Perfect Chocolate Chip Cookies

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These are seriously, the most sublime, Perfect Chocolate Chip Cookies!  Hands down, the best chocolate chip cookie recipe for ‘perfect’ chocolate chip cookies, that are completely buttery, chewy, thick & chocked full of semi-sweet chocolate chips!! 

More Cookies? You may love this CopyCat Crumbl Chocolate Chip Cookies RecipePeanut Butter Butterscotch CookiesBest-Ever Chocolate Chip Cookies too!  Can we ever have enough chocolate chip cookie recipes?

Perfect Chocolate Chip Cookies

Who’s Craving Chocolate?

I can’t resist sharing more of these cookie recipes with you that I know you’ll love as well! Sheet Pan Perfect Chocolate Chip Cookie BarsM&M Chocolate Chip Candy Cookies and these Milk Chocolate Chip Toffee Pecan Cookies!  

Even MORE chocolate chip cookie recipes? Best Ever Samoa Chocolate Chip Cookies, Best-Ever White Chocolate Macadamia Nut Cookies, Homemade Chocolate Chip Pudding Cookies, Perfect Banana Milk Chocolate Chip Cookies, and these Soft Batch Peanut Butter Chocolate Chip Cookies!

Perfect Chocolate Chip Cookies

Can We Ever Have Enough Chocolate Chip Cookie Recipes?

So, now I have another chocolate chip cookie recipe that I want to share with you and this is definitely another favorite, best-loved chewy chocolate chip cookie I could not resist sharing!  We can never have enough cookie recipes can we??  Nope!!   

These are the perfect chocolate chip cookie lover’s dream!  The recipe is simple and it’s probably my all-time favorite chocolate chip recipe of all time.  If you try them, you might decide this is your go-to chocolate chip cookie too!   Let me know!

Perfect Chocolate Chip Cookie dough

These Perfect Chocolate Chip Cookies Are So Popular! 

Check these Perfect Chocolate Chip Cookies also at Brit+Co for “The 8 Most Popular Recipes on Pinterest RN” AND Pinterest!

Say goodbye to burnt cookies and hello to the perfect chocolate chip cookies! If your recipe isn’t quite up to snuff, you could be missing out on the blissful taste of chocolaty goodness like you would expect in chocolate chip cookies!

Here, you’ll learn about essential ingredients and top baking tips for creating mouth-watering cookies every single time. Plus, you’ll get a tried and true recipe that guarantees gooey, sweet, and delicious cookies every time.  Watch the video for more!

recipe for easy chocolate chip cookies

Just a Few Pointers Before You Start Your Perfect Chocolate Chip Cookie Recipe Baking Journey! 

  • Follow the directions to a ‘T’.  I read the comments on Williams Sonoma Taste and some of the issues were flat cookies and too many chocolate chips, so I did decrease the chocolate chips 1/4 cup for this recipe, which are still chocked full of chocolate chips. Love Ghirardelli Chocolate Chips. 🙂
  • To avoid ugly, flat cookies, be sure your butter is room temperature (not melted or even softened), and use a cooler dough vs. warm dough. Just pop it in the refrigerator a bit before baking if it feels warm.  I like to scoop all the dough and place them all on a cookie sheet and put them in the fridge for 10-15 minutes for extra thick cookies! That’s called flash-freezing and I love using this method!
  • Measure flour correctly!  Fluff up the flour in the bag or canister. In order to make sure you’re not scooping up packed flour, you should fluff it up with a spoon or fork before you measure it. Spoon the flour into the measuring cup. Gently pile it in until it forms a heap above the rim of the measuring cup. Then, scrape a knife across the top of the measuring cup to level the flour. This way, you’ll get rid of excess flour on top of the cup without packing down the flour inside.  Perfect measuring!
  • Chocolate Chip Cookie Recipe Tips: If you’re in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out.  If you want to tone down the chocolate chips, just use a lesser amount to your liking.  1 1/2 cups is good for those that want chocolate flavor, but not chocolate overload. 🙂
  • For more cookie tips go here.

recipe for chocolate chip cookies

Ingredients You Need for Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies recipe

