Filed Under: Chocolate | Cookies | Dessert | Videos

Bakery Style Chocolate Chip Cookies

Recipe By Tessa Arias
  |  
October 23rd, 2020
4.92 from 452 votes
4.92 from 452 votes

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!

Yield: 26 cookies

Prep Time: 15 minutes

Cook: 15 minutes

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!

Overhead shot of easy chocolate chip cookie recipe

That post actually inspired the creation of The Ultimate Cookie Handbook. And THOUSANDS 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 for Bakery Style Chocolate Chip Cookies with you today. In my opinion, it’s the perfect easy everyday chocolate chip cookie recipe. This homemade recipe is simple to make, and yields thick beautiful cookies that are golden brown, crisp at the edges, and gooey at the center.

Watch the video below to step into my kitchen and see exactly how to bake these delicious cookies with me. 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!

Bakery Style Chocolate Chip Cookies ingredients and cookie dough

Best ooey gooey bakery style chocolate chip cookies stacked

How to Make The Best Bakery Style Chocolate Chip Cookies

How to make soft chocolate chip cookies:

The key is to take the cookies out of the oven just before they look like they’re done baking. They should still appear slightly wet in the very center. The residual heat of the oven and pan will finish cooking the cookies through to soft perfection.

Also be sure to measure your flour correctly. Too much flour will lead to dry, dense, or crumbly cookies that barely spread. Check out my article on How to Measure Flour here, it’ll forever improve your baking!

Why are my chocolate chip cookies flat?

Be sure your butter is at a cool room temperature before beating with your sugar. It shouldn’t be greasy or overly soft otherwise it’ll melt and spread the cookies too much.

The warmer your cookie dough is when it enters the oven, the thinner and flatter your cookies will be. To prevent flat cookies, try freezing your balls of cookie dough while your oven preheats. Learn more about how to bake THICK cookies here.

Better yet, refrigerate your cookie dough for 24 to 48 hours. This ‘marination’ process will transform your cookies by making them thicker, chewier, and more flavorful! Plus, this is a perfect way to make your cookies ahead of time. Read more about the magic of chilling your cookie dough here. NOTE: chilling is OPTIONAL for this recipe but will enhance your cookies!

comparison of chocolate chip cookies baked immediately vs chilled

How to make chewy chocolate chip cookies:

One of the keys to CHEWY cookies is to use more brown sugar than granulated sugar. The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier.

For extra chewy cookies, try adding an extra egg yolk to this recipe. You can also replace half or all of the all-purpose flour in this recipe with bread flour for an ultra chewy bite.

How to bake chocolate chip cookies:

For the BEST chocolate chip cookies, make the recipe below keeping these top tips in mind:

  1. Use a kitchen scale to measure your ingredients for the BEST most consistent results
  2. Make the recipe exactly as written, without substitutions, at least the first time you bake it

Use the correct baking pan and a spring loaded cookie scoop for bakery quality cookies at home.

What’s the difference between baking soda and baking powder?

Baking powder and baking soda are both chemical leaveners that work to create light textures in baked goods.

Although baking powder actually contains baking soda, the two leaveners are very different. Baking powder and baking soda are not interchangeable – just take a look at the impact the type of leavener used had on each of the cookies below!

comparison of chocolate chip cookies made with baking powder vs baking soda

Find out more in my Baking Soda vs. Baking Powder article here.

Which baking pan is best for cookies?

Take a look at the cookies below. These cookies are all the same batch of cookie dough, baked at the same temperature of 350°F, baked for the same amount of time of 12 minutes. The only difference? The type of baking pan used!

Check out my Best (and WORST) Baking Pans article here for more details on the science of baking pans.

Side-by-side testing to find the best baking pans! Including nonstick vs. aluminum, and which pans specifically you should NEVER use!

How to Keep Chocolate Chip 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!

Can you freeze chocolate chip cookies?

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.

How to keep cookies soft:

To keep your baked cookies 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 apple 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.

How to refresh stored cookies:

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!

Bite taken out of thick bakery style chocolate chip cookies

More Chocolate Chip Cookie Recipes

See ALL of my chocolate chip cookie recipes & cookie baking tips here!

4.92 from 452 votes

How to make
Bakery Style Chocolate Chip Cookies

Yield: 26 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 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!

