Soft Chocolate Chip Cookies (VIDEO)
This is the only recipe for Chocolate Chip Cookies that you will need. These have all the elements of the perfect cookie with a soft and moist center, melty morsels of chocolate, and crisp edges. Best of all, there’s no chilling or refrigeration required so you can satisfy that cookie craving when it strikes!
This post may contain affiliate links. Read my disclosure policy.
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 or banana bread. 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.
Watch Chocolate Chip Cookies Video Tutorial:
Everyone needs a go-to chocolate chip cookie recipe and this one is a keeper. The cookies stay soft for days. Just read the amazing reviews then try them for yourself. P.S. Just to clarify, we now use 1 tsp baking soda because we loved the results even more.
Tips for Making Chocolate Chip Cookies:
- Measure ingredients correctly, especially the dry ingredients (fluff your flour with a spoon then spoon flour into the cup and scrape off the top for an accurate measure).
- Sift baking soda to eliminate any lumps
- 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 (3 Tbsp each)
- For a prettier cookie, stud the top of each cookie dough ball with a few extra chocolate chips before baking.
Ingredients:
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). You can also refrigerate or freeze until ready to bake and they bake up perfectly every time.
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, Tollhouse, 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! You can also mix milk chocolate with semi-sweet.
Bittersweet chocolate chips (70% cocoa) – produce a more ‘adult’ cookie – intensely chocolatey and less sweet.
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 3 cookie sheets with parchment paper or Silpat mats. We usually bake 1/3 of the cookies at a time and refrigerate or freeze the rest to make a fresh batch another day.
- In a large mixing bowl with a paddle attachment, cream together butter, white sugar and brown sugar on medium/high speed 5 minutes.
- Beat in eggs one at a time then mix in vanilla extract.
- In a separate bowl, thoroughly whisk together flour, baking soda and salt then beat it in thirds into the batter. Fold chocolate chips into the cookie dough.
- Scoop even balls of dough (3 Tbsp each) and arrange on prepared baking sheets. Bake one cookie sheet at a time.
The Secret to Soft Cookies:
Over-baking is the #1 cause of hard cookies. 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. Our sweet spot for baking is 12 minutes (whether baking right away or after refrigerating the cookie balls)
Why do Chocolate Chip Cookies go Flat?
This is usually due to having the wrong balance of ingredients (not enough flour) causing them to spread out too much. Also, check your leavening and make sure your baking soda is not expired and still active. To test baking soda, place 1 tsp baking soda into a cup and add a splash of vinegar – it should fizz and if it doesn’t, replace your baking soda.
Why did my Cookies not Flatten?
If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.
How to Freeze Cookie Dough:
This cookie dough is freezer friendly and we love freezing half for another day.
To freeze cookie dough: 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 Silpat or parchment-lined baking sheet and thaw the frozen cookies in the refrigerator for 3 hours over overnight before baking per the recipe instructions.
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
Soft Chocolate Chip Cookies Recipe
Everyone's favorite Chocolate Chip Cookies - soft, moist and loaded with chocolate. There's no chilling required and you'll get perfect cookies every time.
Ingredients
- 1 cup unsalted butter (16 Tbsp), softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour measured correctly*
- 1 tsp baking soda sifted
- 1 tsp salt
- 2 cups semi-sweet chocolate chips (12 oz), divided reserving 1/4 cup for the top
Instructions
-
Preheat oven to 350˚ F. Line a baking sheet with parchment or Silpat liner. In the bowl of a stand mixer with paddle attachment, combine 2 sticks of butter, 1 cup of packed brown sugar and 1/2 cup of white sugar. Beat 5 minutes on medium/high speed until creamy and light, scraping donw the bowl as needed.
-
Add 2 eggs, one at a time, beating well with each addition, scraping down the bowl as needed, then beat in 2 tsp of vanilla.
-
In a separate bowl, combine 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda (sifted to eliminate lumps). Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition. Fold in 2 cups of chocolate chips.
-
Use an ice cream scoop to get even balls of dough (3 Tbsp each). Place scoops of dough onto lined baking sheet about 2 inches apart. Mine fit onto 3 cookie sheets and made 26 cookies. Roll balls lightly with your hands then stud tops of cookie balls with reserved chocolate chips. Bake right away or cover and refrigerate until ready to bake.
-
Bake one cookie sheet at a time for 12-15 min at 350˚F (we bake 12 minutes), until edges are just turning golden. 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, fluff the flour with a spoon then spoon it into a dry ingredient 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 and your cookies won't spread correctly.
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 chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough. We also added new photos and here is the original:
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
These cookies were perfectly soft and delicious! We added some chopped pecans, too. I always loved when my grandmother made them that way. 🙂
Pecans sound great! Thanks for your good feedback, Susan. I’m glad you loved these cookies!
I had my doubts that this would be the best chocolate chip cookie recipe because there were no “secret” ingredients, no fridge time, etc. Boy was I wrong! And so thankful because these can be whipped up in no time and they are perfectly chewy and soft. My search has ended! Thank you Natasha XOXO
That’s so great! It sounds like you have a new favorite!
Hi Natasha, i made this recipe twice, with exactly same ingredients and quantities. They were both great but one was chewy and the second more crumbly and not chewy. What makes them more chewy?
Hi Fash, it depends on how long they are baked. If they are baked too long, they can get dry and crumbly.
Can regular brown sugar be used or does it have to be light brown sugar?
Hi Amira, I have had readers report good results using only light brown sugar.
Love your recipes Natasha! This is the #1 most requested cookie recipe in our house. 😊🍪 Thank you for the great recipes and for your hard work! May God bless you and your family!
I’m so happy to hear that! Thank you for sharing your great review, Oksana!
This is definitely my go to Chocolate Chip Cookie receive!
They are amazing and every time I make them and share with friends they tell me these are a bomb the most amazing cookie they have had. SoThank You! Kathy
That’s just awesome! Thank you for sharing your wonderful review!
