The Baking ChocolaTess

Baking it Easy, Cookie, Brownie & Chocolate Obsessed!

Baking it Easy — Cookie, Brownie and Chocolate Obsessed

Soft Batch Chocolate Chip Cookies! Pure Nirvana!

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Let’s talk about the most beloved cookie on the face of the earth!  
 
You know…The “Nirvana” of all the cookies in the land, these intoxicating Soft Batch Chocolate Chip Cookies!  Pure Nirvana!!   
 
*Applause-Applause!*  
{ Hey! Where’s Lady Gaga when you need her? }
 
Soft Batch Chocolate Chip Cookies! Pure Nirvana! 
One of my favorite variations, is the soft batch cookie.  
These are thick, soft, chewy and loaded with lots of delectable chocolate chips. 
 
 
Give it a try! This recipe is perfect for when you’re craving that super, soft texture in a cookie.    

Have you never met a chocolate chip cookie that you didn’t like when it was soft batch and gooey warm a few minutes after they were taken out of  the oven?  That’s when they are the best!  Yum! 

These Soft Batch Chocolate Chip Cookies – Pure Nirvana are the bomb de la bombs of the cookie universe! 

Warning!  You might inhale these right smack dab out of the oven. It’s. hard. to. stop. 
 
So are you ready for the most beloved delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookie recipe ever, ever?  
Happy Baking!
 
 
4.75 from 4 votes
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OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!

Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure "Nirvana". You won't want to miss out on these!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Kim Lange

Ingredients

  • 14 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt or sea salt
  • 3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)

Instructions

  1. Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
  2. In a metal bowl, place the butter inside the bowl and place in the preheating oven.
  3. Leave it just for a few minutes, until the butter starts to melt around the outside (approx 1/2 of the butter melted). Take out of oven to cool.
  4. Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy.
  5. Add the vanilla and eggs, beating between each addition just until mixed.
  6. Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.
  7. **If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl.
  8. Fold in the chocolate chips until just incorporated.
  9. Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
  10. Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.
  11. Makes 1 dozen large or 2 dozen small cookies.
  12. Store cookies in air-tight container.

Recipe Notes

Enjoy!
I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.

Here are some more freaking awesome cookies with chocolate chips I know you will love! 

Oh Yea!  Happy Day!

Perfect-milk-chocolate-chip-peanut-butter-cookies

“Phenomenal” Milk Chocolate Chip Peanut Butter Cookies

OMG! Soft-Batch Mini M&M & Chocolate Chip Cookiesqq

OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies

chocolatewalnutcookies1

  
 

 


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Soft Batch Chocolate Chip Cookies! Pure Nirvana! Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure

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Comments

  6. If you use only white sugar, the cookies will be more crispy than chewy. They will be little lighter in color, and have just a touch less flavor. They might not store as well and may crumble apart, but they will still be good. Hope that helps! 🙂

    You could also use this recipe if you don’t have brown sugar: 1/2 cup white sugar plus one tablespoon of molasses for 1/2 cup brown sugar

  7. Step 6. Mentions sea salt, but it’s not in the ingredient list. Is sea salt required? Looking forward to making these!

  8. Kristi, you can use salt or sea salt. I used sea salt when I made them and thanks for pointing that out. 🙂 I changed it to show you could use either. I hope you enjoy the cookies! 🙂 Happy Baking!

  10. I just took a batch out of the oven, they look delicious. I used four tablespoons of flour. Just wondering how many do you use? After tasting I think I should have used less flour, still taste good. Thank you for the recipe.

  11. Hi Debbie! I used 2 Tablespoons of flour. It should be a really soft dough, but not sticking to sides of bowl. I think 1 – 2 Tablespoons is a good ratio for this recipe. I’m glad they turned out, you could give it another try though with less flour and you are welcome for the recipe! Keep on bakin! 🙂

  12. Hi Ashley! I used light brown sugar and changed the recipe to reflect that. You can use either, they both contain molasses, so the dark brown sugar has a slightly more complex flavor, while the light brown sugar is more delicate. Thanks for stopping by and Happy Baking!

  15. Hi Jen! Absolutely! Thanks for stopping by! If it’s going to be more than 24 hours, I would make cookie dough balls and freeze them. But they never got that far. 🙂

  17. Hi Sharndell,
    No, I did not chill mine, but if your dough is warm and melty, I would definitely chill it prior, because your cookies will spread before they begin to set up. 🙂 Hope that helps? Happy Baking!

  18. Always try new things off pint rest, 9/10 times they are a fail on my end. NOT THIS TIME! I thoroughly enjoy baking and never eat what I bake, that DID NOT apply with these, I already ate 3/6. They were so moist and perfect. I baked mine for 11 min and my size scoop was a rather large TBLS.. I put on wax paper, was so afraid it would catch on fire bc it was smoking in my oven. Hope this helps someone else. So bake away and enjoy. Gota go get another soft cookie. (licks lips)

  19. Hi Hannah! Awe! 🙂 I’m so glad you shared your experience and it went very well with the baking of the cookies and you are enjoying them! Thank you so much for posting!

