be then stop….you’ve found the recipe right here! I’ve found this recipe last year or maybe it was the previous year, any hoo I found it on this site and its been the biggest blessing among my family, they are everything and more, the taste is amazing, they cook so well and this is the big one….they freeze amazingly!!!! You just use a melon scooper, scoop these bad boys into balls and freeze then throw in a freezer bag my husband LOVES them! And having cookies on demand is awesome! This recipe is the bomb!
I have died and gone to cookie heaven. Holy mackerel. I make these with my 4 year old in just a few minutes. I use a Ninja to blend the dough (they have a dough setting) and bake them smaller (bake for ten minutes for a 2.5″-3″ cookie) so they last longer—otherwise they’d be eaten in an hour lol.
We take them to the fire station and the guys just devour them. 🙂
Thank you for posting this recipe. Will never use another. XO
Absolutely the BEST chocolate chip cookies ever! Mine usually turn out flat, not these. And soft! This is a keeper!
Awesome recipe! Followed it to a “T” and they came out great. One of the things I liked while making them, was that it was easy enough for me to be only a helper (*wink*) to my 9 year old while he made them. What else can I say, this is a keeper! Thank you for posting!
We’ve made these four times since finding the recipe. Our new favorite cookie recipe!
This is the best chocolate chip cookie recipe I’ve ever made, I’ve made them twice already and followed the recipe exactly. I did add a bit more butter but not much. My boyfriend who is not into sweets like I am said this is the best cookie he’s ever tasted, and I couldn’t agree more. Great recipe, thank you!
I just made these last week and they were fantastic! This is definitely the recipe I’ll use from now on. So long Toll House.
At first, I thought there was WAY too much flour – the batter was very thick and challenging to combine with chips. BUT….what a FABULOUS, picture-perfect, mouth-watering, taste-tickling cookie!! I froze several “logs” for later. As for customizing, I added dark chocolate-covered raisins and chopped walnuts along with the semi sweet chips. Thank you for sharing this perfect recipe.
I just made these and they are just about perfect! Thanks for sharing this amazing recipe.
THE Best Chocolate Chip Cookie ever!! Finally found one, after trying/baking the ones that don’t deserved a second chance. Thank you! The search is over!
Do you soften the butter first? Does the egg have to be room temp?
Thanks!
Yes, you soften the butter, but egg doesn’t have to be room temp.
This is an amazing recipe!! I got lots of great feedback on it:) I changed the recipe up a little bit and only had about 1 tablespoon of dough per cookie and baked it for 12 mins and they turned out wonderful! I made the recipe three times so far! Highly recommended!
So far I am loving these cookies, but holy crap that is a huge amount of dough! I’ve split the dough into half and frozen half and am baking the other half. The cookies are smelling really good but if I made them again I would definitely have to halve the recipe.
OK I changed nothing, and these were exactly like the photo. They tasted great. I did halve the recipe and it still turned out great. My butter was not too soft, and they still turned out fantastic. The real test will be how they taste tomorrow!!! Cooked for exactly 17 minutes. Used a heaping ice cream scoop for. They will be great for ice cream sandwiches too!
We had a snowstorm here yesterday and when the young girls across the street saw me out there with a shovel trying to clean up, they ran out and helped me with a smile. As a thanks I asked what kind of cookies their favorite was…chocolate chip was the answer! lol I was looking for a new recipe on pinterest when I saw yours and decided to give it a try. The only thing I did different was to also toss in about 3/4 cup of skor toffee bits – they are some of the BEST cookies I’ve ever had! I’m sure the girls are going to love them as much as I do lol
These cookies are everything you promised. So good! I should have made a double batch right away!
Hi Karrie,
I am baking them as I write! ^u^
Highly recommend! These are the best chocolate chip cookies on this planet 😍
What about a recipe for those of us who cannot have flour (gluten-free). Please add a gluten-free version. I feel left out.
If you feel left out, look up “gluten-free” big chocolate cookies on Pinterest? This particular recipe is NOT a gluten-free recipe. The writer does not have to make a special one just for you. Go to gluten-free websites!!! SMH
I made these for my niece for her Birthday….She loves chocolate chip cookies. My sister said they were gourmet cookies and were better than the ones she made. Very good cookies. The texture, look and feel was excellent. Thanks much for sharing.
