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!
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Soft Chocolate Chip Cookies!
There is no match for homemade chocolate chip cookies with soft and warm cookie dough, gooey chocolate chips, and the sweetest aroma coming from your oven. It’s just as tantalizing as homemade baked donuts or banana bread. Whether you’re making Christmas cookies or surprising your kiddos with a sweet after school treat, memories are made with America’s most loved chocolate chip cookies.
Watch Chocolate Chip Cookies Video Tutorial:
Everyone needs a go-to chocolate chip cookie recipe and this one is a keeper. The cookies stay soft for days. Just read the amazing reviews then try them for yourself. P.S. Just to clarify, we now use 1 tsp baking soda because we loved the results even more.
Tips for Making Chocolate Chip Cookies:
- Measure ingredients correctly, especially the dry ingredients (fluff your flour with a spoon then spoon flour into the cup and scrape off the top for an accurate measure).
- Sift baking soda to eliminate any lumps
- Butter and eggs should be at room temperature
- Use plenty of chocolate chips – they add moisture and give the cookies good form
- Use a trigger release scoop for equal-sized cookies (3 Tbsp each)
- For a prettier cookie, stud the top of each cookie dough ball with a few extra chocolate chips before baking.
Ingredients:
This chocolate chip cookie dough has simple ingredients with pantry staples you probably already have and the cookies can be baked right away (no chilling required). You can also refrigerate or freeze until ready to bake and they bake up perfectly every time.
Which is the Best Chocolate for Cookies?
Semi-sweet chocolate chips (46% – 60% cocoa content) – Chocolate chip cookies are classically made with standard sized semi-sweet chocolate chips, but mini chocolate chips or chocolate “chunks” will also work. Nestle, Tollhouse, Ghirardelli, Guittard, Kirkland, Hershey’s,… most any brand will work. If you have the option, look for a package that states the cocoa content.
Milk chocolate chips (10% cocoa)- If you like a very sweet cookie, milk chocolate chips are a good option, just be prepared with your glass of milk! You can also mix milk chocolate with semi-sweet.
Bittersweet chocolate chips (70% cocoa) – produce a more ‘adult’ cookie – intensely chocolatey and less sweet.
How to Make Chocolate Chip Cookies:
This is the easiest cookie recipe and comes together quickly. Start with some quick prep: preheat oven to 350 °F and Line 3 cookie sheets with parchment paper or Silpat mats. We usually bake 1/3 of the cookies at a time and refrigerate or freeze the rest to make a fresh batch another day.
- In a large mixing bowl with a paddle attachment, cream together butter, white sugar and brown sugar on medium/high speed 5 minutes.
- Beat in eggs one at a time then mix in vanilla extract.
- In a separate bowl, thoroughly whisk together flour, baking soda and salt then beat it in thirds into the batter. Fold chocolate chips into the cookie dough.
- Scoop even balls of dough (3 Tbsp each) and arrange on prepared baking sheets. Bake one cookie sheet at a time.
The Secret to Soft Cookies:
Over-baking is the #1 cause of hard cookies. So, when are chocolate chip cookies done? The cookies should be removed from the oven when they are just turning golden at the base and the dough still looks a little raw on top. They won’t look done coming out of the oven and you’ll be tempted to keep them in there longer, but please do not over-bake.
Removing them at the right time is the secret to soft chocolate chip cookies. Our sweet spot for baking is 12 minutes (whether baking right away or after refrigerating the cookie balls)
Why do Chocolate Chip Cookies go Flat?
This is usually due to having the wrong balance of ingredients (not enough flour) causing them to spread out too much. Also, check your leavening and make sure your baking soda is not expired and still active. To test baking soda, place 1 tsp baking soda into a cup and add a splash of vinegar – it should fizz and if it doesn’t, replace your baking soda.
Why did my Cookies not Flatten?
If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.
How to Freeze Cookie Dough:
This cookie dough is freezer friendly and we love freezing half for another day.
To freeze cookie dough: place cookie dough balls onto a baking sheet or cutting board, cover and freeze for an hour or until solid. Once they are frozen, you can transfer them to a large ziploc bag and freeze up to 3 months.
To bake frozen cookie dough: transfer to a Silpat or parchment-lined baking sheet and thaw the frozen cookies in the refrigerator for 3 hours over overnight before baking per the recipe instructions.
