Perfect Chocolate Chip Cookies

Update 1/11: Well, after nearly three years of having this chocolate chip cookie recipe in my arsenal, I’m happy to report that it is the only chocolate chip cookie recipe I make. {Now, chocolate chip oatmeal cookies are another conversation for another time since I can’t stop playing around with those variations.} This chocolate chip cookie recipe is pure perfection. The cookies are buttery without being greasy and bake up thick and soft. Whenever I bake these and I open the oven to take out a tray of cookies, I surprise myself every time with how flawless they look. I seriously can’t help standing back and admiring my work. Did I really just make such a perfect looking cookie? Oh, yes I did. And you can, too!

Over the years, I’ve updated and changed the way I’ve made these cookies…just slightly. I bake them at a slightly higher temperature for a shorter amount of time, never use unsalted butter (sorry, food purists!), and I don’t mess around with the original fussy dough-forming instructions. As always, the brilliance behind these cookies is the melted butter – love not having to remember to soften butter.

Consider this the only chocolate chip cookie recipe you’ll ever need!

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

Yield: Makes 2-3 dozen cookies

Perfect Chocolate Chip Cookies

I've had great success baking these cookies at 325 degrees for 13-ish minutes or 350 degrees for about 11 minutes (each oven will vary in time). Basically, do what you have the time and patience for. I usually stick with 350 because it is easier to remember and two minutes faster. Time is money, right??

Ingredients

  • 2 1/8 cups all-purpose flour (about 10 1/2 ounces)
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
  • 1 cup packed light brown sugar (7 ounces)
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 2 cups (12 ounces) semisweet or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
  2. In a medium bowl, combine the flour, salt, and baking soda. Set aside.
  3. Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
  4. Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.
  5. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don't overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).
http://www.melskitchencafe.com/thick-and-chewy-chocolate-chip-cookies/

Recipe Source: adapted from Cook’s Illustrated

234 Responses to Chocolate Chip Cookies {The Best Recipe!}

  1. anita says:

    hi these do sound wonderful. i recently learned of a trick to make chocolate chip cookies chewier. i saw it on america’s test kitchen tv show on pbs. they take the orignal nestle tollhouse chocolate chips cookies (which was the recipe i liked for years before i saw the tv show) and the change it by decreasing the moisture. here is the link for the org. recipe : http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx
    on america’s test kitchen they changed the amounts of almost everything
    10 tbsp butter
    4 tbsp butter
    3/4 c dark brown sugar
    1/2c white sugar
    1 egg, + 1 yolk
    2 tsp vanilla
    1 tsp salt
    1/2 tsp baking soda
    1 3/4 c flour
    1 1/2 c chocolate chips.
    the first thing you do is brown your 10 tbsp of butter in a silver colored fry pan.(please be very careful doing this it splatters and i’ve burned myself) stir while mixing so it doesn’t burn. this is done because most of the excess moisture is evaporated off, and in a sliver pan you can see how browned the butter is without burning it. pour it into a heat-proof bow that contains the other 4tbsp butter. mix to melt the rest of the butter, also the hot butter will cool down.
    add the sugars, stir, add the eggs and vanilla, mix well.* let sit for 3 minutes, stir again* repeat this step 3x. it gives the sugar a chance to dissolve better. next i add the salt, baking powder and stir again. then i add the flour and when its almost mixed in i add my chocolate chips. i use a 1/4c measuring cup to measure thes out, but i like my cookies small because the opening of my cookie jar isn’t very big, so i break each quarter cup of dough in half and place on cookie sheet. there is no need to roll these out or flatten them down, they turn out perfect on thier own. i bake them at 375 for about 6-7minutes. they will look undercooked when they are done with just a hint of golden around the edge. i only put 1 pan in at at time. i have a 3 pan system, 1 pan in the oven, 1 pan cooling, and 1 pan ready to go in the oven next, keeps you from waiting all day for cookies to bake. you do need to leave these cool on the pan a few minutes before removing. if you take them off too early the middle of the cookie will stay on the pan.

  2. Rachel says:

    The first batch were a little ‘plump’- (like little mounds)- but the second batch, I gave each ball of dough a little ‘squish’ down before baking and .. .perfecto! Getting closer to your picture! My next attempt will be to let the butter cool more- how long do you cool yours for? (I imagine 2 min in the freezer doesn’t count. . .?)

