There are some recipes that every cook or baker absolutely must have in their repertoire.  They should be knock-your-socks-off good every time.  For me, a perfect chocolate chip cookie recipe is right at the top of this list.  There is much discussion throughout the interwebs about what makes the best chocolate chip cookie. It seems there are as many variations as there are people baking them.  Some recommend browning the butter, some require chilling the dough for a full day, some use chocolate chunks instead of chips.  Some are obscenely huge, some are thin and crisp.  I have found that while all of those are great, I still prefer this version. It is incredibly simple with no special ingredients or secret methods.  It’s exactly what this classic cookie should be – simple, straightforward, accessible enough that they can be whipped up at a moment’s notice and easy enough that kids can make them.  Though I love many cookies, none will ever top these thick and chewy chocolate chip cookies for me.  They are my ultimate comfort food. While these are very best fresh from the oven, we almost never bake the full batch of dough at one time.  (Willpower problems, you know.)  The dough freezes very well so we always make the full batch, shape them into balls as instructed, and then freeze the dough balls.  The frozen dough balls can then be baked straight from the freezer simply by adding a few minutes onto the baking time.  These are essential to have on hand for cookie emergencies (i.e. bad days) and also come in very handy if you have unexpected company. Enjoy!


  • 2 cups plus 2 tbsp. (10 5/8 oz.) all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 12 tbsp. (¾ cup) unsalted butter, melted and cooled until warm
  • 1 cup (7 oz.) packed brown sugar
  • ½ cup (3½ oz.) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 1½ cups semi-sweet chocolate chips


  • 01

    Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

  • 02

    Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

  • 03

    Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves.* Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 14-16 minutes). Do not overbake.

  • 04

    Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

  • 05

    *Note: At this point, the dough balls can be frozen. Freeze first on a parchment-lined baking sheet. Once frozen, transfer to a freezer bag or other storage container. To bake, place frozen dough balls on lined baking sheets and bake as directed above, adding a few minutes to the baking time (exact time will vary, just keep a watchful eye.) 

  • Mmmm…I love big fat chewy cookies. Looks wonderful!

  • This is a BI recipe I’ve got on my list to try. They look perfect and I’m sure taste perfect as well!

  • Ahh these really are the best chocolate chip cookies. I don’t think I’ll try any other recipes either. Now I want some!

  • Wow those just look uncommmonly delicious, to borrow from the Keebler elves!! My husband’s favorite are chocolate chip cookies so I’ll have to give these a shot.

  • Wow- these look gorgeous. I’m a longtime fan of the Best Big Fat Chewy Chocolate Chip Cookie on allrecipes, but your photo looks yummy enough to persuade me to try these!

  • I have yet to branch out from my typical chocolate chip cookie recipe and try these, but I really need to – they look SO GOOD!

  • ssommerville

    Thanks for the recipe! These were great, made them last night and they were a huge hit!

  • thefrenchkitchen

    Dear Annie’s Eats,

    My fiance and I would really appreciate it if you could stop posting dessert recipes. We are trying to stay in shape for our wedding.

    WF & Amy of

    OMG your last two posts have looked extremely delicious. I want to try them right away!! We are practicing some serious restraint until after the wedding, but I guarantee as soon as it’s over, I’ll be cranking out some of your tasty desserts! Yummy!!

  • ash

    these look fabulous! i’ll be trying these soon! its been awhile since i’ve made plain choc chip cookies!

  • Judy

    I made the peanut butter cookies from a few blog posts ago and I loved them. These cc cookies are next on my list.
    Thanks, Annie!

  • I love how the chocolate chips sit on top of the cookies after being baked. Very cool.

  • Amy

    Thanks for the great recipe. I’m not much of a baker (understatement!), but these turned out so good, I actually wrote about them on my blog. I included links to your site. I hope that’s okay!

  • lindsaypowell

    Hi Annie! Lurker here just to tell you that we made these last night and they were fantastic! My 3 year old had to sprinkle halloween sprinkles all over the top but they were still really tasty! :)

  • I agree, this is one heck of an amazing chocolate chip cookie recipe. I made it recently with dark chocolate chips and my husband could not stop eating them.

  • Stephanie

    Just made these… yes, they are great!

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  • Heang

    Great recipe. I’ve been searching for a while for a great soft and chewy chocolate chip recipe, and I think I found it!

  • shayla

    These look really good,i made cookies earlier dont get me wrong they werent bad they were good I just wanted something a little thicker and able to melt in my mouth.I’ll be sure to try out this recipe hope its good!

  • Sophia

    I made these yesterday and they were great! So good, I ate eight….yeah they are that good.

    I did cut down on the chocolate chips, I used about 3/4 cup of mini chips. I used a small cookie scoop and froze them – thinking this would slow me down – it didn’t work – I cooked three today. And they cooked up fine from frozen.

    A word of caution – watch them carefully in the oven and don’t over bake or they will be very crisp when they cool down. Still good, but crispy, crunchy.

  • Traci

    Hi Annie!

    I just started following your blog a couple months ago. I love everyhing on here! I’m going to try this recipe b/c I LOVE cc cookies! And, I do have another version you might really like. It’s the Tollhouse recipe slightly modified. You add 1 pack (3.5-4 oz) of vanilla instant pudding to the sugar/butter mixture and cut the white and brown sugar down to 1/2 c. each. My friend makes them all the time, and they never fail! Thought you might enjoy comparing them!

  • molly

    ohh gourgeous!! xx

  • Hi Annie, these look amazing…

    I want to try these cookies but I just ran out of flour, I have tons of bread flour, would it work to substitute that in place of all-purpose? Any adjustments?

    I made another cookie recepie last week and they came out blah, like white/sugar cookie dough, which puffed up a little, with chocolate chips…nothing like the color or shape you have on these cookies.

    I used light brown sugar, maybe that was the problem with the color, and maybe too much baking powder?

  • Annie

    Hi Allie,
    If you want the cookies to turn out with the best results, I would just buy more all-purpose flour. You’ll need it eventually anyway. I use light brown sugar when making these cookies, so I don’t think that was your problem last time. Chocolate chip cookie recipes can vary greatly for many reasons so I don’t know what made the last attempt unsuccessful, but I can tell you that I LOVE these cookies!
    :) Annie

  • You were right, I got AP flour and made these on thanksgiving as an after dinner treat. I wanted everyone to enjoy them straight out the oven and waited to bake them until I wanted to serve them and I could not get them out of the oven fast enough! I am sure some of them were eaten partially raw, but no one complained!

    Thanks so much!

