Ultimate Chewy Chocolate Chip Cookies

Recipe By Tessa Arias
March 8th, 2017
4.79 from 74 votes
4.79 from 74 votes

Ultimate CHEWY Chocolate Chip Cookies are big, thick, chewy, soft in the middle, crisp at the edges, and loaded with chocolate chips!  Download my FREE Cookie Customization Guide!

Yield: 24 large cookies

Prep Time: 10 minutes

Cook: 12 minutes

Tessa's Recipe Rundown...

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

I‘m super duper excited to share with you my version of the Ultimate Chewy Chocolate Chip Cookies complete with a video to show you exactly how they’re made.

This is a perfect recipe to learn some of the basics of the science of baking because with cookies it’s so easy to see how different tweaks impact the final result!

If you’re anything like the hundreds of people who have taste tested and tried this recipe, you’reย going to loveย it! (Just read some of the comments below!)

ULTIMATE Chocolate Chip Cookie Recipe

Be sure to check out my Ultimate Guide to Chocolate Chip Cookies before you make these!

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

You may be asking yourself, what makes this recipe the “ultimate?” Well, let me tell you. I’ll start with flavor because these cookies have HUGE butterscotch flavor and that is exactly what I adore in a chocolate chip cookie. Beyond the flavor is the texture, which is nothing short of incredible.

These cookies have my version of the ultimate texture combination: thick, super chewy, soft and a little gooey in the middle, crisp and slightly crunchy at the edges, with ooey chocolate chips throughout. Does anything get better than that? I don’t think so. I would want these cookies to be a part of my last meal on earth, that’s how much I love them!

How to Make Chewy Chocolate Chip Cookies

Do you remember my Ultimate Guide to Chocolate Chip Cookies Part 1 and Part 2? That is where I discovered ALLย the secrets to making my version of the best chocolate chip cookie.

This recipe utilizes half bread flour which lends chewiness to the cookies. It also uses a bunch of brown sugar which lends that butterscotch flavor and thick and soft texture. The extra egg yolk in this recipe also helps keep these cookies soft yet chewy and adds richness in flavor.

You can think of the 24 – 72 hour chilling period as a “marinating” period. The flavors intensify and the texture will become thicker and chewier. It’s pretty amazing.

Do I really need to use bread flour?

You don’t absolutely HAVE to use bread flour, but it adds a ton of chewy texture to these cookies that’s worth the extra trip to the store. If you can’t get bread flour, then use all AP flour.

Do I really need to chill the dough?

The last key element is the 24 to 72 hour chilling period which is a huge pain in the butt, I know, but it is so completely worth it. The flavor and texture only improves as the dough chills, promise!ย If you’re absolutely strapped for time, you can bake off some cookies as soon as the dough is done. But I’d definitely encourage you to try chilling and see all the wonders it works on your dough ๐Ÿ™‚

Once the dough has chilled, allow it to sit at room temperature just long enough so that you can scoop it. The colder the dough, the thicker the cookies!

How to make beautiful chocolate chip cookies

I hope you make these cookies soon!

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

Step by Step Video

If you want to watch me demonstrate how to make this cookie dough LIVE, with all of my scientific explanations, tips, and tricks, check out this live Facebook video I did a while back!

More Chocolate Chip Cookie Recipes:

See ALL of my chocolate chip cookie recipes + tips & insights into the SCIENCE of cookie baking here!

4.79 from 74 votes

How to make
Ultimate Chocolate Chip Cookies

Yield: 24 large cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ultimate CHEWY Chocolate Chip Cookies are big, thick, chewy, soft in the middle, crisp at the edges, and loaded with chocolate chips!  Download my FREE Cookie Customization Guide!


  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 1/4 cups (159 grams) bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/4 cups (247 grams) lightly packed brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 cups (340 grams) semi sweet chocolate chips


  1. Preheat oven to 350ยบF. Line baking sheets with nonstick baking mats or parchment paper.
  2. In a medium bowl combine the flour, baking soda, baking powder, 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 eggs, one at a time, beating well after each addition. Add the vanilla Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
  4. Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
  5. Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Course: Dessert
Cuisine: American

This recipe was originally published October 2013 and recently updated with more baking tips and new photos. Photos by Constance Higley.

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!)

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Recipe Rating

  1. #
    Yael — October 23, 2013 at 7:06 am

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

    • #
      Tessa — October 23, 2013 at 7:33 am

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

  2. #
    Holly — October 23, 2013 at 9:45 am

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

    • #
      Tessa — October 23, 2013 at 7:55 pm

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

  3. #
    Ada ~ More Food, Please — October 23, 2013 at 11:07 am

    Yummy! I love how you experimented with all the different factors to come up with the ultimate chocolate cookie. I will be making these very soon! Thanks for sharing your recipe ๐Ÿ˜€

  4. #
    Lauren — October 23, 2013 at 2:24 pm

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

    • #
      Tessa — October 23, 2013 at 7:58 pm

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

  5. #
    Tina @ Tina’s Chic Corner — October 23, 2013 at 3:42 pm

    Love love love! I can never resist a chocolate chip cookie and these look a-maz-ing. Soft and chewy are my fav. ๐Ÿ™‚

  6. #
    Lauren — October 24, 2013 at 5:59 am

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

  7. #
    Susana — October 27, 2013 at 5:54 pm

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

  8. #
    Liz @ The Lemon Bowl — October 28, 2013 at 11:15 am

    I want these so badly I could cry.

  9. #
    Kikeena — October 28, 2013 at 9:06 pm

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

    • #
      Tessa — October 29, 2013 at 3:50 pm

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

  10. #
    Averie @ Averie Cooks — October 30, 2013 at 12:16 pm

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

  11. #
    Allie — October 30, 2013 at 5:27 pm

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

  12. #
    Mindy — November 5, 2013 at 1:53 pm

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

    • #
      Tessa — November 5, 2013 at 2:29 pm

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

  13. #
    Mindy — November 5, 2013 at 5:49 pm

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

    • #
      Tessa — November 5, 2013 at 5:51 pm

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

  14. #
    Mindy — November 6, 2013 at 9:57 am

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

    • #
      Tessa — November 10, 2013 at 7:04 pm

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

  15. #
    Samantha — November 8, 2013 at 12:03 pm

    Thank you so much for sharing this recipe! The cookies are heaven, soft & chewy in the middle but crunchy on the outside. A bonus: Huge & just the right thickness. I couldn’t wait for 24hr ๐Ÿ˜€ I baked a dozen for samples and froze the other two dozens in the freezer. I can’t wait until tomorrow. How can they be any better! Wish I know how to attach a picture I took of the cookie next to a quarter.
    I made some minor adjustment to the recipe. Instead of butter, I had used 2cups of room temperature organic coconut oil & added chopped pecans/walnuts & unsweetened coconut flakes.
    Thanks again for the sharing this WONDERFUL recipe!!

    • #
      Tessa — November 10, 2013 at 7:02 pm

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

  16. #
    Jaclyn — November 20, 2013 at 10:04 am

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

  17. #
    Rachel — November 22, 2013 at 1:08 pm

    After reading your cookie test posts, I realized that we have the same checklist for the Ultimate CC cookie! I just wanted to let you know that in your recipie, you’ve listed Vanilla extract and baking powder in the ingredient list, but in the actual instructions they aren’t included anywhere. It may be nice to fix it for beginner bakers ๐Ÿ™‚

    • #
      Tessa — November 22, 2013 at 8:26 pm

      Thanks for pointing that out – fixed!

  18. #
    Lama — November 28, 2013 at 8:35 am

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

  19. #
    Irene Fonseca — December 2, 2013 at 1:38 pm

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

  20. #
    Carlee — December 26, 2013 at 9:53 pm

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

  21. #
    Ellie — January 1, 2014 at 7:09 pm

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

    • #
      Tessa — January 3, 2014 at 9:16 am

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

  22. #
    Elaine — January 18, 2014 at 3:56 pm

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

  23. #
    Rose — February 25, 2014 at 9:24 pm

    Hi Tessa,

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

    • #
      Tessa — February 25, 2014 at 10:01 pm

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

  24. #
    Matt — March 8, 2014 at 2:44 pm

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

  25. #
    kim — March 11, 2014 at 2:19 pm

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

  26. #
    Tara — March 16, 2014 at 9:57 am

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

  27. #
    Irma H. — March 17, 2014 at 4:13 pm

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

    • #
      Tessa — March 17, 2014 at 4:58 pm

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

  28. #
    Ed — March 21, 2014 at 6:31 am

    Hi Tessa~

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

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


    • #
      Tessa — March 23, 2014 at 9:13 am

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

  29. #
    Saira — March 27, 2014 at 1:59 pm

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

    • #
      Tessa — March 27, 2014 at 2:03 pm

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

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

      Hope that helps!

