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Gemma’s Best Ever Chocolate Chip Cookies Recipe

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I’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.

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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.

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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:

  1. CHILL your cookie dough!!! Chilling dough improves flavor and texture. It also ensures less spread during baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

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4.46 from 794 votes
Gemma's Best Ever Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins

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!

Course: Dessert
Cuisine: American
Calories: 320 kcal
Author: Gemma Stafford
  • 1 cup (8oz/225g) butter
  • cups (7 1/2oz/212g) light brown sugar
  • ¾ cup (6oz/170g) white granulated/caster sugar
  • cups (12 1/2oz/354g) all-purpose flour/plain flour
  • teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs*
  • 2 teaspoon vanilla extract , optional
  • 2 cups (12oz/340g) bittersweet chocolate chunks
  1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
  2. In a separate bowl melt the butter. Add in both white and brown sugars and whisk vigorously for about 1 minute.
  3. 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.
  4. Whisk in the second egg and the vanilla and then scrape the sides of the bowl again.

  5. 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.
  6. IMPORTANT NOTE: Chill the dough for a minimum of 1 hour. This will make it easier to scoop and your 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)

  7. 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.

  8. 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. 

  9. 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.

How to store raw cookie dough?
  1. 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!

Recipe Notes

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.

Nutrition Facts
Gemma's Best Ever Chocolate Chip Cookies
Amount Per Serving (1 Cookie)
Calories 320 Calories from Fat 135
% Daily Value*
Fat 15g23%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 61mg20%
Sodium 443mg19%
Potassium 16mg0%
Fiber 1g4%
Sugar 29g32%
Protein 3g6%
Vitamin A 1100IU22%
Calcium 10mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.


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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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Write a Comment and Review

  1. Henning on December 28, 2018 at 12:44 pm


    your recipe sounds delicious. I my go to recipe so far, I substituted 1/3 of the flour with oats after having them run through a blender. Do you think this might work too with this recipe to get some additional hearty sweetness from oats?


    • Gemma Stafford on December 30, 2018 at 9:04 pm

      Ah that’s very creative, i do like oat flour, let me know how you go. This should add nice texture. Enjoy!

  2. Marion Foy Collins on December 28, 2018 at 10:57 am

    Hi Gemma,
    My cookie baking skills are not good , but I am going to try these as they look too good to
    take a pass on. 2questions , if using the regular bake feature on oven, and using 2 baking sheets , should you alternate shelf level at any time during baking process ? Second question is , if using convection bake mode , should baking time be shortened ? Just discovered your site lately and love it!

    • Gemma Stafford on December 30, 2018 at 9:43 pm

      You do not have to alternate the sheets but i would suggest lowering the temperature by 25 degrees if using convection.

  3. Healthy Kitchen 101 on December 27, 2018 at 12:46 am

    I also mix my cookies with peanut and chocolate. Honestly, they are truly a great combination for cookies. ????
    – Natalie

    • Gemma Stafford on December 30, 2018 at 9:32 pm

      WOW, that’s my kind of cookie! Great job!

  4. Czarina Faye on December 26, 2018 at 5:46 pm

    Hi Gemma! I have been watching your videos for months now and have been very excited to try your recipes. I’ve always wanted to try baking but only this Christmas I was given an electric oven as a gift. I’m totally a newbie when it comes to baking, so here I am hoping to atleast come close to your finish products. 🙂 I can’t wait to try my oven and bake my very first set of cookies using your recipe. God bless and more power!

    • Gemma Stafford on December 30, 2018 at 9:36 pm

      YAY, how exciting! I’m delighted to hear you enjoy my videos!

  5. Rea on December 26, 2018 at 12:52 am

    Gemma the cookies taste great! But I have a lot of leftover dough.

    How long is the dough going to be okay in the freezer?

    • Gemma Stafford on December 26, 2018 at 6:58 am

      yes keep it in the freezer for up to 8 weeks. 🙂


  6. Barb on December 24, 2018 at 4:34 pm

    I was extremely looking forward to baking these cookies for Christmas. Proofed the dough for 4 days as suggested. However, when I baked the 1/4 C of dough for exactly 12 minutes, all I got was a thin crispy outer rim and totally uncooked dough in the center of the cookie. My oven temp is spot on at 375 degrees. I flattened the cookie dough quite a bit on the next cookie sheet (lined with parchment paper) and baked the cookies for 14 1/2 minutes at 375. Then looked to be done in the center. The cookie turned quite flat as it cooled. Taste test: Very very buttery with a slight chocolate flavor. Very disappointed.