How to Make the Best Chocolate Chip Cookies 

  1. Preheat the oven to 350°F and line 2 baking sheets. with parchment paper or spray with non-stick spray. (To get best results, use parchment paper to line baking sheets)
  2. In a medium bowl, sift the dry ingredients: flour, baking soda and salt together or you can whisk together as well.
  3. In another large bowl, using an electric mixer or bowl of a stand mixer using paddle attachment at medium speed, beat together the butter, and sugars until smooth and mixed together well.
  4. Add the egg and vanilla and mix on low speed until mixed in.
  5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
  6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
  7. Chill dough if dough is warm. This will keep them from spreading.  
  8. Using a small or large ice cream scoop or cookie scoop or heaping tablespoon, drop the chocolate chip cookie dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.  If you like rolling cookie dough balls, you can do that as well, just don’t overwork the dough.
  9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
  10. Small cookies bake 8-10 minutes. Large cookies bake 10-13 minutes.  Feel free to add extra chocolate chips to the tops, they’ll just melt into the cookies.
  11. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire rack (s) to cool completely.
  12. Makes 18 -30 cookies depending on size.

More Variations

  • Add some walnuts, pecans, raisins, dried fruits like cherries or cranberries, flaky sea salt or some m&m’s for some texture or crunch to your cookies!
  • Change out the chocolate chips for milk chocolate chips or white chocolate chips or your favorite chopped chocolate bar!

Storing Cookies 

  • Store chewy chocolate chip 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 in the freezer and thaw at room temperature.

Perfect Chocolate Chip Cookies recipe

Even More Chocolate Chip Recipes? YES!

Perfect Chocolate Chip Cookies recipe

Look at all that gorgeous melty chocolate!!  Aren’t you addicted to these gorgeous beauties? For a vegan version of this cookie try our ‘Perfect’ Vegan Chocolate Chip Cookies @ Daily Vegan Meal.

And now…Are you ready for some chewy ‘Perfect Chocolate Chip Cookies’ that taste out of this world? Let’s rock out this recipe! Check out the video attached!

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How To - Baking Perfect Cookie Tips!

Perfect Chocolate Chip Cookies

Kim Lange
These perfect cookies are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!
4.44 from 3178 votes
Prep Time 10 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 18 large cookies
Calories 256 kcal

Ingredients
 
 

  • 1 ½ cups all-purpose flour see notes below
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter see notes below, room temperature
  • ½ cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups semisweet chocolate chips I used Ghiradelli semi-sweet. Use less chocolate chips if you want more cookie and not as much chocolate such as 1 1/4 cups to 1 1/2 cups. (Can also use chocolate chunks)

Instructions
 

  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
  • In a medium bowl, sift the dry ingredients: flour, baking soda and salt together or you can whisk together as well.
  • In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
  • Add the egg and vanilla and mix on low speed until mixed in.
  • Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
  • Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
  • Chill dough if dough is warm.
  • Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
  • Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
  • Small cookies bake 8-10 minutes
  • Large cookies bake 10-13 minutes.
  • Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
  • Makes  18 -30 cookies depending on size.

Video

Notes

  • Butter Tips How to Avoid Flat Cookies: Be sure your butter is room temperature (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
  • Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
  • Baking Soda Tip: Make sure your baking soda is not expired.
  • Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out.  If you want to tone down the chocolate chips, just use a lesser amount to your liking.  

Nutrition

Calories: 256kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 24mgSodium: 134mgPotassium: 152mgFiber: 2gSugar: 18gVitamin A: 182IUCalcium: 24mgIron: 2mg
Keyword chocolate chip, chocolate chip cookies, classic cookies, cookies
Tried This Recipe?Let us know how it was by commenting below!

294 Comments

  1. WILL NEVER EVERRRR BUY STORE BOUGHT CHOCOLATE CHIPS COOKIES AGAIN…. ;*( you ruined chips ahoy for me with this amazing recipe. DELICIOUS.

  2. Hello!
    So I made these today and they turned out amazing! I played with the butter treatment in two different batches and both turned out great but I’d say the cookies with the more solid butter as a base turned out best. I softened the butter minutely for one batch and melted it for the other and the melted batch was good but it wasn’t nearly as soft as the batch with the fluffy butter. 🙂
    Thanks for the wonderful recipe.

