Perfect Chocolate Chip Cookies

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This Chocolate Chip Cookie Recipe will be your new favorite!  I’m obsessed with these chocolate chip cookies, they have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable.  You’ll never need another chocolate chip cookie recipe again.

Perfect chocolate chip cookies laid out on table


A Cookie Classic

I’m slightly obsessed with chocolate chip cookies.  I have stuffed them with cheesecake, with Reese’s cups, with Funfetti, and I even have my own “worst ever” chocolate chip cookie on my site.

But one thing I haven’t shared yet is a classic chocolate chip cookie.  I’ve spent the past few weeks working on developing an ultimate guide to chocolate chip cookies, and while the guide is still in the works, this recipe is the product of lots of research and taste-testing, and I’m extremely excited to share it with you today. I present to you… the PERFECT Chocolate Chip Cookie.

Homemade chocolate chip cookies with chocolate chips scattered on table

Perfectly Soft.  Perfectly sweet.  Perfectly Chewy.  Perfectly Perfect.

Before we begin, let’s go over some of the details of the recipe that make these cookies ultimate.

To Get The BEST Chocolate Chip Cookies

  • Melted butter:  This will make your cookies chewier (and gives them a much better flavor, in my opinion, as the melted butter infuses into every molecule of the cookie!).  Make sure you let it cool as directed after melting, otherwise it’ll melt your sugar and your dough will be too runny to use.
  • Chill Time: This recipe requires a small chill time to keep the cookies from spreading too much — a small price to pay for perfect chocolate chip cookies!
  • Room temperature eggs: If you use cold eggs it can shock the butter you just melted and cause some of it to re-solidify.  This also keeps your ingredients from mixing as well as they should.
  • Brown sugar:  Brown sugar is made with molasses and has more moisture than white sugar.  Because of this, brown sugar lends itself to softer, chewier cookies, and so we use a higher ratio of brown to white here for perfectly textured cookies.
  • Cornstarch: Nearly all of my cookie recipes call for cornstarch (cornflour if you’re in the UK).  That’s because it’s a small addition that makes cookies extra chewy and soft.  It also helps give the cookies a little lift that we lose by melting the butter.

Making easy chocolate chip cookies

How to Measure Your Flour

One more thing before we get to the recipe — measurements.  Using cups and teaspoons is great and convenient, but it’s extremely easy to over or under-measure some of your ingredients, particularly the flour.  If your cookies come out too flat, it’s likely the flour was under-measured.  Too thick, there’s too much flour.

The best way to measure your flour for this recipe is to gently spoon it into your measuring cup (don’t use your measuring cup to scoop up the flour — that packs it in and can cause you to overmeasure) and then use a straight edge (like the back of a knife) to level off the excess.

Baked chocolate chip cookies on cookie sheet

So those are my tips for soft, chewy, perfect chocolate chip cookies.

I hope you love them!!

How To Make Chocolate Chip Cookies [Video]

4.84 from 124 votes
Review Recipe

Perfect Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 45 cookies
Author Samantha M.
Course Dessert
Cuisine American
I’m pleased to introduce you to your new favorite chocolate chip cookie recipe! These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You’ll never need another cookie recipe again!


  • 1 cup unsalted butter , melted and cooled at least 10 minutes (226g)
  • 1 ¼ cup brown sugar tightly packed (250g)
  • 1/2 cup sugar (100g)
  • 1 large egg + 1 yolks (room temperature preferred)*
  • 1 ½ teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour (350g)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)

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  1. Combine melted butter and sugars in a large bowl. Stir very well.
  2. Add egg and egg yolk, stir well.
  3. Stir in vanilla extract. Set aside.
  4. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
  5. Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed.
  6. Stir in chocolate chips.
  7. Place dough in refrigerator and chill for 30 minutes.
  8. Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
  9. Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2" apart.
  10. Bake on 350F (177C) for 11 minutes -- cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard.
  11. If desired, gently press additional chocolate chips into the tops of the warm cookies.
  12. Allow to cool completely on cookie sheets.
  13. Enjoy!

Recipe Notes

*You can quickly bring eggs to room temperature by placing them in a bowl of warm water for 10-15 minutes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Nutrition Information
Calories: 138, Fat: 6g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 67mg, Potassium: 58mg, Carbohydrates: 17g, Sugar: 10g, Protein: 1g, Vitamin A: 2.7%, Calcium: 1.2%, Iron: 4.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword perfect chocolate chip cookies

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About the author


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Samantha is the creator behind the dessert blog “Sugar Spun Run”, a website she began as an excuse to appease her insatiable sweet tooth. Here she shares original, from-scratch desserts, usually of the chocolate variety. If she’s not in her kitchen (more likely than not coated in a fine dusting of powdered sugar), you’ll probably find her hanging out with her husband and their two dogs, Penny and (Princess) Leia.

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  1. I have been searching for the perfect chocolate chip cookie for years. I’ve tried so many recipes that I’ve lost count, however, after making your recipe I can now say my search is over. These cookies are AMAZING!! Thank you so much for sharing. Lou

  2. Uh-oh! I think I made the too much flour mistake! Any suggestions to “water” it down a bit? I’ve made these MANY times before and they are by far our favorite chocolate chip cookie! I just dont remember them being quite this dry in the dough stage :/ LOL can I blame the four year old!?

    1. LOL I can’t say for sure Brittany as I’m not sure what the extra ingredients were. If all else fails, bake them and crumble over ice cream or make an icebox cake out of the extras!

  3. After searching and trying quite a few recipes THIS IS MY GO TO RECIPE for CCCs!!! I wish more bloggers included detailed tips like you did. I feel like they’d work better if I knew why I was doing what they told me or if they gave more detail of how to do the simplest things…making cookies is science and I feel like almost every small thing matters in the outcome. Anyway just wanna say I’m so glad I found your recipe

  4. These REALLY ARE the best chocolate chip cookie ever! Just thought I would mention the bonus of making these chocolate chip cookies along side of these coconut macaroons. If you double batch the chocolate chip there are no wasted egg parts!

    Now all I have to find is a recipe that matches exactly with the leftover sweetened milk from the macaroons… THANK YOU for this amazing recipe! It is definitely my go to and will be from now on!

    1. Thank you Margie! So happy you love the cookies, and it’s a great idea to make them alongside coconut macaroons! Can’t go wrong with that combo!

