Bakery Style Chocolate Chip Cookies

Yield: about 26 cookies

Prep Time: 15 minutes

Cook: 15 minutes

Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!

Tessa's Recipe Rundown...

Taste: Full of sweet butterscotch & chocolate flavors, exactly how a chocolate chip cookie should taste!
Texture: Thick and chock full of gooey chocolate with slightly crisp edges.
Ease: No special ingredients, equipment, or skills needed!
Pros: Easy everyday delightful chocolate chip cookie recipe. I think you’ll love this one.
Cons: None.
Would I make this again? I’ve already made this recipe many times and have the dough in my freezer for when the craving strikes.

My favorite type of recipe to bake is absolutely COOKIES. They’re so fun and simple but they can teach us SO much about the science of baking.

My Ultimate Guide to Chocolate Chip Cookies is still one of my most popular posts. It’s been visited by over half a million people!

Ingredients for chocolate chip cookie baking

That post actually inspired the creation of my eBook: The Ultimate Cookie Handbook. And almost 2,000 of you have purchased that book. So I think it’s clear that we’re all obsessed with cookies here.

That’s why I’m SO thrilled to be sharing this recipe with you today. In my opinion it’s the perfect easy everyday chocolate chip cookie recipe. They’re simple to make, and yield thick beautiful cookies that are golden brown and crisp at the edges, while remaining gooey at the center.

Watch the video below to step into my kitchen and see exactly how to make this recipe. I give tons of tips and tricks for getting perfectly thick cookies, and you can see what every step should look like!

There’s actually a time-lapse video shot of these cookies cooling right after I took them out of the oven. You can see that they hardly shrink or deflate as they cool. If you only beat the butter and sugar for 2 to 3 minutes max, your cookies shouldn’t deflate!

Best ooey gooey chocolate chip cookies

How to Make Thick Chocolate Chip Cookies

The key to thick cookies is to use enough flour in the dough so there’s not too much moisture, but also to make sure the dough isn’t too warm.

That’s why you want to make sure to use butter at a COOL room temperature. If your dough is too warm when it enters the oven the cookies will spread out and become thin.

Bonus tip: Pop your balls of cookie dough in the freezer while your oven preheats to make ultra thick cookies.

I talk about the benefits of “marinading” your cookie dough for at least 24 hours in the video above. Not only can you refrigerate cookie dough for up to 72 hours to make it ahead of time, but you can also think of this like marinading a steak.

The butterscotch flavor of the cookies will intensify. The flour will also absorb more of the moisture in the dough during this time. The resulting cookies are more flavorful AND thicker and chewier. So if time permits I’d definitely give this a try!

Another trick is to use a large cookie scoop to get nice and thick cookies.

How to Keep Cookies Fresh

The best cookies are the freshest, there’s no magical way around that. However, here’s a few tricks to keeping them fresh and soft for as long as possible!

I love cookies straight from the oven the best. I always keep pre-scooped balls of cookie dough in a Ziploc bag in my freezer so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want. Here are more tips for freezing cookie dough.

But for those times when you need to keep already baked cookies soft, there are my tips. First of all, most cookies can be stored in an airtight container at room temp for up to 5 days. Be sure they are completely cooled before storing.

To keep them soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden. The moisture from the bread or cookie will migrate to your cookies, making them soft and chewy again.

A tortilla is a new favorite of mine because it takes up much less room than a slice of bread, and doesn’t transfer any flavors or aromas like an apple wedge. Not to mention it fits into a round cookie tin pretty perfectly.

What I like to do is reheat and refresh the cookies in a 350°F oven for 3-5 minutes. Your toaster oven should work just fine. This improves the texture and there’s nothing like a warm chocolate chip cookie!

Thick chocolate chip cookies

I always have cookie dough in my freezer. This recipe in particular freezes beautifully! Check out all of my tips for freezing cookie dough here.

More Chocolate Chip Cookie Recipes

4.9 rating
66 reviews

Bakery Style Chocolate Chip Cookies

000
Yield about 26 cookies
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 mins

Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!

Ingredients

  • 3 cups (380 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/4 cups (247 grams) lightly packed light brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 2 cups (340 grams) semi sweet chocolate chips

Directions

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

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

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.

If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.

Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.

by

Recipe Notes

 

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Photos by Jess Larson.

