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Actually Perfect Chocolate Chip Cookies
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If you’re only going to bake one Chocolate Chip Cookie recipe, this is it. These cookies are thick, chewy in the middle, crisp on the edges, and loaded with two types of chocolate for the best balance of flavor. They’re the kind of cookie that makes people stop mid-bite and go, “Oh, wow.” Trust me, you’ll want to save this recipe forever. They’re actually perfect.
Ingredient Notes
This dough is simple, but each ingredient does its job to make these cookies rich, soft, and packed with chocolate. Here’s notes on a few of the ingredients.
- Butter – Melted butter gives you a chewier texture and helps the sugar dissolve for that glossy cookie dough finish.
- Brown sugar – Adds moisture and a deep caramel flavor that makes these cookies extra soft.
- Egg + egg yolk – The extra yolk adds richness and chew.
- Semi-sweet chocolate chips – Rich and bold.
- Milk chocolate chips – Sweeter and creamier, the perfect contrast to semi-sweet. Be sure to use both!
How to Make Chocolate Chip Cookies
While it’s easy to think all chocolate cookie recipes are basically the same because they all use the same ingredients, it’s simply not true. Method plays a huge part, and I’ve tested and retested these to arrive at ACTUALLY perfect cookies. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Cream the Butter + Sugars
Mix melted butter, brown sugar, and granulated sugar until smooth.
Step 2: Add Eggs + Vanilla Extract
Add the egg, egg yolk, and vanilla extract and mix until the mixture lightens in color.
Step 3: Add Dry Ingredients
Stir in flour, baking soda, and salt until combined. Scrape the bowl well.
Pro Tip: Make sure you are measuring your flour correctly using the fluff, spoon, and level method. Fluff the flour in the bag or container with a spoon to loosen it up. Spoon the flour lightly into your measuring cup—don’t scoop directly from the bag, or you’ll pack it down and end up with too much. Level it off with the flat edge of a knife. Voila! An accurate measurement.
Step 4: Stir in Chocolate Chips
Hand mix both kinds of chocolate chips. Let the dough sit 20 minutes so the flour hydrates.
Step 5: Scoop + Bake
Scoop dough onto lined pans and bake at 325° F for 8–9 minutes until edges look set and centers still look soft.
Step 6: Cool + Enjoy
Leave cookies on the hot pan for 5–7 minutes before transferring to a rack. This helps them set without over-baking.
Tips for Success
- Chill the dough if your oven runs hot, otherwise your cookies may spread.
- Don’t overbake, they’ll finish setting up on the pan.
- Use a cookie scoop for even sizes and perfect rounds.
- Let the dough rest before baking, it makes a big difference in texture.
- Rotate pans halfway through baking for even results.
These chocolate chip cookies check every box: soft, chewy, buttery, and loaded with chocolate. Keep this recipe close, because once you make them, they’ll become your forever go-to. The printable recipe card is below. Have a great day, friends!
Actually Perfect Chocolate Chip Cookies
This is the best chocolate chip cookie recipe! Soft baked, very chocolatey and impossible to ruin. Made with both semi-sweet AND milk chocolate chips for the ultimate bite.
Ingredients
- 1 cup salted butter melted
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 cup milk chocolate chips reserve a handful for after baking
Instructions
- Preheat oven to 325° F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, using an electric hand mixer, mix together melted butter, brown sugar, and granulated sugar until well combined.
- Add in egg, egg yolk and vanilla extract. Mix until lighter in color, about 2 minutes.
- Mix in the flour, baking soda, and salt. Using a rubber spatula, scrape the sides of the bowl and the bottom really well to ensure a smooth, well combined batter.
- Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter.*
- Scoop cookie dough onto prepared pans 2 inches apart, using a two tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center. DO NOT OVER BAKE!
- Carefully place a few chocolate chips on top of each cookie immediately after removing from oven, pressing into the warm soft cookie just slightly.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in airtight containers.
Video
Notes
*If your oven tends to run hot (which will flatten cookies) refrigerate the dough for 20 minutes.
Storage Instructions
- Room Temperature: Keep baked cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft if you tuck a slice of bread in the container.
- Freezing Cookies: Once cooled, place cookies in a freezer-safe bag or container. Freeze up to 3 months. Thaw at room temperature before serving.
