I’ve waited a long time to find the perfect “bakery style” chocolate chip cookie, and now I don’t have to look any further. I love the marinating them & you are right it does improve the flavour. These cookies are at another level!! I also used a vacuum packaging machine to make it stay a little longer in the room temperature. Pay attention, preheat the oven, FOLLOW THE DIRECTIONS, don’t play grammar police just follow the recipe. It was so perfect in terms of flavor and appearance that I wanted to bake it again. The 24 hours and cold cookie dough makes a huge difference. TODAY - 1. Recipe worked like a charm. What difference does this make? Thank you for this recipe! I think you’ll love this one. Thanks for everything! As to the cookies, they were inedible. These are so gorgeous! These are absolutely the BEST chocolate chip cookies! It turned out as you described exactly. we have a similar cookie in Iran and we love it! I would like to know if I may substitute all-purpose flour with wheat flour instead. Which was very dangerous considering I could eat them non stop it seemed and they never ended. I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close. These cookies are divine. Making them a few at time so we don’t eat them all right away- so good! Thanks for everything!I love your recipes. , I’m so glad you loved these cookies! Thank you for this recipe! That post actually inspired the creation of The Ultimate Cookie Handbook. So yummy!! Hi, I'm so proud of how these turned out and I'll be proud to send them with my husband tomorrow to his meeting. It doesn't do anything for flavor so if you don't care about whether its smooth or cracked then don't bother with the suggestion. Mila. Not sure what went wrong . Made this last night and again today but added some pretzels this time! I broke off a piece of the dough and put it in the fridge for about six minutes and about 10 minutes in the freezer. I chilled the dough for 24 hours. <3. Indeed,marinating the dough really makes a difference. Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. Is there any brand that melts better than the others? Pity they won’t get to eat the rest as they are for a fundraiser! Truly a great recipe. I halved the recipe as I didn’t have enough flour on hand. Will comment after I bake and eat them. This recipe makes great cookies. i made them with salted butter (because i didn’t have unsalted) and they were still great. Coz my family likes the cookies crispy rather than chewy. thank you. My fam loves it The cookies came out beautiful, I made 2 different sizes, the dough is really easy to work with. Definitely my favorite recipe and everyone asks where I bought them! Yummy. Added in a tablespoon of corn starch to the dry ingredients to add chewiness to the cookies. delicious! I will try to make it again, maybe with less flour? SO disappointed. Y’all, look NO further. This is by far the best chocolate chip cookie recipe ever! Thanks so much for a great recipe! They don’t last long in our house and make perfect care package cookies too. Try using Mexican vanilla. Hands down, this is it. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. It’s looking delicious! Really great cookie. as mush as i tried i could not cook like this How many calories in one cookie of three tablespoons? Awaiting your response. Woooww.. It’s delicious chocolate chip cookies. What kind of poofy flour works out to 3 cups?!? It will now be my go-to chocolate chip recipe. Too bad I’m making them for someone else or I’d eat them all myself! I've tried a lot of different chocolate chip cookie recipes and this is the best one by far! Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, Small cookies bake 8-10 minutes. I hope you reply soon! The texture is exactly like a bakery style cookie. I’m in 6th grade and I want to be a kids baking champion. I will be throwing the other recipes away. These cookies are DELICIOUS! This is hands down the best chocolate chip cookies recipe ever!❤ My kids and myself fell in love at the first bite. I couldn’t tell a huge difference between this version and the refrigerated for 6 hour dough version. A bit of advice - if you like a thinner cookie and not so cake-like, make a smaller ball of dough and when you place it on the cookie sheet be sure to flatten it quite a bit as the dough doesn't seem to spread when in the oven. Please, can I use this recipe for commercial purposes? Slowly add the flour to the mix. I also love messing with recipes to make them my own. Can I use whole wheat flour for this recipe or coconut flour? I preferred Tess’s recipe because it was less sweet. It was super easy and they turned out perfect!! How long will these cookies stay fresh? I baked two at the same time but the bottom batch was burned ): Luckily it was the smaller batch! But I wanted to ask would it work just the same if I replaced the chips with raisins instead? I found this recipe after I followed another chocolate chip cookie recipe that ended up being flatter than a pancake with chocolate chip bumps. I’m a pure vegetarian and I can’t have eggs..Please help me with this situation please post an eggless recipe. All you have to do while baking these eggless cookies in the