  3. Jackie says:

    These came out perfectly! Rave reviews from all the teachers we made them for! This is our new go-to recipe! Thanks!

  4. [...] down when they come out of the oven. Adapted from a variety of chocolate chip cookie recipes- here, here and the classic here.  Share this:TwitterFacebookMorePinterestLike this:LikeBe the first to [...]

  5. Juli in VA says:

    Mel…ANOTHER winning recipe! We are chocolate chip cookie connoisseurs round this house and lemme tell you these were a HUGE hit. I was skeptical of the softness sticking around the morning after baking, but sure enough opened up the airtight container this morning and still soft and chewy. YUM. Thanks for this recipe…won’t make my chocolate chip cookies any other way from here on out!

  6. Jackie says:

    How do I measure 1/8 of a cup?

  7. Mel says:

    Jackie – 1/8 cup is 2 tablespoons.

  8. Tatiana says:

    Mel,
    I never leave comments, but this recipe has restored my faith in my baking ability. I have a gas oven, and live at 4500 feet, and I have never, ever been able to make a thick cookie. I usually have to use shortening to give them a little lift. These are crazy! I have tried everybod else’s “best cookie” recipe, and they have all failed. This is super fantastic! I feel like they would be great for gifts or entertaining. I hand-mixed them and weighed the dry ingredients, which I think is key for getting the right abount of flour. They are crunchy at first, then chewy, chewy. Yummo!
    I can’t wait to try some of your other recipes. I am with you on the soaked white bread issue, so I think the sausage/cheese dish will be my next go. thanks a million!!

  9. Elizabeth says:

    I made this recipe over the weekend and it was DIVINE!! :) Thanks so much!

  10. Judy Walker says:

    for the chocolate chip cookies, do
    I use 1/2 C sugar or 3 1/2 oz. ? Also, do I use 7oz of brown sugar or 1 C?
    Thank you. I would love to try these. They sound and look wonderful!

  11. Mel says:

    Hi Judy – the ingredients are given in weight and cup measures. If you have a kitchen scale use the weight measure (the ounces), if not, just measure the cup amount (1/2 cup sugar, 1 cup brown sugar).

  12. Kami says:

    Always get frustrated when I make Chocolate Chip Cookies because they never seem to work, but these worked beautifully!! Love your recipes and always come here when I’m looking for something new to try.

  13. Tiffany says:

    I only ever use butter, never margarine, in my baking. I never knew what difference salted vs unsalted butter made in a recipe, so I just buy the unsalted (I figure we get too much of it anyway, right?!). What difference does it make in this recipe, and should I add extra salt to compensate?

  14. Mel says:

    Tiffany – real foodies will tell you to always use unsalted butter so that you can control the amount of saltiness by adding salt yourself. Having said that, I’m lazy and I NEVER buy unsalted butter. If you do use unsalted butter, increase the amount of salt in the recipe by 1/4-1/2 teaspoon. Conversely, if a recipe calls for unsalted butter and you only have salted butter, decrease the salt in the recipe by the same amount. Apparently each butter company can include different amounts of salt in salted butter so that’s kind of the wild card, but I’ve used salted butter for years and years in my baking and haven’t ever had issues with it.

  15. Liz says:

    These ARE the “best chocolate chip cookies”. I’ve made them repeatedly!!
    I’ve never posted a comment, but I love your site, Mel! Thanks.

  16. Emily says:

    These are awesome. Don’t eat te dough though, because you’ll end up eating to much and getting sick! =)

  17. Kayla says:

    I made these and just put them in the oven but were they supposed to be very buttery? the dough was buttery i could smell the butter and when I touched it my hands were buttery. Is that because its melted?

  18. Mel says:

    Kayla – yes, the dough is pretty buttery for these cookies but they should bake up just fine.

