The Perfect Chocolate Chip Cookies

Baking, Cook, Desserts, Recipes

The Perfect Chocolate Chip Cookies

If you’re craving a homemade dessert, how about baking a batch of soft, gooey chocolate chip cookies, just like Mom used to make? Our classic, perfect chocolate chip cookies have a tinge of caramel flavor and are studded with chocolate goodness. Tip: Use a small ice cream scoop to form balls of dough, and they’ll bake into gorgeous, perfectly round cookies every time.


Chocolate Chip Cookies


1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

6 Tbs. (3 oz./90 g) granulated sugar

1 large egg

1 tsp. vanilla extract

2 1/2 cups (15 oz./470 g) semisweet chocolate chips


Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.


In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.


Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart.


Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 30 cookies.


Bake Good ThingsFind more foolproof recipes for everyday baking in our cookbook, Bake Good Things.

201 comments about “The Perfect Chocolate Chip Cookies

  1. Karina

    im a huge fan of your books and recipes, never fail when i try one!
    this look delicious! ive been looking for a good chocolate chip cookie recipe for a while now!

    thank you!

    1. Erika

      I usually use the recipe on the back of the ghiradelli bag, the cookies turn out great and delicious!
      I want to try these too, they look yummy!

      1. cindy eggleston

        The last recipe for chocolate chip cookies I tried turned out flat, I followed the recipe to the T. So I was on the quest to make the perfectly rounded cookie. I found this recipe site and am making them right now,,so far, even though I have followed it exactly, they are also turning out flat! I don’t know what the heck I am doing wrong!

        1. Debbie

          refrigerate the dough a bit before you bake them and use a room temperature baking sheet for each batch. If you begin on a warm cookie sheet, the butter melts too quickly causing the cookies to turn out flat. If you still get flat cookies after doing this, substitute some shortening for some of the flour, it will give you a bit more “loft.” Hope that helps. 🙂

          1. Debbie

            WAIT WAIT!!!! Do NOT substitute shortening for FLOUR. That was a weird typo on my part. Substitute shortening for the butter.–or use half margarine and half butter. For some reason vegetable fat makes a more cake-like cookie that butter.

        2. Amanda

          I think it was a coincidence to your last experience….I just made these as well and they turned out flat and I even added a bit more flour!

        3. Irene

          You may be overblending the ingredients. Try not to manipulate the dough too much.

        4. Brookie Cookie

          Check your baking soda/powder. Could be stale or your butter is too melted. Should be softened. Hope this helps.

  2. kayleen

    Ok I just tried these tonight and they came out flatter than pancakes. 1 1/4 of flour to 2 1/2 cups of chocolate chips doesn’t make sense. A little too much salt for the proportions too. Not so perfect. Guessing it’s supposed to be 2 1/4 cups of flour.

    1. sarah

      2 1/2c chocolate chips actually does make sense when you like a lot of chocolate.chips in your cookie. And im guessing the measurements (1 1/4c flour) are correct, just as the recipe states, because I made these and they came out like the ones in the picture….. Sometimes the ability to follow directions on recipes will either make or break what you’re making.

      1. Laura

        Ok so I just used 1 1/2 cups of chocolate chips instead of 2 1/2 and I found that my cookies turned out gooey but not overly chocolatey which my husband and daughter loved!!

      2. Robin Johnson

        Made a double recipe and used 3 cups of chips which was plenty. They were delicious. My butter was softened in my microwave and a little melt in spots. I did not chill the dough and I thought they turned out perfect.

    2. Ash

      I had the same problem. I think we may have over mixed. It was odd though, because they came out flat but when they cooled they were super soft and chewy and a little crispy on the edges so perfect…aside for the aesthetics. Which are important in baking. But, I only baked half of the batch (since it was like 2am) but the other half I put in the fridge overnight and will bake tonight I’ll let you guys know if chilling the dough made a difference for this problem.

      1. Ash

        I ended up freezing them in little balls cause I thought my oven was going to be out of commission for a while, but turned out to be fine. But anywho, the cookies came out perfectly after that! So anyone with the problem of the cookie flattening out, it could be that the ingredents weren’t the same temperature 1

    3. Danielle Connor

      If your cookies are coming out too flat, your dough may be too warm or over mixed. It’s important to chill the dough before scooping the cookies.

    4. tim

      Try using unsalted butter, or find another recipe. It’s not that complicated.

