Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!
Yield:
26 cookies
Prep Time:15minutes
Cook:15minutes
Tessa's Recipe Rundown...
Taste: Full of sweet butterscotch & chocolate flavors, exactly how a chocolate chip cookie should taste! Texture: Thick and chock full of gooey chocolate with slightly crisp edges. Ease: No special ingredients, equipment, or skills needed! Pros: Easy everyday delightful chocolate chip cookie recipe. I think you’ll love this one. Cons: None. Would I make this again? I’ve already made this recipe many times and have the dough in my freezer for when the craving strikes.
My favorite type of recipe to bake is absolutely COOKIES. They’re so fun and simple but they can teach us SO much about the science of baking.
That post actually inspired the creation of The Ultimate Cookie Handbook. And THOUSANDS of you have purchased that book. So I think it’s clear that we’re all obsessed with cookies here.
That’s why I’m SO thrilled to be sharing this recipe for Bakery Style Chocolate Chip Cookies with you today. In my opinion, it’s the perfect easy everyday chocolate chip cookie recipe. This homemade recipe is simple to make, and yields thick, beautiful cookies that are golden brown, crisp at the edges, and gooey at the center.
Watch the video below to step into my kitchen and see exactly how to bake these delicious cookies with me. I give tons of tips and tricks for getting perfectly thick cookies with chocolate chunks, and you can see what every step of this recipe should look like!
There’s actually a time-lapse video shot of these cookies cooling right after I took them out of the oven. You can see that they hardly shrink or deflate as they cool. If you only beat the butter and sugar for 2 to 3 minutes max, your cookies shouldn’t deflate!
How to Make The Best Bakery Style Chocolate Chip Cookies
How to make soft chocolate chip cookies:
The key to the best soft cookies is to take the chocolate chip cookies out of the oven just before they look like they’re done baking. They should still appear slightly wet in the very center. The residual heat of the oven and pan will finish cooking the cookies through to soft perfection once you allow them to cool completely.
Also, be sure to measure your flour correctly. Too much flour will lead to dry, dense, or crumbly chocolate chip cookies that barely spread. Check out my article on How to Measure Flour here, it’ll forever improve your baking!
Why are my chocolate chip cookies flat?
When making cookies, be sure your butter is at a cool room temperature before beating with your sugar. It shouldn’t be greasy or overly soft otherwise it’ll melt and spread the cookies too much.
The warmer your chocolate chip cookie dough is when it enters the oven, the thinner and flatter your cookies will be. To prevent flat cookies, try freezing your balls of cookie dough while your oven preheats. Learn more about how to bake THICK cookies here.
Better yet, refrigerate your chocolate chip cookie dough for 24 to 48 hours. This ‘marination’ process will transform your chocolate chip cookies by making them thicker, chewier, and more flavorful! Plus, this is a perfect way to make your delicious cookies ahead of time. Read more about the magic of chilling your cookie dough here.NOTE: chilling is OPTIONAL for this recipe but using chilled dough will enhance your cookies!
How to make chewy chocolate chip cookies:
One of the keys to CHEWY chocolate chip cookies is to use more brown sugar than granulated sugar. The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier.
For extra chewy cookies, try adding an extra egg yolk to this recipe. You can also replace half or all of the all-purpose flour in this recipe with bread flour for an ultra chewy bite.
How to bake chocolate chip cookies:
For the BEST chocolate chip cookies, make the recipe below keeping these top tips in mind:
Use a kitchen scale to measure your ingredients for the BEST most consistent results.
Make the recipe exactly as written, without substitutions, at least the first time you bake it.
What’s the difference between baking soda and baking powder?
Baking powder and baking soda are both chemical leaveners that work to create light textures in baked goods.
Although baking powder actually contains baking soda, the two leaveners are very different. Baking powder and baking soda are not interchangeable – just take a look at the impact the type of leavener used had on each of the cookies below!
Take a look at the chocolate chip cookies below. These cookies are all the same batch of cookie dough, baked at the same temperature of 350°F, baked for the same amount of time of 12 minutes. The only difference? The type of baking pan used!
The best cookies are the freshest, there’s no magical way around that. However, here’s a few tricks to keeping them fresh and soft for as long as possible!
Can you freeze chocolate chip cookies?
I love the taste of cookies straight from the oven the best. I always keep pre-scooped balls of chocolate chip cookie dough in a resealable bag in my freezer, so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want. Here are more tips for freezing cookie dough.
