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Soft Chocolate Chip Cookies (VIDEO)

This is the only recipe for Chocolate Chip Cookies that you will need. These have all the elements of the perfect cookie with a soft and moist center, melty morsels of chocolate, and crisp edges. Best of all, there’s no chilling or refrigeration required so you can satisfy that cookie craving when it strikes!

Chocolate Chip Cookies studded with chocolate chips on a cookie rack

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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.

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

Which is the Best Chocolate for Cookies?

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

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

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

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

How to Make Chocolate Chip Cookies:

This is the easiest cookie recipe and comes together quickly. Start with some quick prep: preheat oven to 350 °F and Line 3 cookie sheets with parchment paper or Silpat mats. We usually bake 1/3 of the cookies at a time and refrigerate or freeze the rest to make a fresh batch another day.

  1. In a large mixing bowl with a paddle attachment, cream together butter, white sugar and brown sugar on medium/high speed 5 minutes.
  2. Beat in eggs one at a time then mix in vanilla extract.
  3. In a separate bowl, thoroughly whisk together flour, baking soda and salt then beat it in thirds into the batter. Fold chocolate chips into the cookie dough.
  4. Scoop even balls of dough (3 Tbsp each) and arrange on prepared baking sheets. Bake one cookie sheet at a time.

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

The Secret to Soft Cookies:

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

Removing them at the right time is the secret to soft chocolate chip cookies. Our sweet spot for baking is 12 minutes (whether baking right away or after refrigerating the cookie balls)

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

Why do Chocolate Chip Cookies go Flat?

This is usually due to having the wrong balance of ingredients (not enough flour) causing them to spread out too much. Also, check your leavening and make sure your baking soda is not expired and still active. To test baking soda, place 1 tsp baking soda into a cup and add a splash of vinegar – it should fizz and if it doesn’t, replace your baking soda.

Why did my Cookies not Flatten?

If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.

Chocolate chip cookies cooling on wire rack

How to Freeze Cookie Dough:

This cookie dough is freezer friendly and we love freezing half for another day.

To freeze cookie dough: place cookie dough balls onto a baking sheet or cutting board, cover and freeze for an hour or until solid. Once they are frozen, you can transfer them to a large ziploc bag and freeze up to 3 months.

To bake frozen cookie dough: transfer to a Silpat or parchment-lined baking sheet and thaw the frozen cookies in the refrigerator for 3 hours over overnight before baking per the recipe instructions.

More Cookie Recipes:

Soft Chocolate Chip Cookies Recipe

4.83 from 244 votes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Chocolate Chip cookies on rack

Everyone's favorite Chocolate Chip Cookies - soft, moist and loaded with chocolate. There's no chilling required and you'll get perfect cookies every time.

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

Ingredients

Instructions

  1. Preheat oven to 350˚ F. Line a baking sheet with parchment or Silpat liner. In the bowl of a stand mixer with paddle attachment, combine 2 sticks of butter, 1 cup of packed brown sugar and 1/2 cup of white sugar. Beat 5 minutes on medium/high speed until creamy and light, scraping down the bowl as needed.

  2. Add 2 eggs, one at a time, beating well with each addition, scraping down the bowl as needed, then beat in 2 tsp of vanilla.

  3. In a separate bowl, combine 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda (sifted to eliminate lumps). Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition. Fold in 2 cups of chocolate chips.

  4. Use an ice cream scoop to get even balls of dough (3 Tbsp each). Place scoops of dough onto lined baking sheet about 2 inches apart. Mine fit onto 3 cookie sheets and made 26 cookies. Roll balls lightly with your hands then stud tops of cookie balls with reserved chocolate chips. Bake right away or cover and refrigerate until ready to bake.

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

Recipe Notes

*To measure flour correctly, fluff the flour with a spoon then spoon it into a dry ingredient measuring cup and level the top. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour and your cookies won't spread correctly. 

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

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

We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough. We also added new photos and here is the original: 

Soft and gooey chocolate chip cookies

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Alina
    April 20, 2021

    I love this Recipe! I hope my family and friends will like it! I just have to give it to them!

    Reply

    • Natashas Kitchen
      April 20, 2021

      I’m so glad you enjoyed that, Alina! I hope they love it also!

      Reply

  • Cheryl
    April 20, 2021

    I made these for the first time today. They are absolutely delicious. They spread just the right amount, and the extra chocolate chips on the top made them look so pretty. Will definitely be making them again!

    Reply

    • Natashas Kitchen
      April 20, 2021

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

      Reply

  • Amy Wonder
    April 20, 2021

    Little typo, i think you meant down but spelled dowm

    Reply

  • JC Tewfik
    April 17, 2021

    Little typo in your text
    Par 1

    Down is spelled donw

    Reply

  • Renee
    April 16, 2021

    Thank you so much for this recipe, I have made 6 batches so far, my family and friends love them. My oldest daughter (28) said “mom best cookie you have ever made”. My other daughter 22 said ” Mom I can’t stop thinking about them.

    Reply

    • Natashas Kitchen
      April 16, 2021

      Wow! That’s just awesome! Thank you for sharing your wonderful review, Renee! That is the best when kids love what we parents make.

      Reply

  • Zhaleh
    April 12, 2021

    Hello,
    In the recipe says baking soda but in the video you added baking powder. Which one we use here?
    Thank you

    Reply

    • Natashas Kitchen
      April 12, 2021

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

      Reply

  • Angie Murphy
    April 12, 2021

    Hi Natasha
    I’ve not tried to make these yet, but would like to make them in both a regular size and one tray of small ones, maybe half size. How long would I need to cook smaller ones for. They sound temptingly delicious. Thanks.

    Reply

    • Natashas Kitchen
      April 12, 2021

      Hi Angie, without testing that myself, it’s hard to advise on a time. I would recommend watching it closely, and it will definitely require less time.

      Reply

  • Manasi Pujari
    April 10, 2021

    Hey Natasha!
    The recipe looks quick and delicious! Can i use the same recipe for having crispier chocolate chip cookies? Please suggest!
    Thankyou!

    Reply

    • Natashas Kitchen
      April 10, 2021

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

      Reply

  • Megan Lockett
    April 10, 2021

    Hi Natasha. Im going to make these chocolate chip cookies but i don’t have an icecream scoop, can i just roll the cookie mixture by hand? 😊

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Megan, that should work!

