Best Chocolate Chip Cookies
Looking for the best chocolate chip cookies EVER? you’re in the right place. These cookies are BIG, soft, chewy, and totally divine.
Chocolate chip cookies are my weakness. If I were ever stranded on a deserted island, I could be happy with a steady supply of homemade chocolate chip cookies.
RELATED: Don’t miss my Brownie Cookies!
I swiped this recipe for the best chocolate chip cookies from my mom, and now I want to share it with all of you. You don’t want to keep going through life not knowing what’s in the best chocolate chip cookies EVER, do you?
Best Chocolate Chip Cookies Recipe
Well, these wonderful homemade cookies are loaded with some incredible ingredients.
Butter, sugar, vanilla and semisweet chocolate chips are among the usual suspects.
But this isn’t your average chocolate chip cookies recipe! Y’all, this recipe produces some pretty perfect cookies.
How to Make Chocolate Chip Cookies
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix together the flour, baking soda, and the salt
- In a separate bowl, beat together the butter, sugars, vanilla extract, and the vinegar until smooth.
- Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Drop cookies 2 inches apart onto your prepared cookie sheet (here’s my favorite one).
- Bake and enjoy!
TIP: In the recipe, I make a note about “barely melted” butter. You want to melt it, but not over melt it, and be sure to let it COOL a bit before putting in with the other ingredients.
Here’s a picture of what your butter should look like!
Soft Chocolate Chip Cookies
The debate on soft vs. crispy chocolate chip cookies is a no-brainer in my book.
I do favor soft and chewy, but these cookies give you the best of both worlds.
The middle of the cookie is nice and soft, and the outer edge has a little crispiness.
And that sea salt on top? Just, wow.
How to Store Chocolate Chip Cookies
A wonderful tip that I picked up a few years ago was to store cookies in an airtight container with one slice of white bread.
The cookies utilize the moisture in the bread and it helps prevent them from drying out. Give it a try, you’ll love the results.
How to Freeze Cookie Dough
People always ask me if they can freeze my cookie recipes. In this case, yes, you can definitely freeze this chocolate chip cookie dough. Here’s how to do it.
- Make the cookie dough as instructed below.
- Scoop (I’m obsessed with this OXO cookie scoop) and place cookies on a parchment-lined baking sheet. Just make sure the sheet will fit in your freezer.
- Freeze the balls until solid. Usually, 1-2 hours will suffice.
- Remove the cookie balls to a large ziptop bag and carefully labeled with the date and baking instructions.
- Freeze up to 6 weeks.
How to Bake Frozen Chocolate Chip Cookie Dough
To bake your amazing cookies, you can allow the dough to defrost overnight in the refrigerator or a couple hours at room temperature, then just bake as usual.
If you want to bake them from frozen, just let them sit out on a parchment-lined baking sheet while your oven preheats, and then bake as usual adding 1-3 minutes to the baking time.
You’ll just need to keep an eye on your oven to make sure you don’t let them go too long over the original bake time.
Don’t forget, as my instructions note below you don’t want to overbake these cookies. They will look a little underdone in the center but they will continue to cook once you take them out of the oven as you allow them to cool on the baking sheet an additional 10 minutes.
I think you’ll agree that these truly are the BEST chocolate chip cookies!
More Great Desserts
- Pumpkin Cookies
- Oatmeal Raisin Cookies
- Raspberry Almond Shortbread Cookies
- Monster Cookies
- Buckeye Candy
Best Chocolate Chip Cookies
These big soft chocolate chip cookies are truly perfect!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, barely melted but not too hot (see photo above)
- ¾ cup light brown sugar, packed
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
- Coarse sea salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, baking soda and the salt: Set aside.
- In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
- Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
Notes
You can use a medium cookie scoop for regular size cookies.
Nutrition Information:
Yield: 20 Serving Size: 1 cookieAmount Per Serving: Calories: 182Total Fat: 9.8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3.2gCholesterol: 33.7mgSodium: 224mgCarbohydrates: 22.1gFiber: 0.4gSugar: 12.4gProtein: 1.8g
This was a my go to recipe, also my granddaughters as well. It’s perfect! We do add a bit more flour though.
This is my new go-to chocolate chip cookie recipe. Chewy deliciousness! My husband is a traditionalist…doesn’t like “new-fangled” recipes. He couldn’t eat these fast enough!! Thank you for sharing this recipe!
I love this recipe!!!! I made it with my cousins a few weeks ago:) What kind of chocolate chips did you use??
I was a little skeptical when I saw the Apple cider vinegar but they are amazing!
These cookies are absolutely incredible. I am curious if anyone is it tried browning the butter?
I made these cookies to take to my BIL in the hospital who just had surgery. I only wish I had read through the comments more. Mine also came out flat and after what many have said it’s probably due to the butter being melted too much. I used new baking soda and I even refrigerated the dough for 30 minutes but that didn’t help. I would definitely give this recipe a try again using room temperature butter instead. Still a good cookie just not how I thought they would turn out.
These cookies were amazing, the only thing I would want is to make them thicker. They’re a little too flat for my liking. What do you suggest? Should I use baking powder instead of baking soda so they rise more?
Thank you!! My little granddaughters will LOVE these cookies! We’ve already been putting apple cidar vinegar in our chocolate cake and peanut butter cookies, but didn’t think to put it in chocolate chip cookies. Can’t wait to taste these!!
Can i put pecans in these?
I made these vegan with non-dairy butter alternative (the hard brick style) and egg replacer (bob’s red mill). I followed the recipe instructions exactly and they came out great!
Thanks again for making recipe that’s off
the chain awesome 😎 gooey delicious 😋
Easy I made three batches for church I
Was hacking
Away there was none left
Five stars 🌟
Thank you 😊 for your awesome recipes
There the most awesome recipes I enjoy
Your emails makes me very happy
Happy holidays to your family and associates have a blessed 😇 year
Aeil
Has anyone frozen this dough in a “log” instead of individual balls/cookies?
I made these last night. I didn’t have apple cider vinegar so I used white wine vinegar. These are HANDS DOWN the BEST chocolate chip cookies I have ever had homemade. Thanks so much for sharing the recipe. The sea salt take it to the next level!!!
I was looking for a different cookie recipe because my other recipe was lacking. I found this one and I was a bit skeptical about the Apple cider vinegar, but the cookies turned out AMAZING! I loved the flavor of the cookies and the touch of sea salt. One thing I would recommend would be to refrigerate the dough for about 30 to an hour. Other than that I loved how they came out and I will be sticking with this cookie recipe from now on!! Happy Baking🍪
The best I e EVER made!!
I have to put a lock on the cookie jar with these cookies!!! They are absolutely delicious!!! I have made them with both salted and unsalted butter and have not noticed the difference. I also use a mix of chocolate chips and chunks. They are sooooo ooey, gooey good! I am going to try cutting back on the chips and adding perhaps raisins or dried cranberries for the holidays. Thoughts? Thank you for the recipe.
What’s the ACV do in this recipe?
The best chocolate cookies I’ve ever made. I take them from the oven and bang the cookie sheet on the counter a few times to help flatten them a bit. Helps the middle cook a bit more since they are a bit puffy and underdone in the center.
Made with Kirkland chocolate chips from Costco
Soooo good. Thank you for the recipe
Caroline from BC Canada
Yours are puffy when they come out? Mine are thin. Wish they were thicker. Do you do something different with the recipe?
Just wanted to chime in to agree with the comments that this is my all time favorite chocolate chip recipe and the only one I’ll make any more. My pandemic project was finding a chocolate chip cookie recipe that struck the prefect balance of being simple to make but tasted amazing. This recipe totally blew all the others I tried out of the water. I’ve been making it for years at this point and I imagine this will be my ride of die chocolate chip cookie recipe till the bitter end. I’m at high altitude and I’ve still never had issues getting good results. Truly phenomenal work on this recipe!
I absolutely love the taste of these cookies! I follow the recipe to a T, but mine come out paper thin every single time and I can’t figure out why. I suspect it has to do with the butter? No matter what I do their flat as a pancake. They taste amazing, just wish I could get them to look like the pics!
