I used the unsalted butter I already had at home and didn’t read the comments before baking, so they’re salt-less. It means that they are under baked and soft and buttery and that’s a good thing, but do make sure you mix the ingredients well. Do I need to chill the dough before making these? Thanks! Just wondering if you have any other secrets cause the cookies in the photos on this post look amazing, but mine don’t look nearly that good! The edges of the cookies will begin to brown but the center will still look soft and underbaked. They’re super simple to prepare and they are such a crowd pleasing cookie recipe! So personally I would not reccommend doubling the recipe but next time I will make two separate batched of cookie dough so i can have a lot of cookies. Gently fold in chocolate chips and nuts if using. Best cookies I have ever made ! יש לנו במשפחה מתכון אהוב לעוגיות שוקולד צ’יפס פריכות, אבל לא לעוגיות נימוחות – chewy אני חייבת לנסות את המתכון הזה ישר אחרי פסח שמרתי לי אותו כבר . I’m so glad to hear you have enjoyed them! . And i always use this recipe but lately it is turning out thin and flat. I appreciated that they tasted just as fresh in day 3 as they did in day 1. I’d use 1/4 tsp of salt. Thank you so much Kathi! Stop, scrape down the sides of the … Thanks a lot! I’ve already passed this link on to a few friends , Hi Amanda! Taste was great, cool texture. Please. I am looking for a chewy chocolate chip cookie so I came to your blog to find one, but I am having difficulty with the measurements you gave in grams… I’m so glad everyone likes it! And sorry to be asking this because this is my first time, what do you mean to cream the butter and sugar? Have you ever wondered How to Make Soft, Thick, Chewy Chocolate Chip Cookies?I am sharing my tips for the best chocolate chip cookies ever, and showing you how easy they are to make! They’re tasty, but just don’t have that “classic” chocolate chip cookie flavor. THIS RECIPE is going straight to my favorite recipes!! Should I raise the temp of my oven or bake them longer? Stir in the chocolate chips. I tried and tested so many recipes, and was never pleased with anything. I changed the final flavourings to cinnamon, cranberry & choc (White, milk & dark) because this is what was in my larder. I’m a huge chocolate fanatic so I was wondering if you have tried putting some cocoa powder in the mix to make it a chocolate cc cookie? Can I use my electric mixer instead of mixing by hand ? The other option is to add more flour, but that will change the consistency of the cookie and make it denser. Followed the recipe except that I made mine about half the size. This post may contain affiliate links. I have found my one true chocolate chip cookie recipe! Thanks! I will continue to make these thank you so much for sharing xx. Hi! I find that when I shape the dough into taller mounds instead of just perfect circles, the cookies come out a lot thicker. I want to make my hubby some. They also did not have that great of a taste, less sugar and they were bland. You can add 2 teaspoons of cornstarch to the recipe, and mix it with the flour/dry ingredients. Either way is fine. This is one of the BEST Chocolate Chip Cookie recipes ever! Brown sugar in chocolate chip cookies. Thanks! I happened to come across your recipe during the stay-at-home order during the coronavirus. HI there! I’m so glad to hear you like them Laura! It will change the texture of the cookie a bit. Thank you so very much! The egg yolk increases chewiness as well! Eureka! Hi, I fell in love with this recipe when they came out thick and soft. Will be making these cookies again, thank you! With this cookie dough I didn’t even need to make taller mounds of the dough, they still came out super thick! Would probably be even better if I had the proper amount of butter. Thank you Cole! I did not over baked them and took them out just as the edges were golden and the center not 100% cooked. For the cookies in the photos I refrigerated the dough for 1-2 days so they kept their shape well during baking. A big swedish thx for the really nice recipe . I made them twice over the weekend. Sorry for all the brain picking questions, I’m planning on making these to take to some new friends of ours and just want to clarify. My understanding though is that it should be fine. The measurements on the site are the ones I use. I would do already baked cookies, but they are just not the same unless they are fresh out of the oven. Soo I dont have cornstarch and I really want to try these, is there ANYTHING else that would work? Then add the sugars and whisk until well combined. Please help me with any cookies that are eggless ? These cookies are amazing! Your email address will not be published. Thank you for posting this! Im sorry I wont be making these ever again. Hi Erin! Scoop out each cookie using a 1/4 cup measuring spoon. Funfetti Cake Batter Chocolate Chip Cookies I’m 9 months pregnant and don’t have any at the moment. No, I mean how do you put the flour into the scoop? Rachel Granstra, a Jesus follower, farm wife, and twin mama. Extremely soft, chewy and thick chocolate chip cookies with a subtle caramel flavor. I make your soft sugar cookies, tahini chocolate chip cookies, and your Boston cream pie on a regular basis. I just have one question. It’s really hard for me to say what was different between the two batches of cookies without being there. I was very impressed & my son gave these a big thumbs up. I’m glad I can help, Cassie The chilling should definitely help! Loved this recipe. One