This chocolate chip cookie recipe makes soft cookies with golden edges and tender centers. Top them with a pinch of flaked sea salt.
This chocolate chip cookie recipe was first published on March 24, 2020 when things in the world were strange and uncertain. I deemed it a virtual hug in the form of my favorite, gooey chocolate center, crisp caramel edges, warm and cozy chocolate chip cookies. Since that time, they have gained many fans. Check out the reviews and comments below to see why you should make these today!
I can’t even begin to describe how awesome these are! I made them exactly the way the recipe says! I’ve been making chocolate chip cookies for 30 yrs. I’ve always wanted them to turn out just like these, and never was quite right. These are the PERFECT chocolate chip cookie! Thank you ever so much! My hubby and I ate about a dozen immediately! So so good! This will be my go to recipe from now on!❤️❤️❤️- Vicky
Ingredients for Chocolate Chip Cookies
The ingredients for these Chocolate Chip Cookies are classic, and are probably things you already have in a well-stocked pantry. Here’s the run-down:
- All-Purpose Flour - I tested this recipe with Gold Medal Unbleached All Purpose Flour. It gives me reliable results every time. One of my primary goals in creating this recipe was finding a great cookie that used only all-purpose flour, which most of us always have in our pantry. (Before I fine-tuned the recipe shared below, my favorite cookie was the infamous David Leit recipe from the New York Times. A few times a year, I would go buy bread flour and cake flour for the sole purpose of making David Leit’s cookies, and then would never again touch those flours until they got far too old and had to be tossed right in the compost.)
- Baking Soda - These provide the dough with just a bit of lift, giving the cookies that soft and tender texture. Be sure to replace your baking soda every few months (yes! every few months!). Old baking soda won’t give you the same results as a fresh box.
- Light Brown Sugar and White Sugar - These cookies use the same amount (measured by weight) of light brown sugar and white sugar. Those two sugars work together to give the cookies the balance of crisp edges and soft centers.
- Unsalted Butter - It is important to use unsalted butter to get the measurement for salt (see below) right. If using salted butter, it’s a good idea to skip the added kosher salt in the dough so that the cookies don’t become too salty. Don’t forget to take the butter out of the fridge in advance. It needs to be softened while still feeling slightly cool to the touch.
- Kosher Salt and Flaked Sea Salt - A decent amount of salt in chocolate chip cookies balances and enhances the flavor of the sugar and chocolate chips. Be sure to use kosher salt which comes in larger grains than traditional table salt in the cookie dough. (If you only have table salt, reduce the amount listed in the recipe by half to avoid your cookies being too salty.) At our house, we also all love a light sprinkle of flaked sea salt (I use Maldon) on top of the warm cookies. It’s totally optional but gives the cookies a hint of extra salt and a tiny bit of crunch.
- Eggs and Pure Vanilla Extract - You can’t have great chocolate chip cookies without these two things. The eggs add texture, the vanilla extract adds flavor. Egg yolks are essential to giving cookies that familiar chewy texture.
- Semisweet Chocolate Chips - These are the classic, but see below for other ideas!
How to Make Chewy and Crispy Chocolate Chip Cookies
- Soften butter. Be sure the butter is very soft before using it so that it will properly cream with the sugars.
- Whisk together dry ingredients. Carefully measure dry ingredients - flour, baking soda, and salt. (Use a kitchen scale for the flour if you have one or gently scoop it out of the bag into a measuring cup so that it doesn't compress.)
- Cream butter and sugars. Don't skimp on this step. It should take about 3 minutes for the butter and sugars to be light, fluffy, and very pale in color.
- Add eggs and vanilla extract. Mix eggs and vanilla into butter-sugar mixture. Keep the mixer on low so that you don't beat any air into the eggs (this can cause the cookies to be cakey).
- Add dry ingredients. Add dry ingredients and mix on low until fully combined. Don't overmix.
- Stir in chocolate chips. Mix chocolate chips in just until they are evenly incorporated.
- Refrigerate 20 minutes. Chill the dough for just 20 minutes while the oven heats.
- Bake at 350°F for 9 to 12 minutes. Use a heaping tablespoon to measure out the cookie dough onto a greased or parchment paper-topped baking sheet. (These are large cookies.)
- Deflate cookies. Firmly tap the baking sheet on the kitchen counter. This deflates the cookies so the centers are chewy and soft.
- Let cool on the pan. This step is important. The cookies will look soft in the center when you remove them from the pan, but let them cool for at least 5 minutes before transferring them to a cooling rack.
What causes cakey cookies?
- Using too much flour - This is almost always the answer. Measure your flour by weight or, if you don't have a kitchen scale, very loosely spoon the flour into the measuring cup and then use a knife to scrape the excess off the top. Be very careful not to compress the flours you measure it. If you are following the recipe exactly and keep getting cakey cookies, it may be simply be an issue with the brand of flour you are using. I tested these cookies with Gold Medal Unbleached All Purpose Flour and find it gives the best, most consistent results.
- Using too much egg or over-beating it - Another cause of cakey cookies is using too much egg or beating too much air into the mixture after you've added the eggs. Double check that you are using standard "large" size eggs and be sure to stop mixing them as soon as they are evenly combined with the butter-sugar mixture. If the eggs are extra-large, use one full egg and one egg yolk. Egg yolks help to give cookies a chewy texture. Egg whites give cookies a cakey texture.
- Using cold butter- Make sure that your butter is softened to room temperature before you start. You should easily be able to indent it with a light press of your finger.
- Cookies are too small- Be sure to follow the instructions on the size of the cookies. Cookies that are too small won't have enough space to spread out and have chewy centers.
- Not Deflating After Baking - Always firmly tap the baking sheet on the counter right after bringing the cookies out of the oven. This will deflate the centers of the cookie so that they compress and stay chewy once cool.
The “Right” Baking Time
Baking these cookies for the right amount of time is key to their chewy + crispy texture. Look to the edges of the cookies (not the centers). The cookies are done when the edges are light golden brown. The centers will still be very pale and soft.
Then, and this is important, let the cookies cool on the sheet pan for 5 minutes. As they cool, the cookies will continue to firm up and the surface will turn golden brown.
Here are what they should look like right as they are pulled out of the oven. Puffy and pale in the center.
And here’s what the cookies look like after cooling on the sheet pan for 5 minutes.
50 years of searching and I've finally found THE chocolate chip cookie recipe. My daughter is an accomplished baker and she agrees. I followed the recipe and instructions to the letter and they came out perfectly. We are still puzzling over how they can continue to brown out of the oven, but they do!- Debra
How To Shape Cookie Dough
Use a 1 Tablespoon measuring spoon to scoop out the dough, but make them heaping spoonfuls with the dough rounded over top. The cookies will be 3 to 4 inches across after baking.
Photo-Worthy Chocolate Chip Cookies
To make your chocolate chip cookies look extra polished (you know there are few things that Instagram loves as much as a beautiful cookie shot), just press a few chocolate chips into the tops of the dough balls right before they bake.
Fillings for Chocolate Chip Cookies
While semisweet chocolate chips are the classic, here are a few other favorite fillings:
- Chocolate Chunks
- High-Quality Chocolate Bars, chopped (great if you want to combine different types of chocolate - I love half bittersweet chocolate and half milk chocolate)
- Chopped Candy (chopped Heath bar is great!)
- Chopped nuts - like pecans or walnuts
How to Freeze Cookie Dough
Frozen cookie dough is like money in the bank. (Though I have to keep it in my downstairs freezer…and out of reach.) You can bake one at a time or the whole batch any time you need them. The best way to freeze cookie dough is:
- Form cookie dough into balls and line up in a single layer on a sheet pan
- Transfer sheet pan to freezer until dough is frozen solid, 2 to 3 hours.
