crispy chewy chocolate chip cookies
Nevertheless, the description of the ideal chocolate chip cookie was perfect — crisp at the edges, soft in the middle, and pretty much summed up what everyone is looking for in their chocolate chip cookie nirvana. Of course if you ever caved and bought a package of their cookies, well, I’ll be nice, but let’s just say they certainly didn’t live up the cookie dream for me.
And I hope that there isn’t some unsaid limit on the number of chocolate chip cookie recipes a food blogger can post and declare them all her favorite. What? I have fleeting, flitting loyalties. Mostly I like whatever is in front of me.
But after the feves and the sea salt and the buttery enormity of Leite’s Consummate Chocolate Chip Cookie a few months ago, I got to remember this classic recipe I put on the site back before any of you read it. Originally under the name “Big Fat Chewy Chocolate Chip Cookies” I’ve found that you can make them quite tiny and they still maintain that crispy/chewy ideal, so long as you don’t overbake them. So promise you won’t overbake them, okay?
One year ago: Chicken and Mushroom Marsala
Deb went on vacation and all I got were these lousy chocolate chip cookies! Wondering why your comments aren’t being responded to at the speed that you’ve come to expect? It’s true, we’ve flown the coop and we’ll be back at the end of the week. But come on, we left you chocolate chip cookies — you shouldn’t have to miss us at all.
Crispy, Chewy Chocolate Chip Cookies
Adapted from AllRecipes.com
These cookies have a lower chip-to-dough ratio than our earlier favorites and a thicker, softer thing going on than the consummate cookies, to help you differentiate them. But when I’m looking for a classic cookie, kind of like the old school Toll House recipe but better, even, this is what I go for.
As always with cookies, you can scoop, flash freeze and then freeze the cookies until you’re ready to bake them, or to bake a few off at a time. You can bake them straight from the freezer, adding a few minutes to your baking time, of course, or let them thaw out on a tray for a while.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Whoo hoo! First commenter. I’ve always wanted to be that person!
This post gives me something to try with 3 kids home today due to snow. My agenda: cookies, snowmen, cookies, and a movie.
Oh, and I tried to hold back, but I can’t. Try the white chocolate bread at Club Med if you haven’t already, it is addictive.
That photo of the chocolate chips falling into the bowl is WONDERFUL. And I bet the cookies aren’t bad either…
Chocolate chip cookies are always the perfect cookie. I can never get enough.
Delicious!!
how did you capture that pic of the chips going into the bowl like that? That is fabulous!
CLASSIC!!
They look PERFECT!
I love a low chip to dough ratio. Not that I don’t love chocolate, but I love the flavour of a good cookie dough… And I love that it’s just a little bit cruncy. Dang. Do I really have to go to work? Can’t I stay home and bake?
I love the picture of the chocolate chips falling into the bowl.
I can almost hear them yelling ‘WEE!’
After seeing the pictures on David Lebovitz’s blog this morning, I am only marginally appeased by chocolate chip cookies. But whoa! Don’t these look yummy! I have been searching for cookies like the one made by my neighbor’s housekeeper when I was a child; these just might be the right ones! Since I can’t be on the beach with all my favorite food bloggers, I guess cookies will have to do.
Perfect for a cold wintry day in Washington, DC! Thanks Deb.
After reading an NYTimes article at the end of last year, I started leaving my dough in the fridge overnight–it really makes a difference! maybe I will try that with half the dough and bake half the dough. And eat the first half because I’m a martyr like that.
Oh No! Now I really have to try this recipe today!! :)
Awesome. Looks like a fantastic, standard go-to recipe. :-D
It’s possible I’m being daft here, but do you mean scant tablespoons or rounded ones?
oh my goodness – these look almost as good as the last chocolate cookies you did (the ones using those special chips that looked like little “o’s”. Love the picture of the chips falling into the bowl. Yum!
fantastic. love the photographs and this makes me want to run to kitchen and start baking!
This is the recipe I use too – we love it! I use a 1 T cookie scoop, flatten the gough-balls slightly, and bake for 12 minutes. I get 36 cookies per recipe. When I don’t need the whole yield, I roll the remaining dough in a log and freeze. I slice and bake the remainder another time, in 1/2 inch slices they bake to perfection in 14 minutes.
these look… um… REALLY good!!!
I made these on valentines day for my boyfriend using the old recipe :)
Nom nom nom.
I just posted Jacques Torres’ Amazing Chocolate Chip Cookies.
They truly were amazing!
They used more salt and pastry flour. Worth the extra effort.
They were crispy though, not chewy.
More cookies?! I cannot wait! I love cookies.
Oh, I’m done for. Now I must make these.
Ohhh! Crispy AND Chewy! That would satisfy everyone at my house!
What perfect little dough-balls. I need to get myself one of those little scoops. And maybe some of these cookies. Hope you’re enjoying the vacation!
deb, i found a recipe that looks divine but needs your tweaking! (boxes bad!) help!
Chocolate Chip Cookie Dough Brownies – http://bakerella.blogspot.com/search?updated-max=2009-01-18T10%3A17%3A00-08%3A00&max-results=10
Yum, yum, and yum!! Now I feel compelled to make all of the choco-chip cookie recipes you’ve featured and do a side-by-side taste test. It’s important to be scientific about these things!
Gotta love any recipe that freezes successfully! I was think of baking something later today so I am thrilled to have found this cc cookie rendition. I will be baking and freezing the afternoon away!
This is the Cook’s Illustrated Thick and Chewy Chocolate Chip Cookies recipe with a little extra vanilla. It’s my all-time favorite! I’ve never made them small before but will give it a try. It will be easier to share them if they’re small. Oh…wait!
I made a huge batch of Chocolate Chip cookies Sunday when it was snowing here in Georgia! My well-loved recipe is from Country Living Magazine (Chunky Chocolate Chip Cookies) – you can look it up on their website. But. . . this time I used 3 kinds of chips! Ghiradelli White Chocolate chips, Bittersweet choc chips and semi-sweet choc chips! The results were amazing and went well with the big pot of chicken and rice soup I made for our wintry day! I’m going to trt your recipe this weekend! Thanks!
Deb–if you haven’t yet, you should try the chocolate chip cookie recipe from the Baked cookbook (I know you have it since you’ve done a bunch of recipes from it!). It’s really cookie nirvana. Baked makes their cookies really big, but I did mine smaller (rounded teaspoons) and they still had the wonderful crispy outside chewy inside combo going on. My husband–a chocolate chip cookie addict–has declared them the best he’s ever had.
Now you’re talkin! I like less chocolate in the CC cookies because I love the toffee flavor of the cookie, it needs to balance the strong flavor of the chocolate. I don’t want chocolate fingertips from excess goo either. I want all the chocolate in my mouth, thank you very much! I agree with DL’s recipe instruction about not over creaming the butter and sugar too, it ruins the crumb.
I bake one pan of the cookies per day when I make a batch and leave the rest to chill, wrapped tightly, in the fridge until the next day so I can have them fresh for a few days. CC cookies are so rich, they get stale too soon..and the chips harden. That’s not good at all!
Do you know, I’ve been a long time lurker here for about a year and a half now, but I just had to comment to say I made these exact cookies yesterday, how bizzare !
Jenna x
I’m so relieved to see this. I make my cookies by melting the butter and underbaking, or at least baking till the cookies are brown on the edges, and doughy white everywhere else, and the result is crisp-chewy, so the two qualities are not mutually exclusive as I was led to believe by comments I’d seen in an earlier SK post. If only all dilemmas were this easy to solve.
I love chewy chocolate chip cookies! I may just have to steal this recipe! Thanks!!
Yep, this is my recipe for cookies, and everyone always says they’re the best chocolate chip cookies they’ve ever eaten. I love them.
I’m obsessed with the monster cookies from Levain Bakery in the west 70s. They’re enormous and they stay tall instead of spreading out… Which means the insides are almost raw! How do they do it? Thankfully, I think they ship!
And we didn’t like the Baked chocolate chip cookie recipe :( Too cakey.
These are nearly identical to my fallback recipe for chocolate chip cookies (Alton Brown’s “the chewy”), except WAY less butter… and I’m suddenly wondering what all that butter is doing for me. I’ll have to give these a try – you know, for the sake of scientific experiment.
Just the thing to perk up my baking confidence again – muesli cookies FAIL, but choc chip cookies will definitely kick their butts.
Grrrr, I’m out of town and can’t get to a kitchen for a couple days! I’m craving chocolate chip cookies now. these look fab.
Hey Deb,
I’ve been making a similar recipe all winter. The big secret to making them soft and chewy is some time in the freezer. I put them in over night and I haven’t tried timing it and all that. What I have done is bake a few before freezing and some after and the ones that were baked after were much better. They even stayed soft after a day or so. I heard on NPR at some point that there is a chemical reason for this – something about giving the gluten time to bond with the wet ingredients which it does better in cold temps.
You are not in cold temps though. I hope you’re having a great time. See you Saturday!
Wonderful! Nothing like a good, simple, chewy chocolate chip cookie. Thanks for sharing, and have fun on your vacation!
I LOVE finding good chocolate chip cookie recipes, especially because there are SO MANY recipes out there! I can’t wait to try these. :)
yumyumyum. I love crispy on the outside chewy on the inside.
Have you tried the nyt cookies? Should I comb your site for them? They are good – but they give you a heart attack. I think it is all the sugar. Are these cookies very sweet? Can I take out some sugar without the cookie imploding?
yum! crispy and chewy is definitely ideal. i wish i could find or invent a similarly delicious vegan chocolate chip cookie recipe. then i could truly die happy.
Love the shot of the chips falling into the bowl…makes me want to reach out and grab a hand full. Trying not to think about chocolate chip cookies now.
I definitely remember those commercials! How funny!! These look so good. Crispy on the outside and chewy on the inside is definitely the way to go.
I definitely should NOT have checked out this post before eating lunch!! Your delicious cookies have only made me hungrier, and I wish I didn’t have to go to work so I could do some baking instead!
AMAZING!! That picture of the chips falling into the bowl…would I be a complete nerd if I said it was positively poetry in motion?
Yum! In my mind, there’s never a limit as to how many chocolate chip cookie recipes you can call a favorite!
I underbake all my cookies by about one minute to get chewey centers. Your recipe seems like it achieves the cheweyness without underbaking. Nice!
Wow. Great shot of the chips falling into the bowl. You must have had some extra hands for help.
Can’t wait to try these. They look yummy.
these look delicious. wish i could just grab a couple :)
You are my best friend and I love you. You are looking especially thin these days, and I love your new haircut. Nice shoes. You’re so smart! Thank you for this recipe…
these have been my ‘go to’ recipe for years now – by far my favorite :)
Making gelato yesterday and decided would do it chocolate chip cookie dough stylie. left out baking soda as i was not planning to bake it..all fine and dandy.
BUT…then there was dough left over…chilled it over night then roughly mixed in the baking soda before scooping and baking…oh boy. i’ve made this recipe before and was very pleased. didn’t think it could get any better. the outsides were a thin-crusty-chewy nirvana, inside an intense soft almost fudge-like cookie dough (yes they were cooked thoroughly…)…definitely a interesting way to make the cookies…but i’m going to stick with that way for now.
Those look perfect. I can never get my chocolate chip cookies right.
Oohh, those photos made my mouth water! Cookies for lunch?
Love the freeze framed like cascading into the bowl suspended in mid air chocolate chips! In my family we bakethis recipe, the classic toll house, or a cream of wheat cc cookie recipe–always refirgerating/freezing prior to baking. It began when I was little and my mom used to prepare cookie dough in advance as a time saver while she was raising us kids. After a while, she noticed the cookies were tastier whenever the cookies were from refrigerated/frozen batches. As time went by, we noticed a variety of foods are actually sometimes tastier when defrosted and rewarmed. Certain soups, cakes etc Anyway, we sometimes play around with the cookies and add in toasted pecans or coff chocolate chips. I know. Sacreligious to cc cookie purists . ..
I love these. I have made them several times, and this is my go to recipe, so thank you! They are soft enough that my husband likes them (he can’t stand crumbly cookies) but still have some bite for me. I keep saying I’m going to try the consumate, but I never have EVERYTHING on hand when I want to make cookies so these are still it (plus who wants to wait for cookies).
Dang it now I need to make another batch of these.
PS. For those of us that have enought counter space for a toaster oven, they bake up nicely in there two so you can do up to 4 at a time without heating up the house.
Perfect! They are the perfect combination!
This may be a little random, but I love the picture with the chocolate chips suspended in mid-air. Wheeeee!
I just made these, and the three dozen resulting super chewycrispy cookies are going to last a total of TEN MINUTES once the man gets home. I’ve never made chocolate chip cookies with butter in them, but I’m thinking I like it. :o :o
Thanks for the recipe! <3
I really had no intention of baking this evening, but here I go again…. I made your blueberry crumb bars over the weekend and they received fab reviews. By the way, when I went on to your site today to see what recipe you left us with (as you bask away somewhere nice and those of us in the Northeast are freezing and sick of snow) I just had to stop and stare at the photo of the chocolate chips. Great picture!
