FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Soft Chocolate Chip Cookies (VIDEO)

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!

Chocolate Chip Cookies studded with chocolate chips on a cookie rack

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.

Ingredients for chocolate chip cookies with baking soda, brown sugar, chocolate chips, butter and eggs

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.

cookies studded with semisweet chocolate chips is the best chocolate for chocolate chip cookies

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.

  1. In a large mixing bowl with a paddle attachment, cream together butter, white sugar and brown sugar on medium/high speed 5 minutes.
  2. Beat in eggs one at a time then mix in vanilla extract.
  3. 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.
  4. Scoop even balls of dough (3 Tbsp each) and arrange on prepared baking sheets. Bake one cookie sheet at a time.

How to make chocolate chip cookies step by step tutorial in the bowl of stand mixer

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)

Soft chocolate chip cookies broken in half to show moist chocolatey center

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.

Chocolate chip cookies cooling on wire rack

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:

Soft Chocolate Chip Cookies Recipe

4.88 from 428 votes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Chocolate Chip cookies on rack

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$6
Keyword: chocolate chip cookies, soft chocolate chip cookies
Cuisine: American
Course: Cookies, Dessert
Calories: 248
Servings: 26 chocolate chip cookies

Ingredients

Instructions

  1. 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 down the bowl as needed.

  2. 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.

  3. 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.

  4. 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.

  5. 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. 

Nutrition Facts
Soft Chocolate Chip Cookies Recipe
Amount Per Serving
Calories 248 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 32mg11%
Sodium 141mg6%
Potassium 112mg3%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 243IU5%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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: 

Soft and gooey chocolate chip cookies

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Kim
    June 24, 2022

    Hi Natasha!
    3rd or 4th time making these. I’ve tried dozens of recipes and everyone that has eaten these says ‘best chocolate chips cookies.. keep using this one’!
    It’s a keeper! Quick question.. why light brown sugar? Can I use dark? All I have at the moment.
    Thx for sharing all your recipes.. my go to!

    Reply

    • NatashasKitchen.com
      June 24, 2022

      So glad to hear that. Thank you for the review, Kim! Dark brown sugar would work too, it would give the cookies richer color.

      Reply

  • lrwillow
    June 21, 2022

    I am dizzy reading chocolate chip recipes. Is there a reason why some chocolate chip cookie recipes use a portion of A/P flour and a portion of Cake flour. What is the difference using that combination or using all A/P flour. Why do some use melted butter over room temp butter, and 1 egg & 1 yolk vs 2 eggs.. I am just confused as to what is the difference

    Reply

    • NatashasKitchen.com
      June 21, 2022

      Hi! This is likely due to the overall texture and flavor of the cookie. Everyone’s idea of the “perfect” cookie is different. Some like them flat, chewy, or crisp, others like them thicker like a “cake” consistency. It’s really all about preference.

      Reply

  • Leslie Carlough
    June 12, 2022

    I made these chocolate chip cookies exactly as you showed and they came out perfect!!! My husband loves them. Best chocolate chip cookie recipe ever!!!

    Reply

    • Natasha's Kitchen
      June 12, 2022

      Love it! Thanks for the awesome feedback and review, Leslie.

      Reply

  • Irma
    June 9, 2022

    Video says 2 tsp of baking powder. Recipe instructions says 1 tsp baking soda. Which is it?

    Reply

    • NatashasKitchen.com
      June 9, 2022

      Hi Irma, yes, that is correct. I included in my recipe notes that, “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”.

      Reply

  • Colleen
    May 30, 2022

    I live at a high altitude. Would you please redo the recipe with amounts given as weights so I can use a kitchen scale and adjust accordingly. Thank you

    Reply

    • NatashasKitchen.com
      May 30, 2022

      Hi Colleen, if you click on “metric” in the recipe card, it will convert the ingredient list to grams for you. I would also recommend using this high altitude baking guide for reference.

      Reply

  • Teresa
    May 25, 2022

    Wow!! So delicious and thick. Easy to make as well . My 3 year old grandson helped me make them. They are definitely my new “go to” chocolate chip cookie recipe. Thank you!

    Reply

    • Natashas Kitchen
      May 25, 2022

      Aww, I love that you made this with your grandson, Teresa! Thank you or your lovely review!

      Reply

  • Jinelle
    May 21, 2022

    I just made these, and this recipe is PERFECT!! They came out delicious! Thank you for this recipe!♥️

    Reply

    • Natashas Kitchen
      May 21, 2022

      You’re welcome! I’m so happy you enjoyed it, Jinelle! Thank you so much for sharing that with me.

      Reply

  • Ashton
    May 20, 2022

    They’re not my favorite, but my family and friends adore them! My friend asked me to make them for her birthday and I’m making them for my brother’s graduation gift as well!

    Reply

  • Madeline V Johnson
    May 19, 2022

    I love all your recipes but on the CC cookies do they come out soft or a little crunchy.
    I’m not a fan of soft cookies so won’t use the recipe if that’s how they turn out.
    Thank you

    Reply

    • Natashas Kitchen
      May 19, 2022

      Hi Madeline, this recipe makes soft cookies. If you want crunchy cookies, you may need to bake them for a while longer. I hope you love this recipe!

      Reply

  • roger coutts
    May 19, 2022

    mine always get hard in a day unless I put a piece of bread in with them. how can they stay soft without the bread?

    Reply

    • Natashas Kitchen
      May 19, 2022

      Hi Roger, the cookies should stay soft for days, We store ours in an air-tight container for a few days. You can also refrigerate or freeze the dough until ready to bake and they bake up perfectly every time.

      Reply

  • Madison
    May 10, 2022

    Hi! Would browning the butter immense the flavor of the cookies?

    Reply

    • Natasha's Kitchen
      May 10, 2022

      Hi Madison, I haven’t tested it that way as I’ve always used the exact process in the recipe.

      Reply

  • Robin
    May 4, 2022

    Love these. I want to add walnuts. How many cups should I use?

    Reply

    • Natashas Kitchen
      May 4, 2022

      Hi Robin, others shared that they added walnuts and enjoyed it in the comments section. I’m no certain how much they used, I would say do it per your personal preference 🙂 I hope you love this recipe!