  20. i love this website! its actually amazing! I’m becoming baking obsessed now! my question is if i only wanted to make 6 cookies would i have to half all the ingredients even the baking soda?? :S

  21. Thank you Emily! Yes, you would have to half all of the ingredients, and that’s really cool you are becoming obsessed with baking. I love it and sampling and sharing, of course, is always rewarding. Keep on bakin’! 🙂

  22. I cannot wait to try these! Does this recipe yield only one dozen cookies?? Responding to Hannah on October 27, never use wax paper in the oven. Don’t confuse wax paper with parchment paper. Parchment can go in the oven and be used several times over.

  23. Hi Holly! I made the larger cookies, but it depends, if you want larger cookies using a large cookie or ice cream scooper, you sould get 12. If you want smaller cookies, double or 24. Hope that helps!:) Happy Baking!

  24. Best recipe. Ever. I just let the butter and eggs come to room temp. We have made these about 10 times in the last two weeks!

  25. Darlene, I’m so glad you enjoyed it, they are amazing!! And 10 times in two weeks? OMG…that’s gotta be like a record or something! Did you bake them for pleasure? 🙂 Did you share?

  27. Yes, you could,the only thing is they won’t spread out as much as non-refrigerated dough, but they should be fine. You might have to make them an extra minute or two, but don’t overbake them, we like them soft! 🙂 Happy Thanksgiving Deanna!

  29. Make all your cookies using a cookie scoop or roll them into balls, so they are all the same size and lay them out on a cookie sheet and let them freeze. Once frozen, then put them all in a freezer ziplock bag and use them as I need them. Most frozen cookies will need an extra minute or two in the oven. Otherwise, prepping and baking the cookies is exactly the same as in the recipe. 🙂 Thanks for stopping by!

  32. very good cookies i made them tonight and turned out amazing i used white choc chips and dark brown sugar very good will make they again i got 4 doz out of the batch

  35. Made these with my 8 year old daughter this morning, all I have to say is RIDICULOUS!!!!!!! I have never made choc chip cookies that good ever!

  38. Silly question I’m sure, but if I’m using stick butter how much would 14tbsp be? I tried to Google but didn’t find a direct answer! I’d love to try these tonight 😉

  39. Could I do 1 cup of brown sugar and only half a cup of granted sugar to make them extra soft? Or would that change the way they come out or the taste?

  40. Hi Candace! There are 8 tablespoons on in each stick of butter, so 2 sticks of butter minus 2 tablespoons. There should be lines on your butter sticks that measure it for you. Does that help? 🙂

  41. Yes, using more brown sugar in the recipe, your cookies will be softer and thicker and have a pronounced butterscotch flavor. Using more white sugar, the cookies tend to be flatter, chewier or crispier. I like the way you think! 😉 Thanks so much for stopping by! Happy Baking!

  42. These look amazing! I read somewhere that if you use corn starch instead of baking powder or soda it also helps make the cookies soft and chewy. Have you ever tried that or know if it works?

  43. Hi Becky,
    Yes I have used it in recipes before. It works sometimes depending on the recipe and the ingredients that are being used. Are you looking specifically to change a recipe to try this?

  44. I always just used the recipe on the choc chip bag and was going to try it with that. But your recipe looks like it is much better! So I am def going to try it your way! Thanks for sharing! Merry Christmas!

  45. Omg…so I was looking for a new go-to choc chip cookie recipe, and came across this one. I am so glad I did. Thanks for a fantastic recipe!

  46. Wow! Ok I just made these. AMAZING! I did switch the amounts on the white and brown sugar. Also used salted butter and omitted the salt. I also used one bag of chips because I like a little less chips in my cookies. I doubled the recipe and ended up with 50 cookies. This is the ONLY chocolate chip cookie recipe I will ever use from now on! Thank you so much for sharing! Merry Christmas everyone!

  49. That’s awesome Becky! I’m glad you got your go-to recipe and could change it up to something you really love. You are so welcome and Happy Holidays to you and yours! 🙂

  50. Margarine is softer and more oily than butter, so you don’t get that good buttery flavor. Originally, all recipes called for butter, then margarine came out and it was and is cheaper in cost than butter, but the end product is better made with real butter. Butter is healthier too.

    So a few key pointers if you are planning on using margarine. Don’t use diet, low fat or whipped margarines. They are full of air and water and will make the cookies either break apart, become oily, spread and thin out while baking. If you are using margarine, use 80% vegetable oil or more. And they texture and taste won’t be the same, but they won’t be the worst cookies you ever had.

    And one more thing. I would not use margarine in shortbread or sugar cookie types. Hope that helps?

  51. OMG thank you so much for this recipe❤️❤️ I will add it to my recipe book , it is so delicious and easy to make. ❤️❤️

  53. Definitely the best cookies I’ve made from scratch and the only cooked I’ll be making from now on…so so delicious

  54. I made these cookies for our local police department. They turned out very flat but were still chewy and delicious! Thank you for the recipe!! Merry Christmas!