    • Gemma Stafford on December 24, 2018 at 4:57 pm

      That’s very strange im sorry to hear that! It sounds like the raising agent may have been deactivated :/

      • Bara on December 24, 2018 at 5:01 pm

        Prior to baking my cookies this season, I purchased all new rising agents and tested them. The cookies did rise midway through baking, then fell little by little towards the center. While cooling on the cookie sheet, they completely went flat at about 3/8″.

        • Gemma Stafford on December 26, 2018 at 7:44 am

          Yes they do dip down a bit in the center. That is the nature of this cookie. It is gooey in the middle.

          I think they might be right actually by the sounds of it. If you have a photo I’d love to see it.

  7. Selena on December 24, 2018 at 11:12 am

    Hi Gemma, I was wondering if I could lessen the amount of sugar in this recipe, will it make a difference?

    • Gemma Stafford on December 24, 2018 at 1:13 pm

      Hum, great question Selena. So you can reduce it a little by maybe 1/4 but honestly if you change it too much you won’t get the same results as I did.

  8. Pallav on December 23, 2018 at 6:53 pm

    Please tell the baking time according to convention microwave

    • Gemma Stafford on December 23, 2018 at 7:55 pm

      I’ve never tried making these in a microwave.

  9. Emily122 on December 23, 2018 at 9:58 am

    Hi Gemm, thank you so much for sharing this easy recipe. I’m done it and my kids are superb love it! It was exactly as what you taught in your video! Please sharing more of other best easy recipe for cookies ! ????
    I’m your fans from Penang,Malaysia.


    • Gemma Stafford on December 23, 2018 at 2:15 pm

      I’m delighted you enjoyed them, Emily!

  10. Elaine on December 22, 2018 at 2:54 pm

    Hi Gemma,

    My family loves this recipe. Thank you. ???? Was just wondering how I could turn it into double chocolate chip cookies. I thought I read the instructions somewhere in the comments but I can’t find anymore. Would appreciate if you could tell me how. Thanks.

  11. jgpasta on December 22, 2018 at 11:04 am

    Love these chocolate chip cookies just wish I knew to really let the butter fully cool before I got started. I know not to use the butter hot but I just don’t think it cooled enough. No matter they still turned out delicious! Learning by doing so all good! I also experimented with combining different chocolate chips and I like my results. Thank you for these great cookies!

    • Gemma Stafford on December 22, 2018 at 5:40 pm

      I am delighted to hear that! Enjoy and send us a photo next time!

  12. Sheri on December 22, 2018 at 5:03 am

    Hi Gemma – two questions! If I freeze the dough in balls, does it need to thaw before baking? Does the baking time/prep change? Also, would a combination of 1/2 real sugars 1/2 Swerve sugars change the flavor, texture, or baking time on this recipe? Thanks – your wonderful videos inspire me to bake!

    • Gemma Stafford on December 22, 2018 at 5:50 pm

      Great questions! If you freeze the dough just allow it to thaw fully before baking. The bake time will be the same. And yes you can do 1/2 real sugar and 1/2 a sugar sub, if it changes it they will still be very similar. Enjoy!

  13. Meds on December 22, 2018 at 4:40 am

    I love all your recipes and i made this cookies my kids love it…

    • Gemma Stafford on December 22, 2018 at 5:51 pm

      😀 i am delighted to hear that, thank you!

  14. Rizza on December 21, 2018 at 10:55 pm

    Hi Gemma, will it affect the outcome of my cookie if I added the brown sugar first to the butter, not white sugar as you mention in the instruction? Thank you. I’m a bit worried since I added the brown sugar first. Haven’t bake it yet, I let it chilled overnight. Thanks again.

    • Gemma Stafford on December 22, 2018 at 5:53 pm

      They should come out just fine! Let me know how you go, Enjoy!

      • Rizza on December 22, 2018 at 9:55 pm

        They are lovely! My first time baking and it’s perfect! Thank you so much for the recipe. Happy holidays!

        • Gemma Stafford on December 23, 2018 at 2:36 pm

          Happy to hear it, Rizza. Well done to you! And have a Happy Christmas! 🙂

  15. Fan on December 21, 2018 at 7:29 pm

    All your recipes are easy to make and you explain them very well. Big fan of bigger bolder baking. Every day I learn baking from you from basics to professional. Thank you so much for sharing your experience with us.

    • Gemma Stafford on December 21, 2018 at 7:30 pm

      Thank you for the lovely message! I am delighted to hear that!

  16. djhall320 on December 20, 2018 at 4:10 pm

    Love this recipe and so did my whole house. I doubled the batch and literally 2 days later every single cookie was gone. Glad I bought extra supplies bc it’s being requested big time.

    • Gemma Stafford on December 20, 2018 at 5:10 pm

      Aw i am delighted to hear that! Enjoy!

