Chocolate chip cookies and a class of milk

The Best Soft Chocolate Chip Cookies

1449 reviews / 4.6 average

All the good cookie eaters of the world!

We were made for such a time as this.

These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡

Wait, though. They are singing a love song to you: BAKE ME.

BAKE ME IN YOUR OVEN RIGHT NOW.

Watch How To Make Our Best Soft Chocolate Chip Cookies:

Inside of Soft Chocolate Chip Cookies.

How These Cookies Came To Be

A loooong time ago, when we were living in the Philippines, I accidentally discovered my new favorite way to make cookies. The recipe is many many years old, but if you like to creep, they can be located here.

And let me just take a moment to acknowledge that seriously without fail – everything good that I make is always inspired by haphazard accidents, including but not limited to broken refrigerators and lacking ingredients and my really strong tendency towards laziness. Everything including these cookies and all their iterations.

So in 90 bajillion degree Cebu, Philippines, back in fateful 2012, yes I WAS trying to bake chocolate chip cookies. In true Pinch of Yum must-have-the-food-now style, it made 0% rational sense. I had butter that was literally melted from sitting out on the counter for, like, three seconds, I had NO brown sugar, and I added a little too much extra flour. I proceeded to bake the accidental cookies in my oven which I had to start by lighting a FIRE with a MATCH inside of it and which had NO TEMPERATURE MARKINGS other than the numbers 1-5. I am laughing out loud over here – howwww did I do anything?

Melted Butter for Soft Chocolate Chip Cookies.
Chocolate Chips for Soft Chocolate Chip Cookies.

What Makes Them The Best

So where were we? I think we were about to count the number of cookies I’ve eaten as I’ve refined this recipe, which is approximately $&@^!# (censored).

I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway? *WOOPS*

Now for the good news!

I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.

And by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible.

There is nothing sensible about this beautiful sugar and butter perfection.

Dough for Soft Chocolate Chip Cookies
Dough for Soft Chocolate Chip Cookies
Dough for Soft Chocolate Chip Cookies

We’re always trying to eat a little better around here. Right? Maybe.

But there is one thing that I love more than anything in the world – yep – going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk.

Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count.

Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level.

Chocolate Chip Cookies Out Of Oven
Soft Chocolate Chip Cookies With Bite Taken Out

Other Favorite Chocolate Sweets and Treats:

Common Questions About Chocolate Chip Cookies

Why did my cookies flatten?

The three most important things about this recipe are 1) Melting the butter, 2) Adding enough flour, and 3) Not baking for too long. If you find that the dough is wet and it REALLY sticks to your hands, you probably need more flour. I’ll usually add a few tablespoons at a time to get it to the right consistency. See the video in this post for reference as well as the cookie chart in the recipe card!

Why are my cookies so puffy?

This usually means that there’s too much flour in the dough, keeping them from spreading more. Be sure to always measure your flour correctly (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add more, it’s important to not over-flour to start with. See the video in this post for reference on the correct consistency!

Can I freeze chocolate chip cookie dough?

Yes! Roll them up into balls, freeze them on a sheet pan, and then keep them in a bag in the freezer until ready to bake. We’d recommend letting them thaw on a sheet pan (covered) before baking.

Can I make these gluten-free?

We’ve never tried it with this recipe, but I’m sure you could! If you have a favorite 1:1 gluten-free flour, that’s probably your best bet. We’d love to hear how it goes.

How should I store the cookies after baking?

The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week. We like the fridge method to keep them fresh!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Chip Cookies on parchment paper.

The Best Soft Chocolate Chip Cookies


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x

Description

These are THE BEST soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies!


Ingredients

Scale
  • 8 tablespoons of salted butter
  • 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups all purpose flour (more as needed – see video)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (but I always add a little extra)
  • 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Instructions

  1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
  2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
  3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
  4. Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
  5. Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

Equipment

Notes

From our recipe tester: If you’re running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong. One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Ideally, the flour should be weighed. In testing, we found that 6.75 ounces of flour was the correct amount. Without a food scale, don’t pack the flour into measuring cups and always level the flour off.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: chocolate chip cookies, best chocolate chip cookies, soft chocolate chip cookies, easy cookie recipe, small batch cookies

Recipe Card powered by Tasty Recipes logo

Time To Show You Off!