  • Sofia

    I made half of these cookies yesterday, and aged the rest of the dough overnight. For some reason, my cookies didn’t turn out the nice golden brown colour in the picture at all? I even overbaked them slightly, which I’m hoping will not happen today. I followed the recipe exactly. Any idea as to why this might have happened? My cookies were also a lot thicker, and I was really hoping for the wide, almost flat looking cookies in your picture. Should I flatten the dough on the sheet before baking?

    I really liked this recipe though! They were very yummy :]

  • Annie

    Hi Sofia,
    I’m sorry to hear that you had trouble with the cookies! I honestly don’t have much helpful advice, I don’t know exactly what might have gone wrong. I’ve never had the problems you are describing, and I’ve made these cookies more than probably any other recipe ever! Mine always spread just right so I would be hesitant to recommend flattening them before placing them on the sheet, but I suppose you could try it. Good luck!

  • Wow! My husband and I just made your chocolate chip cookies and they are AMAZING! They are so soft and irresistable. Thank you for posting this recipe. I look forward to trying many more of your delicious recipies! Merry Christmas!!!

  • Luke

    Amazing! Loved the cookies thanks for a great recepie Annie :)

  • Jessie

    Definitely the best chocolate chip cookies I’ve made! Soft & chewy on the inside with a little crunch to the edge. My kids said they were the best ever. Thanks for the recipe!

  • Jackie

    These cookies are by far the best cookies I have ever made! Thanks for sharing such a wonderful recipe!

  • Jess

    Careful with the TIME!!! I put them in only 10 minutes and they completely burned…

  • Annie

    Have you checked your oven temperature with an outside thermometer? Maybe it runs hot. Usually when I make them, I have to bake them about 14-15 minutes.

  • Jenny

    I made these to share at a lunch today and they were great! Thanks for giving me recipes that get awesome compliments! …and I think I’m getting all my friends hooked on your blog as well :)

  • Lindsey

    Made these yesterday (only thing different was I used a cookie scoop for putting dough on the cookie sheet) and they were DELICIOUS!! This recipe is definitely a keeper! Another great recipe that I got from your blog!

  • Heidi

    These are heavenly! Thanks for the recipe

  • Remy

    I’m making these at the moment… but I keep eating the dough :(
    i can’t wait for them to be done… 7 minutes left.
    aaaahhhhhh hurry up!!

  • Mahvish

    Hi Annie,

    I am hoping to try these cookies over the weekend – can you please tell me approximately how many cookies does this batch yield?


  • Annie

    I usually get about 18-20 out of one batch.

  • Veta

    I have a favorite chocolate chip cookie recipe that produces a thin chewy cookie that is absolutely wonderful. However, my husband prefers a thicker version. Yours look so delicious I can’t wait to try them. I’ll be sure to post my results on your website.

  • I baked a batch of these yesterday and unfortunately, wasn’t impressed with the results. I followed the instructions/measurements exactly and watched my cooking time and took the cookies out of the oven as soon as the edges began to harden (the inside still appeared a bit raw and while the taste was fine, the texture was the disappointing part. They had the thickness I expected but in an hour, they were not chewy at all. Not sure if I did something wrong but I think I will stick to Alton Brown’s The Chewy recipe. Thank you though for sharing this recipe with us, Annie. I had fun baking them. I actually love recipe comparisons (like the one you did with PW’s Mac & Cheese). :)

  • Annie

    Nicole, that’s too bad. Sounds like something didn’t go quite right during baking. I make them all the time and they are always chewy. And as for Alton Brown’s The Chewy, I was super, super disappointed by it. I thought it had no flavor at all, and I didn’t like the texture either. I think everyone just has different taste in chocolate chip cookies!

  • Absolutely! Either way, the trial and error is process is fun and all good practice :)

  • Jennifer

    I’m so glad I found your blog, it’s wonderful. I’m not that good of a cook, but I can’t wait to try out some of the recipes…especially the cupcakes. YUM!!

  • Jennifer

    Hi Annie,

    I can’t wait to try these cookies soon. I’m a novice baker, and though I’ve found good chocolate chip cookie recipes, I’ve yet to find that one great chocolate chip cookie. I have high hopes for this one, but I do have a question.

    Where do you place your oven racks when baking two sheets of cookies? I always hold back on the second baking sheet (baking it after the first) because I’m not sure which oven rack to place it on without resulting in burned or off-textured cookies.

  • What a great chocolate chip cookie recipe. I do think the extra egg yolk makes a difference. I often do that to my chocolate chip cookies to make them chewier.

  • Trina

    I have made chocolate chip cookies for years, mostly sticking to the traditional recipes, but I was doing some searches and came upon this one. I baked them on Sunday and these are by far the BEST cookies I have ever eaten in my life. My husband loved them and could not stop eating them. Will be making more tomorrow for the children at church, thank u so much for the recipe and having this wonderful blog.

  • Hi Annie,
    These cookies look absolutely delicious! I’ve been searching high and low for a good chocolate chip cookie recipe and I think I’ve finally found it. I’ll definitely be giving these a try. Thanks a bunch! Your blog is very cute by the way! You have yourself a new follower :)

  • Amy

    My cookies had trouble spreading too. :(
    They don’t taste bad, but they don’t look as pretty.

  • Kristi Goldsberry

    Cookie perfection, just what I was looking for!

  • Quite tasty. I have a tummy ache now.

  • HB

    Hadn’t made choc chip cookies forever. These were wonderful! Mine looked nothing like yours though. Mine were not golden brown (just the slightest bit on the edges) and definitely way thicker than pictured above… Maybe I used a full 1/2 cup!:) I used 1 c. mini morsels and 1/2 c. choc chunk morsels combined. These tasted VERY gourmet. YUM! I got about 22 fat cookies & baked them for 12 min! Thanks!

    Added in some coconut to some as well but this didn’t seem to make a big difference.

    Storage? — airtight container? do they stay thick & chewy???

  • Annie

    Yep, airtight container is the way to go.

  • Jeana

    I just made these, and oh my goodness they are SO good. They even look way better than any chocolate chip cookies I’ve ever seen.. I think that pull-apart method with the jagged edges really makes them look more delicious. I am going to put these, along with the peanut butter oatmeal sandwich cookies I just made, in cute little boxes to deliver to my grandparents tomorrow :) Now whenever I bake something my mom says, “Is this from Annie??” Usually the answer is yes!

  • Jeanine

    My friend just forwarded your site and I love it! So much to try. :)

    The cookies are cooling and I can’t wait to taste.

