Tips for Perfect Chocolate Chip Cookies

perfect chocolate chip cookies

I have made these Perfect Chocolate Chip Cookies at least 20 times now. Not exaggerating.

I first made these when we were in the Philippines, when it was a struggle to just keep butter solid for 2 seconds on the counter, and they were absolutely incredible. I had no idea how or why, but they just WORKED. And they blew my mind in the way only a perfect chocolate chip cookie really can.

But then every once in a while, they didn’t work. I’m not always super exact with my baking, but still. They were not thick and chewy and buttery like the perfect cookie should be. Some of your comments said the same things – most of the time they worked, but sometimes they didn’t. And I don’t like that.


Now I’m back home in dry, cool Minnesota and I have been waiting for this day just so I could figure out what would really make these cookies awesome for you. You who live in normal climates and shop at Cub Foods. I am now speaking your cookie-baking language.

Since I’m responsible for bringing some treats up the cabin for my big family and I had an excuse to make excessive amounts of cookies, I made these. Many times. To get to the bottom of this cookie perfection.

So here are my semi-scientific but mostly trial-and-error regular home cook tips for perfect chocolate chip cookies that look like this on the inside.

perfect chocolate chip cookies

Use salted butter.

Butter. Butter butter butter, butter. Butter. Yum. Whether I’m baking or sauteing or eating the butter straight off the stick, I always choose good quality salted sweet cream butter. And I guess by good quality I mean the grocery store budget brand. Because, well, yum. It tastes really good, so that’s what I use.


Melt the butter about half way in the oven.

For me, for this blog, for these ultra-thick cookies, we melt the butter HALF WAY or less. So literally I heat the stick of butter until roughly half of it is melted. This gives me the most success with a cookie that is both soft and structured. And guess where I melt my butter? Well, I told you already. In the preheating oven. It goes slowly and it keeps most of the stick firm while just gently melting off the outer layer, unlike melting in the microwave where the whole thing gets kinda soggy. Try to melt half or less – my goal is usually about one third and it usually takes just 3-5 minutes. Set a timer, please! Any more than that will start to make the cookies flat (and you can check out my last picture of my failed cookies for proof).


Bring the butter back to room temperature.

It’s almost like a soft solid again. I sometimes stick it in the fridge or freezer to help speed up the process but then I let it sit on the counter for a few minutes to come back to room temperature before actually making the dough.

I KNOW, I KNOW, I KNOW this is annoying. Because you just want to make cookies right now. Believe me, I know. But hot melted butter just doesn’t work the same way as the cooled, soft-solid room temperature butter. Beeee paaatient.

Just barely beat the egg.

Just a little beating in with the sugar and butter will be enough. Too much beating makes the cookie more stiff, and I like ’em soft.

Add flour until the dough pulls away.

When in doubt, add a little flour to the dough, especially if the butter was melted. I always go by feel more than by measurement, because sometimes the amount of flour in a recipe (my OWN recipe) doesn’t seem right for a particular batch. This is what I always look for –> the dough to pull away from the sides of the bowl. Just slightly.

When you’re using those electric mixers and mixing all your flour in with your dough, if the dough is just stuck all over the sides of the bowl and feels wet, add a spoonful of flour. And again, and again, until your dough is soft and dry to the touch and pulls into a large dough ball at the center of the bowl when you’re mixing it.

perfect chocolate chip cookies

I also notice that when I get just the right amount of flour in the dough, it makes kind of a delicate sticky noise when I stir it. Annnd you can file that under the world’s most obscure baking tips.

Use two kinds of chocolate chips.

At least two, possibly ten. I love texture, so having at least two types or two shapes of chocolate in my cookie is a must. My favorites are Nestle semisweet chocolate chunks, Hershey’s milk chocolate chips, and Guittard dark chocolate chips. The slightly different tastes of the chocolate and the varied shapes and sizes of the chips make for a more interesting (ehmm, more chocolatey) cookie.

Bake in smaller batches.

This is a weird one, but I always have better luck getting that awesomely thick and buttery cookie when I make half of my favorite recipe. Go figure. I included the measurements for the “half” recipe at the end of this post.

Refrigerate the dough.

This is a SOMETIMES tip. For the recipe in this post, I found that I actually really didn’t need to refrigerate the dough as long as I had enough flour, but sometimes you bake the first batch and you get spread-flat-cookie-city. In that case, try refrigerating or freezing the dough until it’s more firm to help it stay together better.

Use a Calphalon cookie sheet.

I don’t have a baking stone or any other fancy baking sheets, just a few cheap Target finds that sometimes do the pop-bend while baking. So this isn’t a hard and fast rule – this is just the cookie sheet out of my very basic cookie sheet collection that seems to work best the most often. It’s non-stick, dark, and small.

Make ’em BIG.

Hi, I’m a crazy cookie lady and I mean really big. Like possibly 1/4 cup of cookie dough big. If everything goes like it should, the more dough you can cram into that dough ball, the thicker and more irresistibly divine they will be.

Shape your cookies by hand.

I’ve spooned dough without shaping, I’ve used a special cookie dough scoop to get the rounded top, and yet the thing that works best for me is shaping them by hand. Like, literally, rolling them in between my palms to get a perfect round ball.

