You saved Best Chocolate Chip Cookies to your. I kept the dough in the fridge for about 14 hours and baked the cookies for 15 minutes. I can’t think of any reason why dark brown sugar would yield oily dough . Thanks again! Thank you!! 3. They’re still pretty tasty, I’m just super confused at what i did to make them turn out this way, Hi Tessa – I have made these cookies several times – it’s my new go to chocolate chip recipe – I have bee baking for over 50 years – this is the moist chocolaty moist & tender cookie ❤️, My family loves them & they totally agree, It’s never to late to learn new recipes & cooking techniques, me and my family loved it that we made them over and over again. I don't know if it was the convection oven or something else I'm missing, but these did not turn out to be fairly standard chocolate chip cookies! Thank you very much for taking your time and developing this devine recipe, Tessa! I baked them for15 mins and golden brown on top. It makes a world of a difference for fluffy cookies. Shorter time makes a softer cookie. but they were thin, Thanks for everything! I just baked these cookies that I mixed yesterday and let sit in the refrigerator overnight. I made sure to measure the flour carefully…have to be careful when using whole wheat especially. A friend of mine said once that they taste just like the cookies from Subway! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Made this successfully today! Preheat the oven to 375°F. How long can these cookies stay frozen before eating? i pulled the recipe up today for the first time this year to make chocolate chip maple-sugar cinnamon oatmeal cookies. Hi, This recipe was soooooo delicious, I absolutely love the taste. You mentioned to use cold butter but in the ingredient it says room temperature. AMAZING! They are perfect!!! This is by far the best chocolate chip cookie recipe ever! I’ve tried the recipe with 2 tsp of pure vanilla extract, and I’ve also tried a variation of the recipe with 1tsp pure vanilla extract and 1tsp caramel extract. I do recommend refrigerating, seems to bake up thicker and tastier!! Omg…this is my/everyone’s favourite cookies in my home. It's time to dig into some deliciously decadent chocolate chip-studded recipes. Great cookies. It is my go to dessert. They are the best I have eaten ever ! It will now be my go-to chocolate chip recipe. Well. I scooped them out and put them in a freezer zip lock, and then baked them for around 12-17 mins, just freaking perfect. omg…these cookies are sooo good! Beat in the egg and vanilla extract. Or could you perhaps tell me what I could add to the cake flour? I made them and they are delicious! I cooked a few per day and the mixture stayed perfectly in the fridge, if i’d made too many i would have seen it as a challenge to eat them! I tried your recipe: Bakery Style Chocolate Chip Cookies, A question though: I love the practice of ‘marinating’ the cookie dough before baking, and also love being able to freeze cookies and bake them up as I need them. Thank you! Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. I made them and froze them and yesterday I thought why not bake them and omg they are by far the best chocolate chip cookie I’ve ever made. They came out chewy and delish!! Crispy outer rim, soft and chewy middle! These are the best cookies, ever!! Also, I recommend adding more salt. The tips for refrigeration is key. So hard not to finish them all in one sitting! Gave some to family and they devoured them. I put a batch in the freezer while my oven heated, like you recommended. This will forever be my go to recipe. Read more about the magic of chilling your cookie dough here. I used a 2.4 inch/6 cm scoop. Step 2. How many calories in one cookie of three tablespoons? How many days will these cookies stay tasting fresh for? I think you’ll love this one. A regular request from family and friends. I have enjoyed reading your articles and test results. Learn more about how to bake THICK cookies here. Will make again! If you’re going to make this reduce the flour. just the right amount of crispy on the outside and soft on the inside. Pros: Easy everyday delightful chocolate chip cookie recipe. But I have a question on the baking timing. thank you. Tastes fantastic but disappointed because they don’t look very appetizing. Also, any suggestions for how to not have every sheet of cookies turn out differently? I have always understood and experienced baking soda to flatten cookies and baking powder to add volume. They were still good, but I wanted the “bakery-style” cookie. But i would love to give it a try in your way. We absolutely love cookies! Will definitely be making these again! Here are more tips for freezing cookie dough. I love this recipe as I’ve never been successful with cookies, but I thought I’d try one last recipe and I’m so glad I did. I hope you reply soon! Hi…I’m pure vegetarian ….How can I make my cookies eggless? My problem was: That way I always have dough on hand to defrost and bake fresh for guests! I