Soft Chocolate Chip Cookies (VIDEO)
The BEST Chocolate Chip Cookies are big, soft, moist and loaded with melty morsels of chocolate. Chocolate chips make everything better, like our chocolate chip banana bread!
Everyone needs a great chocolate chip cookie recipe. This simple and easy recipe turns out perfect every time and the cookies stay soft for days. Read the amazing reviews then try them for yourself.
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Soft Chocolate Chip Cookies
There is no match for homemade chocolate chip cookies with soft and warm cookie dough, gooey chocolate chips and the sweetest aroma coming from your oven. It’s just as tantalizing as homemade baked donuts! Whether you’re making Christmas cookies or surprising your kiddos with a sweet after school treat, memories are made with America’s most loved chocolate chip cookies.
Tips for the BEST Chocolate Chip Cookies:
- Measure ingredients correctly, especially the dry ingredients (spoon flour into the cup and scrape off the top for an accurate measure).
- Butter and eggs should be at room temperature
- Use plenty of chocolate chips – they add moisture and give the cookies good form
- Use a trigger release scoop for equal-sized cookies
- For a prettier cookie, stud the top of each cookie dough ball with a few extra chocolate chips before baking.
Ingredients for Chocolate Chip Cookies:
This chocolate chip cookie dough has simple ingredients with pantry staples you probably already have and the cookies can be baked right away (no chilling required).
Which is the Best Chocolate for Cookies?
Semi-sweet chocolate chips (46% – 60% cocoa content) – Chocolate chip cookies are classically made with standard sized semi-sweet chocolate chips, but mini chocolate chips or chocolate “chunks” will also work. Nestle, Toll house, Ghirardelli, Guittard, Kirkland, Hershey’s,… most any brand will work. If you have the option, look for a package that states the cocoa content.
Milk Chocolate chips (10% cocoa)- If you like a very sweet cookie, milk chocolate chips are a good option, just be prepared with your glass of milk!
Bittersweet Chocolate Chips (70% cocoa) – produce a more ‘adult’ cookie – intensely chocolatey and less sweet.
The Secret to Soft Cookies?
Over-baking is the #1 cause of why chocolate chip cookies are hard. So, when are chocolate chip cookies done? The cookies should be removed from the oven when they are just turning golden at the base and the dough still looks a little raw on top. They won’t look done coming out of the oven and you’ll be tempted to keep them in there longer, but please do not over-bake. Removing them at the right time is the secret to soft chocolate chip cookies.
Why do Chocolate Chip Cookies go Flat?
This is usually due to having the wrong balance of ingredients (i.e. not enough flour or too much liquid ingredients) causing them to spread out too much or become cakey. Also, check your leavening and make sure your baking powder is not expired and still active. To test baking powder, place 1 tsp baking powder into a cup and add 1/3 cup hot water – it should fizz and if it doesn’t, replace your baking powder.
Why did my Cookies not Flatten?
If your cookies ended up too thick and did not flatten, the #1 culprit is too much flour. Be sure to measure flour by spooning it into a dry ingredients measuring cup and scraping off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour.
How to Freeze Chocolate Chip Cookies:
This cookie dough is freezer friendly and we love freezing half of the cookie dough for another day. To freeze: place cookie dough balls onto a baking sheet or cutting board, cover and freeze for an hour or until solid. Once they are frozen, you can transfer them to a large ziploc bag and freeze up to 3 months. To bake frozen cookie dough: transfer to a parchment lined baking sheet and thaw the frozen cookies in the refrigerator for 3 hours over overnight before baking per the recipe instructions.
How to Make Chocolate Chip Cookies:
This is the easiest cookie recipe and comes together quickly. Start with some quick prep: preheat oven to 350 °F and Line 2 cookie sheets with parchment paper or silpat mats.
- In a large mixing bowl, cream together butter, white sugar and brown sugar.
- Beat in eggs one at a time then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder and salt then beat it in thirds into the batter. Fold chocolate chips into cookie dough.
- Scoop even balls of dough and arrange on prepared baking sheets. Bake one cookie sheet at a time.
More Cookie Recipes:
- Snowball Cookies – moist and melt-in-your mouth good
- Italian Cookies (baci di dama) – with a chocolate center
- Russian tea cookies – a buttery walnut filled treat
- Shell cookies – fluffy and laced with meringue
- Finnish Meringue Cookies – the most beautiful cookie
Watch Natasha Make Chocolate Chip Cookies:
I hope this chocolate chip cookie recipe becomes a new favorite for you! These chocolate chip cookies seriously stay soft for days!
Soft Chocolate Chip Cookies Recipe
The BEST soft chocolate chip cookies. Big, moist and loaded chocolate chip cookies. This chocolate chip cookie recipe is wildly popular with kids and adults!
Ingredients
- 1 cup unsalted butter (16 Tbsp), softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour measured correctly
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips (12 oz) plus more for the tops
Instructions
Preheat oven to 350˚ F after step 5. Grease cookie sheets.
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Preheat oven to 350˚ F after step 5. Grease cookie sheets. In a large mixing bowl with an electric mixer on medium/high speed, cream together the 2 sticks of butter, 1 cup of brown sugar and 1/2 cup of white sugar until creamy, light and fluffy.
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Add 2 eggs, one at a time, beating well with each addition, then stir in 2 tsp of vanilla.
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In a separate bowl, combine 3 cups of flour, 2 tsp of baking powder and 1/2 tsp of salt and beat into the batter in thirds just until incorporated. Fold in 2 cups of chocolate chips.
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Use an ice cream scoop to get even balls of dough, scraping against the side of the bowl to get a flat base. Place scoops of dough onto baking sheet about 2 inches apart. Mine fit onto 2 cookie sheets and made 21 cookies. Stud tops of cookie balls with a few extra chocolate chips if desired.
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Bake one cookie sheet at a time for 12-15 min at 350˚F, until edges are just turning light golden brown. The tops should still look under-baked. Allow cookies to cool on the baking sheet 5 min then transfer to a rack to cool.
