Bakery Style Chocolate Chip Cookies are crispy, chewy and soft. They have a ton of delicious flavor due to adding extra vanilla, salt and brown sugar. This is my go-t0 recipe for my favorite!
I could eat all the cookies in the world.
If they’re chocolate chip. Well…I take that back. Cookies are my thang, one of my favorite sweet indulgences and one of my very favorite desserts to make. So yes. I could eat all the cookies in the world.
What’s your favorite sweet treat?
Chocolate chip cookies are easily my favorite, which is why I am so ecstatic about this bakery style chocolate chip cookie recipe!
These are one of my best cookie recipes ever and I have made quite a few!
The BEST! Why? Because they are the perfect size – on a scale from 1-10, 1 being the smallest cookie and 10 be the largest, they’re like a 6 or 7. Not too big but definitely not too small (who wants a small cookie anyway?) They’re crispy on the outside and incredibly chewy and delicious on the inside. The perfect combo for any cookie, right?
And they bake up beautifully – they don’t get flat or stay in a clump, they spread nicely and, and are perfectly chewy.
Ugh, I love these!!
See? I mean check.these.out. I did put the dough in the refrigerator for 30 minutes or so. I typically chill all of my cookie dough recipes as I find they bake up much nicer that way.
Plus. Chilled cookie dough? Yes please!
Now, if you like a crispier cookie, you could bake these a little longer than I did. I am a sucker for gooey soft cookies so I kept mine just slightly browned on the edges.
Oh what a beautiful a thing. Look at all those chocolate chips! They create mounds of delicious gooey chocolate and give the cookies that bakery style look.
I have to mention – these are amazing warm, with ice cream and FROZEN. Yes, I put some in the freezer and munch on them at night.
Those are the best nights ever.
You HAVE to make these. Please!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2½ cups all-purpose flour (add an additional ¼ cup if dough seems too sticky)
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 2 cups chocolate chips (I used semi-sweet)
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.
- In a medium bowl, mix dry ingredients - flour, baking soda, baking powder, and salt; set aside.
- In a stand alone mixer fitted with a paddle attachment (can use hand held too), cream together butter, granulated sugar and brown sugar until light and fluffy - about 2 minutes. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. Mix until the batter is smooth.
- With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together. You do not want to over mix the dough, otherwise the cookies can flatten when baked.
- Lastly, mix in chocolate chips with a spoon. Measure 3 tablespoons of dough per cookie, place on cookie sheet, cover (if you don't cover them they will dry out) and refrigerate for at least 3 hours. You can refrigerate over night or freeze them if you want to bake later. Cooled dough bakes better. If the dough is too warm or sticky, the cookies may flatten out.
- Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on oven) until edges are golden and the center is still light in color. Let cool for 5 minutes on baking sheet then transfer to cooling rack.
I tried your recipe for Bakery Style Chocolate Chip Cookies last night and brought them to work. Everyone loved them! I followed your recipe and instructions and tips exactly.
I have a website where I post all my favorite recipes and my friends, family and coworkers go there when they want to make something they taste tested for me. May I post your recipe on my site? I will make sure that I give you the credit and add a link to yours.
Thanks!
So glad they liked them! you are more than welcome to share the cookies, but not the recipe. You can however, have a link on your website to the recipe on my blog. Thanks!
Hello. I followed this recipe and all your tips to a tee! I baked them and at 6 mins in they were starting to burn. The bottoms are burnt but tops are perfect. Any suggestions?
Hi Maggie! There are a few things that it could be…your pans might be old. I have some really old baking pans and I use them mostly to roast veggies on or chicken on. Every time I baked cookies on them, the bottoms burnt so I bought new ones and they didn’t burn any more. Also, I would try moving your oven rack. Your oven may get hotter in different areas – my cookies tend to brown on the bottom more in the bottom half of my oven. Hope this helps!
Hi! Does it matter if it’s dark brown sugar or light brown? Going to make these tonight and want to make sure I get it right!
Thanks 🙂
Lindsay
nope it doesn’t! dark brown sugar has more molasses in it and is richer in taste, but it shouldn’t effect the cookie that much.
Hi
I am not american so i need some help with the butter please. If you can tell me in grams it would be very helpful. Thank you. Our butter stick is 100 gr.
From what I googled it looks like 1/2 cup of butter is 113 grams so 1 cup of butter is 226 grams.
they were fantastic. these are my go to cookies never will i make any other then this one
Thank you! So glad you liked them!
Do you measure your ingredients or weigh them? I am always at such a loss when it comes to this. If you measure your flour (instead of weighing it) do you spoon the flour into the measuring cup or just scoop your up right into the container of flour? These look fantastic and I cant wait to try them.
I usually measure using a spoon. I don’t weigh my ingredients. I also go by how the dough looks and tastes.
Thanks so much for sharing this recipe I the best cookie I have ate
You’re welcome!
This are amazing cookies so good. I would be sharing this one with everyone
Thank you!
