crispy chewy chocolate chip cookies

Does anyone remember the commercials back in the day for Duncan Hines chocolate chip cookies? For some reason, the “crispy, chewy” song got stuck in my head for years. Decades, really. I’m 32 years old and I would like it out now.

adding the chips

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.

ready to bake

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.

that one was mine

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?

chocolate chip cookies

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

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 (260 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170 grams) unsalted butter, melted
  • 1 cup (190 grams) packed brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon (15 ml) vanilla extract (yes, this is correct, but feel free to use less if it seems too much)
  • 1 large egg
  • 1 large egg yolk
  • 2 cups (about 12 ounces) semisweet chocolate chips

Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

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.

Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

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.

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.

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698 comments on crispy chewy chocolate chip cookies

  1. JC

    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.

  2. JC

    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.

  3. Angie

    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?

  4. Mary

    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.

  5. inothernews

    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.

    1. Kristin Zaccheo

      Left the dough in the fridge for 3 hours. Baked first two batches for 12 min. Third batch dough was warmer so baked for 10 min. Turned out awesome

  6. Anne

    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?

  7. Sharon

    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.

  8. 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.

  9. 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!

  10. Colleen

    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!

  11. 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!

  12. 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.

  13. Susan

    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!

  14. Jenna

    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

  15. Nadia

    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.

  16. Pam

    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.

  17. 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!

  18. beth

    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.

  19. Crystal

    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!

    1. Claudia

      Yes! The original Toll House chocolate chip cookie recipe from Whitman, Massachusetts, calls for leaving the dough in the refrigerator overnight before baking!

  20. Liz

    I LOVE finding good chocolate chip cookie recipes, especially because there are SO MANY recipes out there! I can’t wait to try these. :)

  21. 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?

  22. 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.

  23. Michelle

    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!

  24. Missy

    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…

  25. Molly

    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.

  26. rebecca

    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 . ..

  27. courtney

    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.

  28. e

    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

  29. Kat

    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!

  30. Sat

    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. :]

  31. Dawn

    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!

  32. Ande

    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. :)

  33. 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.

  34. SAS

    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.

  35. 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.”

  36. 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!

  37. Jenn

    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!

  38. Kathleen

    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!

  39. Kathleen


    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.

  40. Kathleen


    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.

  41. Kathleen


    Rounded tablespoons.

    I figure I might as well answer what I can while Deb is out considering I know the recipe well.

  42. Janice

    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)

  43. Melissa

    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!

  44. Jem

    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?

  45. Caroline

    Hello From Geneva !
    Thanks you very much for your recipes, i’ll try your brownies tomorrow!
    I love your blog,it is so nice !

  46. kim

    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.

  47. Alina

    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!

  48. Chrissy

    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!

  49. 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!

  50. 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!

  51. 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!

  52. 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…

  53. Deb (not the author)

    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!

  54. Erika

    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.

  55. locus

    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.

  56. Monica

    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!

  57. 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 :/

  58. Shannon J

    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.)

  59. PhillyGirl

    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!

  60. ljr

    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!

  61. Liz

    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!

  62. maria c

    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.

  63. Juliana

    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.

  64. Kia

    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.

  65. Jenn

    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.

  66. 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.

  67. 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!

  68. Michelle

    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.

  69. hoppzor

    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.

  70. 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!

  71. Eunice

    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…

  72. Nicole

    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!

  73. Joan

    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…

  74. Jess

    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!

  75. deb

    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.

  76. Anna

    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!!!

  77. Amy

    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!!

  78. StaceyBakes

    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!

  79. Jessica

    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.

  80. Meredith

    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.

  81. Tara

    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!

  82. Tara

    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!

  83. Mackenzie

    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?

  84. Kate B

    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!!!!

  85. kristina

    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.

  86. Zoë

    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!)

  87. Kirsten

    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!!!

  88. Jess

    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.

  89. Debbie W.

    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!

  90. 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.

  91. Elizabeth

    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:-)

  92. 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.

  93. rose

    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!

  94. Anita

    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?

  95. deb

    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.

  96. 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!

  97. Anita

    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….

  98. 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!

  99. Susan

    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!!!

  100. 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!

  101. Sandra J.

    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?

  102. 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.

  103. Judy P

    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 :)

  104. SpoonMeasure

    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.

  105. Jammytoast

    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 :)

  106. Erika

    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!

  107. Kristen

    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!

  108. 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!!

  109. Genevieve

    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.)

  110. Tiffany

    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!

  111. Meggie

    Delicious…Strangely enough, these cookies poofed up like crazy. Melted butter, no fridge time..hmmmm. (emphasis on the mmmm)

  112. Shivani

    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..

  113. eck

    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.

  114. Kristine

    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!

  115. 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!

  116. 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!

  117. Emmie

    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!

  118. Tara

    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!

  119. Di

    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!

  120. Melissa

    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!

  121. Anna

    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.

  122. christie

    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.

  123. Aubry

    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!

  124. 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?

  125. Lisa

    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?

  126. Ali

    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?

  127. Michellers

    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.

  128. julie

    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!

  129. Shasta

    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!

  130. Katie

    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 :)

  131. Francheska

    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

  132. Jamie

    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.

  133. 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!

  134. Tina

    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.

  135. 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.

  136. Valerie

    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!!

  137. 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!

  138. SY

    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 :)

  139. 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.

  140. Homecooker

    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.

  141. 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!!!

  142. Marta

    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.

  143. Angela

    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!!

  144. Matt

    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.

  145. 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.

  146. Niki

    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!!!

  147. nbm

    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.

  148. Melissa

    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!

  149. Ariel

    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!!

  150. Erin

    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…)

  151. Erica

    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.

  152. SY

    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.

  153. Laura

    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!

  154. Mel

    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!

  155. amanda

    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!

  156. Alyssa

    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!

  157. Emily

    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!

  158. Michael

    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?

  159. HermioneJ

    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”

    They are heaven! Baked them for 13.5min in a 170C oven.
    Love love love!

  160. 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).

  161. 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!

  162. 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!

  163. Leora

    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!

  164. Layla

    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!!!

  165. Kristen

    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!

  166. Ann

    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!!

  167. sophia

    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 :)

  168. Leora

    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 :)

  169. Moranda

    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!

  170. Zoe Jeanne

    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!

  171. Jenny

    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.

  172. AlissaH

    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!

  173. Katy

    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 :)

  174. Joy in DC

    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.

  175. Michelle

    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.

  176. Morgan

    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!

  177. 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.

  178. Sue

    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

  179. Zarina

    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…

  180. 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!

  181. 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*

  182. Brenda

    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!

  183. Patryce

    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!

  184. Kristen

    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 :)

  185. Naomi

    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.

  186. Naomi


    – 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!

  187. Maggie

    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!

  188. 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]:

    thank you so much for this recipe! it’s keeping everyone extremely happy this holiday season!

  189. Mia

    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!

  190. Lindsay

    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.

  191. Kate

    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!

  192. Elissa

    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!

  193. Lola

    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.

  194. Kathryn

    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.

  195. Susanna

    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!

  196. S.M.

    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!

  197. Allison

    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!

  198. Emily

    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.

  199. Em

    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!

  200. Linda

    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! :)

  201. Jayashri

    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!

  202. April

    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!

  203. Raya

    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.

  204. Leanne

    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?

  205. 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??

  206. Jo-Anne

    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.

  207. Masturah

    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?

  208. Masturah

    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 :)

  209. Jess

    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!

  210. 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!

  211. Julie

    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!

  212. Megan

    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 :).

  213. Janet

    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.

  214. Sophie

    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!!

  215. Joy

    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.


    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!”

  217. Karin

    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”?

  218. Jennifer

    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.

  219. Alyssa

    I just made these cookies today and everyone loved it. My dad asked if I could make these cookies for his birthday. Great cookies.

  220. Claire

    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

  221. deb

    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.)

  222. dipti

    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.

  223. 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.

  224. alice

    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.)

  225. 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!

  226. Sarah

    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!