- Transfer dough to a freezer-safe bag and seal, removing as much air from the bag as possible.
- Freeze for up to 6 months.
To bake cookies from frozen: Bake the cookie dough directly from the freezer at 325°F / 163°C for 16 to 18 minutes. (This lower temperature and longer cook time is important for the dough to defrost and cook all the way through.)
More Cookies to Stock Your Freezer
- Chocolate Oatmeal Cookies with Toffee - Golden cookies with crisp edges, pools of melted dark chocolate and toffee, and chewy centers.
- Peanut Butter Cookie Cups - Soft peanut butter cookie cups stuffed with chocolate peanut butter cups – always a crowd favorite.
- Salted Caramel Stuffed Chocolate Cookies - These rich dark chocolate cookies are filled with creamy caramel and topped with a sprinkle of salt.
- Mini Chocolate Oatmeal Cookies - Their miniature size is likely my favorite thing about these cookies. Perfect for lunch boxes.
Crispy and Chewy Chocolate Chip Cookies
- Stand Mixer
- Mixing Bowls
- Half Sheet Pan
- 3 cups (375g) All-Purpose Flour (see note)
- 1 teaspoon Baking Soda
- ¾ teaspoon Kosher Salt
- 2 sticks (1 cup) Unsalted Butter, softened to room temperature (see note)
- 1 cup (200g) Light Brown Sugar, packed
- 1 cup (200g) Granulated (White) Sugar
- 2 large Eggs
- 2 teaspoons Pure Vanilla Extract
- 2 ½ cups Semisweet Chocolate Chips
- 1 teaspoon Flaked Sea Salt (totally optional, but try it if you like a salty finish on your sweets)
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes (it should resemble fluffy frosting).
- Add the eggs and vanilla and mix on low until completely combined, scraping down the bowl as needed.
- Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough - do not overmix).
- Add the chocolate chips and mix into the batter on low just until combined.
- Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats. (This step is important as the cold dough is key to the soft centers of the cookies.)
- Heat oven to 350°F / 177°C.
- Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.
- Use a tablespoon measuring spoon (use the measuring spoon as a guide, but make these “heaping” tablespoons with dough rounded over the top) to scoop out even portions of cold cookie dough. (Note: Be sure that the cookie dough is about the size of a golf ball. If the cookies are smaller than this they won't spread out enough to have soft, chewy centers.)
- Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread out.
- Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up and darken after you remove them from the oven), 9 to 12 minutes.
- When you remove the sheet pan from the oven, tap it firmly on the kitchen counter a few times to deflate the cookies (this step helps to give the cookies lightly crinkled edges and a dense center).
- Sprinkle the tops of the cookies with flaked sea salt (this is optional and you may not need the full amount; just add a small pinch on top of each cookie if you want that salty crunch).
- Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack. (Note: If you try to move them too early they may fall apart, but will firm up as they cool.)
- Store cookies in a sealed container at room temperature for up to 3 days.
Caroline | RD-Licious
Okay now I'm totally drooling! YUM!
I can’t even begin to describe how awesome these are! I made them exactly the way the recipe says! I’ve been making chocolate chip cookies for 30 yrs. I’ve always wanted them to turn out just like these, and never was quite right. These are the PERFECT chocolate chip cookie! Thank you ever so much! My hubby and I ate about a dozen immediately! So so good! This will be my go to recipe from now on!❤️❤️❤️
Vicky - I'm so glad you liked them!! Thanks so much for your sweet comment!
Will the cookies' shape change if i reduce the sugar?
Yes - the cookies most likely won't have the right balance of crispy edges and chewy centers if you reduce the sugar, but I still think they'd be delicious that way.
I followed the recipe directions to the letter and used high end chips. This was a crowd pleaser with delicious results. Will use this recipe going forward for the chewy cookie fans. Amazing! Thank you all for your reviews and comments glad I listened and gave it a shot.
We love these! So glad your crowd enjoyed them too.
I always bake with salted butter so that was all I had on hand so that’s what I made these with and they were AMAZING!
So glad you liked them!
After making chocolate chip cookies for many many years, I can say that this is the best of the recipes!
Can I use dark brown sugar as a substitute for light brown sugar?
Yes - dark brown works great!
These are the PERFECT cookie! I followed directions exactly (and used a scale to measure ingredients) and they are so delicious- a crispy outside and chewy fudge-y inside. I’ll seriously never use another chocolate chip cookie recipe!
Thanks so much for the wonderful note! So glad you liked them!
A little too sweet for my liking! but other than that, the perfect chocolate chip cookie!
Thanks so much Jasmine - glad you liked them! That little sprinkle of salt adds a great contrast!
Not to try to change a recipe or anything but in the past when I’ve found a recipe just a little too sweet I substitute a very small amount (1/4 or 1/8) of the flour called for, for finely ground rolled oats. I think they just help balance the sweetness.
Not sure if it’s help in this recipe but works very well in other choc chip & banana bread recipes.
Bonnie - I love that idea! If anyone tries it, I'd love to hear how it turns out.
Over all my years of baking cakes , pies , stroodles , donuts , breads and cookies this is the best recipe for chocolate chip cookies I have ever tasted! It was a perfect amount of sweetness and I now feel like I want to eat 1 every day! The only thing is that the batch of cookie dough was MASSIVE - and so I had to keep a lot of it in my fridge. I hope you release many more recipes and I would really appreciate it if you could do a pineapple upside down cake? Thanks for reading!
THE BEST cookies ever!!! Followed recipe to the T! Great tips and easy to understand! Thank you 🙏
50 years of searching and I've finally found THE chocolate chip cookie recipe. My daughter is an accomplished baker and she agrees. I followed the recipe and instructions to the letter and they came out perfectly. We are still puzzling over how they can continue to brown out of the oven, but they do!
I made them today, and found them too sweet and too many chocolate chips.
I totally agree with you. The recipe is delicious the cookies are delicious. But way to much chocolate chips. And I used half semi sweet and half dark chocolate and it was still both too much chocolate and too sweet. Next time I make this recipe I'm cutting back a full cup of chocolate chips. So instead of 2.5cups I'm only going to do 1.5 cups
I halfed the recipe. I used unsweetened chocolate chips, did not have large eggs so I used 1 egg and an egg yolk.
Made these yesterday for a trial run before I make them for my friend's birthday this week cause he requested "crispy edged, but chewy center chocolate chip cookies" - per my coworkers, who are my personal guinea pigs when it comes to new recipes - they were "perfect!" Crispy edges but chewy center is very apt. Didn't have a full 2.5c of chocolate chips, so I subbed in some cinnamon chips which I needed to use up anyways, nor did I have flake sea salt - used coarse sea salt (all my grocery stores have limited stock - thanks Covid :/ ) Also used dark brown sugar. They were absolutely amazing! Thanks for the recipe! <3
Yay! So glad these were what you were looking for!
Thanks again Jess for the recipe. Unfortunately for me, my co-workers and neighbors keep asking for more! Should have made some to keep in the freezer!
i have been searching high and low for the perfect chocolate chip cookies, i make them often and they never come out as good as i would like but these, these are the best cookies i have ever made. even my grandma thinks so lol. thank you for sharing your delicious recipe!
Yay Amber - I'm so glad you liked these! And I extra love your grandma's stamp of approval! Thanks so much for your kind note.