I’ve been meaning to leave a comment for awhile on these. Parties, at work, for my boyfriend… everyone LOVES these cookies. The best chocolate chip cookie recipe out there in my opinion.
thank you! So glad your friends and family like them!
I just made these followed your tips and they came out great. Thanks for the recipe.
you’re welcome!
These are fantastic! I was asked to make these my regular chocolate chip recipe! They stay soft and have great flavor. Thanks for the recipe.
you’re welcome!
Very good; this is a keeper! I followed the measurements exactly, but added a dash of cinnamon and substituted the salt with smoked sea salt. If you’ve never tried it, I highly recommend it – very fun spin. Chilling the dough is a great call!
Yum! like your additions!
Good recipe but mine turned out flat! Followed recipe to a “T”, except baking at 375. Maybe that’s where the disconnect happened in the recipe. After the first batch I added an additional 1/4 C of flour. The cookies have great flavor, chewiness is on point but too flat, I do like mine more puffed up but chewey at the same time. Hopefully adding more flour works!
Adding more flour will definitely help!
used 1/2 cup of brown sugar instead of 1 cup-followed the rest of the recipe. They were good but i prefer choc chip cookies flat and greasy 🙂
They turned amazing!! I only added 1 cup of sugar and it was perfect
Great!
Would it be ok to add cornstarch my favorite cookie recipe by far calls for 2 teaspoons of cornstarch. Also what happens if you don’t want to chill them. I make cookies almost every weekend.
Hi Toni – I also love adding cornstarch to cookies, but for this specific recipe, I can’t speak to what will happen because I have not tested it – let me know how it turns out! As far as not chilling the dough, the cookies may spread more and brown more since they are at room temperature. I suggest chilling it.
What kind of cookie sheets do you use? I use Cushion-Air and find that I need more flour when I use those sheets. Thank you!
I use Nordic Ware Natural Aluminum!
Hello, these cookies are delicious! How long do you usually leave the eggs and butter out of the fridge to let it soften and get to room temperature? Also do you do any video tutorials for your recipes?
Thank you! Did you make them? I usually leave butter out overnight if I know I am going to need it the next day. Leave an egg out for about an hour to cool off – if you forget, you can always put the egg in warm water for a few minutes to cool it off as well. I don’t have a tutorial – sorry! Hopefully the directions and tips help explain it well enough.
I did make them! Well I made 2 batches. One with full size chocolate chips and one with mini chocolate morsels, both semi sweet. They were both amazing! My hand mixer I was using was struggling badly, but then again I left the butter out for about 45 minutes because I thought it would have been soft enough. Next time I will put the butter out overnight! Best recipe I have ever had! Will definitely be following your blog from now on!
I was in the process of prepping this recipe and I realized I had seen this recipe before. This is the same recipe that can be found on the back of a box of Blue Bonnet butter. The only difference is that you swapped the quantities of the sugar and brown sugar.
I had no idea! I like to add more brown sugar to my cookies because it makes them chewier. 🙂
Winner!! I’ve been trying recipe after recipe and have never been able to get the soft, chewy cookie I want…until now! Thank you so much!!
You’re welcome!
BEST COOKIE EVER. Thank you for sharing this recipe. It is my new favorite!
You’re welcome!!
I have been trying to be a gluten free person for about 4 years now and have not seen any real improvement in my body. That being said, I grew up baking with all purpose flour and sugar and chocolate chip cookies were my favorite thing to bake and of course eat. I decided to try this recipe today. I used unrefined coconut oil in place of the butter and only 1 cup of organic sugar. Let me tell you as soon as they came out of the oven I transferred several to a plate and my husband and I enjoyed them after supper. We both agreed that they tasted just like the ones I used to bake. These are excellent!!!!! Thank you for this recipe. It will be my go to on my cookie board on Pinterest.
I have just tried this recipe as is and it turned out right
Thanks so much
great!!
You forgot to tell us how many eggs in the recipe.
Hi! It’s in there! I think you might have overlooked it, but the recipe calls for 2 large eggs. Enjoy!
Hi is it fine if I use 1 cup of chocolate chip also can I use wax paper or foil.Do they have to be chilled.
Hi is it okay if I put 1 cup of chocolate chips and bake it with the wax paper or foil.
Hi Avery! Yes, 1 cup of chocolate chips is fine. I would not use foil and wax paper shouldn’t go in the oven so instead just butter your pan so the cookies don’t stick.
Hi! I am really looking forward to making these! If I freeze the dough for a few weeks and then bake them at a later time do you think they will turn out the same?
HI Emily! Yes, freezing will be just fine!!
I have never left a comment on any Pin, but I needed to tell you that after 20+ years of being the mother of three I believe your recipe to be the best I have ever used. This is now my one and only Chocolate Chip Cookie recipe. Thank you so much. I tied the recipe just a an hour ago for my finicky 3 year old. She too has said they are Fantastic!!!
Thanks Christina!! So glad you and your family like them!
