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 (including 50+ cookie recipes here) 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 as 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! ]
What is ‘aging your dough’?
Aging cookie dough does 2 things, develops more pronounced flavor and gooey-er texture. As the dough chills, it gradually dries out, concentrating the flavors of all the ingredient. Aging also changes the texture. The drier the dough, the more concentrated the sugar. Just cover the dough with cling wrap in your bowl and they’ll keep just fine in the refrigerator for up to 7 days.
If you don’t want to age it, you can just chill your dough for a minimum of 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 about 12-17 minutes. It really depends on your oven. Just keep a close eye on them after the 12-minute mark. You want to bake cookies less rather than more so the cookies are ooey-gooey on the inside, crisp on the outside.
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!
Flat cookies?! Has this happened to you?? I have the solution — keep reading!
Why Are My Cookies Flat?
Two things:
1) You needed to chill your dough. Chilling cookie dough for just 30 minutes makes a big difference. It solidifies the butter inside, and as the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less the cookies spread.
2) Or you flattened the cookie dough out on the cookie sheet. Do not flatten these cookies! They will flatten out themselves in the oven.
5 Pro Chef Secrets to the Perfect Chocolate Chip Cookies:
- CHILL your cookie dough!!! Chilling dough improves flavor and texture. It also ensures less spread during baking.
- Scoop 1/4 cup cookies as directed in my recipe. The baking time is based on a 1/4 scoop of cookie dough. If you make the scoops smaller then you need to bake them for less. Makes around 14-15 cookies.
- Don’t FLATTEN the cookies! If you flatten the cookie, it will spread. This is the most common mistake! Shape a round ball of dough and place that on the cookie sheet. Then in the oven, it will flatten itself out, giving you a thick cookie with a gooey center. Pop them in the fridge to make sure they are cold before baking.
- Bake cookies from COLD at a high temperature for a short time. This will ensure you have crisp edges and a gooey, doughy center. This is the result you want for the Ultimate Chocolate Chip Cookie.
- Pan Bang!? The easy trick of banging the pan a few times after baking, causing the cookies to “fall,” produces a cookie covered in lovely crinkles on the surface. It also redistributes the melted chocolate. I love a good crinkle!
Don’t Miss More Best-Ever Recipes:
Follow Bigger Bolder Baking on Pinterest for more baking ideas!
Pre-order the Bigger Bolder Baking Cookbook now and get BONUS pre-order gifts!
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 (8oz/225g) butter
- 1¼ cups (7 1/2oz/212g) light brown sugar
- ¾ cup (6oz/170g) white granulated/caster sugar
- 2½ cups (12 1/2oz/354g) all-purpose flour/plain flour
- 1½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs*
- 2 teaspoon vanilla extract , optional
- 2 cups (12oz/340g) 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 then scrape the sides of the 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 14-15 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 about 12-15 minutes roughly, 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 they won't be soft in the middle.
-
Once out of the oven bang the hot pan on the counter a few times to create crinkles on top of the cookie (see tips). 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.
-
Keep in the fridge for up to 7 days (see notes above about 'aging') or freeze pre-scoop balls of dough 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.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.
“Yes” these are amazing cookies “Best Ever Chocolate Chip Cookies’. Recently Fred and I took a trip across the line to Wenatchee WA; so I stocked up on Ghirardelli Chocolate! I used Ghirardelli 60%. and my cookies are amazing! Now the trick is to keep my fingers from eating then all! Even dipping into my containers and snitching a handful or two! How do you manage not eating them all at once?
Have a great weekend
Lynnette
Barely. Haha. I am delighted that you liked my recipe. Thank you so much.
Hi Gemma.. Can I add a tablespoon or two of cornstarch to make this even crispier? I have already tried your other recipes and I especially love the monkey bread yum yum yum..
Hi Ana,
cornstarch will not make these crisper, it will make the ‘shorter’ which means slightly crumbly. I think one tablespoon will be enough if you decide to use it, it will reduce the gluten in the flour too, and it will make for an interesting experiment. I think it will do no harm.