But for those times when you need to keep already-baked cookies soft, see below for my tips. First of all, most cookies can be stored in an airtight container at room temp for up to 5 days. Be sure they are completely cooled before storing.
How to keep cookies soft:
To keep your baked chocolate chip cookies soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden. The moisture from the bread or apple will migrate to your cookies, making them soft and chewy again.
A tortilla is a favorite of mine because it takes up much less room than a slice of bread, and doesn’t transfer any flavors or aromas like an apple wedge. Not to mention, it fits into a round cookie tin pretty perfectly.
How to refresh stored cookies:
What I like to do is reheat and refresh the cookies in a 350°F oven for 3-5 minutes. Your toaster oven should work just fine. This improves the texture and there’s nothing like a warm chocolate chip cookie!
Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!
Ingredients
3cups(380 grams) all-purpose flour
1teaspoonbaking soda
1teaspoonfine sea salt
2sticks (227 grams) unsalted butter, at cool room temperature (67°F)
1/2cup(100 grams) granulated sugar
1 1/4cups(247 grams) lightly packed light brown sugar
2teaspoonsvanilla
2large eggs, at room temperature
2cups(340 grams) semisweet chocolate chips
Directions
Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, and salt.
In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.
Recipe Video
Course :
Dessert
Cuisine :
American
Keyword :
chocolate chip cookies, chocolate chips, chocolate cookies, cookies
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
These cookies are AMAZING! I love that I don’t have to always refrigerate the dough and they still turn out chewy on the inside and have a slight crunch on the outside.
Classic taste. Had to be attentive to cook time, the amount listed in the recipe is perfect even though it looks underbaked.. remember they continue to cook out of the oven!
– Was your dough chilled before it went into the oven? If you live somewhere hot, this is even more important – but here at Handle the Heat, we wholeheartedly believe that well-chilled doughs make for much better cookies. 24-72 hours in the fridge is ideal to develop maximum flavor and consistency, but even an hour or two can prevent your cookies from becoming sad puddles if your kitchen is very warm! Read more about the science behind this here, in Tessa’s article about chilling cookie dough!
I love these cookies! I usually make them as M&M cookies that are colored for whatever the season is but I also used this as a base for a giant cookie cake that came out absolutely delicous! These come together super quick and they’re really easy to make, I highly recommend giving them a go!
I have tried marinating the whole mass of dough and it never seems to work out for me. I have trouble getting the dough to room temperature, and when I THINK I do, I still find it difficult to scoop the dough. Also, won’t the dough start getting too warm in between batches? I can only bake one tray at a time, and I’m thinking that putting the dough back in the fridge between batches to avoid this will end up making the dough too cold again. Even though the mass marination method is recommended, I’ve found that just chilling dough balls is much easier. Do you have any suggestions on how to get this to work for me?
Kiersten @ Handle the Heat
— November 2, 2022 at 1:42 pm
Hi Jessica! As long as your pre-scooped dough malls are well-sealed in a ziptop bag or an airtight container, it’s totally fine to scoop, then marinate, then bake or freeze. You do run the risk of the dough balls drying out faster using this method, but as long as they are well sealed and protected from the dryness of the fridge, you should be just fine! It’s definitely easier this way 🙂 I hope this helps! Happy baking 🙂
Thanks! I have a follow-up question that is kind of related and was part of the reason I was thinking of trying to do the mass chilling again. There are times when I bake chilled balls and they don’t seem to spread very much…I end up with the dreaded little hockey puck mounds and/or burnt cookies. I’m pretty sure I’m weighing the flour correctly. Do you think this could be due to the balls being too cold? I know many people bake directly from the freezer to the oven so that doesn’t sound like it would make a difference, but watching them bake, something just seems off.
Kiersten @ Handle the Heat
— November 3, 2022 at 9:01 am
Hi Jessica! Hmm, that’s so strange! It definitely shouldn’t be anything to do with the your dough being too cold if your dough balls are just cold and not frozen. I have a couple thoughts as to what could be happening.
– You said you’re weighing the flour – are you weighing all your ingredients, or just the flour? Are you using a digital scale?
– Your oven might be running a little hot. Do you have an oven thermometer to check that? Check out Tessa’s article here about ovens, full of tips!!