Strategically place your chocolate chips.

Sometimes I put tons and tons of chocolate chips in the dough, but then the tops of my cookies just look plain white. Mehhh. We want chunky, chocolatey cookies here. So I take a few chocolate chips from the dough bowl intentionally press a few extra into the top to make it look extra chocolate chippy.

perfect chocolate chip cookies

Look for barely browned spots.

For this recipe, I always look for those very slightly browned spots on top. That’s how I know they’re done.

perfect chocolate chip cookies

Cross your fingers.

Science shmience. For a regular baker like myself, sometimes baking just feels like a little bit of dumb luck. There are so many factors that can make a cookie great or not so great. Even if your cookies didn’t turn out juuust how you wanted them, I bet your dough still tastes pretty darn good, right? Grab a spoon and a glass of milk and enjoy.

One more thing before the recipe! I wanted to show you my three failed batches during testing, and the things that I think made them turn out the way that they did.


And here’s my two of my good batches and what I think made them turn out they way they did.

perfect chocolate chip cookies

4.9 from 30 reviews
Half-Batch Perfect Chocolate Chip Cookies
Serves: 10-12 big cookies
  • 7 tablespoons salted butter
  • ¾ cup white sugar
  • 1 tablespoon packed brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1¼ cup all purpose flour (to start, but plan to add a few tablespoons)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mixed varieties of chocolate chips
  1. Turn the oven on to 350 degrees. Put the butter in the oven in a stainless steel or glass bowl as it's preheating until about one third to one half of the butter is melted. Do not melt more than half of the butter. Turn the oven off. Let the butter come back to room temperature for at least 30 minutes - it doesn't have to harden completely but it should be a soft solid.
  2. Add the sugar and vanilla. Cream with electric mixers until well mixed and lightly fluffy. Add the eggs and beat until incorporated..
  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. If the dough sticks to the sides of the bowl and looks wet, add one tablespoon of extra flour at a time until the dough feels dry and sticks together in one large ball. Too much flour will make the cookie stiff, so stop adding flour right when the dough starts to take on that dry look and feel. Stir in the chocolate chips with a wooden spoon.
  4. Preheat the oven to 350 degrees. Roll ¼ cup dough into high, round balls with chocolate chips at the top. Place on a baking sheet a few inches apart and bake for about 9 minutes. 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.

Nope – not done yet! Because when I asked, these smarties (and more!) shared their tips with my on Instagram, Twitter, and Facebook!


You guys! I am so excited to hear about your great aunt’s secret tip for using cornstarch, or how your grandma uses pudding mix, or how you buy a certain brand of butter and only use your own milled flour, or whatever else you do to make your cookies awesome. If you have anything to add, I would looove you.

To cookies!

Update May 2015: I have recently posted a new version of this recipe that still gets the soft texture WITHOUT requiring any high maintenance butter melting/cooling. Here’s the new recipe!

Here are my simple tips for perfect chocolate chip cookies with an easy recipe for my all-time favorite, classic, perfect chocolate chip cookie.
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  1. i just did a post on my favorite chocolate chip cookie recipe (, but now I may have to reconsider and try this one, too and might have to post a link to this great list of tips! they look fabulous! my only tips are mostly ones you’ve already said…i do usually use parchment paper and have found that refrigerating the dough usually helps too! :)

  2. Yes and thank you!! I love all these tips and will be trying them soon!

  3. I just made chocolate chip cookies yesterday and while they turned out flat, they are still delicious but I will be trying your recipe next.

  4. These are such great tips! I actually need to bake cookies and brownies for an upcoming event so this information is very useful, especially the salted butter and rolling the cookies before placing on cookie sheet. Thanks!

  5. I am seriously saving this. What amazing tips!!!

  6. Love this post! I could really go for a batch of legit chocolate chip cookies, not the ones that usually come out of my oven (flat, crunchy, blech). Gonna give these tips a whirl ASAP!

    • No way! you, the baker? We’ll have to do some baking together when we get back in town. You show me bread, I’ll show you cookies.

  7. i have never succeed in baking perfect chocolate chip or any other cookies. I am so tempted to try this method now. thanks for sharing your tips

  8. These are awesome tips! Can’t wait to try some of them on my favorite choc chip cookie recipes!!

  9. Lindsay – this is such a welcome change to the straight-up recipes that claim to have the best formula to great chocolate chip cookies. You are so spot-on that there is much more to getting them “just right” than what is in the recipe itself. So many factors! And as someone who is stuck in a hot, humid climate, baking recipes need a little adapting each time I make them. I even try to weight my ingredients, but sometimes I swear my flour is holding so much moisture from the air that it weighs twice as much as it should. Anyways – love this post, and will be putting all these tips into the rotation!

  10. There is almost nothing better, to me, than a great chocolate chip cookie! I love these tips, thank you!!

  11. Such great tips, I can’t wait to try em out!

  12. I also melt my butter in the oven as it’s pre-heating! I always felt like a weirdo doing this, so thank for making me not feel so alone haha. These are great tips, we love chocolate chip cookies around here, I’ll give yours a try.