- Freezing Cookie Dough: Scoop dough into balls, place on a sheet pan to freeze solid, then transfer to a freezer bag. Bake straight from frozen at 325° F, adding 1–2 extra minutes to the bake time.
- Make Ahead: You can chill the dough in the fridge for up to 48 hours before baking. This not only saves time but also develops deeper flavor.
Nutrition
Calories: 151kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 86mgPotassium: 48mgFiber: 1gSugar: 14gVitamin A: 147IUVitamin C: 0.03mgCalcium: 18mgIron: 1mg
Rate This RecipePlease consider Leaving a 5-Star Review!
Variations
- Swap half the chocolate chips for chunks or chopped chocolate bars.
- Add 1/2 cup chopped nuts for crunch.
- Sprinkle with flaky sea salt right after baking.
- Stir in mini M&Ms or toffee bits for a fun twist.
More Cookie Recipes to Try
- Copycat Swig Sugar Cookies
- Hot Pot Sugar Cookies
- Chocolate Chunk Cookies
- The Best Oatmeal Cookies – reader favorite!
- Shortbread Cookies – #1 on google!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Wish I could give it a zero rating. This is the worst recipe. I followed it exactly and the first batch was terrible. Will keep looking for and actual “Perfect Chocolate Chip Recipe”.
The butter amount changed (used to be only 3/4 cup) and now the cookies are flat and oily. Need to remember to use less butter next time, they used to be perfect.
Wish I had listened to the few poor reviews reviews. I”m a very experienced baker, followed the recipe to a T, and ended up with pans full of mush. Cookies spread even after refrigerating the dough. Wish I could take a photo before I dump all in the trash. I had the same outcome as those other poor reviews. Although my batter looked like your photos, the final product was a disaster.
AMAZING COOKIES
Amazing yep
Best cookies ever!!
These are the best chocolate chip cookies Iv ever tasted. I made sure to cream the butter and sugar. Amazing texture and taste.
I think the recipe is great? I would use my next smaller scoop next time because they spread. Thank you. I will bake these again.?
on the flour did you ever try sifiting the flour? Growing up we always did that in our recipes in fact that’s what they did way back when instead of the bag thing you said to do.
Bravo to the best chocolate chip cookie ever created!! I’ll never make a different recipe again.
Thank you!!
Awesome …. the texture is spot on, crispy on the outside and chewy on the inside. My electric oven need to bake for 12 min total. A keeper recipe.
These cookies are perfect with or without a cup of walnuts. This is our new favorite chocolate chip cookie recipe. The cookies freeze really well and can be eaten right out of the freezer. Thanks so much for sharing this recipe. We use Ghiradelli milk chocolate chips and 60% Cacao chips. I doubled the recipe one time, forgot to double the flour and they were still delicious, just very thin.
I have never been a huge fan of choc chip cookies. My husband doesn’t like them either. But our son does and he is leaving for college so I wanted to make some cookies for him to take. Made this recipe (the only change was I only keep self rising flour so used it and no baking powder) cookies were delicious! We really enjoyed them and have found a recipe of choc chip cookies we actually like! Love following you and seeing your family! Have missed you this summer but I’m sure you needed the break!
Very good. I turned mine onto a round pizza pan and made a cookie cake, per my son’s request (just a giant cookie).
We took to our youth bible study and was loved by all! Thanks Lauren!
Omg people that is so rude to insinuate that this recipe is “stolen” or “copied”.
News flash: “similar” is completely different than “copied” so what’s the point of even bringing it up? There are only so many ways you can make a classic CCC.
This is a great recipe. Lets give thanks to the people who have the patience in the kitchen to find which works best for those of us who don’t.
Before I give it a go… any changes for bar or iron skillet? I’m so over scooping individual cookies and babysitting them in the oven lol!!
This is THE BEST chocate chip cookie recipe!!! The cookies are tasty and soft. Thanks for this great recipe, it is a family favorite.
This recipe comes out perfect every time. Melted butter saves me from having to think ahead. I mix by hand. Keep some baked cookies wrapped in the freezer and microwave them for a couple seconds when the craving hits.
These were the best I’ve made!!