  3. First time baking cookies and I am amazed!!! Recipe was extremely easy especially for a beginner. I’m not a sweet tooth person so I put 1 1/2 cups Of chocolate chips and still turned out good!!

  4. These are seriously the best chocolate chip cookies I have ever tasted. After having been a Toll House recipe cookie baker for 50 years (beginning as a child with my mom!) I now proclaim your Perfect Chocolate Chip Cookie my new favorite go-to recipe for the next 50 years!!! Thanks so much for sharing.

  5. My 2nd time ever making cookies, and they were delicious!! Thank you for the helpful hints (not overmixining/room temperature butter etc…). This really is a perfect recipe! Thank you!!

  6. I am an avid cookie baker (I make 28 types at Christmas). I made these with what I had on hand – about 3/4 cup dark chocolate chips and about 3 oz. of a semi-sweet bar chopped. Using my small scoop It made 40 cookies. They were FABULOUS!!! I have a new chocolate chip cookie recipe. Thank you so much.

  7. Soften butter to room temperature Sheril. I usually bring all my ingredients to room temp by setting them out an hour before baking. Hope that helps and I hope you enjoy them!! Happy 2018!!

  8. I have a quick question. I’m a little confused about the butter. Wouldn’t room temperature butter be softened? Or are you meaning something else by that?

    Any help would be appreciated. Can’t wait to try these.

  9. I haven’t tried it, but you can use ¾ cup of canola oil for every cup of butter according to what I’ve read. Let us know how it works out if you do! 🙂

  10. This made THE best chocolate chip cookie I’ve ever made. I trusted the process about the butter but I always add about double the vanilla. I also chilled the dough and made my cookie stacks at least 2X as tall as they were wide to give the cookie some girth after baking. Soft in the middle and a little bit crispy just on the outer edge. I also went with the full 2 1/4 cup of chips which is basically one bag of chips. .

  11. Thank you so much for this recipe. I have been trying to figure out why my cookies are always spreading and flat. I made these today with the kids on their day off, and they are perfect and fluffy. Buttery and gooey. Yummmmy.

  12. I am 15 and I just made these for my brothers. My brothers and I were extremely happy with them and they were absolutely the Perfect Chocolate Chip Cookie. I love them soooo much. Super easy and quick to make. I followed all the notes and they are great. I used 2 cups of chocolate chip cookies and I used white chop chips as well (family fav), 2 cps was plenty! Taste so great, can’t stop eating them. Thanks so much for the recipe!!!!

  13. I made these 2x now. This is my go to Chocolate chip cookie recipe! Easy and full of chocolate goodness. Thank you for sharing!

  14. Excited to try these tomorrow. Do I have to use unsalted butter? Would salted work as well?
    Thanks!

  15. Val, so happy you love this recipe! I use a hand mixer for most of the desserts I make as well, it’s just easier like you said. Thank you for your kind words my dear! Happy baking!! 🙂

  16. Pinned it! Made it! Devoured it! I’ve always wanted the best cookie recipe and according to my family I finally found it! And the fact that I was able to use a hand mixer rather than the big bulky Kitchenaide stand mixer was heavenly. Thank you soooo much! I can’t wait to make your other divine desserts. Btw, your tips such as refridgerating before baking made a HUGE difference in the outcome:)
    P.S. Sorry, couldn’t take a pic of my perfect cookies because it was gone in 60 seconds:)

  17. What an awesome story Linda, OMGoodness and I love the wall of fame, that rocks!! Thank you for sharing your story. I’m so humbled and happy everything turned out ok in the end. That had to be scary! Happy Holidays to you to my sweet friend! 🙂

  18. I LOVE THIS RECIPE!!!! Not only did it save my marriage but it saved me and my daughters life, (We were able to pay off my debt to a drug kingpin that held her hostage) but they are always a HIT at family parties, events, and even night in! This is a little embarrassing but we have a wall of fame in our hallway of each time we have made them. Whenever or family members come and walk through they occasionally pass out from sheer joy. You, Chocoletiss got me through my house burning down when, after escaping the flames, I found 12 perfectly baked cookies from your recipe. Thank you.
    Happy holidays!
    Love,
    Linda xoxo

  19. Made these cookies twice now ( with a few of my own tricks added) and they have come out perfectly both times! This is definitely my go to recipe! Beautifully thick, golden crunch in all the right places and wonderfully soft and gooey! The trick is not to over cook them!