Hi, I saw somewhere you make your own Vanilla and sell it. If yes, how much is it and how do I buy it?
And thank you for this recipe everyone loves the cookies!!!
Hi Joanne, we don’t sell it, but we gift it 🙂 You can find the recipe HERE.
I’m planning on making these to day but i’m wondering, do you think using salted butter instead of unsalted butter would taste the same if i took out the 1 tsp of salt?
Hi Lillian, using salted butter should work fine. You might add a little less salt if using salted butter. Several of our readers have tested this and enjoyed it.
This would be my first time baking cookies. Will using granulated brown sugar work?
Hi Hiba, I haven’t tested that with granulated brown sugar to advise. I have had readers report good results using only light brown sugar.
I made these cookies today and they were excellent! Thanks for this recipe and sharing all your baking tips with us. However, I found a discrepancy I need you to clarify for me. In your FB video, you say to add 1 tsp of baking powder. In the printed recipe above, you say to add 1 tsp of baking soda. Which one is it?
Thank you for your awesome feedback! We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
Can I put less sugar?
Hello Lee, less sugar may work, but they may seem a little more cake-like.
I really appreciate your videos and recipes. I have a question about different flours. Myself, I don’t need other than the usual flours, but I have friends that must revise recipes to include almond flour. Could this recipe be altered to include almond flour, and should it be part almond/part All Purpose?
Hi Corrine, 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.
Superb! Soooo good!
I guestimated the measurements, and baked all in one go which meant I crowded the baking tray, so the result wasn’t as good as it could have been but was still the BEST my wife and son ever tasted :))))
I reduced the chocolate and added raisins which also worked well. Used all organic products.
Natasha, you’re amazing! My 8 year old wants you to adopt him :)))
That’s just awesome! Thank you for sharing your wonderful review!
The cookies look awesome. What can be used in place of eggs as I’m allergic to eggs.
Hi Alpana, I haven’t tried any substitutes so I can’t say for sure.
I’m currently making these cookies and just had to try one. They are sooo delicious!! They turned out perfectly! I accidentally used salted butter but it definitely didn’t ruin them. I’m making the rest a little smaller and adjusting the time they bake so that I can get more cookies out of them. Fantastic recipe! Definitely my go to from now on! Thanks, Natasha!🙂
Thank you so much for sharing that with me.
I always watched your videos here in Facebook. And your recipes are so easy to follow. I love to collect more recipes. By the way, I am a graduate of Physical Therapy here in the Philippines and I want to pursue my dream to have a bakeshop or small restaurant that’s why I loved to cook and bake. More videos from you to watch. Stay safe and God bless.
Thank you so much for watching our videos! I hope you try and enjoy our recipes soon!
can i just use light brown sugar? i dont have any white sugar.
Hi Joanna, I have had readers report good results using only light brown sugar.
I used only light brown sugar and they were the best cookies i have ever had!! 🙂
Thank you so much for sharing that!
So excited to try this recipe! Can M&Ms be added and if so how much! Tried many of your recipes…always a hit! Thank you!!
Hi Gerbie, I think that would work. I would sub some of the chocolate chips with M&Ms.
I have made this cookies many times and they are such a hit! Literally the best chocolate chip cookies we’ve ever made. The same with the rest of
Your recipes, whenever I’m bored I come and watch your videos! (The video editing is so good) thanks for the great recipes!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Love this recipe always comes out SO good! I am all out of brown sugar today, can I substitute for regular sugar? Thank you!
Hello Sevana, great to hear from you. The brown sugar helps the cookies get the right color so, without it, it will come out as too white.
My cookies did not turn out like yours! T-T they were puffy and they kept rising! Do you know why?
P.S BUT THEY SO GOOD!
Hi Lee, I’m so glad you enjoyed the flavor! I recommend checking the tips in this part of the recipe: Why did my Cookies not Flatten? If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.
Hello, I have been making these cookies for a long time and they are a hit and have always worked out. However, today after baking them, the cookies still did not flatten. I have only baked a couple and have the rest to go. Are there any changes that I can make to the dough at this point to turn them back to how to should be?
Hi Khushi, please check the tips in this part of the recipe Why did my Cookies not Flatten? If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.
I have not tried this recipe yet but I was wondering if you could give me a recipe for half of the cookies you made. Can I use baking powder because that is all I have?
Hi Jan, great question. If you scroll to the bottom of the recipe post, you can change the serving size to your desired amount. We tried this with baking powder in our testing but had better results with baking soda. Keep in mind baking soda is 4 times stronger than baking powder so you will need more baking powder.
I have a very annoying problem with cookies not staying soft for more than 1 day. These were so GOOD! SO soft and chewy everyone liked them. Thank you so much
I’m so glad you enjoyed this recipe, Lina!! Aren’t they the best – our favorite cookie recipe!
Hi there. I just made this recipe today and my cookies didn’t flatten they just stayed in a ball shape 😟
Hi Amber, thank you for sharing that feedback. If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.
Wonderful soft chocolate chip cookies. Just like all your recipes
We are enjoying
I’m so glad you enjoyed it!
Would love to try this recipe, could I add nuts to this recipe and get some results?
Hello Kathy, yes that should work too! I hope you love these cookies.
Hi Natasha, this chocolate chip recipe looks fantastic. I just watched the video and gave my usual YT thumbs up. I was wondering if you have done, or can do a video for oatmeal raisin cookies that would be crisp on the edges and chewy inside. Thanks!
Hi Bill, we don’t have a video for those yet but it’s one of my favorite cookies and it’s on my list. Thank you for the suggestion and for the thumbs up!
OMG These have to be the best cookies iv’e ever had. I want to try so many recipes i dont know where to start lol. Thank you so much for a great web site.
I’m so happy to hear that! Thank you for sharing your great review, Dave!
Hi Natasha, loved how easy the recipe is, but for some reason the cookies came out really dry. Also the tops were sort of rounded and not as flat as in your pictures. What am I doing wrong?
