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Soft Chocolate Chip Cookies Recipe

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

The BEST soft chocolate chip cookies; big, chewy and loaded! This chocolate chip cookie recipe is wildly popular with kids and adults!

My son loves to chase me around the house growling “cookie monster!” He’s so fearsome! It’s the cutest thing in the world. Surprisingly he doesn’t eat cake or cookies (nope, not even Kiev cake or cheesecake!), These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.but he ate one of these. That says something.

I’ve had several requests for this recipe. It was actually sent to me by one of my readers (you know who you are and Thank You!). After all, what is a food blog without a good chocolate chip cookie recipe? These stay soft. Mmmm Cookie!!!

Ingredients for Soft Chocolate Chip Cookies:

2 sticks (1 cup) of unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
2 tsp vanilla extract
2  1/4 cups all-purpose flour,  *measured correctly
1 1/2 tsp baking powder
1/2 tsp salt
2 cups (12 oz) semi-sweet chocolate chips

*To measure flour correctly, spoon it into your measuring cup then level off the top with a straight edge. If you push your measuring cup into the bin, you can get up to 25% more flour by weight (I have tested this theory!). * Watch our easy video tutorial on how to measure correctly

How to Make Soft Chocolate Chip Cookies:

Preheat oven to 350 °F after step 5. Grease cookie sheets or use silpat mats.
1. In a large bowl of a stand mixer w/ paddle attachment, on high speed : cream together the 2 sticks of butter, 1/2 cup of brown sugar and 1/2 cup of white sugar until light and fluffy, scraping bowl and breaking up clumps as needed.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

2. Add 2  eggs, one at a time, beating well with each addition, then stir in 2 tsp of vanilla.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

3. Combine 2 1/4 cups of  flour, 1 1/2 tsp of baking powder and 1/2 tsp of salt and gradually stir into the creamed mixture.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

4. Finally, fold in 2 cups of  chocolate chips.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

5. 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 18 cookies.

Tip: for prettier cookies, you can stick 2-3 chocolate chips on top of every cookie. Cover with plastic wrap and Refrigerate prepared cookie dough balls for at least 1 hour before baking.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

6. Bake one cookie sheet at a time for 12-14 min at 350˚F, until edges are just turning light golden brown. Allow cookies to cool on the baking sheet. Once at room temp, you can store them in Tupperware.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

These chocolate chip cookies seriously stay soft for days!

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

Soft Chocolate Chip Cookies Recipe

4.72 from 52 votes
Prep Time: 2 hours 10 minutes
Cook Time: 14 minutes
Total Time: 2 hours 24 minutes
These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.
The BEST soft chocolate chip cookies. Big, chewy, 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
Servings: 18 large cookies

Ingredients

  • 2 sticks 1 cup of unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups 12 oz semi-sweet chocolate chips

Instructions

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

  1. In a large bowl, w/ paddle attachment, on high speed: cream together the 2 sticks of butter, 1/2 cup of brown sugar and 1/2 cup of white sugar until light and fluffy, scraping bowl and breaking clumps as needed.
  2. Add 2 eggs, one at a time, beating well with each addition, then stir in 2 tsp of vanilla.
  3. Combine 2 1/4 cups of flour, 1 1/2 tsp of baking powder and 1/2 tsp of salt and gradually stir into the creamed mixture.
  4. Finally, fold in 2 cups of chocolate chips.
  5. 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 18 cookies. Tip: for prettier cookies, you can stick 2-3 chocolate chips on top of every cookie. Cover with plastic wrap and Refrigerate prepared cookie dough balls for at least 1 hour before baking.
  6. Bake one cookie sheet at a time for 12-14 min at 350˚F, until edges are just turning light golden brown. Allow cookies to cool on the baking sheet. Once at room temp, you can store them in tupperware.

Final Final Picmonkey Hashtag bannerThese chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

Mmmmm soft chocolate chip cookies! 🙂 My son is always REALLY happy when I make these. What recipe do your children get most excited about?