  13. I wrote a chapter in my cookbook about what I thought the secrets to perfect cookies are. My cookie top 10 list and what to do/not do. And I will be honest, many things you do, don’t work for me. I HAVE TO, have to, have to chill the dough. Baking with warm dough equates to thinner, more spready cookies. So I always chill.

    I always, always bake on a Silpat. Not on just a regular cookie sheet. I always use a cookie scoop. Chilling, Silpat, and scoop are my must haves. I also don’t have as good of luck with melted butter in cookies as just softened butter.

    Love this list and your observations!

    • Isn’t that the truth? It’s like different little things just work differently for everyone. Thanks for the tips Averie! Can’t wait to check out the chapter in your new book!

  14. I’m still on the quest for my own perfect chocolate chip cookie recipe, so I appreciate this post! I’ve tried chilling the dough and it doesn’t quite work for me as my cookies end up way too puffy for my liking. I’ve also tried different types of fats and am still on the quest for the perfect one. Interesting to see everyone’s suggestions and different ideas about chocolate chip cookies!

  15. I’m always striving to get the perfect cookie. Thank you for this. The more info the better in my book!

  16. I totally needed these tips! I get so frustrated when I make a cookie recipe and it is awesome only to have it completely fail on me the next time!! I love putting a TBSP of cornstarch into my cookies. It makes them puffy and so so pretty :)

  17. I wrote a posting called cookie preaching. My cookies improved when all ingredients were at room temperature, I started weighing the ingredients, using unsalted butter, add one egg at a time, mix flour just to incorporate, chill the dough, use a cookie scoop for consistent size so you don’t have some undone and some overdone, or burnt, use a light colored pan, use parchment paper, pre-heat oven, use quality ingredients. When I use dark color pans I always sacrificed the first pan. Oh, and bake at 350°. I am not saying I am better at baking, only that this is what works for me.

  18. This is so awesome. Thanks for sharing these great tips! I think I might just have to go make some cookies now..

  19. Thank You for these tips! The only one I have used is the refrigerating the dough one…oh…and using salted butter! I cannot wait to try the others – your cookies look AMAHZING!

  20. Now I want a cookie. But I want someone else to bake it. :)

  21. I’ve made your chocolate chip cookies before and know they’re good! GREAT tips!

  22. LOVED this post! It brought me right back to my Food Science classes where this was literally all we did – experiment with different things to see what effected what, where, when and why!

    • My sister is now in college, studying to be a nutritionist, so she tells me all about her food science classes! Sounds like so much fun! :)

  23. I was literally just sitting and my desk trying to concentrate on work and NOT think about cookies… and then I opened my email to see this recipe and all of your beautiful photos. Mission failed. Now I want cookies. lol.

    Thank you for the beautiful photos & tips!

  24. I have one tip for your delicious-looking chocolate chip cookies: Make sure you bring Arnold Palmers to the cabin!!! :)

    P.S. I am so glad you include milk chocolate chips in the recipe!

  25. For the LOVE of cookies!! The (long gone) college scientist in me loves that you tried so many different methods and the lover-of-cookies in me knows that I would eat nearly all of your attempts (not sure about the spoon shaped, over baked one but I bet that would be great crumbled over ice cream too!) . What a fun post. Hope your family enjoyed your efforts!

  26. Oh yum! That does look like the perfect chocolate chip cookie. I’d love to eat all of those experimental cookies too : ) I never knew to use salted butter. I always do unsalted. Do you use salted for all of your baking??? Thanks for the tips!

  27. Can I add some of my fail-proof tips too? I find that for cookies, not adding too much baking powder ( or even omit it altogether) helps in preventing for my batch using 250g butter I only use 3/4 tsp for choc chip and omit for cookie cutter type cookies..
    I dont use salted butter as I like to control the salt level..and another great tip! Use a spatula to gently flatten the top of cookeis WHILST baking, for that trendy wrinkly look:-)..
    All said, I love your tips!

  28. Do you have any suggestions on modifying this recipe for high altitude? I live in Colorado above 6000ft and sometimes struggle with baking.
    Ps: The photos in this post are amazing! I wanted to take a bite out of my iPad they looked so real!

    • Thanks Holly! I really don’t know because the only two places I’ve baked consistently are fairly low altitude. :) But these are the tips listed on the Hershey’s website for altering a high altitude cookie recipe. You’ll have to look there for the original recipe, and I’m sure you could apply some of the same concepts to this specific recipe. Good luck!
      HIGH ALTITUDE DIRECTIONS (classic cookies):
      – 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.

  29. These are SUCH great tips! I’d never have thought of melting half the butter then letting it solidify again. Or using salted butter. I don’t think I’ve ever bought the stuff. I can’t wait to put all of these tips to use. Hopefully my CCCs will look as gloriously perfect as yours do!

  30. Awesome post and round-up. We have to make ours egg and dairy-free. Some of these tips will definitely apply.

  31. Awesome post, awesome tips! I cannot wait to try these!

  32. I am so hungry for lunch and looking at your pictures of all of those cookies is making my stomach grown even louder! Thanks for the tips and your batches do look quite perfect! Also, I was unaware that you are a fellow MN blogger! What city do you live in??

  33. This is such a great post! I think going by feel is actually really important in baking, and I think it’s why I don’t have a ton of success with it – sometimes I’m not sure how each stage of the prep is supposed to look. This is so helpful!

