Soft Chocolate Chip Cookies Recipe

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

The BEST soft chocolate chip cookies; big, chewy and loaded! This chocolate chip cookie recipe is wildly popular with kids and adults!

My son loves to chase me around the house growling “cookie monster!” He’s so fearsome! It’s the cutest thing in the world. Surprisingly he doesn’t eat cake or cookies (nope, not even Kiev cake or cheesecake!), These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.but he ate one of these. That says something.

I’ve had several requests for this recipe. It was actually sent to me by one of my readers (you know who you are and Thank You!). After all, what is a food blog without a good chocolate chip cookie recipe? These stay soft. Mmmm Cookie!!!

Ingredients for Soft Chocolate Chip Cookies:

2 sticks (1 cup) of unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
2 tsp vanilla extract
2  1/4 cups all-purpose flour,  *measured correctly
1 1/2 tsp baking powder
1/2 tsp salt
2 cups (12 oz) semi-sweet chocolate chips

*To measure flour correctly, spoon it into your measuring cup then level off the top with a straight edge. If you push your measuring cup into the bin, you can get up to 25% more flour by weight (I have tested this theory!). * Watch our easy video tutorial on how to measure correctly

How to Make Soft Chocolate Chip Cookies:

Preheat oven to 350 °F after step 5. Grease cookie sheets or use silpat mats.
1. In a large bowl of a stand mixer w/ paddle attachment, on high speed : cream together the 2 sticks of butter, 1/2 cup of brown sugar and 1/2 cup of white sugar until light and fluffy, scraping bowl and breaking up clumps as needed.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

2. Add 2  eggs, one at a time, beating well with each addition, then stir in 2 tsp of vanilla.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

3. Combine 2 1/4 cups of  flour, 1 1/2 tsp of baking powder and 1/2 tsp of salt and gradually stir into the creamed mixture.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

4. Finally, fold in 2 cups of  chocolate chips.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

5. Use an ice cream scoop to get even balls of dough, scraping against the side of the bowl to get a flat base. Place scoops of dough onto baking sheet about 2 inches apart. Mine fit onto 2 cookie sheets and made 18 cookies.

Tip: for prettier cookies, you can stick 2-3 chocolate chips on top of every cookie. Cover with plastic wrap and Refrigerate prepared cookie dough balls for at least 1 hour before baking.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

6. Bake one cookie sheet at a time for 12-14 min at 350˚F, until edges are just turning light golden brown. Allow cookies to cool on the baking sheet. Once at room temp, you can store them in Tupperware.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

These chocolate chip cookies seriously stay soft for days!

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

Soft Chocolate Chip Cookies Recipe

4.7 from 50 votes
Prep Time: 2 hours 10 minutes
Cook Time: 14 minutes
Total Time: 2 hours 24 minutes
These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.
The BEST soft chocolate chip cookies. Big, chewy, loaded chocolate chip cookies. This chocolate chip cookie recipe is wildly popular with kids and adults!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$6
Servings: 18 large cookies

Ingredients

  • 2 sticks 1 cup of unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups 12 oz semi-sweet chocolate chips

Instructions

Preheat oven to 350˚ F after step 5. Grease cookie sheets.

  1. In a large bowl, w/ paddle attachment, on high speed: cream together the 2 sticks of butter, 1/2 cup of brown sugar and 1/2 cup of white sugar until light and fluffy, scraping bowl and breaking clumps as needed.
  2. Add 2 eggs, one at a time, beating well with each addition, then stir in 2 tsp of vanilla.
  3. Combine 2 1/4 cups of flour, 1 1/2 tsp of baking powder and 1/2 tsp of salt and gradually stir into the creamed mixture.
  4. Finally, fold in 2 cups of chocolate chips.
  5. Use an ice cream scoop to get even balls of dough, scraping against the side of the bowl to get a flat base. Place scoops of dough onto baking sheet about 2 inches apart. Mine fit onto 2 cookie sheets and made 18 cookies. Tip: for prettier cookies, you can stick 2-3 chocolate chips on top of every cookie. Cover with plastic wrap and Refrigerate prepared cookie dough balls for at least 1 hour before baking.
  6. Bake one cookie sheet at a time for 12-14 min at 350˚F, until edges are just turning light golden brown. Allow cookies to cool on the baking sheet. Once at room temp, you can store them in tupperware.

Final Final Picmonkey Hashtag bannerThese chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

Mmmmm soft chocolate chip cookies! 🙂 My son is always REALLY happy when I make these. What recipe do your children get most excited about?

“These

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Kseniya
    October 10, 2018

    Mine turned out great. I noticed that the second batch always turns out better than the first one (I mean the second cookie sheet), I don’t know what the reason is but it happens with any cookie recipe I try. We added some m&ms, I wish you could see the face of my 3 year old son! Thank you for the recipe! Reply

    • Natashas Kitchen
      October 10, 2018

      That’s so interesting Kseniya! I’m wondering if it has to do with a heated pan from the first round? I’m so happy you enjoyed this recipe! Thank you for your feedback. Reply

  • Elly
    September 29, 2018

    Tried the recipe today. My first time making cookies and it turned out perfect! Reply

    • Natashas Kitchen
      September 29, 2018

      I’m so happy you enjoyed this recipe, Elly! Thank you for the wonderful review! Reply

  • Wanda
    June 29, 2018

    Was out of baking soda and my “normal” go-to-cookie ingredient (Butter Crisco) so I stumbled upon this recipe….hence the no baking soda, please take in mind my 14 yr. old was wanting to make them and not only make them but double it haha….Oh boy was she in for a work out with all that flour!!! They turned out just like I thought they would having previous cookie failures—cakelike. Good enough to satisfy your sweet tooth but no my recipe—This mama always cooks with Crisco 🙂 Pleasant baking!! Reply

  • Eliana
    June 13, 2018

    Hi, I am Italian, Please can I have this recipe in Italian? With grammi not cups? Here don’t have cups😢 I desire make that for my sons 😍 Reply

    • Natashas Kitchen
      June 13, 2018

      We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have 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

  • Dina
    June 4, 2018

    These are the BEST cookies! We make these at my house every few weeks. My daughter loves putting the finishing chocolate chips on them. I also add walnuts. I’ve tried it with gluten free flour also and it comes out as delicious. Thank you! Reply

    • Natashas Kitchen
      June 4, 2018

      I’m so happy to hear that, Dina! Thank you for sharing your great review, that sounds amazing! Reply

  • Lily
    June 4, 2018

    I tried these last night, they were delicious! Thanks Natasha! Reply

    • Natashas Kitchen
      June 4, 2018

      I’m so glad you enjoyed the cookies, Lily! Reply

  • Diyonte
    June 3, 2018

    Can you use shortening instead of butter? Reply

    • Natasha
      June 3, 2018

      Hi, I honestly haven’t tried that substitution so I’m not sure – I do have a strong preference for butter in cookies. If you experiment, let me know how it goes. Reply

  • Rob
    May 20, 2018

    I would strongly suggest trying something such as – 1 teaspoon baking soda, and 1 teaspoon baking powder. Will make all the difference in this recipe – Making cookies with varying degrees of both soda and powder, I found that baking powder generally produces cake-like cookies that rise higher during baking, producing smoother, shinier tops, while soda yields cookies that are more rough and denser texture. This may explain some of the challenges with the comments – in particular in those ovens that are running hotter and producing “scone-like” cookies. Reply

