While it’s safe to say chocolate chip cookies are a classic recipe everyone has probably made at least once with a tried and true recipe they love, I felt it was time to share my favorite chocolate chip cookie recipe. I used hash infused butter for these cookies and oh my god were they wonderful. Thank you for sharing this recipe. I only made one small change, made them just a bit smaller! If you use the same oven, and same ingredients, here are a few other things to check; use cookie sheets that are light in color because dark ones heat too quickly, and use parchment paper or silicone baking mat. These do turn out chewy if not over baked. They look amazing. Soo I dont have cornstarch and I really want to try these, is there ANYTHING else that would work? The cookies came out flat, like mine always do. Hi April, I almost always use an ice cream scoop, and then sometimes slightly shape it to a more round ball. With the mixer on low speed, add flour, cornstarch, baking soda and baking powder. I finally found my kind of cookie for real! It’s hard to troubleshoot something from a distance. Thanks for pointing that out Holly – I’ve fixed it. Best cookies ever! I refrigerated the dough for about 3-4 hours which I certainly think is needed as it really is soft beforehand. You have successfully subscribed to our newsletter. Pinning to try soon. I chilled mine for 12 hours. My question today is…. Will do it with nuts next time. These are made with melted butter, so there’s no waiting for cold butter to soften to room temperature! So I’m about to make these cookies, but I was just wondering about a few things.. 1) I usually use margarine, I’ve heard that using margarine will keep the cookies soft and chewy even after they’ve cooled. Neither does looking at melty chocolate chip cookie pictures. Some of that depends on preference. This recipe was AMAZING and by far the best cookies i have ever made. Hi Shiran I made a batch and they tasted great but the texture was wrong it was more like a cake or sponge, Still good but where did I go wrong . . They on no planet looked like the ones in your picture. Hi! . Whisk in the egg, egg yolk and vanilla extract. Any ideas? I did not over baked them and took them out just as the edges were golden and the center not 100% cooked. heya, when i made these they came out very thin and flat and not cooked very well, could anyone tell me what i did wrong ?xx. I am a cookie freak, like cookies are my comfort food. Cool on … I will add the nuts prior or after the chilling of the cookie dough? Thanks! Hi Shiran, Wow they look so good! It’s possible that an ingredient was not measured accurately. Thanks Margaret! I’m not sure – I imagine it would change it up a bit. Keep reading to learn how to make The Best Soft and Chewy Chocolate Chip Cookies. To me, being soft and doughy is what makes them chewy, as opposed to being harder and crunchier. I hope you try these out and let me know what you think. EVERYONE , EVERYWHERE I take these LOVE THEM! It could really be any number of things. These are hands down the best chocolate chip cookies I have ever made!!! It could also be the creaming of the butter and sugar – you want to make it’s fully creamed. Seriously the BEST recipe!!! Did I overlook it or have you not posted it yet? I let it chill for 7 hours today and still thin and flat. I rarely leave comments, but thought that this recipe deserved a comment. Sorry for the confusion with the salt. I use a 1/4 cup scoop for my big fat chewy cookies too! Will it also be possible to share the recipe in gram instead of cups? Gently fold in chocolate chips and nuts if using. I made them twice over the weekend. You get more flour if you stick the measuring scoop into the flour container than if you spoon the flour into the scoop, so with some recipes the difference is enough to affect the end product. Can’t stop looking at these pics. So thank you so much for sharing your talents with the world! I usually add 1-2 minutes to the original baking time, so you can start with that and see how it works. I don’t have to look any further! My oven is either cooler than yours or the chilling really makes a difference, but I increased the temperature to 350 and cooked for 12-14 minutes, finished for 10 minutes out of the oven on the pan like you recommend, and ended up with really amazing cookies. The hubby agrees with me too. You can place the dough in the fridge for 3 days. So sweet of you to write me, thank you Next time, try them with the brown sugar, they will melt in your mouth! What is wrong? we only have/use sweet cream butter. I always chill them and they turn out super thick. I have to hide some for my other coworkers so they can have some when they come in for the later shift! I’m sure you could, I just haven’t done it so I’m not sure how to say to adjust. I would love to freeze the remainder because I don’t bake an entire batch. Thank you! They turned out soft and delicious even though they were smaller than yours. First I have to say, I love your recipes. I’m using the same stuff, following the recipe the same way. The dough will be thick. Last night I came across your recipe and I thought ok what the heck. Stir in the chocolate chips. Very good. The