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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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4.49 from 826 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 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)
  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. Shripriya Kaushal on February 28, 2019 at 7:54 am

    Hi Gemma,
    I’m a new fan of yours from India. Just tried this recipe as the first one ever and it’s turned out to be amazing. Since I baked these cookies in a microwave oven, I had to bake for a little longer to get that crisp outer.
    Just one question though: When I looked at my cookie dough after it was ready, it was not so gooey like your dough and even the brown sugar did not melt down completely. I used 8 tbsp of the sweetened condensed milk as the egg substitute. The reat of the ingredients were used as required. Did I do anything wrong? And even my cookies turned out to be darker like I added cocoa powder to the dough.

    Please help me out. Although the first batch tastes really amazing. 🙂

    • Shripriya Kaushal on February 28, 2019 at 7:58 am

      I’ve also posted a photograph for your review.

      • Gemma Stafford on March 1, 2019 at 1:34 pm

        Lovely, i can not wait to see it!

    • Gemma Stafford on March 3, 2019 at 7:41 pm


      Sorry for my late reply. hum, the fact they turned out darker is funny. I’m not sure. It might be something to do with the sugars.

      I’m not 100% that you did something wrong. It might just have to do with the egg sub.

      Hope this helps,

  2. asma zoeed on February 27, 2019 at 2:34 am

    Hi Gemma,
    Which chocolate do you use? Would you recommend cooking chocolate or a chocolate bar like bournville or lindt?

    • Gemma Stafford on February 27, 2019 at 6:39 am

      Hi Asma,
      Cooking chocolate is generally not real chocolate, and though it is good for some things, it is not great for general baking.
      Check the labels in your store. Here in the US I get Ghirardelli, which is a great artisan chocolate, and a wide selection of other brands too. Bournville, which I think is about 70% cocoa solids would work well here for you, as would the high cocoa solid Lindt. Failing that above 50% cocoa solids will behave well for you, so take the time to look at the labels and the price per gram too, that will help.
      Gemma 🙂

  3. Taenia Hudson on February 26, 2019 at 10:56 am

    I love this cookie – I made a change and did one teaspoon of vanilla extract and one teaspoon of almond extract!!! So delicious!!!

    • Gemma Stafford on February 26, 2019 at 1:38 pm

      Yum, those are great additions!

  4. Rabia Aneeque on February 26, 2019 at 9:27 am

    Hey Gemma, tried this recipe.
    It turned out well but the base is getting burnt in 12 minutes. My oven is convection. And preheated to 180 C
    Kindly guide me. Will share the pic too.

    • Gemma Stafford on February 26, 2019 at 10:13 am

      Hi there, you might want to try it with out convection as that is actually much hotter.

  5. Loopylindz on February 24, 2019 at 2:00 pm

    Hi I love your baking but how do you save recipes to your profile instead of keep trying to find them x

    • Gemma Stafford on February 27, 2019 at 5:43 am

      Hi there,
      There is a ‘HEART’ symbol at the top of the posts. This is how you save a recipe. Click on this and it will take you through.
      I hope this is of help. The search bar works well too, and we are constantly working on the website to improve it for you.
      Thank you for being in touch,
      Gemma 🙂

  6. Rano on February 24, 2019 at 7:49 am

    i was gonna make these but 29g sugar per cookie??!! thats insane. how do i drastically reduce the sugar content without affecting the texture of the cookie? i want like 5-8g of sugar per cookie to be honest.

    • Gemma Stafford on February 27, 2019 at 1:38 am

      Hi Rano,
      haha! I know, this is the thorny question. The trouble is that changing a recipe changes the results. The best way for you to do it is to use a sugar substitute, one of the new age ones, Lakanto/Truvia/Swerve etc. These are a mix of alcohol sugar and Stevia or Monk Fruit extract, they work well in many recipes, however they are not great to caramelize. Sugar/agave/maple syrup/honey all have sucrose, and this allows these sugars to caramelize, which is an important thing in baking, for browning and crisping, particularly for cookies.
      So, you can adjust the sugars but the result will be different.
      I hope this helps, knowing this allows you to decide on what you will bake to get good results,
      Gemma 🙂
      I hope this is of help to you,

  7. Aiyesha sultan on February 22, 2019 at 2:02 am

    Hi your recipes are truly AWESOME but I was wondering if you had ever made some chocolate eclairs i really wanna try those at home but I don’t have the recipe so it will be nice of you if you make some of those

    • Gemma Stafford on February 22, 2019 at 11:56 am

      OH, that’s a great idea, ill have to work on that, thank you!