Hi Sophie, it could be due to either adding too much flour (see our tutorial on how to measure ingredients) or overbaking can cause them to be dry. Make sure to bake on conventional bake mode and not convection.
hi! I just watched your cookies video also read recipe card… in video you ask for 2 teaspoon of baking powder,while in recipe card u show 1 teaspoon of baking soda… please help
Hi Anum, We changed it to baking soda after retesting several batches and found the most desirable baking soda results.
Hi Natasha, I’m fourteen and follow your recipes a lot to make my food!
I’m in love with them and today I made these cookies and they were awesome. My family loved them!!!!!
Please make more recipe videos!
Thanks a lot for the delicious recipes!
Thank you for that wonderful compliment! I’m glad you’re enjoying our recipes.
Best chocolate chip cookies ever!!! Highly recommend this recipe! Thank you, Natasha!
Thank you so much for your awesome review, Liya!
Hi Natasha! I made these and they were delicious but they didn’t spread out…they stayed as the round balls I rolled. I followed everything correctly.
Please let me know! I love a lot of your other recipes though!
Hi Danny, the number one culprit of that is measuring flour. Check out our post on how we measure ingredients which should help.
i made it perfectly and smoothie….
Thank you for sharing
Happy Holidays !!!! 🙂
You’re most welcome, Teresa. Happy Holidays!
Hi Natasha, made these cookies today they are delicious. You have the best recipes.
Can I also freeze them once cooked?
Thank you, Janet, for your good feedback. I have not tried freezing them after they are baked but I imagine that may work! The tips that I provided on how to freeze cookies is also in the recipe, that should help too!
Why does this printed recipe call for baking soda but the tutorial calls for 2 tsp baking powder and NO baking soda which is correct?? Pkease answee.
Hi Rose, we first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
These are the best cc cookies – I added pecans to half the batch. My whole family loves them!
I’m so glad you enjoyed it! Thank you for the wonderful review!
In your video you say to add baking powder and yet your recipe shows baking soda with no baking powder? The video does not coincide with the recipe.
We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
Hey Natasha!
I have a quick Q in the chocolate chip video u mentioned that u add baking powder & in the recipe u wrote that u added baking soda so which have u added please?
We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
Made these cookies and her chicken lasagna… Every bite is gone! I’m making my own secret batch of cookies to eat by myself once every one is asleep. They are everything you could want in a chocolate chip cookie. Great flavor, awesome texture and irresistible! I added pecans and carmel chunks to make a turtle chocolate chip cookie and it is winner! From foodie to foodie this recipe was spot on!
Haha, that’s a good idea! I am so happy that you’re enjoying my recipes. Thank you so much for sharing!
Delicious cookies ! Just made them and my twenty year old LOVES them lol !
Awesome! Thanks for letting us know, Christine!
Loved the recipe ❤️
Thank you
Great to hear that, thank you too!
I always mess up when it comes to making and baking cookies. This recipe was easy to follow. I followed it exactly as printed. This is the first time in my entire adult life that the cookies I baked came out delicious and soft. I am so excited….finally got it right.
Yay, so great to hear! Good job and I hope that you will love every recipe that you will try.
Hi Natasha!
Thanks for great recipes! I love your recipes because I know I’m gonna have great results!
I have a question about these chocolate chip cookies, just wondering if I can freeze baked cookies? And if so, how I can use them after?
I have not tried freezing them after they are baked but I imagine that may work! The tips that I provided on how to freeze cookies is also in the recipe, that should help too!
Hey Natasha ,made the chocolate chip cookies and both times my son said the one you bake is better then mine.
So i played the video again and heard you say “when adding the baking powder” when in the recipe section you say baking soda” WHICH IS IT?
My son said stop making the cookies but i just want to prove him wrong .
All the other recipes i have made turned out GREAT
Hi Estelle, we first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
I love your recipe has shared and made it many times, I was wondering if there is a vegan or healthier version of this soft chocolaty goodness. Let me know I wanted to make it for a friend for Christmas. Happy Holidays!
Hello Urvashi, I haven’t really tried making a vegan or healthier version of this recipe yet. If you do an experiment, please share with us how it goes!
Can a do 2 1/4 cups of flour and 3/4 cup of cocoa powder to make these cookies double chocolate chip?
Hi Beverly, without testing that I cannot advise, but it sounds like it may work! If you experiment, please let me know how you like that.
I tried and it worked!!
Hello. Can i add cornstarch to make the cookies softer? If yes, how much cornstarch to use with this recipe? I’ve tried several chocolate chip cookie recipes and they all turn out hard ( i follow each recipe instructions and recommendations for measuring ingredients to a T ). Thanks.
Hi AP, to be honest, I haven’t tested this recipe with Cornstarch. If you happen to experiment with that I would love to know how you like this recipe.
Thank you Natasha for your recipes! I make the chocolate chip cookies, the meatloaf, dinner rolls and today I made the cinnamon rolls. They turned out beautifully!
So great to hear that Alice. I’m so glad that you’re enjoying my recipes!
Hi Natasha! Such a big fan of you and your receipes. Going to try this one out today, but I just wanted to know if there is a substitute for the brown sugar or do we have to use it?
Hello Susan, great to hear from you. The brown sugar helps the cookies get the right color so, without it, it will come out as too white.
Hi Natashia,
I tried your soft cookie recipe. It was a success! The cookie was very soft and yummy! Thank for sharing this recipe. Looking forward to try your other recipes.
That’s so nice! Thanks for sharing that with us, Janice!
Dear Natasha,
If I could, I would give this recipe 10 stars and still won’t be enough!! I do them over and over again and my husband doesn’t seem to get enough of them! 🙂 They are so delicious. Super yummy! Something which I have tried and worked perfectly is switching off the oven after approx 5 minutes of baking and leave them to slow cook. Obviously I left them in the oven for a longer period of time from that recommended by you and I have to say that the result was very satisfying! The cookies remain really soft!
I’m so glad you & your husband enjoyed it, Anne! Thank you for the wonderful review!
I absolutely loved this recipe!
But I got confused after checking your update recipe on 2020!
