The Best Chocolate Chip Cookies

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—with extra chocolate and lots of brown sugar! These chocolate chip cookies are easy to make and your family will love them!

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—with extra chocolate and lots of brown sugar!

There are probably a bazillion chocolate chip cookie recipes wandering around on the Internet, so it’s hard to imagine that *one* could be the best. And of course, I haven’t tried all of the others. But my friends and family have loved this easy chocolate chip cookie recipe for years and the reason is that they are really, really good—and in my opinion, THE BEST chocolate chip cookies.

These gooey chocolate chip cookies are full of rich chocolate, brown sugar, and vanilla and they’re big and have just the right amount of crispiness around the edge and soft, gooey chocolate in the middle, like my Easy Skillet Chocolate Chip Cookie Pie.

There’s just something about a perfect 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?

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—with extra chocolate and lots of brown sugar!

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 chocolate chip cookies.

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 chocolate chip cookies to The Best Chocolate Chip Cookies.

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—with extra chocolate and lots of brown sugar!

How to Make the Best 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.

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—extra chocolate and lots of brown sugar!

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.

 

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—extra chocolate and lots of brown sugar!

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 for the entire day—CHOCOLATE CHIP COOKIES!

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—with extra chocolate and lots of brown sugar!

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.

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—extra chocolate and lots of brown sugar!

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. If you’re in a hurry for cookies then while the dough is resting you can whip of some of these fast and easy cake mix chocolate chip cookies! Or if you’re really in a hurry just have a chocolate chip cookie in a mug, ready in 5 minutes!

But back to the real chocolate chip cookies: 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.

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—extra chocolate and lots of brown sugar!

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.

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—with extra chocolate and lots of brown sugar!

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 the strangers, but your friends and neighbors will love you.

And your kids will think you’re the best mom or dad ever, and who doesn’t need that every now and then?

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—with extra chocolate and lots of brown sugar!

Enjoy!

Lucy

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—extra chocolate and lots of brown sugar!

The Best Chocolate Chip Cookies

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—extra chocolate and lots of brown sugar! These chocolate chip cookies are easy and your family will love them!
Print
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 cookies
Calories 304 kcal
Author Lucy

Ingredients

  • 3 cups all-purpose flour
  • 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.)
  • 1/4 cup granulated sugar
  • 1 1/2 cups light brown sugar
  • 2 large eggs, room temperature
  • 3 teaspoons vanilla
  • 1 12-ounce package semi-sweet chocolate chips
  • 1 12-ounce package milk chocolate chips

Instructions

  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. Gradually add flour mixture, stirring just until blended.

  5. Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips. Stir dough and chips together, then add more chips and more dough until all is mixed together.

  6. For best results, cover and place dough in refrigerator for 24-36 hours. **You can bake these cookies immediately if you wish.

  7. When ready to bake, preheat oven to 325 and line cookie sheet with parchment paper or non-stick baking mat.
  8. Scoop heaping tablespoons of dough and roll into a ball and place on cookie sheet, giving each cookie plenty of room. Bake for 14-15 minutes until brown around the edges and pale brown in the middle.

  9. Cool slightly on cookie sheet. Transfer cookies to racks; cool completely.

Recipe Notes

  • I only use White Lily flour, 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.
  • I use only Land o' Lakes unsalted butter.
  • I use Ghirardelli chocolate chips.

Troubleshooting:

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 shouldn’t use generic butter. I only 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.

Pin this one!

The best chocolate chip cookies are soft in the middle and a little crispy around the edges—with extra chocolate and lots of brown sugar!

 

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105 Comments

  • Reply
    Shawn
    October 3, 2011 at 11:10 am

    Oh, the yumminess!

    Okay…I’m going to try the 24-36 hour wait(I think I just heard my stomach laugh.)

  • Reply
    Meleah Diemer
    December 14, 2011 at 2:10 pm

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

  • Reply
    Lucy
    December 14, 2011 at 3:02 pm

    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.

  • Reply
    tiffany
    April 11, 2012 at 1:13 pm

    Those look delicous. I’m gonna try them for my wedding ann. 🙂

  • Reply
    Tracy
    May 11, 2012 at 4:35 pm

    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?