  17. Priyanka on December 20, 2018 at 1:30 am

    Love this recipe

    • Gemma Stafford on December 20, 2018 at 2:30 am

      Hi there,
      Thank you so much, I am really happy to hear this.
      Gemma 🙂

  18. Lianne Beck on December 18, 2018 at 2:14 pm

    I made these today they are amazing as always!
    They are my go to chocolate chip cookies. Today I added 2 tsp of instant coffee to change it up and it ended up amazing. Thank you so much Gemma for the amazing recipe. 🙂

    • Gemma Stafford on December 18, 2018 at 5:12 pm

      Great job! I’m so happy to hear that!

  19. Myky22 on December 18, 2018 at 11:32 am

    Hi Gemma,

    You’ve become one of my favorite bakers in such a short amount of time after I (ever so blessed) stumbled upon your recipe for chocolate cookies and went down a rabbit hole to binge watch your videos on youtube.

    I consider myself a Chocolate Chip Cookie fanatic and have (tirely) tested so so so so many chocolate chip recipes in the course of a year beginning of January 2018 and found YOUR recipe LITERALLY to be one of the best if not THEE absolute best for chocolate chip cookies. So thank you thank you thank you for this recipe, literally its a Gemm! (see what I did there? hahah ^-^)

    **This portion is for folks that are about to attempt to make this recipe**
    After reading over many of your reviews and photos, this portion of the post are for the ones that are having some issues getting the cookies to come out like Gemma’s.

    The RECIPE itself is not the issue, the issue lies with your BUTTER actually.

    Please read this, after literally researching like a lunatic, making countless batches, trying so many recipes and turning my kitchen upside. I am serious when I tell you the issue most likely lies within the butter.

    When you MELT the butter, you have to…HAVVEEEEEE TOOOOOOOOOO…let it COOLDOWN COMPLETELY.

    I cannot stress this enough. When you pour in hot or even warm butter, you will create a very GREASY DOUGH. It wont matter how much you freeze or fridge your dough, or worst, bake it off the bat; your cookies WILL SPREAD. To remedy this literally, LEAVE YOUR BUTTER TO COOL, fridge it if you have to. If I have plans to make a batch of cookies I will literally melt my butter in advance and LEAVE IT THERE to cool for litearlly almost 2 hours even (Im dead serious).

    Another MUST MUST MUST is literally what Gemma herself mentioned in the video and recipe is to AGE/REST your dough. THE IDEA BEHIND THIS is when you rest your dough for 3 to 5 even 7 days, youre allowing the dry ingridients in your dough to soak up all the wet ingridients. Also, the longer your fridge your dough you dry it out more which is what you want. Because when you actually bake it, it creates a more evenly cooked dough that will retain so much texture, hold and create that “craggy” look within the cookie that so many sought after as oppose to having a completely smooth cookie which is not neccessarily bad. But if you definitely want that rustic cookie look, REST REST REST YOUR DOUGH.

    • Myky22 on December 18, 2018 at 11:39 am

      Hi Gemma,

      I didnt realize my first post on December 7th went through and did not realize your replied because I was having issues with creating an account and thought my post never got through to this blog. So I apologize for the redundent post and even longer than my original weeks ago lol. But, I felt like I had to let the world know what an amazing baker you are and how much I abosolutely adore this recipe and you!

      • Gemma Stafford on December 18, 2018 at 5:33 pm

        Aw no worries, i am delighted to hear that, thank you!

    • Gemma Stafford on December 19, 2018 at 4:14 am

      Hi there,
      WOW! Enough said, I do not need to add one word to this! Bold bakers, do as you are told, this is very good advice!
      Thank you so much for this great input.
      Gemma 🙂

  20. Shukra on December 18, 2018 at 3:18 am

    Hi Gemma,
    I saw the pictures of the cookies above and some were baked flat,like really flat. What do you think is the reason for that?

    And.., I’m super excited, I’m going to make them..

    • Gemma Stafford on December 18, 2018 at 4:37 am

      Hi there,
      your name ‘SHUKRA’ sound like the gaelic/Irish for sugar, SIUCRE, I think it is pronounced in the same way.
      There are different reasons why a result may not be exactly as mine. 1. a change in the ingredients, such as replacing eggs in a recipe, or the butter with a substitute. This is a real change to a recipe and will change the results. 2. a change to the temperature of the ingredients, chilling the dough is an important step for some recipes. 3. A humid atmosphere where you are. 4. Baking at high altitude.
      Follow the recipe carefully, follow the instructions carefully, bake at the correct temperature, and keep an eye on the bake. Ovens vary, your time may not be the same as mine!
      I hope this helps. Do try this recipe, it is very good,
      Gemma 🙂

  21. Vivek Mittal on December 17, 2018 at 10:59 pm

    Hey Gemma do we first have to preheat the oven and can you tell the oven tips and timing pls . Sorry . And some ovens have not this much timings and they have options simply like cake or cookies click on that

    • Gemma Stafford on December 18, 2018 at 5:29 pm

      Yes, great question. I always pre-heat my oven!