I’m so excited for this re I’ve, it’s exactly what I was looking for. The recipe being similar to mine but the prep/cook details you add really set it apart. Normally mine are either over cooked or undercooked so I’ll report back after making these Sunday!
Also Love the photos as I’m a visual learner
That's so great to hear! I always try to offer as many photos as I can - I'm a visual learner all the way too.
I’m excited to try this! Whats the key to getting the soft/crunchy combo in a peanut butter cookie?
Oooo - peanut butter cookies are more difficult to get soft and crunchy, but this is a challenge I'd love to try!
Try a little corn syrup to get chewy peanut butter cookies. 1-2 Tbsp is enough depending on your recipe.
Great suggestion - thanks for chiming in Lori!
I must have done something horribly wrong because these are very cakey and thick cookies unlike Toll House. I never use my mixer and I think I will do it by hand next time. Always good to try something different though
Hi Ter - I'm so sorry to hear that! I know it's so disappointing when recipes don't turn out the way they are described. My guess would be either that 1) the butter needed to be creamed for a bit longer to get it to a really soft, fluffy consistency or 2) and more likely, I'd guess that there was too much flour in the batter. Did you measure the flour by weight? It's easy to compress flour using a measuring scoop to scoop it directly from the container or bag, and that might lead to a more thick, cake cookie. I hope that helps!
I'm living in Thailand so our products are different here.
What then means "2 stick of butter" how many grams represente a stick of butter. As for the cup, the baking tools are made in China and didn't respect the real proportion. Haha. True but sad.
Thank you !
Hi Anais - I had the same problem when I lived in Thailand. https://www.traditionaloven.com/ is an amazing resource, and I still use it even here to get conversions. But 1 stick of butter = 8 Tbsp = 115g.
Hope that helps!
Same, except I hand mixed and they still turned out exactly like I didn't want, thick and cakey :/
Mine too😭😭 I had my mouth ready
Did yall remember to tap the pan when they came out?
THE BEST COOKIES EVER. Do yourselves a favor and definitely try them out! I used half chocolate chips and half chocolate chunks, and they came out great. Also, I’ve never tried the flaked salt before but loved it. Everyone in my family liked them too! And finally... Do chill your dough enough time. I didn’t leave the first batch enough time in the fridge, and it really made a difference. The following batches (which were made with dough that had been chilled for enough time) didn’t flatten as much and were chewier on the inside. Thanks for sharing! Love from South America.
Love the idea to do a combo of chocolate chips and larger chocolate pieces. So glad you all liked these, Maria!
Omg i made these yesterday and loveddddd it you really do get that perfect chewy texture
So glad you liked them Danah!
Wow I normally never manage to get results from following receptors on the first try but these are so clear and easy to follow, with all the tips explained and what to look out for- they came out exactly as described! The only thing is that i find them too sweet but my husband loves them. The texture was crunchy and chewy and so very lovely. Thank you!
These cookies were amazing and what I've been searching for - crispy on the outside and chewy on the inside. I made no adjustments to the recipe - weighing the ingredients makes all of the difference. Thank you for sharing! This will be my new go-to recipe.
I have been chasing the ideal CCC for a while and this the closest recipe yet! Am going to try another batch with Nestle Tollhouse Chips and refrigerating instead of just resting the dough. All in the name of science, of course.
So glad you liked it Christine. I'm always happy when science involves chocolate chip cookies!
I loved the recipe! Mine just came out of the oven and they taste amazing! I used salted butter and it doesn’t need anymore salt. I used only 2 cups of milk chocolate chips and they tasted AMAZING!! Seriously the best cookies I’ve made!
Perfect texture. My ten year old and I loved making them and eating them together!
Oh how fun! So glad that you liked them and that you got to make them together!
Jess, these came out perfect. Thank you for sharing !
Thanks so much Shwetha - I'm so glad you liked them!
Wow I just made these and they turned out amazing! Exactly how I was hoping they would. They had wonderfully crispy edges and a soft gooey center. They had a nice chew and amazing flavor. I am so happy with this recipe. Thank you for sharing it!
Thanks so much Elicia! So glad you liked it!
Hi! How many grams of unsalted butter do I need for a 24-serving cookies? I think there might be difference in measurements between the melted one and softened one. Thank you!
Hi Pat - 1 cup of butter is 227 grams.
Oh, okay. So I just need 227grams if butter for a 24-serving cookies, right?
Correct. 227 grams of softened butter for 24 servings / cookies.
My husband and I have been on the hunt for the best chocolate chip cookie for YEARS. We have made all the recipes, all. I stumbled across yours during quarantine and made it 3 times in two weeks, that is how much we love these cookies! I used dark brown sugar because it is all we had and they are magnificent, I will try them with light brown sugar as well to see if they are even better. THANK YOU.
Oh that's the best thing to hear!! Thanks so much for your kind note - I'm so glad you've enjoyed them!
Hello! These are soo good. It makes too much that I don't have enough pans so I had to freeze the rest! I'd love to bake them all though, so can I leave the remaining dough longer than 20minutes in the fridge? Thank you so much!
Is it really 1 tablespoon of salt?
Hi Tin - yes - 1 Tbsp is correct, but please note that there are two types of salt in this recipe. 3/4 tsp Kosher salt goes into the batter. The 1 Tbsp measurement is optional and is just a sprinkling of flakes sea salt on the top. Flaked sea salt is less concentrated than kosher or table salt and you may not need the full 1 Tbsp as a topping - just add as much as you like!
It took me YEARS to find the chocolate chip cookie of my dreams until I found this one. Tried it and I’m totally in love. THANK YOU! It was so quick and easy for my toddler to help me make too. We even put some Reese’s pieces in it for my peanut butter loving husband. IT’S SO GOOD!!!
Oh thanks so much for the note MJ! The Reese's are such a great idea - can't go wrong with peanut butter and chocolate!
Do you roll the cookie dough in your hands after scooping it out with the tablespoon? Would a cookie scoop work?
By far THE BEST cookies out there! I now keep these in my freezer at all times!
Carolyn - thanks so much for the note - I'm so glad you liked them!!!
I’ve made what feels like 1 million chocolate chip cookies over the years. This recipe is amazing!!! Small tweaks to the ingredient and chilling made a huge difference. Plus the sea salt on top! Perfection! This will be my go to recipe from here out. As always very impressed!
Yay!! So glad you liked them!!!!!
I have been trying to create a CCC for years that have a carmelized edge and a chewwy center, This is the closest I have come. I was thrown bit about the light pack cup of brown sugar which my measurement table say is 125 gr but in my measuring cup came out to 200 grams, I scoop first then weigh, so I hesitated and split the difference and put in 160 gr brown sugar. They turned out exactly as i had hoped. The edges are like toffee and the centers are soft and chewy. Tapping them on the counter when I took them out took the air out and deflated them perfectly. I added butter roasted pecans to the mix too as my wife and I both love pecans. This is going to be be my go too recipe from now on, my search is over.Ive been experimenting for 35 years with so many recipes promising this kind of cookie and trying on my own with every variable imagined and I am happy to say I am done, I am finally set. Thank you so much.
This is so wonderful to hear!! I'm so glad they turned out to be what you were looking for!
These are incredibly delicious—chewy, crunchy, sweet! However, I had to keep them in for 15/16 minutes to get them to start to golden...if no one else had this issue, perhaps it’s my oven?
Also I halved the recipe and still got 24 normal size cookies. Are these supposed to be extra large cookies? Either way, yum!