Hi! Im making these tonight and was wondering if you use light or dark brown sugar? Or if it ever makes a difference? Thank you
Hi Janelle! It won’t make much of a difference. Darn brown sugar has more molasses which makes baked items chewier, but for this recipe, either will work!
I love this recipe!! So good!! But last time I made them they came out cakier than I wanted. What can I do to make sure they’re chewy? Thank you:)
I’m so glad you liked the recipe! That’s so weird that they turned out cakier the last time you made them – make sure you don’t over-bake and make sure you are measuring correctly. Also, don’t blend the ingredients too much…you can trying mixing everything by hand – you will need a little more muscle power, but this will ensure that you don’t accidentally over mix.
I’ve made these multiple times in the last many months and everyone who has had one has loved them. Thanks for sharing the recipe!
you’re welcome!
Just made these this morning. Amazing! This will forever be my go-to cookie recipe. I followed all your directions to a T. Thank you for posting this, my family thanks you as well.
You’re so welcome Alicia!!
Made these yesterday. Turned out to be the best I’ve made! They were perfect. Thank you so much for posting ☺
Hi Audrey! Yay! They’re my favorite – so glad you liked them!
Do you have to use unsalted butter? What would happen if you used salted?
No you don’t have to. If you use salted butter, omit the additional salt in the ingredient list. I like to use unsalted butter when baking and cooking so I can control how much salt I add. Salted butter is just fine though!
I made these today! Best chocolate chip cookie I have ever made ! I added Reese’s Pieces too! Amazing !!
Yum! I love the addition of Reeses’s!
I made these cookies for my family and they loved them! I was wondering if it would alter the recipe to add walnuts? Thanks!
I made these cookies for my family and they were delicious. Everyone loved them! I was wondering if it would alter the recipe to add walnuts?
So glad they liked them Suzanna! Yes, you can add walnuts! That would be delicious!
Hi Jessica!
I love the puffy look of your cookies. In my opinion, puffiness adds so much personality. 8 have tried several chocolate chip recipe and all of them call for baking soda, which usually does not contribute to a full cookie. I have done recipes also with both baking soda and powder, like yours, and still haven’t achieved the look I was going for. The only time I have gotten the level of puffiness I was looking for was when I used all baking powder, but I think it may have altered the flavor of my cookie a bit. Do you have any special tips that will ensure my cookies come out puffy. (Like mixing/stirring methods, etc.)
Also, I like the way margarine makes a soft cookie bottom all the way around the cookie. Have you ever tried margarine. Is it recommended substitution for your recipe?
Thank you!
Hi Amber! Thanks for your comment and questions. If you read the notes section below, you can view some of my tips. My suggestions would be to not overmix, make sure the dough is chilled and lastly that you have enough flour. Measuring flour is difficult because everyone does it differently. If the dough seems too sticky and wet, then add 1/4-1/2 cup more flour until it clumps up nicely. Hope this helps!
I just want you to know that i made these cookies today and they came out perfect! My mom was an awesome baker. I can cook really well but baking is not my thing. My cookies always came out flat. I did everything you said, including adding extra flour and chilling the dough. Perfect! Thank you so much!
You are so welcome! Glad you liked them!
I love this so much that I just whipped up another batch and it literally took no time. I used to buy the tube at BJ’s from Tollhouse but my sons said this is so much better.
These cookies held their shape perfectly and tasted delicious!!
Wonderful! Glad you liked them!
I have a question can these be made with salted butter if I don’t have unsalted butter
Yes! Just omit the added salt if you use salted butter.
These cookies look amazing — and your photography is terrific! Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate! If you’re interested, send me an e-mail and I’ll invite you! Thanks — these cookies are going on my MUST TRY list this year!
Hello,
A quick question, is the oven temp. Supposed to be 375 or 350?
Hi Rannie – 375 is correct. However, if your oven runs hot, 350 would work better. In my old oven, 375 was perfect. I have new ovens now and 350 actually works better so it’s a hit or miss. Try 375 but just watch them carefully…make sure to take them out when they look almost done – the center should still look under-bake. As they cool on the cookie sheet they will continue to bake a little more and the center will set.
Thank you so much Jessica! I made the dough yesterday and refrigerated for 24 hrs. I just baked a few to test them out. They are THE best looking chocolate chip cookies so far. I baked ones for 10 mins and the other ones for 11mins. Even though it’s only a minute difference, I can see the colour changed a lot. I’m not sure which one tastes better yet! I’m still waiting for the cookies set completely.
I tried one that was almost set but it was still too soft in the centre. Thank you so much for sharing and I’ll update you which ones I like better!
Without question the BEST chocolate chip cookie recipe EVER.
Love hearing that! thanks Maryanne – so glad you like them!!
Yes they are awesome!!!
By following your recipe I’ve learned how to make my 1st cookie from scratch! Mine tweak though (added cinnamon to my mix) but still is amazingly good!!!
Love the addition of cinnamon – I will have to try that next time!