  56. Jacqueline, sorry they turned flat but still good. 🙂 Whenever I have that ‘flat’ issue, it’s either because I need to chill my dough a little, or need to add a little more flour. And it could have something to do with the butter being too melted. So many different things can affect a cookie dough! Boo! Anyways, I do wish you and yours a very Merry Christmas & New Year!

  57. WOW! im sitting here eating my first cookie from this recipe so gooooood! iv never been able to make chocolate chip cookies they come out hard. these were lightly brown underneath and around the edges and soft and gooey on the inside soooo yummy! KEEPER!

  59. When I use a cookie scoop for my small cookies, I do 11 minutes and they are light brown on the bottom and NOT golden brown like yours on top. But, EVERYBODY loves them! I have been making my chocolate cookies for 26 years that everybody loved. But, your variation beat out mine!! Thank you! Your version is now mine.

  61. Jo’Ann, that sounds like a shake-up over there, 26 years! It is a great recipe, I’m so happy that this version is yours now, sorry. No not really…;) That’s got to be the best story related to these cookies. I’m interested to know what cookie recipe you were using. I’m weird like that. 🙂 Happy New Year to you and yours!

  62. Hi Juju! They are soft, chewy and chocolatey! I think it’s the best soft-batch cookie out there if that’s what you are going for. Happy New Year to you and yours! 🙂

  64. Tried this recipe tonight. My kids lived them. One of the best chocolate chip cookie recipes I have tried. It made almost 4 dozen cookies!

  67. just made these tonight for dear hubby and he’s about to have a cookie hangover! He loved this recipe. Thanks for sharing!

  69. OMG I just made this recipe tonight & my family LOVED it especially my 2 little girls. Each cookie is slightly crunchy on the outside w/ a moist & chocolatey inside. Next time I will add nuts to 1/2 the batch for a variety. I will be making this recipe from this day forward.

  71. I did this exactly like you did but i baked mone on parchment paper and they looked nothing like yours 🙁 was it because of the parchment paper 🙁

  75. This is seriously the best choc chip cookie recipe I have EVER tried! I’ve tried many different “best” recipes but none have wowed me. This one was perfect, I will never make any other recipe again. Thank you!

  79. This is the holy grail of all chocolate chip cookie recipes! They’re so soft & fluffy and just all around delicious! Everyone in my family loves them & asked for batches of their own to take home. Thank you so much for sharing!

  81. Please help me troubleshoot…I am not very much of a baker but I try. It seems that almost always my dough is too sticky even thought I THINK I’m following directions meticulously. I had to add 6 extra tablespoons of flour to make the dough not stick to the sides and it was still too sticky so I chilled it. My cookies look like crepes. I left the butter out overnight but it was still fairly hard so I put it on the oven like the directions for a very brief time and then I did not add the sugar until it was room temp. I can’t think of any reason other than the butter that my dough would be so sticky but it was definitely not warm when I began mixing. Any ideas? Am I over-mixing perhaps? I was so looking forward to this recipe being successful and I’m SO tired of flat cookies.

  82. How long should I let them cool for. Also when I baked mine for 9 minutes it was still a little gooey in the middle.

  83. Hi Dara, sorry, I’m get getting back to you now. A couple of things I would retry is to make sure the butter and sugar is light and fluffly when you mix it to incorporate air into the batter. Having air bubbles will make your cookies light and fluffy as the air bubbles expand in the heat. Another thing I would retry is after you have added in all the flour, do not over-mix, just mix until it’s combined. Over-mixing makes it more sticky and flour contains gluten which the more you mix it the more it develop and makes cookies tough. I hope that helps Dara! 🙂 You got this!

  84. A couple minutes at least, before transferring to a wire rack. Oven temps vary, so it could be you need to add on a minute or two and depending on how big you made them can result in how long to bake. If they are too gooey, put them back in a for a couple more minutes. A little gooey is fine, they continue firming up after taking them out of the oven. It’s just your own personal preference. Hope that helps! 🙂

  85. Thank you, ChocolaTess. I will definitely try them again…although they were flat as pancakes, people loved them! Yay! I did wonder if I mixed until fluffy…I thought it seemed fluffy, but that’s where my limited cooking/baking knowledge hurts me. They looked so promising on the cookie sheet when raw…they weren’t so sticky that I couldn’t make an easy ball with the cookie scoop (when chilled though) but then in the oven they just went flat as can be. It’s definitely me and not the recipe…I just wish I knew where I was going wrong.

  87. I live at high altitude in Colorado Springs how could I variate this recipe to best suite me? Thanks for any help 🙂

  91. A really good cookie recipe, but my “large” cookies took about 20 minutes to bake. Other than that, this is one of the best cookie recipes i’ve came across. Extremely happy it.

  98. It’s your own personal preference, I use non-stick spray, parchment paper and silpats. I think cookies come out the same for the most part. Others might have different experiences. Sometimes if it’s an older baking sheet, it might leave a sticky residue, that might make the cookies a smidge browner on the bottom. Hope that helped some Megan.