I am happy that you are baking with us,
Gemma 🙂
Hi Gemma,
My Grandma’s favorite cookies are chocolate chip; it’s also her birthday today too. On a whim, I wanted to make her cookies. Which was a perfect excuse to try your cookies. The verdict…. They ARE the “Best Ever Chocolate cookies” ever!!! We were cut for time, so I didn’t chill them as much as I should. Our family, my Mom, As always shied away from chilling and over a 1/2 teaspoon of salt. But we are now convinced, my mom inclouded, totally agree with the chilling and salt. My mom didn’t like chilling when we kids were younger, because of 4 young kids she wanted to get done with it as soon as possible. I would rate this cookie 10 stars. And the “serious chocolate chunkage” is real. By the way, I have your cookbook. It’s wonderful. I absolutly love it. You did an awesome job on the recipes, Gemma. And your team of photographers and staging the photos did a superb job. Good job, Gemma. ALL your hard work payed off.
Love,
from Minnesota
Thank you for your kind words and for letting my chocolate chip cookies be part of the your Grandma’s birthday treat. Chilling, salt, and the chocolate chunkage never fails when making these cookies. Thank you for buying my cookbook. If you have time, I would appreciate it very much if you can leave a review from the site where you got it. Keep baking!
Don’t worry Gemma, I got you covered. I already left a reveiw on amazon. And I made you Irish Shortbread. It was a tremendous hit!
Hi there Sarah,
thank you, I am so happy to hear this. I have had such wonderful support from the bold baking community, really amazing, thank you so much,
Gemma 🙂
Hi Gemma, love love love this recipe.. it is the best chocolate chip cookies. Me and my son made it and everyone loves it. My brother in law and his gf says it more delicious than they get from sta**bucks.
Couple things that i want to ask:
1. I want to add a little more salty taste, so can u suggest whether i add more salt or replace it with seasalt and how much do i have to use.
2. Can i replace the sugar with lokanto ( sugar subtitute)
Thank u ..
xoxo
Hi Yoeli. I’m delighted to hear that your family loves it. You can add a little salt but just temper it. Lokanto is a good replacement for sugar, and I think it will work in this recipe. Let me know how you get on.
Hi, on your ‘chocolate chip cookie cheesecake’ recipe, it says to double the cookie dough if I’m going to use your recipe. Is this recipe doubled, or is it your recommended ” 2 cups (1lb/450g) cookie dough ” ingredient written on the cheesecake recipe?
Hi Kerri,
You just need 2 cups of a dough. This will make more than that so with the rest you can scoop it and freeze it to be baked off as cookies later.
Hope this makes sense,
Gemma.
Hi,
How long can I leave the cookies dough in the fridge for before it turns bad. Also if i freeze it then bake, do i need to let it defrost or can it be baked from frozen? Thank you! 😊
Hi Adam,
Honestly I keep it for a week in the fridge and it is fine. Yes please frost before baking. Also a tip, scoop them the size I said in the recipe and DON’T push them down. Just back as is. This will give you the best cookies.
Best,
Gemma.
Hi Jemma, I am looking forward to making these, but I have never made cookies before so just a few questions: If I use a silicone baking mat, will I have to change the amount of time in the oven? I noticed in the video you use a spoon but in the recipe you say to use a whisk and spatula. Does it matter which one I use? Also, how long do you think the baked cookies would last in the fridge? Thank you!
Hi Cody,
I am delighted you are baking with us. Use what is easy for you to use for the mixing of this recipe.
The silicone mat is great, reusable and sustainable too, it should not affect the baking time. What always matters is that you monitor the bake, keep an eye on it, know when it is baked. Your eye should tell you this. Ovens vary and there is not perfect baking time.
Keeping these well for time depends on how you store them. In a cool room, they would keep really well in an airtight container on your counter or cupboard for about a week. Generally, you will not store them in the fridge, unless you live in a really hot place. Then an airtight container for about one week provided someone does not eat them!
The best teacher will be experience, so you make these and see how they work for you. Do chill the dough before you bake, have the oven pre-heated and all will be well,
Gemma 🙂
Hi Jemma, thank you for this recipe! I made the cookies, and they were very good, but they spread like crazy, even though I chilled the dough overnight. The problem seemed to be the 72% cocoa chunks, because they melted in the oven and bled out the sides, making the cookies look more like pancakes. Also, I had a hard time aging the dough, because it was hard as a rock the next day and difficult to work with. I would like to try again using less chocolate and chips instead of chunks so they do not melt as much. Do you have any suggestions?
Thank you,
Cody
Hi Cody,
There are two things here I think.
1. the flour may be quite different to mine. 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. I am thinking you may need a touch more flour, even 2 tablespoons extra would make a difference.