You have said that “instead of 1 teaspoon of salt use 1 teaspoon of baking soda”
So you mean we should completely omit the salt??
Hi Elnaz, We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
This 🍪 recipe is amazing just like you. I’ve made this about 10 times and turned out very scrumptious everytime.
Thankyou for sharing this recipe
I am so happy you loved the chocolate chip cookie recipe. Thank you for sharing that wonderful review.
This 🍪 recipe is amazing just like you. I’ve made this about 10 times and turned out very scrumptious everytime.
That is so nice of you, thanks for your great feedback!
I made these cookies tonight but didn’t turn out good 🙁 Cookies end up too thick. I guess I need to sift flour before measuring. I also put 2 teaspoon of baking soda. I got confused. Hopefully next time it will be better
Hi Bige, I do recommend our post on measuring. Yes, definitely sift but makes sure you are not scooping the flour. We have more measuring tips HERE.
Hi,
I baked these cookies yesterday in gas oven and when i checked after 15 min of baking it was undone and then i baked then further for 15 min .. today when i was eating the cookies its crunchy and its not soft?
Can you advice what can i do when i bake next time.
Hi Nish, they were definitely overbaked if they are crunchy the next day. I suggest removing them from the oven when you see them turning golden at the edges of the base. they will seem very soft on top until they cool completely and then they firm up.
Am NOT writing to challenge your recipe, you are a much better cook than I will ever be, but was fascinated by your recipe as it was with minor exceptions is the same as the one I have been making for 60+ years which was given to me by my mother. I suspect she got it off of a package of chocolate chips or from the Joy of Cooking some time in the 1940s. The recipe I use calls for only 2 cups of flour, a bit less vanilla and says each cookie should be about 1 and a half tablespoons and not rolled but dropped directly on baking sheet. My depression era mother was always a bit short of the chocolate chips and only used 1 cup which I have increased to almost 2. I did try your recipe and must admit they are good but not sure about the extra cup of flour but suspect after all these years this may be more a matter of familiarity. As for the chocolate chips, I prefer dark chocolate these days but by grandchildren prefer a mix of white and dark chocolate and one also like walnut bits added in. Thanks for the recipes. Will now see if I can make a pumpkin cheesecake that will come out looking as good as yours.
Thank you, Pierre, for sharing this with me! I hope you love the pumping cheesecake!
I just made this cookie recipe tonight. They came out AMAZING! Chocolate chip cookies are my boyfriend’s favorite and he loved these cookies. Very easy to make and the dough is delicious (I had a few nibbles). Only bad thing is my oven is horrible so it took longer than the 10-12 min to bake. I had to babysit my cookies a few more minutes until ready to come out. Adding the extra chocolate chips on the cookie balls is on point and made them extra gooey chocolatey. Yum! Thank you Natasha for an excellent recipe as always! Love you girl!
Hello Amy, thank you so much for your wonderful feedback. I hope you will love every recipe that you try!
For your chocolate chip cookies: on your video you say 2 teaspoons of baking powder but on the recipe it says 2 teaspoons of baking soda. Which one should I follow?
We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
Natasha I really love your cooking. You are amazing. Please guide me is there any difference between baking soda and baking powder or they both are same. In chocolate chip cookies you have used baking soda can I use baking powder instead of soda?
Waiting for your reply
Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated. We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
I am very interested in trying this recipe, if I want to add nuts, do I have to omit or reduce anything from recipe?
Hello Kathy, I don’t think you have to omit anything from the recipe. If you give it a try, please share with us how it goes.
Do you think I could use Butter Flavored Crisco instead of real butter?
Hi Jill, I have not tested this with Crisco to advise. If you experiment I would love to know how you like that recipe!
I followed the recipe to the T. I don’t know why my dough did not look like yours. It was way too sticky. I measured the flour the correct way. What could the problem be?! I was looking forward to these cookies. ☹️ I put them in the fridge to see if that would help.
Hi Leslie, you might consider if you substituted any of the ingredients? It’s usually either due to measuring or swapping ingredients. Also, make sure your butter isn’t overly soft or melted.
Hi. I would like to have ingredients in grams please
If you are at the recipe, you may click on “Jump to recipe” and click “Metric” to see the ingredients converted to grams. I hope that helps!
Hi natasha! Your cookies are sooo good!! I just want to know why you add more brown sugar (1cup) than the white sugar which is only 1/2cup? Why not same amount? Will it affect the texture of the cookie if i’ll only add 1/2cup of brown sugar?
Hi Jem, it is to help the cookies get the right color.
Your video for cookies says baking powder the printable one says baking soda which is the right one
Hi Donna, we added a notation in the video for it at that step but there’s no way to refilm that portion in a published video. The written recipe is correct. It is 1 tsp of baking soda. We have tested both and loved the results with baking soda so much more which is why we updated the post. I hope you love these chocolate chip cookies!
Hi Natasha, if I plan to use this recipe but I want to incorporate bananas to it. Should I remove/reduce anything from the ingredients list? I also want to make them into bars, so I might just pour the whole batter into a pan. I saw in some recipes that they add milk.. I trust your recipes, would appreciate your advice
Hi Patrice, I haven’t tested this with a banana to advise.
Hey Natasha,
These are the absolute best cookies I’ve made, and I’ve tried a few from tasty, bon apetit e.t.c. The recipe was simple and came together in no time at all. Also loved the fact that I could bake these straight away and not have to waste time freezing.. they came out gorgeous, soft, chewy and delicoius! Only had dark brown sugar on hand so I subbed the quantities with the granulated sugar so that they don’t darken too much. I also halved the recipe to make about 18 cookies and baked for 15 min. Thank you for this foolproof recipe that will definitely be my go to!
I’m so glad Bessie! Thank you for sharing that amazing review with us!
Natasha, you are the best cook/baker I ever seen…I noticed one thing…On this recipe I watched the video and you said Baking Powder but in recipe it says Baking Soda…I think it should be Baking Soda, Is that right?