    • Natasha's Kitchen
      May 20, 2018

      Excellent suggestion Rob, thanks for sharing with other readers! Reply

  • Brook
    March 23, 2018

    Hey Natasha. I followed the recipe to a T but my cookies came out extremely runny in the oven. They all became one big mush and burned. I am in Europe, so I have to work with what I can find and also convert the recipes. Do you know what possibly could have caused this? I am assuming it is something with the baking powder – I am using the spanish equivalent “levadura en polvo”. They come in packs of 15g, but I used only 2 tsp’s as the recipe called for. Should I use more? Thanks! I can’t find chocolate chip cookies anywhere in Spain so I am looking to make my own!! Reply

    • Natasha
      natashaskitchen
      March 23, 2018

      HI Brook, I am not familiar with “levadura en polvo” but from photos online it doesn’t look like a white powder which is what baking powder looks like. It might not be the same product. If anyone else has any insights into that, please let us know and thanks in advance 🙂 Reply

    • Lana Sibley
      December 5, 2018

      Did you perhaps use real butter instead of margarine? That may account for the cookies spreading. Reply

  • Yanyan
    March 7, 2018

    My favorite cookie recipe. Thank you!

    Yanyan Reply

    • Natasha's Kitchen
      March 7, 2018

      My pleasure! I’m glad you love the recipe, thanks for sharing! Reply

  • Quynh Anh
    February 26, 2018

    Hi Natasha
    I love all your recipes and made a lot of them.
    I have a question: when I chill the cookie balls, do they need to cover with plastic wrap?
    Thanks in advance. Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Quynh, I do cover them with plastic wrap to keep them fresher and so they do not absorb food smells. I will add that note 🙂 Reply

  • Elvira
    February 16, 2018

    Hi! There’s 13 people in my family so that requires lots of cookie dough to be made (I usually double the recipes). It is possible if I can refrigerate and then scoop and form them into balls? Or they will still be runny? We just don’t have enough room to put cookie sheets inside the frig.. thanks! Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Elvira, it is much easier to scoop and form the cookie balls before refrigerating. You can refrigerate them close to each other, even touching if need be to save space. 🙂 Reply

  • Daniel Cook
    February 11, 2018

    I made these today and they are fabulous, just what I was looking for. Your recipe directions were perfect, no problems there…thanks, Natasha! Reply

    • Natasha's Kitchen
      February 12, 2018

      You’re welcome Daniel! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • Georgia proutsos
    February 10, 2018

    Hi. Can you use whole wheat flour? Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Georgia, I honestly haven’t tested that in this recipe so I could only guess. If you experiment before I do, let me know how it goes 🙂 Reply

  • William Barlow
    January 31, 2018

    Are you able to provide nutritional information for your recipes? Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      Hi William, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free). ps. I’m planning to do a site refresh and looking into having nutritional info included in every post so stay tuned. Reply

  • Amy Smith
    January 20, 2018

    Hi I tried these out last night, I didnt have any brown sugar so I just used two teaspoons of black treacle as a molasses substitute and also converted the cups to grams. They came out perfect and I have had to stop my family from eating them all at once! Thankyou for sharing! Reply

    • Natasha's Kitchen
      January 20, 2018

      You’re welcome Amy! I’m glad to hear the recipe was such a success! Thanks for sharing your fantastic review! Reply

  • Karen
    January 12, 2018

    Hello Natasha, so I made these cookies last night… they didint turn out like on your picture… pretty much they turned out like the last few people commented a little dry and scone like on top… When measuring flour I pack flour and push it down into the cup, so I believe that me and the other last few people who the cookies failed to turn out like yours have been using a bit too much flour…after reading your tip I believe it’s true, I think measuring the flour your way would make them turn out softer, because they still taste great just not very soft and stiff. Thank you for your recipes💜 Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      Thank you so much for reporting back. I have a video tutorial coming soon that is super helpful on all things measuring, but in the mean time, I added a note on measuring towards the top which should help 🙂 Reply

  • Karen
    January 4, 2018

    I followed this recipe exactly as directed and mine were also very dry, inside and out. They did not spread. I thought it was strange to use baking powder instead of baking soda so I think that was the problem. Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      HI Karen, I haven’t had that same experience. When you measured your flour, did you spoon it into the measuring cup and then scrape off the top for an accurate measure? I have found that if you dunk the measuring cup directly into the flour bin, you can get about 25% more flour because it compacts it. I hope that helps! Reply

  • Holly
    December 24, 2017

    Tried these tonight. They did not come out soft. The outside is hard like a scone (like another reviewer said). I followed the recipe exactly. Disappointed since I made these with my son to leave for Santa 🙁 If anyone else wants to make these, I wouldnt leave it in the fridge for an hour. Pretty sure that was the problem. Maybe 20-30 mins would be better. Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Oh No!! It is difficult to say what could have gone wrong without being there, but I am always happy to help troubleshoot what could have gone wrong. Were any of the ingredients substituted or changed? Were any of the ingredient proportions changed? Also, when measuring flour, make sure you spoon it into the measuring cup and scrape off the top. This is the best way to measure for baking without a kitchen scale. Pushing the measuring cup into the flour bin can get you up to 25% more flour (I have tested this theory). I sure hope that helps! Reply

  • Michele
    December 23, 2017

    Help! Mine seem to be scone like!
    They didn’t speak out at all. What did I do? Reply

    • Michele
      December 23, 2017

      Sorry. Meant spread out! Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Michelle, did you change anything in the proportions of ingredients – make sure the ratios of ingredients are the same or it can affect the texture of the dough. Reply

  • Lily
    December 23, 2017

    Can I substitute the light brown sugar for dark brown sugar? Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Lily, I haven’t tried that substitution but I think it would work. Your cookies will probably be a little deeper in color with the additional molasses in dark brown sugar. Reply

  • Elzaan
    December 3, 2017

    These cookies are absolutely delicious and super easy to make. I chilled the entire batter before rolling and baking and came out perfectly. The raw batter tastes even better. Well done on an incredible recipe.
    From baker in South Africa Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Elzaan, thank you for the nice review! 😬 Reply

  • Tina
    November 24, 2017

    The molasses in the brown sugar of your chocolate chip cookies is acidic requiring the use of baking soda, not baking powder.
    Shouldn’t the dough be chilled before portioning? Reply

    • Natasha
      natashaskitchen
      November 25, 2017

      Hi Tina, I chill after portioning the cookies – you can even freeze the cookie dough balls if you want to store them longer. Reply

  • Nataliya
    November 18, 2017

    The boys and I made these tonight and they were so yummy. Mark added sprinkles to his, so his was the best 😉 Reply

    • Natasha's Kitchen
      November 20, 2017

      I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your great review Nataliya! Reply

  • Julie
    October 30, 2017

    I am so disappointed. I followed the recipe exactly and my cookies ran together and at 20 mins of baking they are still runny not baked. What could be the reason? 😔 Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Julie, the #1 cause of that is if the cookies are not refrigerated before they are baked (step #5: “Refrigerate prepared cookie dough balls for at least 1 hour before baking”) If you bake them while the butter is softened, they will turn flat and run together. I hope that helps for next time! Most chocolate chip cookies work best when the dough balls are refrigerated prior to baking. Reply