2. When you age the dough do it in a ‘sausage’ shape. Then you can slice it through and bake, no real need to handle it.
I hope this will help. I do not think it was the chocolate, though chocolate chips are formulated to hold up in a bake, you may prefer to use these.
Gemma 🙂
Hi Gemma. How to make the dough the right texture after freezing it for 4 weeks? Do you add more milk?
hi Mittu,
NO! you defrost it, in the fridge will be best, you do not need to do any more than that. If the dough is well wrapped for freezing it will be perfect!
Gemma 🙂
I did not wrap it… I do not recall seeing that in the video. It’s solidified right now…. Will it still come back to its regular shape if kept in the fridge? Any guidance will be greatly appreciated.
All you have to do is take it out of the freezer and allow the dough to defrost either in the fridge or at room temperature.
After some time it will be soft and ready to scoop just as normal.
You do not need to add anything to it, it will be fine. Please don’t add milk to it. 🙂
Gemma.
Hi Gemma,
Your recipe is amazing! It tasted really good however mine spread to much and made the cookie very thin and gooey. I used 2 normal size eggs and normal brown sugar. Would that be the reason why it did not hold the shape. I chilled it overnight.
Thanks for sharing your expertise.
Hi there,
There are differences in flour in different places and things like altitude, humidity, the type of grain, when milled, etc all affect the flour. I always say refrigerate the dough to set it up, this helps to hold the shape as it bakes. In some cases, an additional tablespoon or two of flour will help.
I hope this is of help to you,
Gemma 🙂
Will Using sweetened condensed milk instead of eggs as per your egg substitute chart along with the given amount of sugar make the cookies extra sweet?
And if so should I reduce the amount of sugar?
Chehak,
yes, it will make them too sweet. If you can use flax egg/Chia egg then that will be best for cookies. The alternative is to adjust the sugars, that means for every tablespoon of condensed milk omit a tablespoon of sugar, that should fix it,
Gemma 🙂
Great recipe – phenomenal cookies – but, I love mine with nuts – any suggestions on how to include them?
Hi, you can just fold in 1/2 cup of your favorite roughly chopped nuts!
I have spent 20 years looking for a chocolate chip cookie recipe that wasn’t cakey but chewy, gooey, and full of chocolate. In other words my dream cookie. I had actually given up and not tried a cookie recipe in several years. I was drawn to this one and decided to give it a try. What have I got to lose, right? All I can say is thank you thank you thank you. These cookies are amazing! This is the recipe I’ve been searching for my whole baking life. Dreams really do come true.
Phew! haha, Gina, you have cheered me up, thank you.
I am delighted you have had success with this recipe, and also with this lovely review,
Gemma 🙂
This is exactly how I felt about these cookies too!! Suddenly the search is over! Gemma these cookies are “it!”
They are one of my all time favorites, i’m delighted to hear you like them too! Enjoy!
Hi Gemma,
There seems to be wrong on my baking, first I mixed all dry then wet ingredients following ur YouTube video, let it rest in the fridge, I left it 1hour and 15 mins. I baked them on 190°, I’m waiting for them to flatten like normal cookies but they did not. They taste nice though, but I’m sad they should be like everyones cookies here ☹☹☹
Hi there,
This cookie is not completely flat, as it tends to have a chewy center. 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. This may explain why your cookies did not flatten as you would have liked. I suggest you try again, this time before you pop them into the oven press them down a little with your fingers, not too flat, just a little, this will help them to spread.
I hope this helps you to get the perfect cookie,
Gemma 🙂
Awwww thank you so much Gemma, will definitely try again. Sending love from UAE
This recipe is absolutely delicious. I just made it for the third time today and I swear every time it gets better.
I am delighted to hear this, thank you, cheereed me up this early morning!
Practice makes perfect <3
Gemma
Hi Gemma. If I have to make this recipe into a double chocolate chip cookies should I reduce the amount of flour and add cocoa powder or just add the cocoa powder along with the mentioned amout of flour?!
Hi Aysha,
good question! cocoa powder is a really light thing, and it is also an acid ingredient. You do not need to reduce the flour, all will be well.
Gemma 🙂
Hi
can I reduce the amount of salt ?
I find that 1 1/2 tsp plus salted butter is too much …
Yes, you can leave it out if you’d like.
Just made these and they are delicious! No changes to the recipe other than adding chopped pecans! Baked up beautifully, didn’t spread too much, slightly crisp edges with a chewy center! Just lovely! Thank you for a perfect recipe!
