Meet…the absolute BEST chocolate chip cookie recipe. They’re perfectly soft and chewy and buttery, loaded up with chocolate chips, easy to make, and downright delicious.
Breaking news here from our tiny little kitchen here in Spain…
…we have a brand new oven!!! ♡
Notably, we have a brand new oven that actually works. You know, one that doesn’t shut off in the middle of cooking, that actually heats to the correct temperature, that that doesn’t char the tops of everything…it’s nothing fancy, but after having had to put up with a wildly-dysfunctional oven for over a year, this simple new addition to our casita feels like a total game changer. For the first time since moving to Spain, I actually feel excited to bake again. And the timing couldn’t be better with the arrival of holiday cookie baking season!
So to celebrate this month, we’ve promised to bake up a sampler of all of the most classic American cookies here for our European friends to try. (Which has been super fun so far…they absolutely adore American cookies!) And here on the blog, I thought that I would circle back with a week full of my favorite cookie recipes for anyone else around the world who’s in the mood for some holiday cookie baking! I’ve lined up seven of my most classic faves for you, complete with some new photos and updated baking tips. And today, there of course seemed like only one proper way to kick things off.
Meet…my all-time favorite recipe for the softest, chewiest, dreamiest, hands-down best chocolate chip cookies.
I first shared this chocolate chip cookie recipe on the blog a few years ago. And years later, it is still my go-to, and I’m happy to report that it has now become so many of yours as well! These chocolate chip cookies are super-soft and chewy, they’re perfectly buttery and vanilla-y, they’re loaded up with as many (or as few) chocolate chips as your heart desires, and in my cookie-loving opinion, they are simply the best.
So if you’re looking for a few chocolate chip cookie recipe to try this season, bookmark this one and give it a try. It’s a keeper!
The BEST Chocolate Chip Cookie Recipe | 1-Minute Video
Tips For The Best Chocolate Chip Cookies:
So what is it exactly about this classic chocolate chip cookie recipe that makes it such a winner? Here are a few key CCC factors and tips that I’ve learned over the years…
All butter, all the way: I grew up making chocolate chip cookies with a half-shortening, half-butter base. Then over the years experimented with using coconut oil, to olive oil, to vegetable oil, to melted butter, and everything in between. But at the end of the day, when I’m craving a classic old-school chocolate chip cookie, I come back to this all-butter cookie recipe every time. That buttery taste is just unbeatable, and yields the most soft and delicious cookie a girl could ask for. They key is just to make sure that your butter is legit room-temperature so that it will cream correctly with the sugars.
Use both brown and white sugar: On that note, we will also be using two different sugars in this recipe — classic white granulated sugar and brown sugar. Because we’re goin’ for it.
Extra vanilla: My dad taught me the secret when we were kids to always (always) use two full teaspoons of vanilla per batch of dozen cookies. And I’m convinced it’s the small secret that makes these cookies extra delicious.
Add cornstarch: Yep, sounds strange, but I learned from Anna Olsen years ago that adding a hint of cornstarch is the secret to making your cookies extra chewy. It really works!
Chill your dough: To help prevent your cookies from spreading, refrigerate your entire batch of dough for 2 hours before baking. (This will help the butter firm back up, so that it doesn’t melt and spread instantly in the oven.) Or to speed up the process, go ahead and form your dough balls and place them on a baking sheet. Then refrigerate the entire baking sheet for 20-30 minutes, until the dough balls are nice and chilled. Then…
Don’t forget those extra chocolate chips: Food stylist’s secret — to make your cookies look extra delicious, poke a few extra chocolate chips into your dough balls just before baking. That way the chocolate chips will be nice and visible, and also, who can argue with some extra chocolate in their cookies?
Bake on parchment: Always bake on parchment or a silicone baking mat for the perfect cookies.
Sprinkle on flaky sea salt: Totally optional, but I love sprinkling a pinch of flaky sea salt onto the cookies (either onto the dough balls just before baking, or on the cookies hot outta the oven) for an extra bit of crunch and saltiness. So good.