More Cookie Recipes:
- Snowball Cookies – moist and melt-in-your-mouth good
- Italian Cookies (baci di dama) – with a chocolate center
- Russian tea cookies – a buttery walnut filled treat
- Shell cookies – fluffy and laced with meringue
- Finnish Meringue Cookies – the most beautiful cookie
Soft Chocolate Chip Cookies Recipe
Everyone's favorite Chocolate Chip Cookies - soft, moist and loaded with chocolate. There's no chilling required and you'll get perfect cookies every time.
Ingredients
- 1 cup unsalted butter (16 Tbsp), softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour measured correctly*
- 1 tsp baking soda sifted
- 1 tsp salt
- 2 cups semi-sweet chocolate chips (12 oz), divided reserving 1/4 cup for the top
Instructions
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Preheat oven to 350˚ F. Line a baking sheet with parchment or Silpat liner. In the bowl of a stand mixer with paddle attachment, combine 2 sticks of butter, 1 cup of packed brown sugar and 1/2 cup of white sugar. Beat 5 minutes on medium/high speed until creamy and light, scraping donw the bowl as needed.
-
Add 2 eggs, one at a time, beating well with each addition, scraping down the bowl as needed, then beat in 2 tsp of vanilla.
-
In a separate bowl, combine 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda (sifted to eliminate lumps). Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition. Fold in 2 cups of chocolate chips.
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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.
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Bake one cookie sheet at a time for 12-15 min at 350˚F (we bake 12 minutes), until edges are just turning golden. The tops should still look under-baked. Allow cookies to cool on the baking sheet 5 min then transfer to a rack to cool.
Recipe Notes
*To measure flour correctly, fluff the flour with a spoon then spoon it into a dry ingredient measuring cup and level the top. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour and your cookies won't spread correctly.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough. We also added new photos and here is the original:
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This recipe turned out to be perfect. I did tweak a few measurements, however, followed all the listed steps. These cookies look and taste fantastic.
Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it Sean!
Hi Natasha, Thank you for the cookies recipe. My kids and I loved it. I tried so many cookies recipe but it always turned out too wet and not easy to form it. Your recipe is so easy and perfect. Thank you again and All the best.
Aww that’s the best when kids love what we parents make! I’m so happy you found this recipe!
The first time I made these cookies I used 3 cups of flour and they never spread and were more like scones. I then tried them with 2-1/4 cups flour and they are perfect and delicious.
The best chocolate chip cookies
and very additive.
I’m so glad you enjoyed this recipe, Rose! Measuring dry ingredients can be tricky. This post on measuring is our go-to.
Hi Natashia, your recipes are awesome and I love watching your videos! I am visiting my son and I do not have my KitchenAid mixer here– can I use a hand mixer to make these chocolate chip cookies?
Hi Angela, You could definitely use a hand mixer instead. If the batter gets too thick for your hand mixer, just use a spatula to mix the rest of the way.
I like to weigh out my flour, could you update the recipe to show this. 12 3/4 oz or 360 gm. I get better results.
Hi, if you click “Metric” in the recipe card, you will see the measurements displayed in grams.
Anyway to cut the recipe in half???
I only half a cup of butter that’s why I’m asking and I really want to make them tonight?
Hi Liana, you can definitely halve this recipe.
Love your recipes.
The written recipe indicates baking soda and the video indicates baking powder. I read the update that you now use baking soda but you do not mention if this is in addition to or instead of the baking powder.
Hi Claudia, that will be instead of.
Can I use baking powder instead of baking soda and if so is the amount the same?
Hi Stacey, We tried this with baking powder in our testing but had better results with baking soda. Keep in mind baking soda is 4 times stronger than baking powder so you would need more baking powder.
Hi Natasha, is it possible to use almond flour instead of all purpose?
Hi Leah, I haven’t tested that to advise but here is what one of our readers wrote “I used almond flour instead of multipurpose flour and all white sugar because my brown sugar was too old to use. They are soooooo yummy!!! Natasha’s recipes are soooo good! I love the video instructions too!!!” I hope that helps.
Thank you! I’m going to try it and let you know!!!
Ps all your recipes are amazing! My favorite go to’s are your crockpot lasagna and banana bread!