  34. Half recipe…isn’t that so true! Ha, we always say a small pizza has an overall better taste and texture than a large. Smaller batches are just better. Who knows why.

  35. OK. I’m at high altitude (7200) and currently have my cookies in the oven.

    To me, the “perfect” cookie is one that someone will eat, but I really enjoyed hearing how you attempted to come up with the heavenly variety of chocolate chip cookies.

    I’m also really cheap – and I don’t use butter, even though I know the flavor is divine; and margarine works for me at high altitude because there are always adjustments. This is what I’ve found over the past 17 years that I’ve lived at high altitude:

    Using margarine – which already has extra liquid in it, I just add more flour with the margarine. Sometimes extra vanilla if I’m using a lot of extra flour. Your description of having the dough pull away and into a sort of ball-ish consistency around the beater of my mixer is what I aim to get with the addition of extra flour. I tripled your recipe as given and used about 5 cups of flour, no extra vanilla.

    I creamed the margarine with the sugars – and then the phone rang. I left the mixer running for probably about 5 minutes, so the tops of my cookies came out kind of shiny.

    I used an ice cream scoop because you said to make them big – and I got only nine cookies on my oven-shelf sized air-bake pan. At high altitude, it’s taking them 13 minutes in my oven.

    Sorry I can’t taste them because I’m gluten free; but I took your advice and used quite a selection of different kinds of chocolate that I had in the pantry to use up… Ghirardelli intense dark, Hershey’s eggs left over from Easter (good grief), leftover Belgian truffles from I can’t remember when and the remainder of some white chips that I found where the non-dairy chips are supposed to be.

    They look really nice. And I think someone will eat them – pretty fast. :-) Thanks for the challenge!

    • Oh – one more thing… after rolling the cookies in a ball, placing them on the cookie sheet, I flattened them a little with the palm of my hand because they were pretty thick using an ice cream scoop.

  36. love the tips and scientific study :-) i never thought i would like chemistry so much…but add the topic of food i am all about it. have fun at the cabin.

  37. This is such an interesting post! I really loved reading it. Totally agree that a lot of times baking is crossing your fingers, hoping for the best, and a little luck!

  38. You sacrifice so much in the name of cookie baking science! 😉 That many batches of cookies… That many trial-and-error experiments… That much butter… Even for a trained chemist, it’s inspiring!

  39. Well, sounds like you already nailed this one, but my boyfriend’s grandma has this super famous, super-secret cookie recipe that she only recently decided to divulge to her daughter-in-law (his mom), which she gave to him when he wanted to bake me cookies! And apparently her secret is to add a few more tablespoons of flour than the recipe calls for to make them extra thick and chewy. I can’t wait to try the melting-the-butter-partway thing!

  40. I always, always, always use salted butter too! I know bakers always say don’t use salted butter because you need to be able to control the amount of salt and you may end up with a baked good that is too salty. I have never had that happen! I used to follow that rule, but on a whim I tried salted butter once and found my chocolate chip cookies were better with it, so I’ve done that for years now with all my baked goods, even my buttercream.

  41. I make mine with almost melty butter like you do OR with coconut oil that isn’t liquid but more like super soft butter, I also add a teeny pinch of arrowroot starch, similar to using corn starch.

  42. These cookies do look quite perfect! I can’t wait to try out your recipe – you can never try too many chocolate chip cookie recipes :)

  43. I have never thought about melting butter halfway before! I’ve tried all melted butter because that is what the America’s Test Kitchen Cookbook swore “worked everytime”, but apparently it is not an easy ticket to perfect cookie bliss because mine looked TERRIBLE!

    I just made a new recipe with cornstarch and that is my new favorite addition for cookie perfection!

  44. Fascinating post! I’ll have to give your cookies a whirl. The blog name sounded familiar, and when I saw you had been to the Philippines, I remembered recently trying (with much success and delight) your Thai Chicken Salad recipe. Fantastic!

  45. Ruth Woodhouse says:

    The one on the left in the picture of the three you reckoned were a failure – that’s just the way I love them best – as does my 12-year-old son, and so did my mother – and our whole family loves them well-browned. We call them anemic if they’re not nice and ‘sun-tanned’.

  46. Thanks for all the helpful tips! I definitely need to try these out, especially since the boyfriend is a cookie fanatic!

  47. hi, these cookies look like perfection and my husband might just die. but we live in denver, so the altitude has been a huge problem baking. any tips for these cookies or for baking in general?

  48. I soften my butter in the oven too. Well, my goal is to remember to soften it on the counter overnight or whatever before I make cookies. But seriously? who has foresight to think of these things the night before??? Not me. 😀 Especially because my loves-to-bake 5 year old normally tells me WHEN he wants to bake, not with a 15 hour notice. Okay, I’m rambling.
    Here’s my one tip for fantastic cookies almost every time: Put the dough on a cookie sheet and put it in the freezer.
    It doesn’t need to freeze but getting everything really cold to start with AFTER rolling the balls REALLY HELPS. Keep those outsides cold cold cold as long as possible. (And I just realized why my husbands cookies aren’t as soft as mine – I’ve never shared that tip with him.)
    Well, now I need to go make cookies … mouth watering.