112 Responses to “Bakery Style Chocolate Chip Cookies”

  1. #
    Jenny from jennyisbaking.com — February 19, 2018 at 11:11 am

    Yum, I am a huge cookie monster and chocolate chip is my favorite, will definitely have to try these!

    • #
      Tessa — February 20, 2018 at 9:42 am

      🙂 🙂 🙂

  2. #
    Alyssa — February 19, 2018 at 11:27 am

    Hi Tessa! How many days will these cookies stay tasting fresh for?

  3. #
    Deborah Pannell — February 19, 2018 at 6:27 pm

    How long will these cookies stay fresh? I want to make about 100 of them to take on a 5 day trip!

    • #
      Tessa — February 20, 2018 at 9:39 am

      Hi Deborah! You can store them in an airtight container for up to 5 days, if you add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies. The moisture from the bread or wedge will migrate to your cookies, keeping them soft and chewy 🙂

  4. #
    Joanne Denise Bachman — February 19, 2018 at 8:05 pm

    I’m always looking for chocolate chip cookie recipes, my cookies are always flat ,I’ll try these and see how they turn out I hope yummy

  5. #
    Sandy Mac — February 20, 2018 at 1:00 pm

    Hi I love cookies but now have to have glutin free ones and natural unrefined sugars or sweeteners (honey, Stevia, coconut sugar or monk fruit). So can I use almond flour and coconut palm sugar or ones I mentioned above? What do you suggest? Thanks

    Regards, I miss my cookies…..Sandy

  6. #
    Karen — February 22, 2018 at 9:18 pm

    Thank you so much for this recipe! I have searched for a great chocolate chip cookie recipe and this is it!!! I just made a batch and feel sick from eating too many. 🙂 I baked them straight away but am looking forward to refrigerating or “marinating” the dough the next time. Thanks again for ending my search!

    • #
      Tessa — February 26, 2018 at 1:29 pm

      Haha!! This makes me so happy. I’m curious – did you find the cookies improved after refrigerating the dough?

  7. #
    Ginny — February 23, 2018 at 5:48 pm

    So disappointed! Baked these cookies today after following the recipe exactly & refrigerated the cookie dough for two days. Made chocolate chip “rocks” that were so dry & cakey 🙁

    • #
      Tessa — February 26, 2018 at 1:28 pm

      Oh no! It sounds like you may have accidentally added in too much flour, Ginny! It’s a common issue. I’d definitely recommend using a kitchen scale to weigh your flour when baking 🙂

  8. #
    Jen — February 24, 2018 at 2:10 pm

    So I made these and followed the recipe exactly and they came out AMAZING! I made another batch but used dark brown sugar instead as I had no light brown sugar, refrigerated them for about 16 or so hours, took them out and baked them about 30 min after they came out of the fridge ( still hard to scoop at first) and they are so so oily! I used parchment paper ( no spray at all), not sure what happened this time around, they seemed to have to cook longer but now have that weird over cooked taste but wet look, any suggestions?

    • #
      Tessa — February 26, 2018 at 1:28 pm

      Hmmm how strange… I’m wondering if something else went awry?! I can’t think of any reason why dark brown sugar would yield oily dough 🙁

  9. #
    Cheyenne — February 25, 2018 at 5:09 pm

    I made this dough last night and baked them this morning. They are SO GOOD! I have tried so many chocolate chip cookie recipes looking for the perfect one and these might just be it! I used half semisweet chips and half bittersweet chunks and they were perfect. These are thick, soft in the middle, crisp around the edges and absolutely delicious. I would definitely recommend baking these bakery style chocolate chip cookies as soon as possible. Wishing I had not given them all away now as I drool on my keyboard. Haha. Thanks Tessa for another great recipe!

    • #
      Tessa — February 26, 2018 at 1:27 pm

      Haha! This is the best comment ever! Thanks so much, Cheyenne 🙂 🙂

  10. #
    Renee — February 26, 2018 at 6:58 pm

    These are the best chocolate chip cookies that I have ever made! I wasn’t a fan of chocolate chip cookies but now I am! I used vegan butter, egg subtitute and sucanat sugar (after grinding). I broke off a piece of the dough and put it in the fridge for about six minutes and about 10 minutes in the freezer. The rest I kept in the fridge for 24 hours. The freezer batch did not fall. I’ll find out about the rest of the dough in two days. But, yes I will keep this recipe and make over and over again.

