Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies are big, thick, chewy, soft in the middle, crisp at the edges, and loaded with chocolate chips!

This is THE chocolate chip cookie recipe! Big, thick, chewy, soft in the middle, crisp at the edges, and loaded with chocolate chips!

Ultimate Chocolate Chip Cookies are big, thick, chewy, soft in the middle, crisp at the edges, and chock full of chocolate chips!

It’s day three of Chocolate Chip Cookie Week! Yesterday I featured a recipe for Soft Batch Chocolate Chip Cookies for those who love super soft and tender cookies. Today I’m super duper excited to share with you my version of the Ultimate Chocolate Chip Cookies complete with a video to show you exactly how they’re made. You’re going to love this recipe! Yay for Chocolate Chip Cookie Week!

The Ultimate Guide to Chocolate Chip Cookies from HandletheHeat.com Be sure to check out my Ultimate Guide to Chocolate Chip Cookies!

You may be asking yourself, what makes this recipe the “ultimate?” Well, let me tell you. I’ll start with flavor because these cookies have HUGE butterscotch flavor and that is exactly what I adore in a chocolate chip cookie. Beyond the flavor is the texture, which is nothing short of incredible. These cookies have my version of the ultimate texture combination: thick, super chewy, soft and a little gooey in the middle, crisp and slightly crunchy at the edges, with ooey chocolate chips throughout. Does anything get better than that? I don’t think so. I would want these cookies to be a part of my last meal on earth, that’s how much I love them!

Ultimate Chocolate Chip Cookies are big, thick, chewy, soft in the middle, crisp at the edges, and chock full of chocolate chips!

Do you remember my Ultimate Guide to Chocolate Chip Cookies Part 1 and Part 2? That is where I discovered all the secrets to making my version of the best chocolate chip cookie. This recipe utilizes half bread flour which lends chewiness to the cookies. It also uses a bunch of brown sugar which lends that butterscotch flavor and thick and soft texture. The extra egg yolk in this recipe also helps keep these cookies soft yet chewy and adds richness in flavor. The last key element is the 24 to 72 hour chilling period which is a huge pain in the butt, I know, but it is so completely worth it. The flavor and texture only improves as the dough chills, promise! Watch the video to learn exactly how these cookies are made!

Recipe Rundown
Taste: Big butterscotch flavor without being too sweet. These cookies taste like what you imagine a chocolate chip cookie should taste like!
Texture: The best part! These babies are big, thick, super chewy yet soft on the inside and crisp at the edges. When they’re fresh from the oven the chocolate is all warm and gooey. Perfection!!!
Ease: Very easy, though I do use two different flours and there is a chilling period so patience is involved. You can make a double batch, shape the dough into balls, then freeze the balls. Defrost and bake when the cookie craving comes!
Appearance: A stack of these cookies would turn anyone into the cookie monster.
Pros: My all time favorite cookie recipe.
Cons: None.
Would I make this again? A thousand times yes, I’ve made this recipe a handful of times already and have extra dough stashed in the freezer at all times.

Ultimate Chocolate Chip Cookies are big, thick, chewy, soft in the middle, crisp at the edges, and chock full of chocolate chips!

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Ultimate Chocolate Chip Cookies

Yield: About 24 large cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 24 hours 25 minutes

Ingredients:

1 1/2 cups (6.6 ounces) all-purpose flour
1 1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Recipe by Tessa of Handle the Heat


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143 Responses to “Ultimate Chocolate Chip Cookies”

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    Yael — October 23, 2013 at 7:06 am

    These look AAAAMAZING! But here’s my question….. will they be as good if made in smaller size? (I don’t like to give kids such giant cookies.) And how do they taste a day (or two) after baking? See, I have found the NYT CCC to be fabulous – on baking day- but not so good a day later.

    • Tessa replied: — October 23rd, 2013 @ 7:33 am

      You could definitely do a smaller size, just shave the baking time by a minute or two. They remain soft and chewy even days after baking, however I prefer freshly baked cookies still warm from the oven so I just freeze the balls of dough and bake them off as I want.

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    Holly — October 23, 2013 at 9:45 am

    24 hours in the frig sounds like torture! How bad would it be to skip that step?

    • Tessa replied: — October 23rd, 2013 @ 7:55 pm

      I know it requires a lot of willpower but it really does improve the taste and texture!! You can skip it, the cookies will still be delicious. I would suggest you make the dough, bake off enough cookies to satisfy your craving, chill the remaining dough, then bake off the chilled dough to see if it makes enough of a difference for you to be willing to wait!

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    Ada ~ More Food, Please — October 23, 2013 at 11:07 am

    Yummy! I love how you experimented with all the different factors to come up with the ultimate chocolate cookie. I will be making these very soon! Thanks for sharing your recipe :D

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    Lauren — October 23, 2013 at 2:24 pm

    I am wondering about the butter. Every time I try to make cookies with butter, they end up flat and too crispy no matter how awesome they look on the recipe photo. Yours don’t look flat at all either. This recipe sounds great but I am worried about the butter. Could I be doing something wrong? Can shortening be sub’d?

