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. Read on for our perfect chocolate chip recipe, in addition to more tips from our Test Kitchen!
Williams Sonoma Test Kitchen Tips
1. Don’t shy away from salt!
These cookies are loaded with chocolate chips which is why the salt is perhaps a tad higher than you are used to seeing in your everyday chocolate chip cookie recipe. The balance of sweet chips with a salty dough is key to achieving the iconic chocolate chip cookie flavor. Take it a step further and top each cookie with a sprinkle of flake salt before baking.
2. Switch up the size.
Making different size cookies using scoops is a fun way to add variety to chocolate chip cookies. Just make sure you adjust cook time so smaller cookies don’t over bake! Try using a ½-inch scoop to many tiny cookies and put them on some vanilla ice-cream.
3. If you like a flat, chewy cookie – try this!
In the middle of baking, gently slam the cookie sheet on your counter. This will release the air in the dough, resulting in that decedent ooey-gooey-ness. If you prefer a puffy cookie, throw your cookie dough balls in the freezer for about 10 minutes before baking. This will allow the dough to keep its shape while baking, giving you a cakier texture.
Chocolate Chip Cookies
Ingredients:
- 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
Instructions:
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 10–12 cookies.
Find more foolproof recipes for everyday baking in our cookbook, Bake Good Things.
324 comments
These cookies look delicious and full of flour! THANK YOU for sharing the recipe. CAN’T WAIT TO TRY IT!
I love chocolate cookies. This post is interesting I will try this thank you for sharing your experience 🙂
Nice Post
Me too same problem, I am also looking for a solution.
Best Recipe i have found in google website
Thanks For Post the Blog
Made these for the first time yesterday and have already sent the recipe to 3 friends. Absolutely the best chocolate chip cookies I’ve eaten. I followed the recipe exactly…no extra flour, no refrigeration, all the chocolate chips. They came out exactly like the picture. No, they’re not big chunky cookies. They are crisp on the outside and chewy on the inside. They’re perfect!
I love these chocolate chip cookies. I have made this cake 1 time it is very tasty and soft I will make this one more time. please tell me More Lovely Cake Recipes.
Work every time! I mix it up each time
i followed the steps you highlighted and tried to make my own homemade recipe it turned out great
Really love this one. Thanks for sharing.
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. thanks for sharing this article/
This is the best Chocolate Chip Cookie recipe I have ever made. My kids (and husband) devoured them in one weekend and asked me to make more. We love all the chocolate chips in each cookie,
Best Chocolate Chip cookie recipe I’ve ever made. I added a teaspoon of baking powder for a little puff, I also mixed by hand instead of using a mixer and it was delicious. This will be my go to for chocolate chip cookies.
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.
Loved this Amazing Recipe Thanks for the Love to Share this.
the first time I tried mine it was so bad I couldn’t taste it but after following your procedure it became clear to me
Thanks for sharing the recipe. Will try it out this weekend with my family.
I like chocolate cookies, but it’s too costly.
Love this recipe, thanks for sharing!
It looks delicious. I would definetly try this.
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!
This looks delicious!! i’m gonna give it a shot
These look fantastic! Thanks for the recipe.
That’s amazing Recipe Going to Make this Recipe for Childs. Ummmah 🙂
Looking yummy, i should definitely look forward and have this mouth watering cookie in my kitchen..
made these last week, and trust me! they are so yummy… Thanks for the recipe 🙂
Love these
Great Recipe of chocolate chip cookies
Thanks for Sharing
This is the ONLY chocolate chip recipe I make anymore. My husband LOVES the butteriness and eggy ness of them. We give them as gifts as well! Thank you!
Great Recipe of chocolate chip cookies
Thanks for Sharing
Really just one word to say for you blog WOW! I am a huge fan of your books and recipes. I really enjoying your all blog and get valid information.
Be careful with the butter. It should be softened, but not melted
excellent very good cookies.
I never thought I would say this, usually there isn’t enough and I add more. Way too many chocolate chips in this recipe, I didn’t even add them all. Pretty easy recipe, these are ok, a little sweet for me, my son likes them though so I’ll make them for him.
Nice for sharing. Keep it up
I read many of the comments. My first attempt at baking produced above average chocolate chip cookies. I made a point of pulling a level cup and a quarter of flour directly from the bag. Used a swisher to mix dry ingredients. Used two cups of choc chips. Placed cookie dough in freezer for 15 minutes, then used an ice cream ladle to measure each cookie. Added some flake salt after pulling from the oven after 12 minutes. Cookies def not flat, as opposed to many posts .. don’t over-mix in the Kitchaide ..