smell that was filling the kitchen while baking was just amazing. Hi Lindsay. In a medium bowl, mix the flour, cornstarch, salt, and baking soda. It seems to make the perfect size cookie! Best chocolate chip cookie ever! There are several things you can do to make sure the cookies bake tall. Soft, Chewy & Thick Chocolate Chip Cookies. Yay! That’s so sweet and kind of you to share, thank you so much You can simply add 2 teaspoons of cornstarch (without changing anything else in the recipe) and mix it with the flour. I’d suggest trying again with the cornstarch. Thank you for the recipe. My entire extended family has called them “the best chocolate chip cookies in the world.” That’s a lot to say for an innocent little chocolate chip cookie that doesn’t contain a speck of butter in it. It could be that we measured our ingredients a little differently. Hi Peter If you have plain white flour, that’s what you need to use! Hi Garrett! Because I want to eat nothing but these cookies. These cookies are chewy, soft and incredibly delicious. You and your recipes are simply wonderful!! I’m so glad that I stumbled across your recipe. Secrets to Thick, Soft, & Chewy Chocolate Chip Cookies Underbaked cookies are the secret to softness. Hi Chloe! I’m 9 months pregnant and don’t have any at the moment. . In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda. This post may contain affiliate links. If I could give these a 10 star I would. It is very discouraging because I never seem to get thick chewy cookies. I’m always trying out new cc cookie recipes…trying to find the perfect fat chewy cookie. Either way is fine. One real quick question though, did you flatten out the dough after you scooped it? These cookies are delicious and beautiful. This is my new “go to” and it doesn’t disappoint. I read this and laughed out loud — my husband is exactly the same! Please help me with eggless recipes. Hi! I’m sure they will be delicious. Did she add baking powder in lieu of the baking soda? While they taste great, I really wanted a puffy cookie like your picture. I made them once without chilling the dough (due to time constraints) and once after chilling. Before chilling the dough, along with the chocolate chips. Like fairy liquid. Store cookies in an airtight container for up to 3 days. Don’t worry, they would still be delicious, just make sure you don’t overbake them. Does the butter need to be softened? It cannot be doubled. In a large bowl, place the melted butter, granulated sugar and brown sugar. How many tablespoons of mixture should I use for a smaller cookie and the cooking time please. Do you think using browned butter 6 tbsp and the rest as room temp butter would alter the dough and shape during baking? Yes you’ll want to cook them less time if they are less cookie dough. Do not overmix – the less you mix, the softer the cookies will be. Seriously. Update- These are nice and thick but mine look very shiny/greasy. It will make them spread even less. This is hands down, my favorite new chocolate chip cookie recipe. Thank you! The bigger, the better! Thanks for the pin! ???? These chocolate chip cookies look fanfreakingtastic! HI there! And because the cookie was SO thick, you could pile more into every bite. Update- I made them today and left out the baking powder. Can I add oatmeal to these cookies? I happened to come across your recipe during the stay-at-home order during the coronavirus. My friend Natalie, being an awesome friend and knowing that I am obviously a massive sweets lover, had some of her favorite cookies waiting for me to try. They are the best chocolate chip cookies ever! I would do already baked cookies, but they are just not the same unless they are fresh out of the oven. I am looking for a chewy chocolate chip cookie so I came to your blog to find one, but I am having difficulty with the measurements you gave in grams… I will definitely keep this recipe around. Hi just wanted to tell you I made these biscuits early this morning & they are to die for, thick & soft will be making these all the time now, many thanks, what if i dont have salted butter? The best tip I can give is to measure the ingredients as accurate as possible and to not overmix the dough. Keyword best, chocolate, chocolate chips, cookies, easy, oats. These cookies may look a bit greasy and that’s ok. I followed your instructions very carefully, chilling the dough for 8 hours. I was really happy to see that you also included the ingredient amounts in grams. When I went down to Miami in May for the BlogHer Food Conference, I stayed with some friends the first night I got down there. Maybe you have a little less flour or something – that can make a big difference in how they spread/remain thick. This recipe is really really good. This is a fantastic recipe, easy to follow and spot in. Browning the butter changes it. 4. Bake for 11-12 minutes. Our poor husbands – they fall in love with a dessert and we immediately change it. Pingback: Easy After School Snacks - Julie's Eats & Treats. I know I know, It’s annoying. Thanks for such a quick response, may I say once again, you are just wonderful. This was my go to recipe for years, had it memorized I made It so much. Reeses Peanut Butter