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!


  • 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 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. #
    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…


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

    You had me at chocolate chip!

  3. #
    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!

  4. #
    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!

  5. #
    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! 🙂

  6. #
    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?

  7. #
    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.

  8. #
    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!

  9. #
    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.


  10. #
    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.

  11. #
    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 :((

  12. #
    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.

  13. #
    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.

  14. #
    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.

  15. #
    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. 🙂

  16. #
    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 🙂 (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 🙂 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 🙂

  17. #
    caroline — April 1, 2015 at 12:40 pm

    Can I add nuts to the recipe??

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


  18. #
    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.

  19. #
    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!

  20. #
    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.

  21. #
    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!

  22. #
    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!

  23. #
    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. 🙂

  24. #
    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.

  25. #
    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!

  26. #
    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!

  27. #
    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!

  28. #
    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!!

  29. #
    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 😀

    • #
      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!

  30. #
    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.

  31. #
    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.

  32. #
    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!!

  33. #
    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! 🙂

  34. #
    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!

  35. #
    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!

  36. #
    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 🙂

    I know you hate raisins 😛 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?

  37. #
    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!

  38. #
    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.

  39. #
    Vibeke — November 22, 2014 at 4:53 am

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

  40. #
    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 .

  41. #
    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 😉

  42. #
    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!

  43. #
    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 🙂

  44. #
    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?

  45. #
    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?

  46. #
    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.

  47. #
    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.

  48. #
    Scooter — September 25, 2014 at 9:42 pm

    How about walnuts? I love walnute

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


  49. #
    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!!!

  50. #
    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?

  51. #
    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

  52. #
    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

  53. #
    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.

  54. #
    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.

  55. #
    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 🙂 Happy baking!

  56. #
    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.

  57. #
    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.”

  58. #
    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! 🙂

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

      Good luck with your future cookie baking April!

  59. #
    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:

  60. #
    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. 🙁 I’m upset about it

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