  30. #
    Saira — March 27, 2014 at 9:16 pm

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

  31. #
    Sching — March 31, 2014 at 9:10 am

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

    • #
      Tessa — March 31, 2014 at 11:17 am

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

  32. #
    Sching — March 31, 2014 at 11:47 am

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

  33. #
    Andy — April 4, 2014 at 12:36 pm

    Hi Tessa. I just wanted to thank you for sharing this wonderful recipe. I had to convert everything to metric weights and search for appropriate flour types, since I’m from Germany and they are a little different here. We also don’t have packed brown sugar so I used the normal brown cane sugar. The result was fantastic!! Everyone that I shared them with couldn’t get enough of them, they taste so great. Heres a picture of my cookies fresh out of the oven: https://www.dropbox.com/s/vn7cum2m2n0l3gd/IMG_1853.JPG
    I’ll have to bake them again soon ๐Ÿ˜€ Greetings from Germany

    • #
      Tessa — April 6, 2014 at 4:52 pm

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

  34. #
    PFC — April 8, 2014 at 7:09 am

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

    Everyone loved them!

    Thank you so much for sharing this AMAZING recipe.

    • #
      Tessa — April 10, 2014 at 10:16 pm

      Yay! Thanks for sharing your experience ๐Ÿ™‚

  35. #
    Taylor — May 19, 2014 at 6:02 am

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

    • #
      Tessa — May 19, 2014 at 8:22 am

      YAY!!! Love this comment ๐Ÿ™‚ And yes, I went to culinary school.

  36. #
    Lindsey — May 19, 2014 at 6:11 am

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

    • #
      Tessa — May 19, 2014 at 8:22 am

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

  37. #
    Dana — May 24, 2014 at 6:32 am

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

  38. #
    dana — May 24, 2014 at 12:43 pm

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

    • #
      Tessa — May 24, 2014 at 1:55 pm

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

  39. #
    nita — June 2, 2014 at 6:28 pm

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

  40. #
    Lisa N. — June 5, 2014 at 7:30 pm

    What is your favorite brand of chocolate chips?

  41. #
    Gay — June 7, 2014 at 5:48 pm

    Just made these yesterday. They are the best chocolate chip cookies ever! I will throw away my other choc. chip recipe. ๐Ÿ™‚ Thanks!

    • #
      Tessa — June 10, 2014 at 3:33 pm

      Haha thank you!! ๐Ÿ™‚

  42. #
    Mary Beth Elderton — June 10, 2014 at 2:27 pm

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

    • #
      Tessa — June 10, 2014 at 3:28 pm

      Thank you for your sweet comment! I’m ecstatic you love the recipe ๐Ÿ™‚

  43. #
    Robert — June 10, 2014 at 3:05 pm

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

  44. #
    Jennifer — June 15, 2014 at 11:54 pm

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

    • #
      Tessa — June 16, 2014 at 3:22 pm

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

  45. #
    Linda Craig — June 23, 2014 at 8:06 pm

    Hi Tessa,

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

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

    Thank you!

    • #
      Tessa — June 23, 2014 at 8:14 pm

      Thanks!! I think you should be fine just adding them directly in without altering the recipe ๐Ÿ™‚

  46. #
    George — June 25, 2014 at 9:37 am

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

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

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

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

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

    • #
      Tessa — June 26, 2014 at 1:09 pm

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

  47. #
    MojoMom — July 20, 2014 at 9:32 am

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

  48. #
    Payton — August 7, 2014 at 12:31 pm

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

  49. #
    Kaitlyn — August 7, 2014 at 10:36 pm

    I would love to add/incorporate peanut butter to this recipe, any suggestions?
    Thanks ๐Ÿ™‚

  50. #
    Michelle — August 14, 2014 at 12:43 am

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

    • #
      Tessa — August 14, 2014 at 7:44 am

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

  51. #
    Audra — August 14, 2014 at 1:01 pm

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

    • #
      Tessa — August 14, 2014 at 3:11 pm

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

  52. #
    Sally — August 20, 2014 at 10:03 am

    Hi Tessa,

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


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

    • #
      Tessa — August 20, 2014 at 10:57 am

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

  53. #
    Savanah — September 2, 2014 at 6:32 am

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

    • #
      Tessa — September 2, 2014 at 1:49 pm

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

  54. #
    Camila — September 4, 2014 at 7:40 am

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

    • #
      Tessa — September 5, 2014 at 9:07 am

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

  55. #
    Mo — September 4, 2014 at 1:53 pm

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

  56. #
    jo — September 4, 2014 at 7:48 pm

    This website is referenced in an article about cookies:


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

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

    • #
      Tessa — September 5, 2014 at 9:01 am

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

  57. #
    Jackie — September 5, 2014 at 6:58 pm

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

  58. #
    Barb — September 6, 2014 at 8:33 am

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

  59. #
    April — September 6, 2014 at 8:51 am

    Hey there. I have a question ๐Ÿ™‚
    If I want to make those flat ‘both’ cookies, do I follow the ultimate cookie recipe and just add the’both’ segments of baking soda and baking powder and just not put in the refrigerator for 24 hours? Or what? What about chilling those? Thank you.

  60. #
    jo — September 6, 2014 at 11:34 am

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

  61. #
    April — September 6, 2014 at 12:13 pm

    To jo: Okay. Well 1/4 teaspoon of baking soda and 1/4 baking powder. I saw a recipe above the other cookies on that page. Do I use that recipe or do I just substitute this into the recipe up there(the ultimate chocolate chip cookie)? Because I tried using that one on the page over there and substituted it in, but it turned out puffy. ๐Ÿ™ I’m upset about it

  62. #
    April — September 7, 2014 at 9:33 am

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

  63. #
    April — September 8, 2014 at 8:27 am

    I may have overbeat the butter because I didn’t know what is exactly ‘creamy’ but my creamy didnt look like your creamy. Because i just have a whisker on my mixer. So I found it difficult. I may have put a little more flour in because I did try to get the flour even with the measurement by shaking the cup and tapping it on the table. Thank you Tessa! ๐Ÿ™‚

    • #
      Tessa — September 8, 2014 at 3:44 pm

      Good luck with your future cookie baking April!

  64. #
    Grace — September 10, 2014 at 7:10 am

    Why the bread flour?????


    • #
      Tessa — September 10, 2014 at 11:38 am

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

  65. #
    heather — September 14, 2014 at 10:34 am

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

    • #
      Tessa — September 14, 2014 at 4:30 pm

      Yep, I mentioned freezing briefly in the post.

  66. #
    Mark Giangreco — September 14, 2014 at 3:20 pm

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

    • #
      Tessa — September 14, 2014 at 4:29 pm

      I always use unbleached when possible ๐Ÿ™‚ Happy baking!

  67. #
    Catherine — September 15, 2014 at 5:14 pm

    Hi there,

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

  68. #
    Renee — September 17, 2014 at 5:20 pm

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

    • #
      Tessa — September 19, 2014 at 1:35 pm

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

  69. #
    Stella — September 19, 2014 at 3:04 am

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

  70. #
    Lori — September 19, 2014 at 8:11 pm

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

  71. #
    Susan — September 21, 2014 at 6:26 am

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

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

  72. #
    Kelly — September 22, 2014 at 6:58 am

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

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

  73. #
    Scooter — September 25, 2014 at 9:42 pm

    How about walnuts? I love walnute

    • #
      Tessa — September 26, 2014 at 8:30 am


  74. #
    Teka — September 29, 2014 at 7:15 am

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

    • #
      Tessa — September 29, 2014 at 5:19 pm

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

  75. #
    Min Park — October 14, 2014 at 5:50 pm

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


    • #
      Tessa — October 15, 2014 at 3:40 pm

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

  76. #
    Ben — October 21, 2014 at 11:16 pm

    Baking mine at 375 has made all the difference!!

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

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

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

  77. #
    victoria — October 29, 2014 at 7:48 pm

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

  78. #
    Jenne — November 2, 2014 at 9:18 am

    Thank you for doing this experiment! I was so fed up with making cookies that turned out way too puffy. I want them with a good spread and gooey. I am a fabulous cook but my cookies need some work. I appreciate this article a lot. Thanks again! Well done ๐Ÿ™‚

  79. #
    Patsha — November 7, 2014 at 4:17 am

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

  80. #
    Torym — November 7, 2014 at 11:28 am

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

    • #
      Tessa — November 8, 2014 at 3:00 pm

      Haha!! I think this is my favorite comment ๐Ÿ˜‰

  81. #
    Rheya — November 16, 2014 at 8:45 am

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

  82. #
    Vibeke — November 22, 2014 at 4:53 am

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

  83. #
    Julz — November 22, 2014 at 7:52 pm

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

    • #
      Tessa — November 23, 2014 at 9:14 pm

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

  84. #
    Jeanette — November 25, 2014 at 1:06 pm

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

  85. #
    Kimi Chen — December 4, 2014 at 12:48 am

    Hi Tessa!!
    Thank you for all of your wonderful tips and recipes! I really enjoyed them and learned a great deal by reading your posts ๐Ÿ™‚

    I know you hate raisins ๐Ÿ˜› but cause my family loves raisin so i substituted the chocolate chips with raisins and oatmeals. I also didnt mix the bread flour in and i baked it without refrigerating it ( i know i skipped some steps the same some time ><) So my question is not about the taste, is more about the texture. I've attached my pictures at the URL. So my cookies turned out a little bit cakey or puffed up. I read it somewhere that you said it might be cause of the overbeating of the butter…but i did time it 2 mins though. My cookies ALWAYS turn out this way no matter which recipe i used…

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

  86. #
    Hugh c — December 12, 2014 at 11:23 am

    Hi Teresa,

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

    Happy holidays!

