Tried and True Chocolate Chip Cookies are exactly what the name says. Tried. And True. Chocolate Chip cookies that turn out a little crispy, gooey in the middle, perfect every time. The last recipe for classic chocolate chip cookies you will ever need!
Is there anything better after a long day at school than a melt-in-your-mouth Tried and True Chocolate Chip Cookie? I’ve made lots of chocolate chip cookies in my life, and I’m here to tell you this is the one. That recipe you’ll be known for. The chocolate chip cookie recipe you’ll make over and over and over again.
If you’ve ever made chocolate chip cookies, you’ve probably had a baking failure. Am I right?
Today, we are going to solve that problem. Once and for all.
NO MORE CHOCOLATE CHIP PANCAKE COOKIES
Why Tried and True Chocolate Chip Cookies?
In 2009, after months of testing methods and ingredient combinations for baking chocolate chip cookies, I came up with a recipe that works. Every. Single. Time. Since then, I’ve continued to update, simplify and improve this recipe for Tried and True Chocolate Chip Cookies. I think it is finally in the perfected stage! This recipe is a one bowl, 20 minute (start to finish) success.
History of Tried and True Cookies
Back when my son Stephen was in high school, he and his friend Spence took cookies to friends each Sunday night. They would try to seek out friends who were sick, or needed a little lift at the time. Spencer’s mom, Erin was one of my closest friends. We took turns baking cookies for the boys to share each Sunday.
At the time, I felt like I was constantly on the search for a chocolate chip cookie that was “the one”. A chocolate chip cookie that I could make quickly, without refrigeration and that would turn out perfectly every single time! I was tired of baking cookies that turned out fluffy one time and flat as a pancake the next. I was determined. After too many batches to count, this recipe for Tried and True Chocolate Chip Cookie was born.
A few helpful hints (also listed in recipe notes) explained…little things make a difference!
A few questions I’m asked over and over again about this recipe are about the butter, how long to mix, the scoop, why did my cookies turn out flat? Most of the questions are answered in the recipe notes, but I’ll address a few here as well!
Butter– I use unsalted butter. Straight out of the fridge. Meaning it is not room temperature. If you’d like to take it out before using, I’d give it about 30 minutes on a countertop. I take it straight out of my small fridge, which is kept at 35-36 degrees. The butter is very cold. I place it in the microwave and let it warm up for 18-22 seconds. When I add the butter to the bowl, I cut the butter into tablespoon size pieces so it breaks up more efficiently. This is a key part of the recipe success!
How long to mix the butter and sugars together? This is also key to success. Don’t ever turn the mixer to a high speed. The higher speeds will whip air into your batter and the cookie will be more cake like than chewy. Keep the speed on low to medium speed.
The scoop! I use a #16 scoop which measures about 2 1/4 inches across. It is 3.4 tablespoons. I love this size cookie because it is substantial, without being too large. When I make smaller cookies with this recipe, I always refrigerate the dough first. The smaller sizes don’t hold their shape quite as well, so refrigeration is key when shaping into a smaller cookie. Refrigeration of the dough is NOT needed when making a cookie using a #16 scoop.
The question I am no doubt asked most often is “Why did my cookies turn out flat?” A few of the most often made mistakes are:
- Butter that is too soft. If the butter is too soft to begin with, the batter will naturally spread. Also always make sure to use butter. Margarine won’t work. It will produce flat cookies that don’t set up properly.
- Beating the butter and sugars together until “Light and fluffy”. This is a practice that was used by our mother’s who made a lot of flat cookies back in the day! Beating until sugars and butter are fluffy works for cakes, but not cookies! Less air beat into the batter is better and will produce chewier cookies!
- Use cold eggs. I take the eggs straight out of the fridge. Unlike when making a cake, the eggs are added to this recipe COLD, instead of at room temperature. Another key to success!
- Sifting the flour. Don’t sift the flour! Sifting is great for cakes, but not for most cookie recipes. Also, good quality flour (cheap flours often have lower gluten or protein content) will pay off. Stick with name brands. I love Lehi Mills All Purpose Peacock Flour, Bob’s Red Mill, and King Arthur brands. You will see a difference in your baking. One last tip. Keep the flour stored in your home. Not a cold/hot garage. Also a game changer in baking success!
- Oven temperature. If you suspect your temperature is off, check your oven to make sure it is heating accurately! A simple oven thermometer will save lots of headaches and confirm if your oven temperature is accurate.
Remember, when you are making your first batch of Tried and True Chocolate Chip Cookies, look for a dough that is not too sticky. You should add 2 3/4 cup of flour total to the recipe. If the dough is still wet looking, it’s okay to add another tablespoon or two, but beyond that, the cookies will have a floury taste. Is that a word?? It is best to scoop and refrigerate the dough for 30-60 minutes and then bake as directed if the dough is still too sticky or wet looking.
I’ve made thousands of Tried and True Chocolate Chip Cookies over the years… We recently calculated I’ve made this recipe at least 1,000 times = about 20k Tried and True Chocolate Chip Cookies since it was first published in 2009/2010. Everyone from young neighbor kids to folks in nursing homes love them. I’m guessing they will become your new family favorite too!
Tried and True Chocolate Chip Cookies (2014)
- 1 cup 2 sticks unsalted butter, softened *see notes
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs cold
- 2 3/4 cups all-purpose flour* plus a tablespoon or two if needed
- 1 teaspoon baking soda
- 1 teaspoon salt I prefer coarse sea salt
- 2 cups or 1 12-oz. pkg. chocolate chips
Preheat oven to 375° F. If using convection, preheat to 375 as well.
For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
Cut butter into pieces (about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).
After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.
Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
Using a spatula, scrape down the sides of the bowl and bottom of the bowl to ensure all ingredients are incorporated.
Add 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture.
Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. I have had great success with simply PULSING the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will ensure the flour is mixed in properly and the chips are distributed evenly.
If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand if using a stand mixer, and fold in the flour. (This is only necessary if the dough is sticky).
Using a cookie scoop, drop onto un-greasedbaking sheets, or baking sheets lined with parchment paper. Place 6-8 scoops of dough on each baking sheet.
Flatten slightly with the palm of your hand.
If using convection, bake for 7-10 minutes until golden brown.
If using regular (non convection) oven, bake at 375 for 10-12 minutes.
Cookies should be slightly golden and the cookie should not look wet on top.
Cool on baking sheets completely.
Tips:(or my mini-epistle on cc cookie making and baking)
- Only use butter. No margarine. Unsalted butter is best. The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 18-20 seconds. My microwave is not super powerful. Your microwave will probably differ from mine. Start with about 12 seconds and remove butter. You want the butter to be barely soft, as in, when you push your finger into the butter it should barely leave an indentation, but it should leave an indentation. If you have microwaved the butter and it is too soft, you can make the cookie dough and either add an additional 2 tablespoons of flour to the dough or refrigerate the dough for about 30-45 minutes before baking.
