Chocolate Chunk Cookies

Tested & Perfected Recipes
Chocolate chunk cookies

Tender, puffy, and fudgy with perfectly crisp edges — these chocolate chunk cookies taste better than Toll House and are more reliable.

chocolate chunk cookies

It may seem strange that I’ve been blogging for eight years but have never shared a single plain chocolate chip cookie recipe with you. The truth is that I’ve been baking chocolate chip cookies since the fifth grade, and have yet to come across a recipe that’s markedly better than the back-of-the-bag Nestlé Toll House version that everyone knows and loves.

It’s not for lack of trying — I’ve rested the dough overnight to develop flavor, browned the butter, experimented with different varieties of flour, and so on. But to me, the difference in taste never justifies the extra time or effort. That said, the Toll House recipe isn’t perfect (sorry Toll House!). If you follow the recipe as is, the cookies often come out disappointingly flat.

Over the years, I’ve tweaked the recipe to make it more reliable and just a little bit tastier. I use less sugar, more flour, two types of high-quality chocolate instead of ordinary chocolate chips, and I always chill the dough before baking. The result is a chocolate chunk cookie that’s tender, puffy, and fudgy with perfectly crisp edges.

What You’ll Need To Make Chocolate Chunk Cookies

ingredients for chocolate chunk cookies

How To Make Chocolate Chunk Cookies

To begin, combine the butter and both sugars in the bowl of an electric mixer.

butter and sugars in mixing bowl

Beat until light, fluffy, and cafe au lait-colored. Scrape down the sides and bottom of the bowl as necessary.

creaming butter and sugar

Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl.

adding eggs to butter and sugar mixture

Add the salt and baking soda and beat briefly until evenly combined.

beaten mixture with baking soda and salt

Add the flour and both chocolates.

adding flour and chocolate chunks to the mixing bowl

Mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.

mixed cookie dough ready to scoop

Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. When you’re ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Drop the dough in 1.5-tablespoon balls onto prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.)

scooped chocolate chunk cookie dough ready to bake

Bake for 11-13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

baked chocolate chunk cookies on cooling rack

Enjoy! For more classic cookie recipes, check out my Oatmeal Brown Sugar Cookies with Raisins & Pecans and my Crave-Worthy Sugar Cookies.

Chocolate Chunk Cookies on serving platter

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Chocolate Chunk Cookies

Tender, puffy, and fudgy with perfectly crisp edges — these chocolate chunk cookies taste better than Toll House and are more reliable.

Servings: About 3 dozen cookies
Prep Time: 15 Minutes


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 3/4 cup packed dark brown sugar (fine to substitute light)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2-1/2 cups all purpose flour, spooned and leveled (preferably King Arthur flour - see note)
  • 6 oz bittersweet chocolate, best quality such as Ghriardelli, roughly chopped
  • 2 oz milk chocolate, best quality such as Ghirardelli, finely chopped


  1. In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
  2. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
  3. Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
  4. Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
  5. Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
  6. Note: If time allows, let the dough rest in the fridge overnight - the flavor improves. If you're impatient to even wait a few hours for the dough to firm up in the fridge, you can form the dough into balls on the baking sheet and chill in the fridge until firm, about 30 minutes.
  7. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

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  • Serving size: 1 cookie
  • Calories: 143
  • Fat: 7g
  • Saturated fat: 4g
  • Carbohydrates: 19g
  • Sugar: 12g
  • Fiber: 1g
  • Protein: 2g
  • Sodium: 76mg
  • Cholesterol: 24mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • What should I add instead of egg

    • — Diya on October 21, 2020
    • Reply
    • Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many baking recipes would also work with some kind of store-bought egg substitute.

      • — Jenn on October 21, 2020
      • Reply
  • The cookies turned out perfectly! I read that some people had trouble with their cookies falling flat, so I added 2 tablespoons of flour (as was recommended in the comments) and had perfectly puffy, fudgy cookies. This is my new go-to chocolate chip cookie recipe!

    • — Kelly on October 17, 2020
    • Reply
  • Hi Jenn! My cookies turned out a bit cakey and too puffy! I even tried flattening the balls out into little discs before baking, what can I do to prevent this from happening? Thanks in advance.

    • — Brit on June 11, 2020
    • Reply
    • Hi Brit, Happy to help troubleshoot. What type and brand of flour are you using?

      • — Jenn on June 12, 2020
      • Reply
      • Hi Jenn! Thanks for your reply, I used the Robin Hood original all purpose flour.

        • — Brit on June 18, 2020
        • Reply
        • Hi Brit, I haven’t heard of it so note sure what kind of impact it may have had. I always have great luck with King Arthur flour so if you make these again, I’d recommend using that.

          • — Jenn on June 19, 2020
          • Reply
    • Should my cookies be melting in the oven

      • — Jacky on June 16, 2020
      • Reply
      • Hi Jacky, when you put the cookies in the oven they’re ball-shaped and they certainly flatten out quite a bit while they bake but they shouldn’t be melting. How did the cookies turn out?

        • — Jenn on June 17, 2020
        • Reply
      • So did mine!!! Had to throw out the entire batch!

        • — Addie on September 10, 2020
        • Reply
  • My family has always use an old Toll House Recipe that calls for shortening instead of butter. They’re delicious and not at all flat. I’ve always thought using butter would make a richer cookie, but when I’ve tried, it seems to actually edge them toward bland. Do you know why that is? And what is your reasoning for using butter instead of shortening in your recipe? I’m excited to try your recipe and see if I’ve found a new favorite.

