This post will teach you how to make perfect chocolate chip cookies from scratch. It is a detailed guide, full of tips and tricks to help you make amazing homemade chocolate chip cookies. This easy chocolate chip cookie recipe makes a great base, so you can customise your chocolate chip cookies as you like!
I am not claiming that these are 'the best chocolate chip cookies' ever, but to me, this easy chocolate chip cookie recipe has everything I look for in a chocolate chip cookie. As a baking blogger, I have made my fair share of homemade chocolate chip cookies, and this cookie recipe is my back pocket, everyday simple chocolate chip cookie recipe. It is the one I go back to time and time again, for so many reasons:
- The dough comes together super quickly with no additional steps.
- Three kinds of sugar gives you amazing texture and chew.
- Huge chocolate puddles (which are optional), are my favorite.
- Crispy outsides, and a chewy chocolate chip cookie middle
- The dough freezes amazingly, so it is great to keep on hand.
To me, these are the perfect chocolate chip cookies. I have also stuffed this post full of tips and tricks for making the best chocolate chip cookies - a lot of these tips can be applied to any chocolate chip cookie recipe, I just wanted a place for them all to live!
If you love this simple chocolate chip cookie recipe, make sure to check out my brown butter chocolate chip cookie recipe! For a quick and easy cookie situation with no scooping and rolling needed, my chocolate chip cookie bars are the perfect thing.
How to make the best chocolate chip cookies
There are a few steps to make sure these perfect chocolate chip cookies work out as well as possible:
Make sure your butter and sugar are properly creamed.
This chocolate chip cookie recipe yields a slightly thicker cookie, and part of that comes from the beating of the butter and sugars. This aerates the mixture, providing both lift in the recipe and texture.
It is important to ensure that the mixture is light and fluffy before adding in the eggs. Using melted butter in a recipe such as in my M&M cookie recipe and my mini egg cookie recipe, or brown butter like I use in my small batch chocolate chip cookie recipe gives a slightly denser, chewier cookie.
Measure your ingredients properly.
I think we all know now how important baking with a scale is to ensure accuracy - this applies here too.
Portion with a scoop.
Having nice evenly sized cookies means that they are going to bake evenly. I like to use a spring loaded cookie scoop to scoop out my cookie dough, but if you do not have one, you can weigh the balls of dough - each one should weigh about 55g.
Chill the cookie dough.
This is an important step for this recipe - chilling the cookie dough allows the flavours in the cookie batter to develop, the flour to hydrate slightly, and the butter to chill down. Give the cookie dough at least an hour in the fridge, or up to overnight.
How to make gooey chocolate chip cookies - bake until just set.
The level of doneness on a chocolate chip cookie is obviously personal preference. I prefer mine only just baked. Removing the cookies from the oven when they are just done gives you a nice gooey inside and a slightly crispy edge - remember they will set up on the pan a little too.
How to make chewy chocolate chip cookies
The role of sugar in cookies is important - both the amount in terms of the ratio of sugar to other ingredients, and the ratio of brown to white sugar.
When I am testing, I will play around with the quantities of white and brown sugar in a recipe - if i want the cookie to be thicker, a little chewier, and spread less, I will use more brown sugar, whereas if I want slightly crispier edges and more spread, I will increase the ratio of brown to white sugar.
I often get asked if it is possible to reduce the quantity of sugar in a cookie without compromising the texture - the short answer to this is no. Sugar plays an important role in the structure of the cookie, as it contributes to the moisture level while also interacting with the fat to provide lift within the cookie.
If you want to make a cookie appear less sweet, you can make sure that the dough is properly salted, and use darker chocolate in the cookie to offset the sweetness.
This recipe has brown, white, and raw / turbinado sugar in it. The brown and white sugar provide texture, while the turbinado gives a little crunch that I love so much.
Adding an extra yolk to chocolate chip cookies can also help provide chew - I do this in my egg yolk chocolate chip cookie recipe.
What is the best chocolate to use in chocolate chip cookies?