- *Our altitude is about 4,400 ft. I use about 2 3/4 cups flour total. The original Toll House recipe calls for 2 1/4 cups.
- Don’t over beat the butter-sugar mixture, or the batter will become too soft, and your cookies will not be beautiful and puffy. They will resemble pancakes.
- Don’t sift the flour.
- Use eggs that are straight out of the refrigerator. Most bake recipes call for room temperature eggs. This recipe is designed for cold eggs. If you use room temperature eggs, the cookies are more likely to spread while baking.
- There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don’t, you can still bake a great cookie using a standard oven!
- Two of the biggest mistakes made while baking cookies are: 1-Over mixing. This will cause the batter have too much air incorporated, producing a fluffy cookie, instead of a chewy one. As stated in the updated recipe, I usually just pulse the mixer after the dry ingredients are added, which creates more of a folding action instead of mixing. 2-Over baking. Under baking is good! Not under baked to the point the cookie is wet and doughy, but just until the top sets and doesn’t look wet, and the dough looks like it has a bit of a crust.
- Chocolate chips – For semi sweet, I use Nestle Semi Sweet chips. I have also had good luck with Trader Joe’s brand semi sweet chips or Hershey’s Chocolate Chips. Nestle is my favorite for day-in day-out semi sweet chips. For Milk Chocolate, I prefer Guittard Maxi Chips, sold in a silver colored bag.
- If the cookie spreads too much, or the edges are not even, I take a small spatula and push the edges inward to create a cookie that is round. This has to be done immediately after removing from the oven, or remove the pans half way through baking and push the sides in to form a circle. Place pan back in oven and finish baking.
- High Altitude info: Not recommended-directions on Nestle Chocolate Chip package for high altitude- I have tried this variation, and DO NOT like the result. The cookies aren’t quite sweet enough, and have a crispy more cake like texture. Here are the directions on the package: (again I DO NOT recommend using this method, but have printed it here as an FYI) Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. We are at 4500-4800 in elevation and the directions on this recipe work perfectly! The directions also work at sea level.
- Last tip. Mound the cookie into a ball. I make them about the size of a golf ball. I use a #16 cookie scoop. For years, I just used a spoon, and then shaped them by hand. Make sure to flatten the cookie just a little bit before baking. To yield 18 cookies use a 2 1/4 inch or #16 scoop
204 thoughts on “Tried and True Chocolate Chip Cookies”
Thank you SO much for the very detailed instructions. I have always wondered why my cookies didn't turn out like I wanted them to. I always beat the butter and eggs until they were super fluffy. These sound fabulous! I think chocolate chip cookies are in my afternoon plans!
You're welcome Carolyn! All of the little things make a difference when baking in our altitude. Happy baking!
Do I need to make any changes if I’m at (almost) sea level? I moved away from the mountains, and I’m curious if that will affect my recipes.
Hi Amy, the cooking time may change, they’ll probably be done closer to 7 minutes. I would just keep an eye on them after then until they’re golden brown. Thanks for asking!
I am about to make these cookies…even though I'm pretty sure I've made them before. (i have tried 82% off your baked goods recipes) Anyway, I happen to only have medium eggs at the moment, instead of the recommended "large eggs". Would 2 1/2 medium suffice? Or perhaps 3? TIA
I would use two unless the eggs seem really small then I'd probably use two plus a yolk.
…and I used two plus I beat one extra in a cup, and added half of the beaten egg. You see, I was too impatient to wait for a response. :/ The dough tastes good, so if the cookies don't turn out, I can just eat the dough. Win/Win.
ok i am not a baker! i make one type of cookie bar because i know it will turn out! putting this recipe and instructions to the test!! sweet ♥
i live in houston, texas, so basically sea level! could you suggest a flour amount to use? also, where do you get such big cookie scoops? love it!
I would start with about 2 1/4. My guess is you will need a total of about 2 1/2 . If the dough still seems sticky, add a tablespoon at a time, just until the dough is not sticky. Let us know how it bakes up at Sea Level! thanks.
I'm a baker. I can bake anything! But that basic freakin' chocolate chip cookie recipe on the back of chocolate chip bags has messed with me for years! I always ruin them. I've never been able to understand it. They always tasted good, but they looked like crap…and we eat with our eyes, right? But then yesterday, I watched you on Studio 5 and I knew you had come to rescue me! And listen–I just made this recipe and they are BEAUTIFUL in every way…taste, texture, & appearance. Your tips are magical. I will no longer be afraid of that recipe on the back of the bag! And my husband will no longer be able to mock my sad little cookies. Thanks!
So good to hear you had success! It makes me smile when I hear stories like yours! Thanks for sharing and happy baking!
Hi Si! My family has fallen in love with this recipe…I am so glad that I found it on your beautiful blog! My daughter in law grew up in Bountiful so I will have to ask her about Plates and Palates and will have to go there the next time I am in Salt Lake County (I'm in Alpine). Thanks so much for stopping by. I don't know if you go to blogging conferences but if you are planning on going to the Six Sisters Conference in February, I'd love to hook up! Deb
recipe = Mango Pasta Salad!
Hi Deb, I am considering going to the conference. My daughter will be speaking, I believe! I'd love to get together. My email is Fostersi at msn dot com
Thanks for the tips!! Do you recommend "pure conv" or "conv bake" when using all 3 racks for cookies? BTW – you were darling on Studio 5!!
Tried this delicious recipe after watching your segment on Studio 5. These were AMAZING! Thank you so much for sharing! Adding to our family's favorites 😉
I think that you are the most wonderful woman on the planet! I have been on the phone with my mom, sister, and neighbors, telling them I FINALLY made my 1st batch of good cookies!! THANK YOU for the recipe, and all the helpful tips! I think I have been over mixing my whole life! I feel like I do a decent job cooking, with the exception of cookies—until now! THANKS!!
big thank you for this recipe! My husband L-O-V-E-S chocolate chip cookies and I have failed so many times, and swore I would never try again. My sister showed me this recipe and I thought what the heck. I will never forget my hubbys face when he bit into one of your cookies and said "they're actually good!" ????
Hello! I’m currently making these cookies now. I’ve been very conscientious to not over mix. I’m noticing there are still chunks of butter in the dough that aren’t full mixed in. Is that how it should be?
I’m trying this recipe for the first time and I’m confused about the convection instructions. When I enter a convection temperature into my oven, it automatically adjusts the temperature down by about 25 degrees. So, when I bake these cookies on convection, should I use my ovens adjusted temp, 350 degrees, or should I type in 400 so it bakes at convection adjusted temp for 375?