    • — Cassie Rynearson on May 21, 2020
    • Reply
    • Hi Cassie, I’m surprised that you find the cookies with butter to be bland; I actually find that it adds more flavor. Butter definitely does make the cookies more flat. You could experiment with using half shortening and half butter. Hope that helps!

      • — Jenn on May 21, 2020
      • Reply
  • Hi, would white sugar work just as fine as brown sugar?

    • — Gabriella on May 5, 2020
    • Reply
    • The texture of the cookies may be slightly different, but I think it should work. Hope you enjoy!

      • — Jenn on May 6, 2020
      • Reply
  • This is the last chocolate chip cookie recipe I will ever need! The texture is exactly what I have been looking for, and tastes just like the original Toll House. I live at 5700’ altitude, so I’m not sure if that had something to do with it, but my dough was really stiff. However, it finally came together and made the best cookies ever! I’m sharing this recipe with all my friends and family.

    • — Kathy Simpson on April 30, 2020
    • Reply
  • HI Jenn

    we do not have an electric mixer. would hand-mixing work?

    • — Elly on April 8, 2020
    • Reply
    • Sure Elly, you can mix them by hand — the cookies will just be a bit denser and chewier. Be sure the sugars are well combined before adding the butter (with no lumps of brown sugar); then add the butter in soft globs. Hope you enjoy!

      • — Jenn on April 9, 2020
      • Reply
  • Can I substitute white chocolate chip with macadamia nuts?

    • — Joyce on March 4, 2020
    • Reply
    • Hi Joyce, I’m a bit confused by your question as the cookies don’t have white chocolate chips, but if you’re saying you’d prefer to use those and macadamia nuts, that should be fine. Hope you enjoy!

      • — Jenn on March 5, 2020
      • Reply
      • Sorry the sentence is wrong but yes that is what I meant. Thank you!

        • — Joyce on March 5, 2020
        • Reply
  • This is now my go-to chocolate chip cookie recipe! Delicious!

    • — Tracy on February 27, 2020
    • Reply
  • I love Once Upon a Chef recipes. And how can a chocolate chip recipe go wrong? But somehow it did. I tried this recipe twice and both times they came out looking great but a little flat on flavor. Back to Toll House.

    • — Tai Kaminsen on February 21, 2020
    • Reply
  • I avoided making these cookies because I really didn’t see the need… my recipe is the best. Correction … YOUR recipe is the best! Thank you so much for sharing!

    • — Ashley on January 24, 2020
    • Reply
  • I love baking,…I’ve been looking for the ultimate chocolate chip cookie….This is it!…The cookie has a crisp outside soft and chewy center,..Five star for sure,

    • — Kathy on December 29, 2019
    • Reply
  • This was a winner! I used the suggested flour and refrigerated the dough for 6 hours. I don’t have a scoop so I just made the dough into little balls by hand (like meatballs). We have always used the oatmeal chocolate chip cookie recipe but I was looking for something different and this did the trick. This will definitely be my go to recipe from now on.

    • — Lois on December 24, 2019
    • Reply
  • These came out extremely well! Soo tasty!!!

    Thank you for the wonderful recipe Jenn! ❤

    • — Persida on December 15, 2019
    • Reply
  • I”m looking forward to making these cookies in a few days. I noticed in many of the comments that some reviewers had problems with spreading/flat cookies. I know you suggest adding a bit more flour to remedy the problem. Do you know how many ounces of flour should be in the recipe? I usually weigh my flour when baking.

    Love your recipes…keep ’em coming!

    • — Jen on December 9, 2019
    • Reply
    • Hi Jen, Glad you like the recipes! You’ll need 310 grams/10.9 ounces grams of flour for these cookies. And I highly recommend King Arthur All-Purpose Flour for these cookies — it’s high in protein and gluten, and helps the cookies to hold their shape. Hope that helps!

      • — Jenn on December 9, 2019
      • Reply
  • These are delicious! I got lots of compliments on them! I made them exactly as written except for the chocolate. I used a bag of semi sweet chocolate chunks from Trader Joe’s. I thought they worked very well. I chilled the dough for about three hours before I baked them. I used regular flour, did not have King Arthur, and used what was written in the recipe, not the extra 2-3 tablespoons as Jenn suggests in some of the reviews. A few of the cookies turned out very flat but most of them held their shape and puffed up nicely. I did pack the dough into a small scoop and I think maybe the ones that turned out flat weren’t packed tightly enough??? Next time I will scoop the dough onto cookie sheets first and then chill them because the chilled dough was kind of hard to scoop. Will definitely make again!

    • — Amy on December 1, 2019
    • Reply
  • Jenn, the trick about adding an extra 3 TBL of flour and really packing the dough into the scooper worked like a charm. These turned out magnificently — perfect crunch on the outside, soft and chewy on the inside. Just lovely. Thanks for another winner.

    • — Diane on November 5, 2019
    • Reply
  • Great recipe! I follow it exactly, but I use Ghirardelli chocolate chips because we don’t have the chocolate bars where I live. I found that my cookies turn out a bit flatter when I use regular butter, but they always keep the puffy dome shape when I use high fat butter (84%) and refrigerate the dough overnight for at least 8 hours. Yummy either way!