  22. Kevin1970 on December 16, 2018 at 7:00 am

    Hi. I followed the recipe in grams,which is the only way to correctly follow measurements,cup measurements vary. Anyway the recipe was a disaster.

    Way too much sugar and it ended up looking nothing like the images Gemma shows and that’s probably because what Gemma is baking is NOT the same as the recipe she gives to us. I can tell from the images in the video,it’s only half what I had in my bowl at the mixing stage. The colour is a lot darker in mine.

    It’s a no from me,and finally,the variations in the multitude of pictures posted on this recipe say all anyone needs to know. If the bakers followed the recipe exactly as described then we would not have so many variations on the cookies.


    • Gemma Stafford on December 16, 2018 at 8:00 am

      Hi Kevin,
      I think you make a good point. There is no doubt that cup measurement confuse the issue, and grams are more precise. I went back to this recipe on foot of your comment, and found that some of the conversions were off. I know this should not happen and I apologize to you and the other bold bakers, I have no idea why this escaped my attention for all of this time. I appreciate your precise comment, it helped me to figure this out. The problem must be with the recipes measured in grams, which as you say should be the most accurate. Mea culpa, I am sorry,
      Gemma 🙂

  23. eileen on December 13, 2018 at 5:46 am

    Since I discovered this amazing recipe, I eliminated all of my other recipes for chocolate chip cookies! Question, I make chocolate chip cookie mix in a jar to give as gifts Can I use this recipe. I layer all of the dry ingredients , with the instructions on the jar. The recipient just adds the butter, eggs, etc, and bakes . Will this work for your cookies? Thank you. I made many of your cookies for Chanukkah, now I am busy making them for Christmas… Happy Holidays

    • Gemma Stafford on December 14, 2018 at 3:18 am

      Hi Eileen,
      I think that will be perfect. I love that idea. I love that you include the recipe too, it is such a great gift, and they have the jar too, very nice!
      Happy Christmas to you and yours,
      Gemma 🙂

  24. Leslie on December 12, 2018 at 7:37 pm

    I cannot wait to try these and your best ever brownies. Will these cookie stay soft for a couple days? Or get hard. I saw someone say they got hard after a couple hours.

    • Gemma Stafford on December 13, 2018 at 3:14 am

      Hi Leslie,
      When these are baked right they will stay right. Follow the recipe carefully, and the instructions too, and they will be good for days when stored well. There are so many variables to how people handle a recipe, bake it, and store it too, that is what changes the results,
      Gemma 🙂

  25. Cesv on December 9, 2018 at 10:51 am

    I can honestly say that this is indeed the best chocolate chocolate chip cookie recipe ever! Cookies were not hard, soft enough and delicious! Thank you so very much for this, my kids refuse the store bought cookies since I started making these????

    • Gemma Stafford on December 10, 2018 at 2:55 am

      Hi there,
      Haha! this is the problem with home baking, as my mum would say, we make a rod for our own backs!
      However, it is very satisfying, and you are giving your kids the idea that baking, and cooking, from scratch is the way to go.
      Good job you, thank you for this lovely review,
      Gemma 🙂

  26. elly van veen on December 9, 2018 at 6:32 am

    Great recipe….they are great…greets from Holland….I follow your site. Elly.

    • Gemma Stafford on December 9, 2018 at 8:18 pm

      Thanks so much, Elly 🙂


  27. Mike on December 7, 2018 at 3:29 pm

    Honestly, Ive been on a chocolate chip baking phase for the past year and ive tried a total of 9 recipes thus far. Yours is by far the absolute CONSISTENT and BEST recipe I have ever tried. For everyone that has had issues with this recipe it really is without fail. Where I will make a suggestion due to trial and errors of my baking past, when you melt the butter LEAVE IT until it completely COOLS down. I cannot express this VERY IMPORTANT part enough. If you were to pour hot to even warm butter into your sugar, the end result with yield a very GREASY/OILY dough that will spread like no other even if you tried to freeze it over night. Melt the butter and leave it for hours even. You can even stick it in the fridge to help speed up the process and if you happen to forget it and it just solidifies. Simply just put it on the stove top and stir it till you can get it to be soft/runny again and take it off the heat immediately. The idea is to not heat it back up to liquid form completely but you are using the pot as a warmer to help soften the cold butter.