I was excited to make these. They turned out very flat and greasy not sure why, as I followed all the directions???
I’d love to know how much flour you use by weight. I’ve made this recipe a couple of times and had some successes and some failures. I think it depends on how I measure my flour. How many ounces do you use?
Holy Chocolate Chip Cookie Perfection!!! Thanks for sharing! I think I’ve been over-mixing my butter/sugar my whole life. These are life-changing! Chocolate Chip cookies are one of our family love languages! THANKS!!!!!
I’m a bit embarrassed to say but we have made your cookies a hand full o times over the last few weeks and are starting another batch right now. They seem to disappear before They even have time to cool and are the most requested treat from my little guy. I have never found a recipe that gives me consistent results until this one and absolutely love all of your tips!
Thanks so much Jesseca! That is the exact reason I spent so much time working on this recipe, I was so tired of making batch after batch that didn’t turn out! Thanks so much for the thoughtful comment <3
I was wondering in the ingredients amounts, do you prefer to use one teaspoon of kosher salt?
Yes, I use one teaspoon of coarse Kosher or Sea Salt. Hope you love this recipe as much as we do!
I am going to try these. They look great! I was wondering if you could explain why you say don’t sift the flour?
Kristina, Sifting the flour makes it lighter, and the consistency of the all purpose flour is perfect in this recipe. I never sift flour for my cookie recipes! This recipe does have a cup of cake flour which is very light and works well with the all purpose flour. I think you’ll love this recipe!
I was reading the comments for extra tips, and I see here that you mention cake flour, but I do not see that listed in the ingredients above. Am I missing it?
This recipe does not include cake flour, maybe you are confusing this with the Levain Bakery CC Cookie recipe? All purpose flour in the Tried and True recipe! Give this a try, I know you’ll love it!
Just taking the last batch out of the oven. I have tried a lot of chocolate chip cookie recipes and this is a great one! A definite keeper for my recipe collection. I followed your suggestions and they were great. Thanks!
Maria, Thanks so much! Im glad you loved this recipe 🙂 Happy baking and thanks for reading ABK!
Fourth time making these! These are just the BEST!
Thanks so much Maria! Of all the cookies I make, Ive made more of these than any other recipe 🙂
Thanks for reading ABK!
Any advice if I don’t have a kitchen aid mixer and just have a hand mixer?
Hi Rachel, Years ago, we used to make cookies without a mixer. You can cream the butter and sugar together until smooth, you may need to soften the butter a bit more or beat a while longer than the directions state, since you are using a hand mixer. No worries. Just keep the beater speed at medium, you don’t want to beat in a lot of air. When you have the butter and sugars creamed, add the eggs and mix until smooth, just a few seconds. Then just remove the beater and add all of the dry ingredients, including chocolate chips and fold in. If the dough seems sticky, fold in a tablespoon or two of flour.
thanks for reading ABK!
Love nuts in my chocolate chip cookies. Any guess on an amount to use that doesn’t mess up the recipe?
I believe you can add one cup of chopped nuts to this recipe and reduce the flour to 2 1/2 cups. If the dough seems sticky, fold in another 2-3 tablespoons of flour.
Trying these out today for a volunteer event :). Found your site when looking at the New York Times cookie and decided on these instead :). Thank you for the cookie class!!!
I’m so glad you read my Notes- once you learn a few tips, these cookies will never disappoint! I just made a batch myself last night. Let me know how the volunteers liked them.
Thanks for reading ABK!
These were delicious! I really found your tips helpful and I followed them all. I have such a hard time finding “THE BEST CHOCOLATE CHIP COOKIE” because everyone’s opinion on the best is different, and frankly I don’t care for many of them. This is officially printed and going in my keepers cookbook.
Hi! I have become a loyal follower of Bountiful Kitchen and whenever I am searching for a recipe I Always check your blog first to see if you have the recipe and if you do I look no further! I love baking and have come to have somewhat of a reputation for the treats I bake (just amoungst the small circle of people I pawn my goods onto). When I first got married and got my first kitchen aid I would bake cc cookies and my husband loved them and his love for them kind of ignited my love for baking. I have the toll house recipe memorized and can make a batch super fast but over the years I always find myself wondering if they will turn out.. i just tried this recipe as my frustration with my cc cookie results had me defeated and I just have to let you know this recipe is a game changer! Life changer (dramatic I know but of all the things I bake my husband just likes the classic chocolate chip cookie best) and like an epiphany (duh, I try every other recipe why would I have waited so long to try a recipe for a cookie that is like the foundation of my baking!).
This recipe is just what it says- Tried and True! My go-to for chocolate chip cookie lovers and such a delicious treat. I’m glad your husband gave it his approval. Now just memorize this recipe and you’re good to go!
Thank you for being such a loyal follower!
I made these today and the first batch, i add an extra tablespoon of flour and it went flat. I had to add at least maybe a 1/3 or 1/2 of a cup. I feel like i did everything right except maybe over mixing? What do you recommend?
Would over mixing cause it to be flat?
I wonder if your butter was too soft? That’s a common problem. Did you refrigerate your dough before baking? I’m sorry it didn’t produce the results you were looking for. The less you mix this dough, the better.
Thanks for reading ABK.
I’m looking to make a Chocolate Chip cookie “cake” – a cookie that is baked like a bar cookie but in a round or heart shape cake pan with the same yummy texture as a chewy choc chip cookie. Have you tried something like that with this recipe?
Yes, You can use this recipe as a pan cookie or in the shape of a heart. The cookie should take about 17 minutes to cook, but all ovens are different, just keep an eye on it and remove from the oven when the top turns golden brown.
Any way you cook these, they are delicious! Send me a picture of your creation; I’d love to see.
I just made these and used my ovens convection setting. They look exactly like your picture. I don’t think that’s ever happened to me before! Can’t wait to try them and see if my husband likes them too.
I’m so glad this recipe turned out well for you! I hope this becomes your “Tried and True” go-to recipe for chocolate chip cookies. Let me know how you like them.
Thanks for reading ABK.
I just THOUGHT I already had a favorite chocolate chip cookie recipe…and then THESE happened! I followed the recipe and all your tips then added just a smidge of coarse sea salt to the tops just before baking…not much…just about 6-10 “bits” per cookie…OHMAGOODNESS!! Yummm!! Just crispy enough on the outside and chewy on the inside…perfection.
Thank you for your approval. I love this recipe! Sweet and salty = YUM.
Thanks for letting me know how much you like these cookies.