Hi there,
Phew! haha, I am delighted this went well for you. Thank you for this kind review,
Gemma 🙂
Hi Gemma,
The recipe is great! I replaced the butter with the same amount of burnt/brown butter and feel that it tasted ever better. You might like to give it a try.
YUM, ill have to try that! Thank you!
Hi Gemma,
The cookies are amazing.
I wanted to ask you if i freeze the batter, do i have to defreeze it before baking or can i just bake the cookies while they are still frozen?
Great question!
Freeze the cookie dough in balls. Then defrost for 20 minutes and then bake.
Gemma 🙂
Hi! Would you recommend cutting the total amount of sugar in halve if I were to use white chocolate chinks instead? Thank you 😀
Hi Jolene,
I don’t recommend cutting the sugar because then you won’t get the same result as I did.
Best,
Gemma.
Hi! Gemma in this recipe can I use bread flour ?
Rose, I would not suggest bread flour for this type of bake. You can add a little cornstarch/cornflour to the bread flour to reduce the gluten (https://www.biggerbolderbaking.com/cake-flour/) that will help,
Gemma 🙂
hi gemma
thanks a lot for your recipes I made this for my family and they all loved it
I really got inspired by seeing all your recipes and I have got great interest in cooking now thanks a lot once again looking forward for more recipes
I’m delighted to hear that, my pleasure!
hi gemma
I have tried your recipe its awesome I really loved it!!
thanks a lot for your recipe looking forward for more recipes
It’s my pleasure 😀 Enjoy!
I have an old family recipe I always use for chocolate chip cookies, but I decided to give yours a try and they’re just as good!! I made mine about 2 tbsp of batter each and baked them for 12 minutes at 350 and they turned out perfect 🙂
😀 YAY, i’m delighted to hear that!
Hello. I tried this recipe a few times using the amount of flour ( all purpose) that’s in the recipe however the cookie mixture comes out more like a thick batter rather than a cookie dough. I tried it again using as much as a cup and a quarter of flour and the batter stiffened up. Did not bake off as yet. I put them in my freezer to bake tomorrow. But is this normal to add so much extra flour to achieve the correct consistency.
Hi, you should not have to change the ratio of he ingredients.
I tried your recipe for the first time and it turns out really greaatt! My light brown sugar isn’t quite enough so I mix it with dark brown sugar 🙂 I love how the cookies turned out, it’s thick, crispy on the outside and chewy on the inside. Again, thank you so much Gemma for the recipe! 😀
Hi Cindy,
That is a great tip, adding a dark brown sugar to a white granulated will make for a lovely mid brown sugar, nice amount of molasses.
Thank you for your kind words, I am delighted you liked this recipe,
Gemma 🙂
do we have to pre heat the oven ? if yes for how long and what temperature , please respond quickly if possible
Hi, i pre-heat for about 15 minutes.
Hello, Gemma. I wanna give you a hardy thumbs up and a million thank yous for sharing this recipe with us. I bet I’m not the only beginner in baking who loved this cookie recipe (gosh I have to scroll a long way down before I get to comment because of the photos submitted by everyone who tried your best ever chocolate chip cookie recipe, which is a good thing ’cause it’s a proof that it really is great). This was actually the first cookie I baked, well, actually this was the FIRST FOOD I baked, though in my case, since we don’t own an oven, I cooked these in our turbo broiler. I have to cover the deep round pan I used with aluminum foil to prevent the cookies from browning on the top without it being cooked thoroughly yet, since from what I observed (and watched from a lot of baking/cooking videos), that happens a lot to the food we “cook” in the turbo broiler. And it worked well since the aluminum foil helped in evenly distributing the heat and it made the cookies spread more compared to the first batch of cookies I put in there without the foil(which actually spread only a tiny bit and browned too quickly). And when it comes to the cooking time I had to cook them for 30 minutes in 375°F , which I learned when I cooked the second batch of cookies. So I guess, the third time really is the charm hahaha. Still, it reaaaaallllllyyyyy tasted GREAT on every batch (I can only cook 3 at a time, but I didn’t really cook all of the dough in a single day, I left some to cook for the next day) The moment I put the cookies out of the broiler, my brothers and sister came rushing to my side and kept insisting to get the cookies even though I warned them the pan is still hot and so are the cookies, I could tell that they really liked it even though they didn’t exactly said so(they’re not expressive when it comes to things like saying “thank you”, “you’re welcome”, “it’s delicious” ,etc. ) My friends told me that they tasted great though. So thank you a lot Gemma for sharing tons of your recipes and giving us baking tips as well.