I love chocolate chip cookies. Yours look delicious. I love the shot with you pouring in the chips!
i’ve subscribed to your site not too long ago and i love, love, love your photos and the recipes you post up! i will definitely have to try them out myself! by the way, those chocolate cookies look very delish. :]
I was wondering if anyone has any tips for baking the cookies after you freeze the dough. I tried this for the first time – with two different doughs – and none of my cookies had a nice shape – they didn’t really flatten out. I saw above that Sharon puts her dough into a log and freezes it that way. Are there any suggestions for keeping them as individual scoops? Thanks!
@Dawn-
I have had that same issue as well. Sometimes (depending upon the recipe) I find it helpful to flatten the scoops of dough a bit before freezing. It seems to help them spread more evenly and attractively when baking. :)
The idea of freezing and having chocolate chip cookies ready on the whim is most appealing. Yours are so perfectly shaped!
I know everyone has their favorite chocolate chip cookie recipe, but I truly do believe that mine is magical – a coworker introduced me to it (his mother developed it in a home ec class decades ago and has been perfecting it since) and as much as I love my job, I think it may be one of the best things I’ve gotten out of working there (kidding, NileGuide. Kind of.)
Adding a bar of grated chocolate to the dry ingredients and replacing about 1/2 the flour with oats ground up in a food processor are the keys – softer middles, richer flavor…I’m convinced this recipe will help me snag a husband someday.
I love making choc chip cookies. Normally a fan of the Ghiradelli recipe. I don’t do Toll House any more. This one looks like a winner! Thank you! My son is 5 and he has been requesting to make cookies with me and has been helping me since he was 2.
I love your pics, especially the action choc. chip photo!
YUm!!!! I tender to “undercook” my cookies- I prefer them tender and chewy with a slight crisp on the outside :)
You can never post too many chocolate chip cookie recipes, in my opinion. Thanks for the reminder that I’m past due on eating some!
I had to make these tonight since your previous cc cookie recipe has been my favorite since you posted it. These cookies are more true to the Toll House version I made and ate as a kid. My vote is for these ones. My fiance bit into one and said, “It doesn’t get any better than this.”
Since I really really love chocolate chip cookies, well, it does actually soften the blow for me that you are on vacay and I’m not. I just hope you are all enjoying yourselves and tell us all about it!
i was wondering what sort of difference the melted butter makes in the cookies
I don’t remember if I have written this to you or not, but you’ve got to try Marcel Desaulnier’s recipe “Mrs. D.’s Chocolate Chip Cookies.” They’re his mother’s recipe, in the book Death By Chocolate Cookies…with only brown sugar and vanilla and dark rum for flavoring, they are intense and AWESOME! I’d love to hear your opinion! I can’t make any other cookies, because they are my hubby’s favorite–and he never loves anything!
These could not look more perfect!
This is my go to recipe. I bake them all the time. In fact, I have some dough in my fridge and freezer. I actually decided to go with half peanut butter chips and half chocolate chips for the batch I will bake tomorrow. Yum.
I have to tell you no one makes me want to get up instantly and make a recipe like you. I did it with your first mac and cheese recipe, your zucchini and almond side, your light wheat bread, several pizza recipes. I just absolutely love your blog. It’s so exciting when I go to the site and see a new recipe. Hope you are having fun!
Yvonne,
It improves the consistency of the dough (melted butter does a better job of creaming the butter) and I think it makes for the crispy edges too. I used to use the softened and after trying melted, I see a huge difference. You have to chill the dough however if the butter is melted or you will have flat cookies.
Hope this helps.
These look amazing! I love your pictures.
Dawn,
My trick for baking these cookies is a cookie scooper I bought at Bed Bath and Beyond (after many many times of making this recipe). I think it is 2 tablespoons. What I do is I take the dough out of the freezer (if you have had it in there until frozen solid, if for only an hour, it’s a different story) and let it thaw on the counter until it is at the point where I can take a serrated knife and cut it into hard pieces. I take enough pieces to fit the scooper and push it in there-it will be hard and cold. I then take a butter knife and put it around the edges of the scooper to ease the dough out. It makes for perfectly shaped cookies and the cookies bak great. In my oven, I bake these at 325 for 15 minutes. The cookies should look undone, it’s okay. If you bake them until they look done, they are really overcooked because they will harden up like hockey pucks on you. When they are cooled, make sure to put them in a tupperware. A few hours on the counter will make them like hockey pucks even if you didn’t overcook them. Hope this helps.
Anne,
Rounded tablespoons.
I figure I might as well answer what I can while Deb is out considering I know the recipe well.
I’ve done this recipe. It’s quite a nice cookie, but 1 tbs of vanilla is a bit much for my taste. Otherwise, I do love this cookie. :o)
My favorite chocolate chip cookie – although I know it as the Cook’s Illustrated Chewy Chocolate Chip Cookies. Even after I try other recipes that claim to be “the best”, I keep coming back to this recipe. They are especially great with dried sour cherries. Yum!
i saw a post about this…
the recipe page makes it look even more absolutely delicious ^^]
I don’t think we have semi-sweet choc chips here (Australia)…would you recommed milk chocolate and dark chocolate chips? A combination of the two perhaps?
Hello From Geneva !
Thanks you very much for your recipes, i’ll try your brownies tomorrow!
I love your blog,it is so nice !
Hi, Jem.
I just moved to Australia from the US, and I have been using the dark chocolate chips in place of the semi-sweet ones with lovely results.
Your blog never fails to make me hungry :-) These look fabulous!
I love how you took the pictures of your cookies… and the cookies look real great.. Yumm Yumm ^^
I just made these, and my husband LOVES them. He wants to have 10 for lunch tomorrow. Maybe because it’s hot here in Singapore, but I had to pop these in the fridge for half an hour before scooping, they were impossible to scoop nicely otherwise. I am really thrilled at how they really are crispy and chewy, but I did think they were a little too sweet… I suck at cookies though, so this one is definitely my best attempt EVER! Hope you’re having fun Deb!
Mmmmm. To an English expat in NYC these look like heaven. I haven’t been able to find cookies I really like here, so I guess ‘;m going to start baking! LLGxx
Hmm … that recipe is really similar to the recipe I use from Cook’s Illustrated. They make the BEST chocolate chip cookies. Period. I had a cook-off at my husband’s office one day and had everyone vote on their favorite choc. chip cookie – this recipe won, by a HUGE margin. Make a double batch and freeze some of the dough to make sure you can have them anytime! They are that good!
what beautiful cookies! these look just perfect!
yum! I’m afraid to make these because I’ll eat them all by myself in one day. :) we made your ratatouille recipe last week and it was soo good. the kids loved it; I was surprised because they usually aren’t veggie lovers. thanks!
I just made these, and they are delicious–classic chocolate chip cookie flavor, good chip/dough ratio, and fabulous combo texture! I’ve only baked a few trays of them and now I’ll try freezing the rest. This to prevent myself from eating them all.
Now off to the gym!
I did couple posts of CCC also. Love them. What can I say. Another one recipe to test. Thanks. I usually bake half the batch and freeze the rest for when I have a urge to eat CCC. Beautiful pics!
I just baked a batch of Leite’s Consummate Chocolate Chip Cookies. I will have to give this recipe a try, just what I need, another chocolate chip cookie recipe. Every time I try a new one, my husband declares it the new best recipe. Have you ever tried the recipe from Once Upon A Tart? They are very, very good. They were the house favorite until the Consummate Chocolate Chip cookie recipe was tried. Perhaps we will have a new favorite…
I have to try this recipe! I love the shot of the chips cascading into the pan! Gorgeous! I can’t wait!
I’m going to make the dough tonight – and on the advice of the NYTimes article from last year – bake them tomorrow so that the dough can rest overnight. I find that its easier for this NYer to make cookies over two days – esp because I need to let my butter come to room temp in order to cream it (my kitchen is smaller than my cubicle at work so there’s no room for a kitchenaid mixer!)
After the popularity of the carbomb cupcakes at the ski house, I’m going to try and wow them with this recipe – from all your comments, it seems like this one’s better than Toll House – I can’t wait to see!! wish me luck!
This is my “go-to” chocolate chip cookie recipe; I love them! I’ve made them several times and they always turn out perfectly. They are especially good served warm right after they are baked. I’ve noticed that men especially love these :)
I scoop mine with an 1/8 cup measure for really big cookies.
As noted by other commenters (Colleen@28 and Melissa@87) this recipe is remarkably close to the Thick and Chewy Chocolate Chip Cookie recipe put forward by America’s Test Kitchen via Cooks Illustrated. Yes, the melted butter is important. Ditto for the baking soda. I’m not sure if freezing the dough will matter, but some commenters suggested that it does.
One significant difference between your method and Cooks Illustrated lies in your use of the cookie scoop. In the Cooks recipe, they suggest trying to give the unbaked cookie dough a more jagged top surface. They suggest that you form dough balls of the proper size, then pull them in half, rotate the torn middle edges to the top, and smash the two halves back together. (The illustration helps.) This technique insures that the top surface of the unbaked dough has the maximum surface area and insures that the baked cookie will maintain a crispy top side.
Your photos show that the tops of these cookies simply melted down to a flattened surface as the cookie spread. To insure the most crispiness, the Cooks method is superior.
These look wonderful–but is there really a full tablespoon of vanilla?
LOVE those falling chips! Wish I had one (or lots more) right now….
the ultimate comfort food :) love it!
Aw Man! I have been so good, and now I am going to run home and bake those cookie!
My son was just asking me to make chocolate chips cookies last night. Another wonderful recipe to try. Keep them coming!!
Hey there — I really the *other* cc cookie recipe you posted a while back. Not the Times one (though I like that too — and have such dough in my freezer now), but the one with the surprising number of finely chopped pecans. The nuts end up adding to the butterscotchy quality of the dough, rather than acting as an addition like the chips themselves. Don’t forget your old favorites just because some new chocolate chip cookie recipe comes along strutting its stuff!
Yummo!! The last time I made chocolate chip cookies they went kind of crunchy (which I’ll live with because I can wash it down with milk), but will have to give this recipe a try.
You’re such an organized little baker too – even your raw dough is in tidy little balls, whereas I just plop mine on in a pile off the spoon :/
Sorry, I just made your ‘favorite’ chocolate chip cookies for the first time this past weekend, the ones that use cold butter, and I’m not ready to think about anything else. I wished to make another batch the next day as I only got two out of the first batch but my husband advised me against such an unhealthy decision. Can’t wait for this weekend to make them again! (I do cut the number of chips in half for all my recipes.)
You have summed up everything I look for in a cookie. Thanks for sharing!
Because of the melted butter, was able to come home after work and make a quick half batch (but used the full tbs of vanilla). Left half the dough in the fridge for an hour (froze the rest) and we gobbled them while they were warm. Thanks much for the recipe!
Thanks for the recipe, these were delicious! I added Skor toffee bits to the dough too – the only thing better than crispy, chewy chocolate chip cookies is crispy, chewy chocolate & toffee cookies, yum!
I have a batch of these cooling on the counter. My daughter saw your site yesterday and said well, we need to try these now. They’re great — soooo soft in the middle. Not the kind of cookie that would hold up well if you packaged them up and send off as a gift…as if the cookies would last that long in the house anyway!
Just made these. They are the same as the Cooks Illustrated, as others have been saying. However, I made them with ONLY A CUP of CHIPS, and found that it was absolutely enough chips. Its kinda funny, seeing that others cut down on chips too!! I used to think I was the only one who did that. I love baked goods, sweets, just as much as the next person but I dont like things in which the predominant taste is overwhelmingly sugar and I find that is the case when cc cookies are overcrowded with chips. Also it really helps to cut costs!…especially when you bake something almost every day as I do.
Since visiting your site, my Husband and my prenantal drs office have gained about as many lbs as I have. I was shocked at the amount of chips you put in, but who am I to go against the recipie grain. second batch cooling on the rack, quality tested one from the first batch and um wow! *sigh* these are the cookies mik and santa dream about.
Why oh why am I torturing myself by looking at all of your recipes and pictures?
I am type 2 diabetic and for a long time my blood sugars have been out of control insane for me. 300 were the numbers and normal is between 90 something and 120. So, my diabetes doctor just put me on a diet of slimfast and nothing else. Not even a sensible meal like the commercials suggest. For seven horribly long days I am only allowed 4 cans of slimfast and if I must eat it can only be carrots or cellery. Lots of water. On the bright side my numbers are down to 180. I thought it was impossible. If I don’t die then I might send the doctor a thank you note…if I don’t kill him first.
I just found your site late last night. My sister in law is getting married and my mother in law isn’t hiring a planner or caterer. Just someone else to make the wedding and grooms cakes and that’s it. We are in charge of all the other food and decorating. She’s obsessing over the decorating of the tables. So I spent most of the night looking on the internet for ways to decorate wedding cake tables. Some how I found your site. It stopped me in my search for decorating and now I am obsessed with clicking on your “surprise me” button. I know it’s like pouring salt on an open wound each time I see the pictures load up and I see a tempting recipe but it’s a good pain I think.
Anyway I just wanted to say that even though I can’t eat anything for another four days I keep looking at recipes of things I want to make as my “first meal” after my week of hell.