    5. Anita

      I tripled the recipe and it was just like the picture. I only used 7 cups chips instead of 7 1/2. The chips were frozen which made the dough cold. I think that helped them not flatten out.

    6. SassyT

      I just tried this recipe and I agree with the comments. My cookies came out flatter than pancakes and it could use a little less salt. I only had 1/2 cup of chocolate chips so that is what I used. I also used a tablespoon since I didn’t have a small scoop. Otherwise, I followed the letter to a t. My cookies also came out flatter than a pancake and a little bit on the salty side…all of us can’t be doing this wrong, can we? My search for the perfect chocolate chip cookie recipe continues…

      1. Mk

        Me too! I actually made them and then made another batch hoping they would be better if I paid close attention to the recipe. Not so much. The flavor was delicious but the texture was flat and chewy. So disappointed.

      2. Lauren B Davis

        Refrigerate your dough, and don’t let the butter come all the way to room temperature.
        Also use cool trays for each batch. You can use a little less salt if that’s your taste preference, but the cold dough will make such a difference. Good luck!

    7. diana

      Worse recipe ever! Not enough cookie dough for the amount of flour. Plus I used 1 1/2 cups of chocolate chips.

    8. Laura

      had the same issue. Flatter than a pancake. These didn’t hold up at all. Butter was perfectly softened. All the ingredients where fresh. Didn’t over mix. It’s the recipe 🙁

  3. Becky

    That is way too many chocolate chips for he proportions. Thee would not be enough dough for it to hold together. And there is no way that around will make 30 cookies of a headlining table spoon each. It is about he amount of a third of toll house recipe. And the same amount of chips as the toll house recipe. Cut down he chips and expect its a nice small batch of cookies.

  4. amber

    flat as a pancake, followed recipe to a T. my 3 yr old is eating them though. but definatley not like the picture:(

  5. DB

    Made these last night and they turned out perfectly! My scoop must be a bit larger because I only managed 24 cookies but they look just like the ones in the picture and taste amazing. I’m a huge fan of the Toll House recipe but somehow these are even better. Chocolate chips in every single bite! Yum!

  6. Rach

    I’m making these right now and they’re coming out great! Made no changes to the directions.

    1. Ashley

      no the amount of flour is correct, you either over mixed or didn’t chill them before baking

  7. Katie

    Great recipe! Funny how different chocolate chip cookies can taste – I love trying different recipes, trying to create the “perfect” one. This recipe is definitely one to keep. It can easily be tweaked according to taste, but it certainly doesn’t need it. To those who are getting flat or melted-like cookies, don’t give up on this one. Be sure your butter is room temp (not melted or even softened), and try using cold dough. Just put it in the refrigerator before baking. I promise it makes all the difference in the world. Thanks for the great recipe!

  8. Anthony

    If anyone was having trouble with this recipe, they must not have been following the recipe properly (or, for their sake, their oven may be off). Sifting the dry ingredients beforehand as the recipe suggests is very important, as is the butter being at room temperature. To those having trouble, make sure your egg is also at room temperature. A rule of thumb for making cookies: all of your ingredients should be at the same temperature. Another way to ensure this is to refrigerate your dough for a bit before baking. Better luck next time, guys. These came out perfect for me on my first try!

  9. Alicia

    Going to make these tonight. Thanks all who have commented with helpful tips!

  10. Amber

    These are by far the best chocolate chip cookies I have ever made. My husband keeps saying they are better than Tollhouse and we eat those almost nightly.
    I’ve struggled in the past with flat cookies (not this recipe) and understand some people’s frustrations. It’s not personal and can happen to anyone. It really helps to put the dough in the fridge before baking, although that was not needed when I made these.

  11. micki

    I was having the worst time with chocolate chip cookie recipes. All mine would come out flat and hard. I started to substitute half of the butter with shortening. So with this recipe I used 1/4 C butter and 1/4 C shortening. They turned out perfect.

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  13. Kimberly

    These turned out great! I agree with the other comments that butter temperature is VERY important. Also, make sure you beat the butters and sugars really well as stated in the instructions. 2 minutes can seem like a long time but it makes all the difference!

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  15. Katy

    I followed the recipe exactly. I was nervous about the chocolate chips after reading reviews, so I added them slowly to make sure. Came out as pictured and described.

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  17. Wilma

    The most fabulous CC Cookie recipe. My husband is a CC Cookie perfectionist! I have thrown away all my recipes from the past and this is my go-to CC Cookie recipe … Bravo WS!

