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
Everyone's favorite Chocolate Chip Cookies - soft, moist and loaded with chocolate. There's no chilling required and you'll get perfect cookies every time.
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
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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.
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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.
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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.
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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.
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Bake one cookie sheet at a time for 12-15 min at 350˚F (we bake 12 minutes), until edges are just turning golden. The tops should still look under-baked. Allow cookies to cool on the baking sheet 5 min then transfer to a rack to cool.
Recipe Notes
*To measure flour correctly, fluff the flour with a spoon then spoon it into a dry ingredient measuring cup and level the top. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour and your cookies won't spread correctly.
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 my “go to” cookie recipe. I had mixed the batter with 3 cups of flour and it was sticking to the beaters and was extremely thick. So I use only 2 cups of flour and make it into cookie bars, and it works every time! I use less flour cuz it’s easier to mix and easier to spread out. Other than that, there perfect and taste good! My siblings are always asking me to make these! Thanks!
Btw, I follow the measuring video that Natasha has.
Good to know that you follow the measuring video too, that is so useful. Thank you for the great feedback and review!
Can I make the cookies smaller? If so how lone would I bake? I made them once so great! My new go too
Hi Vicky, I have not made this with a smaller scoop to advise, you will need to watch the baking time closer. Here’s what one of our readers wrote: “I made the chocolate chip cookies and they were delicious. I had a smaller scoop so I made 47 cookies from this recipe. Thanks Natasha I have tried dozens of your recipes and they were all delicious. Keep up the great job.” I hope this is helpful!
I think that 3 cups of flour is way too much, and yes, I did measure it correctly. The cookies were dry and too cake-like. I checked with a chocolate chip website (Hersey) and the exact same recipe but only 2 1/4 cups of flour.
Hi Andrea, with 2 1/4 cups flour, they would spread out in the oven unless you refrigerated the dough for several hours before baking. Also, it sounds like they assume you would push your measuring cup into the flour bin which would compact the flour and you’d end up with 25% too much flour (I have tested this theory with a kitchen scale)
Hi Natasha, I wanted to ask that can I use this cookie recipe to make M and M cookies, but instead of adding chocolate chips I’ll add M and Ms to make it an M and M cookie?
Hi Jehan, I bet that could work. I would sub some of the chocolate chips with M&Ms.
Wow! Holy smokes these are good cookies. I’m definitely making these again. I follow the recipe exactly and I got 33 cookies out of it using an ice cream scoop for three tablespoons of dough. Excellent, so delicious, thank you!!!
That’s so great! It sounds like you have a new favorite, Rita!
Hi Natasha! What would be the measurements if I wanted the cookies to be less sweet.
Hi Clara, less sugar may work, but they may seem a little more cake-like.
Hi Natasha. I really love your cookie recipe. But I think I have added too much flour since it did not spread out. How many grams of flour will be the 3 cups? Thanks!
Hi Ritchie, 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, if you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time 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.
1 cup of flour is 120 grams, so 360 grams for 3 cups, I always weigh my flour after watching the British baking show 😉
Is it 2 teaspoons of baking soda or baking powder? ❤️ Your recipes.
Hi Tabita, the recipe is correct “1 tsp baking soda, sifted” I hope you love the chocolate chip cookies.
I just pulled these out of the oven. They are excellent! I substituted gluten free flour and they turned out perfect
Thank you for the recipe
I bet your home smells so good right now! You’re welcome! I’m so happy you enjoyed it!
The cookies were fabulous! So soft and gooey. Every bite was delish. Loved it so much ♡
They truly are the best! I’m so glad you enjoyed it, Rose!
Thank you for sharing both the recipe and the ‘tips’. These are the best cc cookies I’ve ever made!
I’m so happy those are helpful! Thank you for sharing that with us!
These were absolutely divine! I never knew that measuring the flour like Natasha does or actually making sure my eggs and butter are room temp would make such a difference, but it seemed to. Instead of chocolate chips, I used toffee bits since that’s what I had on hand. Yummy!!
I’m so happy you enjoyed that, Rebecca. Thank you for sharing that with us!