I thought I had found the perfect chocolate chip cookie recipe by another popular food blogger (which I have been making for years), but these are now my favorite. I have to cook my cookies for about 4 minutes more due to my oven or maybe the size of my cookies. I definitely don’t get 36 cookies from my batches. Regardless, these are delicious.
If I wanted to add coconut flakes, how much would I add and what adjustments to the recipe would be needed?
No adjustments are really needed for the recipe. Add in the coconut (1/2 cup, maybe?) with the chocolate chips and bake as normal.
loved them! wondering if you would adjust the flour for high altitude. Mine were a little flat.
thanks!
Amazing cookie recipe! I have never made more perfect cookies or struggled so hard not to eat them all. The issue I ran into; however, was that because my family and I loved the recipe so much, I attempted to double the recipe. Fair warning, this recipe does NOT double well. I will just stick to making one batch at a time.
You know you have made this your own. I did this with some differences many years ago. like you the standard recipes I was finding I wasn’t happy with. You are absolutely right on with this one. More brown sugar is the key. You know not trying to be a pain here, but do some of the readers actually read through the whole recipe and your notes. Cause if they were to do that they might actually find the answers. Sorry. Redundancy drives me nuts. Thanks again for the great cookie recipe, have a great day, stay safe.
I followed this recipe exactly and my cookies came out completely flat & unbaked. I have a tendency to over bake my cookies so I was looking forward to trying this recipe. Unfortunately it was a waste of time and resources. Dough was also too sweet for me.
I’ve ruined many (many) chocolate chip cookie recipes in my time, but this is the first one that has come out perfectly!! And I’ve made the recipe more than once! Thank you so much, Lauren!
Instead of fluffing and dumping and fluffing and dumping the flour multiple times, would sifting the flour work okay too? Or do you think it would put too much air into the flour and make it measure wrong?
What a delicious meal we had tonight. I added the broccoli and red pepper flakes,. It was just wonderful and enjoyed by my husband as well. Thanks for sharing such a great recipe!!
Disappointed. I followed the recipe exactly as stated and the cookies are flat and won’t come off of the pan. I was really hoping for a good chocolate chip cookie recipe and I guess this wasn’t it.
How did you measure your flour? You just need to add more flour!
This is the perfect recipe, my go to recipe for ccc’s.
I’m going to try your recipe. It looks extra yummy! For years, I have always mixed semi-sweet chips and butterscotch chips. They make a great tasting cookie!
Made these a couple weeks ago… and making them again tonight/tomorrow. Never had a better homemade chocolate chip cookie! Thank you Lauren! Sending best baking wishes from Boise, ID. ❤️
You are not kidding! These ARE as their name implies…PERFECT! I, too, despise crispy choc chip cookies but these are soft and chewy, almost like eating the cookie dough itself. I thought the Salty Brown Butter Chocolate Chip Cookies were perfect, but look out! And considering I am rationing flour right now due to not being able to restock (thanks COVID-19) it is a big deal that this recipe enticed me enough to try. NOT SORRY I DID!
Followed the recipe to a T! Left them in 2 extra minutes cuz they didn’t look fully cooked waited the 7 minutes to cool and transferred to racks… bit into these raw cookies. Sucked.
These were great but definitely take longer to bake. I increased the temp for the second batch to 350 as the extreme softness of the first batch felt undercooked and too sweet – flavors didn’t seem to be deepening or coming together at only 325. Only used 1/2 c butter as it’s what I had on hand and I don’t think it affected the tastiness or texture.
Oh. Em. Gooooooooood!!!
These are simply amazing! The EXACT perfect cookie!! I used 1 cup chocolate chips and 1 cup caramel pieces. Holy crud these are to die for! Made my husband another batch with dark chocolate chunks and dried fruits. He’s in love. Seriously perfect!!
I love these cookies! These have been my go-to since the holidays! They are simple and easy instructions to follow for the non-bakers, like myself! I’ve added different things (M&Ms – regular and peanut butter!)
My tip for the perfect cookie? I put the dough in the refrigerator for about 30 minutes before baking. By keeping the dough cold, you don’t get that cookie ‘spread’ which produces the crisp cookie.
My family couldn’t quit eating them! Perfect!