      Reply

  • Juliane Wonsul
    April 5, 2021

    Made them with my 10 year-old grandson. A resounding hit. Perfect. I used a 1 7/8″ diameter scoop and baked 15 min. in a convection oven. Made 29.

    Reply

    • Natashas Kitchen
      April 5, 2021

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

      Reply

  • Cristina
    April 3, 2021

    Hi Do you think the recipe would come out just as good using m&ms instead of chocolate chips? I wanted to make them festive for Easter and use the pastel colored ones. Also, should I use the same amount of m&ms as i would chocolate chips if I sub them?

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Cristina, I think that would work. I would sub some of the chocolate chips with M&Ms.

      Reply

  • Hiba fatima
    April 3, 2021

    One of the best cookies i have ever eaten . thankyou Natasha so much for this recipe!❤❤❤❤

    Reply

    • Natashas Kitchen
      April 3, 2021

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

      Reply

  • Ella Dickard
    March 29, 2021

    this recipe was amazing it turned out perfect for my brother birthday i’m 10 and it was easy to follow and turned out great

    Reply

    • Natashas Kitchen
      March 29, 2021

      Thank you so much for sharing that with me. I’m so happy you enjoyed that.

      Reply

      • Sandy
        April 14, 2021

        These cookies are amazing. Everybody loves them! Thank you for the recipe !!

        Reply

        • Natasha's Kitchen
          April 14, 2021

          Good to know that the recipe was a hit!

          Reply

  • Barbara Halterman
    March 28, 2021

    The best chocolate chip cookie recipe ever! Making them for the third time this afternoon. Our family loves them. Thanks for sharing this recipe!

    Reply

    • Natasha's Kitchen
      March 28, 2021

      Love it! You are very welcome, Barbara. Glad your family loves this recipe!

      Reply

  • Hitasha Gupta
    March 26, 2021

    Ur r an amazing chef .it looks so easy to make ur cookies. How can I make it eggless

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Hitasha, 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.

      Reply

  • Cynthia L. Burris
    March 25, 2021

    Your video for “Soft Chocolate Chip Cookies” says add baking “powder”, but the printed recipe says at baking “soda”. Which is it?

    Reply

    • Natashas Kitchen
      March 25, 2021

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

      Reply

  • Michael
    March 24, 2021

    I’ve tried many chocolate chip recipes and this one is the absolute best, I’ve used it about five times already. Thank you 😊

    Reply

    • Natashas Kitchen
      March 24, 2021

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

      Reply

  • Just Lucy
    March 24, 2021

    I love this recipe especially by adding a little bit of ground cinnamon and nutmeg . Absolutely delish!

    Reply

    • Natasha's Kitchen
      March 24, 2021

      Good idea! Thanks for sharing that with us, Lucy!

      Reply

  • Maureen Kuterka
    March 22, 2021

    These are by far the best chocolate chip cookies I’ve ever made. I used chocolate chunks & added some walnuts. Absolutely delish

    Reply

    • Natasha's Kitchen
      March 22, 2021

      Thank you so much for your kind words and great feedback, Maureen. I appreciate it!

      Reply

  • Hiba
    March 21, 2021

    I love this recipe! I am thinking of adding a twist to it by adding frozen nutella in the middle. Do you think I need to change anything in the recipe? Thank you!

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Hi Hiba, sounds like a good plan although I haven’t personally tried that to advise. If you do an experiment, please share with us how it goes!

      Reply

  • NP
    March 20, 2021

    I have never been able to find light brown sugar where we live…only dark brown, raw cane, and white sugar. Can I use the dark instead?

    Reply

    • Natasha
      March 20, 2021

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

      Reply

  • Hilary
    March 16, 2021

    This is now my go to chocolate chip cookie recipe. They are delicious. Getting ready to make a batch.

    Reply

    • Natashas Kitchen
      March 16, 2021

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

      Reply

  • Thisum Perera
    March 14, 2021

    Hi Natasha !!!! I am from srilanka. Those cookies came out totally fine. It was so soft and moist but those chocolate morsels where yet chunks, it didn’t melt.

    Reply

  • Shivana Toolsie sanchez
    March 8, 2021

    Amazing cookies

    Reply

    • Natashas Kitchen
      March 8, 2021

      I’m so glad you enjoyed it!

      Reply

  • MT
    March 8, 2021

    I made them for the first time today and my cookies came out perfect. However, I found them to be a bit too sweet. Is it possible to reduce the amount of sugar?

    Reply

    • Natashas Kitchen
      March 8, 2021

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

      Reply

  • Umaima Fahim
    March 8, 2021

    Thank you so much Natasha, being a teen with the little baking experience I had, your presentation has made it so much more easier to bake.
    Everyone at home loved the cookies.
    You really inspire me!!
    …btw, to a woman who deserves so, much;
    Happy International Women’s Day!

    Reply

    • Natasha's Kitchen
      March 8, 2021

      You’re welcome! That’s so sweet of you, thank you so much and I hope you’ll love every recipe that you will try.

      Reply

  • Tania
    March 7, 2021

    Hello,
    Can the baking soda in the written receipt be replaced with baking powder and if so what is the measurement? Thank you

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hi Tania, we first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

      Reply

  • Vegonia Garcia
    March 7, 2021

    Hi, can I substitute unsalted butter for salted butter and just omit the salt??

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hi Vegonia, using salted butter should work fine. You might add a little less salt or omit it if using salted butter. Several of our readers have tested this and enjoyed it.

      Reply

  • Nikita Misquitta
    March 7, 2021

    I made these today at 04am (in Germany) because I was unable to sleep and wanted to bake something. These came out perfect in the first try and taste so Yumm! My home smelled like a bakery that woke up my husband. Hahaha! Thank you for the recipe written so well. Stay safe and blessed.

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Wow, that’s so early but I’m really glad you loved it! I can imagine waking up smelling those cookies, the best smell ever!

      Reply

  • Julie
    March 5, 2021

    Do you think these cookies can still be made using margerine sticks?

    Reply

    • Natashas Kitchen
      March 5, 2021

      Hi Julie, sorry but I have not tried using margarine yet in place of butter to advise if it would have the same effect.

      Reply

      • Kim
        April 4, 2021

        Julie don’t try margarine the cookie dough will be very creamy and the cookies taste flat and will be toss in the trash like mine

        Reply

  • Saima
    March 5, 2021

    You are a blessing!!!