  87. #
    Apple G. — December 14, 2014 at 4:34 pm

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

  88. #
    Apple G. — December 14, 2014 at 4:38 pm

    My comment cut short maybe because of the emoticons that I put. Anyway, I baked this yesterday and my family loved it! Thank you for sharing your blessings, which is your talent in baking, to us! And oh, I would like to ask how many days can I store the cookies in an airtight container? Happy Holidays! ๐Ÿ™‚

  89. #
    dannielle — December 14, 2014 at 8:23 pm

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

    • #
      Tessa — December 15, 2014 at 12:30 pm

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

    • #
      Tessa — December 20, 2014 at 4:52 pm

      Wow what an incredible comment!! Thank you so much!!

  90. #
    Gillian — December 15, 2014 at 8:56 pm

    Hey Tessa!

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


    • #
      Tessa — December 20, 2014 at 4:49 pm

      Hi Gilian! Glad you enjoyed the cookies. 2 sticks of American butter = 8 ounces or 227 grams. Not sure how that compares to Canadian butter sticks but I’ve edited the recipe to include this for non-US bakers. I would try lowering the baking time to what the recipe states if you give the recipe another go, they will continue to cook with the residual heat and by the time they are more cooled they should be solid enough and not too browned.

  91. #
    Gillian — December 15, 2014 at 8:59 pm

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

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

  92. #
    Samantha — December 20, 2014 at 4:09 pm

    Quick question: do you flatten the dough when putting it on the tray or will they just flatten by themselves in the oven? Because whenever I don’t flatten them in other recipes, they get too fat and take a longer time to cook inside so the outside becomes too hard. Please answer as soon as possible! Thank you ๐Ÿ˜€

    • #
      Tessa — December 20, 2014 at 4:37 pm

      Nope I don’t flatten, they should spread on their own. If they don’t spread you could be over-measuring the flour. I would also suggest following the baking time recommended by the recipes, cookies may LOOK undercooked in the middle when you take them out of the oven but will continue to cook from the residual heat of the pan. This way the middle is perfect, slightly gooey, and the outside is crisp but not hard. Happy baking!

  93. #
    Heidi Ford — December 22, 2014 at 5:41 pm

    Hello Tessa.
    I’m sorry I thought I read a response to this question earlier but I couldn’t find it now that I am “in process”. I would like to make medium vs large cookies. So maybe 2-tbs balls, and approx 36 cookies….what do I need to do for baking time and/or oven temp accordingly? Thanks so much!!

  94. #
    Kristin — December 22, 2014 at 6:33 pm

    these are hands down the BEST cookies i’ve ever made. my goodness. i usually tweak recipes (in fact i find it hard not to) but these were just absolutely perfect.

    thank you!

  95. #
    Sarah — December 27, 2014 at 1:52 pm

    Linked to this article on our site, classesncamps.com We are definitely going to play with this during break. What yummy experimentation!

  96. #
    Christina — December 28, 2014 at 11:21 pm

    Thanks for the amazing recipe! Can’t wait to try this. Just wanted to check if you recommend Light or Dark brown sugar or a certain brand.

    Thank you!

  97. #
    Martha — January 14, 2015 at 2:04 pm

    Thank you for this amazing recipe. I have tried different recipes over the years, and nothing compares to the taste and texture of these. My children and their families have sung these cookies’ praises and begged for more. Great, I am 70 years old and have finally learned how to make chocolate cip cookies.

  98. #
    Hazel — January 14, 2015 at 8:07 pm

    Hi Tessa! I’m craving for chocolate chip cookies and I stumble upon your blog. I’m about to make a batch just for my small family. Can I use half of the ingredients instead? And how long can I freeze the dough? Please answer back. Thank you. ๐Ÿ™‚

  99. #
    Linda — February 10, 2015 at 8:24 am

    This recipe is great! My husband says it’s better than his mom’s – which is quite a compliment! I want to make this – but as a cookie cake – for my daughter’s birthday (Feb 14). Is this possible? I’ve scanned all the comments and don’t see an answer for my question. Thanks!

  100. #
    Michelle — February 21, 2015 at 6:00 pm

    I’m not one to post comments, but this is the best chocolate chip cookie recipe I’ve tasted! They are named appropriately! One thousand thank you’s from my family to you! I had a few nuts left from various recipes, so they found a home in the batter. Macadamia, walnuts and pecans added a nice touch.

    • #
      Tessa — February 23, 2015 at 3:00 pm

      So happy to hear that Michelle!

  101. #
    Darlene Goodrich — February 21, 2015 at 8:31 pm

    Just found your site and Really love it. I did want to say I have been making Chocolate Chip cookies for years following the recipe on the Nestles Toll House bag, but for some reason, probably out of brown sugar, I switched it with the same amount of Powdered sugar and they come out really nice and soft and puffy and no brown edges etc.
    I will certainly check out more of your site.

  102. #
    Ayse T. — March 1, 2015 at 7:57 am

    Hi! I live in Germany and have a lot of problems when I try to make American stuff. I’ve tried different chocolate chip cookie recipes but none worked out as I wanted it. Now I’m going to try out this recipe. I’ve already bought the required flour types. But now I’ve read that there are also differences between our baking powder and American baking powder. American baking powder is double-acting? Could you please help me out I don’t know if I should use German baking powder or substitue it with homemade one ( cream of tartar and baking soda)

    • #
      Tessa — March 1, 2015 at 1:54 pm

      Hmm interesting question. Yes, the majority of American baking powder is double acting which means it is activated once it touches the moisture of the dough and again, and more powerfully, when it is heated by the oven. Single acting baking powder is ONLY activated once it touches the moisture of the dough, which means that after the chilling period of the dough called for in this specific recipe that the baking powder will basically have lost all its leavening power and will be useless. So yes, if you can use double acting baking powder that would be best! Good luck!

  103. #
    Umamah — March 27, 2015 at 12:17 am

    I have been constantly trying to make the perfect chocolate chip cookies for a long time now and today I did – all thanks to you!
    I couldn’t find any bread flour so I just used all-purpose for the whole recipe and I added some MnMs with the chunks of Cadbury chocolate. They were a huge hit! Perfect texture, chewiness, size and softness. Thank you so much. My cookie cravings have found peace.

  104. #
    caroline — April 1, 2015 at 12:40 pm

    Can I add nuts to the recipe??

    • #
      Tessa — April 2, 2015 at 12:02 pm


  105. #
    Nadia — April 17, 2015 at 1:15 pm

    Hi, I loved these cookies! I have a question the first time I made the cookies they had an incredible butterscotch/caramel flavor in the dough! But since then every time I have made them this flavor in the dough is missing! Could you PLEASE advise as I will be making them some for some friends ๐Ÿ™‚ (Is it ok to use light brown sugar and I use organic strong bread flour – only one I could find and I use real vanilla essence)

    PS love your blog ๐Ÿ™‚ x

    • #
      Tessa — April 21, 2015 at 2:06 pm

      Hi! Unfortunately only you know what you did differently from the first time you made these cookies! It could be that they chilled longer or that you used different ingredients. Dark brown sugar will give you a more butterscotch/caramel flavor though ๐Ÿ™‚

  106. #
    Julia — May 2, 2015 at 9:10 pm

    Hi Tessa, Thanks so much for all this fabulous information regarding the various ingredients. I found it so interesting and helpful. I converted the recipe to grams (for Australia) and made the cookies exactly as per the recipe but I found that they spread … a lot, and were quite thin (and I was kind of hoping for thick and chewy). Can you give me any suggestions as to how to remedy this for next time? My thoughts were – add more flour (but how much?) or beat the butter and sugar for less time .. I did the exact 2 mins, but used my Thermomix which is quite a bit more powerful that a standard mixer. I love the taste of these cookies but they are so thin the textural element is a bit lost. Any suggestions would be greatly appreciated. ๐Ÿ™‚

  107. #
    Paul — May 23, 2015 at 7:20 am

    These are really good but your browned butter toffee chocolate chip cookies are the real ultimate cookie.

  108. #
    Lori — December 16, 2015 at 12:45 pm

    I’m baking them with a 1.5 Tbls cookie scoop and in a 325 convection oven..can you help me with the baking time please.

  109. #
    laura — February 9, 2016 at 10:58 am

    Hello, after refrigerating the this recipe dough overnight or for a few days, does it loses leveaning power?? Or the texture results will be the same always? Comparing to baking right away.

  110. #
    laura — February 9, 2016 at 11:04 am

    I made yesterday your brown butter choc chip recipe, but I creamed the butter instead of melting, and baked right away some cookies, they came out perfectly, puffed up, crisp around the edges and with a perfect texture i never achieved before!
    Texture was so good, it wasnt greasy, it was literally perfect.

    I freezed the dough and tried it today to see if it would be the same, but it wasnt :/, the cookie came thiner and it was more dense, i tried with very cold dough and room temperature dough, on different oven temperatures and it didnt come out like yesterday. What happened?? The leavening power from baking soda stoped working because of the resting period?

    And would it happen with this ultimate choc chip cookie recipe?

    Please help me out :), I was sooo happy that it was perfect but now i couldnt replicate it with the same dough! Now i dont know what happened and what to do :((

  111. #
    Ali — February 21, 2016 at 7:44 am

    Immediately after making the dough, can I form into balls BEFORE chilling for 24 hours? I want to make sure this doesn’t dry them out. Thanks!