  • Emily

    Def the best cookies I’ve made. Last week I followed the back of the choc chip bag and they were flat and crunchy. I followed this recipe but didn’t melt the butter. Still fluffy like promised!

  • Paula

    Just made these this morning and am enjoying warm right out of the oven chocolate chip cookie goodness! Only had organic dark brown sugar so used that and also used a mix of bittersweet and semi-sweet chips to equal the amount needed. Great texture and rich flavor: love the hunt for new chocolate chip cookie recipes, what a journey. Thanks Annie!

  • Paula

    Well, it’s one week later and although I have tried hard to make one batch of cookies last, I am now craving these cookies so much that I am going to bake right now instead of going to water aerobics! My husband eats all my new cookie experiments but does not always have a comment on them, he loved these, enough said!

  • Cheryl

    Hi, Annie! this is my first visit to your site, and I am thrilled to find you. Thank you so much for the time you take to share your delicious creations with the world and help us duplicate them. I can’t wait to explore further for more gems.
    As to these cookies, tho’, I’m on a friend’s computer, so don’t have access to my recipe collection, but I’m pretty sure these are Cook’s Illustrated’s Thick & Chewies, their former “best” before the recent browned butter version, aren’t they? I recognized them by the method of twisting the dough balls into two halves and pushing them back together. Just want to add my 2 cents that if I am right, then these are indeed “perfect” cookies and my family’s favorites as well (at least until we try CI’s newest browned butter version. Can’t wait!).
    Thanks again, and so nice to finally find you!

  • Claire

    I finally received my edition of “Baking Illustrated” and gave these a bake. Wow, amazing. I always used the Jacques Torres recipe, but having to wait 36-48 hours for the dough was never as much fun. ;-) These were divine! I did 1/2 cup of semi-sweet chocolate chunks, 1/2 cup of semi-sweet chocolate chips, and then 1/2 cup of 60% cacao chips. The variety in chocolate size gave them the fancy-pants evil bakery cookie look, too.

    Instead of rolling 1/2 cup dough balls as your recipe included, I went with the 1/4 cup dough balls suggested in “Baking Illustrated.” The cookies really do get that perfect shape and texture with the shaping method.

  • Athena

    These are the absolute best chocolate chip cookies I have ever had!

  • Mollie

    I made these for my husband to take to work and they were devoured in no time! So good!

  • Andrea

    I made these a couple times, and the last time I made it I realized that I was supposed to melt the butter. Does it make a difference?

  • Annie


  • Melissa

    So I was going to make the Cookie Dough Cupcakes and was wondering about how much dough you use to make these cookies “teeny tiny?” Is it like a fat teaspoon or more like a tablespoon? Anybody made them for the cupcakes and have advice?

  • Annie

    The best way to find out is make a ball, bake it, see how big it turns out and go from there.

  • Ivy

    Just made them and took me less than 30 mins!!
    I made them a bit smaller and used only 1 cup of sugar but they tasted fantastic still!!!
    Love this recipe, even my mum is making me make a batch to bring back to relatives, thank-you!

  • Melissa

    Wow! Just ate one fresh from the oven and am holding myself back from having another one IMMEDIATELY! I used 1/2 cup bittersweet and 1 cup semisweet, but I think you could just about use any kind of chip and they would be awesome!

  • jenny

    making these now! is the dough supposed to be somewhat crumbly?

  • EG

    YES. I don’t like chocolate cookies to deviate too much from the standard (Tollhouse). I mean, don’t be putting cocoa in the batter, too much flour to make it cakey, or making me age the batter. But this one is subtly better to put it over the top! It’s my new go-to cookie recipe!

  • Annie

    No, it’s pretty much like regular cookie dough.

  • Anna

    I’ve been making these chocolate chip cookies for months now, and I LOVE them :) Do you think the dough would freeze/refridgerate well?

  • Annie

    I keep it in the freezer at all times.

  • Katie

    I have made thousands of chocolate chip cookies in the past decade, and they were always tasty! But this recipe, which is a little different, makes AMAZING chocolate chip cookies. The kids will be having these after school today, so long as cookie monster doesn’t get to them first!

  • Gabi

    Hey Annie, I’m from Brazil and have just made the cookies. They are delicious! Thank you for your recipes!

  • lesley martin

    So confused! After you pull the dough apart, are you supposed to put it back together? I don’t understand the point, and it isn’t clear if that’s the next step, to push them back together or not. Want to make these so much! Help!

  • Annie

    No, you pull them apart and that gives you two balls of dough. Put the ragged side up. The point is to give the cookies a nicer appearance and texture (somewhat irregular rather than smooth/rounded).

  • Lesley

    Ohmygosh…Thank you so much! I was really making this too hard!! I love your blog soooo much!

  • sheere

    these looked so good i had to try them so as i baked them it all started out weird but they ended up good. just dont quiet look as perfect as the ones in the picture.. i did not keep the jagged end up so they look a little.. well overcooked and hard but their not.. they accually were rlly soft..

    this will not let me down from baking but another day another try

  • Katie

    I have been searching for that perfect chocolate chip cookie recipe for soooo long so I was thrilled when I found this – the ideal slightly soft chewy centre is just what I was looking for and your photo looks perfection. However! I made them and, I think it is just a rookie mistake, but they ended up very dome-like and thus had a middle that was more like cake than cookie! Don’t get me wrong, they were absolutely delicious, but do you have any tips on where you think I went wrong? They just weren’t as flat and chewy looking as yours! Love your blog :)

  • Annie

    If you shaped them as directed in the recipe, with the ragged side up, then the only other thing I can think of is that it has to do with baking time. Not really sure, sorry!

  • Hi Annie! I just made these cookies, and they are delicious. But, I did have one question. I used the same temperature, but my cookies took about 20 minutes to cook. They weren’t huge cookies. About the size of my palm. Any suggestions?

  • Annie

    As long as they baked correctly, it doesn’t matter how long they took. If you are concerned, you could check your oven temperature.

  • Sarah

    I was wondering for making the mini chocolate chip cookies you used to garnish your chocolate chip cookie dough cupcakes, how long do you bake them for?

  • Annie

    I don’t know exactly, just until they look done.

  • Dianna Glantz

    I am a huge fan of a good cc cookie. I will be making these tonight!

  • Heather

    Definitely the best tasting (and looking) chocolate chip cookies I’ve ever made. I browned 8 TB of the butter and let the dough hang out in the fridge for a day or so. They were magical!

  • Heidi

    I’m pregnant with a one year old and this day nearly drove me to drink. Since I can’t have a glass of wine, chocolate is the next best thing. This is THE best recipe! I’ll never make another chocolate chip cookie recipe again!!