Natasha, I need to make 7 dozen of these for a gathering. Could I make the dough in advance and keep it in the refrigerator until ready to use? If so, how many days in advance? I don’t want to make and freeze them method.
Hi Irena, the cookies 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 can’t figure out what I did wrong. The flavor is perfect but they are very bread-like 🤨.
Hi K, did you change anything about the ingredients or maybe accidentally switch the leavening in the recipe? Baking soda is 3-4 times stronger than baking powder so that could be it. Also, make sure to measure the ingredients correctly so you don’t end up with too much flour.
Chocolate chip cookies; in the video you said 2ts of baking soda but written in the recipe 1ts. Pls confirm. Thank you. I love your recipes, simple & good!
Hi Vanny, thank you for the note. We first published this chocolate chip cookie recipe in 2012. We are constantly working on perfecting our recipes, so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough. The recipe also used 1 tsp of salt. I would recommend following the recipe card always as we can update that compared to the video that we cannot edit anymore.
Your original recipe for these (I saved it) called for a tsp of baking power as well as the tsp of baking soda. For me, I get a puffier cookie with the original, which we love. They both stay soft for days. I have made several of your recipes. All are excellent. Thank you.
You’re so welcome, Carol. Thank you for the review and I hope you’ll love all the recipes that you will try.
Thank you so much for the small tips for beginners like making sure the baking soda didn’t have any lumps in it. I’m teaching myself how to cook now in my mid 20s and following your recipe was the first time I’ve ever been able to make cookies that taste good
You are very welcome, it is my pleasure to share these awesome recipes with you all. Enjoy cooking and hope it all becomes a success!
PS: After reading the comments, I see that the written directions are actually correct haha. No wonder they came out so good! And they did end up flattening out more after they sat for a bit. Another yummy recipe. Thanks Natasha!
You’re welcome! I’m so happy you enjoyed these cookies, Lauri!
The video says “2 tsps baking powder” while the written recipe says “1 tsp baking soda”. Well, I used the written recipe… oops! They didn’t flatten as much as hers did, but they still tasted good!
Hi Lauri, thank you for the note. We first published this chocolate chip cookie recipe in 2012. We are constantly working on perfecting our recipes, so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough. The recipe also used 1 tsp of salt. I would recommend following the recipe card always as we can update that compared to the video that we cannot edit anymore.
Hi Natasha. Can you freeze these cookies after baking? I like to bake ahead for the holidays.
Hi Jill, I have not tried freezing them after they are baked but I imagine that may work! The tips that I provided on how to freeze cookies is also in the recipe, that should help too!
Hi Natasha,
I want to make double chocolate chip cookies, can you please advise me on what quantity of cocoa powder should I add to the batter and at what stage as per this recipe?
And if I don’t have brown sugar, can I use the same quantity of white sugar as the amount of brown sugar mentioned in the recipe, that is in total 1 and a half cups of white sugar?
It would be helpful and highly appreciated if you could please reply and help me out!
Thanks in advance! 🙂
Hi Jenna, without testing that through, I could only guess about the amounts. I would probably experiment by swapping out some of the flour for cocoa. I wish I could be more help. If you test this successfully, I would love to hear the details.
Natasha – can I add walnuts to this recipe? I’m a nut fan! Love your website!
Hi Priscilla, others shared that they added walnuts and enjoyed it!
I hope you will redo your video on the chocolate chip cookies. I know you meant to say, “baking soda” but you said,” baking powder.”
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. Thanks for the suggestion on the new video.
I want to try this chocolate chip cookie recipe. Most chocolate chip cookie recipes have less than 3 cups of flour and are very soft and moist. Does adding 3 cups help with keeping the cookies to stay thick.
I had doubled the recipe as I needed 48 cookies and it only made 35??? I did exactly as you said. They also didn’t even look like the picture :/
Hi Lily, the most likely reason is having the cookies formed larger which will still work but might need a slightly longer bake time.
This is a terrific recipe. I love that the cookie dough doesn’t require chilling, and that you use two teaspoons of vanilla. The look, texture, and flavor remind me of a very good bakery cookie.
Isn’t it the best! I’m so glad you enjoyed it!