    I’ve tried so many of your recipes specially chocolate chip soft cookies… all the kids in my entire family loves them from UAE to New Zealand! I used food color for the same recipe and used them on birthday themes… added red and blue they are lovely!! My nieces are learning cooking from you! And my dad is in remission and usually has soft food and these cookies are an amazing delight! Thank you and love you guys keep up the amazing work!

    Reply

    • Natasha's Kitchen
      March 5, 2021

      Hi Saima, great to hear from you. I’m glad that you and your kids are enjoying my recipes. I hope that you will all love every recipe that you will try!

      Reply

  • Monica
    March 1, 2021

    Thank you Natasha ,I enjoy your recipe. Keep them coming, God bless you and family ❤️

    Reply

    • Natasha's Kitchen
      March 2, 2021

      You’re very welcome. Sure, I’ll always do my best!

      Reply

  • Ranim
    March 1, 2021

    I made this cookie today and it was perfect we all loved it thankx Natasha you are great !!

    Reply

    • Natasha's Kitchen
      March 1, 2021

      That’s awesome! I’m glad you enjoyed the cookies, thanks for your great review.

      Reply

  • Yuli
    March 1, 2021

    Thank you Natasha Kitchen! Cookies are delicious!

    Reply

    • Natasha's Kitchen
      March 1, 2021

      You’re very welcome, Yuli. I’m glad you love it!

      Reply

  • BoxerMom
    February 21, 2021

    What adjustments should I use for high altitude?

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hi there, I honestly haven’t tried making this recipe in a high altitude place but feel free to use this guide as a reference for High Altitude Baking.

      Reply

  • Israa
    February 21, 2021

    Hi again,
    I was wondering if I wanted to turn this into a double chocolate cookie recipe, how much cocoa would you add/replace flour?
    Best regards,

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hello Israa, I haven’t tried that yet to advise but I think it’s worth experimenting with! Please share with us how it goes if you try this recipe.

      Reply

  • idk
    February 20, 2021

    hii, so one cookie has 248 calories?

    Reply

  • Julie G
    February 20, 2021

    Love this recipe! All these years I was making the classic recipe you find on the back of the semi-sweet chips package. The cookies always ended up dry and I had to always put inside a container with a slice of bread to moisten. From your recipe, you taught me a few things…no need to “pack” (tap) the flour when measuring, use an ice cream scoop/ roll in balls and remove from oven with golden edges and tops still look a little undone. What a difference! Yummy! Now I send cookies to my enlisted son stationed on an AFB. He will absolutely love these! Thanks!

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Sounds like a great plan! I hope this becomes his new favorite! Thank you for your great review and feedback, Julie.

      Reply

  • S. Lin
    February 19, 2021

    Ok, I just noticed you said 2tsp baking powder and 1/2 tsp salt, but your recipe says 1tsp of baking power and 1tsp of salt?
    Could that why why cookies didn’t come right?

    Reply

    • Natasha
      February 19, 2021

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

      Reply

  • Bridget
    February 15, 2021

    I made these cookies a few times and my kids love them. I have used a lot of different chocolate chip cookie recipes over the years and I have to say, this recipe is the best!
    They are soooo good.
    Thank you!

    Reply

    • Natashas Kitchen
      February 15, 2021

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

      Reply

  • Margie
    February 15, 2021

    Made these for my sweetie for valentines day. He loved them and just used a spatula for mixing as I didn’t have a paddle attachment. Wonder if I could have use a beater attachment?

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Margie, I think you could make the whisk attachments work at low speed; you would want to take it out and use a wooden spoon when adding the chocolate chips. The paddle attachment is better because the mixture is so thick

      Reply

  • Amanda
    February 14, 2021

    I absolutely love this recipe. I have made it many times now. I split it into 3 so I can add other ingredients like walnuts and cranberries. My whole family loves them. I have made many of your recipes and just love them all. Thank you!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      You’re welcome and so glad to hear that, Amanda. Thanks for your great feedback!

      Reply

  • Hiba
    February 13, 2021

    Hello! The butter and sugar formed like clumps, making it hard to cream. The butter was removed from the freezer for 30 minutes. Could it be that it needed more time to soften?

    Reply

    • Natasha
      February 15, 2021

      Hi Hiba, it souns like your butter needed more time to soften. It needs about 1 1/2 hours out of the fridge and even longer out of the freezer to soften.

      Reply

  • Anna
    February 13, 2021

    These were very soft ! For some reason they didn’t flatten but were dome shaped .. still soft though

    Reply

    • Natashas Kitchen
      February 13, 2021

      Hi Anna, I’m so glad you enjoyed the flavor! I recommend checking the tips in this part of the recipe: Why did my Cookies not Flatten? If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.

      Reply

      • Anna
        February 15, 2021

        Didn’t know about fluffing before scooping , thanks !

        Reply

  • Pat
    February 12, 2021

    Hi Natasha, love your recipes. Can I use this recipe for a pizza pan cookie

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Pat, it’s hard to say without trying that myself, so I can’t advise. If you happen to test that, I would love to know how you like it.

      Reply

      • Pat
        February 13, 2021

        I sure will, I make my kids and grandkids one every year for Valentines Day. The recipe I use I don’t like any more. Going to try yours and thank you for replying. Have a blessed day!

        Reply

        • Natashas Kitchen
          February 13, 2021

          Aww, that’s the best! Thank you so much for sharing that with me, Pat! It isn’t this recipe so great.

          Reply

  • Sandra
    February 11, 2021

    These are hands down the best chocolate chip cookies I’ve ever made. I was a little worried about using an icecream scoop because that’s way bigger than I normally make cookies but they turned out fantastic. I took them out just like you said when they were just beginning to brown on the bottom and looked underbred on top and they were amazing! I think I’ve always overcooked my cookies in the past. Thanks for a great recipe!!

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Yay, love it! Thank you so much for your great comments and feedback, Sandra. We appreciate you sharing that with us.

      Reply

  • Yulia
    February 10, 2021

    They tasted good, however, they didn’t flatten out. They increased in size though. Were also a little bit dry. Maybe I didn’t beat butter with sugars long enough, or my baking soda gone bad. I will try again next time

    Reply

    • Natasha
      February 10, 2021

      Hi Yulia, make sure to check out our troubleshooting sections where we go over common issues and what causes them.

