Soft Chocolate Chip Cookies (VIDEO)
This is the only recipe for Chocolate Chip Cookies that you will need. These have all the elements of the perfect cookie with a soft and moist center, melty morsels of chocolate, and crisp edges. Best of all, there’s no chilling or refrigeration required so you can satisfy that cookie craving when it strikes!
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Soft Chocolate Chip Cookies!
There is no match for homemade chocolate chip cookies with soft and warm cookie dough, gooey chocolate chips, and the sweetest aroma coming from your oven. It’s just as tantalizing as homemade baked donuts or banana bread. Whether you’re making Christmas cookies or surprising your kiddos with a sweet after school treat, memories are made with America’s most loved chocolate chip cookies.
Watch Chocolate Chip Cookies Video Tutorial:
Everyone needs a go-to chocolate chip cookie recipe and this one is a keeper. The cookies stay soft for days. Just read the amazing reviews then try them for yourself. P.S. Just to clarify, we now use 1 tsp baking soda because we loved the results even more.
Tips for Making Chocolate Chip Cookies:
- Measure ingredients correctly, especially the dry ingredients (fluff your flour with a spoon then spoon flour into the cup and scrape off the top for an accurate measure).
- Sift baking soda to eliminate any lumps
- Butter and eggs should be at room temperature
- Use plenty of chocolate chips – they add moisture and give the cookies good form
- Use a trigger release scoop for equal-sized cookies (3 Tbsp each)
- For a prettier cookie, stud the top of each cookie dough ball with a few extra chocolate chips before baking.
Ingredients:
This chocolate chip cookie dough has simple ingredients with pantry staples you probably already have and the cookies can be baked right away (no chilling required). You can also refrigerate or freeze until ready to bake and they bake up perfectly every time.
Which is the Best Chocolate for Cookies?
Semi-sweet chocolate chips (46% – 60% cocoa content) – Chocolate chip cookies are classically made with standard sized semi-sweet chocolate chips, but mini chocolate chips or chocolate “chunks” will also work. Nestle, Tollhouse, Ghirardelli, Guittard, Kirkland, Hershey’s,… most any brand will work. If you have the option, look for a package that states the cocoa content.
Milk chocolate chips (10% cocoa)- If you like a very sweet cookie, milk chocolate chips are a good option, just be prepared with your glass of milk! You can also mix milk chocolate with semi-sweet.
Bittersweet chocolate chips (70% cocoa) – produce a more ‘adult’ cookie – intensely chocolatey and less sweet.
How to Make Chocolate Chip Cookies:
This is the easiest cookie recipe and comes together quickly. Start with some quick prep: preheat oven to 350 °F and Line 3 cookie sheets with parchment paper or Silpat mats. We usually bake 1/3 of the cookies at a time and refrigerate or freeze the rest to make a fresh batch another day.
- In a large mixing bowl with a paddle attachment, cream together butter, white sugar and brown sugar on medium/high speed 5 minutes.
- Beat in eggs one at a time then mix in vanilla extract.
- In a separate bowl, thoroughly whisk together flour, baking soda and salt then beat it in thirds into the batter. Fold chocolate chips into the cookie dough.
- Scoop even balls of dough (3 Tbsp each) and arrange on prepared baking sheets. Bake one cookie sheet at a time.
The Secret to Soft Cookies:
Over-baking is the #1 cause of hard cookies. So, when are chocolate chip cookies done? The cookies should be removed from the oven when they are just turning golden at the base and the dough still looks a little raw on top. They won’t look done coming out of the oven and you’ll be tempted to keep them in there longer, but please do not over-bake.
Removing them at the right time is the secret to soft chocolate chip cookies. Our sweet spot for baking is 12 minutes (whether baking right away or after refrigerating the cookie balls)
Why do Chocolate Chip Cookies go Flat?
This is usually due to having the wrong balance of ingredients (not enough flour) causing them to spread out too much. Also, check your leavening and make sure your baking soda is not expired and still active. To test baking soda, place 1 tsp baking soda into a cup and add a splash of vinegar – it should fizz and if it doesn’t, replace your baking soda.
Why did my Cookies not Flatten?
If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.
How to Freeze Cookie Dough:
This cookie dough is freezer friendly and we love freezing half for another day.
To freeze cookie dough: place cookie dough balls onto a baking sheet or cutting board, cover and freeze for an hour or until solid. Once they are frozen, you can transfer them to a large ziploc bag and freeze up to 3 months.