Chocolate Chip Cookie Ingredients:
Alright, now that you know the tips, let’s make our ingredient list! To make this chocolate chip cookie recipe, you will need:
Butter: Softened completely to room temperature. It’s very important that the butter is not too hard, and definitely not melted, for it to cream properly with the sugars.
Sugars: I like a blend of brown sugar (for that delicious molasses flavor) and white granulated sugar. But feel free to experiment with different ratios if you prefer.
All-purpose flour: As I said, when I’m craving this classic recipe, I unapologetically go for the old-school AP flour, butter and sugars. But if you would like a slightly healthier alternative, I have also made this recipe multiple times with white whole wheat flour, and it also bakes up nicely.
Cornstarch: To help make the cookies extra chewy.
Baking soda: Be sure that your box of baking soda is fresh and not expired.
Salt: We will add some to the dough itself and, as mentioned above, I also recommend sprinkling a pinch of flaky sea salt onto the cookies before or after baking if you would like.
Semisweet chocolate chips: I usually use standard-sized semisweet chocolate chips, but feel free to use mini semisweet chips or whatever other flavors you like.
How To Make Chocolate Chip Cookies:
To make chocolate chip cookies, simply…
Combine the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
Cream together the butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes.
Add egg and vanilla. And mix on medium-speed until combined, about 1 minute.
Add in the dry ingredients. And beat on medium-low speed until just combined.
Fold in the chocolate chips. Using a spatula or wooden spoon, mix in the chocolate chips by hand until they are evenly combined.
Chill the dough. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through. (Or, for a speedier solution, you can go ahead and shape the dough into 1-inch balls, place them on a baking sheet that is covered with either parchment paper or a silicone baking mat. Then chill in the refrigerator for 20 minutes or until the dough is chilled through.)
Form the dough balls. Then once the batch of dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place them on a baking sheet that is covered with either parchment paper or a silicone baking mat.
Bake. For about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked.
Cool cookies. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to finish cooling.
Serve! Then dive in while they’re nice and warm and ooey-gooey-chocolately. Yum.
Want to mix things up with your CCCs? Feel free to add in:
Different baking chips: Milk, dark, white, or semisweet chocolate chips are all delicious options here as well. Or peanut butter chips, Heath bar chips, Andes mint chips, caramel bits, or any other fun baking add-ins that you may love.
M&Ms: Feel free to swap plain M&Ms for chocolate chips to make M&M cookies.
Nuts: Chopped pecans, walnuts, almonds, peanuts, pistachios, and/or macadamia nuts are also delicious add-ins.
Sprinkles: Toss in a handful of colored sprinkles if you’d like to make these cookies extra festive!
Dried fruit: Dried cherries, cranberries, apricots, or other dried fruit (presuming it is chopped into bite-sized pieces, if need be) are also delicious in this recipe.
How To Store These Cookies:
Baked Cookies: To keep already-baked cookies, store them in an airtight container for up to 4 days. Or you can freeze the cookies for up to 3 months.
Cookie Dough: To keep cookie dough, store it in an airtight container in the refrigerator for up to 4 days. Or you can freeze the dough for up to 3 months.
More Favorite Cookie Recipes:
Looking for more delicious cookie inspiration? Feel free to check out our full collection of cookie recipes, or any of these other favorite classic cookies:
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined.
Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
Heat oven to 350°F. Line a baking sheet with parchment paper; set aside.
Once the cookie dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the dough balls on a baking sheet that is covered with either parchment paper or a silicone baking mat.
Bake for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked.
Remove the cookies and let them cool on the baking sheet for about 5 minutes. Sprinkle with a pinch of flaky sea salt, if you would like. Then transfer them to a wire rack to finish cooling. Then dive in while the cookies are nice and warm! Or, transfer to a sealed container and store for up to 3 days, or freeze for up to 3 months.
Prep time: Please note that the prep time listed above does not include chilling time.
To chill the dough faster: Shape the dough into 1-inch balls. Place them on a baking sheet that is covered with either parchment paper or a silicone baking mat, then chill the entire sheet in the refrigerator for 20 minutes or until the dough is chilled through. Then bake as directed.