  5. I have made various cookies since I was a teenager, and the standard chocolate chip cookie has been one of my favorite. This recipe with its few small changes to the standard recipe has been fantastic, my family and friends all love it. I’ve played with the recipe a little and one tasty alteration I’ve made is to decrease the flour by 3/4 cup, add 3/4 cup cocoa powder, and use Andes mint chips instead of chocolate chips. But, either way, this is a GREAT recipe for chocolate chip cookies.

  6. The Perfect Chocolate chip cookie recipe will be a family classic in this house. I have been baking cooking over 5 decades ( was taught from my Great Grandma and Grandma) and never ever have I had a cookie like this 1 recipe makes almost 3 dozen ( cookie scoop) cookies, they are almost all gone this morning, just made them last night. Thank you

    1. You’re so welcome! Loved cooking with my grandma too. I’m happy to hear this cookie will be your family recipe!

  7. I liked it you always give the nutritional information but I never do find what the serving size is. Like on these cookies is a serving one cookie

  8. Such a great recipe!! I’ve been making chicken chip cookies a long time! My go – to was very similar to this one with the melted butter and egg yolk but it didn’t call for the cornstarch, letting the butter cool or chilling the dough. These steps took it up and knocked it out of the park. I so appreciate the attention and time given to the detailed tips! Reminds me of Mary Poppins- “Practically perfect in every way.” I feel the dough is versatile. One could add toffee bits, brown the butter first, add nuts, or use white chips and macadamia nuts, etc. It is the perfect dough!! I doubled it and froze the rest? My family gobbbled the first batch down and begged for more! Thanks so much for your efforts to provide the world with the perfect cookie recipe! 10 stars ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐

  9. These cookies are delicious and a big hit in my house! I’ve made them twice already! Thank you for a great recipe with helpful tips!

    1. I’ve never made these with gluten free flour so I can’t say for sure. Other readers have made them with success, so you may want to read the comments.

      1. I have made these with gluten free flour All purpose, King Arthur ( I use and find is great) and the cookies are very good.

  10. Greeting from Jakarta – Indonesia..

    hi, I’m not good in baking till found your recipe. My first try to make this soft cookies was a success.

    However, my 2nd & 3rd attempts was a total failure. The cookies is like bread in the shape of cookies (the texture was like bread instead of soft crunchy cookies). What do you think was wrong with it?

    fyi, dough of the failed one looked like a bit wet and oily (i did use different brand for butter).

    appreciate if you can tell me in which part possibly my mistake.

    thank you so much!

  11. I have to say, I’m not much for sweets, or baking, or stovetop cooking…. or kitchens really, unless there’s a fire and the “oven” says “Weber” on the side, but had a sudden craving that only the perfect chocolate chip cookie would satisfy, and you most certainly delivered!!
    So that’s what I searched for, and *Boom!!* Here we are!! Amazing I might add!
    Now, I’m a single father of 2 boys and 2 beautiful Grand babies, and typically stay clear of the stove, because truth be told, I tend to burn water!! lol jk
    However, 11pm is when the craving hit, so I used what I had…. Salted butter, (I didn’t think to omit the salt addition… oops!) as well as I didn’t have any corn starch… (That stuff tends to fall through the grates on my Charcoal grill… haha) Beyond that, I followed the recipe to the letter, Room temp eggs & melted butter, chilled dough, the works…. Not having any idea what ingredients do what exactly, I took the chance, and I have to say, they did everything you said they would, and despite the missing indredient, they STILL turned out to perfection!!!
    I was a bit skeptical taking them out @ 11 minutes, because they appeared to be mushy, spread out versions of the balls of chilled dough I put in, HOWEVER, after slapping my own hand a few times fighting the urge to grab a puddle fresh out of the oven, the cooling/rest period after, is SO incredibly spot on, that after 10-15 minutes cooling, they were EVERYTHING you promised they would be!!

    Although these were everything promised, I still don’t dare deviate beyond my average scrambled eggs, bacon, burnt water and now, your perfect cookie recipe, so having said that…. Will you marry me? LOL!!!
    Of course I’m teasing, I read somewhere you were married, never the less, this IS going into my families personal recipe book!
    Thank you!! ❤️
    *Craving satisfied* CHECK!

    1. Well Mark, I’m so glad they turned out so well for you! We LOVE them too. You’ll have to make them again, and try some other recipes from Spend With Pennies! Thank you for your comment!

  12. I made these cookies a few weeks ago and then again Christmas eve, but they did not turn out! What temperature should the butter be when adding to the sugars??

  13. These are absolutely fabulous cookies! I used 1 teaspoon butter vanilla emulsion along with 1/2 teaspoon vanilla extract. Everything else I followed exactly and perfect cookie. I love that that don’t flatten out when baking. Great flavor and perfect size. Thank you! This will be my new choc chip cookie recipe!

  14. Best chocolate chip cookies!!! My husband rarely eats sweets and he had 4 cookies the same night they were made! Will definitely be making these again!! Next time I’m doubling the batch

  15. Has anyone tried making these with Eggbeaters? I’m making some for my family for Christmas and my sister is allergic to egg yolks.

  16. I gotta admit, that I learned a couple new tricks from reading this blog\recipe. I didn’t realize that you could make a “better” chocolate chip cookie. They were coming out looking greasy, spread out, and no rise to them at all. This time, they turned out beautiful!!

  17. Hi! I have made the dough for these, but something came up and I don’t want to cook them for another two days. Will the dough be okay if I made it on a Thursday and I want to bake the cookies on a Sunday? Or should I freeze the dough?

  18. Super easy recipe to follow. Everything went exactly as you wrote.
    11 mins was a bit much, but my oven tends to be a bit ferocious!
    Thanks Holly!

  19. I like to add a mix of mini semi sweet and dark chocolate. I also like to brown my butter and use dark brown sugar. Its really rich and intense flavor. but I love the basic recipe by itself as well.

  20. When the recipe calls for 1 large egg + 1 yolks, does this mean to use 1 entire large egg and then only the yolk from the second egg? I’m sorry, I’m not much of a baker so I just want to be sure before attempting this recipe!

  21. If someone else’s cookies didn’t turn out right, I don’t know why. As promised, mine were PERFECT. I knew when I saw it this was the ccc recipe I have been searching for all my adult life. All of the notes/explanations were so helpful. They disappear quickly!

  22. I’ve just recently started making my own chocolate chip cookies. Out of the few recipes I’ve tried, this is it! I was looking for a recipe that would give a chewy texture and not come out too flat.
    Spoon measuring the dry ingredients made a big difference. A big hit with my family. I’ve added to my recipe book. Thanks for sharing!