    • Tessa replied: — October 23rd, 2013 @ 7:58 pm

      Hmm it sounds like your butter may be too warm. The butter should be at a COOL room temperature. It should give slightly when you press your thumb into the stick of butter but not be super greasy and your finger shouldn’t be able to easily slide through the entire stick. If you follow this recipe, your dough should be relatively cold when it goes into the oven because it’s been chilled for a long period of time, this will help make the cookies thick. If you’d like, you can use half shortening half butter. Also avoid using cooking spray, that can cause the cookies to spread.

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    Tina @ Tina's Chic Corner — October 23, 2013 at 3:42 pm

    Love love love! I can never resist a chocolate chip cookie and these look a-maz-ing. Soft and chewy are my fav. :)

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    Lauren — October 24, 2013 at 5:59 am

    Thank you! I think that I have used recipes that said melted butter and not room temperature. Maybe that was it. I really appreciate your help and am anxious to try these over the weekend.!

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    Susana — October 27, 2013 at 5:54 pm

    Love loved your cookie experiment testing flour, egg(s), etc. and this one is a winner! My new go to. While my logical side can understand the refridge time, honestly, my taste buds didn’t notice enough of a difference to offset the mild inconvience-I had baked a couple out of the batch before putting them in the refridge. Has anyone mentioned a couple of the ingredient omissions in the instructions? A novice may have a challenge and not notice. Keep up the good work and love the test experiment postings!

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    Liz @ The Lemon Bowl — October 28, 2013 at 11:15 am

    I want these so badly I could cry.

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    Kikeena — October 28, 2013 at 9:06 pm

    I noticed you provided weight for some of your ingredients. I love in Australia and our cup measurements are different. I’d love to get the recipe exactly right cause it looks so fantastic. Would you be able to supply the weights of the ingredients?

    • Tessa replied: — October 29th, 2013 @ 3:50 pm

      Hi Kikeena! I think beyond the flour weights which are already provided, you would only need to know that the recipe calls for 8 ounces or 227 grams of butter. I believe Australian and U.S. cup volume measurements are basically the same, perhaps a negligible difference.

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    Averie @ Averie Cooks — October 30, 2013 at 12:16 pm

    They’re gorgeous, Tessa! So many choc chip cookie recipes I want to try and this one is now one of them! Pinned!

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    Allie — October 30, 2013 at 5:27 pm

    Chocolate chip cookies are my weakness! Cannot wait to try these : ) Thanks for the recipe!

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    Mindy — November 5, 2013 at 1:53 pm

    Any idea why my cookies aren’t cooking evenly? The outside seems to be browning but the inside is raw. The dough has been chilled. I even tried lowering the ovens temp. Seems like this happens with all my chocolate chip cookies! :-/ they taste really good though!

    • Tessa replied: — November 5th, 2013 @ 2:29 pm

      Are you using a nonstick pan? Sometimes the dark coating can cause the bottoms and edges to cook quicker and even burn.

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    Mindy — November 5, 2013 at 5:49 pm

    I’m actual using a stone. Would that cause them to cook faster on the outside? I guess I will try a different pan with the rest of the dough.

    • Tessa replied: — November 5th, 2013 @ 5:51 pm

      It’s possible. I would definitely try out a different pan! Also, you may consider investing in an oven thermometer. It seriously can make a world of difference to know what temperature your oven is actually at when baking!

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    Mindy — November 6, 2013 at 9:57 am

    Thanks! I must say even though these are a little undercooked. They are, by far, the best choco chip I’ve tasted!

    • Tessa replied: — November 10th, 2013 @ 7:04 pm

      Yay! I like my cookies to be slightly gooey in the center but if you prefer them to be more cooked, go ahead and add a minute or two to the baking time!

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    Samantha — November 8, 2013 at 12:03 pm

    Tess,
    Thank you so much for sharing this recipe! The cookies are heaven, soft & chewy in the middle but crunchy on the outside. A bonus: Huge & just the right thickness. I couldn’t wait for 24hr :-D I baked a dozen for samples and froze the other two dozens in the freezer. I can’t wait until tomorrow. How can they be any better! Wish I know how to attach a picture I took of the cookie next to a quarter.
    I made some minor adjustment to the recipe. Instead of butter, I had used 2cups of room temperature organic coconut oil & added chopped pecans/walnuts & unsweetened coconut flakes.
    Thanks again for the sharing this WONDERFUL recipe!!

    • Tessa replied: — November 10th, 2013 @ 7:02 pm

      I’m so excited you enjoyed the recipe. Good to know that coconut oil works! Thanks for your comment.

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    Jaclyn — November 20, 2013 at 10:04 am

    I made these last night and baked them off this morning. They are beyond good! So soft, but also chewy. YUM

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    Rachel — November 22, 2013 at 1:08 pm

    Tessa,
    After reading your cookie test posts, I realized that we have the same checklist for the Ultimate CC cookie! I just wanted to let you know that in your recipie, you’ve listed Vanilla extract and baking powder in the ingredient list, but in the actual instructions they aren’t included anywhere. It may be nice to fix it for beginner bakers :)

    • Tessa replied: — November 22nd, 2013 @ 8:26 pm

      Thanks for pointing that out – fixed!