    After that, dump the butter in a bowl, follow the recipe and honestly you cannot fail. I do however recommend you scoop the dough and let it rest in the fridge for a few days to let the flavors mature. This also helps the dough from spreading when you cook it. Hopes this helps everyone!

    Gemma, you are my absolute baking gem and I am so so so so so happy I came upon your site and channel recently. Literally, thank you so much for your quality recipes!

    • Gemma Stafford on December 8, 2018 at 3:48 am

      Hi Mike,
      You, I believe, are my baking gem! Haha, this is such a comprehensive explanation of why some people are having trouble with this recipe. This gets further complicated if they use another fat instead of butter. It never dawned on me that people may not cool the butter, thank you so much for that great input.
      Good to have you here with us, thank you for being in touch,
      Gemma 🙂

  28. Hannah on December 5, 2018 at 8:30 pm

    Hey Gemma!
    I’m in love with your best ever brownie recipe (and so are all my family and friends!) and decided I had to try your best ever cookie recipe! My cookies sadly spread out like crazy almost like they melted and the sugar crystallized! I had my dough in the fridge for 2 days before hand, so thought it was chilled plenty? I did see you mention flour and how humidity can effect it. I live in quite a humid area, so if I added more flour would this likely fix the problem? Or if not that, what do you think I could try? I’ve come to trust you’re going to have the best recipe, so I want to fix this and try again!

    • Gemma Stafford on December 7, 2018 at 3:10 am

      Hi Hannah,
      I think this is about the butter, this has come up a few times today. If you are using real butter, that is dairy butter, usually sold in blocks/sticks. Tub ‘butter’ is actually more like a margarine in most cases. These are designed for spreading, not so much for baking.
      Let me know, we will figure it out,
      Gemma 🙂

      • Hannah on December 15, 2018 at 2:58 pm

        Thanks Gemma! I’m using the stick butter, so dairy butter I think! I’ll double check this, but is there another reason this could be happening?

        • Gemma Stafford on December 17, 2018 at 3:06 am

          Hi Hannah,
          I am wondering about how you are measuring your ingredients. There was a small discrepancy in the conversion for this recipe, it could have caused this issue for you. Please let me know how you are measuring, we may have resolved it,
          Gemma 🙂

  29. Perry on December 5, 2018 at 11:50 am

    Hi Gemma,

    I just made a batch of these cookies and they didn’t work out for me. They turned into a buttery sugery flat mess, however, didn’t taste too bad! The recipe says 2½ cups (12 1/2oz/355g) all-purpose flour/plain flour, and I put in 12 1/2 oz flour as I was cooking in ounces and ignored the cup measurement, should I have put in 20oz of flour? I did leave the dough in the fridge for an hour and it was quite solid going onto the tray but just seemed to melt and flatten out totally, I’d like to y making them again as they have such good reviewed and the pics look great so I’d appreciate your advice. My effort seems to have turned out just like ‘M’s’ above.

    Thank you for your help


    • Gemma Stafford on December 7, 2018 at 2:54 am

      Hi Perry,
      no, you got the flour right. I am wondering about the butter?
      Real butter tends to hold together better than the tub style of butter, which is often a blend of oils, these will collapse when baked.
      Let me know, we can figure it out,
      Gemma 🙂

  30. jengsam on December 4, 2018 at 6:18 pm

    Hi Gemma. I have tried your Best Ever Chocolate Chips Cookies and it really turned out so well and no fail! Thanks a lot!

    • Gemma Stafford on December 5, 2018 at 7:49 pm

      I’m delighted to hear you enjoyed my Chocolate Chip Cookies! Well done to you for making them! Have you tried my other Best Cookie Recipes?

  31. Gemma Humphreys on December 4, 2018 at 4:13 pm

    With a cookie titled, “Gemma’s best ever chocolate chip cookie recipe” I just had to try it. And it did not disappoint. This is now my go to recipe ( I have even forwarded the link to my sisters). Thank you so much for sharing and I can not wait to try out other recipes.

    • Gemma Stafford on December 4, 2018 at 4:34 pm

      😀 I’m delighted to hear that! Enjoy and send us a photo next time!

  32. eileen on December 4, 2018 at 11:38 am

    Absolutely love this recipe. If I wanted to make it in a 9×13 pan, how can I adjust the timing. I saw a recipe making “chocolate chop cookie sticks”, using choc chip cookie batter, and it sounded like a different way to serve the cookies. Also what are the benefits of melting the butter instead of adding room temperature butter. Once again, you are my favorite baker

    • Gemma Stafford on December 4, 2018 at 4:53 pm

      That’s a great idea! I would keep everything the same just be sure to cool slightly before slicing. I like to start with melted butter instead of room temperature butter as it’s what makes the cookies fudge and gooey in the center.

