The Best Homemade Chocolate Chip Cookies

Best Chocolate Chip CookiesThat is, of course, in my opinion. And opinions are subjective. But I think these are the best homemade chocolate chip cookies. They’re full of rich chocolate, brown sugar, vanilla and they’re big and have just the right amount of crispiness around the edge and soft, gooey chocolate in the middle. There’s just something about a chocolate chip cookie. It’s the ultimate, feel-good, smile-inducing, pick-me-up, comforting, tummy-rubbing food.

It starts with the smell. You walk into the kitchen and smell chocolate mixed with the smell of buttery cookie and you know, you just know that your mouth is about to taste whatever’s causing that smell…and then The Taste…chocolate, sweet and yet not too sweet…butter…and the magical mix of brown sugar, eggs and flour with the secret flavor that brings it all together…then you wipe that little drop of melted chocolate from the corner of your mouth and you giggle, because really, doesn’t eating a chocolate chip cookie and having melted chocolate on the corner of your mouth make you just want to…giggle?

Here’s the thing. These cookies can be the best chocolate chip cookies. Period. But to make them perfectly, you need to plan ahead. You must show restraint. You will savor the anticipation and mercilessly taunt your children for at least 24 hours, and most importantly—you must hide the dough that is going to sit in your fridge for at least 24 hours! Cover it with a bunch of fresh spinach or perhaps an unremarkable plate of leftovers. But don’t let anyone know it’s there or it will disappear. That kind of takes the fun out of the taunting, doesn’t it? But you’re taunting them by saying, “I think I’ll bake chocolate chip cookies. Day after tomorrow.” Then, “I might bake chocolate chip cookies. Tomorrow.” And finally, when they come running in from school, telling you stories of the day, you can say, “Guess what? Chocolate chip cookies!” And you will be the best mom ever. Period.

I didn’t always let the dough rest in the refrigerator. I used to bake these cookies as soon as I made the dough and they were delicious. Fabulous, even. They were, quite possibly, almost the best homemade chocolate chip cookies. Period. But then I read David Leite’s New York Times article about the quest for the perfect chocolate chip cookie. All of the famous chocolate chip cookie bakers that he interviewed said they allow the dough to rest at least overnight and a few for as long as 36 hours. And, as it turns out, the original Toll House Chocolate Chip Cookie also chilled overnight, a fact that was never printed on the back of the bag.

I experimented with allowing the dough to sit in the fridge for 24-36 hours, and discovered that this one simple change catapulted my cookies from being almost the best homemade chocolate chip cookies to The Best Homemade Chocolate Chip Cookies. Period.

Let’s Make Chocolate Chip Cookies!

Start with 3 cups of flour (I only use White Lily, which has a low protein content) and whisk in 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set flour aside.

Now you need 2 sticks of unsalted butter (Land O Lakes). I always double this recipe because I make the cookies so large, so the photos you’ll see here may not match up to what you see if you make a single batch.

butter in best homemade chocolate chip cookies

Cream the butter and then add 1 1/2 cups brown sugar and 1/4 cup granulated sugar and beat until well-blended. Add 2 eggs and 3 teaspoons vanilla extract and beat until creamy and well-blended. Gradually stir in the flour mixture, either beating on low with the mixer or just stirring in gently by hand.

Now, here’s where the fun part begins—mixing all those chocolate chips into the thick batter. The trick is to layer. Pour half the chips into the bottom of a large mixing bowl and then dump half the batter on top.

Chocolate Chip Cookie dough and chocolate chips

The secret ingredient? Milk chocolate chips. Several years ago, I went on the Chocolate Chip Cookies Diet. Not kidding. I bought chocolate chip cookies from the bakery at Kroger one day at lunch and ate a couple of them. Then I ate a couple more at dinner. And that’s all I ate. The next day, I wanted more of those cookies. So I ate a couple for breakfast. This phenomenon continued for about 6 days and I actually lost about 8 pounds because all I was eating every day was 7 or 8 large chocolate chip cookies. It wasn’t planned, I just couldn’t stop eating them but once I ate them I’d be full and not want real food.

I know, it’s crazy. But hey, I was in my 20s so I was a little crazy. And Kroger no longer sells those milk chocolate chip cookies, probably because there was some clandestine, secret, addictive ingredient that was making people slaves to those cookies.