  8. Sherina Roska on February 22, 2019 at 12:52 am

    Hi Gemma
    I made these cookies and baked a batch of them . I had put 1 teaspoon of baking soda but it seems like it’s too much because the cookies are a bit sour and crumbly
    What can I do to rectify it?

    • Gemma Stafford on February 24, 2019 at 1:26 am

      Hi Sherina,
      Did you adjust the recipe in any way? I have a sense that I do not know everything. Baking soda in this type of recipe is about the reaction with the sugars, to crisp the cookie, think honeycomb! Bicarbonate of soda/baking soda is an alkaline ingredient, which when used with an acid ingredient leavens/raises the bake. That is not its purpose in this recipe. There is no acid ingredient apart from the chocolate, and in this form the chocolate is not a leaven-er. Let me know, when you change a recipe you change the results, did you change something?
      Gemma 🙂

  9. Sheela on February 21, 2019 at 8:02 am

    Hey Gemma!
    My cookies turns soft after cooling also…what might be the blunder I made???

    • Gemma Stafford on February 21, 2019 at 10:05 am

      Hi, there, we’re they baked for the full time? They are soft and chewy in the middle.

  10. Kim on February 20, 2019 at 8:06 pm

    Hi! I tried your recipe and the cookies were delicious!! Although I was wondering if its possible to reduce its sweetness? Instead of putting 3/4 cups of white sugar, can I put 5/8 cups or 1/2? Thank you. 🙂

    • Gemma Stafford on February 21, 2019 at 10:11 am

      Hi yes or you can use swerve or Lakanto sugar subs. Let me know how you go and enjoy!

  11. on February 20, 2019 at 8:38 am

    Hi Gemma, made your best ever Chocolate Chip cookies,they are simply delicious! Thanks for the recipe..Hope to see my photo posted soon..oh , I hope you let me know your opinion on how I did..Love from Newfoundland.

    • Gemma Stafford on February 20, 2019 at 4:09 pm

      YAY i can not wait to see, enjoy!

  12. Maria on February 16, 2019 at 8:53 pm

    Hi Gemma, 1/4 cup makes for huge cookies- 12 minutes at 375 was not enough baking time. I still needed to keep them in for an additional 10 minutes- which was puzzling to me, also I should have used salted butter as you said. I used unsalted butter instead because it’s what I normally use when baking. I found them to be too sweet. The taste was good though. I will try these again- next time using salted butter for sure!! BTW your homemade no bake granola bars are really good! I recommend your viewers to try these, yummy and simple to put together.

    • Gemma Stafford on February 17, 2019 at 1:20 am

      Hi Maria,
      Thank you for telling me about this. Unsalted butter will not cause an issue with the bake, just the flavor.
      You can adjust the cookie size of course. You can reduce the sugar too, I would say by 1/4 cup of each, this may affect the texture a little.
      when I say ‘melted butter’ it must be melted, not hot, then the dough needs to be chilled. This allows the cookie to maintain the shape in the bake. It makes a difference!
      I hope this is of help. Thank you for being in touch,
      Gemma 🙂

  13. Alia on February 16, 2019 at 11:47 am

    Hi Gemma

    Quick question can I use this mixture to make hot cookie dough? If so what amendments would I need to make and if this isn’t possible do you have a hot cookie dough recipe please?

    • Gemma Stafford on February 16, 2019 at 4:46 pm

      Hi Alia,

      Great question! yes you absolutely can. Freeze any of the dough you don’t use to be baked off in the future.


  14. KathyM on February 15, 2019 at 11:04 am

    Without question, THE Best Ever Chocolate Chip Cookies. Full stop. Gemma you are a baking goddes!

