Perfect Chocolate Chip Cookies

perfect chocolate chip cookies-3

Gosh golly. I love cookies.

And I really love these cookies. These are the PERFECT chocolate chip cookies. I’ve made hundreds of thousands of millions of cookies in my 26 years of life, and that is a fact. Theeeeese are probably my all-time favorite.

Okay, that’s hard to commit to. Because what about these? My other all-time favorite, the peanut butter chocolate chip oatmeal cookie?

cookies diptich

Can you settle knowing that these are my current all-time favorite? Time will tell which one actually wins out. But considering I’ve made three batches of these in one week which equals out to about 10 1/2 cookies per day, I think things are looking good for this recipe.

Just so you know, I didn’t eat all those. Mm mm.

I first made these when I was actually planning to make cookie brownies. I was missing my best friend who makes the world’s best cookie brownies, so actually I was sort of missing her AND her cookie brownies, and I fully intended to make the cookies AND the brownies. Cookie brownies. It’s normal to bake in 100 degree weather, right? Come look at my shirt right now. Not even funny.

But what happened instead was that I started making the cookie part, realized I had no brown sugar, and decided to just go for it with ONLY WHITE SUGAR. I tried to make up for the brown color and flavor (uh, sort of) by adding a little maple syrup. Turns out I only had a tablespoon of that, too.

I went for it anyways.

And the result was phenomenal. So phenom that I decided to ditch the brownie part.

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At first I thought they were going to be weird. They came out looking a little bit like my legs in February: pale city. But as they cooled it was like magic. The color evened out and they firmed up perfectly, in that soft but firm cookie way where you can bite it without it falling all over the place but it won’t make a crunching noise? you know that one? and it was thick, and chewy, and buttery soft but not cakey… ohmygosh. It was cookie perfection.

perfect chocolate chip cookies-4

Also a bonus is that we are using the whole bag of chocolate chips here. None of this measuring most of the bag and being left with an awkward amount of chocolate chips that you can’t really do anything with except eat plain. Nope. We’re going all the way with the chippers. Dump them in. And as a result, the cookies are so chocolate chippy. I promise you won’t have one of those sad moments where you get to the end of your cookie and realize the last bite has no chocolate chip in it.

These are loaded.

Buttery, soft, thick, chewy cookie perfection.

And the perfect welcoming gift for my friend Angie to the Philippines! Our last visitor of the year. I feel some good times coming on.

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I love you guys. I hope these make you insanely happy.

4.8 from 18 reviews
Perfect Chocolate Chip Cookies
Author: 
Serves: 32 cookies
 
Ingredients
  • 15 tablespoons salted butter (about 225 grams)
  • 1½ cup white sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons real maple syrup
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2¼ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 bag Hershey's semisweet chocolate chips
Instructions
  1. Turn the oven on to 350 degrees. Put the butter in the oven in a stainless steel bowl as it's preheating until about half of the butter is melted. Turn the oven off. Let the butter come back to room temperature - it doesn't have to harden completely but just so it's not hot anymore.
  2. Add the sugar, maple syrup, and vanilla to the bowl with the butter. Cream with electric mixers until well mixed. Add the eggs and beat on high speed for 1 minute.
  3. Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Stir in the chocolate chips with a wooden spoon. Refrigerate for 2 hours or more, until firm. I refrigerated mine overnight.
  4. Preheat the oven to 375 degrees. When the dough is firm, roll 2 tablespoons or more into high, round balls. Place on a baking sheet a few inches apart and bake for 8-12 minutes. Sorry for the discrepancy - our oven here is so hard to read (literally, there are no temperature markings) so I usually just watch them after 8 minutes to see when they look ready. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes - they will lose a little of their puffiness but they should stay thick and hold together well.
Notes
Our butter measures differently here in the Philippines and it is very salty. So based on the comments, I have adjusted the amount of butter to be slightly less than 1 cup and to call for salted butter. If your first batch still comes out flat, I would suggest adding more flour (up to ½ cup). These are not meant to be flat! :) I tried baking these on two different pans - one was a cheap aluminum baking sheet and one was actually Calphalon brownie pan (!), and both kept the cookies nice and thick. When you first take them out of the oven, they will look more pale than a normal golden-brown cookie but that's normal. They start to look more even as they cool. These cookies should stay really thick and chewy even a day or two later. I like them stored in the refrigerator so they are firm and cold, but still buttery and soft. It's important to consider your altitude, humidity, oven tendencies, etc. when baking these. Here's a link with some helpful tips for making adjustments at the bottom of the page.

