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The BEST Chocolate Chip Cookies!

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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.

The BEST Chocolate Chip Cookies

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

The Best Chocolate Chip Cookie Recipe

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 Dough Recipe

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.
  • Egg: Just one. :)
  • Vanilla extract: Either store-bought or homemade.
  • 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

How To Make Chocolate Chip Cookies:

To make chocolate chip cookies, simply…

  1. Combine the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
  2. 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.
  3. Add egg and vanilla. And mix on medium-speed until combined, about 1 minute.
  4. Add in the dry ingredients. And beat on medium-low speed until just combined.
  5. Fold in the chocolate chips.  Using a spatula or wooden spoon, mix in the chocolate chips by hand until they are evenly combined.
  6. 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.)
  7. 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.
  8. 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.
  9. 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.
  10. Serve!  Then dive in while they’re nice and warm and ooey-gooey-chocolately. Yum.

Easy Chocolate Chip Cookies

Possible Add-Ins:

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.

Chocolate Chip Cookie

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.

Chocolate Chip Cookies and Milk

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:

Soft and Chewy Chocolate Chip Cookies

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The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: About 12 cookies 1x


My all-time favorite chocolate chip cookie recipe!  See notes above for possible ingredient variations, plus options for how to store your cookies and dough.


  • 1/2 cup (115 grams) butter, softened to room temperature
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract, store-bought or homemade
  • 1 1/2 cups (180 grams) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • optional: flaky sea salt


  1. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined.  Set aside.
  2. 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.
  3. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
  4. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
  5. Heat oven to 350°F.  Line a baking sheet with parchment paper; set aside.
  6. 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.
  7. 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.
  8. 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.

Source: Recipe adapted from The Food Network.

This post contains affiliate links.

The BEST Soft and Chewy Chocolate Chip Cookies

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758 comments on “The BEST Chocolate Chip Cookies!”

  1. I also melted the butter in the microwave….I wonder if this has to do anything with the dough spreading after baking…

    • Oh no, you definitely don’t want to melt the butter! You want softened butter (so it should be at room temp). It’s fine if you’re pinched for time and need to briefly heat the butter in the microwave to soften it (but only do it for a few seconds at a time and keep an eye on it so it doesn’t start melting). It sounds like this is likely what made them spread too much and come out flat. :( We’re sorry this happened!

  2. Why did my cookies come out cakie like it was puffy? I followed all of your instructions.

    • Hi Kristina! How do you measure your flour? If you spoon the flour loosely into a measuring cup than level the top, that’s what we do. If you scoop the cup directly into the container, that adds more flour than the recipe calls for, which could be why your cookies turned out cakey. These cookies are supposed to a little bit cakey but not hugely. We hope this helps!

  3. Best ccocolate chip cookies I’ve made… This one goes in the recipe box. Thanks!

  4. I prepared this dough last night to freeze it, and I just wanted to say it was a DREAM to work smooth and not sticky at all, got 18 uniform scoops out of all the batter. Baking 4 of them right now, I’ll update how it goes :) 

    • Thanks for sharing with us, Jasmine — we’re so glad to hear you enjoyed the recipe — we hope you love the cookies! :)

  5. I loved these! I haven’t made them yet but my friend made them for us the other night and I loved them

  6. I don’t bake cookies often, and I’ve only used one recipe before, but this recipe hit the nail on the head for exactly what I wanted.  I was craving a classic chocolate chip cookie, but one that was soft and a little gooey.  This recipe was exactly that.  I’ve never chilled the dough before baking and that definitely helped to prevent the cookie from expanding a lot.  I liked baking it on parchment paper too.  Very easy clean up and no sticking to the pan.   The only drawback that I had was that I had to increase the cooking time by at least 15 minutes to get that light golden brown color on top.  Other than that it was perfect.  I will forever continue to use this recipe.  

    • Thanks for sharing with us, Amanda — we’re so happy you loved these! We’re sorry the baking time took so much longer though — that’s strange!