I love these cookies but mine are too thin as well. Tried refrigerating dough, adding a little more flour, not melting butter as much, etc. The only flaw with this recipe. Mine don’t look like th pic but they are still delicious.
Try refrigerating the dough for 30 minutes before baking.
Same!!! My cookies are square and paper thin.
There’s are far from being the best cookies ever!
Try 325 oven temp with 2-3 mins additional time. That worked for me. 350 is much too hot for a melted butter recipe.
Can you substitute white vinegar for the apple cider vinegar? Is there a difference?
These are so delicious but I recently went dairy free. Has anyone tried making these with dairy free butter? If so, how did they turn out? What type of dairy free butter did you use?
Hi Lori. I used dairy free butter. Turned out great!
I would just use oil
I’ve made with coconut oil instead of butter and turned out pretty good . I’m sure you can use olive oil as well but reduce the oil amount by some
Absolutely the best chocolate chip cookies I have ever made ,Hands down, I highly itecommend you try this recipe you will love it, thank you crissy
Oh my!!! These cookies I’ve been making them for ever!! They are truly the best chocolate chip cookies ever, and (LOL) I already have this entire recipe MEMORIZED!!🤣 I was just starting to bake them, and realized that I didn’t even peek at the recipe!!😅 These cookies are the best, and everyone that I shared these cookies with- LOVED them!! Thank you so much!!!❤️ xoxo
PS: I love Jesus, also!! God bless you, Crissy!
Do I need to use a mixer or just by hand?
Either works but I might be a bit more work on the arms if you do it by hang
I use a mixer for all except chocolate chips.
I’ve been making these cookies for probably a year and they are hands down the BEST chocolate chip cookies. The recipe is easy, delicious, and freezes really well. I’ve made them for so many people and they always ask me where I got the recipe! I also switch out the chocolate chips for dark chocolate chips sometimes and that’s delicious, too!
Really are the BEST choc-chip cookies ever! Every time I make these they’re gone almost immediately. If you’re a peanut butter fan, try 1 cup of semi-sweet chocolate chips and 1 cup of Reese’s PB chips. ABSOLUTE GAME CHANGER!!!
This is the one…the search is over.
Absolutely best cookies ever. I’ve started baking them weekly. Thank you so much!
Hi, 1 cup of butter is 2 sticks, right? these taste great but spread so much!
yes mine also,they are not the best i,ve had but taste ok
Yes, 2 sticks is 1 cup of butter 😀
Refrigerate for an hour before cooking.
Since I found your recipe, I haven’t made any others. Nestle’s was my go-to for a long time, but with this recipe, the cookies come out perfect every time and they taste so much better than Nestle’s.
Absolute best Chocolate Chip cookie ever..My husband asked me where I was hiding this recipe. (I just found your site) Will always make this cookie recipe for him.
My whole family will love these for sure.
These come out great and everyone loves them.
Can the cookie dough be made into bar cookies when pressed for time?
Thanks!
Do you possibly know why mine turned out flat? I melted the butter according to the photo
Cool the cookie dough fir 30 minutes & then make tge cookies.
Such amazing cookies! I follow the recipe to the letter, but they always turn out reallyyyy gooey, like too gooey. Even after they cool. Don’t get me wrong, they Tasy great gooey! But Could my oven need to go up in heat a bit?
I live in Germany and I made these for the first time yesterday(for a BBQ Party)
Thank you so much…the other guests couln’t stop eating them!! I used half white chocolate chips and that worked out great!!
Thank you again
Hi, I’ve several ask the question but no replies. Does this recipe call for salted or unsalted butter?
I use salted butter and they turn out wonderful.
I always use unsalted butter when baking, especially when salt is one of the ingredients listed for the recipe.
I used unsalted and it was AMAZING.
I used salted and it turned out well. Not too salty.
I made them with salted butter and they came out great. Usually,
if a recipe calls for unsalted butter it will specify that.
Hi! I’ve made these many times and I always use unsalted butter!
I’ve made this recipe about a dozen times and I’ve always used salted butter. They always turn out great!
I use margarine. Lol works great.
I would imagine unsalted butter since you’re adding salt. I e used unsalted and they turn out soo good! Best cookies ever
Unsalted butter unless it specifies salted butter.
It’s really your choice. Many bakers will say they will ONLY use unsalted butter in order to better control the amount of salt in the recipe. I only use salted butter in all of my recipes because it’s what I use for everything else, and I don’t want to have to keep 2 different kinds of butter. Some bakers will also say they use salted butter and then either reduce or eliminate any additional salt in the recipe. I do not do that, and I’ve never had a problem using only salted!
Mine keep coming out so thin and flat… my butter is def cool too! Help!
That’s usually a baking soda problem. Check the date.
Mine turned out flat. They were good though!
Try using softened butter or room temperature butter instead of melted/ cooled butter. I always use soften butter & my cookies come out perfection! 😊 Happy baking!
True, as a caterer, softened butter works much better than melted, but won’t alter the flavor, at all!
Hi😊
I haven’t made this recipe yet, but can’t wait to try.
I’m curious as to why you would mostly melt the butter & then cool it? Why not just use softened butter?
I’m an avid at-home baker & I’ve been baking cookies since childhood. I have played around with different recipes & methods over the years & have found that melting the butter tends to make the cookies too crispy & oily. I would assume that’s the reason behind allowing the butter to cool before adding to the dough. But what is the difference between doing this method (melting & then cooling) vs. just using softened butter?? Does it really make a BIG difference?
Just curious. Happy Baking ya’ll!
-Jessie
I brought the butter to room temp then put it in the microwave for 10 seconds. This didn’t melt the butter at all but made it extra soft. The cookies came out great. I too find melting butter makes the cookies oily
Yes! I prefer to use room temp butter instead of melted butter for this reason as well😊
Amazing. My only problem is I can’t stop eating the dough as I form the cookies 😋
Jessie, I’ve wondered this myself and I have no idea what the answer is, but this is what I think. When you cream the butter and sugar together, it takes quite a bit of creaming to get the sugar to completely dissolve (with no obvious graininess). Overcreaming is what can happen if you go beyond that sweet spot. Have you ever had your mixer creaming that butter and sugar while you’re running around mixing your dry ingredients, then you check to see if the creamed mixture is ready for eggs, and it looks so smooth and shiny and white, almost like buttercream frosting? Yep, overcreamed. That makes for not-so-great cookies. If you cream your sugar(s) with just melted (a few lumps still remaining) butter, the sugar will dissolve easier and you won’t run the risk of over creaming. Now, all of that being said, if you do not chill your cookie dough before baking, there is a good chance you will get chocolate chip puddles because the cookies will just spread too darn much. When a recipe calls for melted butter, I JUST melt it, proceed with the recipe, scoop out dough balls, and refrigerate for several hours, overnight if I can hold myself back. This gives the butter a chance to re-solidify and the flavors to meld. I’m not a pro, but this is my experience. Happy Baking!
That is quite interesting. I’ve actually never had that problem (overmixing/over creaming the butter & sugar) I’ve never come accoss a chocolate chip cookie recipe that specifically tells you to cream the butter & sugar together until the sugar is dissolved. Usually, I just use room temperature butter (or just a bit softer than room temp) & cream the butter & sugar together until it is well combined, but still a little grainy. To me, there is no reason to fully melt the butter, let it cool, then cream it with sugar. Also, when the butter is melted, even when cooled, many recipes will then want you to refrigerate the dough before baking. I never have to do this step if I just use room temperature butter & my cookies pretty much come out perfect every time! And let me tell you, I’ve been baking since childhood & tried many different ways to make chocolate chip cookies & from my experience, softened butter has always been best vs melted butter. I was just wondering what the benefit was & if there really was any because I haven’t had any luck with melting butter in my cookies. I’m glad it works for you! 😊
Tried this recipe today, they are AMAZING!!!!!! Thankyou for the best chocolate chip cookie recipe!
I love it when people share great recipes! And I appreciate you for doing so! These cookies are just like I love them! Super easy to make, almost infallible, but more importantly DELICIOUS! Thanks for sharing your recipe. This will definitely be my go to ccc from this day forward.