      Reply

  • Dana Smith
    May 1, 2022

    My new go to for chocolate chip cookies . they were so good puffy and delicious.

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Great to hear that you found your new go-to recipe, Dana!

      Reply

  • Oliver Williams
    May 1, 2022

    I have made it twice already, and I loved it! Especially because how simple it is, so, I can only thank you! But, there is a small problem, I recently got on a diet, so, I can’t eat a lot of calories. But I love this cookies, and I want to as many as I can within the limits of my diet, so I checked the amount of calories in this recipe, and it said 248 calories, which I think does not refer to a single cookie, since that would be way too much for just one. So, I would like to know how many cookies, or cookie grams it would be to reach those 248 calories. Basically, I would love to know the seeing size for those 248 calories. Thanks again for the amazing recipe!

    Reply

    • NatashasKitchen.com
      May 2, 2022

      Hi Oliver, I’m so glad you love this recipe. I get about 26 cookies out of this recipe, the nutrition facts listed are correct, and the serving size is 1 cookie. I use an ice cream scoop to get even balls of dough about 3 Tbsp each, but I did not weigh this in grams to see how much it would be.

      Reply

  • Olga
    April 28, 2022

    Anybody think 1 teaspoon of salt is to much? It was too salty.

    Reply

    • NatashasKitchen.com
      April 28, 2022

      Hi Olga, we found that this amount gives it a nice balance. You could use less if you’d like. Also, we used fine sea salt to ensure it dissolves in the batter, larger crystals may not dissolve as well. Be sure to use unsalted butter as well. I hope this helps.

      Reply

  • Sharon
    April 24, 2022

    I have been baking for over 50 years and these were the best chocolate chip cookies I have ever made. They turned out exactly like the picture. Soft and chewy an absolutely delicious.

    Reply

    • NatashasKitchen.com
      April 25, 2022

      That’s great, Sharon. Thank you so much for sharing. I’m happy you enjoyed these cookies! They really are delicious and so perfect each time.

      Reply

  • Mica Redenius
    April 20, 2022

    Made these tonight and they were a complete fail. Not even edible.

    Reply

    • Natasha's Kitchen
      April 21, 2022

      Hi Mica, sorry to hear that; what a bummer. I haven’t had that happen. Make sure to add the ingredients to the mixing bowl in the order they are listed and use the correct temperature of ingredients which will help.

      Reply

  • Zenovia
    April 14, 2022

    Best recipe I have found yet and makes lots as I use a smaller cookie scoop. One tiny tweak I do as I used to use a different recipe that replaced 1 t flour per cup with 1 t cornstarch. I did it with these and they stay soft for days with no altering taste. Just thought I’d pass that along because these are the best.

    Reply

    • Natasha's Kitchen
      April 14, 2022

      Thank for sharing that with us, that helps a lot!

      Reply

  • Anna Chaika
    April 10, 2022

    These cookies taste so so so so good! I make them myself multiple of times. Everyone who I share them with compliment me how good they taste. Wonderful recipe, Thank you Natasha!

    Reply

    • Natasha's Kitchen
      April 10, 2022

      You’re most welcome, Anna. It’s so nice that you share them with others too!

      Reply

  • Mandi Silcox
    April 10, 2022

    I’m a little confused here. The video says two teaspoons of baking powder and the recipe says one teaspoon of soda, no baking powder. Can this be clarified please?

    Reply

    • Natasha's Kitchen
      April 10, 2022

      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.

      Reply

      • Samantha
        May 22, 2022

        I’m confused. Is the above recipe card updated or not? Thank you!

        Reply

        • Natasha's Kitchen
          May 22, 2022

          Hi Samantha, the recipe is updated.

          Reply

  • Sonia
    April 5, 2022

    I baked the chocolate chip cookies. They were amazing and so delicious !
    Thank you for recipe. Much appreciated!

    Reply

    • Natasha's Kitchen
      April 5, 2022

      You’re welcome, Sonia. Great to hear that you loved the recipe!

      Reply

  • Marg
    April 4, 2022

    Hi Natasha, can you substitute shortening for the butter? We have a dairy allergy in our family. I can’t wait to try this recipe. My old tried & true recipe isn’t baking the cookies like it used to.

    Reply

    • Natashas Kitchen
      April 4, 2022

      Hi Marg, I haven’t tested this with shortening, but one of our readers has, here’s what they said “Thank you Natasha for another amazing, no fail recipe! I halved this, and used shortening (yes..) instead of butter and it came out fine” I hope this helps!

      Reply

  • Kathleen D
    April 1, 2022

    Made these tonight and they are excellent. I always use salted butter because I prefer the flavor and I added some pecans. This is the first time I didn’t over bake. I took your advise and took them out when you said and they look perfect.

    Reply

    • Natashas Kitchen
      April 1, 2022

      I’m so glad it worked out, Kathleen! Thank you so much for sharing that with me!

      Reply

  • Raygan Choat
    April 1, 2022

    Love this recipe. My go to chocolate chip cookie recipe! Any time I need anything, love coming to Natasha’s page ❤️

    Reply

    • Natashas Kitchen
      April 1, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Raygan!

      Reply

  • Mo
    March 29, 2022

    When I make these , I am a rock star among friends and family . Another great recipe.

    Reply

    • Natashas Kitchen
      March 29, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Mo!

      Reply

  • Ben Gilchrist
    March 26, 2022

    Not sure there is any big difference with ingredients but dang following the process outlined here specifically with cook time and time on the pan is huge. These were hands down the best I’ve made. Really Really Good!

    Reply

    • NatashasKitchen.com
      March 26, 2022

      Wonderful to hear, Ben. So glad you enjoyed this recipe. Definitely a family favorite around our house. Thank you for the review.

      Reply

  • farmgirl
    March 17, 2022

    Thanks Natasha, today was my dad’s birthday and I made these for him .I am only 13 yrs old and they were a hit ,hope to make them more and more

    Reply

    • Natasha's Kitchen
      March 17, 2022

      Wow great job! I’m glad it was a huge hit.