Ingredients

  • 3 cups (380 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
  • 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) semisweet chocolate chips

Directions

  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
  2. In a medium bowl combine the flour, baking soda, and salt.
  3. 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.
  4. 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.
  5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
  6. Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

  7. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.

Recipe Video

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, chocolate chips, chocolate cookies, cookies

Photos by Jess Larson.

BAKERY STYLE CHOCOLATE CHIP COOKIES MADE BY OUR COMMUNITY

Tag @handletheheat and use the hashtag #handletheheat for a chance to be featured!

photos of reader's bakery style chocolate chip cookies

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    Kelsey — August 23, 2021 at 7:45 pm

    I’ve made this recipe about 5 times now and we replace the chocolate chips with heath candy bar pieces. It’s AMAZING. So chewy and so good.

  2. #
    Alaina J — August 21, 2021 at 8:03 am

    This is my favorite, go-to chocolate chip cookie recipe. Always a hit at my home. Amazing recipe.

  3. #
    Gigi05 — August 17, 2021 at 4:29 pm

    I tried a lot of instagram cookies recipe and this is by far the best one. They are tasty, chewy and easy to make. Sooo good !
    (Sorry for my english, i’m french)

    • #
      Emily — August 18, 2021 at 9:57 am

      So happy to hear you love these cookies! Thanks for taking the time to comment 🙂

  4. #
    Samantha E — August 11, 2021 at 4:35 pm

    STOP SEARCHING FOR CHOCOLATE CHIP COOKIE RECIPES. This is it. This is the best one. It’s crunchy and chewy and delicious. It is worth the overnight wait!

    • #
      Emily — August 12, 2021 at 10:32 am

      So happy to hear you love this recipe, Samantha! I agree, they’re worth the wait, yum!!

  5. #
    Maha — August 11, 2021 at 4:48 am

    I just got done making these however my dough is a bit stickier than what yours look. I have kept them aside for the cooling in the fridge, though idk if I should add more flour or not. Moreover I tasted the dough it tasted a bit too much of molasses so should I try adding more caster sugar or not. PLEASE HELP

    • #
      Emily — August 11, 2021 at 10:46 am

      Hi Maha! To ensure the best outcome, we always suggest following the recipe as written. What type of brown sugar are you using? Also, are you using a digital scale to measure your ingredients?

  6. #
    Jackie — August 9, 2021 at 11:56 pm

    This was as good as the recipe promises – crispy on the outside, ooey gooey on the inside. Just the right sweetness!

    • #
      Emily — August 10, 2021 at 8:41 am

      So happy you enjoyed them, Jackie!

  7. #
    Palak Trivedi — August 9, 2021 at 4:37 am

    Thanks for sharing such a great & very useful article

  8. #
    Stephanie — August 7, 2021 at 4:12 pm

    This has been my go-to chocolate chip cookie recipe for years. Weigh your ingredients and follow Tessa’s instructions and they’ll turn out perfectly every time. Love them!

    • #
      Emily — August 9, 2021 at 8:44 am

      So thrilled to hear this recipe is your go-to, Stephanie! Thanks for taking the time to comment!

  9. #
    Christina — August 1, 2021 at 6:56 am

    Made these this morning and they are delicious.My cookies went flat after cooking. I also did not chill the dough an exact 24 hrs it was more like 19-20. I also don’t know if the added toffee bits caused them to fall. I read all the instructions and all of the cookie guides. I will definitely use this recipe again. Thank you Tessa.

    • #
      Emily — August 2, 2021 at 3:56 pm

      Hi Christina! So happy you loved these cookies! I’m glad you checked out the pink tip box above the recipe to try to troubleshoot your flat cookies, hopefully our article on baking THICK cookies helped! The most popular reasons cookies turn out flat are due to either too warm of butter or too little flour. Even with chilling your dough, if you start out the recipe with butter that is too warm, it will alter the outcome of your cookies. For measuring flour, do you use a digital scale? If you don’t have one, check out our article How to Measure Flour and follow the Spoon & Level Method. Hope that helps! Can’t wait to hear how it goes next time 🙂

  10. #
    Andrea — July 31, 2021 at 12:35 pm

    So, mine turned out really flat. My butter was too soft and they spread out too much when I baked them right away. But even after refrigerating for 24 hours and adding a couple tbsp of flour, they still were really thin. Just curious what I could do differently. Do you think the too-soft butter made for too airy of a dough, even after refrigeration? Maybe it wasn’t dense enough? They tasted great. No problems there. : )

    • #
      Emily — August 2, 2021 at 4:12 pm

      Hi Andrea! Yes, starting out the recipe with too soft of butter alters the outcome of these cookies, even if you marinate them in the fridge. I’ve made the “mistake” before! They do still taste delicious though, luckily 🙂 Have you checked out our article on How to bake THICK cookies? It includes great tips, and I think you’d find it helpful for your next batch!