Oh my! I found my new favorite chocolate cookies! We love cookies just not with loads of sugar. Held 1/2 cup sugar back & 1/2 of chocolate chips & yet they still came out amazing! Made 2.5 ounces scoop for each cookie, yes, I measured each of them :)” Thank you for sharing, this will be my go to chocolate chips cookie recipe! Blessings!
Hello Sela, I’m glad you found your new go-to recipe! Thank you for sharing your experience trying out these cookies. Good to hear that it was a success!
I’m so glad this was a hit, and you found a new favorite, Sela! That’s just awesome! Thank you for sharing your excellent review!
Can I use cake flour instead of all purpose flour and if so how many cups?
Hi Teresa, I honestly haven’t tested that to advise. if you do an experiment, please share with us how it goes.
Awww was hoping you did. When I experiment will let you all know how it comes out. Thank you
Love your videos and recipes! Do you make any alterations for high altitude locations? I’m in the high desert and most cookies turn out flat😌
Hi Lynn, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
Can I use M&M’s instead of chocolate chips? Should I use the same amount of M&M’s as choc. Chips? Any other modification if substituting M&M’s that you recommend please?
Thank you!
Hi J, I bet that could work. I would sub some of the chocolate chips with M&Ms.
Can I refrigerate the chocolate chip cookie dough after making it and bake the next day?
Hi Dena, that should be okay. You can choose to refrigerate the mix as a whole or pre-measured and shaped. Both will work great. It may require a bit more effort to shape and divide the dough after refrigeration, though. I hope that helps.
Hi Natsha, I have tried your recipes it was really awesome thank you for the your lovely recipes.And I want to know when you measures in cup how many grams you take can you mention that in gram please?
Hi Fathi! I’m so glad you’re enjoying my recipes! If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time 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.
Hi, I’m baking for a big event and was wondering if the cookies will still come out right if I 4x the recipe?
Thanks
Hi Layla, you may need to make it in batches unless you have equipment that can handle that much. But that should work! I hope you love this recipe!
Hi, I’m making cookies for a very a big event will they still come out good if I 4x the recipe?
Hello Layla, I think that would be alright. I hope it becomes a hit!
Hi. If I only have salted butter can I use it and omit the salt called for in the recipe?
Hi Morgan, yes, it will work. Just omit the salt used in this recipe since your butter will already be salted.
I do not own a stand mixer would a hand mix be ok to use instead
Hi Barb, 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.
Hi Natasha,
I’ve been making these cookies for a long time and absolutely love them. One question though, could I bake these cookies inside a muffin tin. I’m asking because I don’t know if the heat from the oven will circulate throughout the whole pan to fully bake the whole cookie so the cookie isn’t raw in the middle. Just wondering!
Sincerly,
Ashton
I haven’t had a chance to test that out yet, but if you do please let me know how it goes.
Hi Natasha!!
This is me and my son’s to-go cookie recipe. He even sold some of the cookies he made. I was wondering though what is the shelf life of the baked cookies. How long do they last?
Great to hear that, Rio! Hope it sells well and it becomes a hit. Usually, bakery or homemade cookies can be stored at room temperature for two to three weeks or two months in the refrigerator.
I love to watch your videos. I have made so many of your recipes. My whole family loves every one of these especially anything having chocolate in it. Lol
Great to hear that, Lisa. I hope you and your family will love all the recipes that you will try!
Hi Natasha, do you have a good recipe for Oatmeal Raisin Soft Cookies please, Hubby keeps buying them and I thought I wouls like to try making them, thank you in anticipation
Kathy
Hi Kathy, I don’t have a video and recipe for that yet but thanks for the idea and suggestion. I’ll try to add that to our list.
Hi Natasha! I just made these and they are super duper delicious.. I made half of the recipe and everyone just finished them in a few minutes….Thank you so much Natasha for such an amazing recipe…
You are very welcome, Maryam. I’m glad that the recipe was a huge hit!
NATASHA!
We just made them.
They are REALLY AMAZING!
We will definitely make the again! Thank You!
Yay! I’m so happy to hear that, Luba! I’m glad these were a hit!
Followed the recipe and they are AMAZING… Thank You
Glad you loved it, Mike!