      Reply

  • Sara
    February 10, 2021

    I am super excited to make these cookies for my friend’s birthday. I am thinking of halving the recipe and making 13 cookies, instead.
    Does it work if I halve all the ingredients & bake a smaller batch?

    Thanks so much for your amazing recipes. 😃

    Reply

    • Natasha's Kitchen
      February 11, 2021

      That should work too, Sarah. If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

      Reply

  • Hiba
    February 10, 2021

    Hello! I had a problem last time creaming the butter and sugar. They formed like small chunks and got stuck in the whisk, making it hard to cream. Why do you think that happened? The butter was removed from the freezer half an hour before using. Thank you!

    Reply

    • Natashas Kitchen
      February 10, 2021

      Hi Hiba, since it was removed from the freezer and not the fridge, it may need more time to soften. It sounds like it wasn’t soft enough.

      Reply

  • Kim T
    February 9, 2021

    Made these today! They are fab! Big ,chewy, tasty . Perfect companion for milk or as an ice creme sandwich!!

    Reply

    • Natasha's Kitchen
      February 10, 2021

      Love it! Thanks for sharing, Kim. I appreciate your great review.

      Reply

  • Rebecca
    February 7, 2021

    These cookies are absolutely delicious! I follow your blog but also spend tons of time on Tasty. I recently had an insatiable urge to stuff some chocolate chip cookies with peanut butter. I used this recipe for the dough. Then mixed 2 cups peanut butter with 1 cup powdered sugar. I used the small trigger release scoop to make balls, & after froze them on a baking tray lined with nonstick foil. Once nice & frozen, (30 mins or so), I used the medium scoop for the dough. Scooped the dough, flattened it slightly, plopped a frozen peanut butter ball on top then molded the dough around it; as if it were play dough. Then baked for 25 mins. They were done closer to 24 1/2 mins, but apparently oven times won’t do that 🤷🏼‍♀️. Anyways I had two peanut butter balls leftover that I gave to my dogs & enough dough to give a committed baker a nice treat; it wasn’t enough to make a stuffed cookie. Try out this modification, & let me know what you think. Thank you for the inspiration!!

    Reply

  • Sue
    February 2, 2021

    I think the recipe is a good one but my cookies came out cake like and I think I added to much flour. I’m going to have to try this recipe again.

    Reply

    • Natasha's Kitchen
      February 2, 2021

      Hi Sue, that could be the culprit. I would recommend rewatching the video tutorial and making sure that the ingredients are measured correctly. Here’s a guide on How to Measure Ingredients. I hope that helps.

      Reply

  • Mili
    February 2, 2021

    Hi, can i substitute the chocolate chips for macadamia?

    Reply

    • Natasha's Kitchen
      February 2, 2021

      Hi there, I’m sure that would work too!

      Reply

  • Cindy Contreras
    February 1, 2021

    This recipe is awesome! I’ve used it 3 times and the cookies come out amazing!! It’s now a family favorite and the only chocolate chip cookie recipe I use!! 🙂

    Reply

    • Natashas Kitchen
      February 1, 2021

      That’s just awesome! I’m happy you found a family favorite, Cindy!

      Reply

  • Heather
    February 1, 2021

    These are amazing! I followed the recipe exactly and I think the key is taking them out when the center still looks doughy..this creates the perfect cookie as it cools! Thank you! I love your recipes!

    Reply

    • Natashas Kitchen
      February 1, 2021

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

      Reply

  • Janet
    January 31, 2021

    I made these this weekend and they turned out great. I just have a question, On the video you used baking powder & a 1/2 tsp of salt and in the recipe it doesn’t mention baking powder & it says 1 tsp of salt. Which is correct? You get a slight salt taste at the end.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough. The recipe also used 1 tsp of salt. I would recommend following the recipe always as we can update that compared that the video that we cannot edit anymore.

      Reply

  • Chandre Hudson
    January 31, 2021

    I made these tonight and they came out great! Me and my husband couldn’t stop eating them. I followed the instructions to a T and didn’t dip my measuring cup into the flour and they came out soft, chewy, and delicious. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Awesome! Thank you so much for sharing your experience making this recipe.

      Reply

  • Mike
    January 31, 2021

    Hi! Could you share the brand of ice cream scooper you use? Myself – and my 2.5 year old – make this recipe once a week. We’ve broken a scooper or two. Natasha’s looks a lot more durable than the ones we’ve come across. Thanks!

    Reply

  • Simone
    January 31, 2021

    Hi, I want to try these cookies but couldn’t find all purpose flour anywhere. Can I switch to plain?

    Reply

    • Natashas Kitchen
      February 1, 2021

      Hi Simone, All-purpose flour and plain flour are just different names for the same thing, so that should work. All-purpose is widely used in the US whilst plain is used primarily in the UK and Australia.

      Reply

  • Mona Baptiste
    January 30, 2021

    I made these and they didn’t turn out. They didn’t flatten. Then I read the recipe notes and realized I measured my flour wrong (scooped instead of spoon in). Will try again.

    Would you consider sharing the amount of flour in weight? That way how you measure doesn’t matter because you can just measure the right weight for the flour 😊

    Reply

    • Natashas Kitchen
      January 30, 2021

      Hi Mona, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but this is a great tool to see grams for weight.

      Reply

      • Mona
        February 5, 2021

        That’s great. Thank you for the reply.

        Reply

  • Mrs.R
    January 28, 2021

    Hello,

    I tried your cookies and they are great. The only problem is I used a 3 tbsp ice cream scoop and the cookies were very large. Is 3 tbsp correct?
    Thank you

    Reply

    • Natashas Kitchen
      January 28, 2021

      That is right! That’s the size we used.

      Reply

  • Ana
    January 28, 2021

    I’ve made these cookies several times. They are the best! My friends love them! I really like your recipes also because you always have the “metrics” measurements for Europeans. It saves me so much time not having to convert “us customary” measurements. Many cooking bloggers don’t have this option. Greetings from Amsterdam! 🙂

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Hey Ana, great to hear from you, and thank you for your great comments! I’m glad that you’re enjoying my recipes and you’re welcome on the conversion. I figured a lot can really benefit from adding that feature.

      Reply

  • Susan
    January 25, 2021

    These cookies were perfectly soft and delicious! We added some chopped pecans, too. I always loved when my grandmother made them that way. 🙂

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Pecans sound great! Thanks for your good feedback, Susan. I’m glad you loved these cookies!