Living in the same elevation as you I’m so glad I found you recipe! I hate how my chocolate chip cookies never turn out and fall flat and I’ve tried a million different recipes. Yours works EVERY time! Thank you!! Also can I just say I love your notes at the end of your recipes!! I found that I was mixing my dough too much which was also not helping and you have it down to the second…. LOVE!!
Thank you Marisa! I think the method is EVERYTHING when baking. Sometimes the same ingredients mixed differently will result in a completely different end product. Thanks so much for reading ABK!
I have tried many chocolate chip cookie recipes and this is BY FAR my favorite!! I followed the recipe exactly (I am at the same altitude) and they couldn’t have been better! Only problem-my daughter’s friends came and ate the entire plate-oh well, time to make more!
Hahaha I guess that’s a good problem to have when you bake cookies! Thanks for your feedback and for reading ABK,
Si! I’m not sure what I did wrong. I’m wondering if it could be my oven. I loved the taste of the dough and I followed the little mixing details of the instructions and it just doesn’t seem to be making me that perfect chocolate chip cookie. Some of my cookies turned out really flat while a couple on the sheet looked pretty decent. I’m in charge of bribing cookies for the teamsters tomorrow for teacher appreciation and I’m so bummed this recipe didn’t turn out for me. Any tips or pointers?
I have a tried and true recipe that starts with the Nestle recipe, but I use butter flavored crisco instead of butter (adding a T of water), add a package of vanilla pudding mix to butter/sugar mixture, and use more salt than the recipe calls for. Oh and I swear by Ghiradelli semi-sweet chips. The cookies turn out perfectly soft and delicious every time! The crisco keeps the cookies from flattening out.
Thanks for your recipe! I’m sure your cookies are delicious. Ghiradelli makes fantastic chips. Thank you for reading ABK!
I love a good giant chocolate chip cookie! But when I have all these littles in the house, a giant cookie isn’t always the best. Any suggestion on the cooking time if I made them smaller? Say a TBSP of dough…?
These cookies will taste amazing no matter what size you make them. The best way to determine bake time for a smaller cookie in your oven is to do a test batch and keep an eye on them. Time the cookies. As they bake, the dough will turn shiny. When the dough starts to brown and the shine is gone, take them out. Once you have timed one batch, you’ll know how long to cook the rest. Read my tips and tricks for this recipe and you won’t be disappointed. Your littles will love this cookie!
Just finished making the dough and it is delicious! Thank you!! I’m wondering if you have you ever frozen the dough? Would you just add a min or two to the cook time?
Hannah, yes I freeze the dough all the time! You can take them straight out of the freezer and cook them, or let them un-thaw for about 15 minutes. I always form the dough ball first though. It may take a few minutes extra to bake. I would just watch them closely until the top of the cookie sets and the dough looks like it has a bit of a crust.
I’m a missionary in the San Diego California Mission and I made some of these cookies for my district. They were so good!!!
So good to hear from you! Love that you made these for your district. Hope all is well in the San Diego mission!
Just made these for the first time with my 5 year old daughter! Questions… can the dough be placed in the freezer or refrigerator? Looking to bake the rest in about 3 days, do you think it will be okay in the refrigerator in a air tight container? Hope you are having a blast with baby Millie!
Yea, I often make these ahead and refrigerate or freeze. They will be fine in the fridge for up to about 5 days if sealed tightly! I use a ziplock bag to insure the cookies don’t get dried out, or place on a cookie sheet and wrap tightly with plastic wrap. Thanks for reading ABK!
I made these dairy free by replacing butter with shortening. I used crisco butter flavored (that’s what I had in my pantry). I also used Enjoy Life dark chocolate chips. I am all used a bath I of vegan by also replacing eggs with Follow Your Heart Vegan Eggs. These are my go to egg replacer, you can even scramble them. Thanks again Si for a great recipe.
Hi Kristen, you’re welcome and thanks for sharing! I’m glad you found a way to make these cookies to your preferences. I’m sure others who are dairy free would enjoy this version too. Thanks for reading ABK,
I was so excited to try this recipe. I had a recipe that I really loved but decided to branch out and see if I could find one that was better. I made this recipe exactly to the directions but the dough was very very sticky so I ended up adding almost 4 tablespoons of flour and even then it was still sticky. The cookies didn’t seem to have enough chocolate chips, and they seemed much more cake-like vs cookie like. I don’t think I will make this recipe again.
Hi Brooke, I’m sorry to hear that these didn’t turn out well for you. Sometimes the dough gets sticky and doesn’t have the right texture if you over-mix it. How much flour did you use in total?
I have to admit I was skeptical about making these since it was mostly the recipe from the toll house bag of chips. So glad this one proved me wrong! We LOVED them. I followed exactly and turned out great. Which has been very trying moving to high altitude from sea level! Thanks.
You’re welcome and thanks for sharing, Cherie. I’m so glad you and you’re family enjoyed them. They’re always a hit whenever we make them. Nothing like a homemade chocolate chip cookie! Thanks for reading ABK,
These are by far our favorite CC cookies and I am so grateful for your tips on mixing and baking… key elements in a successful batch!
How would you recommend adjusting the recipe if I wanted to add coconut flakes as well as chocolate chips?
You’re very welcome, Michele. Since the recipe calls for 2 cups of chocolate chips, I would use 1/2-1 cup of coconut flakes and 1 cup of chocolate chips instead. Hope this helps and thanks for asking!
Si, this is a SUPERB chocolate chip cookie recipe! It certainly lives up to all the “hype” :D! Took these to a party and took home an empty plate. Thanks so much for all the detailed in the directions. Well done! <3
Absolutely amazing recipe. I love the step by step even down to the speed of the mixer. Totally delicious and easy! 🙌🏻
Hi Elizabeth, thank you for your comment! I love how easy these cookies are and they’re perfect for anyone to make.
I’ve made delicious cookies since I was 12, over 40 years, but this recipe has become my very most favorite, and I bake them a LOT! I love the why’s you share, so great to learn more about baking. I love your site:).
Thank you, Venita, that’s such a big part of why I love cooking. Sharing yummy food and making great memories!
Love love love all of Si’s recipes especially this one! Everyone loves these classic chocolate chip cookies. This time I substituted 1 cup of chips for 1 cup of Christmas m&ms and they were a hit!! ❤️
Can this dough be made ahead of time and kept refrigerated? If so, how long?
Thank you so much!
Yes, you can name this ahead, I have many times. I usually prepare the dough and then scoop the dough into balls and refrigerate or freeze until ready to bake. If refrigerated, it keeps wrapped tightly for up to a week. If freezing, the dough will be fine for a month.
