This is a BI recipe I’ve got on my list to try. They look perfect and I’m sure taste perfect as well!

Wow those just look uncommmonly delicious, to borrow from the Keebler elves!! My husband’s favorite are chocolate chip cookies so I’ll have to give these a shot.

I have yet to branch out from my typical chocolate chip cookie recipe and try these, but I really need to – they look SO GOOD!

Dear Annie’s Eats,

My fiance and I would really appreciate it if you could stop posting dessert recipes. We are trying to stay in shape for our wedding.

Love,
WF & Amy of http://www.thefrenchkitchen.wordpress.com

OMG your last two posts have looked extremely delicious. I want to try them right away!! We are practicing some serious restraint until after the wedding, but I guarantee as soon as it’s over, I’ll be cranking out some of your tasty desserts! Yummy!!

I made the peanut butter cookies from a few blog posts ago and I loved them. These cc cookies are next on my list.
Thanks, Annie!
judy

Thanks for the great recipe. I’m not much of a baker (understatement!), but these turned out so good, I actually wrote about them on my blog. I included links to your site. I hope that’s okay!

I agree, this is one heck of an amazing chocolate chip cookie recipe. I made it recently with dark chocolate chips and my husband could not stop eating them.

Great recipe. I’ve been searching for a while for a great soft and chewy chocolate chip recipe, and I think I found it!

I made these yesterday and they were great! So good, I ate eight….yeah they are that good.

I did cut down on the chocolate chips, I used about 3/4 cup of mini chips. I used a small cookie scoop and froze them – thinking this would slow me down – it didn’t work – I cooked three today. And they cooked up fine from frozen.

A word of caution – watch them carefully in the oven and don’t over bake or they will be very crisp when they cool down. Still good, but crispy, crunchy.

ohh gourgeous!! xx

Hi Allie,
If you want the cookies to turn out with the best results, I would just buy more all-purpose flour. You’ll need it eventually anyway. I use light brown sugar when making these cookies, so I don’t think that was your problem last time. Chocolate chip cookie recipes can vary greatly for many reasons so I don’t know what made the last attempt unsuccessful, but I can tell you that I LOVE these cookies!
:) Annie

I made half of these cookies yesterday, and aged the rest of the dough overnight. For some reason, my cookies didn’t turn out the nice golden brown colour in the picture at all? I even overbaked them slightly, which I’m hoping will not happen today. I followed the recipe exactly. Any idea as to why this might have happened? My cookies were also a lot thicker, and I was really hoping for the wide, almost flat looking cookies in your picture. Should I flatten the dough on the sheet before baking?

I really liked this recipe though! They were very yummy :]

Wow! My husband and I just made your chocolate chip cookies and they are AMAZING! They are so soft and irresistable. Thank you for posting this recipe. I look forward to trying many more of your delicious recipies! Merry Christmas!!!

Definitely the best chocolate chip cookies I’ve made! Soft & chewy on the inside with a little crunch to the edge. My kids said they were the best ever. Thanks for the recipe!

Careful with the TIME!!! I put them in only 10 minutes and they completely burned…

I made these to share at a lunch today and they were great! Thanks for giving me recipes that get awesome compliments! …and I think I’m getting all my friends hooked on your blog as well :)

These are heavenly! Thanks for the recipe

Hi Annie,

I am hoping to try these cookies over the weekend – can you please tell me approximately how many cookies does this batch yield?

Thanks.

I have a favorite chocolate chip cookie recipe that produces a thin chewy cookie that is absolutely wonderful. However, my husband prefers a thicker version. Yours look so delicious I can’t wait to try them. I’ll be sure to post my results on your website.

Nicole, that’s too bad. Sounds like something didn’t go quite right during baking. I make them all the time and they are always chewy. And as for Alton Brown’s The Chewy, I was super, super disappointed by it. I thought it had no flavor at all, and I didn’t like the texture either. I think everyone just has different taste in chocolate chip cookies!

I’m so glad I found your blog, it’s wonderful. I’m not that good of a cook, but I can’t wait to try out some of the recipes…especially the cupcakes. YUM!!