      Reply

  • Sophia
    March 17, 2022

    Hi Natasha! I’m a 11 year old who loves to bake. I’ve used this recipe several times already but this time the cookies were dry and didn’t spread. Why is that?
    I even weighed the flour with a gram scale?

    Reply

    • Natasha
      March 17, 2022

      Hi Sophia, I highly recommend watching the video tutorial to see where maybe something looked different? It’s difficult to guess without being there. Also consider if any substitutions in ingredients were made.

      Reply

  • Sherree
    March 12, 2022

    Hi Natasha, these cookies look delicious getting ready to make these for my grandsons. I noticed you used a hand mixer but your recipe states you use stand up mixer. I have a stand up mixer and have hand mixer which one is the best to use? Thank you for sharing all your delicious recipes I be enjoyed them all!

    Reply

    • NatashasKitchen.com
      March 12, 2022

      Hi Sherree, you can use either one. Whichever is most comfortable and convenient for you.

      Reply

  • Rhonda
    March 4, 2022

    WOW! These came out EXACTLY as described! My new favorite Choc Chip Cookie recipe. Thanks for your perfect directions.

    Reply

    • Natashas Kitchen
      March 5, 2022

      That’s so great! I’m so happy you found a new favorite!

      Reply

  • Gail
    February 27, 2022

    Do you recommend using unbleached white organic all purpose flour with this recipe?

    Reply

    • Natasha's Kitchen
      February 27, 2022

      Hello Gail, I honestly haven’t tried that to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Layla
    February 27, 2022

    Hi, I don’t have enough soft light brown sugar. Can i substitute some of it with soft dark brown sugar?

    Reply

    • Natashas Kitchen
      February 28, 2022

      Hi Layla, Dark brown would work here and would give the cookies richer color.

      Reply

  • Renee Bingaman
    February 16, 2022

    I was watching your video on how to make chocolate chip cookies and you say in the video to use 2tsp baking powder but in the recipe below, it says to use 1 tsp baking soda. Which is correct??

    Thanks!
    Renee

    Reply

    • Natasha's Kitchen
      February 16, 2022

      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.

      Reply

  • Marg
    February 5, 2022

    This is my go to recipe! I add in chopped walnuts too. I changed to baking soda and a tad more salt as recommended. So yummy! I have to freeze the otherwise I would be binging.

    Reply

    • Natashas Kitchen
      February 5, 2022

      I bet this was so good with chopped walnuts! Thank you so much for sharing that with me.

      Reply

  • Ella
    February 5, 2022

    I am thinking to make these again. But the last time I made them, they were were not very spread out and I like my cookies spread out

    Reply

    • Natashas Kitchen
      February 5, 2022

      Hi Ella, 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.

      Reply

  • Catherine S., Florida
    February 4, 2022

    Thank you Natasha for another amazing, no fail recipe! I halved this, and used shortening (yes..) instead of butter and it came out fine. The balance of vanilla and baking soda was perfect. I wonder, can you try and incorporate oats for some of the flour as a modification? I’ll try it!

    Reply

    • Natashas Kitchen
      February 4, 2022

      I’m so glad it all worked out, Catherine! Thank you so much for sharing that with me. Oats work great in this recipe. However, I have not tried them in place of flour. If you experiment, let me know how you liked the recipe

      Reply

  • Merry Field
    February 4, 2022

    On your video you say baking powder and on your written recipe it says baking soda?

    Reply

    • Natashas Kitchen
      February 4, 2022

      Hi Merry, we updated the recipe after publishing the video for more consistent results. I think what was happening in the past is that people would flip flop the baking soda and powder since both types of leavening were in the recipe. The written recipe is the version we make now.

      Reply

  • DeDe
    January 31, 2022

    This is my “go to” cookie recipe. I had mixed the batter with 3 cups of flour and it was sticking to the beaters and was extremely thick. So I use only 2 cups of flour and make it into cookie bars, and it works every time! I use less flour cuz it’s easier to mix and easier to spread out. Other than that, there perfect and taste good! My siblings are always asking me to make these! Thanks!

    Btw, I follow the measuring video that Natasha has.

    Reply

    • Natasha's Kitchen
      February 1, 2022

      Good to know that you follow the measuring video too, that is so useful. Thank you for the great feedback and review!

      Reply

  • Vicky
    January 28, 2022

    Can I make the cookies smaller? If so how lone would I bake? I made them once so great! My new go too

    Reply

    • Natashas Kitchen
      January 28, 2022

      Hi Vicky, 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!

      Reply

  • Andrea
    January 26, 2022

    I think that 3 cups of flour is way too much, and yes, I did measure it correctly. The cookies were dry and too cake-like. I checked with a chocolate chip website (Hersey) and the exact same recipe but only 2 1/4 cups of flour.

    Reply

    • Natasha
      January 27, 2022

      Hi Andrea, with 2 1/4 cups flour, they would spread out in the oven unless you refrigerated the dough for several hours before baking. Also, it sounds like they assume you would push your measuring cup into the flour bin which would compact the flour and you’d end up with 25% too much flour (I have tested this theory with a kitchen scale)

      Reply

  • Jehan
    January 26, 2022

    Hi Natasha, I wanted to ask that can I use this cookie recipe to make M and M cookies, but instead of adding chocolate chips I’ll add M and Ms to make it an M and M cookie?

    Reply

    • Natashas Kitchen
      January 26, 2022

      Hi Jehan, I bet that could work. I would sub some of the chocolate chips with M&Ms.

      Reply

  • Rita
    January 21, 2022

    Wow! Holy smokes these are good cookies. I’m definitely making these again. I follow the recipe exactly and I got 33 cookies out of it using an ice cream scoop for three tablespoons of dough. Excellent, so delicious, thank you!!!

    Reply

    • Natashas Kitchen
      January 21, 2022

      That’s so great! It sounds like you have a new favorite, Rita!

      Reply

  • Clara
    January 16, 2022

    Hi Natasha! What would be the measurements if I wanted the cookies to be less sweet.

    Reply

    • Natasha's Kitchen
      January 16, 2022

      Hi Clara, less sugar may work, but they may seem a little more cake-like.