Thank you for this recipe! My 10 year old son is allergic to the wheat plant (not gluten) and corn. He has been cleared by his allergist to eat spelt, and tolerates it beautifully. I have made bread, cakes, but could not figure out cookies! They just never came out like I wanted. I tried your recipe, subbing 1 2/3 cup white spelt flour for the all purpose and arrowroot starch for the corn starch. They are SO good! Thank you thank you- I can make easy, great cookies for my son and his buddies, and no one would know the difference!
You’re so welcome Leslie! We’re happy you were able to adjust this recipe for him, and that he and his friends enjoyed them! :D
They look lovely. Congrats.
Thank you — we hope you enjoy! :)
Just made these for my hubby and they are amazing!! I was looking for a new recipe as my Mum’s calls for shortening and I’ve never been pleased with how they turned out. I doubled the recipe (easy to do!) and everything was perfect. I had to chase hubby away from the kitchen because he kept sneaking the cookies off the rack as they cooled.
I think it would be nice to make a double or triple batch and then freeze the dough balls – that way you could just bake off a couple of cookies when you were craving them or when company was coming. There’s nothing quite like a freshly baked cookie!
Thanks for such a great recipe. It’s sure to be a long time favourite around here!
Thanks for sharing Jacqueline — we’re so glad you both loved them! :D
I just made these cookies. I followed the recipe to a tee, and OMG, they were amazing! My oven required me to cook them 3 minutes longer, but I also let them set in the fridge for a good 40 minutes so maybe that is why. But they came out perfect. My husband said these are probably the best cookies he has EVER had. I am so glad I found this!
Thanks for sharing Corina! We’re so glad to hear you and your husband loved these! :D
My husband and kids love these cookies.
They are so fluffy and stay soft. They call them my muffin top cookies
We’re so glad to hear that Tera! And we love that they call them “muffin top cookies” — so cute! :D
I love your blog! I just started learning to cook and bake and your blog has seriously helped me so much. The first one i used was how to bake chicken breast. Thank you! Oh, made these cookies today and they are delicious!
Thanks Heather — we’re glad you’re here! And we’re happy you enjoyed the cookies! :)
My family loved these. I have made these two times already, every weekend. My mom said that we can never run out of the ingredients needed to make these.
We’re so glad to hear that Mary! :D
I plan on making these for a friend’s birthday. Really excited. How long can I store the dough in the fridge? I want to make the dough and bake them later. :)
Hi Hima! We’re excited you want to make these for your friend — we hope they’re a hit! And you can store the dough in the fridge for up to a couple of days. :)
How many cookies does each batch make? I think I’m making these to sell at a bake-sale type thing later this week and am not sure if I need to double or triple the recipe.
Hi Sophie, these make about a dozen. We hope you enjoy!
So excited to bake these! Question – if I don’t have a stand mixture, how else could I make these?
Thanks so much! I’ve used your recipes countless times and these cookies are too impress my in-laws so I’m super excited!!!
Hey Nicki! Do you have a hand-held mixer with beaters? If so, you can definitely use that! These will be rather tricky to make without a mixer though.
These cookies were the best ones I’ve ever had! I have never made cookies before but I am so glad I chose this recipe to be my first try. I left out the cornstarch because I didn’t want them to be chewy, just my preference. I let the dough chill and then added more chocolate chips when the balls were on the cookie sheet for the added taste and appeal. That was a great idea! This is going in my cookbook and will be a family favorite from now on. Thank you for this recipe and for anyone who is hesitant to try it, don’t be! You won’t regret it. They are also so easy and quick to make. (:
Thanks for sharing Mychael— and thanks for your sweet words! We’re happy to hear you love these so much! :D
I am so excited to make these today! I started a recipe book yesterday. :) I’m a bit confused as I do not see a step to add the brown sugar. Do you add the town sugar with the white sugar and butter?
Awesome Ana, we hope you love them! And you just add the brown sugar when you add the white sugar (with the butter). :)
Thank you for sharing this recipe! The taste is perfection but I’m having a hard time with my cookies expanding/flattening. Could I be using too much dough? Should they be in a ball form or flattened prior to baking?
Also, if you put them in the fridge for 20 mins, how long should I bake? 10 mins or 12 mins? (This is my first time baking so bare with me) ?