I made these last night and boy are they just the best chocolate chip cookies I’ve ever made. Thank you so much for sharing. This one is definitely going into the recipe box. Merry Christmas Happy New Year’s to you and yours.
Just made these scrumptious chewy cookies today. They are a hit and will be my go to recipe from now on. Thank you for the tips on leaving the dough to sit before scooping and baking. House smells yummy right now on this Cold Dec day.
My kids loved these!
I saw a picture of these cookies on Instagram and knew
1. They were ACTUALLY perfect chocolate chip cookies
2. I had to make them. Multiple times.
3. I had to follow you on Instagram immediately
Recently, I was asked if I could only eat one food for the rest of my life what it would be and I automatically said “Cookies because I have no willpower to decline a cookie” ? This recipe was SO GOOD. In fact, it was perfect! (Also I don’t like my cookies fresh, because then the chocolate is all melty and rich so you can only eat one. When they’re room temperature you can easily eat like 6 ? and the texture of cooled chocolate is my favorite!!)
This is my most favorite go to chocolate chip cookie recipe!! I share it with everyone I know! I love your instructions that are easy to follow! Yum, yum, yum!!
This is my go-to chocolate chip cookie recipe. The cookies are gone instantly because they are so delicious and everyone loves the combination of chocolate chips.
I’m always looking for a great chocolate chip cookie recipe! I’m going to try this one soon!
I’m always looking for a great chocolate chip recipe, I’m gonna have to try this one!
My daughter was recently married. It was a small outdoor wedding; 50 people. The happy couple did not want cake of any type. So….my son in law made 6 batches of this recipe. He made it a head of time and froze the dough. He defrosted in the refrigerator. By the time I arrived the dough was still a bit stiff which was perfect for rolling into logs for slicing. These cookies were a HUGE HIT and exactly the way described…very soft and just the best chocolate chip cookies I have had in years. This is now my new go to recipe.
My niece and I made these together. She is 7. We followed the recipe exactly and I have to say…these are the most perfect…delicious and easy Chocolate Chip cookies I have ever had or made! Thank you for the tips also. This will be my number one go to cookie recipe!!
I followed the recipe exactly. Cookies turned out way underdone and flat. The dough was way too moist. Not sure what happened. I even left them in a few extra minutes.
How did you measure your flour? Whenever this happens to ANY cookie, add in a little more flour and they should be perfect!
Hi Lauren, I made these cookies for the first time and they’re amazing! Just the right amount of chewiness and chocolate chips-to-batter ratio! But I’ve been trying to cut down on my sugar intake and would like to make these again with 1/3 of the sugar reduced. Have you ever tried this? Besides the flavor, I’m wondering if this would affect the texture of the cookie at all?
I haven’t tried reducing the sugar, but odds are it would change the consistency of the cookie and potentially not bake normally. You should definitely try it out and see if it works!
[…] Actually Perfect Chocolate Chip Cookies […]
This is my “go-to” choc chip cookie recipe. I almost had a heart attack when Pinterest was down and I could not access the recipe from there. Thankful when I googled cookies, your website triggered my memory. Thank you for an awesome recipe, one that I’ll use again and again…
Yum! Very delicious, thanks for sharing this recipe.
I’ve made your recipe several times and they are a hit! I was wondering if the dough can be made ahead of time and frozen to be baked later?
Over the last couple of months, I’ve tried soft chocolate chip cookie recipe’s from several other sites and they always came out so dense and dry. I tried each one twice just to make sure I didn’t miss something the first time, but the results were still the same.
I made yours for the first time this weekend and they came out perfect! I even changed the recipe slightly by only using milk chocolate chips and I added some chopped walnuts. They look exactly like the cookies in your pictures.
This will be my go-to chocolate chip cookie recipe from now on. Thanks again!
[…] Actually Perfect Chocolate Chip Cookies […]
[…] Actually Perfect Chocolate Chip Cookies […]
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WOW, these are so good!!! My go to recipe from now on. Thanks for posting this recipe ♥️?
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Never fails however I am finding my dough is very dry and crumbly – is it possibly because I beat the eggs in with the bitter until it’s a fluffy texture? What can I do to achieve a “flatter” cookie?
How are you measuring your flour? There’s most likely too much flour.