Recipe Notes
To measure flour correctly, spoon it into a dry ingredients measuring cup and level the top. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We first published this recipe in 2012 and have improved the recipe to make it even easier (eliminating the need to chill the dough before baking).
Mmmmm soft chocolate chip cookies! 🙂 My children are always REALLY happy when I make these.
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made these cookies to the letter except I added candied bacon to half and they were the BEST chocolate chip cookies I ever made! Your recipe was so informative and gave me tips I never knew about. Thank you sooo much. Cookies disappeared before I could take pics. Next time
I’m so happy you enjoyed that. Thank you for sharing that with us!
I don’t know what I did wrong but these were so bland! I used 1/2 cup sugar and 1 cup of brown sugar. Other recipes I’ve found says 1 cup of each. Was that a typo? They tasted like just plain dough with chocolate chips in them. Help!
Hi Lora, these are normally pretty sweet with the added chocolate chips. Did you possibly cut down on chocolate?
The cookies came out great. But they are way too sweet!!!!! I will use half the sugar next time.
Thank you for sharing that with us!
Hi Natasha. I made these cookies this morning. Although I always spoon and level, I was inclined to weigh the flour and baking powder. I also ran the dry ingredients through the KitchenAid Sifter attachment that also weighs. They came out fantastic! I baked them for a tad bit longer than 15 minutes as they didn’t spread too much. Simply delicious!!!! Thank you
I’m so happy you enjoyed that. Thank you for sharing that with us!
My daughter wants to make a cookie cake. Do you think this would work as 1 big cookie?
Hi Mary, I have not tested that as one big cookie. It sounds like a cookie cake! If you experiment, let me know how you liked the recipe
Hi Natasha! So i made these cookies but they did not turn out anything like yours. They were not super soft, they did not even flatten. The chocolate chips did not melt, they only got warm. I followed every step, where is my mistake??
Hi Lyuda, I’d be happy to troubleshoot. With the chocolate chips not melting I’m curious if your oven is not calibrated? Was anything altered in the recipe?
I made this today and they are ooey gooey delicious…thank you for the recipe and the video..and for the tip on measuring flour..I didn’t know that and I know it will help me…You do a great job and I enjoy your site!
I’m so glad that was helpful, Charlotte!
Hi Natasha! So mine don’t look anything like yours. They did not flatten at all. They were not moist and soft, and they were very light/pale. Yours look very delicious. I wonder what I did wrong… I followed the recipe … please help, I haven’t found yet cookies that would be awesome. Oh, the chocolate did not even melt, it was just soft…very weird..
Hi Lyuda, Sorry to hear that. Did you make sure to measure the flour correctly by spooning flour into the measuring cup and then leveling off the top? If you push the measuring cup into the flour bin, you can get up to 25% too much flour being compacted. Too much flour would cause that issue.
My cookies tasted great. Huge hit with family and friends. However my copies don’t look brown enough. Do you know why? I used light brown sugar.. should I use dark brown sugar?
Hi LaShea, to achieve a truly soft chocolate chip cookie (without over-baking), the color will be lighter. If you are looking for a darker cookie, you might try a dark brown sugar for richer color.
I don’t know what I did wrong, I measured everything to a T and my cookies did not flatten what so ever, like not even a little bit… I went over reviews and see that a lot of others had the same issue.. maybe it’s the type of flour we’re using? I just have all purpose from target… so sad I could cry
Great recipe!! Thanks for sharing wanted to add a pic but didn’t know how
I’m so glad you enjoyed this recipe. If you post your photo on Instagram or Facebook tag natashaskitchen.com or #natashaskitchen and I will be able to see it.
I made these cookie for Christmas and and they came out soooooo delicious. They are so moist and soft. I did make some minor changes in the recipe… I added one cup of brown sugar only to reduce the sweetness. I added one cup of semi-sweetened chocolate chips and one cup of chopped pecans. My family and I couldn’t stop eating these cookies! Thank you so much for the recipe. Merry Christmas!
That’s so great! It sounds like you have a new favorite, Lydia!
Bake some yesterday with my little helpers for Santa 🙂 I put less sugar in the recipe but taste soooo good !
Awww that is so sweet!! Thanks for sharing that with me. These do make for great Santa cookies! Have a Merry Christmas!
can’t wait to try this recipe for holiday! can I use almond flour instead of all purpose flour? also, is it ok to just use brown sugar without white sugar? thank you.
Hi Lydia, I haven’t tested that to advise but here is what one of our readers wrote “I used almond flour instead of multipurpose flour and all white sugar because my brown sugar was too old to use. They are soooooo yummy!!! Natasha’s recipes are soooo good! I love the video instructions too!!!” I hope that helps.
Natasha, I made your recipe for easy chocolate chip cookies and they did not look like yours at all and didn’t like the taste either.
I have checked out other CCC recipe’s and I noticed that it calls for baking soda and yours calls for Baking powder. Would that be the problem?
Hi Donna, the Baking powder is correct. I haven’t tested this recipe with baking soda and it most likely won’t work because there is nothing to activate baking soda. Hope this helps. Did you by chance make it with soda? Also, our post on measuring should help with making sure the dry ingredients were measured properly. I hope this helps.
Natasha,
There are about 400 recipes for chocolate chip cookies out there all using baking soda. Still, yours look great so I think I’ll try your version.
Hi John, well, I’m glad I stand out from the crowd! I hope you love this recipe for chocolate chip cookies.
I made these cookies last night and they came out great! I followed the instructions and they came out soft, chewy and delicious. This is one of this best choc chip recipes I’ve stumbled upon! Thank you so much for sharing
Aww that’s just awesome! Thank you for that amazing review, Ranee!
Hi going to try your recipe to see how it compares to my favorite one. My favorite recipe for Soft chocolate chip cookies came from the 1970’s Instant vanilla Jello pudding box. You can Google it if you want to try it. Hard to beat, but I will try your recipe of my favorite cookie.