      Reply

  • Zara Plakakis
    January 24, 2021

    I had my doubts that this would be the best chocolate chip cookie recipe because there were no “secret” ingredients, no fridge time, etc. Boy was I wrong! And so thankful because these can be whipped up in no time and they are perfectly chewy and soft. My search has ended! Thank you Natasha XOXO

    Reply

    • Natashas Kitchen
      January 25, 2021

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

      Reply

  • Fash
    January 24, 2021

    Hi Natasha, i made this recipe twice, with exactly same ingredients and quantities. They were both great but one was chewy and the second more crumbly and not chewy. What makes them more chewy?

    Reply

    • Natasha
      January 25, 2021

      Hi Fash, it depends on how long they are baked. If they are baked too long, they can get dry and crumbly.

      Reply

  • Amira
    January 22, 2021

    Can regular brown sugar be used or does it have to be light brown sugar?

    Reply

    • Natashas Kitchen
      January 22, 2021

      Hi Amira, I have had readers report good results using only light brown sugar.

      Reply

  • Oksana
    January 21, 2021

    Love your recipes Natasha! This is the #1 most requested cookie recipe in our house. 😊🍪 Thank you for the great recipes and for your hard work! May God bless you and your family!

    Reply

    • Natashas Kitchen
      January 21, 2021

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

      Reply

  • Kathy Qualls
    January 21, 2021

    This is definitely my go to Chocolate Chip Cookie receive!
    They are amazing and every time I make them and share with friends they tell me these are a bomb the most amazing cookie they have had. SoThank You! Kathy

    Reply

    • Natashas Kitchen
      January 21, 2021

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

      Reply

  • Joanne Horak
    January 20, 2021

    Hi, I saw somewhere you make your own Vanilla and sell it. If yes, how much is it and how do I buy it?
    And thank you for this recipe everyone loves the cookies!!!

    Reply

    • Natashas Kitchen
      January 20, 2021

      Hi Joanne, we don’t sell it, but we gift it 🙂 You can find the recipe HERE.

      Reply

  • Lillian Genest
    January 20, 2021

    I’m planning on making these to day but i’m wondering, do you think using salted butter instead of unsalted butter would taste the same if i took out the 1 tsp of salt?

    Reply

    • Natashas Kitchen
      January 20, 2021

      Hi Lillian, using salted butter should work fine. You might add a little less salt if using salted butter. Several of our readers have tested this and enjoyed it.

      Reply

  • Hiba Z
    January 19, 2021

    This would be my first time baking cookies. Will using granulated brown sugar work?

    Reply

    • Natashas Kitchen
      January 19, 2021

      Hi Hiba, I haven’t tested that with granulated brown sugar to advise. I have had readers report good results using only light brown sugar.

      Reply

  • Antonio Fiore
    January 17, 2021

    I made these cookies today and they were excellent! Thanks for this recipe and sharing all your baking tips with us. However, I found a discrepancy I need you to clarify for me. In your FB video, you say to add 1 tsp of baking powder. In the printed recipe above, you say to add 1 tsp of baking soda. Which one is it?

    Reply

    • Natasha's Kitchen
      January 18, 2021

      Thank you for your awesome feedback! We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

      Reply

    • Lee
      January 22, 2021

      Can I put less sugar?

      Reply

      • Natashas Kitchen
        January 23, 2021

        Hello Lee, less sugar may work, but they may seem a little more cake-like.

        Reply

  • Corrine Parkes
    January 17, 2021

    I really appreciate your videos and recipes. I have a question about different flours. Myself, I don’t need other than the usual flours, but I have friends that must revise recipes to include almond flour. Could this recipe be altered to include almond flour, and should it be part almond/part All Purpose?

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Corrine, I haven’t tested that to advise but here is what one of our readers wrote “I used almond flour instead of multipurpose flour and all white sugar because my brown sugar was too old to use. They are soooooo yummy!!! Natasha’s recipes are soooo good! I love the video instructions too!!!” I hope that helps.

      Reply

  • Fash
    January 17, 2021

    Superb! Soooo good!
    I guestimated the measurements, and baked all in one go which meant I crowded the baking tray, so the result wasn’t as good as it could have been but was still the BEST my wife and son ever tasted :))))
    I reduced the chocolate and added raisins which also worked well. Used all organic products.
    Natasha, you’re amazing! My 8 year old wants you to adopt him :)))

    Reply

    • Natashas Kitchen
      January 18, 2021

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

      Reply

  • Alpana Khera
    January 17, 2021

    The cookies look awesome. What can be used in place of eggs as I’m allergic to eggs.

    Reply

    • Natasha
      January 18, 2021

      Hi Alpana, I haven’t tried any substitutes so I can’t say for sure.

      Reply

  • Marie
    January 16, 2021

    I’m currently making these cookies and just had to try one. They are sooo delicious!! They turned out perfectly! I accidentally used salted butter but it definitely didn’t ruin them. I’m making the rest a little smaller and adjusting the time they bake so that I can get more cookies out of them. Fantastic recipe! Definitely my go to from now on! Thanks, Natasha!🙂

    Reply

    • Natashas Kitchen
      January 16, 2021

      Thank you so much for sharing that with me.

      Reply

  • Honey
    January 15, 2021

    I always watched your videos here in Facebook. And your recipes are so easy to follow. I love to collect more recipes. By the way, I am a graduate of Physical Therapy here in the Philippines and I want to pursue my dream to have a bakeshop or small restaurant that’s why I loved to cook and bake. More videos from you to watch. Stay safe and God bless.

    Reply

    • Natashas Kitchen
      January 15, 2021

      Thank you so much for watching our videos! I hope you try and enjoy our recipes soon!

      Reply

  • joanna lee
    January 15, 2021

    can i just use light brown sugar? i dont have any white sugar.

    Reply

    • Natasha
      January 15, 2021

      Hi Joanna, I have had readers report good results using only light brown sugar.

      Reply

    • Fash
      January 20, 2021

      I used only light brown sugar and they were the best cookies i have ever had!! 🙂

      Reply

      • Natashas Kitchen
        January 20, 2021

        Thank you so much for sharing that!

        Reply

  • Gerbie
    January 15, 2021

    So excited to try this recipe! Can M&Ms be added and if so how much! Tried many of your recipes…always a hit! Thank you!!