      • Linda
        November 21, 2017

        Hi. I was wondering if it would have been better to use baking soda instead of baking powder to have more control over the gas bubbles that form inside the cookie? And or would it help to use one egg, and maybe one egg white instead of 2 eggs? Just thinking out loud. Reply

        • Natasha
          natashaskitchen
          November 21, 2017

          Hi Linda, I haven’t experimented that way so I’m not sure but this recipe doesn’t really have an ingredient in it to activate the baking soda unless you activated it with vinegar before adding. I just haven’t tested it so I can’t really make those recommendations. Reply

  • Lina
    October 6, 2017

    How much is gonna be 2 1/4 cup of flour in grams? Thank you! Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      Hi Lina, 1 cup flour is about 120-130 grams. This is about 290 grams floor total.  Reply

  • September 10, 2017

    Your recipe is very similar to the one on the back of Hershey’s Chipits Milk Chocolate Baking Chips. I was a little bummed out when I saw that it required baking powder, baking soda and 2 and 2/3 cups of flour. I’m not sure what I am doing wrong, but it seems whenever I make a cookie recipe that calls for those three ingredients. The cookies taste a bit off.
    I’ve made Peanut Butter cookies with just Peanut butter and an egg and they were delicious! Reading about why baking powder and soda is used in cookies, it said Baking soda needs some acid in order to activate and create the carbon dioxide needed to lift the batter, and you want to use only enough soda to neutralize the acid (since leftover soda in the batter tastes gross). I still find that they get too puffy for my liking and that I can taste a bit of the baking powder, baking soda and flour after they are done cooling completely. Any idea why? I’d appreciate any input! Your cookies looked like they turned out fantastic! Not too puffy like mine. Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Tasha, maybe it is because you are using a recipe with soda? My recipe does not have baking soda, but only baking powder. Baking powder does not require that acidic ingredient and should be tasteless. Check the ingredients on your baking powder and I would recommend getting one that does not have aluminum – some people have problems with that one and it can affect flavor if you are sensitive to it (not to mention, consuming aluminum is generally a bad idea ;)). I hope that helps!! 🙂 Reply

  • Syann Swihart
    September 4, 2017

    These are the best! This is my favorite recipe for chocolate chip cookies-I’ve made them lots of times! I usually use a little less chocolate chips than the recipe calls for(that’s just my personal preference). Thanks for sharing this recipe! Reply

    • Natasha's Kitchen
      September 5, 2017

      You’re welcome Syann! I’m glad you enjoy the recipe as much as I do! Thanks for sharing your fantastic review! 🙂 Reply

  • Natalie Rosenthal
    July 23, 2017

    I didn’t have a regular ice cream scoop so I used my 1.5 tablespoon scoop. It made 32 cookies and they are perfect, soft and cake like with a small crunch on the bottom. I also used mini chips because that is what I had on hand. Reply

    • Natasha's Kitchen
      July 24, 2017

      I’m glad you love the recipe Natalie! Thanks for sharing your great review! Reply

  • Avery
    June 20, 2017

    Hi! Sorry to bother you, but I am cooking the cookies right now, and I didn’t refrigerate the balls before I baked them, will affect the cookies majorly? Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      Hi Avery, the cookies are much more likely to flatten and run together if they are not refrigerated before baking. Refrigerating helps them keep their shape and they will be softer if they don’t flatten out as much. Reply

      • Avery
        June 21, 2017

        Thank you so much! They did taste like they had wayyy too much brown sugar but I put in the same amount as the recipe said. They did run together and I will definitely start refrigerating dough before I bake it! Thank you again, Natasha! Reply

  • April 20, 2017

    These cookies are sooooo good! I loved them! Thank you, thank you, thank you for sharing all your amazing recipes! Reply

    • Natasha's Kitchen
      April 20, 2017

      You’re welcome Alena! Thank you for following and sharing your wonderful review! Reply

  • Huong
    April 2, 2017

    Omg! It is amazing!!! I love your vanilla cupcake recipe so I know that I would love this chocolate cookies recipe as well, and I’m right! Love it. I didn’t have time to put the dough into the fridge but they turn out sooooo good!!!! My kids and my nieces finished them even they were still in cooling rack -:). Thanks again Natasha. Reply

    • Natasha's Kitchen
      April 3, 2017

      You’re welcome! I’m happy to hear that everyone loves the recipe! Thanks for sharing 😀 Reply

  • Kara
    March 29, 2017

    Hi Natasha,
    If I put it in the refrigerator can I leave it in the bowl then scoop the cookies out? I don’t have much room in my refrigerator to do that. I have a Christmas cookie recipe that says I can leave it in the bowl so I’m wondering about this one. Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Hi Kara, if you leave it in the bowl for several hours, the dough will become firm and difficult to scoop and roll. You would probably have to soften it a little before rolling the cookies. You could form the balls and place them on plates, touching each other to save space, cover with plastic wra and refrigerate and that should work fine. Reply

  • Betty Pettis
    March 17, 2017

    I live in high altitude, over 6,000ft. Would I need to make any changes? Also if I wanted the cookies smaller how long would I need to bake them for? Thanks. Reply

    • Natasha
      natashaskitchen
      March 17, 2017

      Hi Betty, since I don’t live in a high altitude area, I really don’t have any experience with high altitude baking and there’s no way for me to test it. You might do some research on google to see what changes are required for baking cookies in high altitudes. Sorry, I wish I could be more helpful! Reply

  • Katharina
    March 16, 2017

    Thanks for sharing this recipe! The are sooo good! Reply

    • Natasha's Kitchen
      March 17, 2017

      My pleasure Katharina! I’m glad you enjoy them! Reply

  • Lily
    March 11, 2017

    Use home raised chicken eggs for much better results!!! Reply

    • Natasha's Kitchen
      March 11, 2017

      YES!!! Home raised chicken eggs are better for any recipe!! Reply

  • Lisa Singeorzan
    March 2, 2017

    Hey Natasha, in reading the instructions I noticed you write to refrigerate for at least one hour. If I made the dough tonight and refrigerated over night to bake in the morning, would they still turn out as amazing? Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      Yes, absolutely! That would work great. I would suggest covering them with plastic wrap so they don’t absorb any smells from the fridge but that would work great. I’ve even frozen the dough before and baked from frozen – it takes a little longer to bake but it works well 🙂 Reply

      • Gayle
        September 4, 2017

        How does the baking time change if baking from frozen? Reply

        • Natasha
          natashaskitchen
          September 4, 2017

          Hi Gayle, it depends on how soft or “done” you like your cookies to be. I would give it an extra 2-4 minutes. Reply

  • Cooking Mama
    February 25, 2017

    These were delicious and a little different taste and consistency than a traditional chocolate chip cookie recipe – it reminded me of a sugar cookie type. My family and I loved them! Thank you for posting this recipe. I will definitely make these again! Reply

    • Natasha's Kitchen
      February 26, 2017

      You’re welcome! I’m glad you and your family enjoy the recipe! 🙂 Reply

  • Anna
    February 21, 2017

    Hi Natasha!
    Can I line cookie sheet with parchment paper and not grease? Or do they have to be greased? Thank you!
    Love your website and recipes! Reply

    • Natasha
      natashaskitchen
      February 21, 2017

      Hi Anna, if you line with parchment paper, there’s no need to grease the pan. They will come off the paper easily :). It’s the same for silpat. Reply

  • Vika
    January 30, 2017

    Hi Natasha! Wanting to make these tonight but realized I only have 1stick of butter in the fridge. Would it still work? I would just need to cut recipe in half? Thank you Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      Hi Vika, yes you would need to cut the recipe in half, otherwise the rest of the ingredients will overwhelm the 1 stick of butter and you’ll end up with cake-like crumbly cookies. Reply

  • Nastya Zayets
    January 30, 2017

    Natasha ever since I’ve discovered your blog, I feel like I’m in good heaven. Your recipes are super easy to follow with the pictures of every step. That is honestly my favorite part! Thank you so much for taking your time to post these:)

    P.s. can you look into making a cinnamon rolls recipe? Reply

    • Natasha's Kitchen
      January 30, 2017

      You’re welcome! Thank YOU for sharing such an amazing review!! I do in fact have 2 cinnamon roll recipes….use the search tool (cinnamon rolls) on my blog page to find them. 🙂 Reply

  • Gabrielle
    January 21, 2017

    Amazing recipe, the best cookies recipe I made!