  18. Vita Kadylak

    For those who are saying there are too many chocolate chips, my comment to that is, these are CHOCOLATEy cookies. The reason I made them was because I could tell from the picture that this recipe calls for ALOT of chocolate chips. I like my cookies very chocolatey and if you do as well this recipe is a MUST!! I would follow some of the other tips to avoid flat cookies.

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  20. tmf

    Just made these and they tasted great. They were slightly flat because my butter was a little too soft. Will definitely keep this recipe!

  21. Desirea

    Made these last night and they turned out perfect…Soft and Delicious. I did chill the dough and I think that helped 🙂

  22. Jessica

    I made these for the first time tonight! I doubled the recipe (used one bag of chocolate chips) and the turned out great! I always “taste” the dough first to make sure proportions are right (salt, wet to dry, etc) and the dough tasted splendid! So splendid that we ate way too much dough like always and left little for actual baking (always happens at our house!). Great recipe! Thanks!

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  24. erin

    I have made these cookies 3 times. The first time was the BEST cookie ive ever had and now i think the recipe is changed because the batter is different and the cookies are NOT as good. Has anyone else experienced this? The first time i made them the batter was almost crumbly and the cookies came out amazing. What was the old recipe i MUST have it!!!!

    1. Williams-Sonoma Post author

      Hi erin, we’re sorry the cookies didn’t turn out as well the second and third times. We have not changed the recipe since it was originally published. According to many comments, chilling the dough before scooping the cookies made all the difference in the finished product; maybe it had something to do with the temperature of your dough?

      1. Arrin W.

        I too had problems with the recipe. Nowhere in your recipe does it state to chill the dough. I agree Kayleen and all of the other bakers experiencing flat cookies. Mine also came out flatter than pancakes and I DID follow the recipe exactly. I even added an extra tablespoon of flour and let my dough chill in between pans. I expected better from Williams Sonoma.

  25. Carrie

    This is the first batch of cookies I’ve ever made where they are FLAT! It can’t be a coincidence several other people said the same thing. And I’m not afraid of too many chocolate chips….

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  27. Heather

    Made these tonight. I didn’t put all the chocolate chips in that it called for, but these were amazing. They did not fall flat. I made sure not to over mix them, I think that makes a difference. Also my butter was soft, not melted.

  28. Kristi

    I made these tonight for my son, and they were a huge hit! I have to say these are the best I’ve ever made!!!
    Thank you!

  29. Nilanthi

    I made these cookies today, not bad. my first attempt. So I am proud of my results.

  30. Sandy

    Just a quick comment for those saying their cookies fell flat–altitude can also affect this. I’ve had to adjust most cookie recipes when I moved from Southern California to Utah. Moat published recipes are for low altitude climates. chilling the dough, or adding more flour, may help.

    If you aren’t in a high altitude, try the other suggestions in the comments. Just throwing this out there–I’ve been surprised at the number of my neighbors who can’t understand why their cookies/cakes just don’t turn out right here.

  31. Abbie

    I followed the recipe and I eye-balled the chocolate chips but they were a bit too much for the dough. I baked them for approximately 10 minutes and they turned out perfectly and weren’t flat at all. I measured them out about the size of a quarter and got 35 cookies out of it.

    Perhaps the other readers need to carefully watch the cookies while they bake or adjust the chocolate chip to dough ratio.

  32. Molly

    Just made a double batch of these cookies. They came out amazing and looked just like te picture. I was a little worried by the negative comments, so I followed the advice given. Exact recipe, room temp ingredients, and chilled the dough before baking. These are my new go to cookie. All my hubby longed for was ice cream to make a sandwich!

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  34. Casey

    Just made these. We used half the chocolate bc it was impossible to incorporate and we ended up with ~20 cookies…?

  35. Jayme

    Tried this… They taste okay but as others mentioned, too flat!! I even left the dough in the fridge for an hour before baking with no change.

  36. Becca_P

    These are the best cookies ever! I just made them for the first time and they turned out better than I expected.

  37. Jason

    I did a batch, baked half the batch without refrigerating and they came out flat. Second refrigerated batch came out perfect. I did use a little less chocolate chips than the choc-o-appocolypse recipe called for and doubled the vanilla as I do with any recipe that calls for it. Yum-yum gimme some!!!

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  39. Shannon Bananan

    Just pulled these out of the oven. Wow! They are sweet and delicious. Mine turned out perfectly. I followed the directions as listed. It’s December here in NJ and the house is a bit chilly — my cookies were not flat and I did not chill them before baking.