 

butterUpdate: 300,000 cookies later, I’ve put together this post outlining some simple tips that I use when I bake these cookies that I think will help your cookies turn out thick and chewy and buttery-perfect!


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Comments

  1. Serendipity! I can just taste the yumminess through your pictures. Great discoveries are always made when you least expect.

  2. They look perfect to me! And love that you rolled with what you had and your gamble paid off! Love kitchen karma like that!

  3. Simply yummy looking!! :) I love how the picture shows that the melting look of the chocolate chips…

  4. Finding the perfect chocolate chip cookies is like finding the holy grail, sign me up for these suckers!

  5. oh man! these cookies look like the most perfect texture! ahh I would like to make them for breakfast right this minute!

  6. Lindsey, these cookies were clearly meant to be! “Perfect” is a bold claim, but given your vast cookie experience and high standards, I have no doubt that they live up to the name!

    • It is a bold claim and one I don’t take lightly when it comes to cookies!! To me, they are totally perfect. :)

      • ThatPersonWithAQuestion says:

        Mine are soft…Like too soft. They crumble in my hand. I followed the recipe exactly. Why is this?

        They look like they’re melting when I bake them :(
        They taste great though :P

        • That’s strange. Usually if they are crumbly it means they have too much flour, not enough butter (or moisture), or not enough eggs to bind and make them hold together. And it seems like most people have trouble with this particular recipe spreading too much vs. being too dry, so I’m surprised to hear that! Sorry I can’t help more… so many factors in baking!!

  7. Oh wow they really do look perfect! I have trouble making chocolate chip cookies, mostly because I’ve eaten all the dough before they make it anywhere near the oven…

  8. I love reading my morning blogs and seeing that I am on the same recipe wave length as other food bloggers. I just posted my favorite chocolate chip cookie recipe today too. :)

    I always toss in the whole bag of chocolate chips when I’m baking, I can’t stand having all those partial bags of chocolate chips in my freezer. This recipe is very similar to my recipe. I am going to have to give this a try with all the white sugar (my recipe is predominately brown sugar).

  9. These do look perfect!! Yum, makes me crave a batch. :)

  10. yup, pretty darn perfect I must say! must try stat! :)

  11. Yum!! These look so delish – I know what I’ll be baking today! Does the maple flavor really come through very strongly?

  12. Love your mix of sweeteners and your photography is beautiful.

  13. THIS is the kind of chocolate chip cookie i tried (and failed) to make last week. yum!

  14. Jen @ Jen's Favorite Cookies says:

    I have always been a throw-in-the-whole-bag-of-chips kind of girl. It’s the only way to go! I would never have thought to use maple syrup, but now I can’t wait to give it a shot.

  15. Peter has been bugging me to make chocolate chip cookies all weekend. I was planning to make a different recipe to post to my blog, but maybe I’ll try making these this time instead. I’ve never tried using maple syrup in cookies before although I’ve used it as a substitute in other recipes before. I’m curious to taste and see how different they are. Thanks for sharing this recipe!

  16. gosh golly! a whole bag of chips! :) they certainly look amazing to me Lindsay! You never cease to amaze me girlfriend!

  17. These really do look like the perfect chocolate chip cookie. I’m in a continual search for the perfect cookie, so I’ll have to give yours a try and see how they fair! yum!

  18. These totally do look perfect! But after seeing that bowl of cookie dough, I’m not sure these cookies would ever actually get made!!! :)

  19. Your cookies look just the way I like them…nice and thick, crispy on the outside, and chewy on the inside. I love the idea of adding maple syrup..it adds such a great flavor! I’ll definitely be trying these.