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    Lama — November 28, 2013 at 8:35 am

    How many gram is the butter stick that you are using? Thanks

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    Irene Fonseca — December 2, 2013 at 1:38 pm

    I never buy bread flour. Can it be substituted or will it effect the cookie?Thank you.

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    Carlee — December 26, 2013 at 9:53 pm

    I was also wondering about the bread flour, I had trouble finding that exact type of flour. Is this the same as pastry flour? Any suggestions for substitutions?

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    Ellie — January 1, 2014 at 7:09 pm

    Hi! I have just baked the cookies and although the are delicious they have turned out more like little cakes rather than cookies. Have you any idea what I’m doing wrong?. I followed the instructions and chilled the dough for 48 hours. Any guidance would be much appreciated. Ellie

    • Tessa replied: — January 3rd, 2014 @ 9:16 am

      It sounds like you may have over-beaten the butter and sugar. If you make cookies again, try to beat for 2 minutes, not a second longer. Beating the butter and sugar incorporates air into the dough and too much beating can make it light and cakey instead of chewy. Good luck!

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    Elaine — January 18, 2014 at 3:56 pm

    Your cookies look great! I can’t wait to try the recipe. Thanks for sharing.

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    Rose — February 25, 2014 at 9:24 pm

    Hi Tessa,

    I’m planning on making this recipe, but how would I the cookies after I baked them? And I I planned on freezing the dough, do I shape them prior to freezing? And when I want to bake them can I just bake them straight away or do I have to let it thaw,

    • Tessa replied: — February 25th, 2014 @ 10:01 pm

      I think you’re missing a crucial word in your first sentence so I’m not entirely sure what you’re asking. To freeze the dough, shape the dough into balls, place on a sheet, and freeze until firmed. Then remove the frozen dough balls to an airtight container and store in the freezer until ready to use. I like to take out my frozen cookie dough balls and let them sit at room temperature for about 30 minutes before baking, adding on an additional minute or 2 of baking time.

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    Matt — March 8, 2014 at 2:44 pm

    I’m trying to lose ten pounds right now. I happened upon your article, though. The pics of those cookies and your mouth-watering descriptions are driving me NUTS! I too tried tweaking recipes and experimenting. I came up with one incredible batch-but forgot to write down what I had done. So I hope to recover the secret to the perfect batch with your recipe. By the time I’d finished reading I thought to myself, “I bet the author is a tub of lard!” But doesn’t look like it from the picture. Thanks for the tips. Mmmmm…can’t wait to try out your recipe. Meanwhile I’m going to cry my way through the rest of the day as I try to lose weight. Boo hoo hoo hoo. Got to go work out…

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    kim — March 11, 2014 at 2:19 pm

    Tessa,
    Thanks for your wonderful post! I’ve been trying to make the “ultimate chocolate chip cookies” for some time now but hasn’t gotten it right yet. But now, thanks to your post, I will try it again!
    My question is: if I’d like to add oatmeal to this recipe, but without altering its chewiness, how would you make your recommendation?

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    Tara — March 16, 2014 at 9:57 am

    I see a couple people have asked if there can be a substitution for the bread flour, I am curious as well. What is the benefit of using the bread flour, what could be substituted and in what way would the resulting cookie be different?

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    Irma H. — March 17, 2014 at 4:13 pm

    I LOVE both tests!!……we need a 3 and 4th!!.I love chocolate chip cookies but i must watch my cholesterol intake ( doctors orders). I prefer cookies with a texture similar to the ‘ultimate chocolate chip cookies’ above and I always add walnuts. How can I accomplish this without sacrifizing texture and flavor too much. Less butter or fat, using spreads or margarine etc. Or less egg and egg replacement together etc. Thaks in advance. I am hooked on this blog,love the tips and comments from other people too.

    • Tessa replied: — March 17th, 2014 @ 4:58 pm

      Thanks! You know, I’m really not a fan of nuts in cookies so this is something I don’t have much experience with. I think you’re heading in the right direction with lowering the fat content of the dough since the walnuts are quite oily themselves. I hope you get to experiment with this a little! Let us know if you find a good compromise.

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    Ed — March 21, 2014 at 6:31 am

    Hi Tessa~

    I’m always looking for a great CCC recipe. I’ve been using the one from America’s Test Kitchen (look it up) and they are phenomenal. I can’t wait to try yours, but I’m not a big fan of butterscotch. Your recipe is similar, except they melt the butter (almost brown it). I don’t do that, as it tastes too peanut-buttery for me. I just barely melt it. I also use 1/2 dark brown and 1/4 light brown sugars, not all 3/4 dark brown.

    Anyway, what makes yours taste like butterscotch do you think? You don’t melt/brown your butter and that’s the only thing I can think of that would lead to a butterscotch flavor.

    Thanks!
    Ed

    • Tessa replied: — March 23rd, 2014 @ 9:13 am

      Hi Ed! The high proportion of brown sugar definitely lends some butterscotch flavor (in addition to moist chewiness) which is enhanced by the minimum 24 hour dough chill. During the time the dough is in the fridge the sugar can really dissolve and the butterscotch flavor develops. The chill also improves the texture. You might consider baking the dough right after it’s made or use a shorter chill time to avoid that butterscotch flavor. However, doing so may sacrifice some of the great texture. Hope that’s helpful!