I hate baking. Like hate with a passion. However I love these cookies soooo much I don’t mind haha. I’ve given them to people and they always ask for the recipe. Salty & satisfying. The ingredients just blend so well together. Best chocolate chip cookies EVER!!
There are many recipes that label themselves as “the best”. This is the only one I’ve found that is telling the truth. Crisp edges. Soft middle. Sea salt sprinkle? Yum! I will not make any other chocolate chip cookie ever again. I’ve offered them to friends who scoff when I say they’re the best…but after tasting a cookie they agree! I always make them with a mix of chips (semi, milk, white, etc). Delicious!
I have made these many times now and it’s my new favourite. My son told me I’m not allowed to make any other chocolate chip cookies recipe ever! Lol. The best cookies I’ve ever made.
So delicious! I did 1 cup chocolate chips and 1 cup butterscotch chips and they are divine!
These are AMAZING! I always make tollhouse recipe but decided to switch it up and these were amazing!! Definitely making these more!
These are by far our absolute favourite chocolate chip cookies. My only recommendation would be to cut back on the chips and do a combo of semi-sweet and milk chocolate chips.
PS… The dough freezes incredibly well. It’s the only to stop us from eating them all in one sitting.
Fabulous cookies!
The absolute BEST chocolate chip cookie recipe ever!! I discovered this recipe in Jan 2020 and it is the only chocolate chip cookie recipe I will ever use. I even printed off a copy to tape inside of my cabinets!! There is a choc. chip cookie recipe that has been floating around in my family for decades, but this recipe blows that one out of the water! (I’ve even convinced some family members to use this recipe instead of our family recipe). I can get around 3dz cookies using a smaller scoop. The cookies don’t last more than 3 days with my family of 5!! If you haven’t made these yet, you are missing out! I do not add the extra salt on top out of preference. Otherwise, as long as you follow this recipe to a T, you’ll experience the best cookies you’ve ever had in your life!!
I used red wine vinegar instead of apple cider vinegar! Worked perfectly and tastes great. I guess most vinegars would work if you want to play with the flavor?
I had to laugh, my eldest son-in-law contacted my younger son-in-law, to ask him if I had dropped off a can of chocolate chip cookies at his house also. To hear two grown men go on and on about these chocolate cookies was hysterical. These really are the best cookies you will ever make!
Sooooo good!!! Ive made this recipe many many many times for my family. Always a huge hit! Sometimes i add half tsp of cinnamon, its so good! Or ill use milk chocolate chips! Mix it up, this recipe is spot on fabulous!
This is THE BEST chocolate chip cookie recipe. Always turns out great. I decided to try it using almond, and although still delicious they were really flat. Any suggestions on what I could add or remove to help keep them together better?
Ashlee, 2 things. First, fresh (not expired) baking soda is important. Second, I don’t recommend melting the butter like the photo shows, instead, bring your butter to room temp. For this recipe, after bringing it to room temp, I put the butter in the microwave for 10 seconds which did not melt the butter at all. Just made it extra soft. Next time I probably won’t even do that. The cookies came out great! Good luck!
HI😊 I love to bake & have been baking since childhood. I believe the problem you’re having (actually as I can tell from many of these other comments on here, others have had the same problem) that one reason why your cookies are flat is due to the butter being too melted. You also want to be sure that you’re using baking soda that isnt expired as that can contribute to the problem as well. Be sure to also properly measure the flour etc. I find the BEST way to get a perfect chocolate chip cookie is to use ROOM temperature butter or just slightly softer than room temp butter & not melted. If you must use melted butter, I would recommend refrigerating the dough before baking for about an hour or overnight before baking. This should help to prevent your cookies from going flat. Another tip that may help is this: after you’ve baked your first batch & you notice that the cookies are flat :( try adding a small amount of rolled oats to the rest of the cookie dough. This may help with the spreading a bit & save you if you’re in a pinch for time & need to finish baking the remaing dough. Hope this helps a bit. Happy baking!
These are EXCELLENT! I’ve probably used a couple dozen different recipes for ccc over the years and I feel perfectly safe throwing them out now because they’re all garbage compared to this one. Thank you so much for sharing it.
Ha! Then you haven’t tried the New York Times chocolate chip cookie recipe. I’m a chocolate chip cookie connoisseur and so far THOSE are the best ever. However, you have to chill the dough for 24 hours so not the recipe to use when you want them right now. This one does work great for that, however!
I looked up the recipe so I can try them next time but I can’t imagine them being better than these.
Hi!
What ingredient can I use as a substitute for egg?
What about egg substitute? I am not a baker so just guessing! Lol
We replaced it with a medium sized mashed up banana! My little is allergic to eggs so we have lots of options. Going to try 1/4 c of applesauce tonight! We also use 1/4 c Seltzer Water in replace of 1 large egg sometimes too!
Bananas 1 ripe banana for every egg works great doesn’t change the flavor either
you can use unsweetened apple sauce for an egg substitute!
I followed the recipe minutes the apple cider vinegar and they did not come out like the picture. Mine came out puffy and almost bread like instead of like a cookie 😢 any advise to help fix this please?
Vanesa you need to use the apple cider vinegar. Other types of cookies I have made, call for vinegar also. It does something to the texture of the cookie.
I love this recipe! I never liked how my cookies came out so I was on the hunt for a good one. I didn’t change anything because I wanted to see how it came out as is and they were perfect!!!! I don’t know if it’s the apple cider vinegar or what but they really are good. I also love that they are soft but the outside has a little crunch. I think I always leave them in a tad too long but they are amazing!!!
Best chocolate chip cookie I have ever made or eaten! I could these things! New fave! Thanks for sharing!
Literally the best chocolate chip cookie I have ever had hands down! I wondered about the apple cider vinegar at first but no more! Thank you! This is in my family cookbook now!
Thank You! I have tried dozens of chocolate chip cookie recipes over the years and they just never did it for me. Something was always “off”. Disappointing because I hate wasting ingredients. Finally, my search Is over. I have the perfect recipe. Best of both worlds, crispy and chewy!
These are A W E S O M E and make me look like a fabulous baker! I was skeptical at first, because of the vinegar, but did not change an ingredient in the recipe. I did have to bake them twice as long as the recipe called for. Perhaps it was my oven! Anyway, I’m not complaining, just worried how I’ll be able to keep these long enough in order to give these away in my Christmas Goody bags for the neighbor! Shh! Don’t tell!😄
Made these and did sub white vinegar for apple and only used half of it. My cookies came out flat like a pancake but still tasted good! Thanks!
Mmmmm Mmmmm Good!!!
Ok, I’ve never written a review for a recipe I’ve made but I had to for this one. Holy moly these cookies were amazing!!! They were so easy to make and they were exactly how you would imagine the perfect chocolate chip cookie would be. Nice and crispy edge, soft and gooey interior, I’m in heaven!!! The dough ended up being so nice and a soft, fluffy consistency. I put my melted butter in the fridge for about 5-10 mins before mixing it and I think that really did it. This perfection! I did not change a single and will not in the future except to maybe add toffee bits or pecans for turtle cookies! Thank you for this recipe!!!!
Best cookie recipe by far! Crispy on the outside chewy in the inside! So yummy!
I have never prided myself on being a good baker until I made this cookie recipe. They came out delicious and I found the recipe to be so easy to make. Thank you so much for the best chocolate chip cookies ever!
*****NOTE: if your cookies are coming out weirdly thin/flat, try not melting the butter as much AND letting it cool for a few minutes before stirring it into the sugars. also, try adding a couple more pinches of flour. I realized that these were my problems and corrected it and they came out PERFECT!!!!!!! I have shared this recipe with almost everyone I know. the perfect cookie, hands down.
These are truly the BEST chocolate chip cookies I have ever made. Thanks for the recipe! So glad I happened upon this recipe. Perfection!!