    • — Mia on September 27, 2019
    • Reply
  • I haven’t made your recipe for chocolate chunk cookies yet. I’ve printed recipes before but have never had to print so many pages (9). I almost quit printing. Thanks for listening.

    • — Joan Cuene on June 11, 2019
    • Reply
    • Hi Joan, There is a print icon in the top right corner of the recipe; that will take you to a single printable page. So sorry for any confusion!

      • — Jenn on June 11, 2019
      • Reply
    • I’ve used this recipe as a base for so many cookie combos, and it’s absolutely amazing… so much that I’ve run out of parchment paper.
      What would be the recommended cooking time/steps if this would be cooked in aluminium foil?

      • — Alyssa on July 18, 2019
      • Reply
      • Hi Alyssa, Baking time and temp would be the same with foil (I’d suggest non-stick foil for the best results). (And glad you like these!) 🙂

        • — Jenn on July 19, 2019
        • Reply
  • I followed the recipe exactly as well as refrigerated the dough overnight. I baked them and they came out very flat. I almost never have recipes fail and this one was a big disappointment.

    • — Ahleah on May 21, 2019
    • Reply
    • Hi Ahleah, I’m sorry that these turned out flat for you! To make the cookies a little puffier, you might want to try adding 2 – 3 more tablespoons of flour to the batter. Also, make sure you use a cookie scoop to really pack the dough into balls — that can help a lot.

      • — Jenn on May 22, 2019
      • Reply
  • These cookies were delicious, garnering many compliments from a demanding crowd of in-laws. I used Ghriardelli chips instead of chunks, and they worked well. Be sure to bake on a light-colored cookie sheet.

    • — Max Caproni on April 13, 2019
    • Reply
  • I just baked two of your Chocolate Chunk Cookies to see how they would turn out, before baking the entire recipe. The only change I had to make was replace the 2 ounces of Milk Chocolate baking bar with Milk Chocolate Chips. My cookies did rise, and taste delicious. This recipe is a keeper. Thanks Jenn for delicious recipes.

    • — Lorraine Gagnon on April 12, 2019
    • Reply
  • For decades, I have been searching for the “perfect” chocolate chip cookie. The first time I made this recipe, I followed it as written. WOW !!!! They were amazing !!!! Nothing could make this cookie better. They are not too sweet and deliciously buttery. The cookies are thick without being cakey. Actually, for a thick cookie, they are remarkably crisp. The combination of milk and dark chocolate takes these cookies to another level and using chopped chocolate (not chips) is key. By chopping the chocolate, you get pieces of varying sizes. I found that it appeared as though I had layered the chocolate into the cookies. Since that first attempt, I have made these cookies many times. I finally found the perfect chocolate chip cookie. Thanks.

    • — Beth on April 11, 2019
    • Reply
  • I followed this recipe to a T, using King Arthur all-purpose flour and weighing it to make sure it was exact. I refrigerated the dough for over 4 hours and it was very stiff to scoop. The cookies spread even more than a tollhouse cookie would have. I thought maybe I scooped them too big so I decided to make sure I was doing about 1.5 TBSP – and then weighed each ball of dough so they were exactly that size, and THEN refrigerated them in ball form right until baking. Still they are spreading all over the pan. This is my first disappointing turnout from the blog and I hope you can figure out what needs to be adjusted so that we can have them turn out looking like yours!

    • — Adrianne on March 27, 2019
    • Reply
    • Hi Adrianne, sorry to hear you had a problem with these! It Sounds like you covered all the bases and were very careful with your measuring, etc. When you scooped the dough into balls, did you make them pretty dense? I have found that that helps with achieving the puffiness you’re looking for.

      • — Jenn on March 29, 2019
      • Reply
  • Hi Jen, have made these a few times now (many thanks for all your recipes on your web site and in your cookbook – enjoy them all) and the amount of chilling time definitely impacts the cookies – I go for scooping out immediately (otherwise the chilled mix breaks my scoops!?!) and then chilling overnight at a minimum. I do struggle with them being too flat (hence 4 stars) despite trying all sorts of flours and since I use the metric measurements (I live in the UK) I would be interested in exactly how much more flour you suggest I add for a puffier end result as per your picture? You say below a few tablespoons – would that be 3 or 4 or more? When I lift the cooled cookies of the baking tray they leave an oily ring which suggests to me they need a fair bit more flour but I would welcome your recommendation. Many thanks

    • — Helen on March 1, 2019
    • Reply
    • Hi Helen, Sorry you’re having trouble getting these to rise. I think I’d start with an additional 3 tablespoons of flour. Also, be sure you’re really packing the scoops; it makes a difference in how they rise.

      • — Jenn on March 1, 2019
      • Reply
    • Did you use good quality butter?

      • — Tai on February 13, 2020
      • Reply
  • Easy, fool proof, so good and fluffy. Exactly what I was looking for! THANK YOU!

    • — Angie on February 20, 2019
    • Reply
  • Hi Jenn,

    Loved the cookies even though mine turned out a little flat. They were still chewy and crispy at the same time which I like. Have a couple of questions though:

    1) For the puffy, could it be my baking soda? It’s not expired but probably has been open for about a year.

    2) I wanted to add some nuts. Would walnuts or pecans work? Should I roast them ahead of time (I have raw) before adding to the dough? And how much do you think would work, approximately a cup?