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    Saira — March 27, 2014 at 1:59 pm

    I followed your recipe & I’m hoping to have cookies like yours. I followed the NY Times recipe but my dough balls didn’t spread much for some reason & I had to use the back of spoon to flatten them since no one likes a puffed up blob of sugary bundle, LOL. I like my cookies the way yours are. Any idea why my cookies (following NY Times Recipe) didn’t spread much. THANKS!

    • Tessa replied: — March 27th, 2014 @ 2:03 pm

      When cookies don’t spread it can be caused by a few things:

      1. Too much flour. Make sure you’re not packing your measuring cups with flour, spoon the flour into the measuring cup. OR better yet, weigh your flour.
      2. Dough is too cold. Since I know that recipes requires the dough to chill, you may want to let it come to room temperature before baking so it will spread more.
      3. Your oven is too hot. Cookies baked at a higher temperature spread less. Try using an oven thermometer to test your oven’s accuracy and adjust if necessary. Many ovens are off by 20+ degrees!

      Hope that helps!

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    Saira — March 27, 2014 at 9:16 pm

    Thanks Tessa,
    You helped me a lot. I’m not a baker but love to bake & I learn from friends & net. Your blog is so helpful esp the video so that way I can get a rough idea how everything looks like when you blend & mix. Thanks again, I’ll let you know how my cookies turned out after 24 hrs chill. I’m hoping to have a wonderful result, I have tried many recipes & I’m not giving up esp after seeing your post & I had bread flour since I bought for NY Times CCC. Wish me luck! Your pictures are simply stunning.

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    Sching — March 31, 2014 at 9:10 am

    Hi Tessa,
    I made these cookies twice. Following the chilling in the fridge, temperature of the butter, using bread flour etc…. but somehow the cookies are not as chewy and soft as you have them. They get really puffy though and the inside texture looks very “bready” and crumbly. I wonder what i have done wrong. I baked them for 15 mins.
    Could I have overbaked them ? The taste was still great though, not too sweet.

    • Tessa replied: — March 31st, 2014 @ 11:17 am

      It sounds like you may have used too much flour. Be sure if you’re using volume cup measurements that you avoid compacting the flour into the cup – instead spoon the flour into the cup then sweep off the excess. OR better yet, use a scale the measure the weight of the flour (ounces listed in recipe). You may also try shaving a minute or two from the cooking time to achieve a more ooey gooey center. Hope that’s helpful!

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    Sching — March 31, 2014 at 11:47 am

    Thanks for the tips Tessa. I will persevere and try them again until they look like yours in the photo!

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    Andy — April 4, 2014 at 12:36 pm

    Hi Tessa. I just wanted to thank you for sharing this wonderful recipe. I had to convert everything to metric weights and search for appropriate flour types, since I’m from Germany and they are a little different here. We also don’t have packed brown sugar so I used the normal brown cane sugar. The result was fantastic!! Everyone that I shared them with couldn’t get enough of them, they taste so great. Heres a picture of my cookies fresh out of the oven: https://www.dropbox.com/s/vn7cum2m2n0l3gd/IMG_1853.JPG
    I’ll have to bake them again soon :D Greetings from Germany

    • Tessa replied: — April 6th, 2014 @ 4:52 pm

      Thank you so much for your lovely comment and for sharing your photo! I love it!! I’m so happy everything turned out well in your German kitchen. Yay!

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    PFC — April 8, 2014 at 7:09 am

    I tried this recipe last weekend !
    It makes 20 cookies with me , however they were the BEST COOKIES EVER!

    Everyone loved them!

    Thank you so much for sharing this AMAZING recipe.

    • Tessa replied: — April 10th, 2014 @ 10:16 pm

      Yay! Thanks for sharing your experience :)

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    Taylor — May 19, 2014 at 6:02 am

    OMG that is exactly how I like my CCC!!! This is THE recipe! I’ve found many recipes only focusing on texture but paid no attention to the gooeyness or flavor of the cookie. THANK YOU SOOO MUCH!! And what do you mean by culinary grad? Does that mean you went to a culinary school?

    • Tessa replied: — May 19th, 2014 @ 8:22 am

      YAY!!! Love this comment :) And yes, I went to culinary school.

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    Lindsey — May 19, 2014 at 6:11 am

    Hi Tessa! can i use all purpose flour for the bread flour

    • Tessa replied: — May 19th, 2014 @ 8:22 am

      Yes you can, though the bread flour really helps make these cookies chewy and wonderful.

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    Dana — May 24, 2014 at 6:32 am

    hi…. my dough before it went into the fridge is really soft and gooey like. is that ok ?

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    dana — May 24, 2014 at 12:43 pm

    Hey, my cookies have come out of the oven and they are quite thickm and puffy. Also once they have cooled down, they are still really soft, like it is a cake texture inside inatead of a cookie. What should I do ????

    • Tessa replied: — May 24th, 2014 @ 1:55 pm

      Were the cookies still hot when you tasted? They’ll get chewier as they cool. It sounds like you may have over-beaten the butter and sugar… this recipe is definitely not cakey!