Thank you so much for sharing that with us, Jeffrey! I hope you enjoy this recipe!
can I include toasted walnuts to this recipe, how much would suggest?
Hi Diane, maybe 1/2 cup of toasted chopped walnuts and I would probably take out some chocolate chips if adding walnuts.
Hi
What is ur one cup measurement??
For ex it’s 3cups so what’s the exact measurements in grams ??
Hi, if you click “Metric” in the recipe card, you will see the measurements displayed in grams.
Our family love chocolate chip cookies. Noticed that you called for baking powder. I have never used that before. Always have used baking soda. Is there a difference?
Hi Maureen, Baking powder is correct. I haven’t tested this recipe with baking soda and it most likely won’t work because there is nothing to activate baking soda. Hope this helps.
I just made these and they were great, but I was looking at your 2019 recipe vs 2015 one (the one I used) and there is a difference in the brown sugar and flour amounts. Also, the 2015 recipe states to chill the dough balls for an hour before baking. So, no chilling necessary anymore?
Hi Rickie, this is our new and improved recipe or as we like to call it an “upgraded” version.
Hi Natasha, would it be OK to add nuts to this recipe?
Planning on making these today – they look so yummy! Love your recipes.
Do you have one for Oatmeal Raisin cookies!
Hi Joan, that should work! One of our readers left an amazing review using walnuts. I do not at this time.
How much in grams one cup of butter pls ?
Hi Carmen, we have the metric conversion option on the recipe with you click “Jump to Recipe” at the top of the recipe post. If I’m doing my math correctly it should be about 226.8 grams. I hope that helps you convert.
I got a chance to try this recipe..
That’s so great! I hope you enjoyed that!
Natasha! I’m typing as I’m eating this cookie from your receipt. WOW WOW and WOW.
You are the best!
Best cookie EVER….!
c’est parfait.
I’m so happy to hear that, Samia!
Hi I made this cookies it was great but could I use less sugar than recipe?because it was a bit sweet for my family
Hi Mina, the sugar does help with the consistency and I have found that using less sugar can result in a more cake-like cookie. You could reduce it slightly or use semi-sweet chocolate chips instead of milk chocolate. You could also use slightly less chocolate chips.
I have made these cookies and they are great!
I would like to make the dough ahead of time and refrigerate it before baking. Does the dough have to be brought to room temperature prior to baking?
Hi Marion, I have baked straight from the refrigerator and it worked well. You may need to bake a minute or two longer.
My cookies did not flatten. I measured correct. Used organic everything. Too bad 🙁 I was excited
Hi Olena, when you watched the video, did your dough look the same? Did you possibly make any substitutions in the recipe?
These cookies are perfect! I made them smaller than what the recipe calls for and they turned out great! Perfect combo of crunchy and soft. Will make these from now on.
That’s so great! It sounds like you have a new favorite, Kim!
Hi, Natasha. I’ve tried your recipe, it works good. But I have a question, what brand of all purpose flour did you use? What is protein of the flour? Thanks!
Hi Sherie, we are using organic all-purpose flour. Any American All-Purpose flour should work fine. I’ve tested it with Bob’s Red Mill also.
Thanks Natasha! So happy got your reply. I don’t have red mill here but I use similar one, works great as well. Love your recipe
I’m so glad you enjoyed it!
I just made this… It tasted so nice!
The only problem I had was trying to gauge how long to leave the cookies in the oven for… cos the cookies got too overcooked on the outside when I left it to bake for 12 to 15 mins. Regardless, all is good!
I’m happy to hear you liked this recipe, Fal. There are many factors that may affect it including oven temp and whether it is calibrated or not or if anything is altered in the recipe.
Umm you said baking powder? Powder puffs and is for muffins and such, while baking soda spreads… I think you mean baking soda not baking powder
Baking powder is correct. I haven’t tested this recipe with baking soda and it most likely won’t work because there is nothing to activate baking soda. Hope this helps.
Hi Natasha, I made these cookies with my daughter and everyone loved them! Our’s turned out thick as opposed to flat cookies. We used a small scoop. They cooked but didn’t flatten out. Any suggestions?
Hi Stacie, it sounds like too much flour. Make sure you spoon the flour into the measuring cup and scrape off the top. if you plunge the measuring cup into the flour bin, you can get up to 25% too much flour. I hope that helps!
That’s exactly what happened (and I even read your measuring tips too, ugh). I made them again, measuring correctly, and they came out delicious! I did use dark brown sugar the second time, because that is what I had on hand, and they were amazing!
Same thing happened with mine but I have learned how important it is to measure the flour properly..
Hi! I went by the recipe, but they came out too fluffy. Probably too much flour, even though I used a knife to level off. I have alot of dough left; is there something I can add to it to make it less fluffy?
Thanks! 😀
Hi Laura, when you measured the flour, did you spoon it into the measuring cup before leveling it off? Plunging the measuring cup into the container can get you around 25% too much flour because it is compacted.
Thanks natasha
I tried this recipe I loved it but it a little bit sweet can i reduce the quantity of sugar
Best Regards
Maryam
Hi Maryam, you can adjust the sugar to your taste or use less chocolate chips which also contributes to sweetness
Why do recipes call for unsalted butter? Can you substitute salted butter?
Hi Kenna, salted butter should work but yes, hold off on adding the extra salt if using that.
Baked these cookies tonight and they were absolutely fantastic!!! Seems there are many comments regarding flour measurements. For more consistent results, measuring the flour by weight would help. I am a sourdough bread baker and measure all ingredients by weight. Thanks for the great recipe!!
Hi Debra, thank you for the wonderful review! I agree it is best but not everyone has a scale. Although, we do have a metric button in the recipe card that does the conversion to grams. I think many folks miss that this feature is even there. It’s just a clickable word – maybe I should convert it to a button? Thanks again for the great review. I’m so glad you enjoyed the cookies!
Ah yes! I see it now! Thanks muchly!