    Thanks so much! I’m going to try your brisket recipe next. 🙂

    • — Cherry on February 15, 2019
    • Reply
    • Hi Cherry, Baking soda generally keeps for a long time so I don’t think that’s the issue. (If you want, you can test it to make sure it works. Pour a few spoonfuls of vinegar into a glass or bowl. Add a bit of baking soda. If the baking soda bubbles, it still works.) I To make the cookies a little puffier, you might want to try adding another few tablespoons of flour to the batter. Also, make sure you use a cookie scoop to really pack the dough into balls — that can help a lot. (And hope you enjoy the brisket!) 🙂

      • — Jenn on February 15, 2019
      • Reply
      • Hi Cherry, I almost forgot to answer your question about the nuts! Either walnuts or pecans would work – really depends on your preference. No need to toast them first, but it will add a nice flavor if you do. And I’d suggest about 1/2 cup.

        • — Jenn on February 15, 2019
        • Reply
  • I used King Arthur flour and unfortunately it did not save the cookies from being very flat. The taste was fine. I think next time I might freeze individual dough balls and then bake straight from the freezer. Jenn, do you think that would help?

    • — Olga on January 25, 2019
    • Reply
    • Hi Olga, I do think that would help. You might also try adding another few tablespoons of flour. And definitely use a cookie scoop to really pack the dough into balls — it makes a difference.

      • — Jenn on February 1, 2019
      • Reply
  • Would the texture of the cookies be impacted if I cut the recipe in half? thanks

    • — Cody Raghoonanan on January 24, 2019
    • Reply
    • That shouldn’t impact the texture, Cody. (But both the cookies and the dough freeze nicely if you want to make a whole batch.)

      • — Jenn on January 24, 2019
      • Reply
  • Just made this and they rose beautifully, I even mixed them by hand! I used Cadbury milk chocolate bars chopped up and they were delicious! Thanks for the rocking recipe!

    • — Stacey on January 18, 2019
    • Reply
  • Hi Jen!!Your site is my favorite!! Between your book and your site I’ve made at least 40 recipes, all of which have been excellent except this one did not come out quite right. I used the King Arthur’s flour and I refrigerated the dough for a day. The cookies seemed to melt on the pan into a puffy, cake like cookie. Any idea why? Was I supposed to bring dough to room temp before baking?

    • — Denise Ksen-Smith on December 21, 2018
    • Reply
    • Hi Denise, Sorry you had trouble with these! The dough should definitely be cold so the cookies hold their shape in the oven. I’m wondering if they were a bit undercooked? Or were you hoping for a flatter, crispier cookie? Can you send me a photo ([email protected])?

      • — Jenn on December 22, 2018
      • Reply
    • Just made these a did not have a flatness problem – I used Gold Medal flour. Both my flour and my baking powder were newly opened so maybe that made the difference. My only problem was that I only got 2 dozen cookies 🙊. I didn’t have a scoop so just eyeballed it and only got 24 cookies – they did not look done after 13 minutes so added more time.

      • — Stacey on December 24, 2019
      • Reply
  • Tasty alternative to regular chocolate chip cookies! We love them!

    • — Kim C on December 20, 2018
    • Reply
  • My overly particular family agrees these are, by far, the best chocolate chunk cookies! This is the only recipe I am allowed to use.

    • — Sherry Downing King on December 20, 2018
    • Reply
  • How long will these cookies keep? Your recipes are so good I am thinking of making these and sending them as Christmas gifts for people who have everything. I’ve made several of your recipes (mac n’ cheese, potatoes au gratin, french apple cake) and even very picky eaters liked them. Melvina

    • — Melvina on December 13, 2018
    • Reply
    • So glad you like the recipes, Melvina! The cookies will keep nicely if stored in an airtight container at room temperature for up to 3 days. If that’s too short of a window for you, you may want to consider one of these: Any of the biscotti recipes, Toffee Almond Sandies, or Scottish Shortbread. Hope that helps!

      • — Jenn on December 14, 2018
      • Reply
  • How many cookies does this make? I didn’t see it anywhere, which may be due to just going unnoticed.

    • — Neeley on December 12, 2018
    • Reply
    • Hi Neeley, It will make about 3 dozen cookies. Hope you enjoy!

      • — Jenn on December 12, 2018
      • Reply
  • Hi Jenn, for your chocolate chip cookies, can I substitute 8 oz Callebut semisweet chocolate instead of bittersweet/milk chocolate and if so, do I need to decrease the amount of sugar? My grandaughter only likes semisweet. 🙂

    • — Dot on December 6, 2018
    • Reply
    • Hi Dot, it’s fine to use the semi-sweet chocolate with no adjustments to the recipe. Hope your granddaughter enjoys!

      • — Jenn on December 7, 2018
      • Reply
  • These cookies are the perfect size and consistency! My family loves them, and your comments about the brand of flour – so helpful. My grocery store was out of King Arthur flour so I used Pillsbury unbleached. Sometimes I’ll buy the store brand and my cookies are inconsistent; sticking with what works from now on!

    • — Cathy on December 6, 2018
    • Reply
  • LOVE this recipe! The first time I made them I refrigerated the cookies for an hour. Last night I made them again but forgot to and the cookies still came out perfectly delicious!

  • Hi Jen! Is itbpossible to use coco sugar and muscuvado sugar instead of the granulated & brown?