One More Thing!

This recipe is part of our collection of easy dessert recipes. Check it out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

3257 Comments

      1. Pinch of Yum Logo
        Jackie

        Hi, I actually would really like to know the nutritional information on these please!

          1. Pinch of Yum Logo
            jessica

            but it will take you a lifetime to find kindness and a personality

          2. Pinch of Yum Logo
            Kim

            I have been baking for years and could never find the “perfect” chocolate chip cookie recipe. They were always good right out of the oven but then the next day would be hard. These are THE best!






        1. Pinch of Yum Logo
          Me

          Lindsay was kind enough to post this perfect recipe. I think you can figure this one out yourself… Smh






          1. Pinch of Yum Logo
            Kevin

            Maybe you shouldn’t be so weirdly hateful in the comments section of a yummy chocolate chip cookies recipe? This is supposed to be fun, right?






          2. Pinch of Yum Logo
            jacquelyn karney

            If you are making chocolate chip cookies, who cares about the nutritional information?

          3. Pinch of Yum Logo
            Renae Graham

            Do you use anything on the pan? Like a nonstick spray? Or just right onto the pan

          1. Pinch of Yum Logo
            Alex

            Loved the infomation that comes with this great recipe! Cookies are amazing 🙂






          2. Pinch of Yum Logo
            Kay

            Made these last night and they turned out good, a little salty perhaps unsalted butter should be used? But they were still soft the next day which is amazing for the holidays!






          3. Pinch of Yum Logo
            Rebekah

            I live these cookies. But even more, I love the videos and the pictures for reference of what went wrong. I dont like when recipes include videos you have to go to other sites to view them

        2. Pinch of Yum Logo
          Jason

          So I punched the recipe into MyFitnessPal and came up with the following caloric information:

          12 Cookies = 365 Calories each
          9 Cookies = 486 Calories each

          Nutrition Facts
          Servings 12.0
          Amount Per Serving
          calories 365
          % Daily Value *
          Total Fat 12 g 19 %
          Saturated Fat 7 g 37 %
          Monounsaturated Fat 2 g
          Polyunsaturated Fat 0 g
          Trans Fat 0 g
          Cholesterol 36 mg 12 %
          Sodium 170 mg 7 %
          Potassium 53 mg 2 %
          Total Carbohydrate 62 g 21 %
          Dietary Fiber 2 g 6 %
          Sugars 49 g
          Protein 3 g 6 %
          Vitamin A 5 %
          Vitamin C 0 %
          Calcium 3 %
          Iron 8 %

          1. Pinch of Yum Logo
            Nikki

            The kcal amount for one of these cookies is actually 244, (based on making 12 cookies from one batch)going by the nutritional info listed on the packages of ingredients used in the recipe. The MFP database amounts are way off on some items.






        3. Pinch of Yum Logo
          Shelby Dyan Hall

          I don’t know if this helps, but I plugged in my ingredients and scanned the barcodes. I used Hershey’s Special Dark Chocolate Chips, only .5 cup instead of .75 cup. This is my nutritional info:

          [IMG]http://i64.tinypic.com/2vd2pl5.png[/IMG]

        4. Pinch of Yum Logo
          Topaz

          These cookies are delicious, and true to their word; soft, chewy, and super easy to make
          I add a pinch of cinnamon and nutmeg to mine, with a little bit of instant coffee powder to bring out the bitterness in the chocolate, and these are the best chocolate chip cookies I’ve had.






        5. Pinch of Yum Logo
          Michael

          Funny how the person who feels someone should calculate the nutritional value of a chocolate chip cookie for them is the same person who lashes out instead of thanking the person who says you can calculate it yourself and doesn’t respond when others do the calculations

      2. Pinch of Yum Logo
        Dan

        Hey Jessica,

        Great post! Pardon my rookie status, when you say raw sugar, are you using turbinado sugar?