  23. Flavor wise these are amazing! I struggle with chocolate chip cookie recipes tasting too much like vanilla but these were spot on! The only thing was that they seemed a bit too cakey for me and I had to bake them for a few extra minutes because they weren’t cooked, not even around the edges, in just 11 minutes. Perhaps my oven is the issue but, overall I loved the flavor! They weren’t overly sweet and tasted just how a chocolate chip cookie should!

  24. I love the recipe but it is nerve racking to have to scroll down through a movie to get to the recipe. We just want the recipe not the pictures and the lectures.

    1. So glad you enjoyed the cookies! This is my blog so you will definitely see me lecturing before hand on every post :) . I do try to keep it to useful information to ensure success for readers (as well as share my opinions about a particular recipe). We do have people of all different levels of skills with all different dietary needs so I answer as many questions as possible in each post.

    2. I always click on the Jump to Recipe. After that, If not in a rush, go back read some details. Love your recipes w/ easy to follow instructions and a lot of the ingredients are staples @ my house. This blog must be very time consuming but is greatly appreciated. Thank you, Patricia

  25. I really loved this cookie so much but it’s too sweet for me can u advise me on how i can reduce it’s sweetness a bit? Thank u so much!

  26. Thank you thank you thank you for the best recipe I’ve found for chocolate chip cookies. They don’t spread and they’re so nice and chewy!

  27. Made these tonight with the kids and had a lot of fun- but the dough was entirely to thick and dry. I did mix half all-purpose and half whole wheat flour just to add a bit of whole grain (I know, cookies aren’t nutritious but hey- we moms try our best to hide some health in what we cook lol), so I don’t know if that made the difference. The cookies did not spread much at all in the oven and the bottoms were more brown than I would like, not quite burned. Also, when I was mixing the flour into the butter mixture, I burned up the motor on my mixer. Flavor-wise- these are FANTASTIC! but I may eyeball the consistency of the dough a bit during incorporating the dry into the moist on the next go around.

  28. The first time I made these they were amazing! And the 2nd and 3rd time the dough is falling apart while I’m mixing the chocolate chips (& m&ms lol) in and then it gets worse when I take it out of the fridge. I follow the recipe to a T so I have no idea what happened from the 1st time to the 2nd and 3rd :(

    1. Glad you loved the cookies Joleen! I can’t say for sure why yours were falling apart. When measuring your flour, did you scoop the flour into your measuring cup and level? (Using the measuring cup to scoop your flour from your container can cause excess flour). Hoping your 4th time is perfect again!

  29. my cookies was runny! it became flat hahha i wonder what i did wrong..i first measiree my cookies in grams..350 grams..then when i measured by was more than 2 and 3/4 i stick w the us metric of 2 and 3/4 cup and dump the rest of the u think i lacked flour? can i still incorporate flour to my existing batter?

  30. Can i substitute molasses syrup for brown sugar? or coconut nectar syrup? i have a lot here in my pantry and i wonder if itll work for the recipe :) thank you in advance :)

    1. I haven’t tried this recipe without brown sugar or replacing the sugar, so can’t say for sure. You can make your own brown sugar since you happen to have molasses in your cupboard! Let us know if you try it Michelle!

  31. I love this recipe and make a fresh batch every time I run out. I was wondering if you have any idea how long it would take to bake if I baked it in a foil pizza pan. I want to make one big one for Father’s day.

    1. I’m so glad you love these! I haven’t tried this as a single recipe, so I can’t say for sure how it would work. Please let us know how it goes!

      1. This recipe made a great pizza cookie. I left a little gap around the dough when spreading it in the pan and it filled the pan nicely when baked. I baked it for 18 minutes and it came out perfect. I even had some dough left over to freeze for later.

    2. I made these for the first time last week for a meeting at work and everyone gobbled them up and asked for the recipe! I made one batch of cookies and 2 batches in a small pizza pan. My family loved the pizza pan cookies better, as they were a bit softer and just absolutely scrumptious! I baked them at the same baking time as the recipe calls for. They turned out just perfect and the best cookie I have ever made!

  32. These are the tricks that my grandmothers knew and used in their baking. They really do make the difference between a good cookie and a great cookie. Looking forward to trying this one out.

  33. I saved this recipe last year and just got around to trying them this weekend. I always have my doubts whenever a recipe says ‘perfect’ or ‘the absolute best’ or something similar. But GIRRRRRLLLL, you were not playin’! My daughter and I made these to take to church and I’m so glad we did because our family of four would have gone crazy on them if they were left at home. My husband kept commenting how great they were, and he told me that he witnessed a lady at church grab one from the dessert table, take a bite, make a surprised face and then quickly motion for her husband to come and get one right away!
    The texture is perfect! They look beautiful! The recipe is super easy but so rewarding. Thank you for sharing this! I’ll definitely be making more again soon. :-)

    1. On the VERY left of the post you should see a set of grey icons (on a computer). The last one is email which should allow you to email it.

  34. Excellent cookies. Next time I will double the batch since, for me, it only made around 30 cookies (I think I was closer to 2 tbsp for each cookie). I would cut some of the chocolate chips out, maybe only adding 1 cup. I love chocolate chips but I could hardly taste the dough, it was overwhelming. My family tried 1 when they were warm and had the rest the next day. DEFINITELY better the next day, everyone agreed! Don’t ask me why. lol I think it was because it was a chocolate gooey mess the first day. Anyways – I will definitely be making these again and again. I followed the recipe to the T and everything worked out great.

  35. Absolutely loved this cookie! My granddaughter asked to make chocolate chip cookies for her classmates last day of school, I came across your recipe and thought  I would give it a try, So glad I did! They are perfect in every way! The only changes I made were using milk chocolate chips and adding some chopped pecans for about half of the batch for my husband. I will always use this as my go to chocolate chip cookie recipe. Thank you!

    1. This recipe calls for baking soda, which is indeed the same as bicarbonate of soda. Enjoy, Laura!

  36. Besides substituting dark chocolate chips, I followed your recipe to the letter regarding ingredients and instructions for cooled melted butter, room temperature eggs and refrigerated dough and THEY WERE PERFECT! Absolutely perfect! Cooking time is right on the money for a gooey, soft center. I don’t have any experience making chocolate chip cookies from scratch and, thanks to this recipe, I have no need to keep looking. Thank you for sharing!

  37. Who the hell needs 45 cookies? Recipes need to be made to not over fill the cooking surface. You can’t fit 45 cookies on a single cookie sheet. 
    Disclosure* I haven’t made these yet so idk if this recipe is good or not.