To bake frozen cookie dough: transfer to a Silpat or parchment-lined baking sheet and thaw the frozen cookies in the refrigerator for 3 hours over overnight before baking per the recipe instructions.
More Cookie Recipes:
- Snowball Cookies – moist and melt-in-your-mouth good
- Italian Cookies (baci di dama) – with a chocolate center
- Russian tea cookies – a buttery walnut filled treat
- Shell cookies – fluffy and laced with meringue
- Finnish Meringue Cookies – the most beautiful cookie
Soft Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter, (16 Tbsp), softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour, measured correctly*
- 1 tsp baking soda, sifted
- 1 tsp salt
- 2 cups semi-sweet chocolate chips, (12 oz), divided reserving 1/4 cup for the top
Instructions
- 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.
- Add 2 eggs, one at a time, beating well with each addition, scraping down the bowl as needed, then beat in 2 tsp of vanilla.
- In a separate bowl, combine 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda (sifted to eliminate lumps). Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition. Fold in 2 cups of chocolate chips.
- 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.
- 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.
Notes
Nutrition Per Serving
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:
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is seriously THE BEST chocolate chip cookie recipe EVER. THANK YOU! I will forever be using this recipe. They stay soft in a container on the counter for awhile!!!
That’s wonderful! Thanks so much for sharing, Mara. We’re glad that you loved our recipe a lot!
Hi, Best chocolate chips cookies I ever made. I know you can freeze the dough but what about the cookies, can they be frozen once baked ?
Hi Monique, I don’t usually freeze them baked but if you’re referring to freezing the dough before baking, I have some tips in the middle of the recipe.
Hi Natasha, Thank you for your quick response. I was referring to freezing the cookies once baked, do you think it could be done ?
I haven’t done that myself to advise, in an airtight container that may work.
Ok tks. Will try and let you know.
Thanks again for some sharing great recipes.
Best ever soft cookies. 👌😍😍
Thank you so much for the best easy recipe.
Thank you so much for your great review!
In your video you say 2tsp of baking soda and the written instructions says 1tsp. Which is the correct amount?
Hi Lynn. I included a note in the recipe post above that the recipe was updated. Follow the written recipe in the recipe card above, this is the most up to date version.
Great recipe, I followed exactly except I made my cookies a little bigger & kept them in the oven for 15 mins. They came out beautifully! Nice & soft. This recipe is definitely a keeper, Thank you!
That’s great! I’m glad were enjoyed.
This is my go-to chocolate chip cookie recipe! I’ve made this many times for myself and bake sales (to raise money for children’s cancer research) and it’s always a huge win. They’re not too sweet and not plain, and the softness is really nice.
I’m so glad you love it!
Oops – add 5 stars!! Got too excited to write in and then my oven timer went off!!!
No worries, I’ll makes sure to add the stars. Thank you!
We like smaller cookies so I used a 1.5 Tbsp scoop, slightly rounded, and baked them for 10 minutes. Perfection!! Love the recipe and the hints on when to pull them out of the oven.
Sounds great and I’m glad that you enjoyed the cookies!
Truly the BEST soft Chocolate Chip cookie recipe EVER. I like crisp but my band of boys LUV the soft and wonderful texture.
I give it 10 stars…..all of the tips you give make a big difference. I am a long-time baker. I enjoy trying new and different ways to enhance and perfect any recipe
That’s wonderful to hear. Thank you for the feedback. I’m so glad the recipe was a hit.
sorry meant to do 5 stars on the previous comment. cookies were very good and chewy
No worries, updated it. Thank you so much for the review!
very good cookies… nice chunky and chewy.. try a different recipe before and it was a disaster, cookies got flatten
Awesome! I’m glad that you chose to try our recipe, thanks so much for the review.
These came out mostly great, but I would put a full cup of sugar along with the cup of brown sugar. These were definitely not sweet enough for me and mine but still very tasty. We froze half and baked half to enjoy.
Followed the recipe and the 12 minutes was perfect. Five stars!!
I’m so glad to hear that.
The recipe was easy to make would just suggest that the prep time is quite a bit more than 10 minutes. Just creaming the sugar and eggs takes 5 minutes not counting getting ingredients out and measuring. I’m freezing them to bake as needed but I bet they will be delicious!
Hi Natasha, the best ever! How long can I keep these in an air tight container at room temp for.? Thanks so much for sharing!