      Reply

  • Ritchie Ann Salvame
    January 14, 2022

    Hi Natasha. I really love your cookie recipe. But I think I have added too much flour since it did not spread out. How many grams of flour will be the 3 cups? Thanks!

    Reply

    • Natashas Kitchen
      January 15, 2022

      Hi Ritchie, 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, if you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

    • Autumn
      January 30, 2022

      1 cup of flour is 120 grams, so 360 grams for 3 cups, I always weigh my flour after watching the British baking show 😉

      Reply

  • Tabita
    January 3, 2022

    Is it 2 teaspoons of baking soda or baking powder? ❤️ Your recipes.

    Reply

    • Natasha
      January 3, 2022

      Hi Tabita, the recipe is correct “1 tsp baking soda, sifted” I hope you love the chocolate chip cookies.

      Reply

  • Janis
    December 30, 2021

    I just pulled these out of the oven. They are excellent! I substituted gluten free flour and they turned out perfect
    Thank you for the recipe

    Reply

    • Natashas Kitchen
      December 30, 2021

      I bet your home smells so good right now! You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Rose
    December 30, 2021

    The cookies were fabulous! So soft and gooey. Every bite was delish. Loved it so much ♡

    Reply

    • Natashas Kitchen
      December 30, 2021

      They truly are the best! I’m so glad you enjoyed it, Rose!

      Reply

  • Dale from Canada
    December 23, 2021

    Thank you for sharing both the recipe and the ‘tips’. These are the best cc cookies I’ve ever made!

    Reply

    • Natashas Kitchen
      December 23, 2021

      I’m so happy those are helpful! Thank you for sharing that with us!

      Reply

  • Rebecca A Hasse
    December 17, 2021

    These were absolutely divine! I never knew that measuring the flour like Natasha does or actually making sure my eggs and butter are room temp would make such a difference, but it seemed to. Instead of chocolate chips, I used toffee bits since that’s what I had on hand. Yummy!!

    Reply

    • Natashas Kitchen
      December 17, 2021

      I’m so happy you enjoyed that, Rebecca. Thank you for sharing that with us!

      Reply

  • Irena
    December 17, 2021

    Natasha, I need to make 7 dozen of these for a gathering. Could I make the dough in advance and keep it in the refrigerator until ready to use? If so, how many days in advance? I don’t want to make and freeze them method.

    Reply

    • Natashas Kitchen
      December 17, 2021

      Hi Irena, the cookies stay soft for days, We store ours in an air-tight container for a few days. You can also refrigerate or freeze the dough until ready to bake and they bake up perfectly every time.

      Reply

  • K
    December 15, 2021

    I can’t figure out what I did wrong. The flavor is perfect but they are very bread-like 🤨.

    Reply

    • Natasha
      December 16, 2021

      Hi K, did you change anything about the ingredients or maybe accidentally switch the leavening in the recipe? Baking soda is 3-4 times stronger than baking powder so that could be it. Also, make sure to measure the ingredients correctly so you don’t end up with too much flour.

      Reply

  • Vanny
    December 13, 2021

    Chocolate chip cookies; in the video you said 2ts of baking soda but written in the recipe 1ts. Pls confirm. Thank you. I love your recipes, simple & good!

    Reply

    • Natashas Kitchen
      December 13, 2021

      Hi Vanny, thank you for the note. We first published this chocolate chip cookie recipe in 2012. We are constantly 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. The recipe also used 1 tsp of salt. I would recommend following the recipe card always as we can update that compared to the video that we cannot edit anymore.

      Reply

  • Carol Keller
    December 12, 2021

    Your original recipe for these (I saved it) called for a tsp of baking power as well as the tsp of baking soda. For me, I get a puffier cookie with the original, which we love. They both stay soft for days. I have made several of your recipes. All are excellent. Thank you.

    Reply

    • Natasha's Kitchen
      December 12, 2021

      You’re so welcome, Carol. Thank you for the review and I hope you’ll love all the recipes that you will try.

      Reply

  • Haley
    December 11, 2021

    Thank you so much for the small tips for beginners like making sure the baking soda didn’t have any lumps in it. I’m teaching myself how to cook now in my mid 20s and following your recipe was the first time I’ve ever been able to make cookies that taste good

    Reply

    • Natasha's Kitchen
      December 12, 2021

      You are very welcome, it is my pleasure to share these awesome recipes with you all. Enjoy cooking and hope it all becomes a success!

      Reply

  • Lauri
    December 11, 2021

    PS: After reading the comments, I see that the written directions are actually correct haha. No wonder they came out so good! And they did end up flattening out more after they sat for a bit. Another yummy recipe. Thanks Natasha!

    Reply

    • Natashas Kitchen
      December 11, 2021

      You’re welcome! I’m so happy you enjoyed these cookies, Lauri!

      Reply

  • Lauri
    December 11, 2021

    The video says “2 tsps baking powder” while the written recipe says “1 tsp baking soda”. Well, I used the written recipe… oops! They didn’t flatten as much as hers did, but they still tasted good!

    Reply

    • Natashas Kitchen
      December 11, 2021

      Hi Lauri, thank you for the note. We first published this chocolate chip cookie recipe in 2012. We are constantly 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. The recipe also used 1 tsp of salt. I would recommend following the recipe card always as we can update that compared to the video that we cannot edit anymore.

      Reply

  • Jill
    December 9, 2021

    Hi Natasha. Can you freeze these cookies after baking? I like to bake ahead for the holidays.

    Reply

    • Natashas Kitchen
      December 9, 2021

      Hi Jill, 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!

      Reply

      • Jenna
        December 22, 2021

        Hi Natasha,

        I want to make double chocolate chip cookies, can you please advise me on what quantity of cocoa powder should I add to the batter and at what stage as per this recipe?
        And if I don’t have brown sugar, can I use the same quantity of white sugar as the amount of brown sugar mentioned in the recipe, that is in total 1 and a half cups of white sugar?
        It would be helpful and highly appreciated if you could please reply and help me out!
        Thanks in advance! 🙂

        Reply

        • Natashas Kitchen
          December 22, 2021

          Hi Jenna, 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.

