Ultimate Chewy Chocolate Chip Cookies

Recipe By Tessa Arias
  |  
March 8th, 2017
4.78 from 75 votes
4.78 from 75 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’re going to love 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 ALL the secrets to making my version of the best chocolate chip cookie.

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

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! 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 🙂

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!

4.78 from 75 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!

Ingredients

  • 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

Directions

  1. Preheat oven to 350ºF. 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. #
    Julie — November 4, 2021 at 6:17 pm

    I don’t refrigerate the first half of dough. Cookies are awesome, just spread out very thin but are still chewy. I refrigerated second half so will see if that makes a difference!

    • #
      Emily — November 5, 2021 at 9:54 am

      Hi Julie! Not refrigerating the dough prior to baking will result in more spread out cookies. You want to make sure also that your room temperature butter isn’t too warm to begin with; otherwise that can affect the outcome as well, even after placing the dough in the fridge. We like our butter to be at a cool room temperature, which is 67°F 🙂 I hope that helps!

  2. #
    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!

  3. #
    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 🙂 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? 😉

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

        Indeed, there’s no such thing as “accidents” heheeheee 😉

  4. #
    Natasha — June 12, 2021 at 6:28 pm

    I’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. I’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!

  5. #
    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!

  6. #
    Maryam Jama — March 31, 2021 at 9:18 pm

    I enjoyed it

  7. #
    Maryam Jama — March 31, 2021 at 9:17 pm

    Soft and delicious

  8. #
    Maryam Jama — March 31, 2021 at 9:17 pm

    Not overly sweet tastes great

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

    Easy to make, not overly sweet tastes great

  10. #
    Maryam Jama — March 31, 2021 at 9:15 pm

    Easy to make, taste amazing!

  11. #
    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 it’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!

  12. #
    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? 🙂

  13. #
    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?

  14. #
    Kim — January 27, 2021 at 2:55 pm

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

  15. #
    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!

  16. #
    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!

  17. #
    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!

  18. #
    Angela — December 27, 2020 at 12:16 pm

    Hi Tessa! I’m trying to make these chewy ccc’s but I’d love to add some cocoa powder to it since my sister is a chocolate lover. I checked your double chocolate ccc’s recipe but I wanted to keep this “chewy” 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!

  19. #
    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!

  20. #
    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!

  21. #
    Rita — December 3, 2020 at 2:49 pm

    The cookies are delish!!!! I only made two as the dough wasn’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

  22. #
    Samantha — November 9, 2020 at 3:02 pm

    THESE! Oh my. Fantastic cookie recipe! I subscribed to Tessa’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 I’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.

  23. #
    Fahad — October 18, 2020 at 4:05 pm

    Do you recommend weighing all dry ingredients?

  24. #
    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?

  25. #
    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.

  26. #
    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

  27. #
    Thanh — July 31, 2020 at 8:23 am

    Hi there! I don’t have bread flour, anyway to substitute it with regular flour? Is there a huge difference? Thanks!!

  28. #
    Namrata — July 20, 2020 at 10:03 am

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

  29. #
    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?

  30. #
    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.

  31. #
    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!!!

  32. #
    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.

  33. #
    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%

  34. #
    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%

  35. #
    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?
    Thanks!

  36. #
    Andrew Ratts — April 7, 2020 at 8:41 am

    Why not weigh out all the ingredients in the recipe?

  37. #
    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

    Judy

  38. #
    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?

  39. #
    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 that’s because I’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 I’ve been looking for! The texture is heavenly, chocolatey, thick and chewy and just YUM!!! No flat lifeless cookies here! It’s a flavor heaven especially the day after you baked them. Thank you for making my chocolate chip cookie dreams come true!

  40. #
    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.

  41. #
    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.

  42. #
    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!

  43. #
    Kelly — December 19, 2019 at 10:25 am

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

  44. #
    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.

  45. #
    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.

  46. #
    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.

  47. #
    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.

  48. #
    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?

  49. #
    Gloria — August 23, 2019 at 12:25 pm

    Just made these Awesome and I’m not a big chocolate chip cookie person
    I was very hesitant using the bread flour
    I’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

  50. #
    Erin — August 23, 2019 at 8:58 am

    The best recipe ever.

  51. #
    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!

  52. #
    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!

  53. #
    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?

  54. #
    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.

    Thanks!

  55. #
    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!

  56. #
    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!

  57. #
    Anthony — March 13, 2019 at 1:37 am

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

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