HelloIm trying this tonight YAYY ???looking forward to it I’ve made plenty ?but I’m so inconsistent I’m trying to find something that balances perfectly taste and texture ? I think I’m tweaking too much I will stick to basics
I hope you like them Tiffany! I get a lot of comments on how much everyone likes the flavor. Make sure to read the entire recipe and the notes section with tips. Enjoy!
How many cookies does this recipie make?
Depending on the size, about 18 large cookies. You could make them smaller and get quite a few cookies from this recipe, at least 24+
About 18 large cookies. You can make them smaller if you need to make more as these are considered more of a “bakery size.” If you make them smaller, I’m guessing you could get 24+ cookies. Enjoy!
This a good recipe, although you might want to add the chill time at the beginning of the recipe. That requires a much longer rep time than 22 minutes.
Thank you for the advice – I added additional time to the prep time. Enjoy!
Also, should not suggest preheating your oven before starting since you have to chill the dough. I had a hot oven and no cookies to bake for 30 minutes to an hour
Thank you for your comment Chelsea. You can test the recipe to see if this works, but I always preheat my oven, even if the cookie dough is chilled. Chilling cookie dough helps develop flavor and prevents cooking from spreading too much. let me know if you try them without preheating and let me know how they turn out!
I think Chelsea meant that you should wait to preheat, until the cookies are already in the fridge for a while.
By the way, my daughter made these and they were AMAZING! She did the same thing, though – preheated too early 🙂
Thanks for the awesome recipe!
Just made my second batch since Friday! My lot love them. My first batch were about half inch thick so have used a little less flour this time. Still amazing! I’ve also subbed the white sugar for light brown caster sugar and there is a subtle caramel flavour. Just for all you other Brits out there 2 sticks of butter is one cup! Thanks Jessica Erin for sharing your recipe and tips?
Yeah!! So glad you like them Sarah!
These are the flattest cookies I’ve ever made. I don’t understand what I did wrong. I followed the recipe exactly, chilled the dough in the fridge for an hour and a half, and they come out as thin as a crepe! The flavor is delicious but I really need help with this height.
Hi Shannon! Oh no! Are you sure you you put the right amount of baking soda and baking powder or could they have been expired? What temp did you use? I would suggest 375 if they turned out flat. You could also try to chill the dough even longer – overnight even. Hope this helps!
I had the exact opposite problem! I don’t know what happened but this was the driest cookie dough I’ve ever worked with. I managed to get the dough into balls and popped them in the oven praying for a miracle and they didn’t even spread out a little bit. They came out as golden brown balls of dry dough. some of them even crumbled in the oven! It was a disaster! Totally not blaming the recipe, I’m sure I must have screwed up somewhere… I will have to try again some time.
Darn! Perhaps you measured incorrectly? Hopefully they turn out better the next time.
Helloo, I’m planning on making these cookies and I have a quick question, I only have brown sugar,so can I use that alone to replace the white sugar? And how would it affect the cookies?
Hi! I’ve never just used brown sugar but I am assuming it will give the cookies a more caramel taste as well as make them chewier. I don’t think it should affect them too much. Let me know how they turn out!
I think I found this recipe sometime around Christmas last year and I had to come back just to leave a comment and say it is by far my favorite I even tweak it with things like peanut butter or white chocolate chips, etc. Thanks for this recipe!!
You’re so welcome! Glad you enjoy them so much!
Wow! These look incredible! I can’t wait to give them a try! 🙂
Tried the recipe. And looooved it! I would go for less chocolate chips next time. Btw, I am a super newbie in baking, this is my 3rd time baking cookies. And I just want to thank you for an easy and helpful tips. Thank you!!!
You are so welcome!!
Made these cookies and they turned out better than the toll house cookie recipe that I usually make. These cookies came out perfect.
Wonderful! SO glad you love them!
Thank you thank you thank you! I have been looking for the right cookie recipe for a while and I finally found it. I absolutely adore the outcome I get with these. Much love!
You’re so welcome Megan!
Hi Jessica, Thanks for the recipe. It is great. Also love your name. I named by baby born in ’87 Jessica Erin, too! Blessings!
aww thank you for the kind comments!
Could I make them less sweet? But I don’t know how many cups of sugar should I put
Yes you can definitely make them less sweet. I would reduce the amount of chocolate chips by about 1/4 or a 1/2 and reduce the amount of granulated sugar by 1/4. Enjoy!
Thank you 🙂
Hi Jessica,
Just a question – could I use margarine instead of the butter? I like to use what I have on hand and I don’t do a lot of driving so it’s not always easy for me to just get in a car and drive to the shop to pick up some butter.
Thanks!
Hi Kim – I have not used margarine before but if I had to guess I would assume it would be fine. Let me know how they turn out!
Hi Jess! this is Caroll from Chile. I have tried many recipes and have not fI understand my one and only lol. I hope yours will be.
how would you say is 1 cup of butter ?? 250 gris??125???
thank u
Hi Caroll! Thanks for stopping by. I’m not sure I understand your questions but 1 cup of butter is 2 sticks of butter or 16 tablespoons of butter. Hope that helps!