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This has become my go to chocolate chip cookie recipe. I love that it requires melted butter 🙂
So delicious, thanks for an awesome recipe 🙂
These were the absolute best. I made them last weekend for a dessert to take to our neighbors with a newborn baby. We kept some and those were gone in two days. I’m itching to make them again!!
[…] this recipe today, give my simple sugar cookie bars, my Cookies n’ Cream Brownie Bars or my Actually Perfect Chocolate Chip Cookies (which is the recipe I based this recipe off […]
These are the best chocolate chip cookies I have ever had! My daughter and I have made them together a few times. The little tweaks to the recipe make all the difference! Who would have thought melting the butter would have made such a difference?! Delicious ??
This are the best chocolate chip I’ve ever made!! However I cooked them about 12 or 13 min and they were perfect! Thanks for the awesome recipe!!
Hi Lauren, can I freeze these after I bake them?
Of course!
How do you measure your flour?
Been looking for a chewy gooey chocolate chip cookie recipe forever. Tried many, but I tried this one today and WOW! It’s the one. Best chocolate chip cookie recipe ever. I didn’t have light brown sugar so I used dark brown and they are wonderful. Will definitely keep this recipe.
I’m adding chopped up peanut butter cups along with the chocolate chips
[…] Actually Perfect Chocolate Chip Cookie Recipe […]
My daughter and I made this cookie today. It is absolutely delicious! Melt in your mouth goodness.
Hi Lauren, have you tried replacing all purpose flour with oat flour in this recipe?
No, I haven’t! You are welcome to try it and see how it works!
Thank you for pointing out to let the dough sit and rest for 20 minutes before baking. Just made a batch of cookies using butterscotch chips and they flattened out in the oven. Will try soon!
I’ve used this recipe a few times now and I’ve noticed that the cookies get really hard on the third day. I first thought it was with the sugar I used. When I made it again (w/ different kind of sugar) I still got the same results. Any idea how to fix this problem???
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Can you see any harm in making the dough ahead of time and letting it chill in the fridge overnight? I have to make several desserts in the morning for a big event so I’m trying to prep as much as possible today.
Hi Lauren,
These are the best chocolate chip cookies ever. It is my absolute favorite recipe and I always come back to it. Thank you so much for sharing your hard work.
Lisa
Thanks so much, Lisa! Glad you enjoyed!! xo
Lauren! I just have to tell you that I made these cookies for a chocolate chip bake off this week at work and they were hands-down the best ones there! The idea of melting the butter and letting the ingredients warm up together and add both semi and milk chocolate chips – seriously genius. Also, the cookie dough is just as amazing. Thanks for changing my cookie life!
Hi Caley!! Thanks for the comment, friend!! xo
My sister shared this recipe with me and it was de-lish! ?
My kids and I made these tonight to give to the grandparents for Valentines Day – they are delicious!
So yummy! I love the 2 different kinds of chocolate chips!
I think I made my cookies a little big, I got less than 36 and I’m assuming that’s why they were not done after 9 minutes. Mine needed about 12 minutes. But they were sift and yummy and delicious!
Oh hi friend! So glad you enjoyed!! xo
My 2 boys and I made these cookies on Monday when there was no school. OMG! They are seriously the best! We didn’t have the milk chocolate chips but we subbed for Heath Bar baking bits…to die for! My husband said they were the best chocolate chip cookies we have ever made. This will be my go to recipe! So good!
Absolutely delicious! These didn’t completely flatten out like other recipes, and they stayed nice & chewy. So, so good! But then, I have yet to try a recipe of yours that wasn’t great.
These cookies are delish! They almost seem under cooked, which is perfect for me because I’m a teenager who loves eating cookie dough! thank you for this amazing recipe!
Best chocolate chip recipe ive ever made. Turned out perfect!
I will keep this recipe for sure
Love these!
Just made. Mine did not spread????
I tried this recipe and the cookies turned out fluffy and delicious. Thank you for sharing.
How long do these cookie stay soft.??? Thanks…………
saled or unsalted butter??
I use salted butter, but unsalted works too.
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Would this recipe be good to make into bars as well?
@anna I use foil and it works great just spray it with cooking spray and they come right off.
What is the weight of brown suger? One pack means ?
Do you have to use parchment paper? What is that? Will they be just as good without it? Can I use cooking spray instead?