    • Hi Jewel, I’ve never used either of those to bake these, so I can’t say for sure. I suspect they will work but may impact the texture of the cookies. I’d love to hear how they turn out if you try these changes! 🙂

  • Hi Jenn!
    These cookies look absolutely delicious, but I don’t have access to brown sugar in my country. Is there any way I can make them with white sugar only?

    • Hi Ella, I suspect it should work, but the texture of the cookies will probably be a bit different with just white sugar. I’d love to hear how they turn out if you try them!

    • Ella – do you have access to molasses? You can make your own by adding 1tbsp/1 cup of white sugar.

    • Hey if you dont have brown sugar then you can make your own by mixing white sugar with some molasses just add a little at a time the more you add the darker it will get I hope this might help you.

      • — Kim England on February 3, 2019
      • Reply
  • These really are the best chocolate chunk cookies ever! I’m making my second batch right now to give as a gift to a friend. I add a little bit more vanilla only because I love vanilla.

    • — Vanessa Colman-Sadd
    • Reply
  • Best cookies ever! So good. However, I will never scoop them after being in the refrigerator again. Lol 😉

  • So, ingredients were mixed about 2 hrs ago, then refrigerated. First batch in oven melted flat. To remedy, do you suggest leave remaining dough in fridge overnight? Add flour now? Add flour later? Aargh. Thx

    • Hi J, While 2 hours should be sufficient, I think you could try chilling them for a bit longer (or overnight). And, you could experiment by adding a little more flour to part of the batch to see if that makes a difference in the baked cookies. Hope that helps!

  • Love this recipe especially for my B & B. I have ready made cookie dough in the freezer for my sweet treats I put out nightly. Since I do a different baked good each night, this is a life saver to be ready made. I used cheap Safeway brand flour with no issues. Possibly some of the reviewers didn’t let the dough firm up enough.

    • Wow! Sweet treats nightly, what a great Host! Where is your B & B located?

  • These are the best chocolate chip/chunk cookies I’ve ever made – by far. Crisp and chewy, even after a few days. I made the first batch three nights ago after chilling the dough only an hour or so, and those were great. I ate the last one today and it was still crisp and chewy. The second batch is in the oven now, straight from the refrigerator, and with about 5 minutes to go, they look fantastic. Thanks for a winner!

  • Jenn, leaving these in the frig makes scooping difficult. Should I let the dough warm up after taking it from the frig or should I form the cookies and let them sit in the frig. It was a nightmare trying to scoop the dough after sitting overnight

    • I wouldn’t let the cookie dough come to room temperature; if you do, the cookies will be flat when you bake them. If you’d like, you can scoop the dough before putting it into the fridge.

  • I thought I had a REALLY GOOD chocolate chip recipe until I tried this one! Oh my goodness! It is my new FAVE. I don’t think it is possible to have a better one!! 🙂 !!

  • Hi Jenn, I found out I used the wrong measuring cup and only added half the amount of the flour. Can I let the dough come to room temperature (I chilled it overnight) and add the other half of the flour and save the batch?

    • Hi Serena, Yes I think that’d be fine. 🙂

  • This is my go to recipe for chocolate chip cookies… my families favorite! This recipe makes perfect cookies every time I make them according to the recipe. Sometimes I substitute dark chocolate chips and it still tastes great.

    • — Michelle Schmidt
    • Reply
  • Made these cookies last weekend and they were great! Puffed up nicely and had great chocolate flavor. I followed the recipe and instructions exactly, and chilled for 8 hours. Will definitely make these again!

  • Hi Jenn,
    I wanted to take a minute to thank you for your hard work! I have made several of your recipes including this one, and all of them have been yummy and very well liked by my family. I love to cook and bake, and I find your recipes to be easy to make and time consuming enough to produce great results. I think the balance you have between your training and being a busy mom resonate in your recipes and make them doable by any home cook. I’ve already preordered your cookbook, and I’m anxious to try out those recipes!! As for this recipe, I’ve made chocolate chip cookies for years, and I’ve always thought that the softness of the butter makes the difference between flat cookies and those that aren’t flat enough. The extra mixing and refrigeration of the dough keeps the texture more consistent and helps produce great results every time. Again, your trial and error has solved a problem for me! Again, thanks for your hard work and for inspiring me to try new recipes!

  • Forgot to mention, In Australia we don’t have King Arthur flour. I just used the cheapest plain old flour from the supermarket and I was still very impressed with the results 🙂

  • These are really the best cookies I’ve made in ages. I love a chocolate chip cookie but over the past few years I’ve felt there has been something lacking in each recipe I use. So many end up hard and unappealing in the end. These, however, are tender, perfectly balanced and completely delicious! They also look beautiful once baked 🙂 I ended up decreasing the granulated sugar by a couple tablespoons and used only 54% callebaut chocolate chips and they came out so good. My work friends said I should open my own cafe and serve your baked goods 😉 Thank you Jenn!! I will always come back to this recipe from now on.

  • I made these for the Super Bowl party I attended and they were a hit. Jen your recipes always come out great for me. I am anxiously awaiting the delivery of your new cookbook. I have it waiting to ship in my Amazon account. Happy New Year to You!

    • — Jacqueline Patrick
    • Reply
    • You too Jacqueline! 🙂

  • Hi Jen, could I use dark chocolate instead of the milk chocolate. I don’t really like milk chocolate. I can’t wait to make these😊

    • Sure, Toni. Enjoy!