1c of butter is 225grams I believe. A 1lb block of butter is 2 cups, and 1lb is 454grams.
I cooked these today and mines was big and fluffy I followed the instructions any help?
Hi Shawntae – this is typical when there’s too much flour in the recipe. Cut back by 1/4 cup and see if that helps. If it continues, try flattening the dough just a little before baking but make sure the dough is still chilled. Hope this helps!
Do you recommend just doing 2 1/4 C of flour, or should I be adding the additional flour? What would be the purpose of it ?
Hi Ashleigh! I would recommend doing 2 1/4 cups flour and seeing if the dough seems too soft and silky. Add another tablespoon or so if it does. Just make sure to chill the dough thoroughly before you bake otherwise the cookies can turn out flat. Enjoy!
How many cookies does the recepie make?
Hi Tammy, it makes about 18 large cookies. You can scale down the size to make more.
These are awesome cookies!! I’ve been complimented many times for the cookies I make, but these by far are the best ever! The extra flour makes all the difference. Thank you so much for sharing this fantastic recipe! Joy and smiles all around when these come out. I’m making them today 🙂
I’ve made these cookies about 5x now and they come out perfectly every time! I have them baking now and my kiddos are asking me when they will be ready.
These are delicious!! Just took the first batch out of the oven. They are the best chocolate chip cookies I’ve ever made! Thanks for a great recipe!
HI Jessica,
If I would like to make the cookies smaller. About 1.5T of dough, would you recommend to cut the baking time or adjust the recipe? If so, what is your suggestion?
Thanks!
Z
It may lessen the baking time a few minutes, just watch them in the oven. You can definitely make them smaller…won’t effect the taste or anything.
How long do you put them in the oven for?
9-12 minutes! It depends on your oven but pull them out when the edges turn golden.
Made these cookies tonight and followed the instructions to the letter and they turned out PERFECT…and they are THE BEST chocolate chip cookie I’ve ever had! This recipe slayed all the others I’ve tried…definitely a keeper!!!!!!!!! Thank you!
Hi Tanya! Thanks for trying out the cookie recipe – so glad you loved them!
The turned out wonderfully! Thank you for the great recipe. I’ll be adding it to my favorites 🙂
You’re welcome karie! So glad you liked them!
I thought I measured everything correctly and followed the directions but they did not turn out right. They got really fluffy and cakey. They came out more like biscuits than a cookie. They cooked fine and didn’t really taste bad but they were too fluffy and not what I wanted. Any idea what I could have done wrong? Thanks!
Hi Megan! Sorry they didn’t turn out for you. You may have over measured the flour causing them to be thicker. I’m not sure why they would bake like a biscuit as biscuit dough is much different and flakier. You can try flattening the dough a little before putting them in so they bake flatter but I usually don’t have a problem with the dough spreading. Hope this helps!
Is it possible that you might have mixed up the baking soda and powder amounts? Baking powder generally makes things fluffier.
Hi Jenn – good point! Yes, make sure you use more baking soda than baking powder. It’s easy to accidentally mix them up.
I thought I measured everything perfectly as well but mine turned out very biscuit like as well, they were quite thick and rounded on top, not like you’re great pictures! They still taste fine though 🙂
Hi Madison – sorry to hear that. Try flattening the cookies a bit before you bake them and bake them a tad bit longer…like a minute or two to crisp them up a bit. Your oven is most likely the culprit…just heats differently that mine. Usually extending or shortening the baking time can fix fluffy or too crispy issues.
I had this happen lots of times with different recipes, a lot of time it was just the weather, but also I always fluff up my flour before measuring. I also accidentally used self rising flour a couple of times. Maybe try using a bit less flour? I also melt my butter before I add it in and mix until it’s cooled enough to add the eggs. Works like a charm! By the way, I am in love with this recipe!
Thanks for sharing your tips Koreena!
These have become a staple in my household! They are everyone’s favorite chocolate chip cookies (or favorite cookies in general) – my family & friends go nuts for them! Thank you so much this recipe! Can’t wait to try more from your blog!
Hi Jillian – wahoo! That’s so great that your family loves them! Looking forward to hearing your comments about other recipes! Enjoy!
followed your directions to a T… They turned out amazing and have the perfect shape too! Thank you!!!!!!
SO great to hear Kelly! Thanks for trying out the recipe!
I’ve made these four times, each time I’ve doubled the recipe. I have a convection oven which I set at 330. I know it’s kind of an odd temp. I don’t use a timer because I have 3 pans that I’m rotating in the oven. 2 are in at all times. They come out perfect each and every time. I take them out a little gooey and rest on the pan a couple of minutes. Move to cooling rack and the family will come running!
Hi Sally – so glad that your family loves the cookies!