  11. #
    Ayesha Ahmad — July 29, 2021 at 9:31 am

    Thanks a ton for this recipe Tessa… It’s so amazing I can’t begin to tell…. When I made it my mom said it’s just like one she had in a 5 star restaurant when she was in Miami. And really it’s super delectable. I and my family likes cookies a bit on the crunchier side so I bake them a lil longer… They do get to look a bit brown but it’s so worth the crunchiness… Plus the recipe halves very nicely. Never a fail MashaAllah. God bless you.

    • #
      Emily — July 30, 2021 at 10:00 am

      What a compliment! So glad to hear it’s a family favorite, Ayesha!

  12. #
    MRS DIANA K PATEL — July 29, 2021 at 9:04 am

    Can I make this in my microwave oven and at what degrees (in centigrade please)and time also

    • #
      Emily — July 29, 2021 at 9:20 am

      Hi Diana! We haven’t tried that so we can’t say for sure! If you use your microwave oven to bake all the time, I’d suggest baking these cookies at the normal degree you typically use when making cookies, and just watch the time. Please let us know what you find out!

  13. #
    Nicole — July 29, 2021 at 8:19 am

    These cookies are by far the best chocolate chip cookie hands down. The key to the delicious taste is making they get refrigerated so the ingredients can marinate. Love!!!

    • #
      Emily — July 29, 2021 at 9:23 am

      So happy to hear you enjoyed them, Nicole! Marinating your cookies definitely increases the texture and flavor so much, I’m glad you tried it out!

  14. #
    Deeksha — July 29, 2021 at 2:08 am

    Just baked these a few days ago and they were amazing! Probably the best chocolate chip cookie I’ve ever had! Must try for sure!

    • #
      Emily — July 29, 2021 at 9:24 am

      So wonderful to hear this, Deeksha! Thank you for letting us know!

  15. #
    Deepti — July 28, 2021 at 10:15 pm

    This is such a fool proof recipe, my family craves for it so much! Thank you for this and all your other recipes❤️

    • #
      Emily — July 29, 2021 at 10:22 am

      Glad to hear it’s a family favorite!

  16. #
    Marlene — July 28, 2021 at 6:34 pm

    My mom’s new husband is a huge CCC fan. He’s tried tons of bakeries known for them. I made these for him before, and he said they were right up there with his favorite from NYC. He gets so excited whenever I make him another batch and hogs them all to himself. These, and the brown butter toffee ones! Huge hit and easy to make. I’ve loved every recipe I’ve used by Tessa.

    • #
      Emily — July 29, 2021 at 9:38 am

      Wow, what an incredible compliment, Marlene! So happy he loves your cookies (the brown butter toffee ones are fantastic as well). Thank you so much for letting us know!

  17. #
    Abby — July 28, 2021 at 4:31 pm

    Best. Cookies. Ever. I have always struggled with getting cookies to come out looking AND tasting good. Tessa gives such good guidance on how to bake successfully…would absolutely recommend this recipe and her cookie handbook!

    • #
      Emily — July 29, 2021 at 9:33 am

      So wonderful to hear this, Abby! Thank you so much for the positive feedback, we appreciate it!

  18. #
    Daphne — July 26, 2021 at 7:01 pm

    The best cookies I used all brown sugar and tablespoon of vanilla flavoring so good use good vanilla

  19. #
    Yvonne Hancock — July 19, 2021 at 2:24 pm

    I’ve waited 62 years to find this recipe!! Hands down the BEST chocolate chip cookie recipe EVER!!!!!! I’ve made this recipe several times and everyone who eats a cookie can’t believe I made them. So darn delicious!!!