  40. Leila

    These cookies are amazing! The perfect chocolate chip cookie for me. Just add a pinch of salt, not the whole amount. Also, I use Baker’s semi-sweet chocolate and cut it up instead of the chips. You can add as much chocolate as you want, although I do think more is better! (And The amount of flour is correct, don’t add more.)

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  43. Marnely Murray

    Just made these and followed ingredients and interactions perfectly, yet I did not come out with the perfect cookies. Very flat, do not hold their shape during baking and the photo on here is definitely deceiving 🙁

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  46. court

    Just made these and they turned out perfect! only chilled the dough for 20 minutes 🙂 definitely making them again!

  47. Brandilyn

    The chocolate chip ratio is good, but mine turned out REALLY flat, too. Won’t make again, wouldn’t recommend. Super disappointed.

  48. Mandy

    this was a aweful reciepe. They were so flat. I’ve never seen cookies this flat.

  49. Amanda

    This recipe is okay but you could defiantly find a better one so I would not recommend it. The butter- sugar-flour ratio is weird and doesn’t make the best cookie.

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  52. Terri

    I don’t think the flat cookie problem is due to not having your butter at room temperature. My butter was almost completely melted and my cookies came out perfect. Thanks for a great recipe!

  53. Beckie

    I made these cookies for the first time a few weeks ago. I did chill them for a short time before baking and they came out perfectly! I’ve made them like four times since then. Awesome recipe!

  54. Carol

    These cookies should turn out exactly like the picture. If they don’t, then you either didn’t follow the directions (admit it, come on now…you melted the butter, didn’t you?), or you used expired ingredients, or you don’t use proper measuring techniques. And I did not chill the dough, although you can…I think that simply gives you a chewier cookie.

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  56. Marisa

    I made these today. I did not have all of ingredients @ the same temp nor do I believe I over mixed. They came out as perfect as I think they should have! They’re super chocolatey & quite soft. I got 30 & didn’t even use a scooper. Sometimes it’s also the cookie sheet you use that make cookies flat. I use Airbake pans and put the cookies right on the pan. They’re delish!!

  57. Amber

    so I just made these and accidentally used 2 1/4 cup of flour, guess I just didn’t read it right, anyway, mine turned out beautifully! Crispy on the out side gooey on the inside and I was able to get 32 cookies out of the batch. I love the recipe and will be using it in the future. Currently my boys are covered in chocolate haha but that’s okay they deserve a little extra sweetness 🙂

  58. bella

    I follow the recipe. I didnt change anything. Well…I didnt like the result.
    I think the amount of butter was bigger than the flour .

    Flat cookies, very buttery.

  59. Trisha @ The Ham & Cheese Of It

    Living in a country that doesn’t love the cookie finding this recipe has been a GOD send to everyone here on base! Thank you so much for sharing this with us. We’ve made some very happy military families happy. I plan to share this on blog ASAP!

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  63. Lori

    I just made these, following the recipe exactly. They came out perfect! The best cookies I’ve ever made! Thanks for the recipe.

    1. Lori

      Update: This has been my go-to cc cookies ever since I first made this and everyone LOVES it!!! Tonight my daughter made it in a skillet!! 350 degrees for 25-30 minutes. We used less cc’s because of the increased baking time and it was fabulous!!!⭐️⭐️⭐️⭐️⭐️🍪

  64. Mar

    Delicious! I let the egg and butter come to room temperature, decreased salt to 1/4 teaspoon.
    Chilled dough in the fridge for a few hours before baking. These came out perfect! I love lots of chips, but I will decrease the amount next time for my husband.

  65. Candace

    PERFECT! I love trying to perfect the chocolate chip cookie. The opposing comments challenged me to make them. Definitely a keeper!!!

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  67. Katie

    I literally just made these. And they were ABSOLUTELY the BEST cookies ever!!!!!!!!!! I only put 2 cups of chocolate chips, it’s all I had, and they were still perfect.

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  72. Lisa

    I was really precise with mixing the butter and its temperature. I sifted the dry ingredients and chilled the dough for 2 hours and yet….flat cookies. Now I feel like it is a challenge to get these cookies to work. I’m tempted to try them again but measure the flour by weight. My gut says it has to do with the flour measurements.

  73. Myava

    I always let my cookie dough rest overnight. It will change the whole texture of your cookie. And I scoop right from the fridge.