  20. Maple syrup? Nice touch!

  21. I’m taking your word for it…those seriously do look like PERFECT chocolate chip cookies….yum!

  22. Yes, I will be making those!

  23. These sure do look perfect! Yum!

  24. I’m somehow always out of brown sugar, so this is a great recipe to have on hand when cookie cravings strike :) Putting maple syrup into these sounds like a-whole-nother level of deliciousness :)

  25. Beautiful….

  26. The maple syrup in these is intriguing. I haven’t tried that before but it is a great idea. The pictures make these cookies look like they are melting off the screen!

  27. Mmm I love that you used maple syrup! Definitely have to try it!! Gorgeous cookie shots:)

  28. Yum! I’ve got to try this maple version! They look so soft and chewy!

  29. Sounds delicious! I love feeling when “you just go for it” with a recipe despite not having your usual ingredients and it turns out even better than you imagined. Culinary serendipity.

  30. I haven’t made chocolate chip cookies in ages. These look absolutely delicious! I’ll be picking up a bag of chocolate chips on my next trip to the store so I can make a batch of these!

  31. Okay, your cookies are making me drool. Really? These look soooo gooood.

  32. I love it when the cookie is FILLED with chocolate chips- yes, these definitely do look perfect!

  33. These cookies look insanely thick and chocolate-y! I’m sure they are the “perfect” chocolate chip cookie :) I can’t wait to try out your recipe.

  34. These look fantastic! I’m with you on using the whole bag of chocolate chips!

  35. Oh my gosh those really ARE perfect!!

  36. We never have too many CCC recipes. And we love them in my home. When we take them out of the oven we want to eat them right away. Thanks for the recipe!

  37. Wow, you are only 26?! You have accomplished so much at such a young age, Lindsay! You make me feel like a slacker :) These cookies look delicious, I will definitely be making them for my kids this weekend!

  38. We love cookies so I can not wait to try these!

  39. Beautiful photos, and nice recipe! These look great. My “family secret” chocolate chip cookie recipe is to use the Nestle Tollhouse (said in the Phoebe Buffay from Friends way – “Nesssstleeee Toulhoose) recipe, but to just use 1 stick of butter instead of 2. Somehow, LESS butter makes a better cookie. They’re fluffier and not as thin, and more chewy. Who knew?

  40. Elizabeth says:

    Lindsay ~ I can’t wait to make these. Just one question … what size bag of Hershey’s chocolate did you use, 16 oz? Thank you!!!

  41. Oh, we love us some chocolate chip cookies in this house! We’ve only strayed from our favorite two recipes ONCE, but I’ll give this a shot. Really, can you go wrong with cookies + chocolate chips??

  42. Perfect looks about right! I guess my diet could start AFTER I make these.

  43. I have to get in line with everyone else riding the Lindsay train on this one. These cookies look wonderful! I can almost smell them baking just by looking at the pictures.

  44. Lindsay L. says:

    I’m a big fan of your blog and I usually try your recipes within a few days of you posting them! I made these cookies last night but the first couple batches turned out really flat and thin–they don’t look like yours at all! I baked them for 8 minutes at 375. I’m about 95% sure I followed the directions…any ideas?? They still taste delicious!

    • Bummer!! Did you refrigerate them? The dough should be pretty firm so you can roll it into balls when you put them in the oven.

      • Also I found these suggestions on the Hershey website (who I adapted the recipe from). They are supposed to be for high altitude baking but might be useful? Also I used salted butter – I’ll change the recipe to note that. :)
        From Hershey’s:
        - Increase flour to 2-2/3 cups.
        - Decrease baking soda to 3/4 teaspoon.
        - Decrease granulated sugar to 2/3 cup.
        - Decrease packed light brown sugar to 2/3 cup.
        - Add 1/2 teaspoon water with flour.
        - Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.

        https://www.hersheys.com/recipes/recipe-details.aspx?id=5368

        • Lindsay L. says:

          Thanks for replying! Yup, I refrigerated them for 2 hours before I made the first batch, and then overnight before I made a couple more pans. I still have some dough in the fridge now, and I might try using a different baking sheet. If that doesn’t do anything…then who knows, maybe I added something wrong :) Still chocolately and tasty though! Thanks again for the recipe.