  20. How sweet of you Michelle! That was so kind of you to share with friends and family and I hope you all enjoy this recipe and more! How exciting!! Happy New Year!! xo

  21. I was searching for a perfect yet simple recipe and this one is by far the best cookies I have ever eaten. I brought them for Christmas and they were gone within minutes and begged for the recipe so I ahappily shared your link. I didn’t change a thing and followed it to a T. Thank you so much. I can’t wait to try your other recipes.

  22. I made these and they are wonderful. I cut back 1/4 cup of chocolate and there was still lots of wonderful chips in every bite. Can I cut the chocolate in half and substitute walnuts?

  23. This is my new favorite Chocolate Chip recipe! I followed it to a T. The only change I’ll make for next time is to use a little less chips. It was such a hit that we ate them all within a couple of days. Need to up my cardio, but every bite is worth it!!!

  24. I was searching for best chocolate chip cookie recipes and here I am? going to bake for my little one….I hope they turn out like yours. Will let you know.

  25. I just tried this recipe, but my cookies are dry. I dont know what I did wrong. When I baked them, the cookies did not spread much at all but they did cook all the way through and taste good. Butter was room temp and I measured everything correctly…even chilled dough. Idk…

  26. These cookies look delicious. i probably won’t make them as good as yours but I’ll try.

    P.S. How many cookies does this recipe make?

  27. Glad you enjoyed them Ifrah. I don’t know about the oil, I’ve never tried it, but I usually don’t make cookies with oil, it’s usually always butter, but I’ve read where you can try substituting one-fourth or half the butter with oil. If you try it, let us know how it works out. Happy Holidays! 🙂

  28. Hello! I just made these cookies. First batch got a lil overcooked resulting in crunchy cookies instead of chewy ones. Second is in the oven right now. Hopefully I’ll get them right this time. I followed the recipe to the tee. I just feel them quite sugary to my taste so I’ll reduce the sugar next time. Thank you for this recipe.
    P.S. please do reply to my question regarding substituting butter with oil. Thank you!

  29. Hi! I came across your recipe on pinterest and couldn’t resist no matter how much I tried. So today I gathered all the ingredients and made the cookie dough. I’ve put the dough in refrigerator and will make them tomorrow. Just a little question here, the dough was quite hard to mix when it came to adding chocolate chips. Is it normal? I’ve never worked with butter before. Is this how the “butter” dough works? Also, can I replace butter with canola oil? I’m hopeful that you’ll reply because I’m very new to cookie baking. TIA.

  30. I couldnt read through all the comments, but am i the only one eho added a 1/2 cup of oil? I thought the dough was dry while trying to mix the flour. Fyi they came out great!

  31. These cookies were so delicious but had an absurd amount of chocolate. Everyone kept saying they were far too rich and the dough barely stuck together between all of the chocolate. Luckily I was making seven batches so I was able to quickly correct the rest and the result with less chocolate chips was by far the best chocolate chip cookies I’ve ever had or made. They were like a fancy bakery cookie. An absolute hit for Christmas. I ended up making very large cookies by using a 1/4 cup scoop for the dough balls and cooked it at 340 for around 13-15 minutes.

  32. I’m so sorry Pat, but I have no idea why this would be happening to you. I haven’t heard of this happening to anyone else, maybe there was a glitch on that pin. I’ve never had that happen, I tried it myself and if you click the actual picture you will come to my site and if you click ‘make it’ then you come to my site, like everyone else’s pins. I didn’t have the rolling thru the comments like you did. I’m sorry, I wish I could help. Maybe reboot and try again?

  33. I am having major problem with your web site. When I get to the recipe for choc chip cookies, which I saved on Pintrist, but your site comes up with the recipe, it immediately starts rolling thru all the comments and I go back to the top to get recipe again, and once the recipe comes up, it starts rolling again. It is very maddening. It takes me forever to try and get a few ingredients at a time so I can make them. I will no longer try to save a recipe if it is going to jump to your web site.