  19. Denise Routson says:

    Well, I made these cookies and failed! I live in a cold, dry area; elevation 4800. They were flat soon after taking them out of the oven. Dang it! I noticed you’ve recommended that several people increase the amount of flour if their cookies are flat. Would you just recommend 1-2 TBSP for my elevation. Also, how long should I allow the butter to cool? I’m wondering if that effected my bad results. I probably let my butter sit for 10 minutes, or so, before dumping in the mixer. Also, I ALWAYS have struggled on when to take cookies out of the oven. My cookies were crispy! Help, I’ll take any advice I can take in order to get these to turn out!!! Thanks in advice, Melanie!

  20. Alli O says:

    I’ve made these at least once a week for the past month now. I’m also making a batch to freeze as we speak. My husband and I have loved each and every recipe of yours that we’ve tried so far, but this one is our favorite. Sooo good and sooo bad for my post-babyness.

  21. Mel says:

    Denise – I’m sorry these cookies didn’t work out for you! A couple of things based on your comment, I think it would help to let your butter cool longer. Warm butter (or too soft if the recipe calls for softened butter) can definitely impact how cookies turn out. Also, try adding 1-2 tablespoons extra flour. It’s a small amount but it can help the cookies not flatten in the oven.

  22. Shelly says:

    My husband made these today!! :) Loved them! Yum!

  23. Carolina says:

    So, I’m sure long after you posted this recipe, I have tried it. A lot. AMAZING:) I made them the first time for my family and they were gone in -3 days. Then I made over 50 for a bake sale and they ALL SOLD! Not one cookie remained. Now just today I replaced the chocolate chips with peanut butter M&M’s (just for fun) and they are SO delicious! thanks so much for this recipe, the dough probably would taste good with any chocolate chip replacement!

  24. Tara says:

    For years my fave chocolate chip cookie was the copycat “Mrs Fields” choco chip cookie, but for some reason, I could only get it to work at home in my parents oven! Weird. It didn’t work in my own oven, nor my friend’s and nor when I lived in Asia or where I now live, Europe! How strange. Anyway, I now make THIS recipe and it works EVERYWHERE! Best cookie ever and closest recipe I’ve ever been able to find to chewy bakery cookies.

  25. Ellen says:

    These are amazing cookies! Every time I have made them, they have turned out delicious and always get compliments. My favorite part is I don’t have to wait for the butter to soften!!! : )

  26. [...] up with the idea of chocolate chip cookie cupcakes! They’re delicious and super moist. The recipe was found online and I have officially made it my new favourite for chocolate chip [...]

  27. Katherine says:

    Made these tonight! The best cookies ever! Thanks for the recipe!

  28. [...] From The Oven, Best Big Fat Chewy Chocolate Chip Cookies and Mel’s Kitchen Cafe, Best Chocolate Chip Cookie. I hope you make and enjoy these cookies, with your family and friends, for the holidays and [...]

  29. kenny says:

    This recipe is awesome! I timed it exactly 11mins and they came out soft. I left them to cool on tray for 10 mins then they became crispy/crumbly on the outside but yet soft n chocolaty inside. I don’t usually eat cookies (these are for friends) but I ended up clearing 6 with a glass of milk. N they look so pretty! They cracked up a little n look even tastier. Yum Yum!

  30. Elena says:

    I made these tonight, with the help of my 5 year old niece. I can admit 100% that I am one of the worst cooks ever, but these came out PERFECT! Just like the picture, chewy and crispy, and delicious! I love your blog because you break down the instructions for those like me! I will def be trying more recipes! Bookmarking you right now! Thanks :)

  31. Elizabeth says:

    My husband, two girls (almost 2 and 4), and I made these cookies tonight after dinner. The cookies were easy to make, and they turned out amazing. These cookies will definitely be my go to chocolate chip cookie.

  32. voula says:

    I just made these cookies. Baked 16 of them and put the rest of the dough in the freezer for another time. For some reason mine didn’t spread out to a flat cookie. They stayed in a dome shape. They do taste delicious though of course so I could care less what they look like haha

  33. [...] biscuits from this Pinterest recipe.  And then since I was craving something sweet, I made cookies for dessert!  I made the cookies a good bit bigger than the instructions called for, and I also [...]

  34. Melanie says:

    Just a question, it says for flour that you need 2 1/8 cups and that it equals to about 10 1/2 oz. I might be reading this wrong but if one cup is 8oz, how can 2 cups plus 1/8cups equal only 10 1/2 oz? Or do you mean (2) of 1/8 cups of flour, not 2 cups plus 1/8?