I have a sweet tooth for chocolates
I made it with my girlfriend, it was very delicious, thanks for the recipe.
Every serious chocolate chip cookie recipe I’ve read recently tells you to chill the dough overnight and bake the next day to let the ingredient’s mingle. It works!
Most people don’t want to wait so long.
These cookies look delicious and full of flavor! THANK You for sharing the recipe. Can’t wait to try it!😍😍😍😋😋
Such A Great Blog. Thank U For Sharing Useful Information Abou how-many-cups-is-one-stick-of-butter .
This Article Really Amazing And So Much Helpful For Me. Keep It Up. Thanks.
1 stick of butter is 4 oz (1/2 cup).
Oh yes! You are correct. 4 oz = 1/2 cup of course!
My favourite go to recipe for chocolate chip cookies. Work every time! I mix it up each time. Today I added dark chocolate, white chocolate, chips, almond slithers and cranberries. Amazing
Thanks for this great recipe
Recipes like this is my weak spot and my reason not able to follow diet properly. Thanks for the recipe.
Try using unsalted butter
How would I adjust this recipe for high altitude? I live at 8000’ elevation.
Thank you for every other great post. Where else may just anyone get that kind of info in such a perfect means of writing? I have a presentation subsequent week, and I’m at the search for such information.
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!
I have been looking for this information for quite some times. Will look around your website.
Really informative and inoperative, Thanks for the post and effort! Please keep sharing more such blog.
I have been looking for this information for quite some times. Will look around your website.
This is the perfect chocolate chip cookie recipe
These truly this is perfect chocolate chip cookies. I will try to make this recipe. Thanks for wonderful sharing.
Not the best! I took a chance because all of the other recipes I’ve tried from this site were spectacular!!
Oh well…
Amazing combination. A perfect treat to taste buds.
Pretty cool post. It’s really very nice and useful post.Thanks for sharing this with us!
Excellent work. perfect chocolate chip cookies for brack fast. thanks for share
This is the WEIRDEST recipe! The first red flag was when I looked at the recipe and it called for more chocolate chips than flour. Holy cow! I tripled the recipe and there was no way I was adding 8.5 cups of chocolate chips to a small batch of dough. I didn’t even add 1/2 the amount and it was STILL too much chocolate….and I’m a choco-holic! Pro tip: use half semi-sweet and half milk chocolate. So good! The second red flag was after I added all the flour it called for and the dough was SUPER sticky. My first thought was, “Oh these are gonna turn out flat as a pancake!” Sure enough. They did! I had to add another 1/3-1/2 cup of flour. I’ve made dozens and dozens of different chocolate chip cookie recipes but this one is getting deleted from my long list of recipes to try. Ugh. I don’t understand the rave reviews! 🤦🏽♀️🤦🏽♀️🤦🏽♀️🤦🏽♀️
Excellent post. I am dealing with some of these issues as well..
Nice post keep it up….
keep going Good work..
nice post
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!
I have the same issue, they are flat and I followed the recipe exactly. Will stick with my original recipe.
These turned out as flat as a pancake. They smell and taste delicious but they did not puff up at all. I might try freezing them next time or maybe just go back to my old recipe. I’m a little disappointed!
I’m at a higher altitude, so I added 1 tbsp flour, and put them in the freezer for 10 mins before baking. I also added a little extra baking time for the cookies to turn golden. A few tweaks but recipe worked beautifully and yes my cookies look like the pic!
Very Informative, Thanks for Sharing with us. Keep it up
This recipe is amazing with bleached flour, not unbleached flour. The cookies are melt in your mouth soft with bleached flour and loses 40% of that softness with unbleached flour. Foods made with bleached flour tend to have a softer texture, more volume, and a brighter color than those made with unbleached flour. Bleached flour is best for making cookies, pie crusts, quick breads, muffins, and pancakes.
Hi I’ve been bs,I gotta since I was 12. I’m 72 now. Owned 2 bakeries / coffee shops. I followed this recipe to a T and they were a major disappointment . Very flat and raw in the middle. Had to take out at 11 minutes burnt on edges. Raw in the middle. I use sifted flour so perhaps not enough flour. Butter was cooler than room temp and did not overmix. Any suggestions %?
Marsha
Didn’t like this recipe either, too many chocolate chips, and the ratios of something is just off. It browns quickly and raw-ish in the middle.
These didn’t work for me at all! Flour amount results in a flat cookie.