    Reply

    • Natasha
      January 15, 2021

      Hi Gerbie, I think that would work. I would sub some of the chocolate chips with M&Ms.

      Reply

  • Cara
    January 12, 2021

    I have made this cookies many times and they are such a hit! Literally the best chocolate chip cookies we’ve ever made. The same with the rest of
    Your recipes, whenever I’m bored I come and watch your videos! (The video editing is so good) thanks for the great recipes!

    Reply

    • Natashas Kitchen
      January 12, 2021

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

      Reply

  • Sevana
    January 11, 2021

    Love this recipe always comes out SO good! I am all out of brown sugar today, can I substitute for regular sugar? Thank you!

    Reply

    • Natasha's Kitchen
      January 12, 2021

      Hello Sevana, great to hear from you. The brown sugar helps the cookies get the right color so, without it, it will come out as too white.

      Reply

  • Lee
    January 11, 2021

    My cookies did not turn out like yours! T-T they were puffy and they kept rising! Do you know why?

    P.S BUT THEY SO GOOD!

    Reply

    • Natashas Kitchen
      January 11, 2021

      Hi Lee, I’m so glad you enjoyed the flavor! I recommend checking the tips in this part of the recipe: Why did my Cookies not Flatten? If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.

      Reply

  • Khushi agrawal
    January 10, 2021

    Hello, I have been making these cookies for a long time and they are a hit and have always worked out. However, today after baking them, the cookies still did not flatten. I have only baked a couple and have the rest to go. Are there any changes that I can make to the dough at this point to turn them back to how to should be?

    Reply

    • Natasha's Kitchen
      January 11, 2021

      Hi Khushi, please check the tips in this part of the recipe Why did my Cookies not Flatten? If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.

      Reply

  • Jan
    January 9, 2021

    I have not tried this recipe yet but I was wondering if you could give me a recipe for half of the cookies you made. Can I use baking powder because that is all I have?

    Reply

    • Natashas Kitchen
      January 9, 2021

      Hi Jan, great question. If you scroll to the bottom of the recipe post, you can change the serving size to your desired amount. We tried this with baking powder in our testing but had better results with baking soda. Keep in mind baking soda is 4 times stronger than baking powder so you will need more baking powder.

      Reply

  • Lina
    January 8, 2021

    I have a very annoying problem with cookies not staying soft for more than 1 day. These were so GOOD! SO soft and chewy everyone liked them. Thank you so much

    Reply

    • Natashas Kitchen
      January 8, 2021

      I’m so glad you enjoyed this recipe, Lina!! Aren’t they the best – our favorite cookie recipe!

      Reply

  • Amber Hogue
    January 7, 2021

    Hi there. I just made this recipe today and my cookies didn’t flatten they just stayed in a ball shape 😟

    Reply

    • Natashas Kitchen
      January 7, 2021

      Hi Amber, thank you for sharing that feedback. If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.

      Reply

  • georgette chimene
    January 6, 2021

    Wonderful soft chocolate chip cookies. Just like all your recipes
    We are enjoying

    Reply

    • Natashas Kitchen
      January 6, 2021

      I’m so glad you enjoyed it!

      Reply

  • Kathy Castillo Quickel
    January 5, 2021

    Would love to try this recipe, could I add nuts to this recipe and get some results?

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Hello Kathy, yes that should work too! I hope you love these cookies.

      Reply

  • Bill
    January 4, 2021

    Hi Natasha, this chocolate chip recipe looks fantastic. I just watched the video and gave my usual YT thumbs up. I was wondering if you have done, or can do a video for oatmeal raisin cookies that would be crisp on the edges and chewy inside. Thanks!

    Reply

    • Natasha
      January 4, 2021

      Hi Bill, we don’t have a video for those yet but it’s one of my favorite cookies and it’s on my list. Thank you for the suggestion and for the thumbs up!

      Reply

  • Dave Madison
    January 2, 2021

    OMG These have to be the best cookies iv’e ever had. I want to try so many recipes i dont know where to start lol. Thank you so much for a great web site.

    Reply

    • Natashas Kitchen
      January 2, 2021

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

      Reply

  • Sophie
    January 1, 2021

    Hi Natasha, loved how easy the recipe is, but for some reason the cookies came out really dry. Also the tops were sort of rounded and not as flat as in your pictures. What am I doing wrong?

    Reply

    • Natasha
      January 2, 2021

      Hi Sophie, it could be due to either adding too much flour (see our tutorial on how to measure ingredients) or overbaking can cause them to be dry. Make sure to bake on conventional bake mode and not convection.

      Reply

  • Anum
    December 30, 2020

    hi! I just watched your cookies video also read recipe card… in video you ask for 2 teaspoon of baking powder,while in recipe card u show 1 teaspoon of baking soda… please help

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Anum, We changed it to baking soda after retesting several batches and found the most desirable baking soda results.

      Reply

  • Aysha Shah
    December 30, 2020

    Hi Natasha, I’m fourteen and follow your recipes a lot to make my food!
    I’m in love with them and today I made these cookies and they were awesome. My family loved them!!!!!
    Please make more recipe videos!
    Thanks a lot for the delicious recipes!

    Reply

    • Natashas Kitchen
      December 31, 2020

      Thank you for that wonderful compliment! I’m glad you’re enjoying our recipes.

      Reply

  • Liya
    December 29, 2020

    Best chocolate chip cookies ever!!! Highly recommend this recipe! Thank you, Natasha!

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Thank you so much for your awesome review, Liya!

      Reply

  • Danny
    December 27, 2020

    Hi Natasha! I made these and they were delicious but they didn’t spread out…they stayed as the round balls I rolled. I followed everything correctly.

    Please let me know! I love a lot of your other recipes though!

    Reply

  • Teresa
    December 21, 2020

    i made it perfectly and smoothie….

    Thank you for sharing

    Happy Holidays !!!! 🙂

    Reply

    • Natasha's Kitchen
      December 22, 2020

      You’re most welcome, Teresa. Happy Holidays!

      Reply

  • Janet
    December 20, 2020

    Hi Natasha, made these cookies today they are delicious. You have the best recipes.

    Can I also freeze them once cooked?

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Thank you, Janet, for your good feedback. I have not tried freezing them after they are baked but I imagine that may work! The tips that I provided on how to freeze cookies is also in the recipe, that should help too!