Hi Natasha,
I made this cookies and came out nice and delicious like yours
Thank you now I can see the conversion in gram which more accurate. I like this better than cups …
Thanks for sharing your recipes I really enjoy it and always works well with me.
Love you,
Lily
Hi Lily, I’m happy to hear that conversion was helpful! Thank you for the great recipe review.
I just made your chocolate chip cookies and they are delicious can’t wait to make them again
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha,
I want to make the batter and pop it in the fridge for 2 days prior to baking. Is that possible? Or should I freeze and thaw out before baking. How long can you keep the batter made into cookie balls or deformed dough in the fridge.
Hi Sehrish, The great thing about making a big batch of cookies is that you can freeze half of the cookie balls and bake them another day so you only have to bake one cookie sheet. I’ve done this before and it’s awesome to have cookies when my son requests them without having to go through any kind of process. We store ours in an air tight container for a few days.
Can I replace the baking powder with baking soda? Or does that make a difference according to recipes.
Hi Leticia, I haven’t tested this recipe with baking soda and it most likely won’t work because there is nothing to activate baking soda. Hope this helps
I have just made a batch of these cookies. They’re delicious! Thank you for sharing the recipe!
You’re welcome! I’m so happy you enjoyed it
I tried the cookies it is so yummy! Do you have a cookie recipe with oat?
Hi Mona, I have one but still need to photograph them. Stay tuned 🙂
Hello,
I am a big fan of yours but I was reading the recipe and I saw 1 cup of butter. I assumed that this was the correct measurement. Despite the fact that you put 2 sticks, I still went by the recipe that said 1 cup. I do not know what the measurement of 2 sticks of butter is where you live. My cookies completely flattened and do not taste good. I think you should change that for people in Canada who do not know what the measurement of 2 sticks means.
Oh no! I’m sorry to hear that. What a bummer! I hoped that adding both measurements as well as metric conversion would clarify and not confuse the measurement. I went ahead and replaced the 2 sticks with 16 Tbsp.
Do I need to make any changes for high altutide baking? I live at 6500 feet. Thank you!
Hi Terry, since I don’t live in a high altitude area, I really don’t have any experience with high altitude baking and there’s no way for me to test it. You might do some research on google to see what changes are required for baking cookies in high altitudes. Sorry, I wish I could be more helpful!
Terry, I live at 5000 ft and didn’t make any changes to the recipe. I do agree with Natasha about being precise with the flour measurement. I thought I measured correctly by using the measuring cup, but then decided to use my scale and found that I was over by almost half a cup. That being said, by following the recipe and being at high altitude, the cookies turned out yummy!
Hello. It seems my consistency is not the same. I think it was the eggs. The recipe calls for large eggs. I have extra large. Would that be the culprit? Mine doesn’t look as set as yours. What would you suggest, since all I had was the extra large eggs? More flour? More of something else? I’m open to your ideas.. Thanks. Tiffy
Hi Tiffy, that may possibly be the culprit. I’d have to experiment to tell you for sure but you may need to add more of a dry ingredient. Something I found on Google that you may find helpful “5 large eggs = 4 extra large eggs”
Do you know why mine came out dry and not moist? They are soft though and taste is not bad despite the dryness
Hi Vi, the most likely culprit is too much flour. When measuring flour, be sure to use dry ingredient measuring cups (that can be leveled at the top) and spoon the flour into the measuring cup and scrape off the top. If you scoop the measuring cup into the flour bin, you can get up to 25% too much flour which would affect how the cookies spread. Here’s our post on measuring that will help with that.
If I wanted to make a chocolate chip cookie that was more crispy than soft, do you have a suggestion for me to do this with this recipe? Is it just leaving them in the oven longer or an adjustment to the ingredients? Thanks..love your recipes and presentation.
Hi Loria, I would just bake them an extra 2-3 minutes or to the desired doneness to dry them out more.
Hello. These cookies look amazingly delicious. For some reason my cookies didnt turn out like yours. They are more firm and puffy. I also used a cookie scooper. I measured everything the same except I only had 1.5 cups of chocolate chips and my butter had salt. My eggs werent room temperature. Any idea where I could be going wrong?
Hi Chantal, small changes like the eggs not being at room temperature may cause that to happen.
I followed your recipe and they turned out so perfect! My grandsons get excited when I bake for them and we all love this recipe! Thank you SO much for sharing…This is our new favorite chocolate chip cookie recipe!
Awww that’s the best! Thank you so much for sharing that with me, Kathi. I’m all smiles!
Hello Natasha, My mom found your wonderful recipe and shared it with me. I changed the recipe and got an amazing, soft, chunky cookie with much less fat. Only mix using a spoon or fork, no electric mixer is needed. I wish I could upload a photo as it looks very different than yours. I have made the recipe many times the past few weeks, everyone loved them! It comes out the same each time. Here is my recipe, including mom’s secret ingredient keep them soft:
1. Dry ingredients: same as yours, except 2 ts baking soda rather than baking powder. Mix together with a fork.
2. Wet ingredients: same as your except only one stick butter. Use one stick melted butter brought to room temp. Add two pre-wisked room temp eggs. Add brown sugar, mix. Add white sugar, mix. Add vanilla mix.
3. Add wet to dry and mix in somewhat. Add 1 cup MILK chocolate chips and 1 cups white chocolate chips, mix well. (Semi-sweet makes the cookie taste bitter.)
4. Add two heaping tablespoons of plain yogurt! This gives the batter a wonderful, cookie-perfect consistency.
5. Using an ice cream scoop, place heaping mounds on a parchment-lined baking sheet and bake for about 10 minutes at 350F. Only loosely gather the batter, do not pack it into the spoon. Importantly, they should be baked until they are faintly browned, otherwise the taste is ruined by the baking soda.
My cookie looks so gourmet and has an amazing taste, even for a person like me who dislikes sweets lol!
Thank you so much for sharing that with me.
Hi Natasha
I just made the cookies and followed your recipe exactly. I just did not have light brown sugar and replaced it with dark brown sugar.