  11. #
    Theresa — February 28, 2018 at 9:39 am

    These are my new GO TO chocolate chip cookie recipe. Will be making these for my grandkids!!

    5.0 rating

  12. #
    Sayaka — March 1, 2018 at 12:01 am

    Hi
    I made these cookies today.
    They tasted amazing, but spread a little bit too much even though I followed your recipe exactly, using kitchen scale. What did I do wrong?
    Thanks

    5.0 rating

  13. #
    Julie — March 3, 2018 at 7:22 pm

    Made the dough last night and stuck it in the fridge. Baked a batch of cookies for an after-dinner treat tonight. After taking one bite, my husband looked at me and said, “from now on, don’t make chocolate chip cookies using any other recipe.” Thanks so much for the recipe! It was a hit in our house!

    5.0 rating

  14. #
    Carly — March 4, 2018 at 3:10 pm

    So so good. I put a batch in the freezer while my oven heated, like you recommended. Nice and plump cookies, crispy on the outside, soft on the inside. I’m freezing the rest.

    5.0 rating

  15. #
    @[email protected] — March 4, 2018 at 4:25 pm

    I bought my own oven at taobao and i will take it today from 4PX! I am soooo excited to try this! It will be my first cookie baked on my new 30L oven from TAOBAO! I hope we three (me, oven and your recipe of Bakery Style Choc Chip Cookie)can be good friends the first time haha!

    5.0 rating

  16. #
    Lisa — March 5, 2018 at 2:50 pm

    I made these….I thought I followed it to a “tee”. But I must have done something wrong. They taste good but they came out completely flat. And they all ran into each other on the baking sheet. Not sure what I did wrong. Thank you, Tessa, for your wonderful website and delicious recipes. I use TONS of your recipes!!!

    5.0 rating

  17. #
    Rachel — March 6, 2018 at 9:51 am

    These are hands down the best chocolate chip cookies I’ve ever made! They are super easy to make and my entire family loves them! Thank you Tessa for the magnificent recipe!

    5.0 rating

  18. #
    Cheryl Ludden — March 7, 2018 at 11:10 am

    I found this recipe after I followed another chocolate chip cookie recipe that ended up being flatter than a pancake with chocolate chip bumps. I have tried several chocolate chip recipes over the years & stopped trying because they never come out how I want them. My niece is home from college for spring beak & asked for chocolate chip cookies – of all the cookies I make well, she had to pick the one I cant make if my life depended on it. Until now….. I made this recipe exactly as written – weighing the ingredients instead of measuring – & they came out AMAZING!! My sister & niece said these are the best chocolate chip cookies they have ever had. They are still raving about them days later. Thank you for sharing such an amazing recipe.

    5.0 rating

  19. #
    Mia — March 8, 2018 at 2:39 am

    What an amazing looking recipe <3 Just wondering, is there any way I could simply replace butter with olive oil? Or canola or coconut oil? Thanks !

  20. #
    Cindy — March 15, 2018 at 2:03 pm

    I just made your cookies and they are awesome!! Thank you so very much.

    5.0 rating

  21. #
    Samina — March 22, 2018 at 2:50 am

    Hii..it’s just awesome am baking few ..Am a baking maniac too..i simply enjoy dping so..soon will be posting the picture pf my baked cookie….hurray

    5.0 rating

  22. #
    Wen — March 29, 2018 at 7:04 pm

    Because I have young grandchildren I made half of recipe tablespoon size. They are delicious. I live in Hawaii and sometimes the humidity can wreck havoc on baked goods. Home. Bakers you must give these a try. I’m freezing the 3 tablespoon size for now. Will comment after I bake and eat them. Wen

    5.0 rating

  23. #
    Pam — March 31, 2018 at 12:08 am

    This cookies are amazing. My husband likes crispier cookies. I’ve ready your cookie guide and thought of inverting the sugar measurements. Would I need to tweak anything else? Thanks for all your baking experiments so we don’t have to go through it.

  24. #
    Sharon — April 2, 2018 at 10:31 pm

    how would I make this in a 12″ pizza pan?

    5.0 rating

  25. #
    yasmine — April 3, 2018 at 10:43 am

    hi
    I’m in 6th grade and I want to be a kids baking champion. I tried this recipe and my little brother loved it I also want to open up a bakery when I made this recipe and saw that everybody LOVED it it made me feel good about myself and made me feel empowered;that I can accomplish my goals! Thanks for everything!