These chocolate chip cookies were on my computer and my husband walked by and he said, “Oh My Gawd, I will eat your computer right now, seriously.” My poor husband, he saw what I am going through and he’s decided to join me on my slimfast punishment. He’s not fat though and he isn’t diabetic. He was raised on cookies like these and they are his favorite.
Seriously I keep hitting the surprise me button and indeed I am surprised. It’s like the easy button. You make these things look so easy to make. Thank you for sharing these pictures and the recipes. Keep them coming.
Oh yeah and I am going to share the steak sandwich that you posted before the cookies with my mother in law. She’s planning on having sanwiches like that but on croissants.
I believe you succeeded in making the chocolate chip cookie look ‘sexy.’ :)
looking at your cookie photos reignited a cookie craving i thought that i had gotten over XD so i made some with maca powder and walnuts. yumm :3
I just made chocolate chip cookies a few days ago, but this reminds me that I need to make more, and soon!
Deb, one can’t have too many (great) choc chip cookie recipes. Bring them on! :D
These look delish.
I just found your site thanks to one of my best friends. She live in MD and I’m living in Istanbul, Turkey at the moment. Sometimes I can find all the ingredients, sometimes not. But your recipes always inspire and, in the case of these cookies, make my mouth water. It’s like foodie porn! Thanks for blogging.
I LOVE reading these recipes and these comments–I feel I am so late to this party! But I love everyone’s ideas of chocolate chip cookies. Deb’s look terrific–and I’m a BIG fan of the crunch. Not quite potato chip cookies, but almost. (Has anyone tried those? The chocolate chip cookie recipe that requires a bag of crushed up potato chips?) My personal go-to recipe is actually a vegan chocolate chip cookie made with tahini and maple syrup–and I’m the farthest thing from a vegan.
Sounds great. Everyone needs a good, basic chocolate chip cookie recipe.
I MADE THESE…i couldn’t help myself, i was reading the recipe and HAD TO HAVE THEM. yuuummmmmmmmmo. thanks!!! i love your site, everything i’ve made–which isn’t much–has been awesome–just like from barefoot! enjoy your vaca!
So I came home yesterday afternoon and there was my husband in the kitchen, sheepishly scooping out cookie dough onto cookie sheets. His excuse: “You really shouldn’t leave your Smitten Kitten [OK, he got your name wrong] emails where I can find them!” :) (we share an email account, so he really wasn’t snooping) He’s a better baker than I am (although I’m a better overall cook, so there!), and they turned out yummy, although I would add a tiny bit more salt and some nuts. But hey, who can complain about coming home to fresh cookies??? And yes, these ARE better than the toll house recipe.
these were pretty much the best cookies I’ve ever made. and I make a lot of cookies.
you have changed my life. om nom nom nom nom nom.
I think I just found a baking project! These look great and are the exact type of cookie I like. Thanks for sharing!
How do you “flash freeze?”
There is no better way to eat chocolate chip biscuits. Chewy & crispy is a must!
Am hoping you see this when you return: how do you measure your flour? This is the second time I have tried one of your cookie recipes and had problems and suspected that my flour measurement was off. I always weigh flour–126 g for 1 cup which is the weight I have gotten FOR ME through repeated testing when fluff, scoop and level. My Espresso Ch. Chip Shortbread were VERY dry and then for this recipe looking at your dough and looking at mine yours looks drier–and mine did indeed spread in the oven. Hoping for some insight, because your cookies look fabulous!
Deb you are KILLING me! I have already made at least 5 batches of the oatmeal raisin cookies from the other week. All variations have been fantastic. NOW you are throwing these down too! OK, ok, I’ll make them…
Theses look yummy! I think they have a great look…not flat and not crunchy looking. Something lovely to try.
Oh Deb! Dear, dear sweet Deb! I love to cook and I will cook anything. I’m not afraid of cakes and I’m not afraid of ethnic foods and I’ll try almost anything. But COOKIES. Cookies terrify me! I’ve tried recipes from 101 Cookbooks, from Epicurious, from you, from any place that published a beautiful cookie. But no matter how I adjust the flour, the egg, the baking soda, the cook time, they all turn out like glass.
But THESE cookies turned out beautifully. Crisp and chewy just like I have been searching for and turning out terrible cookies time after time after time for. Thank you so much! Now I might just bake cookies all the time…and maybe my curse will be broken!
Oh my goodness! I must make these!
i have just made a batch of dough and left to sit in the freezer for a while (due to complete lazyness), but when i can find the strength to leave my bed i will bake them……
*thinks* or i could just eat the dough…
Hi Deb! Love your website, recipes & pics. I was thinking about replacing the flour w/ whole wheat flour. Will that make them too dense & dry? Should I make other modifications to the butter and or eggs to compensate? Thanks so much for any advice you or others may have. Hope you had a terrific vacation!
Hi Jess — I have not tried making chocolate chip cookies with whole wheat flour (ever) so can’t give you advice, except that I would not go for a full swap unless you’ve tried a 1/3 or half-swap and feel confident it could handle more … heaviness.
I just baked these and they turned out beautifully! I used some of the dough to make some cranberry walnut cookies for my husband who is not a huge fan of chocolate chip. Thanks!!!
mmmm these look so good! i’ve been looking for a chewy cookie for ages…all the ones i try come out too crispy! thanks for posting these!!
made the, ate them, loved them! my new favorite. thanks.
I have been in search of the “perfect” cc cookie recipe for ages. Had one I liked from Better Homes and Gardens (of all places) from 1995 or so. I really liked it because it had NO leavener. Don’t know about you all, but there’s always an aftertaste of baking soda that’s really off-putting to me. I tried the crazy NYT recipe that came out last year (Jacques Torres) and they were mediocre, but the chilling works well. Will try these, hoping they are soft in the middle. Has anyone left out the b soda and gotten a good result? Thanks and I dig the site!
I just tried this recipe today! I substituted whole wheat for all-purpose flour and they turned out wonderfully. I even took a picture, but I can’t compare to your photography skills.
here it is:
http://www.flickr.com/photos/pillowhead_designs/3336092219/
These are fantastic! For too long I have used the Toll House recipe and tried to figure out how to warm up the butter to “room temperature” in a kitchen that is freezing cold in the winter. I love being able to just melt the butter.
I made these cookies exactly as the recipe says (measuring flour with the scoop-and-sweep method, and they turned out perfectly. Thank you for sharing this excellent recipe.
As a first time post I must follow suit and say how much I have admired this site. It is purely gobsmackingly lovely. Thanks.
My favorite cookies were from when I was a girl and living in Nairobi. We couldn’t get chocolate chips so we would chunk up a milk chocolate Cadbury bar or two. We used melted butter and that lovely rough cane sugar that you get so cheaply overseas. It really was wonderful. Half brown and half rough cane sugar and Cadbury chunks was the perfect combination.
These were delicious! So yummy, and my friends LOVED them. Thanks for the great recipe! I found it on my first visit here, but will be sure to come back now.
very yummy!!! going to make them right now.
Wow, you are making me hungry gal! will definitely try them, thanks for sharing.
Delicious clicks.
i made these cookies this weekend and they were freakin’ awesome. my most favorite chocolate chip recipe to date.
I just made these with all whole wheat flour (I was out of AP!) and dark chocolate chips – AMAZING!! Thanks Deb! :) I love, love, love your blog!
Oh and for Jess, even with the whole wheat flour, the cookies were still crispy on the outside and soft and chewy on the inside. They were excellent, and moist from that butter! :) I can only imagine how yummy they are with regular flour!
I hope you’re still reading comments from this post! I am very excited to try this recipe but I’m interested in adding peanut butter. Do you know how you would modify this recipe to include peanut butter while still keeping the crispy on the outside and soft and chewy on the inside qualities?
Thanks once again Deb for another ‘to die for’ recipe. I made them today and they are divine!!! It is times like this I am reminded that moderation is not my strong suit! Somebody stop me!!!!
Made them last night and they are amazing!!
i started rolling cookie dough into freezer paper and twisting the ends closed, kind of like a tootsie roll – then when I want cookies, i just pull out the roll, slice off as many cookies as i’d like, and pop them in the toaster oven. i dig the suggestion to flash freeze, but i find the roll works with no adverse effects to taste or texture.
Hi!
First time commenter here – I had to come out of the woodwork to say thank you for these cookies! I’ve just finished making them and already my boyfriend and I have eaten too many! (Although is there really such a thing as “too many cookies”? With these ones I think not!)
Thanks!
I 2nd or 3rd (havent read if anyone else is also requesting) #25 comment from Pam. Would love a tweaked delicious recipe for chocolate cookie dough brownies!!!
sorry – chocolate CHIP cookie dough brownies :)
Like a blondie recipe? There’s one in the archives. I have never heard of another kind of chocolate chip cookie dough brownie.
OMG…we just made these and they are so rocking good….thanx for the recipe.
Jess,
I have tried the recipe with one cup ww flour, and it worked great! It tasted the same as the all AP batch.
Oh yes, a blondie! I checked out the recipe and will definitely be making those. Thanks!
Hi Deb!
I finally got around to making the cookies…and regretting that I didn’t make them sooner! I ended up substituting the full amount of flour with whole wheat. They taste amazing! I think this is the first time that my cc cookies are soft after they cool. LOL. I’m not sure how many cookies will be baked (my husband’s been tearing through the cookie dough). Thanks for providing the recipe & suggestions. Also, Tara thanks for your tip too.
Seriously the best cookies ever. Thank you!! I even blogged about them. That good.
My husband just made these for me and they were AMAZING! We can’t get enough of them. He made full site and bite size.
Love them!
Thanks!
Oh man, I will have to try those for sure! Thanks!
yummy! Does anyone have an idea how I could substitute the semisweet chocolate chips? Unfortunately I’m having a hard time finding those in Munich, Germany.
It’s a rainy day in Georgia and this was the perfect activity for my three kids and I. It doesn’t hurt at all that I think this is one of THE best chocolate chip cookies I’ve ever made. I love the crisp edges and chewy center. Plus, they’re pretty:-)
Wonderful! I made these exactly as written and again with some improvisations. I didn’t have chocolate chips so I chopped up 1.5 bars of Cadbury’s Royal Dark. Then I formed the dough into a log, chilled in the refrigerator overnight and sliced them the next day. Turns out that the crisp edges of the slice and bake method really appeal to me! I thought they looked perfect that way. These cookies are just as delicious either way.
Hey Kelley,
I’ll try it with dark chocolate, thanks for telling me how you did it.
These are the best cc cookies ever. My cookies usually suffer from thin-and-crunchy-itis, but these were chewy and crisp as promised – and even soft the next day. everyone had multiples…i will definitely use this recipe from now on. thanks Deb!
Hi Deb,
I’m a big fan of your website too – Thanks for all your recipes. I was wondering why you use the egg yolk. Is it possible to just use a whole egg instead? I can never figure out what to do with the remaining egg white and end up throwing it away so I’m trying to avoid it. Thoughts?
Thanks!!!
I am sure you can try it with two whole eggs, but usually when a recipe needs half an egg, it tells you to just use the yolk, which is the richer part. I sometimes save whites in a container in the freezer. I more often chuck them.
These look perfect – soft and chewy, just like I love them. I’ll be looking out for a small ice-cream scoop to make it even easier to make them the same size.
I hope you don’t mind but I have linked to this post as one of the new recipes I’m trying in the next week.
Thank you!
Thanks, Deb! I made these yesterday – they are divine! The problem is how do you stop at 1 cookie??!! I did use the whole egg and they taste delicious..And best of all, they are so easy to make.
Thanks again….
Hi,
Just a question for this delicious recipe:
You use a tablespoon to scoop the dough and place in on the baking paper. Do you flatten the dough on the baking paper or do you leave it as little balls? If left as balls, do they ‘flatten’ out later while baking? As you can see, I’m not the most experienced baker around! :) let me know, thanks!
First let me say that, since I stumbled onto your blog about 5 months ago and added it to my favorites toolbar (to check daily), I have tried several of your recipes – none of which failed to delight me and my family. One of my new favorite meals is the Tomato & Sausage Ristotto. And now… you’ve done it. You have provided me with salvation from a life doomed to seek the perfect chocolate chip cookie recipe. In the words of Rickie Bobby (even though I still don’t get why people think Talledega Nights is so funny), “That just happened.” I’m good now. I will never, ever, EVER be tempted to sample another chocolate chip cookie recipe promising “commercial bakery-like results” or “best ever cookies.” Nope. I’m finished. I made these for my husband’s birthday yesterday, and after sampling them, decided that this was indeed cookie nirvana. Crispy on the bite-into but heavenly chewy sweet/salty on the inside – through and through. Thank you!!! I did use chocolate chunks instead of chips, then scooped and froze the dough balls and baked them after a brief thawing interlude on the parchment paper-lined tray before the oven warmed up, and lo and behold: the PERFECT COOKIE!!!! Gratzi!!!
that is the most beautiful cookie i have ever seen.
I have tried all of the chocolate chip cookie recipes on this blog, as well as some others from popular bakers and food blogs…and this cookie is by far my favorite. I am so happy that I decided to freeze the dough in ball shapes. Perfect for the the Thursday night cravings ;-) Thanks, Deb!