        1. Pinch of Yum Logo
          Antropy

          Yeah, making a “flax egg” (1 tbsp flaxseed meal + 2.5 tbsp water, let sit for 5 min, then stir) actually works fine in this recipe. I can use that and vegan butter to make these cookies vegan, and they’re still mind-blowing.

        1. Pinch of Yum Logo
          David

          general rule of thumb is ~1/4 teaspoon per 1/2 cup butter (1 stick or 8 tablespoons)

        1. Pinch of Yum Logo
          Katie

          I’ve made these one billion times in Ohio. Just moved to Utah and made them exactly and no problem! I forgot the timer so I’m not sure if they cooked more than 11 min though!

          1. Pinch of Yum Logo
            Kari

            I live at 7,000ft and it make take 12 minutes. I never use a timer with these cookies and just watch them more than anything.
            I don’t normally like chocolate chip cookies and these… These are outstanding!!






      3. Pinch of Yum Logo
        Gosia de Kubber

        I will give only three stars because the cookies are not turned out!
        They taste good although the cookies did not change shape during baking,
        this is the first recipe that not work out and I bake a lot, often and apparently very well. I’m curious what went wrong.






        1. Pinch of Yum Logo
          Melanie

          I had the same issue. I also bake a lot, and havenever had any issues with cookies especially. I find this recipe is fussy. The beauty of chocolate cookies is their simplicity. I will go return to using the family fave. (tried this one twice based on other reviews saying they were mind blowing)






      4. Pinch of Yum Logo
        Katie

        These cookies are PERFECT. I just made them for the first time and was a little nervous but I followed the recipe exactly, and they are seriously SO GOOD. So happy I found this blog – it hasn’t let me down yet!






        1. Pinch of Yum Logo
          Melia

          I love this recipe, it’s my absolute go to and I’ve made it so many times now. I was wondering, have you tried to make it with M&Ms? Or walnuts? Or any other variation? I’m going to make them for Xmas gifts but wanted to do different cookies.






          1. Pinch of Yum Logo
            Krista @ Pinch of Yum

            So glad to hear it, Melia! We usually stick to chocolate chips in the Pinch of Yum kitchen, but I have made a holiday M&M version at home and it was great! I’m sure other variations of candies or nuts would work well too.

    1. Pinch of Yum Logo
      Alia

      Heavenly. And so fast and easy. The only problem was that I didn’t make enough! Thank you Lindsay!






      1. Pinch of Yum Logo
        Jimmie

        Yeah, I’ve made these cookies about 8 times now, and one batch is never enough. My husband eats them all before they even cool off. I double or triple the recipe just so that I’ll get to have a few the next day. 🙂






        1. Pinch of Yum Logo
          Kristin

          Hi! Wondering if when you double or triple the recipe if you do anything different…these make enough for our small family, but not enough for a crowd, or a party!






          1. Pinch of Yum Logo
            Alissa

            To double or triple the recipe you multiply the numbers which is really simple. For example if you want double the recipe then for chocolate chips you would do two scoops of 3/4 chocolate chips or 1 and one half a cup.






          2. Pinch of Yum Logo
            Vanessa

            I doubled it and it turned out great.
            I made half chocolate chip then made the other blueberry and current. Kids loved them.






          3. Pinch of Yum Logo
            Karri H.

            I quadruple the recipe with 4 kids in the house and 2 adults that love cookies.






        2. Pinch of Yum Logo
          DNN

          I must admit that hot chocolate chip cookies are quite addictive. I had some Oatmeal raisin cookies this past Thursday and eight almost 1 dozen. Eight to be exact. I’m guilty for doing that, but it was irresistible to me in the moment and I gave in to “munching.” LOL

          1. Pinch of Yum Logo
            Allyson

            Best chocolate chip cookies I have ever made! The perfect amount of chewy, soft, and fluff. Definitely recommend doubling recipe 🙂

      2. Pinch of Yum Logo
        Katie

        I tripled the recipe! Came out just find, delicious soft fluffy cookies! I rolled mine in Heath bits before baking…yum! You can find those by the chocolate chips in the grocery store. They also have butterfinger. Everyone went nuts over them! Had to make even more!

