Soft Batch Chocolate Chip Cookies! Pure Nirvana

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Soft Batch Chocolate Chip Cookie perfection right here! These delectable, buttery, rich, thick, soft batch cookies loaded with chocolate chips are pure “Nirvana” in this recipe.  So irresistible and insanely addictive!

You may love this CopyCat Crumbl Chocolate Chip Cookies Recipe and these National Chocolate Chip Day Cookie Recipes!  Can we ever have enough chocolate chip cookie recipes?

soft batch chocolate chip cookies recipe

Some more of our favorite chocolate chip cookies include these OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies, Ultimate Dark Chocolate Chip Toffee Walnut CookiesThick & Chewy Chocolate Emergency Cookies.

Plus, Peanut Butter Butterscotch Chip CookiesSoft Batch Peanut Butter Chocolate Chip Cookies and our awesome roundup of 25 Rockin’ Chocolate Chip Cookie Recipes (that are Freaking Awesome)!

 chocolate chip cookies recipe

Why We Love These Soft Batch Chocolate Chip Cookies! 

So, 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 — which are Pure Nirvana!!   *Applause-Applause!*  Hey! Where’s Lady Gaga when you need her?

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!  Fresh out of the oven!  Yum!  These Soft Batch Chocolate Chip Cookies are the bomb de la bombs of the cookie universe!  Just wait until you taste them!

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.

soft batch chocolate chip cookies recipe

Ingredients You Need

Soft Batch Chocolate Chip Cookies! Pure Nirvana recipe

Instructions How to Make The Best Soft Batch Chocolate Chip Cookies Recipe

  1. Preheat the oven to 350 and line a few trays with parchment paper or spray with non-stick spray.
  2. In a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approximately ½ of the butter melted). Take out of oven to cool. (You could also partially melt in the microwave.)
  3. Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy.
  4. Add the vanilla and eggs, beating between each addition just until mixed.
  5. Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.  If you find that the dough is wet, you probably need a little more flour.
  6. If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much.
  7. I added 2 extra tablespoons of flour to the 2 ½ cups flour – if you use over 3 tablespoons, it’s too much. 
  8. Fold in the chocolate chips until just incorporated.
  9. Use an ice cream or cookie scoop (¼ 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 airtight container.

Soft Batch Chocolate Chip Cookies! Pure Nirvana

Tips for Making the Best Soft Batch Chocolate Chip Cookies Recipe

  • The secret to making these cookies absolutely the best they can be is to melt the butter partially and then let it come back to room temperature. Using hot melted butter just doesn’t work the same way as the cooled, soft-solid room temperature butter, so it takes just a little patience, but soooo worth it!
  • You could also partially melt the butter in the microwave, just keep an eye on it while partially melting.
  • When in doubt, you can add a little flour to the dough, especially since we are using melted butter.  Look for the dough to pull away from the sides of the bowl just slightly, until your dough is soft and dry to the touch and pulls into a large dough ball at the center of the bowl when you’re mixing it.
  • Assuming you have enough flour, sometimes when you bake the first batch, you may get flatter cookies than you were wanting, especially if your dough is a little warm. In that case, try refrigerating or freezing the dough until it’s more firm to help it stay together better.
  • Make ’em big! 1/4 cup cookie dough scoop will always be just enough cookie to feel like you had a couple, when in reality, you had one large cookie and it sounds better than two!  Also, it will obviously be a bigger, thicker cookie!

Storing Cookies 

Store cookies in an airtight container at room temperature for 3-4 days.

Freezing Cookies

Freeze baked cookies in an airtight container or zip-top bag for up to 30 days and thaw at room temperature.

Soft Batch Chocolate Chip Cookies! Pure Nirvana!

Best Soft Batch chocolate chip cookies
So are you ready for the most beloved delectable, buttery, rich, thick, soft-batch chocolate chip cookie recipe ever, ever? Let’s get on with it!!   Happy Baking! It’s. hard. to. stop. right?
Soft Batch Chocolate Chip Cookies! Pure Nirvana!

OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!

Kim Lange
Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure "Nirvana". You won't want to miss out on these!
4.50 from 1698 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Servings 18 Large Cookies
Calories 365 kcal


OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!