Sounds good and thank you so much!
Love this recipe!!! Thank you Natasha!
Thank you, Alejandra! I’m so glad you loved it.
Hello Natasha,
I LOVE this recipe. Thanks for sharing. I even tried the chocolate cake recipe.. LOVED it! Wondering if adding oatmeal could option? Or do you have any chocolate chip oatmeal cookie recipes. Thanks again
I’m so happy you enjoyed that Tracey! I have not tested that with Oatmeal to advise.
Just need to clarify. In your video you say “1 tsp baking powder”. The recipe calls for “1 tsp baking soda”. Which is correct? Thank you.
Hi Sally. We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough
Tried this cookie and ….my family and friends loved it! Will try your other recipes soon. Thanks!
I am so happy to hear that! I hope you and your family will love every recipe that you will try.
OMG these are THE BEST chocolate chip cookies I have ever baked. I can’t tell you how many recipes I’ve tried using butter only for the cookies to come out flat and sad looking. These were perfectly puffy and soft and the perfect balance of sweet and salty with walnuts. This will be my only recipe I will use going forward. Now excuse me while I indulge I. Yet ANOTHER cookie. (giggle, giggle)
I’m so happy you enjoyed this Mel! Thank you for that wonderful review!
OMG these are THE BEST chocolate chip cookies I’ve ever had!! I can’t tell you how many times I’ve tried baking cookies with butter only for them to turn out flat and sad looking. These were puffy, chewy and the perfect balance of sweet and salty with the walnuts. Thank you for sharing your recipe. You totally made my day. Now excuse me while I indulge in yet ANOTHER cookie. (Giggle, giggle.)
That’s just awesome! Thank you for sharing that with me Mel!
Awesome… Sooo delicious
Hi Natasha,
Thank you for this recipe! I have made it a few times, and my family loves it. One question though, if I wanted to make it into a double chocolate chip cookie by adding cocoa, how much do I need to add? Or would this completely change the outcome of the cookie?
Thanks!
Hi Melanie, without testing that through, I could only guess about the amounts. I would probably experiment by swapping out some of the flour for cocoa. I wish I could be more help. If you test this successfully, I would love to hear the details.
Hi Natasha, I was wondering how many ounces of cookie dough the recipe makes.
Hi, I didn’t weigh the cookie dough so I’m not sure.
This came out amazing! I had to use mini morsels because that’s all we had. My last batch I added chopped walnuts to the dough and after placing them on the baking sheet I added2-3 white chocolate morsels to the top. Delicious! Definitely going to be making this again and again!
Love it! Thank you so much for giving this recipe a great review.
This is the very first recipe of yours that I made that did NOT turn out. We were so disappointed. I did everything precisely following the recipe. The cookies were flat and spread to about 5″ across, they ran together on the cookie sheet and they were so sickening sweet, we threw them away.
Hi Robin, that is definitely not an expected outcome in this recipe but I am always happy to help troubleshoot. A couple of things – make sure to measure correctly to get the right proportion of wet to dry ingredients. Also, make sure to use baking soda and not baking powder. Lastly, make sure you don’t make them overly large or put them too close together so they spread into each other like the way you described.
Hi, I don’t really have baking soda, what will happen if I don’t use it?
Hi Donia, the baking soda is required in this recipe for the rise and spread as it bakes.
Hi Natasha and thank you for this great post!
I have been a regular reader for many weeks and I appreciate the quality of the articles
As a mother of 3, cookies are always a big hit in our home. But I am starting to be more mindful about sugars and carbs in our diet. Me and my husband I are currently doing a program and are very happy with the results. It helped me not only lose weight but keep it off, hope it helps some others!
Stay safe everyone,
Stella,
Thanks for sharing that with us, Stalla.
Hi Natasha,
These chocolate chip cookies are just the best thing in the world!
However, I sometimes notice some granulated sugar in the mouth. Is it normal?
Or am I doing something wrong.
Hi Busaina, I have not had that experience. I’m curious if its due to the type of sugar used?
Hi Natasha,
You say to roll the cookies slightly but in your video You just release the trigger on the ice cream scoop, which is correct?
Thanks
Hi, I use the trigger release ice cream scoop for even portioning and then roll them lightly.
Hi Ms.Natasha, is it okay just to use 1cup of brown sugar?