    I’ve been meaning to rate and review since I first made them months ago. I followed your recipe very closely. The only things I did differently was to brown my butter for amazing flavour — and I added a packet of Starbucks Italian Roast instant coffee. It’s sheer heaven. Like your other oatmeal cookie recipe, I bake off a dozen, then form and flatten smaller cookies on sheets of parchment before freezing them in a tub. Then I bake them right from frozen for 10 minutes at 350F. They turn out just perfectly.

    Thanks so much for all you do!

    • Gemma Stafford on February 15, 2019 at 5:45 pm

      Amazing additions! Brilliant moves there Bold Baker KathyM!

  15. Alia Mahmood on February 11, 2019 at 6:39 am


    I tried these cookies out and the taste was fantastic but the only thing was that the cookies came out quite thin? Any idea what I may have done wrong? I followed the recipe exactly as it was listed here so I am a bit confused?



    • Gemma Stafford on February 12, 2019 at 9:49 am

      Hi, that’s odd, this can mean your raising agent was not super fresh.

  16. Aneesa on February 7, 2019 at 4:38 pm

    Hi. Just came across your facebook page which led me to you tube then your blog! Its 12.30am here in the UK and i cant stop adding your recipes to my “to-bake list”! Look so good! Anyway, Hoping to make these tomorrow! Or should i say today.. 😑😅 Does it make a difference if the oven is a gas/electric fan oven? I have an electric fan – is the temp you suggested still ok? Also when baking from frozen do i need to increase the bake time by a minute or two? Advice is appreciated!
    Thank you!

    • Gemma Stafford on February 8, 2019 at 3:39 am

      Hi Aneesa,
      Thank you for being with us in the UK, almost a neighbor!
      The rule for a fan oven is that you reduce the temperature by 10C/20F. Reducing the oven temperature will allow the batter to defrost, and the cookies to spread a little, through the bake. Cookie dough defrosts quickly, actually in the time it takes to heat the oven, a little press down to slightly flatten them will help. After that it is keep an eye! As the brown around the edges they are ready for my taste, if you like them a little crisper let them sit a bit longer.
      I hope this is of help to you,
      Gemma 🙂

  17. Tamara on February 3, 2019 at 11:52 am

    Oh wow. These really are the best cookies.

    I have tried every recipe under the sun, but time and time again, none of them are perfect. They’re either too puffy, or crispy, or sweet, but God- these are the tastiest damn cookies ever.
    I actually combined this recipe with a few winning tips from other recipes: my personal favourites are browning the butter before hand and adding chunks of toffee chocolate; it is absolutely to die for.

    I think you’re one of the only chefs I trust at this point.
    Now excuse me as I move to my fifth cookie of the evening…

    • Gemma Stafford on February 4, 2019 at 4:02 pm

      I am delighted to hear that! This is one of my favorite recipes too!

  18. P Macniven on February 3, 2019 at 5:57 am

    Unsalted or Salted butter?

    • Gemma Stafford on February 3, 2019 at 10:53 am

      I always use salted butter

  19. Margo on February 1, 2019 at 3:49 pm

    Don’t know what went wrong but my cookies did not look like yours. I re-checked my ingredients and they were all as listed in recipe but the cookies came out more like a cake than a cookie. They never flattened out and I had bake them for 16 minutes. Should they have contained baking powder instead of baking soda? Very disappointed.

    • Gemma Stafford on February 1, 2019 at 4:10 pm

      I’m sorry to hear that it does seem like something was off with your raising agent. Are you sure you use soda and not powder as that is what i would use here.

  20. Carrie on February 1, 2019 at 12:05 am

    Hello Gemma, if I want to make double choc chip cookies, how much cocoa powder should I add into the recipe? Also if I want to make the cookies smaller (half of your size), how much should I reduce the temperature and baking time? Thanks.

    • Gemma Stafford on February 1, 2019 at 1:47 pm

      Hi, for this would add 1/4 cup of cocoa powder. I would keep the bake time the same but maybe bake them for 5 minutes less. Enjoy!

      • Carrie on February 2, 2019 at 9:44 pm

        Thank you! Turn out perfectly.

  21. Rosa Rogers on January 31, 2019 at 7:52 pm

    I want to make these cookies but what are chocolate chunks and where can I get them. I made your oatmeal cookies and my grandson said they are the best ever

    • Gemma Stafford on February 1, 2019 at 3:42 pm

      I’m delighted to hear you like the oatmeal cookies! For the chocolate chunks i bought a big bar of chocolate then roughly chopped it.