You are right – this is the BEST chocolate chip cookie recipe. This is the recipe I’ve been looking for! It was perfectly chewy and delicious. Thank you for sharing the recipe.
Tried these and loved them! The texture is perfect!! Plus they freeze and cook so well! Amazing! Def checking our your other recipes now.
recipe is very impressive. I’ve tried it and it worked. i love it.
thanks
Hi there…anyone elses’ cookies turn out thick and cakey? Not sure what I’m doing wrong! ! I’ve made these begore, 1st batch was great, next one…cakey and thick….help!
I’m always looking for recipes that can be prepared ahead of time and can just go from freezer to oven. It make a weeknight dinner so easy. So, I tried this recipe yesterday. I froze the pre-made cookies to give it a real test. These turned out AWESOME!!! Crisp exterior and chewy in the middle…just the way I like them. I tried them at about a quarter cup size and with semi-sweet chips. They were so rich it was hard to finish one as they came out about 6 inches wide. I’ll make them smaller next time.
I’m now a total fan and will be trying many more of your recipes and ideas.
These are REALLY fantastic cookies! I used a mix of semi-sweet and milk chocolate chips and they were just divine. I froze the dough balls and loved being able to just pop a few in the oven when I wanted a treat. Kept me from eating more cookies than I need to eat! Unfortunately, once hubs found them in the freezer he just decided to snack on my cookie dough…ugh! This is definitely going to become my go-to choc. chip cookie recipe. Currently, I’m not eating dairy (I’m a nursing mother and it has helped with my daughter’s mild reflux) but I’m going to see how these turn out with dairy-free substitutions, I’ll let you know! Thanks for a great recipe!
Could I ask Please. You say warm the oven to 350, is that Fahrenheit or Celsius. Am form South Africa so just checking. I really want to try these… Ummmy!!!
350 degrees fahrenheit. 🙂
Hi Karrie!
Thank you for the recipe. As i read through the comments, I am more tempted to make these, but i face one problem. My family does not eat eggs. Could you please suggest a substitute for eggs in this recipe? like flax seeds+water or condensed milk? It would be very helpful. Thanks!
Made these cookies and they are absolutely perfect I’m so happy I found your recipe, and my search is over. Just so glad the first recipe I tried I fell in love with, thanks again !
I loved the Master Chocolate Chip Cookies. I even made them with my 6th graders, we made and froze them one week and then the next we baked them. They were a hit!
I stumbled upon your site and made these cookies for my hubby. And, yum.
I am an avid baker and cookie maker; but, I rely mostly on my own mother’s recipes, trying other’s cookie recipes only from time to time.
I had a serviceable Choc Chip cookie–didn’t hate it but left me wanting.
I want no more.
These are wonderful. Just the right butterscotch undertones, perfect texture and mouth feel. I don’t need to make any other Choc Chip cookies any longer.
And, now I love you and hate you–or rather, my fat arse is cursing you as I stuff another cookie in my mouth!
Keep up the good work.
Hee Hee!!!!! Welcome to the dark side… 🙂
This is the absolute best chocolate chip cookie recipe in the world! My family can’t get enough of them when I make them. I actually have to make 2-3 batches and freeze them to make them on the spot. Thank you so much for sharing this wonderful recipe. 😍
Wow they were so easy & delish.
Only drama i had was that i totally forgot about adding the brown sugar altogether. That’s what happens when your 3yr old wants to help & you get distracted lol.
All the same, they still are totally amazing.
I can only imagine how much more flavoursome they’ll get when i add the brown sugar.
Thanks
These are seriously my families favorite cookies. My husband literally begs me to make them and he rarely eats sweets.
These cookies turned out fantastic! Hubby and son loved them. Only struggle was with the frozen dough balls I saved for a batch later didn’t bake correctly; tried to bake them a few times at various degrees and they never really came out right. Regardless, just happy we have an excellent recipe to use when craving cookies!!
Hi Karrie!
I’m excited to make these! Would you mind telling me which butter (specifically the brand) you used? Thanks!
I usually use Tillamook, but any real butter is great.
Thank you! I made these for the 4th of July and they were gone in less than 10 minutes of setting them down!
I found your recipe last year on a search for a chewy bakery-style cookie. After trialing a few recipes, I kept coming back to this. It’s good to eat as dough (even though we’re not supposed to), it’s good on day one, and it’s still good the next day. It freezes well. Really a great recipe. You’ve made me look good to all I bake these cookies for. Thanks for sharing!