Hi Melanie, the texture does change with less sugar and they can seem a little more cake-like.
Hi Natasha! I was wondering how long these cookies stay soft? I have made chocolate chip cookies before and once they get cold, they get really hard. Thanks!
Hi Saleha, these cookies stay soft for days. You can try it and let us know how it goes.
These cookies taste wonderful! I’ve made them twice already, but the only problem I’m having is that they don’t flatten out…any tips on how to fix this?
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.
Made the receipe with exact directions, wow it’s amazing, I started eating from the time it came out the oven.
Sounds like you found a new favorite! Thank you for sharing that Donna!
Hi Natasha! Thank you for sharing this wonderful recipe, this is the second time I’ve baked them, and this last time,my son said, and I quote. “This is heaven”. I never imagined I would be able to bake a single batch of cookies.
Thanks to you, I am even considering selling them. I gotta work on the presentation though, but flavor wise, OMG!! They’re amazing…you’re amazing!
I love it! Thank you so much for your great comments and feedback. That sounds like a great idea!
Great recipe!!!!!!
I’m so glad you enjoyed that!
This is the best ever recipe that I’ve tried. Natasha thank you. Baking is my way of coping up with my loneliness and depression. Again,thabk forsharing your recipes. More power
You’re welcome, Laine! I’m so happy you’re enjoying our recipes!
I’m not into too much sugar, what will happen if i remove the granulated sugar in the ingredient?
Hi Eve, that may work but the texture does change with less sugar and they can seem a little more cake-like.
This time I tried butterscotch chips instead of chocolate chips and it’s pretty good!❤
Awesome!
Never ever have I made cookies like this… they are FAB!!! I have made soooo many different recipes and this is the best by far!!!!!
I’m so glad you loved it, Amanda! Thanks for your great feedback.
These cookies were perfect!
In future recipes I’d like to see more of you saying EXACTLY what speed to “beat” or “add” certain ingredients, as they affect general texture… I want to re-make them but I don’t remember what speed I added in the flour, I feel like it should be ‘slow’.
Looking forward to more great recipes from you!
Thank you for sharing that feedback with us Michelle!
I love your recipe! It does stay soft for days! I used dark chocolate chunks instead of semi-sweet chocolates and they are still good.
If i wanted to do small batch of these cookies, should I just measure half to all the ingredients? Thank you!
Yes that should work, Rose. Thank you for your excellent feedback!
Hi, love your chocolate chip recipe. I would like to know how can I make them eggless? Thank you so much.
Hi Ramona, I haven’t tested these being eggless but I do have a good chocolate cake that is eggless – not sure if you’ve seen that one.
Yummy! What if you want to add nuts?
Hi Kat, You can add chopped nuts when you add the chocolate chips.
Can you recommend any changes for high altitude? I usually have to add an additional 3 tbsp or so to a cake recipe.
Hello Terry, I haven’t tried that yet but you can refer to this reference for High Altitude Baking.
Oh Natasha !!! these chocolate chip cookies are just wonderful !!! love your recipe !!!!
I’m so glad you enjoyed that!
Best Chocoloate chip cookie recipe !
I’m so glad you enjoyed that Charlotte!
Super recipe many thanks Natasha, my boys and I really liked the cookies
That’s so awesome Manana! Thank you for that wonderful review!
Best cookies ever
I’m so glad you enjoyed that Amy!
This looks amazing! I am 18 and I want to try these right now! Thanks for the recipe
You’re welcome! I hope you can try this, I think you will love it.
I am goig to try these def! I am 17 years old and they look so good!!!! Thanks for the recipe1
Sounds like a good plan, enjoy!
Hi Natasha! Tried these chocolate chip cookies and they are amazing! My grandchildren and husband loved them. And are begging for me. BTW-I accidentally bought mini chocolate chips, and used those (according to directions) and it worked perfectly. (P.S.) Love you and your delicious recipes!
Yay so lovely to hear that Genny! So glad to know that the mini chocolate chips worked great too, thanks for sharing that with us.
Hi Natasha!
Can I substitute margarine for butter?
Hi Hiba, sorry but I have not tried using margarine yet in place of butter to advise if it would have the same effect.
Natasha thank u so much for all your recipes and ur quick n easy way of explaining.