    • #
      Tessa — July 20, 2021 at 10:50 am

      WOW!! You absolutely just made my day, Yvonne! <3 I'm so excited to hear how much you love this recipe! 🙂

  20. #
    Richard F Gorton — July 18, 2021 at 3:28 pm

    This is the best chocolate chip cookie recipe ever. This is second batch i’ve made and let it marinate for 36 hrs due to logistics. They turned out better than the first. Will have to say the process is repeatible and consistant. Scrumptious to the max. Will be my go to from here on out. Of everything I’ve attempted over decades, these are the best.

    Where can I upload a pix?

    • #
      Tessa — July 19, 2021 at 10:31 am

      Wow, you just made my day, Richard! Thank you so much for taking the time to write a review! The best place for me to be able to see your photos is either on Instagram and use #handletheheat so I can see, or in our free Facebook community. Can’t wait to see your cookies!

  21. #
    Missy — July 18, 2021 at 9:52 am

    You’ve left eggs off your list….

    • #
      Tessa — July 19, 2021 at 10:19 am

      This recipe has been made thousands of times with great success, please read the list of ingredients, they’re included 🙂

  22. #
    Nancy — July 15, 2021 at 11:24 am

    These are hands down THE best cookies. I live in CO and this recipe works well at high altitude

    • #
      Tessa — July 15, 2021 at 1:06 pm

      Hooray!! I’m so happy you love them, Nancy! Thanks for letting me know they worked well where you live 🙂

  23. #
    Aashvi — July 10, 2021 at 1:57 pm

    I’ve tried this recipe and its amazingg. But my cookies dont brown.

    • #
      Tessa — July 12, 2021 at 3:00 pm

      The cookies (and especially the edges) should be golden brown by 12-15 minutes, just like in my video/pictures. What kind of oven do you have? Have you checked to make sure your oven temperature is accurate with an oven thermometer? Did you make any substitutions with the ingredients?

  24. #
    D’Arcy Wingrove — July 10, 2021 at 12:37 pm

    Absolutely delicious

  25. #
    Michelle — July 5, 2021 at 2:28 pm

    About how many does 1 recipe make?

    • #
      Tessa — July 6, 2021 at 10:09 am

      The yield is located in two different places in red, at the top of the blog post right above Tessa’s Recipe Rundown, and also below the title of the recipe in the directions 🙂 Both areas also include the prep and cook time 🙂

  26. #
    Richard — July 5, 2021 at 6:38 am

    Great recipe – easy to make. Taken out of the oven at 12”, cooled for 5 first bite yum. Rest of dogs is in the fridge to marinate. Hope to see a difference. This will be my “go to chocolate chip” Thank you Tessa!!!

    • #
      Tessa — July 5, 2021 at 9:59 am

      I can’t wait to hear what you think after marinating your batter! I’m so glad you love this recipe so far 🙂

  27. #
    KathyD — July 3, 2021 at 8:58 am

    These are big thick chocolate chip cookies. So easy to make! Love them!
    First time I’ve made an all butter chocolate chip cookie that didn’t come out flat.

    • #
      Tessa — July 5, 2021 at 10:25 am

      Woohoo!! I’m so happy to hear that! These are a fave of mine for sure, I’m glad you loved them!

  28. #
    Nagy — June 30, 2021 at 12:40 pm

    Recipe speaks for itself. There is a reason Tessa is named the cookie queen! My favorite and go-to cookie recipe! I always freeze half of the dough so I can have a fresh, warm cookie on hand.

    • #
      Tessa — July 1, 2021 at 9:53 am

      Aw, thank you so much! You just made my day 🙂

  29. #
    Brenda — June 29, 2021 at 11:05 am

    Can you add peanut butter to this recipe

    • #
      Tessa — June 30, 2021 at 8:50 am

      I haven’t tried that, you’d have to experiment with it 🙂 You’re welcome to switch out the chocolate chips for peanut butter chips, which I’m sure would taste heavenly! I’d recommend trying my Peanut Butter Chocolate Chip Cookie recipe too!

  30. #
    Jeffrey — June 26, 2021 at 11:59 am

    My One and Only Go-To Recipe from the Cookie Goddess Herself! Thank you!!

    • #
      Tessa — June 28, 2021 at 1:16 pm

      So awesome to hear this!!

  31. #
    Angeles — June 25, 2021 at 10:18 am

    Can I chill the cookie dough for 24 hours before baking them?

