The BEST Chewy Chocolate Chip Cookies Recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

1. Taryn says:

   Wow! These might be my families new favorite! Love them!
2. Hillary Murphy says:

   Fantastic recipe! The blog post is a little confusing though, because it says "egg white" twice when it's supposed to say egg yolk. For example "The egg white will add more fat to the cookies...". Egg whites have no fat and the recipe only intends for a yolk to be added, so editing the post will clear things right up.
3. Bri says:

   I did this :( Ill let you know how they turn out. Wasted waay too many ingredients to start over. :(
4. Cyd says:

   Thank you for catching that. I fixed the post.
5. Sandee says:

   Just not sure how you can get 20-24 cookies out of a recipe that has only 2 cups of flour when each cookie is 1/4 a cup. How many does this recipe actually make? 8?
6. Bernie Pulliam says:

   Made this recipe last night and everybody loved the cookies. I varied the recipe by mistake but it still came out great. When I made it I mixed all the dry ingredients and then added them to the egg, vanilla, and butter. It was easy to mix in the chocolate chips with the edges crisp and soft and chewy middle. They were not too thick but still very tasty, especially with milk or coffee.
7. Kim says:

   when you say melted butter, do you mean just soft butter or liquid? thanks
8. Cyd says:

   We melt it in the microwave. So it's all the way to a liquid state.
9. T. Wilson says:

   Same; I am thinking that the 1/4 a cup is a mistake maybe. Mine seem so much bigger than the cookies pictured.
10. Robyn says:

    Hey Cyd its still saying "I know that it seems strange to add an egg AND and egg white, but eggs are a CRUCIAL part of a chocolate chip cookie!" Cant wait to try them!
11. Kristin says:

    These were great! My three year old and I made them last night. I just ate one with my morning coffee!
12. Kyra says:

    This exact recipe made 21 cookies for me and that’s with them being 1/4 scooped!
13. Michelle says:

    Mine made 12 when using 1/4 cup. I divided each scoop in half and made 24. I made them tall mounds as per directions and also pulled them out of the oven to finish cooking. Mine ended up being a big flat cookie with the chocolate chips standing out (doesn’t look anything like the picture). Next time I would try chilling my cooking mounts before cooking or add a bit more flour. Also an 1/8 cup of dough was plenty for a nice big cookie.
14. Hailey Smith says:

    Made these tonight! They turned out amazing! Left balled up to cook and they stayed thick and chewy. I have no idea the measurement for my scoops, but I cooked mine for 17 minutes and left on the cookie sheet for 5 minutes before moving them to the cooling rack. My new favorite chocolate chip cookies!
15. Danielle G says:

    Best cookies ever ! This is now officially my go to recipe for chocolate chips cookies. Thanks so much.
16. Emily says:

    Can you use self rising instead of all purpose?
17. Cyd says:

    The important thing about self-rising flour is to NOT use it as a substitute for all-purpose flour, or else you will experience severe disappointment in how your treats will turn out. Self-rising flour is unique in that it has had leavening agents (the ingredients that make the baked good rise) spread throughout the flour already. Most recipes like biscuits and other fluffy baked goods commonly call for this type of flour.
18. Cyd says:

    Hi Danielle! We are so glad you like them. Thanks so much for leaving a comment and letting us know. Have a terrific week!!
19. Merisa says:

    I am wondering if you have any tricks or tips in high altitudes? Every time lately that I have tried to make cookies they turn out as one big giant flat cookie! I am dying for a good home baked cookie and I’m having no luck!
20. Cyd says:

    Hi Merisa. Sorry about the problems you are having with baking. The Best Chewy Chocolate Chip Cookies are one of our favorite recipes. You can always add a little more flour than suggested. Here are some pointers I found for you- Adjustment for 5000 feet: Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. Reduce sugar: for each cup, decrease 0 to 2 tablespoons. Increase liquid: for each cup, add 2 to 4 tablespoons. Increase oven temperature by 25 degrees F.
21. Joy says:

    These cookies are great! Made them with gluten free flour and they still taste amazing!
22. Cyd says:

    Hi Joy. So glad you liked the BEST chewy chocolate chip cookies recipe. We hope you'll come back for more easy and delicious recipes for your family.
23. Linda C says:

    Just made them 11/6/19, and they look and taste so good..thank you so much for sharing
24. Billy says:

    Any suggestions on how much cocoa powder to add if I wanted to make these chocolate chocolate chips cookies?
25. Rachel says:

    I just made these and they taste delicious! I used a 1/4 cup scoop like stated in the recipe, but was able to only yield 12 cookies plus one bite extra. I'm in the process of batch number 2 (seriously the taste is so great) but am using a standard cookie scoop and the results are much better. I didn't have nearly as much spread and was able to yield 23 cookes.
26. Claire Liu says:

    Made it just now, came out amazing! Just curious tho, does it make a difference if you use holt melted butter straight out of the microwave vs if you use melted butter that's cooled to room temp?
27. Shay says:

    I followed the recipe exactly. I ended up only having 1 1/2 cups of chocolate chips, but even then it was WAY too much. I would recommend doing 1 cup chocolate chips and definitely using light brown sugar (I only had dark available). I also made them smaller rather than doing the 1/4 cup spoonfuls. I also formed them taller rather than wider and they seemed to come out tall and fluffy. Overall very tasty but would tweak next time!
28. Cyd says:

    If you melt it in the microwave, just heat it until melted and not any longer. You don't want it to be really hot.
29. Claire says:

    Thanks! Just made this and also yielded 12. I’ll adjust next time.
30. Sandy says:

    Have tried using milk chocolate chips?
31. Cyd says:

    Milk Chocolate Chips are my favorite hands down over semi sweet. :) Milk Chocolate will work great in these cookies too!
32. Melissa Schneider says:

    Worst cookies I've ever made, do not recommend!! Followed the recipe to a t and I ended up with dough that was falling apart and thick cookies, and way too much chocolate. Just stick to the ones that do not use melted butter, very disappointed in this.
33. Lisa says:

    I agree!!! Cookies are WAY too big, did not look anything like the picture and too much chocolate!!
34. Rae says:

    These were great! My family loved them!!!
35. Peg says:

    Have any of you tried this recipe in salt lake area? Elevation of 4400.
36. Cyd says:

    We are north of Salt Lake at 4300 and it's great.
37. Peg Hambrecht says:

    These were easy to make and turned out perfect! Thank You!!!
38. Jodi says:

    I got this exact same recipe from Allrecipes.com years ago and love them! They turn out perfectly every time.
39. Steph says:

    Made these today and they were flatter than pancakes and stick to the pan. Followed it to a T! Not sure what went wrong :(
40. Lisa Adking says:

    I followed this recipe to the T and the dough was super liquidy and didn’t hold its dome shape. Any tips on what I may have done wrong?
41. Lillith Luyster says:

    These are the BEST chocolate chip cookies! I've tried dozens of recipes and keep returning to this one. My whole family agrees. I follow the recipe and end up with soft, chewy delicious cookies every time.
42. Teresa Waymire says:

    The fat in the extra egg yolk isn’t all that is added to the cookie. There’s actual protein in there that helps give it structure. Can’t wait to try this recipe! Egg, yolk, raw Amount Per 1 large (17 g) Calories 55 % Daily Value* Total Fat 4.5 g 6% Saturated fat 1.6 g 8% Polyunsaturated fat 0.7 g Monounsaturated fat 2 g Cholesterol 184 mg 61% Sodium 8 mg 0% Potassium 19 mg 0% Total Carbohydrate 0.6 g 0% Dietary fiber 0 g 0% Sugar 0.1 g Protein 2.7 g 5% Vitamin A 4% Vitamin C 0% Calcium 2% Iron 2% Vitamin D 9% Vitamin B-6 5% Cobalamin 5% Magnesium 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
43. Stephanie says:

    Made these with my daughter this afternoon. They are THE BEST chocolate chip cookie I’ve ever had! Sooo good!
44. Mackenzie says:

    I just ran into the EXACT same problem. I wouldn't say it was liquidy but it definitely was not firm and the cookies spread A TON. They still tasted okay, but nothing like the ones pictured unfortunately.
45. Cyd says:

    You could just partially melt the butter or just use softened butter, add a little more flour or chill the dough. Not sure what went wrong. We have not had a problem with these cookies.
46. Cyd says:

    You could just soften the butter or add a little more flour. You could also refrigerate your dough for about 30 minutes before baking.
47. Stephanie says:

    I've used many different choc chip cookie recipes but these were easy and delicious...definitely will be my #1 go to recipe. My family is very picky and they LOVED these. Thanks for sharing!
48. Cyd says:

    Woohoo! So glad you like the cookies! They are delicious!
49. Ned says:

    Hey I was wondering if you knew how many carbs were in these. It’s so I can track them for diabetes. Thanks!
50. Rachael says:

    Mine turned out AMAZING & DELICIOUS! I used 1 cup of semi sweet chocolate and 1 cup chopped walnuts. I baked the first batch at 325 for 16 min. Perfect for my taste because I like them slightly undone. The second batch, I upped the temp to 340 for 14 min which made them a little more brown and crispier on the edges for my husband. I got 15 cookies and used slightly less than a 1/4 cup. Definitely will be my go to!
51. Sarah says:

    Am I missing something? It says in the blog that’s they key is a mix of white and brown sugar. And it says it in step 3 to mix brown sugar, white sugar and butter together. The problem is I can not find the measurement for the white sugar!! Am I going crazy!
52. Hope Hiuse says:

    Beautiful dough texture and delicious cookies!!
53. Cyd says:

    You haven't scrolled down far enough for the complete recipe. Scroll down further in the post and you will see all the ingredient amounts and directions.
54. Tonya says:

    These turned out great. I made them much smaller so we could have more cookies but besides that followed the recipe exactly. Loved them!!
55. Leigh says:

    Very disappointed. Followed the recipe exactly. These were the flattest cookies ever... Even after adding more flour.
56. Carol says:

    AMAZING COOKIES!! I substituted 1 cup of flour with whole wheat flour and half the chocolate chips with peanut butter chips... I can't stop eating these and will likely gain back the weight I lost during covid time!
57. Cyd says:

    Hi Carol. So glad you like the cookies. Peanut butter chips sound amazing in these cookies! Stay safe!
58. isaiah says:

    hi, can i make the dough, and then put in in the fridge to bake another day?
59. Deidra Meudt says:

    Mine turned out really flat and I followed the recipe exactly. Any thoughts?
60. Cyd says:

    You could try chilling the dough, or adding a little more flour so that your dough will not be too sticky.
61. Cyd says:

    Yes, just cover the dough with plastic wrap.
62. Allison Fick says:

    No, you aren’t going crazy. I’ve scrolled all the way down too, and it’s not there!
63. Riddhi Gandhi says:

    Any alternative for eggs please..
64. Emme Diaz says:

    would u mind putting the nutrition facts or at least the calories? Would be super helpful
65. Renee says:

    The kids wanted cookies and chilling for hours was not going to cut it. I followed this recipe verbatim. I chilled for about 20 minutes only to get the,rest of dinner done. I loved the results! The pics speak loud and clear. Thank you! Definitely a repeater!
66. Melissa says:

    This is my new go-to cookie recipe. It is delicious! Have given these cookies as gifts too and they loved them as well. Thank you for such a great recipe!
67. Kimberley says:

    Tried this recipe because the photo used looked the most aesthetically pleasing out of all i’ve seen. Followed the recipe and the TASTE and TEXTURE was sooo good! I chilled the dough for about an hour since I did not want to handle a very soft and wet mixture when scooping. (I used a small cookie scoop and it yielded 36 cookies) I saved 1/3 cup of chocolate chips from the 2 cups to stud the scooped cookie dough. REMEMBER TO STUD THE COOKIE BALLS WITH CHOCOLATE CHIPS OTHERWISE YOUR COOKIES WILL NOT LOOK ANYTHING LIKE THE PHOTOS HERE. I’m very happy with this recipe and I can really say this is the best chocolate chip cookie recipe I have tried!
68. Momma Cyd says:

    Hi Kimberley. We are so glad you liked the Chocolate Chip Cookies! They are some of our favorites!
69. Cherry says:

    What's the best way to ship these to my daughter who's living abroad so that they maintain their 'chewiness' during days and days of shipping?
70. Amanda Jo says:

    I have made this recipe several time and turns out amazing, last 4 times I make it the cookies flatten out like pancakes everytime. I am doing everything the same and using same ingredients and even bought new baking soda and I am STUMPED on how to fix this. Please please please help, the first time were the best cookies ever !!
71. Momma Cyd says:

    Hi Amanda. That is so strange where you had great luck with these cookies the first few times you made them. This is where I would make some changes. I would not melt the butter, maybe just soften it. Add a little more flour, or chill the dough. Those things should help so your cookies won't flatten.
72. Momma Cyd says:

    All you can do is wrap them in an airtight container. You have no control of how long it takes to get there.
73. Deneen Henderson says:

    I just made this today. They were delicious. Mine were still fairly high so I let them bake a bit longer. But still turned out fantastic!!

    
74. MommaJ says:

    Same...but I added 1/2 C flour and went for it and they were amazing!

    
75. Kimberly says:

    These are seriously the best cookies.

    
76. Heather Macaluso says:

    How many dozen does this recipe make if you make using 1/4 cup like stated in the directions?
77. Momma Cyd says:

    There is a recipe card when you scroll down to the recipe and it gives you all the info on this recipe. Makes about 20 cookies.
78. bk says:

    first time making homemade choco chip cookies and this was a hit! a little more chewier than I prefer but if everyone is happy, i'm happy! :) do we store these at room temp or fridge?

    
79. Momma Cyd says:

    If they aren't gobbled up in the first day, you could put them in an airtight container and place them in the fridge. They also freeze well in a freezer container or freezer bag.
80. Rachel Elizabeth says:

    It feels like the first day of 2021 winter here in the prairies Canada - the perfect day to be cozy. Nothing says warm comfort more than fresh warm chocolate chip cookies :) This was the perfect recipe! I did the first batch as monster cookies (1/4 cup) for ~17 minutes and they came out perfect (5 cookies). Second batch I used rounded tablespoons for ~15 minutes to help them last longer (17 cookies). Delish!

    
81. Liz says:

    I have made these cookies directly by this recipe-very carefully-many, many times. They are loved and complimented every single time. Getting ready to make a few batches for church gathering and wondered if you’d experimented with these frozen. Do you have an recommendation for freezing (precooked of course). Any alterations? Thanks so much for the recipe btw!!!
82. Momma Cyd says:

    Sounds like the perfect cozy day with warm cookies!
83. K Hood says:

    ABSOLUTELY THE BEST Chocolate Chip Cookie! I have 3 or 4 other recipes that are going in the trash. This is the only one you need.
84. Bean and Bug says:

    This is my daughter's go-to chocolate chip cookie recipe. We have found that two cups of chocolate chips is too much, and reduce it to one cup. We also substitute the butter for Earth Balance so that the cookies are dairy free (my son is allergic to dairy). My daughter loooooves making the huge cookies, but I usually try to make half the batch smaller so they can fit in their lunch boxes.

    
85. Momma Cyd says:

    Thanks for sharing the substitutions that can help others!
86. Kelly J says:

    I made these today and my husband and bonus son said they were so dang good. This is a keeper.
87. Cady Kiuttu says:

    I love this recipe so much. My husband eats chocolate chip cookies like they are potato chips, so you can imagine we have tried many recipes in our days. However, when we came across this recipe my husband reaction was the best. He looked like he had tried a chocolate chip cookie for the first time. He told me I can't use any other recipe again. I don't mind that because I agree, these are the best chocolate chip cookies I have tried. They are chewy, soft, and delicious. It is such an easy recipe to follow that it is easy for my 2 and 4 year old to help out in making them. This is the only recipe I share with people when they ask for a chocolate chip recipe.

    
88. Momma Cyd says:

    This is the sweetest! We are so flattered that this is your "Go-To" chocolate chip cookie recipe! Your husband is a smart guy!! Ha Ha!!
89. Jane Doe says:

    How come my cookies didn't go flat because they just stayed like the way the put them in the oven.

    
90. Emma says:

    Meant to be emma not jane doe!
91. Marti says:

    Can I use shortening instead of butter?
92. Alliecat1985 says:

    Turned out super soft! My first batch i greased pan with butter and they turned out way better than the batch I used parchment paper. :)

    
93. Corinne Fidler says:

    Ever since I found this recipe, it has been my go to. I use it every time, everyone loves it so much! Never fails 😁