I almost always use chopped chocolate in my chocolate chip cookies. There are a few reasons for this:
- Sizing - Cutting up chocolate into chunks gives you a great range of size in your chocolate. This means you get a good distribution throughout
- Melty Pockets of chocolate - Chocolate chips often have a stabiliser in them which means they don't melt. This makes them great for things like muffins, but I much prefer using chopped chocolate for cookies because the chocolate melts, and you get pockets of chocolate throughout.
- Quality - if you use chopped chocolate, you can use whatever quality you like. It's also a great way to mix up the types of chocolate you use too - I like doing a mix of dark and then sometimes a fun flavour
- Chocolate Dust - This is a name I made up, but the dust is what's left from chopping chocolate. It all goes into the bowl and you get tiny chocolate specks all throughout the cookies.
- Melty Chocolate Puddles - Chopped chocolate means you can press extra chocolate onto the top of the cookies to get big chocolate puddles!
- If you want to use chocolate chips instead of chopped chocolate, by all means go ahead?
How to get big puddles on chocolate chip cookies
I like to use a little trick to get those big puddles on the tops of my chocolate chip cookies. Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet.
This means that when the cookie bakes, the chocolate will end up spread across the top of the cookie, and give you those big chocolate puddles on the tops. If you are freezing your cookie dough, do this step before they go into the freezer. You can't squish frozen dough!
How to keep cookies fresh
Store chocolate chip cookies in an airtight container at room temperature. To keep them fresh, you can place a marshmallow or a piece of bread in the container with them to help stop them from going stale.
However, I prefer to only bake of the amount of cookie dough that I need, and freeze the rest for another time.
How to freeze chocolate chip cookie dough
This dough freezes perfectly. Scoop it out, chill for an hour, and then bake off whatever you are wanting to bake off. Transfer the rest to a parchment lined baking sheet, and freeze until solid.
This is a flash freeze and should take 30 minutes to an hour. Then, transfer to a ziploc bag and label with the type of cookie dough you have. You can bake it directly from frozen - decrease the baking temperature to 325°f / 165°c and bake for the same amount of time - you may need to add an additional minute or so.
For all my tips and tricks on freezing cookie dough and baking from frozen, check out my post: how to freeze cookie dough
How long does cookie dough last in the fridge?
You can chill your cookie dough for a minimum of an hour before baking, or up to overnight. If you want to make it in advance, cookie dough can be stored in an airtight container in the fridge for 3-5 days, although if I know I will not be needing it for some time, I will freeze my cookie dough and bake from frozen.
If you want a no chill cookie recipe my olive oil chocolate chip cookies are great for this - they are also a dairy free variation of a chocolate chip cookie if you need that!
The 'Cookie Scoot' - for perfectly round cookies every time.
The "Cookie Scoot" is my secret weapon to perfectly round cookies. It's a totally optional step, but one that I really love. All you do is take a round object slightly larger than the cookie.
As soon as the cookies come out of the oven, while they are still hot, put the cutter over the cookie and 'scoot' it into a perfectly round shape. The best. I do it basically every time now.
I use a cookie cutter slightly larger than the cookie. I have a set of all different sizes which is made by ateco - it is super handy to just grab the one that you need!
Cookie troubleshooting
There are a couple of things that can go wrong with cookies - they will likely still taste delicious, but there are a few common issues?
Why are my cookies flat?
- Your baking powder / baking soda is expired so it is not doing the job it is meant to.
- You did not chill the cookie dough sufficiently before baking
- The ingredients were too warm, so the cooling period was not enough to chill the dough enough for it to not spread.
- Your oven is running hot - this is the most common issue. If your oven temperature is off, this will greatly affect the spread of your cookies. Make sure you are baking the recipe according to the oven directions (my recipes are all conventional bake), and make sure your oven is calibrated.
- You didn't use a scale - time to get one! Baking in cups isn't accurate, and cookies need accuracy!
- You used a silpat / silicone baking sheet - this causes cookies to spread a lot more than parchment paper due to how slippery they are.
Why did my cookies not spread?
This is a much less common issue, the main culprit is usually oven temperature. I bake my cookies straight from balls of dough - no need to flatten!
- Your oven temperature is off. If your oven is running cold, it will slow the spread of the cookies.