Would love to email this to a friend but there is no email option. – sad
Just copy and paste the URL 🙂
I just wanted to say these cookies are amazing. They are so good. I made 3 dozen for a party monday and they were gone in less than an hour. Thank you so much for the best cookie recipe ever.
I love a good chocolate chip recipe.
Can’t wait to try these chocolate chip cookies! I’m al ways game for a change-up recipe.
Look forward to trying these!
Can’t wait to try these! You can never go wrong with a delicious chocolate chip cookie!
Can’t wait to try these! I always ha e trouble getting my choc chip cookies to turn out!
Just wanted to thank you for this recipe! I tried SO many and these are the first and only to get a thumbs up from my veryyyy picky husband!!
I have had a major craving for just a good, soft chocolate chip cookie – will definitely have to try this!
My new go-to chocolate chip cookie recipe.
Ok I made chocolate chip cookies just from a recipe from the back and tuck. They didn’t turn out very well and then I remembered this recipe! Will be my go to next time!
Having been baking for 58 years, I ve recently learned that cookies made with butter flatten more because of the water content in the butter. American butter is 20% water by weight. In order to avoid this, I have started to use half shortening, which has no water. Believe me, the cookies taste just as good!
Totally making these for vacation this week!
I’m always looking for the “perfect chocolate chip cookie” recipe. Can’t wait to try it!
These look like my kind of cookie! I absolutely love chocolate chip cookies. My little and I will have to bake these!
I gave up chocolate for a month…I’m and idiot…and I cannot wait to make these. I have missed chocolate chip cookies the most. ???? 72 hours to go. ????????
I’ve been looking for the perfect cookie recipe, and this is it! Thanks for all the tips! 🙂
Mmm…. I’m excited to try these. Thanks for the cookie tips!
I just made these and they are really good just a little flat. If I refrigerated the dough for a few hours would the cookies rise better?
Add 1-2 more tablespoons of flour. That should do the trick!
Guess I’ll be making these again, because out of habit I just put the cookies on the sheet and baked them totally forgetting about the 20mins of rest…oops. Oh well there’s no such thing as too many cookies.
These cookies are fantastic! Except I found that baking them for only 9 mins left them soft and too underdone. I baked each sheet for 13 mins and they were perfect. Other than that, great recipe!
I think my oven runs hot!! Glad you liked them 🙂
I found I needed to bake them about that long too. They are delicious!
These were delicious!
Made these with brown butter and subbed equal portions of Bisquick Gluten free flour mix. Carmel delishesness!!
Sorry, but when you melt the butter and mix in with the sugar, you will get cookies that will not have a rise in them, and they will flatten out considerably. When you cream you are incorporating all the fat into the sugar evenly and then when you bake you get a nice rise as is spreads out a bit..still chewy, still light…..
If you let the dough rest before baking, the flour absorbs the melted butter and the dough becomes less sticky, thus preventing the cookies from flattening out.
How do you keep them from spreading since they have melted butter and don’t have to chill? Any recipe I ever make with melted butter and no chilling time ALWAYS spreads and then I get thin crunchy cookies which are super sad. 🙁
Goodness all these people saying this is someone elses recipe. Its similar to mine, but i use some corn syrup for a little extra chew. So this must be my recipe… anyway moving on. These cookies are delicious thank u for sharing!! I was neglecting to let mt dough rest, made a difference for sure!!
Thank you!! So many catty women. Its a CCC recipe. They are ALL similar. I have these baking right now. So excited!!
The very best chocolate chip cookies, very soft and chewy!
My family loved them.
Looking forward to trying this.
Thanks a lot. Cookies taste great ❤
Looks yummy!
Modifications for higher elevations? I am at 7200 feet! I am sooooo excited to try this!!
-Anxiously waiting in Evergreen Colorado ????
Can u use self rising flour instead of all purpose and baking powder or soda which ever it calls for
No.
Saw peanut butter oatmeal cookie recipe,lost it on computer, could you send please
Enjoy
Will try these.look very good .
These are delicious. I didn’t have a cookie scoop but the shape and size are still just fine. Best CCC from any recipe I’ve tried !!!!