Hi Angel! The cookies should stay soft for day. We store ours in an air-tight container for a few days. You can also refrigerate or freeze the dough until ready to bake and they bake up perfectly every time.
Hi Natasha me and my friends were having a pool party before school starts and I made this brownie recipe and they were finished when the party was over, this recipe is amazing and I love how they were super fudgy and chocolatey. Thank you for an amazing recipe
Hi Abby! How fun. Thank you for trying my recipe. I’m glad you loved it!
Hi Natasha so I’m going to try and make this recipe but I’m wondering what butter do you use for these cookies because my butter sticks are very long and I see in the video yours are very short.
Hi Blair! The sticks of butter come scored with measurements on the wrapper. This recipe uses 1 cup of butter (my sticks are 1/2 cup- or 8 TBSP). You can also click on the “metric’ button to change to grams (227 g).
can you use salted butter and leave out 1 teaspoon of salt as directed?
Thank you
Yes, that will work!
Just made these with white chocolate chips and cranberries. Yummy! Baked for 15 minutes, got 32 cookies. They are nice and big.
Awesome! We’re so glad that you enjoyed the cookies!
I swapped all the sugar for coconut sugar and only had bread flour and these turned out so fluffy and soft! Did half with pecans and was incredible. My go to recipe now
Hi Sarah, great to hear that the substitutions that you used worked so well!
Everytime I make any cookies, they never flatten. Or even look brown. What is my problem? I even experimented with flattening it before baking and it doesn’t look pretty.
Hi Olga! It depends on the recipe. I have a tutorial on how to measure ingredients correctly. Using too much flour will not allow them to flatten. Also, I encourage the use of an internal oven thermometer (affiliate link) to ensure your oven reaches the correct temperature. Be sure to let your oven fully preheat before you start baking. I hope that helps.
I usually use my old standby Nestle chocolate chip cookie recipe. I decided to try yours today and they were DELICIOUS! I read all the tips beforehand and made sure I took them out right when they lightly browned on top. I will be using your recipe from now on!
That’s awesome, Trish! Thank you for the wonderful feedback.
Hi! My whole family and more love these cookies they have been my staple choc chip cookie recipe . However I was looking to turn these into double choc chip cookies. Any idea how? Should I replace some flour with cocoa powder ? If so would you know how much? Thanks!!
Hi Lisa! I’m glad your family loves these! I have not experimented with the recipe to advise. I suppose it would work but you may have to make some modifications, cocoa powder tends to absorb more water. Let us know if you experiment.
Hello! I haven’t been able to try the recipe yet because I have a question. So I know the recipe says softened butter, but I know some people that brown their butter and based on the results it comes out amazing! However, when I make the cookies with softened butter it never comes out right. So I mainly just wanted to know if browning the butter is better than softened butter or if browning the butter is only for certain recipes.
Hi Lucia! I’m sure that there could be some way to modify the recipe and used browned butter but I have not tested it to give advise. The temperature of the butter is important to be able to cream it properly with the sugar.
Soft and delicious! I had a bunch of teens over and they devoured them!
I’m so glad they enjoyed it!
Great recipe but it would have been super helpful to have the recipe tip ABOVE the recipe instead of waiting until the end where you’ve already measured and mixed everything.
Thanks for your feedback and suggestion, Des. That’s helpful!
Hi Natasha, I’ve been making these cookies for sometime now and they always come out perfect. Lately, when I make them they’ve been coming out flatter than I like. Do you have any idea why this could be happening?
Hi Kristen, did you make any changes or substitutions this time? I have provided some tps in this part of the recipe “Why do Chocolate Chip Cookies go Flat?” I recommend checking that out and the comments from other readers at the bottom, they might have some advice.
I added 1tsp of cinnamon and some marshmallows and turned this into s’more bars! So yummy!
Sounds amazing!
Your chocolate chip cookie recipe has become my family’s go-to! I’m a little embarrassed to say we make a batch almost every week, ha. Thank you for sharing!
Totally understandable, so glad you all love this recipe a lot!
I made these with the recommended baking time and they are still a bit crunchy. I live in Utah so is high altitude an issue? What about leaving them on the cookie sheet a problem too?