What a great chocolate chip cookie recipe. I do think the extra egg yolk makes a difference. I often do that to my chocolate chip cookies to make them chewier.

Hi Annie,
These cookies look absolutely delicious! I’ve been searching high and low for a good chocolate chip cookie recipe and I think I’ve finally found it. I’ll definitely be giving these a try. Thanks a bunch! Your blog is very cute by the way! You have yourself a new follower :)

Cookie perfection, just what I was looking for!

Hadn’t made choc chip cookies forever. These were wonderful! Mine looked nothing like yours though. Mine were not golden brown (just the slightest bit on the edges) and definitely way thicker than pictured above… Maybe I used a full 1/2 cup!:) I used 1 c. mini morsels and 1/2 c. choc chunk morsels combined. These tasted VERY gourmet. YUM! I got about 22 fat cookies & baked them for 12 min! Thanks!

Added in some coconut to some as well but this didn’t seem to make a big difference.

Storage? — airtight container? do they stay thick & chewy???

I just made these, and oh my goodness they are SO good. They even look way better than any chocolate chip cookies I’ve ever seen.. I think that pull-apart method with the jagged edges really makes them look more delicious. I am going to put these, along with the peanut butter oatmeal sandwich cookies I just made, in cute little boxes to deliver to my grandparents tomorrow :) Now whenever I bake something my mom says, “Is this from Annie??” Usually the answer is yes!

Def the best cookies I’ve made. Last week I followed the back of the choc chip bag and they were flat and crunchy. I followed this recipe but didn’t melt the butter. Still fluffy like promised!

Well, it’s one week later and although I have tried hard to make one batch of cookies last, I am now craving these cookies so much that I am going to bake right now instead of going to water aerobics! My husband eats all my new cookie experiments but does not always have a comment on them, he loved these, enough said!

I finally received my edition of “Baking Illustrated” and gave these a bake. Wow, amazing. I always used the Jacques Torres recipe, but having to wait 36-48 hours for the dough was never as much fun. ;-) These were divine! I did 1/2 cup of semi-sweet chocolate chunks, 1/2 cup of semi-sweet chocolate chips, and then 1/2 cup of 60% cacao chips. The variety in chocolate size gave them the fancy-pants evil bakery cookie look, too.

Instead of rolling 1/2 cup dough balls as your recipe included, I went with the 1/4 cup dough balls suggested in “Baking Illustrated.” The cookies really do get that perfect shape and texture with the shaping method.

I made these for my husband to take to work and they were devoured in no time! So good!

Wow! Just ate one fresh from the oven and am holding myself back from having another one IMMEDIATELY! I used 1/2 cup bittersweet and 1 cup semisweet, but I think you could just about use any kind of chip and they would be awesome!

YES. I don’t like chocolate cookies to deviate too much from the standard (Tollhouse). I mean, don’t be putting cocoa in the batter, too much flour to make it cakey, or making me age the batter. But this one is subtly better to put it over the top! It’s my new go-to cookie recipe!

I’ve been making these chocolate chip cookies for months now, and I LOVE them :) Do you think the dough would freeze/refridgerate well?

I have made thousands of chocolate chip cookies in the past decade, and they were always tasty! But this recipe, which is a little different, makes AMAZING chocolate chip cookies. The kids will be having these after school today, so long as cookie monster doesn’t get to them first!

So confused! After you pull the dough apart, are you supposed to put it back together? I don’t understand the point, and it isn’t clear if that’s the next step, to push them back together or not. Want to make these so much! Help!

Ohmygosh…Thank you so much! I was really making this too hard!! I love your blog soooo much!

I have been searching for that perfect chocolate chip cookie recipe for soooo long so I was thrilled when I found this – the ideal slightly soft chewy centre is just what I was looking for and your photo looks perfection. However! I made them and, I think it is just a rookie mistake, but they ended up very dome-like and thus had a middle that was more like cake than cookie! Don’t get me wrong, they were absolutely delicious, but do you have any tips on where you think I went wrong? They just weren’t as flat and chewy looking as yours! Love your blog :)

Hi Annie! I just made these cookies, and they are delicious. But, I did have one question. I used the same temperature, but my cookies took about 20 minutes to cook. They weren’t huge cookies. About the size of my palm. Any suggestions?