  33. Mira on December 3, 2018 at 8:37 pm

    Hi Gemma. These cookies look so good ! I have a question though, 1 cup of butter is 227g. But it is stated in the recipe as 240g. So should I use measure using cups or weigh my butter ?

    • Gemma Stafford on December 4, 2018 at 10:21 am

      Hi there, you are totally find to use a measuring cup.

  34. Zee on December 3, 2018 at 8:26 pm

    I made the cookies. Taste was amazing but didnt get the goey center likes yours and also the color on the top wasn’t nice golden brown like yours. When you bake the cookies do you turn on the heating on the top as well? I am so confused about when to use both top and bottom heating options in the oven or just use the bottom one for cakes only. Please help if there is a basic guide for baking dummies on how to set your oven, using top and bottom heating options etc. Thanks so much Gemma you are a star!

    • Gemma Stafford on December 4, 2018 at 4:46 pm

      Hmmm are you referring to the convection? I do like to use this at the top as it adds crispness and helps things to brown. Unless the recipe directs you to do otherwise i would always say the top.

      • Zee on December 8, 2018 at 10:56 pm

        Thanks so much Gemma! Will try again and let you know how it goes. Thanks again for the response:)

  35. Kennedy on December 2, 2018 at 10:11 pm

    Hey Gemma,

    Is it okay if I substitute the light brown sugar with dark brown sugar? It’s the only thing I have in my pantry at the moment.

    • Gemma Stafford on December 3, 2018 at 1:58 am

      Hi Kennedy,
      Do you have any white sugar? if so oyu can mix the two 1/2 and 1/2 to get a light brown sugar. Otherwise use less of the brown, it is heavy in molasses, will give a different result,
      Gemma 🙂

  36. M on December 2, 2018 at 8:09 am

    I followed the recipe as it said. It did seem like too much sugar and butter at first but I went along with it anyway as the pictures looked good. However, I left it for 1.5 hours in the fridge and it was still quite runny but i put 2 in the oven to try it out anyway. After 12 minutes they had filled the pan from spreading out and were thin and crispy – like brandy snaps – and they were leaking butter and basically looked like cooked sugar with chocolate chunks in it. Very disappointed with this waste of ingredients as the recipe said to put so much in and it turned out very bad. This recipe has too much sugar, too much butter and too little flour in comparison. If I wanted to eat cooked sugar I wouldn’t have looked up a cookie recipe. Unimpressed.

    • Gemma Stafford on December 3, 2018 at 3:05 pm

      Hi there,
      I am sorry that you were disappointed but this recipe has worked for many other bakers, as evidenced by their photos.
      I think you got a measurement wrong, and it sounds like it may have been the flour, though I cannot be sure. Do go back to the recipe to see if you can find the issue, this cannot happen with this recipe, especially when you say it was ‘runny’ in the fridge, it is a dough, it is not going to be runny!
      Gemma 🙂

    • Tonan on December 5, 2018 at 9:15 pm

      It’s a decent cookie definitely not what I was hoping for. My search continues.. I agree with those who say it was too much butter and sugar, they crisp up a bit too well and set hard when cool, warm from-the oven they were lovely, but I took them to a cookie exchange and got zero rave reviews.

      • Gemma Stafford on December 7, 2018 at 3:12 am

        Hi Tonan,
        I am not sure why these cookies get mixed reviews, but they do! I suspect it has something to do with a change in the ingredients.
        Let me know if you adjusted the ingredients in any way, or the type of oven used to bake. I would like to figure this out,
        Gemma 🙂

    • Vicki on December 17, 2018 at 9:08 pm

      I followed the directions and baked perfectly delicious and very similar to the posted photos! There is a right way and a wrong way to critique, and this is my way. My guess is that others missed something and refuse to take any blame. Thank you for sharing your recipes, Gemma. Greatly appreciated. See how easy it is to be kind and polite? 🙂

      • Gemma Stafford on December 18, 2018 at 4:12 am

        Hi Vicki,
        Thank you for this kind review. It is interesting to see the variety in results, I am never sure why, but often it is a change in the ingredients, or a misunderstanding relating to egg substitutes/butter subs etc.
        I am delighted you managed this recipe so well, it is good that you are baking with us,
        Gemma 🙂

        • Vicki Pyne on December 18, 2018 at 6:27 pm

          Thank you, Gemma. So happy I found your website! Happy Holidays!

  37. Geegin on November 27, 2018 at 8:19 am

    Just made this tonight & it was PERFECT! How do I send you a picture of my cookies?

    • Gemma Stafford on November 29, 2018 at 8:13 am

      I love to hear that!!! Scroll down the page and just below the recipe but above the comments there is a ‘SUBMIT PHOTO’ button.