    1. I don’t bake very often so when I do bake, I prefer to make a larger batch and freeze some for a later date… not to mention with a family of six and kids with friends, 45 cookies doesn’t last all that long. :)

  38. This is absolutely the best chocolate chip cookie recipe I have found!  No need to ever look for another one, just follow the helpful hints and they turn out perfect, chewy on the inside and slightly crisp on the outside!  Love them!!

  39. This recipe is definitely the BEST! I have tried 4 other recipes and thought I should just give up, but these are amazing. They’re gooey, chocolatey, and perfectly cooked on the bottom. The flavor is so great and the top has all the desired cracks. This will definitely be my go to recipe!

  40. Seriously, the best chocolate chip cookies I’ve ever made, and I’ve made a lot! Your recipe was so easy to follow and the tips made it easier and elevated them to the next level. The corn starch and melted butter and a little pop into the fridge just make these beauties all the more amazing. Your cooking time is dead on, even in my old electric oven! Crispy and yet chewy, plus the added chips on the top made them so appealing to look at, not to mention how flavorful they are! I will not look any farther for another chocolate chip cookie recipe! Thank you for sharing this with the us!!

  41. The best cookies ever! I have tried everything under the sun as far as cookie recipes but this one is the best! 
    All the extra steps are worth taking! 
    Is it okay to just grease the cookie sheets instead of parchment paper though? 

    1. Glad you loved the cookies Beth! While I have only made using parchment, other readers have had success lightly greasing the cookie sheet. Let us know if you try it!

      1. I tried greasing the cookie sheet! I lightly sprayed Pam on the bottom and the only thing that I noticed was maybe they came out a little more brown on the bottom but other then that they were perfect (: 

  42. My God .. this is a real chocolate cookie of respect! .. Many times I try to make some around here that are good, but they do not even come close to that one .. But with this step by step will be much more simple now .. already took some doubts that I had and I will not need to buy more in supermarket hahaha .. thank you very much!

  43. Wow! I love these cookies. Especially the ones that have chocolate drops .. I spend a fortune buying them at the supermarket, without having the slightest idea that they are not complicated to be prepared. Very good! Thanks for the content .. it will make me save a lot and I will definitely eat them made on time ..

  44. Couldn’t have turned out more perfect, I can’t wait to share them! I’ve got my new go-to recipe! Thanks :) 

  45. Hi! Do you put the dough back in the fridge while each batch is cooking? Also can the dough stay in the fridge longer than 30mi? Was planning on making tonight and baking tomorrow!

    1. I would keep the dough refrigerated until ready to bake. Some readers have left the dough overnight and it worked fine for them!

  46. Wow! I was a cookie baking virgin when I came across this recipe. I was so impressed with myself because they came out PERFECTLY but I owe it all to your tips. Delicious. 

  47. I had to thank you sharing this recipie. These are the best, BEST cookies I have ever made. I would dare say they are best homemade cookies I have ever eaten in my life. They are very similare to the cookies sold at the Specialty’s chain. They have a great body, don’t spread out and become flat, ate not oily, are lightly crisp on the  outside and moist and rich on the inside. I made them for the first time for guests and everyone was raving. Thank you for your generosity and talents.

  48. These were so perfect! I used milk chocolate chips because my husband won’t eat anything else, and I live in a high altitude area so I added maybe a Tbsp more flour. Otherwise I followed the instructions to a T, and I will never go back!

  49. This is a stellar recipe! 

    One question though: I followed the exact recipe but about 8 1/2 minutes in, I had to use a spoon to flatten the cookies because they weren’t spreading. Did I do something wrong? They still taste spectacular. 

    1. Glad you loved the cookies Jen! I can’t say for sure why yours didn’t spread. When measuring your flour, did you scoop the flour into your measuring cup and level? (Using the measuring cup to scoop your flour from your container can cause excess flour).

  50. I have made these cookies now 4x with excellent results each time. Having the butter melted did seem strange at first, but the results are amazing.

    I did double the batch for a yield of about 50 cookies.

    These are a winner for soft, chewy choc chip cookies!

  51. Does anyone know if this recipe would work without cornstarch? -In desperate need of choc chip cookies, but don’t have any.

    1. If you omit the cornstarch, your cookies may come out dense. Cornstarch helps to soften the harsh proteins found in flour, making for a softer cookie!

  52. They came out amazing they were crunchy on the sides and  chewy in the middle loved them would definitely make again:)

  53. I just made these cookies, following the recipe exactly. I will never look at another chocolate chip cookie recipe in my life! These are exactly as described, maybe better!! I made them as we have company coming for a week and wanted to have some homemade cookies in the cookie jar. Not sure they will last until tomorrow!

  54. I’m currently baking this cookies (they’re in thw oven right now) but I can tell that they’re going to be really great from the dough texture and how they spread while being cooked.
    I’d like to share some with my brother but he’ll be back 2 days later. Do you know how long does this cookies last in an airtight container?

    1. I would suggest storing them in an airtight container at room temperature for about one week, if they will last that long! I’m sure your brother will LOVE them, and love you for making them for him!

  55. Delicious! I followed the recipe exactly, using the measurements in grams. It came out as a super buttery, rich, ooey-gooey cookie with an intense toffee flavor. The outside was crisp, crunchy, and buttery; and the center was nice and soft, but I’m not sure about chewy yet because I just made them. I found there was a nice amount of chocolate inside with 300 g, but some chocolate fanatics might want to increase that by a ton to make a cookie that absolutely bursts with chocolate.

    I baked a dozen and froze the rest for easy cookies whenever I want. I’ll definitely make this the next time I finally can eat some sugar (I normally have to restrict myself because I eat too many sweets). I also plan to see if there’s any way I can try to make it a little healthier by replacing some butter with avocado or something similar, but I doubt I’ll be able to replicate the rich butter with a fruit substitute.

    Thank you so much for the recipe!

  56. THESE COOKIES WERE A HIT! Everybody absolutely loved them: they were chewy and so soft. Will definitely be adding this as a go-to chocolate chip cookie recipe! 

  57. Absolutely the best chocolate chip cookie I have ever made!!!  My mom asked me if it was store bought dough!!!  Thank you for sharing this perfect recipe.  

  58. 3/4 teaspoon was way too salty for me. Next time I think I will only use 1/4 or 1/2 teaspoon. Also I only used 2 cups flour and that was plenty. If I’d used the extra 3/4 cups my cookies would have been way too dry. Also had to adjust baking time to 13 minutes. First batch at 11 the cookies were still raw even after sitting on the hot sheet for an extra 15 minutes. All in all it was a good recipe, and my kids class loved them. Thank you!