Hey!
I was wondering for making the mini chocolate chip cookies you used to garnish your chocolate chip cookie dough cupcakes, how long do you bake them for?

I am a huge fan of a good cc cookie. I will be making these tonight!

I’m pregnant with a one year old and this day nearly drove me to drink. Since I can’t have a glass of wine, chocolate is the next best thing. This is THE best recipe! I’ll never make another chocolate chip cookie recipe again!!

Just a suggestion, if you make sure that they’re still soft in the middle when you take them out of the oven, then you can try flattening them down with a fork or something. I’ve done it in the past and it worked. Or just pat them down half-way through baking if they’re really tall.

I’ve made this recipe several times and it is hands down everyone’s favorite. My friends have even nicknamed them my “Sinfully Delicious” cookies. I’ve been playing with variations and they’ve all been well received.

I have now made this recipe two times. The first time I used eggs straight out of the refrig, and they were much thicker, picture perfect cookies. Loved them! The second time I let the eggs sit out overnight (per Barefoot Contessa’s suggestion) and I got much thinner/flatter cookies. I prefer the first. Hoping it was just the diff in egg temp!

one of the nurses I work with made these last night and brought some in for me today… OMG these are the best cookies EVER!

Oh, wow. Both times I’ve made these cookies they’ve come out PERFECTLY. Thank you for the recipe. You’ve definitely hit upon the perfect CC cookie texture. One quick tip for those whose cookies aren’t as flat and chewy: about a minute or two before I take them out of the open, I give each cookie sheet a quick whack. Like, pick it up and quickly slam it down. It deflates the cookies instantly and makes them extra chewy. They do naturally deflate when you put them on a cooling rack, but this I find really amps up the chewy factor. Thank you, Annie! Delicious.

Just made these for my company’s charity silent auction..the winning bidder and coworkers enjoyed them! I didn’t see the 325F so I did 350F for 10 mins and they were still good. I cut down the sugar to 1/2 cup brown and 1/4 cup white. The cookies seemed a bit crumbly/dry in the mouth..could it be from the less sugar?

I recently made these cookies and they were wonderful but like a lot of your other followers I ended up with very thick cookies. They were not over baked they just didn’t spread out. I was wondering if you spoon your flour into the measuring cup or just scoop the flour out with the measuring cup I’ve read that too much flour can make for the thick cookies. Thanks.

These were gone within a week…

Wow, with this recipe, there’s really no excuse to purchase ready-made chocolate chip cookie dough, ever! By incorporating melted butter, these come together in no time. So easy! And great results. I just made these for the chocolate chip cookie dough cupcake recipe and though I thought I was making really small cookies, they still turned out a bit big. But, I don’t think anyone will complain about having too big of a cookie atop their cupcake:-).

Just made these, so delicious!

I just realized that I messed up the recipe big time, next time I will be sure not to cut it in half!

Thanks! I plan on trying again tomorrow!

I tried this recipe today and loved the texture of the cookies but thought that they were missing something. I may try them again with a little more salt.

This is probably THE best cookie recipe ever! I made these today and it was perfect, crunchy on the outside, soft and chewy on the inside! But I have a question, how long will the dough keep in the refrigerator? I’m planning on making a lot and just pop them in the oven whenever I need some. Thanks! :)

I’m not normally a chocolate chip cookie person, but I was making these in mini version to go on your cookie dough cupcakes for my friend’s birthday. My first batch came out too big, so I ate one and passed a couple to my mother. I was totally impressed! I’m sending the link to my sister for her kids (they are all CCC fiends) and this will be my go-to recipe from now on. Thanks for sharing!

I made these cookies yesterday and oh yeah… they’re SO tasty! Definitely the best homemade chocolate chip cookie I’ve ever made and that’s saying a lot considering I’ve been searching for the perfect CC cookie recipe for years now! I do believe this is it. Hubs really likes them too!