  100. So I just made these cookies (they are actually in the oven right now) and they are totally flat and super thin.. What a bummer! What happened?

  101. Hailee, several things could have happened. If your dough was melty warm, that could be a factor. (If your dough is that way, you should chill it.) Did you melt the butter too much or was it hot/warm when you added it to the recipe? Butter conducts heat more quickly than other fats and in this case it needs to be cooled when you mix it with the sugars. Did you over-mix the cookie dough? Doing so will incorporate too much air into the dough, resulting in flat, spread out cookies as well. Also check your oven temperature with an oven thermometer to make sure it is running at the correct temperature. Make sure you let the cookie sheets cool between batches. Putting the dough on hot or very warm cookie sheets will affect the baking time and spreading. Did any of these apply to your issue? I am so sorry they didn’t turn out for you Hailee. I hope you give it another shot. 🙂 It is always nice to figure out why something didn’t work out. Hopefully this helps. Let me know if you figure it out?

    You could also check out ‘Other Cookie Tips’ @ http://www.thebakingchocolatess.com/how-to-baking-perfect-cookie-tips/

  104. Hi… I am baking today and am excited to try these cookies! Cookies tend to go very fast in my home! So I just need to know if this recipe would still work if I doubled it? Thx

  108. Made these yesterday. They were not overly sweet which I enjoyed. I added m&m’s and mini semi sweet chips. Thanks for the recipe, my family loves hem

  110. Just made these last night! They are so amazing. I have already eaten 6 cookies in 2 days…. this could be bad! After adding the flour, plus 4 more tbs.- the dough was still a little sticky, but they turned out great once they were cooked. Mine came out a much flatter than shown in the picture. Regardless, they taste delicious!

  111. Also, I baked mine in the toaster oven. So, maybe thats why they came out a little flatter than expected. Still delicious though! If you use the toaster oven, I baked them on 170 degrees for 11-15 minutes or until golden brown around the edges. Enjoy!

  112. Thanks Jackie, I know what you mean…those cookies are addicting. 🙂 I don’t know about using a toaster oven I don’t own one, but thanks for the feedback for those that do use one. I’m just so glad you enjoyed them more than anything. Have a great week!

  113. I am a bake-a-/cook-a-holic, but the one thing I have never been able to master is making the perfect chocolate chip cookie, and I have to tell you that when I used this recipe I did indeed FINALLY make the perfect chocolate chip cookie! I can’t tell you how thrilled I am! Thanks for your saving recipe!

  114. Just made this recipe and it’s so great! Cookies look exactly like they do in the picture and they are very soft and chewy… I will be making this over and over, Thanks!!

  117. Alyssa, I think it would be ok to use it. I don’t know how much it would change the texture? I wouldn’t think too much. Let me know if you do use it how it works out? Happy Baking@

  118. Ok I made those Divine Cookies lastnight and basically seperated the dough into diff bowls so my Hubby could have a as he calls them Freezer Cookie Buffett lol most of us like them warm with a glass of milk RIGHT!!! Not my Hub.. Straight out of the freezer with Coffee to each his own!! So I did chocolate cherry chips, dark mini’s….thats1 # 2 is Butterscotch & marshmellow, milk chocolate..#3 is your cookie my Favorite and 4 is yours again adding these Giant Rasins we have here and there the Buffet Thankyou

  119. Gee, can I come over? Sounds like an awesome, decadent cookie buffet going on over there and I’m missing it. 🙂 Yum! Have a couple for me! Yes and to each his own…I’m good with that. Thanks so much for posting about your experience and all those combinations of cookies…wow! You’ve got some really good combos there. Keep on baking!

  123. I am excited to try this recipe, but I have some questions about the butter. If it is softened at room temp is it necessary to melt it more in the preheated oven? What will happen if I just use the softened butter and not melt it? Will it be less softer cookies? These cookies looks so yummy I hope the turn out right.

  124. Hi Diane, You can just use softened butter or do the partial melted butter as mentioned in the recipe, both will turn out. The cookie will be soft regardless unless you overbake it. If you melt too much of the butter, the cookies come out flat and don’t overmix. I hope they turn out for you, they are delish! 🙂 Happy Easter!

  125. Thanks so much for the quick reply! I actually went ahead and followed the above recipe as is and they turned out good. But I was afraid to cook them under 350 degrees since I have past experiences of over mixing (which I tried not to this time, lol) so I baked them under 325 for about 11-12 min. They didn’t turn out as crispy on the outside like yours, but they will do. However I only cooked half the batch immediately after I mixed. I froze the rest as I usually have good results a day after they are frozen. So we shall see maybe later this week and next time I plan to bake them at 350 so they might be crispier on the outside. (Note: I even swapped amount of brown sugar versus white sugar to make them thicker, but they did come out a little flatter. Hoping freezing the rest of the dough will solve this as well, lol). Thanks again for this wonderful, yummy recipe and advise! Happy Easter!