What would happen if I made the dough 24 hours in advance and left in the fridge until ready to bake. I need to make a huge batch of cookies for a friend and I wanted to prepare tonight and bake tomorrow. How would that be, do I need to do anything special if the dough is cold?? Not frozen but cold. any advice welcome! I’ve never made dough in advance
I am wondering the same thing. Lots of recipes say put them in the fridge for a bit before baking so I think it would be ok. I’m just not sure about baking them immediately upon removal from fridge if it has been overnight
I’ve used this recipe for months no and have made it dozens of times. I have left it in the refrigerator for up to a week and pinched off a few cookies here and there. I store it in a tub (sometimes a ziploc bag). I find they are best when taken out 20 minutes or so prior to going in the oven. I still bake them at 350 and still get first day results.
Whenever I bake cookies I always chilled the dough first, at least a couple hours to (preferably) overnight. To me, this single step is so important with making cookies as it helps the cookie from spreading, especially when the recipe calls for melted butter. An added bonus of chilling the dough is the flavors settle and really come together nicely for your perfect cookie. Also, no need to do anything else. From the fridge, just scoop and plop onto sheet and pop into preheated oven. Enjoy!
Totally awesome cookies, thanks!!!
Followed all of the instructions. Used the right amount of ingredients and times.. they turned out completly raw.. 20 minutes later they are still raw.. :( very disappointed.
My dough came out super runny the first time so I added extra flour and they turned into chocolate chip pancakes. Tried again without adding the extra flour and made to sure follow all directions exactly, these things are so thin and messy. I’m so confused what I’m doing wrong and where all these amazing reviews are coming from??
You forgot the pecans….
I bake a lot and have several “favorite cookie” recipes. That said, my guys have deemed these their all-time favorites so I’ve made them about six times in the last few months. Please don’t mess with the proportions! Yes, there’s a lot of butter, but it adds richness and flavor. Yes, there are two kinds of sugar, but they make the cookies taste good and contribute to moistness. The recipe is perfect as written!
A few notes. For us, two cups of chips is too many so I reduce them to one cup, but that’s personal preference. White chips have become our number one choice, and I’m sure adding macadamia nuts would be divine.
These cookies do spread quite a bit; I only put 10 balls on a standard half-sheet cookie sheet. I also like to chill my dough a bit, since this dough is sticky soft. I melt my butter just a little less than what’s shown in the photo and let it cool a little. The cookies do puff in the oven, but quickly deflate when removed and rested.
They’re not the prettiest cookies I make but they’re definitely one of the tastiest.
Hey, how are you? I’m from Argentina and we use gr to measure would you help me with the gr version of the recipe pls?
Amazing soft cookies. Have good moisture and buttery taste.
These are beyond divine. I use whole wheat flour , orange extract (instead of vanilla) and a tsp. of espresso baking powder. They have an amazing orange chocolate flavor. The texture cannot be beat!
Thank you for the tip Iv never heard of espresso baking powder
The cookie dough was kinda crumbly so I added a little water and put the cookie dough in the fridge for 2 hours.
Best. Cookie . EVER.
This recipe is perfection. I’m horrible at baking, and this recipe is almost fool proof! Ahhhh I’m obsessed!
Loved these cookies ! This recipe is definitely a keeper :) thanks for sharing.
So I made these and they were so good but they were flat! I didn’t change anything other than I used Andes chocolate mints. Any thoughta?
I feel like a cup of butter was way too much for these cookies. I ended up adding about another cup of flour just to make the dough come together. Not sure what I did wrong. I’ve got them baking now but they definitely aren’t spreading out as much as I’m the picture. Maybe I should have left well enough alone!
Yes, alot of butter but definitely leave well enough alone! they bake out like the picture
I made these cookies and they spread out very thin. Over Cooked on the outside and undercooked inside. Not sure what I did wrong. I’ve never had this issue with baking cookies.
I just had the same issue!
Rolling the cookings “tall” instead of “round” helps a lot! You may need to bake them an extra minute or 2 depending on your oven, so I would keep an eye on them. I do this with 1 1/2 tablespoons of dough
It definitely depends on what kind of butter you use. I know when I used country crock they were super runny for that obvious reason… that stuff it’s real butter. This time around I used Land O Lakes extra creamy salted butter and they turned out unbelievably good. You just have to follow the recipe to a T.
The recipe should say 1 stick of butter not 1 cup, in my opinion. Mine turned out perfect using 1 stick
This is it! Been looking for the perfect chocolate chip cookie recipe for over twenty years and I finally feel like my search has ended. P E R F E C T in every way! Thank you
These are the ultimate cookies!! I used white distilled vinegar as I was out of ACV and they were out of this world!!! So so good!!
Yumm!!! These are so good! I did need them to bake a bit longer but overall they tasted great! I have made them a few times and every time they taste amazing!
Anyone add cornstarch for thickness?
Thanks!
Oh my perfect! I’ve been testing recipes with gf 1:1 baking flour with failure AND this is the winner. Hands down. Substituted 2 C all purpose for 2 C gf, 2/3 C white sugar for coconut sugar and df Enjoy brand dark chocolate chips. One might think I ruined the integrity of recipe but we have some restrictions and kiddos who love cookies before bed. Hubby gave me the ‘eyes’ after the first bite.
Thank you for giving us a fantastic recipe!
Hi ! I would love to try those cookies but I am mostly used to metric instead of cups. And conversions are always different (switching between 120-150 g for a cup) so I am not sure about the grams.
Do you have the metric conversion for your cookie recipe ?
Hi! I don’t use cups either, i weigh my ingredients. Here’s the conversions needed for this recipe.
241g flour
227g butter
150g brown sugar
133g granulated sugar
Hope this helps!
Salut Aurélie,
Il y a un accessoire qui peut t’aider à faire les recettes comportant les mesurés en cup c’est les bols mesureurs de la marque ANCHOR HOCKING Fire King, je pense que tu peux trouver facilement sur Internet. :)
The taste and texture are great but they’re a little greasy. Anyone else have this problem? I used Cabot butter which hasn’t been a problem in other cookie recipes.
AMAZING. Literally the BEST cookies I have ever baked!
Yes, same. I’m not a fan of butter based chocolate chip cookies, always going back to the recipe I’ve used since I was 12…lol It uses shortening and hands are never greasy holding cookies….because you can’t take just one, right? Lol
Can you omit brown sugar for this specific recipe?
I forgot to even add it and they just took a bit longer too cool they were very airy and crunchy but tasted good and it wasn’t a bad crunchy texture they were great haha
Cook not cool sorry
Hello,
I made this recipe once and it turned out perfect. However, the subsequent times I attempted this recipe, the dough was too wet. Any tips or advice for how to avoid this issue? Thank you.
Just made these tonight. They turned out amazing!! I cooked them a little longer because we like a crispy/soft hot cookie in milk. I cooked them for about 15 mins total. and i didnt add the sea salt.
These cookies are amazing. I know everyone else has said that in the comments, but I had to agree. I came home after a bad day and needed to make cookies. I had everything but apple cider vinegar, so I just left that out and these still turned out incredible. Best cookies I’ve ever made by far.
These are perfect & delicious! You make me look like I can cook😃
Yep, you are correct, these are the best Chocolate Chip cookies, and I have been making them longer than I care to admit, lol. I made these for dear friends who are unable to spend Christmas Eve with us this year due to Covid. I followed the recipe to a T with the exception of cooking them just a few minutes longer. I will be making them again next week for my family, only this time, I will be adding one half cup of nuts. This is truly a “gem” of a recipe. Thank you for sharing.
Best chocolate chip cookie recipe! I’ve made several times & comes out perfect everytime.
Thank you for sharing.
Hello, how long would you think they will remain fresh using the bread method?
I am an expert on cookies and these are THE BEST I have ever had. Just a couple things made all the difference. This will be the only chocolate chip cookie recipe that I will need.
Can I use balsamic vinegar instead of apple cider?
Thank you!
No! Unless you want a savory cookie…
definitely do not use balsamic!! the acv is for a chemical reaction in the cookies–balsamic vinegar will ruin them
I really o NOT think Balsamic would be a gapped subside…Plain vinegar…yes
No
Hands-down, the best chocolate chip cookie recipe I’ve ever made! And I’ve made a lot of Chocolate chip cookies, believe me! I also added walnuts to mine which were divine! Thank you for the recipe.