I need some help as they did not turn out very good. (compared to some store bought frozen cookie doughs I baked in the past).
1- My cookies did not get flat. Although I was careful not to pack the flour. I loosened the flour with a spoon and spooned it into the cup measurement. And scraped off the top with back of a knife.
2- The cookies had a slight cake like sponginess to them.
3- And I think the dark brown sugar made them more sweet or somehow the sweetness is just different. I used semi sweat Giradelli chips.
Please let me know what you think I shall do different next time.
thanks
Hi Norman, did you use the same type of flour (unbleached, all-purpose)? It sounds like there is still too much flour. Did you use a dry ingredients measuring cup and level off the top?
I think I found out the reason. Looks like I lost some of the butter that I had softened.
I melted the butter too much so I put it in the freezer to cool and it had spilled in the freezer. So I basically used 1 and 1/2 stick of butter in the recipe. I still have not baked 2/3 of the dough. I think I will incorporate 1/2 stick of butter into the remaining dough and bake. thanks for really creative videos and excellent recipes.
The absolute best. They are so easy, soft, and totally delicious. This time when I was making them I ran out of vanilla, so I used half a teaspoon of vanilla and half a teaspoon of almond extract. Oh my lordy, was it absolutely scrumptious. Just added that little something extra and it was divine!!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha! I love all the recipes you post. I want to know what to do with the chocolate chip cookie recipe after I have frozen half the dough. Do I defrost or put directly in the oven? Thank you for your advice.
Hi Theresa, I would let them thaw in the fridge first then bake. Let me know how they turn out
Baked cookies for the first time ever and they came out fab I didn’t have an electric mixer so I whisked the first by hand. I did put the butter in the microwave for 40 secs to make it easier to mix.
I’m so happy you enjoyed that. Thank you for sharing that with us, Claire!
I have a question. If you use salted butter how much salt do you need? Or is it the same amount as mentioned?
Hi Keren, salted butter should work but yes, hold off on adding the extra salt.
Perfect recipe! Thanks
I’m so glad you enjoyed it!
Hi Natasha. Just wondering how many grams would 1 cup of butter be? Thinking to make your chocolate chip cookies which look yum
Hi Vanessa, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.
Thanks for the tip Natasha. Will try making on the weekend
You’re welcome! I hope you enjoy this recipe.
Hi, if using Canadian flour, how much would I use? Thank you
Ok
Hi Tanya, I haven’t used Canadian flour, but typically you would need less I believe since Canadian flour has a higher gluten content.
Hi, how much flour if using Canadian flour?
Hi Tanya, I haven’t tested with that to advise but I imagine it would be pretty close to the same amount. If you experiment, please let me know how you like that recipe.
Can I use margarine instead of butter?
Hi Kaye, we haven’t tested that with margarine but it may work.
Have you ever tried this with GF flour?
Great question, Jeannine, I haven’t tested that with GF but here is what one of our readers wrote “These are the BEST cookies! We make these at my house every few weeks. My daughter loves putting the finishing chocolate chips on them. I also add walnuts. I’ve tried it with gluten free flour also and it comes out as delicious. Thank you!” I hope that helps.
I made these 2 weekends ago, I loved them. Mine did not spread at all and they weren’t greasy or flat. Hubby on the other hand missed the flat greasy chocolate chip cookies he grew up with.
Can these cookies be made to come out crispy? My husband do not like soft cookies.
Hi Ella, I would just bake them an extra 2-3 minutes or to the desired doneness to dry them out more.
Hi Natasha. Thank you so much for the great instruction. Now cooking with your help is so easier. Your recipes are so good . We are baking every Sunday something from your site. Thank you soooo much you’re the best.
You’re welcome, Anna! I’m smiling big reading your comment, thank you!
Thank you so much, Natasha, for this delicious recipe! I made a batch exactly as outlined last night and then made another batch this morning with the following slight modifications: increased the vanilla to 1 Tbsp., increased the salt to 1 tsp., and combined the white and brown sugars into 1.5 C. light brown sugar. Wow! They have a wonderful rich flavor and a beautiful soft texture! Love, love, love.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I’ve tried sooo many chocolate chip cookie recipes and the cookies always turn hard and crunchy the next day. Yours was still as soft as when I got them out of the oven yesterday. This will be my go-to recipe from now on! Btw, I used 60% bittersweet chocolate chips and they turned out perfect.
That’s so great! It sounds like you have a new favorite, Malu!
Hi … 2 questions ….
Firstly, I’d like to make bars instead of cookies. Does this recipe work?
Secondly, can i through a bit of cacao powder in the flour for a light cocoa batter? If so, how much cacao?
Hi Mary, I haven’t tried these as bars so I can’t say for sure. If you experiment, please let me know how it goes. Also, if you add cocoa, be sure to remove the same amount of flour so they don’t get too dense. Chocolate cookies sound great. Let me know how it goes.
I love and try most of your recipes. I just put these cookies together but I couldn’t use an ice cream scoop because mine were kind of falling apart and I’m not sure why?? I followed your recipe exactly… my only difference was that my butter was not unsalted. Would love to hear why you think that happened? They are in the oven right now and I can’t wait to try them…
Hi Linda, I am more than happy to troubleshoot. Was anything else altered in the recipe and did you measure the ingredients correctly? Our post on measuring can help with that.
Just made these cookies and was very happy with them! They were very soft; just how I wanted them. I halved the recipe and got a dozen medium-sized cookies. Sadly I only had a small handful of chocolate chips to use, but I chopped up a Dove dark chocolate bar and added that in. Would have liked more chocolate in there but gotta work with what I have! Can’t wait to see what you have coming up next
That’s just awesome!! Thank you for sharing your wonderful review with us, Elizabeth!
Oh my goodness this recipe turned out amazing! Definitely the go to recipe from now on!!! Thank you
That’s so great, Dayna! It sounds like you have a new favorite!