  • Reply
    Lucy
    May 11, 2012 at 6:10 pm

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

    • Reply
      Eve
      May 14, 2016 at 11:58 am

      Do I grease the baking tray?

      • Reply
        Lucy
        May 22, 2016 at 4:24 pm

        No, just use parchment paper.

  • Reply
    Tracy
    May 12, 2012 at 5:56 pm

    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!

    • Reply
      Kelly -simplelifemom
      May 27, 2014 at 7:45 pm

      Hmmm sounds good. Eggs will make cookies or brownies, etc cakey. Ruined a few good brownie recipes before figuring that out 🙂

  • Reply
    Tracy
    May 12, 2012 at 6:07 pm

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  • Reply
    Tracy
    May 20, 2012 at 6:58 pm

    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!!

    • Reply
      Lucy
      May 20, 2012 at 10:34 pm

      Tracy,

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

  • Reply
    Jessica
    May 26, 2012 at 8:27 pm

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

    • Reply
      Lucy
      May 28, 2012 at 8:52 am

      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.

    • Reply
      Tracy
      July 13, 2012 at 12:20 am

      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. =)

      • Reply
        Lucy
        September 17, 2012 at 1:03 pm

        Tracy,

        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.

  • Reply
    Ashley
    June 19, 2012 at 6:13 pm

    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…

    • Reply
      Lucy
      June 27, 2012 at 4:03 pm

      Ashley,

      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.

  • Reply
    Tracy
    July 13, 2012 at 12:21 am

    Hi Lucy,

    Can you post a recipe for oatmeal chocolate chip cookies?

    Thanks!

  • Reply
    Heather
    July 28, 2012 at 1:57 pm

    Does it matter if you dont leave the dough sit for 24 to 36 hours?

  • Reply
    Heather
    July 28, 2012 at 1:57 pm

    Does it matter if you dont leave the dough sit for 24 to 36 hours?

    • Reply
      Lucy
      January 25, 2013 at 10:28 am

      Heather,
      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!

  • Reply
    Weekend Cowgirl
    August 18, 2012 at 1:08 pm

    I think I have tried most chocolate chips recipes than any other food! Cannot wait to make these next week when I have some little visitors!

    • Reply
      Lucy
      September 17, 2012 at 1:04 pm

      I hope the cookies turned out well for you!

  • Reply
    Janelle
    December 5, 2012 at 9:29 pm

    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!

    • Reply
      Kelly -simplelifemom
      May 27, 2014 at 7:49 pm

      I put mine straight into a preheated oven and they turned out great.

      • Reply
        Lucy
        May 27, 2014 at 10:23 pm

        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!

  • Reply
    Georgia
    January 24, 2013 at 9:06 am

    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 !!!

    • Reply
      Lucy
      January 25, 2013 at 10:30 am

      Georgia,

      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.

      • Reply
        Georgia
        January 28, 2013 at 10:36 am

        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

  • Reply
    Michelle
    February 6, 2013 at 11:15 pm

    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!

  • Reply
    Michelle
    February 7, 2013 at 12:24 am

    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!

    • Reply
      Lucy
      February 7, 2013 at 8:38 am

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

  • Reply
    Ande B.
    March 4, 2013 at 3:50 pm

    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.

  • Reply
    Chef Neil
    March 22, 2013 at 10:42 pm

    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!

    • Reply
      Lucy
      May 16, 2014 at 6:15 am

      Thank you! So glad you enjoyed.

  • Reply
    Alex
    March 28, 2013 at 11:47 am

    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 ??

    • Reply
      Lucy
      March 28, 2013 at 12:09 pm

      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!

  • Reply
    Gracie
    August 16, 2013 at 11:31 am

    These cookies were really good!

    • Reply
      Lucy
      August 18, 2013 at 11:14 pm

      Thank you!

  • Reply
    Luna
    September 16, 2013 at 10:57 pm

    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.

    • Reply
      Lucy
      May 16, 2014 at 6:14 am

      Luna,

      Thank you so much! Double chocolate sounds delicious!

  • Reply
    Sally
    April 16, 2014 at 5:57 pm

    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!