  227. rivkah

    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 :)))

  228. Charlene

    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.

  229. Dina

    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 :)

  230. Nicole

    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.

  231. Lisa

    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!!

  232. Emily

    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. :)

  233. Grace


    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.



  234. Thea

    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!

  235. Patryce

    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.

  236. 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!

  237. Bonnie Pierce

    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!

  238. Vivian

    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!

  239. Charlene

    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!

  240. yana

    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 :)

  241. Veena

    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!

  242. 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.

    As you can see, your cookies were a big hit with all the patrons at the Starbucks :)



  243. 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! : )

  244. E.

    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! :)

  245. Suzanne

    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.

  246. vickyb

    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!

  247. Stars

    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. 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.

  248. Amanda

    Just finished making these and they are perfect! The perfect ratio of soft on the inside and chewy on the outside. Thanks for sharing!

  249. Salla

    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.

  250. Amy

    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!

  251. Ann

    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..

  252. sfmommy

    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!

  253. Lily

    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.

  254. Andrea

    I found chocolate chip cookie heaven. This recipe delivers crispy, chewy goodness. I did not over bake them:) Thank you.

  255. Stephanie

    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!

  256. Dimmie

    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!

  257. ronnie

    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!


    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

  259. Katy Belle

    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.

  260. Donya

    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!!!!!!!!!!!

  261. Susan

    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 :)

  262. Tyler

    These are the BEST chocolate chip cookies I’ve ever made. My fiance loved them so much he requested a second batch!!!

  263. deb

    A comment like this has popped up a few times in this section so I thought it might be time to address it: 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.

  264. Heather from Canada

    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.

  265. Beatriz W.

    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. :)

  266. traci v.

    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.

  267. Meaghan

    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!


  268. sugar

    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 :)

  269. DJ_Princess98

    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!!!

  270. Sara

    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,

  271. Jeanine Rogers

    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.

  272. Shayna

    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 :)

  273. Donya

    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!

  274. emily

    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!

  275. ChicagoCook

    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!

  276. Cutie Kisses

    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?

  277. II

    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…

  278. Zosia

    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 :)

  279. Katie

    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??

  280. TMD

    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?!

  281. Zjdchef

    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

  282. Melissa

    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!

  283. Shira

    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! :)

  284. Lis

    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.

  285. Erin

    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!

  286. minidori

    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!!

  287. 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?

  288. 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!

  289. Allison

    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!

  290. Jen (Toronto)

    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.

  291. Laura

    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.

  292. Kyle

    So I followed the recipe, but without chocolate chips(partially because it’s 9PM and I don’t want to head out and get chips, partiall because I love the cookie part of chocolate chip cookies best. Currently waiting for them to finish cooking, but the dough is amazing, no joke, I actually cried a little. Thanks for putting this up :)

  293. This dough is so tasty!! But when they came out of the oven they were paper thin!! I was kind of disappointed because yours look so fluffy. It must be the melted butter right?

  294. Molly

    I have tried tweaking the Toll House recipe for years to my taste, but your tweaks are far better. This is by far the best chocolate chip cookie recipe that I’ve ever tried (and I’ve made at least 100 batches in my life). Thank you so much for this recipe! It is now the only cc cookie recipe that we make.

  295. Franziska

    My old favourite chocolate chip cookies have nothing on these, absolutely brilliant recipe Deb, thanks!
    Because good quality chocolate chips are hard to find here, I used 70% cocoa Lindt chocolate and chopped it up and used Dutch dark basterd sugar (not a typo, that is the actual name) instead of the brown sugar, the dough naturally came out a little darker, but the taste was impeccable!

  296. Julia

    These are the best chocolate chip cookies I’ve ever made and I’ve made a TON! Thank you for sharing your art. I’m new here but will be back :)

  297. Debra

    I made these and loved them but oddly my fiance, who is a chocolate chip cookie lover, complained that there were TOO MANY chocolate chips. I was shocked. I will be halfing the chocolate chips next time or doubling the recipe. I see that many others had the issue of them being paper thin. Mine were thin also, but I kind of liked that.

  298. Dear Deb,
    I had a question, but don’t feel like you have to answer I know you are very busy. I’m having an engagement party for my friends Vicki and Judd, and I want to triple the recipe. Would food dye ruin the cookies? Thanks!
    ~ Natalie Bishop :)

    1. deb

      Hm… I don’t think it would ruin it but considering that the cookies are beige, it might not really look that great. Maybe sprinkles or M&Ms (in lieu of chips) for color instead?

  299. Jamie

    My husband has always wanted a classic chocolate chip recipe; crispy yet chewy. For years I have been searching for just that. After many failed attempts I have SUCCESS! This by far is the best cookie recipe I have found. My family loves them, thanks for sharing! 

  300. Leyla

    Just made these today despite all the comments about paper-thin cookies.. also I think I figured out the problem. If you just use spoons to drop your cookies (so theyre not perfectly circle dropped and kind of whatever) they will be paper thin. If you drop your cookies with a spoon and roll them a little so they have a nice circle shape (nothing too serious, just a little poking in) they’ll end up a little thicker.

    I figured this out because I decided to play with my third batch of cookies while waiting for the oven and they came out the thickest. Debs pictures use those scoops with the nice round molds to do the job. Yes.. I think I figured it out :)

  301. Okay, so I’ve been baking most of my life, thanks to mom. More than any other item, what I’ve baked most is cookies. As a newlywed, the cookie baking continues, as my husband is a cookie monster in human form. Needless to say, I’ve tried several chocolate chip recipes, including the famous Jacques Torres recipe with the pastry flour and bread flour (who can find pastry flour by the way??) Anyway – my point is, this is my FAVORITE of them all, and hats off to Deb for finding the right combination of the ingredients to make the perfect chocolate chip cookie. They are soft, chewy, crunch on the outside, with the perfect flavors. I only varied it by putting in chopped up Ghiardelli semi-sweet and bittersweet bars instead of the chips. I can always trust a Smitten Kitchen recipe, and it’s my go-to site for the best of the best. Thanks Deb!

  302. Kara

    ooomygosh. i just made these after searching the internet all morning for the perfect ccc. doubled the recipe, added 1tbsp of molasses, and a teaspoon of cinnamon. one of the best cookies to come out of my kitchen. thank you!

  303. deb

    Hi Crystal — I’m not sure why the texture should be any different from that of a single recipe if using the same ingredients at the same levels. Nevertheless, the egg yolk is a stand-in for a half-egg. You could probably use three whole large eggs if doubling the recipe.

  304. Stefanie

    Deb, I love these cookies! I add 1/2 tsp cinnamon and they’re my go-to chocolate chip cookies. A favor to ask – you have the weight measurements are listed in comment 328 (thanks), but would you mind adding them to the recipe itself, too? It would just make it a bit easier when baking.

  305. lucille2

    i don’t know what’s up with your baking temps but they are absolutely ridiculous for me. i know this isn’t an oven issue because i never ever have this issue with any other recipe ever. this is an older rcipe but if you’re still cooking in the same range i suggest you make a note because your temperatures seem to be way too low. i made yor cocoa brownies te other day and it took about 3x as long to bake as you claimed.

  306. Carla Z

    This recipe is awesome, my cookies came out perfect. Usually when I bake my cookies never come out right, they either taste cake-ish, dry or just wrong. But these taste super awesome and Im glad I found this recipe, definitely will use from now on! Thanks! :)

  307. Lisa

    I’ve found that this recipe still turns out fantastic even without sifting the flour. Chilling the dough thoroughly before baking seems to help the cookies retain their shape and “even-ness” of texture. Delicious! I’m baking up several batches today for a big outdoor picnic tomorrow!