  7. When measuring the brown sugar and flour, should i measure tightly packed cup(s) of brown sugar and flour or loose?

  8. Followed the recipe exactly and they came out perfect! Chewy and just the right crisp on the edges 

  9. These are so yummy! Will definitely be making again. I am glad that it doesn’t make too big a batch since I want to eat them all!

  10. Definitely a keeper! Thank you so much for sharing!!

  11. you should consider adding 1 cup of rice krispies to this recipe

    – just a thought – a really delicious thought

  12. Thank you for sharing this recipe. I’m a sucker for pre-made highly processed but oh so easy and delicious cookie dough. But this recipe totally worth the effort. I also firmly believe that there is no such thing as a good crispy chocolate chip cookie. So needless to say, this was the chewy, gooey cookie recipe I never knew I was missing from my life.

  13. These are the best cookies I’ve ever made! They are absolutely delicious- chewy and soft. They turn out exactly as pictured above.

  14. We’re loving everything about these chewy chocolate chip cookies, here in Paris! We can’t wait to give them a try! Thanks! ???

  15. I just made this recipe! This was the best chocolate chip cookie I’ve ever eaten. Thank you for making the recipe so simple and detailed!

  16. I think it would be great if you’d publish the amounts in weight by grams, that’s really the only way true baking can always come out consistently, per Alton Brown.

  17. I feel like I’ve finally found the perfect chocolate chip cookie recipe with this. It’s amazing and everything I’ve been looking for. I did make a few tweaks by melting 2 tbsp of the 1/2 cup softened butter and chilling the dough for 3 hours. I feel like overnight chilling would make these even better but that would mean making the batch last that long and really how can you resist them!!?

    • We’re so happy to hear that! And yes, we’re sure chilling them overnight would give them even more awesome flavor (we’ve just never been patient enough)! ;)

  18. Salted or unsalted butter?

  19. Making these for the third time this month since discovering this recipe. They’re the best and most delicious way to make chocolate chip cookies that I’ve found yet, and I’ve been on a long and tiresome hunt. Thank you!

  20. For some reason, my cookies spread and flattened. The dough was sticky when I was rolling them into balls but I put them in the fridge for the recommended amount of time and they still came out flattened. 

    • Hi Meg — we’re so sorry to hear that! It sounds like maybe your baking soda was old?

  21. Made these today and dough was very crumbly. Even chilling didn’t help. Baked for longer, but still not ‘doughy’. Never had this issue with cookies before. I may stick to my old recipe next time

    • We’re sorry to hear that, Larry! We’re not sure what could have caused the dough to be so crumbly — we’ve never had that issue before. It sounds like the dough might not have been hydrated well enough. Did you use a large egg?

    • I’ve had that same problem it was because I added too much brown sugar and there wasn’t enough wet ingredients I added a little water and they mixed perfectly and cooked just fine

  22. Made these the other night…came out perfect, thank you! Didn’t use a mixer and it was fine. My dough was a bit sticky (too much butter?), so I spooned the dough out and left it in the fridge for about an hour. When I took it out, it was so much easier to work with, I then rolled them into balls and baked them for 10 minutes, and then cooled on the sheet for 5 minutes as instructed. The cookies came out soft and crunchy around the edges!
    Thanks again for sharing, I’m keeping this awesome recipe!

  23. I was craving some chewy chocolate chip cookies the other day. I found your recipe on Pinterest and decided to try it out. I baked a double batch of cookies using this recipe, intending to freeze half, however the cookies were gone before the end of the day!!! Even my super picky daughter LOVED them. They came out looking PERFECT, they smelled DIVINE and the taste and texture was BEYOND AMAZING! I never leave comments on recipe blogs, but these cookies made me come back to your page to send you a virtual hug. Thank you so much for sharing this gem! The little tips and notes you’ve included make all the difference. You have a new fan and I will definitely be trying out more of your recipes.