“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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  • Nina
    January 30, 2019

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

    • Natashas Kitchen
      January 30, 2019

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

  • Ksusha
    January 28, 2019

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

    • Natashas Kitchen
      January 28, 2019

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

  • Kati Anderson
    December 30, 2018

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

    • Natashas Kitchen
      December 31, 2018

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

  • Kseniya
    October 10, 2018

    Mine turned out great. I noticed that the second batch always turns out better than the first one (I mean the second cookie sheet), I don’t know what the reason is but it happens with any cookie recipe I try. We added some m&ms, I wish you could see the face of my 3 year old son! Thank you for the recipe! Reply

    • Natashas Kitchen
      October 10, 2018

      That’s so interesting Kseniya! I’m wondering if it has to do with a heated pan from the first round? I’m so happy you enjoyed this recipe! Thank you for your feedback. Reply

  • Elly
    September 29, 2018

    Tried the recipe today. My first time making cookies and it turned out perfect! Reply

    • Natashas Kitchen
      September 29, 2018

      I’m so happy you enjoyed this recipe, Elly! Thank you for the wonderful review! Reply

  • Wanda
    June 29, 2018

    Was out of baking soda and my “normal” go-to-cookie ingredient (Butter Crisco) so I stumbled upon this recipe….hence the no baking soda, please take in mind my 14 yr. old was wanting to make them and not only make them but double it haha….Oh boy was she in for a work out with all that flour!!! They turned out just like I thought they would having previous cookie failures—cakelike. Good enough to satisfy your sweet tooth but no my recipe—This mama always cooks with Crisco 🙂 Pleasant baking!! Reply

  • Eliana
    June 13, 2018

    Hi, I am Italian, Please can I have this recipe in Italian? With grammi not cups? Here don’t have cups😢 I desire make that for my sons 😍 Reply

    • Natashas Kitchen
      June 13, 2018

      We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help. Reply

  • Dina
    June 4, 2018

    These are the BEST cookies! We make these at my house every few weeks. My daughter loves putting the finishing chocolate chips on them. I also add walnuts. I’ve tried it with gluten free flour also and it comes out as delicious. Thank you! Reply

    • Natashas Kitchen
      June 4, 2018

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

  • Lily
    June 4, 2018

    I tried these last night, they were delicious! Thanks Natasha! Reply

    • Natashas Kitchen
      June 4, 2018

      I’m so glad you enjoyed the cookies, Lily! Reply

  • Diyonte
    June 3, 2018

    Can you use shortening instead of butter? Reply

    • Natasha
      June 3, 2018

      Hi, I honestly haven’t tried that substitution so I’m not sure – I do have a strong preference for butter in cookies. If you experiment, let me know how it goes. Reply

  • Rob
    May 20, 2018

    I would strongly suggest trying something such as – 1 teaspoon baking soda, and 1 teaspoon baking powder. Will make all the difference in this recipe – Making cookies with varying degrees of both soda and powder, I found that baking powder generally produces cake-like cookies that rise higher during baking, producing smoother, shinier tops, while soda yields cookies that are more rough and denser texture. This may explain some of the challenges with the comments – in particular in those ovens that are running hotter and producing “scone-like” cookies. Reply

    • Natasha's Kitchen
      May 20, 2018

      Excellent suggestion Rob, thanks for sharing with other readers! Reply

  • Brook
    March 23, 2018

    Hey Natasha. I followed the recipe to a T but my cookies came out extremely runny in the oven. They all became one big mush and burned. I am in Europe, so I have to work with what I can find and also convert the recipes. Do you know what possibly could have caused this? I am assuming it is something with the baking powder – I am using the spanish equivalent “levadura en polvo”. They come in packs of 15g, but I used only 2 tsp’s as the recipe called for. Should I use more? Thanks! I can’t find chocolate chip cookies anywhere in Spain so I am looking to make my own!! Reply

    • Natasha
      natashaskitchen
      March 23, 2018

      HI Brook, I am not familiar with “levadura en polvo” but from photos online it doesn’t look like a white powder which is what baking powder looks like. It might not be the same product. If anyone else has any insights into that, please let us know and thanks in advance 🙂 Reply

    • Lana Sibley
      December 5, 2018

      Did you perhaps use real butter instead of margarine? That may account for the cookies spreading. Reply

  • Yanyan
    March 7, 2018

    My favorite cookie recipe. Thank you!