    Just mentioning that it worked well and tasted great with only half a cup of sugar too. Which helps me feeling a bit less guilty eating a bunch;) Reply

    • Natasha's Kitchen
      January 21, 2017

      I love to hear reviews like this! Thank you very much Gabrielle 🙂 Reply

  • Ali Shackleford
    December 21, 2016

    I’ve tried to make cookies like this for 15 years.. Tonight, as I was getting out all my ingredients- I discovered I still don’t have any baking soda in the flippin’ house🙄 And the nearest store open after 11pm is 45min away.. Luckily, the cookie gods intervened and I found this recipe that only called for baking powder! These baked up like Mrs. Crocker came by and made them herself..or dare I say, better🤔 Thanks for the ingredient tweaks and tips that made this recipe rockin’👊 Reply

    • Natasha's Kitchen
      December 21, 2016

      LO! I am so glad it worked out for you Ali! Thanks for sharing 🙂 Reply

  • Jessica
    December 19, 2016

    I made these according to recipe and they turned out very chalky. What did I do wrong? Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      Hmm… I haven’t had that experience. Did you substitute anything in the recipe? Did you reread the instructions to see if maybe you mis-measured anything? Reply

    • Ali Shackleford
      December 21, 2016

      Over my years of many failed cookie attempts, I’d say you possibly put too much baking powder or forgot the salt.. I’ve done both more than once, with all kinds of baked goods🙄 If only my attention span was longer and reality tv was less interesting.. Reply

  • Maya
    November 26, 2016

    i tried your recipe once and I’ve been following it ever since! they taste so good. Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      I’m so glad you enjoyed it!! 🙂 Reply

  • Natalie
    November 18, 2016

    Looks delicious! About to make these tasty things!! thank u for awesome recipe. Reply

    • Natasha
      natashaskitchen
      November 18, 2016

      You are welcome Natalie, let me know how they turn out 😁. Reply

  • Tzivia
    November 15, 2016

    Omg yo Natasha made these babies today let them cool to room temperature after that had 1 with my cuppa coffee and mmmmm soooooo yummm and scrumptious soft and pillowy on the inside and golden and crisp on the outside wow definitely gotta make these again thanx tons for posting always hun cheers perfect for a rainy day it’s raining up here in NYC how’s the weather by you Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Tzivia, thank you again for another awesome review, I’m all smiles 😬. We have the same kind of weather here so cookies with coffee sound really good right now! Reply

      • Tzivia
        November 15, 2016

        Your very welcome Natasha darlin anytime oh wow so even in Idaho it’s been raining yup ditto u can say that again cookies with coffee or tea what could be better lol Reply

  • Kerri L.
    November 11, 2016

    I made these today and they are so yummy! I followed you’re exact recipe and it couldn’t have been any easier. These even impressed my super picky father. Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      Kerri, thank you for such a nice review, I’m so glad to hear that 😬. Reply

  • Tzivia
    November 10, 2016

    Also another question I don’t have a kitchen aid @ the moment would these work if I use my hand mixer or by hand with a wooden spoon thanx again dear Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Yes, that would definitely work just fine 🙂 Reply

      • Tzivia
        November 11, 2016

        Wow thanx tons Natasha @ always perfect since I have my dark semi sweet chocolate chips definitely gonna use em and wow another bonus that I can use my hand mixer or make them by hand again thanx so much for your help darlin have a great awesome hot weekend cheers Reply

  • Tzivia
    November 10, 2016

    Mmmmm yummmm these look really way good and yummmm thof I’m a little confused one part of the recipe says semi sweet chocolate chips the other part says milk chocolate chips unfortunately I don’t have milk chocolate chips on hand in have dark semi sweet would it still work in reallyrics would like to make these tomorrow or sometime whenever been craving these scrumptious babies for awhile now girl Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Oh goodness I didn’t even realize I had that discrepancy. Thank you for pointing that out! You can use either one but I always buy and use semi-sweet :). Dark semi-sweet would work great 🙂 Reply

  • Krsitine
    November 3, 2016

    Doesn’t seem to much different than the Nestle Toll House recipe, other than a small difference in the baking soda ,salt. Reply

    • Natasha
      natashaskitchen
      November 3, 2016

      Hi Kristine, Most chocolate chip cookies have the same basic ingredients but varying amounts which is what makes each recipe unique. 🙂 I just took a look at their recipe and their cookies also have 1/2 cup extra sugar and half the vanilla. Reply

  • angelina
    October 24, 2016

    LOOOOOOOVE IT , so good ! Best cookies so far !!! Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      Thank you Angelina for such a nice review 😁. Reply

  • angelina
    October 24, 2016

    BEST COOKIES EVER !!! Reply

  • Shannon
    October 19, 2016

    Hi Natasha,
    I don’t have a cookie scoop 🙁 should I use a tablespoon instead? Teaspoon? I’m not sure what to use but these look so good and I really want to make them! Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      Hi Shannon, use a heaping Tablespoon. The amount of dough should be about 1/4 cup. Reply

  • Meshe
    October 15, 2016

    How do you measure out your flour? I always weight so I was wondering which way you do it so I can try and get close to the right amount of flour Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      Hi Meshe, for most recipes, I fluff it up with a spoon, spoon the flour into my dry ingredients measuring cup then scrape off the top with the back of a flat butter knife. Reply

  • ana leticia
    September 10, 2016

    I think i need a cookie scoop because i always have a habit of making them bigger and i never end up making the amount it says. Do you have any recommendations for a good cookie scoop that will last and is worth it? Also any recommendations for cookie sheets? Reply

    • Natasha
      natashaskitchen
      September 10, 2016

      Hi Ana, the one we have is a vintage one by Hamilton Beach but I love the scoops like this one with a trigger to release dough. Reply

  • Ella
    August 12, 2016

    Why are people saying this is time consuming? Honestly, the instructions were great, and it was really simple. And, they tasted amazing! Especially with a bit of nutella on it! Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      Ella, thank you for the nice review, I’m glad you liked them 😀. Reply

  • Maggie
    August 2, 2016

    Can we cut the recipe. Will there be a difference? Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      That should still work fine 🙂 Reply

  • Lisa
    August 2, 2016

    Hi,

    I love these cookies!! I was wondering if I could make them into Chewy Chocolate Chip Cookie Bars?? Thank you so much for the recipe.