  34. I used less chocolate chips, eye balled it. But these turned out soooo good! THank you! Thanks for the tips!

  35. Oh my gosh! Well done! These are soooo good – sweet and rich with just the right amount of salt. The only change/addition I made was that I added 4 ounces of shopped dried cherries (not maraschino, but the type you find on the raisin aisle) and it added just a hint of tang. Thank you for upping my cookie game!!!

  36. Hi Kimberly! Most cookie doughs can be refrigerated, make sure they are well-wrapped, for three to five days before baking. If you want to make it farther in advance, freeze the dough for up to 3 months. 2-4 hours on the counter. 🙂

  37. How long can I keep this in the fridge before baking? and how long can I store it on the counter for?

  38. This really are the best chocolate chip cookies. I’ve been looking for a really good recipe and I have finally found it. No need to look any further.

  39. I am so ecstatic everyone loved them! Thank you so much for letting me know Carolyn!! Happy Holidays and chocolate chip cookies go together! 🙂

  40. I love chocolate chip cookies and these were so easy and delicious! Followed the recipe exactly and my kids loved them!!! Better than the Toll House recipe I’ve been using.

  41. These cookies were awesome! I tripled the recipe, added a large box of vanilla pudding, 3 1/2 C of choc chips, and baked at 375 for9 min after rolling the refrigerated dough into a ball and lightly pushed each ball down on the silicone sheet. Turned out great!

  42. Awww thank you so much KenZi! I’m so glad you tried it with the coconut palm sugar and they turned out awesome! I’m sure others will try that version because it seems to be so popular with the healthy crowd! Thank you for your tip! 😀

  43. Really is an absolutely perfect recipe! I highly recommend using coconut palm sugar instead of brown sugar, it really gave them a rich and decadent taste! Thank you for the tips with the butter! xo

  44. These cookies are absolutely perfect. This is the last chocolate chip cookie recipe I will ever need.

  45. I just made these and they’re amazing. I doubled the recipe. They’re so soft. I added more chips then the recipe called for as well. Will be making again.

  46. Wow! I am excited you will never being pre-made dough again! I love this cookie dough, it’s so versatile and your cookie adaption sounds amazing! Sweet and salty is really the best for sure. 🙂 Happy Thanksgiving and thank you for the kind words.

  47. I just made these last night and they are amazing!!! My boyfriend loved them. I used semi-sweet chocolate, milk chocolate, and butterscotch chips and they came out so good. I also added some sea salt at the end because I wanted them sweet and salty. Such a great and easy recipe. I’m never buying pre-made dough again!

  48. I don’t normally leave reviews, but I’ve tried a lot of different chocolate chip cookie recipes and none of them have been even okay. This one is AMAZING. I even messed it up a little and it still turned out awesome. This one will definitely be the only one I use from now on.

  49. Jacqui that sounds amazing with the all your substitutions and the ice cream! Oh I think I’m gonna have to do that now! LOL!!
    Thanks for you comments, so sweet! 🙂

  50. Best cookie recipe I’ve tried! I used Earth Balance dairy and soy free butter and EnjoyLife dairy free chocolate chips. So good! And add some So Delicious cashew milk Very Vanilla ice cream in the middle ?

  51. I made these cookies and took some to work and they truly are perfect! Soooo good and just the right amount of chocolate chips! Everyone who tried them loved them. Thanks!

  52. I think the word perfect is short for this recipe because it’s the best recipe I have made until now. I made for a party and everybody love it, super recommended!!

  53. Best chocolate chip cookies I’ve ever had in my life. Thank you so much for the recipe. I am from Rio, Brazil and Im thiking of selling these. I bet no one here”s ever had such mouth-watring yummy cookies. I used saltless magerine and it just took a little longer in the oven to bake, but they came out excellent! Thanks again for this priceless recipe!

  54. Aww that is so sweet! Sorry you lost your original recipe, but happy you chose this one! That is awesome and thank you so much for your kind comments to use it for a long time to come. That makes my day Tori! 😀

  55. I helped host a bridal shower for my best friend yesterday. I couldn’t find the original recipe I wanted to use, so I found yours on Pinterest (mainly b/c I had all of the ingredients). They were self- and husband-aproved, but the kicker was that the little old ladies though they were the best chocolate cookies they ever had! They wouldn’t stop talking about it. One even came up to me at the end of the shower and said she went back and took two more for herself!