      Can’t wait to see your photo 🙂

  38. Seline on November 27, 2018 at 3:20 am

    Hey, Gemma! If I use salted butter, do I have to add the salt again? Or do I leave it out? Thank you, I’m excited to try this recipe, I’ve been craving for chocolate chip cookies.

    • Gemma Stafford on November 28, 2018 at 3:43 pm

      I would still add it but maybe only 1/2 of what it calls for 😀

  39. Millie on November 26, 2018 at 2:40 pm

    Hi Gemma,
    Absolutely gorgeous cookies an amazing recipe just like Millie’s cookies that we get here in the UK. Had been wondering how to make them like they did for so many years then came across your recipe and wow I am so glad I tried these today, they turned out perfectly ???? Thank you for sharing.
    Best wishes,

    • Gemma Stafford on November 26, 2018 at 4:42 pm

      Hi! I’m delighted to hear that! Next time send us a photo!

      • Millie on November 27, 2018 at 1:10 pm

        Hi Gemma,
        That’s one question I keep meaning to ask you, as have taken several pictures of the results I have created from your recipes, but have been unsure how to send them to you to display. If you could let me know that would be much appreciated, and will be sure to post some 🙂
        Best wishes,

        • Gemma Stafford on November 29, 2018 at 8:15 am

          Scroll down the page and just below the recipe but above the comments there is a ‘SUBMIT PHOTO’ button. Let me know if you still have issues, Millie.

          Can’t wait to see your photo ????.

  40. Chestine on November 26, 2018 at 10:45 am

    Hi there! Let me start by saying, thank you for a wonderful recipe. I have made this recipe 3 times now. The first time I made them for my daughter’s birthday. It turned out amazing, but for dinner I used the recipe again for dessert. My cookies tasted great, but they were round and puffy. Like a mushroom. I wanted to know, what I may have done wrong? I followed the recipe like before.
    Thanks again, for a wonderful recipe on chocolate chip cookies! ????????

    • Gemma Stafford on November 27, 2018 at 3:05 am

      Hi chestine,
      I do not know! Something different in the mix I think, perhaps a little too much flour? Given all the variables remaining the same, the result should be the same, I am mystified! The most likely cause is too much flour, or too little butter.
      Let me know if you figure this out,
      Gemma 🙂

  41. Mark Louie N. Magno on November 26, 2018 at 6:03 am

    hi gemma. i tried doing it but half the sugar content. then i added butter milk to make it soft.. but it turned out to be bread like. is there any way to save my dough? thanks so much

    • Gemma Stafford on November 27, 2018 at 4:30 am

      hi Mark,
      I think you can bake it! I would not try to save it, but it may well be really nice, a new version, entirely your own.
      Bake them a little thicker, almost like a scone, that is more or less what you have. I hope this works well for you,
      Gemma 🙂

  42. Mehwish Faisal on November 25, 2018 at 10:26 pm

    Too good result.
    I am baking cookies from many years but my own son never approves them.
    He loves cookies from stores or bakeries but not mine.
    first time in history
    He loved mine too.
    All credit goes to you.
    Thanks a lot for sharing this recipe.

    • Gemma Stafford on November 26, 2018 at 4:45 am

      Haha, Mehwish, that is too funny! this young man has you wrapped around his little finger!
      However, now you teach him to bake these and one day you can sit down, feet up, and be served by him 😉
      This made me smile,
      Gemma 🙂

  43. Najeera on November 25, 2018 at 12:26 pm

    Hi gemma I. Love ur receipts so much even I tried a lot at my home.. Keep on good work..

    • Gemma Stafford on November 26, 2018 at 4:52 am

      Hi there,
      thank you for your kind words. I am delighted that you are baking with us,
      Gemma 🙂

  44. Ivy Trinidad on November 24, 2018 at 2:46 pm

    Hi gemma,

    Been following this recipe for quite some time now and it yields me with same results always. The cookies always spreads out, like really really spreads out to the point where the cookie dough when cooked, it sticks with other cookie, even if i chlilled the dought for more than an hour. What could possibly wrong im doing? Thanks 🙂

    • Gemma Stafford on November 25, 2018 at 3:34 am

      Hi Ivy,
      I suspect your flour, or humidity where you live. 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 think for your cookies you can add a little more flour, even one extra tablespoon will help. In this I am presuming that you are not swapping out any of the other ingredients.
      If you live in a humid place keep your flour in the fridge in an airtight container for best results.
      I hope this helps,
      Gemma 🙂

      • Ivy on December 5, 2018 at 3:31 am

        Hi Gemma,

        Thank you for the advice, yes I live in the Philippines and its very humid here ???? will try to follow your advice the next time I bake. ????