  49. I definitely need to try these out, especially since the boyfriend is a cookie fanatic!

  50. Cooking and baking involves a lot of trial and error so don’t feel bad that you wasted some of the ingredients. You can acquire the most important thing after all which is knowledge. Anyway, loved your blog because it is specific. Anyone can make the cookies with your specific instructions.

  51. Thanks a lot for the tips. I realized, upon reading your blog, that I did a lot of things wrong when making my chocolate chip cookies. No wonder it was not that good and the kids were not all over it. I have to try making again but considering your tips this time.

  52. Hey Lindsay,

    I have a batch of these world famous cookies in the oven as we speak :) Few things I noticed. Instructions #2 you have us creaming the vanilla and sugar. I am assuming that the butter should be in there as well?

    The other thing, we put a heaping 1/2 cup of chocolate chips in the batter and there were a TON of chocolate chips. Is 1 1/2 cup- 2 cups what you were looking for? Wow, that would be chips with a little dough (wink) 😉

    I will come back and rate them. My girls (3) are so excited to sink there teeth into these gems! I swear if I didn’t stop them they would have eaten all the batter LOL!

  53. Alright, my gosh we could have eaten an entire batch in one sitting…this could be dangerous! :) These were outstanding! I was surprised that I had to cook them quite a bit longer. 15 1/2 minutes to be exact.

    We used organic flour, grass fed butter, free roaming eggs that were a day old and organic whole cane sugar (left out brown sugar, b/c didn’t have). I had to use one extra heaping tbsp of flour over the 1 1/4 cup and it was perfect.

    Thanks for all this research and testing, we loved them!

  54. Doralyn says:

    Just discovered your blog via pinterest and I think I love you. Um, no, not really. But I do think you’re very funny and I enjoy reading your whole recipe posts (usually I skip all the talk and go straight to the recipe). Seriously, if you put out a cookbook, I think I could read it like a novel. I love to bake and cook myself and I flatter myself, but I do make a mean chocolate chipper (I like to put oats in mine too and some other flavor like peanut butter chips or butterscotch chips). But then, sometimes and inexplicably they don’t turn out at all and it leaves me fuming in my kitchen. So, thank you for the tips. Will definitely try them out. And truly, think about the cookbook.

  55. Thanks so much for sharing these helpful tips! really! such an awesome idea, and what i love the is you showed how the cookies come out different when you change techniques. I love this and definitely saving this recipe because the results of the cookies in “failed” ways is exactly how mine came out and i never knew how to fix them!…till now. again, THANKS

  56. Thanks for posting all these tips! I followed the majority of the tips and they turned out wonderfully! I made this recipe and sent about two dozen in the mail to my boyfriend who is currently in training Camp Pendleton in California. He loved them and told me he had several other Marines coming up to him offering to even pay him if he could get me to mail him more cookies to share!

  57. I would suggest using a scale to weigh out the flour. 1 cup sifted all purpose flour is about 120-125g. Scooping from the can/bag could weight up to 140g or so. Carefully weighed, I almost always get the same results. Also, perhaps swap out some more of the white sugar for brown(been playing with muscovado and coconut sugar lately!) for chewier, softer cookies. I use almost 50/50 on mine.

    Whenever I make cookie, I often do double or triple batches and keep the rest in the fridge, already scooped out , in a ziplock bag. “Thaw” for 10-20 minutes – usually while waiting for the oven to preheat, prior to baking. It also allows the flavors to “develop”. Very handy for visiting hungry nephews and niece and unexpected guests. c”,)

  58. I just made these cookies!!!!! YUM!!!!! Thank you for sharing your recipe with everyone!

  59. Rachel Anderson says:

    I’m an avid baker, but cookies are my kryptonite! I made these (using the oven butter trick to half melt the sticks, then bring them back up to room temp quickly in front of a fan). They were PERFECT and beautiful and delicious! Definitely saving this recipe for future use! I just might make a new batch today!

  60. Hi, I’m wondering how exactly do you measure the 7 tablespoons of butter? I did some online conversions and its equivalent to 100g. But i saw from you photo it’s 113g….


  61. Hi, I made these cookies and they came out good, but they were pale, and not so golden brown. Any suggestions on how to fix this for next time?

    • Bake a little bit longer? Mine just barely start to get light brown spots on top and that’s when I take them out. I leave them on the pan and I always feel like they even out and get a bit more golden as they cool.

  62. I made these cookies not that long ago, and made them with white chocolate chips and M&Ms instead of normal chocolate chip ones, and they were so good!! everyone enjoyed them. Best cookie recipe I’ve ever tried. The dough is a great recipe to do even if you want to make other type of cookies.

    -I would give these cookies a 5 out of 5, but sadly the rating box below isn’t working for me.

  63. it works now :)

  64. BLEW. ME. AWAY. all I can say. thanks for the research! 😉

  65. My gosh. I’ve had chocolate chips sitting on my counter for a week just WAITING for this recipe! Thanks for all your research. This will be making my husband one very happy (and satiated) man!

  66. Thanks for all the cookie tips!

    This recipe is fantastic! Strategically placing chips on the cookies after you roll them into balls really made them look as terrific as they tasted!