My husband is a major Cookie Monster. I bake cookies every week. I made these cookies and added toasted walnuts. He love loved them. I will definitely make more of these. Thank you so much. I just love your videos.
That’s just awesome, Suz! I’m so glad he loved them! Thank you for your excellent review and compliment!
I am planning to switch from my recipe to this one and use them as our go-to camping cookies. We make our cookies with walnuts, white and dark chocolate chips but they tend to not be soft, hence why I plan to switch recipes. I just wanted to offer a storage suggestion: I form equal size cookie logs, about 1 foot long and wrap them in plastic wrap tightly. I place 3 logs in a ziplocba and freeze them. When I am ready to bake them, I take one out in the fridge and let thaw sloe or place it on counter 1 hr for a fast thaw (still wrapped). Once oven/baking sheet are ready, I unwrap and cut the log in 1/2inch slices. Each can be formed in a ball or broken and formed in smaller balls. Then bake for required time. The log will cut even if it is not fully thawed but dough should be thawed by th time it s baked.
Hi Angela, thank you for sharing your tip for storing cookie dough.
A tad too sweet for my taste, I’ll eliminate 1/2 cup sugar next time. I ended up with 48 large cookies.
Hi John! Thank you so much for sharing that with me!
Hi Natasha,
They look delicious! I was wondering if you could provide measurements of ingredients in the metric system too?
It would be very nice! Thank you
Hi Olivier! If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time 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.
Thank you very much Natasha! I totally missed this when looking at the recipe. That’s awesome, thank you again. Will try it right away then.
You’re very welcome! I hope you love it!
Best recipe for Chocolate Chip Cookies. I have made many, these are the Best yet. I added Chopped nuts to mine. Thank you Natasha.
You’re welcome! I’m so happy you enjoyed it, Diane!
I LOVE THEM they were perfec my whole family loved the cookies their perfectly sweet, not too much not too little in sweetnes. I usually make the base and then add whatever topping im craving sometimes white chocolite or with oreos or both or rasons, nuts. This recipe is truelly perfect goes with everytopping. than u so much keep up the wonderful amazing perfect work!!!!!! trually inspiring!
Thank you for sharing your wonderful review, Ruta! That’s the best when the entire family loves a meal!
Could I Also Use Chocolate Chunks In This One Because I Do Not Have Chocolate Chips, I Only Have A Milk Chocolate Bar?
Hi Noah! That will work! Here’s what one of my readers wrote: “No-fail and best cookie recipe! So soft and the whole family loved it. Cut down the sugar about 1 tbsp each and replaced chocolate chips with chunks. They’re fantastic.” I hope this helps!
My family LOVES this recipe! It’s a perfect balance of soft, not too gooey, not too “cake-y”!
Great to hear that, Jami. Thank you for your great review and feedback!
Best cookie I’ve ever made! How did I NOT know to fluff up the flour? It’s not like I’m a spring chicken. Thanks for the tip.
You’re welcome! I’m so happy you enjoyed it, and the tip was helpful, Karen!
Can I use regular sugar instead of brown sugar?
Hi Shreyas, The brown sugar helps the cookies get the right color so, without it, it will come out as too white.
Hi Natasha! Love your chocolate chip cookies! My go to recipe and been making them for years! One question- can I use all of the batter and make it into 1 big cookie? Like a cookie ‘cake’? Would like to try this for my son for his birthday- your cc cookies are his very favorite and this is what he wants me to make him for his 16th birthday on Sunday. I didn’t want to waste the dough if it doesn’t work this way. Any thoughts?
I have not tested that as one big cookie. If you experiment, let me know how you liked the recipe.
This is my go to cookie recipe, as a 13 this is so simple to make and my family LOVES it, soft, chewy and melts in your mouth. YUM. Already made it 3 time in a week lol
Wow, looks like you found a new favorite!
Yes, you can make a cookie cake. I hand press it and bake it on a pizza stone. 350 degrees F for 20-25 min, making sure it doesn’t brown too much. I cut around the edge after letting it cool 10 minutes. I serve it right on the pizza stone. I use colored buttercream for the frosting. Make sure the cookie is 100% cool first! Tastes amazing!