  32. #
    Denise — June 25, 2021 at 8:44 am

    I wanted to bake these right from the freezer. I thought I had read that you said to bake 20 degrees lower (330F) and I can’t remember how many minutes? Thanks.

  33. #
    Gabrielle — June 23, 2021 at 8:44 am

    Good morning Tessa!

    I hope you are doing well.

    I just want to thank you so much for your recipes and for teaching me the importance and science behind every single one of them. You are amazing, and I’m soooo glad that I found you! All the recipes that I’ve made turn out great!❤️

    Thank you so much for your kindness and for these wonderful recipes and lessons you share every day! It means the world to me, since baking is my passion and I am more than grateful to learn from a Pastry Chef like you! It’s an honor!

    You are incredible! Keep moving forward and I wish you the best in everything you do! What I love the most about you, is the charisma and the great vibes that you give in every single video that you make! You are special and my role model in baking! Thank you so much! Have a blessed day!

    • #
      Tessa — June 24, 2021 at 9:46 am

      Wow, Gabrielle! Thank you so much for taking the time to write such a sweet comment, you just made my day! 🙂

  34. #
    Susanna — June 22, 2021 at 4:50 pm

    Bummed! Made these cookies and they came out a little cakey and poofy, not flat like bakery cookies. Thought I followed the recipe to the T, but must have messed up somewhere.

    • #
      Tessa — June 24, 2021 at 9:40 am

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

  35. #
    Karen Lariviere — June 20, 2021 at 10:58 am

    So delicious, definitely the best chocolate chip recipe I’ve ever made. A few tips I have for others/beginners following the recipe is:
    1.**** Let the dough marinate for 24 hours in the fridge it is a game changer. I baked a couple right after mixing and although they were still delicious it did not hold a candle to the ones I left in the fridge overnight.
    2. Weigh out your butter, sugars, flour on a scale to make sure you have the right amount.
    3. For something different I tried putting in salted caramel chips and chocolate chips, it is so friggin good you won’t regret it (unless you hate caramel of course)
    4. If you are lazy like me/love fresh baked cookies roll them into balls before putting them in a Ziploc bag in the fridge. They’ll need to be a bit cold for this so I would suggest putting the freshly mixed dough in the fridge for a bit or doing it once they’ve been in the fridge for a day (you will need to let the dough sit out as suggested for a while until it is warm enough to shape). I usually don’t bake them all right away but leave them in the bag and pop a couple in each night for fresh baked deliciousness. It also saves me from eating them all on the spot (if you have no self restraint like me I would suggest this).
    All-in-all a perfect recipe, my only complaint is that every person I give them to demands these cookies whenever I see them so now I have to do double batches and may soon have to triple it lol.

    • #
      Tessa — June 21, 2021 at 1:47 pm

      Love your add-in of the salted caramel chips, yum! I’m so happy you love these cookies so much! I’d suggest not leaving the batter in the fridge for more than 72 hours as explained in this article here: https://handletheheat.com/the-1-reason-why-you-should-chill-your-cookie-dough/ I do recommend that marinating period, but after that I’d recommend putting them in the freezer for still quick and easy access 🙂 Obviously that all depends on how many cookies you’re keeping in the fridge and how quickly you’re enjoying them 😉

  36. #
    Mara — June 12, 2021 at 3:29 pm

    This is my go-to chocolate chip cookie recipe. I have made it as written and everyone loves them. When I make them for my diabetic father, I swap out the sugars with diabetic friendly sugars (Lakanto). When I make them for myself, I use the lakanto instead of white sugar and use 3/4 cup of brown sugar and use extra flour to compensate for the reduction in sugar. I also use 2 cups of whole wheat flour and 1 cup of regular flour. All versions of this recipe are a hit!

    • #
      Tessa — June 14, 2021 at 12:13 pm

      So happy your substitutions have worked well!

  37. #
    Darryn — June 11, 2021 at 1:03 pm

    I will be putting these in the oven today. That got me to thinking, I completely understand your comments about weighing the ingredients prior to mixing. I am also curious what weight you are coming up with for the cookie dough ball when you make this recipe. I.e., when you use your three tablespoon scoop, what is the weight in grams of the ball? I don’t plan on weighing every ball of cookie dough, but a sampling of them would be a great comparison to what you’re using. Thank you.