  22. Mudcake on January 30, 2019 at 8:46 pm

    Well Gemma, i made these cookies last night, i liked the idea to put it in the fridge for an hour, I left mine in the fridge for about 5 hours and made 3 for dessert, they were yummy, and HUGE – i know a good cookie and these are the bomb, i had some white chocolate left over from a cheesecake i made so used that as well, to be fair i went over the amount of chocolate stated in the recipe but there is never enough chocolate, i think i will leave these for a quick dessert so will freeze the rest and cook when needed, i love your videos by the way 😊

    • Gemma Stafford on January 31, 2019 at 2:23 am

      Hi there,
      good for you! Delighted that you liked this recipe. They will freeze really well for you, and it is a great way to stretch the batch. Cookie dough defrosts rather quickly, and can be baked from chilled, so great way to go about it!
      Thank you for this lovely description of how you managed this recipe,
      Gemma 🙂

  23. Karren Simtim on January 30, 2019 at 10:41 am

    Hi 👋 I’m sorry but I don’t know why I couldn’t leave a comment for the best banana bread post. I just wanted to know can I make that recipe using cupcake molds? And if so what is the temperature to bake it and for how long? Thanks.

    • Gemma Stafford on January 31, 2019 at 2:00 am

      Hi Karen,
      I will ask the tech guys about this! we are doing some upgrade work on the website, perhaps this is causing some issues, thank you for letting me know.
      You can make these in a muffin size for best results. Cupcakes tend to be a bit small for this recipe, they would harden. Take a look at the muffin recipe here ( this will help, and the banana and nut one may suit you too.
      Thank you for being in touch,
      Gemma 🙂

  24. Karren Simtim on January 29, 2019 at 3:29 pm

    Hi 👋 just made your best banana bread. Can’t wait to try these. Can I use cake mix instead of flour? Thanks.

    • Gemma Stafford on January 29, 2019 at 3:52 pm

      Hi there, i’m delighted to hear that! For this i would suggest sticking to flour. Enjoy!

  25. Dina Diab on January 29, 2019 at 4:06 am

    If I m doing much more smaller size should the oven still be on190 or I should make it lower and the time plz

    • Gemma Stafford on January 29, 2019 at 4:03 pm

      Yes, the oven would be the same but you might want to cut the bake time down a few minutes. Enjoy!

  26. Dina Diab on January 29, 2019 at 3:40 am

    Hi, do u put the cookies directly to the oven after chilling it or u leave till its room temp.

    • Gemma Stafford on January 29, 2019 at 4:04 pm

      Hi, you can put them directly into the oven 😀 Enjoy!

  27. dsulev on January 26, 2019 at 12:38 pm

    hi love how bubbly you are,
    my cookies puffed up what did i do wrong?
    should i remove the baking soda ?

    • Gemma Stafford on January 26, 2019 at 1:11 pm

      The cookies should not have puffed up. How much baking soda did you add? It should be just 1 tsp

  28. derial on January 26, 2019 at 12:33 pm

    what should i do if the cookies puff up? should i not add baking soda?

  29. Baking girl on January 26, 2019 at 5:46 am

    Hi gemma. I have previously followed two of your recipes and they both worked out really well but I had some trouble with this one. I scooped less than 1/4 cup of dough for the cookies and baked them for 12 minutes but they looked underbaked and not crispy enough. What can I do to make it perfect ?

    • Gemma Stafford on January 26, 2019 at 1:04 pm

      So you prefer your cookies crispier? If yes, just let them bake a little longer. The timings of my recipe will yield a cookie that’s crispy outside and chewy on the inside

  30. janette Agostini on January 22, 2019 at 9:21 pm

    Hi Gemma I made these chocolate chip cookie for the first time today and I have to say they are so delicious they were hit in my home and this is going to be my go-to recipe for friends families or even events thank you so much..

    • Gemma Stafford on January 23, 2019 at 8:48 pm

      It’s my pleasure they are one of my favorites too!