– How old is your leavening agent? If your baking/soda powder are not fresh, they won’t do their jobs and your baked goods can not rise and spread properly, among other things. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here!
– What type of pan are you baking on? Different materials of pans conduct heat differently, so some will cook the bottom super quickly, and not leave the cookie appropriate time to spread out gently and evenly. Tessa discusses and shows the differences between a variety of baking pans, and indicates her favorites, in this article here!
Hopefully something here helps figure out your issue, Jessica! Feel free to reach back out to us with any further questions – we are always happy to help!! 🙂
1. Yes, I am weighing all of my ingredients on a digital scale. I know that sometimes too much flour can be a culprit, so that’s why I specifically mentioned it.
2. I use an oven thermometer.
3. Leavening agents could be the problem. I don’t think they are as fresh as they should be, so I could try the test. My baking soda is new, but my baking powder is a little past the expiration date.
4. I bake on the pan that Tessa uses.
So, I guess the culprit could be the leavening agents. I’ve read the tips and know freshness is important, but I don’t bake a LOT and am guilty of not replacing them like I should because don’t like to throw them away if I still have quite a bit left. And my oven…I’ve been wondering if doing a periodic oven check is a good idea as well, just in case there’s been a change?
Alright, thank you so much for all of the ideas! It sounds like the fixes might not be too difficult.
Kiersten @ Handle the Heat
— November 8, 2022 at 10:15 am
Hi Mark! This refers to the chill time, where you rest the cookie dough for 24-72 hours for the cookies to develop flavor and more! Details can be found in the pink tip box, above the recipe! Happy baking 🙂
My family absolutely loves this cookie recipe. I’ve made it about 4 times and it’s so yummy. I switched it up this last batch and added pecans, chocolate chips and marshmallows. Highly recommend this recipe!
Best cookies ever! This is my go-to cookie recipe. I’ve probably made this recipe 50+ times since getting my Handle the Heat Cookie Handbook. Everyone who tries them loves them and they always ask for the recipe! I usually double or triple the batch every time I make them, to share with friends and family or just to throw in the freezer so we always have cookies on hand!
My go to cookie recipe for the best classic chocolate chip cookie! Definitely weigh out the ingredients for the best results. I also add a mix of chocolate chips and dolce de leche chips. So delicious.
perfect every time. this is my go-to for parties, neighbors, and kids. store bought cookies don’t even come close. get rave reviews whenever these are shared!
Holy Hannah!!! I am so impressed with this recipe! I suggest anyone reading, to read ALL the contents! I normally just want to jump to the end and start the recipe….however my eye was caught by all the different components as “why” this and that will work and “how!” Truly game changer on weighing out the ingredients! I did end up having to cook my cookie a few mins longer than suggested, but that could just be the difference in ovens. This is and will be my now go to recipe for chocolate chip cookies!! SO GOOD! thank you for sharing!
I’ve made these 3 times already. they are DELICIOUS. this is my go to recipe for choco chip cookies now! they are so soft and meltey.. my husband is always asking when I will make them next lol
This recipe is my go to for making cookies and it’s a crowd favorite.
I have trouble baking this from frozen though and I would love to get it right (no trouble with the giant cookie recipe which I use for freezing), every time I bake from frozen the cookies end up spreading too wide and this is not a problem when I bake them right after or after putting them in the fridge for a day or 2.
what’s the perfect temperature and time to bake this from frozen? thank you.
Kiersten @ Handle the Heat
— September 30, 2022 at 9:19 am
Hi Hebatallah! Tessa has a whole article about freezing cookie dough, with a whole section about baking from frozen. Check out the article here, and hopefully her method of baking from frozen will work for you!! Happy baking 🙂
Kiersten @ Handle the Heat
— September 27, 2022 at 10:57 am
Hi Lizzette! We prefer to chill the entire mass of dough. I know this makes scooping the balls of dough more time-consuming when it’s time to bake; however, by allowing all of the dough to chill together, you’re allowing the flavors to marinate more deeply. Also, smaller, pre-portioned balls of dough tend to dry out faster in the fridge. We recommend chilling in one big batch for 24-72 hours, and then allow the dough to sit at room temperature until it’s malleable enough to portion out (about an hour, depending on the temperature of your kitchen). Of course, if you don’t want to do that, just make sure your pre-portioned dough balls are very well-wrapped in plastic wrap and also a zip-top bag or airtight container, to prevent them from drying out. I hope this helps! Happy baking!