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    nita — June 2, 2014 at 6:28 pm

    hi there,
    can you tell me what weight is 2 sticks of butter please??
    Also is all purpose flour plain flour??
    thankyou

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    Lisa N. — June 5, 2014 at 7:30 pm

    What is your favorite brand of chocolate chips?

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    Gay — June 7, 2014 at 5:48 pm

    Just made these yesterday. They are the best chocolate chip cookies ever! I will throw away my other choc. chip recipe. :) Thanks!

    • Tessa replied: — June 10th, 2014 @ 3:33 pm

      Haha thank you!! :)

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    Mary Beth Elderton — June 10, 2014 at 2:27 pm

    O.M.Gee! These are the best chocolate chip cookies I have ever tasted. I made the dough yesterday to let it refrigerate overnight. I made the cookies today. These are amazing! Thank You!

    • Tessa replied: — June 10th, 2014 @ 3:28 pm

      Thank you for your sweet comment! I’m ecstatic you love the recipe :)

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    Robert — June 10, 2014 at 3:05 pm

    What would you change for a high altitude version, I am at about 5000 feet above sea level. Thanks! Can not wait to try these!!

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    Jennifer — June 15, 2014 at 11:54 pm

    I just made them and they were delicious, but a tad too sweet. I was wondering if I could lower the amount of sugar and still achieve the same crisp edge and chewy center. Have you tried lowering the amount of sugar? Thanks, this truly is the ultimate chocolate chip cookie, the best I’ve found.

    • Tessa replied: — June 16th, 2014 @ 3:22 pm

      The sugar definitely helps to create the lovely texture. I haven’t tried lowering the amount, but you might be able to get away with reducing it by 1/4 cup.

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    Linda Craig — June 23, 2014 at 8:06 pm

    Hi Tessa,

    Reading your three part series has been such fun & a great learning experience. Thank you so much for your hard work.

    I read you are not a fan of nuts & have not worked with them. I still want to ask as I love nuts. Would you alter the recipe to accommodate?

    Thank you!

    • Tessa replied: — June 23rd, 2014 @ 8:14 pm

      Thanks!! I think you should be fine just adding them directly in without altering the recipe :)

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    George — June 25, 2014 at 9:37 am

    Thank you for all the hard work with experimenting with the different variations in your 3 part series.

    I happen to prefer my sweets with a bit of a salty disposition. So I usually add 20-30% more salt while using a larger crystal, ie kosher vs fine crystals. Because of the size of the crystal the cookie itself isn’t salty, rather you get bursts of salty goodness as you chew. Additionally, I find that the extra salt actually quenches my sweet tooth faster so I am less likely to overindulge (not that there is anything wrong with that!).

    One other variation I do is use brown butter. Most recipes I have found that use it call for it to be in a cool but liquid state (probably for time sake). I like to chill my brown butter in the fridge for at least 6 hours to let it re-solidify and I use it like regular chilled butter that is then softened and creamed with the sugar(s). I find that you get a huge dose of caramel, toffee and butterscotch flavors from this while maintaining the texture you get with chilled butter (vs melted butter).

    A question, have you found that the quality of the butter matters? Store brand vs premium (ie Kerrygold Irish butter)

    I have tried your recipe and it is one of the best I’ve had. Again thank you for the time you took to step through all those iterations. My next task is to try your recipe with my variations!

    • Tessa replied: — June 26th, 2014 @ 1:09 pm

      Thanks for detailing your experiences with cookie baking! Love the browned butter. I haven’t done any specific testing with store brand vs. premium butters for cookies but have used various brands and haven’t noticed enough of a difference to make it worth spending the extra money on a premium brand. The difference is more obvious in other recipes (cakes, frostings, etc.).

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    MojoMom — July 20, 2014 at 9:32 am

    HI Tessa! What kind of cookie sheet do you use? I have some air-insulated sheets and I am wondering if they are helpful or harmful to the cause of making great cookies. I am going to invest in a Silpat non-stick mat, and want to make sure that while I am making that upgrade, I am using the right kind of baking sheet to try out your gorgeous recipe.

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    Payton — August 7, 2014 at 12:31 pm

    I usually don’t leave comments but these cookies were perfect for me. Followed your recipe exactly. Produced chewy, crispy edged cookies. Have you tried browning one of the sticks of butter? That would make it over the top! Thanks for the recipe

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    Kaitlyn — August 7, 2014 at 10:36 pm

    I would love to add/incorporate peanut butter to this recipe, any suggestions?
    Thanks :)

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    Michelle — August 14, 2014 at 12:43 am

    Best cookied ever! Thanks so much for sharing. Have you ever made these cookies into ice cream sandwiches? Do you know if they freeze well? I’d assume with the softer texture they’d be perfect, but would love your thoughts.

    • Tessa replied: — August 14th, 2014 @ 7:44 am

      Thanks Michelle! I actually have a specific chocolate chip cookie recipe from my cookbook that I use for ice cream sandwiches, but these would be great too!