    • Mel says:

      Hi Melanie – you are thinking of two different types of measurements. A measuring cup is 8 fluid ounces but if you measured out an 8 ounce cup of flour and then weighed just the flour, it should only weigh 5 ounces or so. Does that make sense?

  35. Debbie says:

    These are so yummy! I love that melted butter is actually called for because that’s what I usually end up with because I forget to soften the butter.

  36. kenny says:

    Hi Mel, the first time I made these cookies they turned out awesome! But I’m baking them right now and they look terrible! All flatten out like pancakes..i don’t know what went wrong..pls help.. Could it be bcos my butter melted before I put it in the oven? My cookie batter looked really soft, like yogurt type..

    • Mel says:

      Kenny – if your batter was as soft as yogurt then yes, that is most definitely the problem. The butter should be melted but not hot – cooled to room temperature before using in the recipe.

  37. Alonna Smith says:

    Love your blog! If you haven’t tried the New York Times chocolate chip recipe, you are missing out. The “aging” in the fridge for 24 to 26 hours does something magical: http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=0

  38. Kathryn says:

    Ok… wow. I will never make another chocolate chip cookie recipe ever again. I used 1 stick of butter and subbed the rest with coconut oil, used half milk chocolate chips and half semi sweet chips. Other than those two changes, everything was the same. And they are amazing. Which is dangerous, because now I have a whole bunch of cookies in my house that I can’t stop eating. =]

  39. Amanda Andersen says:

    Lady you are the best!! I’ve been searching for the perfect chocolate chip cookie for years!! I love you lol

  40. Amanda says:

    Hi! I’ve been making these bad boys for a couple of years now. The first several times, they turned out perfectly! But lately, my dough has been really sticky. Any idea why? I don’t think I’m doing anything differently! I did just realize I used unsalted butter after reading that you NEVER use it. Could that make that big of a difference in the texture of the dough? The cookies themselves turn out great usually, but to form the dough is a little tricky when its so sticky.

    • Mel says:

      Hi Amanda – I don’t think the unsalted vs salted butter would impact the stickiness of the dough. That’s strange that the texture of the dough is different from before. I honestly don’t know what to tell you other than perhaps add a tablespoon or two more flour. Good luck!

  41. Carina says:

    My cookies turned out delicious but flat. What did I do wrong?

    • Mel says:

      Carina – several things can make a cookie flatten; even though the butter is melted here, make sure that it isn’t really hot (cooled slightly like the recipe indicates). Also, you might need to add a few tablespoons more flour, especially if you live at a high elevation. Good luck if you try them again!

  42. Natalie says:

    I’ve made these twice and they are awesome! I thought they’d go flat, but sure enough they turned out perfect. I’m at high altitude and have never had success with all butter chocolate chip cookies, so I’m excited to have this recipe!

  43. Brittany C. says:

    Mel, do you use your Bosch or a hand mixer when you make these? I’m only used my hand mixer, but I’m just starting a batch in my Bosch. Just curious if you’ve done both and could tell a difference. Thanks!

    • Mel says:

      Hi Brittany – I almost always use my hand mixer for these cookies unless I’m doubling the batch, then I pull out my Bosch. I haven’t seen a huge difference in outcome either way.

  44. Sarah says:

    Hi Mel – I just wanted to say that I’ve tried dozens of chocolate chip recipes and did your butter test on a whim today. You’re right – the cool room temp butter makes the PERFECT cookie. I’m currently fighting off members of my family so I can even get them off the tray!
    New to your site and just love it.

  45. Kylene says:

    I have been trying to make Chocolate Chip cookies for years, all being a fail. They taste fine but would look awful, usually all spread out and flat/crispy. Just tried this recipe and they are PERFECT. I am so excited to have finally conquered the Chocolate Chip cookie. I will only use this recipe from now on. LOVE LOVE LOVE the melted butter part. I think that is where I have always screwed up, forgetting to soften the butter and then putting in the microwave, only to partially melt it!! Thanks!!! :) :)

  46. Kari says:

    Um, DARK brown sugar all the way! I don’t know if a bag is exactly 12 oz or 2 cups, but I’m a whole-bag-of-chips-in kind of girl! I’ll let you know if these two alterations excelled your recipe or ruined perfection!! (He he :-) )

  47. Danielle says:

    Just made these today. Mine came out absolutely delicious but they weren’t as “thick” as yours. I don’t know why my chocolate chip cookies always come out flatter! :( I baked them at 350 in my convection oven (automatically adjusts to 325) for 11 minutes. I will make them again because they are delicious. Just wish mine were as pretty as yours!!