  127. Hi Kim, several things could be the cause for flat cookies. Did you melt too much of the butter? Was the cookie dough warm? Chilling the dough for a bit might help. A couple of things I would retry is to make sure the butter and sugar is light and fluffly when you mix it to incorporate air into the batter. Having air bubbles will make your cookies light and fluffy as the air bubbles expand in the heat. Another thing I would retry is after you have added in all the flour, do not over-mix, just mix until it’s combined. Over-mixing makes it more sticky and flour contains gluten which the more you mix it the more it develop and makes cookies tough. You could do 3/4 cup white sugar, 3/4 brown sugar instead? Hope one of these help you out Kim! 🙂

  128. I thought I had found the ultimate chocolate chip cookie recipe a couple of weeks ago……then I found this one…..OMG! These are AMAZING! Thank you so much for this recipe!!

  130. OMG! I thought I had found the best chocolate chip recipe a few weeks ago…..then I found this one. These cookies are AMAZING!! Thank you for sharing this!

  131. These were the easiest and the best chocolate chip cookies I’ve ever made! Melting the butter in the oven made them so easy to beat using the mixer. My least favorite part of making chocolate chip cookies is trying to beat sticks of butter!

    I will even admit, in making these pre-coffee, I left out the baking soda! They still came out large and chewy and not flat at all! Thank you for sharing your recipe!

  132. I made these cookies on yesterday. These are really good. I did tweek the recipe some. I used equal amounts of brown sugar and granulated sugar. Though I like chocolate chips, I think it’s too many (just my personal preference). I used a combo of semi sweet and milk chocolate. I’m going to make these again but I’m going to decrease the chips some and replace with some type of nut. Overall this is a very good recipe. By the way, I used an ice cream scoop for this recipe and I got 24 cookies out of it.

  136. Hi Marianne, sorry I’m just getting to you. I would think you could? Maybe after baking freeze them and then package them and send them to give them some estended life. I’m sure once they get there they won’t last long. 🙂

  137. Hi! I made these over the weekend and they came out flat as pancakes 🙁 🙁 Trying to figure out where I went wrong. I followed the ingredients/instructions as listed. Do you think I needed to add even more flour? I was nervous because I used as much as you (2 1/2 cups plus the 2 tablespoons) and thought if I kept adding more the cookies would taste too flour-y??? They look amazing and I’m so bummed I didn’t get it right!

  138. Whenever I have that ‘flat’ issue, it’s either because I need to chill my dough a little, or need to add a little more flour. And it could have something to do with the too much butter being melted or overmixing the cookie dough. This is one that you just want to mix the wet and dry ingredients until just incorporated. Here’s a link to some more tips on cookie baking:http://www.thebakingchocolatess.com/how-to-baking-perfect-cookie-tips/

    I hope you give it a try again. 🙂 Thanks so much for stopping by!

  139. Hi! Love your cookies! Made them about a dozen times and get tons of requests for them. I only have self rising flour. Can i use it? If so, what do I need to omit/add/replace?

  140. Hi Jonnie, if I was in a pinch, I would omit the baking soda and and reduce the salt to 1/4 teaspoon or omit it all together and see? I hope it works out for you. 🙂 I’m so glad you love the cookies! 🙂 Happy Baking!

  141. This is an awesome recipe, mine didn’t come out as thick as yours. But it was still delicious! Do you think that it would work if I add cocoa powder and it would be double chocolate chip cookie?

    Thanks,
    Kim

  142. Hi Kim,
    Sure you can, but depending how much you cocoa powder you add in, take out as much in the flour. I have found over-mixing these or having too much of the butter melted can cause the cookies to not be as thick. I would probably do 1/2 to 2/3 cup cocoa, but I would love to hear how they turn out! Happy baking and thanks so much for stopping by and letting me know about your cookies. 🙂

  143. Hi…I am just making these cookies…and boy oh boy…they are amazing!!! This is a MUST GO TO !!! Thanks….

  145. These turned out fabulously! I heated the butter half way in the microwave, used salted butter and added 1/8 tsp of salt. Next time I think I will use half semi-sweet choc. chips and half milk chocolate and up the salt to 1/4tsp. This is my new favorite chocolate chip recipe. Thanks!

  147. My 8 year old son and I just made these and they turned out awesome!!! So easy as well! !
    Thanks for sharing had lots of fun!!!!!

  152. I can’t wait to try these! I’m a novice so two questions: I’m NOT supposed to sift the flour, right? And: I don’t have a mixer — can I just do that step by hand — or would it be better to borrow my neighbor’s mixer and do as the recipe says? Thank you!

  155. Hey Atks! If I made these gluten-free, I would use Better Batter Gluten Free Flour, same measurements as the recipe calls for. I like the way it tastes and bakes in cookies and bars, when I’ve used it. You can get it on Amazon or maybe your local grocery store. If you use your own gluten-free flour blend, just make sure you add 1 teaspoon of xanthan gum, if it doesn’t have it in the blend. Some blends can be gritty that I’ve used, but I’m no expert on Gluten-free flours and learning about it. I haven’t tried this, but hopefully it works out for you. Thanks for stopping by!