The point of that story is that those cookies were made with milk chocolate chips and I fell in love with the taste. I started mixing milk chocolate and semi-sweet chocolate chips in my cookie dough, and I love the juxtaposition of flavors.

Stir the dough and chips together a bit and then add more and continue stirring until all the chips are mixed into the dough.

dough for best chocolate chip cookies

You should probably taste the dough just to make sure it hasn’t turned into poison. It may take a couple of spoonfuls to determine whether it’s safe. Then cover this bowl and place it in the fridge anywhere from 24 to 36 hours. You can bake cookies immediately if you prefer, but they won’t be as good.

Once your dough has rested, scoop out large, heaping tablespoons of dough and roll slightly in your hands to make a ball, usually just a smidgen smaller than a golf ball. Place 8 balls on a cookie sheet.

Best Chocolate Chip Cookies

Bake at 325° for 14-15 minutes. Fourteen minutes leaves the center just a little gooey, which is how we like them. Actually, mine probably bake for about 14 and 1/2 minutes because I set the timer for 14 and then it takes me at least 20 or 30 seconds to actually get over and take them out of the oven. Fifteen minutes is fine also, you just won’t have the gooey middle. Now, scrape one right off the hot pan and eat it, bouncing it from hand to hand and blowing just a little. You know you want to. There’s nothing better than a chocolate chip cookie straight from the oven. And here’s a little secret: the next day when you want a cookie, pop it in the microwave for about 12 seconds. You’ll recapture that just baked soft, melted chocolate experience. It’s divine.

Let the cookies rest on the cookie sheet for 7 or 8 minutes and then transfer to cooling racks. Store in an airtight container after all the cookies have cooled.

These cookies are meant to be shared. Make a large batch and give some to neighbors, friends or strangers walking down the street. They will love you. Maybe not so much with the strangers, but your friends and neighbors will love you. And your kids will think you’re the best mom ever, and who doesn’t need that every now and then?

Best Homemade Chocolate Chip Cookies



5.0 from 5 reviews
The Best Homemade Chocolate Chip Cookies
Large, chocolatey, gooey, chocolate chip cookies with just the right touch of crispiness and soft center.
  • 3 cups all-purpose flour (I only use White Lily, which has a low protein content. If you're using flour with a higher protein content such as King Arthur or Pillsbury it may affect the results.)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature (Do not use margarine or any butter substitute. I only use Land O Lakes unsalted butter.)
  • ¼ cup granulated sugar
  • 1½ cups light brown sugar
  • 2 large eggs
  • 3 teaspoons vanilla
  • 1 12-ounce package semi-sweet chocolate chips (I like Ghirardelli)
  • 1 12-ounce package milk chocolate chips
  1. Whisk flour, baking powder, baking soda and salt in medium bowl to blend.
  2. Using electric or stand mixer, beat butter in large bowl until light and fluffy.
  3. Add white sugar and brown sugar and beat until well blended. (You should be creaming the butter 5-7 minutes until the texture and color are both light.)
  4. Add eggs and vanilla and beat until mixture is creamy and well blended.
  5. Gradually add flour mixture, stirring just until blended.
  6. Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips.
  7. Stir dough and chips together, then add more chips and more dough until all is mixed together.
  8. For best results, cover and place dough in refrigerator for 24-36 hours. You can bake these cookies immediately if you wish.
  9. When ready to bake, preheat oven to 325 and line cookie sheet with parchment paper or non-stick baking mat.
  10. Scoop heaping tablespoons of dough and roll into a ball and place on cookie sheet, giving each cookie plenty of room.
  11. Bake for 14-15 minutes until brown around the edges and pale brown in the middle.
  12. Cool slightly on cookie sheet.
  13. Transfer cookies to racks; cool completely.


If your cookies are not turning out like they should, or if they are somewhat cakey or not spreading then it could be one or more of these issues:

1. Flour. The type of flour that you use may affect this recipe. I use White Lily, which has a low protein content. If you’re using King Arthur or Pillsbury, each has a high protein content. You may try substituting 2 cups cake flour and 1 cup of whatever all-purpose you have. I have not tried this but it makes sense to me that it would work because White Lily has a protein content almost as low as cake flour. Please let me know if you try this.

2. Butter. You cannot substitute margarine or any type of butter substitute. And you should not use generic butter. I use Land O’ Lakes Unsalted Butter.

3. Your baking powder and/or baking soda is old. Baking powder and baking soda should be replaced before it’s a year or so old. If older than a year and not kept in an airtight container then the rising properties have diluted.

2. Method. Steps 2, 3, and 4 are important. The butter needs to be creamed until it is light in color and texture, along with the sugar. The eggs should be well-mixed into the batter. This will all take several minutes.

I hope this helps those of you who may have had trouble. Most people make this recipe with no problem and love it! I suspect flour is the biggest culprit for those who have had issues.


  1. 94

    Chris says

    Just made these amazing cookies. I halved the recipe and put brownies on top and cooked them in a brownie pan. Absolutely amazing, you should try it sometime!

  2. 98

    Sandra says

    I agree, these are perfect! I used about half the amout of choc chips, and left the dough alone in the fridge for about 36 hours. started with one plate with 8 cookies on it. They were fine but not great. Next plate I made bigger, so only six cookies, and daaarn it. So good. I now have my recipe, will not look any further. Thank you!

  3. 99

    Nicole says

    I loved these cookies! I baked about 6 right away and then saved the rest of the dough in the fridge. I haven’t baked those ones yet, but the ones I baked right away were delicious. I didn’t use quite as much chocolate chips, but I did add some chopped pecans because I love nuts in my cookies. My boys and I both loved them. I don’t understand some of the negative comments, but to each his own I guess. I personally like a cookie with a soft, chewy texture, so this was perfect to me. Also, I am not a baker, so I was very pleased that these turned out so well. Thank you!

    • 100


      Hi Nicole,

      Thank you so much for your sweet comments. I’m so glad you liked the cookies and they turned out well for you. I’d like to know what you think about the ones that you saved and refrigerated and if you can tell a difference. Thanks so much for visiting In a Southern Kitchen!

  4. 101

    Kayla says

    I just made your recipe with cup 4 cup gluten free flour, and it turned out wonderfully! The best gluten free choc. chip cookies I’ve tasted! Thank you.

    • 102


      Hi Kayla,

      I’m so glad you tried the recipe with gluten free flour. I’ve never heard of anyone doing that so it’s good to know that it works. Thanks so much for visiting In a Southern Kitchen.

  5. 103

    cheryle says

    Im sorry :/ But Ive been cooking a long time but decided to try your recipe because of the pic and your comments ..but I have to agree they do not spread out and are very cakey. The taste was Ok tho. But not my kind of cookie. Tx

    • 104


      Hi Cheryle,

      So sorry your cookies did not turn out the way you’d hoped. I suspect it’s a flour issue so please see the troubleshooting tips. It sounds like you may have put a little too much flour or over-cooked the cookies. Hope you have better luck next time and thank you for visiting In a Southern Kitchen.

      • 107

        Beth says

        Ok, I’ve made these cookies so many times (my husband requests them often!) and for the first time I refrigerated the dough for 24 hours. I usually make them right away.

        I have to say that I was skeptical that they could taste better, but oh my gosh, they do!!

        I love, love, love these cookies!

        • 108



          Thanks so much for your comment! I have also made the cookies many times without refrigerating the dough, but I definitely like them even better if I have the time to chill the dough. Try it for 36 hours and let me know what you think–that’s the sweet spot I think!

    • 110


      Hi Rebecca,

      I have never used spelt flour so I couldn’t say for sure, but I think it would probably change the texture and outcome of the cookies.

  6. 111

    haley says

    thank you for such an amazing recipe! it has become my new go to as all my family and friends loved it as much as i did! i was wondering if you have ever used m&m’s in this recipe before? im looking for a good m&m cookie recipe and havent been sucessful so i thought perhaps i could substitute mini m&m’s for some of the chocolate chips.

    • 112


      Hi Haley,

      I think you could certainly substitute M&Ms in this recipe, although I would probably add fewer than the amount of chocolate chips called for. Maybe 2 cups of M&Ms. Please let me know how it turns out if you try it!

  7. 113

    Tonya says

    Best chocolate chip cookies I’ve ever made. My husband can’t get enough! To everyone complaining about too much flour or cakey cookies, did you spoon the flour into the measuring cup as you’re supposed to with baking? If you just scooped you’d end up with way too much. I did it that way and my cookies are perfect. I also used 2/3 milk choco chips and 1/3 Reese’s pieces. Tasted great! Thanks for the awesome recipe!

  8. 114

    Sophia says

    I have to say I was really looking forward to making and eating these cookies. They looked amazing in the picture. But, I was very disappointed. Like others said above, my cookies did not spread out at all and they were giant lumps of cakey dough. :( Can anyone explain why?

  9. 119

    Emily says

    These cookies are terrible. Literally terrible. Of all the million chocolate chip cookie recipes I could have decided to make… Why is there so much flour?!? I made these for a cookie exchange and am embarrassed to bring these tiny (they did not spread at all) tasteless cake cookies. I even chilled it for 24 hours.I had to triple the recipe and ended up with NINE CUPS OF FLOUR. It was absurd. And now my cookies suck. Who screws up chocolate chip cookies!?!?!?

    • 120

      SouthernMedic08 says

      Sounds like you’re the one that screwed up the chocolate chip cookies. The first time I made them and the first time everyone I shared the recipe with made them, our cookies turned out perfectly.

  10. 121

    Kathy says

    I disagree that they are the best chocolate chip cookies. Too much chocolate chips in the recipe and the batter is too thick. Therefore the cookies were too thick. I prefer chocolate chip cookies made from the recipe on the bag of chocolate chips.

    • 122


      Hi Kathy,

      I still love the Toll House recipe as well, nothing wrong with that! Just happen to prefer this recipe but I really haven’t found a chocolate chip cookie that I’ll turn down! I guess that’s why they say different strokes for different folks. Thanks for visiting In a Southern Kitchen and I hope you have a Merry Christmas.

    • 124


      Hi Emeline,

      It really depends on how large you make your cookies. I like to make them big so I usually get about 1 1/2 – 2 dozen cookies out of this recipe. But you can certainly make them smaller and get more.

  11. 125

    Micheline says

    I found something that I suck at making :( My cookies look like little chunky balls, they didn’t expand at all. (I did refrigerate the batter)

    • 126


      I’m so sorry that happened. Not sure what caused the cookies to not expand. Possibly old baking powder? The refrigeration step is not necessary–I used to make these cookies all the time without refrigerating the dough and they were fine. I just like them BETTER after chilling the dough. Hope you will try again!

        • 128


          Hi Wendy,

          Chilling the dough allows the flour to absorb the moisture from the eggs, which results in a slightly crispier outside and chewier inside. You don’t have to do it and the cookies are still good if you make them right away, but I think they are better if you can make the dough ahead and wait 24-36 hours. That’s true of pretty much any cookie recipe that uses eggs, not just this one.

  12. 129

    Kelli says

    You put the whole bowl of mixture (not divided out into balls) into the refrigerator?
    Then you pull out, let sit, and scoop into balls? How long should you let sit out to thaw ? I feel like this defeats the purpose.
    I tried once scooping out to balls then refrigerating, and taking them out and right into the over, but they burn….

    • 130


      Hi Kelli,

      Yes, I put the whole bowl into the refrigerator first. The purpose is not just to get it cold, but to allow the dough to rest for a couple of days. The dough absorbs the liquid from the eggs more than it does if you make the cookies immediately. I usually take it out just long enough to be able to scoop it because if the dough is cold that also helps the cookies not spread quite as much. Hope this helps!

      • 131

        Steph says

        I really wish you had included your resting/thawing/scooping instruction in the list of tasks of the recipe. This information between you and Kelli is pretty vital to understanding WHY you put them in the fridge and WHY you need to let them thaw a bit before scooping. Many people will assume it’s to chill the butter so it doesn’t cook too quickly, like with biscuits and scones. I followed your instructions to the letter and ended up with chocolate chip biscuits… But now after feeling confused and wondering if i missed something in the instructions i read the comments. Which had the vital information in it I needed to actually complete the recipe properly. Hopefully others will read the messages as well so they don’t feel like they’ve “NAILED IT!”. 😉

        • 132


          The information about chilling the dough is covered extensively in the third, fourth, and fifth paragraphs of the blog post and also later in the blog post.

          In any case, I made these cookies for years without chilling the dough and they did not turn out like biscuits, they were just fine. They were slightly thinner because without chilling the dough spreads more. But they were still very good so I think maybe something else went wrong for you. Perhaps you used different ingredients or your oven is not calibrated.

