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Soft Chocolate Chip Cookies (VIDEO)

The BEST Chocolate Chip Cookies are big, soft, moist and loaded with melty morsels of chocolate. Chocolate chips make everything better, like our chocolate chip banana bread!

Everyone needs a great chocolate chip cookie recipe. This simple and easy recipe turns out perfect every time and the cookies stay soft for days. Read the amazing reviews then try them for yourself.

Chocolate chip cookies studded with chocolate chips

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Soft Chocolate Chip Cookies

There is no match for homemade chocolate chip cookies with soft and warm cookie dough, gooey chocolate chips and the sweetest aroma coming from your oven. It’s just as tantalizing as homemade baked donuts! Whether you’re making Christmas cookies or surprising your kiddos with a sweet after school treat, memories are made with America’s most loved chocolate chip cookies.

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

Tips for the BEST Chocolate Chip Cookies:

  • Measure ingredients correctly, especially the dry ingredients (spoon flour into the cup and scrape off the top for an accurate measure).
  • Butter and eggs should be at room temperature
  • Use plenty of chocolate chips – they add moisture and give the cookies good form
  • Use a trigger release scoop for equal-sized cookies
  • For a prettier cookie, stud the top of each cookie dough ball with a few extra chocolate chips before baking.

Ingredients for Chocolate Chip Cookies:

This chocolate chip cookie dough has simple ingredients with pantry staples you probably already have and the cookies can be baked right away (no chilling required).

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

Which is the Best Chocolate for Cookies?

Semi-sweet chocolate chips (46% – 60% cocoa content) – Chocolate chip cookies are classically made with standard sized semi-sweet chocolate chips, but mini chocolate chips or chocolate “chunks” will also work. Nestle, Toll house, Ghirardelli, Guittard, Kirkland, Hershey’s,… most any brand will work. If you have the option, look for a package that states the cocoa content.

Milk Chocolate chips (10% cocoa)- If you like a very sweet cookie, milk chocolate chips are a good option, just be prepared with your glass of milk!

Bittersweet Chocolate Chips (70% cocoa) – produce a more ‘adult’ cookie – intensely chocolatey and less sweet.

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

The Secret to Soft Cookies?

Over-baking is the #1 cause of why chocolate chip cookies are hard. So, when are chocolate chip cookies done? The cookies should be removed from the oven when they are just turning golden at the base and the dough still looks a little raw on top. They won’t look done coming out of the oven and you’ll be tempted to keep them in there longer, but please do not over-bake. Removing them at the right time is the secret to soft chocolate chip cookies.

Soft chocolate chip cookies on a baking sheet

Why do Chocolate Chip Cookies go Flat?

This is usually due to having the wrong balance of ingredients (i.e. not enough flour or too much liquid ingredients) causing them to spread out too much or become cakey. Also, check your leavening and make sure your baking powder is not expired and still active. To test baking powder, place 1 tsp baking powder into a cup and add 1/3 cup hot water – it should fizz and if it doesn’t, replace your baking powder.

Why did my Cookies not Flatten?

If your cookies ended up too thick and did not flatten, the #1 culprit is too much flour. Be sure to measure flour by spooning it into a dry ingredients measuring cup and scraping off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour.

How to Freeze Chocolate Chip Cookies:

This cookie dough is freezer friendly and we love freezing half of the cookie dough for another day. To freeze: place cookie dough balls onto a baking sheet or cutting board, cover and freeze for an hour or until solid. Once they are frozen, you can transfer them to a large ziploc bag and freeze up to 3 months. To bake frozen cookie dough: transfer to a parchment lined baking sheet and thaw the frozen cookies in the refrigerator for 3 hours over overnight before baking per the recipe instructions.

Baked chocolate chip cookies from frozen chocolate chip cookies

How to Make Chocolate Chip Cookies:

This is the easiest cookie recipe and comes together quickly. Start with some quick prep: preheat oven to 350 °F and Line 2 cookie sheets with parchment paper or silpat mats.

  1. In a large mixing bowl, cream together butter, white sugar and brown sugar.
  2. Beat in eggs one at a time then mix in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder and salt then beat it in thirds into the batter. Fold chocolate chips into cookie dough.
  4. Scoop even balls of dough and arrange on prepared baking sheets. Bake one cookie sheet at a time.

How to make chocolate chip cookies

How to bake chocolate chip cookies

More Cookie Recipes:

Watch Natasha Make Chocolate Chip Cookies:

I hope this chocolate chip cookie recipe becomes a new favorite for you! These chocolate chip cookies seriously stay soft for days!

Soft Chocolate Chip Cookies Recipe

4.76 from 90 votes
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
soft chocolate chip cookies on cookie sheet

The BEST soft chocolate chip cookies. Big, moist and loaded chocolate chip cookies. This chocolate chip cookie recipe is wildly popular with kids and adults!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$6
Keyword: chocolate chip cookie recipe, chocolate chip cookies
Calories: 307 kcal
Servings: 21 large cookies

Ingredients

Instructions

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

  1. Preheat oven to 350˚ F after step 5. Grease cookie sheets. In a large mixing bowl with an electric mixer on medium/high speed, cream together the 2 sticks of butter, 1 cup of brown sugar and 1/2 cup of white sugar until creamy, light and fluffy. 

  2. Add 2 eggs, one at a time, beating well with each addition, then stir in 2 tsp of vanilla.
  3. In a separate bowl, combine 3 cups of flour, 2 tsp of baking powder and 1/2 tsp of salt and beat into the batter in thirds just until incorporated. Fold in 2 cups of chocolate chips.

  4. Use an ice cream scoop to get even balls of dough, scraping against the side of the bowl to get a flat base. Place scoops of dough onto baking sheet about 2 inches apart. Mine fit onto 2 cookie sheets and made 21 cookies. Stud tops of cookie balls with a few extra chocolate chips if desired. 

  5. Bake one cookie sheet at a time for 12-15 min at 350˚F, until edges are just turning light golden brown. The tops should still look under-baked. Allow cookies to cool on the baking sheet 5 min then transfer to a rack to cool. 

Recipe Notes

To measure flour correctly, spoon it into a dry ingredients measuring cup and level the top. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. 

Nutrition Facts
Soft Chocolate Chip Cookies Recipe
Amount Per Serving
Calories 307 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 39mg13%
Sodium 68mg3%
Potassium 186mg5%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
Vitamin A 300IU6%
Calcium 48mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We first published this recipe in 2012 and have improved the recipe to make it even easier (eliminating the need to chill the dough before baking).