  • Hi Jennifer,
    Since the dough needs to be frozen before baking, do you think I could use browned butter in this recipe? I love the extra flavour it brings.
    Thanks, Sheila

    • Unfortunately not, Sheila. In order to brown the butter, you’d need to melt it, and melted butter won’t work for the creaming step necessary in the recipe. Sorry!

  • Hi Jen. I’m baking for myself and would rather not make 3 dozen cookies in one sitting. How long can I keep the batter in the fridge before I have to throw it out? Thanks in advance. 🙂

    • HI Rosa, you could keep the dough in the fridge for about 5 days. You can also freeze the dough or the baked cookies.

  • These cookies are terrific ! Even so, do you think if I reduced the sugar by half, would they keep their form when baking or would other ingredient adjustments need to be made?

    • Hi Beth, glad you like the cookies! I think you could decrease the sugars by a few tablespoons, but wouldn’t suggest more than that as it could affect the texture of the cookies. No other modifications would be necessary.

  • Hi Jenn,
    I love your recipes and use your site regularly. A quick question, can this cookie dough be frozen?

    thanks, H

    • Sure, Haema. Glad you’re enjoying the site! 🙂

  • Best chocolate “chip” cookies ever! One question: can these be made into bar cookies? If so, how do I adjust the recipe?

    • Glad you like them, P. 🙂 For bar cookies, I recommend using this blondie recipe – and you can sub chocolate chunks for the chocolate chips, if you like.

  • My grands loved the chunky chocolate chip cookies, they keep asking for more.

  • Flat cookies – I am trying these again. I think the issue could be that I took a large spoon and poured the flour (King Arthur) into the measuring cups. The instructions say, “spoon” so I think I did not add
    enough flour. We shall see…….

    • Hi Kimberly, Sorry to hear the cookies turned out flat. What I mean by spooning the flour into the measuring cup is that instead of digging the measuring cup into the flour to scoop it up (which can compact it), you should use a spoon to put it into the measuring cup and then use a straight edge (like a knife to level it off). But if you think you used too little flour, it does fit that the cookies came out flat. Hope you get better results next time!

  • I finally found a. Chocolate chip recipe my teenage triple boys all love. I make this recipe once or twice a week and they continue to ask for them .
    Thank you!

  • Outstanding! Made these for a picky group and everyone LOVED them. Actual comments/why they liked them so much: Impressively Soft, Not Overly Sweet, Light and Airy yet still substantial; Great Flavor; So Fluffy! One person asked me how they get so light and fluffy. I really was not sure–was it the difference in adding a little extra flour and decreasing the sugar? Was it the chilling over night? Another Huge Hit, Jenn. Thank you for sharing such great tips and techniques!! Makes such a positive difference.

  • I am interning abroad this summer and would like to make these for a dinner party. Unfortunately I do not have access to any kind of electric mixer. Will it work if I just mix by hand? As an alternative I am also considering your Double Chocolate Chip Cookies with Pecans since they seem to be more fool proof. Also, my landlord’s flour has been sitting around for a long time… not sure if that would make a difference…

    On another note, I have tried many of your recipes and they are all amazing! This is my favourite recipe website!

    • Hi Carly, For either recipe, you can make them by hand — the cookies will just be a bit denser and chewier. Be sure the sugars are well combined before adding the butter (with no lumps of brown sugar); then add the butter in soft globs. The flour should be fine…and so happy you’re enjoying the recipes 🙂

  • I live in the UK … should I use bicarbonate of soda or baking powder? Thanks

    • Bicarbonate of soda– hope you enjoy!

  • Hi Jen
    I’m sorry to say that this recipe didn’t work for me. I followed the instructions exactly, but they turned out quite flat. The dough was left in the fridge overnight, my oven was at the precise temperature (oven thermometer) and though I don’t have access to King Arthur flour, the flour I did use has a comparable protein content. I am an experienced baker and I can’t figure out why I got this result. I have made many of your other recipes and they have always turned out perfectly (thank you!).

  • Hi Jenn,
    I made them they are delicious but I left them in the cooling rack for about 6 hours. They got soft again. Did I leave it too long?
    Can I make ahead of time and keep it in the airtight container and serve them next day?
    Thanks Ruth

    • Ruth, I don’t think letting them sit out for too long would’ve caused them to get too soft. Perhaps they were just a little under baked. The cookies can be stored in an airtight container at room temperature for up to 3 days.

  • DELICIOUS! Didn’t have milk chocolate on hand, so my chip combo was bittersweet & semi-sweet. Almost addictive, and the finished product looked ROUNDED & GORGEOUS> Just served at party & literally not one left. Everyone loved them! Thanks very much for the tips!

  • Hi Jen!
    I made these cookies and although they tasted great, they were rather flat… As the reviews and your notes had warned. I live in India and we don’t get king Arthur products here. What do you suggest I use to give the cookies more height? Maybe adding ng some proportion of whole wheat flour might help?

    • Hi Vanita, sorry to hear they were a bit flat. I don’t think it needs to be whole wheat, but you could add about 1/4 cup more flour to the batter to give the cookies a bit more volume.

  • I’m making these right now and have to admit I was worried based on the reviews. These are the best, thickest, delicious cookies I have ever made! They came out beautifully. Keeping them cold is key. Used the flour I had on hand and I’m pretty sure it was Gold Medal or Pillsbury. They look like they are from a bakery! Best recipe ever. Thanks so much!!