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


OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!

  • Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
  • 2 ways to partially melt better. Place in microwave and partially melt halfway (watch to not melt completely) or use a a metal bowl, place the butter inside the bowl and place in the preheating oven. 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.
  • Once the butter has cooled down, add both sugars and beat with a mixer until light and fluffy.
  • Add the vanilla and eggs, beating between each addition just until mixed.
  • Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.  If you find that the dough is wet, you probably need a little more flour.
  • **If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much. 
    I added 2 extra tablespoons of flour to the 2 1/2 cups flour - if you use over 3 tablespoons, it's too much. 
  • Fold in the chocolate chips until just incorporated.  
  • 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.
  • 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.
  • Makes 1 dozen large or 2 dozen small cookies.
  • Store cookies in air-tight container.


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.


Calories: 365kcalCarbohydrates: 50gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 42mgSodium: 71mgPotassium: 122mgFiber: 0.5gSugar: 34gVitamin A: 299IUCalcium: 35mgIron: 1mg
Keyword chocolate chip, cookies, soft batch cookies
Tried This Recipe?Let us know how it was by commenting below!

Love Gluten Free?  Check out Purely Amazing Flour Gluten Free Recipes!


  1. I love what you’re adding in these cookies! YUM! So awesome to hear you are having fun with this cookie base! Thank you so much Maggie! I love it!!

  2. I made a double batch of these and it was not enough. Making a triple batch this weekend. The base chocolate chip cookie recipe is just perfection. I used all milk chocolate chips (my favorite) and added some mini M&Ms because why not and toffee bits. I have dreams about these cookies.

  3. These are the best choc chip cookies I’ve ever made. They are absolutely delish and so nice and soft and just yeah baby.

  4. 10/10 HANDS DOWN!!! I made these for Santa this year with my kiddos and i was shocked! Reminds me of my grandmothers cookies I’ve ate growing up that she will not tell me the recipe for! I think this recipe beats hers! So good. Im already making more as we speak cause i couldn’t get enough. They are extra delicious with a glass of milk.

  5. Sounds wonderful with the honey and butterscotch! Thank you so much for making them Talullah and for your awesome review! Happy Holidays!!

  6. I subbed the vanilla for a Tbsp of honey and it’s just as delicious as the original recipe! delicious. I’ve also added butterscotch chips as well as a mix of chocolate and they all go well with the cookies.

  7. These soft chocolate chip cookies are EXCELLENT! I made them for a family gathering for Christmas. They were a big hit, even Santa himself loved them, when he stopped by.
    Thanks for posting your recipe.

  8. For 40 years I’ve used the recipe on the back of the choc chip bag. I was never thrilled with them. THIS recipe is AWESOME! Hands down, the best I’ve ever had! I made a single batch and they are being eaten almost as fast as I bake them! Also, I rarely leave reviews. That’s how good these are!

  9. Love these cookies. I’ve been making them for several years! They are always a hit!! Thanks for sharing the recipe. In my opinion the amount of chocolate chips is perfect! Can’t have too much chocolate! 🙂

  10. Very great recipe! Makes a whole bunch of cookies. I would recommend slightly cutting back on the chocolate chips. Other than that I highly recommend

  11. Fantastic recipe. Very versatile as well. The 3 cups of chocolate chips is a bit too much for me. I adapted the recipe 1 2/3 cup and increase the vanilla to a tablespoon. So gosh darn good! Thank you!

  12. Have to say! The best chocolate chip cookies I have ever made! Made the recipe exactly as is with the two tablespoons of flour. Absolutely loved them! Thank you so much!

  13. Wow is all I can say, I followed the recipe exactly as described and they came out perfectly. They even had a yummy puff to them. I will definitely be making these again!

  14. I was wanting a “good “ chocolate chip cookie, but what I got was a great chocolate chip cookie. The recipe was super easy; I did add additional vanilla and I had to extend the baking time to 18 minutes. The cookies are huge and so, so delicious, especially with a cold glass of milk. The next time I believe I will add some nuts. Thank you so much for a great recipe, sincerely Ted Noe.