    • Hmm I had the exact same problem! I know I followed the recipe to perfection, but my first batch came out flat as pancakes. I refused to give up on them after throwing in a whole bag of chips though! So I tossed an extra 1/2 cup or so of flour in the last.. half-ish of my batch and they turned out like the photo. :) Sneaky! I rarely have problems with recipes, but luckily there’s always a way to fix it!
      Regardless, they were delicious :)

  45. Eric is a chocolate-chip cookie fiend. He loves them; he really does. I’ll have to give these a try and see if they stand up to (da-daa-da-daaa) his mom’s :) Love the though of maple syrup in chocolate chip cookies. Yes.

  46. Oh My! Don’t these look wonderful! A few weeks ago I was making chocolate chip cookies and I didn’t have enough brown sugar. I made them with just the white sugar but never thought to add maple syrup or a little bit of the brown sugar! What a great idea.

  47. These look about as perfect as a chocolate chip cookie can get! I’ll have to remember to try maple syrup the next time I am running low on brown sugar!

  48. hahahha pasty legs…i hear ya. and i am so excited these call for real maple syrup…i just got a fresh jar from my uncle who is making his own this year…yeah…love a reason to use it in cookies!

  49. Just made these tonight to introduce to Spanish friends the wonders of American baked goods tomorrow. They turned out AMAZING. Thanks!

  50. Have just made the dough for these cookies, but was a bit confused as to how much weight a bag of Hersheys semi sweet Choc chips actually is. (I live in Australia and we don’t have that brand here) I ended up throwing in a 250 gm bag of generic choc chips, but it does seem an awful lot and I am keeping my fingers crossed that I haven’t overdosed the dough mix. I did have to add some extra flour as mixture seemed a bit too gluggy, but possibly due to high Autumn temps here (90+F). Anyway dough is sat in fridge for next couple of hours before baking begins.

    • dirtgirl says:

      No worries, the cookies turned out just fine and other half helped himself to 3 before his dinner! He said they were delicious, I don’t eat chocolate, so didn’t taste them, but they certainly looked good on the cooling rack. Managed to get 48 decent sized cookies from this recipe. I also substituted raw sugar for the white as I never keep white sugar.
      Am thinking of using your dough recipe, minus the choc chips and adding Cranberries and Macadamias, so I can get to eat them!
      Thanks for sharing a lovely recipe.

  51. These look so perfect! I love that you created the recipe kind of by accident! So much fun to play around in the kitchen :)

  52. my kids are so hungry and they will love this Chocolate Chip Cookies..thanks friend for sharing this with us..

  53. Just made these for the in laws…..and they are AMAZING and perfect just the way they are! We are lucky the raw dough made it to cookie form because we licked that bowl clean! Thanks!!

  54. These cookies certainly look perfect! I can’t stop thinking about chocolate chip cookies now. :-)

  55. Oh yum, your cookies look amazing!

  56. These are the cookies that I tried to make last night, and failed. I wanted soft and gooey, and got crunchy! I can’t wait to try your version. I wonder if the white sugar makes the difference? We shall see ;)

    Lisa

  57. Hi! I’m so excited to try these (maple syrup? who would’ve guessed!). I was wondering what the deal is on freezing this dough? Does it last the usual 3 months?
    Thank you! The pictures are ah-mazing.

    • Hi Jayce! I didn’t freeze it, so I can’t say for sure, but I don’t see why it would be any different than other cookie dough. Give it a try and let me know! :)

  58. I halved the recipe and refrigerated it over night. When I baked it today and took the cookies out, the middle was super underbaked! Mine look nothing like the ones in your pictures and I followed the recipe. :/

    • Shoot! Maybe you could try baking them a little longer? It’s so hard to know as ovens vary so much from one to the other. Did they firm up at all when they cooled? Sometimes they come out a little bit soft but with time (even a few hours) they will set up perfectly. Hopefully that helps!