  • Jenny

    i just put some in the freezer. do they need a little longer to bake when they’re frozen?

  • Annie

    Yes, they do. I just keep checking them until I consider them done.

  • aannaa

    hi, I made these cookies last night, because im planning to make the cookie dough cupcakes. But I did a mistake, and put them too close together so now they’re all ugly because they got baked together, if you know what I mean, but that’s not the problem, my problem is there still were some pretty ones, but they turned hard… Any idea why? I kept them in a airtight box.

  • Annie

    If they are hard they were probably overbaked.

  • These are great! The first cookies I’ve ever made that actually came out and looked like the ones in the picture! I didn’t have as much granulated sugar as I thought so I made up for the difference with light brown and they came out delicious. Thanks :)

  • Just a suggestion, if you make sure that they’re still soft in the middle when you take them out of the oven, then you can try flattening them down with a fork or something. I’ve done it in the past and it worked. Or just pat them down half-way through baking if they’re really tall.

  • Danielle

    I’ve now made these cookies three times, and each time they have been the most amazing chocolate chip cookies I’ve ever had. Thank you so much for the recipe!

  • Whitney

    I’ve made this recipe several times and it is hands down everyone’s favorite. My friends have even nicknamed them my “Sinfully Delicious” cookies. I’ve been playing with variations and they’ve all been well received.

  • cristina

    OMG! i just made these cookies and they are soooooo good! im just 14 and i love to bake cookies and i will never buy store ready cookies again!i also made the cookie dough cupcakes and strawberry cupcakes…..big hit at my moms work.thanks annie for all the great recipies i know ill make alot more:)

  • nicci

    I have now made this recipe two times. The first time I used eggs straight out of the refrig, and they were much thicker, picture perfect cookies. Loved them! The second time I let the eggs sit out overnight (per Barefoot Contessa’s suggestion) and I got much thinner/flatter cookies. I prefer the first. Hoping it was just the diff in egg temp!

  • Madison

    I just made these cookies last night for a camping trip and I have now to make another batch again because we couldn’t stop eating them! These are definitely the best chocolate cookies ever, yet they are so easy. I’m so glad that I finally have the perfect recipe for these!

  • Missi Faith

    one of the nurses I work with made these last night and brought some in for me today… OMG these are the best cookies EVER!

  • hi :) you KNOW i’m obsessed with chocolate chip cookies. my 30th birthday is in THREE WEEKS from today… so uhm… if you wannnnnted to… I would be okay with having one on my birthday. Much love friend!!!!!

  • Annie

    You know nothing would make me happier than to help you celebrate your bday with some of these cookies. It’s on.

  • Mona

    Oh. My. Gosh!!!! I have been searching for/testing/trying to bake homemade chocolate chip cookies like this my whole life!! LOL! Soooo many other recipes claim to be the best, the chewiest, the tastiest but these ………. made them today ……… really are THE BEST : ) : )

  • Erin Day

    Oh, wow. Both times I’ve made these cookies they’ve come out PERFECTLY. Thank you for the recipe. You’ve definitely hit upon the perfect CC cookie texture. One quick tip for those whose cookies aren’t as flat and chewy: about a minute or two before I take them out of the open, I give each cookie sheet a quick whack. Like, pick it up and quickly slam it down. It deflates the cookies instantly and makes them extra chewy. They do naturally deflate when you put them on a cooling rack, but this I find really amps up the chewy factor. Thank you, Annie! Delicious.

  • Michelle B.

    These are the best chocolate chip cookies because they are America’s Test Kitchen. I highly recommend The Complete America’s Test Kitchen TV Show Cookbook which is where this recipe originates. I’ve cooked probably 20 or so recipes and every one has been AMAZING. I find myself saying “That was the best ____ I’ve ever had” which just about every recipe.

  • Just made these for my company’s charity silent auction..the winning bidder and coworkers enjoyed them! I didn’t see the 325F so I did 350F for 10 mins and they were still good. I cut down the sugar to 1/2 cup brown and 1/4 cup white. The cookies seemed a bit crumbly/dry in the mouth..could it be from the less sugar?

  • Annie

    It’s hard to say. Anytime you alter a recipe you’ll have varying results. I would guess it is either from the baking temp or the reduced sugar.

  • Stephanie

    I recently made these cookies and they were wonderful but like a lot of your other followers I ended up with very thick cookies. They were not over baked they just didn’t spread out. I was wondering if you spoon your flour into the measuring cup or just scoop the flour out with the measuring cup I’ve read that too much flour can make for the thick cookies. Thanks.

  • Annie

    I just scoop the flour with the measuring cup.

  • cupcake lover

    These were gone within a week…

  • kanna

    Wow! I’m going to try them right now. How many does this make?

  • Annie

    Usually about 20ish.

  • Tabitha

    I have made these twice in the past month. The first time, they had more vanilla flavor than I would have liked, so the second time I cut the vanilla in half- much better!! Also, the first time I got thicker cookies, and the second time they were perfect. The only thing I changed was the vanilla, so maybe it was the weather? Either way, I now have my go-to chocolate chip cookie! Thanks, Annie :)

  • DM

    Wow, with this recipe, there’s really no excuse to purchase ready-made chocolate chip cookie dough, ever! By incorporating melted butter, these come together in no time. So easy! And great results. I just made these for the chocolate chip cookie dough cupcake recipe and though I thought I was making really small cookies, they still turned out a bit big. But, I don’t think anyone will complain about having too big of a cookie atop their cupcake:-).

  • Madonna

    I’ve made these twice in one week sooooo good!! The second time I substituted a little bit of ground oats and whole wheat, so I would feel less guilty about eating them :) They came out great! Thanks!

  • justina

    Just made these, so delicious!

  • Emily

    I just made these cookies, but the batter was pretty thin. I did halve the recipe, would that matter? They definitely didn’t turn out like the picture…
    Still good!

  • Emily

    I just realized that I messed up the recipe big time, next time I will be sure not to cut it in half!

  • Annie

    You can halve it with no problems at all. You just have to be careful with all the measurements. I hope they work out next time!

  • Emily

    Thanks! I plan on trying again tomorrow!

  • Emily

    Delicious! Turned out wonderful this time. :)

  • Annie


  • jynwood

    Are these the cookies on the pan in the photos that cycle to the right of your Annie’s Eats logo?

  • Annie

    They are indeed!

  • Melissa

    I LOVE these cookies. I usually brown the butter too – adds a nice flavor!! I just made some tonight too with oats, so they’re ”healthy” :) Delish!