- You didn't use a scale - time to get one!
How to customise your chocolate chip cookies
I love to use this easy chocolate chip cookie recipe as a base, and mix things up when it comes to mix-ins.
Feel free to add in things such as candy, peanut butter cups, nuts, etc. I use this recipe as a base for my peanut butter cup cookies and my popcorn cookies, as well as my peanut butter stuffed chocolate chip cookies. I usually keep the weight of the mix-ins the same if I am swapping in things like candy or nuts, and replace some of the chocolate for whatever I am adding. You could also add things like salted caramel chunks like I did in my salted caramel cookies, or pieces of Nutella, piped out and frozen - I did this for my Nutella Cookies and it is amazing.
If you want to play around with the texture, ratio of sugars etc you are welcome to try, but please know I have not tested these so if you make changes, you are making your own recipe, not following mine. I am happy to help suggest other recipes if this one for my perfect chocolate chip cookies does not suit!
For more chocolate chip cookie recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Print
How to make Perfect Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 28 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
This post will teach you how to make perfect chocolate chip cookies from scratch. It is a detailed guide, full of tips and tricks to help you make amazing homemade chocolate chip cookies. This easy chocolate chip cookie recipe makes a great base, so you can customise your chocolate chip cookies as you like!
Ingredients
- 225g Unsalted butter, at room temperature
- 170g Dark Brown or Muscovado Sugar
- 100g Granulated / White Sugar
- 50g Raw / Turbinado Sugar
- 1 large egg (about 50g not including shell)
- 1 tsp vanilla bean paste or vanilla extract
- 300g All-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 3g salt (1 tsp kosher or ½ tsp table salt)
- 350 g good quality dark chocolate, roughly chopped, plus a little extra for chocolate puddles (see body of post)
- Flaky Sea Salt such as Maldon for finishing
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg and vanilla, and mix to combine, scraping down the bowl when necessary.
- Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine (you still want a few streaks of flour remaining that will get mixed in when you add the chocolate).
- Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.
- Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto a baking sheet lined with parchment paper (you can place them close together). If you want big puddles on the top of your cookies, you flatten a ball of dough, press the chocolate onto the top side, then continue as usual and roll it into a ball, which then gives you even chocolate distribution as the cookie bakes.
- If you are not adding additional chocolate, there is no need to re-shape into a ball - you can bake right from the scooped shape. Cover the sheet pan with plastic wrap and chill the dough balls for an hour in the fridge, or up to overnight.
- Toward the end of the chilling process, preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you can bake these in batches)
- Arrange 6 cookie dough balls on a baking sheet, leaving room for spreading. Leave the remainder of the dough balls in the fridge.
- Bake for 13-14 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them quite soft, bake for 13 mins, if you like them a tiny bit crispy then bake for 14. Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape.
- Sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies.
- Store leftovers in an airtight container at room temperature.
Notes
If you cannot find raw / turbinado sugar, it can be substituted with 25g white and 25g brown sugar.
Keywords: cookies, chocolate chip cookies, chocolate puddles, chocolate chunk cookies, muscovado sugar
Comments
These are legitimately the perfect chocolate chip cookie. I've experimented with quite a few recipes by other well-known bakers, but once I found these, I stopped experimenting. There's nothing more delicious... especially if you keep a few cookie dough balls in the freezer to bake hot and warm when you feel like it. Erin's recipes are the best!
★★★★★
Hiiii ahhh this is the most amazing feedback, thank you thank you! These are my absolute favourites too, don't tell the others! haha.
My boyfriend on this recipe: “you’ve really outdone yourself”. We’re in love with these cookie!!! 11/10
★★★★★
Aw yayyyyy thank you!!
are these cookies that stay soft even after a day or two?
If you underbake them a little then they should!
Hi can we sub light brown sugar and a TSP of molasses if we don't have muscavado sugar?
You can just use regular brown sugar 🙂
I love that these cookies use raw sugar. It makes them “crunchy” even after they’ve been working out overnight, and they’re so pretty with the tips about the chocolate puddles and “scooting” like you do on insta! Love them!