  26. #
    yasmine — April 3, 2018 at 10:44 am

    hi
    I’m in 6th grade and I want to be a kids baking champion. I tried this recipe and my little brother loved it I also want to open up a bakery when I made this recipe and saw that everybody LOVED it it made me feel good about myself and made me feel empowered;that I can accomplish my goals! Thanks for everything!I love your recipes

  27. #
    Hafsa — April 6, 2018 at 4:49 am

    Hi, This recipe was soooooo delicious, I absolutely love the taste. The outside is crunchy and the inside is nice and chewy. However, my cookies did not spread as much as I would have like them to and I did make sure to use baking soda. So I am not sure why my cookies didn’t spread overall the taste was great so absolutely loved them.

    5.0 rating

    • #
      Tessa — April 9, 2018 at 9:13 am

      Try reducing the flour by 2 tablespoons!

  28. #
    Barbarainnc — April 9, 2018 at 10:56 am

    Can the Bakery Style and Ultimate Chocolate Chip cookies be baked on a Silpat mat??

    • #
      Tessa — April 11, 2018 at 12:20 pm

      Yep!

  29. #
    noel — April 11, 2018 at 3:30 am

    made these cookies for my grandchildren very next day my grandson asked me for the recipe and made them himself he is 11 yrs old he said they were the best choc chip cookies ever he went on to say this was the best thing i ever made so happy i found you keep up the good work thank you.looking forward to more noel

    5.0 rating

  30. #
    Tharif — April 12, 2018 at 7:44 pm

    Hi Tessa. Thanks for this incredible recipe! Made the first time and had it in the fridge overnight and it turn out PERFECT! Can I freeze the dough if so for how long and also would you recommend scooping on a tray and freeze it or just freeze the whole batch of dough. TIA

  31. #
    Marie — April 15, 2018 at 8:49 am

    Best chocolate chip cookie recipe EVER! My new go to recipe… My co-workers are going to love these!

    5.0 rating

  32. #
    Alison — April 16, 2018 at 6:24 pm

    These cookies are DELICIOUS! I chilled the dough for 24 hours. Mine puffed up quite a bit, and we’re so chewy and gooey inside. My new go-to cookie recipe. Thank you!!

    5.0 rating

  33. #
    Denisse — April 18, 2018 at 8:04 am

    Flower or corn tortilla? Raw or cooked?

  34. #
    Kelly — April 23, 2018 at 6:11 pm

    This recipe is the bomb! I have been trying chocolate chip cookie recipes for about a month and this one is perfection! I love the thickness, gooey center, buttery taste and the flavor is the best! I chilled them in the fridge a little over 24 hours and the difference in flavor is just so much better! I can now quit looking for the perfect recipe for I have found it! Thanks so much for sharing!

    5.0 rating

  35. #
    hotmail sign in — May 2, 2018 at 9:47 pm

    Looks so good! I want to try it now.

    5.0 rating

  36. #
    Toni Michele Smith — May 17, 2018 at 2:35 pm

    I just made these….they where great….but I added 2 packs of chocolate chips…..Yummy!

    5.0 rating

  37. #
    Mariss — May 20, 2018 at 6:54 am

    These sound great but I’m confused a bit. I have always understood and experienced baking soda to flatten cookies and baking powder to add volume. As yours calls for 2 tsp rather than 1 for the amount of butter compared to the rest of ingredients.
    I want to try these but will make half batch first to see how they turn out for me using my scale as well.

  38. #
    Lisa — May 22, 2018 at 7:14 am

    Followed the recipe exactly. Made a test batch of 6 cookies right after mixing. Baked as directed at 350 F on the convection setting of my oven. They were very tasty, but seemed more “cakey” than I expected. I put the remainder in the fridge overnight and baked the rest at 350 F but not on the convection setting this time. These were much better!! Soft, chewy, and gooey. Much less “cakey” this way. 12 minutes was the perfect baking time for my oven. Thanks for sharing!

    5.0 rating

  39. #
    Olivia Jardes — May 22, 2018 at 1:18 pm

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

    5.0 rating

  40. #
    Amanda — May 23, 2018 at 12:23 pm

    Hi, thanks for this recipe. It worked out beautifully for the small batch I made before refrigerating the dough. For some reason after refrigerating, they spread a lot more and were not as thick. Any ideas why? Also, any suggestions for how to not have every sheet of cookies turn out differently? For some reason that’s how mine seem to go! Thank you!