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    Audra — August 14, 2014 at 1:01 pm

    I made these last night for a friend. I had to make a lot so I doubled the recipe. I waited about 12 hours before I cooked them. But when I did……. Oh my goodness. These are the perfect chocolate chip cookies! I also agree that The bread flour is a must. Thanks for sharing such a great recipe.

    • Tessa replied: — August 14th, 2014 @ 3:11 pm

      Thank you so much Audra! I’m so glad you enjoyed the recipe.

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    Sally — August 20, 2014 at 10:03 am

    Hi Tessa,

    I really loved loved this article. I will try your version of chocolate chip cookies very soon. I made some only a couple days ago and for some reason they turned out extremely puffy and cakey. In fact the picture you have of the cookie that had “more flour” is exactly how they turned out. The recipe I used was:

    https://sites.google.com/site/cookhackerrecipes/perfect-chocolate-chip-cookies

    I would love for my cookies to turn out the way yours did. I want them to be flat, thin but chewy and to spread. Can you please give me some insight into the recipe i used and why my cookies turned out so puffy and didn’t spread? Your expertise will be greatly appreciated. Interestingly enough the recipe I used was titled “perfect chocolate chip cookies”.

    • Tessa replied: — August 20th, 2014 @ 10:57 am

      Hi Sally! Thanks for your comment. Looking at the recipe it seems as though it may be something that happened in your kitchen because I know that recipe to be quite a great one. Please check out my recently published cookie troubleshooting guide, I think you’ll find it useful! http://www.handletheheat.com/ultimate-cookie-troubleshooting-guide/

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    Savanah — September 2, 2014 at 6:32 am

    I just have to say thank you! I don’t generally comment on recipes, but these were absolutely, positively perfect. It will be my go-to cookie recipe for years to come. It was everything I’d hoped for and more. I bake a lot, and always look for the ONE recipe that I can write down in a safe place, and keep going back to. This is THE perfect chocolate chip cookie, the one my kids are going to grow up eating. Thank you, thank you, and thank you again!

    • Tessa replied: — September 2nd, 2014 @ 1:49 pm

      Thank you so much! I’m thrilled to hear you love the recipe.

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    Camila — September 4, 2014 at 7:40 am

    Hello, I am from Brazil and we don’t have all the flour variatons you have in the USA. So, how can I substitute the bread flour? Thanks! :*

    • Tessa replied: — September 5th, 2014 @ 9:07 am

      I’m not sure what’s available in Brazil but you can use regular all-purpose flour, or any kind of higher protein flour.

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    Mo — September 4, 2014 at 1:53 pm

    I LOVE chocolate chip cookies but I have high cholesterol same time. Is there any way to substitute butter with any none cholesterol oil. I understand quality will not be the same but I take it any time for not having chocolate chip cookies at all.

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    jo — September 4, 2014 at 7:48 pm

    This website is referenced in an article about cookies:

    http://www.npr.org/blogs/thesalt/2014/09/04/345530660/the-science-behind-baking-your-ideal-chocolate-chip-cookie?sc=tw

    with this curious suggestion:
    Ooey-gooey: Add 2 cups more flour.

    We’re all wondering if that could possibly be correct! Can you offer any clarification?

    • Tessa replied: — September 5th, 2014 @ 9:01 am

      Hmm strange! I really don’t know what they’re talking about there! They pulled some info and pictures from my site but it’s all their interpretation and I wasn’t actually interviewed so unfortunately I can’t provide an answer for that. I can provide you with my cookie troubleshooting guide which I think you’ll find helpful: http://www.handletheheat.com/ultimate-cookie-troubleshooting-guide/

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    Jackie — September 5, 2014 at 6:58 pm

    I’d like to make the cookies in the photo labeled “both”. I don’t know what “both” means, can you help?

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    Barb — September 6, 2014 at 8:33 am

    I enjoyed the Ultimate Guide Pts 1 & 2, and I have actually included them in a 9th Grade Chemistry unit on the Chemistry of Cooking. The kids usually go home and try (or have mom try) the version they think they would like the best. I’ll have to try this recipe, but so far my favorite is your melted butter variation.

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    April — September 6, 2014 at 8:51 am

    Hey there. I have a question :)
    If I want to make those flat ‘both’ cookies, do I follow the ultimate cookie recipe and just add the’both’ segments of baking soda and baking powder and just not put in the refrigerator for 24 hours? Or what? What about chilling those? Thank you.

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    jo — September 6, 2014 at 11:34 am

    Jackie – it means both baking powder and baking soda. Click the link right under that photo.

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    April — September 6, 2014 at 12:13 pm

    To jo: Okay. Well 1/4 teaspoon of baking soda and 1/4 baking powder. I saw a recipe above the other cookies on that page. Do I use that recipe or do I just substitute this into the recipe up there(the ultimate chocolate chip cookie)? Because I tried using that one on the page over there and substituted it in, but it turned out puffy. :( I’m upset about it

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    April — September 7, 2014 at 9:33 am

    What happened to my ultimate cookies? They turned out tasting buttery, pluffy, and no flavor? I waited 24 hours D:

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    April — September 8, 2014 at 8:27 am

    I may have overbeat the butter because I didn’t know what is exactly ‘creamy’ but my creamy didnt look like your creamy. Because i just have a whisker on my mixer. So I found it difficult. I may have put a little more flour in because I did try to get the flour even with the measurement by shaking the cup and tapping it on the table. Thank you Tessa! :)

    • Tessa replied: — September 8th, 2014 @ 3:44 pm

      Good luck with your future cookie baking April!