  15. I’ve been making these for a couple of years now, I just made another batch today. The only thing that I changed was I added double the amount of vanilla. And I used mini chocolate chips. I really love these cookies!!! I’ll continue to be making half of the recipe each time

  16. My family cannot get enough of these. Super easy and foolproof. Every single batch is perfect and never flat.

  17. I love chocolate chip cookies but when I make them they always end up being very flat. Haven’t been able to figure out why. But these came out perfectly and they are delicious! Thank you for my new go-to recipe.

  18. My first batch came out very flat. They tasted delious. I add extra flour to my dough and the next batches were better. I think I ended up with about 3 cups of flour total.

  19. These cookies are fabulous. I did change sugar amounts 3/4 granulated sugar and 3/4 light brown sugar. Also used 1 tsp baking powder in place of baking soda. They came out perfect.

  20. The large cookies are 1/4 cup each. You must be doing a tablespoon per cookie? No worries though! You can always freeze the dough balls if you have any extras and bake them later or freeze them already baked. Happy Holidays Diana!!

  21. Just took out the first batch. I always over cook them but they are delicious, not soft but crunchy. Waiting for the second bath! Question: Yield is 12 large or 24 small and I’m up to 24 now with 2/3’s of the dough left. I’m gonna have cookies forever, yay!

  22. I have had these so many time and saved it in my cChristmas cookie pins. Have you frozen in individual balls to cook later.. i’ve done it before but I can’t remember what recipe and they came out good.

  23. I’m so honored to hear you’re adding these cookies to your favorite list! Thank you so much for trying it!! Happiest of holidays to you!

  24. It’s not a cakey type of cookie as you would find in whoopie pies. They are soft and chewy and not cake-like. It would be up to you to decide if you wanted to use them as a cookie sandwich though! 🙂 You might like this recipe for that. Happy Holidays!!

  25. The dough came out really dry- and we followed the recipe exactly. Would’ve added an egg white for more liquid- but we used our last two eggs. Added a bit of milk until the consistency was better. Cookies came out dry, crumbly. Bummed out!

  26. These are the best chocolate chip cookies I have ever made! So excited to finally find the perfect recipe!

  27. I’ve tried so many chocolate chip cookie recipes and these are the best!! So easy too, love that I don’t have to chill the dough

  28. They were awesome! Soft on the top and firm on the bottom.. I followed the recipe except I was afraid there would be too much chocolate so I only used 2 cups of chips. They were such a hit with the family I might add the extra cup next time. Thank you!

  29. Did you mix the flour, salt, and baking soda before adding it to the wet mix or one at a time into the wet mix?

  30. Weird, maybe it was the butter you used since there are different brands, they could vary, or your dough was way too warm from the butter being too hot? I’m glad they worked out for you, sounds like chilling helped! Thanks Cheyenne!!

  31. I’ve made these cookies once before and they were AMAZING!! I made them a second time & the dough was just too wet no matter how much flour I added. I ended up just putting the dough in the fridge over night & they came out just fine. Maybe I used too much butter?

  32. This is my go to recipe and literally everyone loves them. The perfect chocolate chip cookie!

  33. Wow wow wow

    I’ve made cookies for a lot of years, meanly nestles recipe… but yesterday I wanted a different kind of cookie, so I made yours, and wow I LOVE THEM !!
    I added some toasted pecans on half of the dough.
    A little less butter ( I always find myself using less butter better) and it was perfect!! I’m so in love !! Today I had another one and they are still very soft.

    Just one thing my half with just chocolate chip did spread a little, but my pecan half was perfect

  34. Great to hear Diane! I’m glad the were a huge hit and were named ‘crack’ cookies by your daughter. I can’t wait to try them with whole-wheat flour now. Thank you so much for you feedback! xo

  35. I also have used various Chocolate Chip Cookie recipes throughout the years, not always satisfied with the results. Toll House cookies, spread too much, the Crisco recipe was good, but didn’t spread enough, and we’ll, Crisco isn’t that good for you. I made this recipe the other day at my daughter’s with my grandchildren and they were a huge hit! My daughter is calling them ‘Crack ‘ cookies! ???? I used whole wheat flour as that was what my daughter had on hand, and I think they added to the flavor. I am making another batch at home now.vMy ovenbis finicky and I’m using mostly white flour. Anxiosvto see how they turn out. Thanks for this recipe.