I forgot to add when pressing it onto the pan, leave an inch or more around the edge because it will grow. Also use parchment paper if you aren’t using a stone.
Good morning Natasha, I tried the cookies and they were amazing. I recieved positive comments like, the cookies are by the book, delicious, when you pop you can’t stop. Many thanks Natasha for your great recipes.
I have a question plz, can I store the ready made cookies in a box for i week?
That’s just awesome! Thank you for sharing your wonderful review! We store ours in an air-tight container for a few days.
Delicious with a cold glass of milk- going to add toasted pecans!
The perfect combination! I’m so glad you liked these cookies, Lindsey!
These did not turn out for me. They were fluffy and stale but were fine if I flattened they before baking and under baking them.
Hi Joey, I wonder if maybe you had them formed too large?
Hi. Can I make these in smaller size or bite size? Will it affect quality? Thank you!
Hi Anna, I think that will work but I haven’t really tried that to advise.
Yes Anna! I make mini ones all the time! They are awesome! Just watch your bake time 🙂
These are great just made them.Going to change to this recipe for sure. One comment I your video you say baking powder I am pretty sure but the recipe says soda. Did use baking soda love them!!!!! Thank you
Hi Katz, We first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough. The recipe also used 1 tsp of salt. I would recommend following the recipe always as we can update that compared that the video that we cannot edit anymore.
I made these cookies today. They turned out fabtabulous. The dough is so easy to work with, not sticky at all. I chilled the dough 30 minutes by habit and they still came out great. The other thing I did differently was take a spatula and lightly flattened each cookie ball. It makes big, thick cookies. Thank you Natasha. I love your recipes!
Sounds great! I’m happy reading your review, thank you so much for sharing that with us. Glad you loved it.
I learned a trick a number of years ago. After you cook your batch of cookies…straight out of the oven, I slam my cookie sheet (with cookies on the sheet) onto my counter, this causes the cookies to flatten just a tad, when they cool they have crevices in them and get a nice crumble. Give it a try, they look like the ones from a fancy bakery.
Hi Natasha, I’ve tried this recipe but the cookie didn’t set so it’s thick and very greasy. I’ve followed all your measurements but there’s so much butter/oil in the dough. Tried to refrigerate the dough but still really greasy.
Hi Gen, I haven’t had that happen. Make sure to add the ingredients to the mixing bowl in the order they are listed and use the correct temperature of ingredients which will help.
I think I’ve followed everything according to your instructions. And I think all the measurements are right.
In the video it says baking powder but in the recipe it says baking soda, which one do I use?
Hi Anshul, we updated the recipe after publishing the video for more consistent results. I think what was happening in the past is that people would flip flop the baking soda and powder since both types of leavening were in the recipe. The written recipe is the version we make now.
Hi Natasha! I’m making this cookie recipe next week at school . Could I substitute the all purpose flour to self- raising and ignore the baking soda and salt . Also what would be good to serve with these (e.g. custard )?? plz reply ASAP
Hi Hamza, using self-rising flour may be possible but I haven’t tested it myself to advise. Since baking is so much a science, I can’t really recommend something I haven’t tried. Sorry, I can’t be more help.
These are just so good – I had to come back and leave another comment! Favorite recipe found, and won’t be looking for another. Thank you Natasha for being so generous with these delicious recipes!
I’m so glad you stopped by Amber! Thank you for your lovely review!
Natasha, Thank you for this delicious recipe. Made these tonight, and am writing it on one of my recipe cards as we speak. Def a keeper! Your blog is so consistently great. I’m so glad I found you on Facebook. Question, I like mine to flatten a bit and look wrinkled and folded. To get that effect on all the cookies should I flatten the tops a bit? This is just an personal aesthetics question – they still look pretty and taste amazing! Just trying to learn how to make them look perfectly folded.
Hi Amber, see the section titled “Why did my Cookies not Flatten?”
I learned a trick a number of years ago. After you cook your batch of cookies…straight out of the oven, I slam my cookie sheet (with cookies on the sheet) onto my counter, this causes the cookies to flatten just a tad, when they cool they have crevices in them and get a nice crumble. Give it a try, they look like the ones from a fancy bakery.