And how many cups of chocolate chips do you use for this particular ingredient? 1/2 cup? 1 cup?
Thanks again and would appreciate your help because these cookies are so delicious!
Hi Amy! You might be using too much dough, or not chilling the dough longer enough. You want to chill it at least 10 min, but longer is ideal, if you can (like 20 min or more). That will really help them not spread out. Make sure you’re not placing the cookies too close together either. We used a cup of chocolate chips, but also poked a few extras into each cookie (it all depends on how chocolatey you like them). :) We hope this helps!
I made a double batch and the first 6 cookies to come out of the oven were quite disappointing. Then I discovered I’d forgotten tto add the granulated sugar – oops! I was able to salvage the remaining dough, and the rest of the cookies came out amazing!! l thought they looked a little undercooked but resisted the urge to cook them longer, and they turned out perfect after I let them sit for a few minutes. This is now my go-to chocolate chip cookie recipe! Thanks for sharing!
Oh no! Well we’re glad you were able to salvage the rest of the dough, and that you enjoyed them! :D
This recipe is amazing! I had a couple questions about it though, I followed the recipe spot on, and I still got flat cookies that spread out. Are there any suggestions to make the cookies look like they do in the picture? Thank you!
Hi Annabelle! We’re so glad you enjoyed these! As for the spreading, depending on the fridge, it may take more than 20 minutes to chill the dough. The more thoroughly chilled it is, the slower the butter will melt, which means the less-spread-out the cookies will be.
Another thing you can try is rolling the dough into balls that are a little more oval shaped and taller, rather than perfectly round (per the picture in the recipe). We hope this helps!
@Mey – some cheaper quality chocolate chips do not melt well because they have too much wax in them to help hold their kiss- like shape. Make sure you use a good quality chocolate chip and they should be ooey gooey delicious.
I made these yesterday and OMG they were absolutely delicious! I cut out the shortening though. My family had them gone within a couple of hours. I will definitely be making these again. Thanks for the fantastic recipe!
We’re so glad to hear they were a hit Kait! We appreciate you giving them a try! :)
Thanks for sharing Kait — we’re so glad you and your family loved them! :D
Why didn’t my cookies spread when baked?
I need to know why immediately because im going to make some to impress a friend
Hi Sabrina — your cookies didn’t spread at all? Did you gently press down a little on each dough ball before baking?
I too was lookng for a different ccc recipe. Glad to find cornstarch has another use besides gravy and pudding. Husband couldn’t wait for them to cool. They are a hit! Something new to send the college granddaughters. Can’t wait to hear their reactions. Thank you!!!
We’re so glad to hear that Linda! Thanks for sharing with us! :)
sooo, my friends and I were making these cookies and they forgot to put the brown sugar in. My friend’s words as I quote, “Do we have to take the wrapper off the butter?” To say the least the cookies tasted like plastic with pieces of paper in it lol.
Oh no, what a bummer!
Made these cookies as stated. Really no need to refrigerate as they come out great anyway. I have been looking for the perfect chocolate chip cookie for a long time. These are Declicious! I am done looking and experimenting. But….use good butter no store brand. It does make a difference. Cheaper butter has more water. Also, the kitchen temperature makes a difference too. Too warm and you may want to refrigerate the cookies first.
Thanks for sharing Gloria — we’re so glad you enjoyed them! And thank you for your feedback too! :)
Thank you so much for this recipe! It is so easy and they turn out perfect every time. I’ve made a lot of chocolate cookie recipes in my time and this one is by far the best. I even made a batch for a dessert platter and they were the first things to go. At the end of the party i was passing this recipe out to several guests.
You’re welcome JessiBeth — we’re so glad you enjoy these! :)
I bake A LOT. I could never find a chocolate chip cookie recipe that makes. The cookies come out just as soft and warm as I want them to. This does! What I did for my family, since I finished baking ten minutes before leaving to the party, I took all 12 cookies right out of the oven at 11 minutes and scooped them into a small bowl. This was surrounded with foil, and it was like they had just Hardly cooled 3 hrs later! Great cookies
Thank you for sharing Danielle — we’re happy to hear you and your family enjoyed these! :)
LOVE this recipe! Would you do anything different with the ingredients/prep steps if you were making bars instead of cookies?