    Yanyan Reply

    • Natasha's Kitchen
      March 7, 2018

      My pleasure! I’m glad you love the recipe, thanks for sharing! Reply

  • Quynh Anh
    February 26, 2018

    Hi Natasha
    I love all your recipes and made a lot of them.
    I have a question: when I chill the cookie balls, do they need to cover with plastic wrap?
    Thanks in advance. Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Quynh, I do cover them with plastic wrap to keep them fresher and so they do not absorb food smells. I will add that note 🙂 Reply

  • Elvira
    February 16, 2018

    Hi! There’s 13 people in my family so that requires lots of cookie dough to be made (I usually double the recipes). It is possible if I can refrigerate and then scoop and form them into balls? Or they will still be runny? We just don’t have enough room to put cookie sheets inside the frig.. thanks! Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Elvira, it is much easier to scoop and form the cookie balls before refrigerating. You can refrigerate them close to each other, even touching if need be to save space. 🙂 Reply

  • Daniel Cook
    February 11, 2018

    I made these today and they are fabulous, just what I was looking for. Your recipe directions were perfect, no problems there…thanks, Natasha! Reply

    • Natasha's Kitchen
      February 12, 2018

      You’re welcome Daniel! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • Georgia proutsos
    February 10, 2018

    Hi. Can you use whole wheat flour? Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Georgia, I honestly haven’t tested that in this recipe so I could only guess. If you experiment before I do, let me know how it goes 🙂 Reply

  • William Barlow
    January 31, 2018

    Are you able to provide nutritional information for your recipes? Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      Hi William, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free). ps. I’m planning to do a site refresh and looking into having nutritional info included in every post so stay tuned. Reply

  • Amy Smith
    January 20, 2018

    Hi I tried these out last night, I didnt have any brown sugar so I just used two teaspoons of black treacle as a molasses substitute and also converted the cups to grams. They came out perfect and I have had to stop my family from eating them all at once! Thankyou for sharing! Reply

    • Natasha's Kitchen
      January 20, 2018

      You’re welcome Amy! I’m glad to hear the recipe was such a success! Thanks for sharing your fantastic review! Reply

  • Karen
    January 12, 2018

    Hello Natasha, so I made these cookies last night… they didint turn out like on your picture… pretty much they turned out like the last few people commented a little dry and scone like on top… When measuring flour I pack flour and push it down into the cup, so I believe that me and the other last few people who the cookies failed to turn out like yours have been using a bit too much flour…after reading your tip I believe it’s true, I think measuring the flour your way would make them turn out softer, because they still taste great just not very soft and stiff. Thank you for your recipes💜 Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      Thank you so much for reporting back. I have a video tutorial coming soon that is super helpful on all things measuring, but in the mean time, I added a note on measuring towards the top which should help 🙂 Reply

  • Karen
    January 4, 2018

    I followed this recipe exactly as directed and mine were also very dry, inside and out. They did not spread. I thought it was strange to use baking powder instead of baking soda so I think that was the problem. Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      HI Karen, I haven’t had that same experience. When you measured your flour, did you spoon it into the measuring cup and then scrape off the top for an accurate measure? I have found that if you dunk the measuring cup directly into the flour bin, you can get about 25% more flour because it compacts it. I hope that helps! Reply

  • Holly
    December 24, 2017

    Tried these tonight. They did not come out soft. The outside is hard like a scone (like another reviewer said). I followed the recipe exactly. Disappointed since I made these with my son to leave for Santa 🙁 If anyone else wants to make these, I wouldnt leave it in the fridge for an hour. Pretty sure that was the problem. Maybe 20-30 mins would be better. Reply

    • Natasha
      natashaskitchen
      December 26, 2017

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

  • Michele
    December 23, 2017

    Help! Mine seem to be scone like!
    They didn’t speak out at all. What did I do? Reply

    • Michele
      December 23, 2017

      Sorry. Meant spread out! Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Michelle, did you change anything in the proportions of ingredients – make sure the ratios of ingredients are the same or it can affect the texture of the dough. Reply

  • Lily
    December 23, 2017

    Can I substitute the light brown sugar for dark brown sugar? Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Lily, I haven’t tried that substitution but I think it would work. Your cookies will probably be a little deeper in color with the additional molasses in dark brown sugar. Reply

  • Elzaan
    December 3, 2017

    These cookies are absolutely delicious and super easy to make. I chilled the entire batter before rolling and baking and came out perfectly. The raw batter tastes even better. Well done on an incredible recipe.
    From baker in South Africa Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Elzaan, thank you for the nice review! 😬 Reply