microwave is to reduce the baking time by 25%. I got 18 HUGE cookies that were definitely not flat and the right amount of soft and chewy with crispy edges. Extremely good. Seal with lid and decorate with fabric and ribbon. I let these sit in the fridge for almost 20 hours. Several friends have asked me for the recipe and my brother constantly asks me to make another batch. They are delicious. Sorry can’t find where to share a pic. I’ve made these cookies 2 days in a row. I double it, roll half into one-inch balls then freeze so I can have ready made cookie dough balls to bake another time. Really love your recipe. *Please select a rating to complete your comment. My family always asks me to make them for them and ever since making these cookies we use no other recipe for chocolate chip cookies! The cookies taste great but I am wondering if you can help me with what I can be missing or what to do. Yay! You can also subscribe without commenting. It’s possible there also may have been too much flour, did you measure your flour with a kitchen scale to make sure you had the correct amount? It has saved me a ton of time! So glad I used your recipe as it’s amazing I just feel like there must be something I’m doing wrong as the mixture is very sticky..not cookie dough like at all, can you think of anything in doing wrong? I love these cookies. Did not taste great . BEFORE FREEZING OR GO RIGHT TO FREEZING. These are the best cookies, ever!! If you like very very crunchy cookies these are good, try to make them thinner or they will break your teeth the day after! By far the BEST chocolate chip cookies I’ve ever made! Looking forward to making them! I will continue to use and try to perfect this recipe. This one is a must try and they honestly do taste better if you let them sit in the fridge for a day or two. • in recipe says: 3 cups (380 grams) all-purpose flour, I baked them right away and they were perfect. Preheat oven to 350ºF. I tried your recipe: Bakery Style Chocolate Chip Cookies, Followed recipe to the the letter, they came out hard as hockey pucks!!!! Absolute perfection. Switched half the flour with oat flour. See post for storage tips. I used a 2.4 inch/6 cm scoop. Of course i love gooey-soft cookies. Combine the flour, cocoa, … It really is similar to a delicious bakery cookie. What is the brand for all purposes flour in this recipe ? Hi, This recipe was soooooo delicious, I absolutely love the taste. These cookies were enjoyed just as written. What I like to do is reheat and refresh the cookies in a 350°F oven for 3-5 minutes. Refrigerating must be the magic touch! Did you use a kitchen scale to correctly measure your flour? Preheat oven to 375°F. I’m sure I’m missing something here but you mention butterscotch two or three times but there is no butterscotch in the recipe, is there? They are perfectly crispy on the outside and gooey in the inside. Delicious! Haha!! They are nice and gooey. Be sure your butter is at a cool room temperature before beating with your sugar. Thanks from South Africa . My mom is allergic to eggs, is there anything else that could be used as a replacement for the eggs in this recipe? I have made this recipe numerous times and always comes out PERFECT! Hi! I CANNOT stay out of them. thanks for this amazing recipe!! Some have stated that their cookies were too cakelike, this is caused by the addition of too much flour. The only thing I used the same size scoop but got only 15 cookies. Thank you so much for sharing this I blew away my family with these! 2) So I thought maybe it’s cause I let it sit for too long in the warm room temperature, so I would try to bake them from frozen instead following your guide on baking frozen cookies. Beat the butter for 2-3 minutes like she suggests, I had flat cookies if I didn’t. I look forward trying this again, and I am sure they will be amazing! I made these today, didn’t chill them they turned out wonderfully. Thank you so much! I’m so pleased to hear that, Serena!! Made made them once and going to make them again! I have made these cookies a few times, they are incredible. I help take the luck out of baking so you *always* have delicious results! Do not use this recipe or author needs to fix the flour ratio. I followed the recipe exactly except for the salt. Absolutely delicious! I don’t know what happened please tell me what I should do to avoid this from happening again. Be sure they are completely cooled before storing. I’m sorry, but I haven’t found any alternatives to eggs for this recipe that produce the same results. Everyone needs to try these! I also didn’t have unsalted butter so I just used salted butter then omitted the salt. Thank you for the recipe and video! Replace 1 to 1 1/2 cups all-purpose flour with oatmeal flour (oatmeal that's been processed until powder). Hi Tessa! Browned Butter Toffee Chocolate Chip Cookies, Giant Reese’s Pieces Chocolate Chip Cookies, chocolate chip cookie recipes & cookie baking tips here, https://www.handletheheat.com/how-to-measure-flour/, https://www.handletheheat.com/bake-thick-cookies/, https://karopack.ir/product-category/vacuum-packaging-machine/. Did not raise and flatten out. This recipe is a keeper! The only change I've made