          Reply

  • Priscilla Herrera
    November 28, 2021

    Natasha – can I add walnuts to this recipe? I’m a nut fan! Love your website!

    Reply

    • Natasha's Kitchen
      November 29, 2021

      Hi Priscilla, others shared that they added walnuts and enjoyed it!

      Reply

  • Arlene Cox
    November 28, 2021

    I hope you will redo your video on the chocolate chip cookies. I know you meant to say, “baking soda” but you said,” baking powder.”

    Reply

    • Natasha's Kitchen
      November 28, 2021

      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 the suggestion on the new video.

      Reply

  • Chris
    November 27, 2021

    I want to try this chocolate chip cookie recipe. Most chocolate chip cookie recipes have less than 3 cups of flour and are very soft and moist. Does adding 3 cups help with keeping the cookies to stay thick.

    Reply

  • Lily
    November 24, 2021

    I had doubled the recipe as I needed 48 cookies and it only made 35??? I did exactly as you said. They also didn’t even look like the picture :/

    Reply

    • Natasha
      November 24, 2021

      Hi Lily, the most likely reason is having the cookies formed larger which will still work but might need a slightly longer bake time.

      Reply

  • Nancy
    November 19, 2021

    This is a terrific recipe. I love that the cookie dough doesn’t require chilling, and that you use two teaspoons of vanilla. The look, texture, and flavor remind me of a very good bakery cookie.

    Reply

    • Natashas Kitchen
      November 19, 2021

      Isn’t it the best! I’m so glad you enjoyed it!

      Reply

  • Sela
    November 18, 2021

    Oh my! I found my new favorite chocolate cookies! We love cookies just not with loads of sugar. Held 1/2 cup sugar back & 1/2 of chocolate chips & yet they still came out amazing! Made 2.5 ounces scoop for each cookie, yes, I measured each of them :)” Thank you for sharing, this will be my go to chocolate chips cookie recipe! Blessings!

    Reply

    • Natasha's Kitchen
      November 18, 2021

      Hello Sela, I’m glad you found your new go-to recipe! Thank you for sharing your experience trying out these cookies. Good to hear that it was a success!

      Reply

    • Natashas Kitchen
      November 18, 2021

      I’m so glad this was a hit, and you found a new favorite, Sela! That’s just awesome! Thank you for sharing your excellent review!

      Reply

  • Teresa
    November 11, 2021

    Can I use cake flour instead of all purpose flour and if so how many cups?

    Reply

    • Natasha's Kitchen
      November 12, 2021

      Hi Teresa, I honestly haven’t tested that to advise. if you do an experiment, please share with us how it goes.

      Reply

      • Teresa
        November 13, 2021

        Awww was hoping you did. When I experiment will let you all know how it comes out. Thank you

        Reply

  • Lynn King
    November 6, 2021

    Love your videos and recipes! Do you make any alterations for high altitude locations? I’m in the high desert and most cookies turn out flat😌

    Reply

  • J Clark
    November 6, 2021

    Can I use M&M’s instead of chocolate chips? Should I use the same amount of M&M’s as choc. Chips? Any other modification if substituting M&M’s that you recommend please?
    Thank you!

    Reply

    • Natashas Kitchen
      November 6, 2021

      Hi J, I bet that could work. I would sub some of the chocolate chips with M&Ms.

      Reply

  • Dena
    November 4, 2021

    Can I refrigerate the chocolate chip cookie dough after making it and bake the next day?

    Reply

    • Natasha's Kitchen
      November 4, 2021

      Hi Dena, that should be okay. You can choose to refrigerate the mix as a whole or pre-measured and shaped. Both will work great. It may require a bit more effort to shape and divide the dough after refrigeration, though. I hope that helps.

      Reply

  • Fathi
    November 4, 2021

    Hi Natsha, I have tried your recipes it was really awesome thank you for the your lovely recipes.And I want to know when you measures in cup how many grams you take can you mention that in gram please?

    Reply

    • Natashas Kitchen
      November 4, 2021

      Hi Fathi! I’m so glad you’re enjoying my recipes! If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Layla
    October 26, 2021

    Hi, I’m baking for a big event and was wondering if the cookies will still come out right if I 4x the recipe?

    Thanks

    Reply

    • Natashas Kitchen
      October 26, 2021

      Hi Layla, you may need to make it in batches unless you have equipment that can handle that much. But that should work! I hope you love this recipe!

      Reply

  • Layla
    October 26, 2021

    Hi, I’m making cookies for a very a big event will they still come out good if I 4x the recipe?

    Reply

    • Natasha's Kitchen
      October 26, 2021

      Hello Layla, I think that would be alright. I hope it becomes a hit!

      Reply

  • Dimple Morgan
    October 25, 2021

    Hi. If I only have salted butter can I use it and omit the salt called for in the recipe?

    Reply

    • Natashas Kitchen
      October 25, 2021

      Hi Morgan, yes, it will work. Just omit the salt used in this recipe since your butter will already be salted.

      Reply

  • Barb
    October 25, 2021

    I do not own a stand mixer would a hand mix be ok to use instead

    Reply

    • Natashas Kitchen
      October 25, 2021

      Hi Barb, You could use a hand mixer instead. If the batter gets too thick for your hand mixer, use a spatula to mix the rest of the way.

      Reply

  • Ashton Smith
    October 14, 2021

    Hi Natasha,

    I’ve been making these cookies for a long time and absolutely love them. One question though, could I bake these cookies inside a muffin tin. I’m asking because I don’t know if the heat from the oven will circulate throughout the whole pan to fully bake the whole cookie so the cookie isn’t raw in the middle. Just wondering!

    Sincerly,

    Ashton

    Reply

    • October 15, 2021

      I haven’t had a chance to test that out yet, but if you do please let me know how it goes.

      Reply

  • Rio
    October 11, 2021

    Hi Natasha!!

    This is me and my son’s to-go cookie recipe. He even sold some of the cookies he made. I was wondering though what is the shelf life of the baked cookies. How long do they last?

    Reply

    • Natasha's Kitchen
      October 11, 2021

      Great to hear that, Rio! Hope it sells well and it becomes a hit. Usually, bakery or homemade cookies can be stored at room temperature for two to three weeks or two months in the refrigerator.