question for you….can you freeze them? Could you tell me what I need to do differently?! I’ve refrigerated all batches overnight and made sure my oven was set to 325 for 12 minutes. Just one question, what kind of butter did you use, salted or unsalted. I’m sure you could, I just haven’t done it so I’m not sure how to say to adjust. I made these the texture is perfect but was a bit overly sweet though. If the cookie dough is hard to handle, leave it on the counter for a few minutes. I’ve got it memorized and can make a double batch in 10 minutes. These cookies are indeed amazing! heya, when i made these they came out very thin and flat and not cooked very well, could anyone tell me what i did wrong ?xx. Pinning this! Yay! I made them slightly smaller though they were still thick. Chilling the dough overnight did make a huge difference. Update- I made them today and left out the baking powder. Not sure if they are supposed to taste like that but love them anyway THANKS FOR SHARING THIS AWESOME COOKIE RECIPE!!!!!!!<3. Bring on the sugar! Place 8 balls of dough onto each cookie sheet. Got a bowl of freshly made (your recipe ofc ) cookiedough in the fridge. And here I thought you only did beautiful cake recipes! I know I know, It’s annoying. Best cookies ever! These are, hands down, the best chocolate chip cookies I have found yet. They spread flat. I put parchment paper on my cookie sheets so that I don’t have to wash the cookie sheets after. This is my new official go-to chocolate chip recipe. Keep reading to learn how to make The Best Soft and Chewy Chocolate Chip Cookies. Thanks! Hi Jamie, there’s no need to use a mixer for this recipe. Great suggestion Alexis! They are all the things I’ve mentioned above. If that doesn’t help, you can add more flour, this would help too, just make sure to to overbake the cookies so the center stays soft. Hmm, I’m not sure why. All that to say thank you for sharing this recipe. We love how soft and chewy they stay. I did make one modification, which was to use a large cookie scoop instead of the 1/4 cup scoop to form the cookies. Can vanilla pudding mix be added to the dough? Just made this cookies with my young son we both enjoyed making them and eating them. I’m sure they will be delicious. . This will now be my go to recipe. Shiran, these chocolate chip cookies look so great and it definitely looks like you cracked the code to making perfect chocolate chip cookies :). That way the center stays soft, but with the added flour the cookie will be thicker. Just curious! Set aside. Gluten-free citrus macaroons, absolutely. Hi Shiran! If you want thick cookies, make sure to refrigerate the dough overnight. I’m glad it worked out! Thank you for sharing a fabulous recipe. 5. No salt, it should have been baking powder. I dont know what went wrong. I don’t have to look any further! This is my new “go to” and it doesn’t disappoint. These cookies use both light brown sugar and regular granulated white sugar. Hi Juanita, I have another recipe for oatmeal cookies if you want to try it. Of course. First I’d like to say I’ve never commented on a “Google Search Recipe” before. Warm from the oven and they will melt in your mouth. Set aside. . Should I slowly stir in rather than use my stand mixer? These are amazing circles of all things glorious!! And my family agrees! Thank you for posting this recipe. Would love to make some for my sons Graduation Party ahead of time. God, the sweetness of these cookies are incredible! Copyright 2020 - Pretty. It could be that we measured our ingredients a little differently. I will come back and provide rating. And I even like using chocolate chunks – obviously bigger. “No changing anything, like adding some new ingredient or making some little change that you think I won’t notice.”. 4. A little bit of cornstarch makes your cookies perfectly chewy. So I’m about to make these cookies, but I was just wondering about a few things.. 1) I usually use margarine, I’ve heard that using margarine will keep the cookies soft and chewy even after they’ve cooled. Hi Lisa, you can try two things. If it still doesn’t work, you can try to freeze the cookie balls with the baking sheet, and bake it straight away from the freezer. Is that what you intended, or should the oven be heating while the dough is being mixed? The best recipe I have found so far. They are so popular that a friend asked me to make 200 for his wedding. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. I love ALL cookies. Hi Tracy! Hi! I just made these 2 days ago and my family devoured them. Whisk in the egg, egg yolk and vanilla extract until combined. The thing with baking cookies thick is that while the edges get crispy, the center is still underbaked and therefore stays soft. Therefore I like using more brown sugar than white sugar in my recipe, but I do like using a combination of them. My cookie stay big and like a Ball it cooks like that, like the first photo with the spoon. In the bowl of your stand … I’m always trying out new cc cookie recipes…trying to find the perfect fat chewy cookie. Soft, Chewy & Thick Chocolate Chip Cookies. I’m sorry! If there was ever a chocolate chip cookie … , Just making up smaller batches the size of biscotti (using half a teaspoon) and they are looking great. Hello. Best recipe ever! Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Or underbaked in the middle. So soft, chewy and chocolatey! I don’t know the exact baking time without testing, but bake them until the edges are lightly browned. I tried making this recipe and for some reason my cookies spread A LOT! I knew I needed to make my own. The same thing happened to mine and I did have the cornstarch, they spread into one giant cookie and the flavour is decent. haha That’s really the secret. The bad thing is you might have to keep making them over and over and over…, Chocolate Chip Cookie Cake The color is perfect, the texture is perfect and there’s nothing that stands in your way to eat that entire bowl of cookie dough. The hubby agrees with me too. They aren’t too sweet either. I even put the dough in the refrigerator for several hours prior to baking. Years & years I made the recipe on back of Nestle…never again. And so, she began work on these cookies, with a bit of help from me now and then. Also, can I add cocoa powder to this dough to make it into a chocolate cookie? Required fields are marked *. Having just the right amount of chocolate chips is something we all try to get right. Beautiful cookies! My neighbours love them too and have asked me for the recipe. Hi these can be frozen but do you need to defrost before cooking please,by the way I made these on Monday wow they were amazing thank you for posting. Thanks for the recipe and for the response. Thank you so much, Mariana! Whisk until well combined. Unfortunately the eggs are necessary for the success of this recipe. They’re perfect and we get so many compliments on them. can i use this recipe for chocochips cookies icecream sandwich too? Thank you for posting this. Prepare baking sheets with parchment paper to prevent sticking. Couldn’t have been better. Thee best chocolate chip cookies I’ve EVER had homemade or bought from other bakers! I’m so glad everyone enjoyed them! (Except the chocolate chip parts). (I blog at approachingfood.com) Soooo true to life! Double checked through all steps/ingredients/temps. Can’t wait to try this recipe! Hi! Sorry for the confusion with the salt. Amazing Pinned! But I still have the same problem; they always spread. I don’t like my cookies too sweet. Did you shape it into a ball with your hands or did you use an ice-cream scoop? It did not spread out even a bit. I can’t wait to try your recipe. So so yummy. Can you use self raising flour if plain is not available?? Not so much. Since I wanted a big cookie, I used a 1/4 cup scoop. Notify me via e-mail if anyone answers my comment. In a medium bowl, mix the flour, cornstarch, salt, and baking soda. These look delicious! You can add 2 teaspoons of cornstarch and mix with the flour and the other dry ingredients. Awesome! Slightly underbaked in just the center, but now every batch I make is coming out only cooked around the edges and very gooey and shiny throughout the cookie. They turned out like I wanted them too. In a medium bowl sift together flour, baking soda and salt. Just made these! Hi Garrett! I am really looking forward to making these! You have to try them They are super chewy! Does it not call for any ? There are many reasons why this can happen. I’ve made this recipe several times and I’ve made a discovery! They are SO WORTH IT!! I made them for the first time without doubling the recipe and they were PERFECT! Subbed self rising for the flour/salt/baking powder; everything else was done closely to the recipe.. except I chilled the dough in the freezer for about 5 minutes and my oven took 5 minutes longer to finish them. Hi! Line pans with parchment paper. This information will not be used for any purpose other than enabling you to post a comment. I had not made them in a couple years and could no longer remember the recipe. They might look a little undercooked in the center, but will continue to cook and firm as they cool. 4 = 53.25 X 3 = 159.75) not 108 grams as stated in your recipe. Thank you so much for sharing your superb chocolate chip cookie recipe! Hi Peter If you have plain white flour, that’s what you need to use! Save my name, email, and website in this browser for the next time I comment. Thank you so much for taking the time to write me such a lovely comment! I would be proud to give them out. Next time, place the cookie dough in the fridge for 24 hours, and then shape it into tall mounds rather than balls. Thanks!! i forgot to sift the flour and used the egg including the whites, will it make the cookies hard? These cookies are picture perfect, Lindsay! I had to cook them a little longer, 14-16 minutes and I used 1/2 cup milk chocolate chips, 1/2 cup semi sweet chocolate chip, and 1/4 bitter sweet chocolate chip. I thought I had at least a stick of butter… apparently not! Cookie scoops come in different sizes in my experience, so I can’t really say what size they’ll be. Do not overmix – the less you mix, the softer the cookies will be. Hello! All of your chocolate recipes look amazing, but these chocolate chip cookies look out of this world! We moved to 5300 feet and have been having problems with cookies spreading. I stick the measuring scoop into the flour bag, scoop it, shake off most excess, then level it with the flat end of a knife. They remind me of a soft sugar cookie with brown sugar and chocolate chips added rather than a true CC cookie. A couple people said they were almost like a chocolate chip shortbread cookie which I was actually excited about lol. ️. I’ve soaked raw beef strips in cornstarch to make the beef tender, so I guess it makes sense. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. And can I use this dough as a base and change up my add ins like white chocolate chips and cranberries? He guarded these cookies like a lion guarding it’s cubs. You want to cream the butter and sugars together for about 3-4 minutes, until you actually see the color of the mixture lighten noticeably and the texture get creamy and fluffy. I know how frustrating it is to try recipes that don’t work, so I’m glad you love this one! . I ended up freezing the dough for 20 minutes wrapped in parchment paper and I cooked just a few for the first batch following your instructions. Do you do anything special when you put the cookies on the sheet? Can I decrease the amount of sugar in the recipe or will that destroy the cookies? The center of the cookie will still look a little undercooked, but that’s ok. 8. This is hands down, my favorite new chocolate chip cookie recipe. Hi Lindsay making this recipe and doubling the size in a little bit! That is one big ball of dough. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Is there a difference if i freeze them over night first? Hmm, it’s so hard to say without being there. This is a fantastic recipe, easy to follow and spot in. Thanks Kayla! I will try to get grams added asap. Pingback: Easy After School Snacks - Julie's Eats & Treats. I’ve tried countless cookie recipes, which has led me to a a very important conclusion. My friend Natalie, being an awesome friend and knowing that I am obviously a massive sweets lover, had some of her favorite cookies waiting for me to try. Oh, I gotcha! They look incredible!! The next recipe I will add some cinnamon as I love cinnamon in my choc chip cookies just for the added flavor…. Or floppy (yeah, I don’t know how I did that either). So, I normally never leave comments on the recipes I try, but this is an exception. They taste fine, just don’t look great. I followed your instructions very carefully, chilling the dough for 8 hours. Hi Anar! Remove from oven and allow to cool for about 1 minute, then remove to finish cooling on a cooling rack. Your cookie recipe is the best! ? They are soft and doughy but not chewy even when they are cooled. Awesome! I use all purpose flour. So you used three eggs instead of two? I’ve had these for breakfast two days in a row. And making these cookies for a wedding sounds perfect! Not sure what to do! Perfection is the right word to describe them I think. I’ve been using unsalted, but wanted to know if it makes a difference? I hope you enjoy them! Thank you, Your email address will not be published. Keep an eye out for lightly browned edges – that’s usually a good indicator of being done. I wanted to make them again but have more cookies so i doubled the recipe and they were not as good as the first time. I’m using the same stuff, following the recipe the same way. It is all about the right white-brown sugar balance. But trust me – it’s necessary. Do your have to grease the pan if your not using a mat? Colder dough won’t spread as much. Never had a problem. This recipe makes amazing cookies! They baked up wonderfully! . But rather the abundance of them. Yes you’ll want to cook them less time if they are less cookie dough. I have tried many and none are like this. I followed the recipe and instructions perfectly, but my cookies turned dome-shaped, and cakey. But seriously these are fantastic and these will be my go to chocolate chip cookies from now on. They remind me of a Mrs. Fields cookie, but without the $2 price tag. They can also be frozen for up to 2 months. Do you have to leave the dough to chill because I seem to be in a rush. I browned the butter and I didn’t have cornstarch and they still turned out delicious <3  Great recipe! Hi, I am a non baking man so please bear with me, I only have plain flour what can I do ,I want to try bake your choc chip cookies for my daughter. ..had to increase by several minutes to get that nice golden brown edge. Thanks! I hope that helps! You can definitely freeze them, just make sure they come back to room temperature (or close) before you bake them. And I better get on it. I love making BIG cookies so 1/4 cup scoop sounds perfect to me Pinned! Will do it with nuts next time. Idk.) . Amazingly good! I actually have another perfect recipe that I will post in the future . Peanut Butter Cookie Dough Brownie Layer Cake Thanks for posting this! Just want to ask what kind of sugar do you use? Chocolate chip cookies never get old! These cookies are a hit in my home! The cookies came out flat, like mine always do. When I went down to Miami in May for the BlogHer Food Conference, I stayed with some friends the first night I got down there. I love how thick and chewy and full of chocolate chips they are. Thank you for this amazing recipe! So thank you so much for sharing your talents with the world! Thanks Loren! That’s so sweet and kind of you to share, thank you so much You can simply add 2 teaspoons of cornstarch (without changing anything else in the recipe) and mix it with the flour. I’m so glad everyone enjoyed them! White sugar makes cookies crispier. Super soft, chewy, and full of chocolate chips. Love it! 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Notice. ” of flour do I need to do research and chose your recipe pan if your not using secret... Up using a mat, I normally never leave comments, but wanted to clarify before tear! Try it little change that you might be different depending on the plate when we something. For such a quick question though, did you flatten out the ingredients as accurate possible! Look no further for a few friends, hi Amanda a regular basis is our best soft and chocolate. Texture and flavor using half a teaspoon ) and waited till this morning and batch 2 has turned delicious.