Hi Alexis - I'm so glad you liked these! I'm curious about the longer cook time you're finding they need, but there are so many factors that could cause this, including the size of the cookies and how long you refrigerated the dough, so it's a great idea to adjust the cook time as needed until they look right. (It always could be your oven too! My oven is one of those split top-bottom ones and I have a thermometer in each one - the lower one runs about 35 degrees cooler than what I set it to, so it could always be something like that.) I do bake them slightly large!
The Review I just put on IG and FB:
The Quest ~ A Perfect Crispy & Chewy Chocolate Chip Cookie
So I tried a new recipe 》 https://inquiringchef.com/crispy-and-chewy-chocolate-chip-cookies/
BATCH 1: 12 minutes on parchment paper
RESULT 》 Really good cookie but edges weren't dark enough.
BATCH 2: 13 minutes on parchment paper
RESULT 》 Better; edges were a little crisper.
BATCH 3: Josh suggested greasing the pan, and I made extra sure the edges wouldn't touch while baking.
RESULT 》 Bingo! Everything I always wanted in a chocolate chip cookie!
Parchment paper is convenient for easy clean up, but for these crispy edges I'll gladly wash a couple pans!
Thank you so much for your thoughtful note and recipe testing!! So glad you took the time to share the results!
Jessica B Brunelle
Fabulous idea! I love the crispy ends! Isn’t this just the best recipe, I have been using it for quite some time. I will definitely try greasing the cookie sheets this time❣️
I have tried dozens of recipes that claim to be crispy and chewy. They all LIE!
These are a perfect cookie. Thank you.
Wow, delicious! Made them for a second time tonight cause I'm loving this recipe. Kept out the salt since I'm not into sweet salty cookies and tried adding white chocolate chips , and yes, this is it! Thanks for a great recipe!
So glad you like them. White chocolate chips sound like such a fun (and delicious) addition!
OMG!!! Hands down the BEST chocolate chip cookie ever! All the tips were spot on! I couldn’t stop eating these—yikes! Thank you!!!!
Yay! So glad you liked them, Becky!
I’m so excited to try these! The oven is on and the dough is chilling. I just have a question : if I were to weigh each scoop, about how many grams would that be? I don’t have any idea if when I am scooping with my tablespoon of I am getting them about the same size!
Ryan - that's a great question, but I don't have the answer. It would be useful to have that in the recipe, so I'll definitely measure and add it next time I make them. Thanks so much for the idea!
Ahhh!! Sorry, one more thing!! I did not use my mixer after creaming the sugars! I am so bad about over mixing!! So if you are reading this and you are like me about over mixing STOP using the kitchenaid after you’ve creamed the sugars! Add eggs and vanilla and mix with wooden spoon or any spoon. Then pour in flour and mix with spoon until just combined. Do not over mix!! :)))))
Awesome tips Lindsey - thanks so much for the note. So glad you liked them!!
For 20 years I've searched for a CCC recipe that would yield the same CCC from my high school cafeteria - crispy edges with a chewy texture - and this is finally it! Now that I'm older, I'd like them to be slightly less sweet but worry that reducing the sugar in the recipe will compromise the texture. I would appreciate any suggestions 🙂 Thank you!
Oh I'm so glad to hear that!! I also have very good memories of the CCC from my high school cafeteria!! I tested these cookies so many times and tried to reduce the sugar, but never got the right texture with less sugar. If you try it, definitely start by reducing the white sugar. I find that the brown sugar is the more important of the two in keeping that chewy/crispy combo.
I just made these except with white chocolate chips. About to put them in the oven.
Have you ever tried any other add ins for a different type of cookie?
Yes! These work well with any of your favorite add-ins, but I actually completely adapted the recipe to make kitchen sink cookies with lots of other add-ins. Here's that one - https://inquiringchef.com/kitchen-sink-cookies/
I've been looking for this kind of chocolate chip cookie for so long, and I have finally found it! Chewy, crispy, and so delicious. I divided the recipe into thirds and made just a partial batch and it still turned out fantastic and made around a dozen and a half cookies!
To divide the eggs, I used the yellow of one egg and part of the whites. I also don't have a kitchen scale so I didn't measure by weight. To prevent packing of the flour while measuring, I spoon it from the bag with a separate utensil and sprinkle it into the measuring cup a little at a time. I also used half butter and half vegetable oil spread because it's what I had on hand! (I'm really into estimations/ substitutions and hoping for the best and luckily this recipe is forgiving, because it still worked!)
The tips on not over-mixing, refrigerating the dough, tapping the pan on the counter, knowing when to take them out if the oven, and letting them cool on the pan to finish cooking were so helpful and what really sets this recipe apart. It's not just a list of ingredients but it actually teaches you how to make an amazing cookie!
If you like chewy yet crispy cookies, I 1000% recommend this recipe. I'll never use another now that I've found it. Such a great cookie! Thank you!
Allison - thanks so much for this note! I'm so glad these were what you were looking for!!
The best chocolate cookies ever. It’s not too sweet. The taste is just really perfect. I have tried other recipes online and they were too sweet, I had to alter the measurement. With this one, it’s so perfect. Taste and texture. 100%. My friends and I enjoyed it. I will definitely bake this again. 🙂
So glad you liked them as much as we do!!!
These cookies are AWESOME!!! I got frustrated trying to make cookies because they never came out right. ( I'm sure it was me😔). But after finding this recipe I have regained the confidence to bake cookies again😄. Thanks so much, you even have my daughter (who hates CCC) love them!!! 👏🏾👏🏾👏🏾
Angel - this is so great to hear!! I'm so glad you liked them!
Awesome recipe! I followed recipe except l replaced 4 table spoons of butter for my homemade almond nut butter to cut a bit of the dairy. I have done this with other recipes that call for dairy butter. It adds a good texture to cookies. My husband had 4 cookies after dinner. Winner. Will never try another chocolate chip recipe again. Added walnuts . yum
So glad you liked them Denise! Great tip about the almond butter - I'm going to try that!
So amazing!!! I’ve been in the search for this type of CCC and need to look no further! Followed recipes perfectly & they are phenomenal! I’ve had a couple of batches that were a bit cakier—I assumed my butter was too soft or I didn’t whip it long enough?!? I was more careful the next time & they were perfect. Definitely gifting these for the holidays!!
Great recipe! Definitely keeping this one in the books. Makes many, many cookies: I halved the recipe and got about 40 - 2.5" cookies from the half batch!
Trust the bake time, even if the edges are only slightly brown. I thought they weren't brown enough on the edges to take out (they were only slightly a different colour than rest of cookie) and then ended up overbaking a bit. Still great though!
These are the best chocolate chip cookies I’ve ever had, the whole family loves them. I added 1/4th crushed pecans and I halved the vanilla with almond extract. I’ve made these cookies about once a week since I found your recipe! So wonderful, very addicting though!!!
I just want to say Thank You for developing this recipe. I have searched and tried for years to find the recipe that makes perfect chocolate chip cookies; none have delivered until now. You hit all the marks: crispy edges, soft gooey interior, texture spot-on (not cakey, not crunchy), buttery not overly-sweet dough flavor balanced by semi-sweet chips and needed salt component. In addition, your recipe is not complicated, doesn't involve an unreasonable wait time, is adaptable (I added chopped walnuts, which for me complete the perfect chocolate chip cookie). I love that you give pointers for freezing- I froze some of the dough I made the first time after tasting those cookies come out perfectly and realizing I could have more of them fresh next week instead of trying to make them last in a container for that long. I appreciate all the explanations for the why of different sugars, softening the butter, etc. In addition, your recipe uses easy-to-find ingredients (ok, maybe not that fancy salt you recommended sprinkling on top at the end, but you also clearly state that step is completely optional).