  31. Teresa Haywood on January 21, 2019 at 12:48 pm

    I made these for the first time today. They were awesome. My husband had 6 and said OMG these are good with every bite he took. Will definitely be making these again. I also love that I can make them by hand.

    • Gemma Stafford on January 22, 2019 at 6:41 am

      Hi Theresa,
      Haha! boys love their cookies! I am delighted with this lovely review of this recipe, thank you so much for taking the time to write it,
      Gemma 🙂

  32. Carolyn on January 18, 2019 at 2:18 pm

    If I were to reduce the sweetness of th cookies, what would the ratio of brown sugar to white sugar be? You mentioned that the ratio is important the crispy side and gooey middle.

    • Gemma Stafford on January 19, 2019 at 7:51 pm

      You can just cut the each by 1/4. Enjoy!

  33. cathy2107 on January 17, 2019 at 12:22 am

    Hugs and kissess from the Philippines

    • Gemma Stafford on January 19, 2019 at 2:30 am

      Thank you Cathy, all hugs and kissed gratefully received!
      Gemma 🙂

  34. cathy2107 on January 17, 2019 at 12:20 am

    thank you so much .. Chef. im a huge fan.. i’ve start to try your recipe’s . the first one is homemade ice cream.. and it turns out so well so delicious and so easy to make best for all occasions…

    now that i bought my own oven.. i tried earlieryou best ever cookies and im glad that i did it.. in the best possible way that i could. ..

    continue to spread more knowledge … to all of us. God bless.. 😍😘😘

    • Gemma Stafford on January 19, 2019 at 2:30 am

      Hi Cathy,
      Good for you! I am really happy to hear that you got your own oven, and that you are already putting it to good use.
      Thank you for being in touch,
      Gemma 🙂

  35. cheryl on January 16, 2019 at 10:13 am

    Hi Gemma 🙂

    am i able to substitute the egg with buttermilk instead of flax? 🙂

    • Gemma Stafford on January 16, 2019 at 4:26 pm

      Hi, yes you can use flax egg here, enjoy!

  36. Shyam Padiyar on January 10, 2019 at 9:26 pm

    Hello Gemma,
    Thank you for another amazing recipe. They turned out exactly the same and my whole family is enjoying them at this moment. No wonder that you said this is the best ever recipe.

    • Gemma Stafford on January 11, 2019 at 10:00 am

      This is one of my all time favorite cookies, i’m delighted to hear that!

  37. Briteyre on January 10, 2019 at 4:17 pm

    Hi Gemma!
    I’ve commented before, but I just had to again. This is the best chocolate chip cookie I’ve ever made/had!! They are so easy to make…and flawless every time. I cannot stop making them! Lol!… Thank you so so much!

    • Gemma Stafford on January 11, 2019 at 10:07 am

      Aw 😀 these are one of my most favorite recipes too, they are always a hit. Great job, next time you make them submit a photo to!

      • Briteyre on January 11, 2019 at 10:37 am

        I just submitted a photo 😊… They’re even better than they look lol!

        • Gemma Stafford on January 11, 2019 at 12:02 pm

          YAY great job!

  38. Anukool Banthia on January 10, 2019 at 10:55 am

    Hello gemma ! loads of love from India.
    Can we use the microwave oven we use at our home in convection mode to bake cookies? if not, which company oven do you suggest for professionals? Also when i used banana as a substitute in place of eggs i get that strong smell of banana, does it comes when we use eggs too ?
    Next time if i want to make half of this recipe can i just decrease the measurements in half and proceed with the recipe?

    • Gemma Stafford on January 11, 2019 at 12:19 pm

      Hi there, i would suggest baking these in an oven as the microwave will not make them crisp on the outside. In terms of subbing the egg a flax egg here would work really well. If you want to half the recipe that is totally fine! Enjoy!

  39. Ariane on January 9, 2019 at 8:18 pm

    Hi! Can i substitute other flavor to this cookie recipe??would it be the same measurement of the chocolates for another flavor for a different variety?thanks

    • Gemma Stafford on January 11, 2019 at 10:23 am

      Hi! Yes, you can change it up to whatever you like, White chocolate or even peanut butter chips would be great too.