          1. Pinch of Yum Logo
            Steph

            These are AMAZING!!! This is my first time making cookies from scratch. My teenage son loves the.! I splitt the cookie dough and added chocolate chips to half and chopped pecans to the other half and they turned out delicious!! Thank you for sharing your recipe.






    2. Pinch of Yum Logo
      Amanda

      My son 3 and I baked your cookies together today and it was fun he’s such a great little helper thank you for the easy recipe

      1. Pinch of Yum Logo
        Jake

        Hey! I started cooking/baking with my mom that way back in the early 90s. I’m now a fully functioning adult who loves the kitchen. It’s a good thing you’re doing, your son will learn a skill to impress all those who he loves as he grows older. Kudos to you!

    3. Pinch of Yum Logo
      Adrianne

      I’ve made these several times and they are so so good! Unfortunately, after reading all the buzzkill comments about nutritional info…. I’m going to have to find a new recipe … perhaps one with kale and eggplant. Thanks a lot to the health nuts that go ruining perfectly awesome cookie recipes for the rest of us!

          1. Pinch of Yum Logo
            Leah Zarro

            I absolutely love this recipe and have made it dozens of times but I have just been asked to make it for a friend who is Celiac. Can you substitute the flour in this recipe for gluten free flour? Or will it not work out as nicely? 🙂
            Thanks






        1. Pinch of Yum Logo
          Jenny Marquez

          Hi! I’d love to know if theres anything I can do to the cookie dough to store for later use

      1. Pinch of Yum Logo
        Nm

        It’ll be great if the amounts can be listed in terms of weight as well. 6.75 oz flour is very helpful!

    4. Pinch of Yum Logo

      Absolutely delicious cookies! Very soft and yummy! Definitely reccomend this recipe, the cookies were easy to make! 🙂






  1. Pinch of Yum Logo

    These look sooo goooood! I need make these now! I like how round and soft they look. Everytime I make chocolate chip cookies they look all distorted… But, most times I try to sub. the sugar with natural sweeteners or butter with apple sauce, maybe that’s why…

    I’m a chocolate chip cookie fan! Can’t wait to try these out!

    1. Pinch of Yum Logo
      Mike

      Apple sauce is not a substitute for butter! While it might make sense in a recipe where the butter simply adds a bit of smoothness to the recipe (pancakes, for example), but not where butter is the MAIN INGREDIENT. You need to qualities of butter which are, among other things, semisolid at room temperature. Try coconut oil for a healthier alternative to butter when making cookies. But keep in mind that coconut oil becomes liquid at around 70 degrees F, so those cookies might actually have a better texture when served cold.

      1. Pinch of Yum Logo
        Aeva

        Coconut oil is actually much higher in saturated fat than butter is. Where butter is about 30%, coconut oil is about 60%. The claims that it is a healthy alternative seem to be grossly exaggerated, based on my research, so this might not be good advice from a health standpoint.

        1. Pinch of Yum Logo
          Tess

          They both have pros and cons. However, coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL) in your body, but also help to convert the LDL “bad” cholesterol into good cholesterols. By Increasing the HDL’s in the body, it helps promote heart health, and lower the risk of heart disease.

          So…I don’t know what you are talking about. You sound uninformed to me.

          Also, I love butter. There’s nothing wrong with using either option it just comes down to what you want, how you feel, what you have available etc. I didn’t have eggs available and I had just enough apple sauce to make the recipe work so it’s technically vegan- I didn’t plan that out on purpose. I’m just too lazy to go to the grocery store today. Apple sauce has some good stuff about it and so does eggs. I’m not sure it really freaking matters which is healthier.

          THESE ARE COOKIES, MAH FRANDS!






          1. Pinch of Yum Logo
            Nina

            Please don’t spread misleading information. I’m afraid you have been uninformed. Saturated fat in large amounts can actually contribute to increased serum LDL cholesterol levels. It surely does not lower HDL. But we all deserve a treat from time to time so don’t be so hard on yourself and enjoy a good old fashioned chocolate chip cookie without the guilt.