    • #
      Tessa — February 21, 2016 at 10:24 am

      No, it works best to chill all the dough together. Think of it like marinading. All the flavors need to meld together and we don’t want to dry the dough out like you mentioned.

  112. #
    laura — February 28, 2016 at 3:31 pm

    Does bread flour changes the flavor of the cookies??
    I started using some kind of bread flour (in my country theres no bread flour, so i just bought some higher protein flour with aditives found in US bread flour, like ascorbic acid and other things). Here most flours dont have that stuff.

    And the cookies came out with better texture, but there was something off with the flavor! Like its missing sweet/vanilla flavor.

    Im using artificial vanilla, 200g butter instead of 226g (one stick here is 200g so its easier to use that), and im using little extra flour because the flour here is not very good compared to US flours, its weaker.

    So what could be the problem? All that combined or its the flour quality?
    Because before using that new flour, the flavor was there, it was good.


  113. #
    Nickie — March 15, 2016 at 8:12 pm

    These were the best chocolate chip cookies EVER! My family and friends said the same. I added white chocolate chunks and they were delicious. Thanks!

  114. #
    Alex — April 6, 2016 at 4:20 pm

    Hi Tessa ! Thanks for sharing your wonderful recipe !!

    I wonder what is the right type of white sugar used in your recipe.
    I’m in Brazil and here basically the most common are the “crystal” and the “refined”,
    “Refined” is the most used, is a highly refined multi-purpose sugar and the “Crystal” has a larger grain.
    Can you tell ? Here is a picture: https://www.dropbox.com/s/8ihvx6aoiry4m71/sugar_br.jpg?dl=0

    By the way, what is the effect of using superfine (like caster sugar) or a slightly larger grain sugar in a cookie recipe?

    Any help would be greatly appreciated. Thanks!

    • #
      Tessa — April 7, 2016 at 10:28 am

      Hi Alex! Refined looks like what we call granulated sugar here, which is most commonly used in baking. Superfine / caster sugar might produce a finer more delicate texture. I’m not sure about a larger grain sugar as I’ve never baked with something like that.

  115. #
    Yvette Aguda — April 12, 2016 at 5:26 am

    Hi Tessa, What will be the difference if i will not be using bread flour? will it taste the same?

  116. #
    sandi — April 26, 2016 at 7:38 am

    Amazing!!! perfectly chewy and oozing chocolate goodness!! the waiting killed me but as you said makes all the difference!

    • #
      Tessa — April 28, 2016 at 11:55 am

      So glad you agree, Sandi! ๐Ÿ™‚

  117. #
    Melissa — May 4, 2016 at 6:29 am

    Thanks for the recipe. I appreciate the the time and effort you put into it. Just one thing though; your grams are off.
    1 1/2 cups AP flour is 187.5 grams not 191
    1 1/4 cups bread flours is 171.25 grams not 159 (bread flour is heavier)
    1 1/4 cups packed brown sugar is 275 grams not 247

    So the questions is; should we follow the cups or the grams when making the recipe?

    • #
      Tessa — May 4, 2016 at 10:15 am

      Hi Melissa! Weight measurements will vary slightly depending on the brands of ingredients used and the publication itself. Always follow the weights provided by the author because those were used to test the recipe.

      Some brands of bread flour may be SLIGHTLY heavier than AP flour, but in my experience only by 1 or 2 grams. I’ve tested this personally. That’s not enough of a difference to complicate measurements for in my opinion. As for the sugar, it depends on how heavy you pack it into the cup. Again, following the measurements provided by the author will yield the best results from any recipe. Hope that helps!

  118. #
    Melissa — May 11, 2016 at 7:08 pm

    Hi Tessa,

    I Finally got around to making the cookies. They taste great and look great!. I have tried so many CCC recipes and many have tasted good but never looked right. These are visually appealing and not too sweet. This will definitely be my go to recipe. Thanks for posting!

  119. #
    Leslie — July 6, 2016 at 2:47 pm

    You had me at chocolate chip!

  120. #
    Tomer — August 2, 2016 at 1:10 am

    Hi Tessa!

    Thank you so much for all of your elaborated recipes! they are wonderful.

    I have one question – since I don’t have a ‘scooper’, could you please write down for us how many grams are in a pre-baked chilled dough ‘scoop’ (“3 tablespoon sized ball”)?

    the size of the pre-baked cookie has much influence on the baking time…


  121. #
    Elizabeth — August 19, 2016 at 5:43 pm

    Hello! These sound like they are amazing! However, I am a “crunchy” cookie lover. Would I simply just bake them a little longer to achieve that, or adjust an ingredient?
    Thank you, and can’t wait to try the recipe!

  122. #
    Vicky — August 23, 2016 at 7:09 pm

    After making a disastrous batch of cookies I decided to try your recipe !!!!!!! What can I say simply delisious !!!!!! Kids looooved them Hubby loved them…. This will def be my go to recipe from now on! Thank you for sharing and thank you for the super easy instruction and video! Keep the great recipes coming!

    • #
      Tessa — August 24, 2016 at 7:56 am

      So happy to hear that, Vicky!! Thanks so much for your sweet comment ๐Ÿ™‚

  123. #
    Jessica — September 3, 2016 at 6:53 pm

    These cookies are AMAZING! Absolutely love the butterscotch/ buttery-toffee flavor. I always bake with extra brown sugar and less granulated sugar, but the substitution of some bread flour with the AP flour gives the best texture. This will be my go to cookie recipe from here on out. Thanks for sharing all your research. You are awesome!

    • #
      Tessa — September 4, 2016 at 9:02 am

      So happy you enjoyed the recipe, Jessica! Thanks so much for your comment ๐Ÿ™‚

  124. #
    Tilly — September 18, 2016 at 9:49 am

    Do you have any experience with making the cookies with less sugar or maybe Coconut sugar instead? Also can these be made with spelt flour?

    • #
      Tessa — September 18, 2016 at 12:41 pm

      Hi Tilly! Have you seen my Ultimate Guide to Chocolate Chip Cookies part 3? I experiment with some healthier baking swaps (though not the specific ones you mentioned): https://handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies-part-3/

      I haven’t tried spelt flour particularly, but half whole wheat flour works well! Anytime I’ve reduced the sugar I get a drier texture so I haven’t had much luck there.

  125. #
    Tin — October 19, 2016 at 4:54 am

    Hi Tessa!

    I would love to try your recipe! May I know how long are the shelf life of these cookies? Will they last for more than 2weeks if they are wrapped in plastic and giveaway boxes?

  126. #
    Shanda — December 19, 2016 at 4:58 pm

    Fresh out of the oven, wish I could add a picture for you! I cheated a bit and only chilled for about 6 hours. I just simply ran out of Tim every to get them started. They are perfect texture. I ha don’t to fiddle with the time a bit and one pan is over cooked but still taste amazing! Thank you!

  127. #
    Deb F — January 30, 2017 at 8:28 am

    Hi Tessa,
    I’ve always experimented with recipes and combos of ingredients.
    Thanks so much for the cookie info!! I will make these today and tomorrow

  128. #
    Deb F — January 30, 2017 at 8:31 am

    Oops….another question:
    How does using salted vs. Unsalted butter make a difference? Fluffiness?

  129. #
    Deb F — February 1, 2017 at 7:41 pm

    Love love love the recipe….even though I found I had salted butter and wheat flour!
    The bread flour and egg yolk really help.
    Guess I’ll have to try it with ALL the correct ingredients next….I’m sure my husband won’t mind

  130. #
    Stephanie Olvera — February 10, 2017 at 9:27 am

    Absolutely love this recipe it’s my go to. One quick question though if I wanted to make it into a cookie cake like the bigs cookies that Mrs. fields sales do you know what the temp the oven should be and how long I should bake it

  131. #
    David Morgan — March 8, 2017 at 8:34 am

    This is the recipe I used already with two exceptions. Brown and granulated sugar 3/4 cup each. Cut vanilla to 1 tsp and add 2 tsp vanilla butternut. Try the vanilla butter and I’m sure you will agree that this is the new ultimate cookie. I did try bread flower and it made the cookies even better. I love your recipes. Keep them coming!

  132. #
    Jack — March 8, 2017 at 10:22 am

    Recipe looks great will try today, but I just had to comment…. finally, a baking article with photos of a well-used baking pan!

  133. #
    Regina — March 8, 2017 at 10:47 am

    I am excited about trying these. Was wondering, though, if I use all all-purpose flour, do I substitute the same amount for the cake flour? I noticed that the flour amount in this Ultimate Chocolate Chip Cookies Recipe is increased by 1/4 cup of the basic cookie (recipe base) you have on your website (when doubled).

    • #
      Tessa — March 8, 2017 at 5:05 pm

      No cake flour here!! I’m not sure what you’re referring to?

  134. #
    Izzy | pinch of delight — March 8, 2017 at 1:44 pm

    Oh my goodness this looks amazing!
    Izzy |http://www.pinchofdelight.com

  135. #
    Alessandra — March 8, 2017 at 3:05 pm

    I am so excited to try this for the baking challenge! Quick question though. For someone who uses a digital scale when baking and not a cookie scoop/spoon, how many ounces of dough is equivalent to a tbs of dough? I find that recipes are always in tablespoons and not ounces! I’m OCD about my precision ๐Ÿ™‚

    • #
      Tessa — March 8, 2017 at 5:03 pm

      I’m not sure offhand since I’m obsessed with my OXO cookie scoop, but you could always weigh out the entire mass of dough, then divide it by 24 to get the ounce per ball ๐Ÿ™‚ Can’t wait to see your photo!