  74. Jack Braglia

    Made these twice. First time cut back on the chips and thought they were the best cookies ever. Second time used the correct amount in the recipe. Even better than the first. Mixed butter, both sugars in Kitchen Aid. Added vanilla and egg. Added rest of dry ingredients besides chips. Mixed only until flour was incorporated. Folded in chips. Used a small ice cream scoop and got 40 cookies. Convection oven at 325 for 8 minutes. Perfect.

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  76. Holly

    My 10 year old daughter made these and they turned out perfect. Used whole wheat flour and they were great! Fluffy and scrumptious.

  77. Rebecca

    I have been looking at this recipe for a while as I was looking for a good chocolate chip cookie recipe. I was hesitant to try it based on many reviewers saying their cookies fell flat but I decided to give them a try anyways. So glad I did. They came out great! My butter wasn’t super soft, I let it sit for about an hour or two so that I could soften with the warmth of my hands a little more if needed. I think I was short about a 1/4 cup of chocolate chips but it was plenty enough, not too much by any means. I set my timer for ten minutes and watched them from there. They do turn brown pretty quick if you aren’t watching. I added a little sea salt to the tops when they came out and that made them even better. Everyone loved these. I will make them again.

  78. Mindy

    I have tried too many chocolate chip recipes too count. I followed this recipe to a T and have finally made the perfect chocolate chip cookie! Thank you.

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  80. Rachel

    This is my go to recipe for cookies!! I love the way they turn out, however I do not measure chocolate chips just mix in until it seems like a good amount. I also add peanut butter to the sugar and butter mixture, so yummy!! Everyone always loves these cookies!

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  83. Nicole

    Love this recipe had no issues came out perfect! I didn’t want 30 cookies and so I dropped them bigger, I didn’t even refrigerate the dough?..wish I could post a pic of the results. Thank you.

  84. Anna

    thank you, thank you, thank you! this is the most perfect chocolate chip cookie and always turns out! I love that it is not too sweet. This is the only recipe I will keep for chocolate chip cookies and they store beautifully for after school snacks!

  85. Pam

    It would have been nice to have a printer friendly version of this recipe to print. I printed it out and got
    10 pages of the comments printed, my printer ran out of paper and never did get the recipe.

    1. Jenika

      Next time just highlight the recipe before printing, and then make sure your options say “print selection”…I always print that way from websites, because they always seem to print funny.

  86. Rosy

    This is my go to recipe for chocolate chip cookies. It’s really great. I like to pretend i have some secret recipe so people make me feel special HA! I cannot agree with the flat part on so many comments because i’ve not dealt with that considering i use a simple little trick to ensure i don’t get shitty cookies.
    When i finish mixing, i put the kitchenaid mixing bowl sraight into the freezer for about 5-10 minutes, take it out and scoop from it and put the sheet back into the freezer for about 5 minutes then into the oven they go. They come out amazing after that.

  87. Ab

    Not the best cookie I’ve ever had, but I guess they were decent. I was expecting much more considering that they are supposed to be “The perfect chocolate chip cookie”. I will most likely not use this recipe again.

  88. MC

    I just made these today, been testing many cookie recipes these past few months and this is so far one of the best, I chilled the dough for an hour and they turned out perfect .. Don’t bake them on the lower oven rack because the bottom will burn faster .. just saying

  89. Denise

    Love this recipe! Crispy but chewy, and yes they aren’t cakey or thick like most recipes! Love it, I don’t like the cakey recipes. This is the recipe I’ve been looking for! I did use 1/4 cup less chocolate chips (because the bag I had, someone had opened and snuck a few). I added 1/2cup coarsely chopped walnuts. I used a spoon to scoop walnut sized balls. Baked for 10 minutes. I did not refrigerate the dough, but was careful not to melt the butter when I softened in the microwave. Turned out perfect! Thanks Williams -Sonoma!

  90. krysta

    These cookies are wonderful. I read every single review before attempting this recipe. I have made dozens of chocolate chip cookie recipes and this recipe is number one or two. After reading the reviews, i concluded that what makes or breaks this recipe is how heavy-handed you are with the flour. You do not want to “fluff” the flour first. You want to scoop straight from the bag. Also, be sure the butter is room temperature and not melted…not melted…..not melted. I did chill the dough in freezer for about 20 minutes and then created dough balls that were stacked high, kind of a stumpy bullet shape. I have made this recipe twice in 12 hours. The second batch i am going to try using the dough room temperature but still creating high, stumpy bullet-shaped dough balls. Oh, i do have to agree that the chocolate chip amount is too much. Neither batch did i use the recomended amount. I used closer to 1 1/3 cups and that was more than a crazy enough amount….especially since i added walnuts to the second batch ;).