  48. Heidi H. says:

    I have made these cookies countless times now! They are perfect every time! EXCEPT:
    -when you use margarine. No can do ever again. Margarine stinks.
    -when you over bake. They just aren’t the same. Nope.
    -when you add oatmeal. I haven’t been able to get the proportions right.

    I like this recipe best with dark brown sugar. They’re even really good with coconut added in! I’ll never use another chocolate chip cookie recipe again!

  49. Wendy says:

    I’ll be making these again, as soon as I get more brown sugar and chocolate chips! I’ve always made the recipe off the chocolate chip bag…but not anymore! Thanks for posting ingredients by weight, too. It saved me a step of having to convert.

  50. Julie says:

    I haven’t baked all summer. I made these up and the hubby said that these were the BEST cookies I’ve ever made. Wow! (Quite the compliment because I normally bake pretty frequently.). Kids ate them all before I could share them with a neighbor. So my advice is to save time and just go ahead and make a double batch!!

  51. SA says:

    These honestly WERE the most perfect chocolate chip cookies – and after eating almost the entire batch, I feel like somewhat of an expert :)

  52. Kim says:

    Mel ~ I just found your website today and have your pork roast in my crockpot and just finished baking your perfect chocolate chip cookies. They turned out awesome! My son came home from school & ate 3. I had to tell him to stop because I’m afraid they won’t last but a couple days. I can’t wait to try the pork roast. You are my new favorite for recipes! Thanks!
    Kim

  53. Helen says:

    Chilling the dough helped the cookies not turn out so flat…but I’ll keep looking for a recipe with a bit more flavour.

  54. Beth says:

    I can’t believe it, but I think these need to supplant my go-to chocolate chip cookie recipe that I’ve used for the past 13 years. The texture on these is better. I’ve avoided melted butter recipes like this one because of a bad experience before, but these were fail proof. We did half milk chocolate, half semi-sweet and they were delicious. I just need to write a note to double the recipe, because they went fast!

  55. Katie says:

    When I made these they totally flattened out when I took them out of the oven! I was super bummed, but I am wondering if I can do anything to fix it…?

  56. Carrie says:

    These turned out perfect! Our favorite is to use Ghiradelli milk chocolate chips, yum!

  57. Heather K Miller says:

    I made these last Sunday and they were incredible! I was out of chocolate chips (the horror!!) but I had a bag of mini Reeses Pieces, so I threw those in instead, and it was perfection! So much so that I am going to make up another batch today the exact same way and mail them to my brother who is serving a mission across the country! He is going to love them!! Thanks for another amazing recipe!

  58. Jennifer Ammerman says:

    WOW. They really are perfect. I followed the directions exactly- they are a bit different. The texture is AMAZING. Perfect is the only way to describe them. I am looking forward to experimenting with variations in chips and maybe nuts. This time I did just semi-sweet chips. I love your blog so much, you are scoring me mega points with the husband!!!

  59. Bessie says:

    If you freeze the cookie dough, do you have to thaw it before you bake it or can it go straight from freezer to oven? Delicious recipe!

    • Mel says:

      Bessie – I always go straight from freezer to oven – usually need to add another minute onto the baking (more or less, just keep an eye on it) but it works great!

  60. Sanaa says:

    Greetings from South Africa! Never made cookies before, made these and they turned out fantastic! Loved them so much I made the Crispy Oatmeal ones the following weekend and now my husband thinks I’m lying that I’ve never made cookies before :) love your blog!! Thank you !!

  61. Shannon says:

    Hi Mel,

    Can you please advise how long the melted butter should fridge cool before I add to the recipe? I’ve made these probably over a dozen times, and the last couple batches have been complete failures, delicious but flat as pancakes. I’m thinking the butter has to be the issue, so would just like to know how many minutes you chill yours for? Thank you so much for any help!