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Yayyy I am so glad that you love them! x
These are absolutely perfect! I only had brown sugar and regular sugar so subbed out the turbinado, they still turned out so delicious. Crisp edges, chewy centre and just the right amount of chocolate. The chocolate puddles and flaky salt really made these next level! This is going to be my go-to choc chip cookie recipe!
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Ahhh so happy you loved!
Hi there! ❤️ May i know how big is your baking tray & how long can i keep it once baked?thank so very much for the recipe & tips!
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Hi! I use a half sheet pan which is 18x13 inches. They keep for 3 days or so in an airtight container but you can freeze the dough and bake from frozen!
These were fantastic. Used dark muscovado, white and demerara sugars. The combination was excellent and the end result with the salt on top was perfect.
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Hi! So happy you love them - thank you so much for the lovely review!
Wow! These cookies are amazing! They are so delicious and went down a treat with my family! Thank you.
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My search for the PERFECT chocolate chip cookies is finally over! Sooooo good. Thank you for this recipe 😋
Hi! Ah yayyyyy you are so welcome! I would love if you could leave me a rating! Thank you so much x
How long would you bake if starting from frozen?
Add 2-3 minutes 🙂
These are quite possibly the best cookies I’ve ever made - and I’ve made a lot of cookies! Delicious, perfect recipe. This will be my go to chocolate chip cookie recipe moving forward! Also - measuring by weight when baking is such a game changer. I bought a scale for Erin’s recipes and it is so fabulous! Make these! Get you a scale! You’ll have no regrets.
★★★★★
Hiiiii thank you so, so much for the review! I appreciate it so much - I am so happy you loved x
I bookmarked this recipe after trying this once. God these are so divine. Thank you Erin for always coming through for our cravings. My favorite part is: no rest time in the fridge!!
Love them!
★★★★★
You cannot go wrong with this cookie! It's by far the best CCC I've ever eaten! Even the alternative ingredients still make a superior cookie. The quality dark chocolate and the caramel flavor from the Muscovado sugar makes this cookies extremely rich and decadent. I usually opt to use Trader Joe's chocolate chunks (not chips) to keep costs down and it's still a freakin' great cookie. This recipe hits all of my expectations for what a CCC should be.
★★★★★
Hiiii! Eeee thank you for such a sweet review! I am so glad that you love them - I think they will be my forever fave. I often use trader joes chocolate too - I stock up on the pound plus bars whenever I am there and use those (I pre-chop a bunch at once and just keep it in a jar), and sometimes throw in whatever other chocolate is in the cupboard too! x
Hi Erin! I love this recipe and the flavor of my cookies turned out amazing! However, they came out a little too flat even after I chilled them for an hour. Do you have any suggestions to avoid this? Thank you so much! I love your recipes.
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Hiiiii! Hmmm I would say it could be your oven temperature? If it's running hot (or cold actually) they will spread a little more. Do you have a thermometer where you can check that?
Delish! My go to cookie recipe always
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Ohhhh hi Claudia! Thank you thank you! Just the best xx
These are so delicious and the recipe is really clear and full of great tips! I am also so happy to have finally found a site that uses grams! In the UK we rarely use cups so lots of other websites are very confusing 😅
★★★★★
Hi! Yayyy I am so glad that you love! x
These are the BEST chocolate chip cookies! The flavor and the texture is amazing. I no longer try any other chocolate chip cookie recipes.
★★★★★
Ahhh so happy you love them!
Hi Erin! Wanted to make these but intimidated by sugar types which can not be found in my country. So let me ask THE question 🙂 Can I substitute the sugars? Which ratio will it be withe brown sugar and white sugar? But if you say it will ruin the recipe than I will search for another recipe instead. Thank you.
Hi! You can substitute muscovado for brown sugar, for the turbinado you can do 25g white and 25g brown!
Hi Erin - these are great and I LOVE LOVE LOVE them... so much better than the one I was using before. Can you tell me how you make them ALL the same shape - perfect circle - I have tried both the scoop and bake and the roll and bake and they are not all perfectly round.... I read above that oven temp can make them spread more so that could be it (I really detest my oven)!! Any suggestions?