  308. Catherine

    Fantastic. I’ve made these a few times- although the chocolate chips seem to have this horrible habit of wanting to fall OUT of the dough, they are still great. A bit of dough chilling appears to counteract the chip evacuation somewhat. Browning the butter and replacing the vanilla extract with vanilla bean paste (and adding just a smidge more) is amazing. Topping the cookies off with fiore di sale (fleur de sel, sea salt, what have you…) makes them, to quote a dear friend, “life threatening.” Grazie mille, Deb!!! Wonderful, as always :)

  309. Catherine


    Try popping a thermometer in your oven to gauge the temp- perhaps yours runs cooler than you think? I had this issue in my previous house… it was always a full 50 degrees cooler. Just a thought! Ovens do tend to run drastically cooler (or hotter!) depending on a number of factors. My advice is, learn the ins and outs of your oven, and adjust temps as necessary (for instance, in my most current rental oven, I always lower it by 25 degrees cooler than what is called for, as this oven runs supremely hot).

  310. Naomi

    I just made these again, but this time with margarine because I needed them to be non-dairy. I baked them for 10 minutes and what resulted was crispy, chewy cookie perfection. Hard and crackly on the outside, soft and tender on the inside. I used my Chip Clip cookie scoop (1.5 in diameter), which yielded precisely 47 delicious little cookies. Thanks again for another amazing classic!

  311. Susan

    Would like to make this recipe for company this weekend. Just want to confirm… 1 tablespoon of vanilla? More than the norm for the ratio of ingredients so I just want to be sure, Thanks so much.

  312. Mary

    Maybe it’s me, but I made a double recipe, put in the recommended choc chips and had a huge problem getting the dough and chips to mis and match in volume. Perhaps it was complicated by the chopped pecans I added, but I found the dough extremely hard to deal with. Nevertheless, the cookies are amazing, but very chocolatey.

  313. Abby

    Dear Deb,
    First of all I LOVE this recipe! Absolutely amazing! Unfortunately, I recently discovered that I am allergic to gluten/wheat. I was curious if I could use gluten-free flour instead of all purpose. Thank you so much!
    P.S. If you can’t answer don’t worry I’m sure you’re very busy.

  314. Ally

    Sorry to bother you with another question on this loong comments page, but can you bake these cookies two trays at a time? In the interest of saving time/energy cost etc. Your recipes and advice are always very much appreciated.

  315. Rae

    So I made these for a group of very stressed uni students using M&Ms for colour. It made them VERY happy but the cookies disappeared so quickly I had no chance to take a photo! Really good, easy recipe.

    PS. M&Ms looked gorgeous, but you have to use fewer of them or there are just too many for the dough to handle – maybe 1 and a half cups

  316. Adrianne

    I just made this recipe. They were fabulous. I am completely won over by your site. I’ve made five recipes so far, and I plan to keep coming back.

  317. Deb,

    Do you think these, or your “Our favorite chocolate chip cookies” recipe would bake best as a cookie cake? Do you have any recommendations for making one big cookie? I’m nervous some a big cookie might turn out dry/hard because it will have to bake longer.

    Love the site, and your book!

  318. Allie

    Hi! These cookies are amazing. Whenever I come home from school for the holidays, my dad requests that I make chocolate chip cookies. I lost the recipe that he liked, so I turned to you, as I have never made anything from your blog that hasn’t been outstanding. I used a mixture of white, dark, and milk chocolate chips and he said these are the best to date. I have to agree. They stay soft even after they’ve cooled (which is a problem I’ve always had) and the dough is so good that you don’t even miss the reduced chocolate. Thanks for providing me with deliciousness all year round!

  319. Victoria

    I love the taste of these cookies the day of, but the next day they weren’t quite as chewy and crisp as day 1. For this reason, I’m planning on making the dough the night before I need it and refrigerate it. When baking the cookie dough the next day do I need to let it warm up to room temperature before baking or can I just bake the dough straight from the refrigerator?

  320. Elaine

    I made four batches of these cookies this holiday season, and they were amazing! Maybe it was the weather but I found softened butter worked better than melted if I wanted to bake the cookies immediately. The batch that I froze and used only after a couple of days were the best – the cookies baked out with more puffiness, the crispy-chewiness was perfect (could otherwise be a tad soft) and there was a richer toffee-flavor. Now I want to keep a batch of dough in my freezer year-round to bake-off whenever. Thanks Deb, and a happy and healthy 2014 to you and family!

  321. patrice

    Hi Deb! It’s storming in NYC tonight (as you probably know) and I am in the mood for warm chocolate cookies to ward off the cold. I only have dark brown sugar on hand. Does it matter what kind of brown sugar is being used? I can always do a quick run to the grocery store if need be. Thanks!

    1. deb

      patrice — You’d go out to the store in this? A true New Yorker! (… she types from under six blankets on the sofa…) Use any kind of brown sugar you have.

  322. patrice

    Thanks! PS — To echo everyone else, these cookies were just amazing. Every recipe you share is a delight. You can’t go wrong! Currently craving your Mushroom. Bourguignon….

  323. Ana

    I made the large variety and they were pretty darn good. I think next time I’m going to reduce the amount of chocolate chips to one cup because I tend to like chocolate chip cookies with a lower chip to cookie ratio than these had, but this is a great recipe.

  324. Ana

    Hi Deb,

    I desperately want to have chocolate chip cookies for my wedding reception and I want to do them myself. Since I don’t want to have cookie dough on my wedding dress, do you think these cookies will keep fresh if I bake them the day before? The 36 hours cookies usually go stale pretty fast. I’ve been trying recipes for over two months to find “the one”


    1. deb

      Sam — Thank you; all fixed now.

      Ana — Hm, I think that chocolate chip cookies, most recipes, are tricky for what you’re looking for as I find that they lose that ideal texture once they go in an airtight container. Underbaking them (even more than usual) helps. If they seem too soft the first day, the second or third, they should seem just-right gooey. Making them larger helps too. I can’t vouch for how long these last because they never do, but I definitely recommend making a batch or half-batch and storing them to see how they taste after a day or two.

  325. Patryce

    I’m making another double batch of these today, half of the dough will go to a friend for a very belated holiday gift. I press the dough into a quarter sheet pan lined with parchment(foil does not work well, ask me how long it takes to peel slivers of foil off sticky frozen cookie dough chunks), chill to firm it up, cut the block into chunks and freeze the pan, then the whole block, or maybe cut in half, can go in a freezer bag to be broken off easily how ever many at a time…

    And hello to Patrice in NYC, even with a slightly different spelling, it’s nice to see another, there aren’t many of us. I get called Patricia pretty regularly, last night by someone who was looking directly at my ID…

  326. Patryce

    A quarter sheet pan holds about a batch and a half just right, nice and thick, and rest assured, square chunks of cookie dough still bake into nice round-ish cookies. You can cut the chunks to make smaller or larger cookies. You do get cut pieces of the chocolate chips at the edges of the chunks, but as long as the chipped chips don’t bother you, I do find the chopped chunks easier to make in quantity.

    cha cha cha!

  327. Jamie

    Yuck. Far too sweet, maybe too much vanilla? No real cookie flavor, more of a vanilla cracker. I’m sorry I wasted my time and ingredients on this.

  328. Roy

    I’m new to baking cookies and I found this recipe. I make my cookies a bit smaller than yours, but for the most part my cookies come out looking the same. My cookies taste good and the texture is fine, so the recipe itself is good for me. My only question is that the inside and the bottom of the cookie looks a bit wet (even after the cookies are cooled). Do your cookies look wet in the inside too? Do my cookies look like this because it is indeed still raw or is it the use of melted butter or is it just me overreacting and not knowing what done cookies should really look like? I tried leaving it in a bit longer but the top gets overdone and the inside still looks wet.

    1. deb

      Roy — I take them out when they’re a little doughy on top but once they’re cooled, the doughy-looking top becomes soft but seems cooked. Soft, but cooked.

  329. Erin

    Deb- just made these with half chocolate chips and half chopped, roasted hazelnuts. I didn’t melt the butter, just softened, because I wanted to use heart shaped cookie cutters and was worried they would spread too much. They taste divine!