Thanks Shannon — we’re glad to hear that! We haven’t tried making these into cookie bars, though we like that idea! They probably will take around 20 min or so to bake (just keep an eye on them in the oven). Otherwise you shouldn’t have to do anything differently. We hope this helps!
Made these last night. Were so good I am going to make another batch right now. They were a big hit in my house. Gone in about a couple hours. thanks! delicious.
We’re so happy to hear that Gwenyth — thanks for sharing!
I just made them and they are delicious and also soft! My boyfriend loved them! Btw nutrition facts? Please and thank you! :)
We’re so glad you and your boyfriend enjoyed these! Unfortunately though, we aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
We’re so happy you and your boyfriend enjoyed them! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Omg these are the best cookies I have ever had!!!!!!! This recipe is amazing!
Aww you are too kind! We’re so happy to hear you loved these! :D
I LOVE these cookies! Can’t get enough of them.
Thank you so much for this wonderful and easy receipt.
Thank you Maja — we’re so happy you love them! :)
I absolutely loved the recipe with the perfect comments which I find lacking in many other ccc recipes. Thank you so much!
Thank you, we’re so happy to hear that! :)
Do you use salted or unsalted butter? I assume unsalted since it calls for salt…so if I was using salted would you omit the salt?
Yes, we use unsalted butter, so if using salted butter, we would omit the salt. We hope you enjoy these! :)
Hi, I’m just wondering if you have the nutrtional value for 1 cookie?
Hi Olivia! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I’ve been searching for a great chewy cookie recipe and these look amazing…just wondering if you use light or dark brown sugar?
Thanks Stephanie — we hope you love these! And we use light brown sugar. :)
These are amazing! I must have made my cookies a bit smaller because I got 18 total. This will be my go-to recipe for chocolate chip cookies. Thanks for sharing!
We’re so glad you enjoyed them Anne! :)
Hi Ali Thank you so much for what looks like a wonderful recipe. I would love to make these for my daughters youth group’s bakesale for their camping trip they go on every year but I wanted to know if that was alright with you? If so can this recipe be doubled or tripled and if so is there any changes to be made other than doubling the ingredients?Also can you use margarine instead of butter as that’s all I have right now and have no way to get to the store? It says it’s for baking. Thanks in advance for a reply.
Hi Renee! Of course, and we appreciate you asking! And you can definitely double or triple this (you shouldn’t have to change anything other than the ingredient amounts). However, we wouldn’t recommend using margarine. We hope everyone enjoys them and that the bake sale goes well! :)
These truly are my my new favorite cookies. So simple and turn out amazing every time!
Thanks Marissa — we’re so happy you love them!
I’m going to try these tonight! Can’t wait! I have dark brown sugar is that ok? Is it ok to use either light or dark in recipes if they don’t specify? Thank you I love your recipes!
Yay! I hope you love them, and you can use dark brown sugar if that’s all you have, but for these cookies (and most cookies), I prefer light brown sugar. Dark brown sugar is just a little more pronounced. They’d still be yummy though, they would just have more of a molasses-y flavor.
Hey there! Could I make these without cornstarch? Or substitute something in for it??
Hi Jasmine! Yes, you can definitely make it without the cornstarch (we just add it because it gives the cookies a nice chewy texture). They’ll be completely fine without it though, so no worries! :)
Tasted like a ball of salt.
Oh no! That definitely doesn’t sound right Leslie. We’ve tested the recipe several times — we wonder what kind of salt you used, and if it’s possible your measurement on that was off, or possibly the measurement of any of the other ingredients? 1/4 teaspoon of salt is a very small amount, so these definitely shouldn’t be salt bombs.
made these last night and personally not a fan =(
i along with my family felt like there was a weird taste and we assume it was the cornstarch taste? since that was the only ingredient that seems to differ from other chocolate chip cookie recipes we have tried. they were definitely gooey and look great but we are just not a fan of the flavor.
maybe i will try doing like another commenter and leave the cornstarch out next time…ive also heard potato makes things gooey…any thought on this or recipe with potato?
do enjoy some of your other recipes! =)
Hey there! We appreciate your honest feedback, and we’re sorry you and your family didn’t care much for these. You could certainly try the recipe without the cornstarch!