I made these last night and they were delicious! Thank you for sharing!!!
Thank you so much! I have been looking for the perfect chocolate chip cookie recipe, and now I have found it! These are amazing.
These cookies are amazing! I’m a baker and this is the best recipe for chocolate chip cookies! Everyone I give cookies to love them as well! My ex husband likes them right out of the freezer.
Honestly these cookies did not come out as expected they were all bundled up and did not spread at all. The flavor is AMAZING though!!! I think next time I will put less chocolate!! But thank you for sharing this recipe!!!
These are the best!! I just made the for the second time!!! I have a question though….. mine seem to spread out pretty flat. Yours don’t look that flat. Just wondering why?? However, they are amazing and the best I’ve ever been able to make. Thanks!!
We tried this recipe a couple times, the fist time we were not experienced bakers and totally failed. But even though we didn’t make it the way the recipe said too they STILL tasted great!! Then we tried again, they were PERFECT!!! The amount of chocolate chips, the butter, the salt! Bravo! Bravo! This is a great recipe!
I made these cookies yesterday, and put 3 different chocolates (milk, semi-sweet, and unsweetened) and it was the perfect cookie. I also refrigerated for 24 hours and baked them. They’re perfect! They’re crispy on the outside but so soft on the inside. Definitely putting this recipe in my pocket.
So is it suppose to be one cup or stick? I just the land o lake butter and it says one stick is a half a cup! I follow the recipe and my cookies always come out super thin!
These cookies are the best chocolate chip cookies I have ever eaten!
They are buttery, perfectly crispy on the outside, and soft and gooey on the inside!
I had to cook them 3 extra minutes and I didn’t have sea salt, so I substituted it with kosher salt, but they are simply amazing.
I can’t wait to share them with my family.
Please tell your mom how loved they are ❤️
My friend and I baked virtually and we love how these cookies came out! The batter is delicious.
I just made these for the first time. Browned the butter for a hint of butterscotch depth and then cooled the butter in the fridge before making the cookies. Also substituted 1/2 mini chocolate chips and 1/2 regular. Loved these- thanks!!
What kind of butter salted or unsalted, but everyone loves these cookies
Just made these cookies. Followed the recipe just as it is, except I had to keep them in the oven 11 minutes. They. Are. Delicious.
This is a no fail cookie recipe. IT IS THE BEST CHOCOLATE CHIP RECIPE! I won’t use any other recipe.
My sister and co- workers were begging me to make a dessert and i came across this recipe for soft and chewy cookies and they were just that!!! I baked my cookies for exactly 10 minutes. I also loved that everything was quick and easy to make and clean up. I divided my dough up in thirds because i didn’t have enough chocolate chips. I ended up adding a few different ingredients to the thirds like dark chocolate chunks, peanut butter chips and semi- sweet chocolate chips. I almost melted because how amazing they came out. Enjoy! Definitely a must try!!!
Thank u for this wonderful recipe. I would like to reduce amount of sugar 1/2 brown , 1/4 white . Its okay ? ?
I just made these for my husband and I for our lazy Monday off and HOLY SMOKES they are absolutely THE BEST cookies that have EVER graced my kitchen counter!!!! Thank you so much for this recipe 🤎
Hi!
What ingredient can I use as a substitute for egg?
You could use peanut butter, mashed banana, applesauce, flax egg ( Flax seed meal mixed with water and left to sit for a few minutes) chia egg (same method but using chia seeds)
Can I use applesauce to replace the egg with this recipe?
Just made these cookies and they turned out beautiful and delicious too! Thank you so much for the recipe!
Hi, these are hands down the cookies I have been looking for. They were so good!!! Perfect. A moment on the lips forever on the hips. 😁👍🏻
I just made them and they look AMAZING!! I wish I could download a pic of them, they are the best looking cookie I’ve made and I make a ton of cookies!! Made them for my nieces 10 year old birthday, she’s will flip! 👍🏻
can you use white vinegar ?
Yes. I have and they still turn out amazing.
Can I make it without vinegar and just baking powder??
I followed the recipe but my cookies keep rising and are so fluffy. What am I doing wrong?
is there any adjustment for high altitude baking?
what would u recommend
Question ? What does the vinegar do?
Also curious about the vinegar?
It helps the cookies to rise, making it airier and softer inside :)
I’m sure that it reacts with the baking soda to add volume.
These cookies are amazing. I’m a preschool teacher and since March my state has cancelled school for the rest of the year. I put this recipe in my student’s work packet and have had several parents make them and said they were the best! Thank you!
This recipe was amazing!! Never have I made chocolate chip cookies that came out this well. Thank you!
Wowee! I have been an avid Baker for decades and have always had my same go to chocolate chip cookie recipe. I have been however for years, scouting out a new recipe that might be a little better than mine. I found the winner! I followed the recipe perfectly just as written and baked in my oven for 11 minutes. Be sure to pull the cookies out when they don’t even look done. And for those that said that the cookies spread way too thin, I think that maybe your butter was I have been an avid Baker for decades and have always had my same go to chocolate chip cookie recipe. I have been however for years, scouting out a new recipe that might be a little better than mine. I found the winner! I followed the recipe perfectly just as written and baked in my oven for 11 minutes. Be sure to pull the cookies out when they don’t even look done. And for those that said that the cookies spread way too thin, I think that maybe your butter was too warm and/or too melted.
Thank you, Chrissy! These are an absolute winner!!!
Hi.
This is my fourth time baking these cookies. Today I made a double batch and freeze half of the dough
My grandson who has ASD and it’s hard to introduce him to new food, love these cookies. Best ever!
I told everyone that I have 2 cookie monsters in the house. One is my grandson and the other is my 23 year old son.
Great recipe. Easy to make and taste yummy🙂
The best recipe. I’ve tried so many recipes and every time there is something that is just a bit off. This is absolutely perfect and my whole family loved it!
Hey Crissy can we use use white vinegar for these cookies? Will it work like the ACV, in out of ACV.
Wowzerzzzzzz, best chocolate chip cookies ever!!! Thank you for the recipe they were absolutely wonderful, made some for my boyfriend and shared with my unit at work, they were a hit.
Hands down best CCC recipe! It is now my go to! Question, how long can you leave this cookie dough in the refrigerator? Freezer says 6 weeks, for refrigerator?
Thanks in advance.
My cookies ended up looking a bit more fluffy than the image, but the most delicious homemade cookie I’ve had! I subbed white vinegar for apple cider because I was out, and baked for 13 minutes. I just had one for breakfast (no judgement here!) and they were so soft on the inside! Definitely adding this to my fav recipes to make many more times.
DEAR, DEAR CRISSY! 1st of all best cookie recipe ever! I have been making these non stop. Although, realized I had been making them with only 1/2 cup of butter instead! They are soooo fluffy and yummy, 1/2 might be the move!! Thank you for your recipe.
Awesome! I made 2 small batches and I did notice the second was better than the first! I had placed the cookie dough in the fridge while the first batch baked, and I made the second batch just slightly smaller, but not by much. I’m going to freeze the rest and see how that goes! Excellent recipe!
WOW!!! you are absolutely right…these are the best chocolate chip cookies ever! Everything about them is perfect. Texture and taste on point. No need to try another recipe. I’ll be making these whenever I want some satisfying CCC! Thank you so much for sharing ❤
This is truly the BEST chocolate cookie recipe. I have tried many others, including the infamous Doubletree recipe. None compares to yours. Thank you. My search for the perfect chocolate chip cookie recipe ends here.
Chrissy, I randomly found this recipe while I was trying to find recipes during the pandemic that I could use without having without some ingredients I was missing. Your recipe is amazing. I’ve played around with it. I’ve doubled the salt and vinegar, and played with the amount of sugar and it’s always delicious. I’ve also just used plain vinegar instead of apple cider vinegar, and it was still stellar. Thanks for sharing! I’ve already made them three times and they’re always just how I like my cookies.