Yummy! Mouth-Watering Cookies. I just love cookies. I will try this choco-chip cookie for this Diwali festival.
These are amazing! They don’t look like the picture, but I actually like that. I have no idea what makes these so good! Thank you for the recipe!
I love this perfect chocolate chip cookies,. Looks delicious !!
This is my absolute favorite chocolate chip cookie recipe! I come back to it every time I want to bake some cookies. I highly recommend this to anyone who wants a foolproof recipe 🙂 Every time I’ve made this, the cookies have turned out perfect and delicious!!!
These cookies look delicious and full of flavor! Thank you for sharing the recipe. Can’t wait to try it!
This is the perfect chocolate chip cookie recipe
Nice post keep it up
Absolutely delicious!!!!! Is it possible to make the dough and freeze? Or should I bake the cookies and then freeze? Anyone tried to do this?
You should put the dough into ball shapes and then freeze them. Whenever you want some cookies, just pull em out and bake!
The chip to cookie ratio is perfect
[…] The Perfect Chocolate Chip Cookies Posted in: Food […]
Keep going the good work..
This is so divine when chocolate cookies melt in your mouth. I will make these cookies for rakhi this year.
Great looking cookie, loaded with flavor. Keep up the great work!
A stick of butter is 113g not 125g
These are great! I used about 1 cup of chips (dark & semisweet) and about half a chocolate bar cut up into a mix of chunks and slivers. Added a little extra salt (since it seemed like a lot of chocolate) and Maldon sea salt on top. I barely beat in the egg, and I may have had a bit extra flour since I was aiming for a slightly cakier cookie. Otherwise followed the recipe, and mine look pretty much like the picture. I use parchment paper and the WS Goldtouch baking sheets, since I feel like they help crisp up the bottom of baked goods. Yum!
The best cookie recipe so far. Easy got all the ingredients so good
Has anyone tried making these cookies with almond flour?
I would love to know if you try!
I love your recipe and last weekend i tried this recipe its very tasty and healthy.
[…] must follow the directions to a ‘T’. I read the comments on Williams Sonoma Taste and some of the issues were flat cookies and too many chocolate chips, so I did decrease […]
Thanks for your suggestion on # of chips!! They do look overdone on that item alone.
Great Recipe of chocolate chip cookies.Today I have read your blog and I try my self at my home for my family . Trust me its work lots my every family member like this dish so much thanks a lot from today onward I will follow you all recipe. keep posting like this.
Ew! Your nails in the cooking photo has dirt under your nails. This is such a turn off William’s Sonoma! Gross!
Leave your negative comments elsewhere- with what’s going on in the world right now, this is what you comment?
It is pretty gross!
Not sure why people have to be so negative all the time specially when what’s going on in the world today perhaps it’s chocolate underneath her finger nails maybe you should think outside the box before you speak.
Maybe it is chocolate. Have you ever made anything with chocolate that doesn’t get all over your hands and under your nails ??? Lets focus on the positive… some great cookies. Marty is right. Having a new recipe to try while you are at home with the family is something fun to think about. With everything else on our minds, I am sure whomever made those cookies washes their hands regularly. Maybe not during the middle of baking and dealing with the gooey chocolate. Again, think about the positives !
Great Artical you have post. amazing recipe of chocolate chip cookies . Thanks
If you live in the mountains, add 1/4 cup a water.
Amazing post by you . I love your blog!! You have such great recipes – I use them a lot. Thanks so much for the inspiration!!
Wonder-full recipe post. Today i have tried at my home for my child .Trust me every body in my family like chocochip cookies .Thanks for the recipe keep posting like this.
My daughter loves chocolate chip cookies but in India these day lock down due to corna virus all market are lockdown. after reading your article my all tension finished.
[…] must follow the directions to a ‘T’. I read the comments on Williams Sonoma Taste and some of the issues were flat cookies and too many chocolate chips, so I did decrease […]
[…] Williams Sonoma Chocolate Chip Cookies recipe […]
I Love chocolate chip cookies .Thanks for the posting!!
I had the same problem with my cookies turning out flat- yummy but totally flat.
These were incredible. Fast, easy, delicious. I also love that it makes a manageable number, I got 17 from the recipe. Highly recommend.
Made a double batch and still loving this recipe. Definitely my favorite CC cookie.
Wonderful…
These were incredible. Highly recommend!
These were perfect! I made them exactly as printed and they were delicious!
As I was measuring the flour I noticed that 200g is more than I was under the impression that 1.25 cups of flour came out too. I scoured the comments, as far as I can tell it seems it’s better to go with 200 grams as some suggest adding more flour. I’ll reply back later with how they came out. Fingers crossed!