I’ve tried many, many, many cookie recipes and I finally THE ONE. This is by far the best cookie I’ve ever had and is always a huge hit with my friends. My daughter even made some for a donation only fundraiser and earned $120 off two batches! I’ve had people ask me when she will sell more! This is a must try.
This is a fabulous recipe and the cookies turn out amazing. I just can’t figure out why mine don’t seem to spread out large. They end up being thicker, denser, but still delicious. I cook them for 15 min, take them out, let them sit…. still not super big. I use a 1/4 cup ice cream scoop as well. By the way, living in Oregon, I use Tillamook butter too. 🙂
Hi ma’am could u pls tell me what i can or should use or substitute for eggs
As i don’t eat eggs
Pls thank you
Sorry, I am not sure about what to substitute for the eggs.
Mix in 1/4 Cup of UNsweetened applesauce in place of one egg. So if theres 2 eggs in the recipe then use 1/4 Cup for each egg. Hope I’ve helped.
Hello! Would like to try thid cookie recipe. How grams for the butter?
1-1/4 cups butter = 270g
Like some others, my cookies didn’t spread either. They were thicker but still tasted delicious! These are very sweet cookies. Also, this yielded about 20 cookies for me at 1/4 c. batter per cookie. Think I will use 2tbs. next time. Great overall recipe!
Seriously! Delicious. Whole family loves them. I have been baking for 20 years and these are the best, hands down. Our new go to for chocolate chip cookies!
I have just started using your recipes in an attempt to cook more at home, save money, stock up on freezer meals and control the ingredients and amounts. Love your recipes… thank you for sharing your ideas and talents!
Aweeeeee, thank you so much!!!!!!
These are absolutely perfect. I have used the recipe before and made them half the size, (2 tbsp) and they turned out great. Today I did 4 tbsp size, and of my goodness… it’s even harder to stop eating them. And they are double the size!
The top is perfectly crackled, the edges a little crunchy, and the inside perfectly chewy.
Thanks for the recipe.
Can I use sugar in the raw or coconut sugar? Will it taste as good?!
I made these last week and froze half the dough. This cookie is fantastic! Thevbatch from frozen was just as good as the batch made from fresh. The large size was so fun, my kids loved them & said they were better than bakery cookies. Definitely a keeper!
Ooohhh mmuuuguuuhhh.
I was not expecting these to be this good.
Every other recipe on Pinterest claims to be some variation of the “best ever chocolate chip cookie”.
These are legitimately the best chocolate chip cookies I’ve ever made. I’m currently typing on a sugar high. Dangerous recipe you’ve created. So so so delicious.
Thank you for sharing!!
Right!!!??? How can I say they are the best…they really really ARE!!! NO contest!! Last recipe ever needed!!! THank you so much for your comment!!!
😁🙌🏽
Can it be adapted to chocolate white chocolate chip cookies and how? Thank you!
Yep, just add both chips!
Sorry, I didn’t explain myself correctly. I meant chocolate flavored cookie with white chocolate chips. The question was regarding how to make it chocolate flavored.
This is an “Amazing” recipe…. followed exactly using Guitttard semisweet baking chips. Like you said, bakery style and the only recipe needed for greeeeeeeaaattttt chocolate chip cookies. Thanks so much for sharing your recipe! Would have posted a picture but not sure how or where.
Wow! I love how these cookies turned out. So good! I did use semi sweet chips because they are my favorite. Thank you Karrie for an amazing recipe!
I used a 4 TBSP scoop and only came out with 22 cookies. Haven’t baked them yet, so don’t know how huge they’ll be! 🙂
Hi,
Is there anything that I can substitute Eggs with..??
Looks delish. I can’t begin to count all the CCC recipes I’ve read & its alot. Your recipe is definitely different & in a good way. I have experimented & I’m not through. I wana try yours some time when I can walk better! Thank you dear!
I love this recipe. I’ve had them from the fresh dough & from frozen, they taste the same. It’s a nice treat to have ready when the kids want a treat. Definitely a keeper!
I used all organic ingredients in replace of what was called here just to see how it would come out. They came out really thin and crumbly with too much flavor from the baking soda and powder, but still good.