This is the BEST recipe!! I’ve been on a “the best chocolate chip” hunt for months now, and this has placed itself in the top! I was a little worried at first because I only had baking powder (I used 1.5 tsp) and also that they would turn out flat (seemed to be my luck lately, but I think my problem was that I was melting cheap butter, the 31% veggie oil butter) so I tried a few things: I found that adding the 1/2c flour and using real slightly softened butter We’re EXTREMELY helpful! My hand mixer and I also got a really nice work out. I had used a pan with foil slightly greased with a little olive oil, and I stuck it in the freezer while I was mixing everything. They turned out oh so so beautiful and tasted fantastic! Thank you so much for this recipe!
Hi Shannon! I am so glad that you like the cookies! They are really my favorite!
I followed the recipe and chilled them as well but they burned around the edges and didn’t cook thoroughly in the middle. They are incredibly flat. I think chilling them made it worse. I’m sorry that this recipe didn’t work.
Hi Emma – sorry to hear this! It sounds like your oven may be a little different. Try reducing the heat to 350 and baking a minute or two longer. I’ve never had a problem with the cookies burning. Let me know if that helps!
Loved these! Had a rough day and decided it needed cookies. Crispy on the outside, chewy in the center, as promised. I went ahead and added the half cup of flour and the shape is great. Thanks so much!
That sounds like a good idea, thank you . I will try baking at 350 and adding a tbsp extra of flour. they did not go flat and stayed about 1/2 thick. The taste of them was very good, just over brown. Hopefully this idea will give me light colored cookies 🙂
I just made these and followed the direction perfectly and they do not look like the picture at all. I chilled for 2 hours and I had to bake them 2 minute longer then the max time. They are dark brown.. I had to leave them in because they would not cook in the center. 12 minutes and they where so soft in the middle, they where 40% pudding texture even after letting them cool down for 30 minutes, so I had to put them back in the oven. The taste if fine, but they turned out like a standard chocolate ship cookie recipe.. I was hoping they would be a nice light colored firm, but soft texture like the ones you buy at the grocery store that has a good bakery.. Do I need a convection oven or something? My temps are spot on as I checked with a oven thermometer.. I keep trying to find a recipe for what I want, but I just can’t find it..I’m about to just give up.. I thought yours was it and even purchase Kerrygold butter, fresh quality eggs, bakers sugar, fresh package of Brown sugar and a new can of baking powder.. What am I doing wrong? I even use a Artisan mixer and was surprised on how perfect I mixed everything without over doing mixing. The raw dough texture was perfect..
Hi Patrick – so sorry you’re having trouble. I am thinking the issue may be your oven even though you said the temperature was correct. I would suggest adding a little more flour and possibly baking at 350 degrees instead of 375. This may increase the bake time but it may help the cookies not turn brown. Were the cookies flat at all? If so, you most likely need to add more flour. Measuring flour can be finicky sometimes because everyone measures differently. Let me know if this helps!
I made these tonight and they were a big hit. My only problem is that the cookies turned out like round balls. How do I achieve the flatter, spread out and perfectly round cookies like the ones shown in your picture? I chilled the dough for an hour, placed them on a cookie sheet with parchment sheet, and dropped 1 tsp sized clumps instead of 3-4 tsps as I prefer smaller bite-sized cookies. Could that be the problem?
Hi Jennifer! Glad you liked the taste. Yes that could be the reason they didn’t flatten out but what you can do is gently flatten the dough a little to make a disc like shape. That will help the cookies spread a little.
I was wondering if i could substitute the butter for vegetable shortening?
Hi Tabitha – I have not tried this but I think it could work. The cookies will not have a buttery flavor and they may be more fluffy. If you try it, let me know if it worked out!
Just finished baking these and they are amazing! My fiance absolutely loves them!!
Yeah! So glad you guys liked them! If you have leftovers put them in the freezer – they are just as good really really cold! 🙂
I followed the recipe exactly but used margarine instead of butter and just sprayed the pans with nonstick spray. They turned out perfectly! They were so good, never flattened or spread out at all! Thanks for the recipe. I will make these again!
Yeah Angy! So glad those changed worked fine for you! Thanks for trying to recipe out! xoxo
These look delish! Thank you! I will be making some tonight!! Can i freeze the dough and bake at a later date? How should I modify the baking temp or time?
Thank you!
Hi Janice! So glad you are trying them! Yes, I believe you can freeze the dough – I have never done it but I don’t see why you couldn’t. Bake them for about 10 minutes then check on them to see if they’re done but they will most likely need a few minutes more. Enjoy!
Thank you for a fast response. I made the cookies today and they are delicious! So soft and chewy, the perfect chocolate chip cookie! I also made a batch of the dough to freeze!
You’re welcome! Wonderful! So glad you enjoyed them. 🙂
I made these cookies and while they tasted delicious, they came out very cakey. I followed the recipe to the “T”. Any suggestions on what could have caused this? They also ran together while baking, I separated them with enough room between each cookie.
Hi Shelby – by cakey, do you mean soft or chewy? These cookies are soft in the center and slightly crunchy on the outside. They most likely ran together because the dough wasn’t chilled enough or the flour was measured wrong – try adding a little more flour to see if that helps.