  41. #
    Arlene — May 24, 2018 at 5:34 pm

    Can you tell us the Nutritional info for the chocolate chip cookies. Thank you

  42. #
    www.hotmail.com sign in — May 26, 2018 at 4:40 am

    Yummy Recipe!!! Water in Mouth Ahh

    5.0 rating

  43. #
    imi jess — May 27, 2018 at 2:10 am

    i followed the recipe perfectly and the cookies came out amazing! The best recipe i have ever used. I am selling these cookies at school so i can share the joy. Can’t wait to try this recipe again!

    5.0 rating

  44. #
    Sheila — May 27, 2018 at 10:52 am

    Re Jens complaint about using dark brown sugar and ending up with an oily taste and a stronger taste…. i think that there is more molasses in the darker sugar which might explain the difference and the overbaked taste would be the darker sugar carmelizng sooner. What you might do next time is to increase the white sugar and decrease the dark brown sugar.

  45. #
    Julia — May 27, 2018 at 4:58 pm

    By far the BEST chocolate chip cookies I’ve ever made!

    5.0 rating

  46. #
    Jasmine — May 31, 2018 at 9:07 pm

    I made these cookies and they were so goood! I baked two at the same time but the bottom batch was burned ): Luckily it was the smaller batch! ^-^ Anyways, when making the cookies don’t bake them on the bottom of the oven. BTW, I’m selling these cookies to make money for our end of the year party! Everyone wants one now after i gave some people a few for free since i had to many. 6/5 stars

    5.0 rating

  47. #
    Lisa Smith — June 4, 2018 at 11:26 am

    Haven’t baked my cookies yet as they “marinating”., but the dough tastes awesome! I just wanted to point out that the eggs are missing from the written step by step. I noticed that someone had dry cakey cookies which missing the eggs when creaming surely would cause this. Happy baking!

    5.0 rating

  48. #
    Morgan — June 5, 2018 at 1:08 pm

    I tried this recipe and am unsure where i went wrong! I folllowed this recipe exactly and for whatever reason, my cookies are bulky and look more like scones than cookies! They’re still pretty tasty, I’m just super confused at what i did to make them turn out this way

  49. #
    Phyl Ferrentino — June 6, 2018 at 1:40 pm

    Hi Tessa – I have made these cookies several times – it’s my new go to chocolate chip recipe – I have bee baking for over 50 years – this is the moist chocolaty moist & tender cookie ❤️

    My family loves them & they totally agree

    It’s never to late to learn new recipes & cooking techniques

    Ty again
    Phyl Ferrentino ❤️

  50. #
    caylen — June 7, 2018 at 9:46 am

    me and my family loved it

  51. #
    caylen — June 7, 2018 at 9:50 am

    me and my family loved it that we made them over and over again

    5.0 rating

  52. #
    hotmail login — June 8, 2018 at 5:11 am

    After seeing this post, chocolate chip cookies are ALL I am craving. These look so delicious, soft but crisp on the outside and chewy – just how I like them!

    5.0 rating

  53. #
    Joseph — June 13, 2018 at 7:20 am

    Hi Tessa, I am a bit confuse on the All purpose Flour, is it 3 cups or 1 cup but in Grams it says 380 grams. Isn’t it 1 cup is equal to 340g? I bake the cookie but its hard. Thanks and more power.I am learning many things from you. God bless!

    5.0 rating

  54. #
    Jessica Whitcomb — June 17, 2018 at 11:46 am

    Ugh, my office mates are going to hate me. I’ve made this recipe 4 times within the last two months and have brought them into work. They are AMAZING. The absolute best Chocolate Chip Cookies, ever. This will forever be my go to recipe. I literally cannot stop making them.

    5.0 rating

  55. #
    Kristina — June 22, 2018 at 1:59 pm

    Amazing! This recipe is absolutely the best chocolate chip cookie recipe I’ve ever found. It has the right amount of salt to balance the sweet and the cookies are big and chewy. So good! Too bad I’m making them for someone else or I’d eat them all myself! Hahaha. Thank you for this recipe!!