I have saved your recipe, bookmarked, printed it, and sealed a hard copy of your recipe in a plastic sleeve. If society collapses and the internet is lost, I will still have a copy of your recipe, and those cookies will carry me and my loved ones through almost anything. Many thanks for being the one who saw the need for this recipe, answered the call, and then shared it.
Amber - what a sweet note. Thank you so much for your kind and thoughtful words. I'm so glad that these hit the spot for you and that the tips were helpful. (Let's hope society and the internet both keep on humming, but I agree - good to know we'll always have cookies either way!)
The cookies came out of the oven over puffed and looking like they were over-floured. Disappointed.
Hi there! I suspect you might be right on the flour. Did you measure it by weight?
My sister spent years tinkering to make the best g$&D%^**€d cookie I’ve ever had. As a tribute I made a batch of your recipe today.
I called hers “Mimi’s half baked” because of their impossibly gooey inside and lovely crisp outer. There were rumors she doubled the butter, used special flour, started with frozen cookie sheets,..... nobody knows how she did it..?
But these are as close as I’ve gotten.
Thanks for getting me there.
Oh that's awesome Pete! So glad I could compete with "Mimi's half baked" - that sounds like a high bar! No "secret" ingredients here, but they did take a long time to perfect. I'm so glad you liked them.
I Wee Lim
Hi Jess, did u use fan assisted bottom heat function?
No - I don't use that function for these cookies.
Hi can u give me the bake time and temp for an 8x8 inch pie pan
Wanna bake a big cookie and as soon as it’s taken out of the oven top It with vanilla ice cream and chocolate fudge
Hi Ariana - that sounds delicious, but I've never baked these that way! If you try it, please let me know what works! Would love to try it myself. 😉
I’m going to try this recipe this weekend! Wondering if there is any benefit to letting the cookie batter chill in the refrigerator overnight (I see other recipes recommend this).... do you know if the flavours get enhanced the next day if you let the dough rest? Thanks!
Yes! Aged cookie dough always takes on additional flavor. To be honest, I haven't tried it with this recipe, so I'm not sure if it will affect the texture. I really set out to make this a cookie that didn't require a long rest time. But it's definitely worth a shot! If you try it, I'd love to hear how it goes.
OMG. How dare you. After 30 years and dozens of recipes, I have finally found the recipe that delivers what I want. This recipe isn't groundbreaking, but the perfection is in the small details...they make all the difference. Thank you for sharing the love!
Lol. This comment is the best. SO glad you liked these as much as we do!
Mary E Murphy
Hello! Can I substitute dark brown sugar for light brown? Looking forward to baking these 🙂
Hi Mary! Yes - dark brown sugar will work fine in place of the light brown.
So, every recipe online tells you it's the best. And the are about 20 thousand chocolate chip cookie recipes online. But, the many positive comments convinced me to give this recipe a try, though I knew the amount of flir was too much.
Well, you proved me wrong on that. Even my daughter, who's been baking since she could stand up, was amazed and impressed that a recipe that isn't obviously unique, truly makes a perfect chocolate chip cookie. Thanks for this!!
That's wonderful to hear - so glad you gave it a try!
I have searched far and wide for the perfect crispy edged, chewy center chocolate chip cookie, and while I've discovered really good ones (Bon Appetit and Broma Bakery), I didn't get the texture I was looking for. I'm so happy I saw this recipe and decided to try it! I found that the process was more straightforward than the others I've tried to make before and I really like that I can easily make half a batch (other recipes call for 1 egg and 1 yolk or 1 egg and 2 yolks, so I would always have to make the full batch). Followed the recipe to a T (except I used 70% dark chocolate discs instead of semisweet chocolate chips), and was rewarded with the best crunchy chewy cookies I've ever made. Thank you very much for sharing this recipe, this just became my new favorite!
I'm so glad these were what you were looking for Jean! Thanks so much for the note.
Love your recipe!
Can i use browned butter instead?
Will it still be crisp and chewy?
Hi Maria - I think the results will still be delicious, but the texture will definitely be different with melted / browned butter.
Thank you! I have been looking for the perfect chocolate chip cookie recipe for years and I finally found it! I was very careful to follow the recipe exactly & they are amazing!
So glad you liked these Angie!
This came out as described. The center was soft. The edges crispy. I scaled back on the sugar. These, for me, were perfect! Thank you!!!
I used 2oog of Sugar. 100g of Panela. I sifted the flour, baking soda, and salt together. I took a 1lb bar of Trader Joes 70% chocolate threw it in the freezer and broke it up instead of using chips. I didn't use the whole bar.
So glad you enjoyed them! I love using those giant TJ's chocolate bars for baking!
These cookies are by far the best I've tried to make, usually, they just don't turn out quite right but these were exactly how they were described. The only thing I had to change was the amount of flour added, I used a scale, scooped the flour in and it weighed to exactly 375 grams, but I probably only ended up using about 300 due to how thick it was already getting as I was mixing it. I was also worried of making them too cakey with the flour. I didn't have enough semi sweet chocolate chips so I added some white chocolate and chopped salted macademia nuts which added a nice crunch. Tips like the butter having to be at room temp and smacking them on the counter when they were finished definitely made these cookies the way they should be, chewy, crispy and amazing. Thank you so much for this recipe! this will most likely be the only recipe ill ever use to make chocolate chip cookies ever again!
So glad you enjoyed them!!!
I want to make these but I'm confused. I weighed out my brown sugar to 200gr but it is only half a cup. Your recipe says 1 cup and 200g in parenthesis. So could you help me?
Hi Niki - that's so strange. 1 cup of packed brown sugar should be 200g. Are you sure you zero'd your scale after weighing the measuring cup? I get all of my conversions here - https://www.traditionaloven.com/conversions_of_measures/sugar_amounts.html
I made these with half the ammount of sugar and I think they turned out great, chewy in the middle and crunchy on the edges once I got the cooking time right in my oven.
I don’t usually leave reviews, but I feel like I have to for this recipe. I get recipes wrong more than I get them right, and I feel like the way you laid everything out was so easy to follow. Especially the way you described how to know when they’re done. The cookies are PERFECT, just the right amount of crunch, and just the right amount of chewy. I halved the amount of chocolate chips, just because my family doesn’t like a lot, and they are amazing. Thank you so much for sharing this!
You're so welcome! I'm so glad you found the tips helpful!
Amazing cookies! Thank you for the detailed instructions.
Thanks so much Caitlin - glad you liked them!
Holy moly!! I've never been able to achieve the perfect crispy but still chewy cookie but this one nailed it!! Absolutely perfect recipe and will definitely be using this again!!
Yay! So glad you liked them!
I came across this recipe during quarantine and now I make them every few weeks!! I bake about 16 cookies and freeze the rest of the dough. You’re right.....4 freshly baked cookies every now and then is absolutely heavenly! These cookies are amazing. I did learn that when you manipulate the dough too much the texture and thickness changes. That was pretty cool. I do just enough and it’s perfect every time. Thank you for sharing!
Am I able to refrigerate the cookie dough overnight? Thanks!
Absolutely! I'll add a note about that. I have refrigerated the dough for as long as 3 days before baking.
Okay i made a batch of choc. Chip cookies last night and they came out thick and cakey, but this receipe calls for more flour then the one i used last night so i am very confused as to why this happened. My baking soda was not freah but uou didnt say that was the cause of the thick cakey cookies!! Please explain, if you can what im doing wrong i followed the exact recipe with only 2 3/4 cup flour.🙁
Sorry i see the difference in recipes and its the sugar... the one i used said a half of cup each instead of a whole cup. Could this be why??
I was disappointed my cookies looked nothing Like the picture and are not chewy. I followed all the steps and ingredient amounts?? ):
I finally tried this recipe and I must say that I am pleased with the results. Crunchy outer layer, soft in the center and sweet to the point that I like. I'll definitely be making them again, thank you for sharing. My house smells so good😋
Hi sorry go tack onto a comment couldn't find the box to write my own. I have no idea if you even still reply to comments now but I'll try anyway. I was wondering if it's okay to use dark muscovado instead of light brown, salted butter with no additional salt and self raising flour? My mum dislikes me buying ingredients and I have to basically use what we have!
Hi Louise! Sorry for the delay - I don't often see comments over the weekend, but I do answer all of them! I totally appreciate the desire to use what you already have, but these ingredients definitely will yield a different result. The salted butter will be just fine, but you can skip adding the extra salt to the recipe. Dark muscovado will probably work just fine too (though I haven't tried it), but you'll probably have issues with the self rising flour. It will likely give the cookies too much lift and they will turn out more cakey and fluffy than crispy and chewy. They'll probably still turn out, and will still be delicious. Just don't be surprised if the result is a little different than mine. hope that helps!
Hi there! OMG I absolutely love this recipe and my family constantly asks me to make some, I was wondering though if it would be possible to replace the flour with oat flour? Thanks 😊
Hi there! I've never tried it with this recipe but would love to know if it works. If you try it, please do share!
These cookies are sooooooooooo good! They are exactly what you said they would be, crispy on the outside and chewy on the inside. I used mini chocolate chips and put extra on the dough before baking. They were perfect! Can’t wait to make these again.
So glad you liked them Cindy! Good call on the mini chocolate chips!!
Perfection! I have tried many different recipes, but between the tips (thank you), and the ingredients, these are the very best. I was looking for crispy AND chewy. Every single batch came out perfect - crispy and chewy. I carefully followed the instructions. I used the scale to weigh the ingredients and I also used it to make sure the cookies were uniform in size - around 32 grams was good for me. I chilled the dough and kept it chilled throughout the baking process. I liked the tip about giving the cookie sheet a thwack when they come out of the oven and also leaving them on the sheet for a while as they cool. I tried using three different sized chips - mini, chunk, and mostly regular (Hershey’s Special Dark). I don’t think that made much difference to enhance, but I do love my Hershey’s Special Dark. THANK YOU!
I'm a big fan of Hershey's Special Dark too!! Glad you liked these!
These are divine! The sea salt flakes are *chef’s kiss* to these cookies!
Mine came out more puffier though still crisp to the bite but soft in the center. Delicious!!
So glad you liked them!
These are amazing! This is my second time to make these and they are perfect both times. Just wanted to say thank you again!
Hi. Is it possible to use all brown sugar?
You won't get the same crisp-chewy texture with all brown sugar. The white sugar is really what leads to the "crisp" part.
Wish I could post a photo, they turned out exactly like the recipe photo! Which doesn’t happen a lot to me
Isn't that a great feeling?
LOVE this recipe. I can't make the whole batch or I eat them all (learnt that lesson the hard way the first time I tried it!) so now I freeze them and keep them in a ziplock bag. Then when I'm craving a treat (which is always) I just pop one into the oven. They bake as good from frozen as they do fresh! The salt is a great touch. I love the salty and sweet combination.
Thanks so much Emily! So glad you like them!
Hi! My teenage son and I made these cookies today, and they were what we wanted—crispy on the edge and chewy in the middle—as promised! It was interesting how the cookies deflated when whacking them on the counter. I would like to make these with cocoa powder for chocolate chocolate chip cookies. Should I add any other ingredients with a tablespoon or so of cocoa powder, so they retain the crispy-chewy texture? I’d hate to lose the texture with the addition of cocoa. Thanks!
Hi Michelle! So glad you liked these! They would be great with cocoa powder, but I fear that if you added cocoa powder to this recipe it would change the texture. However, I have a chocolate cookie recipe that comes very close to this in texture. Try this recipe but skip the caramel in the middle and you'll have a rich chocolate cookie that is crisp around the edges and chewy in the center. It's even good with chocolate chips added. https://inquiringchef.com/salted-caramel-stuffed-chocolate-cookies/
hii! i tried your cookies, it was amazing, perfect chew and crisp. i was wondering, i half recipe using 100g brown and 100g white sugar however, don't eat alot of sugar so this was a bit too sweet for me, if i was to lessen the amount would it affect the consistency of the cookie?
Hi there - thanks for your question! I tested these cookies with less sugar, but the consistency just didn't work. The sugar amounts listed are part of the key to that chewy-crisp texture.
So I bake cookies all the time and I am always trying different recipes. This is one of the best! I followed the recipe as is and added some Heath bar bits….awesome!
Yum - great addition!
My cookies came out thick, what do I do??
Hi Ashley - I'm so sorry to hear that! Often the issue is that the have too much flour. Did you measure the flour by weight?
This is hands down the best chocolate chip cookie ever! I followed the recipe to the letter and weighed to measure my dry ingredients as recommended which was really the key, as the volumes varied quite a bit (as expected, because science.); I also pushed my comfort zone to underbake slightly vs what I would normally... I'm so glad I trusted this magical recipe. SO chewy and perfectly crisp. The frozen dough instructions are amazing too; how are they as good if not better baked from frozen?! Thank you so much for sharing this recipe, my family will be enjoying it for years to come!!
Wonderful! Thanks so much for the kind comment Erin - so glad you liked these!
I've just made these and they are great! I did not have baking soda so I substituted baking powder (3x the amount of baking soda it calls for) and they still came out great! Weighing the ingredients was also a good choice. Additionally, the sea salt sprinkle makes the flavors of the cookie pop. I so recommend.
So glad you enjoyed them!
I have to say that I was a devout NYT chocolate chip cookie girl but these are now my new go to. Perfectly crisp on the outside and gooey inside. Used chopped dark chocolate and Maldon salt flakes. A+ 😘👌🏼
Absolutely love hearing this! So glad you're enjoying them. Is there anything better than a chocolate chip cookie?
If I wanted to make these cookies thinner/flatter should I just separate the dough into more balls? And if so should I bake for less time? Or temperature? Thanks.
I would actually try reducing the flour by about 1/3 cup. That should allow the cookies to spread out even more than the recipe currently is designed to do.
Sounds delicious. But I noticed that, while you recommend measuring ingredients by weight to prevent using too much or too little, you didn't put weights in the ingredient list. I'll still make them with the measurements given, but I'm a fan of weight measuring too. Just something I noticed.
Thank you for the recipe!
Hi Eric - all of the ingredients are listed by weight right in the recipe card. As you noted, I definitely recommend weighing them for consistent results!
ABSOLUTELY AMAZING!!! Like others said - "I have been searching for years for a cookie like this" I even used my one to one gluten free flower and turned out great and just like the photos. Wasn't sure what was going to happen as I used half cup butter and half cup butter flavored crisco and just the best darn cookie ever. I also just used regular table salt in the cookie with salted butter and nothing sprinkled on top. All other recipes will be tossed in the trash!
oops - flour:)
Yay! So glad you enjoyed them Sheila - and SO glad that the GF free flour worked. That's great for others to know - I get that question a lot.
There are SO MANY gluten-free flours. May I ask which one you used that worked out for this recipe? I'm dying to try it.
Every time I make chocolate chip cookies, I try a new recipe. I’m always trying to find the best one. This is it! Everything you could want in a chocolate chip cookie. Soft and chewy with a perfectly crisp bottom. Not to thick or thin. Literally perfection.
So glad you liked them! They are definitely our favorite too.
IDK HOW THEY JUST GET GOLDEN BROWN OUTSIDE OF THE OVEN BUT YOUR RIGHT. BEFORE THIS RECIPE THE ONLY WAY I EVER GOT GOOEY CC COOKIES WAS IF I BOUGHT THEM IN THE REFRIGERATOR SECTION OF THE GROCERY STORE. I'M WAITING FOR THEM TO COOL AS WE SPEAK AND OMG THEY ABSOLUTELY LOOK PERFECT. I HAD HALF THE AMOUNT OF CHIPS AND I THINK THEY ARE JUST AS GOOD. GOTTA WATCH THE GIRLISH FIGURE SOMEHOW WITH THESE BAD BOYS, THESE REMIND ME OF A HAND PAINTED KITCHEN DECOR SIGN I PAINTED ONCE FOR A CLIENT......... "THERE IS A SKINNY GIRL INSIDE OF ME JUST SCREAMIN' TO GET OUT, BUT I JUST SHUT HER UP WITH A COOKIE"
I’m baking them right now . But my dough doesn’t seem as thick as yours when out on the baking sheet . Is more soft .I measured everything with my kitchen scale. Is it maybe because it needs to be refrigerated more?
How did they turn out? I'm sure the dough was okay for baking, but an extra 10 minutes in the refrigerator can't hurt if you feel like the dough is pretty soft.
I made these today as a test run for some cookie tins I'm handing out with gifts at Christmas. They. Were. AMAZING. I've tried plenty of recipes to find the best one and I have to say, I'm stopping now. This is the one. Delicious. I will note I ran out of white sugar in all my testing of recipes, so for the white sugar portion I used half cup white (what I had left) and half cup coconut sugar. It didn't seem to change very much, other than I think it might have added a little extra depth of sweetness to the flavor. I can't wait to pick up more white sugar and make more of these, they turned out absolutely perfect! ♡
So glad you liked them! And that they worked out with half coconut sugar! Thanks so much for the note.
I messed these up on a half portion of everything but they were still so good my boyfriend kept asking if there were any more. I just tried it again, full batch, actually waited for the butter to solidify, brought out the mixer, and oh my gosh was it worth not being lazy about. Absolutely perfect. Thank you!!!
Yum! Just made a batch and this recipe is definitely a keeper! Thank you!
So glad to hear this!
I made this recipe last year for Christmas. It was we make them for Santa. This year took me forever to find it but we did !!. Once you spoil Santa, how can you dare to make another ccc. Thank you. We are on to a family tradition cc recipe!
A very good Santa cookie for sure! So glad he approved! 😉
Just made these and couldn't be happier! Figured I'd add leave a review to let anyone that is dairy free/vegan know that I had success making these cookies using vegan butter! Delish. 🙂
Thanks so much for that note! I've been asked before if these can be vegan-adapted, but haven't tried it yet. Appreciate the tip!
Ive tried so many CC cookie recipes, but this one is absolutely perfect! I have made them five times in the past two months and each time I love them more! Soft and chewy insides, firm outside edges and best of all they are flat and not thick!
I recommend this to all my friends!
This makes me so happy to hear! Thank you!
Not only are these the best cookies I have ever made, they’re quite likely the best cookies I’ve ever eaten. Holy cow. I followed the recipe to a T, but subbed in milk chocolate chips as that’s what I had on hand. My whole family was obsessed. I may never made a different chocolate chip cookie recipe again!
Oh, I love hearing that! So glad you and the family enjoyed the as much as we do!
I have been trying to find the perfect cookie recipe for years........NOW I HAVE FOUND IT! Thank you so much !
Seriously amazing perfect, crispy edges and chewy inside, without behind undercooked and raw.
I used my hand held beaters and creamed the butter and sugar for 4 minutes, then added the vanilla and egg and mixed for a further minute maximum.
Then i used my spatula to hand mix in the flour mixture and chocolate. I did this because i am notorious for over mixing hahaha.
Preheated my oven to 177 ishh for 10 minutes, baked for 10 minutes and ta-da, bloody amazing cookies.
I am in Australia, so i used 45% Cadbury baking chocolate and chopped into chunks (i mentioned this because we don't have "semisweet" label).
Thank you again for this amazing recipe 🙂
That's great - so glad you found us!! And thanks so much for the tip on the chocolate for others who are outside of the US!
I made these cookies yesterday after seeing the recipe last week. I LOVE them! I did not perfect the art of thumping them on the counter... I'll do that better next time... and I had a to use a sprinkle of plain salt (getting sea salt today) but they are great cookies. I am waiting for feedback today from some people for whom I regularly bake... I think they are going to be surprised.
My husband loves crispy cookies and I have been on the hunt for the perfect one. THIS IS IT! (I was low on brown sugar so I did have to sub it for white sugar. I also used dairy-free butter made for baking). Sensational!! Totally bookmarking these =)
Yay! So glad that they worked out, and great to know that the subs worked!
Although the recipe was so easy to follow & the cookies came out soooo delicious I feel as though I might have missed a step or done something wrong because my cookies came out a bit too soft they fall apart so easily!🥺 Other than that I love them thanks sooo much for sharing♥️♥️
Interesting - thanks so much for sharing that Melissa. Glad you liked them despite the crumbling! I wonder if you let them cool on the pan before removing them? Sometimes they are still a bit soft if removed before they cool a bit, but I've never had them fall apart. Or perhaps they need a couple of extra minutes to bake next time - some ovens run a bit cool which might call for a few more minutes of bake time.
I've been looking to improve my chocolate chip cookies. I've used many recipes and they always turn out good but looking like little mounds of cakey cookies. I tried this recipe and the texture is a lot better and the outside is crunchy. My cookies did not spread and I did not get the chewy center I was hoping for either. I will definitely make this again though, but will weigh the ingredients and make bigger scoops, hopefully that will make a difference.
Hi Maria - so glad you tried these! Definitely check out my other tips to see if there are any other changes that might help to achieve those chewy centers. I think that many of us (including me) often turn the mixer on too high after adding the eggs which whips some air into them and can cause cakiness. Once I really paid attention during that step, I was able to get chewy centers every time.
The best cookie recipe I’ve ever made. Followed every step exactly and they turned out amazingly! Thanks for sharing.
I whipped these up super last minute for my kids and to satisfy my persistent sweet tooth. Oh my goodness, five stars isn’t enough. I used salted butter, so I cut the salt down to 1/2 tsp. Other than that, I followed the instructions down to the 20min chilling. Hands down, this recipe has become my favorite so far! Thank you so much!
So happy to hear this! They are a definite favorite in our house too.
I’ll have to skip. Can’t find the amount for ingredients. Too bad-sound good.
They really are the best! Just scroll to the bottom of the webpage or click "jump to recipe" (located under the title at the top of the page) and you will find a full printer-friendly version of the recipe with all of the ingredient measurements and instructions. Enjoy!
This is the best chocolate chip cookie recipe I’ve ever made thanks so much
That's so wonderful to hear! So glad you enjoyed them.
i only like crispy version. what can i change in your recipe to achieve this.
Try reducing the flour. I've never tried it, but the flour is what makes them chewy vs. crispy.
I would use your Recipe but I can’t convert it into the Metric System which is just so much easier to use!
Hi Anastasia - I completely agree which is why I give metric conversions for all of my baking recipes (and I use metric for testing all of my baking recipes). Take a look at the recipe - metric measurements are there for you. hope that helps!
Ok, I have used this recipe several times now and can attest that it is my favorite chocolate chip recipe.
