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. #
    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

  2. #
    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 🙂

  3. #
    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.

  4. #
    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.

  5. #
    Naomi — January 24, 2019 at 3:55 pm

    How many ounces are equal to 191 and 159 grams?

  6. #
    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 🙂

  7. #
    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

  8. #
    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!

  9. #
    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 350ºF. ” 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. 🙂 Maybe suggest to “Preheat oven …. once ready to bake the refrigerated cookies”

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

      Thanks for the feedback!

  10. #
    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!!

  11. #
    elaine tinsley — November 14, 2018 at 1:30 pm

    i just love your recipes sign elaine

  12. #
    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?

  13. #
    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?

  14. #
    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 🙂

  15. #
    Amy — August 28, 2018 at 2:48 pm

    These are amazing. The world’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. I’ve had and made many chocolate chip cookies in my day and these are by far #1!!

  16. #
    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!! 🙂

  17. #
    Valerie — June 7, 2018 at 12:32 pm

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

  18. #
    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!

  19. #
    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 🙂

  20. #
    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.

    Thanks,
    Jassy

  21. #
    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.

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

  22. #
    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!

  23. #
    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)!

  24. #
    Melissa Bryant — January 28, 2018 at 5:33 pm

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

    Thanks!! Really great website.

  25. #
    Bonnie — January 19, 2018 at 6:28 pm

    Tessa,
    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 couldn’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

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

    Can these be frozen once they are baked?

  27. #
    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!

  28. #
    Lucy — October 3, 2017 at 3:50 am

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

  29. #
    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?

  30. #
    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??
    Thanks.

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

      Yes, that works best for the full effects of the “marinating” period 🙂

  31. #
    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 🙂

  32. #
    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 🙂 🙂

  33. #
    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?

  34. #
    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/

  35. #
    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 🙂

  36. #
    Cammie — April 11, 2017 at 10:29 am

    Hi!! I´ve looked at all the cookie recipes you have and this one which is the best it´s 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

  37. #
    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

  38. #
    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!
    Regards,

    • #
      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!

  39. #
    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 🙁 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 🙂
    Oui

    • #
      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?

  40. #
    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!

  41. #
    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

  42. #
    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?

    Thanks!

    • #
      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 😉

  43. #
    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 🙂

  44. #
    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

  45. #
    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 😉

  46. #
    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 🙂

    • #
      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 🙂 Can’t wait to see your photo!

  47. #
    Izzy | pinch of delight — March 8, 2017 at 1:44 pm

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

  48. #
    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?

  49. #
    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!

  50. #
    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!

  51. #
    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

  52. #
    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

  53. #
    Deb F — January 30, 2017 at 8:31 am

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

  54. #
    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

  55. #
    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!

  56. #
    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?

  57. #
    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.

  58. #
    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 🙂

  59. #
    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 🙂

  60. #
    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!

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