Made these for the second time now. Fabulous. Even better with dark brown sugar. I went for 2 medium sized eggs and had great results. Love it. I wonder if these like the consummate cookies would benefit from 72 hours in the fridge before baking?
i need these cookies.
i have to stop looking at your website (and drooling over photos).
i have laundry to do.
Just stepping away from the kitchen to say thank you for this recipe!
When I was about 14 I ate an entire bag of Duncan Hines cookies in a day. My mother was mortified / livid. I was hungry, what can I say? And they were good, but not quite as satisfying as they should have been.
Thanks again – the second batch is about to come out of the oven.
Hi! I made these cookies for my bosses bday on March 17th. I bake quite a bit and have to say this recipe is great!
I used dark brown sugar and also used 1 cup of Dark chocolate chips and 1 cup of semi sweet (and I think next time I will use all dark chocolate!).
They were a huge hit and people were saying they were better than the Magnolia Bakery goods we had next to them :) They were gone in litterally minutes. Thanks :)
Just made these tonight. Super good. I upped the amount of chocolate chips–just because we are chocoholics! Thanks for another great recipe!
This dough taste almost exactly like the kind in Ben and Jerry’s cookie dough ice cream. That may be due to my over zealous splash of vanilla extract…but that’s OK.
These could get me in trouble.
I’ve been a Nestle Tollhouse traditionalist forever (thanks to my mom’s making them every two weeks to pack in lunches from Kindergarten thru high school…and then in care packages to college) and I typically scoff at adaptions from that classic which I know by heart.
UNTIL I tried this one. OMG. Its everything that a CC cookie could be. Thank you for fiddling around and adapting it. These are now our new standby, and the cookie plan on making for my kids’ lunches forever :)
The dough was pretty good, but these cookies no matter how we made them did not come out very good. Nor were they very soft. I love the pics and the hope that they would be good, but I had no luck with this. I have been baking for 15 years and worked in a bakery and always looking for new stuff, but this just didnt work for me.
However, I do love alot of your other stuff!
I just made the cookies the other day, and THEY WERE THE BEST I’VE EVER MADE! And I’m not even a good cook. Seriously. I’m awful. But the recipe was simple, easy, and the end results looked beautiful! They gave me some much needed confidence in my abilities. Thanks so much!
These are in the oven and they are smelling really good. Thanks for the recipe. I really like how they’ve kept their shape and they haven’t gotten flat. I haven’t tasted one yet because I feel all sugared out right now, but if I were judging them just by the look and smell I’d give ‘em a 10 out of 10. Thanks Deb. Love your blog. Looking forward to seeing photos of your little one. I have one on the way too! It’s so fun, well except for that first trimester when I didn’t want anything to do with my kitchen. Come on July!!
Just had to tell you that this is now my fave choc chip cookie recipe. I especially like that it comes together fast because I always forget to take the butter out to soften and now don’t have to. I apparently like an extremely low chip-dough ratio, because 1 cup of chips is just right for me (and 1 cup chopped walnuts). Plus, I tried substituting Trader Joe’s White Whole Wheat flour for the whole amount and they’re still awesome. OK, so the dough is not my fave to eat from the bowl because of the melted butter (this is probably a good thing), but the cookies … they dry out quicker than others, but that doesn’t seem to be a problem since we can’t stop eating them. THANK YOU!!! (Ps – sorry for your new kitchen issues. Yuck.)
My favorite chocolate chip cookie recipe by far! I love it! I used margarine instead of butter. They didn’t rise as much, but were still chewy and crispy. The first batch was eaten up in less than 24 hours. Thanks a million!
Delicious…Strangely enough, these cookies poofed up like crazy. Melted butter, no fridge time..hmmmm. (emphasis on the mmmm)
I loved the taste of this cookie. Abs Delicious. I did not have ice-cream scoop, so I made the dough into a log and cut it into slices, and then used my hands to make it spherical/roundish. One problem though was that the cookie did not spread out completely like they should, instead, they were like thick discs. Not sure what went wrong. Any suggestions? Thanks much, I love your site and I follow it..
ooof … I’m the biggest SK booster out there (your recipes have somehow fooled my friends/family into thinking I’m some sort of expert baker/chef/goddess of pineapple upside-down cake), but these just didn’t work for me. Maybe because of the low oven temp, my tbsp-sized cookies never achieved that golden-brown, slightly caramelized edge that normally signals “done” to me, and tasted sort of raw when I pulled them out at the peak of suggested cooking time — leaving another batch in longer only led to brittle, dry, but still very pale cookies. Good flavor but just a weird texture all around. Not that they didn’t get eaten up anyway, of course! :) Next time I’d try one of your other versions.
hi there!
I have only salted butter at home! Can I scrape the salt and use salted butter?
Thanks!
These are the cookies that i want. not perfectly round and crumbly. are the pictures the actual result of the recipe? Your reply will be much appreciated. thank you!
Yes, of course the photos are of the recipe!
I just made these and have to testify to their crispy chewiness! Great recipe for a classic sweet treat!
These were great! I added some chopped pecans because the guy friend I was making these for is obsessed with pecans for some reason. They turned out fantastic! Really interesting flavor, the brown sugar really came through. Thanks for the recipe!
These are so delicious! I have a second batch brewin in the oven right now and I couldn’t help but perform some quality control on the first! I made them jumbo size (1/4 cup) and had to keep them in a touch over 17 minutes. They’re so delicious; more brown sugar and vanilla = YUM!
Thank you!
I just tried these cookies – my first go at a smittenkitchen recipe in fact, and they didn’t disappoint. I’m from England so wasn’t sure about the cup measurements but once I’d found an online converter, I was well on my way!
I halved the recipe and it still made me 20 decent sized cookies (though I must admit there are only 18 cooling now…) Just one issue – these bad boys aren’t spreaders. The shape I spooned them onto the sheet in was pretty much the shape I ended up with, so next time I would flatten them out a little more and I’m pretty sure they would be perfection!
deb deb deb… i have fallen in love with this website (i only discovered it 2 weeks ago) and have been spamming my friends with your amazing recipe posts.
i just made these….except: i dont have chocolate chip cookies, i prefer raw dough to real cookies often :-p, and…my oven is broken and so i can only broil things.
i have 2 cookies in the oven right now on low broil with little pieces of dark chocolate pomegranate something sprinkled on top (stolen from my roommate since i had no chocolate ::shhh:: ) and they got really brown on top so…i flipped them :) desperate times call for desperate measures, ay?
i was so happy to look in my oven a moment ago and see that the cookies were retaining puffiness- ive tried all 3 of alton brown’s recipes, the ghiradelli recipe, etc and i can never find one that turns out right or the way i want it to. yay!
I was on the hunt for, yet, another chocolate chip cookie recipe to try. Of the many, and believe me I’ve tried many, this one was the best! Cookies were just as described. I did add 1/2 cup chocolate chips because I was craving chocolate and they turned out fantastic. My picky boys agreed that these were the best!
This was my favorite cookie recipe before i went vegan, so today i tried my hand at veganizing it! This was done simply by replacing eggs with a flax seed mixture (flax meal+hot water=fake eggs), butter with earth balance, semisweet chocolate chips with vegan chocolate chips and white sugar with raw sugar! I liked the final result even better than the original! The flax seed “eggs” gave them a wonderful nutty flavor! Thanks for the recipe!
this photo makes me want to bake chocolate chip cookies now…been searching for the perfect recipe, will try this recipe that you recommended.
I’ve had a 100+ degree fever for the last two days, and for some reason, got the brilliant idea to bake chocolate chip cookies in the middle of the night in between coughing fits. I’m crazy, I don’t know.
I was out of butter, so I swapped out Safeway brand Butterlicious spread (no, I’m not kidding). We were totally and completely out of baking soda, so I left it out. By the time I mixed the chocolate chips in (bittersweet, no semi-sweet to be found), I contemplated just throwing the whole mix in the trash.
But, alas, these were decent! Even with all of that! I figure if I can mess them up that badly and still have them be pretty mediocre, then this is a darn good recipe. I can’t wait to try this again with the actual ingredients…it’ll be a huge hit! Thanks for the recipe, Deb, this is (potentially) wonderful.
My husband found this recipe several months ago and he’s been making these cookies a few times a month. I think it’s the tastiest chocolate chip cookie we’ve made yet.
Officially my go-to chocolate chip cookie recipe. : )
I agree with Jaimie- I’m not a person who likes to bake much but WOW has been the response I get when people taste these cookies and they are so easy! I just found your website a few weeks ago and I must say I am very impressed and will continue to try your recipes! Thank you!
I had a problem with these for some reason :/ I noticed as soon as I added the butter how it seemed like way too much. There were puddles of grease in the corners of the bowl, and the cookies came out flat and greasy. I’m positive I added the right amount of the other ingredients, are you suire there’s supposed to be that much butter in these?
A++++++++++++++++++
Would make again.
This may have been asked already (I just didn’t have the patience to read ALL those comments), but which brown sugar did you use? light or dark? In my experience only using light makes for a cookie that is too blonde IMO and using all dark makes for a cookie that spreads too much and doesn’t maintain it’s thickness. Would a mix be fine?
I haven’t tasted them yet, but they’re coming out of the over pretty flat. They do look like they will be both crispy and chewy, but I was looking for a thicker cookie. They don’t look like your photo, Deb! What do you think of adding baking powder or subbing the powder for the soda?
This is the best recipe for choc chip cookies ever for a busy mom who never remembers to leave butter out to soften. Melted butter–brilliant! And I’ve made the cookies big and wee and they always come out perfect. Teachers at my daughter’s school request them for all special occasions, but I always give you credit, of course.
Have you ever tried to bake them ahead of time and then freeze them? I am looking for a recipe that will work for my wedding favors and I would like to bake them a week before and then just defrost them. Any suggestions will be greatly appreciated!
Yes, Yes YES! These were frickin delicious. I only made one change to the basic recipe which was to add 2 whole eggs instead of 1 egg and 1 yolk – only because I’m too lazy to separate the eggs. Also to make it super yummy in addition to the choco chips I added butterscotch chips, coconut flakes, and walnuts. Heavenly, so so good. Crispy on the outside and chewy in the middle. Perfect sweetness. Totally utterly completely addictive. Everyone should make this recipe!
I know the recipe Alexi (#71) is talking about. I found mine off the back of a package of chocolate chips here in Canada (it was President’s Choice Decadent Semi-Sweet Chocolate Chips). It has ground up oats along with the flour, and a grated chocolate bar in it. Everything else is pretty much the same as your standard cc cookie; I can post the recipe on here if you’d like to try it. They are really great and they turn out soft and chewy.
I am still looking for my *perfect* chocolate chip cookie recipe. The ones that are soft and chewy and don’t turn into a dry piece of wood the next day. The PC ones are great but with the grinding of the oats and grating the chocolate, they are a tad bit more time-consuming to make than your standard recipe. I’ve had good luck with your recipes so far so I will try these :)
I added about two tablespoons of toasted finely chopped walnuts and hazelnuts and mixed semisweet and bittersweet chips, The mix is still in the freezer I cant wait to bake these, the dough smells like nutella
Hi! I am new, about 1year, into my baking endeavors and of course am now looking for the perfect cc cookie recipe – I will try yours for Christmas. I LOVE your website (just found it yesterday) and cannot wait to keep reading and reading! Thank you for sharing everything you do! Question as a “new” baker. What about using butter flavored Crisco? (Will I be stoned for such a question?!). So many people who I respenct their baking tell me to try it.
I make these with a little more fat than called for here. I find if I don’t they turn out denser than I’d like. As I’m mixing the creamed butter and sugar with the flour, I add 1/4 of a cup of vegetable oil. It’s cheating, I know, and I could easily use more butter but it does the trick very nicely. I’ve also had good results mixing the butter cold in small cubes rather than melting it beforehand. Overall, a really nice classic cookie!
Just wanted to say we LOOOVVE these cookies. Had a bit of a disaster with batch from a different recipe last week. (not good) I did a search and came across your recipe. My 5 year old daughter declared these cookies are Choco-licious!!
Love your photography of New York Snow too.
thanks.
This is our absolute favourite chocolate chip cookie recipe! And one of our favourite cooking websites too :) A little curiously, we find the cookies are even better with a dash of salt sprinkled on top. Call me crazy . . . We also tried them with banana substituted for the eggs and found that equally sublime.
It’s a freezing friday night, and I was craving something sweet. It’s too cold to go out to get any dessert, so of course I turn to your website to find a quick and easy recipe.
I love, love, LOVE these cookies! It’s crisp, it’s chewy, it’s chocolatey…mmmmm
I only had a little less than 1 1/2 cups of chocolate chips, so I chopped some of the chocolate chips into smaller pieces so that there would be bits of chocolate througout the dough.
Can’t wait to get more chocolate for another batch!!
If you can stand comment 227, I’m chiming in with a big THANK YOU for this recipe. I saw it when you first posted and e-mailed it to myself for safekeeping. It’s utterly fantastic! I cut the choc chip amount in half, and sprinkled with sea salt a la NYTimes, and my son’s basketball team that I made them for (nearly) forgot that they lost by 50 points. They are that good! Thanks for the recipe and for your truly inspirational site…I linked back to you with much admiration on this one!