I have a question regarding these cookies…. For how many days do they last without turning stale ?
I’m so glad you’re enjoying our recipes. We store ours in an air tight container for a few days.
I baked these chocolate chips and they were a success! I baked all the batch and thought they were too much for my family of 3, I just gave as a gift to a friend around 7 cookies and now my husband and son are asking when I will bake more since they are gone! They love them! Thank you so much for the easy way you explain all your recipes, I am new on this, (actually doing it because of the quarantine), and I am happy to discover that I can do it.. But it is because of your lovely and easy way to explain!!
You’re welcome! I’m so happy you enjoyed it! It sounds like you have a new family favorite!
Natasha first of all I love your recipes!! I ran into a little problem with my cookies, they turned out waay too cake-like and fluffy versus the chewy gooey consistency I was looking for. I followed the recipe to a T including measuring instructions for the flour. I refrigerated the remaining 2/3 of the batter, is there anything I can do to remedy the rest of it before I bake them all? Thank you!
Hi Iryna, the way you described the results (cakey and fluffy) is usually indicative of too much flour. I suggest this post on how to measure flour and also be sure to use the same all-purpose flour as other flours can vary in gluten content.
Thank you!!
On the video it says baking powder, and on the recipe it says baking sofa…..could you advise which on to use?
Hi Alida, I suggest following the written recipe. We added an annotation in the video and updated the recipe card. The extra salt and switching to baking soda makes these cookies even better. Both versions work but we loved the soda so much more.
Thank you for your reply!:
Hi, Natasha…
Can’t wait to try your recipe as it’s the exact texture I want!! My question is can I use bread flour instead, & if so, how would it change the end result? LOVE your recipes!! You’re my exclusive source these days!! Thx!!
Hi Ginny, without testing I can’t advise but one of our readers reported using bread flour and it didn’t work quite well for them. If you experiment, let me know how you liked the recipe.
Thx, Natasha! I think I’ll stick with the all purpose!
Hi Natasha,
Thank you for your great recipes! Also, the way you explain the procedure in your video is great to follow and learn!
I am a baker in my house, and recently learning how to cook as I am home and have lots of time on my hands.
I tried your recipe for lemon poppy seed cake for my mom’s birthday, and it was so great and successful, that it was all gone the next day.
I will bake chocolate chip cookies tomorrow and try sandwiching some oreo cookies in them as well, as they are my favourite too.
Anyways I just wanted to say thank you for all your great recipes!
Thank you,
Shalaka
That’s so great Shalaka! Thank you for that wonderful review! I’m so glad you enjoyed this recipe! I hope you love the cookie recipe!
Yes, the cookies did turn out great! My family and I love them so much!
Thank you soo so much again!
—
Shalaka
You’re welcome! I’m so happy you enjoyed it!
I’m in Colorado at high altitude. Would you make adjustments to the ingredients? I haven’t had much luck with cookies that come out looking like pancakes.
Hi Terry, since I don’t live in a high altitude area, I really don’t have any experience with high altitude baking and there’s no way for me to test it. You might do some research on google to see what changes are required for baking cookies in high altitudes. Sorry, I wish I could be more helpful!
Thanks for the recipe, my Cookies are in the oben right now!
I just wondered why my batter was not as “firm” as in your video.. I followed all of your steps and also didn’t substitute any ingredients, but my batter turned out way more soft. Maybe my butter was too warm?
Hi Vivi, that could be if your butter was melted or over softened, but its more likely due to an imbalance of wet to dry ingredients. Also, make sure you are using large eggs (not extra large).
Seriously the BEST chocolate chip recipe. I have made this recipe so many times now and have been perfect every time. Thank you for sharing!
That’s so great! It sounds like you have a new favorite!
Hi can I use Jagger instead of brown sugar?
Hi Arefa, I haven’t tested with Jagger sugar to advise.
What measurement is a cup exactly.?
Hi Andrea, you may use this Weight Chart for more help.
The best chocolate chips ever!!!!!
Hi Dina, I’m so glad you loved the cookies!
What can I do if I don’t have vanilla extract?
Hi Sumy, the vanilla really helps with the flavor here. One of our readers tested it with hazelnut extract. If you experiment without it please let me know how you like it.
Natasha would you be able to tell me how to make old fashion custard please
Hi Rhonda, I don’t have a recipe for that yet but that’s a good suggestion. Thanks!