was having issues with my cookies spreading too thin. A big hit, Ok I will bake it tomorrow coz I put in the fridge so that it will become chewy thanks for the recipe. I just made this with my 5yo last night and they turned out PERFECT! The sweetness is not intense as well. So I heat the oven then get to the part it says leave in fridge for 24 hours.. do I leave the oven on? Thank you for a great recipe! I’m always looking for chocolate chip cookie recipes, my cookies are always flat ,I’ll try these and see how they turn out I hope yummy, Hi I love cookies but now have to have glutin free ones and natural unrefined sugars or sweeteners (honey, Stevia, coconut sugar or monk fruit). I have the book now and can’t wait to try other recipes. What time and temperature do I use when baking cookies?? Preheat oven to 375°F. I made these they were good when first baked and still warm although they spread a lot even after putting in fridge before baking. Of course it was only needed for shipping time because once they arrived, the cookies disappeared as soon as he opened the box!! I just made a batch of these babies! Thanks for any advice! I also used a vacuum packaging machine to make it stay a little longer in the room temperature. Each product we feature has been independently selected and reviewed by our editorial team. 298 calories; protein 3.6g 7% DV; carbohydrates 38.9g 13% DV; fat 15.6g 24% DV; cholesterol 35.8mg 12% DV; sodium 165.8mg 7% DV. Some have stated that their cookies were too cakelike, this is caused by the addition of too much flour. Hi I have made this recipe at least 20 times! Order now to have the book delivered to your doorstep! I used bob’s red mill egg replacer twice with this recipe and it worked great. Outstanding! How to Make Soft Chocolate Chip Cookies. These are thick, soft in the middle, crisp around the edges and absolutely delicious. They have a great texture and keep very well. Will this be enough for a 11” heart shape cookie pan? How long would I bake them? Add comma separated list of ingredients to exclude from recipe. Worst recipe ever! My dough was on the sticky side so I refrigerated it for a few hours. Thank you. Any longer and you’ll get harder crispy ones. Neighbors loved them. This is by far the best cookie recipe I have EVER made. TIA. when i bake a few off from freezer dough they call them “cookies du jour.” i did not think it was possible for someone to be this dumb. AMAZING! This one is a must try and they honestly do taste better if you let them sit in the fridge for a day or two. This is now my favourite cookie recipe. Taste is okay but definitely will not be making these again. Can i get alternative to eggs pls as i don’t eat egg. If you haven’t made them, do it! Make plenty as they're sure to be a hit 25 mins . I also didn’t have unsalted butter so I just used salted butter then omitted the salt. Love this recipe. Made this last night and again today but added some pretzels this time! Made a test batch of 6 cookies right after mixing. Making them again tomorrow. If you're not a cookie fan, whip up chocolate chip muffins, chocolate chip banana bread or chocolate chip pancakes. My boyfriend couldn’t stop at just one, and to be honest, nor could I! Dropped white sugar to 2 TB. A bit of advice - if you like a thinner cookie and not so cake-like, make a smaller ball of dough and when you place it on the cookie sheet be sure to flatten it quite a bit as the dough doesn't seem to spread when in the oven. I’ll be on this site quite a bit I think. Let me know what other questions you have – I want to help you get perfectly delicious cookies! I did lessen the white sugar to 1/2 cup and increase the brown sugar to 1 1/2 cups for a richer flavor. Any ideas why? wow so much easier!). Sorry for the mild rant I just had to scroll through many ridiculous comments to leave this lady a compliment for bringing back childhood memories. Thanks for the recipe! Perfect combination of chewy and crisp. What’s most important is the flavor— it tastes really good! Can you tell me why the cookies came out cakey….I followed the instructions exactly yet the color was too light and the cookie was cakey… is there a certain flour I should use? As yours calls for 2 tsp rather than 1 for the amount of butter compared to the rest of ingredients. I have found my go too…. It was super easy and they turned out perfect!! However, I want to incorporate some of your tips on this recipe and I’d like to know if its going to be the same outcome if i use half pure butter and half butter compound and add corn starch for softer texture. Thanks❤. RECIPE TO ATTACH: Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in … I used 1 cup of mini chocolate chips and 1 cup of white chocolate chips, kept the dough in the fridge for a little longer than recommended and they came out perfectly after 13 minutes. Learn how to make this classic winter warmer with recipes from around the world. If anyone can help me out, much help is appreciated and thank you in advance. They