Soft and gooey chocolate chip cookies

Mmmmm soft chocolate chip cookies! 🙂 My children are always REALLY happy when I make these.

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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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Read comments/reviewsAdd comment/review

  • Fal
    December 3, 2019

    I just made this… It tasted so nice!

    The only problem I had was trying to gauge how long to leave the cookies in the oven for… cos the cookies got too overcooked on the outside when I left it to bake for 12 to 15 mins. Regardless, all is good! Reply

    • Natashas Kitchen
      December 3, 2019

      I’m happy to hear you liked this recipe, Fal. There are many factors that may affect it including oven temp and whether it is calibrated or not or if anything is altered in the recipe. Reply

  • Hi!
    December 2, 2019

    Umm you said baking powder? Powder puffs and is for muffins and such, while baking soda spreads… I think you mean baking soda not baking powder Reply

    • Natashas Kitchen
      December 2, 2019

      Baking powder is correct. I haven’t tested this recipe with baking soda and it most likely won’t work because there is nothing to activate baking soda. Hope this helps. Reply

  • Stacie Hill
    December 2, 2019

    Hi Natasha, I made these cookies with my daughter and everyone loved them! Our’s turned out thick as opposed to flat cookies. We used a small scoop. They cooked but didn’t flatten out. Any suggestions? Reply

    • Natasha
      December 2, 2019

      Hi Stacie, it sounds like too much flour. Make sure you spoon the flour into the measuring cup and scrape off the top. if you plunge the measuring cup into the flour bin, you can get up to 25% too much flour. I hope that helps! Reply

    • Linda Bonner
      December 2, 2019

      Same thing happened with mine but I have learned how important it is to measure the flour properly.. Reply

  • Maryam
    December 1, 2019

    Thanks natasha
    I tried this recipe I loved it but it a little bit sweet can i reduce the quantity of sugar
    Best Regards
    Maryam Reply

    • Natashas Kitchen
      December 2, 2019

      Hi Maryam, you can adjust the sugar to your taste or use less chocolate chips which also contributes to sweetness Reply

  • Kenna
    November 30, 2019

    Why do recipes call for unsalted butter? Can you substitute salted butter? Reply

    • Natashas Kitchen
      November 30, 2019

      Hi Kenna, salted butter should work but yes, hold off on adding the extra salt if using that. Reply

  • Debra
    November 29, 2019

    Baked these cookies tonight and they were absolutely fantastic!!! Seems there are many comments regarding flour measurements. For more consistent results, measuring the flour by weight would help. I am a sourdough bread baker and measure all ingredients by weight. Thanks for the great recipe!! Reply

    • Natasha
      November 29, 2019

      Hi Debra, thank you for the wonderful review! I agree it is best but not everyone has a scale. Although, we do have a metric button in the recipe card that does the conversion to grams. I think many folks miss that this feature is even there. It’s just a clickable word – maybe I should convert it to a button? Thanks again for the great review. I’m so glad you enjoyed the cookies! Reply

      • Debra
        November 30, 2019

        Ah yes! I see it now! Thanks muchly! Reply

      • Lily McLoud
        November 30, 2019

        Hi Natasha,

        I made this cookies and came out nice and delicious like yours

        Thank you now I can see the conversion in gram which more accurate. I like this better than cups …

        Thanks for sharing your recipes I really enjoy it and always works well with me.

        Love you,
        Lily Reply

        • Natashas Kitchen
          November 30, 2019

          Hi Lily, I’m happy to hear that conversion was helpful! Thank you for the great recipe review. Reply

  • Estelle
    November 23, 2019

    I just made your chocolate chip cookies and they are delicious can’t wait to make them again Reply

    • Natashas Kitchen
      November 23, 2019

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

  • Sehrish
    November 21, 2019

    Hi Natasha,

    I want to make the batter and pop it in the fridge for 2 days prior to baking. Is that possible? Or should I freeze and thaw out before baking. How long can you keep the batter made into cookie balls or deformed dough in the fridge. Reply

    • Natashas Kitchen
      November 21, 2019

      Hi Sehrish, The great thing about making a big batch of cookies is that you can freeze half of the cookie balls and bake them another day so you only have to bake one cookie sheet. I’ve done this before and it’s awesome to have cookies when my son requests them without having to go through any kind of process. We store ours in an air tight container for a few days. Reply

  • Leticia
    November 18, 2019

    Can I replace the baking powder with baking soda? Or does that make a difference according to recipes. Reply

    • Natashas Kitchen
      November 18, 2019

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

      • Charlene Grech
        November 24, 2019

        I have just made a batch of these cookies. They’re delicious! Thank you for sharing the recipe! Reply

        • Natashas Kitchen
          November 25, 2019

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

  • Mona
    November 17, 2019

    I tried the cookies it is so yummy! Do you have a cookie recipe with oat? Reply

    • Natasha
      November 18, 2019

      Hi Mona, I have one but still need to photograph them. Stay tuned 🙂 Reply

  • Sam
    November 16, 2019

    Hello,
    I am a big fan of yours but I was reading the recipe and I saw 1 cup of butter. I assumed that this was the correct measurement. Despite the fact that you put 2 sticks, I still went by the recipe that said 1 cup. I do not know what the measurement of 2 sticks of butter is where you live. My cookies completely flattened and do not taste good. I think you should change that for people in Canada who do not know what the measurement of 2 sticks means. Reply

    • Natasha
      November 16, 2019

      Oh no! I’m sorry to hear that. What a bummer! I hoped that adding both measurements as well as metric conversion would clarify and not confuse the measurement. I went ahead and replaced the 2 sticks with 16 Tbsp. Reply

  • November 16, 2019

    Hello. It seems my consistency is not the same. I think it was the eggs. The recipe calls for large eggs. I have extra large. Would that be the culprit? Mine doesn’t look as set as yours. What would you suggest, since all I had was the extra large eggs? More flour? More of something else? I’m open to your ideas.. Thanks. Tiffy Reply

    • Natashas Kitchen
      November 17, 2019

      Hi Tiffy, that may possibly be the culprit. I’d have to experiment to tell you for sure but you may need to add more of a dry ingredient. Something I found on Google that you may find helpful “5 large eggs = 4 extra large eggs” Reply

      • Vi
        November 20, 2019

        Do you know why mine came out dry and not moist? They are soft though and taste is not bad despite the dryness Reply