These cookies look so gooood. I can’t make them until this is over because parents say I make to many cookies every week.
That’s a good problem to have Ashton! Sounds like you found a favorite cookie recipe!
Hi Natasha, can I use regular sugar instead brown?
Hi Anna, the brown sugar activates the baking soda so it is important to the recipe. If you were making it with 2 tsp baking powder instead, that could work but the brown sugar also gives good color to the cookies.
Good afternoon, I will be making these cookies today. I wanted to mention that in the video you say 2 tsp baking powder and 1/2 tsp of salt.
In the recipe that is on this page says 1 tsp of baking soda and 1 tsp of salt.
I will be making it how you said in the video.
Thanks and cant wait to try it!
Hi Esther, I suggest following the written recipe. We added an annotation in the video and updated the recipe card. The extra salt and switching to baking soda makes these cookies even better. Both versions work but we loved the soda so much more.
Another “WOW” recipe! These are amazing. They really are the perfect cookie recipe. I wish I could upload my photos to the comments here to show you how they turned out. I made one batch last night, and the dough for the next batch is in the fridge. Definitely saving this recipe to our collection! I only wish I had a cookie sheet with round cookie cutouts to prevent my cookies from touching. No matter how I spread them out, they always seem to get stuck together when flattening on the pan in the oven.
Thank you for the wonderful review, Sara! I’m so glad you enjoyed that!
Hi Natasha. I’m new to baking but I want to try out this recipe. Can you soften the butter by just leaving it at room temperature? Also, I don’t have an electric hand mixer; can I use a spoon instead to mix the ingredients? Do you have to sift the baking soda?
Hi Jai, you sure can it will take a while longer to so so, however. Sifting is always best for texture and making sure you don’t end up with chunks in your batter.
Fantastic cookies! Made for the first time tonight with dark chocolate chips, delicious!!!
That is awesome! Great to hear that you enjoyed it.
My daughter baked this and she loved it. Thank you
Have you tried baking this as a giant cookie? If so how long should it be baked for?
Hi Kareen, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
I baked a giant cookie last night 7” by 10” tin. It took 15 minutes and it was divine.
Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe Kareen!
I love that idea! Thank you so much for sharing that with me! Did you put the entire batch in the single pan?
Definitely the only chocolate chip cookie recipe you need! These cookies are so delicious and go quick!
I’m so glad you loved the cookies! Thanks for the awesome review.
Hi Natasha,
I’m confused if I need to use baking powder or baking soda.
1. Under Tips to make chocolate cookies, you wrote baking soda (see step 2 there)
2. In the part How to make chocolate cookies- just before the pictures in the step to step instructions you wrote baking powder. (See Step 3 there)
3. Under the recipe Ingredients part you have put baking soda
4. In the part on How to test baking soda, you wrote take baking powder and mix with vinegar.
Hi Val, baking soda is correct. Sorry I missed one spot where I wrote powder instead just before the photos. That is fixed now! The recipe works with baking powder but soda produced better results. Check out our note at the bottom of the post for more info on that. Thanks for pointing that out!
I’m confused is it baking powder or baking soda???
What about adding nuts???
Hi Julie, baking soda is correct and produces the best results. You can add chopped nuts when you add the chocolate chips.
This was really amazing! My kids can’t stop eating these cookies!
That is the best when kids love what we parents make. That’s so great!
Chewy cookies are my jam. These turned out amazing!!!
Aren’t they the perfect texture?! I’m so glad you enjoyed this recipe Aimee!
I have tried quite a few of your recipes. They have always turned out perfectly. For this one I cut the sugar content in half. The cookies are very good. I also found that if I roll the dough in a ball the cookie does not flatten very much. So now I just scoop them on the cookie sheet and dont manipulate them.
Thank you for sharing those changes with us Louise!
This is the 4th or 5th time I have made these and they come out perfect every time. I make sure to fluff my butter and sugar for a while before adding the eggs. I also measure the flour as Natasha suggests. I fluff it with a spoon first and then add it to the measuring cup carefully leveling it, not packing it. My cookies tend to take a little longer to bake but that’s because I have a bigger ice cream scoop. They come out perfect every time!
Thank you so much for sharing that with me Rose!