Hi Natasha, i am big fan of your recipes. Finally, i am trying this cookie recipe. Can i use baking powder instead of Soda and how much should i use of baking powder?
Hi Shiya, great question. If you scroll to the bottom of the recipe post, you can change the serving size to your desired amount. We tried this with baking powder in our testing but had better results with baking soda. Keep in mind baking soda is 4 times stronger than baking powder so you will need more baking powder.
May I know if I add 1 stick for butter (227g) does that means I have to reduce the rest of the ingredients to half as well ?
Hi Ethel, baking is such a science, but yes, if halving ingredients I would halve them all.
Fabulous cookies, I have made them several times. My husband said they’re the best he’s ever had and is requesting them for his Fathers Day dessert! I see where the dough can be refrigerated, should I make the balls first and do they need to sit at room temp before baking? Thank you
Hi Beth, we made this recipe so that it doesn’t require the make-ahead refrigerated step, so the cookies will need more time to bake if refrigerated. BUT, yes, they can be refrigerated with the same outcome. YOu can choose to refrigerate the mix as a whole or pre-measured and shaped. Both will work great. It may require a bit more effort to shape and divide the dough after refrigeration, though. I hope that helps.
Yes, very helpful, thanks for responding!
My sunshine twelve year old girl done them, it was sodelicous so proud oh her , and thanks for good recipe
I’m so happy you both enjoyed them Ai! Thank you so much for sharing that with me.
Very THICK COOKIES. I do not recommend these cookies. all the ingredients were measured correctly and still came out raw and fat. Definitely cook longer then recommended.
Hi Dory, make sure to use the same type of flour and also when measuring, if you don’t have a kitchen scale, make sure to fluff your flour then spoon it into a measuring cup and scrape off the top. lastly, make sure none of your baking ingredients have expired.
Hi can I make this cookies without egg
If yes then what can I replace eggs with
Hi Anu, I haven’t tested that substitution.
mine came out thick too and did not flatten. disappointed.
Hi Angie, sorry to hear that; what a bummer… I recommend trying the same advice I gave Dory: make sure to use the same type of flour, and also, when measuring, if you don’t have a kitchen scale, make sure to fluff your flour, then spoon it into a measuring cup and scrape off the top. Lastly, make sure none of your baking ingredients have expired.
Did you follow the video? I did and in it, it says to use baking powder. Yet on the typed recipe, it says baking soda.
Hi Steffany. 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:
AMAZING COOKIES!!! Most delicious, easy, fool proof cookies EVER! I’m new to baking and thanks to Natasha I’m learning more and more! Love your recipe! Thank you for sharing! ❤️❤️❤️
I’m so happy you enjoyed that. Thank you for sharing that with us, Paola!
can I use salted butter & get same results
Hi Doris, that will work too. Just omit the salt used in this recipe since your butter will already be salted.
yes but maybe take away salt from recipie then
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In love this recipe but worry that at a high elevation i may need a little more flour and not sure how much to add. Any ideas?
Hi Lory, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
Truly a good cookie. I did refrigerate the dough before baking and it made incredible thick chewy tender cookie. I used kosher sea salt that gave that sweet salty bite.
Thanks for sharing that with us, DJ. Glad you enjoyed it!
Hi Natasha, thanks for sharing this recipe, can i freeze individual portion sizes and cook as needed? If so, would i have to thaw out the cookie dough before cooking?
Hi Carole! Yes, you sure can! You can refrigerate or freeze until ready to bake, and they bake up perfectly every time.
Hands down 🙌 THE BEST chocolate chip cookie recipe out there!! It is perfection!
That’s so great! It sounds like you have a new favorite!
Natasha I made these and they were so soft and divine but they spread. Can you give advice to me please
Hi Asantha, I’m sorry to hear that. Typically if the cookies are too thick or don’t spread as you see in the video and photos, it is due to using too much flour. Check out our post on how to measure ingredients for baking which may help.
Thanks
They were wonderful and so soft. Even my sisters ate the batter from a spoon. But it spread so much. Natasha can you tell the reason
I’m so happy you enjoyed that. Thank you for sharing that with us!