Hello Patricia, we first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
I made these cookies for work and they were gone within an hour and I ended up making a double batch they loved them and I definitely will be making these again. Would love some other cookie recipes like peanut butter, snicker-doodle, White chocolate macadamia. I just love your recipes and youtube tutorials.
That’s just awesome! Sounds like you found a new favorite work treat! That’s so great!
These were top notch…loved by all…this will be my go to recipe now.
That’s so awesome Tami! Sounds like you found a new favorite!
It’s superb! My kids love this recipe
I added m&ms and stuffed kitkat in some of my cookies, came out great too. Thanks for this
You’re welcome Cielle! Thank you so much for this great review!
Thank you Natasha for the recipe..i didn’t make the cookies well, i guess i put a little more flour into it..i have a question; i don’t have those mixer paddles, what i have are the regular metal mixers that are often used when mixing with the electric mixer..would that have made a difference? But for sure i will strictly follow your tips on measuring the flour..thank you in advance for your reply.
Antoinette
Hi, adding too much flour would change the consistency of the cookies. I think you could make the whisk attachments work on low speed, you would just want to take it out and use a wooden spoon when adding the chocolate chips. The paddle attachment is better because the mixture is so thick.
We love these cookies, we have made it so many times and they turn out good every time.
That’s just awesome! I’m so happy you enjoyed this recipe!
I dont know what i did worng with them but they didn’t spread but the taste really good
If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.
Literally my husband’s favourite cookies! He absolutely loves them!
Thank you for this recipe Natasha!
Happy husband -> checked!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
I made this recipe and it was great! The sweetness is just perfect! One thing to notice: the video vs the written ingredients. The video says baking powder and the recipe says baking soda with different amounts. Also, the salt amount on the video is much different than the written recipe. I opted to follow the video instructions.
Thank you for your comments and feedback, Maria. We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
thanks for clarifying the instructions! I will try the written instructions next time! Yum!
You’re welcome!
Hi Natasha I tried making your chocolate chip cookies 3 times and they didn’t turned out! I followed your recipe exactly, I even watched your video on it too and still they didn’t turned out!! My batter was too dry and the cookies didn’t even expand in the oven.
Hi Charlene, I wonder if the liquid to dry ingredient proportions were off. Check out our post on how we measure ingredients for baking.
Charlene , I think it depends on what brand of flour you use. I used Canadian flour and after 2.5 cups of flour , I noticed my dough was too dry and the cookies didn’t flatten and don’t look like Natasha’s. Next time I will start with 1.5 cups of Canadian flour and add as needed. Hope that helps!
No-fail and best cookie recipe! So soft and the whole family loved it. Cut down the sugar about 1 tbsp each and replaced chocolate chips with chunks. They’re fantastic.
I’m so glad you enjoyed these cookies!
Hi Natasha! I’m a huge fan of your recipes and so are all my family and friends! Was thinking about making these cookies not with the usual chocolate chips but with the rainbow chocolate m&m’s! Do I stick to the same quantity of chocolate chips that the recipe calls for?
Hope to hear from you soon!
Hi Gracie, yes using the same quantity will work. I hope you enjoy these cookies!
Thanks Natasha for the amazing recipe. This recipe is what I’ve been looking for all my life!! soft cookies with a cakey texture, really amazing. I reduced the sugar slightly and used half the amount of chocolate chips and loved it so much
Fantastic! I’m so glad you enjoyed this recipe and thank you for sharing some of the changes that you did with us. Truly appreciate it!
Question pls: If I am using the cookie sheets that are specifically for cookies, should I still use parchment paper? I baked the cookies on Saturday and did not use p.paper.. also I think I used the wrong attachment for my new KitchenAid mixer.. I made have beat it too much.. the cookies came out like one big pancake.. lol Is it possible to beat the batter too much?
Hi Linda, that is very possible. The attachment incorporates air and too much air = volume why they looked like a pancake. Without knowing the exact time of cookie sheet and trying it myself I can’t say but we have always made it with parchment paper.
Thanks so much…
Perfect recipe Natasha. I followed each instruction step by step, and turned out the softest, most delicious cookie ever. I tried many before but this was the easiest to bake with its great taste. Greetings from Istanbul Turkey (and also thank you for providing metric measures)
Yay love it! So great to hear that it was successful, thanks for giving this recipe a wonderful review!
These cookies are delicious but they came out a little cakey for my liking. I like my cookies to flatten out more as they bake and these ones didn’t. I’m an avid baker, and chocolate chip cookies are always hard for me to get perfect. I fluff, spoon, and scrape my flour for accurate measuring so I’m not sure what I did wrong. I will try this recipe again with my scale for more precise measuring next time and then leave an updated review. Any advice or tips is appreciated!
Besides the slightly off texture/ consistency, I love the flavor and they are still a really good cookie
Hi Christina, a change in the texture usually indicates too much flour. Check out our post on how we measure for baking.
Hi Natasha!
I was wondering if you could help me. The first time we baked these the batter was way too runny but tasted nice. The second time I added a tad bit more flour and sugar, but it was oddly tasteless. Where did I go wrong?
BTW I love your recipes and wondering if you can do a double chocolate cookie.
Hi Marianne, thank you for sharing this with us, I’m more than happy to troubleshoot! Make sure you are using baking soda (also making sure it and your flour are not expired). Was anything possibly altered in the recipe?
Hi, love the recipes of yours that I have tried. I need a flavorful, moist/chewy oatmeal raisin cookie. I haven’t found one when looking on your site. Please help me!
Hi Linda, we don’t have a recipe like that yet but it is on my list! Thank you for that suggestion!
What size of cookie scoop did you use to make it perfectly flat?
Hi Lori, we are using 2 1/4″ cookie scoops. I have a link to the size I used in the post. Hope that helps!
Another great recipe!! These cookies barley lasted the night! Your recipes have got me cooking and baking for the first time 😀
Hi Anna, I’m so happy you enjoyed the chocolate chip cookies. Thank you for your wonderful review!
