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Soft Chocolate Chip Cookies (VIDEO)

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

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

Chocolate chip cookies studded with chocolate chips

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Soft Chocolate Chip Cookies

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

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

Tips for the BEST Chocolate Chip Cookies:

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

Ingredients for Chocolate Chip Cookies:

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

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

Which is the Best Chocolate for Cookies?

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

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

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

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

The Secret to Soft Cookies?

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

Soft chocolate chip cookies on a baking sheet

Why do Chocolate Chip Cookies go Flat?

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

Why did my Cookies not Flatten?

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

How to Freeze Chocolate Chip Cookies:

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

Baked chocolate chip cookies from frozen chocolate chip cookies

How to Make Chocolate Chip Cookies:

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

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

How to make chocolate chip cookies

How to bake chocolate chip cookies

More Cookie Recipes:

Watch Natasha Make Chocolate Chip Cookies:

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

Soft Chocolate Chip Cookies Recipe

4.81 from 63 votes
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
soft chocolate chip cookies on cookie sheet

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

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

Ingredients

  • 1 cup unsalted butter (2 sticks), softened
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour measured correctly
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups semi-sweet chocolate chips (12 oz) plus more for the tops

Instructions

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

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

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

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

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

Recipe Notes

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

Nutrition Facts
Soft Chocolate Chip Cookies Recipe
Amount Per Serving
Calories 307 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 39mg 13%
Sodium 68mg 3%
Potassium 186mg 5%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 21g
Protein 3g 6%
Vitamin A 6%
Calcium 4.8%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

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

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

Soft and gooey chocolate chip cookies

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

natashaskitchen

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

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  • Melissa G
    June 28, 2016

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

    • Natasha
      natashaskitchen
      June 28, 2016

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

      • Melissa G
        June 29, 2016

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

        • Natasha
          natashaskitchen
          June 29, 2016

          Awww that’s awesome! Thanks Melissa 🙂 Reply

  • Esther
    June 27, 2016

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

    • Natasha
      natashaskitchen
      June 27, 2016

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

  • Mihaela Stegall
    June 13, 2016

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

    • Natasha
      natashaskitchen
      June 14, 2016

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

    • Mihaela Stegall
      June 16, 2016

      Thank you ! Reply

  • Gail
    June 12, 2016

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

    • Natasha
      natashaskitchen
      June 12, 2016

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

  • Susanne Westgate
    June 6, 2016

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

    • Natasha
      natashaskitchen
      June 6, 2016

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

  • Melissa
    May 30, 2016

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

    • Natasha
      natashaskitchen
      May 30, 2016

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

  • olga
    April 22, 2016

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

    • Natasha
      natashaskitchen
      April 22, 2016

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

      • Marie
        April 22, 2016

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

        • Natasha
          natashaskitchen
          April 22, 2016

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

  • Martha
    April 2, 2016

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

    • Natasha
      natashaskitchen
      April 2, 2016

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

  • Liliya
    March 7, 2016

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

    • Natasha
      natashaskitchen
      March 7, 2016

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

  • chris
    February 28, 2016

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

    • Natasha
      natashaskitchen
      February 28, 2016

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

  • Wendy
    February 23, 2016

    OMG Natasha!!!!!! THANK YOU !

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

    • Natasha
      natashaskitchen
      February 23, 2016

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

  • Marie
    February 18, 2016

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

    • Natasha
      natashaskitchen
      February 18, 2016

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

      • Marie
        February 24, 2016

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

  • Tanya
    February 1, 2016

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

    • Natasha
      natashaskitchen
      February 1, 2016

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

  • Olga
    January 17, 2016

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

    • Natasha
      natashaskitchen
      January 18, 2016

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

  • Natalya
    January 4, 2016

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

    • Natasha
      natashaskitchen
      January 4, 2016

      Possibly but I haven’t tested it myself. Since baking is so much a science, I can’t really recommend something I haven’t tried. Sorry I can’t be more help. Reply

  • December 10, 2015

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

    • Natasha
      natashaskitchen
      December 11, 2015

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

  • Malou@maloupen
    December 9, 2015

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

    • Natasha
      natashaskitchen
      December 9, 2015

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

      • Malou@maloupen
        December 9, 2015

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

  • Malou@maloupen
    December 1, 2015

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

    • Natasha
      natashaskitchen
      December 1, 2015

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

  • November 17, 2015

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

    • Natasha
      natashaskitchen
      November 17, 2015

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

  • Irene
    October 27, 2015

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

    • Natasha
      natashaskitchen
      October 28, 2015

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

  • Kristina
    October 22, 2015

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

    • Natasha
      natashaskitchen
      October 22, 2015

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

      • Kristina
        October 23, 2015

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

        • Natasha
          natashaskitchen
          October 23, 2015

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

  • Beth
    October 18, 2015

    Made these today, love them!! Reply

    • Natasha
      natashaskitchen
      October 19, 2015

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

  • Lena
    September 10, 2015

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

    • Natasha
      natashaskitchen
      September 11, 2015

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

      • Lena
        September 11, 2015

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

        • Natasha
          natashaskitchen
          September 11, 2015

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

          • Lena
            September 13, 2015

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

  • Olya
    August 6, 2015

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

    • Natasha
      natashaskitchen
      August 6, 2015

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

  • liliya
    July 20, 2015

    Totally Recommend!!! Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      Thank you Liliya 🙂 Reply