Omg!! I have never made perfect chocolate chip cookies until today-no burnt bottoms-not even stone hard after a couple hours and the sea salt was amazing to contrast the sugars ❤️❤️❤️Hands down this is the best recipe for that picture-perfect-n-tastes so darn good Chocolate chip cookie! I followed the recipe step by step and voila! I must add that I used a copper cookie sheet most of the time I use the regular metal cookie sheet with burnt bottom results. Time is definitely a key factor and I don’t kno what the apple cider vinegar was for but i put it in the mix and wow! Thank you so much for a recipe I can definitely keep forever ❤️
My daughter wants a chocolate cookie “pizza” for her birthday. Would you change anything in the recipe for them to turn out if you are just going to spread the dough out on a pan in one big circle?
These are incredible. I used white vinegar in place of apple cider vinegar. I followed the rest of the recipe exactly. Wow!
Should you use salted or unsalted butter?
Best chocolate chip cookies baked 14 minutes perfect…
Hi could you please tell me the weight in grams. I dont have a measuring cup
Seriously Wow!!! I can’t bake anything and these cookies came out amazing (even with two little helpers). I used white vinegar since we didn’t have any apple cider vinegar but followed everything else and they turned out perfect! I have my go to cc cookie recipe now…Thank you!
Would I be able to substitute the ACV with just white vinegar?
Absolutely Devine, my hat off with this receipe, by far my favorite chocolate chip cookie ever. I was hesitant since a lot of the recipes state they are the best well this one is. Thank you for such a wonderful cookie.
Oh yes I am from the south california and I too had to bake them for 14 minutes. 7 minutes then I turned the tray for another 7 minutes to ensure they are even.
These cookies really ARE the best!
I would never have added the vinegar or the sea salt on my own. Thanks!!!!
These cookies are AWESOME!! Soft and chewy with just a bit of crunch. We LOVE them!!
They turned out so good!! They baked really well with the fresh dough but I froze the dough and baked it today (3 days later) and followed instructions. They turned out super thin and greasy looking. Not sure what happened.
I don’t have apple cider vinegar. Is it ok to leave it out? Or is it better to wait to make them when I pick some up?
I’ve never added the vinegar. Not sure the purpose of it honestly.
Omg! This is the best recipe I’ve ever made! I can’t say enough about how good they turned out. Just perfect!
Since the butter is melted, I’m assuming it’s melted right from the fridge? Doesn’t need to be softened?
Made these today and they are delicious! I had to use white vinegar and did not have parchment paper and they came out yummy!! Thank you for this recipe!!!
This is an awesome recipe I love the taste of this cookies. Can I use the vinegar with any cookie recipe?
Can you use white vinegar instead of apple cider vinegar? We’re quarantining so we can’t go to the store :(
I can’t wait to try these!! But I’m out of light brown sugar. Could I substitute with dark by combining white granulated sugar with it?
A google suggestion, but I’m curious as to how it’d work out for a cookie recipe.
Thanks!!
I’m always on the hunt for “the best” Chocolate Chip Cookie, and this might be it! I used room temp butter, added a teaspoon of almond extract, used 1/2 c mini chips + 1/2 cup dark chips + 1 cup chunks, baked at 325* for 10 min 30 seconds (my oven is old and finicky) on a silpat, and cooled for 5 min.
Next time I want to add toffee pieces and walnuts or pecans!
Hi..I made these today and they came out super thin, and spread out….any suggestions??
This was the best chocolate chip cookie recipe I’ve ever tried! The detailed instructions were really helpful. I finally have a recipe that comes close to what my grandma used to make!
Turned out very greasy on parchment paper. Also need to cut back on salt just a lil.
These were Devine!! Thank you for sharing, I use to have a really great CC recipe, but couldn’t find it anywhere. So many others out there that claim to be the best, but yours was the real deal, again, thank ya!!!
I tried several cookie recipes and wasn’t happy with any of them until I tried this one. This was just the type of cookie I was going for. This will definitely be my go-to now.
Wow wow wow! These cookies really are the BEST! I am so blown away by how good these are- I keep looking at my husband and saying “can you believe I made these? They’re amazing!!” Thank you for the wonderful recipe, this will be my go to going forward.
Only thing I changed was adding one teaspoon of cornstarch per another review
Oh my goodness what a recipe! These cookies are divine. Have made them multiple times and the same every time. Had to bake for a few extra minutes but perfect! The sea salt makes them extra special. Yum!!
These truly live up to their name. My family loves them and the salt makes them perfect. Thank you so much for sharing this recipe.
The texture is so interesting, so creamy. These cookies will be my forever go to Chocolate Chip cookies.
If some one is thinking of trying them please do, you won’t be sorry.
Hi, I have a question. Can I use this recipe for oatmeal and raisin cookies? If so, what am I gonna do? Thank you very much😊 oh! I tried this cookie recipe and we loved it. Gone so fast^^ thanks you for sharing
They are pretty delicious, my granddaughters simply loved them💕
I also had to cook them longer too.
I just made these cookies. You are right, they are the best chocolate chip cookies. However I noted one thing. I set my stove to 350 degrees but at ten minutes they were not even remotely done yet. So I baked them for another 10 minutes. They came out perfect. The second batch I baked for 18 minutes. They are the best chocolate chip cookie I have ever made. Oh, I left out the apple cider vinegar also.
Mine also needed about 15 minutes to be gooey in the center but done on the outside! I did include the vinegar & it helped them raise nicely. Definitely will make again!
Yes to the vinegar! I was very skeptical, but followed the instructions. It added a very subtle flavor. I baked them for at least 10 minutes more than called for. This recipe is a keeper.
I made these today and they turned out just like they should. I’m in Colorado so I always have to use an extra 1/2 cup of flour in recipes for the altitude. I’m picky about my chocolate chip cookies and already knew the tip about not melting the butter completely. I have to admit though that I can’t tell a difference between these and the Nestle tollhouse recipe except for the salt that goes on at the end. Great recipe though!
This is a good tip! I also live in CO and mine were a little flat but tasty.. I’ll try this next time :)
I just made these cookies and they were perfect! I will be using this recipe every time!!
My son has just had his second one! Don’t think they are going to last long!
Been tryin for years to make the perfect cc cookie, tonight I have reached that goal! I swore after trying this recipe if it didn’t turn out I would never make another homemade cc cookie!
Love this recipe! I am super picky about chocolate chip cookies, I was hesitant in trying another recipe . It did not disappoint at all! I used mini chips instead of regular chips & chunks. They are perfect! They honestly remind me of the cookies at Panera Bread. So good!
Holy Toledo!!!! The Best cookies hands down 👏I just ate my first cookie out of the over still warm, yummy omg! I would hold back on some of the sugar next time just my preference but man sooo good! Can’t taste or smell the vinegar at all and believe me I was looking for it. Keeper!
I’ve baked these multiple times and they never fail. They stay soft and chewy for days and do not disappoint. Can i remove the chocolate chips and and cinnamon and sugar to make this a snicker doodle cookie?
Ooooo i think that would be gooood👍👍
I am sorry to say that I tried this recipe today and it did not turn out as expected. I have been an avid baker for years and one of the problems with chocolate chip cookies is that they spread out too much. That is exactly what this recipe did. The taste and flavor of the cookie is absolutely delicious. But for me, the cookie turned out broad, thin and crispy. I am willing to try it again and will let you know what happens. They are extremely good.
Made these today and I was disappointed. Followed directions exactly and they spread out a lot and are super this and just look greasy. So bummed! They look nothing like the picture.
Melting the butter that much is the issue with spreading & being greasy. That’s why many cookie recipes have you refrigerate the dough for 30 minutes. This allows the butter to solidify then melt slowly.
Try refrigerating the dough for at least 2 hours (I do mine overnight). Chilled dough makes such a huge difference in spreading vs staying the perfect size. I’ve also chilled in balls so that whenever I have company coming, I can pop this onto a baking sheet and have fresh cookies ready with no prep. Chilling for the win!
Same here just tried it and they look like crepes 😭
Do you use a silicone baking liner? I’d been having the same problem, even with recipes I’d used before, then I read that they will make cookies spread like that.