  • Made these yesterday. I fall into the category of never being able to make a chocolate chip[ cookie that gets puffy. I have tried butter, shortening, chilling, etc. These cookies tasted excellent. I used Giradelli bittersweet chips cut in half. The first batch were kind of flat but by the second batch as the oven was hotter they puffed up much better.
    Just because the oven reaches temperature it does not mean it will not get hotter. All the walls and bottom have to heat too. Best to reach temperature and allow another 15 minutes before baking.

  • Jenn,
    I made your steakhouse burgers for my family the other night and they were the best burgers we ever sunk our teeth into. They are definitely better than any steakhouse burger we’ve ever tasted! I had to cut the recipe since we only used 1 lb. of meat, so hopefully I split the ingredients correctly. The only thing I know, is that they tasted DIVINE! I can’t wait to make them again……simple and delicious! Also, I made your a Sour Cream Chocolate Chip Coffee Cake. Thee are no words to describe the taste, but “AWESOME!” Thank you so much for the great pictures also. I call myself a “gourmet cook” since I’ve been cooking since I’m twelve ( that makes it 42 years of cooking for me!). I learned from my Italian mom who cooked amazingly each and every night for all 8 of us. I must say, your recipes top some of hers (sorry mom). I will be trying them all, so keep them coming! Thanks again!

  • These were pretty easy and turned out well. Mine were plenty thick and yummy! I have a convection oven and live at high altitude so cooked at a little lower temp a bit longer. Very pleased!

  • Hi Jenn!
    I love just your recipes !!! My family will be visiting to celebrate my moms 90th bday and I want to bake up these cookies in small batches each evening. Do you think I make a large batch of dough and keep it in the fridge and just bake up small batches each evening over a weeks time?

  • Hi Jen,
    Unfortunately I also experienced the cookies baking flat. I followed the recipe as stated, making sure they were chilled so I’m not sure what’s happened. The flavour is great but they looked more like pancakes than cookies. I’ve never had problems with any of your recipes before, and I’ve made a LOT!

    • Hi Nicole, So sorry your cookies came out flat! I’m scratching my head on this one…I’ve made these cookies so many times and they always come out puffy. Can I ask what brand of flour you use?

  • I made these exactly as the recipe called for. They were delicious, but I also did not get the height I was expecting. When I went back and looked at the picture, perhaps it’s the angle of the photo that made me expect these cookies to be fatter. But they are definitely yummy!

  • I’ve never refrigerated cookie dough before. Do I let it come to room temperature before cooking? Or scoop/measure it out while still cold and hard?

    • Hi Sheri, Definitely cook the cookie dough cold – otherwise the cookies will be flat. Enjoy!

      • Thanks – they came out delicious, but still decidedly flat. Though I had dough for one extra cookie and baked it on a silicone mat and it definitely had more height. Will use all silicone instead of parchment paper next time. Thanks again!

  • Hello, I made these cookies and followed the recipe to the T; however, they turned out very cakey. Any suggestions?

    • Hi Donna, When you say cakey, do you mean they were soft?

      • Hi Jen!
        As usual: Thanks for the great recipes! Really waiting for the cook book 🙂
        I experienced the same problem. Cakey for me to mean extremely crumbly and soft. I added the bake time so that they wouldn’t fall apart but they were deliciois:-) Any ideas?

        • Hi Sarah, I’m sorry you had a problem with the cookies being too crumbly and soft! Did you wait for them to fully cool/set before you ate them?

          • Hi Jenn
            Yes I did. Now the only thing is my husband still loves them so much! I will try the recipe out again and see. Its the first time I have used a stand mixer(always use hand): maybe I got something wrong: either way though: they are still a hit even as they crumble! I will definitely keep trying. Next time I’ll use a different All purpose flour brand and see. Thanks so much for your response Jenn!!

            • — Sarah
  • These cookies were (as in they have all been eaten up) delicious!

    Due to my impatience the first batch was disappointingly flat; I didn’t refrigerate the dough. So I followed the directions and chilled the dough overnight in the fridge. It truly was the trick to getting the puffy cookies in the picture! My #40 scoop was broken, so I made them a bit smaller with my #20 scoop and baked a few minutes less. They proved to be just the right size cookie for us.

    (I did use light brown sugar and semi-sweet chocolate chips though.)

    Thanks for such a great recipe…especially enjoyed by my son and his friends! It is a keeper!

  • Hi Jenn, thank you for all the wonderful recipes:) I plan to bake these cookies but was just wondering if I could replace the dark brown with granulated brown sugar? Would it affect the final result much?
    Thank you and keep up the good work!:)

    • Hi Elisa, It should work but be sure to measure by weight, not volume. Please come back and lmk how they turn out!

  • These cookies are amazing. Best I have ever made. Can I make these ahead and freeze them?

    • Glad you liked them! Yes, they can be frozen.

  • Tasty cookies, but I had mixed results and I’m not sure why. I used King Arthur flour, am pretty confident I used the correct ingredient amounts, and chilled the dough 24 hours. (I did substitute dark and semi-sweet chocolate chips.) I even put the dough back in the frig once the cookie sheets were filled. Anyway, some batches baked like yours and some were flatter. A mystery! But still tasting like good chocolate chip cookies.

    • Hi Maret, Glad you enjoyed them! Sounds like either your oven temp was fluctuating or the batter was not mixed evenly.