        • Natashas Kitchen
          November 20, 2019

          Hi Vi, the most likely culprit is too much flour. When measuring flour, be sure to use dry ingredient measuring cups (that can be leveled at the top) and spoon the flour into the measuring cup and scrape off the top. If you scoop the measuring cup into the flour bin, you can get up to 25% too much flour which would affect how the cookies spread. Here’s our post on measuring that will help with that. Reply

  • Lori Lutz
    November 15, 2019

    If I wanted to make a chocolate chip cookie that was more crispy than soft, do you have a suggestion for me to do this with this recipe? Is it just leaving them in the oven longer or an adjustment to the ingredients? Thanks..love your recipes and presentation. Reply

    • Natashas Kitchen
      November 16, 2019

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

  • chantal
    November 15, 2019

    Hello. These cookies look amazingly delicious. For some reason my cookies didnt turn out like yours. They are more firm and puffy. I also used a cookie scooper. I measured everything the same except I only had 1.5 cups of chocolate chips and my butter had salt. My eggs werent room temperature. Any idea where I could be going wrong? Reply

    • Natashas Kitchen
      November 15, 2019

      Hi Chantal, small changes like the eggs not being at room temperature may cause that to happen. Reply

  • Kathi Nelson
    November 14, 2019

    I followed your recipe and they turned out so perfect! My grandsons get excited when I bake for them and we all love this recipe! Thank you SO much for sharing…This is our new favorite chocolate chip cookie recipe!  Reply

    • Natashas Kitchen
      November 15, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Kathi. I’m all smiles! Reply

  • Sara
    November 14, 2019

    Hello Natasha, My mom found your wonderful recipe and shared it with me. I changed the recipe and got an amazing, soft, chunky cookie with much less fat. Only mix using a spoon or fork, no electric mixer is needed. I wish I could upload a photo as it looks very different than yours. I have made the recipe many times the past few weeks, everyone loved them! It comes out the same each time. Here is my recipe, including mom’s secret ingredient keep them soft:
    1. Dry ingredients: same as yours, except 2 ts baking soda rather than baking powder. Mix together with a fork.
    2. Wet ingredients: same as your except only one stick butter. Use one stick melted butter brought to room temp. Add two pre-wisked room temp eggs. Add brown sugar, mix. Add white sugar, mix. Add vanilla mix.
    3. Add wet to dry and mix in somewhat. Add 1 cup MILK chocolate chips and 1 cups white chocolate chips, mix well. (Semi-sweet makes the cookie taste bitter.)
    4. Add two heaping tablespoons of plain yogurt! This gives the batter a wonderful, cookie-perfect consistency.
    5. Using an ice cream scoop, place heaping mounds on a parchment-lined baking sheet and bake for about 10 minutes at 350F. Only loosely gather the batter, do not pack it into the spoon. Importantly, they should be baked until they are faintly browned, otherwise the taste is ruined by the baking soda.
    My cookie looks so gourmet and has an amazing taste, even for a person like me who dislikes sweets lol! Reply

    • Natashas Kitchen
      November 14, 2019

      Thank you so much for sharing that with me. Reply

  • NormanR
    November 12, 2019

    Hi Natasha
    I just made the cookies and followed your recipe exactly. I just did not have light brown sugar and replaced it with dark brown sugar.
    I need some help as they did not turn out very good. (compared to some store bought frozen cookie doughs I baked in the past).

    1- My cookies did not get flat. Although I was careful not to pack the flour. I loosened the flour with a spoon and spooned it into the cup measurement. And scraped off the top with back of a knife.
    2- The cookies had a slight cake like sponginess to them.
    3- And I think the dark brown sugar made them more sweet or somehow the sweetness is just different. I used semi sweat Giradelli chips.
    Please let me know what you think I shall do different next time.

    thanks Reply

    • Natasha
      November 13, 2019

      Hi Norman, did you use the same type of flour (unbleached, all-purpose)? It sounds like there is still too much flour. Did you use a dry ingredients measuring cup and level off the top? Reply

      • NormanR
        November 13, 2019

        I think I found out the reason. Looks like I lost some of the butter that I had softened.
        I melted the butter too much so I put it in the freezer to cool and it had spilled in the freezer. So I basically used 1 and 1/2 stick of butter in the recipe. I still have not baked 2/3 of the dough. I think I will incorporate 1/2 stick of butter into the remaining dough and bake. thanks for really creative videos and excellent recipes. Reply

  • Laine
    November 9, 2019

    The absolute best. They are so easy, soft, and totally delicious. This time when I was making them I ran out of vanilla, so I used half a teaspoon of vanilla and half a teaspoon of almond extract. Oh my lordy, was it absolutely scrumptious. Just added that little something extra and it was divine!! Reply

    • Natashas Kitchen
      November 10, 2019

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

  • Theresa Miceli
    November 2, 2019

    Hi Natasha! I love all the recipes you post. I want to know what to do with the chocolate chip cookie recipe after I have frozen half the dough. Do I defrost or put directly in the oven? Thank you for your advice. Reply

    • Natashas Kitchen
      November 2, 2019

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

  • Claire Daly
    November 1, 2019

    Baked cookies for the first time ever and they came out fab I didn’t have an electric mixer so I whisked the first by hand. I did put the butter in the microwave for 40 secs to make it easier to mix. Reply

    • Natashas Kitchen
      November 2, 2019

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

  • Keren Lyles
    October 25, 2019

    I have a question. If you use salted butter how much salt do you need? Or is it the same amount as mentioned? Reply

    • Natashas Kitchen
      October 25, 2019

      Hi Keren, salted butter should work but yes, hold off on adding the extra salt. Reply

  • Debbie Gregg
    October 22, 2019

    Perfect recipe! Thanks Reply

    • Natashas Kitchen
      October 22, 2019

      I’m so glad you enjoyed it! Reply

  • Vanessa
    October 22, 2019

    Hi Natasha. Just wondering how many grams would 1 cup of butter be? Thinking to make your chocolate chip cookies which look yum  Reply

    • Natashas Kitchen
      October 22, 2019

      Hi Vanessa, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps. Reply

      • Vanessa
        October 23, 2019

        Thanks for the tip Natasha. Will try making on the weekend  Reply

        • Natashas Kitchen
          October 23, 2019

          You’re welcome! I hope you enjoy this recipe. Reply

  • Tanya
    October 21, 2019

    Hi, if using Canadian flour, how much would I use? Thank you Reply

    • Tanya
      October 21, 2019

      Ok Reply

    • Natasha
      October 21, 2019

      Hi Tanya, I haven’t used Canadian flour, but typically you would need less I believe since Canadian flour has a higher gluten content. Reply