  59. Followed the tips and recipe exactly and they were terrible! They were so bad that I could not bake them fast enough to keep any cookies on the platter because my kids and husband ate them all! That is how terribly good they are! Definitely will save this recipe to make later. I am a bit of a chocolate chip cookie facionodo myself and have been searching a long time for a chewy, soft, buttery, chocolatey cookie recipe. My search has ended. 100 stars! Excellent recipe. Thank you for sharing!

  60. Made this recipe exactly how it is and the cookies came out perfect!! Definitely a recipe worth keeping! ❤️

  61. Hi! When you say add an egg plus yolk do you mean one egg and the just the yolk from another or just one entirely egg (whites and yolk)? Thanks! 

  62. I made the dough and left it in the fridge and now the dough is dry and crumbly.  How can add moisture to them without ruining the batter?

  63. Thank you so much for this recipe ! They were delicious But I have a question, mine came out pretty good but they were only soft and chewy in the middle. Is it normal?

  64. Ms. Holly,  my cookies came out a little flat however, that being said these are the best tasting chocolate chip cookies I’ve ever made….NO JOKE! I ate 4 at one time. I’ve always made chocolate chip cookies from scratch for years from a few different  recipes but this one takes the cake (pun intended) thanks!  

  65. Is the dough supposed to be crumbly? I followed this recipe to a “t” and as I’m scooping the dough just crumbles and falls apart. My cookies also don’t seem that flat compared to the photo. They are very round and puffy. The middle is also borderline raw. However, they do taste good, but very annoying to make.

  66. Best cookie I have ever made! Was so fluffy and thicccc! I also accidentally added baking powder and soda? It still worked! They were so easy.

  67. I absolutely love this recipe! I only cooked them for 10 min in oven and then let them cool on sheets for 1-2 min. THEY ARE PERFECT and oh so soft and chewy! Mmmm

  68. OMG! I’ve been baking Toll House cookies for a very long time, and I’ve always looked for something, well, a little bit better. This cookie recipe is the BEST! I was skeptical. 1 1/4 cup brown sugar? Cornstarch? 2 3/4 cups flour? And MELTED BUTTER? Who’s ever heard of that! Seriously, these cookies came out perfectly. No spreading. Chewy on the inside and crispy on the outside. Toll House…I’m never going back! Thank you, Holly!

  69. Would love to know what the cookie part taste like.Way to much chocolate not enough cookie!!! I would have never believed I would say that.I may try again but cut back on chocolate chips maybe then it wouldn’t taste like eating chocolate chips straight from the bag.1 cup should be plenty.

  70. I just made this cookies recipe….they came out just as she said. They look as good as they taste! They are my go to Chocolate chip Cookie recipe now. Thank you!

  71. I just tried making these cookies, and the middle of the cookies were raw. I kept adding 2-3 minutes, but the centers never quite cooked. I ended up with with hard, crunchy outer edges and under done middles. I have tried other recipes, and this has never happened. Could it be because I did not add the cornstarch? I also did not melt the butter, but I have not melted the butter with other recipes and they turned out fine. The butter I used was close to room temp. and very soft anyway. Not sure what went wrong.

    1. This recipe works perfectly as written. Skipping the cornstarch and not melting the butter changes the recipe so that’s likely why they didn’t work for you.

  72. This cookie recipe is the best one I have ever come across. I have made them a few times and have had many compliments. Mine usually are nice chewy on the inside with a little crunch on the out side. Thanks so much. This really is the perfect cookie recipe.

  73. I usually don’t have brown sugar and I was wondering if brown sugar is really necessary for the cookies. What would happen if I didn’t use the brown sugar?

  74. I was so bummed… my dough turned out crumbly and I couldn’t even make it into balls :( I followed the recipe exactly. I don’t know what happened!

    1. Most readers have had great success with this recipe. There are some tips included within the recipe so hopefully you can find some help there. Did you measure the flour as suggested in the recipe? That can make a difference to how much flour is added.

  75. I’m sitting here writing this comment as I’m putting in the first batch. I haven’t even tried the finished product but had a taste of the cookie dough (my guilty pleasure) and am in love. It tastes almost identical to the nestle cookie dough you buy at the grocery store. Thank you so much for this delicious recipe! I’ve yet to find a recipe that makes such great tasting cookies and now I can finally stop my search!

  76. What a delightful recipe. The cookies are moist, flavorful and fun to make. I took a batch to work and let all the nurses taste test them. Oh my..they were a huge hit! When everyone asked for the recipe, l just sent them to your website..thanks so much for my new favorite cookie recipe!

  77. Holly, If I want to give these cookies as a thank you gift for a friend who is a chocoholic how do I store them? I want to put them in something pretty. Can I put them in a decorative can or will I need to use something thats not air tight? I have made other chocolate chip cookies and if I stored them overnight in an air tight container they got hard. I will have to make them the night before and because I live in Florida you can’t leave sweets out on the counter over night or they will get nasty little visitors, or should I just cover them loosly an pop them in the refrigerator til mornin? They would not be cold by the time she gets them. Can you please help? I need them soon. Thank you I’m going to make two batches. I’m dying to try them. Has anyone ever made them with Stevia? For my diabetic friend I sometimes substitute an adjusted amount of Stevia in things I bake. Any thoughts on this? Thank you! I can’t wait to hear from you!

    1. Hello Kathy! I would suggest storing them in an airtight container at room temperature. You can transfer them to a pretty container just before gifting them. You could also put them into freezer bags to seal them within your container. I haven’t tried these with stevia so I can’t say for sure.

  78. I made these chocolate chip cookies for my daughter & her 2 roommates . They are all college athletes & love to eat!! They loved these cookies, they actually called me for the recipe today, & i gave them your website. Thanks for the recipe!!!

  79. I have tried DOZENS of chocolate chip cookie recipes. My dad loves chocolate chip cookies without chocolate chips (he’s crazy). This recipe has been the answer to all my prayers. My husband and my dad both literally used the phrase “to die for.” I used just a little additional vanilla extract. Like 1/4 tsp extra since I over flowed my measuring spoon. Still tasted amazing. I will use this recipe from now on. 

  80. Yes, this is THE perfect recipe. I’ve tried every recipe out there. This is it! I did brown the butter for a few minutes to give a caramelized flavor (as per Cooks Illustrated recipe). This beat even their recipe. No more searching and trying. This is my go to from now on. Thank you so much!! Perfect texture and taste. Not to flat, not to stiff. Chewy and soft on the inside, even the next day. Way to go Holly!!!

