The measurements on the site are the ones I use. Thanks Em! Simple. If that doesn’t help, you can add more flour, this would help too, just make sure to to overbake the cookies so the center stays soft. Preheat your oven long enough so it reaches the right temperature, and make sure your baking soda isn’t old. Crisp, golden brown edges, thick, soft and chewy centers, and plenty of melty, gooey chocolate chips make these the best chocolate chip cookies you'll ever taste! Thank you for sharing the recipe! Maybe not enough flour. The other option is to add more flour, but that will change the consistency of the cookie and make it denser. I’m not sure about sweet cream butter. Please help me with eggless recipes. They remind me of a soft sugar cookie with brown sugar and chocolate chips added rather than a true CC cookie. Thank you for all of the tips. ???? And can I use this dough as a base and change up my add ins like white chocolate chips and cranberries? I will add the nuts prior or after the chilling of the cookie dough? Any idea why? Its a recipe we use over and over. Peanut Butter Cookie Dough Brownie Layer Cake תודה רבה וויני! When my dad came to town last weekend and I gave him the last cookie, the hubs made me promise to make more. Do you do anything special when you put the cookies on the sheet? Good luck! Is that ok? Hi Tracy! All that to say thank you for sharing this recipe. Thank you so much for taking the time to write me such a lovely comment! Would probably be even better if I had the proper amount of butter. Hello. That is one big ball of dough. It cannot be doubled. Thanks for such a quick response, may I say once again, you are just wonderful. These Chewy Chocolate Chip Cookies are thick and full of chocolate chips! Is there a way to turn this recipe into a chocolate dough so I can make double chocolate chip cookies? These cookies may look a bit greasy and that’s ok. I also shape the dough into taller mounds as you suggested – this would help, too, so do that. Delicious! They got the stamp of approval from three teens and two adults — just about enough to give them cult status. So on this snowy day I decided to do research and chose your recipe to try. The combination of cinnamon, cranberries and chocolate actually sound perfect Thank you so much for sharing this with me! Extremely soft, chewy and thick chocolate chip cookies with a subtle caramel flavor. Please read my privacy policy. I will try to get grams added asap. I will come back and provide rating. Can’t wait to try this!! Will be making these cookies again, thank you! I used milk chocolate chips and I almost like those better than semisweet. These were the best chocolate chip cookies I’ve ever made. I’ve been using the recipe I used for my chocolate chip cookie cake to make new variations for some time now, so I started with that one this time too. I just made these following the directions exactly, but my cookies were not puffy or thick at all. The bad thing is you might have to keep making them over and over and over…, Chocolate Chip Cookie Cake I have been searching for the perfect chocolate chip cookie recipe for a while. Thanks!! So thank you so much for sharing your talents with the world! Add dry ingredients and fold using a wooden spoon or a rubber spatula just until combined. And so, she began work on these cookies, with a bit of help from me now and then. Preheat oven to 350 degrees and prepare a cookie sheet with a silicone baking mat or parchment paper. I’m not really sure what’s going wrong because I haven’t changed anything . It could really be any number of things. I’m sorry! They look incredible!! They are gone fast! I tried these cookies and they taste amazing however they come out flat even tho I follow the recipe exactly, My NEW go to cookies these are so yummy my whole family loves these and everyone has their own taste of cookies that they like but these were just delicious. So you used three eggs instead of two? I’m so glad that I stumbled across your recipe. I am totally going to make these this weekend. The cookies might turn out flatter, but still delicious . I use a 1/4 cup scoop for my big fat chewy cookies too! One question tho, they turned out pretty soft and chewy, yet kind of cakey almost. It’s possible that ingredients were measured a little differently. One question about the butter – salted and unsalted? This cookies look amazing how can I go about converting this in uk. As in, you should just fill the cup with flour till it’s overflowing, then use a spatula or butter knife to make it even. Everything is mixed by hand. Is there a way to fix that? This is by far the best chocolate chip cookies I’ve ever made. The cornstarch is actually pretty important in this recipe and the additional flour wouldn’t work as a substitute. Hi Shiran. Cookie scoops come in different sizes in my experience, so I can’t really say what size they’ll be. I love making BIG cookies so 1/4 cup scoop sounds perfect to me Pinned! Can I chilled the dough up to how many days? Just one question, what kind of butter did you use, salted or unsalted. Then add the sugars and whisk until well combined. I’m sorry. Yum! Thank you!! I may have had a couple for breakfast last week too. , Just making up smaller batches the size of biscotti (using half a teaspoon) and they are looking great. Is that what I should do? Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. As for baking time, it took my cookies 11 minutes to be baked perfectly but keep in mind that every oven is different and that I like my cookies super soft. Can you use self raising flour if plain is not available?? Keep reading to learn how to make The Best Soft and Chewy Chocolate Chip Cookies. I have found my one true chocolate chip cookie recipe! They’re tasty, but just don’t have that “classic” chocolate chip cookie flavor. I’ve made this recipe several times and I’ve made a discovery! You are crazy awesome. I haven’t made these specific cookies as a chocolate cookie, but if I were going to I’d try adding 1/2 cup of cocoa powder and reducing the flour by that much and see how that turns out. Eureka! Thanks for pointing that out Holly – I’ve fixed it. It’s hard to say without being there. I used hash infused butter for these cookies and oh my god were they wonderful. Until now! I don’t remember just how big they are in terms of inches. Another secret to achieving ultimate cookie softness is cornstarch, but it’s optional. Whisk until well combined. Yay! Will do it with nuts next time. The cookies came out flat, like mine always do. There are several things you can do to make sure the cookies bake tall. I used unsalted butter and spooned my flour into the measuring cup, so I am thinking not enough flour and should have added a little salt-though the flavor is good, they spread wayyyy too much and weren’t even close to being done on the inside but nearly burnt on the outside. They on no planet looked like the ones in your picture. Thanks! You can add 2 teaspoons of cornstarch to the recipe, and mix it with the flour/dry ingredients. Do you think using browned butter 6 tbsp and the rest as room temp butter would alter the dough and shape during baking? I must have skipped around because I didn’t notice I was supposed to let the dough chill for 6 hours and I wanted cookies immediately! While it was in the fridge, everyone took a bite (or maybe even more than one) from the cookie dough, as it already looked really delicious in the uncooked form. If they are too cold, they won’t spread. 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