Thank you for the wonderful cookie recipe. I had a cups worth of peanut butter & milk chocolate morsels mix that I had left over from another dessert I had made my family. I didn’t want to store it so I searched pinter estate for a cookie recipe that only asked for what I already had. Dessert was already made, but there is nothing wrong with making cookie dough to store in the freezer for a later date. After mixing I was able to scoop (2-tbsp cookie scoop) 27 vs the 12 servings listed. I refrigerated the uncooked dough and opted to leave 2 out for baking while the rest I froze. Gotta try a few for quality and WOW simply amazing and delicious. This will be go to recipe for simple chocolate chip cookies.
You’re welcome Ivonne — we’re happy to hear you enjoyed these!
Hi! I would love to make these cookies, but I have a question. What should I do when making a double batch of this? Should I double the quantity of each ingredient? ? please help! im a beginner so I have no idea how to do this hahaha
Hi Gabby! If you want to make a double batch of these cookies, just double each ingredient amount. We hope you enjoy these! :)
I am planning to make them and bring them to my.boyfriend. they won’t be eaten for 3-5 days. Will they still be soft and chewy by then??
Hi Kyrie! They should still be good in 3 days, especially if they’re packed well so no air can get in, but after that they might get kind of stale.
These are amazing, just like the picture. Super Easy. My go to chocolate chip cookie recipe from now on. Maybe not the healthiest recipe but to me its not the amount of calories and fat, its that all the ingredients I can pronounce. I know what is going in them. So to me they are healthy for my family. Thank you for all your hard work making great recipes, so that when I make them I know there going to be hit.
Thank you Erin — we’re so glad you enjoyed these! :)
I made these just 30 minutes ago, and they are already a family hit! I loved them SO much, that I HAD to share the link of the recipe to my Facebook family and friends. I hope you don’t mind. You might gain some traffic from it though. :D
That’s wonderful Felicia — thanks for sharing the recipe with folks, that’s so kind of you! :)
These cookies are delicious and the best recipe I have found. I am a beginner in baking and these were easy to make by hand. The ingredients are simple and they turned out beautifully. These did not last long in my house, my family loved them! They do not usually like cookies that are overly sweet but these had the perfect amount of sweetness and had a really great buttery taste. I baked these for 10 minutes and the outside had a golden finish that had a great crunch whereas the inside was soft and chewy. I would reccomend this recipe to everyone.
Thank you Amy — we’re so happy you and your family loved them! Thank you for giving them a try! :)
I accidently mixed up the sugar measurements. I did 1/2 white and 1/3 brown. Is that going to significantly change the taste?
I made these last night for my boyfriend and his son.
It was a breeze to make and the best part, is my boyfriend said it was the most amazing cookies I have ever made. Thank you for sharing your recipe :)
Wow, thanks so much for your sweet comment Charlene! We’re happy these were a hit! :)
I live in Colorado, is there a high altitude step that I need to add with these?
Hi Alyssa! That’s a good question. We haven’t ever made these at a high elevation, but since you’re in Colorado, you probably do want to make a few adjustments. For high altitude baking, we love this guide from King Arthur Flour! We hope this helps! :)
I made these for a church function and they turned out beautifully! Adding the chocolate chips on top was a real must. They made the cookies so much better than without plus they looked so much prettier! My toddler kept saying they were so “bewicious!” I had to shoo him off the table away from them several times! Thank you for this recipe! I think it’s my new fav!
Thanks for sharing Rebecca — we’re so glad to hear that! And your toddler sounds adorable! :D
I tried baking these tonight and im disappointed they came out of the oven flat…the dough seems to have spread everywhere. I want to make it again in a few hours for a birthday…any advice? Thanks!
Also I’ve rolled the dough into mini balls while it was wet before putting it into the fridge to chill…should I have done this first or put the dough to chill then roll them into balls?
Thank you kindly,