  • Tanya
    October 19, 2019

    Hi, how much flour if using Canadian flour? Reply

    • Natashas Kitchen
      October 19, 2019

      Hi Tanya, I haven’t tested with that to advise but I imagine it would be pretty close to the same amount. If you experiment, please let me know how you like that recipe. Reply

  • Kaye
    October 15, 2019

    Can I use margarine instead of butter? Reply

    • Natashas Kitchen
      October 17, 2019

      Hi Kaye, we haven’t tested that with margarine but it may work. Reply

  • Jeannine
    October 9, 2019

    Have you ever tried this with GF flour? Reply

    • Natashas Kitchen
      October 9, 2019

      Great question, Jeannine, I haven’t tested that with GF but here is what one of our readers wrote “These are the BEST cookies! We make these at my house every few weeks. My daughter loves putting the finishing chocolate chips on them. I also add walnuts. I’ve tried it with gluten free flour also and it comes out as delicious. Thank you!” I hope that helps. Reply

  • Tracy
    October 9, 2019

    I made these 2 weekends ago, I loved them. Mine did not spread at all and they weren’t greasy or flat. Hubby on the other hand missed the flat greasy chocolate chip cookies he grew up with. Reply

  • Ella
    October 1, 2019

    Can these cookies be made to come out crispy? My husband do not like soft cookies. Reply

    • Natashas Kitchen
      October 2, 2019

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

  • Anna
    September 30, 2019

    Hi Natasha. Thank you so much for the great instruction. Now cooking with your help is so easier. Your recipes are so good . We are baking every Sunday something from your site. Thank you soooo much you’re the best. Reply

    • Natashas Kitchen
      September 30, 2019

      You’re welcome, Anna! I’m smiling big reading your comment, thank you! Reply

  • Jennifer
    September 25, 2019

    Thank you so much, Natasha, for this delicious recipe! I made a batch exactly as outlined last night and then made another batch this morning with the following slight modifications: increased the vanilla to 1 Tbsp., increased the salt to 1 tsp., and combined the white and brown sugars into 1.5 C. light brown sugar. Wow! They have a wonderful rich flavor and a beautiful soft texture! Love, love, love. Reply

    • Natashas Kitchen
      September 25, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Malu
    September 24, 2019

    I’ve tried sooo many chocolate chip cookie recipes and the cookies always turn hard and crunchy the next day. Yours was still as soft as when I got them out of the oven yesterday. This will be my go-to recipe from now on! Btw, I used 60% bittersweet chocolate chips and they turned out perfect. Reply

    • Natashas Kitchen
      September 24, 2019

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

  • Mary
    September 23, 2019

    Hi … 2 questions ….
    Firstly, I’d like to make bars instead of cookies. Does this recipe work?
    Secondly, can i through a bit of cacao powder in the flour for a light cocoa batter? If so, how much cacao? Reply

    • Natasha
      September 23, 2019

      Hi Mary, I haven’t tried these as bars so I can’t say for sure. If you experiment, please let me know how it goes. Also, if you add cocoa, be sure to remove the same amount of flour so they don’t get too dense. Chocolate cookies sound great. Let me know how it goes. Reply

  • Linda Bonner
    September 16, 2019

    I love and try most of your recipes. I just put these cookies together but I couldn’t use an ice cream scoop because mine were kind of falling apart and I’m not sure why?? I followed your recipe exactly… my only difference was that my butter was not unsalted. Would love to hear why you think that happened? They are in the oven right now and I can’t wait to try them… Reply

    • Natashas Kitchen
      September 16, 2019

      Hi Linda, I am more than happy to troubleshoot. Was anything else altered in the recipe and did you measure the ingredients correctly? Our post on measuring can help with that. Reply

  • Elizabeth
    September 8, 2019

    Just made these cookies and was very happy with them! They were very soft; just how I wanted them. I halved the recipe and got a dozen medium-sized cookies. Sadly I only had a small handful of chocolate chips to use, but I chopped up a Dove dark chocolate bar and added that in. Would have liked more chocolate in there but gotta work with what I have! Can’t wait to see what you have coming up next  Reply

    • Natashas Kitchen
      September 9, 2019

      That’s just awesome!! Thank you for sharing your wonderful review with us, Elizabeth! Reply

  • Dayna
    August 31, 2019

    Oh my goodness this recipe turned out amazing! Definitely the go to recipe from now on!!! Thank you Reply

    • Natashas Kitchen
      August 31, 2019

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

  • Flavia Yuch
    July 28, 2019

    Hi Natasha! I just made these and they definitely don’t look like yours. I believe I used the wrong amount of butter. I am in the US and our sticks of butter are 4oz each, so that would be 4 sticks of better? Can you please confirm? Ugh, I have to do it all over again. Reply

    • Natashas Kitchen
      July 29, 2019

      Hi Flavia, I am in the US also. Our sticks of butter are 1/2 a cup or 4oz net weight. Per the recipe, “use 1 cup unsalted butter (2 sticks), softened”. Definitely not 4 sticks, the recipe calls for 2. Reply

      • Flavia yuch
        July 29, 2019

        Well then they definitely didn’t turn out like yours, I followed the exact recipe. In your picture of ingredients you have 2 – 8oz sticks of butter. Reply

        • Natasha
          July 29, 2019

          Hi Flavia, without more details, it is difficult to offer troubleshooting advice, but if you haven’t gone through these sections in the post above: “Secrets to soft cookies…, why did my cookies go flat? Why did my cookies not flatten?” I highly recommend doing so to identify what could have gone wrong. Reply

      • Flavia Yuch
        July 29, 2019

        Ok, I’m hallucinating, I could of swore their was 8oz yesterday but it seemed like a lot. I definitely picked the flour in the measuring cup, maybe that was it. Reply

        • Natashas Kitchen
          July 29, 2019

          That’s so great, sounds like you found a new favorite! Reply

  • Joan Antinero
    July 20, 2019

    Hi Natasha! What size of ice cream or cookie scoop did you use? And what brand? I used large cookie scoop as I thought that’s the size you used. Turned out not! The cookies needed longer baking, about 25-28mins and only made 13 cookies out of the recipe. Please advise. Thank you. Reply

  • Marina
    July 19, 2019

    These are WAY to sweet for my liking. I think it’s more along the lines of how Americans prefer their desserts to be. Probably won’t make these again if the sugar amounts cannot be cut back on. Reply

    • Natasha
      July 19, 2019

      Hi Marina, you can adjust the sugar to your taste or use less chocolate chips which also contributes to sweetness. Reply

    • Joan Antinero
      July 20, 2019

      Marina, I suggest you use 70-90% dark chocolate if you find Natasha’s recipe too sweet. I cut down about 300grams of sugar from the recipe and my cookies were a success. I also don’t like tasting overwhelming sweetness of sugar and what i said above fixed it. Reply

  • Genelle Tavernier
    July 16, 2019

    Hi

    Can the sugar be reduced without changing the texture consistency ?