These are the best chocolate chip cookies 100% hands down! They are soft and chewy and the best part is that they are filled with chocolate morsels! Thanks for all your recipes and the effort that you put into each and every delicious recipe it is very much appreciated by me! You’re my romodel when it comes to the kitchen! Loads of love!
I’m so happy you enjoyed that Mesha! These are popular for good reason! Thank you for that wonderful review!
These chocolate chip cookies are the best 100% percent hands down! So soft and chewy and the best part filled with chocolate morsels! Thanks for all your recipes and your effort that you put into each recipe it is very much appreciated by me! You’re my romodel when it comes to the kitchen! Loads of love!
I’m so happy you enjoyed that. Thank you for sharing that with us!
These are the best homemade cookies I’ve ever had! I’ve been making them for a while now, and each time they come out perfectly!
That’s so great! It sounds like you have a new favorite, Hannah!
If the flour is weighed, how many grams would it be? I have noticed some recipes have weight for ingredients.
Hi Candy, if you are at the recipe just click on “Jump to recipe” and click “Metric” and it will convert the ingredients to grams. Hope this helps!
hi natasha!
fantastic cookie great recipe, a become fan of u after this recipe .,how about triple chocolate cookie, how much is the amount of cocoa powder i need to added hope you could help me.
Thank you for your awesome feedback! I haven’t tried doing triple chocolate cookies yet but that’s a good idea.
This is the recipe you’ve been looking for! It is no-fail and the best part is that there is no chilling required!!! This is a fantastic recipe! Thank you!
You’re welcome! I’m so happy you’ve enjoyed this recipe ER!
These Chocolate Chip Cookies are Awesome, making them for the third time, just wanted to know what happened to the video with the stand mixer, hope I am doing this right, do I sift the flour, salt and baking soda together or sift the baking soda by itself, the fried chicken sandwich was delish!
Hi Yolita, yes, in a separate bowl, we combine 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda and sifted it all to eliminate lumps. I hope that is helpful.
Which is it baking powder or baking soda? In the video you say baking powder but in the recipe it says baking soda just wanna clarify thank you!! Love all your recipes you are amazing!
Hi Mally, we added a notation in the video for it at that step but there’s no way to refilm that portion in a published video. The written recipe is correct. It is 1 tsp of baking soda. We have tested both and loved the results with baking soda so much more which is why we updated the post. I hope you love these chocolate chip cookies!
Jackpot!!! This chocolate chip cookie recipe is the bomb! I am 70 years old and have made a lot of chocolate chip cookies…but they ALL fell short of what I was wanting. Since trying your recipe…I have ditched all the other recipes I had for chocolate chip cookies. Love your recipes. Have tried several already and they are all excellent.
That’s amazing and just awesome Sandra! Thank you so much for sharing that with me!
Hi! Love your recipes! I have a question on this cookies. I first tried the original recipe which was really good. Then I tried the new version and they are awesome! But I noticed that the mix with the new recipe came out a little more “watery” and sticky than the original, and it was a little harder to make round balls. Have you noticed this or maybe I did something wrong? Still came out very good in flavor but a little softer so they bended and broke easily. Maybe I can bake 1-2 min more.
Hi Monica, I haven’t had that experience and we believe the newer version is better. I’m wondering if there was a mistake made or a step missed? I suggest following the written recipe. We added an annotation in the video and updated the recipe card. The extra salt and switching to baking soda makes these cookies even better. Both versions work but we loved the soda so much more. Also, be sure to check out our post on measuring!
Hi again, just want to add a question, can we use all the sugars from the brown kind without using the white for these cookies, thanks.
Hi Grace, I haven’t tested this with just brown sugar but that may work! If you experiment please let me know how you like that.
Replacing white/coarse sugar with all brown/light brown sugar is totally alright. Been baking chocolate chip cookies with all brown sugars only, its result comes out nice too.
Hi Natasha, perfect recipes, great couple, when baking the cookies do we put the heat only from down? may we refrigerate the cookies or put them in the freezer after being baked. thanks.
Hi Grace, 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 airtight container for a few days. I have not tried freezing them after they are baked but I imagine that may work!
Hi Natasha. I’ve now made 11 of your recipes and they’ve ALL turned out, amazing since my oven is my least favorite. These chocolate chip cookies were fab. Still good and soft and tasty after 12 days. Stovetop and Insta pots have been so very tasty and my picky now 4 year old has started trying more recipes thanks to adding yours 💜. Thank you, Liz F
Wow that is amazing! I am so happy to read your comments and good feedback. Thank you so much, Liz!
hi Natasha, can we substitute the white sugar for brown sugar, i.e. use all the quantity from brown sugar?
Hi Grace, I haven’t tested that but if you try, let me know how it goes.
Hi Natasha, good recipes, great couple. When baking the cookies, do we put the heat only from down? May we freeze the baked cookies, or may we put them in the refrigerator?
Hi Grace, my oven has heating elements from the top and bottom that work at the same time. I would recommend baking on regular bake mode and avoid using broil or convection settings. You can freeze the baked cookies or freeze unbaked cookie dough. You can also refrigerate them. See the tips towards the bottom of the post on how to freeze cookie dough.
Cookie is outstanding but Natasia made a mistake in the printed version of recipe. It should be only 1/2 tsp.salt not 1 tsp. When I watched the video she said 1/2 tsp. Please make correction I wasted a whole batch of cookies because they were too salty.
Hu Judy, I suggest following the written recipe. We added an annotation in the video and updated the recipe card. The extra salt and switching to baking soda makes these cookies even better. Both versions work but we loved the soda so much more.
So I have been making the recipe on the back of the Nestle bag forever; since I was in high school. But I adore EVERYTHING I make by Natasha so I thought I’d give this a go. Let me tell you; i served the first patch to 5 teenage boys who literally said and I quote “how did you do this? Soft on the inside and crunchy on the outside?” These cookies are incredible. For it to work, you must sift/mix the dry ingredients. The butter and eggs also at room temp is important. AND you do really need the 2 cups of chips. Finally, I love how pretty hers are w/ the extra chips she does on top but I am way too lazy for that. Plus my teenage boy taste testers don’t care. Make these; you’ll love them!