Thanks for reading ABK,
I’ve looked through the comments and haven’t been able to find the answer! After freezing, do the dough balls (Size 40 scoop, 1.7 Tbsp) need to be thawed before baking? How long? I read that baking at 300F for longer time (20 min) also decreases the spreading. Have you ever tried that?
Also, I didn’t see a reply to comments asking if you use Convection Bake or straight Convection. Very excited to try your recipe, but would like a few more tips first!
Nevermind, I found your article “How to Freeze Cookie Dough”!!! Thanks for all your tips!
My new go to recipe!! My cookies have been flat and gross looking the past few times I’ve made them and it was so frustrating! Came across your recipe and they worked perfectly. Thank you!!
Thanks so much Alexis! Glad you loved this recipe and thanks for reading ABK!
I’m so glad you found this recipe! It’s always been my go-to cookie recipe. Thanks for sharing, Alexis,
Ok, so I have ALWAYS struggled making chocolate chips cookies. They turn our flat and blah but I came across this recipe somewhere on Instagram and tried it. It’s AMAZING because they turned out wonderful and delicious. I was so proud of myself that I make these at least once a month and freeze them.
One thing I did was did a combo of milk chocolate & dark chocolate (Ghirardellil) chips. That combo with the sea salt is so yummy, hence in a monthly rotation. THANK YOU Si for your oh so yummy recipe:)
I love your idea of combining milk and dark chocolate, that sounds delicious! This recipe is definitely a staple in our home now, and perfect for freezing for later. Thanks for sharing, Amy.
I tried this recipe today for the first time and it is the best chocolate chip cookie I’ve ever made. I followed the recipe to the “t” and they turned out perfect, I loved the sea salt in them.
I’m so glad you enjoyed them, Holly. I think the sea salt really adds to the flavor. Thanks for sharing and for reading ABK!
I’m dying to make these like right now but I don’t have unsalted butter. Just the salted from costco. Will that work or do I need to change the salt in the recipe?
Hi Tammy, the salted butter should work just fine. I just prefer using unsalted butter. Thanks for asking!
Hi Si! You don’t know me, but you’re a household name in our family! 🙂 We try a new cookie every week, but these really are our “tried and true”! I was reading through the comments and I see that you can freeze or refrigerate the dough in advance…have you ever frozen these cookies once they are baked? Thanks!
Thank you for being such a loyal reader, Katie! It’s hard to beat these cc cookies. They’ve been a favorite of ours for years. And yes, you can freeze the cookies once they’re baked, I do it all of the time! Usually, when I know Im going to freeze the cookies after baking I under bake just to make sure the cookies stay soft and fresh tasting! Bake just until the top of the cookie is set.
I used to be discouraged because my chocolate chip cookies would never turn out good until I found this tried and true recipe. This recipe is hands down the BEST chocolate chip cookie recipe I’ve ever tried. I’m so excited! The cookies come out perfectly every time. They are so delicious!
That’s why I love this recipe too, Kristen. They’re perfect for anyone to bake! Thanks for your comment and for reading ABK,
I’ve been making chocolate chip cookies for a long time (40 years)and could never understand why they would turn out flat!! I will never make another recipe!! They are fantastic. I made them gluten free, no one could believe that they were gf. Thank you!!
Thanks so much for sharing. Success really is in the method with this recipe! And love that you had success using gf flour as well.
Thanks for reading ABK,
I LOVE these cookies and have made them many times. It’s the only recipe I use. I was, however, wanting to make a smaller cookie so they would go a little further for a family function today. I made 24 cookies on convection for 8 min and they still turned out thick, soft in the middle, and perfectly delicious. When I use the recommended scoop I get 15-16 large cookies. For anyone wondering if they can make a slightly smaller version, the answer is yes. 🙌
Thanks Nicole! I often make them in the smaller size as well. When I make them smaller, I usually refrigerate the dough while, it seem like they hold their shape better. I appreciate your feedback!
I’ve made these cookies at least 10 times in the past two months. These are the best chocolate chip cookies I’ve ever had, perfect recipe. My neighbor always begs me to make these for barbecues, birthdays, you name it! I made these for my husband and he took some to work and I had to make another batch!! So GOOD.
These are by far the most perfect cc cookies I’ve ever made. And my family agrees! I followed every tip and they were absolutely delicious. You have to make them on the bigger side and only put six to a cookies sheet (as recommended). It’s so worth it!
I’m glad you enjoyed them as much as we have, Jamie. They’re such a great treat to make for the whole family. Thanks for sharing and for reading ABK!
ABK’s tried and true chocolate chip cookies are our family’s go-to chocolate chip cookie recipe. I love that my kids make them. My nine year old daughter doesn’t even need to look at the recipe anymore. 🙂 We’ve made them bite-sized (reducing cook time) and very very large. The only recipe alteration we’ve tried is usually we like to do 1c milk chocolate and 1c semi-sweet chips. But we’ve tried all sorts of combinations with the chips as well. The only problem we’ve ever had with these is when we’ve accidentally overcooked them. Take them out when they start to shine. 🙂 These are the best!!!
I love how simple this recipe is and how anyone can make them. I love that your daughter can make them even without the recipe! Great idea to use a combo of chocolate chips. Thanks so much for sharing and for reading ABK, Hillary,
You did not warn me. These cookies are chocolate goodness. I appreciate that you gave us your tips and tricks when making these cookies. Followed it. Perfection. The only modification I made was to mix dark and semi sweet chocolate chips. This will definitely be my go to recipe. Thank you kindly
I know, Nicole, they are dangerously delicious! Seriously perfect for chocolate fans. Thanks for sharing and for reading ABK,
Somewhere in the last twenty years I lost my touch for chocolate chip cookies and gave up because they always turned out flat, no matter the recipe. I was so discouraged… until I found your recipe and detailed instructions. THANK YOU! The recipe is great and the instructions are invaluable! The family is also super happy with the results!
I’m so glad to hear that, Amy! It’s always the little details that count sometimes and these cookies are always a hit. Thanks for sharing and for reading ABK,
These cookies turned out perfectly! I followed the directions exactly and they did not fail. I live in Utah and ended up needing 2 extra TBSPs of flour at the end. Not only were these cookies delicious, everyone who saw them commented on how perfect they looked! Definitely using this recipe from now on.
These cookies are always one of my go to recipes for any gathering. They’re so simple and turn out great every time. I’m so glad you enjoyed the recipe and thanks for sharing Akela!
I finally made your tried and true chocolate chip cookies the other day!! They were amazing! Ever since we moved to northern Utah I felt like I couldn’t bake anything anymore. My previous cookie recipe went so flat. I learned so much from this recipe! Thank you! I did have extra dough, what size scoop do you use for these usually?
Hi Annie, I usually use a cookie scoop, which is about a 2 1/4 inch scoop. I’m glad you enjoyed the recipe and thanks for asking!