  40. Czarina Faye on January 9, 2019 at 4:37 pm

    Hi Gemma! If I were to make cookies that are smaller in size compared to the scoop that you have made, would the baking time change? Also, I do not have chocolate bars as of the moment, but instead I only have semi-sweet chocolate chips. That would still be okay I guess? Thanks in advance!

    • Gemma Stafford on January 11, 2019 at 10:25 am

      Hi there, yes chips will work and you can make them any size you like! The bake time might just be 5 minutes less. Enjoy!

  41. Nidhi on January 9, 2019 at 12:25 am

    I will try it soon

    • Gemma Stafford on January 11, 2019 at 11:26 am

      They are a must, let me know how you like them!

  42. Esty Kawilarang on January 8, 2019 at 1:27 am

    Hi Gemma,
    Thank you for the recipe. My family like it.
    I follow all your recipe but my cookies turned hard . I just wonder if it is because of the oven.
    I’m using my small electric oven, is there any different kind of temperature that should be adjusted ?.
    Thank you.

    • Gemma Stafford on January 8, 2019 at 4:59 pm

      Hi there, you should be able to bake them at the same temperature but perhaps do them for a shorter time in the future. Let me know how you go!

  43. Ana Crespo on January 5, 2019 at 8:24 am

    They look so yummy! If I were to freeze them, do I need to unfreeze it before baking them? Or should they go straight in to oven for 12 min? Thank you 🙂

    • Gemma Stafford on January 5, 2019 at 11:33 am

      Yes Ana, unfreeze the dough for 20 minutes then bake.

      I scoop all the dough and keep it in ball in the freezer so I can have cookies anytime.
      Hope you like this recipe,

  44. einschlafen on January 4, 2019 at 6:35 pm

    Terrific Webpage, Preserve the fantastic work. Many thanks.

    • Gemma Stafford on January 7, 2019 at 11:35 am

      Thank you! So glad you found us!

  45. Demdemo on January 3, 2019 at 11:23 am

    I had a little bit of a problem. My cookies baked for more than 40 minutes to just get it right. But they turned out good so I cant complain. I think I’ve put very large chocolate chunks or I couldnt set the temperature to exactly 190 degrees. I also had to wait for like 15 minutes between adding the two eggs because we only had 1 egg so I had to run to the store. I also made a 1/2 ratio of bitter and 1/2 ratio of milk chocolate (I like milk choc more). Anyways I think they turned out pretty good. Thaks for the recipie!

    • Gemma Stafford on January 3, 2019 at 4:35 pm

      It’s my pleasure, thanks so much for giving these a try!

  46. Fran on January 2, 2019 at 1:52 pm

    Hi! Thanks for the recipe, I’ll try it as soon as I have time.
    I have a question about the baking process, do you use the fan setting in the oven? Or do you just set the oven to heat from above and below?

    • Gemma Stafford on January 2, 2019 at 3:15 pm

      I do not use the fan, best of luck with these 😀

  47. Mafaza on January 2, 2019 at 4:10 am

    Oh no..i added some more flour to it…i hv to bake it later…is dz make my cookies hard???pls reply fast

    • Gemma Stafford on January 2, 2019 at 11:54 am

      Hi there, yes this can effect the cookies by making them more dry. In this case it might be best to bake them off and start again. Best of luck!

  48. Vasavi Palyam on December 31, 2018 at 9:44 am

    I made according to recipe but it’s a little soft inside so should I bake for some more time ?

    • Gemma Stafford on January 1, 2019 at 2:12 am


      You can if they seem very soft in the middle BUT these guys are supposed to have a softer center. It’s what makes then an awesome cookie.

      It sounds like you did everything right.

  49. Liz on December 30, 2018 at 6:24 pm

    I made these tonight. They look just like yours did. They were great and I will make again

    • Gemma Stafford on December 30, 2018 at 8:39 pm

      Yay, i am delighted to hear that, they are one of my favorites!

  50. sairaali on December 29, 2018 at 9:42 pm

    Made the chocolate chip cookies for the holidays and my daughter absolutely love it so much that she devour most of it.

    • Gemma Stafford on December 30, 2018 at 8:49 pm

      YAY, they are some of my favorites too, i am delighted to hear that. Happy Holidays!

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