  330. Jenny

    Practically perfect in two very important ways. 1: Just exactly the texture I adore in chocolate chippers. and 2: A recipe I can memorize! Every other cookie recipe calls for odd measurements; this is so straightforward that it’s a breeze to remember — thanks, Deb!

    Also, a storage tip — put a couple of sugar cubes along with the cookies in an airtight container to maintain the right humidity level for “just about fresh” for a couple of extra days.

  331. Pat

    Made these on a whim and they turned out fantastic. They tasted great and impressed my parents. My mother even exclaimed that they were better than any she has ever made, and she makes really good stuff. Thanks for the recipie!!

  332. Edgar

    Deb, I just wanted to let you know that my life has been different ever since I came across this recipe of yours.
    I consider myself a cookie fanatic, and this particular recipe is simply the B-E-S-T.
    I’ve been using it for a over 2 years now, and it always leaves me and everyone else around me in absolute owe. Because these cookies are purely fantastic.
    I’ve adapted the recipe in many many many different ways now, and it has never disappointed.
    From the bottom of my heart, THANK YOU. :)

  333. I’m not sure what went wrong, but when I finished mixing the batter is was wet like cake batter. The only thing I can think of is the melted butter. Was I supposed to cool the butter before mixing with the sugar? Does the butter itself matter. I used Kerry Gold which was salted (that’s what I had on hand). I didn’t add any other salt. Thoughts?

  334. Jessica Wood

    This is my favorite go to chocolate chip cookie recipe. Just the right amount of crisp. Perfect for dunking in milk.

  335. Meaghan

    Ok, so I know I have already commented on this recipe but it’s really my go-to for a treat. AND, I just made it even better today. I added about 1/4 – 1/3 cup of finely ground coffee beans and they are DELICIOUS. It doesn’t seem to change the texture very much. Highly recommended!!! I also change it up and add white/milk/dark choc chips, or even almond slices. Never fails. Thank you!!!

  336. Stefanie

    Hi Deb, I just ran out of all purpose flour while making these, so I substituted half of the amount with whole wheat flour. The batter became a bit too dry so I simply added two generous dollops of fat greek yoghurt that I had at hand. The cookies just came out of the oven and they turned out just fine. Yum!

  337. Sarah

    These are great! Just as you described – crispy on the outside and chewy on the inside! They taste so good, too. I made them for a family visit and have been trying to keep my husband away from them! They are also gorgeous! They looked simply perfect in the big glass cookie jar on the counter! Thanks!!!

  338. carrie_b

    Oh Deb, what can I say? These are PERFECT. I’ve tried out a few recipes, but none produced the cookie I was looking for. This, finally, is “the one”.

    Thanks, thanks, thanks!!!

  339. H

    Yum! I’ve taken it upon myself to try every one of your chocolate chip cookie recipes (in addition to ofher things, of course). So far, so good. Very glad I discovered your blog. Thanks for the great food!

  340. Yael

    Hi Deb! I made these last night. I halved the recipe and then accidentally put the full amount of egg. I added about 1/3 cup of flour, and the cookies came out really well. They are taller and a bit more cakey than they were meant to be but still really good! I used chopped Trader Joe’s 72% chocolate.

  341. Rachel

    Hi Deb, My daughter is allergic to eggs and I decided to make these cookies egg-free. They were the most amazing egg-free chocolate chip cookies that my daughter has ever had (and they were just as yummy for those of us who can eat eggs)- I wish you could have seen her smile!! However, I subbed applesauce for the egg and they came out pretty flat- delicious, but flat. Do you have any other suggestions for egg substitutions without changing the flavor of the batter? Thanks so much for any ideas you might have and thank you for such a great site!!

    1. deb

      Rachel — Have you used the flax seed and water combination suggested on other sites? I haven’t, but I hear from a lot of commenters with egg allergies or that are vegan that this is what they use when baking. Good luck!

  342. I tried this and let me tell ya! These were dag gone delish! I wished that these were around when i was a kid in 1925. There just like my dad Harry Dick made them. I hope you chillins try these! Love ~ Debby Doobiggie :)

  343. Nicole

    Hi! These have become our favorite and the best choc chip cookies I’ve ever made ! Saw it on yumly app – but on yumly they have the nutrition as 1210 calories – is that correct? Is it for the whole batch?

  344. Mariam

    Hey Deb. I need to make these for a party tomorrow. How many cookies does this yield? And do you think doubling the batch will cause any issues?

    1. deb

      Mariam — Yikes, I don’t know why I keep forgetting to note the yield, but if scooped small (I usually use a 1 tablespoon scoop), you’ll easily yield 3 dozen, if not more. I’ve made these for dessert for our last three dinner parties; there is nothing people are happier to see at the end of a meal. I usually make the dough (even a day in advance) and scoop them right after dinner, or enlist someone else to, bringing them out warm. They’re really good with a couple flakes of sea salt on top, especially if people have had some wine with dinner. Oh, and if you hand-chop bar chocolate, they’re even more ridiculously good. Hope you enjoy them.

  345. Mariam

    These were great Deb! But for some reason I baked them quite over the suggested baking time, as they weren’t browning. But they lost some of their chew as a result. Any suggestions? Also for anyone with a lot of extra Halloween candy: chop up any of the chocolate candies and replace them with the chocolate chips. Amazing.

    1. deb

      Mariam — Just take them out sooner. If they look a little raw in the center, that’s perfect. They’re going to finish baking on the tray as they firm up. What do you mean by “extra Halloween candy”? :)

  346. Chris

    This gem was my favorite recipe until I purchased “Baking Illustrated,” which, as many others have mentioned, has an almost identical cookie recipe. I have come to two conclusions in my (ahem) extensive taste tests over the years:

    1. The extra 2 tablespoons of flour–for a total weight of 300 grams–make for a less greasy, more substantive cookie.
    2. Parchment paper really cuts down on spreading and lends consistency to the recipe (since oven hot spots and impatient bakers can produce uneven, unwanted spread).

  347. i made these today after a month of a broken oven. first recipe to christen the repaired oven and it’s a winner. I only put in 1 cup of choc chips and it was enough for the kids and me. love how they stay soft after cooling

  348. Laura

    Made these for my friend’s birthday since he doesn’t like cake. I couldn’t help but try a hot one before I brought them over…
    Heaven. Steamy, creamy chocolatey heaven.

  349. Sara

    I made these for a Super Bowl party I attended last night and they were a huge hit! I actually browned the butter–I couldn’t help myself–and topped them with flaky sea salt. Rave reviews! Next time I would bake them a little less–my oven is wonky so kept them in for 20 mins, made a T size cookie–and they were a bit crispier than I would have liked. Overall, really nice recipe!

  350. Eilene

    I love your cookie recipes Deb but I always have to cut the sugar in half. And they are actually sweet and delicious with half the sugar.

  351. Wes

    Oh my — these are amazing. I followed the recipe to the letter — scooped out the dough and refrigerated the cookies-to-be overnight, then baked them this morning. Just sent half of them off to my college daughter for Valentine’s Day and will share the rest JUST to keep from eating them all myself. So so yummy!

  352. LW

    Made these with 3/4 cup oil (needed non dairy cookies). They came out SUPER!!! Teenage daughter said “mommy? the cookies? like WOW!” :-)

  353. Cara Roxanne

    Man, I have made some mistakes on these…

    I used my whisk attachment on my mixer, so they were really, really fluffy aaaand, for some reason, taking double the time to bake. Either way, the batter is delish.

  354. Nancy

    Been looking for the perfect cookie recipe and I’ve finally found it – thanks a lot ! that magical moment when you whisk in the eggs mm

  355. This is by far the very best chocolate chip recipe EVER!! My daughter and her friends came home this weekend from college and they ate the batch as quick as I could make them. They even made an extra batch to take back with them.

    1. deb

      handfulofshadows — It will definitely help with the bonding; yolks contribute tenderness/richness. But I think that even if the cookies are imperfect, they wouldn’t go to waste, right? So use what you have. :)

  356. AKC

    Hi Deb!