Mine came out cakey too. I would think maybe to much flour? But I’m not a baker just a guess. By cakey I mean they are thick I got mine golden brown underneath and around the edges but soft in the middle. The fam liked them but didn’t turn out the way I was hoping. Any suggestions?
Hi Gwen – yes could be too much flour. Reduce the amount by 1/4 cup or so and see if that helps. Otherwise you could also bake a little longer.
BEST COOKIES IN THE HISTORY OF EVER! Not even joking lol I following the recipe exactly except I only put them in the oven to 10 mins instead in 12, and in my opinion they came out better than when I cooked them for 12 mins. But I do like cookies a little gooier. Anyway! Great cookies! Definitely recommend! 🙂
Hi Susannah! Wahoo! So glad you enjoyed them – they are my favorite!
Best cookies I’ve ever made! Thank you for sharing your recipe!
Yay! So glad you enjoyed them Amy! Thanks for trying to recipe!
I do not have parchment paper or a baking mat:( will this make a huge difference? I have tin foil but am afraid that may be too much and leave my cookies gooey.
Hi Stephanie – yes it could make a difference. You can purchase parchment paper at the grocery store or Target. If you don’t have time to get it, make sure you spray the pan with non-stick spray otherwise the cookies will stick. It could cause them to flatten out or burn on the bottom. Just make sure the dough is very cold.
This is my first time using this recipe and they are delicious.. so delicious I keep eating the batter (yes I know bad me). At this rate I wont have anything left to bake 🙂
Yay! So glad that you like them. I know…the cookie dough is deathly!
Hi Jessica,
For the brown sugar did you use dark or light? Or does it matter?
Hi Gracen! I used light brown sugar. Enjoy!
Hi Jessica! I made these cookies today and while they tasted fantastic, they turned out kind of flat and were pretty cakey 🙁 I usually use store brand butter (I used Target’s this time) and I use an electric hand mixer. I chilled the dough for almost an hour and followed the instructions exactly. I use a dark nonstick pan with a silicone baking mat as well and I halved the recipe. Could any of these things cause the problem? Also, are their any specific brands of ingredients you feel make a big difference in how they turn out? Sorry for all the questions!
Hi Gracen,
So sorry that they didn’t turn out for you. I would try adding a little more flour. Depending on how you measure, the recipe could need a little more flour for them to puff up. If the dough seems too wet or sticky, add enough flour (maybe about 1/4-1/2 cup) to get a little thicker. As far as brand stuff, I have used several types of butter so I don’t believe that could be an issue. If you make them again, let me know how they turn out!
i NEVER leave comments, but honestly these are the BEST cookies I have ever had in my life ! I added half SKOR bites and half chocolate chips and they were deadly ! Great recipe ! Thank you !!
Thank you so much Alesha! I have to say, I think they’re pretty good, too! 😉 I freeze them and eat them cold…they’re so good! So glad you liked them!
I never leave reviews for anything, but these cookies were fantastic! I sent one some with my husband to work, and his coworkers were jealous. I am going send a batch with him this week for them! I put dough in the fridge and they came out great! Will be using this recipe forever!
Thank so much Jess! It’s my favorite chocolate chip cookie recipe ever – so glad that your husband and his co-workers enjoyed them!
Love this recipe. I made them just before supper. My grandson was here for supper, in the room playing. He came out and wanted to know what was for supper, it smelled good. Knowing we were having salmon, as he was with me when we bought it, his favorite thing to eat, next to anything chocolate. He ate all of his supper, and so far has eaten five cookies. They turned out perfect, I did not chill the dough. I have a very small ice cream type scoop I use when making cookies. They flattened and spread, then puffed up slightly. Perfect chewy in the middle, with slightly crispy edges. This is now my go to recipe for chocolate chip cookies. Thank you so much for posting your recipe.
Yay Glenna! I bet it’s so much fun to bake for your grandson – glad he gobbled them up!!
I made these twice. The first time I used a mixer and they turned out beautiful. Today I did it by hand and the cookies spread out like crazy. So yes, don’t have your dough at room temp. I think using my hands caused the flatten because of the heat from my hands and the dough being sticky. Don’t be afraid to try these they are perfect.
Hi Shelley – glad that they turned out for you and that you liked them! They are my favorite chocolate chip cookies ever!
I am an American living in Norway now. They don’t have baking soda here, would this recipe still work with just the baking powder?
Hello! Truthfully, I have not tried the recipe with just baking powder. I would assume it would work though, but you might not get a crispy edge on it, but rather a fluffier soft cookie. I would suggest using 1 1/2 teaspoons baking powder. It would not change the taste of the cookie at all. Let me know how they turn out!
These came out REALLY good. I followed the recipe, put them in the fridge for over an hour, then made about golf ball sized cookies and they were super thick! They barely flattened at all. In fact I smushed the next batch a little because they were slightly underdone in the middle. I like them a little less doughy. I’ve played with this batch a lot and each way I’ve baked them, cold, balls, warm, flattened, small balls, each way they have been equally yummy. I used a combo of 1 cup dark chocolate and 1 cup milk chocolate because that’s all I had. These were really good.