are the best chocolate chip cookies ever. I’ve used this several times and they never disappoint. This recipe is Akin to the family recipe of blonde brownies I grew on. Lesson learned and another item added to the Christmas list. Take cookies out of the oven before they appear fully cooked, and let them stay on the cookie sheet for at least ten minutes. I baked two at the same time but the bottom batch was burned ): Luckily it was the smaller batch! Yum, I am a huge cookie monster and chocolate chip is my favorite, will definitely have to try these! Dough will be soft. They are delicious and very easy to make. You know , better than the most common one, on the chip bag. Like an egg free cookie? I’ve made these multiple times and even have some of the dough (pre-formed into balls) in my freezer to bake individually each time my grandkids come over! Which was very dangerous considering I could eat them non stop it seemed and they never ended. My niece is home from college for spring beak & asked for chocolate chip cookies – of all the cookies I make well, she had to pick the one I cant make if my life depended on it. i think i use more flour, No video for this recipe? God awful recipe!!! Normal cookie recipes are 80% cookie dough to 20% chocolate chips, but my recipe is all about the chocolate chunkage. These are absolutely the BEST chocolate chip cookies! hot water, just mixed it in with the flour--I also added 1/2 tsp. I will definitely try these out! Omg Tessa! How long will it take for the cookie dough to be soft enough to scoop. I had a late night craving for thick, bakery style cookies and these are so so good. It’s so good and will be my go-to chocolate chip cookie recipe from now on. It turned out as you described exactly. I’m freezing the 3 tablespoon size for now. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. I’ve already made them 3 weeks in a row! Wont give up and will try again tho. Truly a great recipe. Find the sweet chocolate chip cookie of your dreams. Stir in flour and baking soda until well blended. Most of the time, I can’t even get the majority of the cookie dough to the oven before my hubby and daughter gobble it down. Haven’t made them yet but are a few my ganddaughter made for me tonight. What difference does this make? I will make them again. These are by far the best chocolate chip cookies I have ever made, my family asks for them as soon as they are gone, thank you for all the tips about getting a great rise, it works!! I read that most are manufactured purposely to not melt. I used half semisweet chips and half bittersweet chunks and they were perfect. Nutrient information is not available for all ingredients. I’ve never made cookies this good before. This ‘marination’ process will transform your cookies by making them thicker, chewier, and more flavorful! everyone loved it but the cookies came out thin and in a huge size in the oven..maybe the butter was too soft i dont know..could i use less butter instead the next time? Served them at my birthday party and all the guests were thrilled and asked for more. Wen. I always balked at measuring my ingredients, but it makes all the difference! OMG they were so good!! I baked them straight away but am looking forward to refrigerating or “marinating” the dough the next time. I can’t wait to make them for my parents! These cookies didn’t taste like the ones from the bakery, they tasted like the cookies my dogs make. These are soooo delicious! Thank you! Cookies help me cope with COVID lockdown. I was tempted to blame you and give you one star, but surely it COULDN’T be your fault because the ingredients all make sense… and yet it couldn’t be MY fault because my ingredients were fresh and I know how to bake. Thank you! My new go-to cookie, I only need to keep them in the refrigerator for 24-72 h right, not in the freezer. Literally a cake but shaped like a cookie, I’m very confused, what went wrong? can you use something instead of eggs? Thank you so much for the recipe! They maintain shape/ very little spread. https://www.tasteofhome.com/article/chocolate-chip-cookie-bar-recipe Hmmm how strange… I’m wondering if something else went awry?! I just love cookies but there is a problem. I really loved it. I can eat a lot in one seating. Thanks ! Whenever I make them, people always ask for the recipe! In a stand mixer, cream the butter and sugar together until light and fluffy, approximately 3 minutes. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. I halved the recipe as I didn’t have enough flour on hand. After seeing this post, chocolate chip cookies are ALL I am craving. Pre heat oven to 350 degrees. They are going to be my go-to cookie. This recipe is a keeper! I have tried numerous recipes but they would not meet my standards for the perfect thick, chewy, ,gooey cookie… UNTIL NOW!!!! I CANNOT stay out of them. Your chocolate chip cookies look heavenly & I cannot wait to bake them this weekend! Making cookies is a science!! Add the vanilla and eggs. I was wondering if I could add some cocoa powder and white chocolate chips to make white chip chocolate cookies. We add walnuts to ours and this is my go to cookie recipe. So glad this recipe was a hit with the family! I used a little extra flour to help them be a extra stiff dough so they don’t spread. That came out to 2 1/3 cups. Cake flour is what is generally used and I would like to know whether this flour would be okay to use without compromising the end result. I got 18 HUGE cookies that were definitely not flat and the right amount of soft and chewy with crispy edges. Thanks so much, Cheyenne , What temperature should I use if using fan assisted. It did not turn out the way it’s supposed to. The absolute best homemade chocolate chip cookies. Nevertheless, the flavor was still there but the appearance wasn’t that great. I never review recipes but I had to come back and say how perfect these cookies really are! Info. I love you so so so much! Beat in the eggs one at a time, then stir in the vanilla. They ALWAYS are amazing. I had no time to put them in the fridge so I put them in the freezer for 20 minutes. <3. Texture: Thick and chock full of gooey chocolate with slightly crisp edges. Followed the recipe to the T but have spread and turned into one giant sheet pan cookie!? One of the keys to CHEWY cookies is to use more brown sugar than granulated sugar. Fav recipe to date! The best cookies are the freshest, there’s no magical way around that. (flour in Germany is a bit different than the flour in the US). it was almost 80 degrees when i made the dough. I want to make these tonight and freeze to bake in 2 or 3 days. Never have I ever come across such a perfect chocolates chip cookie recipe! Easy to make. I give tons of tips and tricks for getting perfectly thick cookies, and you can see what every step should look like! Too much flour in the recipe they turned out to be fluffy cookie balls. Thanks for all your baking experiments so we don’t have to go through it. I preferred Tess’s recipe because it was less sweet. It sounds like you may have accidentally added in too much flour, Ginny! Plus, this is a perfect way to make your cookies ahead of time. I’ve used a lot of recipes online and this is the first time I’ve ever bothered to comment-it’s that good! Not to mention it fits into a round cookie tin pretty perfectly. Yes, puffy cookies are usually due to too much flour. Used half espresso chocolate chips and half dark chocolate chips. Can you freeze baked chocolate chip cookies? These are a favorite in my house! My dough was kinda sticky, which is what you want. Made with melted butter, a high brown sugar to white sugar ratio, and an extra egg yolk to ensure super soft cookies… I like how easy this recipe is but my cookies did not flatten out AT ALL they stayed round and thick. Do you think it will work? Not impressed I followed the instructions only to have my cookies taste like straight up flour! Throwing this recipe in the delete file. This is now my go to chocolatw chip cookie recipe! Start with Butter: Use room temperature butter. I’ve made these cookies 2 days in a row. They were a little lumpy and they were edible, but I wasn’t “wowed” by them. I dont think you need more than 2.5 cups. check below: This is now my go-to recipe for chocolate chip cookies. hi Made the dough last night and stuck it in the fridge. Follow the directions, weigh your flour and sugars. Make these cookies and the WHOLE family suddenly stops by. I was planning on making these cookies tomorrow (I’m going to prepare the dough today). Love this recipe, thanks, but definitely measure the ingredients by weight and not volume. Makes 4 dozen. It’s so good and will be my go-to chocolate chip cookie recipe from now on. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. I used parchment paper ( no spray at all), not sure what happened this time around, they seemed to have to cook longer but now have that weird over cooked taste but wet look, any suggestions? Thanks so much for sharing this. I’ve made the dough and let it sit in the fridge. Thankfully that was plenty enough, they were still very chocolatey. Whenever I make these cookies, everyone always say they are the best chocolate chip cookies they’ve ever had. every time i make these my family eats them so quickly. Heat oven to 375°F. Crispy on the bottom, soft and gooey in the middle. I couldn’t figure out why my cookies were turning out so thick and puffy. so good! I think amount of those two ingredients should be reduced . I also didn’t have unsalted butter so I just used salted butter then omitted the salt. I made these cookies last night and they’re already half gone! I didnt have fine sea salt so I used regular salt but only 1/2 tsp. Triple threat Thx. Try popping the tray of dough balls in the freezer while the oven preheats to reduce spread! It is the exact cookie recipe I’ve been searching for! Hope that helps! CHILL THE DOUGH!!! I did a batch of without chilling and they were delicious. Love! 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