  136. #
    Garry — March 8, 2017 at 7:09 pm

    The first thing that caught my attention was that it said in the green banner that the Prep Time is 10 mins and the Cooking Time was 24 hours and 25 mins. Them cookies well be burn the house down burnt. lol

    • #
      Tessa — March 11, 2017 at 2:03 pm

      Ha! Looks like it was factoring in the 24 hour chill period. I’ve edited that number so it’s not as alarming ๐Ÿ˜‰

  137. #
    Isobel — March 9, 2017 at 12:14 am

    Hi Tess I’m a Brit living in Italy and I’m going to make these this morning just in time for the weekend breakfast’s and if they come out right and I don’t mess up your recipie I’d like to enter your competition for these cookies and post them on Istagram !!!
    (i mean messing up ingredients wise … trying to find and interpret what the equivelant could be and what I can find over here) Could you please please put the oven temperature in celsius as well. My oven is an Italian oven and only shows me celsius. I’ve been surfing the net for a special site for baking and helping me solve some problems that I sometimes have and I finally found you !!!!! Thanks

  138. #
    Adele Raines (Addie) — March 9, 2017 at 2:21 am

    I have a grown 54 y.o. son who won’t drink milk unless he has his chocolate chip cookies to dunk. So I make these cookies at least once a week. Follow her recipe to the letter. Take no shortcuts. I guarantee that you will not be disappointed. Even my 54 y.o. son agrees with me. Ignore the recipe on the back of the package of chips.

    One time I made these and all I had on hand was dark brown sugar. I will never go back to regular brown sugar. Due to the extra molasses in the dark brown, it gives the cookies more depth to the flavor. I have three sizes of dashers (ice cream scoops) and make two sizes of these cookies. My son likes his small so they fit in his glass of milk for dunking, The rest of the cookies go to my daughter and her sweet tooth husband.

    • #
      Tessa — March 11, 2017 at 2:02 pm

      So glad to hear you’ve enjoyed the recipe!! Thanks for sharing ๐Ÿ™‚

  139. #
    Erica — March 9, 2017 at 8:56 am

    Hi I can’t wait to bake these cookies, it sounds like the perfect cookie and after all these years of me trying to find one you’ve done it! Also is an electric mixer crucial to this recipe and getting them how you want? I believe it would be, but I thought I’d ask anyway to see if you have just tried just hand mixing?


    • #
      Tessa — March 11, 2017 at 2:01 pm

      An electric mixer definitely adds in more air and makes easy work of beating the butter and sugar. With a strong arm and some persistence you may be able to get away with doing it by hand ๐Ÿ˜‰

  140. #
    Leisa — March 11, 2017 at 6:16 pm

    Hi Tessa,
    Can’t wait to make these cookies. I got everything from the store but forgot fine sea salt. I have regular sea salt, could I figure out a way to use that instead? Use less? Thank you! Leisa

  141. #
    TAMMY — March 16, 2017 at 9:16 am

    I have a great chocolate chip cookie I have been making for years, always to great reviews. I didnt think another cookie could come close. I was wrong!, I made the cookie dough Sunday morning and baked about 1/4 of the dough last night, they were so good! crispy on the outside and gooey/chewy on the inside. It wont replace my other recipe, however this recipe is on my rotation now, Thank You!

  142. #
    Oui — March 25, 2017 at 8:37 am

    Hi Tessa,

    The taste is perfect! I love how the cookies turned out not overly sweet like other recipe, unfortunatey the texture of my cookies I baked was not like yours ๐Ÿ™ and I dont know what I did wrong I read the whole article and tried to follow all your directions but still my cookies were hard, puffy, crumbled, and not spread as wide. I want to cry it is so frustating that I tried so many batches and still failed.

    Sorry for my bad grammatical English, I hope you understand.

    Thank you for the recipe ๐Ÿ™‚

    • #
      Tessa — March 26, 2017 at 9:40 am

      It definitely sounds like too much flour was used. Did you measure the flour by volume with measuring cups or by weight?

  143. #
    Lex — April 3, 2017 at 11:30 am

    Hello Tessa,

    Im a French food lover who are seeking the best and authentic american receipest!
    I had the occasion to try your ultimate cookie receipe. They were good at their full effects!

    By any chance, is there a way to decrease sugar levels of your receipe? Some of peps find it a bit too sweet. My family having diabetic history Im looking for keeping the same receipe by decreasing sugar levels at its minimum and preserving the “chewy heart and crispy edge” effect.

    I hope you will have an answer for my issue.
    Thank you!

    • #
      Tessa — April 5, 2017 at 3:57 pm

      You may be able to reduce the sugar slightly, but it provides more than just sweetness so the texture will likely be affected. I haven’t tried so I can’t say for sure!

  144. #
    Rica — April 9, 2017 at 5:16 pm

    Hi. When can i freeze the dough? Right after i make the batter? Or i need to refrigerate first for 24 hours before putting them in the freezer? How long can i freeze them? Thank you

  145. #
    Cammie — April 11, 2017 at 10:29 am

    Hi!! Iยดve looked at all the cookie recipes you have and this one which is the best itยดs also quite similar to the one I made this weekend!! just a question: For what purpose is the salt? only for the flavour or does it change the taste or the appearance of the cookie? thanks !!!!!!! Cami from Argentina

  146. #
    Tonya — April 13, 2017 at 11:50 am

    Thank you so much for this recipe! I use kosher salt instead of sea salt, and milk chocolate morsels instead of semi sweet. I love that they have almost a salty tang, and then the chocolate chips hit your tongue, and it’s the perfect little bite. My daughter requested these for her birthday treat at school, and all the teacher wanted the recipe. So delicious!!

    • #
      Tessa — April 13, 2017 at 12:43 pm

      Yay!! So pleased to hear that ๐Ÿ™‚

  147. #
    Taira — April 25, 2017 at 8:32 pm

    I have been on a quest…not unlike Indiana Jones on the Quest for the Holy Grail…a quest for over 25 years for chocolate chip cookie perfection. Every cookie I’ve made, no matter how others describe it or what the picture looks like, turns out round and cake-like…not my thing AT ALL! Well tonight I proudly walked downstairs and told my husband that I had FINALLY done it…I had found that which I was seeking…the PERFECT chocolate chip cookie recipe. It is crispy on the edges and has just the right bite and chew in the middle. I’m actually not sure that I can tell you how happy I am!

    I have pinned your recipe half a dozen times and every time I looked at it I asked myself, “What difference will cake flour make? and an extra egg yolk? Don’t bother, you’ll just be disappointed.” Well, I’m so glad that I finally did it! Thank you for guiding me oh wise one!

    So now, the question is, do you have a similar type outcome in an oatmeal raisin cookie? I have the same problem with those!

    • #
      Tessa — April 27, 2017 at 12:47 pm

      Oh my god, this is the best blog comment I’ve ever received!!! Love this!!! I’m so thrilled to hear how much you love the recipe.

      As for oatmeal raisin cookie, I do have my “ultimate” version, but it’s inside my Ultimate Cookie Handbook: https://handletheheat.com/the-ultimate-cookie-handbook/

  148. #
    Evelyn — April 29, 2017 at 7:41 pm

    Hello tessa!

    I want to try this recipe, but it asks for bread flour and I’m not really sure what that is lol. I live in brazil and I don’t know if we have that at all. Would it change too much the quality of tge cookie if I used only the normal flour?

  149. #
    Taira Anten — April 29, 2017 at 9:31 pm

    Well, I didn’t hesitate to buy your handbook now that I know that you have an Ultimate Raisin recipe too. If it’s anywhere near as good as the chocolate chip cookie recipe, then that recipe alone is worth the book cost! I bragged about the cookies on Pinterest and had a number of the teachers at my high school claim that they are “scientists” and would have to sample to know if my statement was true. Well, the number of e-mails that I got about those cookies was unreal…I was all levels of popular at work that day. Thanks again Tessa!

    • #
      Tessa — April 30, 2017 at 11:53 am

      I love this, Taira!! Thanks so much for sharing ๐Ÿ™‚ ๐Ÿ™‚

  150. #
    Constantine — May 30, 2017 at 11:02 pm

    Can i use coconut sugar instead of brown sugar?

    • #
      Tessa — May 31, 2017 at 2:10 pm

      I haven’t tried! Let us know if you do ๐Ÿ™‚

  151. #
    kake — June 1, 2017 at 7:43 pm

    If I freeze the dough, do I still need it to be 24 hours in the refrigerator then scoop it before freeze??

    • #
      Tessa — June 2, 2017 at 9:27 am

      Yes, that works best for the full effects of the “marinating” period ๐Ÿ™‚

  152. #
    Aneela Zahid — September 26, 2017 at 1:51 pm

    Can I use white chocolate chip and macadamia nut instead in this recipe to make white chocolate macadamia nut cookies?

  153. #
    Lucy — October 3, 2017 at 3:50 am

    By far the best chocolate cookies ever! Thank you for sharing.

  154. #
    Sofia — October 28, 2017 at 10:51 am

    Hi Tessa!! How long can I keep the dough in the freezer?? Your recipes are amazing!!!!
    Cheers from Argentina!