  67. Rookieinthekitchen says:

    I wish u could help me… Is it because of the sugar? It turned oug grainy and crumbly…. When i got it out from d oven the cookies are also too soft… I let it cool in the rack for several minutes and it hardned a bit….. I dont know what ive done wrong:(

    • They definitely shouldn’t be crumbly or grainy, so I’m not sure what that is about. But they should be soft and a little bit underbaked when you take them out of the oven. They won’t really get solid for a few hours, and even then they should still be soft enough to break in half without crunching or crisping at all. That’s how the recipe is written because I like softer cookers.

  68. Rookieinthekitchen says:

    Hi Ms Lindsay! Im from the Philippines and i’m glad to hear that the kids on the shelter are quite ok after the earthquake. It’s a sad thing though that lots of people are distressed right now…. I hope everything will be ok soon…. Anyway, o refrigirated the mixture before baking and it turned out fine after that! I just thought that after baking them it should not be soft. ( a first timer!

  69. I am 8.5 months pregnant and have been craving a big soft chocolate chip cookie and these were the cookies of my dreams. Perfect!!!! Thank you :)

  70. First of all. Yum. People have actually told me that I should sell these cookies!! Well, I would if It were my recipe, people! Maybe you should sell these cookies!?! I just finished making , oh I dunno, maybe the 10th batch. Now today I noticed that the maple syrup is not included in the half batch recipe. I suppose it’s an error. But i wonder if it’s another scientific baking tip like only use syrup when making a full batch!!! You tell me.

  71. Maria Castro says:

    OMG I have been looking for a perfect chocolate chip cookie recipe & let me tell you if these aren’t perfect they are the closest thing to it!

    Usually when I’m baking cookies from scratch the dough is all wet and mushy thanks to your tips the dough was exactly for you described it would be. I have never tried baking cookies with REAL butter either until now.

    They are the best cookies I hace ever tried (even better then the pre made toll house kind) Other people mentioned you should sell you cookies and I’m with them!!!


  72. Hi Lindsay!

    Thanks for sharing your recipe and your tips! I made these today, and they looked beautiful and the texture was perfect. Unfortunately, they didn’t taste quite as good as I wanted then to. I’m going to try replacing some of the white sugar with brown sugar next time.

    Thanks again!


  73. I put my cookie sheets in the freezer between batches. I did this after discovering that my first sheet was always the best, and it went downhill from there. Now every sheet is just as good as the first!

  74. Just moved on and I made these to take to the neighbors not only did I unpack my kitchen while waiting on the butter but my neighbors immediately invited me over for dinner and said I HAD to bring more cookies! Thank you!!!

  75. I noticed in the ingredients listed there is only “one” egg, but in the directions on
    step 2, it says to add “eggs”. How many egg or eggs should there be?

  76. Silly question: I’ve baked cookies without too much thought my whole life, and they’ve always turned out fine. Just recently – as I’ve made a concerted effort to only cook with organic eggs, butter, sugar, and flour – I’ve had a consistent issue no matter what the type of cookie: they never flatten out, and they aren’t at all chewy, just crunchy. They also don’t seem quite as sweet.

    Have I lost my touch, or has anyone else noticed variations with organic ingredients? Thanks!

  77. Mine flatten. I don’t like them flat :( I also think I should have used the dark brown sugar.

    • You need more flour! I just made them tonight and mine were a little flatter than normal, but it is almost always because there’s not enough flour. Go for 1 1/2 cups next time, and maybe even add a few tablespoons. Has to be soft and dry to the touch before baking.

  78. My new, favorite chocolate chip cookie recipe! Used mini chocolate chips for lots of chocolatey goodness!

  79. These are great!! Just made them and we all love them. Mine ended up looking almost like yours, except they didn’t turn brown at all, even though I left them in for 12-13 minutes. Must be my oven!

  80. Christine says:

    Just wanted to say thanks for the great recipe sand tips!!! Just baked my first ever not flat cookies!!!!

  81. Lindsay,
    I’ve made two of your recipes so far….these cookies today and your blueberry scones this past week… So Amazing!!! Thank You!!! Your tips work like a charm and share anecdotes to make us smile :) Can’t wait to try out more recipes!!! I’m sure each one is wonderfu! !! Thank You again! :)

  82. Hi there! Just a quick question! You say to melt 1/3 of the butter and then bring to room temperature? Wouldn’t the butter then be soft again? So what is the point in melting instead of just letting come to room temperature? Or am I missing something! I have always melted all the butter in my cookies, but am so interested in trying your way!
    My other question is if completely melted butter is used, is it always good to use more flour? will that change the flavor at all or do you fell as though the flour needed to get the right texture is never significant enough?

    Thank you so much!

    • The water and fat separate and it changes the texture of the cookie. I find that NOT cooling the butter results in more greasy cookies. It’s SO Good! worth the extra effort for sure. And there is definitely a point where the flour gets to be too much, but I always do it by feel and if it doubt, don’t overdo it. You can always add more if you test one and it comes out flat.

      • you said that not cooling butter equals more greasy cookies. and then you said it’s so good! so are you saying you like them better with cooled butter or with still warm butter???

        sorry that was just a little confusing.