  13. 133

    Patty. says

    These are now my favorite cookie BUT,after chilling dough that long I have to let it set out for a few hours before I can scoop the dough out of the bowl!

  14. 134

    Chris O says

    These are in the oven right now…can’t wait! Giving them to my friend and my father for birthdays…Of course, I made a monster sized one for him. I’ll be back with some results:

    UPDATE (10 MINS) – Weird shape, but thats my fault. Taste: AMAZINGGGGGGGGGGG! Definitely my go to recipe :)

    • 136


      Hi Patty,

      I apologize for any confusion–I assumed everyone would know that you only preheat the oven if you are going to bake the cookies immediately. However, I have amended the recipe so that everyone will know not to leave the oven on for 24-36 hours. Thank you for kindly pointing out the error.

    • 138


      Hi Michelle,

      Use parchment paper or a nonstick mat like a Silpat if you have one. I used to grease the pan but I find that it makes the cookies spread more so I don’t do that anymore.

  15. 141

    Sally says

    This is the most wonderful chocolate chip cookie recipe ever. My ten-year-old son came home about six weeks ago and said he signed up to enter a baking contest through 4-H and had to make chocolate chip cookies. This was the first recipe that we tried, and we had no need to try anything else. Not only did he win his class competition, but he also won the county-wide competition, beating out 46 other entries. I have made this recipe a couple of other times for parties and for my co-workers… just made a double batch to send to my children’s classes tomorrow and to take to the kids in my classes at school. I’ll never need another recipe for chocolate chip cookies, and I will NEVER buy the break and bake refrigerated from the store EVER again. Simply AMAZING cookies, and a recipe so easy that even my son can do most of the work himself. Thanks SO much for sharing!

    • 142


      Sally! You just made my day! Thank you so much–I love this story of your son because I was in 4-H growing up and it was a huge part of my life. Just FYI, you can freeze the dough if you want to always have some on hand. Just let it thaw and cook as normal. Congratulations to your son also. I’m so excited to know that young kids are baking and cooking and enjoying it as those are such important life skills.

      Have a wonderful day and thank you so much for letting me know about the competition. :)

  16. 145

    Luna says

    So amazing! I’ve memorized te recipe and can make a batch in 30min minus the preheat. I bring about 40 to school sometimes and they never make it pass my first class of the day. Everyone loves them! Next Im going to try and make a double chocolate, you know like a chocolate dough and chocolate chips.

  17. 149

    Alex says

    I some how skipped the baking soda but remembered the baking powder my mix is already mixed and has been in the fridge for 24 hours what should I do ??

    • 150

      Lucy says

      Alex, I don’t think you can do anything at this point since your dough is well-mixed and has already been resting. But I suspect your cookies will be just fine even without the soda! They will taste great although maybe the texture will be off slightly…but they will probably be fine. Hope you enjoy!

  18. 151


    Luuuucy your cookies are aaawesoommmmeyum! Tried this recipe today. The only thing I did differently was to add 2 Tbsp of Jamaican rum and I used three different kinds of dark organis chocolate. I tried to bake a cookie right away as a tester and it came out like cake. So I covered up the rest and let it rest for 24hrs. I followed your instructions to the letter (well excepting what I mentioned) Texture, flavor, consistency perfect. My Hats Off To You!

  19. 153

    Ande B. says

    I’m not sure why, since I’ve made so many chocolate chip cookie recipes, but I’m SO excited to taste how these turn out. Maybe b/c I think these might be my “go to” chocolate chip cookies. :-) Weeeeeeeeeeeeeeeeeeeeeeeeeee. Thank you for sharing.

  20. 154

    Michelle says

    Oh my gosh! These cookies are amazing! They bake perfectly, although mine were a little cakey but thats because I mixed the butter with the flour mixture THEN read to mix the flour mix last. Still amazing cookies, they are really good with peanut butter chips too!

    • 155

      Lucy says

      Wow, Michelle, you were fast! I’m so glad you liked the cookies. I’ll have to try th peanut butter chips sometime. Thanks!

  21. 156

    Michelle says

    I can’t wait to make these, I’m going to be using 6 ounces of chocolate chips and 12 ounces of Reese chips since I don’t have enough normal milk or semi sweet. I’m hoping these will energize the cast for tomorrow since we are performing our on act and our energy has been a little low. I may also do a coffee run but these cookies will be much cheaper!

