These are the BEST chocolate chip cookies ever! I make them and they don’t last a day! Delicious!! ❤️ My fave chocolate chip recipe!! ❤️ Show
 comment icon 3490 more comments This post contains referral links for products we love. Pinch of Yum earns a small commission on these links at no cost to you, and the links will always be marked with an asterisk. We ♡ honesty! These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡ Wait, though. They are singing a love song to you: BAKE ME. BAKE ME IN YOUR OVEN RIGHT NOW. In This Post: Everything You Need For Soft Chocolate Chip Cookies
Prefer To Watch Instead Of Read?What Makes These Chocolate Chip Cookies The BestSo where were we? I think we were about to count the number of cookies I’ve eaten as I’ve refined this recipe, which is approximately $&@^!# (censored). I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway? *WOOPS* Now for the good news! I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original. And by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible. There is nothing sensible about this beautiful sugar and butter perfection. How To Make The Best Soft Chocolate Chip CookiesWhat I love about this recipe is that it’s so easy, and can become your “house chocolate chip cookie recipe” that you pull out on a whim, on a weeknight, that will make everyone around you happy. Here’s the basics on how they come together:
Chocolate Chip Cookies: Frequently Asked QuestionsWhy did my cookies flatten? The three most important things about this recipe are 1) Melting the butter, 2) Adding enough flour, and 3) Not baking for too long. If you find that the dough is wet and it REALLY sticks to your hands, you probably need more flour. I’ll usually add a few tablespoons at a time to get it to the right consistency. See the video in this post for reference as well as the cookie chart below! Why are my cookies so puffy? This usually means that there’s too much flour in the dough, keeping them from spreading more. Be sure to always measure your flour correctly (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add more, it’s important to not over-flour to start with. See the video in this post for reference on the correct consistency! Can I freeze chocolate chip cookie dough? Yes! Roll them up into balls, freeze them on a sheet pan, and then keep them in a bag in the freezer until ready to bake. We’d recommend letting them thaw on a sheet pan (covered) before baking. Can I make these gluten-free? We’ve never tried it with this recipe, but I’m sure you could! If you have a favorite 1:1 gluten-free flour, that’s probably your best bet. We’d love to hear how it goes. How should I store the cookies after baking? The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week. We like the fridge method to keep them fresh! These are our personal favorite glass storage containers!* Does this recipe work for high-altitude baking? Yes! Remember that when baking at a high altitude some baked goods will leaven and flatten more quickly. If you’re baking at 3,000+ ft elevation, we recommend increasing your oven temp to 375 degrees and reducing bake time by a few minutes. For more information on high-altitude baking, we love this resource. Favorite Things To Make The Best Chocolate Chip CookiesParchment Paper Buy Now →Square Meal Prep Containers Buy Now →Stand Mixer Buy Now →Cookie Cooling Rack Buy Now →The section contains affiliate links to products we know and love. Chocolate Chip Cookie Recipe TroubleshootingFrom our recipe tester: If you’re running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong. One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Ideally, the flour should be weighed. We like a simple digital kitchen scale* for ease. In testing, we found that 6.75 ounces of flour was the correct amount. Without a food scale, don’t pack the flour into measuring cups and always level the flour off. We’re always trying to eat a little better around here. Right? Maybe. But there is one thing that I love more than anything in the world – yep – going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk. Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count. Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level. Printclockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon The Best Soft Chocolate Chip Cookies
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Print Recipe Pin Recipe DescriptionThese are THE BEST soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies! Is there a lot of sugar in chocolate chip cookies?“A typical chocolate chip cookie contains 11 grams of sugar per 33-gram serving while a carrot cake has 31 grams of sugar per 90-gram serving. A sweetened cereal can contain 11 grams of sugar per 30-gram serving. So some of our favorite treats are about one-third sugars.”
Can you use raw sugar in cookies?Raw sugar is especially great as a toppings for baked goods but can be used in cookies, muffins and such. In combination it can be used in cakes but ultimately it can affect cake texture.
What happens if you don't put sugar in cookies?The lower the sugar, the less cookies spread, the drier/more crumbly they are. Cookies with less sugar taste less sweet, of course. But beyond that, their flavor also becomes flat; sugar is a flavor enhancer much like salt is.
Why can I feel the sugar in my cookies?The most likely suspect to cause graininess is the sugar. If there were clumps in the granulated sugar for any reason, they might not dissolve completely during the mixing or baking, leaving a gritty texture.
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Sugar in the raw chocolate chip cookies
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