  81. The recipe had too much flour. Dough was way too stiff, which resulted in dry cookies. I’d recommend using less flour and using even parts of butter and butter flavored crisco for a more chewy cookie.

  82. Hands down THE best chocolate chip cookies I’ve ever made. I followed all the tips- melting the butter then letting it cool, refrigerating the dough for 30 minutes… I didn’t have parchment paper, so I lightly sprayed the cookie sheets. The cookies still came out perfect from the flavor to the texture. This will be my go to cookie recipe for sure!

  83. I just finished baking this recipe and I must say they were perfect ! The only thing I did different is I used margarine and I made them about an inch big and yielded 6 dozen cookies. 
    Perfect for my family… Thank you for sharing ♥️

  84. I am always looking for a perfect cookie. Right away I noticed the soft smooth texture of the cookie dough and knew prior to baking they would be DELISH!
    This is a keeper! Thanks so much

  85. Best CCC EVER! I’ve tried a lot of recipes and this is my new favorite. However I did notice that the next day the dough was dry and crumbly even though I covered it with plastic wrap. Do you know why this may have happened? 

    1. Allow your dough to come to room temperature again if you chill it overnight. I am glad you enjoyed this recipe Jamie!

  86. You weren’t exaggerating about the “perfect” part. I’ve tried a few other recipes, but this was just PERFECT! This recipe is now my family’s favorite!

  87. This recipe. It’s “The one” i have always been searching for the perfect chocolate chip cookie recipe..I’ve made some good cookies before but I was never 110% happy. I made this recipe for a work birthday party tomorrow and oh. My. Gosh. Best CCC Ever! And they were a breeze to make. Thank you so much for sharing this amazing recipe. I can finally check this off my lift and have my go to recipe!

  88. Wow! Where has this recipe been all my life? I followed your recipe exactly, and these cookies turned out perfect, indeed. Thanks!

    1. I have only tried the recipe as written. You could try vanilla pudding mix, or replace with flour. It may change the cookies a little. Let us know if you try it!

  89. I tried this recipe today and I they worked out well, however they had a bit of a weird aftertaste which I think might have been from the baking soda or cornflower. Next time I try them I will try reducing these ingredients.

  90. This recipe is the best chocolate chip cookie recipe ever ! The cookies came out moist, chewy, and just the right amcount of sugar.

  91. I love your site, your posts!!!
    I made this recipe and found delicious cookies, but they spread a lot and got a little too greasy. So I was wondering if the butter we use here in Brazil is no more greasy than the one used there. In the butter I used says that in every 10 g are 8.6 g of total fats… I wonder if that’s the problem.
    A hug!

    1. Thank you for your kind words Geane! I can’t say for sure why they would be flat, as most readers have had success with this recipe as written.

  92. The best chocolate cookies I have ever made. Seems you have to flatten them a bit while cooking to make them the perfect cookie! Great recipe

  93. Thank you so much for sharing this recipe! I can’t believe how well this recipe worked! The cookies were so good and were perfectly chewy. They were gone so fast I will definitely be making more!

  94. Yummy!! These are by far the very best chocolate chip cookies I have ever made! Chewy and flavorful and delicious! Thank you for the recipe!

  95. I wanted to try a great recipe for chocolate chip cookies since I always had bad luck making them. THIS RECIPE WAS (STILL IS) SUPERB! Everyone loved them! Thank you, Holly, for sharing your recipe!

  96. I took a chance on this recipe because we just LOVE cookies. I didn’t have regular chocolate chips, only Hershey’s Minis, so I added the whole bag. Absolutely THE best tasting cookies ever! The trick is to leave those cookies alone in the pan until they are COMPLETELY cool….very hard to do!

  97. I’m a 31 year old single dad. Just made my first chocolate chip cookie ever from this recipe. Never made a cookie in my life (the grill is usually my thing). Well with the exception to no-bake oatmeal cookies I learned to make as a teenager because I loved them then but have since lost interest. 

    I’ll let you know how it tastes in a few mins. 

    I usually like to eat my cookie dough raw but I’m gonna cook a few of these for the sake of testing the flavor. 

    I didn’t have corn starch so I used 1 tsp of baking powder instead. Half of what it called for but if it’s wrong maybe using less will salvage it some. That’s my logic anyway!

      1. So yeah they were pretty close to perfect. They would’ve been if I had unsalted butter. But since I didn’t I only used half of the salt that was called for. Thankfully so, otherwise I might not be able to stand them. They’re just a little too salty. But still good enough to devour. 

  98. Absolutely perfect! I didn’t use the correct scooping size, I made them a little bigger. I will definitely be using this recipe from here on out! 

  99. These turned out amazing after 3 days in the fridge. Everyone loved them at work. I added in a bit of cinnamon and cayenne pepper for a Mexican style cookie and they were delicious. All the advice here for measuring etc was very helpful!

  100. I have been in search of the perfect chocolate chip cookie recipe for my whole life, and thank goodness I have finally found them! These are amazing! 

  101. I’m dying to know what I did wrong here…maybe just not the type of chocolate chip cookie I like…too much corn starch maybe? Look picture perfect but the taste fell flat

    1. I can’t say for sure Alex. Most readers love this recipe and have had great success. There are some tips included within the post, so hopefully you can find some help there.

  102. Holy cow. I have tried about a dozen cookie recipes and I have NEVER had cookies come out as good as these. Wonderfully perfectly delicious!

  103. Hi, been using your basic recipe for cookies for a while. Everyone loved it. I was wondering if this recipe would work even without vanilla extract? I would go out to get some, but I would like to know if it’s worth walking outside while getting period cramps Thanks!

      1. Following up on this, the cookies turned out okay (although I did a few technical mistakes) but they smell like.. Nothing. The vanilla helps a lot in that baked cookie smell. I highly advise not skipping it. XD

  104. These cookies did NOT turn out well for me at ALL!! I’m angry! I followed the recipe to a T!!
    Too dry to put onto cookie sheet
    Did not look like the pictures either
    At 11 mins baking time they were still raw, had to keep in longer without great results

    1. Sorry this didn’t work out for you, I can’t explain why without having been there. This recipe has been perfect for me and many other readers.

      Did you measure your flour correctly (not scooping from the flour container)? Were your eggs room temp? Did you make any substitutions?

  105. I wanted to try a different recipe. Corn starch? Melt my butter? Ok! Lets try! I was not impressed. They were dry and gritty. … and not soft. I followed the recipe exactly as written. I was disappointed.