  • Galya
    July 1, 2015

    Can I use baking soda instead of powder? Reply

    • Natasha
      natashaskitchen
      July 1, 2015

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

  • Yana
    June 21, 2015

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

    • Natasha
      natashaskitchen
      June 21, 2015

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

  • Mariam
    June 17, 2015

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

    • Natasha
      natashaskitchen
      June 17, 2015

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

  • Sue
    June 7, 2015

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

    • Natasha
      natashaskitchen
      June 7, 2015

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

  • Mrs.
    May 20, 2015

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

    • Natasha
      natashaskitchen
      May 20, 2015

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

  • anna
    May 13, 2015

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

    • Natasha
      natashaskitchen
      May 13, 2015

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

  • DrunkBaker
    April 23, 2015

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

    • Natasha
      natashaskitchen
      April 23, 2015

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

  • Abby
    March 15, 2015

    It is sooo yummy Reply

    • Natasha
      natashaskitchen
      March 15, 2015

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

  • irina
    February 27, 2015

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

    • Natasha
      natashaskitchen
      February 27, 2015

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

  • Mariya
    September 25, 2014

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

    • Natasha
      natashaskitchen
      September 25, 2014

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

  • Yeni
    September 7, 2014

    Hi natasha,

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

    • Natasha
      natashaskitchen
      September 7, 2014

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

      • Jessica V
        July 19, 2018

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

        • Natashas Kitchen
          July 19, 2018

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

  • Emmin Estia
    March 22, 2014

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

    • Natasha
      natashaskitchen
      March 22, 2014

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

  • March 21, 2014

    do the cookies when baking spread out by themselves? Reply

    • Natasha
      natashaskitchen
      March 21, 2014

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

  • Olga Karpets
    March 25, 2013

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

    • Natasha
      natashaskitchen
      March 25, 2013

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

  • Yura
    March 6, 2013

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

    • Natasha
      natashaskitchen
      March 6, 2013

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

  • cindy
    February 27, 2013

    Hi

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

    • Natasha
      natashaskitchen
      February 27, 2013

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

  • tanya
    February 23, 2013

    these cookies were so good. Reply

    • Natasha
      natashaskitchen
      February 23, 2013

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

  • tanya
    February 23, 2013

    Thank you for telling us this recipe. Reply

  • tanya
    February 23, 2013

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

  • Alona
    January 12, 2013

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

    • Natasha
      natashaskitchen
      January 13, 2013

      I love to hear a good report 🙂 Reply

  • Alona
    January 11, 2013

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

    • Natasha
      natashaskitchen
      January 12, 2013

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

  • Irina M
    December 9, 2012

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

  • Irina K
    November 30, 2012

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

    • Natasha
      natashaskitchen
      November 30, 2012

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

  • Phyllis
    October 21, 2012

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

    • Natasha
      natashaskitchen
      October 21, 2012

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

  • vikulya
    October 5, 2012

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

    • Natasha
      natashaskitchen
      October 5, 2012

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

  • Emma
    August 3, 2012

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

    • Natasha
      natashaskitchen
      August 3, 2012

      I’m glad that you like them 🙂 Reply

  • luba
    July 17, 2012

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

    • Natasha
      natashaskitchen
      July 17, 2012

      You could definitely use a hand mixer instead. If the batter gets too thick for your hand mixer, just use a spatula to mix the rest of the way. Reply

  • Angelina
    July 8, 2012

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

    • Natasha
      natashaskitchen
      July 9, 2012

      Thank you for the tip Angelina. Reply

  • irina
    June 27, 2012

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

    • Natasha
      natashaskitchen
      June 27, 2012

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

  • Olga
    June 22, 2012

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

    • Natasha
      natashaskitchen
      June 22, 2012

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

  • Marina
    June 10, 2012

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

  • Marina
    June 10, 2012

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

    • Natasha
      natashaskitchen
      June 10, 2012

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

  • Elizabeth
    March 29, 2012

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

    • Natasha
      natashaskitchen
      March 29, 2012

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

  • Lana Homer
    March 10, 2012

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

    • Natasha
      natashaskitchen
      March 10, 2012

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

  • Roxanne
    March 6, 2012

    Simply amazing!!! Thank you 🙂 Reply

  • lena
    February 23, 2012

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

    • Natasha
      natashaskitchen
      February 23, 2012

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

  • Inna Kravchuk
    February 5, 2012

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

    • Natasha
      natashaskitchen
      February 6, 2012

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

  • Vikulya
    February 2, 2012

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

  • Sam
    February 2, 2012

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

    • Natasha
      natashaskitchen
      February 2, 2012

      That sounds like something I would do 🙂 Reply

  • dina
    February 2, 2012

    Beautiful:) Reply

  • Vikulya
    February 2, 2012

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

    • Natasha
      natashaskitchen
      February 2, 2012

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

  • Vikulya
    February 2, 2012

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

    • Natasha
      natashaskitchen
      February 2, 2012

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

  • Vikulya
    February 1, 2012

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

    • Natasha
      natashaskitchen
      February 1, 2012

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

  • Natalia K
    January 31, 2012

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

    • Natasha
      natashaskitchen
      January 31, 2012

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

  • Regina
    January 31, 2012

    thank u! looks delish gonna try 4 my family Reply

  • tina
    January 30, 2012

    thank you darlin Reply

  • Tanya
    January 30, 2012

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

    • Natasha
      natashaskitchen
      January 30, 2012

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

  • Olichka
    January 29, 2012

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

    • Natasha
      natashaskitchen
      January 29, 2012

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

  • Olga
    January 29, 2012

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

    • Natasha
      natashaskitchen
      January 29, 2012

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

  • Emma
    January 29, 2012

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

    • Natasha
      natashaskitchen
      January 29, 2012

      He is 2 1/2 🙂 Reply

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