    Lisa Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Hi Lisa, I haven’t tried that but I think it could work to bake them in a pan and then slice them into bars. Let me know how it goes! 🙂 Reply

  • Emily Gaston
    July 23, 2016

    Great cookies, but you cant really taste the chocolate. it is very time consuming if you have kids who are not patient, and i felt like the smaller you made them the better they would taste. they didnt turn out as pretty as the photos, but smelled REALLY GOOD! Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      Hi Emily, You can definitely add more chocolate chips but keep in mind that adding more chocolate will make them sweeter. Also I’m not sure which you used but I prefer semi-sweet chocolate chips as opposed to milk chocolate chips. The semi-sweet chips have a little more intense chocolatey flavor. Also, to get the pretty shape as in the pictures, make sure to refrigerate the dough per the instructions, otherwise they will flatten and spread out when baked. I sure hope that helps for next time! 🙂 Reply

  • July 19, 2016

    You gotta go soft when it comes to chocolate chip cookies! These look amazing! Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      I absolutely agree and thank you!! 🙂 Reply

  • Kyleigh
    July 8, 2016

    Once frozen, what are your recommendations for baking? Bake straight from freezer, or let thaw then bake? Thanks! Reply

    • Natasha
      natashaskitchen
      July 8, 2016

      Kyleigh, I would let them thaw in the fridge first then bake. Let me know how they turn out 😀. Reply

  • Melissa G
    June 28, 2016

    It pays to read a recipe all the way through. I wish I had a refrigerator big enough to hold multiple cookie sheets since these need to be refrigerated for an hour prior to baking. And then there is the baking one sheet at a time. Don’t really have time for that! Way too time consuming for simple chocolate chip cookies. Reply

    • Natasha
      natashaskitchen
      June 28, 2016

      Hi Melissa, yes, it’s definitely best to read through a recipe before beginning. The great thing about making a big batch of cookies is that you can freeze half of the cookie balls and bake them another day so you only have to bake one cookie sheet :). I’ve done this before and it’s awesome to have cookies when my son requests them without having to go through any kind of process 🙂 Reply

      • Melissa G
        June 29, 2016

        So I’m going to have to put up another comment. These may have been a little more time consuming than I had planned but sooooo worth it!! The batter was so smooth and delicious and once baked….SOOOO GOOD!! Best chocolate cookies I think I’ve ever had. Reply

        • Natasha
          natashaskitchen
          June 29, 2016

          Awww that’s awesome! Thanks Melissa 🙂 Reply

  • Esther
    June 27, 2016

    do you have to refridgerate the cookie dough before baking? Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      Yes, if you don’t they will become flat. Refrigerating them create a thicker, softer cookie. Reply

  • Mihaela Stegall
    June 13, 2016

    Question do you use dark brown sugar or light brown?. Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      Light brown. Sorry I didn’t specify. I updated the recipe to state light brown 🙂 Reply

    • Mihaela Stegall
      June 16, 2016

      Thank you ! Reply

  • Gail
    June 12, 2016

    Natsha, I prefer crispy cookies instead of soft. How can I make these chocolate chip cookies where they will be crispy? Reply

    • Natasha
      natashaskitchen
      June 12, 2016

      Hi Gail, I would just bake them an extra 2-3 minutes or to desired doneness to dry them out more. Reply

  • Susanne Westgate
    June 6, 2016

    Absolutely the best cookies! Went down a treat at our local village hall coffee morning here in Devon, England last Saturday! Thank you. Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      Susanne, I’m so happy you enjoyed those cookies. Thank you for sharing that with us! Reply

  • Melissa
    May 30, 2016

    These are delicious. I’ve made them twice in the last couple weeks. First time followed the recipe exactly. They were great. Second time, used salted butter on accident…even better. I’ve had a request to make them minus the chocolate chips next time. This is because the batter is THAT GOOD! Reply

    • Natasha
      natashaskitchen
      May 30, 2016

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

  • olga
    April 22, 2016

    Hi,
    Just when I decided to make some cookies, I remembered I am out of flour. Waahh. But I am wondering, why do you and others use semi-sweet chocolate chips instead of the milk chocolate chips ones? Reply

    • Natasha
      natashaskitchen
      April 22, 2016

      You can use milk chocolate if you prefer. I like the semisweet ones because they aren’t as sweet and the cookies don’t turn out too sweet 🙂 Reply

      • Marie
        April 22, 2016

        What kind of butter do You use for this recipe? Reply

        • Natasha
          natashaskitchen
          April 22, 2016

          Hi Marie, I use softened unsalted butter. I usually use either organic or regular if I’m doing a ton of recipe testing 🙂 Reply

  • Martha
    April 2, 2016

    I made these choc.chip cookies today my husband really like them .I forgot to put them in the refg.for 1hr. but they still was great Reply

    • Natasha
      natashaskitchen
      April 2, 2016

      Thank you Martha for the nice review, I’m glad you liked them 😀. Reply

  • Liliya
    March 7, 2016

    Why do u refrigerate the cookies dough balls 1 hour before baking ? Reply

    • Natasha
      natashaskitchen
      March 7, 2016

      Liliya, by refrigerating them, cookies will rise better and don’t spread out like pancakes during baking. Hope this helps 😀. Reply

  • chris
    February 28, 2016

    thanks so much for this recipe! i had to make some cookies for my sons school, quick, and didnt have any baking soda. This did the trick, and will be my go-to chocolate chip cookie recipe from now on…Thanks again! 🙂 Reply

    • Natasha
      natashaskitchen
      February 28, 2016

      Chris, thank you for the nice review, looks like you might have a new favorite :). Reply

  • Wendy
    February 23, 2016

    OMG Natasha!!!!!! THANK YOU !

    I just made these cookies and they are PERFECT! I have been looking for the best chocolate chip cookie recipe for years, and I found it, thanks to you! I wanted a cookie that didn’t flatten out. The baking powder is the trick. This will be my only recipe I ever use :o) Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      I’m so happy to hear that! Thanks for sharing your awesome review! 🙂 Reply

  • Marie
    February 18, 2016

    Hello!!
    What kind of butter do you use?
    Can I use imperial or land o lakes?
    If I want to use land o lakes,how many sticks should I use because the sticks come 1/4 cup each so how many Tbsp?
    Thanks Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      Hi Marie, the brand of butter does not matter. 1/2 cup = 8 Tbsp so you need 16 Tbsp butter for this recipe. Reply

      • Marie
        February 24, 2016

        Thanks!!!!
        I tried the recipe and they are delicious !! Thanks a lot Reply

  • Tanya
    February 1, 2016

    Hello Natasha!! Was going to make those today, but dont have brown sugar. Can i substitude with granulated sugar? Reply

    • Natasha
      natashaskitchen
      February 1, 2016

      Hi Tanya, I haven’t tested it that way so I can’t say for sure since baking is a science and I don’t know how the little bit of added molasses in the brown sugar will affect the recipe overall. I think it would work though. Let me know how it goes! 🙂 Reply

  • Olga
    January 17, 2016

    Natasha, made this cookies with my boys today and we love them! The cookies came out just like yours on the pictures! Thank you for such a great recipe, definitely a keeper! Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      I’m so happy you loved the recipe! 🙂 thanks Olga 🙂 Reply