  106. I have made many different recipes in my life and had settled on the toll house recipe. For some reason I decided to look for a new one an settled on this one after seeing the melted butter difference in it and it is the new SUPER STAR in my recipe repertoire. I made a double batch and used a semi-sweet baking bar for 1/2 of the chocolate and the shavings guarantee chocolate in every bite. Also, I am someone who loves the whole salted caramel, salted chocolate trend and so I used salted butter and left the salt in the recipe the same and the resulting flavor was ah-MAZ-ing!!! I’ll be experimenting with different add-ins and flavor profiles for what I’m sure will be a lifetime!!! Thx for the recipe as well as all the little tips.

    ***For those having issues with the recipe, you obviously didn’t read the tips and the recipe in full. Many of the issues had “fixes” &/or recommendations in the recipe. For example, too much or too little flour, refrigerating the dough, room temperature eggs so that you don’t solidify the butter, etc. Please don’t blame the recipe. It’s fabulous!

  107. These cookies are delicious but didn’t spread out much! I followed directions just like you said. Any suggestions of what to do?

    1. I can’t say for sure why yours didn’t spread. When measuring your flour, did you scoop the flour into your measuring cup and level? (Using the measuring cup to scoop your flour from your container can cause excess flour).

  108. I have been baking for 40 years, and usually make a pretty mean chocolate chip cookie, so thought I’d try this one.  I usually change up the recipe a bit but kept this one to a “T”.  As I’m mixing the batter i’m thinking, no way, there is not enough flour here, and these are going to spread.  Sure enough, they were totally flat, and after the first batch added another half cup of flour and they were much better.  I have no idea how others are saying there cookies were perfect – or heavens – too cakey!!?  I went over the ingredients and yes, I did everything exactly as written.  Didn’t anyone else have the way too little flour problem?  

    1. I can’t say for sure why these didn’t work out for you, most readers (including myself) have had great success with this recipe.

  109. By far the BEST CHOCOLATE CHIP COOKIES I have ever had! I am keeping this recipe for ever, my son is 13 and has a very particular taste when it comes to food, he is very honest when it comes to telling you if the food taste good or not, even if he hurt your feelings, with all that said He loves ❤️ the cookies! Thanks for sharing! 

  110. I don’t feel this recipe should have gotten as high of a rating as listed currently. The flavor is there but the consistency is not what I was expecting. I followed the recipe precisely, including the tips, and it seemed a bit dry. I suggest adding a bit less flower, but I haven’t tried that out for myself yet.

  111. These are GREAT! I followed the recipe exactly except I used a mix of milk, white and butterscotch chips and OMG They are PERFECT. Taking them to a work potluck tomorrow, good thing the recipe made so many…

  112. I just tried these and OMGsh — they are DELISH — and I even missed the vanilla. Thank you so much for sharing this recipe!!

  113. These cookies are very good. They are chewy and soft. They are wonderful. They are one of the best cookies I have ever made. I strongly recommend these cookies.

  114. I just made this recipe, the flavor is great. However I followed the instructions to the “T” and they barely spread at all. They look like little domes. I wish I could share a picture. Maybe if I hadn’t chilled them they would have spread?

  115. Fantastic chocolate chip cookie recipe! Great balance of flavors and crispy/chewy texture. Just what I was looking for and everyone else sure is enjoying them as well! Have tried several ccc recipes, must say this has surpassed! Thanks for sharing!

    1. I have only tried the recipe as written. You could try vanilla pudding mix, or replace with flour. It may change the cookies a little. Let us know if you try it!

  116. The first time I made these chocolate chip cookies they were amazing! I decided to make them again but unfortunately they came out puffy/cakey. I don’t know what I did wrong this time and I was hoping you could help.

    1. I can’t say for sure why they didn’t work out for you as I haven’t had that problem.

      Cakey cookies can be caused by not enough fat/butter, too much baking soda, or too much flour for example. Hopefully they’re perfect for you next time!

  117. I just made these tonight after waking with an attack of the sweet tooth, only 1/2 cup granulated sugar, and no desire to leave my house.
    I’ll admit I was a little skeptical reading after reading “perfect” in the title, but these turned out delicious.
    Thanks for the recipe- I’ll definitely make these again!

  118. Oh my goodness….I am 43 and this is THE BEST chocolate chip cookie I’ve ever had! Thank you so much for sharing. The little bit of extra work was well worth it!

  119. Oh my goodness, what a great chocolate chip cookie! I have tried dozens of different recipes but I have finally found my favourite. Thanks for posting this, and for the video as well. Very easy to follow.

  120. Hi,

    I just tried the recipe but my dough does not turn out to be the same as what was shown in the video. It’s like a sticky dough. Any idea what has went wrong?

  121. P.S. My husband was late for work this morning. :P He forgave me after eating the cookies when he got back. Great holiday treats too!

  122. I just made a batch this morning as an apology treat to my husband because of a silly little reason… we both were overworked and passed out after work and he snapped this morning at me because I forgot to set the alarm. To be fair, we both did. Anyway, they turned out to be perfectly delicious and my husband probably devoured at least a dozen. Awesome recipe! It’s a keeper for the next time he decides to bite my head off. He can bite one of these yummy cookies instead. :D

  123. Thanks for the great recipe. Baked these before, absolutely fantastic. Looking foward to baking a bunch for the holidays. Followed this recipe to a t. They came out perfect even at 8000′ where I live.

  124. This recipe was absolutely fabulous. The cookies stayed soft for 2 days AFTER being baked. The melted butter made a huge difference. This cookie will now be my staple for every single party and event.

  125. This is the best chocolate cookie recipe…EVER…and I followed it to the “t”.
    My husband couldn’t…wouldn’t stay out of them and I had a hard time limiting myself to 3…then I ate one more right before bed. :)
    I will be following you on Pinterest and trying more of your recipes.
    Merry Christmas!!

  126. Great recipe!! I’m not a cookie baker, I enjoy cakes. I will be trying and now following more of your recipes. Thank you for being thorough in your directions and being capable of explaining why you are doing certain steps. My teen boys raved about “my” chocolate chip cookies. I didn’t just bake cookies this time. I was invited to enjoy them with a cup of hot chocolate as well!! This will definitely be the go to recipe for chocolate chip cookies in my kitchen. Thank you and keep baking!

  127. Hey I tried out this recipe.worked really well except I’d make them a lil less sweeter next time. The texture was really great . Only wanted to know what according to you is the weight of these 45 cookies . Like in kg ?