is to the sugar amounts: 1/2 cup white sugar and 1 1/2 cups brown sugar-I think it makes them chewier. OMG. very very very very very very very very very very nice texture. Yum, I am a huge cookie monster and chocolate chip is my favorite, will definitely have to try these! I was tempted to blame you and give you one star, but surely it COULDN’T be your fault because the ingredients all make sense… and yet it couldn’t be MY fault because my ingredients were fresh and I know how to bake. I’ve tried the recipe with 2 tsp of pure vanilla extract, and I’ve also tried a variation of the recipe with 1tsp pure vanilla extract and 1tsp caramel extract. This has been our family CCC recipe since the day you posted it! I made these cookies today to use with a Choclate Chip Cookies & Cream cake. Perfection! I started a quest at the beginning of the pandemic to find the best chocolate chip cookie out there. I call them little pillows of heaven. Thank you so much! but they were thin, Fantastic recipe. HI, I’m from Brazil, Would’ve done the full 24, but I was impatient hahaha, I love this recipe! They have a great texture and keep very well. Even learn how to customize your own recipes! Not sure if it’s because I used dark brown sugar instead of light brown sugar but yup I would put in like 20 grams less sugar . So I was wondering about measurements..100 grams didnt measure as 1/2 cup of sugar nor did 1 1/4 as 247…are my measurements off? I usually like to “marinade” my dough but I was short on time so I froze the dough balls as my oven heated up as per your suggestion and they came out great! I added 1 more additional teaspoon of vanilla but these came out perfect! In my opinion, it’s the perfect easy everyday chocolate chip cookie recipe. I can’t wait to make them for my parents! The absolute best chocolates chip cookies I have ever made. Too salty, use 1/2 tsp of salt instead of the suggested 1 tsp. Sweet but salty….. Great recipe! They did not flatten out. This recipe is my holy grail; thank you so much, Tessa, from saving my family from sub-par cookies! Thank you for this recipe! Thank you! CHILL THE DOUGH!!! They tasted amazing, but spread a little bit too much even though I followed your recipe exactly, using kitchen scale. I also didn’t have light brown sugar but had soft dark brown sugar. Beat in the eggs one at a … Love this recipe, thanks, but definitely measure the ingredients by weight and not volume. Thank you! Truly the best chocolate chip cookie recipe! I was having issues with my cookies spreading too thin. OMG!!!! That way I always have dough on hand to defrost and bake fresh for guests! Too much flour. Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. The consistently was perfect like a bakery cookie and we wouldn’t be more pleased! I just made this with my 5yo last night and they turned out PERFECT! It will be my first cookie baked on my new 30L oven from TAOBAO! I am looking forward to try this recipe as most of the cookies I made tend to become flat… Ease: No special ingredients, equipment, or skills needed! Heat for 45 seconds, then remove and stir. I wish you could see a photo of the cookies that I made following your awesome recipe. my love towards cakes simply growing day by day. I used parchment paper ( no spray at all), not sure what happened this time around, they seemed to have to cook longer but now have that weird over cooked taste but wet look, any suggestions? Wow! When I found it sometime last year I was a bit hesitant because I had already been through so many mediocre recipes, but my family and any visitors who drop by go absolute gaga over them. Beat in the eggs one at a time, then stir in the vanilla. This homemade recipe is simple to make, and yields thick beautiful cookies that are golden brown, crisp at the edges, and gooey at the center. As yours calls for 2 tsp rather than 1 for the amount of butter compared to the rest of ingredients. Hope that helps! They came out looking a little dome like probably due to the amount of flour used but that did not bother me at all, they tasted delicious. i started to vary it as i got more acquainted with baking & it seems to take my ingredient tweaks well. They maintain shape/ very little spread. Did you use a kitchen scale to properly measure your flour? You might want to move the preheat step to after the chilling step. This was the worst chocolate chip cookie recipe I have ever made. My question is: what is the mixer speed to use while creaming butter sugar, and the speed for mixing the dough? Baked some and froze some dough balls for later. WOW! Cant wait to taste the marinated ones! So thrilled you found your new go-to cookie recipe . I am a follower from Manila and very new to baking. I would recommend this! I did lessen the white sugar to 1/2 cup and increase the brown sugar to 1 1/2 cups for a richer flavor. Thank you so much for this recipe! Took out the next day. I kept the dough in the fridge for about 14 hours and baked the cookies for 15 minutes. Served them at my birthday party and all the guests were thrilled and asked for more. The m & m recipe to the bowl when i say they are crisp on the edges and delicious... 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