Is there any reason that I can’t just use my cookie scoop with these rather than the method described in the recipe? I assume they’d be a little smoother on top, but do you think it will change the texture or any of the magic tastiness? :)

Thanks for yet another great recipe, Annie!

Thanks. I may try the scoop next time (and there will definitely be a next time… I already bought another bag of chocolate chips with this recipe in mind ;) ) and just see how it turns out.

Annie- just made these for my sister’s engagement celebration. They were perfect, and she LOVED them. Thanks!

Just made these for the kids. Never, ever will I ever use a box mix again. Ashamedly, I gorged myself on these. It was super quiet in the kitchen when the kids and I could only dunk these cookies and eat with our eyes rolled back into our heads. Fell in love with this blog when I baked the soft baked sugar cookies. These choco chip cookies permanently sealed the deal. Annie, LOVE your website. Exquisite pictures.

Just made these. YUM!
warm with a glass of milk…. there is nothing better
thanks

What is the total baking time? I am confused about when you say to rotate them halfway…

These are my new favorite chocolate chip cookies. I have been really craving soft, large cc cookies during my pregnancy and have been eating these for dinner while my husband has been out of town! I am even considering including these in my Christmas cookie tins just because I love them so much! Thanks again for another phenomenal recipe!

I already commented on this post (and I don’t usually comment at all) BUT I had to let you know how awesome these are! I never wanted to try them because I had my own go-to recipe that already I thought was the best. So I never wanted to try a new one. Decided to give these a shot one time and MY-OH-MY are they good! Made them a few times since them and they are unbelievable every time. They never last and there are never left overs. They all get eaten warm (and slightly under-baked) Thank you!

Thank you so much for this wonderful recipe! Chocolate chip cookies are my favorite and this is a winner. I have been trying to find a great recipe for 15 years and this it IT!

Hi, I was just wondering how many cookies this baked.

For me, these did not bake well.. very flat and burnt. I wonder if I did them wrong.

Just out of curiosity, have you ever tried the new york times chocolate chip cookie from Jacques Torres? I’ve seen them a lot around the internet recently as “the best ever” and was wondering if you’ve tried it- I trust your opinion!

I just made these cookies and they turned out delicious even though I forgot to add the two extra tbsps of APF and I mixed the sugars in the dry ingredients instead of the butter. I had to bake them about 18 mins. My son said they are amazing!
Quick question for you though….will it matter if I use 8tbsps of butter instead of 12? My hubby thought they were slightly buttery and heavy. I cannot eat eggs, so I am unable to decide.
Thank you for the amazing recipe!

That’s what I had thought too. Thanks a lot though!

I happen to be a *big* fan of these cookies and have baked them straight from the bowl, from frozen (and admittedly some have been eaten before baking). Love it! My son has requested “giant” chocolate chip cookies as his birthday treat for school. Of course, I immediately thought of this recipe and wondered if you’ve ever done more of a doubled-up size. Still individual servings, but probably as much dough as I normally use for two cookies. Wasn’t sure if the dough ball process would be appropriate, or if I’d need to smush them down, shape differently, etc. I can definitely experiment, but I thought if you had experience with jumbo cookies I’d ask! As always, love love love your blog.

I haven’t tried them in any other size because they are already pretty big. I’m sure you could do it, but I’d be worried that they wouldn’t turn out quite right because of the larger size. Good luck, I hope it works out!

I am such a huge fan of yours! And these cookies. I have made them a few times with great success (and even blogged about it). The last two times I have made them they come out like pancakes. I thought the butter was too warm so I cooled it for longer last time but the dough still seemed too “sticky” so I put it in the fridge for a bit. Didn’t help. I think this is a butter temp. issue. Would you agree? I am going to try them again tonight and give the butter even more time to cool.

I have made these cookies many times and they always turn out perfect. They are a true favorite in our home and the only chocolate chip cookies I ever bake now that I’ve found them. Everyone who’s ever eaten one, loves them! Thanks for a fantastic recipe!