They were great! I used my scale to get 200g of flour and we were not disappointed. I did reduce the salt though, I think I used a little over half the recommended amount. Any more and they would have been too salty.
Chelsea, thanks for that comment. Mine were much too flat. 1.25 cups of flour is not enough.
I compared the amounts given (cups/grams/ounces), because I felt that they were not the same, and it seems like she uses VERY heavy cups. Most recipes I‘ve tried that only have cups work well with about 125-130 g flour per cup, but this recipe uses 150! So if you used cups and the fluff, spoon and level method, you probably ended up with too little flour.
hay
Thanks for a choco chip recipe.
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.
[…] the Williams-Sonoma site, I found a recipe that might work. They call it The Perfect Chocolate Chip Cookies. After making these a few times, I […]
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.
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.
My comment disappeared.
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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.
[…] Perfect Chocolate Chip Cookies, Williams Sonoma […]
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!
[…] how much time in saves you on the cleanup end. Enjoy the consistency of those loaves, biscuits, and cookies. Revel in how quickly it helps you cook—without having to wipe down your countertop every time […]
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 ? 🤫
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!
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.
Then you are doing something wrong. Have made these a hundred times and they are perfect every single time!
I never thought about it like that.
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
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
O, we do NOT need to change this recipe!
I’ve made these cookies twice within a week’s timeframe. The recipe is spot on and the cookies are very good!
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.
Having to stay home, I only have salted butter so do I need to cut down on the salt? Thanks!
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…..it’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.
Make sure your baking soda is fresh and be sure the butter is only softened, not melted.
Did you even try this recipe?
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!
What about adding walnuts? Would this recipe need to be modified?
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!
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.
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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.
[…] changed dramatically when I found the recipe below on William Sonoma. It takes 30 minutes max, and even if you get measurements wrong and blend things in the wrong order […]
The cookies 🍪 turned out delicious 😋
This is the perfect chocolate chip cookie recipe.
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.
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.
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.
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!
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!
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.
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.
Bull. Have made this recipe hundreds of times and they are perfect as is.
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.
[…] The Very Best Gooey Chocolate Chip Cookies […]
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…
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!
[…] Chocolate Chip Cookies […]
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.
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
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.
To many chocolate chips not the best cookie recipe but I’m sure they will get ate
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!
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!
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!
[…] Chocolate Chip cookies […]
FLAT! 😩
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!
[…] 1. Recipe adapted from Williams Sonoma2. If you use UNsalted butter, add 1/4 tsp salt to the dry ingredients3. I measure my flour by […]
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!!!!
is 1c. of butter really 250g ??
my 1c. package of kerry gold says 227g – don’t want to mess up the ratio…
thanks.
I have not made theses but I use a similar recipe that is awesome. These have too many chocolate chips in my opinion and the dough really should be chilled for a while if the butter is at room temperature, butter on the colder side works well.This is my favorite CC recipe; http://tastykitchen.com/recipes/desserts/chocolate-chip-cookie-2/
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.
[…] Recipe Here […]
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.
Great to see a recipe in lbs and ounces . Will try them out tomorrow thanks 👍
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.
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
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😊
[…] The Perfect Chocolate Chip Cookies […]
[…] Source: Williams Sonoma […]
I added an extra egg yolk, 1/4t baking soda and only one pkg ghiradelli 60% cacao. Came out good
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 ;).
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!
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
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.
Honestly the best cookie I’ve ever made!
this is hands down the best chocolate chip cookie recipe, it always comes out perfectly without fail!
good post
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.
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.
VERY ANNOYING TO SAY THE LEAST.
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.
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!
Brava
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.
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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!
[…] The Perfect Chocolate Chip Cookies […]
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.
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.
My 10 year old daughter made these and they turned out perfect. Used whole wheat flour and they were great! Fluffy and scrumptious.
[…] Name: The perfect chocolate chip cookies | williams-sonoma taste Source: blog.williams-sonoma.com » DOWNLOAD « The perfect chocolate chip cookie The perfect chocolate chip cookie variations included- […]
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.
I always let my cookie dough rest overnight. It will change the whole texture of your cookie. And I scoop right from the fridge.
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.
[…] Original recipe at Taste. […]
[…] RECIPE FROM WILLIAMS-SONOMA […]
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.
[…] these, but you must follow the directions to a ‘T’. I read the comments on Williams Sonoma Taste and some of the issues were flat cookies and too many chocolate chips. Which, how can that […]
PERFECT! I love trying to perfect the chocolate chip cookie. The opposing comments challenged me to make them. Definitely a keeper!!!