Hi Carlie! It could be the elevation. I don’t have much experience with high-altitude baking to advise. You may find this article on high-altitude-baking. Once the cookies are cooled down a bit, you can remove them and cool them on the cooling rack and then you’ll want to store them in an air-tight container to keep them soft and fresh. I also recommend an internal oven thermometer (affiliate link) to ensure your oven is at the right temperature. Over-baking them could cause them to by dry as well as using too much flour so be sure to measure your ingredients correctly. I hope that helps.
Your video said baking powder but the recipe says baking soda
Hi Maureen, 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.
Can I make ahead of time? How should I store for the next day?
Hi Flavia, The cookies should stay soft for days, We store ours in an air-tight container for a few days. You can also refrigerate or freeze the dough until ready to bake and they bake up perfectly every time.
I am wondering if the cookies can be put on a baking sheet and frozen uncooked, then brought out at a later date and baked. If so, should they thaw out first?
Hi Penyy, we address freezing these cookies in the recipe post. See the How to Freeze Cookie Dough section! I hope that helps!
Hi Natasha I know that your recipe doesn’t call for this much baking soda but what if I don’t have baking soda and the recipe calls for 1/2 teaspoon of the soda how much baking powder would I add instead?
Hi Lilah! Baking soda is best for this and should not be substituted with baking powder.
Natasha, your recipes are always the best!!! I had my own go-to chocolate chip cookie recipe, but this one is BETTER! I have to say it, it’s true! Thank you for all these wonderful recipes! they came out perfectly!
Thank you and you’re welcome! It’s my pleasure and I hope you’ll love all the recipes that you will try.
You have made me a rock star with family and friends with these cookies. The recipe is perfect!!
That’s just awesome! Thank you for sharing your wonderful review, Richard!
I LOVE the crunchy outside with the soft inside. They are PERFECT!!
So glad that you love these cookies!
Hello,
I am weighing my ingredients. As per recipe 3 cups all purpose flour is 375g. But in the comments I see ppl hv mentioned 3 cups is 360g and worked for them. I m confused what to follow as I don’t want to screw up my baking 🙁
Any suggestions? Thanks. @natasha
Hi Anu, I followed the recipe with 375g of flour, and it worked out great! Recipes may need to be altered due to elevation and other factors, so if you try it with 360g and it works well, please let me know how you like it!
Hi Natasha! I made these cookies yesterday and they were delicious, and I scored major points with my sisters. I also think that maybe you should try and use 2 1/2 cups of flour because it makes it taste better and if your rolling by hand add a little flour into your hands because they were a little sticky. I have one last question, when I was adding the egg in i did one at a time but it was really runny and clumpy, do you know what I did wrong?
Hi Lilah! Thank you for the feedback. I’m glad they were delicious.
The temperature of your ingredients matters, your eggs should be room temperature and your butter softened, this will help them mix together. We have had great success with this recipe using 3 cups of flour when measured correctly. Watch my tutorial on how to measure your ingredients correctly. I hope that helps.
How many minutes do you warm the cookies.
Video says 13- 15 minutes and website says 12.
Hi Lilah! It can take anywhere from 12-15 min at 350˚F (we bake 12 minutes), until edges are just turning golden. The tops should still look under-baked.
I made these cookies and they are so good. I followed recipe and made only 17. I used 3T cookie scoop. Nevertheless, I’ll definitely make again!
Perfect! I’m glad to hear that it was a success.
The best “soft” chocolate chip cookie recipe I have found yet. weigh the flour. 3 cups of flour is 360g. Use a large cookie scoop, not an ice cream scoop. I got 28 cookies that baked perfectly at 14 minutes. I will be using this recipe in the future.
Hi Rob! That’s great to hear, thank you for sharing that with us. 🙂
Baking soda or powder.
Written recipe says soda. Video says powder
Hi Annabel, I put a note above in this blog post that the recipe was updated since we filmed the video because we had better results. You can follow the written instructions. 🙂
Hi!
The video states 2 t. B. Powder and 1/2 t salt.
But written recipe states 1 t. baking soda and 1 t. salt.
Please clarify.
Thank you!
Hi Cynthia! I put a note above in this blog post that the recipe was updated since we filmed the video because we had better results. You can follow the written instructions. 🙂
followed the exact recipe and they were bad. had a cake like consistency
Hi Angel. I’m sorry to hear that. Watch my tutorial on how to measure your flour correctly HERE. This is often due to using too much flour.
Natasha,
Perfect cookie dough recipe. A tip use a digital kitchen scale, 3 cups of sifted/fluffed flour weighs 360 grams. Works for me every time.