  156. Hi! I’m planning to try this recipe this week as it looks awesome! Just wondering, is it better to chill the dough before baking? And if I freeze some to bake again will the cookie’s still turn out as good as yours look? Thanks 🙂

  157. Hi Lauren! Chilling cookie dough controls the cookie from spreading out and concentrates the flavor more. If you freeze, they should be fine, just a little extra minute or two baking. 🙂

  158. OMG is right, I love this recipe. Every year I look for an awesome soft chewy chocolate chip cookie. I’ve been disappointed so many times until now. It’s perfect. The cookies not only look beautiful but taste every letter of the word. I made 2 double batches and combined into one bowl to chill for 24 hours. I used sea salt and half light brown, half dark brown sugar. I added the extra flour also 2 1/2 Tbsp. The only thing I would do differently is add a little extra vanilla. Thank you for sharing this receipe.

  160. Hi! It’s Lucinda again. I’m the one who asked if I needed to sift the flour. I’m in the middle of baking these and have two questions:

    –Mine are not getting brown on top. Any ideas why?
    –I used too much flour in an effort to get the dough to a point where it wasn’t sticking to the side of the bowl and would come together in a ball. 2.5 cups plus 2 tsp was not even close. I am not sure what I’m doing differently here than everyone else. Maybe I melted the butter too much? But it was melted exactly halfway.

    –and so I put 6 in the oven and they turned out too “cakey”.

    –So on the next batch I put into the oven, I added an egg. (Still not getting brown on top, btw.) Was that a good fix? The ones I just put in still seem pretty cakey after 7 min in the oven and are still not close to being cooked through and are still not brown.

    Anything you can add, let me know!

    Many thanks,
    Lucinda

  161. Sorry, I forgot to ask my last question. Is there any way I can doctor this batter and “save” it so I don’t have to throw it away? (Keeping in mind I’ve already mixed in 1 egg.)

  162. Lucinda,
    Hmm…These should be soft, thick and chewy. Are you measuring your baking soda correctly? Try not to overbeat the egg in the butter/sugar mixture and try adding in the flour gradually. Then I would make a half batch and minus one egg and minus a half cup of flour (yes it it will be wet, because I think there is too much flour in your prepared batch and add to cookie batter, trying to incorporate until just combined.so you can at least save it. Try not to overwork the dough. I wish you luck! The cookies should just be a little golden brown on top. Hope they work out for you girl!

  165. Hey. I made these aND they came out great, at first. The cookie came out soft and gooey and delicious. Then, after about 20 minutes became hard. Where did I go wrong?

  166. Hey Jillian, You’re probably overbaking by just a touch. Bake a minute less and see how that goes for you. You’ll want to take the cookies out when they look a bit underdone, then when they’ve cooled and finished cooking on the sheet they’ll have set properly and still have some chew to them. Hope that works for you!

  167. Simple recipe and delicious! My first batch turned out HUGE! If you want some large cookies this is definitely your go to recipe! <3

  169. I just attempted making these and the “dough” was batter. I wish I could post a picture. I had to put them in a muffin pan just to make sure they didn’t spread out into one sheet of cookie. I followed the recipe EXACTLY and even added two tablespoons of extra flour. Some had a crispy top like a pot pie, others boiled over the pan. Not sure what happened.

  170. Jamie, was the butter warm? Because it should be cooled before mixing with other ingredients. And were your baking sheets warm? It sounds like your dough was warm, which would make them spread out. And if you overbeat the butter and sugar, that can also make cookies spread out. Don’t butter your cookie sheet and make sure you are using real butter. I hope something here helps why this happened? 🙁

  171. OMG!😋i use ur basic recipe And use white chocolate ,macadamia and coconut instead of the choc chip and it is the best! Thanks

  175. Oh my lord, please help! Where did the recipe go? I used to be here on this page, with the photos. These are the best chocolate chip cookies I’ve ever had and I really want to make them again. Can you please post the ingredients and recipe again? Thank you soon much!

  177. Please can someone send me the recipe it has disappeared from the page and I made them and my family lived them and asked for more😔 I’m bummed I can’t find it back

  181. Just made these chocolate chip cookies, outstanding !!! I added pecans to the mix so much better than store bought And the 3 ingredient Peanut butter cookies OMG yummy thank you I’ll be in a sugar coma for a while , ha ha

  182. Thank you Bunbunbrown! 😉 My husband bought the Nestle Toll House slice and bake cookies this past week and omg…I am spoiled. Those do not even compare to these cookies. I am so happy you made them and sorry and about the sugar coma! I seem to be in one several times a week. 🙂

  185. I’ve been looking for a new chocolate chip cookie recipe and came across this one during my search. I made them today and I have to say I found my new cookie recipe! They are AMAZING. I often struggle with cookies coming out too flat, but I did not have that problem with these at all. I did not melt some of the butter, I just let it get to room temp, and due to time constraints I made the dough a day ahead and put it in the fridge until I was ready to bake them. I made small cookies because I needed them to go a long way, and they took about 7-8 mins, and they came out perfectly! Thank you so much for such a great recipe!

  187. Just made these , they are fantastic, love them. Best batch of chocolate cookies I’ve ever made!!

  189. Your recipe is covered by ads. Too bad because this recipe was seriously the best ever. 🙁

  190. Could someone please send a copy of this recipe, it’s something horrible trying to locate it. Please and thank you

  192. Hi!! I made these and they came out extra hard 🙁 not at all ooey gooey like yours! Did I put too much flour?

  193. Hosa, that is a bummer!! Ok, adding too much flour is one possibility, other issues could be over-baking or over-mixing the cookie batter, oven temperature. I hope you try it again and these tips help you out. 🙂

  194. I made these again that same night and they came out great! I did overcookk them first time and probably over mixed it too. Thank you for the tips!! Everyone love em!

  196. I’m already obsessed with the hype over this cookie recipe. Can’t wait to try. Recipes like this one are the reason I keep ingredients on stand by…😍😍😍😍😍😍

  200. I’ve been making your cookies for a couple years now… you are well overdue many, many thanks! It’s the only chocolate chip cookie recipe I’ll ever use and my most requested item when I’m bringing a dish to a sick friend. They don’t want the dish, just the cookies 😉 Today, I realized a little late that I didn’t have vanilla extract so I used mint instead. It was EXCELLENT and I’ll continue to incorporate that until I remember to buy the vanilla. My family thanks you too! Ha!

  201. Thank you Yvonne, I’m so glad you enjoy them and so does everyone else! I totally love your idea of using something other than vanilla. I’m so glad it worked out! Brilliant! You are a genius. 😉

  202. I’m going to make these cookies at high altitude, above 5000 feet. When I have made other recipes, directions are given for adjustments for high altitude baking. Do you have any adjustments for this recipe? What will happen to the cookies if I don’t make adjustments for high altitude? When I haven’t in the past the cookies are flat.

  204. Hey Kim, I would think as long as you use a really good gluten free flour, you should be fine. I love Better Batter Gluten Free Flour. As far as high altitude baking, I’m not very familiar with that, but I would definitely chill the dough a good 30 – 60 minutes or more before baking. Here are some tips for high altitude baking that may be very helpful for you from King Arthur Flour: http://www.thebakingchocolatess.com/how-to/

    Hope they work for you Kim!

  205. Just made these cookies with my 8 y/o daughter and we both feel like Martha Stewart right now. The cookies are AWESOME! We followed the directions to the T and they came out PERFECT, soft and chewy with crispy edges! We used 3 tbsp of flour, 2cups of Hershey chocolate chips and 1 cup of Hershey Kisses and I couldn’t have made a better cookie. I ended up making 36 cookies and still had 1/4 of the batter leftover, so I just ended up freezing the rest. This is a great recipe! Thanks for sharing!

  206. So excited that you and your daughter loved them. Hershey kisses sound delectable in them, Love that idea! 🙂 Rock on Martha (s)!

  207. Made this recipe a few times and these are honestly the best chocolate chip cookie I’ve ever eaten. Days later they are fresh and soft… well the few times the make it that far. My family always wants these as a treat

  209. I am a pie and cake baker and never had much luck or interest in cookies. You have changed my life. These are absolutely the best. I have made them twice and they came out perfect and look just like the pictures. I took some to my dog groomer and they were completely gone before I got my bill paid. Thanks so much.

  211. I’ve made these before and loved them! I always have used all purpose flour. What if I wanted to substitute white whole wheat flour? What would the measurement be then?

  213. These are seriously the best cookies ever! Every time I make them people rave and ask for the recipe. I’ve made a couple variations in that I do add a bit more flour, 2-4 Tbsp. I also mix up my chocolate chips. I usually get a nice bar of dark chocolate and mix it in with reg semi-sweet. And then I add just a little pinch of sea salt to the top before I bake them. This makes them over the top amazing! (It was my sisters idea:)). Thanks for the awesome recipe. I’ve made them so much I rarely have to look at the recipe anymore:).

  215. Hello! I just made these cookies and the dough did not turn out but I don’t know what I did wrong. Ha the dough is really soft and is all sorts of sticking to the sides. I did double the batch so I’m not sure if that has anything to do with it. I hope they still turn out alright!

  217. So is the butter supposed to be melted? Or just softened? From the description, it seems half-melted, while the rest is a warm block of butter?

    Can I replicate this in the microwave? I don’t have a stand mixer, so I’ll have to improvise.