    I made these yesterday and they were so quick and easy! The dough probably took me 10 minutes to put together. I let it rest in the fridge for a half hour while I preheated the oven and used a 1 1/2 tablespoon scoop. They were done after 12 minutes or so! The texture was spot on–crisp edges with a center that stayed soft even on day 2. Next time I think I’ll lower the sugar content a bit, up the salt a tad and use some chopped bittersweet chocolate. Thanks for a great recipe!

  357. Jenn

    Not enough salt, too much vanilla. The dough flavor is very blah. Did you really mean “melted” butter? These came out flat and a little greasy. I also couldn’t get the baking time right… They seem to go straight from raw in the middle to “don’t eat them with a loose tooth”.

  358. Allison

    After years on my list, finally made these. Excellent texture, but is 1 tablespoon vanilla correct? It seemed like a lot putting it in and taste-wise after baking a little too strong too. Was it supposed to be a teaspoon?

  359. Francia

    Just wanted to let you know that I made them yesterday, replacing the brown sugar with jaggery (in Venezuela brown sugar is non existant). Instead of chips, I used a dark chocolate bar in pieces. Turned out great.

  360. Alyssa

    I have used this recipe MULTIPLE times and the cookies come out absolutely AMAZING! I must say that the only tweak I will give for this recipe is, prior to putting them in the oven to bake, allow the cookies to chill for about 30 minutes in the refrigerator. Allowing them to chill is key to have the PERFECT chewy cookie. This recipe is awesome and for those who haven’t tried it, you are missing out! haha

  361. Lisa

    This recipe is MAGIC! I’ve never had such chewy, soft, melt-in-your-mouth chocolate cookies before, let alone made them. Thanks for the fantastic recipe!!

  362. Regine

    I made dough and refrigerated it overnight. Today I baked 8 for the first time using cookie scoop (worth 2 tbsp). 2 fiascos for me. First they were so flat and spread a lot. My fault probably because I flattened them a bit with palms thinking that if i did not, cookies would look like a ball. Second, they were touching each other on large baking sheet. Two lessons learned. Will do a new batch and let you know.

  363. Regine

    OMG I am so silly. I know why my cookies spread so much. 3/4 cup butter is 1 1/2 stick butter. Silly me used 3 sticks which is 11/2 cup butter so twice as much. I am relieved. I knew I was doing something wrong when all my cookies were extremely flat and greasy. I will redo them.

  364. Lindsey

    These are amazing!!! The perfect chocolate chip cookie! I add one teaspoon of cinnamon and it adds a depth that’s just phenomenal.

  365. Lina Di Marco

    I have made these in the past with great success but this time my dough turned out quite crumbly. I would like to know if I can somehow fix this without throwing out my dough?…t-y

  366. MK

    I’ve made so many versions of chocolate chip cookies, and these are my very favorite. They are crispy and chewy, which is how I like em. They’re a little salty, and I love the extra vanilla. I often freeze half the dough for later baking. Deb, you’re amazing.

  367. farhood

    am i doing something wrong ? i did everything like the recipe , but they don’t expand as much !!! and they are soft to touch when taking out of the oven ! is it normal for them to be soft when taken out of the oven ? they harden when they get cooler though !!! but my big ones are ruined , they are doughy in the middle (didn’t expand as much as they should !)

    1. Olliesmum

      Me too! Ive made them at least 10x previously- perfect every time.
      Ive just made them tonight and they spread and burned into a mess! I had to laugh as i scraped trays into the bin.
      I cant think of ansingle thing i did differently though. Racking my brain. Nothing!

    1. deb

      Didn’t take them away, they were just never added here (a 7-year old recipe) in the first place. In time, I’d like to get all the recipes in weights. In the meanwhile, I’ve added these now.

  368. GZ

    Definitely will come back to this recipe. I gifted these and received lots of “yum”s and “sooo good”s. Because I’m partial to the cookie part of the cookie, I think these would have been great with just 1 to 1.5 cup of chocolate chips, but I can appreciate how chocoholics would want the full 2 cups. My oven temp is a little ambiguous; tablespoon size dough drops took only 10 minutes.

  369. kookista

    Great reliable cookie recipe. My favourite is the “favourite” recipe with toasted finely chopped nuts, but I’m doing these for kids and must observe the no nuts rule. They look a little puffy when they come out of the oven, but they cool to a delicious chewy cookie in the end. Yum.

  370. Abby

    These cookies are amazing! I’ve made them gluten free by subbing 2 and a 1/2 cups of gluten free flour (Bobs Red Mill Cup4Cup or King Arthur) for the 2 cups of regular flour and adding a tsp of can xanthan gum. Since I found this recipe, I’ve probably made 2 dozen times. Definitely a great find!

  371. Michele

    I was looking for a new chocolate chip recipe, one that didn’t require chilling, but I wonder if you have tried to chill the dough first. Might have been the way I scoop-and-leveled the flour since the dough turned out pretty soft and spread quite a bit. I used a mixture of mini chocolate chips, mini white chips and one 85% chopped Lindt bar so I got some beautiful streaks. Also added a teaspoon of cinnamon (can’t resist a bit of complexity in the background) and bumped up the salt by 1/4 tsp as is my usual MO. I also under-baked the heck out of them, so they’re good for a quick microwave for that fresh out of the oven goodness, or malleable enough to wrap around some ice cream.

    I’m in the middle of baking them and I also made an error and used convention without the fan on, so this second tray I’ve switched the fan on. I’ll definitely revisit this recipe and try them chilled if I have time.

    Thanks Deb! =]

  372. PDX Jamie

    Zomg. I wasn’t convinced that these were indeed Deb’s favorite classic cookie when I was poring over the photos from each chocolate chip cookie post. The pictures did not do them justice; they looked small, somewhat pale, a bit on the sad side. I’m happy to inform anyone out there that this recipe is well worth the effort. Those cafeteria ladies who got your cookies baked perfectly in sixth grade? The summer camp you went to in high school that had the best crispy chocolate chip cookies ever? They’re both right here, in this recipe. I no longer have to search for how these cookies were made. I have the power to re-create them anytime. (Sound of jeans ripping at the waist) Awyeah!

  373. Mel

    Deb I don’t know if you’ll see this in time but I would like to make these tonight and bring them to dinner tomorrow. How to store them? It seems like an airtight container is not a good idea?….Not that I imagine chocolate chip cookies could possibly “go bad” in an evening…worse comes to worse…we’ll have to eat them tonight… ;-)

    1. deb

      Container, doesn’t need to be perfectly airtight (I like tins and/or plates covered with foil), but only once fully cooled or it will trap steam mess up the texture.

  374. God bless you for this recipe. It is now our favorite household snack. It makes great crispy chewy cookies. I refrigerated my dough for about 45 minutes before baking simply out of habit and they baked beautifully! Very yummy!

  375. Tiff

    I just made these and they are incredible! Not too sweet or buttery, the perfect amount of chocolate, and both crispy and chewy. Thanks again for making me seem like a great baker!

  376. Kristina

    If you wanted to make this as a cookie cake in a 9″ round, how would you adjust recipe? 1 cake pan per batch or two? What would you do for cooking time?

  377. Ellen

    I have a few questions before baking (which I plan to do soon.) First, this says to either grease that pans or use parchment paper. Most chocolate chip cookie recipes call for ungreased pans (or parchment, which I do not use.) Why do you recommend greasing in this case, and is it really necessary?

    Second, I am a bit confused by the mixing instructions. It says to ‘cream together the melted butter, brown sugar and white sugar,’ which implies but does not specify using a mixer. Then it says to ‘stir in the chocolate chips by hand using a wooden spoon,’ which further implies that a mixer was used previously. Do you recommend use of an electric mixer for the creaming – even with melted butter?

    Thanks Deb. Will bake this soon, but want to make sure I have proper guidance.

    1. I know you’re waiting on Deb, but thought I’d chime in with my 2 cents. I’ve made this recipe with a handmixer, a stand mixer, and by elbow grease! Cookies turned out delicious every time, but I find the stand mixer cookies have the best texture.