  • Natalya
    January 4, 2016

    Can butter be substituted with margarine or crisco? Thanks! Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Possibly but I haven’t tested it myself. 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

  • December 10, 2015

    Such an easy and fool-proof recipe! Would 100% recommend to new bakers out there. Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      December 11, 2015

      Tiffanie, thank you for such a nice review and you are welcome 😁. Reply

  • Malou@maloupen
    December 9, 2015

    I made this cookies last weekend and it was a big hit. Now, i have a problem, a happy one though. My friend who tasted this delicious cookies wants me to bake 12 bags with 12 pieces in it for her son’s christmas giveaway in school. Can i prepare the cookie dough a day before i will bake it? Help! Reply

    • Natasha
      natashaskitchen
      December 9, 2015

      I’m so happy you loved the cookies! Yes, you can prepare the cookie dough balls and refrigerate them overnight on a cookie sheet covered with plastic wrap. Just spread them out and bake when you’re ready. 🙂 Reply

      • Malou@maloupen
        December 9, 2015

        Thank you very much, Natasha :). Happy Holidays to you and your family, with much love from the Phillipines. Reply

  • Malou@maloupen
    December 1, 2015

    Hi Natasha. I will be baking this cookies this weekend. I want to know what size of ice cream scoop did you use, small or the big one? Thanks and best regards. Reply

    • Natasha
      natashaskitchen
      December 1, 2015

      It’s just a standard ice cream scoop (the larger one). 🙂 Enjoy! Reply

  • November 17, 2015

    My cookies turned out like lena’s, very tall and almost cake like. I didn’t feel like my flour measurements were off, any suggestions Natasha? Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Hi Lisa, I’m always happy to troubleshoot. Did you do anything differently from what is listed in the recipe? Did you measure the flour the same way by spooning it into a measuring cup and scraping off the top? It kind of sounds like maybe you used too much flour? What kind of flour did you use? And, how large did you make the cookies (how many did you end up with)? Different sized cookies require different baking times? Also, did you bake them in the center of the oven? Reply

  • Irene
    October 27, 2015

    Hey
    I have made these cookies ones, and
    I today i did them again but double portion and by mistake used baking soda (i wanted to throw all the dough away but i gave it a try) and they turned even better then first ones.
    Thank you for the recipe Reply

    • Natasha
      natashaskitchen
      October 28, 2015

      That’s awesome! Thanks for sharing that! If that ever happens to me, I will proceed calmly 😉 Reply

  • Kristina
    October 22, 2015

    I made these cookies and mine came out completely flat. They tasted really yummy even though they were flat but why did mine come out like that? Any ideas? Reply

    • Natasha
      natashaskitchen
      October 22, 2015

      Two different possibilities come to mind: was your baking powder fresh? Also, did you refrigerate the cookie balls before baking them? Refrigerating for the recommended time makes a HUGE difference! I hope that helps. Reply

      • Kristina
        October 23, 2015

        It was both I realized, thank you so much for helping! They came out delicious as all your food does!! Reply

        • Natasha
          natashaskitchen
          October 23, 2015

          I’m so happy to hear that 🙂 Thanks Kristina! Reply

  • Beth
    October 18, 2015

    Made these today, love them!! Reply

    • Natasha
      natashaskitchen
      October 19, 2015

      Beth, I’m very happy that you are enjoying those cookies :). Reply

  • Lena
    September 10, 2015

    So I have made this recipe quite a few times and my cookies come out tasting more like muffins than cookies. They are very flowery. Any suggestions not sure what I’m doing wrong. Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      September 11, 2015

      Can you actually sense the flour in there or do you mean it’s soft? Reply

      • Lena
        September 11, 2015

        They taste like flower and they get super tall. I have tried refrigerating them and not and they came out same! Reply

        • Natasha
          natashaskitchen
          September 11, 2015

          When you measure flour, do you scoop it in and scrape off the top? If you lower your measuring cup into your flour container, you will often get considerably more flour in your scoop since it is compressed. Reply

          • Lena
            September 13, 2015

            I just scoop the flower from the container.. OK I’ll try spooning it in the measuring cup. That may be the problem! Thanks for the help!

  • Olya
    August 6, 2015

    I found exact recipe online few years ago and use it since then. I also like to add1/2 cup of cranberries and walnuts. I usually make few batches and keep it refrigerated in plastic bin with lid. That way I can make fresh cookies for few days straight! Reply

    • Natasha
      natashaskitchen
      August 6, 2015

      Cranberries sound really good! These are our favorite quick to make cookies. My son requests them often. Yesterday I made them with half the white sugar and still just as good! 😉 Reply

  • liliya
    July 20, 2015

    Totally Recommend!!! Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      Thank you Liliya 🙂 Reply

  • Galya
    July 1, 2015

    Can I use baking soda instead of powder? Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Galya, I haven’t tested this recipe with baking soda and it most likely won’t work because there is nothing to activate baking soda. Hope this helps :). Reply

  • Yana
    June 21, 2015

    I use the same recipe except I put one cup of grind oats and 1 1/4 cup flour and I put coconut flakes hazelnuts and chocolate chip. It’s so good. Keep up the good work your little boy and girl look cute I got 3 boys. Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      3 boys?! Wow!! Aren’t boys so much fun. I always told my husband I wouldn’t mind if I had had only boys :).Thank you for your sweet compliment and for sharing your variations. Those sound like some mighty good cookies! Reply

  • Mariam
    June 17, 2015

    Hi Natasha this cookies looks amazing and I am baking them right now. Can store some in the refrigerator and bake it next morning? Reply

    • Natasha
      natashaskitchen
      June 17, 2015

      Yes, you can definitely store in the fridge and bake the next morning. The longer you refrigerate, the taller your cookies will be. Just place a sheet of plastic wrap over the top so they don’t get dry. Reply

  • Sue
    June 7, 2015

    i love ginger and chocolate cookies…do you think I could add one cup of chopped crystallised ginger to this recipe in lieu of 1 cup of chocolate? Could I also use this recipe to make dark chocolate and cherry cookies and how much cocoa do you think I should add. Any advice would be appreciated. I live in Australia and these two types of cookies cost approx $1 each to purchase. Reply

    • Natasha
      natashaskitchen
      June 7, 2015

      To be honest, I haven’t tried crystalized ginger in cookies so I’m not sure how it would affect the texture. Is the ginger chewy when baked? Without testing those substitutions, I hesitate to guess since baking is so much a science and altering the ingredients could affect the result. Reply

  • Mrs.
    May 20, 2015

    I remember I made these last year and they were so thin and flavorless I didn’t like them. Few days ago, I was craving chocolate chip cookies so badly so I decided to give these another try. and they came out amazing! They were thick and soft and just how they taste from a bakery! I have no idea what I did wrong the first time. I ended up making 2 batches that day lol Thank you for the great recipe! Reply

    • Natasha
      natashaskitchen
      May 20, 2015

      Hello :). We actually recently updated the recipe after some testing to improve it. We found that refrigerating the dough before baking made all the difference to keep them from flattening. Reply

  • anna
    May 13, 2015

    Hi natasha, i made these, but the mixture is kinda soft, oni, rastayali, v dyxovke, what did I do wrong? Can the mixture still be fixed? Help Reply

    • Natasha
      natashaskitchen
      May 13, 2015

      What kind of flour did you use? Regular all-purpose? It helps if you form the cookie balls and refrigerate for at least 30 minutes before baking, then they don’t end up quite as flat. Reply

