Filed Under: Chocolate | Cookies | Dessert | Videos

Bakery Style Chocolate Chip Cookies

By Tessa Arias
December 16th, 2021
4.92 from 606 votes
4.92 from 606 votes

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: 15 minutes

Cook: 15 minutes

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.

My Ultimate Guide to Chocolate Chip Cookies is still one of my most popular posts. It’s been visited by over half a million people!

Overhead shot of easy chocolate chip cookie recipe

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!

Bakery Style Chocolate Chip Cookies ingredients and cookie dough

Best ooey gooey bakery style chocolate chip cookies stacked

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!

comparison of chocolate chip cookies baked immediately vs chilled

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:

  1. Use a kitchen scale to measure your ingredients for the BEST most consistent results.
  2. Make the recipe exactly as written, without substitutions, at least the first time you bake it.

Use the correct baking pan and a spring-loaded cookie scoop or even an ice cream scoop for bakery quality cookies at home.

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!

comparison of chocolate chip cookies made with baking powder vs baking soda

Find out more in my Baking Soda vs. Baking Powder article here.

Which baking pan is best for cookies?

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!

Check out my Best (and WORST) Baking Pans article here for more details on the science of baking pans.

Side-by-side testing to find the best baking pans! Including nonstick vs. aluminum, and which pans specifically you should NEVER use!

How to Keep Chocolate Chip Cookies Fresh

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!

Bite taken out of thick bakery style chocolate chip cookies

More Chocolate Chip Cookie Recipes

See ALL of my types of cookies recipes & cookie baking tips here!

November 2022 Baking Challenge

This recipe is one of the two current picks for our monthly Baking Challenge! Make the recipe (EITHER the Bakery Style Chocolate Chip Cookies OR the Browned Butter Toffee Chocolate Chip Cookies), snap a picture, and upload it for a chance to win PRIZES! Click HERE for more details!
November 2022 Baking Challenge – Chocolate Chip Cookies

4.92 from 606 votes

How to make
Bakery Style Chocolate Chip Cookies

Yield: 26 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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!


  • 3 cups (380 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/4 cups (247 grams) lightly packed light brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 2 cups (340 grams) semisweet chocolate chips


  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
  2. In a medium bowl, combine the flour, baking soda, and salt.

  3. 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.

  4. 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.

  5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
  6. Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

  7. 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

YouTube video
Course : Dessert
Cuisine : American
Keyword : chocolate chip cookies, chocolate chips, chocolate cookies, cookies

Photos by Jess Larson.


Tag @handletheheat and use the hashtag #handletheheat for a chance to be featured!

photos of reader's bakery style chocolate chip cookies

Tessa Arias
Author: Tessa Arias

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!)

Tessa Arias

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!)

Find Tessa on  

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Recipe Rating

  1. #
    Joanna Cole — November 8, 2022 at 10:15 am

    the cookies came out perfect. They are delicious! Thank you for the recipe! Ine I hadn’t made to date from the Cookie Cookbook.

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 10:41 am

      So glad you enjoyed these, Joanna!!

  2. #
    Debbi Sherer — November 8, 2022 at 9:33 am

    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.

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:33 am

      Yay! So glad to hear that, Debbi!!

  3. #
    Angila — November 8, 2022 at 7:17 am

    So tasty. Will be making again.

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:33 am

      So happy to hear that, Angila!

  4. #
    Shannon Docherty — November 7, 2022 at 3:51 pm

    Super soft cookies and I always chill my dough for at least 48 hours and they are perfect!!

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:34 am

      Woohoo! Glad these are such a winner, Shannon!!

  5. #
    Stephanie Dittel — November 7, 2022 at 11:06 am

    So delicious and chewy! The most perfect cookie recipe.

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:36 am

      Hi Stephanie! So glad you enjoyed these so much!! Thanks so much for letting us know 🙂

  6. #
    Katie Kelly — November 7, 2022 at 7:58 am

    The perfect classic chocolate chip cookie!

  7. #
    Saarah Siddiqha — November 6, 2022 at 9:46 pm

    These cookies turned out amazing! I think I have finally found the right recipe to make scrumptious chocolate chip cookies.

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:40 am

      So happy to hear that, Saarah!

  8. #
    Robyn — November 6, 2022 at 9:00 pm

    Excellent recipe, and I have a zillion chocolate chip cookie recipes. its a keeper

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:40 am

      Woohoo! So glad this is a keeper, Robyn!

  9. #
    Lindsay — November 6, 2022 at 7:37 pm

    These were delicious! Super easy to make, I had everything on hand. I’ll definitely make these again!

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:40 am

      Yay! So glad these are a winner, Lindsay!

  10. #
    Dimitra schuler — November 6, 2022 at 4:38 pm

    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.

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:41 am

      Hi Dimitra! Thanks so much for your review! So glad to hear that these are such a hit for you 🙂

  11. #
    Nikki — November 6, 2022 at 3:38 pm

    It was really nice to make these and n 30 minutes, but I also saved some dough to make more tomorrow. Delicious recipe!

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:41 am

      Glad to hear that, Nikki!

  12. #
    Kiersten Kilczewski — November 6, 2022 at 3:25 pm

    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!

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:42 am

      Great advice, Kiersten! Glad these were such a winner for you 🙂

  13. #
    Bruce DeBord — November 6, 2022 at 2:14 pm

    I made a double batch of these cookies. Oh man, what a hit!!

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 9:42 am

      Hi Bruce! So glad to hear this! Thanks so much for the review!