Thank you for sharing this lovely comment with us Allison!
Hi! Thinking of making this soon. Is it baking soda or baking powder?
Thank you!,
Nancy
We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
Hi Nancy! i Watched the video and she says powder in the video but soda in the recipe so I used 1 teaspoon of baking soda and they were amazing!!
Hi Natasha,
Does it matter if I use salted butter instead of unsalted? It’s all I have right now. Would I have to lower the salt measurement?
Hi Lydia, that should work fine. You might add a little less salt if using salted butter.
Hello Natasha i Watched the video and you say baking powder on the video but baking soda is on the recipe so I used 1 teaspoon of baking soda and they came out puffed up like a ball instead of spreading out flat on the baking sheet do I would like to know which one is the best results that come out like yours in the video because they look very much amazing please help me what I did wrong also have you come out with a lemon pound cake?
Sincerely,
Dana Barreneche
God bless & stay safe
We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough. Also, please check and make sure that the ingredients were measured exactly as written. You may use this guide for that.
Hi Nancy! i Watched the video and she says powder in the video but soda in the recipe so I used 1 teaspoon of baking soda and they were amazing!!
Hi Allison, I suggest following the written recipe. We added an annotation in the video and updated the recipe card. The extra salt and switching to baking soda makes these cookies even better. Both versions work but we loved the soda so much more.
Hi Natasha, quick question…can these cookies be made smaller (1 1/2Tbsp) and if so how would you adjust the baking time? Thank you so much!
Hi Tammy, I have not made this with a smaller scoop to advise, you will need to watch the baking time closer. Here’s what one of our readers wrote: “I made the chocolate chip cookies and they were delicious. I had a smaller scoop so I made 47 cookies from this recipe. Thanks Natasha I have tried dozens of your recipes and they were all delicious. Keep up the great job.” I hope this is helpful!
My son and husband have voted these THE BEST, I have a number of choc chip cookie recipes and I am deleting them all from a Pinterest as this is now our go to. Great recipe, simple and delicious! We use different types of semi sweet chips but the Ghirardelli dark are fantastic.
Wow, I am so happy to read your comments and feedback! Love it so much, thanks for sharing that with us.
Hey Natashas! quick question, I hear cornstarch adds chewiness to cookies, can I add some to the recipe or would it mess it up in anyway?If so how much would I add. Any comments, thoughts or suggestions would be greatly appreciated.
Hi Frank, to be honest, I haven’t tested this recipe with Cornstarch. If you happen to experiment with that I would love to know how you like this recipe.
I add a tablespoon of corn starch to the recipe and it does make them chewy but I think monitoring the baking time closely is still the way to chewy cookies. The corn starch tends to keep then chewier in storage(that NEVER happens in my house!)
Thank you so much for sharing that with us!
I make these all the time as my son loves them, however we like them baked a little longer . Might be a British thing. My son loves the large size and he balances his cup of coffee on them using them as a coaster. I also cook the cinnamon rolls and cheesecake on a regular basis.
Hi Liz! Thank you so much for sharing that with me! I’m so glad you’re enjoying our recipes!
Hi Natasha,
My kids love the chocolate cookies. I just added some walnuts and it such a hit. Thanks for the recipe.
Thanks for sharing your great feedback with us, Jessica. I’m so glad the kids enjoyed it!
can i use less sugar just 1cup?
hi Tim, that may work but the texture does change with less sugar and they can seem a little more cake-like.
Natasha, your chocolate chip cookies are the best! And that’s coming from an avid cookie baker. I’d love if you did a take on oatmeal raisin! please?!
I’m so happy you enjoyed them! Sounds like you found a new favorite! Thank you for that suggestion! I will add it to my list!
Do they freeze well. I would like to make them ahead of time for my grandchildren in college. Thanks.
Hi Donna, 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 airtight container for a few days.
Hey Natasha, quick question: would this recipe work if to switch the all purpose flour, baking soda and salt with self raising flour.? If possible, what’s the amount to use for self raising flour? Really want to try this recipe but I only have self raising flour at the moment. Thanks for sharing.
Hi Irene, using self-rising flour may be possible but I haven’t tested it myself to advise. Since baking is so much a science, I can’t really recommend something I haven’t tried. Sorry, I can’t be more help.
These cookies are a total win!! All the other recipes I have tried, didn’t turn out to our liking. But these ones are great! I already wrote down the recipe and will be sharing it with friends. Thank you Natasha! I can always count on you for having foolproof recipes
I’m so happy you enjoyed this recipe, Lisa! Thank you for that wonderful review!
hi Natasha! i’m attempting to try this recipe but can i cut the chocolate chip cookie recipe in half? can it affect the consistency of the cookies? thank you!
Hi Isabella, Yes, simply halve the recipe and it should turn out!
Hi Natasha, the video says baking powder and I remember I made them with baking powder, but the recipe says baking soda. Which one is correct? Did you change it?
Hi Sam, we now use 1 tsp baking soda because we loved the results even more.
I made these yesterday, and they were so yummy with my glass of cold milk! I put some in the refrigerator so that I could bake them today while we were eating lunch, and they were a hit with my son, his wife and my grandson was a big fan! Almost everything we had for lunch was from your blog!
I am so glad you and your son loved the cookies! Thank you so much for your awesome feedback, Melanie.
I think my family and I just went to heaven…. these cookies are amazing!!! I’m glad I found this recipe because my kiddos and husband are chocolate chip cookie lovers. I can’t say it enough, AMAZING!!! wish I could post a picture of the work of art 🙌🏽
That is so awesome! Thank you so much for your wonderful comments.
Do I have to reduce the amount of sugar if the cocoa content in my chocolate chips is only 30 %?
Hi Ri, I would suggest using a little less chocolate chips if you want a cookie with less sweetness.