I added an extra 1/4 cup of flour…turned out great!
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.
I just made these, following the recipe exactly. They came out perfect! The best cookies I’ve ever made! Thanks for the recipe.
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!!!⭐️⭐️⭐️⭐️⭐️🍪
[…] The Perfect Chocolate Chip Cookies […]
[…] The Perfect Chocolate Chip Cookies […]
[…] https://blog.williams-sonoma.com/the-perfect-chocolate-chip-cookies/ […]
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!
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.
Same happened to me!
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 🙂
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!!
[…] The whole recipe is at Williams-Sonoma Taste. […]
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.
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!
Mine came out perfect! Just like the picture! Love them!
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!
[…] love affair with chocolate chip cookies? It may be verging on ridiculous. However, once I found this recipe for “The Perfect Chocolate Chip Cookies” I could not stop making […]
Delicious!!! They came out perfect!! LOVE.
[…] I missed National Chocolate Chip Cookie Day so recipes for: Perfect Chocolate Chip Cookies or maybe Brown Butter Chocolate Chip […]
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.
this was a aweful reciepe. They were so flat. I’ve never seen cookies this flat.
The chocolate chip ratio is good, but mine turned out REALLY flat, too. Won’t make again, wouldn’t recommend. Super disappointed.
Just made these and they turned out perfect! only chilled the dough for 20 minutes 🙂 definitely making them again!
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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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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.)
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.
[…] This chocolate chip cookie recipe, but with Gluten Free flour (some oat, almond, tapioca, white & brown rice) […]
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!!!
These are the best cookies ever! I just made them for the first time and they turned out better than I expected.
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.
Just made these. We used half the chocolate bc it was impossible to incorporate and we ended up with ~20 cookies…?
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!
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.
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.
I made these cookies today, not bad. my first attempt. So I am proud of my results.
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!
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.
[…] https://blog.williams-sonoma.com/the-perfect-chocolate-chip-cookies/ […]
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….
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!!!!
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?
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.
So yummy. Followed directions exactly. Chilled for 1.5 hours though.
[…] The Perfect Chocolate Chip Cookies […]
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!
Made these last night and they turned out perfect…Soft and Delicious. I did chill the dough and I think that helped 🙂
Just made these and they tasted great. They were slightly flat because my butter was a little too soft. Will definitely keep this recipe!
[…] chocolate chip cookie recipe, but with Gluten Free flour (some oat, almond, tapioca, white & brown […]
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.
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!
[…] Perfect Chocolate Chip Cookies” so obviously I had to try them. Plus, the recipe is from Williams-Sonoma. Meaning, they are definitely going to be winners because because everything from Williams-Sonoma […]
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.
[…] cookie dough and i couldn’t even form them into circles. I think if you add more sugar to the recipe they’d turn out quiet […]
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!
[…] Ingredients:1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour1 tsp. baking soda1/2 tsp. salt1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar6 Tbs. (3 oz./90 g) granulated sugar1 large egg1 tsp. vanilla extract2 1/2 cups (15 oz./470 g) semisweet chocolate chips […]
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.
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.
Going to make these tonight. Thanks all who have commented with helpful tips!
I had the “flat problem” key is all-purpose flour.. u must use that
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!
I have done everything listed. Cookies are still flat.
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!
I had room temp butter and chilled the dough. So disappointed!
These came out flat! I do not think the amount of flour is correct.
no the amount of flour is correct, you either over mixed or didn’t chill them before baking
I’m making these right now and they’re coming out great! Made no changes to the directions.
These came out really nice! I would recommend only 1/8 – 1/4 tsp salt.
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!
Love these
flat as a pancake, followed recipe to a T. my 3 yr old is eating them though. but definatley not like the picture:(
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.
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.
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.
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!!
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.
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.
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
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.
Try using unsalted butter, or find another recipe. It’s not that complicated.
-_-
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.
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…
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.
Chocolate Chips Cookies Love It 🙂
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!
Worse recipe ever! Not enough cookie dough for the amount of flour. Plus I used 1 1/2 cups of chocolate chips.
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 🙁
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!
xx
K
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!
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!
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. 🙂
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.
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!
You may be overblending the ingredients. Try not to manipulate the dough too much.
Check your baking soda/powder. Could be stale or your butter is too melted. Should be softened. Hope this helps.
your baking soda may be old. Don’t use shortening. Use butter.
Be careful with the butter. It should be softened, but not melted.