We are in love with your crispy white chocolate oatmeal cookies and I just made these choc. chip cookies for my son’s Cub Scout field trip. My husband came home with an empty container — keep in mind that I also sent along sugar cookies…Love, love, love your site and thus far the recipes I have tried have all been stupendous! Thanks for the inspiration and for helping to make an “okay” cook into a somewhat better than okay cook :)
I made these cookies in a spree of baking I did over the weekend, and they’re great. I over cooked them a little, though, they looked not-done and I left them in, but once they cooled they were no longer chewy, just crisp. I guess I’ll have to make another batch *gasp* Also, I browned the butter once it melted, and it lent another layer of deliciousness to the cookies.
After looking at this recipe for about a week I finally decided to make it and was it worth it! Absolutely delicious—-I got 2 dozen made with the 1 Tbsp measure and rolled the remaining dough into a roll to freeze for another time.
The perfect dessert after the roast chicken and vegetables that I made for dinner.
a friend of mine introduced me to your site over the holidays and i’ve made 5 or 6 recipes from here since then. they have all been simply fantastic. you are my new recipe book!
however, these cookies? these are what prompted me to comment. i have never really been satisfied with any chocolate chip cookies i’ve made, but i whipped these up (first thing i made with my new mixer – weeee!) and OH MY GOD they are amazing. chocolate chip cookie perfection!!
i made them with white whole wheat flour (b/c i was out of regular) and it worked wonderfully. i also added pecans to some (my personal preference) and only about a cup of chocolate chips (i love the dough).
thank you!!!
This is exactly my recipe for chocolate chip cookies – and it’s my favorite! I think it’s very similar to the cook’s illustrated best recipe cookbook version. I often like to add 1/2 cup of unsweetened shredded coconut, 1 cup of oats, and 3/4 cup of walnuts or pecans. Also, I find that if you can manage to refrigerate the dough for a day or two, they get even better.
In response to the request for chocolate chip cookie dough brownies – I think what you are referring to are “chocolate chip bars.” I ate these growing up. They are not a blondie. You can use this same chocolate chip cookie recipe and just press the whole think into a pyrex and bake for a longer time.
Made these yesterday and they are gone, gone, gone! Best choc. chip cookie recipe I have found anywhere. Have a family that likes them crunchy and chewy–PERFECTO!! Everyone is satisfied. Thank You!!
These are superb. I didn’t want to bake one tray at a time so I used the convection setting on my oven, set to 325 degrees. With ping-pong ball sized dough, I took them out at exactly 15 minutes and they were perfect. I used 70% cacao chips which tasted too strong when the cookies were warm, but after cooling fully the slightly bitter chocolate balanced the slightly too-sweet dough. I may cut the white sugar to 1/4 cup next time for fun.
Incidentally, “America’s Test Kitchen” tv show just aired their chocolate chip cookie segment and the recipe is NOT (as some have written above) the same as the one you posted. So, maybe the recipe changed from the time the Cooks Illustrated issue was published and when they shot the tv segment.
Regardless, THANKS FOR A FABULOUS RECIPE! This is replacing the so-called “secret” Mrs. Field’s recipe I found online.
Thanks for all your great recipes Deb! I made these cookies yesterday on a whim when my husband mentioned he wanted chocolate chip cookies. They turned out great! Chip to dough ratio is perfect, and the cookies are quite high and chunky. I’m now making your margarita cookies – dough is refrigerating and I will be baking them tomorrow night for my friend’s birthday.
YUMMY! I was craving chocolate chip cookies and knew this website was the one to find the recipe at. I didn’t have brown sugar (doh!) and had to use white sugar only, but they still turned out great. Perfect consistency, crispy and chewy. Can’t wait to try it again with brown sugar. Thank you!!!
I’ve made these cookies five or six times now; they’re my most successful chocolate chips ever. But I thought I’d mention that I’m in the group for whom they come out flat. Flatflatflat, both the first batch and the batch that goes into the fridge for the second day. I have nice fresh baking soda, so it’s not that (and anyway, does soda lose punch like powder?). I make a few tiny variations: maybe a Tb less sugar, and I halve the recipe so I just use one large egg, no yolk. Could the egg proportion change be the cause? Hard to believe. I’d almost say that the soda isn’t reacting. I understand that the acid it needs comes from the brown sugar; maybe my organic sugar isn’t “brown” enough? I think I’ll put a spoonful of yogurt in the batter next time and see if I get more puff.
Again, not a complaint, love the cookies, just a puzzle. It’s amazing how much variation we get in something so simple.
nbm — Check out this Tips post and see if any of it rings true. Always hard for me to guess, but that is at least a gathering of the major culprits of cookie spread.
I found your blog by looking for a chocolate chip recipe via google. I’m a vegan and don’t like many vegan version recipes, so I just subbed out earth balance margarine for the butter, and 2 egg replacer amounts for the eggs. THESE. ARE. AWESOME. I’m not a very big sweets person – But I ate 3 out of 7 of the cookies! I made this one time, and they came out a bit bad – I think I overcooked them – the second time they were great. I got the chocolate chips a little melty in the microwave before mixing them because the first time they didn’t get melty with baking. I baked them 27 minutes – quite a bit more than the recommendation, but I made these cookies BIG.
I love your blog – so many of your recipes look delicious and are easy to veganize.
Keep up the good work!
You are a goddess!!! We have been searching for years for the ultimate chocolate chip cookie and this is it. One thing I love about it is it takes no advance planning, i.e., softening the butter. I will never use another recipe. Thank you, thank you, thank you!!
Hi Deb
First off, I HEART your blog. The pictures are beautiful, simple, and understated. I just made these cookies and after 25 years of perfecting the chocolate chip cookie, you’ve hit it on the mark. I think melting the butter, and the 1 egg + 1 yolk is the difference. I read the New York Times article on our little cookie (the best article EVER!) and I think next time I will refrigerate the dough for about 24 hours…)
I was so excited for these cookies, but my batch didn’t live up to my expectations. I will echo others who have said they came out FLAT! I read your “cookie spreading” tip page and have a few ideas as to the culprit, but the flavor was also a bit off for my tastes. Specifically, I found them to be TOO buttery (blasphemous, I know! but there it is). I will try again, but in the meantime, do you happen to have an OATMEAL chocolate chip cookie recipe? I love the little hint of cinnamon in those, but haven’t found a recipe I really like yet.
Deb: I have a slight dilemma with these cookies…the first few times I made them they were perfect. The last 3 times I’ve made these cookies, they are fine when first out of the oven, but they harden quickly as the day goes by. Am I overbaking them? Please let me know if you have any insight as my husband and kids adored the first few batches of this recipe. Thanks.
These are delicious! I made them this afternoon for my mother’s birthday. Unfortunately, my brown sugar wouldn’t seperate and ferociously stuck together. I could have warmed it in the oven but that would have taken forever, so I opted for the mircowave, which made the brown sugar more liquid than I would have liked. Luckily, there was no ill effect. I used Earth Balance margarine instead of butter, and Ener-G egg replacer instead of the egg. I used only half a tablespoon vanilla extract and then added another half tablespoon of almond extract which was very good. I actually had to cook mine about 6 minutes longer, but we tend to like our cookies more crispy. I think if I made these again I would use less chocolate chips.
Thanks for the recipe Deb, these were great!
These are a dream!! I’ve just made my first batch, for a friend’s birthday – and I think I will have to be sneaky afterall and keep a few for my flatmates and me! :)
Thank you for sharing!
I just made these and they are absolutely perfect!! so good! thank you so much for the recipe.
Oh and I made your recipe for the pumpkin cupcakes around Thanksgiving and they were a huge hit!!
Thank you so much!
Amanda
Can this recipe be made without using an electric mixer?
I made these cookies today, they were wonderful! My roommates are in love and thankful for my existence thanks to you! I love looking at the pictures on your site, thanks so much for posting all of your yummy recipes!
I know this recipe was posted over a year ago, but I just wanted to say that this is my FAVORITE chocolate chip cookie recipe. I really feel this recipe is perfect, and I doubt I could get myself to try out another. What would be the point? Thank you, thank you, thank you!
If I were to make this with milk chocolate chips instead of the semisweet, do you (or anyone) think I should scale back the sugar a bit?
Heaven.
I subed 0.5C of flour with dutch processed chocolate for choc-fiend husband.
For his breakfast, I put a plate of 10 cookies (freshly baked) and a glass of milk in front of him, and there was absolute silence the whole time he ate them – he normally comments almost immediately – Awesome… This is good… A little too sweet etc.
This time, profound silence.
When pressed and when he came up for air, he proclaimed “These are the best cookies ever”
Sigh…
They are heaven! Baked them for 13.5min in a 170C oven.
Love love love!
Your recipes never fail me. I am making these in the morning to take to work. I started creaming the butter and sugar tonight and will finish in the morning. I’m not changing the recipe this time. I’d love to try them with spelt next time (I love spelt cookies but not oatmeal cookies).
My dad doesn’t care for chocolate, so I separated out some of the dough and mixed in some homemade granola. Fantastic! A little moundier than the choco chip ones, but lovely, slightly cakey texture.
Of course, I used the rest of the dough to make three-chip cookies (butterscotch, white, and semisweet). Those came out crispy and chewy. Wonderful!
We’re all happy!
I made these today… they came out great! It seemed like it would be far too much butter and I could never quite get the butter to combine fully, but that may be because the only butter I could get was the “soft spreadable” type and that stuff is weird. Anyway, AMAZINGLY delicious! My husband (being a foreigner and all) had never had choc chip cookies before and he is a convert! Thank you for the amazing recipe(s) – I love your site, just discovered it recently!
Made these tonight!
Some of the best cookies I have EVER had!
I will make these again and again and again
I made these, told myself i wouldnt try them, but i failed. They are amazing. I might have baked them a minute or two too long because they are a bit too hard, but yet still delicious!
So yummy!! I just made a batch to bring to work tomorrow. I might have to make another because I think these are gonna go FAST!!!
Well, I’ve been hooked on this site for about a year now, and, complete novice baker that I am, I finally got up the guts to try out one of your recipes. I picked this one because it looked simple and positively delicious. I swapped out a cup of semisweet chips for some of a darker variety, and I think it really improved the taste. I used a 1-inch cookie scoop, and it made exactly 32 cookies for me–not that I have that many left now, even; my family and I devoured them almost before they hit the cooling racks. They turned out exactly how I like cookies: asymmetrical, a little lumpy, and probably the best cookies I’ve tasted in my memory. Next time (being slightly aware of the, err…comparatively vast amounts of butter in these), I might swap in some margarine or the like as other posters have mentioned.
Thank you so much for sharing this recipe and all the other ones here at smitten kitchen. Your site is a true gem, and I look forward to guiding my cooking and baking education through your site!
I just have to say, I have tried MANY chocolate chip cookie recipe’s in my day, and these are some of my all time favorites!! Thank you for sharing these with me!!
i just made these today (and used vegetable oil instead of butter…i ran out) and they were fantastic. i will be eating them for dinner, and midnight snack. And breakfast tomorrow. thanks for the recipe :)
I don’t think chocolate chip cookies can get any better than this recipe – I could just take a bite out of the screen.
Made these cookies again, baked them PERFECTLY.
Most amazing chocolate chip cookies ever and so easy to deal with.
p.s. the more chocolate chips the better :)
I just tried this… QUITE good! I could do with maybe a little less vanilla but my oh my are they good!
I’m actually one of those people (if there are actually any others) who likes the actual COOKIE more then the sweet morsels of chocolate. So I did a little less chocolate chips. I just eyeballed it!
Just made these; lovely!
Have some balls of dough freezing for (nearly) instant cookie baking in the future.
Any time I see a recipe calling for melted butter, I automatically think about subbing brown butter. I tried it for these cookies, and they were amazing!
I have just made these cookies. WOW They are great. I live in Thailand so I was scared that they would come out flat. I was over cautious and made sure that the balls of dough went straight from the fridge and into the oven… they didn’t spread though! These are awesome I regret halving the recipe.
Absolutely delicious! My husband tried one and said “These are the best cookies I’ve ever had” Quite the compliment! They look professionally made and taste like they’re from a bakery. I’ve never made “jumbo” chocolate chip cookies before…They looked a bit different than your photos– Not as flat (there were pretty cracks in the tops of the cookies), but chewy and moist. Out with Toll House, this is my new favorite!
Update: So I made these today for a party we’re going to and I have to echo Alissa’s comment above: my husband said these are the best CC cookies he’s ever had. Guess that means this recipe is a keeper!
So very delicious; only the best reviews from everyone who tried them. Thanks very very much, Deb. Keep up the great work!
Crispy and chewy, just like it says! They’ll be a perfect snack for my camping trip this weekend! Joy!
I know this sounds cliche, but I’ve been searching for the perfect chocolate chip cookie recipe for so long and these were perfection! Im new to your blog and I love it! Keep up the great work :)
These are great! I just made them and they came out perfectly, even if I did run a tad shy of the 2 cups of choc chips (I have no idea who snacks from the bag of choc chips – ha!). I didn’t have a spreading problem, but I made sure to not put the dough on warm cookie sheets. Also, I baked these using convection in my oven (I set it for 325, but the oven automatically adjusts) and small cookies took about 13min. The recipe yielded about 50+ cookies with tablespoon scoop size. Thanks for sharing a great recipe.