    5.0 rating

  56. #
    Landon — June 22, 2018 at 3:59 pm

    Too salty, use 1/2 tsp of salt instead of the suggested 1 tsp. When I put the full tsp in the recipe, my gut and experience told me it was too much, and sure enough it was. You can never have too little salt

    3.0 rating

  57. #
    serena trika — June 22, 2018 at 4:49 pm

    i made these cookies for my friends birthday and they turned out PERFECT! perfect amount of sweetness and saltiness

    4.0 rating

  58. #
    Jmbw — June 30, 2018 at 10:39 am

    Hi,
    Can I use ground oatmeal for part of the flour? How much would you suggest? Can’t wait to try this recipe!

  59. #
    Cece — July 2, 2018 at 1:52 am

    This is by far the best cookie recipe I have EVER made. Watched the video and made exactly as how she advised, kept in the fridge for over 24 hours, portioned and put back in the fridge until I was ready to bake. They came out so delicious, thick, and gooey. I usually never write reviews, but this recipe was just SO good I wanted to do it the justice it deserves. Highly recommend making these!

    5.0 rating

    • #
      Tessa — July 2, 2018 at 7:52 am

      Thanks so much for taking the time to share this, Cece!! I’m so glad you enjoyed the recipe 🙂

  60. #
    Jeff — July 5, 2018 at 6:32 pm

    My son and I made 3 different recipes for chocolate chip cookies this week and these are by far the best……….or we just nailed this one.

    5.0 rating

  61. #
    Peg — July 7, 2018 at 7:15 pm

    Thanks for the recipe! Mine don’t spread in the oven so they came out puffed up like mini cakes. I baked them for15 mins and golden brown on top. Thanks for any advice!

    5.0 rating

  62. #
    Sophie — July 10, 2018 at 5:11 pm

    These cookies didn’t taste like the ones from the bakery, they tasted like the cookies my dogs make.

  63. #
    Aya — July 15, 2018 at 2:19 pm

    This recipe makes the BEST chocolate chip cookie ever!! It is also the first chocolate chip cookie recipe that I follow and it comes out looking EXACTLY like in the video! measuring by grams truly does the magic! Until now, I made this recipe 3 times! And everyone who eats one ALWAYS compliments it!! A friend of mine said once that they taste just like the cookies from Subway!

    I’ve had a problem with the cookies flattening out as they bake and the trick was to freeze them and adding 10 more grams of flour! (flour in Germany is a bit different than the flour in the US). I froze my last batch for a couple of days, which improved the taste of the cookies!

    Thank you very much for taking your time and developing this devine recipe, Tessa! I wish you could see a photo of the cookies that I made following your awesome recipe.

    greetings from Germay <3

    5.0 rating

  64. #
    Sham — July 30, 2018 at 9:49 pm

    Hi, Tessa! Your chocolate chip cookies look heavenly & I cannot wait to bake them this weekend! I would like to know if I may substitute all-purpose flour with wheat flour instead. Please advise.
    Greetings from Malaysia 🙂

  65. #
    Kiya — August 1, 2018 at 11:20 pm

    Hi, I was just wondering what is the best flour brand to use for this recipe?

  66. #
    Kiya — August 3, 2018 at 11:54 pm

    Can you tell me why the cookies came out cakey….I followed the instructions exactly yet the color was too light and the cookie was cakey… is there a certain flour I should use?

  67. #
    Kenny — August 4, 2018 at 6:05 pm

    I used cannabis butter for this recipe and wow its a great one!

    5.0 rating

  68. #
    Karin — August 5, 2018 at 12:26 pm

    The perfect cookie recipe!!!! Thank you so much for sharing this I blew away my family with these!

    5.0 rating

  69. #
    Melissa Brown — August 9, 2018 at 6:17 am

    I wasn’t sure about baking a cookie for 15 minutes so I tested it. Only 4 went on the pan. OMG! They were great. My daughter loved them just as well… Thank you! I’ll be on this site quite a bit I think

    5.0 rating

  70. #
    Steve — August 10, 2018 at 11:21 am

    Hi, I followed the recipe to the letter and the cookies turned out absolutely amazing. The kids gave their seal of approval. Pity they won’t get to eat the rest as they are for a fundraiser! I will however, be making them again as they are soooo good!

    5.0 rating

  71. #
    Jes — August 29, 2018 at 12:21 pm

    Can I use whole wheat flour for this recipe or coconut flour?

  72. #
    Rodella — September 1, 2018 at 7:12 am

    I just made a batch of these babies! They are amazingly delicious!! The sweetness is just right. The crispiness of the sides lasts long for I left it displayed on the deassert table at a party. Did everything in what the recipe said, it turned out perfect!! This is now my go to chocolatw chip cookie recipe! I was so excited to so this. Guess what? it was my ever first time ever baking cookings EVER! Thank you so much for the recipe!