      Reply

  • Rose
    December 19, 2020

    Why does this printed recipe call for baking soda but the tutorial calls for 2 tsp baking powder and NO baking soda which is correct?? Pkease answee.

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hi Rose, we first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

      Reply

  • Evey
    December 19, 2020

    These are the best cc cookies – I added pecans to half the batch. My whole family loves them!

    Reply

    • Natashas Kitchen
      December 19, 2020

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

      Reply

  • Carol
    December 18, 2020

    In your video you say to add baking powder and yet your recipe shows baking soda with no baking powder? The video does not coincide with the recipe.

    Reply

    • Natasha's Kitchen
      December 18, 2020

      We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

      Reply

  • Non
    December 17, 2020

    Hey Natasha!
    I have a quick Q in the chocolate chip video u mentioned that u add baking powder & in the recipe u wrote that u added baking soda so which have u added please?

    Reply

    • Natasha's Kitchen
      December 18, 2020

      We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

      Reply

  • Bee
    December 15, 2020

    Made these cookies and her chicken lasagna… Every bite is gone! I’m making my own secret batch of cookies to eat by myself once every one is asleep. They are everything you could want in a chocolate chip cookie. Great flavor, awesome texture and irresistible! I added pecans and carmel chunks to make a turtle chocolate chip cookie and it is winner! From foodie to foodie this recipe was spot on!

    Reply

    • Natasha's Kitchen
      December 15, 2020

      Haha, that’s a good idea! I am so happy that you’re enjoying my recipes. Thank you so much for sharing!

      Reply

  • Christine
    December 15, 2020

    Delicious cookies ! Just made them and my twenty year old LOVES them lol !

    Reply

    • Natasha's Kitchen
      December 15, 2020

      Awesome! Thanks for letting us know, Christine!

      Reply

  • Beesan
    December 13, 2020

    Loved the recipe ❤️
    Thank you

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Great to hear that, thank you too!

      Reply

  • Eva
    December 12, 2020

    I always mess up when it comes to making and baking cookies. This recipe was easy to follow. I followed it exactly as printed. This is the first time in my entire adult life that the cookies I baked came out delicious and soft. I am so excited….finally got it right.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Yay, so great to hear! Good job and I hope that you will love every recipe that you will try.

      Reply

  • Kate
    December 12, 2020

    Hi Natasha!
    Thanks for great recipes! I love your recipes because I know I’m gonna have great results!
    I have a question about these chocolate chip cookies, just wondering if I can freeze baked cookies? And if so, how I can use them after?

    Reply

    • Natasha's Kitchen
      December 13, 2020

      I have not tried freezing them after they are baked but I imagine that may work! The tips that I provided on how to freeze cookies is also in the recipe, that should help too!

      Reply

  • Estelle Stamos
    December 10, 2020

    Hey Natasha ,made the chocolate chip cookies and both times my son said the one you bake is better then mine.
    So i played the video again and heard you say “when adding the baking powder” when in the recipe section you say baking soda” WHICH IS IT?
    My son said stop making the cookies but i just want to prove him wrong .
    All the other recipes i have made turned out GREAT

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Hi Estelle, we first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

      Reply

  • Urvashi
    December 9, 2020

    I love your recipe has shared and made it many times, I was wondering if there is a vegan or healthier version of this soft chocolaty goodness. Let me know I wanted to make it for a friend for Christmas. Happy Holidays!

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Hello Urvashi, I haven’t really tried making a vegan or healthier version of this recipe yet. If you do an experiment, please share with us how it goes!

      Reply

  • Beverly Mae Nisbeth
    December 9, 2020

    Can a do 2 1/4 cups of flour and 3/4 cup of cocoa powder to make these cookies double chocolate chip?

    Reply

    • Natashas Kitchen
      December 9, 2020

      Hi Beverly, without testing that I cannot advise, but it sounds like it may work! If you experiment, please let me know how you like that.

      Reply

    • charlotte ferguson
      December 17, 2020

      I tried and it worked!!

      Reply

  • AP
    December 9, 2020

    Hello. Can i add cornstarch to make the cookies softer? If yes, how much cornstarch to use with this recipe? I’ve tried several chocolate chip cookie recipes and they all turn out hard ( i follow each recipe instructions and recommendations for measuring ingredients to a T ). Thanks.

    Reply

    • Natasha's Kitchen
      December 9, 2020

      Hi AP, to be honest, I haven’t tested this recipe with Cornstarch. If you happen to experiment with that I would love to know how you like this recipe.

      Reply

  • Alice Pearish
    December 8, 2020

    Thank you Natasha for your recipes! I make the chocolate chip cookies, the meatloaf, dinner rolls and today I made the cinnamon rolls. They turned out beautifully!

    Reply

    • Natasha's Kitchen
      December 8, 2020

      So great to hear that Alice. I’m so glad that you’re enjoying my recipes!

      Reply

  • Susan
    December 3, 2020

    Hi Natasha! Such a big fan of you and your receipes. Going to try this one out today, but I just wanted to know if there is a substitute for the brown sugar or do we have to use it?

    Reply

    • Natasha's Kitchen
      December 4, 2020

      Hello Susan, great to hear from you. The brown sugar helps the cookies get the right color so, without it, it will come out as too white.

      Reply

  • Janice
    December 3, 2020

    Hi Natashia,
    I tried your soft cookie recipe. It was a success! The cookie was very soft and yummy! Thank for sharing this recipe. Looking forward to try your other recipes.

    Reply

    • Natasha's Kitchen
      December 3, 2020

      That’s so nice! Thanks for sharing that with us, Janice!

      Reply

  • Anne Marie
    November 27, 2020

    Dear Natasha,

    If I could, I would give this recipe 10 stars and still won’t be enough!! I do them over and over again and my husband doesn’t seem to get enough of them! 🙂 They are so delicious. Super yummy! Something which I have tried and worked perfectly is switching off the oven after approx 5 minutes of baking and leave them to slow cook. Obviously I left them in the oven for a longer period of time from that recommended by you and I have to say that the result was very satisfying! The cookies remain really soft!

    Reply

    • Natashas Kitchen
      November 27, 2020

      I’m so glad you & your husband enjoyed it, Anne! Thank you for the wonderful review!