    • Thank you so much for sharing with us, Saddy — we’re thrilled that you and your daughter loved them! :)

  24. Thank you Ali for this amazing recipe! Seriously the best ever. I make a lot of cookies to give away and everyone loves these!!

    • Thanks for your sweet words, Kelly — we’re so glad these are a hit with folks! :)

  25. Three tablespoons for cookie dough ball size? I did one tablespoon and they came out huge

  26. This turned out amazing! Definitely a keeper! Thanks for sharing! 

  27. I do not have a stand mixer,  just a hand held,  and I am wanting to try this for the first time.  Will they still come out good???  

  28. Sounds delish, omw to baking a batch now 

  29. Should I tightly pack the flour and brown sugar?? 

    • To measure flour, we scoop/spoon flour into the measuring cup and then level it with a knife (never tamp down). To measure the brown sugar, we scoop the cup into it and pack it (not too much or too tightly) with our hands and level it off. We hope you enjoy these!

  30. I wish you would have said to cream the butter, sugar, /and brown sugar/ instead of just saying “sugar” to mean both the white and the brown (which is what I’m assuming you did). I went through the whole recipe and realized that I never put the brown sugar in, because the recipe never said to. They’re chilling and I’m still going to bake them to see what happens, but I’m not optimistic. Will try again.

    • We apologize for the confusion, Eli! We’ve just edited the recipe to say “sugars” so it’s a little clearer. We do hope you’ll give these another try!

  31. Hi! Literally cooling my second batch as we speak! I sampled a warm one and the center seemed to not quite be done. Excellent flavor though! Any thoughts?

    • Hi Erin! They may have needed to bake a little longer, or just cool and set a little longer (how did the bottoms of the cookies look)?

  32. Back again, this time having done it right — these cookies are wonderful! Gooey and chewy, as promised. I might take the salt down to 1/8 of a teaspoon in the future, but other than that they’re great!

  33. What kind of Vanilla do you recommend ? 

    • We love Trader Joe’s bourbon vanilla extract, but any kind of real vanilla extract works great (just make sure you don’t use imitation vanilla).

  34. Hi….i want to know that can I use dark brown suger….n one more thing corn starch n cornflour is a same thing??

    • I recommend using a combination of both granulated and brown sugar. And cornstarch is different than corn flour. Corn flour is finely-ground cornmeal, whereas the starch is a thickener made from refined maize starch. Hope that helps!

  35. Can I skip 1 egg in this recipe ? Any substitute for 1 egg ?

    • The egg is actually pretty essential in this recipe, so it can’t be skipped. You’re welcome to try using a flax egg instead, but I haven’t ever experimented with that so can’t say for sure how well it would work.

  36. Hands down the BEST chocolate chip recipe ever!!!  I made these for my boys and they inhaled them!  Thank you!!!

    • Thank you so much, that’s such a nice compliment and we’re thrilled that you and your kiddos loved them! :)

  37. About the butter:  I read in one of your comments you used unsalted butter.  Can I use salted butter and omit the 1/4 teaspoon salt in the recipe?  Can’t wait to try these!  Thank you!

    • Hi Dolora — yes, we used unsalted butter but you could totally use salted butter and just omit the salt, just like you mentioned. We hope you enjoy these! :)

  38. I tried these cookies and they turned out fantastic! Soft, chewy and so gooey! This will be my go to recipe for the future so, thank you so much for sharing. Also, I tried a little change with the recipe and buried little candy bar pieces in the middle before baking. It turned out just as awesome as the regular recipe! :) :) :)

  39. Can you add nuts to the recipe and have the same result? What type of nut do you suggest?

    • Yes, totally, we just would be cautious not to add too many (maybe start with 1/2 cup and add more from there if you like). And we would do walnuts or pecans, but the type of nut(s) you use and how much of them is all personal preference. We hope you enjoy the cookies! :)

  40. Chocolate chip cookies have to taste good, nice and soft, and look good, not flat and crispy! These are exactly that!!! Love them and yes, the very best ccc!!! Thank you. And by looking at your pictures I see that your scoop of cookie dough is slight taller, so I did that too, and perfect!! These are definitely going to be my go to cookie!!