      Reply

  • Leesa Green
    October 9, 2021

    I love to watch your videos. I have made so many of your recipes. My whole family loves every one of these especially anything having chocolate in it. Lol

    Reply

    • Natasha's Kitchen
      October 10, 2021

      Great to hear that, Lisa. I hope you and your family will love all the recipes that you will try!

      Reply

  • Kathy
    October 7, 2021

    Hi Natasha, do you have a good recipe for Oatmeal Raisin Soft Cookies please, Hubby keeps buying them and I thought I wouls like to try making them, thank you in anticipation
    Kathy

    Reply

    • Natasha's Kitchen
      October 8, 2021

      Hi Kathy, I don’t have a video and recipe for that yet but thanks for the idea and suggestion. I’ll try to add that to our list.

      Reply

  • Maryam
    September 30, 2021

    Hi Natasha! I just made these and they are super duper delicious.. I made half of the recipe and everyone just finished them in a few minutes….Thank you so much Natasha for such an amazing recipe…

    Reply

    • Natasha's Kitchen
      September 30, 2021

      You are very welcome, Maryam. I’m glad that the recipe was a huge hit!

      Reply

  • Luba Demkiv
    September 27, 2021

    NATASHA!
    We just made them.
    They are REALLY AMAZING!
    We will definitely make the again! Thank You!

    Reply

    • Natashas Kitchen
      September 27, 2021

      Yay! I’m so happy to hear that, Luba! I’m glad these were a hit!

      Reply

  • Mike
    September 26, 2021

    Followed the recipe and they are AMAZING… Thank You

    Reply

    • Natasha's Kitchen
      September 26, 2021

      Glad you loved it, Mike!

      Reply

  • Suz
    September 24, 2021

    My husband is a major Cookie Monster. I bake cookies every week. I made these cookies and added toasted walnuts. He love loved them. I will definitely make more of these. Thank you so much. I just love your videos.

    Reply

    • Natashas Kitchen
      September 24, 2021

      That’s just awesome, Suz! I’m so glad he loved them! Thank you for your excellent review and compliment!

      Reply

  • Angela
    September 11, 2021

    I am planning to switch from my recipe to this one and use them as our go-to camping cookies. We make our cookies with walnuts, white and dark chocolate chips but they tend to not be soft, hence why I plan to switch recipes. I just wanted to offer a storage suggestion: I form equal size cookie logs, about 1 foot long and wrap them in plastic wrap tightly. I place 3 logs in a ziplocba and freeze them. When I am ready to bake them, I take one out in the fridge and let thaw sloe or place it on counter 1 hr for a fast thaw (still wrapped). Once oven/baking sheet are ready, I unwrap and cut the log in 1/2inch slices. Each can be formed in a ball or broken and formed in smaller balls. Then bake for required time. The log will cut even if it is not fully thawed but dough should be thawed by th time it s baked.

    Reply

    • Natasha
      September 13, 2021

      Hi Angela, thank you for sharing your tip for storing cookie dough.

      Reply

  • John
    September 9, 2021

    A tad too sweet for my taste, I’ll eliminate 1/2 cup sugar next time. I ended up with 48 large cookies.

    Reply

    • Natashas Kitchen
      September 9, 2021

      Hi John! Thank you so much for sharing that with me!

      Reply

  • Olivier
    September 8, 2021

    Hi Natasha,
    They look delicious! I was wondering if you could provide measurements of ingredients in the metric system too?
    It would be very nice! Thank you

    Reply

    • Natashas Kitchen
      September 8, 2021

      Hi Olivier! If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

      • Olivier
        September 9, 2021

        Thank you very much Natasha! I totally missed this when looking at the recipe. That’s awesome, thank you again. Will try it right away then.

        Reply

        • Natashas Kitchen
          September 9, 2021

          You’re very welcome! I hope you love it!

          Reply

  • Diane Payette
    September 7, 2021

    Best recipe for Chocolate Chip Cookies. I have made many, these are the Best yet. I added Chopped nuts to mine. Thank you Natasha.

    Reply

    • Natashas Kitchen
      September 7, 2021

      You’re welcome! I’m so happy you enjoyed it, Diane!

      Reply

  • Ruta Skrastiņa
    September 2, 2021

    I LOVE THEM they were perfec my whole family loved the cookies their perfectly sweet, not too much not too little in sweetnes. I usually make the base and then add whatever topping im craving sometimes white chocolite or with oreos or both or rasons, nuts. This recipe is truelly perfect goes with everytopping. than u so much keep up the wonderful amazing perfect work!!!!!! trually inspiring!

    Reply

    • Natashas Kitchen
      September 2, 2021

      Thank you for sharing your wonderful review, Ruta! That’s the best when the entire family loves a meal!

      Reply

  • Noah Anzaldua
    August 31, 2021

    Could I Also Use Chocolate Chunks In This One Because I Do Not Have Chocolate Chips, I Only Have A Milk Chocolate Bar?

    Reply

    • Natashas Kitchen
      August 31, 2021

      Hi Noah! That will work! Here’s what one of my readers wrote: “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 hope this helps!

      Reply

  • Jami
    August 29, 2021

    My family LOVES this recipe! It’s a perfect balance of soft, not too gooey, not too “cake-y”!

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Great to hear that, Jami. Thank you for your great review and feedback!

      Reply

  • Karen Knase
    August 28, 2021

    Best cookie I’ve ever made! How did I NOT know to fluff up the flour? It’s not like I’m a spring chicken. Thanks for the tip.

    Reply

    • Natashas Kitchen
      August 28, 2021

      You’re welcome! I’m so happy you enjoyed it, and the tip was helpful, Karen!

      Reply

  • Shreyas Konduru
    August 28, 2021

    Can I use regular sugar instead of brown sugar?

    Reply

    • Natashas Kitchen
      August 28, 2021

      Hi Shreyas, The brown sugar helps the cookies get the right color so, without it, it will come out as too white.