    Definitely saving this recipe and using it for a long time to come!

  56. Noah, that was so sweet of you to make these cookies for your wife. What an awesome husband you are! She’s a lucky woman. 🙂 I am so happy that the hints helped you out and keep on baking with your honey! I love that! So sweet! 🙂

  57. Made these to surprise my wife last night. They are so good! Followed recipe to the “T” as you suggested, turned out perfect. Im just an amateur in the kitchen, but I still enjoy baking as a pastime wih the wife.

  58. I just made 3 dozen of these they turned out amazing! Not flat at all! Make sure you follow the steps and I did what the notes suggested too!

  59. Kas that is so awesome! I’m so glad you found this recipe to bring you here and you decided to give this recipe a try. For the holidays, if you like mint, use a half or whole teaspoon, I’m sure they’ll be wonderful! 😀

  60. I’m so glad I found this recipe. Had a midnight craving for cookies but not already made cookies. I’ve had bad luck with a lot of chocolate chip recipes. This turned out perfectly. I didn’t have vanilla extract which is strange.. somehow I have a lot of mint extract, though I wasn’t brave enough to use it. These turned out exactly how I’ve been trying to make cookies. I’m ashamed to say how many years it took me. Perfect recipe!

  61. I am making these right now. I just took first batch out and I have to say they look just like yours. I had to have one right away and have to say are the best cookies I have ever had. Thank you very much for a great recipe.

  62. Hi! I really liked this recipe but the only thing I would change, for my next batch, would be to use less chocolate chips. I found that the cookies had too many chocolate chips, for my taste, and I only used 2 cups instead of the 2 1/4 cups the recipe called for. I’ll try 1 1/2 cups next time and see how that goes. Otherwise, the cookies are delicious and I was happy I used my Kitchaid stand mixer for it. One bowl and less to clean up, it was great!

  63. Great to know Stephanie! Great tips for sure! Thank you so much for those, I love using 1/2 whole wheat and 1/2 whole flour, but good to know about the almond flour and other info you have provided. 😀 Happy Friday and cheers to yummy cookies!

  64. These came out SO GOOD. I used 1.25 c whole wheat flower, and 0.25 c almond meal, and dark brown sugar. I also used 1 cup Guittard milk chocolate and 1 cup Guittard dark chocolate chips! A great combo. After making the dough i left it in the fridge for about 30 minutes. Needed about 14 minutes to cook with big cookies. I made 17 total. As a warning, if you use dark brown sugar and whole wheat flower its more difficult to see the edges browning so make sure to cook an eye on them! I overcooked the first batch by about a minute thirty.

    Really great recipe: nice, thick, chewy cookies with just enough chocolate (a lot!)..

  65. I’m not sure how many cookie recipes claim to be the most “perfect,” but I promise this one is the real deal. Follow the instructions to a T. It is seriously a science to make the “perfect” cookies, lol. They are AMAZING. Hands down the BEST chocolate chip cookies I’ve ever had. Again as the recipe says…ROOM TEMP BUTTER AND CHILLING THE DOUGH IS CRUCIAL. They do not come out the same without!

  66. I made these cookies last night and they are the BEST cookies I have ever made. They turned out just perfect crunchy edge with a chewy middle and were not flat. Thank you for the tips, they really helped! This will now be a regular recipe in my house!

  67. Hello! This was the first recipe I’ve ever tried and it turned out delicious! This recipe is the best! 😀

  68. That is so awesome Mary Ellen! I”m so glad you loved it! I’m going to be publishing a new sheet pan recipe for peanut butter lovers! Stay tuned and thank you so much for letting me know!

  69. First off…I don’t think there is such a thing as “too many chocolate chips”! I made these and they were awesome! I also forwarded the recipe to my daughter (fairly new baker who has suffered some chocolate chip cookie disasters) and they came out perfect for her also! She was so happy!! Thanks for an awesome go-to recipe!