  155. #
    Lucy — November 26, 2017 at 3:21 pm

    Can these be frozen once they are baked?

  156. #
    Bonnie — January 19, 2018 at 6:28 pm

    Last night I made this recipe. Omg. I love your chocolate chip cookie recipe. I will use his from now on. I made this recipe exactly the way you suggested. Only thing, after making this dough, I made six large cookies. Put the rest in refrigerator. I just couldnโ€™t wait. This is my new chocolate chip cookie recipe. I have tried many. I would rate this recipe 19 stars!
    Thank you! Have a Beautiful day

  157. #
    Melissa Bryant — January 28, 2018 at 5:33 pm

    Why use granulated sugar at all? Is it necessary? I feel like Iโ€™d prefer the taste with all brown sugar, but would that wreck it?

    Thanks!! Really great website.

  158. #
    Carol — February 23, 2018 at 1:17 pm

    Made these for the first time today. All I can say is that I have found my new go to recipe for chocolate chip cookies. (It only took me 50 years)!

  159. #
    Shannon Sharpe — February 28, 2018 at 5:44 pm

    These cookies are Delicious! Great flavour & easy to make. I always make a double batch because they just don’t last!

  160. #
    Rose — March 4, 2018 at 2:43 am

    I’ve been such a fan of this recipe and have been using them as my go to during parties or as presents.

    Why can’t the dough be used after 72 hours in the fridge?

  161. #
    Jassy Chahal — March 21, 2018 at 2:48 pm

    Hi Tessa,

    I noticed your coconut oil cookies require cornstarch but not the ultimate or bakery style that use butter. However, when baking the skinny cookie which also uses coconut oil, you don’t use cornstarch. Just wondering if there was a specific reason for this? Everyone adored the coconut oil cookies so I was going to make the skinny version but don’t want them to flatten too much as tends to happen with oil.


  162. #
    Erin — April 16, 2018 at 7:22 pm

    Hi Tessa, at our shops in Australia they refer to Bread Mix and Bakers Flour – would this be the same as bread flour you refer to? I can’t find actual ‘bread flour’. Many thanks ๐Ÿ™‚

  163. #
    Mary — April 20, 2018 at 9:00 pm

    Hi there, these look good! I was just wondering if you use pure vanilla or imitation on your recipes? Can’t wait to make these!

  164. #
    Valerie — June 7, 2018 at 12:32 pm

    Is there a way to print the recipe from your e-mail?

  165. #
    Althea in Wyoming — July 6, 2018 at 8:40 am

    I live at high altitude, 5000 feet, and make NO CHANGES to the recipe. The cookies always come out delicious and perfect. I want to thank you Tessa for also adding the gram measurements, I always weight my ingredients to get the perfect cookie. Also, I want to thank you for all the hard work you put into your “Ultimate Cookie Guide”. I found a couple of things I was doing wrong and have since been baking with great results.

    • #
      Tessa — July 14, 2018 at 11:49 am

      I’m so happy to hear that!! ๐Ÿ™‚

  166. #
    Amy — August 28, 2018 at 2:48 pm

    These are amazing. The worldโ€™s best recipe. Follow the recipe to a tee (read the whole recipe and all notes first). I beat by hand and they turned out fine. Iโ€™ve had and made many chocolate chip cookies in my day and these are by far #1!!

  167. #
    Beatrice — September 23, 2018 at 6:27 am

    Hi Tessa! I tried making these today and they were soooo good!!! I’d just like to know how can I achieve those bumps and cracks on top of my cookies? Mine always comes out smooth on top. Thanks ๐Ÿ™‚

  168. #
    MK — October 5, 2018 at 6:42 pm

    Instead of putting dough in fridge for 24 hours, can you put the dough in the freezer for a lesser time?

  169. #
    Lyan DeBoer — October 10, 2018 at 9:22 pm

    Hi there! I followed this recipe to a T and my cookies came out completely flat. What did I do wrong here?

  170. #
    elaine tinsley — November 14, 2018 at 1:30 pm

    i just love your recipes sign elaine

  171. #
    Angelina — November 27, 2018 at 1:20 pm

    Best choco chip cookie recipe out there! I’ve tried at least 10 different ones and this by far blows the others out of the water. Thank you so much for sharing!!

  172. #
    Anjel — December 21, 2018 at 5:22 pm

    This has become our holiday go-to recipe for Chocolate Chip Cookies. It’s simple, works great each time, and satisfies both the soft and crisp cookie lovers.

    One small note about the recipe that my MIL just noticed… The first line of the directions is to “Preheat oven to 350ยบF. ” But the instructions rightfully suggest to “Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.”

    That leaves the oven on for quite some time. ๐Ÿ™‚ Maybe suggest to “Preheat oven …. once ready to bake the refrigerated cookies”

    • #
      Tessa — December 22, 2018 at 9:39 am

      Thanks for the feedback!

  173. #
    Mary — December 29, 2018 at 3:26 pm

    I have not baked cookies for several years. Largely due to the lack of success I had with them – too flat and oily or too hard. When I read the description of your Ultimate Chocolate Chip Cookie, and most of all, your excellent instructions and tips, I knew I had to give it another go! Tessa, thank you! These cookies first batch turned out perfect, so unbelievably good tasting, thick and chewy with crispy edges! Yum! Your tips of weighing the ingredients, chilling, using an oven thermometer were keys to success! (My oven was off by 30F!) I am now back and enjoying baking thanks to your excellent tips and recipes!

  174. #
    Aine — December 29, 2018 at 9:06 pm

    Your recipe has been our family’s go-to chocolate chip cookie recipe for at least 4 years now. Thank you so much!

    I don’t know if you already know this, but your recipe is very similar to Jacques Torres’s famous chocolate chip cookie recipe! Our family has been watching the show “Nailed It: Holiday” and Jacques had a very short video for his chocolate chip cookies. When the ingredients flashed on the screen, I immediately recognized he used both cake flour and bread flour, like yours. I looked it up, and it’s nearly identical, and he also recommends chilling the dough for 24 hours.

    I KNOW you didn’t copy his recipe, this page has been up for over 5 years, and the page that shares his chocolate chip recipe just went up this year in 2018. (https://www.brit.co/chocolate-chip-cookie-recipe/) You did all of the lab work yourself, and created this recipe on your own.

    I just thought it would make you feel good to know that you came up, on your own, with the same approach to chocolate chip cookies that a world-renown chocolatier did!! I know you’re already very successful, but I always appreciate hearing that I did something as well as one of “the greats!” I think this is awesome, congratulations!

    So, now, in addition to telling anyone who likes our family’s chocolate chip cookies to check out your site, I’m going to tell everyone I know that your recipe is like the famous NYC chocolate chip cookies – you are THAT good, and they should check out your page!

    Again – thank you for sharing this recipe and all of the science to go along with it. As I said, this has been our family’s go-to chocolate chip cookie recipe for years now! The first time I chilled that dough, I had only two kids. Now we have four. Two of my children know only making chocolate chip cookies this way. <3

  175. #
    Alex and Isla — January 18, 2019 at 5:45 pm

    Your recipe made such delicious cookies! We added Heath bar to it and it tasted amazing. I can’t wait to try another recipe of yours. My two daughters ate them all right away! Thanks so much ๐Ÿ™‚

  176. #
    Naomi — January 24, 2019 at 3:55 pm

    How many ounces are equal to 191 and 159 grams?

  177. #
    Mel — January 27, 2019 at 7:03 pm

    I love all your recipes and every single one I’ve tried has come out delicious. I was wondering why 1.5 cups of all purpose flour on this recipe is 191 grams of flour but only 187 grams of flour in the toffee chocolate chip recipe? I follow all your recipes by weight. I don’t think it makes a huge difference because the cookies still came out delicious. I wasn’t sure if it was an error? Thank you.

  178. #
    Jewel Ahmed — February 6, 2019 at 4:42 am

    TRACKERS BD Solution is the company in Bangladesh to track your vehicle in real time, its software is very suitable and comfortable.

  179. #
    Diana C. — February 9, 2019 at 11:47 am

    Have been on a Loooooong mission to find the perfect chocolate chip cookie recipe and have been unsuccessful until now. I came across this a few years ago and have made these cookies dozens and dozens of times for parties and potlucks. Every single time i get asked for the recipe to which I respond, nope! not this one! This one’s mine find your own recipe lol. Great cookies that turn out amazing EVERY time. Great for my tummy not for my hips lol It’s worth an extra 5 on the treadmill. Thank you for this absolute gem of a recipe….keep um’ coming ๐Ÿ™‚

  180. #
    Milena — February 24, 2019 at 5:32 am

    These are the best chocolate chip cookies! I’ve been given lots of compliments on these! thank you so much for a perfect recipe

  181. #
    Anthony — March 13, 2019 at 1:37 am

    Hello! I just like my cookies to be sweetless. How much can i reduce the sugar?

  182. #
    JANEENE JOHNSON — May 27, 2019 at 8:48 am

    The Best Recipe –

    I have recently tried about a half dozen choc chip cookie recipes and can stop my search with this one. The bread flour added a wonderful texture to the cookies. The only things I changed were to substitute a half cup butter with a half cup butter flavored shortening; added walnuts and adjusted the baking time down as we like smaller cookies.