  36. I’m so excited to hear that Shelly! Thank you so much for your feedback and experiences and challenges of finding a good chocolate chip cookie recipe, that led you here. 🙂 I’m honored! xo

  37. During this Covid stay at home time I have taken advantage of the extra time at home to find a chocolate chip cookie recipe that I Lille enough to make a second time. Over the years I have made countless recipes and none of them stood out enough to get a repeat. That’s is, until this recipe. It is hands down the best I’ve ever tried and as I type this review I’m waiting on the butter to cool for yet another batch. Thank you for sharing!

  38. The best chocolate chip cookie I have ever had! My children and grandchildren love these cookies so much that I had to make six dozen during the covid-19 lock down and did a “drive by” to put them in their mail boxes. The best.

  39. Question: what if you only have salted butter? Will that change the recipe much?

  40. I made these and they were absolutely delicious ! I had given up years ago on making chocolate chip cookies because they would always turn out hard and crispy but these were perfect. Thank you so much for sharing!!! ????

  41. I’m so happy to hear this Jan! Glad you are hanging on to this recipe and I hope you try more recipes from the blog! Thank you so much!

  42. I made these amazing cookies tonight. I usually have trouble with chocolate chip cookie recipes but this one made beautiful cookies that tasted fabulous. The recipe was also very easy to follow.
    Thank you. I will definitely be hanging onto this recipe:)

  43. these are the best cookies i made for my family!! everyone including i enjoyed them. they’re so soft and the chocolate chips just make the flavor burst into your mouth. definitely making these again. 🙂

  44. Thank you for the best chocolate chip cookies they were easy to bake they look good and taste great

  45. Not sure since I haven’t tried it, but I would probably try 1 cup unsweetened cocoa powder (and since the flour is 2 1/2 cups in the recipe) I would reduce to 1 1/2 cups for starters, but if you do try it, report back and let us know Allen! Thank you!

  46. Only thing I want to know is how much coco to make chocolate chocolate chip.

  47. Loved the recipe, but thought ghat you had to put 14 tablespoons of butter!

  48. Wow! Your first home-made cookies? That’s awesome they were these! Thank you so much for sharing your experience and feedback Carrie! xo

  49. These are the best!! Everyone im my family loves them! Highly recommended does anyone know the nutritional facts?

  50. So I looooove this dough! I actually only used this for the dough base and swapped out the chocolate chips for broken frosted animal crackers and whites chocolate chips.. this was copycatting of Florida of a local pizza shops awesome cookies… had one and couldn’t stop thinking about them but needed an amazing cookie dough base. Your recipe definitely was perfect for what I needed and got rave reviews from friends and coworkers!! Thanks!!!!

  51. These were delicious cookies and looked so pretty! I cooled my dough For 15 minutes before baking and made sure not to over beat the dough and they came out perfect! Thanks so much!!

  52. There could be several reasons, whipping too much air into the dough will cause those cookies to collapse when they bake, cool baking sheets, was the butter cooled before adding the other ingredients, was the dough warm? If it is, you should refrigerate dough for 15-30 minutes after scooped into balls, or freeze for 10 minutes. Sorry, but I hope you give them another try and keep these tips in mind. Glad they tasted good Lola! xo

  53. Wow, when the kids notice, you know something is different! Glad to hear and thank you for trying and for the feedback! Happy Easter!

  54. These cookies were amazing! I make chocolate chip cookies all the time and my kids asked, “what did you do different , Mom?” They loved them. Definitely will make again! Thank you!

  55. Well I’m a little disappointed because mine are not thick. They kind of flattened out. The dough was super thick so I couldn’t add any more flour. Tasted good!

  56. I made these today but the yield is much more than it says. I used a 1/4 cup full size ice cream scoop and got 2 1/2 dozen cookies. Much more than the one dozen it says in the recipe. In case anyone needs a certain amount of cookies. Soooooo good!

  57. Yummy – but I only had on hand 1/2 of the chocolate chips. They are still awesome!
    I’ll try it again after I get more chocolate chips. I can’t wait!

  58. Hi, I was planning on making these today, but only have salted butter. Can I still use 14 tbs, but omit the extra salt that’s added?
    Thanks in advance!

  59. Just made these and they turned out amazing! I’m so happy. The last time I tried to make chocolate chip cookies, they just tasted like flour :/ These are soft and thick and gooey and crispy! My dream cookie!

  60. Hi, could you please give me the weight of the flour in grams as not all cups are the same size.

  61. Yes you can Brenda! Just scoop them out or roll in balls and place them on a cookie sheet and let them freeze for about 30 mins and then you can put them in a freezer bag. Use them when you’re ready. It’s basically like any frozen cookie dough you would buy in the freezer, and would require a couple more minutes for baking since the dough is frozen. I agree, this cookie recipe is the best! Thanks for the love Brenda!! xo

  62. Have been making these for a few years now and they are our favourite go to cookie. They are THE BEST!!!!

    Can I freeze the dough?

  63. Wow! That is so awesome Katy! Wootwoot! That literally makes my day to hear this! Thank you so much from the bottom of my heart! xo

  64. I’m not exaggerating when I say I have made this cookie recipe over 20 times in the last year since I discovered it. Great job! Thank you!

  65. I made a double batch of these cookies last night for an event at my child’s school. I taste tested one for QC purposes only 😉 and they are amazing!! They have the perfect taste, and the perfect combination of soft and crunchy texture that I was looking for. I have had mixed results with the traditional recipe and always pondered how folks achieved the perfect mix of taste and texture that I like but could never quite attain. This recipe gave me what I was looking for and will be my go-to chocolate chip cookie recipe from now on. Thank you for sharing your stellar cookie recipe!

  66. Brittany, this recipe doesn’t use oil, it uses butter, so I’m not sure where you got you substituted it. Are you sure it was this recipe you used, because if that is so, then my only other guess is that you didn’t measure your flour correctly and these should be easy to scoop. 🙁

  67. I substituted butter for oil and it’s so dry I can’t even scoop or ball to make cookies onto the tray

  68. Hey everybody, Kathleen’s husband here. Funny story, she baked these cookies for the family early in the morning, we each had one before we left for school and work and they were fine.

    Flash foreword 7 hours, the kids and I come home to a wasted Kathleen sprawled out on the kitchen floor, mouth and fingers covered in chocolate.

    We can only assume from the empty tray and oven (that was still on, by the way) that she had not only eaten the rest of our 40 cookies all on her own, but judging from the lack of sugar, chocolate chips and vanilla, she had made upwards of 6 MORE BATCHES and ate those too!

    Needless to say, we stayed at my brother’s house that night. She’s been slowly tearing this family apart, and I apologize for her rude behavior.

    We now only see Kathleen every other month, where she constantly asks us to, quote “make me more cookies or end my miserable existence.”

    Not sure if the cookies were so good they made her lose her grasp on reality, or if she’s been like this since the day we got married 15 years ago, but all I know is a I made the right choice in dumping her like last night’s leftover lasagna.

  69. I just made this for the family of a sick friend. It was delicious. Thank-you for posting this recipe.

  70. I haven’t tried it with any sugar substitutes, so not sure Kathleen. If I was going to use a sugar substitute, I would use Lakanto, but I really think cookies are one of the hardest categories when using sugar substitutes, especially when it comes to chocolate chip cookies, specifically. They are just ‘meh’…nothing special. I think I need to come up with a good soft batch chocolate chip cookie that tastes amazing. Stay tuned!

  71. Yikes! I usually substitute Swerve sugar for regular sugar in everything. This recipe it was a dry cookie, did not spread, and tasted like a lump of cooked dough. WTH! I can’t use real sugar—so what else can you say to improve? Wasted a lot of ingredients…hubby ate them as Pitty cookies, not me! Help!

  72. This is the best chocolate chip recipe I’ve made. I’m making them twice in two weeks they were so popular. Thanks for the great recipe!!

  73. I don’t know how big everyone makes their cookies but I got 4 and a half dozen out of this recipie! They tasted great! Very soft. Next time I’ll probably lessen the chocolate chips by a half cup maybe (never said that in my entire life!) because I found I was dropping chips out and had a ton left in the bowl. I felt like I didn’t have enough filling or batter to stick it all together. Either way I couldn’t stop eating them and neither could my carpet installers so I’m glad it made more than expected! Thank you.

  74. Love these cookies!!
    My go to for chocolate chip. Have made them 3 times now. Didn’t change a thing!!
    Great Recipe!!

  75. I live in Ecuador in high elevation. The extra flour is JUST the right touch for this high-rise batch! Thanks! So many chocolate chips!!! ???? Haha! I did add a bit more sugars (1 1/4C white + 3/4 C brown) bc of the additional flour. I make q medium sized cookie & it takes about 8 min for perfection. I agree w/above – no need to look further for any other classic recipe. THIS is the one. Thanks for the share. ????????

  76. Thanks Kim. That is a LOT of butter. I am going to go make them right now! Happy Holidays to you!

  77. The best chocolate chip cookie ever. Crispy edges and soft, chewy centers. This is the last recipe you will need. Can’t stop eating them. Thanks for sharing.

  78. Amazing! I used Ghirardelli chocolate chips too but also Ghirardelli dark chocolate melting wafers, which are like huge chocolate chips. Simply over the top amazing!

  79. Hey! did you use your measuring cup to scoop out the flour or did you ‘fluff’ and measure the flour into the measuring cup, a spoonful at a time?

  80. Thanks for your feedback Ted. They are better if you do underbake them a bit and yes they will be a little pale. If you bake them longer, of course, they will be more golden, but they also will not be as chewy. Glad you enjoyed them!! xo

  81. These are amazing! I used dark chocolate and dark chocolate espresso chips. A sprinkle of flaked sea salt just out of the oven. Nirvana!

  82. Increased the temp to 360°, and the time to 18 minutes and they are still pale on top. But I love that they are a thick cookie, not dried out, and yes they are quite yummy

  83. These cookies are wonderful. They are soft and fluffy and have lots of chips. They did not go flat like other chocolate chip cookies.

  84. My first dozen didn’t brown at all and looked too pale. They almost didn’t look like they were done but they were delicious. I turned oven up to 375 for next batch and baked for 8 minutes. They were slightly brown around the edge and still soft inside. Absolutely delicious! I will definitely make these again.

  85. Hi Monica, either the butter wasn’t cooled enough when you added the other ingredients, so anytime your dough is a little warm, it will cause spreading out and if your baking sheets are warm as well, that will cause them to flatten out some. Chilling the dough can help the dough from spreading out too. Hope this helps. xo

  86. Hi! My fiance loved the way these turned out. However, mine came out just a tad flat. I didn’t use the extra flour, and I’m wondering if that’s the reason. Any advice?

  87. I’m so glad to hear this. That is so cool to hear more requests for the cookies. Thank you for that and I’m so excited they were your granddaughter’s request for her birthday! Love the idea of adding the cocoa powder and why not? I’m all about the chocolate! xo

  88. These are my go to cookies! I have added 1/2 cup cocoa powder also to make chocolate chocolate cookies or chocolate peanut butter cookies. My granddaughter asked for these for her birthday to take to school. They raved about them!! The staff wanted the recipe and the kids asked that I make them again for snack time. Thank you! Thank you!

  89. Yay! I love underbaking them too like you do. Can’t go wrong with dark Dove chocolate and the ice cream sandwiches either! Thank you so much Jessica!!! xo

  90. I’ve made these cookies so many times and they are hands down, the best chocolate chip cookies I’ve ever made. I make them for 12 min in oven (they will look underdone but they aren’t!!), chocolate chunk with dove 66% bars (x4 bars) and 1/4 cup sized. People are always dying for more when we serve them to friends. We’ve also made them into chocolate chip cookie ice cream sandwiches!

  91. Makes 1 dozen large using using 1/4 scoop or ice cream scoop size or 2 dozen small cookies using a large tablespoonful or small scoop. Hope that helps and you love them Mandy! 🙂

  92. Yay Michelle! I’m so happy they were a hit! Great idea about the egg yolk, it’s a great trick for sure. Thanks so much for making them. 🙂

  93. I’m so glad you and your family enjoyed them and that’s awesome to hear you baked from scratch. I hope you continue! Have a great 4th! xo

  94. This is a great recipe.. Made them for the 4 th of July my family thought they were from store… Thank you for sharing!!!
    FYI my first tune making cookies from scratch…

  95. I doubled this batch and they were wonderful! A huge hit with the kids (and adults) at our July 4th celebration! I did make one variation. my granny taught me – traded out one egg for just a yoke! It added a little bit more soft chewiness! Yummy!

  96. Absolutely best cookies EVER! I’m super excited to hear how much my family enjoyed them! Thank you girl!

  97. These cookies we’re really good. But to me didn’t have that much flavor. I liked the use of different chips though.

  98. i LOVE this recipe!! personally, i would recommend going for the whole cup of brown sugar. totally great otherwise!!! ??

  99. First, I want you to know his is the ONLY chocolate chip cookie recipe I make and have been making for years now! Everyone always raves about them! I’ve never adjusted the recipe, but have a few family members that are gluten-free visiting next week and wanted to know if you know of a gluten-free version/substitute for this recipe?
    Thank you!

  100. If u use enough flour to pull away from bowl sides like bread, it’s too much flour. I kept adding andgot up to like 5 tbs! Still not come away into a ball. Too much flour in the cookies. Disappointed.

  101. Great recipe! It was a winner in our house! I have the pickiest kids and husband when it comes to food and they all approved with smiles.

  102. Hi Michelle! I’m wondering if you forgot the salt? This recipe uses unsalted butter and the salt would enhance the cookies bring out the nice buttery flavor or did you use a different butter? Also, it may have had an effect on the cookies, since the butter was melted, but not sure. 🙂 Thanks so much for loving the cookies though! That’s so awesome!! xo

  103. Here’s a weird question…I make these all the time and they are by far the BEST chocolate chip cookie recipe for me. Today I made them and put the butter in oven, got distracted and totally forgot about it so when I realized it I pulled it out and it was completely melted and not quite bubbling but I heard sizzle sounds. I let it cool completely and made the cookies. They look amazing but there is no flavour 🙁 Does melted butter lose it’s flavour? It is really weird.

  104. I LOVE these cookies. I’ve made them more then id like to admit. The first time im not sure how I messed them up so I tried again and they were great. I think it had to do with my baking time. I also use only 2 cups of chocolate chips now. Thank you so much for sharing this recipe.

  105. I used the unsalted butter and followed the recipe but my family said something was missing from the taste. So I reccomend the salted butter. These cookies did turn out chewy and gooey.

  106. Hi Nikki! Yes you can. Just add a minute or two to your baking time. Thank you so much and I’m so glad everyone loves it! Merry Christmas!!

  107. These are everyone’s favorite cookie I make now! I get asked for them on the repeat! Can I refrigerate the dough to make the next day? Thank you!

  108. Oh my sweet Jesus! These cookies are absolutely delicious. I made a small change, one I didn’t add the extra flour (it wasn’t needed) I added a little more vanilla extract and a bit more butter. They’re perfect. Thanks for the recipe, will be making it again.

  109. Awesome recipe but looking at other similar ones that added 2 teaspoons of cornstarch I did too and they are wonderful these will be my go to recipe

  110. This is my favorite chocolate chip cookie recipe! Soft cookies are my favorite and these are wonderfully soft and chewy. Thanks for sharing!

  111. You are so sweet Sandy! That makes me so happy that you did leave a review and that you share my recipes! That is the sweetest! Thank you so much my dear!

  112. I just have to say, I’ve been making these cookies for the last 2 years and I can’t believe I’m just now leaving a review! This is my go to chocolate chip cookie recipe.. The absolute best! Every time I make these cookies I always make sure to print out a few of your recipes because people always ask! Thank you for perfecting the best chocolate chip cookie, ever!

  113. I made this recipe and made almost 45 (what I would call) medium cookies. All very chewy and soft. The recipe said it would make 24! I’m not complaining though, I did chill the dough and had to increase the baking time to about 12-15 minutes per batch. All in all, super yummy and huge hit!