  91. S

    I added an extra egg yolk, 1/4t baking soda and only one pkg ghiradelli 60% cacao. Came out good

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  94. Nikki

    I just made these… The salt proportion give it a salty taste… Next time I will use less salt for my taste..BUT I LOVE THE EXTRA GOOEY CHOCOLATE CHIPS…YAAAAS😊

  95. Grace

    I absolutely LOVE this recipe!!! I have tried so many other ccc recipes and this one definitely wins. Follow the directions to a T, make sure the butter is room temperature, AND JUST MIX THE BATTER UNTIL EVERYTHING IS EVENLY COMBINED. Do NOT over mix. Mix on low and for a short amount of time as possible and the cookies will turn out AMAZING. Also, chill the dough before baking. Love love love this recipe

  96. Mutsa Munyaradzi

    I have made these 3 times now (once with chocolate chip shop, then a crushed milk chocolate bar and now with a crushed dark chocolate bar) and each time they’ve come out really great. They’re a huge hit amongst my colleagues and this is now definitely my go-to choc-chip cookie recipe.

  97. Margaret

    Great to see a recipe in lbs and ounces . Will try them out tomorrow thanks 👍

  98. Stephanie

    Tried this recipe for the first time today and they turned out perfect!
    I used a scale and weighed the flour and sugars in grams. Makes life easier.
    I read that many people had flat cookies. If my butter was too soft my cookies always turned out flat. For this recipe I only let it sit out for 15 minutes or so it was soft but still cool.
    For the first time my chocolate chip cookies were not flat dried up cookies. The only time I chilled the dough was in between batches.

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  100. Jenika

    I’ve made this recipe three times now…and each time, they get a TON of compliments. They are soooo good. Weighing ingredients is key! And refrigerating the dough also helps.

  101. katharine

    is 1c. of butter really 250g ??
    my 1c. package of kerry gold says 227g – don’t want to mess up the ratio…

  102. Renee Crowell

    I just made these cookies tonight during the presidential debate.I followed the recipe exactly and they turned out perfectly! I made them ice cream scoop size and it made 18 nice big cookies. They were a hit!!!!

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  104. Alyssa

    The first time I made these cookies they were so perfect. Looked just like the picture. The past 3 times I’ve made them since then, they just turn out flat and greasy. I made no changes to the recipe from the first time I made them, so I’m not sure what’s going on. I just made them today after chilling the dough for 24 hours and they are better than the past few times but still look greasy on too and just aren’t as beautiful as the first time I made them! Help!

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  106. Lori White

    I just made these & they turned out amazing! Easily the best tasting chocolate chip cookies I’ve ever made, and they actually look like the picture- which is a first for me!! I *tripled* the recipe, using a smidge less salt, about 1/2 cup less of the granulated sugar, and about 20% less of the chocolate chips. Thanks for the recipe, it’s going to be my go-to from now on!

  107. Loren

    I make these quite often! I never use the amount of choc chips that it says just because I prefer less. Mine always come out delicious every time. And I love salty and sweet so I think the portion of salt is just fine!

  108. Jackie Doan

    These are perfect! Every time I make them they are gone within hours. If your cookies taste too salty, make sure you use unsalted butter. If your cookies are flat, make sure to mix them only until combined, AND chill them before baking. This will prevent the cookies from spreading too much.

    Thanks for the fantastic recipe!

  109. Candy

    To many chocolate chips not the best cookie recipe but I’m sure they will get ate

  110. D.

    I’ve been tweaking this recipe for months. Finally discovered that the recipe calls for way too much bakingsoda. One tsp is for bigger batch recipes. Try using 1/4 tsp and chilling the dough. After these tweaks my cookies come out chewy and crispy on the edges, rather than the dry biscuits I kept getting.

  111. Rachel

    I think maybe the temperature is tooooo hot – try 300ish – I make similar cookies and they only take 300 for 20 min sooo….. Mine were FLAT at 350 and browned too soon

  112. Johanna

    I’ve always struggled with flat cookies. I just assumed I was cursed. These came out perfectly. Two things to note: it’s winter in Minnesota, so the butter, while room temp, was not particularly soft when I started. I think that helped. Also, I weighed the flour. I measured the flour into a bowl on the scale, and after 1 1/4 cups, I needed to add a bit more. For those whose cookies turned out flat, maybe try using the weight measures instead of the cup measures? I’m super happy with how these turned out. Maybe my cookie curse has lifted.