I just made them today and usually everything I make comes out horrendous… These cookies were awesome! Even the smallest ones had the perfect texture.
I made these cookies today, along with the “easiest pizza dough” and the whole wheat bread. I made the cookies small, and only baked them for about 8-9 minutes. I really love softer cookies, and these hit the spot!
I made these tonight and they’re incredible!!! Love the combination of crispy and chewy! I added big chunks of walnuts – delish! Will be making my chocolate chip cookies this way from now on.
I remember eating chocolate chip cookies as a kid that had something like rice krispies or something in them that made them a little crunchy. Maybe it was special K. I don’t know but if anyone has a recipe for those I would love to make them. Thanks, Sue
chocolate chips were delish. instead of 2 cups flour I used 1 cup almond meal and 1 cup flour, and they came out fab! They had a lovely crisp to them, very Tates-esque…
gratzi…
Thank you so much for sharing this recipe. I’m an avid follower of your blog but this is my first time posting. My old recipe has been failing me lately so I decided to switch over to this and I’m glad.
I brought these to work (giving my box a Tupperware-full since I ticked him off the other day) and they were a hit. And my boss is no longer mad at me. So your cookies rescued me from an awkward situation, thanks!
These were amazing – the perfect cookie! Thanks for the recipe; another winner.
The exact words that came out of my boyfriend’s mouth after he bit into a cookie, “Cutie, these cookies are perfect… Too perfect.” *suspicious glance in my direction*
I made these today and I agree they are the best I have eaten. However, I did make one change. My cookies always come out flat, so I read a website that says don’t melt the butter (especially in the microwave,according to a class at Disney World). So I sat my butter out and let it soften slightly and then using my mixer I creamed it well. (Overcreaming will also make it flat). I then chilled my dough as I went. Putting the bowl in the refrigerator between batches and keeping my next batch on the pan in the refrig for 5 minutes before cooking it. I did the small cookies at 12 minutes and let them set on the pan on the stovetop for 3-5 minutes (depending on what I was doing). They turned out well and didn’t spread to much.This recipe is a definite do-over. YUMMY!
Hot out of the oven, fabulous. I subbed 1 cup of KA White Whole Wheat flour for 1 cup of the AP. Thought I didn’t have any brown sugar so I used all white plus a slug of molasses. Then I found the remainder of the brown, which I had put in the cabinet with the oatmeal, rather than in the cabinet with the baking things…We’ll see if the rest make it to next-day status for comparison. I only made 18, maybe half the batch, I’ll let the rest…rest until tomorrow. I have really enjoyed the Leite recipe, though usually making smaller ones of those and not springing for the discs. Next time these will likely get chopped pecans and toffee bits added. Maybe dried sour cherries. YUM!
The only chocolate chip recipe I use. I’ve made them so many times and everyone is always impressed. I like to roll them into balls and then flatten the top of them a little with the palm of my hand so they bake a little flatter rather than rounder. Perfect crispier edges and gooey middle. Going to make another batch right now :)
Yuuum! There were my first ever American style cookies and they came out great. Recipe seems to be foolproof. I had to change some ingredients based on what I had on hand. Had no regular white sugar so used about 1 1/4 cups dark brown sugar and 1/4 cups confectioner’s sugar. Instead of choc chips I used chopped up chocolate blocks, around 300g of 61% cocoa chocolate and 125g milk chocolate. Left out vanilla and added orange rind as it just seemed right. Then accidentally doubled flour so had to double everything else. Result was about one million cookies, but they were great! Cooking went best after I kept the dough in the fridge overnight and then cooked them bite size, like half a teaspoon each.
p.s.
– On veganising: Melissa thanks for the tips. I’d like to have a vegan version on hand too. It’s hard to beat the smell of melted butter and brown sugar.
– On squashing the scoops: I made so much I ended up freezing my dough in a long rectangle shape. I’d then cut off a slice, cut that into eight tiny cubes, put them on the tray, and cooked them as-is, without flattening. Each time they came out shaped like cookies.
– On oatmeal: The second time I made these I substituted 1/2c of the flour with 1/2c ground oatmeal. Good!
This recipe is without a doubt, the BEST chocolate chip cookie recipe, EVER. The edges are crisp, the center is chewy, and they are just in general fan-freaking-tastic. I like to substitute chocolate chunks for the chips, and sometimes mix semisweet and white chocolate, but just plain is delicious too. My roommate asks me to make these about twice a month!
i’ve been making these cookies like mad lately. they are by far the absolute best cookies ever. my husband said, “never make any other recipe again!”. the only thing i do differently is sprinkle them with a little sea salt when they come out of the oven. everyone loves them so much! this is what mine end up looking like [the quarter was put there to show my sister who lives 400 miles from me how huge i make them]: http://img.photobucket.com/albums/v123/saddy/my%20stuff/foodstuffs/cookies001.jpg
thank you so much for this recipe! it’s keeping everyone extremely happy this holiday season!
I was a bit skeptical when I made these at first because it looked like some people were either freezing the dough first or putting it in the fridge. The dough was very soft and fluffy when I finished, so I was worried that the cookies wouldn’t turn out quite right. But they went from bowl to oven and turned out PERFECT!! The recipe came together very easily and quickly. I made “tablespoon and a half” sized cookies (got 26 out of the batch) and baked them for 12 minutes. They were slightly crisp on the outside with golden edges, and soft in the middle. Not to mention they were perfectly sweet with even a few tablespoons of sugar cut out, with just enough salty taste too. Wowzers!! This is the holy grail of chocolate chip cookies. Thanks Deb!
Oh goodness! I cannot thank you enough! I have been going through recipe after recipe trying to find the one that produced the type of chocolate chip cookie I like. Most of them ended up to crisp (I have since figured out they just had me baking the cookies at too high a temp) others just didn’t have the right taste. These cookies, these are my new go to chocolate chip cookies.
Was light brown or dark brown sugar used for the recipe? My mom always used light brown, but I see where some people use dark. Just curious!
You can use either. I grab whichever is closest!
Made these cookies for a New Year’s Eve party at my boyfriend’s suggestion–absolutely the biggest hit of the night. Thanks so much for all your awesome recipes, looking forward to cooking with you more in 2011!
Best cookies ever. I use this recipe constantly, it’s amazing! I like to do all kinds of variations with it too like changing up the types of chips I use or adding nuts. This cookie puts Tollhouse to shame.
Best CCC recipe ever. They even trump my mom’s tried-and-true recipe (and she agreed)!
I made a version of these cookies (the Cooks Illustrated Thick and Chewy Chocolate Chip Cookies). The difference is that the C.I. calls for 1/8 cup more flower and 1 t less vanilla. They were great. I added a 12 ounce bag of Trader Joe’s Chocolate Chips and salted butter. I highly recommend these cookies.
A tip – add 1/2 tsp or so of ground espresso to the dry ingredients, it adds a bit of smoke & depth! perfect choc chip cookie recipe!
I just substituted 1c white sugar and 1tbs honey for the brown sugar and they turned out incredible – soft and chewy like I like them, with a depth of flavor and lasting satisfaction that I haven’t found in other desserts.
I’m hooked! Thank you for the great recipe!
I have made a lot of chocolate chip cookies in my day and these are BY FAR THE BEST! The consistency of the finished cooks is perfect combo between crispy and soft and I love that they don’t go completely flat. Thank you!
Just chiming in to let you know I just took a few cookies out of the freezer into the oven just now. Instead of choc chips, I used 1 cup of chopped dried apricots and 1 cup of white choc chips. Delicious. I think dried cranberries and white choc would be good for Christmas. I ordered the small and medium cookie scoop from Amazon at the end of last year when shipping was not too expensive (can’t get cookie scoops anywhere in Australia) and they are AMAZING. I think the scoops will make great gifts this year too.
I made this last night and hubby and kids just loved it! Thank you so much for this recipe. Ive been looking and trying out chewy chocolate chip cookies recipes and this one is just PERFECT! And it stays chewy too! Amazing! Chocolate chip cookies are hubby’s favorite so he’s just over the moon with this one. My son even wanted to bring some for his school lunch today (but he cant, school policy). Im definitely going to keep this and make some more tonight! Hahaha! Happy Valentines day!
hi, just wanted to pop in to let you know that the link for flash freezing on this page isn’t working. thanks for the delicious recipe! :)
These cookies were amazing. Actually, every single thing I have made from your website has been amazing. But I just have to write about this recipe, because the cookies were fantastic — crispy on the outside, and chewy/moist in the middle. I put the dough in the fridge overnight to let the dough settle, but I did everything else exactly as in the recipe. Thank you!
These look delicious! Have you measured your flour out in ounces or grams? Just want to make sure I’m using the correct amount of ounces per cup of flour since weight can vary a lot depending on how the flour’s measured. I’m becoming a big fan of my kitchen scale these days. Thanks for your help!
April — I use the measurement (these days) of 125 to 130 grams of all-purpose white flour to 1 cup. Hope that helps.
I need a white chocolate chip macadamia nut cookie recipe!!! :( They’re not here… Do you think I could sub white chocolate for the semi-sweet ones and just add some nuts? Please help! If I can add the macadamia nuts, how much should I put in? Thank you so much for your help!! :D I LOVE your blog.
I made these today and they are really quite fantastic. I baked half the batch and put the other half in the freezer for the next must-have-cookie-NOW craving. If I wanted to make oatmeal chocolate chip cookies, what would you suggest for the oatmeal-flour ratio?
So maybe this is entirely a fluke, but I seem to have made some unidentifiable, fatal error. I followed this recipe (almost) to a tee. The only difference was I didn’t have quite a tablespoon of vanilla and I added a dash of cinnamon. But somehow the dough came out ridiculously dry. Like not even possible to form into cookies. I double checked the quantity of every ingredient, so it’s a total mystery to me.
Then I panic-Googled what to do with dry cookie dough and ended up adding a little more butter and some milk. That was a mistake, as my cookies came out a cookie-muffin hybrid. Which, I joked with my housemates, makes them good for breakfast. BUT I’m pretty sad about it. What could have gone wrong??
Beautiful. I have been dreaming about these for awhile. It was a grey, wet and windy day so I made them with my wee ones. We don’t want dinner, we just want all the cookies. I had been craving c.c. and these fit the bill. Thank-you so much. The next thing I will try is the mushroom bourginion (sic) at least when I know what wine to use. You have made this day awesome.
I’m confused. Can anyone help me please. When it says melted butter does it mean heat up the butter till melt or just leave it at room temperature to melt?
I’ve not heard of butter melting at room temperature — it must be very warm where you are! — but either will do.
I’m from Malaysia, forget to mention that :) and yes butter are easily melted if you left it outside of the fridge here. That’s why I was a bit confused. Glad I got it right. Made a batch last night by melting the butter. Bake Some this morning and they turn out wonderful. Going to try with chocolate chunks next. Thanks a lot deb :)
I made these for a work pot luck this morning – we didn’t have enough chocolate chips (didn’t realize this til i started gathering ingredients, of course), so I subbed 1c choc chips + 1c chopped pecans – they were AMAZING! They were a huge hit and I was so happy! As I snacked on the batter while the first sheet cooked, I worried that they would be dry, but they were perfectly moist and chewy once they were done! I will make these a standard recipe!
Hey Deb, quick question. Is the one tablespoon of vanilla extract correct? It seems like a lot of vanilla.
It’s correct. No reason not to use less if you think it’s too much.
Hi! I’ve made a fair few cookies and I’ve always been unhappy with the result depsite making nice muffins (according to more objective observers than just myself!); even the Joy of Cooking choc chip cookie recipe has too much sugar or too little flour or something – I’ve tried a number of times and it’s never worked – so the cookies always come out flat and caramelising onto the tray before the insides are even cooked, even at a low temperature! Anyway, I tried these today and they were the perfect crispy/chewy, thick and fat formation (despite me just blobbing them on without rolling them neatly!); my family were all ecstatic. But I did happen to use milk choc chips instead of semi-sweet and I definitely think they might have been just that little bit too sweet. I could also follow the last Jess’s advice there and add pecans instead next time too and see whether that makes them that little bit less sugary. Thanks Deb!
These turned out perfectly :) they are so yummy! highly recommended. x
Just in case this may be of some use to European cooks: 3/4 cup melted butter is just under190 grams of cold butter. Fantastic recipe!
Thanks for this delicious recipe !
I just made this, except I used whole wheat flour and sprinkled a little sea salt on them after I pulled them out of the oven. They were delicious! Perfect for ice cream sandwiches :).
This is the best recipe ever…slightly different from the Cook’s Illustrated recipe. Next time I’ll use a combination of chips–white, bittersweet, and semi-sweet. I recommend chilling the dough. I used an ice cream scoop and froze them. When I have a craving, I pop one into the toaster oven at 325 for 16 mins. Baking frozen cookie dough gives the cookie a carmelized flavor.
I just made these tonight and they are the best chocolate chip cookies I have ever had! I used 1 1/2 cups of chocolate chips instead because I thought two was a little over powering, but still it is quite the strong recipe!!