  83. Thanks for the tips on the cookies! How do I know when the egg and sugar and butter are mixed perfectly? What does it look like?

  84. Okay so I just made these and they though they were nice and thick, there was WAAAAAAY too much chocolate! It didn’t even taste like a cookie.. it just tasted like i was eating a big chocolate chip literally!! I didn’t even put 2 cups in either! Another thing i would suggest is if you refrigerated your dough like I did, you need to flatten the cookies just a little with your palm or expect to bake them for 20+ minutes! I baked mine for 20 minutes and they still weren’t cooked all the way through. Kind of disappointed with the ratio of chocolate chips to cookie.. otherwise good recipe

    • I will adjust that, I’ve thought the same thing before myself. :) I think I was a little over ambitious. You definitely shouldn’t have bake them for 20 minutes, though. I always underbake them and they are not fully baked but they solidify perfectly as they cool. I’ve never baked cookies for that long! :)

  85. I just tried these cookies and I made them Huge!!! and they are AMAZING!!! you are the best!! thanks you thanks you thanks you!!!! me and my brother and mom loved them!! we ate them straight from the oven!! mmmmm…… my brother might kill me, but I might go get another one! *sneaks away*

  86. Did you bake these in a regular oven or a convection oven?

    • Ok, so I made these, followed the recipe exactly with the flour variation as prescribed, using 1 1/4 cups plus 2 tablespoons flour and only used 1 cup of chocolate chips (1 1/2 cups was way too much!). I made 10 cookies (1/4 cup scoops, 2.1 oz ea), had to cook them for 13 minutes (non-convection), and they were still way too pale, but took them out after 13 min anyway. They were nice and puffy when I pulled them from the oven, however as they cooled, they fell flat and turned so crispy. I’m sorry, but this is not the recipe for the cookies pictured.

      • Hi Yomi, did you melt half the butter and let it cool back to room temperature before starting? That’s really what keeps them soft (not crispy). Also, if they fell flat, there probably wasn’t enough flour – did you see the note about adding flour until it has a dry look and feel to it? Sorry you didn’t have success!

    • Regular oven. Yoni, in response to your other comment, I wonder if your convection oven had something to do with it. My friend has a convection oven and hers didn’t turn out as well as mine did when using the exact same dough (I brought some over to her house to bake in her oven). Maybe that’s part of the problem.

      • Help! So I think I’ve gotten the flour amount correct. Before my cookies were a tad too greasy from the delicious butter but an extra tablespoon was the answer. Now I’ve used two different scoops. One is silicon with a push out bottom, which more often gave good texture to the cookies. Problem is it takes forever to do multiple batches. And after the first few batter gets clumped into the scoop.
        The second scoop is a metal scoop (like an ice cream scoop). For some reason this one makes the cookies much flatter and the chocolate sinks to the bottom. I will try the hand roll but looking for a way to get multiple, consistent batches quickly. Whewwwww…

  87. Jessica says:

    Very helpful tips! Thank you! I have a question though…do these same “rules” apply to cookies made with cocoa powder?

  88. I love your tips! Why have I never thought to use more than one kind of chocolate in my cookies? Brilliant idea! The melting butter trick definitely works too.

  89. I just finished making these and they came out AMAZING. The fact that I didn’t have to freeze the dough was perfect for me because my husband really wanted COOKIES :) He rated it YUMMMMMYYY!!! :)They came out soft inside and a bit crispy on the outside. Just the way we like them. To be honest it’s only my 2nd time baking cookies but it will definitely not be my last. I’m so happy I found this recipe and your tips works like magic. ThANKS AGAIN!!

  90. I have been looking for this for over A YEAR! I made these cookies over a year ago and they turned out amazing, even if they weren’t what I was hoping for as I made them (I was trying to replicate a friends ‘secret’ recipe) but they turned out better than what I had wanted.
    Since then I have googled and googled and couldn’t find it, then after my boyfriend begged me to make some cookies I finally found it after three straight hours of searching for
    “chocolate chip cookies” on multiple search engines. That did NOT help the cookie cravings btw. Anyway I’m so glad I found your post again and this time it has been included on Pinterest page (as it should have been a year ago). Even if each batch doesn’t come out the exact same, and even if I tweak something ( I chill the dough as the oven pre heats, and depending on my mood I use different white and brown sugar ratios) this recipe has the best tips out there. And trust me- I’ve searched a lot!

  91. What is I don’t have baking soda?

  92. wow!!! I’m a HUGE fan of your blog. Its cute, fun and all the recipes are in their rightful place.
    I definitely need to try the chocolate chip cookie… They look delicious!
    These are such great tips! Thanks for all these amazing recipes! BTW, a nice website on chocolate can be found here :

  93. Thanks so much for this awesome recipe!

    It has solved all my c-chip cookie problems, and they are always perfect now.

    I’ve found that using the whole 8 TB stick of butter works just as well, and I cool it immediately in the fridge.

    I also immediately add an extra 1/8 C flour to the dough.

  94. I was tired of recipes that always call for 2 sticks of butter. I felt like I was adding unnecessary calories. This recipe not only was delicious (cookies were so soft!) but it was also simple and didn’t require a ridiculous amount of ingredients. As a dude who simply had a late-night cookie craving, this was the perfect recipe!