  • Tina
    November 24, 2017

    The molasses in the brown sugar of your chocolate chip cookies is acidic requiring the use of baking soda, not baking powder.
    Shouldn’t the dough be chilled before portioning? Reply

    • Natasha
      natashaskitchen
      November 25, 2017

      Hi Tina, I chill after portioning the cookies – you can even freeze the cookie dough balls if you want to store them longer. Reply

  • Nataliya
    November 18, 2017

    The boys and I made these tonight and they were so yummy. Mark added sprinkles to his, so his was the best 😉 Reply

    • Natasha's Kitchen
      November 20, 2017

      I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your great review Nataliya! Reply

  • Julie
    October 30, 2017

    I am so disappointed. I followed the recipe exactly and my cookies ran together and at 20 mins of baking they are still runny not baked. What could be the reason? 😔 Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Julie, the #1 cause of that is if the cookies are not refrigerated before they are baked (step #5: “Refrigerate prepared cookie dough balls for at least 1 hour before baking”) If you bake them while the butter is softened, they will turn flat and run together. I hope that helps for next time! Most chocolate chip cookies work best when the dough balls are refrigerated prior to baking. Reply

      • Linda
        November 21, 2017

        Hi. I was wondering if it would have been better to use baking soda instead of baking powder to have more control over the gas bubbles that form inside the cookie? And or would it help to use one egg, and maybe one egg white instead of 2 eggs? Just thinking out loud. Reply

        • Natasha
          natashaskitchen
          November 21, 2017

          Hi Linda, I haven’t experimented that way so I’m not sure but this recipe doesn’t really have an ingredient in it to activate the baking soda unless you activated it with vinegar before adding. I just haven’t tested it so I can’t really make those recommendations. Reply

  • Lina
    October 6, 2017

    How much is gonna be 2 1/4 cup of flour in grams? Thank you! Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      Hi Lina, 1 cup flour is about 120-130 grams. This is about 290 grams floor total.  Reply

  • September 10, 2017

    Your recipe is very similar to the one on the back of Hershey’s Chipits Milk Chocolate Baking Chips. I was a little bummed out when I saw that it required baking powder, baking soda and 2 and 2/3 cups of flour. I’m not sure what I am doing wrong, but it seems whenever I make a cookie recipe that calls for those three ingredients. The cookies taste a bit off.
    I’ve made Peanut Butter cookies with just Peanut butter and an egg and they were delicious! Reading about why baking powder and soda is used in cookies, it said Baking soda needs some acid in order to activate and create the carbon dioxide needed to lift the batter, and you want to use only enough soda to neutralize the acid (since leftover soda in the batter tastes gross). I still find that they get too puffy for my liking and that I can taste a bit of the baking powder, baking soda and flour after they are done cooling completely. Any idea why? I’d appreciate any input! Your cookies looked like they turned out fantastic! Not too puffy like mine. Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Tasha, maybe it is because you are using a recipe with soda? My recipe does not have baking soda, but only baking powder. Baking powder does not require that acidic ingredient and should be tasteless. Check the ingredients on your baking powder and I would recommend getting one that does not have aluminum – some people have problems with that one and it can affect flavor if you are sensitive to it (not to mention, consuming aluminum is generally a bad idea ;)). I hope that helps!! 🙂 Reply

  • Syann Swihart
    September 4, 2017

    These are the best! This is my favorite recipe for chocolate chip cookies-I’ve made them lots of times! I usually use a little less chocolate chips than the recipe calls for(that’s just my personal preference). Thanks for sharing this recipe! Reply

    • Natasha's Kitchen
      September 5, 2017

      You’re welcome Syann! I’m glad you enjoy the recipe as much as I do! Thanks for sharing your fantastic review! 🙂 Reply

  • Natalie Rosenthal
    July 23, 2017

    I didn’t have a regular ice cream scoop so I used my 1.5 tablespoon scoop. It made 32 cookies and they are perfect, soft and cake like with a small crunch on the bottom. I also used mini chips because that is what I had on hand. Reply

    • Natasha's Kitchen
      July 24, 2017

      I’m glad you love the recipe Natalie! Thanks for sharing your great review! Reply

  • Avery
    June 20, 2017

    Hi! Sorry to bother you, but I am cooking the cookies right now, and I didn’t refrigerate the balls before I baked them, will affect the cookies majorly? Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      Hi Avery, the cookies are much more likely to flatten and run together if they are not refrigerated before baking. Refrigerating helps them keep their shape and they will be softer if they don’t flatten out as much. Reply