  59. I made these today. First batch…hard as a rock because of the pale color of the cookie…I was afraid they still weren’t done so I kept baking! LOL! eh! The rest of the cookies turned out…I learned my lesson :) Um…also missed the egg part! I didn’t put them in! Still got a pretty good cookie. :)

    • Hahahaha. it’s kind of tricky to get them just right because they don’t have the traditional golden brown color, but I’m glad you finally got it! even without eggs! Impressive.

  60. I was very excited to make these yummy cookies for a guy that im going on a first date with. And well….mine didnt turn out like yours. They didnt stay cute and fluffy. They flattened out like little pancakes. I dont know what I did wrong. Do you maybe know if i should try something different? I used my kitchen aid mixer do you think maybe i mixed it TOO much???

    • Darn. Did you refrigerate them? The dough should be hard enough and thick enough to roll into a ball before you bake it. Also, what kind of pan did you use? I’m wondering if there is a certain type of pan that doesn’t work well for this recipe as a few other commenters have said theirs were flat also. Final thoughts would be on the butter and flour – my butter was super soft (like, almost melted) both times I made these, and you could try adding a little more flour to help them stay a little thicker next time. Maybe 2 1/2 cups instead of 2 1/4. Good luck!

  61. Do I have to put this in the fridge? I’m in a rush. Can I just put the batter directly to the oven?

    • I did it straight from the bowl the second time I made them and they were still big and puffy, so I’d say it’s worth a shot! Let me know how it goes! :)

  62. I am so glad to find your blog! Since you live in the Philippines, I’m pretty sure that you’ve adjusted your recipes (just like the one above) depending on the available ingredients. I’ll try these cookies…but it’s still quite hard to find real maple syrup here. :( any substitutes?

    • Are you in the Philippines? I used maple syrup that I bought at Rustan’s grocery store. Unfortunately it’s VERY expensive. I’ve also seen it at Healthy Options and Metro Ayala but again, it’s really expensive. :/ Sorry!

  63. Erika Torres says:

    These were perfect! I made a half batch for my kiddos and they were gone within an hour. I used honey instead of syrup (bc I didn’t have any at the time) and Splenda instead of regular white sugar bc I’m diabetic. We used a bag of Ghiradelli’s (spelling?) milk chocolates, but that part was a little TOO sweet. However we stocked up on regular semi sweet chips to make about 100 batches more because I only got to taste one heavenly bite, and one just wasn’t enough…. Thanks so much for sharing!

  64. Erika Torres says:

    Also, I froze the dough for an hour and pressed them into balls with my hands before baking. I had to extend the cooking time a bit because the dough was frozen, but I kept an eye on them and took them out at around 16 minutes. But they came out puffy and perfect!

  65. I made these for a baby shower and they were gone within 15 minutes! They are so delicious!

  66. If you want them brown, put a little nutella in the cookie dough. I iced them with nutella while still warm, and they came out super delicious. (half the chocolate chips though or you won’t even taste the cookie part)

    Also. Being the mental math whiz-kid and AP calculus student that I am, I somehow thought 15 tablespoons of butter meant almost four sticks. It’s not. Don’t do it. I did end up getting to double the recipe because of that though :).

    They also turn out fine if you use fake maple syrup instead of real. And they are still yummy flat if you’re too impatient to wait for the dough to chill (me!).

  67. My friends made this recipe for a party we had, and we all raved about how good they were. They were literally the best cookies I have ever tasted! Ever since then, I’ve been dying to make them haha. I was just wondering, how would the recipe work if you only had unsalted butter? Would it still be the same result by making it a whole teaspoon of salt, maybe?

    • I think the only difference would be in the taste. Maybe try baking a few with the unsalted butter and see how you like them? a whole teaspoon seems like a lot of salt, but then again I love my cookies to be sweet/salty like that. :)

  68. Danielle says:

    Was about to make cccookies for my MIL’s visit and realized I was out of brown sugar! Found this recipe then realized I was out of chocolate chips too! I had to chop up 8 ounces of baker’s bar chocolate and used cheap store brand maple syrup. Also I was short on time so just added extra flour threw in freezer til firm-ish. Despite my deviations these turned out divine :)) thank you!