    • #
      Tessa — June 11, 2021 at 3:26 pm

      I’ve honestly never weighed them, sorry! When I’m scooping with my 3T scoop, really any cookie recipe, I scoop the dough, push it into the scoop and flatten it with my palm. That ensures the dough balls will all be the same/close to the same amount in weight and bake evenly. I hope that helps!

  38. #
    Laura — June 7, 2021 at 6:12 pm

    These are the best chocolate chip cookies!!! I had one recipe that I’ve made over and over and over for years. This recipe has now replaced that one! I make it weekly and always keep cookie dough in the freezer now. And this week we made fresh cookies from the frozen dough and topped them with a scoop of vanilla bean ice cream while still warm!!! Heavenly!!!!

    • #
      Tessa — June 8, 2021 at 9:54 am

      So happy to hear this is now your go-to recipe, Laura! Chocolate chip cookies and ice cream sounds delicious!!

  39. #
    Purvi — June 3, 2021 at 7:52 pm

    What could be the substitute for eggs?

    • #
      Tessa — June 4, 2021 at 9:30 am

      I believe eggs are essential to this recipe. I haven’t tested it without them or with any substitutions, sorry!

  40. #
    Kayla — June 2, 2021 at 4:33 am

    These cookies were so good!! Thank you for this amazing recipe!

    • #
      Tessa — June 2, 2021 at 1:03 pm

      I’m so happy you loved them!

  41. #
    Monica — May 23, 2021 at 1:17 pm

    If I add walnuts to this recipe would I need to change the baking time?

    • #
      Tessa — May 24, 2021 at 4:31 pm

      Nope!

  42. #
    Nora O Richard — May 23, 2021 at 4:03 am

    Tessa, you are absolutely amazing! Excellent recipe! My co-workers loved them as much as I did! I’m so glad that I bought your cookie cookbook! I wish all your other recipes were in one cookbook as well. It would make it so much easier. You are truly the Best! Thank you for sharing so much with the rest of us homemakers!

    • #
      Tessa — May 24, 2021 at 4:41 pm

      Thank you so much for your sweet comment, Nora! I so appreciate that you took the time to share with me 🙂 I’m so happy to hear everyone loved these cookies!

  43. #
    RB — May 22, 2021 at 7:54 pm

    By far the best chocolate chip cookies recipe! I’ve tried a million over the years and this is a family favorite. I may have put in even more choc chips but so delicious. I made some and put leftovers in the freezer to pop in the oven and their still perfect

    • #
      Tessa — May 24, 2021 at 4:20 pm

      Wonderful to hear! So happy your family loves them 🙂

  44. #
    Diane — May 21, 2021 at 2:05 pm

    Hi, I am freezing my dough for 24 hours. Your article on baking frozen cookie dough says to bake it 20 degrees less. Does this mean I should be baking the frozen cookie dough at ~325 instead? Or bake at original 350. Thank you!

  45. #
    Kaylan — May 21, 2021 at 11:29 am

    Wow, really great cookies!! Excellent flavor. Super soft insides. I will definitely be making these again.

  46. #
    Zoë — May 20, 2021 at 6:12 am

    Love these! So soft and gooey! My boyfriend will only eat the pilsbury chocolate chip cookies but these met his high standards no more store bought cookie dough for us

    • #
      Zoë — May 20, 2021 at 6:16 am

      I weighed my ingredients and chilled the dough but I only got a few hours of chilling in because I didn’t want to wait for them haha I’ll plan to chill them longer next time but they came out perfect already!

      • #
        Tessa — May 20, 2021 at 8:57 am

        It’s hard to wait for sure! Honestly, I always bake up some immediately, but then I chill the rest 🙂 I’m excited to see if you notice a difference in the taste and texture after chilling!

    • #
      Tessa — May 20, 2021 at 8:55 am

      Woohoo! The ultimate compliment!! So happy to hear they were a hit! 🙂

  47. #
    Naveed — May 17, 2021 at 3:28 pm

    Thanks for the recipe! As someone in the UK, am I better off using the cups or grams measurements? I have seen some bakers provide both but recommend cups over grams. Thank you

    • #
      Tessa — May 18, 2021 at 9:11 am

      Personally I think everyone should weigh their ingredients, it ensures the accuracy of what the recipe author used! You can see in my ingredients list that I don’t weigh small measurements (like teaspoons) or liquids. When it comes to milk, water, or creams, there’s no air inside those ingredients, so it’s safe to use cups 🙂 Hope this helps!