  41. Should the egg be at room temperature before adding?

    • Yes, that would be ideal (if you want to speed up the process, you can always put the egg in a bowl of hot water for a few minutes). We hope you enjoy these!

  42. After trying many “the best” chocolate chip cookie recipes over the years, I’ve decided this one really is better than my old standby from Betty Crocker. These cookies are perfect. Not at all greasy, not dry and floury. I added nuts because in my opinion, cc cookies must have nuts. A super good recipe. Thanks.

  43. Girl. Friend.

    I had a craving last night and my googlefu brought me to this recipe. I modified it slightly (1/2 coconut oil an 1/2 Earth Balance – plus I used aqua faba in place of the egg) as I’m vegan and didn’t have 1/2 c butter. These cookies are the truth. Crispy edges, plenty of chocolaty goodness, chewy, tasty and very balanced. This is my new official “go to” recipe for chocolate chip cookies. Thanks, Haley! And well done. (But you knew that already.)

    • Haha! We’re so happy you loved the cookies! They’re actually Ali’s recipe, and this is her blog (I just help out with things around here). :)

  44. Hi from South Africa! Just discovered your website and this is the first recipe I am going to try .. I love the fact that although we are all into healthy eating you do leave some room for some decadent treats! 

  45. My granddaughter and I just used your recipe. Was thinking, how different can it taste, major change was cornstarch and extra vanilla. These are my go to cookie from now on. They are absolutely amazing. I use a larger scoop, rolled into a ball and pulled apart in the center (center up on cookie sheet) to give it a textured top. Beautiful and delicious. Thank you for sharing. And always use parchment paper.

  46. I’d like to double the recipe.

    Should I double everything or should I make adjustments ?

    Thanks !

  47. I have been searching for the perfect chocolate chip cookie recipe for months and this is finally it. Every other recipe I’ve tried has been too sweet, too cakey, or too fussy. The only adjustments I made were to use salted butter, and I found that 11 minutes was the perfect amount of time for my oven. Just slightly crispy on the edges, soft and chewy on the inside… ugh, so good. God help us all to resist the temptation to make these on a regular basis. Thank you!

  48. I love this recipe and have made them numerous times, however today I put 2 splashes of milk to the wet mix and thought the cookies where more moist.

    • We’re glad to hear you enjoy these, Melanie, and that’s cool, we’ll have to try some milk next time!

  49. My family absolutely loves these cookies! Thank you for sharing your recipe with us! My first batch was our favorite but now I’m finding that with every other batch I make the cookies are turning out more cakey than I was hoping. I make sure to follow your directions exactly when I measure all the ingredients so I’m not sure what the problem is. Have any insights? One thought I had was that maybe my butter was too soft. I microwaved the butter in 10-second increments to get it to room temperature and I got it to a point where you could slide your fork through it pretty easily. What exactly is room temperature butter and should it be warm or cool to touch? I really appreciate your input because I want to keep using your recipe! :)

    • Thanks for your sweet comment, Sophia — we’re so glad to hear you and your family love these! As for the texture of the cookies, you want to let your butter come to room temperature naturally (leave it out for at least an hour or so. It should not longer be cool or cold, and it should be soft). Microwaving it even in small increments makes it difficult to distribute heat evenly and often times one part of the stick of butter gets melty. Also, how are you measuring your flour? We use the spoon/scoop and level method (rather than sticking the cup into the flour for example, measuring, and then leveling. Spooning/scooping the flour into the measuring cup and then leveling is what you wanna try and do. We hope this helps — let us know! :)

  50. When I baked my cookies they were more thick than the ones in the picture, And i followed the recipe……what did i do wrong?

    • Hi Yasmin! Hmm, we wonder if one of your measurements could have been off (perhaps you added a little too much baking soda)? The only other thing we can think of is how you scooped/mounded your cookie dough. We hope you still enjoyed them!