      Reply

  • Tara
    August 6, 2021

    Hi Natasha! Love your chocolate chip cookies! My go to recipe and been making them for years! One question- can I use all of the batter and make it into 1 big cookie? Like a cookie ‘cake’? Would like to try this for my son for his birthday- your cc cookies are his very favorite and this is what he wants me to make him for his 16th birthday on Sunday. I didn’t want to waste the dough if it doesn’t work this way. Any thoughts?

    Reply

    • Natashas Kitchen
      August 7, 2021

      I have not tested that as one big cookie. If you experiment, let me know how you liked the recipe.

      Reply

      • Susan
        August 16, 2021

        This is my go to cookie recipe, as a 13 this is so simple to make and my family LOVES it, soft, chewy and melts in your mouth. YUM. Already made it 3 time in a week lol

        Reply

        • Natasha's Kitchen
          August 16, 2021

          Wow, looks like you found a new favorite!

          Reply

    • Katie
      September 1, 2021

      Yes, you can make a cookie cake. I hand press it and bake it on a pizza stone. 350 degrees F for 20-25 min, making sure it doesn’t brown too much. I cut around the edge after letting it cool 10 minutes. I serve it right on the pizza stone. I use colored buttercream for the frosting. Make sure the cookie is 100% cool first! Tastes amazing!

      Reply

      • Katie
        September 1, 2021

        I forgot to add when pressing it onto the pan, leave an inch or more around the edge because it will grow. Also use parchment paper if you aren’t using a stone.

        Reply

  • Rania
    August 1, 2021

    Good morning Natasha, I tried the cookies and they were amazing. I recieved positive comments like, the cookies are by the book, delicious, when you pop you can’t stop. Many thanks Natasha for your great recipes.
    I have a question plz, can I store the ready made cookies in a box for i week?

    Reply

    • Natashas Kitchen
      August 2, 2021

      That’s just awesome! Thank you for sharing your wonderful review! We store ours in an air-tight container for a few days.

      Reply

  • Lindsey
    July 30, 2021

    Delicious with a cold glass of milk- going to add toasted pecans!

    Reply

    • Natashas Kitchen
      July 30, 2021

      The perfect combination! I’m so glad you liked these cookies, Lindsey!

      Reply

  • Joey
    July 28, 2021

    These did not turn out for me. They were fluffy and stale but were fine if I flattened they before baking and under baking them.

    Reply

  • Anna
    July 26, 2021

    Hi. Can I make these in smaller size or bite size? Will it affect quality? Thank you!

    Reply

    • Natasha's Kitchen
      July 27, 2021

      Hi Anna, I think that will work but I haven’t really tried that to advise.

      Reply

    • Tara
      August 6, 2021

      Yes Anna! I make mini ones all the time! They are awesome! Just watch your bake time 🙂

      Reply

      • Katz Z.
        September 14, 2021

        These are great just made them.Going to change to this recipe for sure. One comment I your video you say baking powder I am pretty sure but the recipe says soda. Did use baking soda love them!!!!! Thank you

        Reply

        • Natashas Kitchen
          September 14, 2021

          Hi Katz, 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. The recipe also used 1 tsp of salt. I would recommend following the recipe always as we can update that compared that the video that we cannot edit anymore.

          Reply

  • Nicole Dort
    July 19, 2021

    I made these cookies today. They turned out fabtabulous. The dough is so easy to work with, not sticky at all. I chilled the dough 30 minutes by habit and they still came out great. The other thing I did differently was take a spatula and lightly flattened each cookie ball. It makes big, thick cookies. Thank you Natasha. I love your recipes!

    Reply

    • Natasha's Kitchen
      July 19, 2021

      Sounds great! I’m happy reading your review, thank you so much for sharing that with us. Glad you loved it.

      Reply

    • Lisa Broussard Januska
      December 4, 2021

      I learned a trick a number of years ago. After you cook your batch of cookies…straight out of the oven, I slam my cookie sheet (with cookies on the sheet) onto my counter, this causes the cookies to flatten just a tad, when they cool they have crevices in them and get a nice crumble. Give it a try, they look like the ones from a fancy bakery.

      Reply

  • gen
    July 15, 2021

    Hi Natasha, I’ve tried this recipe but the cookie didn’t set so it’s thick and very greasy. I’ve followed all your measurements but there’s so much butter/oil in the dough. Tried to refrigerate the dough but still really greasy.

    Reply

    • Natasha
      July 15, 2021

      Hi Gen, I haven’t had that happen. Make sure to add the ingredients to the mixing bowl in the order they are listed and use the correct temperature of ingredients which will help.

      Reply

      • gen
        July 15, 2021

        I think I’ve followed everything according to your instructions. And I think all the measurements are right.

        Reply

  • Anshul
    July 2, 2021

    In the video it says baking powder but in the recipe it says baking soda, which one do I use?

    Reply

    • Natashas Kitchen
      July 2, 2021

      Hi Anshul, we updated the recipe after publishing the video for more consistent results. I think what was happening in the past is that people would flip flop the baking soda and powder since both types of leavening were in the recipe. The written recipe is the version we make now.

      Reply

  • Hamza
    July 1, 2021

    Hi Natasha! I’m making this cookie recipe next week at school . Could I substitute the all purpose flour to self- raising and ignore the baking soda and salt . Also what would be good to serve with these (e.g. custard )?? plz reply ASAP

    Reply

    • Natashas Kitchen
      July 1, 2021

      Hi Hamza, 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.

      Reply

  • Amber
    June 28, 2021

    These are just so good – I had to come back and leave another comment! Favorite recipe found, and won’t be looking for another. Thank you Natasha for being so generous with these delicious recipes!

    Reply

    • Natashas Kitchen
      June 28, 2021

      I’m so glad you stopped by Amber! Thank you for your lovely review!

      Reply

  • Amber
    June 27, 2021

    Natasha, Thank you for this delicious recipe. Made these tonight, and am writing it on one of my recipe cards as we speak. Def a keeper! Your blog is so consistently great. I’m so glad I found you on Facebook. Question, I like mine to flatten a bit and look wrinkled and folded. To get that effect on all the cookies should I flatten the tops a bit? This is just an personal aesthetics question – they still look pretty and taste amazing! Just trying to learn how to make them look perfectly folded.