Natasha, I just baked these and had my first taste with a glass of cold milk! They are so yummy! I appreciate all of your tips in getting them to turn out their very best! I can’t wait to see my family’s reaction to them!
That is so awesome, Melanie! Good job and so happy to hear that your first time making these cookies was successful.
I tried your chocolate chip cookie recipe with all the tips and tricks and they seemed to have turned just fine but I’m not sure if it’s suppose to be a soft cookie over all or just in the centre . Any comments ?
Thanks for sharing, Alicia. It’s soft cookies so I think you did just fine.
Oh Natasha! These cookies were simply perfect!
I’m so glad you enjoyed these!
Are there any substitutes for unsalted butter? I can only find salted butter.
Hi Rosily, that should work fine. You might add a little less salt if using salted butter.
Hi Natasha, In your video you say to use baking powder, but in recipe you have baking powder. I’ve been using B.P. So which one is it? Love Love these cookies!
Hi Dee Dee, we first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.
This recipe turned out to be perfect. I did tweak a few measurements, however, followed all the listed steps. These cookies look and taste fantastic.
Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it Sean!
Hi Natasha, Thank you for the cookies recipe. My kids and I loved it. I tried so many cookies recipe but it always turned out too wet and not easy to form it. Your recipe is so easy and perfect. Thank you again and All the best.
Aww that’s the best when kids love what we parents make! I’m so happy you found this recipe!
The first time I made these cookies I used 3 cups of flour and they never spread and were more like scones. I then tried them with 2-1/4 cups flour and they are perfect and delicious.
The best chocolate chip cookies
and very additive.
I’m so glad you enjoyed this recipe, Rose! Measuring dry ingredients can be tricky. This post on measuring is our go-to.
Hi Ms Natasha! Would like to ask if i will bake the refrigerated cookie dough, shall i bake it right away or have to be in room temp before putting inside the oven? Thanks in advance for your reply
Hi Marilyn, it should work right away! I hope you love this recipe!
Hi Natashia, your recipes are awesome and I love watching your videos! I am visiting my son and I do not have my KitchenAid mixer here– can I use a hand mixer to make these chocolate chip cookies?
Hi Angela, You could definitely use a hand mixer instead. If the batter gets too thick for your hand mixer, just use a spatula to mix the rest of the way.
I like to weigh out my flour, could you update the recipe to show this. 12 3/4 oz or 360 gm. I get better results.
Hi, if you click “Metric” in the recipe card, you will see the measurements displayed in grams.
Anyway to cut the recipe in half???
I only half a cup of butter that’s why I’m asking and I really want to make them tonight?
Hi Liana, you can definitely halve this recipe.
Hi baking soda is same baking powder in UK?
Hi Catherine, I”m not sure about the naming in the UK but baking soda is 4 times stronger than baking powder and very different in the US.
What about all purpose flour? I’m not sure which one I go for plain or self rising flour. I have look google it’s say plain flour and I’m very interested your blog
Hi Catherine, all-purpose flour is plain flour, not self-rising.
Love your recipes.
The written recipe indicates baking soda and the video indicates baking powder. I read the update that you now use baking soda but you do not mention if this is in addition to or instead of the baking powder.
Hi Claudia, that will be instead of.
Can I use baking powder instead of baking soda and if so is the amount the same?
Hi Stacey, We tried this with baking powder in our testing but had better results with baking soda. Keep in mind baking soda is 4 times stronger than baking powder so you would need more baking powder.
Hi Natasha, is it possible to use almond flour instead of all purpose?
Hi Leah, 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.
Thank you! I’m going to try it and let you know!!!
Ps all your recipes are amazing! My favorite go to’s are your crockpot lasagna and banana bread!
Sounds good and thank you so much!
Love this recipe!!! Thank you Natasha!
Thank you, Alejandra! I’m so glad you loved it.
Hello Natasha,
I LOVE this recipe. Thanks for sharing. I even tried the chocolate cake recipe.. LOVED it! Wondering if adding oatmeal could option? Or do you have any chocolate chip oatmeal cookie recipes. Thanks again
I’m so happy you enjoyed that Tracey! I have not tested that with Oatmeal to advise.
Just need to clarify. In your video you say “1 tsp baking powder”. The recipe calls for “1 tsp baking soda”. Which is correct? Thank you.
Hi Sally. We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough
Tried this cookie and ….my family and friends loved it! Will try your other recipes soon. Thanks!
I am so happy to hear that! I hope you and your family will love every recipe that you will try.
OMG these are THE BEST chocolate chip cookies I have ever baked. I can’t tell you how many recipes I’ve tried using butter only for the cookies to come out flat and sad looking. These were perfectly puffy and soft and the perfect balance of sweet and salty with walnuts. This will be my only recipe I will use going forward. Now excuse me while I indulge I. Yet ANOTHER cookie. (giggle, giggle)
I’m so happy you enjoyed this Mel! Thank you for that wonderful review!
These cookies had a great chewy texture but they were way too sweet. Is there any way to reduce the sugar without affecting the texture too much? Thanks.
Hi Bryn, that may work to reduce sugar but the texture does change with less sugar and they can seem a little more cake-like.
OMG these are THE BEST chocolate chip cookies I’ve ever had!! I can’t tell you how many times I’ve tried baking cookies with butter only for them to turn out flat and sad looking. These were puffy, chewy and the perfect balance of sweet and salty with the walnuts. Thank you for sharing your recipe. You totally made my day. Now excuse me while I indulge in yet ANOTHER cookie. (Giggle, giggle.)
That’s just awesome! Thank you for sharing that with me Mel!
Awesome… Sooo delicious
Hi Natasha,
Thank you for this recipe! I have made it a few times, and my family loves it. One question though, if I wanted to make it into a double chocolate chip cookie by adding cocoa, how much do I need to add? Or would this completely change the outcome of the cookie?
Thanks!
Hi Melanie, without testing that through, I could only guess about the amounts. I would probably experiment by swapping out some of the flour for cocoa. I wish I could be more help. If you test this successfully, I would love to hear the details.