The best Cookie Recipe!! I wanted to post a picture of them because this is my second time making these. Baked after 48 hours and used semi and milk chocolate. Chef’s kiss Got almost 40 cookies with more than tablespoon in a half… froze some dough balls for future use lol
I have tried at least a dozen chocolate chip recipes. This is BY FAR the best I have ever come across. I think I can officially end my search for the best chocolate cookie recipe! Thank you!
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
Over 200 pages with 50+ cookie recipes that'll make
you a COOKIE PRO. Discover how to turn your biggest cookie flops into WINS by mastering the
sweet science of baking. Even learn how to customize your own recipes! Beautiful, hardcopy,
full color, photos of every recipe so you know EXACTLY how your cookies should look. Order
now to have the book delivered to your doorstep!
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing
recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your
email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my
*free* Cookie Customization Guide (because I am the Cookie Queen)!
the cookies came out perfect. They are delicious! Thank you for the recipe! Ine I hadn’t made to date from the Cookie Cookbook.
So glad you enjoyed these, Joanna!!
These cookies are AMAZING! I love that I don’t have to always refrigerate the dough and they still turn out chewy on the inside and have a slight crunch on the outside.
Yay! So glad to hear that, Debbi!!
So tasty. Will be making again.
So happy to hear that, Angila!
Super soft cookies and I always chill my dough for at least 48 hours and they are perfect!!
Woohoo! Glad these are such a winner, Shannon!!
So delicious and chewy! The most perfect cookie recipe.
Hi Stephanie! So glad you enjoyed these so much!! Thanks so much for letting us know 🙂
The perfect classic chocolate chip cookie!
These cookies turned out amazing! I think I have finally found the right recipe to make scrumptious chocolate chip cookies.
So happy to hear that, Saarah!
Excellent recipe, and I have a zillion chocolate chip cookie recipes. its a keeper
Woohoo! So glad this is a keeper, Robyn!
These were delicious! Super easy to make, I had everything on hand. I’ll definitely make these again!
Yay! So glad these are a winner, Lindsay!
Best chocolate chip cookies ever! I have to make a double batch just to have enough for whatever event I’m doing because I can’t stop eating them.
Hi Dimitra! Thanks so much for your review! So glad to hear that these are such a hit for you 🙂
It was really nice to make these and n 30 minutes, but I also saved some dough to make more tomorrow. Delicious recipe!
Glad to hear that, Nikki!
Classic taste. Had to be attentive to cook time, the amount listed in the recipe is perfect even though it looks underbaked.. remember they continue to cook out of the oven!
Great advice, Kiersten! Glad these were such a winner for you 🙂
I made a double batch of these cookies. Oh man, what a hit!!
Hi Bruce! So glad to hear this! Thanks so much for the review!
Such a nostalgic cookie! They have the perfect taste. Chewy but the edges are nice and crisp!
Happy to hear that, Amy!
My family’s favorite CCC recipe!
Yay!! So thrilled to hear that 🙂
Terrible. Came out completely flat and still raw in the middle.
Hi Paul! Oh no, it sounds like something definitely went wrong in the process of making these cookies! Here are a few things that may help next time:
– How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure flour/sugar/etc and throw off the entire chemistry of a recipe. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here!
– Another thing could be how long you creamed your butter and sugars together for, and how warm your butter was at this time. Both have a huge impact on a cookie’s outcome. Have a look at this article, where Tessa discusses both and the repercussions on the resulting baked goods!
– Was your dough chilled before it went into the oven? If you live somewhere hot, this is even more important – but here at Handle the Heat, we wholeheartedly believe that well-chilled doughs make for much better cookies. 24-72 hours in the fridge is ideal to develop maximum flavor and consistency, but even an hour or two can prevent your cookies from becoming sad puddles if your kitchen is very warm! Read more about the science behind this here, in Tessa’s article about chilling cookie dough!
– I just want to mention your leavening agent. If your baking/soda powder are not fresh, they won’t do their jobs and your baked goods can not rise properly, fall after baking, and much more. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here!
Hopefully something here helped! Feel free to reach back out to us with any further questions – we are always happy to help!! 🙂
Yum! Tessa’s brown butter toffee cookies are my first love but these are a close second! Delicious and so quick to pull together.