  • DrunkBaker
    April 23, 2015

    I am making these right now, as I type this… And I was wondering why they weren’t spreading as much as they should… I only put in 1/2 tsp of BP D: Oops! I hope they still taste ok! Reply

    • Natasha
      natashaskitchen
      April 23, 2015

      They might not rise as much but they should still taste fine. Your screen name. lol. “drunk baker” 🙂 Reply

  • Abby
    March 15, 2015

    It is sooo yummy Reply

    • Natasha
      natashaskitchen
      March 15, 2015

      Thank you Abby, its hard to control your self around them :). Reply

  • irina
    February 27, 2015

    Just made these, they are so delicious! I did however tweek it up a bit this time around. I added oats, chia, peanut butter, nuts and whatever else I had In the pantry. Lol. Still came out awesome!! Thank you! Reply

    • Natasha
      natashaskitchen
      February 27, 2015

      Your add-ins sound so so good! Thanks for sharing 🙂 Reply

  • Mariya
    September 25, 2014

    Just wanted to say that I just made these and my whole family loved these chocolate chip cookies. Fast, simple and delicious. Thank you. Reply

    • Natasha
      natashaskitchen
      September 25, 2014

      That’s fantastic! Thanks for the great review 🙂 Reply

  • Yeni
    September 7, 2014

    Hi natasha,

    I tried this and baked it for 10-12mins.
    The bottom part get brown and crispy but the top part still white color and soft. The inside part still not really baked, i still can taste a bit of raw batter. Hehe…always have jinx when comes with baking especially for first attempt. Not sure this cookies suposed to be all crispy or soft. Reply

    • Natasha
      natashaskitchen
      September 7, 2014

      They should be soft on the inside since they harden as they cool. Did you make them the same size? Reply

      • Jessica V
        July 19, 2018

        Tips on freezing them ? Do I make them into balls before I freeze them or just have the dough in a ziplock? Reply

        • Natashas Kitchen
          July 19, 2018

          Hi Jessica, you can definitely freeze the cookie dough in balls. I usually freeze half of my batch and it’s awesome to have cookies when my son requests them without having to go through any kind of process. Reply

  • Emmin Estia
    March 22, 2014

    Is it possible for you do recipes like cake in a mug, I think it’ll be easy learning how to do it from you because you provide pictures too. 🙂 Reply

    • Natasha
      natashaskitchen
      March 22, 2014

      Oooh that is how the cupcake originated, right? cake in a cup. 🙂 Is that what you mean? Reply

  • March 21, 2014

    do the cookies when baking spread out by themselves? Reply

    • Natasha
      natashaskitchen
      March 21, 2014

      yes, so make sure to leave some space between them 🙂 Reply

  • Olga Karpets
    March 25, 2013

    i just made these! and wow they are so moist and delicious! thanks for the recipe!! Reply

    • Natasha
      natashaskitchen
      March 25, 2013

      I’m glad you like them Olga, thank you for letting me know :). Reply

  • Yura
    March 6, 2013

    Great and easy recipe. Also good if u add half a pack of cream cheese to it. At least I think so but then again, I like everything with cream cheese 🙂 Reply

    • Natasha
      natashaskitchen
      March 6, 2013

      I’m glad you like the recipe :). I should try cream cheese next time. Reply

  • cindy
    February 27, 2013

    Hi

    I noticed the recipe calls for baking powder instead of soda as in other ccc recipes. How does that affect the cookies? I’ve accidentally added BP into my ccc instead of BS and they failed to spread. They just stayed in balls. Reply

    • Natasha
      natashaskitchen
      February 27, 2013

      It must have been something else to do with the recipe. I’ve tested this one with both baking powder and soda and the powder seems to rise better. Reply

  • tanya
    February 23, 2013

    these cookies were so good. Reply

    • Natasha
      natashaskitchen
      February 23, 2013

      You’re welcome; I’m glad you enjoyed the recipe 🙂 Reply

  • tanya
    February 23, 2013

    Thank you for telling us this recipe. Reply

  • tanya
    February 23, 2013

    the cookies are amazing the best i ever tried so far thanks. Reply

  • Alona
    January 12, 2013

    Natasha just made them half the portion, and that’s def. a keeper my son ate them all lol So happy to have you there for cool recipes and love how you post pictures step by step that really helps for those who don’t bake or cook often 🙂 Reply

    • Natasha
      natashaskitchen
      January 13, 2013

      I love to hear a good report 🙂 Reply

  • Alona
    January 11, 2013

    Natasha, This is probably a stupid question 🙂 but I wanted to see if I can cut this recipe in half and will it still taste the same? We don’t need that many cookies and I usually like to make only one batch at a time and new one when I’m ready for more 🙂 My son loves chocolate chip cookies and I have been on a hunt for a good one and have tried almost every recipe for cookies on Pintrest but yet to find a good one. Thank You love your recipes 🙂 Reply

    • Natasha
      natashaskitchen
      January 12, 2013

      You can cut the recipe in half. I hope this recipe will be a keeper for you :). Reply

  • Irina M
    December 9, 2012

    Natasha, I’ve been looking for a chewy chocolate chip cookie recipe, tried baking a lot of them, they just don’t come out chewy, do you have any recipes that you know will come out chewy?? Reply

  • Irina K
    November 30, 2012

    Just finished baking these cookies and they are soooooo delicious!!!! The best cookies I’ve ever had!!!!! Thanks Natasha for wonderful recipe 😉 Love your site! Reply

    • Natasha
      natashaskitchen
      November 30, 2012

      You are very welcome Irina 🙂 That’s quite a few exclamation points :D. Reply

  • Phyllis
    October 21, 2012

    In the recipe it says 1 1/2 tsp baking powder in the instructions for mixing it says baking soda which is it. Reply

    • Natasha
      natashaskitchen
      October 21, 2012

      Oh sorry it’s baking powder. I’ll update that. Thank you! Reply

  • vikulya
    October 5, 2012

    Natasha, I have baked these cookies a few times already.
    The first time they came out nice and soft. Well… today i made them again, but for some reason the cookies are crunchy rather than soft. Can it happen because i was a little short of brown sugar (had only half a cup), and i added a bit of regular sugar to obtain the desired amout? Does that make sense?
    Thank you for your time 🙂 Reply

    • Natasha
      natashaskitchen
      October 5, 2012

      That may have something to do with it, or just turn the oven off 2 minutes earlier. Reply

  • Emma
    August 3, 2012

    so good and stay soft for up to a week… Reply

    • Natasha
      natashaskitchen
      August 3, 2012

      I’m glad that you like them 🙂 Reply

  • luba
    July 17, 2012

    Looks so good! Want to make them this week. Can this be made using a electric hand mixer instead of a kitchenaid? Reply

    • Natasha
      natashaskitchen
      July 17, 2012

      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. Reply

  • Angelina
    July 8, 2012

    Hello Natasha, I’ll definitely try your recipe, my girls (12 and 14) make chocolate chip cookies all the times, and they like to try new recipes, just want to give you a little tip: it’s a lot easier and faster to use ice cream scoop and it also make them uniformed 🙂 Reply

    • Natasha
      natashaskitchen
      July 9, 2012

      Thank you for the tip Angelina. Reply

  • irina
    June 27, 2012

    One day i made these cookies and with couple kids over my house they were gone!!thanks for the recipe they were delicious Reply