  378. Julie

    Made this recipe for the second time and they got rave reviews! First time I overcooked them a bit (not too much, but enough that they nearly lost the chewiness). Paid more attention this time and HOLY !@$#! I need more of these cookies in my life. I used a rounded 1.5 tablespoon scoop and baked on a silpat for 13 minutes. Perfection.

  379. Eva

    I’ve made this recipe upwards of five times in the past year alone, and it really lends itself well to adjustment. I’ve added things each time I’ve made it, and I think I’ve found the perfect tweaks for my liking: I add a bit of cinnamon and some instant espresso powder to the dry ingredients, and I brown the butter before mixing it in with the sugars. (It should be noted that browning the butter results in some water loss, so I add a bit of water to the butter to bring it up to a liquid 3/4 cup). I also use three kinds of chocolate: callebaut bittersweet chips, mini semisweet chips, and a broken up Lindt white chocolate bar. This recipe is a perfect base for additions/mix-ins!

  380. Morgan

    I made these today, using weight measurements and no substitutes except salted butter ( all I had on hand). I found them to be very very sweet overall, and had no luck baking them at 325, even up to 14 minutes with a 1 oz scoop ( black handle Vollrath portion disher ). Increasing the oven temp to 350 helped with doneness but the sweetness remains. Very kid friendly in sweetness, but not the complex adult cookie variety.

  381. poohcurls

    Made these because I couldn’t make my go to oatmeal chocolate chip recipe (no oats & kids asleep!) and I love it! Only change was the addition of a hardy shaking of cinnamon into the dry ingredients. I have FINALLY found the ideal chocolate chip cookie for me!!!!

  382. Charlotte Montague

    If I don’t have butter to hand (it’s realllly expensive over here in China) how much of a taste difference will be made by using oil?

  383. Mira

    Made this with a fifth less sugar, since I generally like my stuff less sweet. Turned out perfect and the recipe received lots of praise!

  384. Vanessa

    If you like fluffy cake like cookies, try this recipe. It’s definitely not what I expected. I know cookies are supposed to rise then fall once you take them out of the oven. These cookies fluffed up in the oven and looked the same once they were out. The batter was way to dry and crumbly.

  385. Jina Davis

    I did everything exactly like the recipe said except for I did not melt the butter and it turned out liquidy so it was like a cake not like a cookie what did I do wrong

  386. These seriously make the best chocolate chip cookies ever! I will never make another recipe, actually these have gotten me addicted to all of Smitten Kitchens baked goods! So yummy! I found that refidgeratibg then overnight makes them perfect. Also, they have way too many chocolate chips for me, so I only use 1 cup of chocolate chips.

  387. Amy

    So amazing! This is now my go to chocolate chip cookie recipe. Made as written. Will maybe try a little less sugar next time as some others have mentioned. Thank you!

  388. Jas

    Made these today and they were perfect!
    Changes I’ve made:
    Halved the recipe (totally regret that now, because none are left ) [I used one egg]
    Replaced some butter with coconut oil and melted the two together, continued without creaming.
    The coconut flavor was noticeable but not overwhelming.
    Lastly, I chilled the dough before baking to limit spreading.

  389. Dede Donahue

    Just want you to know that since you’ve published this recipe, it has become our family cookie. Little Hawaiian sea salt to finish and voila! Seriously, I know that you moved on to other CCCs but this is such a winner. Once made ice cream sandwiches with these and I am still a legend in the neighborhood. Thank you, Deb!

  390. I love these cookies – they make loads so I usually freeze half and bake/ eat the raw dough whenever I next crave the cookies. I like swapping the choc chips for dried fruits, or adding candied ginger.

  391. mishmish8

    Deb, I’ve made this recipe and love it. I want to try salted caramel chocolate chip cookies for a birthday. Can I add a 1/2 cup of salted caramel topping to the wet ingredients before adding the dry ingredients without making any other changes, or will that affect the recipe negatively? I know with baking you can’t just add/subtract something and expect it to work. If it isn’t a good idea to try and I want to add some topping drizzled on top of the cookie, at what point would I do that, after they first come out of the oven or when they go into the oven?
    Please let me know ASAP if you can since I have to make them tomorrow morning. Thanks so much!

  392. Amber

    Like a giddy bride, I renew my vow to you each and every time I make them (which is a lot). For richer or poorer, through good times and bad times, I will not overbake.

    Thanks for a cookie recipe that has been with me long enough to be considered common-law in some states!

  393. Caitlin Clark

    Hey Deb- Your site really wants us to be viewing the car commercial all the time, which makes it really hard to check back on while actually cooking. Please fix or provide a way to be a patron and avoid the ads completely? I understand that you need this site to generate revenue. Thanks!

  394. I made these recently for a party and they were an absolute hit! I’ve been looking for a great chocolate chip cookie recipe and this will be my go to from now on. I use 1 cup of semi-sweet chips and 1 cup of dark chocolate chunks. Delicious!

  395. smeron

    These cookies are easy to make and have a great texture. I found them too sweet so will probably cut back the sugar next time I make them. Subbed peanut butter M&M’s (requested by a coworker for a birthday) for the chocolate chips and it worked fine.

  396. Emilymberry

    Made as directed except my dough seemed to need an extra spoonful of flour. Came out perfectly crisp and chewy. I definitely recommend beating the eggs and sugar in a mixer for a few minutes to make sure it gets pale and creamy like the directions say because I think that’s the key to the light crisp texture on the edges

  397. Kat

    These cookies came out great! Thanks for the recipe…only thing is that mine did not come out thin and round . they came out tall and round, delicious though! But I wonder what I did that they are not that perfect chocolate chip cookie shape?..only thing different is I had salted butter, so I cut the salt in the recipe to compensate …hmm.

  398. Tara

    Made these last night! I had a little egg snafu and ended up with two whole eggs in the batter instead, which made them a touch cakier than planned. I also found the dough to be very wet/loose (maybe bc of the extra egg white) so I ended up having to chill it for about ten minutes. Next time I might add another 1/4 cup of flour. But the end result was still very good. Definitely a little crispy around the edges, more cakey than chewy bc of above, but very tasty!

  399. So I feel like maybe I did something wrong because everyone else loved these so much – mine felt like they were too sweet and not at all chewy (more cake-like). I am going to try again only this time use salted butter and less granulated sugar.

  400. Tricia McCarthy

    I just made these and kind of disappointed, not sure if I did something wrong but they don’t taste sweet enough and I followed the recipe? And they don’t look like yours in the photos…any ideas to help now that I have made all of them, almost 2 dozen! AHH

  401. Lillian

    Seriously, the best chocolate chip cookie recipe. Over the years, I searched high and low, tried so many recipes, until I finally found this one last year. So good, I always have some in the freezer, ready to go. Thank you so much!

  402. Mackennea

    My new go-to. I’ve successfully convinced my entire flat of British flatmates that Americans are superior cookie bakers with this recipe.

  403. Chayla

    Followed the recipe to almost a T (didn’t use salt as I didn’t have any) and they came out beautifully! Wonderfully crisp and crunchy whilst gorgeously moist, fluffy and chewy in the middle. The best cookie ever!

  404. Ala

    How many tablespoon-sized cookies does this recipe make?

    I am planning to make those for my daughter’s birthday party at school, where about 20 kids will be present.

    Also, will this recipe work with smaller scoops? Like teaspoon-sized? The kids are 3-5 years old, and I don’t want to overwhelm thei parents with sugar and chocolate.

    1. Emily

      I used a tablespoon to scoop and it made 18 cookies and they were quite large. Scale down and you should have plenty for a class of 20 and they will be a great size for younger kids.

  405. Kathleen

    This is our go-to chocolate chip cookie recipe. I make it with a raw sugar, and it leaves the faintest of crunch, which my kids absolutely love. Thank you for this recipe. My favorite are the world peace cookies, but this recipe is a close second.