  14. #
    Amy Arteaga — November 5, 2022 at 5:05 pm

    Such a nostalgic cookie! They have the perfect taste. Chewy but the edges are nice and crisp!

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 10:15 am

      Happy to hear that, Amy!

  15. #
    S. Tam — November 5, 2022 at 3:47 pm

    My family’s favorite CCC recipe!

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 10:16 am

      Yay!! So thrilled to hear that 🙂

  16. #
    Paul — November 4, 2022 at 2:55 pm

    Terrible. Came out completely flat and still raw in the middle.

  17. #
    Sarah Bomberger — November 4, 2022 at 1:44 pm

    Yum! Tessa’s brown butter toffee cookies are my first love but these are a close second! Delicious and so quick to pull together.

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 10:23 am

      Yay!! So happy to hear these are still a hit, Sarah!

  18. #
    Sara M. — November 4, 2022 at 10:28 am

    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!

  19. #
    Lisa A — November 3, 2022 at 4:06 pm

    The best Chocolate Chip Cookies. Granddaughter and I made them tonight and they were a huge hit.

  20. #
    Elizabeth Brubaker — November 3, 2022 at 1:57 pm

    The cookies are soft, gooey and delicious – a winning recipe.

  21. #
    Erin m. — November 3, 2022 at 10:42 am

    These are always a hit!

  22. #
    Abby — November 2, 2022 at 5:10 pm

    I love these so much! One of my favourite recipes of yours!

  23. #
    Jessica — November 2, 2022 at 1:09 pm

    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 🙂

      • #
        Jessica — November 2, 2022 at 2:38 pm

        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!! 🙂

          • #
            Jessica — November 3, 2022 at 10:52 am

            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.

          • #
            Kiersten @ Handle the Heat — November 4, 2022 at 8:14 am

            Fingers crossed that’s the culprit, Jessica!! Good luck 🙂

        • #
          Mark Schrader — November 5, 2022 at 3:54 pm

          some talk about marinating the cookie dough balls? what is that? thank you, making now

          • #
            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 🙂

  24. #
    Tina — November 2, 2022 at 10:49 am

    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!

    • #
      Kiersten @ Handle the Heat — November 2, 2022 at 10:53 am

      What a fun switch-up, Tina! So glad you and your family enjoy these cookies 🙂

  25. #
    Amber Hughes — November 2, 2022 at 9:32 am

    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.

  26. #
    Lorissa — November 2, 2022 at 9:00 am

    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!

    • #
      Kiersten @ Handle the Heat — November 2, 2022 at 10:53 am

      Yay!! So excited to heat that, Lorissa!!

  27. #
    Lia Moody — November 2, 2022 at 3:07 am

    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.

  28. #
    Jill Puhlmann-Becker — November 1, 2022 at 5:33 pm

    This is one of my favorite chocolate chip cookie recipes – right after your peanut butter chocolate chip cookie recipe!!

  29. #
    hannan — November 1, 2022 at 4:25 pm

    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.

  30. #
    Patty Kanzer — November 1, 2022 at 11:56 am

    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!

  31. #
    Whitney Thompson — November 1, 2022 at 10:45 am

    These cookies are the perfect texture and loaded with delicious rich flavor! My favorite thing to bake!

  32. #
    Tracy Dhinsa — November 1, 2022 at 10:28 am

    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!

  33. #
    Birdie — October 27, 2022 at 12:15 pm

    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!

    • #
      Haley Wehner — October 28, 2022 at 2:53 pm

      We’re so glad to hear you enjoyed these cookies! Thanks for making our week.

    • #
      Emily — October 28, 2022 at 2:55 pm

      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!

  34. #
    Emily — October 23, 2022 at 3:22 pm

    turned out great but only used 2 1/4 cups of flour instead of 3.

  35. #
    Shelly — October 12, 2022 at 2:50 pm

    I’ll be serving the ones I made today this weekend at our hunting lodge….they turn out delish Every. Single. Time.

  36. #
    Amanda — October 10, 2022 at 7:25 am

    Everyone loves when I make these! Great recipe.

  37. #
    Macie — October 6, 2022 at 9:39 am

    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

  38. #
    Patsy Roman — October 4, 2022 at 12:13 pm


  39. #
    Hebatallah — September 28, 2022 at 2:38 pm

    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 🙂

  40. #
    Lizzette — September 27, 2022 at 10:10 am

    Can these be scooped on baking sheet and then covered and refrigerated? That way they can go right from fridge to oven.

    • #
      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!

  41. #
    Alison — September 27, 2022 at 3:36 am

    so easy to make and so yummy. my daughter loves making these. a definite favourite.

  42. #
    Stephanie — September 24, 2022 at 10:56 am

    These were incredible. Recipe was absolutely perfect! Bookmarking this recipe to use again.

  43. #
    Ashea Myers — September 20, 2022 at 6:05 pm

    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

  44. #
    Allana — September 20, 2022 at 1:34 pm


  45. #
    Amber — September 10, 2022 at 2:07 pm

    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!

  46. #
    Liv — September 10, 2022 at 10:23 am

    Best cookies I’ve ever made 100% Will be making again soon.

  47. #
    Jill — September 8, 2022 at 6:46 pm

    These were amazing! Highly recommend!

  48. #
    Brittani — September 3, 2022 at 6:45 am

    Hi again Can I add 1 cup of chocolate chips and 1 cup of chopped baking chocolate?

    • #
      Kiersten @ Handle the Heat — September 6, 2022 at 9:35 am

      Hi Brittani! Yes, that will work just fine 🙂

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