I love ur recipes but have to convert to metric being from England. My only Problem is the baking. Is yr oven settings fan or convection? Its not clear
If you say 360f is that 180 conv or 160 fan ?
Thanks
Hi Belinda, we use a regular conventional oven settings which are 180˚C (We do not use convection settings).
I made these amazing cookies and froze some for another day. Thank you for sharing your recipes. Love them!
You’re welcome! I’m so happy you enjoyed it and can save some for later Maria! That’s so great!
Hi! The cookies came out amazingly delicious but their texture came out fluffy and muffin like. I know I added the right amount of flour. What did I do wrong?
Hi Taylor, could you possibly have used too much baking powder? Check out the section above about why cookies don’t flatten which may help.
I’ve made these 3 times and they just aren’t right… 1st time I didn’t measure my flour right. 2nd time I used best for
bread flour instead of all purpose. 3rd time I followed the recipe to a “T” and they still came our thick and flour-y. I’m a pretty good cook; so what went wrong?
Hi Kristena, I suspect maybe you are measuring your flour differently. Check out our post on how to measure for baking which may help.
Followed the recipe but mine turned out like scones. I was questioning the baking powder wondering if it was a typo as most all other recipes use baking sod. Good flavor but not a fan of the scone like texture…. just eating the crispy edges and tossing the doughy middles
Hi Kirsten, they aren’t supposed to be like scones – I wonder if the liquid to dry ingredient proportions were off. Check out our post on how we measure ingredients for baking.
The recipe says soda, not powder. She may have corrected it
This looks so delicious! I wanna try to make it. But is it gonna work if I change the brown sugar into palm sugar?
Thanks, Elizabeth, it’s indeed yummy! I honestly haven’t tried using palm sugar yet to advise but if you want to do an experiment please share with us how it goes.
Hi after reading all the reviews I have to agree my cookies came out more like a scone I followed the recipe to a T, fluffed my flour and measured the ingredients accurately. Perhaps there is a issue with the recipe
Hi Diane, check out the section above about why cookies don’t spread which should help troubleshoot.
Thank you so much Natasha ! I wanted to do an activity with my 3 y old daughter, and I did the recipe exactly as described… I let her pour the ingredients into the bowl…Anyhow the cookies came came perfect ! It’s honestly my first successful cookies because you describe really well the process.
I have some Mini M&M’s, and I was wondering if I can use those instead next time to add more colors to the cookies… what do you think ?
I bet that could work Edward! If you experiment I would love to know how you like the recipe. Thank you for sharing that great review with me.
These are absolutely delicious. Mine didn’t flatten too much and I think because I missed the part with “fluff the flour”. I saw that after I put them in the over. Oh well next time. My kids said they are the best cookies ever so I will make this recipe over and over again. Thank you Natasha ,your recipes are the best. I always check your website before I try sometime new because I know it will come out perfect.
That is the best when kids love what we parents make. That’s so great!
I love this recipe because it is easy to follow but the results were not the same as yours Natasha. I followed every step word for word! Unlike yours, my cookies were more rounded and puffy, like round scones, yours is more flattered out. I would post a picture to show you but there isn’t a feature for that on here. Can you please tell me what I did wrong??
Hi Gabby, check the section above about why cookies don’t flatten which should help.
Hey Natasha,
Just wondering what cookie sheet you are using in your video?! I appreciate your time
Hi Landa, it is the gold-tinted bakeware line from the Williams-Sonoma brand.
Hi Natasha,
I’m in the market for a good cookie sheet. What is the one you are using in this video? I apologize if you’ve already answered this question. I appreciate your time!
Hello Landa, I used these Cookie Sheets I hope that helps! You can also check out our Amazon Page for more kitchen tools that I use.
Hello Natasha,
I wanted if I can make half a batch only? Or does this recipe only work if you do the full batch?
Thanks!
Hi Andrea, Yes, simple halve the recipe and it should turn out!
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..
Claude
I’m so happy you enjoyed that. Thank you for sharing that with us!
Did you lower the baking time since they were smaller?
What are your thoughts of combining semi sweet chocolate chips with Heath chips?
That sounds delicious, Wendy! If you experiment, let me know how you liked the recipe.
WoW! You were So right, Natasha! The best chocolate chip cookies.These are fabulous the second time i make them.