    5.0 rating

  73. #
    Lisa — September 8, 2018 at 4:23 pm

    This has been our family CCC recipe since the day you posted it! Perfection! I just sent a double batch to my son at college and he made quick friends sharing in his freshman dorm! Thanks for your great tortilla tip— I slipped one in each ziploc bag to stay fresh and it worked! Of course it was only needed for shipping time because once they arrived, the cookies disappeared as soon as he opened the box!! Just wanted you to know your part in sharing some love across the miles.

    5.0 rating

  74. #
    Ann — September 9, 2018 at 4:55 pm

    Hi Tessa –
    What is the difference between this cookie recipe and your Ultimate Chocolate Chip cookie recipe?

  75. #
    Raluca — September 15, 2018 at 12:38 am

    Great recipe! Definitely one to keep! I made sure to follow the instructions carefully and the result was gratifying! I kept the dough in the fridge for about 14 hours and baked the cookies for 15 minutes.
    Thank you for sharing the recipe!

    5.0 rating

  76. #
    Janel Hassell — September 15, 2018 at 7:02 pm

    Hi Tessa,

    I made the batter, placed in the frig ovenight. Took out the next day. After 30 minutes scooped to bake. Was still a little hard. After baking for about 15 minutes, they were a little thicker than I thought they would be. I used a 2.4 inch/6 cm scoop. Why?

    5.0 rating

  77. #
    jack — September 19, 2018 at 2:53 am

    look bloody goergeous

  78. #
    Nicole — September 25, 2018 at 2:48 pm

    Good flavor but not a fan of the texture. These came out too puffy/cakey for my liking, compared to other recipes there is a lot more flour in these than I normally use 2-2.5c vs. the 3c in these). I didn’t get crispy edges and a gooey center from these, not even when I used melted butter and all brown sugar.

    3.0 rating

  79. #
    Rebecca — September 27, 2018 at 12:22 pm

    Have made these once before both making some right away normal small sized and making some after chilling the dough jumbo bakery sized. The recipe is written for perfection, follow it! These cookies were amazing when they were allowed to marinate and bakery sized. My fiancé claims he “does not like sweets” but the leftover cookies also went MIA overnight! Currently refrigerating the dough now with a small amount put aside without chocolate chips (atrocious, I know). Patiently/not so patiently awaiting the perfection that I know will be in my belly tonight!

    5.0 rating

  80. #
    Claire — October 4, 2018 at 3:11 am

    Love them!

    5.0 rating

  81. #
    MaryElizabeth — October 6, 2018 at 5:27 pm

    Tessa I have been following you for a while and I have to say, these cookies are the BOMB!!!! I have enjoyed reading your articles and test results. This is the first time I have actually tried any of your recipes…I’m so glad I did. I have been making chocolate chip cookies for 44 years and although my cookies are good, I was still searching for the perfect chocolate chip cookie. I have tried numerous recipes but they would not meet my standards for the perfect thick, chewy, ,gooey cookie… UNTIL NOW!!!! I followed the recipe exactly except for the salt. I didnt have fine sea salt so I used regular salt but only 1/2 tsp. because I was using SALTED BUTTER. OMG!!!! These are the HOLY GRAIL of Chocolate Chip Cookies and will be my new recipe. KUDOS to you TESSA and THANK YOU for all your articles and recipes.

    5.0 rating

  82. #
    Danielle — October 11, 2018 at 5:56 pm

    They were so good! They came out looking a little dome like probably due to the amount of flour used but that did not bother me at all, they tasted delicious.

    5.0 rating

  83. #
    Heather — October 13, 2018 at 1:35 pm

    Love this recipe. I used chocolate, white chocolate, and peanut butter chips. Triple threat Thx

    5.0 rating

  84. #
    Annie — October 16, 2018 at 2:35 am

    I made this cookie recipe because I was amazed by the good reviews. My cookies taste good and look good too, but a little cakey, although I followed the recipe well. I even put the dough in the fridge to “marinate” it. I don’t know why they didn’t become chewy. I will try to make it again, maybe with less flour?