    Thanks in advance Reply

    • Natasha
      July 16, 2019

      Hi Ganelle, we have tried reducing sugar and the consistency is just slightly more cake-like which is why we found this amount to be the right balance. Reply

  • Brenda idrogo
    July 16, 2019

    I’m going to make these. They look delicious! However, I prefer Hershey’s dark chocolate chips. How will using those differ from semi sweet chips? Reply

    • Natasha
      July 16, 2019

      Hi Brenda, dark chocoalte chips have a lower sugar content and will taste slightly more bitter. They can be used if you prefer the more bitter notes of dark chocolate. Reply

    • Natasha
      July 16, 2019

      Hi Brenda, dark chocolate chips have a lower sugar content and will taste slightly more bitter. They can be used if you prefer the more bitter notes of dark chocolate. Reply

  • Maya
    July 16, 2019

    Hi Natasha,
    I follow your recipes, easy and quick.
    Just a quick question, I am not from the US, we don’t have the butter sticks, can you please advise how much 2 butter sticks are in grams? Reply

    • Natasha
      July 16, 2019

      Hi Maya, each stick of butter is 113 grams. If you scroll down to the recipe card in my blog post, click “metric” and you will see gram measurements. Reply

  • Ann
    July 9, 2019

    Hi Natasha,I just made these and my boyfriend couldn’t wait for them to cool down!! He said these are banging,lol. Thanks for your recipe and tips. Reply

    • Natashas Kitchen
      July 9, 2019

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

  • Sara
    June 26, 2019

    These are missing something…not sure what it is, maybe too much or too little of something. They seemed kind of bland tasting and almost cakey instead of chewy. They didn’t spread much at all even though I thought I was careful not to use too much flour. Reply

    • Natasha
      June 26, 2019

      Hi Sara, the way you described the results (cakey and didn’t spread) is usually indicative of too much flour. I suggest this post on how to measure flour and also be sure to use the same all-purpose flour as other flours can vary in gluten content. Reply

    • Mhy
      September 24, 2019

      Hi Natasha!
      Do you have a double chocolate chip cookie recipe?

      I’ve followed your recipe and it is sooo good.
      But I want to try the double chocolate.

      Thanks. Reply

      • Natashas Kitchen
        September 24, 2019

        I do not but thank you for that suggestion. I wonder if that will work with this recipe. Reply

    • Linda Bonner
      September 24, 2019

      Sara..the very same thing happened to me. They did not have much taste and I could not measure them out with an ice cream scoop because they fell apart. I took good care to measure everything perfectly, especially the flour. I was so disappointed.. I think it was too much flour. Reply

      • Natasha
        September 24, 2019

        Hi Linda, that does sound like too much flour was added, or something was off in the liquid to dry ingredients balance. This post on how we measure should help. Reply

      • Court
        October 3, 2019

        Followed the recipe. And the cookies are beautiful and soft. But for some reason all I can taste is baking powder?! Anyone else?!! Reply

        • Natashas Kitchen
          October 4, 2019

          Hi Court, I have not experienced that. Did anything get altered in the recipe? Reply

  • Sonya
    June 22, 2019

    Great recipe! I’ve made these cookies twice and both times they were a hit! Reply

    • Natashas Kitchen
      June 22, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Sonya! Reply

  • Marta
    June 13, 2019

    Hi! I made these cookies and I really liked them, love their texture.

    I was thinking about making them to bring with me to share with coworkers on my last day at work. Would they still be good the day after having baked them?

    Also, I did find them a bit too sweet, could I do less sugar or would that mess up the texture? Reply

    • Natashas Kitchen
      June 13, 2019

      Hi Marta! I’m so happy you enjoyed this recipe! That should work. You can refrigerate these for about a week – I wouldn’t go longer than that or they might start getting a little dry, and be sure to cover them to keep the air out. Reply

  • victoria kusyk
    June 11, 2019

    typically love your recipes…made the shchavel borscht last night…i bake hundreds of cookies…my most recent quest was to find the best choc chip cookie recipe…this is not it…they are so pale looking…not much taste except for the chips…baked one batch and the rest is getting tossed…experimenting with browned butter recipes…their taste is incredible.. Reply

    • Natasha
      June 11, 2019

      Hi Victoria, I’m so glad you like the Shchavel borscht! To achieve a truly soft chocolate chip cookie (without over-baking), the color will be lighter. If you are looking for a darker cookie, you might try a dark brown sugar for richer color. Brown butter does sound tasty! If you come up with something great using browned butter, let me know! Reply

  • Aisah
    May 28, 2019

    Hi Natasha! It’s me again. The one who enquire a lot about your eclairs which I will be making this Friday for Sunday’s charity drive.

    I chanced upon this recipe and thought I’ll make it for the charity too. I made a test run this afternoon. I got 19 ice cream scoops. I baked 5.

    My questions are :

    1. Both my husband and daughter thought it was a bit too gooey. I baked it for 13 mins, where the edges are slightly browned. According to them, lovers of soft chewy cookie, it needs to hold its shape more. For the cookies break apart way too easily before it reaches the mouth. It’ll be too soft after dunked in milk. What do you suggest I do? Bake it a little longer?

    2. The leftovers 14 scoops are happily basking in the fridge. I intend to freeze some. For I want to see if it turns out as good if I freeze them. For the fridged ones, how long can I keep them in there for? 1 week in fridge – too long?

    3. As for the baked cookies. How can I store them? Here in Singapore it gets hot and humid. It was 89 Fahrenheit and 75% humidity today!!! I plan to pack the cookies individually with a twist tie.

    Looking forward to your gold advise.