Love lots,
A fan girl from PH c:
P. S. : I bet it would taste better if I’ll follow your recipe exactly the way it is. I had to substitute the white sugar with brown because it was late when i realized that we ran out of white. I also halved the amount required for the white sugar since I think the brown sugar was too “heavy” compared with the white, plus the fact that I realized it was a really a looottt of sugar and my dad was shocked as well when he saw the mountain of sugar in the bowl when i was weighing the ingredients LMAO he didn’t see sugar in that bowl, he saw diabetes LOL
Thank you so much for reaching out and sharing! I’m delighted to hear you and your family enjoyed this recipe, it’s one of my favorites too!
Hi Gemma,
A big thank you for this recipe. I started my baking journey with ur recipes . They are easy to follow and helpful. I tried the choco chip cookies, and the first time they were nearly perfect. Next time, i made the scoops a little smaller, and reduced the baking time by 2-3 minutes. The cookies turned out to be very hard and not chewy 🙁
Do i have to follow the 1/4 cup for 12 minutes as a standard everytime ? Thanks for the help.
Hi, no you can make them smaller and bake them for less time to keep them soft.
Just beautiful cookies , nice and soft centre
Awesome! I’m delighted to hear that 🙂
Best,
Gemma.
Hi Gemma,
Thanks a lot for the recipe. Last time my cookies were turned out just perfect but today the batter is not spreading at the time of baking. Can you please tell me what is the problem🙁
I’m feeling so sorry seeing them ☹️
Hi Deb,
Now I feel sorry too! No idea why that would happen, though a change in any of the ingredients may indeed do it, even the flour! If they have been in the freezer then that would change things too, but other than that, I am stumped 🙁
I hope they baked well in the end, a little push down to the top may have helped, but you could not have known that,
Gemma 🙂
Hi Gemma, I just recently discovered your YouTube channel and have started trying out your best ever recipes. Thank you for sharing such easy to make yet delicious baked goodies. I made chocolate chip cookies today and baked them for 12 minutes but when I checked it, they were still soft to the touch. Left them in the oven for another 5 minutes and still soft to the touch. Is this normal?
Hi Kaisa,
Welcome to the BBB community! really glad you like my recipes. I’m not 100% sure without seeing a picture of what you mean by soft. If the dough was raw and didn’t bake then something is wrong.
Did they look like mine at all?
Gemma.
Soft as in my finger would sink into the cookie. I’ve uploaded a photo of it but it is still waiting approval from admin I think. Cookies were cooked and not raw (although over baked). Made a second batch and cooked precisely to instructions. Again it was soft to the touch and it wasn’t crisp on the edges and soft middle, cookies were just crunchy all around lol but still delicious.
Hi Kaisa,
Can you tell me about your oven?
Something not right here, I am thinking the oven thermostat may be a touch off. Are you noticing this with any other cooking/baking?
It is a conundrum!
Gemma 🙂
Hello Gemma,
I tried to comment yesterday but I think my comment got lost or I did something wrong. Anyway, I will re-post here.
Being a health-nut I substituted the wheat flour with home ground spelt flour. When you use spelt flour in place of wheat flour you reduce the amount of liquid by 25% because spelt flour doesn’t need as much liquid as wheat. Now in this recipe you use eggs and they are difficult to reduce as liquid. In this case I increased the flour amount by 10% per each egg coming to a total of 400g or 3 cups of whole spelt flour. I also increased the baking soda to 2 teaspoons. They turned out great just like you said! This next next time I will also add some walnuts to the dough. Thank you for sharing the recipe. Blessings, Elfriede
Hi there,
I think I saw this yesterday and responded! The comments have to wait for me to see them to respond, they get backed up a little sometimes. I was really interested in the idea of grinding your own flour, and other bold bakers will be interested in this too. You have a scientific mind, you worked all of this out so well. Thank you for this input,
Gemma 🙂
Hello Gemma,
Being a health-nut, I decided to substituted the all purpose flour with home ground whole spelt flour. When you use spelt flour in place of wheat flour you need to reduce the liquid by about 1/4, however, when your liquid consists of eggs like in your recipe this is hard to do. So I increased the amount of spelt flour by 20% (=10% per egg) to a total of 400g = 3 cups. I increased the baking soda to 2 teaspoons and used unsalted butter. I did not add salt because the baking soda is salty enough for me. The cookies turned out great, just the way you described them. This time around, I just made a batch which is in the fridge now for tomorrow, I added some walnuts to the chocolate chip cookie. I really like the idea to have dough in the fridge ready to go whenever you like a fresh cookie. Works great! Thank you for sharing your recipe.