    Now my challenge is working off the extra calories!

  183. #
    Daphne — June 28, 2019 at 6:47 pm

    Hi Tessa! One quick question about this recipe! Would it have the same effect if I rolled the dough into balls and THEN chilled instead of the other way around? I just love how much easier it is to scoop room temperature dough compared to cold dough. I’d love to hear your thoughts!

  184. #
    Cinnie Ruan — July 17, 2019 at 11:14 am

    Thanks for sharing your recipe!

    I am wondering if I can make it less sweet but still soft and chewy, any tips? Our family doesn’t like cookies that are too sweet.


  185. #
    Hannah — August 5, 2019 at 6:17 am

    I’ve seen many bakers brown their butter for an ultra rich flavor in their cookies. Do you think that browning the butter in this recipe could work to enhance it? Or would you say the recipe is perfect as is?

  186. #
    Anthony — August 16, 2019 at 7:14 am

    Can i reduce the sugar? I like my cookies to be less sweet, so i can enjoy it a lot more. Anyway those cookies look soo good, can’t wait to try it!

  187. #
    Mike — August 18, 2019 at 3:56 pm

    Without a doubt, the best chocolate chip cookie I’ve ever made. My tip is to NOT underbake these – make sure they’ve got a nice golden color throughout. It really helps bring out the “butterscotchiness” of this cookie.

    The recipe makes a good amount of cookies. Since we wanted cookies that night, I actually doubled the recipe, and made some immediately and saved some to get the full benefit of the suggested rest. The “immediate” cookies tasted great, too, so if you don’t have a day to wait, don’t worry!

  188. #
    Erin — August 23, 2019 at 8:58 am

    The best recipe ever.

  189. #
    Gloria — August 23, 2019 at 12:25 pm

    Just made these Awesome and Iโ€™m not a big chocolate chip cookie person
    I was very hesitant using the bread flour
    Iโ€™m a senior and have been baking for years but have now found my go to chocolate chip cookie recipe
    I got 80 cookies using a smaller cookie scoop

  190. #
    Kjell — August 30, 2019 at 2:30 pm

    Got this recipe via one of your YouTube videos… do I really need to preheat the oven, then wait 24 hours for the dough to sit in the fridge? Or can I just preheat after the dough has rested?

  191. #
    ghd-hairstraightener — October 2, 2019 at 2:12 am

    An impressive share! I have just forwarded this onto a co-worker who
    was conducting a little homework on this. And he in fact bought me lunch due to the fact that I found it for him…
    lol. So let me reword this…. Thanks for the meal!!
    But yeah, thanx for spending some time to talk about this matter here on your blog.

  192. #
    Kristin — November 20, 2019 at 7:34 am

    I made this recipe on Monday, and baked my cookies yesterday. They were delicious! But they ended up coming out really flat. I chilled the cookie dough for just over 24 hours, and thought I had followed the recipe to a tee. I baked them for about 11 minutes at 350. I was wondering if a possibility for why they were very flat was because the butter was a bit below room temperature? I live in Wisconsin and when it’s cold, leaving butter out doesn’t always bring it down to room temperature. However, I didn’t want to microwave it in case that caused it to become too soft.

  193. #
    walmart near me — December 2, 2019 at 9:30 pm

    Willow brings grief and grief Green grass in the cold moon Frost is frozen like ice Knowing when the new rain will gradually stop.

  194. #
    Maria — December 18, 2019 at 2:23 pm

    Right after I make the dough can I put it in the freezer right away and then after 2 weeks Or 1 month I want to bake it would it be the same texture ? Pls help. Thank you.

  195. #
    Kelly — December 19, 2019 at 10:25 am

    These are lovely. The brown sugar to white sugar ratio in these makes for phenomenal flavor.

  196. #
    Chris Carnegie — January 13, 2020 at 10:01 am

    Hey Tessa love this recipe.

    I have a question: Could you skip the white sugar and just use 2 1/4 cups brown sugar? Would it make the cookies softer?

    Thanks for all the wonderful recipes and all the testing you do! I know it’s a lot of work!

  197. #
    Jjm — January 25, 2020 at 2:55 pm

    Similar to my own perfected recipe from years ago. Except, i use 100% bread flour in everything. Reason being is because today’s bread flour is yesterday’s all purpose. We’re actually being cheated by companies today selling low quality all purpose. The same applies to brown sugar. Today’s dark brown is actually light brown from years ago.

  198. #
    Christy — February 4, 2020 at 3:00 pm

    I really wanted these to be great. I followed the recipe exactly but these cookies turned out too oily and thin.

  199. #
    Ashley P. — March 4, 2020 at 2:03 pm

    I have been craving chocolate chip cookies but I feel like my cookies always spread out more than I want them to and come out too flat. Maybe thatโ€™s because Iโ€™ve been using recipes that call for melted butter? But I saw the pictures from this recipe post and I was like, I HAVE to give these a try. The pictures of these cookies were what I always dreamed mine would turn out like when they come out of the oven. I just baked them yesterday SO… I will never turn to another recipe again because these were the chocolate chip cookies Iโ€™ve been looking for! The texture is heavenly, chocolatey, thick and chewy and just YUM!!! No flat lifeless cookies here! Itโ€™s a flavor heaven especially the day after you baked them. Thank you for making my chocolate chip cookie dreams come true!

  200. #
    Monica — March 25, 2020 at 9:33 am

    Where I leave is hard to find bead flour, I use all purpose flour instead. My cookies went out very flat, they where golden brown on the sides but the middle seemed a little uncooked . They where on the fridge for 24 hrs. Sooooo my mistake was not to use bread flour?

  201. #
    Judy Robinson — March 28, 2020 at 1:21 pm

    Hello your recipe looks great I don’t have the bread flour can I make them without bread flour if so just add that amout in flour


  202. #
    Andrew Ratts — April 7, 2020 at 8:41 am

    Why not weigh out all the ingredients in the recipe?

  203. #
    Trish — April 14, 2020 at 8:20 pm

    You suggest 3 tablespoons of dough per cookie – if I weigh the dough, how many grams per cookie?

  204. #
    Gabby — April 19, 2020 at 7:50 am

    Tessa OH MY GOSH. This cookie recipe is the best thing I have ever found. It’s now my go to recipe. I made a big double batch so I could have a batch of chocolate chip and a batch of peanut butter chocolate chip and they were a HIT!

    I made them without the 24hr chill and with the 24hr chill and freezing them, and let me tell you! Baking them right away gives you delicious cookies, but chilling for 24hrs and baking them from frozen gives you IMMACULATE chewy, complexly flavour cookies that will leave you craving more.

    This recipe is something I now make in advance and always have some ready to bake in my freezer.

    Bless your heart for sharing this, its now a permanent part of my recipe journal. Guys this is a must try. 100%

  205. #
    Gabby — April 19, 2020 at 7:57 am

    Tessa OH MY GOSH. This cookie recipe is the best thing I have ever found. It’s now my go to recipe. I made a big double batch so I could have a batch of chocolate chip and a batch of peanut butter chocolate chip and they were a HIT! I made them without the 24hr chill and with the 24hr chill and freezing them, and let me tell you! Baking them right away gives you delicious cookies, but chilling for 24hrs and baking them from frozen gives you IMMACULATE chewy, complexly flavoured cookies that will leave you craving more.
    This recipe is something I now make in advance and always have some ready to bake in my freezer.

    Bless your heart for sharing this, its now a permanent part of my recipe journal. Guys this is a must try. 100%

  206. #
    Gabby Daniel — April 19, 2020 at 8:13 am

    Tessa OH MY GOSH. This cookie recipe is the best thing I have ever found. It’s now my go to recipe.

    I made a big double batch so I could have a batch of chocolate chip and a batch of peanut butter chocolate chip and they were a HIT!

    I made them without the 24hr chill and with the 24hr chill and freezing them, and let me tell you! Baking them right away gives you delicious cookies, but chilling for 24hrs and baking them from frozen gives you IMMACULATE chewy, complexly flavoured cookies that will leave you craving more.

    This recipe is something I now make in advance and always have some ready to bake in my freezer.

  207. #
    Soraya Paola Hoogendijk — April 19, 2020 at 9:17 am

    It was delicious, amazing recipe, but I’d add the ingredients in Grams too! Thank you!!!

  208. #
    Sharon — May 8, 2020 at 11:52 am

    Your recipe calls for 2 sticks-227grams of butter. Are you meaning one stick of butter? The butter sticks I purchaed…has 4 sticks of butter…each stick is 4 ounces-226.5 grams.

  209. #
    Tamra Holden — May 27, 2020 at 7:30 am

    I followed the directions100% and the cookies turned out cakey vs. chewy. Any thoughts as to why?

  210. #
    Namrata — July 20, 2020 at 10:03 am

    Can we substitute eggs with milk ? And if yes then how much?

  211. #
    Thanh — July 31, 2020 at 8:23 am

    Hi there! I donโ€™t have bread flour, anyway to substitute it with regular flour? Is there a huge difference? Thanks!!

  212. #
    Misty Mator — August 22, 2020 at 4:38 pm

    This has been our family’s go-to recipe for 6 years! I have children younger than this recipe who have never known homemade chocolate chip cookies made any other way. Although I will confess it’s seldom it makes it to 24 hours chilling before they get baked, and they are still AMAZING!