    • Reply
      Lucy
      April 16, 2014 at 6:07 pm

      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. 🙂

      • Reply
        caroline
        December 10, 2014 at 8:50 am

        how many bags of chocolate chips does this recipe use?

        • Reply
          Lucy
          December 10, 2014 at 9:06 am

          Two full bags — 1 12-ounce bag of semi-sweet and 1 12-ounce bag of milk chocolate chips, just as listed in the ingredients of the recipe.

  • Reply
    arielle
    April 20, 2014 at 7:17 am

    Hey! I tried this recipe, and I included it in a blog post, I would love it if you could check it out! http://aribooxo.blogspot.co.uk/2014/04/cookies-or-biscuits-or-whatever.html

    • Reply
      Lucy
      May 16, 2014 at 6:13 am

      Thank you!

  • Reply
    michelle
    May 15, 2014 at 10:13 pm

    Can i make these on Parchment Paper, or do i have to spray and oil the sheet

    • Reply
      Lucy
      May 16, 2014 at 4:49 am

      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.

  • Reply
    Patty
    May 15, 2014 at 11:58 pm

    Preheat oven to 350 then leave on for 24-36 hours,really.? I hate it when recipes do this!

    • Reply
      Lucy
      May 16, 2014 at 6:10 am

      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.

  • Reply
    Chris O
    May 16, 2014 at 3:56 pm

    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 🙂

  • Reply
    Patty.
    May 24, 2014 at 9:38 am

    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!

  • Reply
    Kelli
    June 5, 2014 at 5:03 pm

    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….

    • Reply
      Lucy
      June 5, 2014 at 10:25 pm

      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!

      • Reply
        Steph
        August 25, 2014 at 7:49 am

        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!”. 😉

        • Reply
          Lucy
          August 25, 2014 at 8:55 am

          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.

  • Reply
    Micheline
    November 26, 2014 at 11:54 am

    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)

    • Reply
      Lucy
      November 26, 2014 at 3:53 pm

      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!

      • Reply
        Wendy
        December 9, 2014 at 5:48 pm

        What does chilling the dough do?

        • Reply
          Lucy
          December 9, 2014 at 10:13 pm

          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.

  • Reply
    emeline
    December 3, 2014 at 3:24 pm

    How many does this recipe make.

    • Reply
      Lucy
      December 4, 2014 at 2:13 pm

      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.

  • Reply
    Kathy
    December 14, 2014 at 8:53 pm

    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.

    • Reply
      Lucy
      December 15, 2014 at 5:22 pm

      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.

  • Reply
    Emily
    December 17, 2014 at 9:17 pm

    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!?!?!?

    • Reply
      SouthernMedic08
      July 5, 2015 at 10:47 pm

      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.

  • Reply
    [email protected]
    December 18, 2014 at 6:04 pm

    These cookies were great! Hubby and the kids loved them! Thanks for sharing =)

    • Reply
      Lucy
      December 19, 2014 at 9:16 am

      Thanks, Elizabeth! Merry Christmas!

  • Reply
    jkruzinski11
    December 25, 2014 at 9:25 am

    Baked these with the kids Christmas Eve and they came out perfect!! Everyone I’ve given them to loves them! Thank you so much for sharing!!

  • Reply
    Sophia
    January 9, 2015 at 8:24 pm

    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?

    • Reply
      Lucy
      January 10, 2015 at 9:46 am

      Hi Sofia,

      What brand of flour and butter did you use?

  • Reply
    Tonya
    January 12, 2015 at 5:08 pm

    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!

  • Reply
    haley
    January 25, 2015 at 5:42 pm

    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.

    • Reply
      Lucy
      January 26, 2015 at 9:27 am

      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!

  • Reply
    Rebecca M
    January 26, 2015 at 1:01 pm

    Can I use spelt flour instead of regular flour?

    • Reply
      Lucy
      January 27, 2015 at 9:12 am

      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.

  • Reply
    Beth
    February 8, 2015 at 12:16 am

    Love these cookies! I’ve been searching for the best recipe for a while, and this is it!