Made these as a gift to a nursing unit I capstoned on and everyone loved it! The nurses even joked that they’d hire me as long as I kept bringing in these cookies! These have become my go to cookies now and I crave them all the time! Thanks for sharing this recipe!! 💞
I am OBSESSED with these cookies! I’ll make them for game nights and they go so fast, plus I end up sharing the recipe to at least two people every time. Beyond these cookies tasting so so good, it is the easiest cookie recipe I’ve used (and I make a LOT of cookies). I appreciate how little measuring cups, spoons, and mixing bowls are needed. It makes cleanup a breeze. This recipe wins EVERY time.
Love, love these cookies!! I’m was on the search for the best chocolate chip cookie recipe and had tried several. After making these for the first time, I knew I’d found the one. They are so yummy that I have to refrain myself from making them on the daily. Also, love the detailed instructions.
Best. Cookies. Ever. I’ve made SO many chocolate chip cookies and this one is the best! The recipe is super easy to follow and the texture of the cookie is perfect ❤️
One of the best cookie recipes ever! I love how crisp the outside gets yet the inside is still gooey! Definitely making them again!
This is the best chocolate chip cookie recipe ever! I appreciate the details and helpful hints. Just fabulous!
Took these to a girls night tonight and everyone was raving and wanted the recipe! Happy to share! Always s crowd pleaser and such an easy to follow recipe with all of Si’s tips!
Love having a dozen of these in the freezer so I can bake them and take them to a neighbor at the drop of a hat. Too bad they’re so delicious that every time I pass my freezer I eat a frozen cookie.
The BEST and fool proof chocolate chip cookie recipe you will ever make! I have a new motto, when I’m doubt add more flour and chill the dough. I use generic flour and you often need more when doing this, (ABK tip), so I usually use more than the recipe says, I just make sure the dough isn’t sticky. And I almost always chill a sheet at a time. Works great! I’ve also made them on our camp Chef smoker and they turned out beautifully! Thanks for the amazing recipe!
After 30 years of using another recipe, I now use this one. Need I say more? This recipe is so good!! Using King Arthur flour, unsalted butter and 1 T of vanilla, plus good quality milk chocolate chips always make for a consistent, delicious batch. Bakery quality! I loved the tutorial that ABK offered on this recipe on Instagram. I thought I had chocolate cookies down to an art, but I learned a lot from Si’s tips on technique and ingredient choice.
This is my very favorite chocolate chip cookie recipe ever!!!
I like to add 1/4-1/2 tsp of almond extract to the wet ingredients.
If I want to diversify, I’ll make this as a base, and then stuff trader Joe’s cookie butter inside, and then more over the top with course salt after it comes out of the oven.
I forgot to rate this! Definitely 5 stars… I’d give it more stars if I could. Sooooooooooooooo good.
Sorry, Si, this recipe has a new name at my house, they are called Mom’s Chocolate Chip cookies. Thank you, for helping me finally be able to make a great chocolate chip cookie. I love the simple instructions! I never understood why mine never turned out!
Perfect every time. This is my go-to recipe. I follow the recipe exactly, but I only bake half of them because it’s just me and my husband at home. I freeze the other half in balls and have to hide them in the freezer. If I don’t, my husband finds them and eats them all!!
Love at first bite! Not only do they taste delicious, mine even turned out how it’s suppose to! I’ve always used a recipe my sister makes and I could never get them to turn out right, but this recipe is so user friendly. Cold butter does the trick, well that and all of detailed tips and tricks! Thanks for another great recipe!
These cooookies!!! The detailed directions are the key to these cookies. The ingredients are your typical chocolate chip cookie ingredients, but the way you mix them in is perfection! Even my “hard to impress” mother agrees, these are the best chocolate chip cookies we’ve ever had!! Thank you for sharing your secrets with us!
I love this recipe! It has become my go-to chocolate chip cookie recipe. Turns out perfect every time and no delay in chilling the cookie dough!
Hands down best chocolate chip cookie recipe I’ve ever tried! It is the perfect gooey chocolate chip cookie & my whole family devoured them within 10 minutes! Definitely my new cookie recipe and I had so many people asking for it too! I would love to win the kitchen aid as I am getting married next year & this would be a great addition to our first house & I get to make so many more recipes of yours!! 🥰 Thank you for making cooking/baking approachable for beginners!
My go to never fail cc cookie recipe. Enough said.
I had totally given up on trying to make chocolate chip cookies. I’ve tried at least 10 different recipes over the years- including the one on the back of the Toll House bag, the fussy one from ATK, even the “$200 Neiman-Marcus” recipe of internet folklore. Never have my cookies turned out like the ones pictured in the recipes. They’d either be dry and cakey or flat, greasy and hard. So I was prepared to be disappointed when set out to bake your “tried and true” recipe. Imagine my surprise when I opened the oven to see a pan full of perfect, golden cookies! They taste even better than they look- buttery, not overly sweet and with the right balance of crispy and chewy. Thanks Si, for sharing your recipe and forever ending my chocolate chip cookie agony!
The go-to chocolate chip cookie recipe at our house!
Despite her perfect instructions, I over mixed the first few times and they were flat. That’s obviously my fault though 😉 they’re delicious!
Nothing more perfect than a gooey on the inside, crispy on the outside cookie.
I’m a foods teacher and use this exact recipe with instructions to teach my students how to make the perfect chocolate chip cookie. I’ve shared it with lots of other teachers in UT and they all use it during their baking unit, too. This recipe is truly no-fail and easy enough for 8th graders to follow. Thanks, Si! You’re famous among the FACS crowd.
Best cookies I’ve ever made, hands down. So soft and delicious. My oven is a little hot so I took a little time off what was recommended. I served them at a book club meeting and they were devoured!
I’m so glad to hear that, Amy! These are our family favorite hands-down, thanks for sharing and for reading ABK,
Oh My Word!! I have found a recipe that even I can bake. My cooking/baking skills are almost void and the Tried and True Cookies are truly a winner with my family. I did substitute granulated and brown sugars with Splenda, my kids didn’t even notice. I can see this will be a weekly treat for my high school freshmen and also my college freshmen. Thank you so much @abountifulkitchen for sharing your incredible talent.
Thank you for your comment, Elizabeth! These cookies are hard to beat, and I’m glad they turned out well using Splenda, I’ve never tried it that way before.
I had to comment again because I’ve found that my cookies end up being a little too raw or overdone even after adjusting the time and temperature a bunch. This time I made the dough and scooped them out and refrigerated (I did overnight but I’m sure just a half hour would be fine). I pulled them from the fridge and baked at 375 on convection and they were PERFECT!