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  114. Annie

    This is hands down the best recipe for chocolate chip cookies that I have ever tried. They are perfectly chewy and the recipe is simple and easy to remember. Thanks so much!

  115. Yolanda

    I wonder if these are even worth making, since a lot of people seem to be having problems. Cookies shouldn’t be that difficult to make! Not sure I will try this…

  116. Best Chocolate Chip Cookies – The Restless Baker

  117. Beckie

    I’ve made these many times with no problem with having a flat cookie. They come out just as in the picture. I do bring all the ingredients to room temperature. I don’t refrigerate the dough either. I agree with 1/2 t. salt being too much. I use 1/4 t. instead.

  118. Amy L Tull

    This is technically a half recipe compared to other chocolate chip recipes out there. However, it calls for way too much baking soda. Should be only 1/2 teaspoon. If still flat add 1/8 teaspoon corn starch.

  119. FS

    I followed the recipe exactly The butter was just at room temperature. Baking sheet was at room temperature. My cookies turned out very flat, sugary and greasy. Nowhere in the recipe it says to freeze the dough slightly, so it should be be a problem.

  120. Monica

    Just a suggestion for the flat cookie complaint.. get an oven thermometer the kind that sits or hangs on the rack..when I got one I found out my oven is actually 25-30° hotter than the setting is for! This makes a big difference in baking!

  121. Crain

    I made two versions using this recipe; half the batch was made as the recipe states and the other half included adding coconut flakes and rolled oats (approx 3 tbs each). Although the flavours of both cookies were delicious, the dough with my own added ingredient didn’t come out flat at all. They maintained a good shape after baking. Maybe the original recipe needs more flour? Not sure. I also made the dough and left it in the fridge over night to harden, then rolled pieces into small balls and baked for 13 mins at 350 degrees. Despite the flatness, these are by far the best homemade chocolate chip cookies I’ve ever made. Great balance; they are not to sweet, they are both crisp on the outside and soft on the inside and they are easy to make!

  122. Suzanne

    These cookies turned out perfectly! I followed the recipe exactly…no tweaks. Not sure why so many people had issues with them flattening but I had no issues.

  123. Elle

    I’ve tried this recipe 3 different times now and every time they come out flat. This last time I did find that if I pulled them out of the oven when they still look a little under baked they finished baking on the pan as they cooled and were perfect crunchy edges and soft chewy center but still very flat. They look nothing like the image shown.
    I’ve done it exactly as the recipe states and then also tried freezing my dough balls and then baking. Nothing works. Time to move on to another recipe.

  124. Stefan

    Just finished making this recipe for probably the twentieth time. I think the people failing are over mixing the dough or melting their butter to liquid.
    Every time I’ve made these, they’ve come out deliciously. Keep trying, and dial in your approach.

  125. » The PERFECT Chocolate Chip Cookie Recipe!Where Food Is, I am

  126. Jeanette

    This is my go to chocolate chip recipe. I make a double batch and scoop into balls and freeze. This way I can have a chocolate chip cookie anytime I want. I always make sure the oven is preheated, cookie dough is just out of fridge and I place the dough balls on the sheet and bake.

    The last time I didn’t have brown sugar, so I just used white with a half tablespoon of molasses… turned out great.

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  128. Gia

    Came out great! I did a test tray with room temp dough. They weren’t too flat. Chilled came out like photo. I only did a scant 1cup of semi sweet baking chocolate chips and it was plenty sweet for me. I also made a batch of smaller cookies (broke the scooped ball in half.

  129. Tracy

    Great recipe but agree with others that it’s wayyy too many chocolate chips. I used only 2 cups chips and actually added 1 tsp of cornstarch. Turned out super soft and with a good texture, no pancakes!

  130. Heidi

    I made these last night and they were definitely the best chocolate chip cookies I’ve ever had. I used a full bag of chips (about 2 cups) and the amount was just right – very chocolate-chippy, obviously, but with 1/2 tsp of kosher salt it was just the right balance of sweet and salty. Delicious!