    Then I discovered I’ve recently become intolerant to wheat. You can imagine how sad I was when I realized I would not be able to to have these cookies anymore…..or so I thought.

    This week we tried making a gluten-free version of this recipe. I cut the recipe in half (I didn’t want to be stuck with dozens of cookies we didn’t like), and refrigerated the dough for a couple hours (this is pretty normal for us, see above.)

    And they turned out amazing! The best gluten-free cookies I’ve had.

    We followed the recipe the same, except we substituted the all-purpose flour with Tom Sawyer’s Gluten-free flour (which is also nightshade-intolerant friendly, for those who can’t do potato starch which is in a lot of gluten free cup-for-cup blends) and we used buckwheat flour for the bread flour. I also doubled the baking powder and baking soda. That’s it!

    The color is a bit darker due to the buckwheat flour, that’s normal. I think if you were to add some cocoa powder (or espresso powder if it’s just for adults!) no one would be able to tell the difference.

    THANK YOU TESSA for the BEST ultimate chocolate chip cookie recipe ever, that even stands up under gluten-free strain! We will be making more soon! <3 <3 <3

  213. #
    Sue — September 14, 2020 at 5:48 pm

    By far, the best best best cookies I’ve ever made. I made it twice in two days because it was so easy and I loved the fact that she also gives you advice on how to freeze the batter to get some QUICK cookie fixes later on.

    I would say you need to follow the recipe to the book though because I did all the flour as all-purpose flour and it was just as good but the bread flour does really make a difference.

    Highly recommend.

  214. #
    Nuslly — September 29, 2020 at 10:05 pm

    Can i reduce the butter to 3/4 cup instead of 2 cups of butter. Lately i have been having greasy cookies when i bake. I chill the dough and still have greasy cookies, why?

  215. #
    Fahad — October 18, 2020 at 4:05 pm

    Do you recommend weighing all dry ingredients?

  216. #
    Samantha — November 9, 2020 at 3:02 pm

    THESE! Oh my. Fantastic cookie recipe! I subscribed to Tessaโ€™s Magic of Baking lessons and have implemented a number of her tips for this recipe, such weighing the dry ingredients with a digital scale, the chilling time and using parchment rather than silicone baking mats. These cookies turned out better than most of the CC cookie recipes Iโ€™ve tried. I sprinkled a bit of flaky sea salt on them when they came out of the oven and they are pure heaven! Thank you Tessa for sharing your recipes and tips!

    • #
      Tessa — November 10, 2020 at 3:37 pm

      Ah thank you so much for the kind words, Samantha! SO happy to hear this – sounds like you’re becoming a baking pro! So glad you enjoyed this recipe.

  217. #
    Rita — December 3, 2020 at 2:49 pm

    The cookies are delish!!!! I only made two as the dough wasnโ€™t chilled. The two that I did bake were soooo good tasting. But they did not spread out at all. Can you tell me why? Still good though

  218. #
    Rachana — December 15, 2020 at 7:09 pm

    Both all purpose and bread flour should be unbleachedto make ultimate chewy chocolate chip cookies? And which brand flour is good??

    • #
      Tessa — December 16, 2020 at 9:56 am

      Hi Rachana, I use Gold Medal Bleached All-Purpose Flour!

  219. #
    Christina Lombardi — December 16, 2020 at 2:52 pm

    If I do not have bread flour, how much all purpose flower? Thank you!

    • #
      Tessa — December 17, 2020 at 11:42 am

      Hi Christina – use 2 3/4 cups of all purpose flour!

  220. #
    Angela — December 27, 2020 at 12:16 pm

    Hi Tessa! Iโ€™m trying to make these chewy cccโ€™s but Iโ€™d love to add some cocoa powder to it since my sister is a chocolate lover. I checked your double chocolate cccโ€™s recipe but I wanted to keep this โ€œchewyโ€ consistency by sticking to this recipe. Therefore, I wanted to ask how much (if needed to) flour I should be subtracting from either the AP flour or bread flour for however much cocoa powder? Hope this makes sense! Thanks in advance!

  221. #
    Kim Wierson — December 29, 2020 at 2:13 pm

    If the recipe says to chill the dough, but I also want to freeze some of the dough; do I need to chill the dough before forming balls and freezing them? Thank you!!

    • #
      Tessa — December 29, 2020 at 5:02 pm

      Yes, chill the dough before freezing!

  222. #
    Christine — January 3, 2021 at 10:40 am

    Delicious cookies. Dough holds up in the fridge and tastes wonderful. We made a tray of cookies 3 nights in a row, and the dough didn’t get weird and crumbly or dry in the fridge.

    The whole family loved these cookies. They are my new go-to chocolate chip cookie recipe!

  223. #
    Caytea — January 22, 2021 at 3:27 pm

    Wow! These are perfect. My husband who doesn’t like chocolate asked for a second one. They’re chocolatey without being too sweet and have a great consistency – as advertised, chewy with crispy edges. Our family are them all in one day.

    • #
      Tessa — January 25, 2021 at 2:40 pm

      Yay! This is so great to hear!

  224. #
    Kim — January 27, 2021 at 2:55 pm

    Do you need to chill the dough 24- 72 hours before freezing the cookie dough balls?

  225. #
    Gus C platis — February 9, 2021 at 6:46 am

    Recipe is great. I am trying to stuff cookies with different items such as mars bar or pieces of various chocolate, trying to keep them thick and chewy. I saw them in a cookie store and they were amazing. Any suggestions?

  226. #
    Aouie — March 6, 2021 at 11:46 pm

    I dont think we need to pre heat the oven if you encourage the batter to be chilled 24hrs right? ๐Ÿ™‚

  227. #
    Lilian — March 17, 2021 at 12:59 pm

    The BEST chewy & soft chocolate chip cookie recipe ever!!! I baked half of the batch without refrigerating to see the difference and it does make a huge difference in flavour and texture. If you bake the room temperature dough, the outcome will still be very good, but itโ€™ll be cakier and less gooey. If you bake the cold dough (refrigerated overnight), the center of your cookies will be very doughy and chewy with a rich brown sugar flavour and a VERY slight crunch on the edge of your cookies. So my tip would be to make sure to chill your dough overnight. Happy baking!

    • #
      Tessa — March 18, 2021 at 9:59 am

      Isn’t it fun experimenting in the kitchen?! So glad you love this recipe!

  228. #
    Maryam Jama — March 31, 2021 at 9:15 pm

    Easy to make, taste amazing!

  229. #
    Maryam Jama — March 31, 2021 at 9:16 pm

    Easy to make, not overly sweet tastes great

  230. #
    Maryam Jama — March 31, 2021 at 9:17 pm

    Not overly sweet tastes great

  231. #
    Maryam Jama — March 31, 2021 at 9:17 pm

    Soft and delicious

  232. #
    Maryam Jama — March 31, 2021 at 9:18 pm

    I enjoyed it

  233. #
    Rachita — June 9, 2021 at 1:24 am

    Eggless substitute?

    • #
      Tessa — June 9, 2021 at 2:22 pm

      I haven’t tried this recipe with an egg substitute, sorry!

  234. #
    Natasha — June 12, 2021 at 6:28 pm

    Iโ€™ve made another recipe that includes bread flour. They are great the first day, but get very crumbly after that. The only thing I can think of is the bread flour somehow makes them more dry the next day. Iโ€™m not sure though. What do you think?

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

      Without knowing the recipe you’re using, I can’t say for sure. Just based off of what you said about them being crumbly the next day, I want to make sure you’re using a digital scale to measure the ingredients as it’s super easy to overmeasure flour especially, which could possibly be causing the crumbliness. Overworking your dough could also make them crumbly. I’d suggest storing your cookies in an airtight container as well. Hope that helps!

  235. #
    Danny Truong — June 25, 2021 at 5:26 pm

    It took me a few tries , but I the cookies came out great! I totally forgot the baking powder though, DOH! I wonder how much better they’d be if I didn’t forget? My oven is a bit colder than yours, so needs longer time or higher temp
    They still came out great ๐Ÿ™‚ Thanks Tessa

    PICS: https://imgur.com/ZT4g6Iv

    • #
      Tessa — June 28, 2021 at 1:13 pm

      Wow they look incredible! Sounds like you were just experimenting without baking powder like I did in my Ultimate Guide to Chocolate Chip Cookies, right? ๐Ÿ˜‰

      • #
        Danny Truong — June 28, 2021 at 7:38 pm

        Indeed, there’s no such thing as “accidents” heheeheee ๐Ÿ˜‰

  236. #
    Michelle Stromberg — September 22, 2021 at 8:51 am

    I was so excited for this recipe as I tried the peanut butter chocolate chip cookie recipe – which was so amazing – this one – the cookies were dry and not real
    Chewy – they baked nicely and could have been sweeter on the cookie part. I am gonna tweak it again and see if it helps. Thank you though for the recipe

    • #
      Emily — September 22, 2021 at 9:54 am

      I’m sorry to hear your cookies didn’t turn out, Michelle! Do you weigh your ingredients with a digital scale? Dry cookies tend to happen when too much flour is added, or they’re overbaked. Did you substitute any ingredients? I also want to make sure you used room temperature ingredients when noted. I’d love to help figure out what went wrong so you can enjoy these cookies the way they’re meant to be!

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