  114. Hi Ashley,
    I’ve never used a pampered chef stone cookie sheet, but since it’s a different kind of baking pan, I’m thinking it’s baking them differently than a metal baking sheet would and give a few minutes to set up after you pull them out of the oven before transferring them off the pan. Hope that helps some. Thank you for trying it, I hope you try them again and thank you so much for visiting! 🙂

  115. I meant to say. I use a pampered chef stone cookie sheet and they always crumble when removing them. Anyway around that?

  116. Are use a stone pan what is the secret for getting them off the pan and them not falling apart?

  117. Are there any changes to the recipe if you’re going to make a cookie cake instead of small cookies?

  118. Hi. I noticed the ingredients says to use softened butter but the recipe says to put the butter in the oven? Is this to soften it? Just wondering if I could leave it out to soften or if it needed to go in the oven.


  119. I made these today and received the comment they were the best chocolate chip cookies ever! I did “giant” cookies, (I weighed out the dough balls to be 75grams each), and I reversed the amounts of white and brown sugar. Yummy!

  120. Quinn, sorry to hear that!! Were all the ingredients measured correctly? How did you measure your flour? It sounds like you didn’t measure correctly and or over-measured. Here’s the correct way below, but for more information, see Flour Basics & How to Measure Flour here.

    Fluff up the flour.
    Lightly spoon the flour into your dry-cup measurement, without packing it down. 
    Scrape off the excess with a straight edge by using the handle of a spoon or knife.
    (Dipping the cup into the flour will cause the flour to be packed down and will result in too much flour in your recipe.)

    Hope that helps and you give it a try again. 🙂

  121. Hi, not to be rude but these did turn out ! I was wondering if you could tell me what I did wrong! after I mixed all the dough it was so crumbly,i mad the balls and the cookies turned a pale white almost tasted like really floured banic any advice for next time ? 🙁

  122. Hi Jeanette! Because hot melted butter just doesn’t work the same way as the cooled, soft-solid room temperature butter for this recipe. So glad you are going to make these! 🙂

  123. I am going to make these tomorrow. But why do you partially melt butter in oven just to have them cool down again?

  124. I’m so glad they worked out for you Kacie! Yay! Just bake them an extra minute or two, that should give them a golden brown color, but be careful not to overbake, unless you want a crunchy cookie, which are totally good too! Thank you for adding it to the keeper list! Wootwoot! 😀

  125. Just baked these and they are SO delicious. Mine are not the golden color of yours, but more white? The two extra tablespoons of flour worked perfectly for me. I try out different cookie recipes frequently and I am adding this one to my “keeper” list! Delicious!

  126. I must say these are phenomenal! I have been baking for 30 years and these are the best chocolate chip cookies I’ve ever had! My kids loved these and my husband said “perfection”. Thank you for sharing the recipe!

  127. 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! 😀

  128. 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. 🙂

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

  130. 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!!!

  131. 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.

  132. 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?

  133. 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!

  134. 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!

  135. 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!!!

  136. Hello –

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

  137. 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!

  138. 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!

  139. 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!

  140. 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!!

  141. 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!

  142. 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

  143. 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?

  144. 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. 🙂

  145. 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 :\

  146. 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 🙂

  147. 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.

  148. 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!

  149. 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:).

  150. 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?

  151. 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.

  152. 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

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

  154. 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!

  155. 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:

    Hope they work for you Kim!

  156. 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.

  157. 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. 😉

  158. 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!

  159. 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…??????

  160. 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!

  161. 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. 🙂

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

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

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

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

  166. 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!

  167. 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. 🙂

  168. 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

  169. 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

  170. 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!

  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

  172. 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? 🙁

  173. 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.

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

  175. 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!

  176. 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?

  177. 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 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!

  178. 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.)

  179. 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,

  180. 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.

  181. 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. 🙂

  182. 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 🙂

  183. 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!

  184. 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!

  185. 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!!!!!

  186. 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!

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

  188. 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. 🙂

  189. 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?


  190. 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!

  191. 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?