Hi Natasha! I just made these and they definitely don’t look like yours. I believe I used the wrong amount of butter. I am in the US and our sticks of butter are 4oz each, so that would be 4 sticks of better? Can you please confirm? Ugh, I have to do it all over again.
Hi Flavia, I am in the US also. Our sticks of butter are 1/2 a cup or 4oz net weight. Per the recipe, “use 1 cup unsalted butter (2 sticks), softened”. Definitely not 4 sticks, the recipe calls for 2.
Well then they definitely didn’t turn out like yours, I followed the exact recipe. In your picture of ingredients you have 2 – 8oz sticks of butter.
Hi Flavia, without more details, it is difficult to offer troubleshooting advice, but if you haven’t gone through these sections in the post above: “Secrets to soft cookies…, why did my cookies go flat? Why did my cookies not flatten?” I highly recommend doing so to identify what could have gone wrong.
Ok, I’m hallucinating, I could of swore their was 8oz yesterday but it seemed like a lot. I definitely picked the flour in the measuring cup, maybe that was it.
That’s so great, sounds like you found a new favorite!
Hi Natasha! What size of ice cream or cookie scoop did you use? And what brand? I used large cookie scoop as I thought that’s the size you used. Turned out not! The cookies needed longer baking, about 25-28mins and only made 13 cookies out of the recipe. Please advise. Thank you.
Hi Joan, we have this trigger release scoop linked in the recipe. I hope that helps.
These are WAY to sweet for my liking. I think it’s more along the lines of how Americans prefer their desserts to be. Probably won’t make these again if the sugar amounts cannot be cut back on.
Hi Marina, you can adjust the sugar to your taste or use less chocolate chips which also contributes to sweetness.
Marina, I suggest you use 70-90% dark chocolate if you find Natasha’s recipe too sweet. I cut down about 300grams of sugar from the recipe and my cookies were a success. I also don’t like tasting overwhelming sweetness of sugar and what i said above fixed it.
Hi
Can the sugar be reduced without changing the texture consistency ?
Thanks in advance
Hi Ganelle, we have tried reducing sugar and the consistency is just slightly more cake-like which is why we found this amount to be the right balance.
I’m going to make these. They look delicious! However, I prefer Hershey’s dark chocolate chips. How will using those differ from semi sweet chips?
Hi Brenda, dark chocoalte chips have a lower sugar content and will taste slightly more bitter. They can be used if you prefer the more bitter notes of dark chocolate.
Hi Brenda, dark chocolate chips have a lower sugar content and will taste slightly more bitter. They can be used if you prefer the more bitter notes of dark chocolate.
Hi Natasha,
I follow your recipes, easy and quick.
Just a quick question, I am not from the US, we don’t have the butter sticks, can you please advise how much 2 butter sticks are in grams?
Hi Maya, each stick of butter is 113 grams. If you scroll down to the recipe card in my blog post, click “metric” and you will see gram measurements.
Hi Natasha,I just made these and my boyfriend couldn’t wait for them to cool down!! He said these are banging,lol. Thanks for your recipe and tips.
That’s just awesome!! Thank you for sharing your wonderful review, Ann!
These are missing something…not sure what it is, maybe too much or too little of something. They seemed kind of bland tasting and almost cakey instead of chewy. They didn’t spread much at all even though I thought I was careful not to use too much flour.
Hi Sara, the way you described the results (cakey and didn’t spread) is usually indicative of too much flour. I suggest this post on how to measure flour and also be sure to use the same all-purpose flour as other flours can vary in gluten content.
Hi Natasha!
Do you have a double chocolate chip cookie recipe?
I’ve followed your recipe and it is sooo good.
But I want to try the double chocolate.
Thanks.
I do not but thank you for that suggestion. I wonder if that will work with this recipe.
Sara..the very same thing happened to me. They did not have much taste and I could not measure them out with an ice cream scoop because they fell apart. I took good care to measure everything perfectly, especially the flour. I was so disappointed.. I think it was too much flour.
Hi Linda, that does sound like too much flour was added, or something was off in the liquid to dry ingredients balance. This post on how we measure should help.
Followed the recipe. And the cookies are beautiful and soft. But for some reason all I can taste is baking powder?! Anyone else?!!
Hi Court, I have not experienced that. Did anything get altered in the recipe?
Great recipe! I’ve made these cookies twice and both times they were a hit!
That’s just awesome!! Thank you for sharing your wonderful review Sonya!
Hi! I made these cookies and I really liked them, love their texture.
I was thinking about making them to bring with me to share with coworkers on my last day at work. Would they still be good the day after having baked them?
Also, I did find them a bit too sweet, could I do less sugar or would that mess up the texture?
Hi Marta! I’m so happy you enjoyed this recipe! That should work. You can refrigerate these for about a week – I wouldn’t go longer than that or they might start getting a little dry, and be sure to cover them to keep the air out.
typically love your recipes…made the shchavel borscht last night…i bake hundreds of cookies…my most recent quest was to find the best choc chip cookie recipe…this is not it…they are so pale looking…not much taste except for the chips…baked one batch and the rest is getting tossed…experimenting with browned butter recipes…their taste is incredible..
Hi Victoria, I’m so glad you like the Shchavel borscht! To achieve a truly soft chocolate chip cookie (without over-baking), the color will be lighter. If you are looking for a darker cookie, you might try a dark brown sugar for richer color. Brown butter does sound tasty! If you come up with something great using browned butter, let me know!
Hi Natasha! It’s me again. The one who enquire a lot about your eclairs which I will be making this Friday for Sunday’s charity drive.
I chanced upon this recipe and thought I’ll make it for the charity too. I made a test run this afternoon. I got 19 ice cream scoops. I baked 5.
My questions are :
1. Both my husband and daughter thought it was a bit too gooey. I baked it for 13 mins, where the edges are slightly browned. According to them, lovers of soft chewy cookie, it needs to hold its shape more. For the cookies break apart way too easily before it reaches the mouth. It’ll be too soft after dunked in milk. What do you suggest I do? Bake it a little longer?