Chocolate Chip Cookie Cake You’ll just have double the yummy cookies. Chill the dough for at least 2 hours, preferably 6 hours or overnight (you can keep the dough in the fridge for up to 3 days). The cookies … I followed the recipe and instructions perfectly, but my cookies turned dome-shaped, and cakey. While chilling, the flour absorbs the liquids which therefore leads to thicker, less-spreading cookies. Doubling (or tripling) throws off all the proportions and the cookies will not turn out. Please. Cut stick of butter into smaller pieces (as seen in video) In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract. Thanks a lot! Have a great holiday, Cassie! IT WORKS! I used the unsalted butter I already had at home and didn’t read the comments before baking, so they’re salt-less. However everyone has commented that they are “chewy”. Do you think it would work for oatmeal raisin? If so how much do you think? . I know… They are amazing! This recipe looks fantastic and I can’t wait to start baking! You have to try them They are super chewy! Any advice? Great recipe, thanks! The dough is so soft at this point that you might end up with flat, spreading cookies. I dont know what went wrong. My mom and I make these cookies ALL OF THE TIME! I try this recipes and the first time was really good. So personally I would not reccommend doubling the recipe but next time I will make two separate batched of cookie dough so i can have a lot of cookies. These tasted weird. will this alter the results ? . Maybe I should try 1 extra large egg instead of 2 large? These classic chocolate chip cookies will melt in your mouth, but before I tell you how delicious they are, first things first … let’s start from the beginning. Save my name, email, and website in this browser for the next time I comment. I would be proud to give them out. I can’t wait to try the chocolate chip cookie recipe with cornstarch but I couldn’t find it on your site. Step 3 of your recipe says to add salt (and doesn’t mention the baking powder)…is there supposed to be salt in there? i forgot to sift the flour and used the egg including the whites, will it make the cookies hard? Do I need to chill the dough before making these? Best cookie recipe ive come across so far! Do you have any advice on adjusting the baking time if I bake them from frozen cookie balls? Crispy outside, soft inside and totally yummy. I don’t have one so I’m wondering if I could possibly use something else instead. It is fine to chill the dough first. Therefore I like using more brown sugar than white sugar in my recipe, but I do like using a combination of them. Having just the right amount of chocolate chips is something we all try to get right. WOW! Thanks! Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Its a recipe we use over and over. There’s no need to thaw the dough before baking. I love how thick and chewy and full of chocolate chips they are. Results were the same. Fold in chocolate chips and walnuts. They look pretty and they taste so delicious. Thanks!! My daughter and I love to bake them! I use a measuring scoop. Can I confirm what type of flour do I use for this recipe, & if I could use unsalted butter instead of salted? Add dry ingredients and fold using a wooden spoon or a rubber spatula just until combined. Preferably you should chill the dough overnight. Favorite chocolate chip recipe! The amount of flour used, in addition to the cornstarch, helps keep the cookie from spreading too much while the leaveners do the work of rising. Sugar: Brown sugar makes the cookies moist and soft and increases chewiness. I’ve been trying to find a good soft and chewy chocolate chip cookie recipe. Thanks! Exactly!!!!!! They spread flat. Made cookies for Santa Claus hahaha. Why 325 for these ones? I’ve got it memorized and can make a double batch in 10 minutes. Amazingly good! I tried making this recipe and for some reason my cookies spread A LOT! I’m glad I can help, Cassie The chilling should definitely help! תפרסמי אצלך את המתכון האהוב עליכם במשפחה ואגב, תנסי גם את העוגיות פודינג וניל שמופיעות אצלי בבלוג, הן הכי רכות שיש! One question tho, they turned out pretty soft and chewy, yet kind of cakey almost. Awesome! Thank you for perfecting it! Now it’s chilling time. Another thing you can do is to freeze the cookie sheet after shaping the cookies and placing them on it, and bake straight from the freezer (you might need to add 1-2 minutes to the baking time). Wanted to bake these for the nurses at the hospital. You put the dough into the 1/4 cup and then round it out onto the cookie sheet, but then do you flatten it at all, or do you just leave it in a big ball? If you want mini cookies, use 1 teaspoon. Unfortunately the eggs are necessary for the success of this recipe. Is there a way to turn this recipe into a chocolate dough so I can make double chocolate chip cookies? I’ve tried many good recipes l, but nothing that I was head over heals about! So delicious, soft and chewy. They are delicious and turn out exactly like you said they would. And so, she began work on these cookies, with a bit of help from me now and then. I suggest next time to chill the dough for 24 hours, and see if it makes any difference. Not sure