    Just so you know, I can’t wait to present these 2 beauties, your chocolate chip cookies and eclairs, on the charity day!!! 😀 Reply

    • Natasha
      May 28, 2019

      Hi Aisah, double check the measurements and be sure to measure the dry ingredients correctly. I haven’t had that experience where they are too gooey. They are very very soft as soon as they come out of the oven but once they reach room temperature, they do hold together well and are dunk-able in milk texture. You can refrigerate for about a week – I wouldn’t go longer than that or they might start getting a little dry, and be sure to cover them to keep the air out. We have the opposite problem where it is very dry in Idaho so that might be a judgement call. I imagine they would be fine at room temperature for a day. Reply

      • Aisah
        May 29, 2019

        Hi Natasha, thank you for your response. What I did was I followed the metric measurements as I’ve used cups before and the cookie was so high up like a mountain. Not your recipe though. So I might try.

        Will it help you think if I bake for a little longer? Will it hardened the cookie more you think? Reply

        • Natasha
          May 29, 2019

          Hi Aisah, baking longer does harden the cookie so if you prefer a firm cookie, you can bake an extra 1-3 minutes. Reply

          • Aisah
            May 29, 2019

            Thank you very much Natasha! I’ll do that for the ones in the fridge. I have no time to do a trial run again as I’ll be doing a trial run for eclairs today! Now that I have the right nozzles!!!

          • Natashas Kitchen
            May 30, 2019

            You’re so welcome!

  • Debbie
    May 26, 2019

    Tried this recipe today and loved it!!
    I have had so many problems with other chocolate chip cookie recipes not turning out, but your cookies have great flavor, perfect texture, and no waiting for chilled dough. Thank you! Reply

    • Natashas Kitchen
      May 27, 2019

      You’re welcome! I’m so happy you enjoyed it Debbie! Reply

  • Liana Ilyuk
    April 30, 2019

    Hi Natasha, so I’ve been having issues with chocolate chip cookies from day one! My cookies never seem to spread out in the oven, they always come out pretty much in the shape that I put them in (although baked through). Unfortunately, your recipe was no exception for that occurence. Any idea as to why it turns out so? By the way, these cookies taste great! And everything besides the fact that they don’t spread is great! Thank you for sharing this recipe! Reply

    • Natashas Kitchen
      April 30, 2019

      Hi Liana, the most likely culprit is too much flour. When measuring flour, be sure to use dry ingredient measuring cups (that can be leveled at the top) and spoon the flour into the measuring cup and scrape off the top. If you scoop the measuring cup into the flour bin, you can get up to 25% too much flour which would affect how the cookies spread. Here’s our post on measuring that will help with that. Reply

  • Melanie
    April 30, 2019

    Hi Natasha! I just tweeted you a photo of my cookies that I made on Sunday, 4/28/19, and I just had one today, 4/30/19 here at work and they are still soft! They turned out almost perfect. I think next time I need to take them out of the oven about 45 seconds to a minute sooner. Thanks for this awesome recipe. I cut it in half as I am single and it still turned out great. (I double checked my halves from your video several times, LOL)! Reply

    • Natashas Kitchen
      April 30, 2019

      That’s so great! I’m so happy you enjoyed that Melanie! Reply

  • Ava
    April 25, 2019

    I love this recipes but my cookies do not flatten out when baked. Why? Reply

    • Natasha
      April 25, 2019

      Hi Ava, I am always happy to help troubleshoot. The section above titled “Why did my Cookies not Flatten?” should help. Reply

  • Diana Mesaros
    April 15, 2019

    The updated recipe is good but the previous one was better. This one is harder and cake-ier than the previous, and I followed the recipe to a T, even measured flour correctly. I’m glad I saved the previous one! Thanks for sharing your amazing recipes with us! Reply

  • Galya
    April 14, 2019

    Hi Natasha! Not leaving a review since I haven’t made them yet. What size measuring spoon do you use? It looks like a 1.5” on the video but I want to make sure. Thanks! Reply

    • Natasha
      April 15, 2019

      Hi Galya, they are actually 2 1/4″ cookie scoops technically. I have a link to the the size I used in the post. He that helps! Reply

  • Mary
    April 8, 2019

    Hi Natasha – I am measuring the ingredients for these cookies and somehow I think the recipe has changed. If I recall when I made these before there was 2 1/4 cups of flour and the directions explicitly indicated to refrigerate the portioned cookies for at least one hour before baking. Has the recipe changed???? Reply

    • Natasha
      April 8, 2019

      Hi Mary, we did change the recipe slightly for more consistent results and there is no more need to refrigerate the cookies before baking. We had quite a few people who weren’t wiling to wait and ended up with flat cookies. Quick tip: just be sure to measure the flour by spooning it into the measuring cup and scraping off the top 🙂 Reply

  • Cindy
    April 6, 2019

    Will this recipe work with almond flour or coconut flour? Reply

    • Natasha
      April 6, 2019

      Hi Cindy, I honestly haven’t experimented with that so I can’t say for sure or what other substitutions (if any) would need to be made. If you experiment, please let me know how it goes! Reply

  • Alena
    April 5, 2019

    Could you give weight measurements for the flour, please? I just think that would be a little easier to measure, and I love to use a scale to measure ingredients accurately! Reply

    • Natashas Kitchen
      April 6, 2019

      Hi Alena, we do have the metric weight option available on the print out version. You can find it highlighted in red “US Customary – Metric” I hope that helps! Reply

  • Anna
    March 28, 2019

    I’m clearly the odd man out here, but these cookies did not work for me. I’m a pretty good cook and these were not good. All I could taste was flour and they did not spread. For me, I’m going to give up on finding the “perfect” chocolate chip cookie recipe and just stick with the one on the back of the Ghirardelli bag. Reply

    • Natasha
      March 29, 2019

      Hi Anna, please see the section in the recipe post titled “Why did my Cookies not Flatten?” which should help. Reply

      • April 16, 2019

        ih my name is Anna a house baker
        I bake alot of goodies for my family
        and today I’m going to bakeing chocolate chip cookies ! Reply

        • Natashas Kitchen
          April 16, 2019

          Hi Anna, I hope you love this recipe! Reply

  • Inna Mudryy
    March 26, 2019

    the cookies didn’t spread for some reason I followed the recipe and measured like you recommended. I think its because of the baking powder. because usually cookies call for baking soda. Reply