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Hi! So glad you love! I use a cookie cutter to scoot them into place once they come out of the oven - the part in the recipe that says something like 'if desired, use a round cookie cutter slightly larger'. I do this with almost every cookie and it rounds them off nicely!
Thank you!! I just watched the video!!!
★★★★★
I LOVE this recipe. I’ve made it tons of times and giving my friends frozen dough balls is my new favorite gift! I recently tried it with cup-for-cup gluten free flour and it worked beautifully! Baked from frozen even. My favorite!
Yayyyyy it's just the best right! x
Katie, I'm so glad to know you had success with gluten free flour in this recipe. Which gf flour did you use?
It's time to get baking!
I'm sure to enjoy these !
These cookies are incredible! Flakey salt on top is so tasty with the chocolate puddles! I definitely keep a stash of frozen dough balls in the freezer to bake off whenever needed. I’ve even been known to eat them raw & frozen. So good!
★★★★★
Yayyyyy so glad you like!!!
Not only do I think these are really the perfect chocolate chip cookie, but everyone i've baked them for also thinks they are perfect. 🙂
It's the only recipe i'll use!
★★★★★
SO SO SO GOOD!!! 🤤🤤🤤
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Yayyyy I am so glad you love them!
These CCCs really are amazing! The use of the all the different sugars is genius and can't be beat! The extra crispy crunch but still gooey, chocolatey middle are cookie dreams. My new favorite cookies. Thank you for this recipe!
★★★★★
Yayyy you are so welcome! They are my fave too 🙂
Can we reduce the amount of sugar or will it make any difference? Because i think the amount of sugar is too much, is it too sweet? Or is it going to be just fine because using 70% chocolate?
Hi! Please don't reduce the amount of sugar in these - sugar plays an important part in the spread and texture of the cookies. I don't think they are too sweet, but please try them as written first before deciding!
These cookies were by far the best cookies I have ever made. The process was simple, and I didn’t have a mixer so did everything by hand. I will highly recommend!!!
Yay I am so glad you enjoyed!!
These truly are the best chocolate chip cookies and I’m picky about a good cookie!! I’ve made probably 15 batches of these over the last few months and have been giving them to friends who are equally as obsessed as I am. I will now never not have a batch of these ready to go at a moments notice in my freezer! 💗
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Ahhh yay I love to hear this! x
I've made many, many chocolate chip cookies from many different recipes. I thought I had found a favorite with a Levain copycat recipe, but then I tried these after watching on Instagram. 10/10 best chocolate chip cookie recipe.
The puddles of chocolate on top + the flaky Maldon sea salt are to die for. I bought new sugar (for me) for this recipe (the turbinado) and I do think it made a world of difference having the different textures and flavors.
Thank you, Erin!
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Eeeeee so glad you loved them! They are my forever fave too I think haha.
Sooooo good! In love!
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Yayyy!
These are THE BEST chocolate chip cookies I've ever had in my life! I followed the recipe exactly and they came out perfectly. I've already shared the recipe with multiple people in my family. Thank you so much for this!!
Ah yayyyy love to hear it!
Hey I've finally tried your recipe and it came out great all my family loved it and I made it again yesterday to give it to my friends. But one thing i notice is my batter felt more wet while yours looked drier, do you know why this happend? I tried to put it in fridge to set it a little bit but still when i scooped it after a while it looked a little bit melt so when i tried to shape it with my hands it's quite sticky. But regardless it's my go to chocolate chips cookie recipe now
Hi! A few questions - did you make the recipe by weight? The recipe has a one hour chill in it so it does need the time to cool down.
yes i measured by weight but i put it in the fridge for few minutes maybe next time i should put it for an hour. Thank your for your reply
Ah yes they are a bit sticky before they go in the fridge! They need an hour before they bake - I usually scoop them first then chill them 🙂
ERIN! This is truly such a perfect cookie. The raw turbinado sugar gives it that sandy texture that I just love in a cookie but never knew how to achieve (I always thought it was buckwheat flour or some sneaky grainy flour!). My little cookie hacks include: when I take the pan out of the oven, I drop it from about an inch onto the stovetop to get the cookies to flatten and ripple. Then, using a small offset spatula while the cookies are still very warm, I reshape any that aren’t perfectly round. Then I gently squash down the cookie with the offset spatula, then add the flaky sea salt finish! I added toffee bits to mine but followed everything else exactly! So excited to have this recipe, the cookies are magical, thank you Erin!!