  95. Hi, I just discovered your blog and I’m loving it, its awesome! 😀
    I wanted to ask if that butter stick (133 g) is the one you use.
    Because in the recipe for New York Times chocolate chip cookies, the measurement for the butter is in “sticks” and where I live, the butter sticks are 90 g… Could you help me, please so that I know how much butter to use exactly (preferably grams)?
    Thanks! :)

  96. Nice recipe. After years of baking frustration, I too cracked the flat cookie code. One tip to share …. substitute all purpose flour with bread flour (trust me).

  97. Fourteen and Baking says:

    Today I decided I would give your tips a whirl. I melted the butter halfway in the oven, barely beat my eggs, and added more flour than usual. The result? My cookies came out the best I’ve ever had them! They were usually flat and a bit too chewy, but this time they looked and tasted almost professional! Thank you so much! :)
    (The recipe I use is

  98. This recipe was great! I loved the different types of chips. It is very important to take these out at 9 minutes–as soon as you see just a touch of brown on ANY part of the cookie. I used a scoop and did not refrigerate first and they turned out well. I also put the cookies down with a bang so they fell a little because I don’t like a puffy cookie–I prefer them a touch flatter. I will use this recipe again!

  99. Lindsay, I feel your cookie perfection pain. Last month I decided to try and make the perfect cookie (to my tastes anyhow), and there was a whole lot of head scratching along the way! Attempts that I could have sworn used exactly the same ingredients and method, would turn out frustratingly different.

    But the satisfaction of at long last finding the recipe that just… mmm… works! Nothing like it. I went a little out-there with mine, flavouring with chilli flakes and brandy. Gotta love cooking with booze!

    (here’s the recipe if anyone’s interested:

  100. Made these last night and they were fantastic! I used semi-sweet chips and toffee bits. I did add about 1/4 tsp cornstarch based on other cookie recipes I was debating between with this one before I finally used this recipe. I didn’t change anything else except to choose what chocolate and candy I put in it.

    This is one of the best cookie recipes I’ve made and I’ve been baking for almost two decades. I made our cookies quite big so it took about 11-12 minutes for ours to bake and the center was still a smidge doughy but not so bad I wasn’t going to eat them lol. Flavor was great. I’ll make them smaller next time to prevent that doughy center. That was my fault. not the recipe, so I still give the recipe five stars. We plan on making more tomorrow since one halved recipe wasn’t enough for our very large family!

  101. this was great!! I made it for my brother on his Birthday and i’ve got to say it the first time my cookies didnt burn!! THANK YOUU

  102. Those cookies look amazing and I will make them next time I bake, but I did have a question. I’m from India and we make homemade, fresh, unsalted butter every day, so I have never had a reason to use store brought or salted butter. Would that change the recipe significantly or can I just make up for it by adding a 1/2 tsp more salt?

  103. Here’s a tip I found to work well in preventing “cookie spread”. Use cool cookie sheets for every batch. This requires a little patience, and you can put the sheet in the freezer or refrig to speed up the process. Also, I always, always bake my cookies on parchment lined cookie sheets. I end up with uniform size and evenly baked cookies:)

  104. Jessica Cravens says:

    Holy crap THESE ARE THE GREATEST COOKIES I HAVE EVER ATE. If I could post a picture how beautiful they came out I would!! Used 1/4 cup like you said, and holy shamoligans I am so glad I did. Heaven. Absolutely heaven. Took much longer than 9 minutes though, maybe 15 minutes. I will never again make them another way.

  105. Just curious why the half batch does not use the maple syrup..? Love me a good chocolate chip cookie! Excited to try these!

  106. Thank you for the best cookie recipe ever! I did it exactly as you said, with the partly melted butter and the brown sugar and everything. It was really easy and quick. They didn’t brown up on top like yours did, but what does that matter when they tasted like little pieces of heaven? Used 2 deciliter(a little less than “a cup”) of 40% chocolate, and then went a little nuts(a-haha) and added crumbled-up walnuts to the dough for the last six cookies. It was perfection, and I’m gonna try this recipe with more variations in chocolate and nuts. A soft and chewy cookie, just the way I like them. You’re truly awesome, lady.

    Have a good summer. Lots of hugs from Sweden.

  107. I tried to do the butter melting thing, and while it did melt, it was still cold in the middle. I think I ended up putting it in the microwave. I totally don’t remember how the cookies turned out, but seeing that comment about the butter reminded me that I did try it at one point. Did I do something wrong?

    • Hi, Jessica. It’s hard to say if you did something “wrong”… Everyone’s ovens are different, so the timing for melting the butter could be different for you. There should be a portion of the butter that is solid, but it shouldn’t be cold. Next time, maybe set the butter on the counter for a little bit before putting it in the preheating oven (make sure your oven isn’t already at full heat), so that the portion of the butter that stays solid isn’t totally cold. Let us know if you need more help!

  108. Genuinely the worst cookies I’ve ever made/ eaten
    I don’t normally even write reviews for these recipes but they turned out so terribly and it was very frustrating. A runny mess and they didn’t cook without burning

  109. Oh my gosh! Thanks so much for these cookie tips.

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