            Sincerely,

            A registered dietitian who loves to occasionally eat cookies the way they were intended to be made. With butter.






          2. Pinch of Yum Logo
            LDL isn't a cholesterol, it is a protein that transports cholesterol.

            LDL isn’t a cholesterol, but rather a protein that transports cholesterol.

  2. Pinch of Yum Logo

    Chocolate chip cookies are my absolute fave to bake and eat!! Yes, I need to censor the number I eat too! These look so soft and delicious, I cannot wait to give them a try 🙂

  3. Pinch of Yum Logo

    Normally I love a good crispy edge on my chocolate chip cookies but these look ridiculously soft and incredible! It’s like a cookie pillow. So dreamy. Need to try these!!

          1. Pinch of Yum Logo

            Hi there! I would not recommend using vegetable oil in place of butter here. Butter is pretty essential to the texture and flavor of the cookie. Hope you enjoy them!

          2. Pinch of Yum Logo
            Alma

            Hi, I wondered if you know how much is 8 tablespoons of batter in grams? Thanks!!

          3. Pinch of Yum Logo
            Cecilie

            I know I’m super late to the party, but a stick of butter is actually 114 grams. Using only 1/8th of the required amount of butter will be a cookie disaster!

          4. Pinch of Yum Logo
            Vickie

            Can you substitute the Crisco butter stick for regular butter?

      1. Pinch of Yum Logo
        Angela

        Hi there I want to try your ‘recipe,Just wondering if I want a bit of a crunch on the outside do I just leave them longer in the oven ?

  4. Pinch of Yum Logo
    tereza

    yes! these look soo good and my poor little guys been begging me to make him cookies and i’ve had no good recipes! Thanks so much!!!

  5. Pinch of Yum Logo

    These look amazing. I love how you make sure definitely understand that these are huge AND soft haha I love it! It is true, chocolate chip cookies are such a classic, but there are so many recipes, they always turn out differently, it is a real treat when you find the perfect ones!..
    x Motte
    https://mottesblog.blogspot.com/

  6. Pinch of Yum Logo
    Kayla R Seignious

    I am still partial to your other chocolate chip recipe that uses maple syrup. Every time I make those cookies, they turn out perfect. I think I am going to stick with perfection for my chocolate chip cookies. Why mess, right? I want to make your stuffed poblano chilis because they look amazing!

    1. Pinch of Yum Logo

      Thanks Kayla! These are actually REALLY similar to those ones – the recipe is just slightly different based on my lazier approach these days. haha! Hope you like the peppers though! Those are yummmmms.

  7. Pinch of Yum Logo
    Christi

    So I just took butter and eggs out of the fridge because I decided today was a day I needed to put away the honey and almond flour and coconut oil and make some cookies, the kind my mom taught me how to bake way back when and cookies she would love to have given to her tomorrow. Then I opened my email to see this post! It’s definitely a sign!!

      1. Pinch of Yum Logo
        Sarah

        Hello I was wondering if it would be okay if i didn’t use brown sugar because I have none in the house right now! thanks!






        1. Pinch of Yum Logo

          It’s easy to make brown sugar. For light brown sugar combine 1 c. white granulated sugar and 1 T. Molasses. for dark brown sugar combine 1 c. white granulated sugar and 2 T. molasses. For this recipe, add 3/4 c. white granulated sugar and about 1 t. molasses, and you’ll have what the recipe calls for. No need to combine them, just add as 2 separate ingredients. I never buy brown sugar, but make it as I need it.






  8. Pinch of Yum Logo
    Kathy Neblett

    Any ideas on adjustments for high altitude? We just moved to the mountains, and I’m still trying to figure out the science of it all.
    The cookies look like sheer perfection!