  • Melanie

    I tried this recipe today and loved the texture of the cookies but thought that they were missing something. I may try them again with a little more salt.

  • jami

    A friend of mine reposted this on her blog… and they are by far the best chocolate chip cookies i have ever made. I also use the recipe now for my white chocolate macadamia nut cookies ;)

  • Kat

    This is probably THE best cookie recipe ever! I made these today and it was perfect, crunchy on the outside, soft and chewy on the inside! But I have a question, how long will the dough keep in the refrigerator? I’m planning on making a lot and just pop them in the oven whenever I need some. Thanks! :)

  • Annie

    You can freeze the dough balls and bake from frozen. That seems safer than refrigerating for long periods.

  • I’m not normally a chocolate chip cookie person, but I was making these in mini version to go on your cookie dough cupcakes for my friend’s birthday. My first batch came out too big, so I ate one and passed a couple to my mother. I was totally impressed! I’m sending the link to my sister for her kids (they are all CCC fiends) and this will be my go-to recipe from now on. Thanks for sharing!

  • Annie cookies are good

  • I made these cookies yesterday and oh yeah… they’re SO tasty! Definitely the best homemade chocolate chip cookie I’ve ever made and that’s saying a lot considering I’ve been searching for the perfect CC cookie recipe for years now! I do believe this is it. Hubs really likes them too!

    Is there any reason that I can’t just use my cookie scoop with these rather than the method described in the recipe? I assume they’d be a little smoother on top, but do you think it will change the texture or any of the magic tastiness? :)

    Thanks for yet another great recipe, Annie!

  • Annie

    They look nicer if you use the method described in the recipe, and I don’t think it is any slower than using a dough scoop, but feel free to do what you like :)

  • Thanks. I may try the scoop next time (and there will definitely be a next time… I already bought another bag of chocolate chips with this recipe in mind ;) ) and just see how it turns out.

  • MC

    High altitude? Any adjustments needed?

  • Annie

    I have no experience with baking at altitude, so I don’t have any advice. I’d try Googling. Good luck!

  • Where were you when I was raising my family?!?! Love these cookies. Thanks for sharing. Found you through the Cooking Challenge. Definitely coming back. Come visit when you can.

  • mj.

    Annie- just made these for my sister’s engagement celebration. They were perfect, and she LOVED them. Thanks!

  • Hillary

    OH EM GEE! Just pulled these out of the oven and I can’t get enough! So happy to have a new gobto choc chip recipe! Thanks Annie!

  • Flora Youwanes

    Just made these for the kids. Never, ever will I ever use a box mix again. Ashamedly, I gorged myself on these. It was super quiet in the kitchen when the kids and I could only dunk these cookies and eat with our eyes rolled back into our heads. Fell in love with this blog when I baked the soft baked sugar cookies. These choco chip cookies permanently sealed the deal. Annie, LOVE your website. Exquisite pictures.

  • Helen

    Hi Annie,

    First off, I just want to say how much I love your website! I think i’ve tried up to a dozen of your recipes at this point and they never disappoint :)

    Recently I tried this recipe and the cookies were delicious but the problem that I was having was that they weren’t very thick. The cookie dough kinda just spread out into a very thin sheet. Also, for some reason, the dough seemed kinda runny. I’m not sure what the problem was because I used all of your measurements but maybe you could give me some tips about the cookie width? Thank you!

  • Annie

    Was the butter maybe a little too warm when you added it to the dough? I’ve made that mistake a time or two myself. Any time the dough seems a bit too thin, you can always pop it into the fridge to chill briefly and help it set up a bit before baking. Hope that helps!

  • Ali

    Tried these cookies tonight and was actually pretty disappointed. They turned out really cakey, and although they tasted alright, they weren’t nearly as soft and chewy as they’re made to look. Maybe I did something wrong?

  • aliza

    Just made these. YUM!
    warm with a glass of milk…. there is nothing better

  • kimberley


    Just made a batch of these. Was short on eggs, so only used 1 whole one, still turned out perfectly. Also used half chocolate chips, half PB chips… HEAVEN!

    Great recipe! Thanks for sharing :)

  • Natalie

    What is the total baking time? I am confused about when you say to rotate them halfway…

  • Annie

    It will vary of course but around 11-14 minutes total.

  • Jenna

    These are my new favorite chocolate chip cookies. I have been really craving soft, large cc cookies during my pregnancy and have been eating these for dinner while my husband has been out of town! I am even considering including these in my Christmas cookie tins just because I love them so much! Thanks again for another phenomenal recipe!

  • ashanti

    hi, annie I want to bake these cookies right now! haha one quiestion I live in mexico soo the temperature e you put in the recipe is it 350ºF OR 350ºC?

  • Annie


  • patrice

    hi! i love chocolate chip cookies, but i dont want mine to be chewy. how can i do that? which part of the recipe do i change? thanks!:)

  • Annie

    You’ll probably just want to look for a different type of recipe.

  • Kim

    Dear Annie’s Eats,
    I’ve tried this receipt like a thousand times and they taste so fantastic every single time I make them!
    But I was wondering how you make them look so perfect? Mine always look like your “Banana Chocolate Chip Cookies”. Is it because I put too much baking soda into the dough?
    Kim :)

  • Annie

    Are you shaping them as directed in the recipe? I don’t do anything else, just shape them as directed here.

  • Teresa

    I am always looking for a good CCC recipe and will give this a try. The idea about rolling into balls and then pulling apart is genius. The only thing I would add is a sprinkling of sea salt on the top before baking. I found that idea from a website (King Arthur Flour maybe) last year, tried it, and loved it.

  • Aliza

    I already commented on this post (and I don’t usually comment at all) BUT I had to let you know how awesome these are! I never wanted to try them because I had my own go-to recipe that already I thought was the best. So I never wanted to try a new one. Decided to give these a shot one time and MY-OH-MY are they good! Made them a few times since them and they are unbelievable every time. They never last and there are never left overs. They all get eaten warm (and slightly under-baked) Thank you!

  • Holli

    Just wanted to say that I love this recipe! I made this a week ago for a get together with friends and they were a hit! I love chocolate chip cookies and this is my new go to recipe! I’ve been craving them ever since I made them, and those preggo cravings don’t stop lol… Looks like I’ll have to make them again very soon

  • Lisa Egan

    Thank you so much for this wonderful recipe! Chocolate chip cookies are my favorite and this is a winner. I have been trying to find a great recipe for 15 years and this it IT!

  • Hi Annie, I haven’t tried the cookie yet, but I love the blog updates! Clicked “print friendly” and LOVE the options! Thanks. And I’m looking forward to an awesome chocolate chip cookie recipe.