    • Natashas Kitchen
      March 26, 2019

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

    • Jessica Liu
      March 27, 2019

      I used half baking soda and half baking powder, it spread beautifully 🙂 Reply

  • March 24, 2019

    Natasha I apologize I forgot to rate your chocolate chip cookie recipe. Reply

    • Natashas Kitchen
      March 24, 2019

      Aww you’re so nice! Thank you for returning to rate Laurna!! Reply

  • March 24, 2019

    It is Sunday night and when I saw this chocolate chip cookie recipe I just had to make it. Wow 😮 I just eat my second cookie while looking in the stove waiting for the second batch to finish. I had to make the whole batch because I have plans for these cookies. I will be keeping some for myself and my husband, giving my neighbor some then taken them to our friends because we are invited to dinner. Thank you again Natasha for another fabulous recipe. And I want you to know once again your videos are so helpful and they make me laugh. 👍 Reply

    • Natashas Kitchen
      March 24, 2019

      I’m so glad you enjoyed it Laurna, Thank you for the wonderful review! Reply

  • Lily McLoud
    March 23, 2019

    Hi Natasha, thank you thank you .. I just finished making your soft chocolate cookie (1/2 of the recipe) … its yum and I follow as you said about measuring the flour … I use to scoop it 🙂

    Again thank for sharing the recipe and also, I make your overnight cinnamon rolls and all the Ladies from my church loves it and I told them its your recipe.

    God Bless you,
    Lily Reply

    • Natashas Kitchen
      March 23, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Petra
    March 22, 2019

    Hi, I’m new to baking and want to try this recipe so much. Should I bake the cookies with top or bottom heat? Thank you for your recipe. I can’t wait to try it. Reply

    • Natasha
      March 22, 2019

      Hi Petra, set the oven to regular bake mode (conventional oven) and not the convection setting. Our oven has heating elements from above and below that are working together. Reply

      • Petra
        March 22, 2019

        I see! I’m trying this very soon. Thank you, Natasha. 🙂 Reply

  • Eliane Abi Rached
    March 21, 2019

    Dear Natasha,

    Thank you for sharing your recipe. The cookies are so delicious.
    Your detailed instructions in all your recipes, are so helpful.
    I have baked all the cookies, so how can I store them in the freezer? And for how many days they last?

    Thank you for your support. Reply

    • Natashas Kitchen
      March 21, 2019

      Hi Eliane, I’m so happy you are enjoying our blog and recipes! It’s definitely best to read through the recipe before beginning. The great thing about making a big batch of cookies is that you can freeze half of the cookie balls and bake them another day so you only have to bake one cookie sheet :). I’ve done this before and it’s awesome to have cookies when my son requests them without having to go through any kind of process 🙂 We store ours in an air tight container for a few days. Reply

      • Eliane Abi Rached
        March 22, 2019

        Sure you are right, but I was excited and did bake them all.
        Thank you so much. Reply

    • Brandon
      March 23, 2019

      Should I do 2tsp of baking powder or should I do a mix of baking soda and baking powder? I’ve seen things for both options.. Reply

  • Jessica Liu
    March 16, 2019

    Hi Natasha! These cookies were delicious! If I wanted to make half a batch, do I just take half of all ingredients? Anything I should be aware before I do that? Thanks so much! 🙂 Reply

    • Natashas Kitchen
      March 16, 2019

      Hi Jessica! Yes, simple halve the recipe and it should turn out! Reply

  • Carolyn Amos
    March 13, 2019

    This recipe called for baking powder? Shouldn’t it be baking Soda? I used powder as per directions and they were like balls of cake. Reply

  • Rose F.
    March 13, 2019

    OH my…these are heavenly. I had what I thought was a normal cookie scoop but I guess it was giant. This recipe made 14 GIANT cookies…I had to increase the baking time but they were so yummy. What is the best way to store these Natasha? Reply

    • Natashas Kitchen
      March 13, 2019

      Hi Rose! I’m so happy you enjoyed this recipe! We keep our cookies in an airtight container 🙂 They stay soft for days! Reply

  • Deborah
    March 13, 2019

    I made these cookies for my family this past Sunday and I think there may be a error in the recipes measurements. Mine did not spread out nicely like the video shows they will. Mine stayed the shape of the ice cream scoop. I think it could be the baking powder amount in the recipe. Reply

    • Natasha
      March 14, 2019

      Hi Deborah, the most likely culprit is too much flour. When measuring flour, be sure to use dry ingredient measuring cups (that can be leveled at the top) and spoon the flour into the measuring cup and scrape off the top. If you scoop the measuring cup into the flour bin, you can get up to 25% too much flour which would affect how the cookies spread. Reply

      • Sahar
        March 16, 2019

        Hi Natasha. Thank you for sharing this recipe. I had the exact same problem. I did measure the flour just like you recommended, but mine still did not spread out and were kind of crumbly and not moist from the inside. What could’ve went wrong? Thank you Reply

        • Natashas Kitchen
          March 16, 2019

          Hi Sahar, I am more than happy to troubleshoot. Was anything else altered in the recipe? Without being this it is hard to say and advise. Reply

          • Sahar
            March 21, 2019

            Hi Natsha. Nothing altered. I followed the recipe to the letter. I want to try and make these again, but I want to avoid having the same result as I did the first time. Any suggestions?
            Thanks for your response 🙂

          • Natashas Kitchen
            March 22, 2019

            This is usually due to having the wrong balance of ingredients (i.e. not enough flour or too much liquid ingredients) causing them to spread out too much, not enough, or become cakey. Also, check your leavening and make sure your baking powder is not expired and still active. To test baking powder, place 1 tsp baking powder into a cup and add 1/3 cup hot water – it should fizz and if it doesn’t, replace your baking powder.

  • Lynn
    March 13, 2019

    Dear Natasha – how do you store thee cookies? In the fridge? plastic ware or glassware – what’s best? Thanks! Reply

    • Natashas Kitchen
      March 14, 2019

      Hi Lynn, we store the cookies in a covered container. They stay so soft! Reply

  • Mrs. Khan
    March 12, 2019

    I just made these cookies after seeing a repost on YouTube and THESE ARE AMAZING. My two toddlers keep asking for more. I never had a cookie that taste like this- it’s just perfect! Thank you Natasha, this will be my go to recipe for cookies from now on 💕 Reply

    • Natashas Kitchen
      March 12, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Lulu
    March 12, 2019

    Yea , we wanted some good yummy cookies, but we got scones…
    So so sad!
    Did everything you stated and put everything correct like stated. Reply

    • Natashas Kitchen
      March 12, 2019

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

  • Abby
    March 12, 2019

    Thank you for sharing your recipe. The cookies look delicious! I will be making them very soon. What brand of butter and vanilla do you use? Reply