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    Grace — September 10, 2014 at 7:10 am

    Why the bread flour?????

    Grace

    • Tessa replied: — September 10th, 2014 @ 11:38 am

      Please read the post and the previous comments, “This recipe utilizes half bread flour which lends chewiness to the cookies.”

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    heather — September 14, 2014 at 10:34 am

    Can the dough be rolled into balls and freeze? So can make them whenever needed?

    • Tessa replied: — September 14th, 2014 @ 4:30 pm

      Yep, I mentioned freezing briefly in the post.

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    Mark Giangreco — September 14, 2014 at 3:20 pm

    We can’t wait to try your recipe. It seems you’ve covered it all even if things may not come out perfect with your trouble shooting page. One question however: shall we use bleached or unbleached flour? I’m not sure whether there is a practical difference when it comes to taste or texture but I think I better ask just in case:)

    • Tessa replied: — September 14th, 2014 @ 4:29 pm

      I always use unbleached when possible :) Happy baking!

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    Catherine — September 15, 2014 at 5:14 pm

    Hi there,

    I made the cookies exactly as your recipe states and my cookies turned out like the “more flour” picture. Any advice!? I don’t have anything to weigh the flour, so I was not as accurate as your video. I do have an oven thermometer? The cookies were still very good.

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    Renee — September 17, 2014 at 5:20 pm

    This recipe is perfection!! I made a batch for a girl’s weekend recently and they were a HUGE hit! I’m actually going to use this recipe for an upcoming friend’s wedding in a couple of week for her cookie bar. Is there any way you could tell me about how many inches a 3 tbsp scoop/ball of dough makes? I made 2 tbsp size when I made them, but I’m trying to plan for the approximate size so that it fits best in our bags. Thanks for a wonderful, yummy recipe!! There is nothing better than cookies!

    • Tessa replied: — September 19th, 2014 @ 1:35 pm

      Woohoo!! I’m not 100% sure, though I’d estimate at about 3 1/2 inch diameter for 3-tablespoon dough balls.

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    Stella — September 19, 2014 at 3:04 am

    Hello there! I followed this recipe and the cookie taste amazing but I have one tiny problem! My cookies are super airy and they don’t sink upon cooling. What have I done wrong? Please enlighten! Thank you so much and have a nice day xx

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    Lori — September 19, 2014 at 8:11 pm

    I live at 8000 ft. How can I modify this recipe because I made it as directed but the cookies just puffed up and did not melt from the original ball of dough. Please help

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    Susan — September 21, 2014 at 6:26 am

    Will run out and buy bread flour today! These sound perfect!

    I searched the blog for a peanut butter cookie that would be crisp edges and chewy in the center, I didn’t find any. Is that in the plans?

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    Kelly — September 22, 2014 at 6:58 am

    I can’t figure out what I’m doing wrong. Did the recipe exactly and still got cookies like ALL my cookies turn out – as if I used melted butter. Great flavors, but all run out and crispy.

    This has been happening for years and I can’t figure it out!!!

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    Scooter — September 25, 2014 at 9:42 pm

    How about walnuts? I love walnute

    • Tessa replied: — September 26th, 2014 @ 8:30 am

      Sure!

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    Teka — September 29, 2014 at 7:15 am

    I have been searching and trying soooo many different cookie recipes to find the “perfect” cookie. Some were good but not what I considered perfect. Something was missing…. So I started to think there was no such thing as a perfect cookie until I found this recipe! I don’t have a kitchen scale or oven thermometer but they came out AMAZING! These are definitely the perfect and ultimate cookies. The only recipe I will EVER use from now on

    • Tessa replied: — September 29th, 2014 @ 5:19 pm

      Oh that’s so wonderful to hear!! I’m thrilled you love the recipe. Thanks so much for your comment.

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    Min Park — October 14, 2014 at 5:50 pm

    Hi, I just put in COARSE sea salt instead of FINE. So the cookie has chunks of salt in it.. I made the batch to give it as a thank you gift for my recommender. Is there anything I can do about this??

    Thanks

    • Tessa replied: — October 15th, 2014 @ 3:40 pm

      I think it should be fine, maybe just a little bit salty here and there.

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    Ben — October 21, 2014 at 11:16 pm

    Baking mine at 375 has made all the difference!!

    I love the butterscotchy and crisped brown sugary texture…the flavors are just right!

    I definitely like the higher ratio of brown sugar too…now I will mix in some bread flour and see if it’s the next level of cookie bliss:)

    Would there be a spot for Tenderflake in a cookie?? Or is that all about pie crust?

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    victoria — October 29, 2014 at 7:48 pm

    hi, i was wondering, if i do not want to bake all the cookies on the same day, what do i do to preserve the cookie?