You weren’t kidding! Best choc chip cookies ever! Thank you so much for sharing! I have a son who is crazy about choc chip cookies. He agrees these are the best.
Thank you!!!
I am going to make these for my wedding, so I’m going to make the dough ahead of time and freeze. I’m looking forward to eating them (based on previous comments). Any thoughts on how far in advance I can bake them and still have them taste fresh on wedding day?
Try to get out as much air as possible for the freshest flavors, and then you can make these ahead up to 6 months in advance! Still taste fresh and amazing!
Hi! I have a question: Is your recipe for 32 regular cookies, or for 32 of you 4 scoop big cookies?
thanks!
Most people are getting 20 to 22 cookies out of the 4 Tbsp. size scoop.
Hello! Thank you for sharing this awesome recipe!! I think this is the best choc chip cookie I’ve ever had and made 😄 I love how nice and plump they turn out instead of flat. Will be making this recipe for choc chip cookies from now on 😉😉
I found your website last week when I searched for freezer meals – and oh my gosh, I am so happy I found your amazing site! Can we be friends?! Because I think that would be fun!! 🙂
I tried this recipe this weekend – PERFECTION! I am pretty faithful to the Nestle recipe, with just a few tweaks of my own, but figured I’d give this one a try. Seriously, these cookies are magazine-worthy, picture perfect! A few things things though – my oven is gas – does that make a difference in how they might turn out? Each cookie baked perfectly round, and came out chewy and fluffy. I baked for the full 17 minutes, just because I’ve found our gas oven usually needs a few more minutes/full baking time. I am wondering if I would have baked for maybe only 15 minutes, they would have turned out more crispy on the outside? Either way – no complaints here – THANK YOU for the amazing recipe!
What kind of flour did you use? I just learned yesterday that there’s more than just all purpose and self rising!
Just all-purpose
I made these tonight and baked a few and freezing the rest. They seemed a bit dry. Thinking I may have too much brown sugar. Is it packed brown sugar or just measured? Thank you
cookies look so yummy. I want to make this recipe but have a question. I heard that a measuring cup volume is different in each country. In Korea which I live, 1 cup means 200ml. Is it same with yours?
Hi Hyesu! Yes measuring cups have different measurements – 1 US cup means 250ml
Thank you for your reply 😀 I will try this recipe tomorrow.
I have a tried and trusted recipe I’ve messed with over the years and it’s perfect but I wanted to try this one and I love it!! I made it exactly as the recipe except I added 1 tbsp of cornstarch to keep them chewy for days.. but I measured exactly 1/4 c and only got 24 😢
I just made these because I was looking for a recipe to freeze for Christmas when I know I’ll be too busy to prepare them. Froze most but baked up a few to test them out. They’re perfect! Crispy outside soft inside. I was a little worried because the dough was very crumbly but once scooped and shaped they held together. Really simple to make and turned out great. Can’t wait to pop these in the oven over the holidays. Thank you!
Wow!!!!! I made these for the first time today and they were so delicious. This is by far the best recipe I have ever used. The cookies came out so buttery. The added extra chocolate chips after I rolled them into a ball really helped the cookie to stand out more. Thanks for sharing your recipe.
It’s true, these are the best ever!!! Even my husband agrees!! I’m a cookie connoisseur & I attest this is the best recipe, even better than they NY times recipe! Crunchy yet chewy & just right punch of salt.
I followed instructions perfectly and even double-check it but the dough came out like sawdust so I don’t think the measurements are correct because I read somewhere where someone said the packed brown sugar that you listed was too much for people in the US so I think now I need something more liquidy to hold the batter together because it won’t hold together it’s like sand.
Maybe it’s your altitude… I’m not sure! Maybe go slowly adding in the flour until you get the consistency that is right. Weather & humidity can change baking goods too. Try this again, I’m sure you can get it right. 🙂
I substituted dark brown sugar with light brown sugar. I also used 6 ounces of milk chocolate chips and 6 ounces of dark chocolate chips for more variety. I placed the cookie sheet (covered with parchment paper) on the middle rack and convection baked for 15 minutes at 325°F. The cookies came out phenomenal — perfectly crisp around the edges and soft and chewy in the center. They spread out great and didn’t fall flat. My only complaint is that a 4-tablespoon scoop yielded 18 cookies, not 32 as stated above. But since they’re so large, I’m not terribly upset about it. 🙂