  • Anna D
    March 12, 2019

    I LOVE the tips on here. You are amazing friend! Thanks for another fail-proof recipe, my kiddo can make the recipe herself , you make them So easy to read! 😉 Reply

    • Natashas Kitchen
      March 12, 2019

      Aww that’s so great! Thank you for your awesome review, Anna! I love that you have your kiddo involved in the kitchen with you! 🙂 Reply

  • Olga
    March 11, 2019

    Hi natasha. Thanks for sharing this recipe with us, it was sure good,everyone ate very fast. God bless you girl. Reply

    • Natashas Kitchen
      March 12, 2019

      That’s so great, Olga! Thank you for sharing that with me! Blessings to you! Reply

  • Teresa
    March 11, 2019

    OMG OMG! I made this just now, oh so yummy!! And yes I ate one cookie right out of the oven! Lol.. Thank you so much Natasha for sharing your recipes! I love your site because you are so honest with your recipes. More power to you and your family! Reply

    • Natashas Kitchen
      March 11, 2019

      That’s so great, Teresa! I’m so glad you enjoyed that! Reply

  • Steph
    March 11, 2019

    Love how easy these were to make and how soft they turned out! Reply

    • Natashas Kitchen
      March 11, 2019

      Sounds like you found a new favorite, Steph! Thank you for sharing your awesome review with me! Reply

  • Becky Hardin
    March 10, 2019

    Nothing better then a homemade chocolate chip cookie. Reply

    • Natashas Kitchen
      March 11, 2019

      I completely agree! Thank you for the great review, Becky! Reply

  • Sommer
    March 10, 2019

    Nothing beats a homemade chocolate chip cookie fresh out of the oven! Reply

    • Natashas Kitchen
      March 11, 2019

      Isn’t that the best!! Thank you for your awesome review, Sommer! Reply

  • Jen
    March 10, 2019

    These are the best chocolate chip cookies,hands down! My family loves them so much that I make them every few weeks. Reply

    • Natashas Kitchen
      March 11, 2019

      That’s so great! Thank you for sharing this awesome review with us! Reply

  • Aimee Shugarman
    March 10, 2019

    These cookies turned out delicious! Reply

    • Natashas Kitchen
      March 11, 2019

      I’m so happy you enjoyed that, Aimee! Reply

  • Millie
    March 9, 2019

    Delicious! I have tried several different chocolate chip cookie recipes and yours is the best! They are perfect. Thanks! Reply

    • Natasha
      March 9, 2019

      Hi Millie! Thank you so much for the amazing review. I am so happy to hear that! What a compliment and that makes my day 🙂 Reply

  • Tammy
    March 8, 2019

    Hi Natasha, I’m just a little bit confused…..in the directions it doesn’t say to refrigerate the dough, but in some of the comments I get the impression that you should refrigerate it. Could you please clarify? Thanks so much. Reply

    • Natasha
      March 9, 2019

      Hi Tammy, please see the note under the print-friendly recipe. We improved the recipe so there is no need to refrigerate the dough because no one wants to wait for chocolate chip cookies ;). The updated recipe is better than ever with consistent results whether the dough is refrigerated or not. Reply

      • Tammy Anderson
        March 10, 2019

        Thank you so much! Reply

  • Edith Rodenhurst
    March 8, 2019

    Hi. I love your recipes! Although I’m confused about if the batch needs to be chilled in the fridge before baking. Your instructions & even in your notes all above the recipe don’t state it. Yet in the comments about the flat cookies you replied that it needs to be chilled. Please clarify. Thank you. Reply

    • Natasha
      March 9, 2019

      Hi Edith, yes absolutely! We updated the recipe because the previous one did require chilling and some people chilled the dough while others didn’t and experienced flat cookies. Now whether you chill it or not, your cookies will be thick, moist and soft. I hope you love this chocolate chip cookies recipe! Reply

  • Janet
    March 8, 2019

    I printed off a recipe for soft chocolate chip cookies, except this particular one called for only 1/2 cup brown sugar, 2 1/4 cups of flour and only 1 1/2 tsp baking powder. Is this a different recipe? Reply

    • Janet
      March 8, 2019

      No, it was not from this link because the amounts are different. I was just wondering if the recipe I used was from an earlier posting and this is your latest. The cookies were actually not too bad, but I will certainly try this recipe. Thank you so much for your reply! Reply

    • Natasha
      March 9, 2019

      Hi Janet, these are definitely improved. Here is what we updated specifically: Increased brown sugar from 1/2 cup to 1 cup, specified that eggs to be room temp, took the flour from 2 1/4 cups to 3 cups and increased baking powder to 2 tsp. There is no need to refrigerate the cookie balls before baking and they turn out great every time (although you can refrigerate if you want to). Reply

  • Erica
    February 24, 2019

    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!!! Reply

    • Natashas Kitchen
      February 25, 2019

      Sounds like you found a new favorite, Erica! Thank you for sharing your great review with me! Reply

  • Nina
    January 30, 2019

    Truly THE BEST! After being wow’d by Natasha’s baklava, I decided to try out this recipe as well. I brought them to the office this week, and they were a big hit. They stay soft for days, and have the best flavor. Thanks again, Natasha! Reply

    • Natashas Kitchen
      January 30, 2019

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

  • Ksusha
    January 28, 2019

    These ARE the best chocolate chip cookies ever!!! They back evenly! I tried many recipes and usually the bottom is too brown and the middle of the cookie is raw. These are big cookies and are perfectly cooked throughout! Thank you for the recipe:-)! Reply

    • Natashas Kitchen
      January 28, 2019

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

  • Kati Anderson
    December 30, 2018

    These are the best chocolate chip cookies I’ve ever made! Delicious! Thanks for the recipe! Reply

    • Natashas Kitchen
      December 31, 2018

      You’re so welcome!! Thank you for your great feedback! Reply

  • 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

      • Yas
        March 8, 2019

        Hi Natasha! “Levadura en polvo” is yeast, the one we use to make bread. Baking powder is what the recipe calls for and in Spanish it is “polvo de hornear”. Hope this helps, Reply

        • Natashas Kitchen
          March 8, 2019

          hank you so much for sharing that with me 🙂 Reply

        • Elsa
          August 19, 2019

          I do not have unsalted butter. Just salted butter, do I sub and not add the extra salt or better off holding off baking these cookies until I can get unsalted butter? Reply

          • Natasha
            August 19, 2019

            Hi Elsa, salted butter should work but yes, hold off on adding the extra salt.

    • 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

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