  219. To those wondering why their cookie dough was too stickly and the cookies turned out flat…*sometimes* it is the flour you use. I always make mine with BLEACHED all-purpose flour. UNbleached is great for breads and bready type things. My mom-in-love tried to make one of my specialties her son, my husband, loves…BUT she used UNbleached (so many of us bought into the theory that it was “healthier” a few decades back. The same recipe that works beautifully for me turned out so sticky she added more unbleached flour. If she hadn’t they would have turned out flatter, but by adding too much to relieve the stickiness they ended up dry and unappetizing. Just a thought that might help someone 🙂

  221. Hi, just wondering if the flour can be replaced with gf flour or would that alter it? I’m looking for good soft batch cookies to make for my mom, but she’s allergic to gluten :\

  222. Hannah, if you use a really good gluten-free flour like Blends by Orly or Better Batter Gluten-Free Flour, I think they would be just fine. I am finding the gluten free blends are really great when baking. I have had great success with both of these. 🙂

  223. this may be a silly question, but is it necessary to put the butter in oven to partially melt? can i just do it in the microwave and stop it when it’s about half melted?

  225. I’m not much of a baker but I want to be and these cookies look amazing. I know this is a dumb question but what kind of flower do I use in this. Self rising or all purpose? Thanks in advance

  226. Hi Brad! All-purpose flour for this recipe (I updated it for better clarification-Thank you!) You are very welcome and I hope you enjoy them! Merry Christmas!

  227. Just have to say, these are literally everyone’s favorite chocolate chip cookies! I’ve been making these frequently over the past year since I first found this recipe on Pinterest. And every single time I make them, everyone raves about them! Haven’t met a person yet who didn’t ask me to make more! Just wanted to say thanks for the awesome recipe, I’ve made them so many times by now I don’t even have to look at the recipe anymore. Thank you again! Best cookies ever!!

  229. Oh my my, I made these today and these are some of the very best chocolate chip cookies I have ever had! They’re crispy on the outside edges and soft and chewy in the center, and they also have a wonderful buttery flavor! Thank you for sharing your wonderful recipe!

  231. These are the best chocolate chip cookies I have ever made! I went on pinterest comparing a few different recipes and reading reviews to find the perfect soft baked chocolate chip cookies. I’m so happy I chose this one, I will definitely be making these again in the future!

  233. Do adjustments need to be made for higher altitudes? I feel like no matter what recipe I try my cookies always come out flatter than I want. Can’t wait to try these!

  235. Hello –

    how many cups Chocolate chips do i need to add. Am trying first time. Just wanted the exact measure. please help !

  236. 3 cups any variation of flavors. I am so sorry, I transferred to a new recipe card on my blog recently and that part of the recipe didn’t transfer over and this is one of my popular recipes on the blog. Thank you for bringing it to my attention. 🙂 I hope you love them Rayrya!!!

  237. I was really excited to try these after reading all the positive reviews! Unfortunately these fell a bit flat for me and my husband taste-wise. For anyone that likes a salty, buttery cookie–these are not for you. You could definitely tell those 2 TBSP of butter were missing (usually I do 16 instead of 14) and I felt like I needed to add sea salt on top to give it a little kick. The consistency was perfect though. Guess its just a personal preference!

  239. THE BEST C.C. COOKIES I HAVE EVER MADE. These are beautiful and absolutely delicious. I have been looking for a really good Chocolate Chip Cookie recipe for several years. These are the best homemade cookies I have ever made. This will definitely be my ONE AND ONLY recipe for Chocolate Chip Cookies. Thank you so much for sharing!

  241. Wife and I baked these cookies today and they are great out of the oven. I find they are getting a little hard. Just curious we baked them in an electric oven non convection. She says this is why its hard what could we do diffrent to prevent the cookies from being hard?

  242. Hi Denise and hubby! Several things come to mind, are you over-baking, is your oven temperature right and did you measure the flour correctly? Also, avoid over-mixing once the flour is added. Any of these can contribute to hard, tough cookies. Hope that helps. For me, I like under-baking just a tad, because the cookies will continue to bake a few minutes after you take them out of the oven, then remove to cooling racks.

    To soften your cookies, you can always add a half a slice of bread to the cookies’ container to help them absorb the moisture of the bread and they will stay fresh and soft for a few days.

  243. These cookies are AMAZING!!! I made a double batch and took most of them to my son at work. He’s a deputy and his team throughly enjoyed them. I made one batch as the recipe calls for and the second batch I added pecans OMG!!!

  245. why my cookies are cake like? What has gone wrong. Did i whip too much air in the butter and sugar mixture?

  246. Davina, I wish I could have been there to see the whole thing. If you use cake flour instead of all purpose flour that will give you a cake-like result, or too much liquid, like extra egg or using margarine instead of butter. If you made a change to the sugar by substituting some honey or maple syrup with some of the sugar, that could have an effect. Did you maybe use baking powder instead of baking soda. I would bake them a minute or two longer if you’re not baking long enough. Also, measuring flour correctly might be a factor. Scooping up some flour and sprinkle it into the measuring cup you’re using until it overflows. Then, gently scrape off the top of the cup with a knife, without pressing down. Repeat until you have the right amount of flour for the recipe. I hope you give them another try. 🙂

  250. Hi Yvette! You could as long as you can get the butter and sugars light and fluffy, which might take a lot of muscle power. I recommend using a mixer, but not sure if the texture of the cookie would be the same if you can’t get the butter and sugar light and fluffy doing it the old fashioned way. Hope that helps! 😀

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