      • Avery
        June 21, 2017

        Thank you so much! They did taste like they had wayyy too much brown sugar but I put in the same amount as the recipe said. They did run together and I will definitely start refrigerating dough before I bake it! Thank you again, Natasha! Reply

  • April 20, 2017

    These cookies are sooooo good! I loved them! Thank you, thank you, thank you for sharing all your amazing recipes! Reply

    • Natasha's Kitchen
      April 20, 2017

      You’re welcome Alena! Thank you for following and sharing your wonderful review! Reply

  • Huong
    April 2, 2017

    Omg! It is amazing!!! I love your vanilla cupcake recipe so I know that I would love this chocolate cookies recipe as well, and I’m right! Love it. I didn’t have time to put the dough into the fridge but they turn out sooooo good!!!! My kids and my nieces finished them even they were still in cooling rack -:). Thanks again Natasha. Reply

    • Natasha's Kitchen
      April 3, 2017

      You’re welcome! I’m happy to hear that everyone loves the recipe! Thanks for sharing 😀 Reply

  • Kara
    March 29, 2017

    Hi Natasha,
    If I put it in the refrigerator can I leave it in the bowl then scoop the cookies out? I don’t have much room in my refrigerator to do that. I have a Christmas cookie recipe that says I can leave it in the bowl so I’m wondering about this one. Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Hi Kara, if you leave it in the bowl for several hours, the dough will become firm and difficult to scoop and roll. You would probably have to soften it a little before rolling the cookies. You could form the balls and place them on plates, touching each other to save space, cover with plastic wra and refrigerate and that should work fine. Reply

  • Betty Pettis
    March 17, 2017

    I live in high altitude, over 6,000ft. Would I need to make any changes? Also if I wanted the cookies smaller how long would I need to bake them for? Thanks. Reply

    • Natasha
      natashaskitchen
      March 17, 2017

      Hi Betty, since I don’t live in a high altitude area, I really don’t have any experience with high altitude baking and there’s no way for me to test it. You might do some research on google to see what changes are required for baking cookies in high altitudes. Sorry, I wish I could be more helpful! Reply

  • Katharina
    March 16, 2017

    Thanks for sharing this recipe! The are sooo good! Reply

    • Natasha's Kitchen
      March 17, 2017

      My pleasure Katharina! I’m glad you enjoy them! Reply

  • Lily
    March 11, 2017

    Use home raised chicken eggs for much better results!!! Reply

    • Natasha's Kitchen
      March 11, 2017

      YES!!! Home raised chicken eggs are better for any recipe!! Reply

  • Lisa Singeorzan
    March 2, 2017

    Hey Natasha, in reading the instructions I noticed you write to refrigerate for at least one hour. If I made the dough tonight and refrigerated over night to bake in the morning, would they still turn out as amazing? Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      Yes, absolutely! That would work great. I would suggest covering them with plastic wrap so they don’t absorb any smells from the fridge but that would work great. I’ve even frozen the dough before and baked from frozen – it takes a little longer to bake but it works well 🙂 Reply

      • Gayle
        September 4, 2017

        How does the baking time change if baking from frozen? Reply

        • Natasha
          natashaskitchen
          September 4, 2017

          Hi Gayle, it depends on how soft or “done” you like your cookies to be. I would give it an extra 2-4 minutes. Reply

  • Cooking Mama
    February 25, 2017

    These were delicious and a little different taste and consistency than a traditional chocolate chip cookie recipe – it reminded me of a sugar cookie type. My family and I loved them! Thank you for posting this recipe. I will definitely make these again! Reply

    • Natasha's Kitchen
      February 26, 2017

      You’re welcome! I’m glad you and your family enjoy the recipe! 🙂 Reply

  • Anna
    February 21, 2017

    Hi Natasha!
    Can I line cookie sheet with parchment paper and not grease? Or do they have to be greased? Thank you!
    Love your website and recipes! Reply

    • Natasha
      natashaskitchen
      February 21, 2017

      Hi Anna, if you line with parchment paper, there’s no need to grease the pan. They will come off the paper easily :). It’s the same for silpat. Reply