  128. My 9 year old son and I made these cookies as a father son activity. As my son put it, “we rocked it”. The first batch was gone in less than a day! We look forward to using this recipe again and preparing other delicious treats.

    1. How fun, my kids used to love baking with me when they were younger too! Yay for “rockin’ it” on your first batch, so glad you enjoyed them! :)

  129. The recipe calls for unsalted butter and I don’t have any. Can I use salted butter and cut back on the salt? Thank you, for posting such delicious recipes!!!

  130. Followed recipe to a T. I use organic ingredients so the sugar is a little coarser than the regular stuff, which made the cookie so delicious. And I assumed you meant to hand mix everything based on the way the directions were written. This plus all the suggestions you mentioned at the beginning about the butter and eggs etc. made this the BEST chocolate chip cookie I have ever tasted. It is just literally perfect!

  131. Confession…I’ve never baked cookies from scratch. This recipe was my first attempt. The recipe was easy to follow and the cookies turned out fantastically! My family was hesitant to try them, but then ate through half of them in an hour! So this recipe is now in my Christmas Cookie “keepers” list as I try to start a new tradition! 

  132. Hi! :) I’m using halogen oven. Is the temperature for baking this cookie just the same? Thanks!

    I love your blog it’s soo cute!

  133. Made the cookies and LOVE them! Froze about half of the dough—how would you recommend baking the frozen dough? Add more cook time? Should I let thaw? Thanks!

  134. Thought I’d try a new cookie recipe and was not disappointed in the least! The cookies are amazing and the perfect texture! Thank you so much for sharing this recipe. I will definitely be using it again in the near future. 

  135. Making these cookies now. They’re actually in the fridge. I haveave no parchment paper. Does it matter? If not do I grease cookie sheets?

  136. Favorite cookies i made them the other day & the family loved them  this is my go to cookie recipe now i just put different fix ins in the recipe

  137. I just made these and they are great. I hate a hard chocolate chip cookie. I always like them freshly baked but not so much cold. These are equally good cold as right out of the oven. Chewy yet crispy. Thank you. 

  138. I just pulled the first sheet out and let it rest for a while before sampling. All I can say is WOW!!! This is the best recipe for CCC I’ve tried in a long time. THANK YOU HOLLY :)

      1. Made the cookies and LOVE them! Ended up freezing about half of the dough to make for later. Any recommendations for baking after dough been in freezer? Do I need to let dough get to room temperature before baking? Thanks!

    1. Thats what i did and they turned out amazing still. I also add caramel and pecans so they tasted like a salty turtle cookie

  139. While attempting this recipe, halfway through baking I realized I had only added half of the butter called for. Decided to bake them through anyway and see how they came out…had to bake a few minutes longer, but BEST doughy, soft, bakery-like cookies that i’ve EVER made with literally HALF of the butter! Would definitely reccommend trying this!!

    1. I am so glad that the recipe turned out well for you with only half the butter, I will have to try this too!

  140. Do you ever reduce the sugar in this recipe? I want to try it but I’m not sure if I should adjust other ingredients.

    1. Hi Sarah, you can generally reduce the sugar in any recipe by about 1/3 without needing to make any other adjustments.

  141. I followed this recipe exactly as it’s written and for some reason my cookies stayed in balls and did not end up looking like cookies… instead I have chocolate chip balls….? Not sure what went wrong :/

    1. I have made this recipe several times and it has worked for me, so I cannot say why it did not work out for you.

    2. Mine are not flat. I followed the recipe to the T. If i need less flour than this recipe lied. This recipe should rate itself a 3 out 5. 1 point for making me do my own adjustments and another point for not being accurate.

      1. Most readers have had great success with this recipe, as shown by the comments. There are some tips included within the recipe so hopefully you can find some help there. The recipe as written is correct. Did you measure the flour as suggested in the recipe? That can make a difference to how much flour is added.

      2. Another thing is that the flour needed can vary significantly based on weather conditions. I’ve used the same recipe for years yet they turn out differently, so I don’t think it’s fair to be so hard on the creator if the recipe. Weighing the flour is your best bet. Hopefully next time it goes better for you!

    3. I did too, and mine did the same thing. i still had chocolate chip balls after 11 mintues. As I was mixing the dough, I kept thinking, wow, this seems like a dry dough. But I checked and I added the right amount of flour. But I think the recipe could be worded differently as far as the BUTTER is concerned, because I filled a 1 cup measuring cup full of cold butter – then melted it. I have Amish Roll Butter at home, which is one big chunk of butter rolled and wrapped. Once I melted the butter, I only had 1/2 cup of MELTED butter. I’m guessing this recipe calls for 2 sticks ( 1 stick is a .5 cup) of cold butter. Once that is melted, it then comes out to 1 cup of MELTED butter. I baked them anyway with my 1/2 cup of melted butter, and I just pressed them down with a spatula and they remind me of a rustic, chocolate chip cookie from a bakery. The taste was excellent! I wouldn’t cook them much longer than 14-15 minutes though.

  142. These are terrific cookies! The one thing I changed is the gram weight for the flour. I always weigh my flour when I cook, and according to my calculation, 2 3/4 cups flour is equivalent to 385 g, not 350 g. I used 385 g, resulting in cookies with a nice thickness.

    1. If I split everything in two will the results still be the same as 45 cookies is a little too many, or do I have to alter some things?

      1. Too many cookies is usually not an issue at my house, but I have seen it suggested to freeze the cookie dough balls. Then you can thaw and cook as many or few as you would like. Also a good idea for portion control, in general. I believe they should keep in the freezer for up to 6 months.

  143. I used the same chocolate cookie recipe for over 20 years UNTIL TODAY! This recipe IS so perfect! They were delicious!

  144. Made Perfect chocolate chip cookies. They were wonderful. I Always use more than one kind of chip in my cookies, and so many people have aske what my secret it. I just use a combo, varies, bittersweet, dark, milk chocolate, semi, some of each or any combination.

  145. This recipe lives up to its reputation of being the perfect chocolate chip cookie recipe! It reminds me of my childhood! Simply the best I’ve ever tried! Thank you!

  146. I am from the UK, and have just joined your site. We don’t work in cups, so I am unsure how cups would convert onto grams.
    Can you advise me please.
    I love your site you have some truly amazing recipes on here.

      1. FYI – The recipe is exactly perfect for high altitude with exception to time. Mine baked for 16 minutes and were perfect! 7600 ft elevation. Were not flat at all. And I don’t bake! I just wanted to do something special for the wife and kids and the cookies did not last long! Thank you!