  70. Yes! I’ve finally found a recipe for chocolate chip cookies that are exactly like I like them. I love how they stay puffy instead of spreading, and are SO full of chips. I followed the instructions to the letter, and mine look just like yours. Thanks for sharing the recipe!

  71. Thank you for sharing Christie! I know there are lots of people with egg allergies or gluten free and substitutes seem to work great in these cookies! Have a wonderful weekend!

  72. These cookies are delicious! My son is egg allergic, so I used an egg substitute (water/oil/baking powder), and they still came out perfectly. I also only used about half of the chocolate chips. Still delicious!

  73. These cookies are amazing. I had to freeze them so I wouldn’t eat them all myself but even frozen they’re great! Put a little vanilla ice cream between two of them and they’re divine! We will definitely be making these again in the near future.

  74. These cookies are amazing. My family absolutely loves them and wants me to cook them every time.e I have the chance. Made some last night and had to bring some to work. Can’t get enough of them.

  75. These amazing cookies could be sold! I took some next door and family finished these overnight. Amazing. Thank you!

  76. This recipe is seriously the BEST! My cookies always turned out flat, but these were so plump and perfect!
    Thanks for sharing this recipe!

  77. Best cookie ive ever had! Seriously!

    I Made quite a bit of changes though.

    I added 1 1/2 Tbl spoon of powdered milk. (I read it makes the cookies chewy) I subbed half the white sugar with powdered stevia.
    Added 1 Tbl of molasses.
    Added 1/2 tsp of maple extract
    Subbed 1/2 cup of the flour with toasted oats.
    I used white whole wheat flour instead all purpose flour.
    I also browned half of the butter.
    For choco chips I used white choco chip,
    Semi sweet choco chip and crushed Cadbury milk chocolate eggs.
    I refrigerated the dough for 24 hours.
    Baked at 380.
    Made 4 LARGE cookies.

    They where ooy-good in the center and crispy around the edges. Absolutely DELIGHTFUL!
    With my adjustments THIS IS THE BEST CHOCOLATE CHIP COOKIE RECIPE!

  78. Hi Liz, it should be a little doughy but scoopable. As long as you didn’t overmix and you measured correctly you should be fine. Try it and see how it goes and let me know. 😀

  79. Hi! I’m no Betty Crocker! And every time I bake cookies from scratch they turn out too fluffy and I swear I’m reading word for word on the directions. So I came across your recipe and again I followed word for word. But after mixing the flour in, and tossed in the chocolate chips, I feel like the dough looked too doughy, like sorta sticky, does that make sense? I have the dough sitting in fridge to chill like your tip says. But I’m scared they will come out fluffy again.. any tips?

  80. These are seriously the best chocolate chip cookies I have ever made in my life. The best! Follow instructions to a T and you will get the BEST cookies EVER!

  81. These are actually THE BEST chocolate chip cookies! I have made them many times, but the first time I made them I overcooked them because I thought they didn’t look done enough at 8 minutes. The second time I made them I took them out right at 8 minutes, which was absolutely perfect and how I cook them every time! The shorter you cook them the better!:)

  82. I’m so proud of you for trying it and wanting to give it a go again!! You can do it Chacha! Thank you so much for letting me know your experience!

  83. Total rookie with anything made from scratch. I usually just take and bake. About to make my 2nd attempt with these. Used too floor last time and basically made muffin cookies. They were good though and everyone gobbled them up. Hopefully I get it right this time. Love the recipe though, thanks! ?

  84. Hi Jackie, they are different, room temp is where you can press you fingertip into the butter but your finger doesn’t slide through. Softened butter you would be able to do that. Hope that helps? You need to make these!! 😀

  85. YES! You’re not kidding when you say the perfect chocolate chip cookies, these are absolutely wonderful. My family could not get enough of them. Definitely will be my ONLY chocolate chip cookie recipe. I used dark chocolate chips… so yummy!

  86. Yay! Good to know especially for those that don’t have baking soda! Thank you Tess for commenting, that means so much!! Have a wonderful day!!