  22. 157

    Georgia says

    I really want to make these, cause have never heard of chilling the batter. I am making for my grand daughter and mailing them to Hawaii and I don’t want them to turn out like the cake cookies. Help !!!

    • 158

      Lucy says


      My cookies have never turned out like cake, so I don’t think you will have a problem even if you don’t let the dough sit. If you use quality ingredients (I use Land O Lakes unsalted butter, NEVER margarine and I like White Lily all-purpose flour and Dominos sugar) then your cookies should be fine. How sweet to mail them to your granddaughter.

      • 159

        Georgia says

        Thank you for your quick response. I will get the ingredients that you have listed. I am excited to make them. Mailing out for Valentines’ Day.

        Again Thank you

  23. 160

    Janelle says

    So…didn’t catch the part about refrigerating for 24-36 hours. I was looking for immediate…had a serious craving for some cookies :-) Cookies turned out like little balls of cake :-( Still have my craving, so I will try this again!

      • 162


        I’m so glad yours turned out well, Kelly. I’ve always baked mine immediately until I read that NYT article that I referenced. And they always turned out great. Just better after waiting a couple of days…but definitely ok to go ahead and bake right away!

    • 166

      Lucy says

      Not sure how I missed this comment so long ago, but wanted to throw in my answer. As I stated in the post, I used to make these cookies without letting the dough sit and they were just fine, so you can certainly do that. However, after I read that NYT article and tried it, I found that the texture of the cookies was greatly improved by letting the dough sit. Either way, the flavor is delicious!

  24. 169

    Ashley says

    My daughter and i made our batter from this recipe last night and we didn’t have unsalted butter but i just used less of the teaspoon of salt and we didn’t have vanilla… we just started our first couple of batches and they are so delicious… BY FAR THE BEST CHOCOLATE CHIP COOKIES EVER…

    • 170

      Lucy says


      Thanks so much for your comment and I’m delighted you enjoyed the cookies. Hope you try them again with the vanilla because I think it adds a nice touch of flavor.

  25. 171

    Jessica says

    I tried to make these TWICE, and each time they came out like cake cookies, which were horrible. Losing this recipe, sorry.

    • 172

      Lucy says

      Hi Jessica,

      So sorry the recipe didn’t work for you. Several people that I know have used this recipe with excellent results. There are any number of variables that can throw off a recipe, including quality of ingredients, oven calibration, etc.

    • 173

      Tracy says

      I found that using light brown sugar led to more cake-y cookies and even though it was an accident, i prefer using dark brown sugar. =)

      • 174

        Lucy says


        That’s interesting. I’ve never tried with dark brown sugar, but I think I will. That would give a slightly different flavor but not sure how it would affect the texture.

  26. 175

    Tracy says

    I finally made these to recipe today and oh my gosh, what a wonderful recipe!! By far my favorite cookie & a big hit @ church. Sooooo yummy, fluffy & soft, melts in ur mouth kind of scrumptious. Thank you Lucy!!

    • 176

      Lucy says


      I’m so glad to hear you tried the recipe and loved it! They are definitely my family’s favorite cookies. Thanks so much!

  27. 178


    So I didn’t have time to make another batch but I’ve been eyeing this recipe for a week so I made 6 cookies out of the batter I made last night. I made a few mistakes, I didn’t have unwanted butter sticks but I had a tub of smart butter so I scooped what looked to be a cup but was just over 1/2 when melted, I used semi sweet chocolate and 3eggs.

    The strangest thing is they came out like little chocolate chip cakes, fluffy and all. And they’re yummy too! I put icing on them. Now I’m even more excited to make these cookies according to recipe cause if after all those mistakes they still came out yummy, oh my the real thing will be just perfect!

  28. 180

    Lucy says

    I would just double the recipe. Not sure what effect an extra egg would have. Please let me know how it turns out.

  29. 181

    Tracy says

    I accidentally put 3eggs instead of 2 and the mixture tastes super eggy, can I fix it or should I just add another egg and double the recipe?

  30. 183

    Lucy says

    Meleah – you don’t need to sift. Usually recipe will specify and if they don’t then I would only sift when making a cake.

  31. 184

    Meleah Diemer says

    Do you need to sift the flour for the chocolate chip cookies. I’m always unsure when to sift and when not to.


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