2. The leftovers 14 scoops are happily basking in the fridge. I intend to freeze some. For I want to see if it turns out as good if I freeze them. For the fridged ones, how long can I keep them in there for? 1 week in fridge – too long?
3. As for the baked cookies. How can I store them? Here in Singapore it gets hot and humid. It was 89 Fahrenheit and 75% humidity today!!! I plan to pack the cookies individually with a twist tie.
Looking forward to your gold advise.
Just so you know, I can’t wait to present these 2 beauties, your chocolate chip cookies and eclairs, on the charity day!!! 😀
Hi Aisah, double check the measurements and be sure to measure the dry ingredients correctly. I haven’t had that experience where they are too gooey. They are very very soft as soon as they come out of the oven but once they reach room temperature, they do hold together well and are dunk-able in milk texture. You can refrigerate for about a week – I wouldn’t go longer than that or they might start getting a little dry, and be sure to cover them to keep the air out. We have the opposite problem where it is very dry in Idaho so that might be a judgement call. I imagine they would be fine at room temperature for a day.
Hi Natasha, thank you for your response. What I did was I followed the metric measurements as I’ve used cups before and the cookie was so high up like a mountain. Not your recipe though. So I might try.
Will it help you think if I bake for a little longer? Will it hardened the cookie more you think?
Hi Aisah, baking longer does harden the cookie so if you prefer a firm cookie, you can bake an extra 1-3 minutes.
Thank you very much Natasha! I’ll do that for the ones in the fridge. I have no time to do a trial run again as I’ll be doing a trial run for eclairs today! Now that I have the right nozzles!!!
You’re so welcome!
Tried this recipe today and loved it!!
I have had so many problems with other chocolate chip cookie recipes not turning out, but your cookies have great flavor, perfect texture, and no waiting for chilled dough. Thank you!
You’re welcome! I’m so happy you enjoyed it Debbie!
Hi Natasha, so I’ve been having issues with chocolate chip cookies from day one! My cookies never seem to spread out in the oven, they always come out pretty much in the shape that I put them in (although baked through). Unfortunately, your recipe was no exception for that occurence. Any idea as to why it turns out so? By the way, these cookies taste great! And everything besides the fact that they don’t spread is great! Thank you for sharing this recipe!
Hi Liana, the most likely culprit is too much flour. When measuring flour, be sure to use dry ingredient measuring cups (that can be leveled at the top) and spoon the flour into the measuring cup and scrape off the top. If you scoop the measuring cup into the flour bin, you can get up to 25% too much flour which would affect how the cookies spread. Here’s our post on measuring that will help with that.
Hi Natasha! I just tweeted you a photo of my cookies that I made on Sunday, 4/28/19, and I just had one today, 4/30/19 here at work and they are still soft! They turned out almost perfect. I think next time I need to take them out of the oven about 45 seconds to a minute sooner. Thanks for this awesome recipe. I cut it in half as I am single and it still turned out great. (I double checked my halves from your video several times, LOL)!
That’s so great! I’m so happy you enjoyed that Melanie!
I love this recipes but my cookies do not flatten out when baked. Why?
Hi Ava, I am always happy to help troubleshoot. The section above titled “Why did my Cookies not Flatten?” should help.
The updated recipe is good but the previous one was better. This one is harder and cake-ier than the previous, and I followed the recipe to a T, even measured flour correctly. I’m glad I saved the previous one! Thanks for sharing your amazing recipes with us!
Hi Natasha! Not leaving a review since I haven’t made them yet. What size measuring spoon do you use? It looks like a 1.5” on the video but I want to make sure. Thanks!
Hi Galya, they are actually 2 1/4″ cookie scoops technically. I have a link to the the size I used in the post. He that helps!
Hi Natasha – I am measuring the ingredients for these cookies and somehow I think the recipe has changed. If I recall when I made these before there was 2 1/4 cups of flour and the directions explicitly indicated to refrigerate the portioned cookies for at least one hour before baking. Has the recipe changed????
Hi Mary, we did change the recipe slightly for more consistent results and there is no more need to refrigerate the cookies before baking. We had quite a few people who weren’t wiling to wait and ended up with flat cookies. Quick tip: just be sure to measure the flour by spooning it into the measuring cup and scraping off the top 🙂
Will this recipe work with almond flour or coconut flour?
Hi Cindy, I honestly haven’t experimented with that so I can’t say for sure or what other substitutions (if any) would need to be made. If you experiment, please let me know how it goes!
Could you give weight measurements for the flour, please? I just think that would be a little easier to measure, and I love to use a scale to measure ingredients accurately!
Hi Alena, we do have the metric weight option available on the print out version. You can find it highlighted in red “US Customary – Metric” I hope that helps!
I’m clearly the odd man out here, but these cookies did not work for me. I’m a pretty good cook and these were not good. All I could taste was flour and they did not spread. For me, I’m going to give up on finding the “perfect” chocolate chip cookie recipe and just stick with the one on the back of the Ghirardelli bag.
Hi Anna, please see the section in the recipe post titled “Why did my Cookies not Flatten?” which should help.
ih my name is Anna a house baker
I bake alot of goodies for my family
and today I’m going to bakeing chocolate chip cookies !
Hi Anna, I hope you love this recipe!
the cookies didn’t spread for some reason I followed the recipe and measured like you recommended. I think its because of the baking powder. because usually cookies call for baking soda.
Hi Inna, I haven’t tested this recipe with baking soda and it most likely won’t work because there is nothing to activate baking soda. Hope this helps :).
I used half baking soda and half baking powder, it spread beautifully 🙂
Natasha I apologize I forgot to rate your chocolate chip cookie recipe.
Aww you’re so nice! Thank you for returning to rate Laurna!!
It is Sunday night and when I saw this chocolate chip cookie recipe I just had to make it. Wow 😮 I just eat my second cookie while looking in the stove waiting for the second batch to finish. I had to make the whole batch because I have plans for these cookies. I will be keeping some for myself and my husband, giving my neighbor some then taken them to our friends because we are invited to dinner. Thank you again Natasha for another fabulous recipe. And I want you to know once again your videos are so helpful and they make me laugh. 👍
I’m so glad you enjoyed it Laurna, Thank you for the wonderful review!