Thanks for sharing.
I’m so glad that helped! Thank you so much for reporting back.
Hi Natasha, I’m thinking of else could these soon but I only have baking soda so is it possible to substitute the baking powder with baking soda? If yes, how much would I need? Thank you!
baking* not “else could”
Hi Von, I haven’t tested this recipe with baking soda and it most likely won’t work because there is nothing to activate baking soda. Hope this helps.
I am so confused you said not to use the baking powder then you say not to use baking soda. Recipe online calls for baking soda. 1 tsp. Recipe on your video calls for baking powder 2 tsp. Can you please clarify which is correct? Thank you.
Hi Carla, we added a notation in the video for it at that step but there’s no way to refilm that portion in a published video. The written recipe is correct. It is 1 tsp of baking soda. We have tested both and loved the results with baking soda so much more which is why we updated the post. I hope you love these chocolate chip cookies!
Hi natasha! This is my second time trying this recipe. The first time the cookies didn’t flatten and figured it might be because i measured the flour incorrectly. This time i measured the flour per gram so that i have them in the exact amount needed and followed the rest of the recipe exactly the same, but they still came out flat 🙁
I always follow your recipes and have tried out a bunch and i LOVE THEM. Too bad i cant get these cookies right 🙁
Any suggestions??
Sorry i meant the second time they still didn’t** come out flat
Same exact thing happened to me.
Hi Sarah, I will do my best to troubleshoot. Did you possibly use any other substitutions – maybe a different kind of flour or different sugar or different sized eggs? You might also consider if anything in the process was changed like adding ingredients in a different order.
Im almost pretty sure that i did everything right since i consider my self a perfectionist freak when it comes to following recipes :p but i’ll check anyways.
Thank you either ways!!
We made some tonight too and they came out super thick, very dense and we followed recipe exactly….they were still good but not what I was expecting
Hi Natasaha
I’ve ran out of parchment paper and I don’t have a silpat mat can I use wax paper instead or do I just grease the cookie sheet.
I would just grease the cookie sheet in that case.
Perfectly baked cookies.. I’m glad I came across your recipe first. Will definitely keep this recipe. Thanks for sharing..
You’re welcome! I’m so glad you enjoyed that!
Hi Natasha,
Did you update the recipe recently? I recall making them only about 10 days ago and using 2 teaspoons of baking powered (and they turned out amazing!) but now the recipe says 1 teaspoon of baking soda?
Am I good to continue using 2tsp baking powder? I don’t like the taste of baking soda in my bakes when there is nothing to activate them
HI Zahra, if you loved the results with baking powder, then yes do that. We changed it to baking soda after retesting several batches and found the most desirable results with baking soda. The brown sugar in the recipe activates the baking soda so there is not baking soda taste in the cookies.
Hey! I tried this recipe but the cookies ended up puffed and rather hard, they didn’t spread at all in the oven. I’m sure it’s from my lack of measuring accurately. My suspicion is that it is both an issue of flour and brown sugar. Luckily, I only baked half the batch and I have the leftover dough in the freezer. Is there a way I can fix it for the second batch? Would you recommend adding more brown sugar since I didn’t pack it tightly? Or a splash of milk to offset the flour? Thanks in advance!
Hi Allegra, the most likely culprit is too much flour. When measuring flour, be sure to use dry ingredient measuring cups (that can be leveled at the top) and spoon the flour into the measuring cup and scrape off the top. If you scoop the measuring cup into the flour bin, you can get up to 25% too much flour which would affect how the cookies spread. Here’s our How to Measure Ingredients (Wet and Dry) VIDEO that will help with that. Without being there it is hard to say what needs to be added but it sounds like you are on the right track.
Hello Natasha From Montreal ! I have made these cookies twice and twice they did not flatten ..They look like mini muffins I followed the recipe Exactly and measured precisely .. is it really 3 cups of flour .. maybe it’s too much flour ? Not sure what I am doing wrong .. they still taste good thanks
Hi Lesiamel, I recommend looking into this post on measuring. Are you scooping the flour out of the container or spooning it into the measuring cup and then leveling off?
I am actually making them right now… im wondering what size scoop you use???
Hi Caitlyn, we are using 2 1/4″ cookie scoops. I have a link to the the size I used in the post. Hope that helps!