  48. #
    Jana Fitts — May 16, 2021 at 3:54 pm

    I followed the recipe as written and it came out really tasty! I also followed the tips mentioned and it really does make a difference. Take your time and read the details. That’s were the end result gets kicked up a notch. They taste just like a really good cookie from a bakery

    • #
      Tessa — May 17, 2021 at 1:12 pm

      So happy to hear your cookies turned out perfectly, Jana!

  49. #
    Sofia Zegarra — May 16, 2021 at 2:23 pm

    I’ve been trying many chocolate chip cookie recipes and I absolutely loved these! Thank you for the recipe 🙂

  50. #
    Belinda — May 12, 2021 at 9:33 am

    Super easy and incredibly good!!
    Thanks!!

  51. #
    Mi — May 7, 2021 at 7:43 am

    Is one hour of freezing the dough sufficent?

    • #
      Tessa — May 7, 2021 at 9:01 am

      You don’t have to refrigerate, but I highly recommend it! Refrigerating your dough for 24 to 48 hours transforms your cookies by making them thicker, chewier, and more flavorful! If you plan to freeze your cookie dough, still refrigerate your dough first and then freeze 🙂 Freezing alone will not have the same results. If you don’t have time to do all that, you can pop your tray of dough balls in the freezer while the oven preheats, but that will just help reduce spread. Hope this helps!

  52. #
    Rebecca — May 2, 2021 at 3:17 pm

    I am a baker and this recipe is awesome! Everyone loves it.

  53. #
    Vinnie — May 1, 2021 at 4:47 pm

    Tempting an 84 year young Senior citizen into making this decadent recipe for his Grandchildren must be against the Law somewhere……I’m just glad that it’s not outlawed in North Carolina! Made these yesterday and refrigerated them overnight, baked them this morning and everyone agrees that they are the best ever! Thanks for turning me into a “Cookie Monster”

    • #
      Tessa — May 4, 2021 at 8:56 am

      Haha, I’m so happy to hear everyone loved your cookies, Vinnie!!

  54. #
    Carly — April 29, 2021 at 9:43 am

    DELISH !!!!!

  55. #
    Sarah — April 28, 2021 at 12:03 pm

    Terrific. As advertised. Gooey, delicious, buttery flavour. Highly recommended.

  56. #
    Nicole — April 28, 2021 at 5:33 am

    Oh my goodness!!!! These were sooooooo delicious! Especially after leaving the dough in the refrigerator overnight. Thank you!! Great recipe!!

  57. #
    Amy — April 27, 2021 at 5:43 am

    Easy to follow recipe, turns out perfect everytime! Crispy edges and gooey centre, we always eat these warm out the oven. I’ve tried leaving the dough and it does make a difference definitely worth waiting for

  58. #
    Maggie — April 26, 2021 at 7:34 pm

    Now, I KNOW Tessa’s gonna shake her head at me for this because she doesn’t like people using substitutions in her recipes since they’re not designed for them … but I have celiac, so I had no choice! Usually I get pretty good GF flours so substitution is rarely a problem (for anyone wondering, I usually use Bob’s Red Mill GF flour). Let me tell you — these cookies were soooo good! I’ve made them gluten-free several times and they’ve always turned out well. A year and a half ago I made them for my office (didn’t tell them they were GF) and everyone loved them. Could not recommend this recipe more, with or without gluten!

    • #
      Tessa — April 27, 2021 at 12:43 pm

      While I don’t recommend substitutions because I extensively test recipes to get them exactly right, there’s nothing I love to hear more than when someone experiments in the kitchen and makes the recipe their own so they can enjoy it! So happy you were able to try out this recipe and love it, Maggie!

  59. #
    Vanessa — April 26, 2021 at 1:46 pm

    From Madeira Island (Porrugal), i already bake them so many times. they are amazing!!!!

    • #
      Tessa — April 27, 2021 at 12:14 pm

      Wonderful, Vanessa!

  60. #
    Samantha — April 26, 2021 at 11:34 am

    Made these 3 times and they are so good! My new chocolate chip cookie go to recipe!

Join the Handle the Heat Community

Cookie Customization Chart
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)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed