Gemma’s Best Ever Chocolate Chip Cookies Recipe
Save RecipeI’ll show you how to make the Best Ever Chocolate Chip Cookies recipe and why it will give you a perfect chocolate chip cookie every time!
Hi Bold Bakers!
As a pastry chef for years, I know a thing or two about cookies so I’m excited to share with you how to make my Best Ever Chocolate Chip Cookies recipe. Move over Toll House and Mrs. Fields, the Bigger Bolder King of all Chocolate Chip Cookie recipes is here, and it is here to stay!
Follow my recipe and my Bold Baking Tips below and I’ll show you how to make chocolate chip cookies like you’ll find in your favorite bakery or restaurant.
Watch my Best Ever Chocolate Chip Cookies Recipe Video!
Why Are These The Best Chocolate Chip Cookies?
What makes this the Best Chocolate Chip Cookie recipe, you might ask? First of all this recipe perfectly combines the magic ratio of brown to white sugar. While this seems like a small detail it makes a huge difference in the texture of the cookie.
The brown sugar makes it crispy on the edges with a caramel scent while the white sugar provides that sweet gooey middle. I get asked a lot, “How do you make cookies chewy not cakey?” and this is one of the ways to do it.
Serious Chocolate Chunkage
The next thing that makes this the perfect Chocolate Chip Cookies recipe is obviously the chocolate.
Normal cookie recipes are 80% cookie dough to 20% chocolate chips, but my recipe is all about the chocolate chunkage. I like to use bittersweet chocolate with 72% cocoa solids, and I chop it up from a bar of chocolate. These chocolate chunks along with 2 rich eggs, 1 cup of butter, and of course the brown and white sugar, really do take these cookies to the next level.
Now if you don’t eat eggs, you can always use my egg substitute chart and still enjoy my cookies.
[ Vegan? Try my Vegan Chocolate Chip Cookie recipe! ]
Should You Age Chocolate Chip Cookie Dough?
YES! As a pastry chef, I used to age my dough 3 to 5 days in advance because aging your dough over time helps develop more flavor and gives a lovely texture to your cookies. Just cover them with cling wrap in your bowl and they’ll keep just fine in the refrigerator.
If you don’t want to age it, you can just chill your dough for an hour. Chilling your dough helps keep your cookies from spreading while baking. Also, at this stage you can freeze your dough in balls or rolled into a log and wrapped in cling wrap. It keeps well in a freezer for up to twelve weeks.
How long does it take to bake a chocolate chip cookie?
Last but not least, my recipe calls for 1/4 cup of dough for each nice and big cookie and they bake for exactly 12 minutes. This means the cookies are ooey-gooey on the inside, crisp on the outside, and with perfect pockets of melted chocolate chunks.
Honestly, just writing this is making my mouth water. These are the ultimate Chocolate Chip Cookies and I cannot wait to hear what you Bold Bakers think! Please leave a review and your comments below. And make sure to submit your own photos on this page for everyone to see!
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Chef-tested and approved, I will show you how to make my Best Ever Chocolate Chip Cookies recipe and why it will give you perfect chocolate chip cookies!
- 1 cup (8 oz/240g) butter
- 1¼ cups (7 1/2oz/225g) light brown sugar
- ¾ cup (6oz/180g) white granulated/caster sugar
- 2½ cups (12 1/2oz/355g) all-purpose flour/plain flour
- 1½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs*
- 2 teaspoon vanilla extract , optional
- 2 cups (12oz/360g) bittersweet chocolate chunks
- Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
- In a separate bowl melt the butter. Add in both white and brown sugars and whisk vigorously for about 1 minute.
- Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula.
- Whisk in the second egg and the vanilla and scrape the sides of bowl again.
- Add the dry ingredients to the wet and stir with the spatula to fully combine. Make sure you've scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips. The dough will be soft but DON'T add more flour. It needs to be chilled now to firm up.
- IMPORTANT NOTE: Chill the dough for a minimum of 1 hour. This will make it easier to scoop and you cookies will keep their shape better while baking. (This dough can be made and kept in the fridge for 7 days. The dough also freezes really well)
- Scoop 14 balls of cookie dough (1/4 cup/100g each) and place on a parchment-lined baking sheet. Leave some space between the cookies as they spread out during baking.
Bake the cookies at 375°F (190°C) for 12 minutes, or until the edges are set and the cookie is beginning to turn golden brown throughout, but still doughie in the middle. It is really important you don't over bake these cookies otherwise the won't be soft in the middle.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store them at room temperature in an airtight container for up to 3 days. #
- The raw dough can be frozen for up to 8 weeks.
Watch the Recipe Video!
If you want to replace the eggs use any of the replacements for cookies on my egg substitutes chart. Just note your results will not be exactly the same as mine.
If you don't have Brown Sugar you can easily make it at home.
Bittersweet chocolate is about 70% cocoa solids. You will find this information on the label of a good chocolate bar.
*Aging the dough: Make and store the dough in the fridge for up to 7 days. The flavor and texture will just get better over time.
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
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I don’t like BIG cookies, 1/4 cup of dough is a lot. Can these be reduced some. I have pampered chef dishers sizes 40 and 60. Size 60 is about two Tbsp. Will I have to reduce baking time?
So if you are doing 2 tablespoons then those guys will just take around 12 minutes or so.
Hope this helps,
Gemma.
This is truth the best chocolate chip cookie recipe ever. I’ve never been good at baking cookies so I was hesitant to make them but I’m so glad I did. I even use it as a base to make other types of cookies. Thanks so much.
I’m really delighted to hear that, Jessica!!! Thanks for trying it out 🙂
Best,
Gemma.
Gemma is spot-on with this recipe! I’ve made Toll House cookies for decades and this recipe outshines them and is even easier to make! Same ingredients basically bust just different measurements and technique. I chilled my dough overnight. I had to let it soften slightly so I could form the cookies. Next time I will just pop the tray of formed dough balls in the fridge to let them re-chill to get that perfect spread when baking. Mine were slightly flat but delicious. And the edges were crisp with soft centers! Very pleased and this is my new go-to! Thanks.
Hi Diane,
Thank you so much for this very kind and detailed review of this recipe. I appreciate your input, it will help other bold bakers too.
good that you are baking with us,
Gemma 🙂
Hi Gemma, you don’t add nuts to your cookies, would it be okay for me add some? Thank you.
i love to add nuts to my cookies, add any kind you like 🙂
First, I love your recipes! These cookies taste amazing! Despite aging the dough these cookies were a bit more flat then what I’d like. To create a bit more rise, which would work and taste better: 1.) add baking powder and/or 2.) use only half butter and make up the other half by using shortening? Thank you very much!
Unfortunately, you can not change the ratio of the raising agent in the recipe as it will throw the whole recipe off. Did you chill the dough before baking?
THE best and THE most easiest recipe! 😋
Absolutely delicious! Thanks Gemma 😊
Hi there,
Thank you so much for taking the trouble to write this kind review, I appreciate it,
Gemma 🙂
Can these cookies be made crunchy instead of soft and chewy?
Hi Minna,
if you like crunchy then you can just bake them for a few minutes longer 🙂
Gemma.
Hi Gemma,
I tries the recipe and the cookies looked fabulous. The kids and my husband loved it. Questions though: what’s the shelf life of these cookies? How do we make it last for 2-3 weeks? We are into commercial baking so longer shelf life matters.
Hi Leah,
thank you for your kind words, I am delighted that you like this recipe.
This recipe is not designed for commercial production, and is best baked and served within a few days, when properly stored.
You can do what other commercial bakers do, prepare the dough, form into sausage shapes using a cling wrap, pack into freezer bags or boxes and freeze, then remove, slice and bake as required.
There is nothing worse than a stale cookie, especially when you have paid for it, you may need other advice on this one!
Gemma 🙂
Hi Gemma, i tried this cookie last nite and i guess the recipe proportions isn’t suited for Singapore’s weather. The sugar liquefied when whisked in with the butter and the eventual ‘dough’ was soft dropping texture like for cakes. Based on my experience, i tweaked the recipe to add additional 100g of flour and additional tsp of baking soda. This eventually was a soft dough. Blaming Singapore’s hot and humid weather again, the dough was literally sweating (fats were like coming out of the dough) so i quickly popped into the fridge and baked after 2 hrs in the fridge. The taste was good but texture was not wat i expected and wanted from ur videos. FYI, there was no substitutes used. I’ll try again and update. Next time i will have to work the dough in an aircon room. Just to let u know i love ur videos and will try other receipes when i have time.
Hi Marcella,
It is amazing how much humidity affects a bake! However, I am not sure that it should have been this difficult. The butter is melted before adding to the sugars and in step 5 here (Add the dry ingredients to the wet and stir with the spatula to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips. The dough will be soft but DON’T add more flour. It needs to be chilled now to firm up.) I describe the dough as soft. The fridge step is really important to this recipe, it needs to set the dough up. I think adding the extra bicarbonate of soda and flour was a bridge too far. Next time keep the flour in the fridge, this prevents it becoming laden with moisture.
I hope this works well for you next time, it is worth it!
Gemma 🙂
Thanks Gemma for the suggestion for keeping the flour in the fridge but it will be damp once i take out from the fridge due to condensation. Heat + humidity here. It’s not like summer over there where its just hot with sun Singapore has humidity concerns. I’ll give you an example. In this part of the world, our chips and crispy stuff are usually stored in air tight containers. Leaving it on the table, the chips will be lesser crisp in an hour. Another example if the french loaf with crusty skin. Usually it turns soft in a few hours and will have to toast to make it crisp again.
Hi Marcella,
I know! it is a problem in humid places. If you store the flour in the fridge, take it out to use it, and return it to the fridge foe storage it should help. Here is a good discussion on this subject which may help you.
1. Lessen the Recipe’s Liquid
To help counterbalance the additional moisture your dry ingredients soak up from the air, try reducing the amount of liquid in the recipe by about one-quarter. (For example, if your cake recipe calls for 1 cup of milk, reduce it to ¾ cup. Reserve the other ¼ cup.) If your cake batter looks too dry once all the ingredients are mixed together, add a splash of milk from the amount you set aside. Do this one tablespoon at a time until your batter softens to the desired consistency.
2. Store Flour and Sugar in the Refrigerator or Freezer
If flour and sugar are stored in the refrigerator or freezer rather than your pantry, humidity can’t get to either one as easily. As an added benefit, keeping these ingredients cool also helps keep them fresher longer, as well as bug-free. Just remember to always return your flour and sugar to room temperature before mixing! If you don’t, your breads and cakes won’t rise.
3. Increase Baking Time
Have you ever tested for doneness after the shortest baking time, only to find your baked goods are still a tad underdone? The extra water in your ingredients is likely to blame. To correct this, leave your goods in the oven to bake for an additional 3-5 minutes (which allows extra time for the liquid to cook off). To avoid overbaking, continue testing for doneness every couple of minutes.
4. Run a Fan or the A/C
To help lower humidity levels in your kitchen on these dog days of summer, first, close all kitchen windows. Having them open only invites humid air indoors. Next, run a ceiling fan, dehumidifier, or your home’s air conditioning system for at least an hour before you start baking. Cooler air isn’t able to hold as much moisture as warm air, so doing this helps push any extra moisture out of the room.
5. Store Baked Goods in an Airtight Container, Or in the Fridge
Even after baking, there’s still a chance humidity could ruin your fresh-baked goods. When left out at room temperature, they can absorb moisture, which can turn your crispy ginger snaps into sticky, soft, or stale inedibles that you’ll end up tossing in the trash. To avoid this, be sure to cover or store cookies, cupcakes, and cakes in an airtight container or in the refrigerator. A spot next to the flour will do nicely!
Source: farmers Almanac.
Thank you for this question, it affects many bakers,
Gemma 🙂
Noted on your comments. Will try again! FYI, the 5 day old cookies (cooked cookies) actually taste so much better than initially baked. It’s slightly gooey too! Cheers….
Yes!!! it’s called ‘aging’ . Honestly, don’t stop at 5 days. leave them in the for 2 weeks and the texture and flavor gets even better.
Gemma 🙂
I have made these cookies several times and we love them. What is the factor that a lot of the times they turn out very flat. We like the fully ones better but we never know how they are going to be. They still taste very good but just flat as can be. Thanks
Hi Ronnie,
Using real butter, and making sure they are well chilled is the secret to getting these right. In a humid place it may be as well to keep the flour in the fridge, as it takes up moisture, which affects the bake.
I wish you well with this recipe from now on, we like this to be a bit chewy too,
Gemma 🙂
Hey Gemma,
First, I’m addicted to your recipes and how you deliver them in your delicious Irish accent. Second, I just made these cookies I’m part of my search and quest to make the worlds greatest chocolate chip cookie. Thank you soooooo much. These are exactly what I have spent years searching for. Thank you thank you thank you.
Thanks so much Scott, delighted you like them :), and my accent.
Best,
Gemma.
Hi Gemma
I am making your delicious cookies and I see your recipe calls for baking soda but in your video it looks more like baking powder. You also mention in one of your comments about baking powder….just making 100% sure its Soda?
Hi Lorraine,
It is bicarbonate of soda/baking soda.
Soda has a number of functions in a recipe, not just leavening. It also works with sugars to give texture, think honeycomb!
I hope you like this recipe,
Gemma 🙂
Hi Gemma,
your cookies were TO DIE FOR! Everyone was going for seconds and couldn’t resist them…. You are a genius baker and your recipes are brilliant. Thanks for sharing! I’m also from Ireland and its so nice to get recipes from home! I made your Christmas cake and can’t wait to try it out! Cheers!
I’m thrilled to hear that, Lorraine!! Thanks for trying it out :). Glad you appreciate my Irish recipes.
Best,
Gemma.
Hi Gemma, I mixed up a batch of these cookies Friday and pulled them out of the fridge this morning to bake. The bowl of dough is rock hard. I thought the point was to bake them from cold stage.
Do I thaw them before baking? Thanks
Hi Alma,
yes thaw before baking :).
Best,
Gemma.
Hi, can I substitute dark chocolate with whites chocolate and dried cranberries pls. Thank you !
Lin, yes you absolutely can do that, but I also have a white choco and cranberry cookie recipe here : https://www.biggerbolderbaking.com/cranberry-white-chocolate-cookies/
Best,
Gemma.
hi something is wrong in the measurements in grams how comes 2and half cups equal to 12 and half ounces
and to 355 gr of flour then 2 cups of bittersweet chocolate equal to 12 ounces and 360 gr which is more accurate to use the cups or ounces or grams in measuring your recipes
thanks
Hi there,
This is a good question!
You are not comparing like with like.
Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
I hope this is of help to you,
Gemma 🙂
Excellent recipe.was happy to make some changes to the traditional recipe with success!
Hi there,
I am delighted you found this useful, thank you for letting me know,
Gemma 🙂
I made this recipe and I can say, I have never, in my entire life made any as good as these!!! I baked them for 10 minutes and they came out perfect!!!
Tina! That is praise indeed 🙂
Thank you so much for this very kind review,
Gemma 🙂
I love all your recipes
Thank you Louisa, that is very kind,
Gemma 🙂
Hi. Can I use microwave oven for rhis cookies? Thank you.
Hi,
Is it an oven that bakes? is then yes but if it’s just a regular microwave then unfortunately no. It won’t give you the same result.
Best,
Gemma.
Hey Gemma I have made this cookie dough and let it in the freezer . Can I put it in the fridge to thaw overnight ? Thanks and love your recipes !
Hi Sushma,
Yes! that should be perfect, bake from chilled too, that will get the dough nicely set up.
Thank you for being in touch,
Gemma 🙂
Hi Gemma!
I’ve tried these cookies using condensed milk & they were, as usual, awesome in taste. But, some of my family members told me that they are sweeter than the market bought cookies. Could you please suggest me any other egg-substitute?
Regards,
Parisha
Hi Parisha,
Yes! you are right, they will be sweeter than they should be if you use condensed milk. You really need to reduce the sugars if you are adding another ‘sugar’ which condensed milk really is. Unsweetened applesauce may be a good sub too, though as usual the result is never the same. Experiment a little, if you usually use yogurt, then try that too.
I hope this helps, thank you for being in touch,
Gemma 🙂
Honestly… these were super easy to make and are absolutely delicious. I did reduce the sugar quantity, as another person suggested. The accompanying video was very helpful and made me feel confident about going ahead and trying them out. It is easy to follow and there are some good tips there too (such as ageing the dough). Thank you for sharing, Gemma! 🙂
Hi Ali,
good to hear, and I am delighted that you made these to your own taste, well done you.
Thank you for your input, it is great that you are a bold baker too,
Gemma 🙂
Hi Gemma,
Just wanted to ask will the cookies still be good if I didn’t use any brown sugar ?
Hi Dana,
Yes, that will work very well too. Brown sugar brings a little caramel type flavor and moisture to a bake, other than that you may wish to reduce the overall quantity of white sugar, perhaps 2 tablespoons or so, you will need a little less.
Thank you for being in touch,
Gemma 🙂
These cookies are absolutely breathtaking! The perfect combination of gooey goodness with some crunch to compliment.
One question, how many calories does each cookie or batch have? 🙂
Hi Freya,
A lot! about 100g (3.5 ozs) chocolate chip cookie will have about 450 calories! That would be a big cookie, actually would make 3 – 4 normal sized cookies.
I hope this is of help,
Gemma 🙂
Hi gemma..it me again 😀…a question for you if i may…i do not enjoy eating dark chocolate as a chocolate bar so i assume i would not like it as a ingredient in my baking and so i often use milk chocolate in its place (except for brownies where i would use 50/50 milk and dark chocolate).so in this cookie recipe i used milk chocolate, in a ganche recipe i used milk choc too…1)do you think that i am missing out in not using dark choc?
i use cabdury milk choc…but 2)is there a chocolate you recomend to use which is better (brandwise)? I cant afford the really exp chocs like calebaut etc but more of a supermarket type of choc i can buy would be great e.g would u recomend lint/green or blacks etc.
I hope i havent confused you
Thank you for time
Hi Yaz,
I see that you have a UK email address, so I can tell you you will be spoiled for choice!
First of all TESCO do a good range of their own brand chocolate. Check the back labels for the cocoa content. The higher the cocoa content the better the flavor. Look too at the additional ingredients in milk chocolate. When you go on to make a Ganache with milk chocolate you are really reducing the cocoa flavor considerably, and the setting point too.
Check out the single origin chocolate in Aldi too if there is noe near you, my mum swears by these, great quality chocolate from the countries where cocoa is grown, each with its own distinctive flavor. We like the one from Peru!
They also own brand semi sweet/50% chocolate, which is good quality. Most milk chocolate is 35% cocoa, very low for flavor.
You have an adventure, try the examples from Aldi, really worth the time, I think you will find one you like!
Gemma 🙂
These are the best chocolate chip cookies I have ever made. Thank you Gemma!
Hi vonda,
Thank you, I am delighted to have your kind review of this recipe,
Gemma 🙂
Hi Gemma! Would like to ask if I can decrease the amounts of sugar in this recipe? Can I just use 1 cup of brown sugar & 1/2 cup of the white? Thank you! 🙂
Hi Maggie,
I think you can! Sugar in a recipe is not just about sweetness! It is also about crisping, and browning. I think the adjustment you propose will not affect the result too much, go for it!
Let us see the results too, I rely on you,
Gemma 🙂
Great recipe! They always turn out AMAZING whenever I make them. The only thing I do differently is brown the butter before I add it to the sugar. Now that takes it over the top!
Hi there,
I have had this suggestion from other bold bakers and I must say I like it!
Thank you so much for being in otuch,
Gemma 🙂
This is the only cookie recipe that worked for me so far! I was so impressed! Personal preference but I would add more salt, less sugar, less butter, and more flour. Other than that this recipe was amazing!
Really delighted to like my recipe. I’m delighted to hear that 🙂
Gemma.
Hi Gemma! I love love your YT channel and your recipes! The ones that i followed already are fool proof and never failed me! I just have one question, I’m a single mom and cash is never enough these days and I’m thinking of baking to make extra cash. Should I use additives or preservatives to increase the shelf life and if yes, what do you recommend that I use? Thanking you in advance!
Hi! Thank you for your note. Unfortunately, since I don’t sell my baked goods I can’t help you much with that. I just know that additives and preservatives are hopefully what people are looking not to consume these days so hopefully you can figure out a way to do it without adding those.
Hello Gemma,
Your recipe is lovely! Just one question, though.. Do I have to cool down the melted butter to room temperature before I mix it with the sugar? I tried this one recipe where I melt the butter but it spread too much, every time, even if I chill the dough overnight.
Waiting for your response. 🙂
Thanks! 🙂
Hi Aica,
Thank you for your kind words.
I use melted butter when it has cooled a bit. It needs to be still liquid. It will firm up when you refrigerate it.
Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! This may account for your issues with cookies. You could try adding a little more flour to your recipe. How you measure can affect this too, a lot of variables.
I hope this is of help to you,
Gemma 🙂
This will help me a lot, thank you very much! I live in a tropical country, The Philippines and the weather here is hot and humid so I guess that made a huge impact on my dough.
Anyway, you’ve been wonderful, Gemma! All the best! 🙂
If I wanted to add pumpkin purée to make pumpkin chocolate chip cookies how would that change the measurements of ingredients?
Hi Cam,
that will utterly change this recipe, I am not sure it is a good plan. I think you should look for a cookie designed for pumpkin puree. I have some pumpkin recipes here (https://www.biggerbolderbaking.com/?s=Pumpkin+) none for cookies, there is a reason for this, it is a wet ingredient, will need to think about this one,
Gemma 🙂
Hey Gemma, I love all of your sweet and sure I’m crazy in a dessert such Ice-cream, bakery, cookies and so on. If I use microwave to cooking, how much the heat that I could used.
Thanks 🙂
Hi there,
Thank you for your kind words.
I do not know what you are baking in the microwave.
Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
cookies will not do so well in a microwave. Check out the mug recipes here (https://www.biggerbolderbaking.com/gemmas-mug-meals/) this will help you to understand this method of cooking,
I hope this is of help,
Gemma 🙂
Is this unsalted butter or salted butter?
Thanks!
I use salted 🙂 for extra flavor but honestly it’s up to you.
Best,
Gemma.
Wow! I’ve tried many choc chip cookie recipes in my lifetime… but this was the best by miles and miles! I followed your recipe exactly. So easy to make, and equally easy to keep for later to whip out for guests/work at the last minute. Thank you so so much for sharing 🙂
Thrilled to heat that 🙂
Best,
Gemma.
This recipe makes really delicious and rich chocolate chip cookies. Everybody at my house loved them!
Hi Olivia,
Thank you for this lovely review of this recipe,
Gemma 🙂
Fantastic recipe!! I followed the recipe to a “T”… and they look exactly like yours! They really are the best chocolate chip cookies, the texture and flavor are spot on! I’ve been searching for the perfect chocolate chip cookie for so long…. this one is it! Thank you so so much for this recipe!
Hi Brittany,
great! I am really happy to have this kind review of this recipe. Thank you so much for being in touch,
Gemma 🙂
So quick and easy and they turned out amazing! Thank you! Love all your tips and tricks. Made an extra batch too to keep in fridge for when family pops in.
Thank you for this very kind review Erin, good to have you baking with us,
Gemma 🙂
Hello Gemma I absolutely love these cookies I actually tripled the recipe and froze the leftover. However, instead of looking how they did in the video they are pale in the middle with burnt edges, not golden brown as usual. Why did this happen?
Hi Lexi,
I do not know!
Are you saying you baked from frozen? I think I asked you about your oven before Lexi, but I cannot remember the response. Are you using a full sized oven or an OTG? Let me know,
Gemma 🙂
Hello Emma! I always have trouble with how long to preheat the oven. What’s the general rule for electric ovens and gas ovens?
Thank you!
Hi there,
Generally an electric oven will have a thermostat, a little light which will go out when the oven reaches the right temperature. This will generally be in about 10 minutes. That is a safe assumption! Have oyur pans ready for the oven, do not leave the door open/or open it unnecessarily, this ensures an even temperature.
I hope this helps,
Gemma 🙂
I love this recipe so much!! Please do a best ever pumpkin cookie recipe with cream cheese frosting for the fall time! 🙂
Hi Kate,
Thank you for this idea, I will add it to my list.
You may also like this one (https://www.biggerbolderbaking.com/best-ever-pumpkin-bread/) and there are a number of other pumpkin recipes there too.
Good to have you baking with us,
Gemma 🙂
Hi Gemma! I love this recipe! It definitely is one of the best chocolate chip cookies I’ve tried. For a little variation, I was wondering how I could turn these into double chocolate chip cookies? I’ve already tried brownie cookie recipes but they’re still a little more on the soft side for my liking vs. cookies that are a little bit crunchy. Do you have any suggestions on how much flour I should swap out with cocoa powder? of should I just add cocoa powder to the batter? Thank you!
Hi Jam,
That is a good question, and easily accomplished too.
It is not necessary to remove the flour if you add two tablespoons of cocoa. Cocoa is not really absorbent so it will work well in this recipe. I think two tablespoons is about right, but you can start with less if you wish. This should not really affect the recipe too much, but it will balance the sweetness.
I hope this will help, do let us know,
Gemma 🙂
Hey Gemma!!
Do i bake them on lower heat, upper heat or heat on both sides?
Thanks
Hi there,
If you are using an OTG oven then you need to read your instruction book to understand how this little oven works.
The general rule is that the bottom elements are the baking elements, but I cannot give you precise instructions as these ovens vary so much.
I am sorry, not much help, but your oven manufacturer mat have instructions online for you,
Gemma 🙂
Hi Gemma! I am new to your site and I LOVE it. I made these cookies and they are THE BEST! They were quite simple to put together and the flavor was amazing. My family devoured them! I also made the applesauce and it was a hit with my husband! I can’t wait to try more. Thanks for the recipes and helpful videos!
Hi there,
Thank you so much for this lovely review, I appreciate it.
Always great to get feedback from you Bold Bakers!
Gemma 🙂
Gemma, I love baking these cookies! When I make them they always turn out how they look in the video but this time, they are pale with dark crips. I had frozen the dough but let to thaw before baking. I do not think this is the problem as I’ve frozen them before and they still come out how they’re supposed to. What went wrong?
Hi Lexi,
Ah! I am so sorry that you had a difficulty with this recipe, but I have no idea why! All things being equal you should get the same result every time, but things, even ingredients vary, and weather, humidity also has an affect.
Carry on baking, that is what matters, do not be discouraged by an off day,
Gemma 🙂
I just made a half batch of these and they turned out great! I added marshmallow pieces to the recipe, and a half batch still yielded 13 regular sized cookies 😉
Delighted to hear that 🙂
Best,
Gemma.
Emma hello! Can this recipe make with gluten free flour? Tq
Hi,
Yes you can use gluten free flour 🙂
Best,
Gemma.