Thank you for sharing that with us! Happy to hear that you enjoyed this recipe.
The best!!! I was wondering if I could freeze these cookies? I love your recipes.
Thank you for your good comments, Kasey. Do you mean freeze them after baking? I don’t usually freeze them baked but if you’re referring to freezing the dough before baking, I have some tips in the middle of the recipe.
Just made these cookies they are delicious….mine a bit big and will have to invest in a trigger ice cream scoop….thankyou for the recipe…I live in Turkey so our chocolate chips aren’t as big as yours but ….who cares …still chocolate. Your baked doughnuts are a big favourite of ours too…tried several of your recipes all turned out great…
So glad you enjoyed our recipes! Thanks so much for your good comments and feedback.
The cookies are easy to make. They taste great and are truly soft if you follow the directions.
Thank you for sharing, Cheryl! I’m glad you loved the recipe. 🙂
Dear Natasha
I love your recipes. I made the chocolate chip cookies and they tasted good but did not spread. Any suggestions
Hi Maria! See my notes in the blog above for “why did my cookies not flatten.”
Be sure to measure your flour correctly.
Great recipe, love the cookies. Just a couple comments, you don’t mention adding the vanilla at any time in the instructions. The ingredient list is missing the flour and also lists the chocolate chips as 1 cup, though the instructions ask for 2 cups plus a few.
Hello there, thanks for your feedback. I did mention adding vanilla in number 2. You may click Jump to recipe to view the recipe card, you’ll see a more clear view of the ingredients list. Hope that helps.
Natasha, I made the Chocolate Chip Cookies and they were liked by everyone. I will be definitely making them again. Thank you and I have also tried your Chocolate Fudge brownie. Thank you.
Great to hear that you’ve enjoyed the recipes. I hope you’ll love them all!
What modifications do you recommend for high altitude (Denver)?
Hi Stephanie! I don’t have any experience with high altitude baking. King Arthur baking has a good article on this, I will link it HERE.
I tried the recipe today, nice and easy, quick and delicious. The family loveded.
thank-you.
from delta.
So glad to hear that, Delta! 🙂
By far the best chocolate chip cookie recipe I’ve ever made. Super soft and fluffy. I was a little skeptical because they came out huge after using an ice cream scooper to scoop the dough and they looked underdone after 12 minutes in the oven. But after they cooled they were PERFECT.
Lovely to hear that! Thanks for sharing, I’m glad that it went so well!
Cookies are just fabulous! – followed recipe and hands down the best chocolate cookies ever! Look no further people for another recipe!
I’m so glad to hear that, Kathleen! 🙂
I am, by all means, NOT a baker. It took many many years and moving 1400 miles away from family to become a somewhat baker. I’m a very technical person (by trade) and I followed this recipe to the T… well except the chocolate chip part. Had to mix white and milk chocolate chips cause it’s all I had. Let me tell you, this has got to be THE BEST recipe I’ve followed for chocolate chip cookies! All my immediate family give it 10 stars. Thank you so much for posting this.
Hi Larissa! That’s wonderful to hear. Thank you for trying my recipe.
I’ve been looking for a great chocolate chip cookie recipe and I’ve had some real flops. The last time it was the Tollhouse recipe off the package and they were awful. This time, I followed all the wonderful tips and they were awesome! Thanks, Natasha!
Awesome! Thank you for sharing your experience trying out our recipe, we’re happy that you love it!
I made these fillers the recipe exactly but my cookies did not spread. I put the dough in the fridge and did a batch that didn’t work. I thawed and did a batch still didn’t spread. What could I be doing wrong?
This is usually due to having the wrong balance of ingredients. 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.
Hi Natasha,. Love, love, love all your recipes and you !
What adjustments would I need to make these chocolate chip cookies with a 1 tablespoon scoop instead of a 3 tablespoon scoop as suggested in the recipe? Or would you not recommend using a 1 tbsp. scoop?
Thank you!
Hi Debbie, I haven’t tested that to advise. I recommend using a 3 tbsp scoop for starters or you can do an experiment and test it out using 1 tbsp too!
The flavor in these cookies is terrific! I used a 1 1/2 tbsp. scoop and baked them for 10 minutes, cooled on pan for 3 minutes and they are soft and chewy, making approximately 50 cookies. I did make a few batches and one batch bake with a crackly top and I’m not sure why. I used a new box of baking powder and I did scoop out the cookies on 3 parchment lined pans, so I’m not sure why it would have a crackle top on the final product. The flavor was still amazing!