★★★★★
Oh hiiiiiii! Yayyyyy so glad you love! The turbinado is a game changer! I love how the crunch sneaks in! Thank you for such a sweet review! Hope you and the fam and the fur baby are well xx
I loved this recipe! It came out so well and I'm monching on the cookies all the time. Also I wasn't sure what size egg to use, I had two small ones so I used those. Was a tad bit chewier but who cares, the cookies were great.
★★★★★
Yayyyy so happy you loved them!
Yep, this is the one you want to make, eat and share forever and ever. I didn’t have all 350 grams of dark chocolate, so subbed the little I needed with semisweet choc chips, but turned out great anyway. So awesome, Erin! I love the combo of those three sugars!
Thanks for another great recipe.
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Ah yayyyy so glad you love!!
These are perfect cookies. I love your insta and looked forward to trying this recipe. Took about 16 min from the fridge. Wonderfully crispy on the outside, fluffy insides.
★★★★★
Hi! So happy you love!
Love this recipe! The addition of raw sugar isn't something I've seen in a cookie recipes, but I'm convinced it's what makes this recipe stand apart from the rest. My family devours these instantly. I typically make this cookie dough at the start of the week and bake small batches throughout to keep everyone motivated. As always recommended in the recipe, and what I was taught at Le Cordon Bleu Pasadena, WEIGH YOUR INGREDIENTS!!
★★★★★
Hi! Yayyyyy so happy you enjoyed! Scales for the win! x
I did it. I bit the bullet and bought a scale for this recipe specifically. AND I HAVE NEVER MADE SUCH PERFECT COOKIES. I am now a convert to baking with a scale! The cookie scoot is PURE GENIUS- ERIN YOU INSPIRED RAVEN HAIRED COOKIE GODDESS! The best part is I still have a dozen frozen cookie dough balls waiting for me to bake up whenever I choose. You are amazing!! Thanks for doing all the hard work for us to enjoy this perfect cookie!
★★★★★
Ah yayyyyyyyyyy so glad you love! This recipe is my fave xx
I’ve eaten 3 already since I made them today. Sooo good! I’ve made many a chocolate chip cookie, but these are delicious! I had muscovado sugar hanging around, and always have raw sugar to put a sprinkle on espresso, so was well,prepared. Next up? Your brown butter salted caramel cookies!
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Yayyy so glad you loved! They are a fave of ours! You will love the brown butter ones too x
These were SO GOOD! I divided the recipe in half so I wouldn’t overeat cookies all week, but I just might have to make them again! Just perfect
★★★★★
Ah yayyy! The dough freezes super well too if you only want to bake some off and then you can bake from frozen!
THE BEST chocolate chip cookies I’ve ever made/had. Really easy to make. Instructions are clear. So glad I found this through @thepurplecupcake. I now keep a stash of cookie balls in my freezer at all times and anyone that comes over always asks for them. Thank you!!
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Hi! Eeeee so happy you love them! They are my forever fave too
Absolutely perfect every time!
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Yayyyy so happy you love!x
Love love LOVE these cookies. Definitely appropriately named as the perfect chocolate chip cookie. Will never go back to regular chocolate chips in my cookies - chopped chocolate is far superior! Also, love how professional I feel with my perfectly round cookies after doing the “cookie scoot”. My go to recipe!
★★★★★
Ahhh so happy you love them! They are a forever fave for me 🙂
I spent 2020 trying to find the perfect cooie recipe. After a bunch of 'okay', 'fine' and 'yeah, they're nice' recipes.... make way for the best cookie recipe of them all.
So quick, so easy, SO tasty. Every damn time. Thank you for sharing this Erin! x
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yayyy so so happy that you love them! thank you so much for the lovely review!