  87. Perfection!! So yummy and they are beautiful! I didn’t have baking soda so I did a little research on Google and said I could use baking powder just triple the amount I wanted to try these cookies so desperately I use baking powder 3 teaspoons and they turned out magnificently. Oh and I had some white chips left over from another project so I tossed those in. This is now my only chocolate chip cookie recipe! Thank you thank you thank you!!

  88. These came out great.
    I used 1.75 cups semi-sweet chocolate chips and .75 cups milk chocolate chips.
    Yum yum

  89. The perfect cookie. This is just like a recepie my mother had and I won a blue ribbon at the fair in 1982, for these. The only thing I do different is instead of 1 tsp b soda. I use 1/2 tsp b soda and mix with 1/2 tsp of b powder. Excellent!

  90. BEST chocolate chip cookie recipe I’ve ever made. And believe me, I’ve experimented with everything from cookbook recipes to the back of chocolate chip bags. Soft, chewy, buttery, 5-star taste. I used 62% cacao chunks and cut them down to one cup and the cookies were PERFECT. Thanks so much for sharing!

  91. BEST chocolate chip cookie recipe I’ve ever made, and believe me, I’ve experimented with everything from cookbook recipes to the back of the chocolate chip bag. Soft, chewy, buttery, 5-star taste. I used 62% dark chocolate chunks and cut them down to 1 cup and these cookies were perfect. Thanks so much for sharing.

  92. This turned out perfectly! I’ve tried a lot of recipes, and even with my fickle oven they turned out great!

  93. These were outstanding cookies! The directions were concise and easy to follow. Thank you for sharing your recipe. These are definitely a keeper!

  94. These are so good! They taste like my old cafeteria chocolate chip cookies from high school! I will be making these forever now!

  95. Awesome! Your helpful modifications will definitely be handy for anyone that is looking for an allergy-free alternative for these chocolate chip cookies. Thank you so much for sharing Heather!! I appreciate that so much and no guesswork for others! 🙂 SA-Weet!

  96. I made these cookies today, only replacing ingredients with allergy safe ones. They turned out amazing!!!! I used a rice flour blend for the flour, dairy free butter, dairy free chocolate chips, and flax seed for the egg. Not all cookie recipes turn out when changing ingredients to allergy safe ones, or may not taste as good, but these were AMAZING!!! Thought I would share for others who may have to use replacement ingredients due to allergies.

  97. Hi Jane! Thank you for sharing your experience and your substitutions for others if they get in a pinch. I like your idea of cinnamon and raisin too! So yummy!!

  98. I almost didn’t make these only because the first half of the comments were…must try, look so good, need to make these, etc etc etc. It wasn’t til I got about half way through that I actually found reviews from people that had bothered to try it before commenting….sorry but that is a HUGE pet peeve of mine! I used half butter and half margarine only because I didn’t have enough of either. I doubled the batch easily! And since I didn’t have anywhere close to the amount of chocolate chips in the house for a spur of the moment baking day I used a pack of mini M&M’s that I bought for Christmas baking and never used. I got 52 average size cookies and they were perfect at 10 minute baking time. These are VERY good cookies and I’m sure I will make them again! Maybe next time I’ll toss in some cinnamon and raisins to switch it up a bit too lol

  99. Hi Erin! Yes you can, but allow a couple more minutes for baking, if the dough is refrigerated. 🙂 I’m sure the teachers will love them!!

  100. Hello, this recipe looks awesome! I’m planning to double the recipe and make them for Teacher Appreciation week this week. Can I make the dough ahead and let it chill overnight? Thanks in advance for the info!

  101. Made a double batch tonight. Came out wonderfully. Kids loved them.
    I think I’ll make this my go-to recipe for chocolate chip cookies. So good!
    Thank you!

  102. my grandson loved these. we will be keeping this one great and easy to make loved every bite..

  103. I just pulled these out of the oven, a new oven that I’m still figuring out. As I was preheating I prayed to the gods of chocolate and baked goods that they would deem me worthy and not condemn my offering to the pit of burned morsels.

    The gods saw fit to smile upon me and I have to say these are some pretty dang amazing cookies! Thanks for sharing!

  104. Made a batch of these a few days ago for my family , the batch made almost 40 cookies and they ate them ALL that night. Hands down best chocolate chip cookies i have ever made. Im baking some right now! Thanx