  • Vika
    January 30, 2017

    Hi Natasha! Wanting to make these tonight but realized I only have 1stick of butter in the fridge. Would it still work? I would just need to cut recipe in half? Thank you Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      Hi Vika, yes you would need to cut the recipe in half, otherwise the rest of the ingredients will overwhelm the 1 stick of butter and you’ll end up with cake-like crumbly cookies. Reply

  • Nastya Zayets
    January 30, 2017

    Natasha ever since I’ve discovered your blog, I feel like I’m in good heaven. Your recipes are super easy to follow with the pictures of every step. That is honestly my favorite part! Thank you so much for taking your time to post these:)

    P.s. can you look into making a cinnamon rolls recipe? Reply

    • Natasha's Kitchen
      January 30, 2017

      You’re welcome! Thank YOU for sharing such an amazing review!! I do in fact have 2 cinnamon roll recipes….use the search tool (cinnamon rolls) on my blog page to find them. 🙂 Reply

  • Gabrielle
    January 21, 2017

    Amazing recipe, the best cookies recipe I made!

    Just mentioning that it worked well and tasted great with only half a cup of sugar too. Which helps me feeling a bit less guilty eating a bunch;) Reply

    • Natasha's Kitchen
      January 21, 2017

      I love to hear reviews like this! Thank you very much Gabrielle 🙂 Reply

  • Ali Shackleford
    December 21, 2016

    I’ve tried to make cookies like this for 15 years.. Tonight, as I was getting out all my ingredients- I discovered I still don’t have any baking soda in the flippin’ house🙄 And the nearest store open after 11pm is 45min away.. Luckily, the cookie gods intervened and I found this recipe that only called for baking powder! These baked up like Mrs. Crocker came by and made them herself..or dare I say, better🤔 Thanks for the ingredient tweaks and tips that made this recipe rockin’👊 Reply

    • Natasha's Kitchen
      December 21, 2016

      LO! I am so glad it worked out for you Ali! Thanks for sharing 🙂 Reply

  • Jessica
    December 19, 2016

    I made these according to recipe and they turned out very chalky. What did I do wrong? Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      Hmm… I haven’t had that experience. Did you substitute anything in the recipe? Did you reread the instructions to see if maybe you mis-measured anything? Reply

    • Ali Shackleford
      December 21, 2016

      Over my years of many failed cookie attempts, I’d say you possibly put too much baking powder or forgot the salt.. I’ve done both more than once, with all kinds of baked goods🙄 If only my attention span was longer and reality tv was less interesting.. Reply

  • Maya
    November 26, 2016

    i tried your recipe once and I’ve been following it ever since! they taste so good. Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      I’m so glad you enjoyed it!! 🙂 Reply

  • Natalie
    November 18, 2016

    Looks delicious! About to make these tasty things!! thank u for awesome recipe. Reply

    • Natasha
      natashaskitchen
      November 18, 2016

      You are welcome Natalie, let me know how they turn out 😁. Reply

  • Tzivia
    November 15, 2016

    Omg yo Natasha made these babies today let them cool to room temperature after that had 1 with my cuppa coffee and mmmmm soooooo yummm and scrumptious soft and pillowy on the inside and golden and crisp on the outside wow definitely gotta make these again thanx tons for posting always hun cheers perfect for a rainy day it’s raining up here in NYC how’s the weather by you Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Tzivia, thank you again for another awesome review, I’m all smiles 😬. We have the same kind of weather here so cookies with coffee sound really good right now! Reply

      • Tzivia
        November 15, 2016

        Your very welcome Natasha darlin anytime oh wow so even in Idaho it’s been raining yup ditto u can say that again cookies with coffee or tea what could be better lol Reply

  • Kerri L.
    November 11, 2016

    I made these today and they are so yummy! I followed you’re exact recipe and it couldn’t have been any easier. These even impressed my super picky father. Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      Kerri, thank you for such a nice review, I’m so glad to hear that 😬. Reply

  • Tzivia
    November 10, 2016

    Also another question I don’t have a kitchen aid @ the moment would these work if I use my hand mixer or by hand with a wooden spoon thanx again dear Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Yes, that would definitely work just fine 🙂 Reply

      • Tzivia
        November 11, 2016

        Wow thanx tons Natasha @ always perfect since I have my dark semi sweet chocolate chips definitely gonna use em and wow another bonus that I can use my hand mixer or make them by hand again thanx so much for your help darlin have a great awesome hot weekend cheers Reply