  • Susan

    Hi, I was just wondering how many cookies this baked.

  • Pam Johnson

    These cookies are delicious and definitely chewy, but did anyone else think there were too many chocolate chips? (blasphemy I know!) I used 1.5 cups but there were so many chips I couldn’t get them completely incorporated in the dough. Some cookies fell apart because they contained mostly chocolate and there wasn’t enough dough to keep them together. Next time I make these I’ll be using 1 cup only.

  • Elizabeth

    For me, these did not bake well.. very flat and burnt. I wonder if I did them wrong.

  • Dulceamor1911

    These are simply the best! Oh my goodness! I even messed up the recipe a little.. I didn’t have a full 2tsp (only 1) of vanilla extract.. and I poured the sugars into the dry mix… and ended up having to mix the dry mix (and sugars) right with the butter.. but these turned out great.. also.. I’m a visual person and I just could not visualize how to put them onto the baking sheet.. so I just used my cookie scoop.. Still, they turned out heavenly. Thick, chewy, and delish.

  • Aliza

    Just out of curiosity, have you ever tried the new york times chocolate chip cookie from Jacques Torres? I’ve seen them a lot around the internet recently as “the best ever” and was wondering if you’ve tried it- I trust your opinion!

  • Anonymous

    No, I haven’t bothered. I love this recipe too much to try another, not to mention that recipe requires a day of refrigeration and when I want chocolate chip cookies, I want them now :)

  • Hetal

    I just made these cookies and they turned out delicious even though I forgot to add the two extra tbsps of APF and I mixed the sugars in the dry ingredients instead of the butter. I had to bake them about 18 mins. My son said they are amazing!
    Quick question for you though….will it matter if I use 8tbsps of butter instead of 12? My hubby thought they were slightly buttery and heavy. I cannot eat eggs, so I am unable to decide.
    Thank you for the amazing recipe!

  • Anonymous

    Yes, you should use the full 12 tbsp. If you use less, they are likely to be dry and crumbly.

  • Hetal

    That’s what I had thought too. Thanks a lot though!

  • Sarah M.

    I just made these this afternoon! They are WONDERFUL! Thank you Annie! I can always rely on you for delicious recipes! The cookies turned out perfect and were a big hit with my family! This is now my “go to” recipe as well. I have always had trouble with my choco chip cookies being too thin. These were perfect! :)

  • KM

    I happen to be a *big* fan of these cookies and have baked them straight from the bowl, from frozen (and admittedly some have been eaten before baking). Love it! My son has requested “giant” chocolate chip cookies as his birthday treat for school. Of course, I immediately thought of this recipe and wondered if you’ve ever done more of a doubled-up size. Still individual servings, but probably as much dough as I normally use for two cookies. Wasn’t sure if the dough ball process would be appropriate, or if I’d need to smush them down, shape differently, etc. I can definitely experiment, but I thought if you had experience with jumbo cookies I’d ask! As always, love love love your blog.

  • Calliedanae

    I love that this recipe doesn’t even require you to plan ahead and soften butter! I have some baking right now and I can’t wait to try them!

  • Anonymous

    I haven’t tried them in any other size because they are already pretty big. I’m sure you could do it, but I’d be worried that they wouldn’t turn out quite right because of the larger size. Good luck, I hope it works out!

  • Karen

    This are the best chocolate chip cookies ever! I have made them numerous times and they always turn out perfect. My husband and twin boys love them. Thank you Annie! I’m loving your blog. :-)

  • Emily

    I am such a huge fan of yours! And these cookies. I have made them a few times with great success (and even blogged about it). The last two times I have made them they come out like pancakes. I thought the butter was too warm so I cooled it for longer last time but the dough still seemed too “sticky” so I put it in the fridge for a bit. Didn’t help. I think this is a butter temp. issue. Would you agree? I am going to try them again tonight and give the butter even more time to cool.

  • Anonymous

    Yes, it’s definitely to do with the butter temp. I’ve experienced the same issues.

  • Karen

    I have made these cookies many times and they always turn out perfect. They are a true favorite in our home and the only chocolate chip cookies I ever bake now that I’ve found them. Everyone who’s ever eaten one, loves them! Thanks for a fantastic recipe!

  • Annie:
    Is the temperature 325 or 350? I have noticed that at 325 it takes the cookies longer to bake than 11-14 minutes. Also, in one of the comments someone asked you if it is 350 degrees F or C and you replied 350 F. Please clarify.
    Once again, this is a fool proof recipe. My boys love it a lot. I froze some cookie balls and baked them as needed and they came out delish!
    Thank you!

  • Anonymous

    You’re right, the correct temperature should be 325˚ F. That said, I’ve baked them many times at 350˚ F and that works too. It doesn’t really matter. 11-14 minutes is just a starting point since ovens vary, so you determine when your cookies are done to your liking.

  • Lindsey

    Made these and are my absolute FAVORITE chocolate chip cookies now! I also made a silly mistake by using expired baking soda and so created another cookie recipe from it. >>>

    Thanks so much! LOVE your recipes!

  • Karen M

    Omg, THANK YOU! Recently, my cookies have been flat for some reason… until I tried this recipe! They were amazing. My hubby is thrilled. Will never ever try another recipe!!!

  • Rachel P.

    Oh. My. Goodness. These cookies are AWESOME! :D

    I made these today and they are absolutely delicious. I made sure the butter (it was salted butter, so I did not add any more salt) was cooled to room temperature and used dark brown sugar. I also substituted chocolate chips with chocolate CHUNKS, then diced up some pre-cooked BACON to add in!

    I know my boyfriend will love them! Thanks for the great recipe!

  • Brakebillsandra

    These are delicious. These cookies are the best I have ever had!

  • Kristina

    I agree, these are delicious. This is the America’s Test Kitchen recipe.

  • Anonymous

    Yes, which is clearly listed under source: “originally from Baking Illustrated”.

  • Molyka

    Just made these. It’s true-they are as AMAZING as everyone says they are! Best and easiest choc chip cookie recipe ever–crispy on the edges, chewy in the middle, and the perfect hint of sea salt (my personal addition-i added 3/4 tsp and it was the perfect amount). I overlooked the melting of butter part, and softened the butter instead. I also decided to forgo the halving of the dough and whatnot as it seemed a bit confusing. I just scooped the batter right out of the bowl with a spoon. It took a bit longer to bake; closer to 16 minutes. With all these ‘adjustments’ it still came out PERFECT. This is seriously a fool-proof recipe!