Yay!! So happy to hear these are still a hit, Sarah!
I love these cookies! I usually make them as M&M cookies that are colored for whatever the season is but I also used this as a base for a giant cookie cake that came out absolutely delicous! These come together super quick and they’re really easy to make, I highly recommend giving them a go!
The best Chocolate Chip Cookies. Granddaughter and I made them tonight and they were a huge hit.
The cookies are soft, gooey and delicious – a winning recipe.
These are always a hit!
I love these so much! One of my favourite recipes of yours!
I have tried marinating the whole mass of dough and it never seems to work out for me. I have trouble getting the dough to room temperature, and when I THINK I do, I still find it difficult to scoop the dough. Also, won’t the dough start getting too warm in between batches? I can only bake one tray at a time, and I’m thinking that putting the dough back in the fridge between batches to avoid this will end up making the dough too cold again. Even though the mass marination method is recommended, I’ve found that just chilling dough balls is much easier. Do you have any suggestions on how to get this to work for me?
Hi Jessica! As long as your pre-scooped dough malls are well-sealed in a ziptop bag or an airtight container, it’s totally fine to scoop, then marinate, then bake or freeze. You do run the risk of the dough balls drying out faster using this method, but as long as they are well sealed and protected from the dryness of the fridge, you should be just fine! It’s definitely easier this way 🙂 I hope this helps! Happy baking 🙂
Thanks! I have a follow-up question that is kind of related and was part of the reason I was thinking of trying to do the mass chilling again. There are times when I bake chilled balls and they don’t seem to spread very much…I end up with the dreaded little hockey puck mounds and/or burnt cookies. I’m pretty sure I’m weighing the flour correctly. Do you think this could be due to the balls being too cold? I know many people bake directly from the freezer to the oven so that doesn’t sound like it would make a difference, but watching them bake, something just seems off.
Hi Jessica! Hmm, that’s so strange! It definitely shouldn’t be anything to do with the your dough being too cold if your dough balls are just cold and not frozen. I have a couple thoughts as to what could be happening.
– You said you’re weighing the flour – are you weighing all your ingredients, or just the flour? Are you using a digital scale?
– Your oven might be running a little hot. Do you have an oven thermometer to check that? Check out Tessa’s article here about ovens, full of tips!!
– How old is your leavening agent? If your baking/soda powder are not fresh, they won’t do their jobs and your baked goods can not rise and spread properly, among other things. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here!
– What type of pan are you baking on? Different materials of pans conduct heat differently, so some will cook the bottom super quickly, and not leave the cookie appropriate time to spread out gently and evenly. Tessa discusses and shows the differences between a variety of baking pans, and indicates her favorites, in this article here!
Hopefully something here helps figure out your issue, Jessica! Feel free to reach back out to us with any further questions – we are always happy to help!! 🙂
Hi there! To answer your questions.
1. Yes, I am weighing all of my ingredients on a digital scale. I know that sometimes too much flour can be a culprit, so that’s why I specifically mentioned it.
2. I use an oven thermometer.
3. Leavening agents could be the problem. I don’t think they are as fresh as they should be, so I could try the test. My baking soda is new, but my baking powder is a little past the expiration date.
4. I bake on the pan that Tessa uses.
So, I guess the culprit could be the leavening agents. I’ve read the tips and know freshness is important, but I don’t bake a LOT and am guilty of not replacing them like I should because don’t like to throw them away if I still have quite a bit left. And my oven…I’ve been wondering if doing a periodic oven check is a good idea as well, just in case there’s been a change?
Alright, thank you so much for all of the ideas! It sounds like the fixes might not be too difficult.
Fingers crossed that’s the culprit, Jessica!! Good luck 🙂
some talk about marinating the cookie dough balls? what is that? thank you, making now
Hi Mark! This refers to the chill time, where you rest the cookie dough for 24-72 hours for the cookies to develop flavor and more! Details can be found in the pink tip box, above the recipe! Happy baking 🙂
My family absolutely loves this cookie recipe. I’ve made it about 4 times and it’s so yummy. I switched it up this last batch and added pecans, chocolate chips and marshmallows. Highly recommend this recipe!
What a fun switch-up, Tina! So glad you and your family enjoy these cookies 🙂
Best chocolate chip cookies I’ve ever made. I followed the recipe to a T, didn’t get quite the right consistency BUT holy moly they are DELICIOUS.