I would try chilling them for a few minutes so the butter has time to solidify. Or, make sure you don’t melt your butter all the way
Has everyone ensured that they cooled the partially melted butter before mixing? Warm butter makes cookies spread. A quick pop in the freezer for 20-30 minutes will alleviate that spreading issue. Always remember, it’s not so much the recipe as it is about technique.
Same… I tried adjusting the temp and time and still spreads into. One giant cookie….
Maybe try refrigerating for half an hour, then cooking in preheated oven?
I finish my batch a couple hours ago and bad this same issue. I did use silicone liners. Next time i will try without and hope for better results.
Hey! Not sure if this occurred, but often times if your butter is melted too much, the cookies will over spread. A good way to correct this would be to place the dough in the fridge for 30 min before baking. It cools the fat and reduces spending! Hope this helped!
Same thing happened to me! My family always compliments how I get the chocolate chip cookies to come out perfectly but these seemed like they just “melted” on the pan and spread out too far. I’m disappointed because I thought these looked amazing in the picture. They taste great, but flatter than I typically like.
My search for the perfect chocolate chip cookie is over!!! Picture perfect and delicious!!!! Thanks for the recipe!!!! LOVE THESE COOKIES
Just made these cookies for our families Super Bowl party today and I know these will not disappoint! I followed the instructions Including cook time and rest time and they came out just as described! Gooey and delicious on the inside with the perfect crisp on the outside. The only suggestion I have to myself would be to make smaller balls next time. Mine were probably 2-3 tablespoons of dough so some of my cookies butted together. I can’t wait to add this to my go-to list of recipes! I love it, thank you!
I’ve been baking cookies for decades and have used various chocolate chip recipes. I made a batch of these today and was a bit skeptical, but am happy to report, they came out great. On my last pan of cookies, I added in pecan pieces..delicious. I will be making these again.
What does the vinegar do? I loathe, detest, and despise the taste of vinegar. Does it show up at all?
Not sure what the vinegar does, but the cookies are delicious!!! Best recipe I have found yet!!!
When you use baking SODA vinegar causes a chemical reaction with the soda to make the cookies rise. Baking POWDER doesn’t need the extra help because it is made from two ingredients that react to each other in a similar way to the vinegar and soda.
Then why not just use baking powder? Anny ideas?
I sprinkle a tspn white vinegar pastry doughs I male and it makes it flaky. Don’t know why but it does. No odor or taste of vinegar!
I am domestically challenged and baking impaired, and these cookies still came out delicious! Thanks for sharing!
How sweet :) my little sister is just the same lol her name is Amanda as well, it’ll get better. Cheers :)
Oh my gosh! Oh my gosh! Oh my gosh! These are the best cookies ever. Bless you for posting this recipe. Absolutely perfect. Thank you! I’ve never loved a cookie as much as I love these.
YUP! This is the end of the line for the world’s MOST PERFECT CHOCOLATE CHIP COOKIE EVER!!!!
I even made this recipe with butterscotch chips too……..drooool!!!
THANK YOU FOR THIS RECIPE!!!!
I made these for the first time tonight and they were soooo good! The recipe was easy to understand. I will definitely be making them again. I noticed people’s comments regarding their cookies coming out flat. My batch did not do that whatsoever but came out just as described – soft and chewy in the center and crispy on the outside. The one question I do have is when the receipt calls for the 1/2 teaspoon “salt” in at the beginning (not the coarse sea salt at the end) what type of salt are you talking about? Is this also sea salt? I am just curious. Thank you!
I saw your recipe call for 2 cups of flour. I only had enough for 1 cup of flour and didn’t know if I could substitute the other cup for baking cocoa. Has anyone tried this before? Any tips? Thanks!
No, it won’t work. Cocoa doesn’t have the same properties as flour. Just half the recipe.
This would change the taste and texture a bit, but in a pinch you could grind oats to a fine powder and use that in place of flour.
Oh no, that much baking cocoa would totally ruin the cookies
These are delicious cookies! No doubt about it! I was hired on a Friday so I used half almond extract and half vanilla extract to give it a bit of a different ooomph. Mine were not as flat as some mentioned, but the inside was also not cooked. I ended up putting them back after an initial 12 minute cook for another 5 minutes. I suspect it’s because I used my silpat instead of a metal pan. Either way, once cooked they are fantastic cookies! Saving the recipe!!
Great delicious cookies I have tried many choc chip cookie recipes but this one is perfectly The Best, Thanks
This recipe is so delicious. Made these last night and my bf loved them. How long can the dough be in the fridge? I do not want to freeze.
These are excellent cookies. I will be writing this out in my favourites book.
Thank you
Ok, sorry, just saw the vinegar reacts with the baking soda to create CO2 and produce more loft. That explains why mine did not look like yours. Still going to try them again though! ;)
I’ve baked my share of chocolate chip cookies over the years, and mine didn’t turn out like yours pictured. The batter was really loose and I considered putting it in the fridge, but that defeats the purpose of the nearly-melted butter. Can’t imagine what I did wrong by following the recipe as written. Will try again another day though. Still curious why the addition of the AC vinegar. My apologies if you’ve already addressed that in the other comments.
Can’t wait to try! Did you use salted or unsalted butter? Thanks!!
salted!
Best chocolate chip cookies I have ever made. Great job with recipe! Thanks!!
Been making cookies my whole life. My family literally ate the entire batch in one day. These were the best cookies I’ve ever made. Hands down my new favorite. Thank you!!
Didn’t change a thing about the recipe.
Dear Crissy
Sounds like a great recipe! I know it will be great. I’m teaching my blind husband, Tom, to cook and because he’s such a cookie monster I know he’ll make these over and over again. Jesus gives great ideas and He helps us to find the very best ways to do things. All praise to Him.
Amen sister ❤️
So these have great flavor, but spread a bit too much for my taste. Mine came out very flat. So I made some subs. Instead of 1 tsp of baking soda I did 1/2 tsp baking soda and 1/2 tsp baking powder. I also subbed in an additional 1/3 cup of brown sugar for the white sugar. So, only 1/3 cup of white sugar, instead of 2/3 cup. That solved my flat cookie problem completely. Thanks for sharing this recipe it’s my new go to for choc chip! Happy New Year 😀
Best cookie recipe I have found!! I have been looking for one for years! I like alot of my sweets cold. I put these in the fridge after baking and fell in love!! I had to use regular white vinegar as I was out of apple cider. But still PERFECT!! cant thankyou enough!!!! Wonderful recipe
Hi, Is this recipe supposed to spread for pretty flat cookies? We made them and they were indeed delicious, with gooey centers and crisper edges, but they were super thin, liek the dough sunk below chip level, so they stick out. I prefer a bit more depth I think. Wanted to ask if it was something I could fix on my end, or if that’s what this recipe is expected to do. I wondered if I somehow used too much butter maybe?
Thank you for the recipe and help. They really did taste great and we are enjoying them none the less.
Made these yesterday – so good! I am not a good “kitchen” person – but the instructions were great and easy! Hubby keeps raving about them! So chocolatey and yummy! Thank you!
I was a bit nervous after making batter. It seemed awfully buttery. Let it sit 15 minutes and it firmed up for scooping.
Very good cookie.
Has anyone else mentioned this?
I thought my review went through but I didn’t see it so here I go again.
These cookies are FANTASTIC!!! You cannot compare these to Mrs. Fields cookies at all!! Thank you for this fabulous recipe!!!
Better far the best chocolate chip cookie I have ever made or eaten. I added 1/3 cup more flour to the second batch to keep them from spreading and it was still fabulous!
Will never use another recipe. I’m going to try adding chopped pretzels once😉. Thanks for sharing this recipe.
the only difference between this choc chip recipe and Toll House one that I recall is the
tsp. of apple cider vinegar. Ive used the
Toll House recipe my entire life…so what
does the vinegar do?
Hi Crissy, these look amazing. I can’t wait to try them. I wanted to ask about the Apple cider vinegar. Should I use Bragg organic raw unfiltered apple cider vinegar, with the mother, or just regular light brown apple cider vinegar, like Heinz? We have Bragg’s on hand but I want to use what you think is best. Thank you! Also what brand of salt do you sprinkle on top? I never see fancy sea salt at my grocery store. Thanks! :-)
The batter tasted so good but mine ended up being one giant goopy mess! I don’t know what could have gone wrong.