  69. i just tried these and they rocked! they were gone in a minute- my cousin asked for the recipe! I will definitely make them again!

  70. This is interesting… my mother-in-law has a chocolate chip recipe she’s “famous” for in the family and local neighborhood. My daughter and I made a few subtle changes and we like it even better. I think I may try them again with the maple syrup and see how they go. Thanks for the idea!

  71. Made these today and they were FABULOUS! I split the dough and made half with chocolate chips and the other half with cinnamon chips and dried cranberries. HUGE HIT. My family LOVED the cinnamon chip/cranberry combo. Thank you for another amazing recipe!

  72. Today I decided to try this recipe because it just look too yummy! I doubled the recipe and it made about 90 perfect and delicious cookies. These are literally the best cookies I’ve ever made -maybe the best cookies I’ve ever eaten. Only warning: make sure you do not overcook the cookies because they come at pale and darken when out of the oven!

  73. HELP!!! I made these cookies tonight and I froze them about an forty minutes to an hour or more, but my cookies turned out flat! Not thick! (but they do taste delicious!)

    Is it because of the baking soda? My oven temperature is at 375 as well. Is it because I didn’t freeze it long enough? The dough itself didn’t look runny or anything I assumed it would be okay to bake but they just didn’t turn out like yours. ):

    • Hmm, you shouldn’t have to freeze them at all. I would suggest adding more flour until you get that thick, sticky dough that is almost dry to the touch. You really want them to be thick enough that they bake down into little puffs vs. flattening out. It’s a fine line, though, because you don’t want them to taste like flour. I usually just go by look and feel – when the dough makes a soft sticky noise when you stir it and it looks dry (almost like matte), it’s got enough flour. Also, what altitude are you at? That could be something that would affect how they turn out. Good luck!

  74. When do you add the butter?

  75. My husband and I made these cookies. They tasted wonderful but they were flatter than pancakes and the dough looked a lot less thick than yours. Tips?

  76. These were wonderful. I made them for a party without doing a trial run first so I was definitely saying my prayers. I read all your tips and the comments before making them, which led me to add more flour to my recipe right off the bat. The only other things I changed were the amount of chocolate chips (I like 3/4 of a bag so I can taste the cookie more) and I always soften my butter on the counter. One of my guests said it was the best cookie he ever had! Thanks!!

  77. We are snowed in and i dont have any maple syrup (literally just ran out). Do you have any substitute ideas or suggestions??

  78. Nobrownsugar says:

    I only had a few tablespoons of brown sugar as well, so went looking for a recipe without. The cookies are awesome. I read all the tips but decided to just use room temp butter-like soggy room temp. Perfect! Thanks I will be making these alot!

  79. Just came home with my son from a disappointing playoff loss for his hockey team. My girls had discovered your website and had these cookies waiting for him when he got home. These cookies are amazing! Thank you!

  80. I cook and bake all the time. I wanted to try a new good chocolate chip cookie recipe so I made these. What a mess! I failed to notice the note at the bottom about your salted butter but I’m not even sure if that was the problem. I almost felt like it was too much butter or something. They flattened like pancakes and turned into a mess. But the batter tasted to incredibly good, I ate it as I was making the cookies I can’t even take how good it was. I will try to make again

    • More flour! for sure. Also, salted butter does help in my experience. But the flour is usually the problem – the amount listed here is just a starting point. The dough should be dry to the touch before baking.

  81. I just made these cookies today and they are fantastic! I think I found my new go to recipe for chocolate chip cookies. I followed the directions exactly and even chilled the dough for 24 hours. The only thing I did differently was to bake them longer because my new oven takes longer than normal to bake. Still came out delicious. Thanks for the great recipe!

  82. No more “yellow bag” chocolate chip cookie recipe for me!!! These are amazing!! I made a batch and used them as the blondie portion of my cream cheese stuffed blondie bars – it turned out so well the next time I made cookies I tried this recipe and could not have been happier with the results. Thank you so much for sharing!!!

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