    1. Pinch of Yum Logo
      Lauren

      High altitude baker here! I baked mine for 9 minutes at 350 and they came out perfect 🙂

  9. Pinch of Yum Logo
    Janice

    Question: my family will need way more than 12 cookies at a time. Doubling recipe okay? Or better to make multiple batches? Have been looking for a soft chip cookie recipe & ta-da you provided one.
    Thank you!!!

    1. Pinch of Yum Logo

      That’s a good question. Yes, you can double the recipe. I always find that these cookies (well, cookies in general, I think) turn out best in small batches but I have doubled it and it’s worked for me just fine.

  10. Pinch of Yum Logo
    Barbara

    Love your Philippines’ story! I can just imagine the butter melting on the counter.
    I plan on doing nothing for Mother’s Day, except find something to bake in a lazy-putter-around-the-house kind of way. I’m going to make these for the kids. Oh wait, and for their mom. That’s me! Yippee!

  11. Pinch of Yum Logo

    Lindsay, can we be best cookie friends? I LOVE soft chocolate chip cookies! And that photo of the dough *faint* Yum!! 🙂

  12. Pinch of Yum Logo
    Shery

    Look delish! My fiance’ is always complaining that my choc chip cookies are not soft. Hopefully these will change his mind. Question: WHO makes only 12 choc chip cookies? 🙂

    1. Pinch of Yum Logo

      I KNOW. But this (small batch) is how they always turn out best for me. Also – two people in the house. 12 cookies. You do the math. 😉

      1. Pinch of Yum Logo

        Hi, Kaitlyn! The cookies do look undercooked right when they come out of the oven. They will set up if you let them sit on the cookie sheet for a good 20-30 min after baking. 🙂

  13. Pinch of Yum Logo
    Bryn

    Just made them and holy moly! So so good. Had to use some Reese’s baking pieces in addition to the chocolate bc 3 year olds are demanding, but other than that followed exactly and they came out perfectly. Thank you for such an easy yummy recipe.

    1. Pinch of Yum Logo

      This makes me HAPPYYYYYYYYYY. So glad you liked them and thank you for your Reeses genius! I may just do that myself.

    1. Pinch of Yum Logo
      Monique

      Great cookies ! I used your recipe as a base to make “lactation cookies” for my daughter who is not yet producing enough for her baby. I reduced the flour 1/4 cup and added 4 Tablespoons Brewers yeast, 3 Tablespoons ground flax seed and 1 Tablespoon wheat germ. Yum! We’re all enjoying them and hopefully they’ll help my daughter. Thanks for sharing the recipe!






  14. Pinch of Yum Logo

    Chocolate chip cookies are my favorite in the whole world so these certainly caught my attention. I think this recipe may only make about 5 though once I am done eating most of the dough before making them…

  15. Pinch of Yum Logo
    Mary Beth Blegen

    Lindsay,
    These are marvelous cookies. I have been trying my whole life to find a recipe for soft chocolate chip cookies. Thank you.
    Mary Beth






          1. Pinch of Yum Logo
            Anna

            I have made these cookies three times. They are delicious and my family enjoys them as well. This will be my go to recipe for chocolate chip cookies. Thank you for sharing!






    1. Pinch of Yum Logo
      Julie Black

      These are the best cookies I’ve ever made.THANK YOU!! I can not stop eating them. Thank you for sharing your great recipe!!

  16. Pinch of Yum Logo

    Oh my lordy these sound amazing. Here in Australia people don’t always fully appreciate the beauty of a perfect soft chewy cookies/biscuit. I am totally going to give these a go (but with egg substitute, thanks allergies). Mmmmmmmmmmmmmmmmmmm *insert drool wipe here*

    1. Pinch of Yum Logo

      Hope it turns out for you Ruth! Would love to have you report back if you find something that works well as a substitute. 🙂 Thanks!

        1. Pinch of Yum Logo
          Maritza

          I tripled the recipe using your 3X button on the recipe! Thank you for that! I made the cookies on Sunday and today Tuesday they are still delicious and soft. I loved your recipe. The only thing I did differently is to use unsalted butter, and just milk and semi-sweet chocolate chips. Nothing drastic, thanks so much for the softest chocolate chip cookie recipe.