  406. HT

    Looking for a new choc chip cookie recipe and this was perfect! I baked it in two batches. The first batch as written and scooped a heaping Tablespoon size – they spread a bit more then expected, but were still crispy on the edges and chewy in the middle. The second batch I mixed in walnuts, refrigerated the dough, and made them much smaller (probably 2 tsp or a scant Tablespoon) – they held their shape well and were a bit less crispy and more chewy.

  407. JuliaGoolia

    @smittenkitchen We made these tonight. So, so good! Personally, I LOVE Trader Joe’s Semi-Sweet Chocolate Chips much better than the fancy ones. Yummy stuff!

  408. For those asking, I made this into a cookie cake and here’s how it went:

    I was nervous a single recipe wouldn’t be enough, so I made 1 1/2 of the recipe. For the eggs, I used 2 whole and 1 yoke. I pressed all of the batter into a buttered 9×13 pan. I preheated the oven to 350*, but reduced it to 300* once I put it in so it wouldn’t brown too fast on top. It took forever to bake – just over an hour! It was also very thick. If you’re looking for the thickness of a regular cookie cake that you’d buy at a bakery, you may just want to make the the recipe as written in a 9×13. 1 1/2 of the recipe makes an extra thick cookie cake.

  409. brittanymillerart

    I’ve made these a few times and I’ve had issues with the dough spreading. I did a ton of research and I cannot figure out why this happens in this case. Is the trick really to chill the dough beforehand? Is it that there’s not enough flour in the flour/sugar ratio (other recipes that have similar amounts of sugar seem to have a little bit more flour)? Gah.

    1. deb

      Do you have any pictures of how much it spread? While resting the dough can definitely help thicken things up and improve texture, this recipe doesn’t require it. I wrote something many years ago about why cookies spread; doesn’t mean this is exactly what happened, but a good checklist to keep in mind. What cookies like this try to do is have a controlled spread; some, of course, but not so much that it’s a greasy pancake.

  410. Bianca

    Delish! thanks for a fab recipe. I rested the cookie dough in the fridge for 15 mins while I made some lunch so I wouldn’t eat the cookies once cooked ;) they have turned out perfectly… or so my taste tester says.

  411. Rachel P

    My cookies were delicious but very pale. I tried each batch at a different bake time so I don’t think it’s because they were underdone. Do I need to use dark brown sugar? Is it just my oven?

  412. My husband made these on Sunday! They did not turn out great that day, but we portioned out some dough to freeze for later, and we baked a few again last night (Monday), with much better results. It’s amazing how much better cookies are after properly allowing the dough to chill.

    1. This recipe has become my go-to chocolate chip cookie recipe. I’ve made it so many times now, it’s about time I comment! I always get compliments when I make them. I weigh out all the ingredients and chill the dough for about an hour. I just made a gluten free, dairy free version subbing KF measure for measure GF flour, Earth Balance, & Enjoy Life mini chips. Though they spread a bit more than I would’ve liked, they still taste excellent. When I follow your recipe, as written, they don’t spread & the spreading happened even when I chilled the dough for an hour in the fridge, so I’m thinking it’s an ingredient substitution thing. They’re still fairly equal in size so I’m happy. Thanks for an easy and delicious recipe! I highly recommend!

  413. lara

    these are really nice, tried them out today and i am very impressed!
    just make sure that you don’t put them too close together because my cookies joined

  414. Amy

    It seems funny to be leaving a comment about a recipe I read nearly ten years ago, but I finally got around to making these. There were no modification to the recipe, and it made delicious, chewy, soft cookies as suggested. One could probably get away with less vanilla if spooked by the 15 mLs, but they are delicious with the full lot.

  415. Sam

    It’s a good recipe to use if you don’t have an electric mixer to cream butter and sugar. However the resulting cookie is extremely sugar heavy. Make sure to use a traditional metal cookie sheet or jelly roll pan otherwise it will take forever to bake.

  416. Lady d

    Marvelous. I made these for an office cookie swap and want to eat them all by myself. I made a few substitutions out of necessity – used white whole wheat flour, cane sugar, 1cup of chopped dark chocolate, 1cup dried cranberries, zest of an orange. Also baked them on the longer side. PERFECT. Thank you! Will definitely make these again!

  417. Yael

    I just noticed that this recipe is almost ten years old and WHAT EVEN IS TIME?! But thank you for these most delicious cookies – my first link in my “favorites” tab on my brand new computer :)

  418. Kathleen

    These are my absolute favorite, along with the world peace cookies, and I make them all the time because they are so easy. The only thing, and I think it’s my wonky oven, is that it takes twice as long to bake than instructed. I increased the temperature and it worked out splendidly.

  419. Ingrid Steinwascher

    I am absolutely “smitten” with this recipe. I used a “small” (maybe tablespoon size) scooper for the portion size, and found 12 minutes was the perfect timing for baking. They were perfect. Baked size of the cookie was about 2 to 2-1/2 inches across. I was careful not to press them down too much, yet after baking, they came out relatively “flat.” But that’s my preference! They are a bit crunchy/chewy, first bite, but not hard – soft in the middle. Because I have a 2-1/2 year old grandson who loves M&Ms, I substituted mini M&M’s for the chocolate chips. .., I used the peanut butter chips too – amazing. This is a keeper recipe for me! Tomorrow I’m trying your “chewy” chocolate chip recipe – for my 92 year old father in law… OXO

  420. Alexis

    We live in a city with A LOT of great cookies and I have been making these nonstop since we first tried the recipe over the holidays. Everyone thinks they came from a bakery. My 15 year old nephew says they are better than any cookie he’s tasted and he uses them to bribe his friends to do things!

  421. Anne

    I use a convection oven and this cookie is the exception to the convection rule (reduce temp and baking time). They were too pale at 300 degrees, and a nice color baked at 325 degrees. To limit the spread, I reduced both sugars’ amounts by 10% (with that much vanilla, they taste plenty sweet), used a medium scoop, froze the little balls, and baked them straight from the freezer. The cookies were 3 inches wide and utterly delicious.

  422. Debra Murphy

    This recipe was exactly what I was looking for! I hadn’t planned ahead and didn’t have time for the butter to soften. And we wanted to eat the cookies NOW, not after an hour of cooling. Success!! These were easy and super delicious!! Thanks, Deb!

  423. subtlespeak

    If you don’t like sugary sweet cookies, just use dark choc chips. The amount of chips in this recipe will make sure that the percentage of your chocolate has an impact. That being said, I’ve tried a gazillion choc chip cookie recipes, but this is my favorite of all time. I do brown the butter (with extra water to replace the lost moisture) and refrigerate the batter for at least a day, but these are only minor improvements. The recipe as it is already produces godly cookies.

  424. Avital

    Cookies turned out really great, however, it was too sweet for my liking! Is it possible to use less sugar even when using the same amount of butter?

  425. These are legitimately the most amazing cookies – people absolutely love them and I’ve made them countless times. I prefer to under bake them a bit more to keep them chewy, for the 1/4 cup cookies 12 minutes (or 15 from frozen). Like others, I find 1-1.5 cups of chips is completely sufficient. Because this base recipe is so good I started fiddling with it this week, and successfully made matcha white chocolate chip cookies adding two and a half tablespoons of matcha. Thank you Deb as always for consistently incredible recipes!

  426. Jenna

    I followed the instructions exactly however the batter was super dry and crumbly I baked one cookie to test and it baked ok but had no flavor and was super dry any idea why that would happen???

  427. Bean

    I’m surprised no one has said this yet, but we found these cookies WAY too sweet. They almost hurt your teeth. While the sugar certainly gives the cookies their chewy texture, the taste is completely overpowering.

  428. Cammy

    Great recipe! I was watching for browning and think I probably baked too long but still yummy just crispier than I intended after a day. I also made half with raisins instead of chocolate for my daughter and she loved it.

  429. Rachel

    This is the perfect chocolate chip cookie recipe! I’ve tried so many different recipes from Toll House to Alton Brown and these are the absolute winner! I make them larger (1/4 c scoops) with the recipe as is, and get twelve divine cookies. They disappear from my apartment and my friends request them for their birthdays and pms emergencies. MAKE THESE COOKIES!