    5.0 rating

  85. #
    Joyce — October 16, 2018 at 1:45 pm

    This is now my favourite cookie recipe. I love the marinating them & you are right it does improve the flavour.
    I recently made them for a Macmillan Coffee Morning & received numerous compliments. I am now able to hide a secret stash of cookie dough balls in the freezer which can be cooked in 12 minutes. Super impressive

    5.0 rating

  86. #
    Michael — October 16, 2018 at 3:02 pm

    I lobmve thus recipe, they came out delicious, chewy, soft, and very yummy, my mother used to make cookies from scratch and now I can too thankyou

  87. #
    sarah — October 17, 2018 at 5:08 pm

    delish i made them my family and they loved them perfect thank you for sharing the recipe 🙂

    5.0 rating

  88. #
    رزرو هتل — October 21, 2018 at 4:02 am

    so good! as mush as i tried i could not cook like this 🙁
    i think i use more flour, No video for this recipe?

    5.0 rating

  89. #
    Yvette — October 21, 2018 at 12:39 pm

    Can I just leave out the sea salt if all I have is salted butter?

  90. #
    Danielle — October 21, 2018 at 4:24 pm

    Amazing!

    5.0 rating

  91. #
    Har — October 25, 2018 at 3:51 am

    Made them yesterday but i didn t have time to put it in the fridge first..
    everyone loved it but the cookies came out thin and in a huge size in the oven..maybe the butter was too soft i dont know..could i use less butter instead the next time?

    4.0 rating

  92. #
    Brittany — October 30, 2018 at 11:42 am

    Hello, I’m just curious about the eggs. Is there a drastic difference in the way the cookies come out if the eggs come straight out of the refrigerator?

  93. #
    Vanessa — November 4, 2018 at 7:40 am

    I tried these cookies yesterday. I made them and froze them and yesterday I thought why not bake them and omg they are by far the best chocolate chip cookie I’ve ever made. Thanks so much for sharing it!

    5.0 rating

  94. #
    skylar james — November 7, 2018 at 12:23 pm

    this looks verrryy yummmy ✔✔✔✔✔✔✔✔

    5.0 rating

  95. #
    JosieQ — November 15, 2018 at 3:17 am

    It’s “marinating” not “marinading”. A “marinade” is the noun, “to marinate” is the verb. 😉

    As to the cookies, they were inedible. I have no idea what happened, because I’ve made cookies a billion times before and never had to throw out a batch of dough but… yeah, that’s what happened. I was tempted to blame you and give you one star, but surely it COULDN’T be your fault because the ingredients all make sense… and yet it couldn’t be MY fault because my ingredients were fresh and I know how to bake.

    It’s a mystery. I think a cookie goblin pissed in the bowl when I wasn’t looking. <.<

  96. #
    Ken Dac — November 15, 2018 at 3:40 pm

    Start earning extra money

    http://www.clixsense.com/?8172285

    4.0 rating

  97. #
    Ashi — November 17, 2018 at 6:35 pm

    Great recipe! Thanks dear.

    5.0 rating

  98. #
    Lara — November 19, 2018 at 12:05 pm

    Yum! These cookies look amazing! I can’t wait to make them for my parents!

  99. #
    Ioana — November 28, 2018 at 1:23 pm

    These cookies are divine. Served them at my birthday party and all the guests were thrilled and asked for more.

    5.0 rating

  100. #
    Shannon Dufresne — December 5, 2018 at 7:03 pm

    The absolute best chocolates chip cookies I have ever made. I have never posted a review for a recipe I have made, but had to for these. I made my second batch tonight and followed the directions even more closely after watching the video and they came out even better. These will be my go to cookie recipe for years to come. Thank you!

    5.0 rating

  101. #
    Regina — December 9, 2018 at 11:52 pm

    These are super tasty! I made them with half whole wheat, half all purpose flour, and 1/2 T extra oil. The perfect blend of slight crunch, but still soft!

    5.0 rating

  102. #
    Katie — December 11, 2018 at 4:00 pm

    AMAZING! My husband and kids loved them! They couldn’t believe I made them from scratch they were so good. They came out thick and perfectly cooked. The best recipe and my go-to from now on. Thank you!

    5.0 rating

  103. #
    Save.the.KEBAB — December 14, 2018 at 1:28 pm

    Hey, just want to ask. Can i use normal chocholate, my local store don’t have chocholate chips in store.
    Thanks- SavetheKEBAB

    4.0 rating

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Visit our THANKSGIVING HEADQUARTERS:  Click here!
close
open