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)
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Equipment
- stand mixer
- cookie sheet
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Niwedhie
Hi, we need 1 cup and 2 sticks of butter? how much is that in grams?
Si Foster
So you only need 1 cup of butter which is about 227 grams, hope this helps and thank you for asking!
xo
Si
Yessy
For some reason it did not post my 5 star the first time I posted! These were amazing! Thank you!
Collin
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
Rachel
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!!
Erica Harris
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!
Xoxo
Si Foster
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.
xo
Si
donna howell
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?
Si Foster
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!
xo
Si
Spence
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.
Liz Veibell
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!!
Alyssa McLain
Best chocolate chip cookies I have ever made!! This is now my go to recipe from now on!
Vanessa Sutton
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!!!
Si Foster
Thank you, Vanessa, these cookies are hard to beat and there’s nothing better than a homemade chocolate chip cookie!
xo
Si
Lindsay
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.
Si Foster
So glad to hear that Lindsay, this recipe is really a no-fail and one of our family favorites ever. Thanks for sharing!
xo
Si
Michelle
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!
Si Foster
I’m so glad to hear that, Michelle, refrigerating the dough really makes a difference. Thanks for sharing!
xo
Si
Elizabeth Holdiness
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.
Si Foster
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.
xo
Si
Amy
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!
Si Foster
I’m so glad to hear that, Amy! These are our family favorite hands-down, thanks for sharing and for reading ABK,
xo
Si
Whitney
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.
Brynnly
Nothing more perfect than a gooey on the inside, crispy on the outside cookie.
Catie
Despite her perfect instructions, I over mixed the first few times and they were flat. That’s obviously my fault though 😉 they’re delicious!
Christine
The go-to chocolate chip cookie recipe at our house!
Tally Hansen
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!
Corey Bryson
My go to never fail cc cookie recipe. Enough said.
Rita Gamboa
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!
Laura Oblinger
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!
Katie
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!
Krystel
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!
Britney
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!!
Kae Lynne Nielson
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!
Emily
I forgot to rate this! Definitely 5 stars… I’d give it more stars if I could. Sooooooooooooooo good.
Emily
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.
Sooooooooo yummy!!!
Janette
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.
Brittany Schiffman
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!
Leslie Chan
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.
Katie
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!
Diane
This is the best chocolate chip cookie recipe ever! I appreciate the details and helpful hints. Just fabulous!
Madalyn Jones
One of the best cookie recipes ever! I love how crisp the outside gets yet the inside is still gooey! Definitely making them again!
Naomi A.
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 ❤️
Shanna
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.
Becca Thayne
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.
Sharon Pham
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!! 💞
Annie
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?
Si Foster
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!
xo
Si
Akela
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.
Si Foster
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!
xo
Si
Amy
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!
Si Foster
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,
xo
Si
Nicole
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
Si Foster
I know, Nicole, they are dangerously delicious! Seriously perfect for chocolate fans. Thanks for sharing and for reading ABK,
xo
Si
Hillary Cottle
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!!!
Si Foster
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,
xo
Si
Jamie
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!
Si Foster
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!
xo
Si
Briana V
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.
Nicole
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. 🙌
abountifulkitchen
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!
xo
Si
Felice
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!!
abountifulkitchen
Felice,
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,
xo
Si
Kristen
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!
Thank you!
Si Foster
That’s why I love this recipe too, Kristen. They’re perfect for anyone to bake! Thanks for your comment and for reading ABK,
xo
Si
Katie
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!
Si Foster
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.
xo
Si
Tammy
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?
Thank you!
Si Foster
Hi Tammy, the salted butter should work just fine. I just prefer using unsalted butter. Thanks for asking!
xo
Si
Holly
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.
Si Foster
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!
xo
Si