  • Tom

    Just made these cookies and they are great. I added 1/4 teaspoon bakers chocolate and it gives them a nice chocolate under taste. I did not let the eggs warm up so they did not raise as much as I would have liked but they are still great.

  • Jammilh

    Ok… I have ALWAYS go to choc chip rec….but this. Just is my NEW fav…little ingredient…and WOW.. No chilling ….SWEETNESS. !

    Just go ahead a double you batch…you will not be able to keep them long!!!

  • DeeDee


    I have to admit I was worried at first because I messed up so many times (I used 2 tbsp of baking soda instead of 1/2 tsp and had to dip as much back out as I could then found that my baking soda was expired, lol, then I didn’t read ahead far enough and mixed ALL “dry” ingredients including flour, sugars and choc chips first then didn’t melt butter completely just enough to soften it). BUT despite my beginning bakers mistakes, these cookies turned out amazing anyways. Hubby and kids say YUM! And me too so we are ecstatic. Thanks!

  • Aine

    do you really mean 1 1/2 cups of chocolate chips? 1 cup was about 150g of chocolate chips when I measured it out. do you have a rough idea of what it should be in grams?

  • annieseats

    Yes, that is correct. I don’t know the amount in grams.

  • Katy

    Have you/anyone ever baked these at High Altitude (denver, co)? What. if any, adjustments are made? Thanks!

  • annieseats

    I haven’t, sorry!

  • Kristin Coleman

    I’ve been wanting to try these for awhile. Just haven’t had a good reason to as of yet. Well my nephew just came home for the summer from college and he requested Chocolate Chip cookies. Yeah a chance to try them.

    These were so good! Thank you so much for sharing your recipe Annie. You are such a great cook. This will now become my go to recipe for Chocolate Chip cookies. Next time I might try them with Dark Chocolate chips or maybe even Peanut Butter Chips.

  • Jennavon

    just baked some and froze some for my sister-who just had a baby. They are great. thank you!

  • Samar Nour

    Would love to try this recipe out. Seems everyone who has loves it so much. One question though; can I just use 1.5 cups of granulated sugar or is there a reason for using both granulated and brown sugar?

  • annieseats

    For best results, you should use the brown sugar.

  • mere

    i’m trying this out today..i can’t wait.

  • Srose

    Awesome, awesome cookies! One tip, I overcooked the first batch because I was waiting for the bottoms to brown a bit, turns out they don’t really, or at least mine didn’t! So they overcooked a bit, BUT, although they were crunchier on the outside then I would have liked, they were still chewy and soft. A big hit with a scoop of ice-cream, bit of hot fudge and whip cream! Delicious!!

  • My mix was surprisingly sticky and it was very difficult to get the chocolate chips mixed in correctly (to the point where I was worried I had done something wrong) so some of the chips fell to the sides and didn’t get mixed in. But that sounds like the opposite problem you had so I’m not sure…

    I had no idea that sugar was not considered a dry ingredient, so I believe it was my mixing process that probably contributed to the issue.

    Be warned, these are definitely a CHEWY cookie as stated! I personally prefer a bit of a softer type (these were still very good IMO) but my husband LOVED them and said they may be the best homemade chocolate chip cookies he’s ever had.

  • Katie S.

    This is HANDS DOWN the best chocolate chip cookie recipe I’ve ever tasted. And I’ve visited many other recipes in search of the perfect one. Seriously. I’ve had taste-testing parties with my mom. Yes, it’s still a party if there are only 2 people. I set my eggs and melted butter out to bring them to room temp for about 30 minutes, based on problems I read in the comments. These were thick, delicately crunchy on the edges, and soft and chewy in the entire center. Not to mention beautiful to behold. Awesome. Annie, you never disappoint.

  • Katie S.

    Given everyone else’s experiences, I’d say probably so! :)

  • Katie S

    I added an entire bag of chocolate chips. The batter itself doesn’t hold together very well with all those chips, but once they cooked they held together perfectly. I can’t imagine a cookie that had so many chocolate chips that it fell apart even after it cooked!

  • Miriam

    I’am a little confused on the part where it says to reverse the cookie sheets? And the rotating 90 degree part too please help!

  • annieseats

    Place the jagged surface of the dough balls up. When the pans are halfway through baking, rotate to ensure even browning.

  • Miriam

    ok got it thanks!

  • Leslie

    Do you refrigerate the dough at all when making these? I tried this recipe today and found the dough really difficult to roll into balls and shape because it was so sticky and then they seemed to flatten a lot more than yours in the picture when baked (and I only used < 1/4 cup of dough!).

  • annieseats

    No, you shouldn’t need to chill it but if you didn’t let your butter cool long enough after melting, the dough could be on the sticky side. In that case, chilling can help make it easier to shape into balls.

  • Amy

    It made about 30 cookies for me.

  • Amy

    I am in Denver and didn’t change the recipe a bit. They turned out fabulous!

  • Amy

    I made these cookies for a birthday gift (and I came here because I knew you would have an amazing recipe!) and they were a huge hit. They make the perfect looking cookie. I thought this dough was really easy to work with and I didn’t refrigerate it in between bakings either. I also used a Silpat mat because I was out of parchment paper and they really turned out great. Thanks for sharing.

  • Jenn

    I think it is important to note to mix dry ingredients EXCEPT sugars. That is misleading, and obviously a mistake several of us have made in following this recipe.

  • jasika

    I’ve been searching for a good choc chip cookie recipe, but the ones I’ve tried have never turned out like these ones – soft & chewy – & they look fantastic. They’ve now become my favourite choc chip cookie recipe!

  • Lori

    I baked these last weekend with my 4 year old nephew who has an egg allergy. Happy and proud to say that even using an egg replacer, these cookies rocked! This is my FIRST TIME EVER to bake a chocolate chip cookie that is not Toll House, can you believe it? Love this recipe and thank you for it!

  • Mieke

    Hi, first of all I just love your site. But since I am belgian, I have a problem with the the brown sugar. In Belgium, brown sugar is really really brown but we also have a light brown sugar. Since I am quite sure that you can’t always find the dark brown sugar in America, I wonder which one I should use.

  • annieseats

    We have both light and dark brown sugar here as well. You can use either, but I prefer to use light brown for most things, including this recipe. Hope that helps. Enjoy!

  • roya .

    Do I need to refrigerate the dough them prior to baking?

  • annieseats

    No. Enjoy!

  • Irini

    Thanks so much for another recipe, I think I found my choc chip Cookie recipe. It’s true I always come to your page when looking for a recipe to be successful and delicious! Thanks.