    • Mel says:

      Hi Shannon – I actually don’t put the butter in the refrigerator at all, I just let it cool at room temperature. I melt it until there are still a few solid pieces of butter left. Then I stir to melt everything and then let it sit on the counter until I can dip a finger in and it feels room temp, maybe slightly, slightly warm, but mostly just room temp. Hope that helps!

  62. Shannon says:

    Mel thank u so much!! They turned out perfect again!!! My favorite cookie recipe:) I share it with everyone. Thanks again!

  63. Carolyn says:

    So Mel, I’m going to a cookie exchange this week & loved the sound of your oatsies, but absolutely love these tried and true cookies. Thinking about using the chocolate, white & butterscotch chips trio in this recipe instead. Is there any reason that wouldn’t work? I think it sounds good, but you’re the pro!

  64. Linda says:

    the 1 c br sugar and 1/2 c white sugar, I made the cookies today. Way too sweet, I did get an upset stomach. So I am going to make them with 1/2 c br sugar and 1/4 c. white next time.

  65. Katrina says:

    Oh bother, yet another CCC recipe! What will I ever do? How will I ever find the one?

    Can’t wait to try this though! Hopefully, it’ll be THE ONE FOR ME :’)

    Have you ever tried Allrecipes’ Best Big Fat Chewy Chocolate Chip Cookie before?

  66. Marcie says:

    Hi Mel, I just made these cookies tonight and they turned out delicious! I am wondering if I can mix up the dough, bake a dozen and then put the remaining dough in a Tupperware container in the fridge? Do you have any recommendations for storing the dough in the fridge and how long to bake them for? Thanks so much!

    • Mel says:

      Hi Marcie – yes, that should work great! I do that a lot if I don’t have time to bake them all. I shape the remaining dough into cookie dough balls, place them in a covered container and put them in the fridge. I take them straight out of the fridge, place on a cookie sheet, and just add another 30 seconds to 1 minute to the baking time. Good luck if you try it!

  67. Cass says:

    Hi! Could I do this recipe w dark brown sugar instead of light brown? That’s what I have.

  68. Jennifer Ammerman says:

    Cass I always buy dark brown sugar because I like it better and it’s turned out great!

  69. Cass says:

    Hmm… I went ahead & used the dark brown sugar. Idk why but they turned out horribly! I followed the recipe exactly w the dark bs for light. They didn’t spread at all & they burned on the bottom. So I moved the rack up for the second batch but still had the same thing happen. They’re hard as rocks & crumbly. I can’t begin to guess what went wrong!

    • Mel says:

      Cass – you’ll have to try them with light brown sugar and see if you get a better result. Did you weigh your ingredients or use cup measures? The fact that they didn’t spread makes me think you may have had too much flour. I hope you have better luck if you make them again!

  70. Alonna Smith says:

    Hi Mel,

    I love your blog and I love chocolate chip cookies. Since you are now a CC cookie professional, you might love looking a someone else’s testing to get their perfect cookie:

    http://manmadediy.com/users/chris/posts/2840-the-science-behind-the-best-chocolate-chip-cookies-ever

  71. Alonna says:

    Ha! Can’t wait to hear about them.

  72. Alonna Smith says:

    Hi Mel,

    We had a snow day today so I thought I’d mix up a batch too. Unfortunately, I didn’t have enough AP flour so it was 2/3 AP, and 1/3 bread flour. Keeping my fingers crossed. Won’t bake until Friday. Looking forward to hearing about yours. Wow! That browned butter and vanilla combo smelled so delicious, even before baking.

  73. Sheri says:

    Do you prefer to use salted or unsalted butter when you make these cookies?

    • Mel says:

      Sheri – I always use salted butter (I know it’s not popular among real foodies, but it’s what I always have on hand. If you use unsalted you would probably want to increase the salt just slightly).