  • This is my go to chocolate chuck cookies. I like baking stuff like this so I can share it with my husband’s coworkers and my kiddos. It tastes amazing! I always make extra to freeze and pull them out when I need them, it stays fresh too.

  • Love this recipe! My boys enjoy baking chocolate chip cookies and excited to share them with friends.

    • — Jasmine Lacsamana
    • Reply
  • Absolutely DELICIOUS! I’ve tried several of your cookie recipes and so far each and every one of them has been perfect. I usually plan a nice sit-down dinner for Mother’s Day and will be making a pretty cookie sampler with a variety of your cookie recipes for guests to take home. Thank you so much for such great recipes! So glad I found your blog.

  • Made a batch of these cookies over the weekend for family. They came out beautifully, were simple to make and tasted delicious!

  • Made these cookies last night. I loved the fact that you can make the dough one night , clean up and just cook them another time. These cookies were the best. Just the right amount of sweetness and loved the different flavors of chocolate. Before last night, I was a toll house chocolate chip baker. But, this is my new go to recipe. In fact, I doubled the recipe and froze half the dough for later.

  • I baked these with my 8-year-old daughter this afternoon and they are so good! I might add a little more chocolate next time but other than that, perfect.

  • Thank you!!! Finally, a chocolate chip cookie with the texture I have long been searching for. My kids have requested that I use semi-sweet chips the next time, but other than that tweak, this recipe is perfect.

    • — Jacquie Rohricht
    • Reply
  • Mine flattened. They taste good but look like crepes. I followed the recipe to a ‘T’. Did anyone else experience this? What did I do wrong?

    • Hi Jennifer, So sorry you had a problem with the cookies flattening — is there any chance you could’ve made a measuring mistake? They should definitely not flatten out like crepes. How long did you let the dough cool in the fridge?

      • I don’t think I made any measuring mistakes. I am going to reattempt the recipe to be sure. I let the dough chill for 14 hours before baking. I have tried so many recipes and always end up with flat cookies! I don’t understand it. I use a lot of generic/store brand staples. Could that be the problem? You might also try investing in a digital kitchen scale – it’s the best way to get accurate measurements for baking. This is the one I have.

        • Hmmm, that’s definitely long enough in the fridge! I’d be surprised if generic ingredients made that big of a difference but if you want to give it another try, I highly recommend King Arthur All Purpose Flour for baking. Some other thoughts: is it possible you used baking powder instead of baking soda? Are you using standard measuring cups? Could your oven temp be off?

  • Love this recipe! These cookies are crispy on the edges and chewy in the center. One question, though: Why are my cookies not puffy? I love the way they turn out, but they do not stay puffy once I take them out of the oven to cool.

    • Hi Pam, glad you like the cookies! If they flattened out once you removed them from the oven, it may be that they need just a few more minutes of baking time. (If they flatten when they cool, it usually means they haven’t completely set.)

  • As soon as I saw the picture of these cookies, I knew I was going to make them. They did not disappoint! I thought they might be too sweet with this amount of sugar, but they were just perfect. They kept a nice, round shape and stayed chewy in the center, which I love. They took 12 minutes in my gas oven on a dark cookie sheet with parchment paper. Highly recommended! Thanks, Jen 🙂

  • Absolute perfection. This is how chocolate chip cookies should taste. This will be my go to recipe. Thank you!!! I made a second batch and added 1 tbls of bourbon…..only because my boyfriend asked me to. They were good too, but not as good as your original.

  • Absolutely amazing! I sprinkled mine with Maldon salt before baking. I thought they would be too “adult” tasting for my kids but they gobbled them all up immediately. This recipe does NOT contribute to my weight loss! This definitely replaces the Nestle recipe. Thank you!

  • Why don’t you have the print out of the recipe set up for a 3 by 5 or 4 by 6 card. It would be much easier to put in a recipe box.

    • I’ll look into adding that feature, Jeanne. Thank you for the suggestion.

  • I’m looking forward to trying this recipe as I also had the “flat cookie” syndrome and gave up making Toll House cookies. However, since I have plenty of chocolate chips on hand (semi-sweet and dark), I’m wondering if I could substitute them without adversely impacting the overall results. I realize they wouldn’t have the taste of better quality chocolate.

    • Hi Maret, You can absolutely use chocolate chips here – the cookies will still be wonderful. I’d use about 1-1/2 cups.

  • Another “Blue Ribbon Recipe” Jenn! These were delicious and easy! I love that you can keep the dough in the fridge for a while and make a dozen cookies fresh each day. Thank you for another great recipe!!

  • Made these today and they are fantastic. Best chocolate chip I’ve made In a long time. Letting the dough rest in the fridge definitely made a difference.

    • — Jennifer Weinberg
    • Reply
  • Love that you used both brown and granulated sugars!! The texture difference it made was huge!!! I also am a big fan of using a mix of chocolate in cookies. Some people in our house are milk choc fans and others aren’t. I like my cookies a bit “under baked” and gooey, so my baking time was more in the 9-10 min range, but so so good!!

  • Just made these.
    And it is all gone.

    • — Sarah Sali-Serio
    • Reply
    • Lovely cookies, I left them in the fridge overnight and the turned out amazing. Very fluffy, I did find that they are very sweet so next time I make them Im going to try putting less sugar in. Overall lovely outcome and very easy to make,

      • — Dillon on July 17, 2019
      • Reply

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