It’s too many chocolate chips! It’s 1 cup and 1 and a half at the most. I poured in 2, thinking it would work, and they came out all funky. It was a slight disaster, but it looked and tasted like cookies, they just didn’t come out as picturesque as the ones I usually make. I wanted a recipe with less butter, but I think if you are gonna make cookies, butter must be had. Maybe I will try vegan cookies sometime.
YOUR RECIPE HAS MADE ME A LEGEND IN MY SMALL CIRCLE.
I make these cookies for friends and parties with my own little tweaks—-> the addition of a little oatmeal for extra chew, the white of the second egg (to make up for the oatmeal), random rough choppy/chunks of 80% dark chocolate and an extremely generous pinch of Maldon salt in the batter and sprinkled on top to finish…. people regularly FREAK OUT and SWOON.
I made some tonight for a show my band played and had lovely little white silver haired French ladies blurting out “La Goute! La Goute!”
THANK YOU!!!!
p.s. I always say “it’s a recipe from smitten kitchen!”
Ditto all said: these are the best. Seriously. And this is from someone who has tried and tried to make a good cookie and never quite succeeded. They are even better the day after. My yield was almost 4 dozen little tablespoon-scoop cookies. Day 1 mine seemed a little underdone as I’m always paranoid about overbaking cookies; day 2 they were perfect in chewiness but lost all crunch. The bottoms were not brown at all. Any tips for a good test of “doneness”?
I had a problem, kind of similar to Lindz. Mine didn’t come out too dry, though. They came out too wet, like cake batter. They would not form into balls, so I poured them into a cake pan, thinking it would turn out just a big cookie. It turned out more like cake. Maybe a little but like a blondie. It was good, but not cookies.
I just made these cookies today and everyone loved it. My dad asked if I could make these cookies for his birthday. Great cookies.
Hello! I’m from England and have completely fallen in love with this website! Actually want to cook everything TODAY! However, I’m not sure if we have the same measurements here across the pond! :-) When you say ’1 cup’ – is that just any cup you have? I have lots of different sized cups! Ha. Or is it a precise measurement in America? May sound like a stupid question but I don’t want to mess up these wonderful recipes! Thanks x
2 cups all-purpose flour = about 250 grams. 3/4 cup butter = about 170 grams.
1 cup packed brown sugar = about 180 grams. 1/2 cup white sugar = 100 grams. 2 cups chocolate chips = about 340 grams. Hope that helps! (P.S. Cups are a specific measurement so weights are best if you have a scale but don’t have measuring cups.)
These are the best chocolate chip cookies I’ve ever been able to make at home!
I made these delicious cookies today, and they came out tasty as expected, but quite soft on the outside…any suggestions on how to get that crispy-chewy mix? Perhaps not long enough in the oven?
PS Thank you for your inspiring and lovely blog. I LOVE it.
These are the cookies I have been looking for. I knew SmittenKitchen wouldn’t let me down! I did decrease the chocolate chips to just over 1-1/2 cups, and I think that was a perfect amount. I also learned after the first batch that they really spread out when baking, so using 1 tablespoon caused them to run together on the pan; I used 1/2 tablespoon for subsequent batches. I love, love, love the use of melted butter–much more conducive to a last-minute craving than remembering to leave the butter out to soften.
What is making this cookie dough so delicious I can barely be bothered to make the actual cookies? Is it the tablespoon of vanilla? Because WOW. I went half-and-half light and dark brown sugar (since the 1/2 cup was already in use from the white sugar), used vanilla a baking friend of mine made, and threw in a sack of random chopped up toffee, nuts, milk & dark chocolate) leftover from my run at compost cookies as part of my 2 cups of chocolate chips.
Thank you for the recipe! (And thank you to Irene for not knocking out my power and keeping me from trying these.)
I love this cookie recipe – I keep coming back to it. This weekend, when I was distracting myself trying to stay occupied instead of anxious about Hurricane Irene’s approach toward NYC, I made them yet again! Just a note to say that they never let me down, even in a natural disaster. Thanking you!
I was out of white sugar, so use all brown sugar (1 3/4 cup) and whoah! Amazing! Extra chewy and extra crispy…. and almost caramely too! Thanks for the great recipe!
need help :) pleaseee! I just baked them! they taste awesome!! buut they are SUPER FLAT! I live in mexico city, can you help me with the high altitude adjustment PLEASE :)))
I absolutely love these! I am going to tell everyone about them, and I’m publishing your recipe (with credit to Smitten Kitchen, of course!) on my blog.
ok, I baked your oatmeal cookies a couple of days ago and they were the best cookies I have ever made–seriously, they were gone in about 2 days, if that. I’m going to try this recipe because I know these will be a family fave. Thanks for the awesome recipes, I love creating these special moments with my three girls that they’ll always remember.
I made these a couple of days ago and came out delicious. My husband isn’t particularly fond of soft cookies so this was perfect! Thank you :)
I love your blog, and I love this recipe! I made these yesterday and they were even better today. I brought some to share with my coworkers and they exclaimed that they were the BEST cookies! Thanks for sharing.
I have long been searching for the best chocolate chip cookie recipe (like may others) and thought I had found it – Until I came across these wonders! Thank you so much Deb, these were a revelation!!
Mine didn’t come out as pretty of Chewy in the middle, but still yummmy.
these are awesome!! i added cranberries to make them more “festive” for my party but they kick serious buns
Perfection. Until now, my choc chip cookies have been delicious, but flat and thin and strange looking. Now….now they are like little circles of joy, pockets of peace and harmony. These cookies could solve the European financial crisis. They could bring Palestine and Israel together! Well…..probably not. But now all the guys in my dorm love me, so that’s cool. :)
Deb!
I’m looking to make pumpkin chocolate chip cookies. This is my go to recipe for regular chocolate chip. People seriously thought they were those slice and bake ones.. Do you think I can a cup of canned pumpkin to these?
You are my hero, by the way.
Thanks!
Grace
I used this recipe as part of my wedding favors. We did a self-serve cookie buffet and used six different kinds of cookies. These were definitely the favorite. In fact, we loved them so much, we made a batch as soon as we returned from the honeymoon, haha. Perfectly delicious!
Just made these cookies and I must say they are DELIOCIOUS!!!
I was low on eggs, but they were extra-large, so I took a chance on just one egg. It worked great! More instantly gratifying than the overnight rest recipe…Next time I’ll let some of this type rest too, but these all have to go somewhere tonight.
i tried this recipe but mine came out a bit dry and chunky :/ perhaps i baked it for too long! :(
CRISPY CHEWY, CRISPY CHEWY the song never stops
Duncan Hines will never stop
just like you will never stop.
I recently posted an interview with CAKE. events and Becca said this is her favorite recipe. I will be making these cookies to bring for Thanksgiving tomorrow. I cannot wait to try these. All Recipes Big fat Chewy Cookies have been my favorite… but I knew there was a little room for improvement. can’t wait to try your twist! Happy Thanksgiving!
Just made these this morning for the MAIN X 24 Event in Downtown chattanooga for our Salon and let me just say they are exACTly how they are described….crispy, chewy DELICIOUSNESS. Wow….Love them!
I tried making these cookies but they didn’t come out like the pictures. They are chewy and crunchy while they are hot but once they cool they get hard. They also kept their scoop shape instead of falling and becoming flat cookies. Please help! I’m dying for a good chocolate chip cookie!
I just made them, they are amazing!!! Thank youuuuu so much for the recipe!!! I have to contain myself from eating too much of them ;p
anyone know how to make these eggless?
I make these so much that I dont even need the recipe anymore. I cannot keep them in the house these are so good. Thank you so much for the awesome recipe!
this is the first time i ever made cookies and i was really worried about it because i have awful luck with baking. but these came out so great, not too sweet and not greasy. thanks :)
Hi Deb, Just made these and they are Mmm, mmm, mmm. I’ve been a long-time reader of your site, and everything I’ve made from it has had people asking for more (sundried tomatoes stuffed mushrooms, for example). These cookies are baking right now, and being eaten as each batch comes out! Happy holidays to you and yours, and looking forward to your book excitedly!
Amazing, I am going to try this recipe looks awesome:)
Check out this video of CookItFor.Us bringing this recipe to life, and delivering the results to a local startup, as part of our “Cookies for Startups” Initiative.
http://www.youtube.com/watch?v=6DBLJwsoi6w
As you can see, your cookies were a big hit with all the patrons at the Starbucks :)
Best,
Moshe
These cookies had amazing texture! Just as described in the title, they had a chewy interior and crisp exterior. I didn’t realize that this recipe was almost identical to the Baking Illustrated recipe for Thick and Chewy Chocolate Chip Cookies until I tasted them, and their flavor especially almost exactly resembled the Baking Illustrated recipe. The only differences between these two recipes are an extra 2 TBSPs of flour, 2 tsp vanilla extract and 1- 1.5 cup chocolate chips in the Baking Illustrated recipe. I coincidentally only used 1 cup of chocolate chips in this recipe though because that was enough for my taste. I really love the texture of these cookies, but I think I still prefer the flavor of the Toll house chocolate chip cookies better! Somehow, these two aspects need to be merged! : )
I found the cookie dough too sweet for my taste, but it had a great texture (slightly crisp on the edges, light and chewy in the middle) and did not flatten out. Also I don’t know if this affected it in any way but I actually melted down my brown sugar and butter together into a gooey liquid before incorporating any of the other ingredients…The mix ended up too soft and sticky, but refrigerating it for an hour turned it to perfect cookie dough consistency. Easy with good results. Thanks Deb! :)
These have become our favorite chocolate chip cookie. We made several batches for the holidays with M&Ms to give as gifts. They were a big hit! We tried a variation last night that turned out fantastic. I reduced the brown sugar to 3/4 cup and added a cup of whole rolled oats with the dry ingredients. I mixed it on medium for a minute or so on a stand mixer to break up the oats a bit, then mixed in 2/3 cup semi sweet chips and 2/3 cup white chocolate chips with a wooden spoon.
I made these for a party this weekend and they came out perfectly! So good, thanks for the recipe!
these cookies are amazing. my new go to recipe!
Just reviewed these on my blog with the info for making them gluten free! They are to die for! Thank you!
Yum! Made these for my husband’s bento box for lunch tomorrow. Valentine’s day lunch has to be a little bit more special! Great texture, thank you!
I made these last night and they unfortunately did not turn out both crispy AND chewy. They ARE chewy…maybe even too much so but that probably just has to do with me over-baking it a tiny bit…it’s my first batch of cookies in awhile after all. Day 2 packed in an air-tight container and they are not hardened yet. @Vivian: If your cookies are crisp and chewy when soft and hardened when cooled, they’re probably over-baked. I’ve found that coming out of the oven the cookie’s top layer should be hard (as in not still wet and doughy) but when poked it should actually be movable and maybe even feel a bit fluffy under a gentle poke…like it’s completely not done cooking and could use a bit longer in the oven. If you bake it until the whole thing is set and cookie-consistency straight out of the oven, it’s over-baked and will harden immediately when cooled. Leave the cookies on the baking pan for a few minutes before transferring to a rack for the rest of cooling and they should turn out fine. For people finding that they have a flat cookie…you might be over-mixing the batter or over-handling the cookie when balling them. Or perhaps they were just too warm already going into the oven and less likely to hold their shape. I found a site (via pinterest) that provides tips on the perfect chocolate chip cookies (but I think the rules could be used for any cookie). They have a recipe as well but of course, I used this one. I did find some of their tips useful and things that I have never heard of before (like over-mixing the batter could lead to flat cookies) since I am not a seasoned baker. http://theperfectchocolatechipcookie.com/instruct.php That’s the link. I didn’t put it in the website section as it’s not my website and I didn’t know if that would be appropriate or misleading. I read the comment guidelines and I’m still a bit unsure if it’s ok to link like this but if it’s not, I’m OK with it being removed. Hope it helps! I have more balls in the freezer waiting to be made into cookies today, will bake for a bit less and see if I can’t get that crispy/chewy thing going on.
Just finished making these and they are perfect! The perfect ratio of soft on the inside and chewy on the outside. Thanks for sharing!
I made those cookies two times and they are so good! My family ate the first platefull before the others came from the oven. I used the yolk to make mareng so it doesn´t need to be in the fridge.
I made these twice now and I can officially say they will be my go to chocolate chip cookie recipe. The recipe is simple, fast and easy – the type of cookies you can make on a whim – but most of all, delicious. I am a major chocolate lover, but I also need the cookie part to taste good to offset the chocolate. These fit the bill. They really are crispy AND chewy. There are three keys to this recipe: (1) a good chocolate to dough ratio because neither dominates; (2) a great tasting dough stemming from the TB of vanilla; and (3) a great texture, so long as you don’t overbake them. As others have said, they won’t look completely done at the end. If they do, you’ve overbaked them. (Speaking from experience, they will still be tasty, just crispy). Keep in mind they will keep baking on the sheet when you remove it from the oven. Thanks, Deb, for another fabulous recipe!
Just letting you know that this recipe has become my Go-To recipe for Choc Chip cookies.
However I always chop up a block of good dark chocolate – as opposed to choc chips, and add a bit of desiccated coconut in place of some flour to make them seemingly more “adult”
But YUM!
Being someone who lives in Metric measurements I always have a the battle with how much of a block of butter to cut off for 3/4 of a cup so they always turn out a bit different each time, as butter amount varies.