    • Natasha
      natashaskitchen
      June 27, 2012

      You’re welcome 😉 yep they are definitely a kid friendly dessert! Reply

  • Olga
    June 22, 2012

    My mom Said she can taste the baking soda in cookies? Do you need to fizz it out with anything? Otherwise they are good! I usually bake for 8 mins only, otherwise they get hard. Reply

    • Natasha
      natashaskitchen
      June 22, 2012

      I’ve never been able to taste the baking soda in these so I’m not sure why that would be. Reply

  • Marina
    June 10, 2012

    I just used a little bit more than what the recepie calls for. Maybe just a little bit extra, but not by much, like a teaspoon with a heap on it. But I wouldnt worry about it. The one teaspoon is fine also, I just sometimes add generously so I have to tweak the recepie a bit 🙂 Reply

  • Marina
    June 10, 2012

    I love making these cookies. I always had them turn a little different than I wanted and no matter what I did they were not soft and fluffy like I like it. So I decided to experiment and instead of just adding baking soda, I put in lemon concentrate and fizzed it out. When my little sister saw what I did she informed that I ruined the cookies, I was starting to get worried but when I pulled it out of the oven, the cookies were soo fluffy and melt-in-your-mouth soft. We always do this now and cookies turn out amazing. Just wanted to share. 🙂 Reply

    • Natasha
      natashaskitchen
      June 10, 2012

      Oooh that does sound like a nice addition to make them fluffier. Thank you for sharing! I’ll definitely add baking soda next time. How much baking soda did you use for the batch? Reply

  • Elizabeth
    March 29, 2012

    Yum! Another tip my mother in law taught me is to outa piece of bread in the bag or Tupperware with your cookies and it keeps them softer longer!!! We also love adding oats and lots of nuts too!!! Reply

    • Natasha
      natashaskitchen
      March 29, 2012

      Thanks for the tips! I’ll have to try the bread idea; and the oats and the nuts too!! 🙂 Reply

  • Lana Homer
    March 10, 2012

    mine didnt turn out soft! i can never make soft cookies. why? Reply

    • Natasha
      natashaskitchen
      March 10, 2012

      Lana, it sounds like you’re pretty frustrated with cookies 🙁 The most common cause of non-soft cookies is usually baking too long. And just a few minutes can make a huge difference. You may have an oven that heats up faster so try cutting the baking down 2-3 minutes and see what happens. Reply

  • Roxanne
    March 6, 2012

    Simply amazing!!! Thank you 🙂 Reply

  • lena
    February 23, 2012

    hey natasha
    do u have a recipe for Russian Shokoladnaya kolbasa :)? Reply

    • Natasha
      natashaskitchen
      February 23, 2012

      yes, i do. It’s on my to do list. Keep checking my posts or subscribe to email notifications for the new posts. If you have a recipe for one, i would love to hear from you. Reply

  • Inna Kravchuk
    February 5, 2012

    Natasha
    Dave and I made this cookies, and i have to say, i will never buy store cookies again!!! The only think i did different with these cookies was add white chocolate chips and peanut butter ones. Yummmm thank you for all the work you put in to this, i look foreword to many more recipes 🙂 Reply

    • Natasha
      natashaskitchen
      February 6, 2012

      Mmmm… all those yummy things you listed makes me want some cookies!! I’m so glad you liked the cookies 😉 Reply

  • Vikulya
    February 2, 2012

    🙂 wait until your son grows older, you’ll be amazed!!! Reply

  • Sam
    February 2, 2012

    Making them right now. I accidently whisked the chocolate chips in my kitchen aid mixer lol 4got to fold got to excited. I hope they still turn out okay lol:) Reply

    • Natasha
      natashaskitchen
      February 2, 2012

      That sounds like something I would do 🙂 Reply

  • dina
    February 2, 2012

    Beautiful:) Reply

  • Vikulya
    February 2, 2012

    Aha ! Especially cleaning their working areas))) They help me do that, too! Reply

    • Natasha
      natashaskitchen
      February 2, 2012

      How did you score that?! My son’s forte is currently mess making. He only cleans up when I make it sound really fun; if it’s a race or something. I have to get creative. Reply

  • Vikulya
    February 2, 2012

    They are almost 3 and 5. Birthdays are coming) Reply

    • Natasha
      natashaskitchen
      February 2, 2012

      How sweet that they help you in the kitchen. I bet they are good helpers 🙂 Reply

  • Vikulya
    February 1, 2012

    I made these cookies today! Really good:-) Definitely better tasting than store bought ones. My little girls helped me make the dough and they, too, agreed that the cookies were delicious! Blessings to your family, Natasha:-) Reply

    • Natasha
      natashaskitchen
      February 1, 2012

      That’s sweet that your girls helped you with the cookies. How old are they? Reply

  • Natalia K
    January 31, 2012

    Yum! Been using this recipe since I was in grade school and my mom found it on the back of the Nestle chocolate chips :). It’s my absolute fave, except we’ve always used 1/2 the chocolate chips called for in the recipe–makes the cookies not overly sweet. I’ll bake up a few and stick the rest in the freezer on a plate (rolled into balls already) to freeze, then put them in a Ziploc bag and take out a few to bake whenever we want some cookies. Reply

    • Natasha
      natashaskitchen
      January 31, 2012

      I should try that next time. We still ate all the cookies but 3 baking sheets of cookies is a little much at one time 🙂 Reply

  • Regina
    January 31, 2012

    thank u! looks delish gonna try 4 my family Reply

  • tina
    January 30, 2012

    thank you darlin Reply

  • Tanya
    January 30, 2012

    I have been using the exactly same recipe. One day, I ran out of time to bake the entire batch. So, I covered the batter and put it in the refrigerator. After work and errants, later that night, I wanted warm, soft chocolate chip cookie with a glass of cold milk. So, I baked one cookie sheet, since it pretty late. Oh, let me tell you, they are the best! They were so good! From that day on, I would make a batch, stick the batter in the refrigerator and when my 3 year-old daughter asks for a cookie, I pull it out and let her help me bake. We have so much fun and its not so time consuming. I hope you’ll try this method, because you will not regret it. I promise! My recipe is exactly the same except, I use only 1/2 tsp salt and 1 1/2 tsp baking powder. Reply

    • Natasha
      natashaskitchen
      January 30, 2012

      Tanya, thanks for the tip!! That’s a great idea. Reply

  • Olichka
    January 29, 2012

    These look soo good! Can’t wait to try today(: but one question, my daughter is allergic to vanilla, can I just not add any in? Will they still be the same? Reply

    • Natasha
      natashaskitchen
      January 29, 2012

      I think they will still be good. It would be fun to try like a hazelnut extract maybe, but they should still be good without the vanilla. Reply

  • Olga
    January 29, 2012

    I just made some and me and my son had a couple cookies while they were still warm. Very yummy. Reply

    • Natasha
      natashaskitchen
      January 29, 2012

      Yay!! I’m so glad you both enjoyed them 🙂 Reply

  • Emma
    January 29, 2012

    Thanks will make some 4 my family! They look mouthwatering! yumm Your son is sweet! how old? Reply

    • Natasha
      natashaskitchen
      January 29, 2012

      He is 2 1/2 🙂 Reply

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