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    Jenne — November 2, 2014 at 9:18 am

    Thank you for doing this experiment! I was so fed up with making cookies that turned out way too puffy. I want them with a good spread and gooey. I am a fabulous cook but my cookies need some work. I appreciate this article a lot. Thanks again! Well done :)

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    Patsha — November 7, 2014 at 4:17 am

    Hi Tessa, Thank you so much for such a great sharing. Could you please provide the recipe in grams? I was trying to do the conversion myself but there are so many conversion formula out there and they are all different. Thank you!

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    Torym — November 7, 2014 at 11:28 am

    Bless you. You sure are patient with commenters who don’t read the recipe fully, or make their own substitutions and wonder why their cookies aren’t just like yours.

    • Tessa replied: — November 8th, 2014 @ 3:00 pm

      Haha!! I think this is my favorite comment ;)

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    Rheya — November 16, 2014 at 8:45 am

    What do you mean by two sticks of butter ? Could you give a measurement instead.. I don’t use sticks .

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    Vibeke — November 22, 2014 at 4:53 am

    Waiting for 24 hours torture. And i skipped the part with preheating the oven today…

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    Julz — November 22, 2014 at 7:52 pm

    Hi Tessa, I have been searching for months for the perfect ccc recipe – and not being a certified baker I wondered why some recipes turned out differently to others even though only small changes were happening – after reading your blog I now understand a little more of what is happening – THANK YOU! My question is this … I would like to make a reversed ccc – ie: add cocoa to the mix and use white chocolate chips – how would you suggest I do this – take out 1/4 cup of the flour and put in 1/4 cocoa? Your expert opinion/advice would be greatly appreciated. Cheers From New Zealand …

    • Tessa replied: — November 23rd, 2014 @ 9:14 pm

      Thank you! I have not tried to transform this recipe into a double chocolate chip cookie one but you are definitely on the right track. Whatever you do, just know that adding in cocoa will change the composition of the cookie dough and will basically always make it slightly more dry and crumbly than a regular chocolate chip cookie.

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    Jeanette — November 25, 2014 at 1:06 pm

    This was a great cookie. I also added 2 tablespoons of cream cheese when creaming the butter and sugar. I read on King Arthur that it could help make sugar cookies more cake like so I decided to try with the chocolate chip!

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    Kimi Chen — December 4, 2014 at 12:48 am

    Hi Tessa!!
    Thank you for all of your wonderful tips and recipes! I really enjoyed them and learned a great deal by reading your posts :)

    I know you hate raisins :P but cause my family loves raisin so i substituted the chocolate chips with raisins and oatmeals. I also didnt mix the bread flour in and i baked it without refrigerating it ( i know i skipped some steps the same some time ><) So my question is not about the taste, is more about the texture. I've attached my pictures at the URL. So my cookies turned out a little bit cakey or puffed up. I read it somewhere that you said it might be cause of the overbeating of the butter…but i did time it 2 mins though. My cookies ALWAYS turn out this way no matter which recipe i used…

    Do you have any suggestions as to why else it might be?

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    Hugh c — December 12, 2014 at 11:23 am

    Hi Teresa,

    Thanks so much for sharing your love for baking with all the cookie lovers in the world!! Your knowledge and level of care is truly appreciated! I always come back to this amazing chocolate chip recipe!!

    Happy holidays!

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    Apple G. — December 14, 2014 at 4:34 pm

    Hi Tessa! I’m from the Philippines. I know that info is not too important but I would like you to know that your Ultimate CCC reached the SE side of Asia. That’s how good it is!

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    Apple G. — December 14, 2014 at 4:38 pm

    My comment cut short maybe because of the emoticons that I put. Anyway, I baked this yesterday and my family loved it! Thank you for sharing your blessings, which is your talent in baking, to us! And oh, I would like to ask how many days can I store the cookies in an airtight container? Happy Holidays! :)

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    dannielle — December 14, 2014 at 8:23 pm

    you’ve done it. finally i have found the recipe for chocolate chip cookies that i have been searching for pretty much my entire life. These are perfect. i just cannot thank you enough – my pintrest is filled with pinned recipes claiming to be the perfect cookies, to no avail. here you were this whole time! thank you thank you thank you!! i only adjusted slightly for the ingredients I had on hand , and they were perfection to a T.

    • Tessa replied: — December 15th, 2014 @ 12:30 pm

      What an incredible comment Danielle! Thank you SO much I am so thrilled you love the recipe.

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    Gillian — December 15, 2014 at 8:56 pm

    Hey Tessa!

    I just made these cookies and they are absolutely divine!! I had to bake them longer at 20 mins at they were still very delicate to lift at 15. I also noticed that my cookies have a much more golden brown colour to then. They’re not burnt in any way but just look a lot more golden. I also noticed that they’re really quite greasy. I put 2 sticks as listed but maybe the sticks here (canada) are a bit different than American ones? What could I do next time to make them less greasy and maybe less golden looking?

    Thanks!!!

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    Gillian — December 15, 2014 at 8:59 pm

    Oh I forgot to mention that I didn’t have bread flour on hand and instead used whole wheat pastry as the protein contents are quite similar. Could that contribute to the darker colour? Does bread flour absorb more of the fat from the butter and that’s why I find them to be kinda greasy?

    They still turned out lovely anyways with the whole wheat pastry flour.

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