Gosh I wish the rest of the world would adopt metric..
HUGE SK fan here…there isn’t a recipe I’ve made here that I haven’t adored, these cookies included. I just wanted to add a comment since it bugs me on food blogs when all the comments are “oooh these look so yummy” and then basically no one has actually made them.
So. People. These cookies ARE SO YUMMY. I have made them. They are my official go-to cookie recipe with two changes – in addition to the vanilla (bean paste is my preference), I add a tablespoon of coffee and 1/2 tsp of cinnamon. And then an extra tablespoon of flour. I freeze the dough for a few hours, if not overnight, and it bakes like a dream. Seriously. I have been searching my whole life for a cookie recipe like this, and now, here it is!
ha, Ann, I’m European and I use metric too, but I picked up a set of measurement cups a london a while ago. I still don’t REALLY use them – I still cut off butter from the block. 1 block of butter is about one cup, half a block is a stick of butter. That makes it a little easier. Anyway, I made this recipe and I chopped chocolate instead of using chips, too, and I didn’t have regular vanilla extract so I used vanilla-butter aroma and I was out of baking soda so I used a little less baking powder, and I chilled the dough over night. Also, I always, always cut down the amount of sugar in American recipes (way too sweet) and since brown sugar is not available here, I used regular sugar plus a tablespoon of molasses. They are PERFECT. My boyfriend tasted the dough yesterday and then came to me and asked me to teach them how to make that cause it tastes so awesome. As always, I said he should know where to go to by now if he wants a great recipe for baked goods – smitten kitchen.
I found chocolate chip cookie heaven. This recipe delivers crispy, chewy goodness. I did not over bake them:) Thank you.
This recipe is fantastic! I’ll admit I was a bit skeptical with the melted butter rather than creaming softened butter, but it worked perfectly and turned out great! This is probably one of my favorite chocolate chip recipes!
I just made these (but stuffed Rolo in the center too) and I just had to reply and tell you that they 100% delivered. Absolutely beautiful cookies! Thanks!
This is by far the best chocolate chip cookie recipe out there! I did add a handful of flaked coconut because I prefer the added texture. Other than that, I did not deviate from this recipe. I will always use this recipe from now on! Thank you!
Hi , how many cookies does this dough makes ?
DELICIOUS….The first time I made them I made them with dark chocolate chips and chocolate chunks.. Im making some more now.. with milk and semi-choc. chips… then I will make some with milk and white chocolate chips.. these are very good and very easy to make…mmmmmmmmmmmmmmmm
I made these this weekend for my 16 yr old son and two of his friends. I used a 1/4 cup measuring cup, as you stated, and they were THRILLED with the large cookies! They were so yummy! Thanks for another winning recipe.
So happy I came across this PERFECT recipe. I love trying new recipes & getting reviews from my teens b/c 2 are SO picky & of those 2, one doesn’t like chocolate. I know its a great recipe when he loves them! Even my husband, whom doesn’t eat sweets kept eating them. I made 2 pans & rolled the rest into a log to freeze. When we wanted a snack or when my daughter was having Quinceanera practice, Id slice and bake. I get requests for more when they come over. THANKS!!!!!!!!!!!
These are really good! I haven’t made CC cookies in ages but your surprise me button took me here and I went with it because I didn’t need to drag out the mixer! Glad I did! I did brown the butter since it had to be melted anyway and I only used 1 cup of chips because I like that toffee flavored cookie as much as the chocolate. Allrecipes! I’ve used allrecipes quite a few times as a source for recipes. I think one needs to have some cooking experience to sort the good from the bad or poorly written recipes, or at least know enough to compare what you find to a similar one from a trusted site. I read their daily recipes every morning to get ideas. I’m glad you haven’t (or at least hadn’t in 2009) ruled them out as a recipe source. The gazillions of reviews are purely reviews, which is helpful. I like you better, though :)
I just made these cookies. They are truly the best cc cookies I have ever eaten! Well done!
These are the BEST chocolate chip cookies I’ve ever made. My fiance loved them so much he requested a second batch!!!
this recipe is actually stolen from America’s Test Kitchen.
A comment like this has popped up a few times in this section so I thought it might be time to address it: AllRecipes.com published this recipe in 2001. ATK ran an episode with a recipe similar (but not terribly; it uses less flour, more butter, more sugar and fewer chocolate chips) to this in early 2010. (If I have the date wrong on this, please let me know.) CI has a version that’s a bit closer, but with more flour, no melted butter and a wide range of chips. I published this article in early 2009.
I don’t think anyone “stole” anything, as there a thousands of chocolate chip cookie recipes out there, no doubt most of them overlap in ways as there are only so many proportions in which one can combine butter/flour/sugar/eggs/chocolate and still yield a chocolate chip cookie that looks and tastes like one. Neither All Recipes, CI or SK invented the chocolate chip cookie; all we do is publish variants and approaches, in our own voices, that we think you will like the most.
Hello, I made these earlier this week and they are great! The texture is wonderful and so is the taste. I put only 1.5 cups of chocolate chips in, and I will put even less next time (we like more cookie to chip) and I added toasted pecans to a small portion at the end (I like them, my husband doesn’t). So thanks for a new recipe, I really appreciated the melted butter since I didn’t have to wait for the butter to come up to room temp.
i found this recipe by chance and i am so happy i decided to go with yours and not a different one i had lined up. These are the BEST cookies ever! my son loved them and my hubby cant get enough of them. i am making them again today and its been less then a week since i made them the first time. so i might just double the recipe so i can freeze one and eat the other. :)
I made these cookies yesterday and this morning I’m planning on making ice-cream cookies sandwiches with them. They are truly unbelievable!
Best Chocolate Chip cookie recipe I have ever used! They come out of the oven perfect every time!
these are the best choco chip cookies yet! and we are connoisseurs in this house! :) I used dark chips (amazing) and a medium ice cream scoop to form them. perfection..thanks for the great recipe.
Thanks for your sharing! It’s my first time to bake chewy cookies, my colleague and my friends loved them so much! :)
I am in the process of baking these off right now. AH-MAZE-ING. I wish that my husband was working tomorrow so I could send 99% of them away. Alas, I will likely be eating a good number of them!
Tweaked the recipe a little by subbing 1c dark chocolate chunks, and 1/2 cup dried sour cherries. SO GOOD. The cherries are tangy and cut through the sweet, and just as advertised, crispy and chewy.
I have been a recent fan of yours and have NEVER had trouble with anything I’ve made from your site. Thanks so much, I will definitely be ordering the cookbook!
M
I just made these for the 4th. The report from everyone, but me, was they rocked! I thought they were grainy. Any advice??? Also, I would not refer to these as a low chip ratio by any means :)
I’ve been skeptical about many of the CC cookie recipes I find, as most over promise but under-deliver…but I gave this one a try (the pics showing in process and end result looked too good to pass up). I was overjoyed at how amazing they came out…with small adjustment to chips…half milk, half dark chocolate chips. Thanks for posting!!!
I just made the and they are great!! I give it 50 thumbs up and a kiss :}.
thank you so much for posting this recipe.
The only hong I would suggest is undercooking it just a but.
have a great night,
Sara
Just made these, they are absolutely delish! The used dark chocolate mini-chunks instead of semi-sweet. I just had one with a cold glass of vanilla almond milk. Perfect for a hot summer afternoon.
My family really enjoyed these cookies! They turned out fantastic! The only thing I may do differently next time would be to add slightly less Vanilla Extract, other than that… Perfect! Thank-you :)
I have been making these for 3 months now. Perfect! Its all anyone is asking for. Thank you for sharing this recipe and leaving it up for so long. Only thing I have changed is using less chips. THANK YOU!
Hi! well, ive got to say this is the best chocolate chip cookie recipe that i love to use. :P ive used it abouttt twice… now andd all my friendss and family and coach loves it THANK YOU!!!:D sincerely from the bottom of my heart!
I’m obviously behind on seeing/making these, but I did so last night at 9:30 p.m. when a chocolate chip cookie craving struck. I loved that they use melted butter, as I only had frozen at the time. While mine didn’t turn out as pretty as yours–the ones made on a greased pan turned out flatter, while the silpat ones were less so–they are delicious! I didn’t have enough chocolate chips, so I added a cup of white chocolate chips too. Oh, and I don’t bake with eggs, so I subbed 2 TB of ground flaxseed mixed with 5 TB of water. My co-workers are enjoying them as I type this! Thanks!
These were AWESOME!!!!!!
Made these yesterday & they were AWESOME!!!!!
Deb, have you ever tried this recipe… http://wp.me/p2myDm-16? I’ve never received so many compliments and requests for the recipe as I have for these cookies! Love your blog, btw.
I followed this recipe exactly, but the cookies didn’t “melt down” as much and didn’t turn out as chewy and soft as shown in the picture. Did I put too much flour?
Thanks!
I followed the reciepe exactly (ok that’s a lie- i made batter for 75- but it was for a party!)
And I mixed in dark, milk and white chocolate and they came out amazing- the recipe works people- it REALLY, TRULY WORKS- Love/new fan/will recommend etc…
Hi, I made these cookies for the first time this evening and they are SO tasty! I’ve never really made cookies before so I followed the recipe exactly and they turned out perfectly. Pretty simple recipe too! Thanks :)
I REALLY wanted these to turn out because so many people are raving about them, but mine came out totally flat and greasy! Did anyone else have this problem? What did I do wrong??
I have made these multiple times and they are my favorite chocolate chip cookies! The first time I made them they stayed in tight balls and were to die for. Every time after that they have gotten flat and spread out. What am I doing wrong?!
The sugar content is ridiculous love a good chocolate chip cookie but eating two of these had my heart palpitating do you have a healthier recipe
Just made these cookies today..they are unbelievable!!! Crispy on the outside, chewy on the inside!! Yummy!! This will be my go to recipe for chocolate chip cookies! Deb, you are amazing!
Mmm, just made these! Ended up with 32 of them, baked for 14 minutes. The only thing I changed was I used less than 2 cups of chocolate chips, maybe 1 1/4-1 1/2 cups instead. Tasty and so nice that I don’t have to use my standing mixer since the butter’s melted! :)
I just baked this recipe. I only changed the melted butter to browned butter. They are delicious, thick, round edges, some crispness, very chewy… Delicious! I wish I could upload a picture here! Thanks for sharing!!! Next time I may just melt the butter to see if there’s any difference.
The only think I don’t like much is that I had trouble shaping the dough after it went to the fridge for an hour. The douhg was crumbling, however, it gave the cookie a rough texture which I love. Also, I had to flatten them out a bit since the dome shape was really thick after cooking. Used 1.3 oz cookies.
The texture of these were exactly as stated and they looked great. BUT, at least to me, the taste of vanilla extract was overwhelming. I should have known better, as I tried another recipe using 1 tblsp and found it to be the same. Just wanted to follow as written the first time. Will try these again with less vanilla. Thanks for sharing!
Hi, first time commenting although I have been following your blog for about 3 years. I just made these last night. I used only 1/2cup of choc chips, added in a 1/2cup of chopped up dried cranberries and black cherries, browned my melted butter, and reduced both vanilla and sugar by 15%. Finished with a sprinkling of sea salt. 14 minutes at 170? and they were the perfect combo of crispy edges and chewy in the middle. I have finally found my perfect cookie recipe. Thank you!!
I just made some of ‘your favorite chocolate chip cookies’ I always want to try these crispy ones but never do because what if they are not as good as the ‘favorite’ ones. The ‘favorite’ ones are just superb. Before making them today I compared both recipes. These have more flour, more sugar, more chips and less butter then the ‘favorite’ I keep wondering what the taste difference would be. I guess I would like to know if I like the ‘favorite’ should I just stay with them, or should I try these because I will be even more impressed?
My favorite chocolate chip cookie is the perfect combination of crispy and chewy. This is the closest I’ve ever gotten to perfection. Knowing that crispier cookies have a higher butter to flour and higher white sugar to flour ratio, I tweaked the recipe added just a little more of both to make sure I didn’t sacrifice any crisp edges for the gooey center. It worked. Great find!
These cookies are just delectable and delish. I will make batches and freeze them for quick access!!! Truly a must have
Just tried these and they are amazing!!!! They are crispy and chewy and delicious!!
I did cut the sugar (I always do), to 1/2 c each of white and brown sugar. And didn’t melt my butter all the way, I was too impatient to stick the bowl in the microwave again.They turned out wonderfully anyways! Just as sweet as I like them with a nice crisp exterior and chewy tender interior!
Thanks for the recipe!
These were terrific! Cooling on the I used a combination of whole wheat and cake and pastry flour, and combined chocolate and butterscotch chips. Mine spread out a LOT, but they are still a great combination of chewy/crispy (as promised!). Make sure you have a glass of cold milk handy when you take your first bite… heaven. Again, thank you Deb. Your recipes are foolproof :)
Also: I got three dozen cookies … 2 tablespoon scoops yielded cookies about 4 inches wide.
I feel like such a fool. The tollhouse recipe was my go to. Last time I made them they were too cakey. In my search for something new I found these and they are perfect. I’ve made so many things from your book and website, of course you would have a terrific chocolate chip cookie recipe. Many thanks.