That being said, you NEED to measure the flour by weight for it to be right. The cup amount is just too much. I tried it once and quickly saw that they looked too doughy and ended up getting kinda dry because of it. It just doesn't work. If you measure by weight they are 100% perfect with chewy centers and crispy edges. My dad even commented on the texture without me mentioning that was a highlight of the recipe. The dough will be kinda sticky when you have the right amount of flour. If it doesn't stick to your hands a bit, too much flour.
The only change I make is I do it all by hand with a dutch whisk rather than mixer, and I generally halve the recipe. Everything else is great!
Shannon - thanks so much for the note and recommendations. Really appreciate you sharing your experience with these cookies and with measuring the flour by weight - that's the key for sure!
hi! so making this was great but i followed the instructions correctly but my dough doesn’t look like yours. mine looks smooth and doesn’t hold together like doughy. just very smooth. can you tell me what i did wrong ?
Hi Kalani - how did the cookies turn out? I'm not exactly sure why the dough might look different, but how did the cookies do after baking?
They were actually really good! I was just worried cause they didn’t look like your picture. My husband and I really loved them though.
I don’t know what happened to my cookies. The flavor is great and the edges are crispy and center chewy but they are really thin! Like I can see through some of them. Also, the bottoms are crispy but really oily it buttery? Hands are a mess after eating one! lol. Do you have any suggestions or tips on why they turned out this way? Thank you!
Tammy - that's so strange! I'm so sorry to hear this, but I can't imagine what the issue might be. Is there any chance that your Baking Soda is old and needs to be replaced? It almost sounds like it didn't activate to give the cookies some lift.
I made these cookies at home and added chopped walnut pieces to it my family loved them they ate 3 dozen cookies in 2 days. They asked for more!!! This is definitely my go to recipe now
That's so wonderful to hear Allison! Glad your family liked them!!!
Didn't use eggs as I had none available and they still turned out fine. Crunchy outside and chewy middles. Only down side was they are VERY sweet. I'd try less sugar next time and hope they still had the right texture.
Made half into lactation cookies by adding brewers yeast, oats and flaxseed. Turned out well! Helped hide the extra sweetness.
Glad you enjoyed them!
I rarely comment on recipes but this was too good not to share! Best cookies I have ever made! The recipe helped me make the perfect soft, chewy cookies. I'll never use a different recipe again!
Oh this makes me so happy! Thank you so much for letting me know.
This is a fantastic recipe!! I did change a few things: used 3/4 c white sugar and 1-1/4 c. brown sugar instead of 1:1. I also started with 2-1/2 c. flour instead of the full 3 c. -- the lower amount turned out to be just right, probably due to my sneaking a few bites of batter in the earlier stages!! 🙂 Really, really good cookies -- crisp on the outside, chewy on the inside.
I'm so glad you liked them and thanks for sharing your changes!
I will definitely make this recipe again but will use 2.5 cups of flour instead of 3, they were just on the cakey side, but still very yummy!
Totally- if you measure that flour in cups, it does have to be measured soooo lightly or just reduced to get the texture just right. That's why the kitchen scale really does come in handy. Thanks so much for your note - glad you enjoyed them!
Well heck…. Ive been baking cookies for 45 years. I followed every tip you provided in the recipe and was a little bit skeptical especially because I’m practically Betty Crocker. COOKIE PERFECTION!! Wow, just as described. Thank you!
So glad you enjoyed them!
Yum! These are the best cookies I have ever made! Thank you!
So glad you enjoyed them!
This is the best recipe ever!!! My kids love love love them!!! Their speechless satisfied reaction was the best. Thank you so much for sharing!!!
I'm so glad to hear that! Thanks so much for the kind note!
Am I an idiot? Why is no one commenting about how it does not list the measurements for anything? Also how can anyone navigate this insanely slow website covered in ads, this is a worst experience, I'll go find some other best chocolate chip cookie recipe...
Oh my! I'm so sorry you had trouble navigating the page. The complete recipe is at the bottom of the post, but there is also a handy link at the top of the post that says "jump to recipe" that will take you straight to it, past any ads. If you click "print" on the recipe card you will be taken to a new ad-free page with only the recipe. I know that ads can be frustrating for any of us using the internet, but those ads are what make it possible for us to continue to create new recipes and provide them for free.
This is a fantastic recipe. Followed it exactly as written. The cookies come out perfectly crispy on the edges and chewy in the middle. Every person that ate them commented on how great they were. I have passed along the recipe to many people. Curious if you can use King Arthur Flower? I used Gold Medal, as suggested, but wondered if it would make a difference.
I used KAF products and used their flour in making these cookies. They were terrific in every way, resembling the ones made with Gold Medal flour.
Excellent - that's great to hear! Thank you for the note.
Confused. 426 mg sodium? Is that correct?
It's automatically generated, so it's entirely possible that the nutrition information is not entirely accurate. That estimate also includes a generous sprinkle of Maldon salt on top of the cookies, which you probably won't use all of. If you have a preferred nutrition calculator, I definitely recommend running the numbers through it yourself to verify.
Perfection. But I did use only the 2.5 cups of flour as recommended by another.
I did everything the recipe said and the cookies did not come out like the picture/as described (It did have a decent taste, though). Mine came out too thick instead of flat after baking it for a maximum 12 minutes, especially not having golden brown edges. Was there something I did wrong that made it that way? Hopefully there’s a solution to this.
Hi Michael - I've found that if the cookies come out thick it's almost always because of the flour amount or type. Check the trouble-shooting tips in the post and see if it helps to measure the flour by weight and / or try using Gold Medal flour.
I Loved This Recipe
They came out PERFECTLY. Also delicious: 1 tsp pretzel salt instead of the kosher salt + the sea salt flakes - you get the little bursts of saltiness with less work and less salt overall.
So glad you liked them!
Terrific cookie, easy to make, one of the best in my cc cookie repertoire. I used a mixture of Trader’s Joe’s dark chocolate chips and Target’s semi-sweet chips - great mix of flavors. The end result had a lovely texture - nice chew. Will be baking these often.
So glad you liked them! Thank you Paula!
VERY GOOD better than levain cookies. for that reason these are very gift-able. I've been making cookies a lot lately but they never come out great and this recipe had different steps and the reason WHY you have to do them. This is critical. FOLLOW THE STEPS. that bring said I did slight modifications for my family.
I cut the recipe in half and then subtracted 2-3 tablespoons of sugar from both the white and brown sugar, I also reduced the chocolate a little bit and chopped some to spread out the chocolate taste a bit more.. I will make it again with less sugar for health reasons but no changes to the technical instructions, I used a timer for each step. But wow even with the sugar and chocolate reduction it was incredible.
Im not buying store cookies or pre-made mixes anymore they won't hit the same. I feel like I really unlocked something here!
Senny - thanks so much for the wonderful note! I'm so glad you liked these, and I couldn't agree more with your advice. The steps are key to the recipe's success for sure!
How many cookies does this recipe typically yield? I use an OXO cookie scoop medium sized. I love your recipe…BEST EVER…I just wanted to ask how many cookies it typically yields; my family devoured them before I actually thought of counting them. 🤭
It should make about 24 cookies with that size scoop. So glad you liked the recipe!
Why did my cookies come out flat?
I'm not sure, Mae. My guess is that the butter may have been too soft - do you think that's a possibility?
Hands down the best chocolate chip recipe I’ve found. Only thing I changed is about half the chips and I convection them at 350 for 13 minutes. Oh man they do not last long in our house yummmm!
so glad you enjoyed it!!