  • Joanna

    Do you measure out 12 tbsp of solid butter and then melt it? or do you melt the butter first and then measure out 12 tbsp of the melted butter? If that makes sense. Thanks!

  • annieseats

    12 tbsp, then melt it.

  • Jennifer

    I have to say that this is the best chocolate chip cookie recipe I have ever made! I will never use anything else again!!! Your recipes are great!! Thank you so much! I just recently made the Cookies & Cream Cupcakes and my family loved them. Will be making them again!

  • That’s rude. I’ve been using Annie’s recipes for years and they are fabulous!

  • Hannah

    Two things. First these cookies are Ah-mazing!!!!They are sweet and and chewy I love them! Second of all thanks a lot for the recipe! I’ve been looking a lot lately for the perfect chocolate chip cookie recipe and this is it! Thanks!!!!!!!!!!!!!

  • If you (and others) would have read the recipe thoroughly BEFORE starting, you would have known not to mix the sugar, since you cream the butter and sugars together. READING the complete recipe BEFORE starting is crucial to successful cooking.

  • thick and chewy are my favorite kind of cookies :) i hate those stupid “crispy” ones!

  • Adrianna Jackson

    How many cookies does this make? I plan on making them for mother’s day.

  • annieseats

    About 20. Enjoy!

  • Katie

    Hey, when you say ‘ Preheat oven 325°’ you mean Fahrenheit or Celsius? In Europe we use Celsius, and I’m not the best chef in the world, young beginner. Please respond, thankiesss! ^^

  • annieseats

    Fahrenheit :)

  • Katie Sechrist

    I made these cookies in a contest, and these won 1st out of 6th!

  • Carrie DiDomenico

    these are the best cookies ever – when they don’t go flat! I start with about 1/4 c of dough before separating, as that seemed to fix the problem but I just made them and they went flat AGAIN! Perhaps I am mixing too long or letting the butter cool too long? Please help, I want these to turn out every time, although, they are still yummy flat :)

  • annieseats

    In my experience, the cookies go flat when the dough is warmer (i.e. if the butter has not cooled long enough). If I think I added the butter when it was too warm, I pop the dough into the fridge for 10 minutes or so to firm it up a bit. Also I have found that they spread more on a Silpat versus on parchment paper, so that’s something to consider as well. I think the larger size of dough ball (closer to 1/4 cup per cookie) actually helps to keep them from going flat because they are bound to be thicker with so much more dough. Hope that helps!

  • Orange Girl

    Any special instructions for freezing the dough? Came across your blog as I was searching for freezer-stocking tips, in preparation for baby #2. Its been very helpful!

  • annieseats

    I just shape as directed here, freeze on a baking sheet and then once the dough balls are frozen, store in a freezer bag.

  • Orange Girl

    Made these today and they are the best. I kind of can’t believe I made them and didn’t buy them:) Thanks.

  • Tara

    Just made these with half a cup of peanut butter m&ms chopped – AMAZING! Annie I love your blog, I’m planning to have a cake/dessert table at my wedding in the summer and slowly working my way through all of your recipes to practice!

  • Renee Carnes

    Making these for the third time! This is my now go to recipe for chocolate chip cookies. I think I’m going to try and freeze some dough for my sister to bake up after she has her baby. Great recipe!

  • Adrianne LaFrance

    These are my go-to, best, all-time favorite cookies! I actually have the recipe completely memorized. How fabulous is it that it requires all pantry staple ingredients, dough doesn’t have to be chilled, and you can use straight up melted butter? (no time spent waiting for butter to come to room temp before getting my cookie monster on!) we change it up with mini chocolate chips (for us weirdos who like a lower chocolate ratio), chopped walnuts, and a dash of extra salt for some awesome salty-sweet notes. All the recipes I get from your blog are always a hit!

  • This is also my go-to chocolate chip recipe! I am not sure why it’s so much better than other recipes. It just is :-)

  • LM

    Just made these today and they were very delicious! One thing I noticed though….I believe that 12 TBSP of butter is actually 3/4 cup (not 1 1/2). Almost tripped me up, but I caught it just in time!

  • annieseats

    Eek! Thanks for catching that and for letting me know.

  • LM

    I’m surprised no one else noticed before! :) I was just about to pour it in and though “Man, that sure is A LOT of butter….” and thought I’d double check. My oldest started kindergarten today and these were the perfect after-school treat as we heard all about his day!

  • annieseats

    It’s a recent error. I just updated this post with new photos and updated the ingredients to include weight measures, so I know that’s when I made the mistake. Glad you caught it!

  • Tina

    That’s why I was confused when I clicked on the recipe this time! The photos look great! I love these cookies.

  • Jamie Noble

    Delicious! I made these to give to our new neighbors. I had my husband taste test one and he said ” well! these people are definitely going to be our friends.”

  • annieseats

    Yay! And for the record, I totally agree with your husband :)

  • Diana

    These were so easy to make and absolutely delicious! My new go-to chocolate chip cookie recipe!

  • mintcreative

    Thanks Annie – have made these lots now – definitely my go to recipe for cookies! Felt like something a bit Christmassy today so added 2 tsp cinnamon, 1/2 tsp cardamom and 1/2 tsp nutmeg to the dry mix – soooo good!

  • Amanda Brewer

    As a fellow NPR lover, you’ve probably seen this:

    I made mine smaller for Christmas baking and cranked up the oven to 360. I’m not sure which way I prefer but I’m sure others have stronger opinions.

  • 4b4mac

    Have a try at adding diced dried apricot, cranberry, raisin or other you like.
    Yum plus!

  • Guest

    I Just made these except I cut the recipe in half and substituted half of the vanilla exact with honey. It was DELICIOUS. Thank you so much for this recipe.

  • Beth C.

    I love this recipe. Chocolate chip cookies have always been a something I’ve failed at. Not sure why, but recipe works for me. Thanks so much,

  • annieseats

    So happy to hear it!

  • Heidi Schermerhorn

    This is my go to cc cookie recipe, never fails! My other recipes would always flatten out, these are nice and fluffy and great to make with kids!

  • nidserz

    I made these yesterday. Thick, chewy, and sweet. However, put them in a zip loc bag to store, and now they are hard. Is this normal? How do you keep them soft?

    Thanks for sharing!

  • Annie

    Yes, unfortunately that is just the way most cookies seem to be. I generally bake only the number I need right away and freeze the rest of the dough in balls so that I can have freshly baked cookies when I want them and I don’t run the risk of baking too many and then letting them go stale.

  • Lindsay

    After a day or two, I microwave for about 5 seconds before eating and they are just like fresh out of the oven. :)