    1. deb

      They usually keep for several days in the fridge, if not longer, but if planning for longer, I usually just freeze them in balls. Can bake from frozen.

  430. Jessamyn Cufley

    These are fantastic! They always turn out just right. I always put a little bit of flakey salt on top because I LOVE salt and chocolate together.

  431. Cee

    I’ve had this recipe bookmarked for years and I just tested it out as I had a cookie craving (and cookies are a great lockdown snack). At first glance the proportion of sugar: flour seemed excessively high and after going through comments, I decided to reduce both sugars by 25%. I also used a mix of 200g AP and 60g rye flour, browned the butter, and reduced the chocolate to 7oz and tossed in a handful of nuts. I baked a couple straight after mixing, and another batch after 24h rest in the fridge. Verdict, the cookies were great, crispy/chewy and very promising! The 1st batch spread a lot but the 2nd batch puffed up beautifully in the oven and cooled to a perfect flat 3inch round cookie.

    Still on the sweeter side for us despite the reduced sugar and too buttery. This is super subjective as we’re in Europe and desserts here aren’t as sweet as American desserts. For next time I think I’ll reduce the sugar down further and sub in more rye/buckwheat flour + reduce the butter as well. Also sea salt right before baking!

  432. Arlene Jamieson

    There is far too many chocolate chips in this recipe. 2 cups is too much, 1-1/2 cup would have been more than enough.

  433. Carol

    My son made these and they were ok. He froze half the dough and baked them a week later- that batch was fantastic. I highly recommend freezing dough for a few days before baking it changes everything for the better.

  434. Romola Goldfarb

    When I first started quarantine I promised myself I would make good use of the time and learn to bake or cook. I figured cookies would be a good place to start, and so I made these! I am feel rather chuffed with myself as I am known at school for not being all that good in the kitchen (all the meals I’ve ever made in food tech lessons have been a disaster) but this went so fantastically I just want to keep baking and baking and baking! I think next time I might just use a little less chocolate though…

  435. Yasmine

    This is the first recipe I made from this site, and I’m hooked! These cookies came out perfectly!! I’m gonna try the salted choc chip ones next. And, every other recipe on this site. I’m so impressed!

  436. Linden

    Omg hi, I love baking and cookies are just my favorite thing to bake. I’ve tried so many different recipes for chocolate chip cookies. This is definitely my favourite recipe. I’ll be using this recipe for the rest of my life!

    For me these cookies are less of a crunchy kind and way more soft and chewy. When I let them cool they got more crunchy, but nothing of that soft and chewyness ( not a word I realise ) got lost. The two kinds of cookies just combined and made a perfect result.

    I should mention that 2 cups of chocolate is a lot! Don’t get me wrong, I love chocolate, but sometimes a bite of a little bit more dough is nice, next time I’ll leave some out.

  437. Katya

    These were the BEST chocolate chip cookies I’ve ever had! And I’ve baked a lottt of chocolate chip cookies… these will forever be my go-to!

    One question for you though: the first time I made them, they were still moist and soft the next day (and even the day after that). The second time I made them, they were hard by morning. I’m wondering if you know the best way to store cookies to keep them lasting the longest. Both times I put them in glass Tupperware but I cannot remember the difference in when I put them in (were they warm… cooled… ??) Thanks Deb!!

    1. deb

      There’s really no perfect way. I don’t like the soft texture of baked goods that are covered, so I usually leave them out. But they can get too crisp, especially if they were pretty fully baked. If you’re looking to leave them out, you can keep them even more on the soft-centered (looking underbaked when they come out) side. I’ve also done crazy things like cover a plate with a few-inch-wide strip of foil with the sides open to “semi-cover” it but it’s a little crazy and doesn’t solve everything.

    2. I know this is nearly 2 years later, but in case someone else ends up with hard leftover cookies, here’s a trick that works like a charm for me: Put the cookies in a covered container (I use glass Pyrex!) and add a slice of sandwich bread inside the container WITH the cookies. I have no idea *why* this works, but it keeps cookies nice and soft. If they start to get too soft, just remove the bread and the container top, and wait a few hours — sometimes they will firm up a bit after that.

      p.s. With that said, we rarely have need of this trick since we converted over to the “freeze the leftover cookie dough into balls so you can always have fresh-baked cookies IMMEDIATELY when the mood strikes” camp. :-)

  438. Angelique P.

    These are, far and away, the best chocolate chip cookies I have made and they are now at the top of my list. I followed almost exactly, with the exception of adding only 1.5 cups of chips. This still seemed like too much to me so if you like more cookie than chips I would definitely add less. I did also add some finely chopped dark chocolate as well and I think next time I will do only 1 cup chips in conjunction with the chopped chocolate and see where I land. Thanks, Deb!

  439. Nance

    I am always on the lookout for the perfect chocolate chip cookie and so far this is it. Just the right crunch and chewiness ! I usually make one dozen and then roll the rest of the batter into logs that I freeze so I can pull them out (as needed 😁) Thanks for a great recipe!

  440. Lauren

    My go-to ccc recipe is the consummate one, but tried this tonight because I didn’t want to have to wait for the dough to rest, let alone the butter to come to room temp, lol. I think I agree with some of the others that it could benefit from a few less chocolate chips. I doubled the recipe and used 2-12oz bags of Nestle Toll House semi-sweet morsels (the classic)… a COVID purchase I made forgetting that I eschewed them years ago for better, less-sweet chocolate in my cookies. These have a ton of potential in my rotation, but because they’re so chocolate-heavy, don’t forget to use the good stuff!

  441. Jessie

    I made these and they were amazing !! Just a question any idea of what I can do to make them gluten free? Will i substitute the all purpose flour with a regular gluten free flour?

  442. Barbara J

    Too sweet, even after reducing sugar a little. But much easier to mix the melted butter with a hand mixer. I liked that part.

  443. Kerry

    These have become my go-to everyday cookie recipe. I rarely remember in advance to leave butter out to come to room temperature, but because this calls for melted butter, I can have cookies in 30 minutes anytime I want! While I personally love the high chip-to-dough ratio, if I’m making these for other people I usually 1/2 the amount of chocolate chips called for. I also find that these set up better and get that perfect crispy-chewy consistency by bumping up the temperature from 325 to 350.

  444. Nova

    This is honestly my favorite chocolate chip recipe! I’ve been using this recipe and this one alone for the last 2 years. The consistency is perfectly crisp and chewy, and the flavor is wonderful 💗

  445. Sarah R

    These are my go-to chocolate chip cookies now. Just an FYI because the recipe doesn’t mention–I aim for smaller cookies using two teaspoons (for eating, nothing fancy on the measuring) to collect the dough and ball it up for the cookie sheet, and the full recipe makes about 40 cookies for me.

  446. Cynthialuc

    Chocolate chip cookies are not my favorite cookie to eat, but people around me love them, so I tried this recipe and gave them out as part of my holiday gift packages and people absolutely loved them! They are delicious, even I ate them.

  447. James

    I use this recipe often. They are great on each try. I make one crucial change: reserve 1/2 cup of chocholte chips to MELT WITH THE BUTTER, Thi heightens the chocholate flavor. I usually use high quality dark chocolate chips like Ghiardelli. Best results are with 60% cacao. Sometimes I use 1/2 72% and 1/2 60%.

    1. Nina

      Greta idea! I make these very often and today I added two tablespoons cocoa, to get them even more chocolatey, we’ll see how they’ll turn out (chilling now). Added an extra yolk to make up for the extra “powder “ in the dry ingredients. But next time I’ll definitely try melting some of the chocolate chip with the butter!

  448. Mizreardon

    Hands down the best chocolate chip cookies I’ve ever made. Whole fam agrees! I used the 1/4 cup measure to make big cookies – a must! – and used gram weight for ingredients to ensure they came out exactly as intended. Thanks Deb!