Hi Natasha, thank you thank you .. I just finished making your soft chocolate cookie (1/2 of the recipe) … its yum and I follow as you said about measuring the flour … I use to scoop it 🙂
Again thank for sharing the recipe and also, I make your overnight cinnamon rolls and all the Ladies from my church loves it and I told them its your recipe.
God Bless you,
Lily
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Hi, I’m new to baking and want to try this recipe so much. Should I bake the cookies with top or bottom heat? Thank you for your recipe. I can’t wait to try it.
Hi Petra, set the oven to regular bake mode (conventional oven) and not the convection setting. Our oven has heating elements from above and below that are working together.
I see! I’m trying this very soon. Thank you, Natasha. 🙂
Dear Natasha,
Thank you for sharing your recipe. The cookies are so delicious.
Your detailed instructions in all your recipes, are so helpful.
I have baked all the cookies, so how can I store them in the freezer? And for how many days they last?
Thank you for your support.
Hi Eliane, I’m so happy you are enjoying our blog and recipes! It’s definitely best to read through the recipe before beginning. The great thing about making a big batch of cookies is that you can freeze half of the cookie balls and bake them another day so you only have to bake one cookie sheet :). I’ve done this before and it’s awesome to have cookies when my son requests them without having to go through any kind of process 🙂 We store ours in an air tight container for a few days.
Sure you are right, but I was excited and did bake them all.
Thank you so much.
Should I do 2tsp of baking powder or should I do a mix of baking soda and baking powder? I’ve seen things for both options..
Hi Natasha! These cookies were delicious! If I wanted to make half a batch, do I just take half of all ingredients? Anything I should be aware before I do that? Thanks so much! 🙂
Hi Jessica! Yes, simple halve the recipe and it should turn out!
This recipe called for baking powder? Shouldn’t it be baking Soda? I used powder as per directions and they were like balls of cake.
Hi Carolyn, baking powder is correct. If no other substitutions were made to the recipe, it could be the way in which the flour was measured. Check out my post on how to measure dry ingredients here which should help.
OH my…these are heavenly. I had what I thought was a normal cookie scoop but I guess it was giant. This recipe made 14 GIANT cookies…I had to increase the baking time but they were so yummy. What is the best way to store these Natasha?
Hi Rose! I’m so happy you enjoyed this recipe! We keep our cookies in an airtight container 🙂 They stay soft for days!
I made these cookies for my family this past Sunday and I think there may be a error in the recipes measurements. Mine did not spread out nicely like the video shows they will. Mine stayed the shape of the ice cream scoop. I think it could be the baking powder amount in the recipe.
Hi Deborah, the most likely culprit is too much flour. When measuring flour, be sure to use dry ingredient measuring cups (that can be leveled at the top) and spoon the flour into the measuring cup and scrape off the top. If you scoop the measuring cup into the flour bin, you can get up to 25% too much flour which would affect how the cookies spread.
Hi Natasha. Thank you for sharing this recipe. I had the exact same problem. I did measure the flour just like you recommended, but mine still did not spread out and were kind of crumbly and not moist from the inside. What could’ve went wrong? Thank you
Hi Sahar, I am more than happy to troubleshoot. Was anything else altered in the recipe? Without being this it is hard to say and advise.
Hi Natsha. Nothing altered. I followed the recipe to the letter. I want to try and make these again, but I want to avoid having the same result as I did the first time. Any suggestions?
Thanks for your response 🙂
This is usually due to having the wrong balance of ingredients (i.e. not enough flour or too much liquid ingredients) causing them to spread out too much, not enough, or become cakey. Also, check your leavening and make sure your baking powder is not expired and still active. To test baking powder, place 1 tsp baking powder into a cup and add 1/3 cup hot water – it should fizz and if it doesn’t, replace your baking powder.
Dear Natasha – how do you store thee cookies? In the fridge? plastic ware or glassware – what’s best? Thanks!
Hi Lynn, we store the cookies in a covered container. They stay so soft!
I just made these cookies after seeing a repost on YouTube and THESE ARE AMAZING. My two toddlers keep asking for more. I never had a cookie that taste like this- it’s just perfect! Thank you Natasha, this will be my go to recipe for cookies from now on 💕
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Yea , we wanted some good yummy cookies, but we got scones…
So so sad!
Did everything you stated and put everything correct like stated.
Hi Lulu, Oh No!! It is difficult to say what could have gone wrong without being there, but I am always happy to help troubleshoot what could have gone wrong. Were any of the ingredients substituted or changed? Were any of the ingredient proportions changed? Also, when measuring flour, make sure you spoon it into the measuring cup and scrape off the top. This is the best way to measure for baking without a kitchen scale. Pushing the measuring cup into the flour bin can get you up to 25% more flour (I have tested this theory). I sure hope that helps
Thank you for sharing your recipe. The cookies look delicious! I will be making them very soon. What brand of butter and vanilla do you use?
I hope you love it Abby! We used Land O’Lakes butter and this vanilla recipe here.
I LOVE the tips on here. You are amazing friend! Thanks for another fail-proof recipe, my kiddo can make the recipe herself , you make them So easy to read! 😉
Aww that’s so great! Thank you for your awesome review, Anna! I love that you have your kiddo involved in the kitchen with you! 🙂
Hi natasha. Thanks for sharing this recipe with us, it was sure good,everyone ate very fast. God bless you girl.
That’s so great, Olga! Thank you for sharing that with me! Blessings to you!
OMG OMG! I made this just now, oh so yummy!! And yes I ate one cookie right out of the oven! Lol.. Thank you so much Natasha for sharing your recipes! I love your site because you are so honest with your recipes. More power to you and your family!
That’s so great, Teresa! I’m so glad you enjoyed that!