  74. Pamela says:

    I am always on the look out for new cookie recipes so I made these yesterday. Kind of a mixed review on them. First I will say they are an absolutely gorgeous cookie, definitely giftable, even DH walked by the oven and said Wow babe those are some nice looking cookies LOL
    First thing I noticed was my dough was sticky, I’ve never had a sticky cookie dough, I assume the flour needed increased for some reason but I didn’t want to alter the recipe the first time I tried it. It took much longer than normal to cook them too the centers of the bottom of the cookies wouldn’t finish cooking, they were kind a buttery goo in the middle even though the cookie wasn’t big or thick and the heat in my oven was spot on 350.
    Finally got them baked and the kids liked them ok, but I’m not a fan. They are way too chewy for me (think this also could be attributed to mine needing more flour). But the overall flavor wasn’t bad just not mmm perfect. I may try them again and increase the flour a bit.
    So while this wasn’t my perfect cookie soulmate in taste or texture it was by far the prettiest chocolate chip cookie to come out of my kitchen and I’ve made a lot of cookies :)

  75. Shannonm905 says:

    Maybe a dumb question but I’m a novice baker. What do you mean by tablespoon sized balls of dough? Do I measure out a tbsp of dough and then roll it up into a ball? Thanks!

    • Mel says:

      Shannonm905 – yep, that’s pretty much it. You just scoop up the same amount of dough that would fit in a tablespoon and roll it into a ball – although to be honest, I usually use about 2 tablespoons for a ball of dough.

  76. Sarah says:

    These cookies have been my standby for a few years now and I brought them to a large dinner last night, after which a girl came up to me and begged for the recipe, describing them as the most perfect chocolate chip cookie she’s ever had and went on to detail HOW they earned that title. I made 6 dozen and I’m glad that if there were any left they didn’t come home with me, because I would have probably eaten them to the last crumb by myself last night! These turn out perfect for me every single time and I never alter the recipe a bit.

  77. Michelle says:

    I already have the best chocolate chip cookie recipe, but i love this site and will try anything once. I tried these today and the flavor is awesome, but they were not thick at all. Before i cooked them i thought the dough looked a little thin. Have you ever used your bosch mixer to make these? I always use my mixer to make cookies, but maybe i shouldn’t? I’m wondering if i over mixed them? Or maybe I should have weighed my flour? Thoughts?

    • Mel says:

      Hi Michelle – I always use my Bosch or my handheld electric mixer for these cookies. Some people swear by mixing cookie dough by hand but I always use an electric mixer. Weighing the flour definitely makes a difference if you underflour (which sounds like may have happened if the dough was thin and the cookies were flat). I think weighing the flour or adding a bit extra may help. Good luck!

  78. Cristina says:

    It has taken me 37 years of life to find a choc chip recipe i love! I try chocolate chip cookie recipes all the time too. This recipe by far is the best I’ve ever made. Wow! Thank you!

  79. Tiffanie says:

    I just want to tell you I absolutely love your site. It’s always my first go-to and most trusted cooking blog! Thank you so much for sharing your recipes and your talent of cooking! I love these cookies. I made them once and they turned out so fluffy and were perfect! They were so good that I have made them at least 10 times since hoping they will turn out again. Each time they have always had a great flavor, but they are very thin. I can’t figure out what I’m doing wrong and it’s driving me slightly crazy! I have tried adding more flour with no success. I was wondering how long you let the butter cool and also how long you cream the sugar and butter? What should the consistency look like with melted butter? Then, I use a stand mixer and it seems that after I add the eggs it turns light very quickly so I’ve wondered if I shouldn’t beat it the whole 2-3 minutes? How light should it be? Anyway, this is probably just due to my lack of baking talent but if you have time for a few tips I would be so grateful! Thank you again for a wonderful site!!

    • Mel says:

      Tiffanie – Thank you for the nice comments. I think a good starting point would be to make sure the butter is cooled to slightly warm or room temperature before using it in the batter. That can go a long way to help the cookies not bake up so thin. Give that a try next time and see if it solves the problem. Good luck!

  80. Tiffanie says:

    Sorry, I meant the whole 2 minutes, not 2-3 minutes!

  81. Amanda says:

    Hi… I’ve been wondering for a long time now, baking with cocoa powder and chocolate blocks. I keep wanting to try baking chocolate mint cookies and they always ask for cocoa powder, I don’t want my chocolate blocks to go to waste. Would you mind helping me? :(

  82. ์Noke says:

    Melted butter?
    Do i have to melted until into to liquid state or just look creamy.