  131. Susie

    Over the past 50 years, every recipe I have ever tried that uses all butter has produced flat cookies, even after refrigerating the dough. I now use only butter-flavored shortening. I know, I know…’s fake, and they lose some of that real butter flavor, but I prefer the texture that shortening gives. I use the recipe on the Toll House bag, but add an extra 1/4 cup of flour, use a skooch less than a cup of shortening, a whole T of vanilla, and refrigerate the dough.
    Perfect every time.

    1. Caroline Mitchell

      Make sure your baking soda is fresh and be sure the butter is only softened, not melted.

  132. Caroline Mitchell

    Just made these using mini Guitard semi sweet chocolate chips and toasted pecans. They came out with crunchy edges and a soft center, just the way I like them! I did cut back a little on the granulated sugar.

  133. Ms.KD

    I’ve made these cookies twice within a week’s timeframe. The recipe is spot on and the cookies are very good!

  134. Elaine

    I know right now that nobody’s gonna like this but if you use margarine instead of butter it will keep your cookies from being flat they will also stay fresh longer . If you want them to have a more buttery taste use a quarter of a cup of butter and substitute margarine for the rest of the butter. You need to use a good quality margarine

    1. Sabrina G

      Used all butter and cookies did not go flat. Never need to worry about cookies staying fresh long enough. They never last long enough in this house. Lol

  135. Kristin

    I have tried this recipe now twice and both times….cookies are flat & have a very oily texture. I think I have concluded the flour ratio is off and the extra 6 tablespoons of granulated sugar is not needed. I am a fairly avid baker and have decided to go back to using my old chocolate chip cookie recipe.

  136. Linda Constant

    These turned out delicious! Cakey and choclatey! Followed the directions. Only used a little less then a bag of chocolate chips. Turned out awesome. I will be keeping this recipe in my family. Thank you!

  137. Sabrina G

    Just finished making these cookies and they are perfect. The texture is just right. They did not flatten out like a lot of people had experienced. They turned out just perfect, just like Grandma used to make. Maybe better ? 🤫

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  139. Heather S

    These cookies are dangerous. My mother in law begs for them and I can’t resist them. My husband tells me they’re better than the last batch every time I make them. (I do nothing to change the recipe lol) I made a double batch yesterday for the super bowl and had just a few people over and there are only two left!! Seriously the best chocolate chip recipe! I’ll never use another! Beware though you make them and you will eat them! And not just one!

  140. A Round Up of My Favorite Chocolate Chip Cookie Recipes – Allie Edgar

  141. Laura

    I’ve been making Chocolate Chip Cookies for years, using the recipe on the back of the Nestles Toll House Morsels bag. I followed the recipe and refrigerated the dough ahead of time, but they were always flat. I came across this one, that uses one stick LESS of butter and it’s the best. Perfectly round cookies that are addicting. I think that the parchment paper makes a difference, too. I made these at my brother’s house and forgot to bring parchment paper and even though he had an oven thermometer, I did need to keep an eye on them because they browned too quickly.

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  145. Kim

    This is the BEST recipe ever! Chewy on the inside and crisp on the outside. I used a medium scooper and chilled for a few minutes before scooping. My suggestion to those who have flat cookies is to check to make sure the thermostat is correct on their oven. I had an oven once that was off by 20 degrees from the temp displayed.

  146. Thalia

    Isn’t it odd how many different experiences are represented here with the same recipe! I’ve just made these for the first time, using weights not volume measurements. They turned out beautifully and made about the number shown here. Having tasted them I do think they are slightly over salted, so I would use 1/4 or 1/3 a tea spoon next time. I also found the chocolate to be a bit over the top so used probably 2/3 of what was suggested, but imagine this can vary depending on your preferences. Will make these again with that adjustment.

  147. The Most Perfect Chocolate Chip Cookies Ever - Sarah's Cucina Bella

  148. Dani

    I make teaching my children how to cook & bake when they spend time at my home. We chose this recipe as a starter & they baked a fabulous cookie! Simple & delicious!
    We couldn’t find my sifter so I simply had them whisk the dry ingredients. They were so happy with everything & it was hard to keep them from eating all of the cookies in one sitting!
    The recipe made 27 cookies for us.

  149. Lj

    I read the comments and they all complain about their vookies being flat. I have the exact opposite problem! All my cookies are not flat and I don’t like it! I want my cookies to be flat so it will stack beautifully but I can never achieve flat cookies!

  150. Me

    I loved this recipe as is and followed the advice of chilling the dough first. (I rolled them into balls and put them back into the bowl and into the fridge) Best CC cookie recipe I’ve ever tried.


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