  45. Aasia Junaid on November 24, 2018 at 8:53 am

    This is an Amazing recipe.
    This was my first time making chocolate cookies and they turned out yuuummy????????????

    • Gemma Stafford on November 24, 2018 at 6:04 pm

      Really delighted to hear 🙂


  46. Shruti Chopra on November 23, 2018 at 10:25 am

    Hi Gemma
    I made the cookies yesterday and they were absolutely delicious. But I had sugar crystals left on top of my cookies ????. And also please tell me the substitute of butter. What else can I use instead of butter and in which quantity?

    • Gemma Stafford on November 23, 2018 at 2:20 pm

      Hi Shruti,

      Did you use a very heavy brown sugar that didn’t dissolve properly? You really shouldn’t have had sugar crystals.


      • Shruti chopra on November 23, 2018 at 5:24 pm

        Thanks for your reply Gemma.
        But i didn’t use that. Those were of white sugar.
        And what else can we use instead of butter ?

        • Gemma Stafford on November 24, 2018 at 3:32 am

          Hi Shruti,
          When substituting butter in a recipe it is good to use a baking margarine, if this is something you can find where you live. This is sold in a block, not a tub, which is designed for spreading.
          When you change a recipe dramatically, you change the results. You can of course generally use a light vegetabel/seed oil, but in a lesser quantity, butter is more than fat! use about 1/4 less oil than you would butter for best results, but this depends on the recipe.
          I hope this is of help,
          Gemma 🙂

  47. Shelly on November 20, 2018 at 8:13 pm

    These are soooo good! I have been looking for the perfect recipe for a while and can say this will be my go to chocolate chip cookie recipe for here on out! The only adjustment i made was to use one stick of salted and one stick of unsalted butter. It was a bit salty with 2 sticks of salted butter. Thanks for an awesome and easy recipe! Melting the butter was so much easier than trying to get it to the perfect consistency like other recipes call for (butter needs to be room temp, slightly hardened etc).

    • Gemma Stafford on November 21, 2018 at 8:18 am

      Hi Shelly,
      Thank you, I am delighted you got on well with this recipe, thank you for this kind review,
      Gemma 🙂

  48. Laila on November 20, 2018 at 12:44 pm

    Excellent cookies, first time I bake cookies with my 5y old and was immediately a great success. We will make them again! Thank you. These are exactly how you described them crispy on the edge and guey on the middle

    • Gemma Stafford on November 21, 2018 at 6:33 am

      Hi Laila,
      I am so happy that you are baking with your little one. That is such a lovely thing to do, as I did with my mum too.
      Well done, it seems that you two really got this recipe right, thank you for this lovely review,
      Gemma 🙂

  49. mary rose Saavedra on November 20, 2018 at 8:10 am

    Hi Mam Gemma, I already tried your recipe but the thing is I reduce the time it’s only 10 minutes for 350 degree farenheight because I notice that my cookies especially the sides got burn already and I used dark chocolate. Thanks

    • Gemma Stafford on November 21, 2018 at 3:17 am

      Hi Mary Rose,
      I am wondering about your oven, is it a full sized oven or an OTG.
      If it is an OTG you need to manage your baking, and the instructions for your oven will help. In a full sized convection oven this should not happen at 350F.
      I am happy that you found a way to manage this though, you are thinking!
      Gemma 🙂

  50. Neela on November 17, 2018 at 5:13 am

    Hi Gemma! Tried your cookies today. No substitutions, i aged the dough for over 24 hours. The taste is perfect, the best chocolate chip cookies I’ve baked so far. But the cookies aren’t baking right. At 190C, they are becoming hard, and when i tried to reduce the temperature, they are soft and cake-like. In both cases, they are getting stuck to the tray no matter what I do. Can you suggest something?

    • Gemma Stafford on November 20, 2018 at 1:48 am

      Hi Neela,
      Tell me about your oven!
      If you can find silicon baking paper then use that, if not butter and flour your baking tray, this will give it a non stick finish.
      If you are using an OTG then you have to manage the bake, the instructions will be specific to your oven.
      I hope this is of help,
      Gemma 🙂

      • Neela Pratyusha CV on December 3, 2018 at 6:23 pm

        I use a halogen oven.
        I am planning to try again, modifying the ingredients and temperature slightly. But i must say, these are the best chocolate chip cookies I’ve made so far! Will try till i get them perfectly!

        • Gemma Stafford on December 7, 2018 at 2:43 am

          Hi Neela,
          That explains it. It is really important to become familiar with your oven, no matter which type you have, they all seem to have their own personalities! I think this is a great appliance, well worth the effort, do carry on, you will be an expert in no time. Do let us know how you manage it, it will help other bold bakers,
          Gemma 🙂

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