  83. Amanda says:

    Hi… I’ve been wondering for a long time now, baking with cocoa powder and chocolate blocks. I keep wanting to try baking chocolate mint cookies and they always ask for cocoa powder, I don’t want my chocolate blocks to go to waste. Would you mind helping me? :(

    • Mel says:

      Amanda – You will have to google information on that. It really depends on the recipe and I usually don’t swap out chocolate for cocoa powder. Good luck if you try it!

  84. Christine says:

    Hi, Mel! I hope you’re having a great family weekend!

    I am wondering – as I just “met” you through the coconut oil post – if you think adding CO or substituting it for some of the butter would work. I don’t bake much – well, not at all, really. My oven is not trustworthy and I live in a mobile home in Florida – nuff said!

    But, I am looking for a house and when I move I hope to make up for all the years I couldn’t bake!

  85. Isabelle says:

    I have made these twice and, while they are very good, they are kind of “crunchy” (even though I bake them the bare minimum of brown-nesss). I would prefer a softer cookie. Any ideas on how to achieve that? I follow your recipe exactly.

  86. Claudia says:

    I made your cookies about a month ago, although once baked they looked pretty but were very hard. Also, I’ve read comments about the dough being gooey, mine was crumbly and hard to get it to stick together when I rolled them into balls to bake. What could I have done wrong? I made another cookie recipe from someone else this weekend and the same thing happened with the dough & same taste & look.

    • Mel says:

      Claudia – Sounds like too much flour…are you weighing the flour or using measuring cups? Everyone measures flour differently and if too much flour gets packed in the cup, it can affect the outcome. Try cutting back a bit in the flour.

  87. Vanessa says:

    I tried these yesterday. Super yummy! They were a little flat despite adding in extra flour. I’ll probably add a little more in next time so they can look as good as yours.

  88. Mink says:

    Mel, I have been a fan of your page for a while now, and tried different recipes. They always turn out wonderful. This one is no less! I just made a batch of chocolate chip cookies the other day but they were so runny and flat. But these ones are just the best! The shape is perfect. The texture is crunchy on the edge but soft inside. And most importantly, they are so delicious! I won’t have to go look for any other recipes anymore. Thank you! :D

  89. Leigh Ann says:

    I have never in my life been able to make thick chewy chocolate chip cookies…even when I used recipes with shortening. These turned out beautifully. I particularly appreciate the weight measures. For me, that method is much faster and more precise than scooping and leveling off measuring cups. These are keepers, for sure.

  90. Njay says:

    First time I’ve taken the time to comment… 2nd cookie recipe of yours I’ve made. All I can say is YOU ROCK!!! I’ll be making more of your recipes!

  91. Amy says:

    A note to cookie researchers: This is my second time making these cookies. The first time, I did not totally melt the butter because I’m lazy and impulsive and didn’t want to wait for it to cool. The texture was off. They turned out too thick. I also used unsalted butter and didn’t increase the salt and they were bland. This time, I followed instructions (when will I ever learn?) and used salted melted butter, cooled to room temp. I doubled the recipe and it made exactly 36, large (4 inch) bakery-style cookies. They have perfect texture and delicious flavor. The larger cookies definitely did better in my gas oven on the lower temp, longer time. At 350 the edges got too crisp with middle slightly raw. Thank you, Mel!

  92. Jessica says:

    These turned out perfectly!! Another great recipe. Thank you, Mel!

  93. Kiara says:

    I can honestly say these were the PRETTIEST cookies I’ve ever made. I usually just follow the recipe on the back of the chocolate chips. But these are delicious and look like the traditional,non flat choco chip cookie.
    There’s just one weird thing about them… they’re kind of shiny. The tops look almost waxy in appearance, although still delish. I don’t know if it’s because I let the butter cool for too long, or because I didn’t line my baking pans like instructed. Those were the only differences in following the recipe.
    Either way, a great cookie recipe!

  94. Sharon says:

    Hello Mel,
    I’m looking for a crispy chocolate chip cookie recipe. Do you have one or can you suggest how to alter your recipe so the cookie is crispy?
    Thanks.

    • Mel says:

      I don’t have one like that, Sharon – but I suppose you could try making these with a few tablespoons milk and then baking them several minutes longer.

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