Excellent cookie recipe!! The flavor is fantastic! I love for chocolate chip cookies to have that deep caramel/toffee flavor and these delivered better than any recipe I've tried and I've made ALOT of CC recipes.
Side note: Shamefully I considered a different recipe before deciding to make yours but once I realized it have weights (new to the weighing ingredients game) I chose to do yours. Please direct my attention to any Karens that are harping on your "elitist ways" of accurately measuring ingredients, and I'll tell them what's what lol.
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*didn't have weights
Hiiii ah yessss so happy you love! grams for the win!!
Good morning, mine did not spread as much as yours....any ideas? I am thinking maybe just pushing them down a bit prior to baking....maybe a rolled a little taller than fat???? Thank you 🙂
Hi! Do you have a thermometer in your oven? It’s possible the temperature is off - that’s usually the issue with spreading etc
Hi! Yes I do have a thermometer and the temperature was correct....hmmmm ????
Hmmm sneaky! You made the recipe by weight right? Did they not flatten at all or just not as much? Squishing them down a tiny bit could help or you can give the pan a good whack on the counter when you take them out of the oven!
Yes, ma'am...always by weight...is there another way? LOL! So much easier...I can't live without my scale! I will try to play around with the shape of the balls and not rotate the pan when I bake off the rest of the batch. I will let you know how it goes and sincerely appreciate your feedback. Have an awesome day!
One more comment.....do you rotate the pan half way through the cooking time? I did and am thinking maybe the change in temperature was the issue? Thoughts?
Nope I just wish them good luck and leave them in there! Haha
lol....... :):):):):):):)
I love this recipe !
★★★★★
perfectly sweet, chewy, crispy, and slightly gooey. Love them with flaky salt on top.
★★★★★
These are the best chocolate chip cookies I have ever tried!! I baked for 13 minutes and they were the perfect chewiness. I definitely understand and appreciate the importance of baking in grams rather than cups - the accuracy results in perfect cookies every time. I will keep this recipe forever thank you Erin!
★★★★★
You are so welcome! Thank you so much for the lovely review!!
Hello! what can I substitute for raw sugar if I don’t have any at the moment? does it make a big difference
★★★★★
Hi! You can use half brown half white sugar in the place of it 🙂 texture wise it does make a difference!
Hi! May I check how long can I keep my frozen dough? Thanks
Hi! A few months!
My go to cookie recipe! I always do a double batch and keep some individual cookie dough balls wrapped in cling film in the freezer. For those days when you're craving a sweet treat. I am a sweet tooth so add in some milk and dark chocolate. So yummy and my friends love them!
★★★★★
These are so delicious. Go-to recipe. Brought them to friends as a “thanks for letting us crash in your basement during an ice storm in the midst of global pandemic” and they loved them and requested the recipe. Best part is…they aren’t labor intensive or take 100 hours!
★★★★★
Aw yessss a damn good thank you if you ask me! hahaahah
These are the best cookies !
★★★★★
Ahhh so happy you love!
These really are the most perfect choc chip cookies. Packed full of delicious flavour and topped with Chocolate puddles, what more could you want really. Erin is the baking wizard!
★★★★★
I keep a stockpile of this cookie dough in my freezer - so easy to pop some in the oven for fresh baked cookies because no one should be eating old cookies!
Whenever I bake this recipe, I get rave reviews and feel like I can't take the credit - I just followed the recipe!
★★★★★
Yay yessss frozen dough is the best! so happy you love x
Always my go to recipe when making chocolate chip cookies. These are a family favourite and I always keep a stash of dough balls in the freezer for a rainy day. I don’t waste my time looking for any other recipe as this choc chip recipe is the Goat!
★★★★★
Smashed it again. I use this recipe every single time I make cookies and without fail I am always so impressed. Freeze so we’ll too.
★★★★★
Just wondering, what kind of chocolate do you use for these cookies?
Hi! I just use whatever I have on hand and chop it well!
As the title states. The absolute PERFECT choc chip cookie, I won't use any other recipe for a classic choc chip cookie. Using quality chocolate chopped up is a game changer, definitely try this over baking chips. The best.
★★★★★
Best recipe ever! (Including Nestlé & Chelsea Winter)
★★★★★