Very nice to know that, thanks for sharing that with us, Patti! We’re glad that you love these cookies!
You should’ve use baking soda, not baking powder. Make sure you use the right ingredients not baking powder baking soda
Hi Miss Natasha, My name is Natalia I am 11 years old and I am from the Caribbean I tried several times and they always come out perfect everytime. I totally enjoy learning to bake using your recipe’s are they are easy to follow and your added tips are very helpfull. 😀
Hi Natalia! Great job. I’m so glad you enjoy my recipes. Thank you for sharing that with me.
The best cookie recipe I have ever tried!! Super tasty and easy!!
My husband (a sweet tooth) loved them!
But I was wondering why didn’t my cookies flatten the way they should? Although the inner texture is super soft and they are crunchy from the outside.
Hi Yarah! See my recipe notes above for “why did my cookies not flatten?” I hope that helps!
These were the best chocolate chip cookies I had ever made. I made them for my family they finished them so fast. Thank You
You’re welcome, Linda! I’m so glad you loved them.
I make cookies all the time, I don’t know why these turned out so much better but they are the best I have made! I added a little bit more vanilla (cause I love vanilla), and only had a half cup of brown sugar so I used coconut sugar for the other half, they turned out great. The flavor and texture was excellent. My new go to cookie recipe.
That’s great, Jenny! I’m so glad you loved the recipe. Thank you for sharing your experience.
This is the best cookie recipe ever!! I tried it on Christmas and as it barely lasted 24 hours, my son and relatives asked me to make the cookies again! They’re really amazing! Thank you so much for sharing this recipe
That’s so great! It sounds like you have a new favorite, Eliane!
One of the best chocolate chip cookie recipes! Came out so soft and delicious.And they were so easy to make. Thank you
That’s wonderful! I’m so glad you loved the recipe, Brandie! 🙂
Hi this the best recipe, I use M&m instead of choc chips! Rave feedback from the grandkids.
Question I want to bake these today 4 days before Christmas party. If I store the already baked cookies in fridge would they be ok?
Hi Sandy! That’s great. The cookies should stay soft for days, We store ours in an air-tight container for a few days. You can also refrigerate or freeze the dough until ready to bake and they bake up perfectly every time.
Although my cookies don’t look like yours, they are wonderful. I also measured very carefully (fluffing flour) but they didn’t spread much. It doesn’t matter though as they are super yummy and my friend will love them.
Hi Caroline! I’m so glad they were still enjoyed. Usually, this is due to using too much flour. Also, make sure to form the cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread. This is how I measure my ingredients.
I let my butter set out too long would this make my cookies spread ……. I use your recipes a lot and love them all !!!!
Hi Martha! If the butter is too soft it could cause the cookies to spread. You can refrigerate the dough for a little while before baking if that’s the case.
Most of my chocolate chip cookie recipes require chilling, but I needed to make a batch really quick so I chose this one and I have to say this is one of the best chocolate chip cookies I have ever made! I made the cookies exactly as written, except, I added a half a teaspoon of almond extract just for kicks 🙂
That’s wonderful, Farah! So glad you loved the recipe. Thank you for sharing.
Turned out great! Super soft and yummy! I tried white chips too! :))
So glad to hear that, Candace! I’m sure they were delicious with white chips. 🙂
Great recipe! The last time I made a batch of chocolate chip cookies I used the mini morsels (that is all I had at the time). I liked them alot better.
I’m so glad that worked out well, Linda! Thank you so much for sharing that with me!
BEST COOKIES EVER!!! Everyone is hooked on them. I changed it up a bit by adding 1/4 cup of peanut butter and split the chips as 1 cup chocolate chips and 1 cup of peanut butter chips. Outstanding! Love all of your recipes – keep them coming.
That’s so great! It sounds like you have a new favorite, Donna!
Hi Natasha, I did have correct measurement of ingredients and spoon flour into a dry ingredient measuring cup but the cookies not flattening very much and thick. Is it because I packed the dough too tight in the ice cream scoop? Thanks.
Hi Donna! 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. Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.
I don’t have a stand up mixer can I use a hand held mixer?
Hi Doreen, you could use a hand mixer instead. If the batter gets too thick for your hand mixer, use a spatula to mix the rest of the way.