You’re right, the correct temperature should be 325˚ F. That said, I’ve baked them many times at 350˚ F and that works too. It doesn’t really matter. 11-14 minutes is just a starting point since ovens vary, so you determine when your cookies are done to your liking.

Omg, THANK YOU! Recently, my cookies have been flat for some reason… until I tried this recipe! They were amazing. My hubby is thrilled. Will never ever try another recipe!!!

These are delicious. These cookies are the best I have ever had!

Yes, which is clearly listed under source: “originally from Baking Illustrated”.

Just made these cookies and they are great. I added 1/4 teaspoon bakers chocolate and it gives them a nice chocolate under taste. I did not let the eggs warm up so they did not raise as much as I would have liked but they are still great.

Yum!

I have to admit I was worried at first because I messed up so many times (I used 2 tbsp of baking soda instead of 1/2 tsp and had to dip as much back out as I could then found that my baking soda was expired, lol, then I didn’t read ahead far enough and mixed ALL “dry” ingredients including flour, sugars and choc chips first then didn’t melt butter completely just enough to soften it). BUT despite my beginning bakers mistakes, these cookies turned out amazing anyways. Hubby and kids say YUM! And me too so we are ecstatic. Thanks!

Yes, that is correct. I don’t know the amount in grams.

I haven’t, sorry!

just baked some and froze some for my sister-who just had a baby. They are great. thank you!

For best results, you should use the brown sugar.

Awesome, awesome cookies! One tip, I overcooked the first batch because I was waiting for the bottoms to brown a bit, turns out they don’t really, or at least mine didn’t! So they overcooked a bit, BUT, although they were crunchier on the outside then I would have liked, they were still chewy and soft. A big hit with a scoop of ice-cream, bit of hot fudge and whip cream! Delicious!!

This is HANDS DOWN the best chocolate chip cookie recipe I’ve ever tasted. And I’ve visited many other recipes in search of the perfect one. Seriously. I’ve had taste-testing parties with my mom. Yes, it’s still a party if there are only 2 people. I set my eggs and melted butter out to bring them to room temp for about 30 minutes, based on problems I read in the comments. These were thick, delicately crunchy on the edges, and soft and chewy in the entire center. Not to mention beautiful to behold. Awesome. Annie, you never disappoint.

I added an entire bag of chocolate chips. The batter itself doesn’t hold together very well with all those chips, but once they cooked they held together perfectly. I can’t imagine a cookie that had so many chocolate chips that it fell apart even after it cooked!

Place the jagged surface of the dough balls up. When the pans are halfway through baking, rotate to ensure even browning.

Do you refrigerate the dough at all when making these? I tried this recipe today and found the dough really difficult to roll into balls and shape because it was so sticky and then they seemed to flatten a lot more than yours in the picture when baked (and I only used < 1/4 cup of dough!).

It made about 30 cookies for me.

I made these cookies for a birthday gift (and I came here because I knew you would have an amazing recipe!) and they were a huge hit. They make the perfect looking cookie. I thought this dough was really easy to work with and I didn’t refrigerate it in between bakings either. I also used a Silpat mat because I was out of parchment paper and they really turned out great. Thanks for sharing.

I’ve been searching for a good choc chip cookie recipe, but the ones I’ve tried have never turned out like these ones – soft & chewy – & they look fantastic. They’ve now become my favourite choc chip cookie recipe!

Hi, first of all I just love your site. But since I am belgian, I have a problem with the the brown sugar. In Belgium, brown sugar is really really brown but we also have a light brown sugar. Since I am quite sure that you can’t always find the dark brown sugar in America, I wonder which one I should use.

Do I need to refrigerate the dough them prior to baking?

Thanks so much for another recipe, I think I found my choc chip Cookie recipe. It’s true I always come to your page when looking for a recipe to be successful and delicious! Thanks.

12 tbsp, then melt it.

That’s rude. I’ve been using Annie’s recipes for years and they are fabulous!

If you (and others) would have read the recipe thoroughly BEFORE starting, you would have known not to mix the sugar, since you cream the butter and sugars together. READING the complete recipe BEFORE starting is crucial to successful cooking.

About 20. Enjoy!

Fahrenheit :)