Wow…I’m not that good making cookies but this recipe made it posible. Love how easy it was, thank you!!!!
These were amazing! I made them gluten free and turned out so soft and delicious. I couldn’t tell they were GF. I will be throwing out all other chocolate chip cookie recipes, even the one I grew up on.
Hands down delicious flavors crunchy and soft all in one ❤💚🍪
I followed the recipe exactly and they came out perfect! I was hesitant about the apple cider vinegar but it was fine. I got lots of compliments on how good they are. Thanks for sharing your recipe!!
Added 1/2c. more flour and put in fridge for 2 hrs . Adjusted time after 1st batch. Great flavor
Do you think I can use the recipe as is, but double it and get similar results, or would I have to do two separate batches?
A little late but I doubled it and they worked out great!
I’ve read many recipes that discuss chilling the dough at least 30 minutes or even overnight before baking. It’s supposed to help distribute and meld flavors and result in a chewy crispy cookie. Have you sone this? Thoughts?
Can I use white vinegar in this recipe.
Made these with my daughter this weekend. Her family loved them as did mine. They are almost all gone. We will be making more ASAP!
I have been baking cookies since I was a kid. These are hands down the BEST chocolate chip cookies I have ever made. My family went crazy over them and I am starting my second batch right now. I will definitely pass this recipe on to others. Sheila
Is this one stick of butter, that’s what I used the time I made them, which actually equals a half cup I guess I wasn’t paying any attention, but they came out perfect. Just wanted clarification I guess! Thanks
Crissy – These cookies are amazing. I just made them. I’m a baker and of course, like many, I’ve been making Chocolate Chip Cookies for “centuries” it seems. I often default to the recipe on the bag but sometimes use others that claim to be “THE BEST EVER” and they’re not really. I don’t know why your recipe is so good when not too different than others except maybe the apple cider vinegar and sea salt in the end? The texture, taste, and balance are just perfect. Sitting for an extra 10 minutes works and they don’t get over baked. The only thing I did differently was add some chopped pecans and a teaspoon of corn starch which I add to all my cookie recipes. I love how you talk about melting butter but not really. I did that too. Anyway, thank you. I’m sold. These really are the “best chocolate chip cookies EVER … and totally divine.”
Hi Jeani, I like how you add 1 teaspoon cornstarch to each batch. Since each recipe makes a different amount of cookies, how do you know how much to add per recipe, and may I ask if you do that to make the cookies rise more? Thanks!
Can I use regular white vinegar instead.
Yes, I sub’d 1:1 ratio and it came out amazing! Best cc cookie recipe!!!
Just came across this recipe on Pinterest. They look amazing and very interesting with the added apple cider vinegar. I can’t wait to try them! One question, what size cookie scoop do you use?
Can milk chocolate chips be used instead of semi-sweet chocolate chips?
I used regular milk chocolate chips and they were fantastic. We do not care for semi sweet.
Can it be plain vinegar or
Should it be ACV ?
Mmm ,thanks for the recipe very delicious I made them my kids loved them
I’m definitely trying this recipe out this weekend, you’ll comments are more appealing than a better Crocker commercial😂 I’ll be getting back on with my review of what seems like an amazing cookie recipe. Thank you ladies!
I am always trying a new chocolate chip cookie recipe to try and find the forever one and I have found it. This recipe makes the perfect cookie and will be my go to always recipe!!! Thank you for this recipe, my search is over……..
How come my cookie didn’t flat out after baking? It remains a ball shape…….
Mine also!!! Not sure what I did wrong
Hello! Have you ever tried Arby’s chocolate chip cookie dough recipe? They add Caramell, they are out of this world I haven’t made yours yet.
the cookies look delicious. Can’t make was diabetic not now.
These cookies were, in fact, The Best. I can only guess that the vinegar, which I don’t believe I’ve ever used for c.c.c.’s before, produces the crunchy/wrinkly perimeter while the center stays soft. Or maybe it was the butter temperature. I beat the butter/sugar/etc. mixture with patience until it was really light and fluffy, and stayed w. it again after adding the egg. I sprinkled salt on some and not on others, and both were great. Delish and easy! Major vote of approval from my teenage daughter, who is sick of my slipping in chia seeds and other such ingredients into cookies!
We will return to this recipe. Thank you!
These cookies are wonderful! I just made them for the first time to have something special in the cookie jar for when our children and grand kids come this weekend. I did make one small change I used 1 cup of unbleached white flour and 1 cup of whole wheat pastry flour. They turned out great, I will defiantly be making these again. thank you for sharing this recipe :)
These are absolutely the best chocolate chip cookies yet. I made a batch for my church small group and they ladies loved them. Certainly a recipe I’ll make again and again. The texture was great , the taste was out of this world.
Karen, I am SO GLAD you loved my chocolate chip cookies. This is one of the best recipes on my blog, but, it hasn’t really caught fire on social media yet. I feel like people are really missing out! :) Be sure to pin this recipe on Pinterest and share with your Facebook friends so others can enjoy this great recipe. Thanks for commenting!
This look absolutely amazing. I’ve always been a fan of the Mrs. Field’s recipe for chocolate chip cookies, but I will have to give these a chance. One of things I normally struggle with is having cookies turn out the same every time. How is this recipe for that?
Honestly, you are always going to have some days that produce a perfect cookie and some days when it’s just a great cookie. Our results have been consistently great, but, some days the cookie might be a touch flatter, etc. I really think that following the instructions regarding mixing (don’t overmix) will help you achieve a consistently amazing cookie!! :)
Most recipes call for 2 eggs. I have never seen one with just one egg. Does that make them flatter?
Made these tonight with my 10 year old for school lunches. They are delicious! And my boys love how big they are!
We did cook them a bit longer. About 12 mins but we like a more ‘done’ cookie.
I’ll put these at the top of our cookie list!
Kendra, so glad you love them!! Yes, cooking a touch longer would create a crispier, but still good cookie. We like ours very soft in the middle! :) Thanks for commenting!!!
By far the best recipe I’ve found for chocolate chip cookies. I don’t sprinkle the sea salt. My kids love them, as well as their friends. It’s chewy and crispy. I like the added apple cider vinegar. I think it adds to the overall cookie to make it better.
Lenor, thank you for commenting! I am so glad that you loved them! Yes, the salt is totally optional and my kids prefer without the salt as well. I’m so excited to see a few people finally trying these cookies. They really are the best! :)
I’ve read many recipes that discuss chilling the dough at least 30 minutes or even overnight before baking. It’s supposed to help distribute and meld flavors and result in a chewy crispy cookie. Have you sone this? Thoughts?
Can you modify this recipe for gluten free needs?
Hi Liz, I haven’t tried it with gluten-free flour. I might give it a whirl soon. I’ll reply on this comment again if I do. Thanks for commenting!
I made these GF with pamela’s artisan all-purpose flour. While they don’t have quite the same appearance they taste like a non-GF CCC and don’t crumble. Will definitely use this recipe again! Thanks!
Thanks for the great recipe! I made these gluten free today and they turned out delicious. I used 2 cups of Bob Red mill 1 to 1 gf flour. The dough was too runny so I added 1/2 cup of almond flour and it turned out really great. I highly recommend.
These are hands down the best chocolate chip cookies!! Finally had the opportunity to make and this will be the recipe I use here on out for CCC!!!
Tina, I am so glad that you took a moment to comment on these cookies! I’ve been waiting for someone to come back and report in on how good they truly are. Glad you loved them! :)
Question: What does the Apple Cider Vinegar do for the cookie? Always, trying a new CC cookie recipe – obsessed to finding the perfect one. Can’t wait to try!
Hi Tina! It helps cut the sweetnes a bit and it reacts with the leavener to give the cookies some added lightness!
I don’t see the actual recipe with measurements
Hey Lori, it’s toward the bottom of the post!
I am all about soft and chewy cookies, but like the crispy edges on your cookies.