what to do! Came out perfect on the first try !! This will now be my go to recipe. They can also be frozen for up to 2 months. What adjustments would I need to make for high altitude? Simple. But rather the abundance of them. These are AMAZING! I tried these today, and SUCCESS! Loved this recipe. You should actually be able to see the change in color and texture. So, I normally never leave comments on the recipes I try, but this is an exception. Couldn’t have been better. Springerle, sure, every Christmas for years. Those are some beautiful cookies! CHEWY CHOCOLATE CHUNK COOKIES (uses cornstarch) – adapted from Sally’s Baking Addiction INGREDIENTS 2 and 1/4 cups all-purpose flour 1 teaspoon baking soda This easy recipe for Chewy Chocolate Chip Cookies makes deliciously thick, tender and soft cookies that will stay chewy … They’re perfect and we get so many compliments on them. The dough is also super sticky.. in your pictures the dough looks soft instead of sticky. They baked up wonderfully! I recommend that next time you chill it for a few hours and only then bake, and see if it makes any difference. Thank you, Your email address will not be published. I tried and tested so many recipes, and was never pleased with anything. I made a batch with no chocolate chips for my little one -a little sweet but good texture and flavor! Thank you so much, Mariana! Please see my affiliate disclosure for more details. It’s hard to know what went wrong without being there. I’d use 1/4 tsp of salt. These cookies are picture perfect, Lindsay! If they are too cold, they won’t spread. Chilled the dough for about 45 minutes and baked 14 minutes. Must try this one! I must have skipped around because I didn’t notice I was supposed to let the dough chill for 6 hours and I wanted cookies immediately! Thank you for sharing! I hope that helps! Everything is mixed by hand. Years & years I made the recipe on back of Nestle…never again. Hi Yasmin, I always use unsalted butter unless otherwise stated. You want to cream the butter and sugars together for about 3-4 minutes, until you actually see the color of the mixture lighten noticeably and the texture get creamy and fluffy. I find that when I shape the dough into taller mounds instead of just perfect circles, the cookies come out a lot thicker. One easy way is to make sure the dough is cold. I just ate one warm from the oven and they are to die for. My cookies turned out very soft and I believe I cooked them just long enough. I just made these and they were a disaster! For the longest time I could reliably make just about any cookie other than chocolate chip. I can’t wait to make these, have a great day! I’ll update that. I’m so glad you like them! Can you give sine suggestions how to correct? I think these would be perfect for ice cream sandwiches, because they are super soft and chewy! I don’t like my cookies too sweet. They look heavenly. Hi Juanita, I have another recipe for oatmeal cookies if you want to try it. I hope you and your sister will enjoy the cookies! Colder dough won’t spread as much. Taste was great, cool texture. Thanks Trish! Please help me with any cookies that are eggless ? I’m SO glad you enjoy the recipes! I make your soft sugar cookies, tahini chocolate chip cookies, and your Boston cream pie on a regular basis. Remove from oven and allow to cool for about 1 minute, then remove to finish cooling on a cooling rack. Big cookies are great, but lots of times after dinner I just don’t have room for a giant cookie, you know? What would be the conversation and would you remove any other ingredient? I can’t stop looking at your pics too! Should I raise the temp of my oven or bake them longer? I read this blog post last week discussing using a secret ingredient to keep chocolate cookies soft and chewy. These cookies look so incredible and chewy!! Thanks!! Any suggestions anyone? As for baking time, it took my cookies 11 minutes to be baked perfectly but keep in mind that every oven is different and that I like my cookies super soft. Actually, I think that no one, whether it’s a child or an adult, can resist a cookie. Super soft, chewy, and full of chocolate chips. He asked me yesterday morning when I was making them again – since I promised. Thee best chocolate chip cookies I’ve EVER had homemade or bought from other bakers! I was out of brown sugar so I used turbinado sugar and it gave it a little something extra because of the crispness of the granules. Are there any adjustments needed for high altitude areas? . Can not wait to make them today! I’ve been using the recipe I used for my chocolate chip cookie cake to make new variations for some time now, so I started with that one this time too. I’m sorry! Best recipe ever! I hope you enjoy them! Do you also live at a high altitude or have any idea how to adjust for it? The center of the cookie will still look a little undercooked, but that’s ok. 8. Just wondering if you have any other secrets cause the cookies in the photos on this post look amazing, but mine don’t look nearly that good! In a medium bowl sift together flour, baking soda and salt. Post in the shape of thick discs for 8 hours fully combined mixing! 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