I love chocolate chip cookies,this one looks great.But I have to have a good peanut butter cookie recipe to go with it.My husband loves one and I the other.So do you have one, please.lol
Betty Crocker’s peanut butter cookie recipe is the best!
Can u use raisins instead of chocolate chips?
Hmmm I have never used melted butter. I always use two sugars. Never use egg white and never wait 20 min for dough to sit to meld flour. I always have amazing and soft cookies every time. Unless I forget to check the cookies that are in the oven. Everyone raves about them.
Just made these cookies tonight. Most amazing chocolate chip cookies I’ve ever had! Thank you 🙂
I have a melted butter CCC recipe I use all the time, so I was excited to try these. These turned out great! I baked the second pan a minute or two longer and they were still so soft and delicious! Also shared some with a friend and she loved them. Thanks for the recipe!
[…] I thought I should put something green in my mouth for a change (instead of cookies) and decided that thing should be kale. I actually googled “super foods” to see what I […]
Can’t resist chocolate chip cookies, definitely going to give these a try right away!
Just made these cookies and they are amazing! I will not be making the toll house recipe anymore, this one is added to my recipe box.????
Awesome, Judy!! 🙂
Chocolate chip cookies
Can I use unsalted butter ? Thank you
Yes!
I’m going to make this now.. but I’m confuse in milk chocolate chip. Can i add plain milk or .. how to make chocolate chip milk.. please help. Waiting for reply with all other ingredients to mix.. air care
If you don’t have milk chocolate chips, just use all semi sweet.
C and I feel like these are Under done and that’s why they’re so soft if you gave them another couple of minutes they would not be that way just my opinion
I’ve been making this recipe for several years now. I got the recipe from food.com. They are called Big, Fat, Chewy Chocolate Chip cookies. The only difference is my recipe calls for a full Tablespoon of vanilla extract and I bake them for 14-15 minutes. Yum!
Do you need to chill the dough?
Tried these out last night for my famil. I followed your recipe and tips exactly, (except for the 2 tbsp scooper, because I don’t have one, LOL). They came out perfect! I yielded a little less than 36 cookies because of size inconsistency on my end. But, the cookies were soft, chewy, and perfectly chocolatey! My 20yo, 18yo, 16yo, and 11yo all approved!
Thank you for the perfect recipe!
I’m surely going to try this at home.
These sound divine. Love chewy cookies. Bet I could add some nuts too. Thanks for the recipe. Making tomorrow.
I love nuts in chocolate chip cookies!! That’s how my grandma made them 🙂
Yum
Cookies
I found a similar recipe in the ‘Americas Test Kitchen’ cookbook and they also swear by using melted and cooled butter. They are currently in my freezer!! I am a CCC fiend and very picky about the finished result.
I think people who over bake cookies should be shot LOL.
Yes! Over-baked cookies are the worst!! Should be illegal.
You can send me ALL of you slightly over-baked cookies!!!
This is the America’s Test Kitchen recipe… Which is very good. I guess you did use 2 cups flour instead of 2 cups plus 2 tablespoons though. Any chance it’s their recipe, not yours?
Are you referring to their Perfect chocolate chip cookie recipe? I can see how you can think that…they are pretty similar! Mine has all the same ingredients but different increments (like all chocolate chip cookie recipes.) My recipe: uses less flour, less butter, more brown sugar, less salt and more chocolate chips.
Also, I don’t brown my butter, I let the dough sit 20 minutes and I bake my cookies 50 degrees cooler. 🙂
My go to recipe! Perfect cookies every time.
.Thank you for this!!!
Hi Lauren! I have a question: when you measure the butter, you measure the 3/4 cup solid and then melt it or you melt the butter and then measure it to 3/4 cup?
They look fantastic!
Thanks for the recipe! 🙂
It should equate to the same amount, but for what it’s worth, I measure my butter before I melt it.
I have made them three times. It may be similar to “their” recipe, but the directions are what makes them so much better. I never had much luck with “theirs”. Thanks for sharing your recipe.
I was just contemplating making chocolate chip cookies and your recipe popped up. I love a yummy soft cookie. This recipe looks perfect.
Hope you give it a try 🙂
I definitely will. Thanks.
Is this butter unsalted?
Thanks!
I use salted butter but unsalted would be fine, too.