I’m so glad to hear that, Michelle, refrigerating the dough really makes a difference. Thanks for sharing!
This is hands down my new favorite chocolate chip cookie recipe (and I’ve tried MANY over the years)! Literally perfection! I follow the recipe exactly and they come out amazing every single time.
So glad to hear that Lindsay, this recipe is really a no-fail and one of our family favorites ever. Thanks for sharing!
Would I sound too dramatic to say that these cookies have changed my life??? While it’s rare for me to eat a chocolate chip cookie I dislike – these cookies are seriously the ones!! Perfect size, taste, and texture. I’ve made them nearly every day this week, and my four teenagers thank you!!!
Thank you, Vanessa, these cookies are hard to beat and there’s nothing better than a homemade chocolate chip cookie!
Best chocolate chip cookies I have ever made!! This is now my go to recipe from now on!
This is the first recipe I made from A Bountiful Kitchen and it did not disappoint! I’ve made several times and it’s true! They Never Fail!!
I struggle with flat cookies but this recipe helped me understand what I have been doing wrong. These were so easy to make, and they are super delicious. I do 1/2 semi sweet with 1/2 milk chocolate for the chips. Next time I probably will use regular salt instead of the coarse one.
I’ve made the cookies twice. The first time they were great! The second time I added 3/4 c chopped pecans and so I backed off the flour almost 1/2 cup. When I baked them they were pretty flat. I’m guessing they needed more flour…any guidelines?
Hi Donna, yes I would maybe add more flour next time if you add chopped pecans, or you can try refrigerating them for at least an hour or so before baking. Hope this helps and thanks for asking!
Great recipe! My husband actually said “oh wow” when he put the first bite in his mouth during the Super Bowl. I thought he was talking about football… but nope! These cookies are a home run every time. I love the detail in the instructions and that the ingredients are common that we already had in the kitchen. Never have to look for a CC cookie recipe again!
These cookies are hard not to please with! Thank you for sharing, Erica and I’m so glad you and your family enjoyed the recipe.
Thank you for this DELICIOUS recipe! Every time I’ve made cookies the last 7 years they turn out flat. Probably since I’m at high altitude in Salt Lake and Utah counties compared to growing up for 27 years in the Midwest. I told my husband these were the best chocolate chip cookies I’ve ever tasted and they didn’t turn out flat and he can’t wait to try them!!
We make cookies about every other weekend and have tried many recipes. For the last few years, this has been out go-to! The always turn out amazing. Sometimes we switch things up and substitute Reese’s Pieces and Peanut Butter cups for half of the chocolate chips. I
Hi, we need 1 cup and 2 sticks of butter? how much is that in grams?
So you only need 1 cup of butter which is about 227 grams, hope this helps and thank you for asking!
For some reason it did not post my 5 star the first time I posted! These were amazing! Thank you!
Just made these and they are AMAZING!!! This is our new go-to cookie recipe! Thanks for explaining things simply- like how soft softened butter is, and how long to mix. They turned out perfect!
I’ve had many failed baking attempts – especially with chocolate chip cookies! I had saved this recipe a while ago and decided it was time to make it. I followed the recipe to a T. They came out perfect! These turned out so delicious! My husband loved them. Thank you so much for your recipe, I’ll be using your recipe every time.
Thank you for this recipe! I an OBSESSED with CC cookies and I even got Valrhona chocolate just because Ghiradelli’s didn’t do anything for me anymore lol! Anyways, I weight up my ingredients on a kitchen scale and always tend to put a little bit less than the recipe calls for. My first batch was dense and it was because I put 310 grams of flour (roughly 2.5 cups) but the taste was still there! The next batch, I put in 360 grams flour (roughly 2.75 cups), 165 grams brown sugar (roughly 3/4 cup), and 150 grams granulated sugar (roughly 3/4 cup). I also did the “taboo” of creaming the cold butter and sugars to light and fluffy just because I have been doing that since the beginning and had no problems with it. I baked those for 13-14 minutes in my oven on CONVECTION MODE and the texture was perfect!!! It was still soft inside and had just enough crunch outside. The color was a beautiful golden/tan brown and the inside was dense but not too dense nor cakey! I will definitely make these again but fiddle around with the chocolate chips!
My favorite chocolate chip cookie recipe of all time! The instructions are detailed, and even if you don’t have much time and just want to throw them together quickly without cutting up the butter, etc., they still turn out fantastic and not flat. I live in Florida, and the cookies take closer to 9 minutes to be done, for me being so close to sea level. Thank you, Si!!
Absolutely my favorite chocolate chip cookie! I have made them so many times and every time people rave about them! I ran into a bump today and have zero light brown sugar. Could I use dark brown and if so how much? Would that change the white sugar ratio as well?
Hi Caroline, you can use dark brown sugar and use the same amount you would if you were using the light brown sugar, so 3/4 cup. It would not change the sugar ratio. Thank you for asking!
These were SO easy to make and so delicious! I even heard that they were “as good as moms”!! Definitely worth making!
Thank you for sharing this recipe! This is BY FAR my favorite chocolate chip cookie recipe and has become my “go to.” I love doubling the recipe and doing 1 T vanilla and 1 T almond extract. My kids love adding in some fun sprinkles almost as much as they love eating them. Bonus… they freeze beautifully!
These really are tried and true and come out perfect every time! Since moving to Utah, I haven’t been able to find a recipe that doesn’t make my cookies go flat until this recipe. All of the tips given ensure a perfect cookie and I love the finished product-not too cooked, not undercooked. Practically perfect! This is my families one and only chocolate chip cookie recipe now!
I like the taste, but without creaming the butter and sugar, the cookie is grainy. I’ve tried your Levain cookie recipe and didn’t read the directions about not whipping the butter and sugar, and the texture was far better. Even the chewiest cookie recipes I’ve found, even those that use bread flour for more chew, all say that creaming the sugar and butter is an extremely important process. Do your cookies not have that grainy texture from the sugar not properly binding to the butter?
I made this for my family, then I made this and sent it off as a present. Everyone loved it and they are asking for the recipe. Awesome recipe!! Thank you!
Our family favorite! I’ve given this recipe to so many friends because everyone wants to know the secret- and it’s not a secret- it’s a bountiful kitchen!
I’ve been eyeballing this recipe on your website for ages now and FINALLY made them today. Amazing. Perfect. Truly the best cookies. I’ve been searching for the right recipe, but I think it was all your notes that really helped me get the consistency I’ve been hoping for. Big hugs and many thanks to you!
Ok a ccc recipe that’s tried and true, no need to bring anything to room temp and no refrigeration needed????? DEF MAKING THIS ASAP! Will review when I do! 🥳
I am excited to try this recipe today! I like milk chocolate and semi sweet chips equally…which do you prefer for your recipe?