    Reply

    • Natasha
      June 29, 2021

      Hi Amber, see the section titled “Why did my Cookies not Flatten?”

      Reply

    • Lisa Broussard Januska
      December 4, 2021

      I learned a trick a number of years ago. After you cook your batch of cookies…straight out of the oven, I slam my cookie sheet (with cookies on the sheet) onto my counter, this causes the cookies to flatten just a tad, when they cool they have crevices in them and get a nice crumble. Give it a try, they look like the ones from a fancy bakery.

      Reply

  • Shiya
    June 23, 2021

    Hi Natasha, i am big fan of your recipes. Finally, i am trying this cookie recipe. Can i use baking powder instead of Soda and how much should i use of baking powder?

    Reply

    • Natashas Kitchen
      June 23, 2021

      Hi Shiya, 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.

      Reply

  • Ethel
    June 22, 2021

    May I know if I add 1 stick for butter (227g) does that means I have to reduce the rest of the ingredients to half as well ?

    Reply

    • Natashas Kitchen
      June 23, 2021

      Hi Ethel, baking is such a science, but yes, if halving ingredients I would halve them all.

      Reply

  • Beth Vongartzen
    June 19, 2021

    Fabulous cookies, I have made them several times. My husband said they’re the best he’s ever had and is requesting them for his Fathers Day dessert! I see where the dough can be refrigerated, should I make the balls first and do they need to sit at room temp before baking? Thank you

    Reply

    • Natashas Kitchen
      June 19, 2021

      Hi Beth, we made this recipe so that it doesn’t require the make-ahead refrigerated step, so the cookies will need more time to bake if refrigerated. BUT, yes, they can be refrigerated with the same outcome. YOu can choose to refrigerate the mix as a whole or pre-measured and shaped. Both will work great. It may require a bit more effort to shape and divide the dough after refrigeration, though. I hope that helps.

      Reply

      • Beth
        June 19, 2021

        Yes, very helpful, thanks for responding!

        Reply

  • Ai
    June 18, 2021

    My sunshine twelve year old girl done them, it was sodelicous so proud oh her , and thanks for good recipe

    Reply

    • Natashas Kitchen
      June 19, 2021

      I’m so happy you both enjoyed them Ai! Thank you so much for sharing that with me.

      Reply

  • Dory
    June 12, 2021

    Very THICK COOKIES. I do not recommend these cookies. all the ingredients were measured correctly and still came out raw and fat. Definitely cook longer then recommended.

    Reply

    • Natasha
      June 13, 2021

      Hi Dory, make sure to use the same type of flour and also when measuring, if you don’t have a kitchen scale, make sure to fluff your flour then spoon it into a measuring cup and scrape off the top. lastly, make sure none of your baking ingredients have expired.

      Reply

      • Anu
        July 2, 2021

        Hi can I make this cookies without egg
        If yes then what can I replace eggs with

        Reply

    • Angie
      June 19, 2021

      mine came out thick too and did not flatten. disappointed.

      Reply

      • Natashas Kitchen
        June 19, 2021

        Hi Angie, sorry to hear that; what a bummer… I recommend trying the same advice I gave Dory: make sure to use the same type of flour, and also, when measuring, if you don’t have a kitchen scale, make sure to fluff your flour, then spoon it into a measuring cup and scrape off the top. Lastly, make sure none of your baking ingredients have expired.

        Reply

      • Steffany
        August 8, 2021

        Did you follow the video? I did and in it, it says to use baking powder. Yet on the typed recipe, it says baking soda.

        Reply

        • Natasha's Kitchen
          August 8, 2021

          Hi Steffany. 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:

          Reply

  • Paola M.
    June 7, 2021

    AMAZING COOKIES!!! Most delicious, easy, fool proof cookies EVER! I’m new to baking and thanks to Natasha I’m learning more and more! Love your recipe! Thank you for sharing! ❤️❤️❤️

    Reply

    • Natashas Kitchen
      June 7, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Paola!

      Reply

  • Doris Sutton
    June 6, 2021

    can I use salted butter & get same results

    Reply

    • Natasha's Kitchen
      June 6, 2021

      Hi Doris, that will work too. Just omit the salt used in this recipe since your butter will already be salted.

      Reply

    • tristan
      June 8, 2021

      yes but maybe take away salt from recipie then
      \

      Reply

  • Lory Conover
    June 1, 2021

    In love this recipe but worry that at a high elevation i may need a little more flour and not sure how much to add. Any ideas?

    Reply

  • DJ
    May 31, 2021

    Truly a good cookie. I did refrigerate the dough before baking and it made incredible thick chewy tender cookie. I used kosher sea salt that gave that sweet salty bite.

    Reply

    • Natasha's Kitchen
      May 31, 2021

      Thanks for sharing that with us, DJ. Glad you enjoyed it!

      Reply

    • Carole
      July 3, 2021

      Hi Natasha, thanks for sharing this recipe, can i freeze individual portion sizes and cook as needed? If so, would i have to thaw out the cookie dough before cooking?

      Reply

      • Natashas Kitchen
        July 3, 2021

        Hi Carole! Yes, you sure can! You can refrigerate or freeze until ready to bake, and they bake up perfectly every time.

        Reply

  • Bobella Daley
    May 31, 2021

    Hands down 🙌 THE BEST chocolate chip cookie recipe out there!! It is perfection!

    Reply

    • Natashas Kitchen
      May 31, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Asantha Bandara
    May 31, 2021

    Natasha I made these and they were so soft and divine but they spread. Can you give advice to me please

    Reply

    • Natashas Kitchen
      May 31, 2021

      Hi Asantha, I’m sorry to hear that. Typically if the cookies are too thick or don’t spread as you see in the video and photos, it is due to using too much flour. Check out our post on how to measure ingredients for baking which may help.

      Reply

      • Asantha Bandara
        May 31, 2021

        Thanks

        Reply

  • Asantha Bandara
    May 31, 2021

    They were wonderful and so soft. Even my sisters ate the batter from a spoon. But it spread so much. Natasha can you tell the reason

    Reply

    • Natashas Kitchen
      May 31, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.