    • Reply
      Lucy
      February 9, 2015 at 10:12 am

      Thank you, Beth! So glad you enjoyed the cookies!

      • Reply
        Beth
        March 30, 2015 at 8:42 pm

        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!

        • Reply
          Lucy
          March 30, 2015 at 10:31 pm

          Beth,

          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!

  • Reply
    cheryle
    March 7, 2015 at 2:33 pm

    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

    • Reply
      Lucy
      March 16, 2015 at 9:29 am

      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.

  • Reply
    Kayla
    March 14, 2015 at 11:54 pm

    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.

    • Reply
      Lucy
      March 16, 2015 at 9:24 am

      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.

  • Reply
    Nicole
    March 15, 2015 at 12:40 am

    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!

    • Reply
      Lucy
      March 16, 2015 at 9:22 am

      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!

  • Reply
    Sandra
    April 6, 2015 at 11:44 am

    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!

  • Reply
    Francine
    June 9, 2015 at 6:39 pm

    does it affect it to half the recipe?

    • Reply
      Lucy
      June 10, 2015 at 9:31 pm

      Hi Francine, it should be fine although I’ve never halved this recipe. I usually double it!

  • Reply
    Chris
    August 23, 2015 at 8:24 pm

    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!

    • Reply
      Lucy
      August 23, 2015 at 10:03 pm

      Oh my gosh, I’m salivating! What a fabulous idea! I will definitely try this. Thanks for sharing.

    • Reply
      Anonymous
      July 27, 2016 at 11:29 pm

      Chris, what size of pan did you use for the cookie/brownie combo? Great idea!!
      Thank you!

  • Reply
    Samantha
    October 29, 2015 at 12:05 am

    I’ve made this recipe on multiple occasions and everyone always loves them! I love them! Crispy on the outside and chewy on the inside! Amazing recipe without any changes. Thank you Lucy!

    • Reply
      Lucy
      November 2, 2015 at 7:53 am

      Thank you so much! I’m glad you love the cookies! We do too :))

  • Reply
    Beth
    January 24, 2016 at 1:02 pm

    Hi! These have been my go-to chocolate chip cookies for a while – I get requests for them all the time!!

    I have a question – I have always creamed the butter alone for the 5-7 minutes, but I am wondering if I should be doing that after the sugars are added? I can’t imagine that they could be any better, just wondering though.

    I really don’t understand all the people who have trouble with this recipe – from the first time I made them they’ve turned out amazing!

    • Reply
      Lucy
      February 19, 2016 at 5:54 pm

      Hi Beth,

      I’m playing catch-up with comments today! I cream the butter alone first and then more after adding the sugars. You just want it to get to a light, creamy, fluffy state. Sounds like you must be doing it correctly if you’re getting requests for more! Thanks so much for your kind words. I appreciate you!

  • Reply
    Denise Hauf
    February 3, 2016 at 7:16 am

    I found this wonderful looking recipe last night! I was so impressed from the start and I was so anxious to bake them! It was getting very late, so I only baked 2 trays, saving the rest of the dough to bake the rest the next day, They came out of the oven an they looked perfect! This morning my son tried one and he told me that they were his favorite chocolate chip cookies! I cannot wait to try them today myself! % ) Thx

  • Reply
    Lindsay
    March 7, 2016 at 3:14 pm

    These are 100% the best chocolate chip cookies I have ever tasted! I followed the recipe exactly. Perfection!

    • Reply
      Lucy
      March 9, 2016 at 12:21 pm

      Thank you! So glad you enjoyed the cookies!

  • Reply
    Hannah
    March 16, 2016 at 5:07 pm

    I made these twice one with chocolate chips and one with M&Ms! Loved it my family and friends keep asking for more!

  • Reply
    asd
    January 4, 2017 at 4:48 pm

    How long do they last after baking

  • Reply
    Tristan
    February 17, 2017 at 10:41 pm

    All of these negative comments are ridiculous… I’m no expert baker, but these cookies come out perfectly for me every time! I’d chalk up these “biscuit cookies” or “tastless cookies” to human error. As long as you follow the directions, you’ll end up with great chocolate chip cookies! I get requests for these a lot, thank you for sharing!

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