I love both as well. In this cookie, I make with semi if Im making the cookies for me, but usually go with milk if I’m giving these to young people! I also sometimes do a cup of each in the dough!
Hope you love these cookies!
this recipe is my favorite! all of my friends and family love it when I make these. they are so good and they don’t dry out fast like other cookie recipes.
I just baked these and had to leave a comment…after looking at the nyt and levain cookie recipes on your site, I decided to go with this one…and I’m so glad I did! These are hands down the best cookies to come out of my oven. I had to use dark brown sugar instead of light but they look just like yours do in the picture. I also used 3/4 package semi sweet nestle chips and 1/4 package milk chocolate chips (because I didn’t have enough semi sweet) and they came out great, not too sweet. Thank you so much! I finally have a recipe I can count on 🙂
Thank you for your positive feedback! Tried and True Chocolate Chip Cookies are my signature cookie, and I’m so glad you like them as much as I do! Your combination of semi sweet and milk chocolate sound wonderful! Thanks for reading ABK.
p.s. the NYT and Levain are pretty epic recipes as well!
I make these most every Sunday. They are a family favorite!
Do you use 1 cup 2 sticks of butter? As in 1 cup AND 2 stick (2 cups total) or 1 cup OR 2 sticks? Wanted to make sure before I make them. Also, if I use cold butter, do you just leave the chunks of unmixed butter in the dough? I’ve just never done it that way and want to make sure they turn out like yours!!!
I’m a chocolate chip cookie snob and these cookies are everything!! The trick is pulsing like she mentions, OMG game changer! I’m a beginner baker and these cookies make me look professional. Thank you for such detailed instructions!
You’re welcome! I’m so glad you love this recipe and followed all the inside tips. Thank you for your positive feedback and thanks for reading ABK.
Just for the record, I’ve made this recipe many times and followed everything to a T. I’ve seen a big difference between using a dark metal baking sheet (cookies come out tall and mounded and with darker bottoms), and a light, air-filled baking sheet (cookies are flatter with lighter bottoms).
Can you make this cookie recipe gluten free or is it better to use your oatmeal chocolate chip recipe when doing gluten free?
I LOVE this cookie recipe! I sub Gluten free flour (Cup4Cup brand) and they’re so delicious! Turn out crispy on the outside and soft and chewy on the inside every time! Love the butter tip! Keep it cold. Almost hard. It works!
I’m glad you mentioned Cup4Cup. We have used that flour brand in our Gluten Free Sugar Cookies with great success. I added the link if you want to check out that recipe- just click the recipe name. Thanks for your positive comments – We call it Tried and True for a good reason! This recipe is always a crowd pleaser.
Thanks for reading ABK.
Thanks for this recipe Si! I’m excited to try them today. Just curious if these are similar directions to what you’d use on most other cookies as well- with the cold butter, mixing less not more, etc. Just wondering if it’s safe to say these are good ideas to generalize for most cookie recipes at a high altitude?
I made these cookies for my family’s lake Powell trip and they were a big hit! I’ve tried so many chocolate chip cookie recipes and I think it’s safe to say this one is my favorite! I love that your instructions are so clear and easy to follow.
My love affair with brown butter and with these cookies made me wonder how these would be with brown butter. I browned the butter and put it in the fridge until it was the consistency you describe for the butter and then followed your directions to a T. Wow! So good, and they were the best before brown butter!
Unfortunately these did not work for me. Not sure why I followed the instructions exactly and followed all the tips. They were doughy in the middle edges were super brown and the cookie fattened and melted all over the pan. Super disappointed because the dough tasted so good.
Help! I want to make a bunch of these. How big of a batch have you made with baking success? Double? Triple? Would love to save myself as much time as possible! Thank you!
I usually do not recommend making more than a double batch to ensure proper mixing of ingredients!
I made these today, following your instructions to a T, and they still spread like crazy. I’m at 5,000 feet. I used cold but softened butter, making sure to not overmix. I used cold eggs. I even added the extra T of flour because the dough felt pretty sticky. I baked with convection on. I had six per half sheet pan, and they spread into one another! What could I be doing wrong? I have not successfully baked cookies since moving to Bountiful two years ago. They always go flat!
I have been making this recipe in Bountiful for years. First check expiration date of baking soda. Second, it sounds like your dough is too sticky overall. Add 1/4 cup fo flour to the recipe. If you still have issues with spreading, try refrigerating your dough balls for at least an hour. Let me know if this helps!
My (also Utah) family has been using a very similar recipe forever. Subtle changes luke 1.5 tsp of vanilla, 1/2 cup salted butter and 1/2 shortening etc. Here’s what I found works best for not too flat, not too cakey cookies at about 4600 elevation. 1) I whip and cream the butter and shortening together really good. Only time I “overmix”. Butter is room softened (I usually stick it in my hoody pocket for about 29 minutes before cooking). Then mix in sugars on a low blender setting. Then mix in eggs and vanilla until barely joined. I mix the “drys” separate. I don’t sift flower but I shake the container to loosen it up before measuring, and use 2.5 cups. Mix the flour/soda/salt in a separate bowl. Then I fold the flour into the creamed butter mixture by hand with a large wood spoon and rubber spatula. Before the flours fully hand-mixed I add Chocolate chips so as not to overstir (we use mini, we like the distribution better, swear it cooks them more evenly as well). Original recipe was 8-10 mins at 375 but we found the first batch is more like 7.5 mins and consecutive batches after the first (on same pans) is closer to 7. More they overcook the flatter and oiler they get. Hope this helps someone!
This recipe cannot fail. Seriously the best chocolate chip cookies I’ve ever made and the instructions make it practically fool-proof! We have been making them with 3/4 c white/milk/semi chocolate chips and they are perfect! I also recently tried 1/2 c white choc chips and 10 crushed Oreos and they are seriously better than the cookies you buy. I won’t be using any other recipe any time soon! Thank you!!
Megan, so glad you love this recipe! I imagine it being really good with Oreos too. Great tips! Thanks for reading ABK and for your positive review.
This recipe sounds so good that I desperately need to try it. But I have a problem: I live in Europe, I’m not very familiar with the American measure units and I’m wondering about the butter. It says “1 cup 2 sticks”. Googling the cups and sticks of butter I noticed that a cup is the same quantity as 2 sticks, yet the recipe doesn’t say 2 cups. Can it be “a cup or two sticks”? Because “a cup and two sticks” is around a pound which is a lot of butter. Can you help me, please?
Hey Maria Dora, It should be 1 cup of butter – thank you for catching that! I just fixed the recipe above! Let me know how it goes after you make it.