Hi there,
What I love about you very bold bakers is how happy you are to share your tips and tricks here on the website. Thank you so much for that. I know that the grain for the spelt flour will not be available everywhere, but it will trigger ideas in other people. That is really great input. I am delighted this recipe worked well for you, you are a scientist, great that you worked it out so well.
Many thanks,
Gemma 🙂
Thanks! I’ll definetly try it sometime😊
Hi Gemma, im from Perú and here the flour is catalogued in “prepared” and “not prepared”, the main difference is that for the first one you wont need baking powder. I tried to make this cookies yesterday with prepared flour and missed out the baking soda and turned out very inconsistent. I couldn´t grab them without them cracking. Do you think that this is because i missed out the baking soda?
Thank you in advance!!! i love your recipes!
Hi Krizia,
Baking soda has more than one purpose in a bake, it works against the sugars too to crisp, caramelize if you will, to hold a cookie together. Your prepared flour has a raising agent, and this type of cookie does not use a raising agent, it makes it a bit cakey, and could indeed make it crumbly.
There may also be an altitude issue here, but you probably would know how to overcome that.
I hope this is of help. It is best, if you are a baker, to keep the unprepared flour in your home, and the raising agent separate to that, it allows for flexibility in your baking and ensures a fresh raising agent (baking powder) too.
I hope this is of help,
Gemma 🙂
Thanks a lot for your response!
Hi Gemma!
My favorite dessert ever are chocolate chip
and my second favorite is your chocolate chip cookie pie!
I already have a recipe of chocolate chip cookies that I double most of the time because I eat one batch by myself hehe…….
but I will use your recipe as well as you are my most trusted baker!
but I’m a bit skeptical about using light brown sugar, I always buy dark but accidentally got light this time and your recipe says light tpo but maybe mine’s too light )-: do you think I can replace some of the light brown sugar with honey?
oh and for some reason, I keep getting logged out from my account whenever I click on a recipe anywhere, whether it’s after searching for one or from my saved recipes
Hi there,
First of all thank you for your kind words.
I will pass the tech issue on to the tech people, we are constantly working to improve the website, and we get occasional glitches.
If you have dark brown sugar, you can mix that with some of your light one, that will give you a nice balance. Remember dark brown sugar is rich in retained molasses and tends to be very moist, this can affect a recipe too.
I would not add a liquid sugar, like honey, to this recipe.
Do try this recipe, follow it as closely as possible, all will be well. Don’t forget to let us see the results, before you eat them all 😉
Gemma <3
Gemma 🙂
The tech issue is resolved for me now!
I followed the recipe almost exactly as it is but was tempted to replace 1/2 cup with dark brown sugar because the cookies were for a friend too and I didn’t want to take any chances,
but I put more trust in your recipe and only replaced 1/4 cup with dark.
Dark brown sugar my favorite ingredient, you see.. I love to use in hot chocolate, chilli sauce for chicken etc hehe.
The cookies were even better than my previous ones would be which I didn’t think was possible! Chewy on the inside, crispy on the outside… You are magical!
Also, I would like to tell you I really appreciate you reading and responding to every comment on your blog and your YouTube channel (that’s a LOT of comments!!!) Thank you for caring about Bold Bakers so much (-:
I got the issue again when I was trying to upload a picture of the cookies
I found that sometimes while logging in, you get the “humanity” test and most times you don’t.
The issue doesn’t happen only when I do get the humanity test
I’m so sorry about this. We are working in resolving this issue as I know this is very frustrating.
Bare with us,
Gemma.
delighted to hear it is resolved!!!
These are my absolute favorite cookies 🙂
Gemma.
These cookies are indeed the “BEST EVER” chocolate chip cookies!
They are very easy to make and very yummy in taste!
If I were to bake my first cake then which cake should I bake? Can u please help me out with it?
I’m so happy to heat that, i would suggest my best ever chocolate cake 😀
Those look amazing!
Thank you:D