      Reply

  • Elnaz
    November 27, 2020

    I absolutely loved this recipe!
    But I got confused after checking your update recipe on 2020!
    You have said that “instead of 1 teaspoon of salt use 1 teaspoon of baking soda”
    So you mean we should completely omit the salt??

    Reply

    • Natashas Kitchen
      November 27, 2020

      Hi Elnaz, We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

      Reply

  • eresha fernando
    November 26, 2020

    This 🍪 recipe is amazing just like you. I’ve made this about 10 times and turned out very scrumptious everytime.
    Thankyou for sharing this recipe

    Reply

    • Natasha
      November 26, 2020

      I am so happy you loved the chocolate chip cookie recipe. Thank you for sharing that wonderful review.

      Reply

  • eresha fernando
    November 26, 2020

    This 🍪 recipe is amazing just like you. I’ve made this about 10 times and turned out very scrumptious everytime.

    Reply

    • Natasha's Kitchen
      November 26, 2020

      That is so nice of you, thanks for your great feedback!

      Reply

  • Bige Karaca
    November 24, 2020

    I made these cookies tonight but didn’t turn out good 🙁 Cookies end up too thick. I guess I need to sift flour before measuring. I also put 2 teaspoon of baking soda. I got confused. Hopefully next time it will be better

    Reply

  • Nish
    November 19, 2020

    Hi,
    I baked these cookies yesterday in gas oven and when i checked after 15 min of baking it was undone and then i baked then further for 15 min .. today when i was eating the cookies its crunchy and its not soft?
    Can you advice what can i do when i bake next time.

    Reply

    • Natasha
      November 19, 2020

      Hi Nish, they were definitely overbaked if they are crunchy the next day. I suggest removing them from the oven when you see them turning golden at the edges of the base. they will seem very soft on top until they cool completely and then they firm up.

      Reply

  • Pierre
    November 14, 2020

    Am NOT writing to challenge your recipe, you are a much better cook than I will ever be, but was fascinated by your recipe as it was with minor exceptions is the same as the one I have been making for 60+ years which was given to me by my mother. I suspect she got it off of a package of chocolate chips or from the Joy of Cooking some time in the 1940s. The recipe I use calls for only 2 cups of flour, a bit less vanilla and says each cookie should be about 1 and a half tablespoons and not rolled but dropped directly on baking sheet. My depression era mother was always a bit short of the chocolate chips and only used 1 cup which I have increased to almost 2. I did try your recipe and must admit they are good but not sure about the extra cup of flour but suspect after all these years this may be more a matter of familiarity. As for the chocolate chips, I prefer dark chocolate these days but by grandchildren prefer a mix of white and dark chocolate and one also like walnut bits added in. Thanks for the recipes. Will now see if I can make a pumpkin cheesecake that will come out looking as good as yours.

    Reply

    • Natashas Kitchen
      November 14, 2020

      Thank you, Pierre, for sharing this with me! I hope you love the pumping cheesecake!

      Reply

  • Amy Robles
    November 11, 2020

    I just made this cookie recipe tonight. They came out AMAZING! Chocolate chip cookies are my boyfriend’s favorite and he loved these cookies. Very easy to make and the dough is delicious (I had a few nibbles). Only bad thing is my oven is horrible so it took longer than the 10-12 min to bake. I had to babysit my cookies a few more minutes until ready to come out. Adding the extra chocolate chips on the cookie balls is on point and made them extra gooey chocolatey. Yum! Thank you Natasha for an excellent recipe as always! Love you girl!

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Hello Amy, thank you so much for your wonderful feedback. I hope you will love every recipe that you try!

      Reply

  • Mariela
    November 7, 2020

    For your chocolate chip cookies: on your video you say 2 teaspoons of baking powder but on the recipe it says 2 teaspoons of baking soda. Which one should I follow?

    Reply

    • Natasha's Kitchen
      November 8, 2020

      We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

      Reply

  • Afshan
    November 5, 2020

    Natasha I really love your cooking. You are amazing. Please guide me is there any difference between baking soda and baking powder or they both are same. In chocolate chip cookies you have used baking soda can I use baking powder instead of soda?
    Waiting for your reply

    Reply

    • Natasha's Kitchen
      November 5, 2020

      Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated. We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

      Reply

  • Kathy Quickel
    November 4, 2020

    I am very interested in trying this recipe, if I want to add nuts, do I have to omit or reduce anything from recipe?

    Reply

    • Natasha's Kitchen
      November 5, 2020

      Hello Kathy, I don’t think you have to omit anything from the recipe. If you give it a try, please share with us how it goes.

      Reply

  • Jill Nicoll
    October 31, 2020

    Do you think I could use Butter Flavored Crisco instead of real butter?

    Reply

    • Natashas Kitchen
      October 31, 2020

      Hi Jill, I have not tested this with Crisco to advise. If you experiment I would love to know how you like that recipe!

      Reply

  • Leslie Aguilar
    October 29, 2020

    I followed the recipe to the T. I don’t know why my dough did not look like yours. It was way too sticky. I measured the flour the correct way. What could the problem be?! I was looking forward to these cookies. ☹️ I put them in the fridge to see if that would help.

    Reply

    • Natasha
      October 29, 2020

      Hi Leslie, you might consider if you substituted any of the ingredients? It’s usually either due to measuring or swapping ingredients. Also, make sure your butter isn’t overly soft or melted.

      Reply

  • Ati
    October 18, 2020

    Hi. I would like to have ingredients in grams please

    Reply

    • Natasha's Kitchen
      October 18, 2020

      If you are at the recipe, you may click on “Jump to recipe” and click “Metric” to see the ingredients converted to grams. I hope that helps!

      Reply

  • Jem
    October 12, 2020

    Hi natasha! Your cookies are sooo good!! I just want to know why you add more brown sugar (1cup) than the white sugar which is only 1/2cup? Why not same amount? Will it affect the texture of the cookie if i’ll only add 1/2cup of brown sugar?

    Reply

  • Donna prot
    October 10, 2020

    Your video for cookies says baking powder the printable one says baking soda which is the right one

    Reply

    • Natashas Kitchen
      October 10, 2020

      Hi Donna, we added a notation in the video for it at that step but there’s no way to refilm that portion in a published video. The written recipe is correct. It is 1 tsp of baking soda. We have tested both and loved the results with baking soda so much more which is why we updated the post. I hope you love these chocolate chip cookies!

      Reply

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