Hi Michaelle! Fantastic! So glad you enjoyed the cookies – it’s my favorite recipe that I make. 🙂
THIS REVIEW IS A BIT LONG, SO LONG STORY SHORT: BAKE ON 350 FOR 7-9 MINUTES AND DONT USE BAKING POWDER FREEZE DOUGH FOR 1 HOUR
I needed to bake cookies for my class and was searching for a good recipe that actually had comments/reviews from people who followed the recipe. I came across one that had the most pins but majority of the reviews were bad so I kept looking. Finally I came across this recipe and the commenters had good reviews so I tried it. When I baked them for 9 minutes the bottoms were burnt on one pan and not fully cooked on the other.(I think this was due to the fact that the pan was thin) But when I used my farberware pan(even though it was burnt it was thick) and baked the cookies on 7 minutes (give a minute or two when they start to brown take them out as they are cooling on the pan then rack that should get them how you want) they turned out PERFECTLY. i also suggest freezing thes pan for an 1 HOUR so it’s firm. I DIDNT USE BAKING POWDER I THINK THE USING THE SODA IS JUST FINE. I received some good reviews for the cookies
So glad you enjoyed the cookies and were able to find what worked best for you as far as baking. As you mentioned, pans and even your oven can make a huge difference in how the cookies come out. Thanks for writing a review!
Made this cookies today! They came out flat but still delicious! Everybody loved them, so I’m happy! Thanks for the great recipe! ????
You’re welcome Caroline! So sorry they turned out flat. I hope they turn out better the next time you make them! I wrote some helpful tips on the recipe to prevent flat cookies.
Dear Jessica, these cookies look absolutely perfect! Better than a bakery! Now I’m craving chocolate chip cookies this morning with my coffee. xo, Catherine
Thanks Catherine! I crave cookies every morning…hehe
This is a recipe I’ve used for years! I got it from my sister after tasting hers. I had always used the recipe on the back of the chocolate chips but it always spreads too thin! These really are the best! So glad to see they are being shared!
SO glad you like the cookies Jennifer!!
Hi Jessica,
I bake a lot and I am always looking for a great chocolate chip cookie recipe. This recipe is by far the best chocolate chip cookies I have ever made. Thank you so much for sharing!
Wahoo! So glad that you liked it! It’s my favorite recipe yet!
I’m in the middle of putting this recipe together, looks yummy. But I just have a question. All recipes generally recommend to preheat the oven, but, do you find it not a waste of energy to preheat the oven before putting everything together, and then letting the dough sit in the fridge for one hour? Will wait to preheat my oven. I’m excited to see how these turn out, yours look perfect.
Hello! Go ahead and wait to preheat your oven. I would suggest preheating 10 minutes before you want to bake them. Make sure the dough is very chilled! You will love these! Enjoy!
I still loved the recipe, very delicious cookie crispy edges and soft chewy middle. I made half the bowl Wednesday night and left the rest in the fridge and now it’s Friday and I’m making the rest but it’s still the same, even after being in the fridge for so long. Maybe the freezer is with a shot! I don’t know if it’s because we live just north of Houston and it’s so hot and humid here or what, but…oh well. They are very good cookies and they won’t last long here anyways. I made them for my kiddos teachers for a back to school gift and they all loved them and asked for the recipe!
So glad that you still enjoyed them! I really think the humidity had something to do with it because I make them all the time! You can even try chilling them over night…that might help!
Hi Christi! Sorry they didn’t turn out again! Glad that they still taste good and are crispy and chewy – that’s the most important part! Maybe it’s your oven? You can try baking them at 350 instead and see if that helps? It might increase the baking time a few minutes but maybe it will work. I will re-test the recipe to see what works to make them fluffier for you – I want to makes sure you enjoy them and make them again and again! 🙂
I just made these and was hoping for thick full cookies but mine are flat as a pancake 🙁
Hi Christi! I’m so sorry they’re flat. I just made these the other day and they baked nicely for me. The only thing I can think of is that your dough was too warm. Try refrigerating for longer or even putting it in the freezer for awhile. The dough shouldn’t stick to your fingers. Hope that helps!
Just made, yum!!! So glad I doubled the recipe:)
So glad you liked them Julie!!
I’ve found that the butter makes all the difference in a chocolate chip cookie recipe! When I switched from a major US brand to Irish Kerry Gold butter—oh my gosh!!! 🙂
Yes! good ingredients always make a difference!
I can’t stop staring at these, they look PERFECT!
Thank you!
Thank ya! 🙂
Well, now all I’m going to be able to think about today is cookies!!! I love crispy chewy cookies full of chips!!! These look incredible!!!
Thanks Jocelyn! 🙂
I remember seeing these on IG and being REALLY excited about them! And they do not disappoint – they look like cookie heaven! Pinned!
Thanks Taylor!