I like most of your recipe. I tried the chocolate chips cookies three times already and always doesn’t turn right:( I don’t know what Im Doing wrong. I measured the ingredients carefully specially the flour but the dough doesn’t flatten and the chips doesn’t even melt and is very dry 🙁
Hi Irene, 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.
Love this recipe! It’s a BIG hit in our house. I was wondering if you’ve ever tried this as a pan cookie?
Hi Carole! I’m so glad you they’re a hit! I have not tested that but if you experiment, I’d love to know how it turns out.
made them and half of the first two dozen disappeared before they were cool
Haha! That’s quite common in our household too. I’m glad they were a hit.
Hi Natasha, soft cookies aren’t fully cooked in the centre which made it soft? Is it correct? Thanks.
Hi Donna, yes, they are cooked in the middle. 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. Removing them at the right time is the secret to soft chocolate chip cookies. For the best results, I recommend preheating your oven and using an internal oven thermometer to ensure your oven is heating correctly.
On the recipe it says baking soda, but you say in the video is baking powder, which one it is
Hi Rosemary! The written recipe is correct. I put a note in the blog about updating this recipe (after the video was made) because we had better results.
Hi please can you tell me which recipe is best? The video recipe or the written recipe for soft chocolate cookies please? They are different. Thank you!
Hi Helen, I recommend checking out both. I hope you love it!
Followed the recipie to a T mine are not gooey like the picture leads you to believe (is you scroll down there’s other pictures that look like a completely different cookie) they’re more of a chocolate chip muffin/cake texture vs a soft & gooey cookie
The picture by the recipe is misleading not bad but will be searching for a more ooey goey recipie
Hi Kay! Did you possibly use more flour? Using too much flour would cause these to have a dense muffin/cake texture. I recommend watching my tutorial on how to measure ingredients, HERE.
In my view, the most accurate way to measure flour, sugar, and other dry ingredients is with a scale, not a measuring cup, because of the accidental packing you talk about… so maybe you could include the weights for the dry ingredients in your recipes?
Hello Justin, you can convert the ingredients to metrics. Just click Metric in the recipe card.
Mine didn’t flatten at all, even fluffing the flour. Made them twice and both times weren’t soft and gooey but more like a sift biscuit with chocolate chips in them.
Hi Dani, 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.
Hola! I baked yesterday for the first time ever and I decided to make these cookies. They are soft, chewy, flavorful and so easy to make! I can’t wait to keep finding recipes to try. Gracias!
That’s wonderful, Alejandra! So glad you loved them. I hope you find many more recipes to enjoy.
Best Chocolate Chip Cookies I’ve ever made! They turned out perfect!
Love it! Thank you for the awesome review, Kat.
I don’t have a stand mixer, can I mix/whisk by hand or will they not turn out as good? Thank you!
Hi Kevin, You could use a hand mixer instead. If the batter gets too thick for your hand mixer, use a spatula to mix the rest of the way.
Not really happy with the way the dough turns out. I measured the flour as suggested using a whisk to fluff it up and the dough is still just SO THICK. I don’t have a stand mixer so I started out with my faithful hand mixer and when that turned out to be a bust I tried mixing it using a spatula but It feels like you need to be a professional bodybuilder to mix this dough by hand.
Hi Taelyr, cookie dough is hard to get together with an electric hand mixer. It’s too thick and will get stuck in the egg beaters, this is why I suggest a paddle attachment on the stand mixer. If mixing by hand you would need a firm/wooden spatula to mix it together.
My son asked for chewy soft cookies and these are perfect! An easy excellent chocolate chip cookie recipe. We will definitely be making our cookies this way again.
That is the best when kids love what we moms make. That’s so great, Mary! Thank you for sharing your great review with me!
Fluffy and addictive! My first time making chocolate chip cookies, and oh boy, I hit the jackpot with this recipe! Learning the flour trick was a game changer for other recipes too. (Best flaky biscuits EVER.) The second time I made these cookies I put in 25% buckwheat flour and the result was more crispy but still super tasty. (If anyone else is interested, 25% of 3 cups is 0.75 cups. So basically I mainly filled one of the cups with buckwheat… I think that math works out.) Thank you Natasha for sharing this flour trick to help bakers level up their game!
I’m so glad you enjoyed it, Sudevi! The flour trick is a must know!
Good Afternoon Natasha:
Today I made the chocolate chip cookies and they are so good.
Thank you for sharing the recipe.
You’re welcome! I’m so happy you enjoyed it, Olga!