Best cookies ever! This is my go-to cookie recipe. I’ve probably made this recipe 50+ times since getting my Handle the Heat Cookie Handbook. Everyone who tries them loves them and they always ask for the recipe! I usually double or triple the batch every time I make them, to share with friends and family or just to throw in the freezer so we always have cookies on hand!
Yay!! So excited to heat that, Lorissa!!
My go to cookie recipe for the best classic chocolate chip cookie! Definitely weigh out the ingredients for the best results. I also add a mix of chocolate chips and dolce de leche chips. So delicious.
This is one of my favorite chocolate chip cookie recipes – right after your peanut butter chocolate chip cookie recipe!!
i love this recipe, and the directions are clear and easy to follow. actually every recipe i tried from handle the heat has been really good.
perfect every time. this is my go-to for parties, neighbors, and kids. store bought cookies don’t even come close. get rave reviews whenever these are shared!
These cookies are the perfect texture and loaded with delicious rich flavor! My favorite thing to bake!
Love this recipe! I always make double because we love to give them to friends as a little “happy.” It’s probable my most requested item to make!
Holy Hannah!!! I am so impressed with this recipe! I suggest anyone reading, to read ALL the contents! I normally just want to jump to the end and start the recipe….however my eye was caught by all the different components as “why” this and that will work and “how!” Truly game changer on weighing out the ingredients! I did end up having to cook my cookie a few mins longer than suggested, but that could just be the difference in ovens. This is and will be my now go to recipe for chocolate chip cookies!! SO GOOD! thank you for sharing!
We’re so glad to hear you enjoyed these cookies! Thanks for making our week.
That’s wonderful to hear! Glad that our science behind baking tips helped out! So happy to hear this is now your go-to recipe, Birdie!
turned out great but only used 2 1/4 cups of flour instead of 3.
I’ll be serving the ones I made today this weekend at our hunting lodge….they turn out delish Every. Single. Time.
Everyone loves when I make these! Great recipe.
I’ve made these 3 times already. they are DELICIOUS. this is my go to recipe for choco chip cookies now! they are so soft and meltey.. my husband is always asking when I will make them next lol
Delicious
This recipe is my go to for making cookies and it’s a crowd favorite.
I have trouble baking this from frozen though and I would love to get it right (no trouble with the giant cookie recipe which I use for freezing), every time I bake from frozen the cookies end up spreading too wide and this is not a problem when I bake them right after or after putting them in the fridge for a day or 2.
what’s the perfect temperature and time to bake this from frozen? thank you.
Hi Hebatallah! Tessa has a whole article about freezing cookie dough, with a whole section about baking from frozen. Check out the article here, and hopefully her method of baking from frozen will work for you!! Happy baking 🙂
Can these be scooped on baking sheet and then covered and refrigerated? That way they can go right from fridge to oven.
Hi Lizzette! We prefer to chill the entire mass of dough. I know this makes scooping the balls of dough more time-consuming when it’s time to bake; however, by allowing all of the dough to chill together, you’re allowing the flavors to marinate more deeply. Also, smaller, pre-portioned balls of dough tend to dry out faster in the fridge. We recommend chilling in one big batch for 24-72 hours, and then allow the dough to sit at room temperature until it’s malleable enough to portion out (about an hour, depending on the temperature of your kitchen). Of course, if you don’t want to do that, just make sure your pre-portioned dough balls are very well-wrapped in plastic wrap and also a zip-top bag or airtight container, to prevent them from drying out. I hope this helps! Happy baking!
so easy to make and so yummy. my daughter loves making these. a definite favourite.
These were incredible. Recipe was absolutely perfect! Bookmarking this recipe to use again.
The best Cookie Recipe!! I wanted to post a picture of them because this is my second time making these. Baked after 48 hours and used semi and milk chocolate. Chef’s kiss Got almost 40 cookies with more than tablespoon in a half… froze some dough balls for future use lol
Excellent!!!
I have tried at least a dozen chocolate chip recipes. This is BY FAR the best I have ever come across. I think I can officially end my search for the best chocolate cookie recipe! Thank you!
Best cookies I’ve ever made 100% Will be making again soon.
These were amazing! Highly recommend!
Hi again Can I add 1 cup of chocolate chips and 1 cup of chopped baking chocolate?
Hi Brittani! Yes, that will work just fine 🙂