  • Tzivia
    November 10, 2016

    Mmmmm yummmm these look really way good and yummmm thof I’m a little confused one part of the recipe says semi sweet chocolate chips the other part says milk chocolate chips unfortunately I don’t have milk chocolate chips on hand in have dark semi sweet would it still work in reallyrics would like to make these tomorrow or sometime whenever been craving these scrumptious babies for awhile now girl Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Oh goodness I didn’t even realize I had that discrepancy. Thank you for pointing that out! You can use either one but I always buy and use semi-sweet :). Dark semi-sweet would work great 🙂 Reply

  • Krsitine
    November 3, 2016

    Doesn’t seem to much different than the Nestle Toll House recipe, other than a small difference in the baking soda ,salt. Reply

    • Natasha
      natashaskitchen
      November 3, 2016

      Hi Kristine, Most chocolate chip cookies have the same basic ingredients but varying amounts which is what makes each recipe unique. 🙂 I just took a look at their recipe and their cookies also have 1/2 cup extra sugar and half the vanilla. Reply

  • angelina
    October 24, 2016

    LOOOOOOOVE IT , so good ! Best cookies so far !!! Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      Thank you Angelina for such a nice review 😁. Reply

  • angelina
    October 24, 2016

    BEST COOKIES EVER !!! Reply

  • Shannon
    October 19, 2016

    Hi Natasha,
    I don’t have a cookie scoop 🙁 should I use a tablespoon instead? Teaspoon? I’m not sure what to use but these look so good and I really want to make them! Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      Hi Shannon, use a heaping Tablespoon. The amount of dough should be about 1/4 cup. Reply

  • Meshe
    October 15, 2016

    How do you measure out your flour? I always weight so I was wondering which way you do it so I can try and get close to the right amount of flour Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      Hi Meshe, for most recipes, I fluff it up with a spoon, spoon the flour into my dry ingredients measuring cup then scrape off the top with the back of a flat butter knife. Reply

  • ana leticia
    September 10, 2016

    I think i need a cookie scoop because i always have a habit of making them bigger and i never end up making the amount it says. Do you have any recommendations for a good cookie scoop that will last and is worth it? Also any recommendations for cookie sheets? Reply

    • Natasha
      natashaskitchen
      September 10, 2016

      Hi Ana, the one we have is a vintage one by Hamilton Beach but I love the scoops like this one with a trigger to release dough. Reply

  • Ella
    August 12, 2016

    Why are people saying this is time consuming? Honestly, the instructions were great, and it was really simple. And, they tasted amazing! Especially with a bit of nutella on it! Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      Ella, thank you for the nice review, I’m glad you liked them 😀. Reply

  • Maggie
    August 2, 2016

    Can we cut the recipe. Will there be a difference? Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      That should still work fine 🙂 Reply

  • Lisa
    August 2, 2016

    Hi,

    I love these cookies!! I was wondering if I could make them into Chewy Chocolate Chip Cookie Bars?? Thank you so much for the recipe.

    Lisa Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Hi Lisa, I haven’t tried that but I think it could work to bake them in a pan and then slice them into bars. Let me know how it goes! 🙂 Reply

  • Emily Gaston
    July 23, 2016

    Great cookies, but you cant really taste the chocolate. it is very time consuming if you have kids who are not patient, and i felt like the smaller you made them the better they would taste. they didnt turn out as pretty as the photos, but smelled REALLY GOOD! Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      Hi Emily, You can definitely add more chocolate chips but keep in mind that adding more chocolate will make them sweeter. Also I’m not sure which you used but I prefer semi-sweet chocolate chips as opposed to milk chocolate chips. The semi-sweet chips have a little more intense chocolatey flavor. Also, to get the pretty shape as in the pictures, make sure to refrigerate the dough per the instructions, otherwise they will flatten and spread out when baked. I sure hope that helps for next time! 🙂 Reply

  • July 19, 2016

    You gotta go soft when it comes to chocolate chip cookies! These look amazing! Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      I absolutely agree and thank you!! 🙂 Reply

  • Kyleigh
    July 8, 2016

    Once frozen, what are your recommendations for baking? Bake straight from freezer, or let thaw then bake? Thanks! Reply

    • Natasha
      natashaskitchen
      July 8, 2016

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

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