sallysbakingaddiction.com
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2606:4700:20::681a:d70
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URL:
https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/
Submission: On December 17 via manual from US — Scanned from DE
Submission: On December 17 via manual from US — Scanned from DE
Form analysis 5 forms found in the DOM
POST https://app.convertkit.com/forms/868623/subscriptions
<form action="https://app.convertkit.com/forms/868623/subscriptions" class="seva-form formkit-form" method="post" data-sv-form="868623" data-uid="62c19d67f9" data-format="inline" data-version="5" min-width="400 500 600 700 800">
<div data-style="clean">
<ul class="formkit-alert formkit-alert-error" data-element="errors" data-group="alert"></ul>
<div data-element="fields" data-stacked="false" class="seva-fields formkit-fields">
<div class="formkit-field"><input type="text" class="formkit-input" aria-label="Your first name" style="border-color:#e3e3e3;border-radius:4px;color:#000;font-weight:400" name="fields[first_name]" placeholder="Your first name"></div>
<div class="formkit-field"><input type="text" class="formkit-input" name="email_address" style="border-color:#e3e3e3;border-radius:4px;color:#000;font-weight:400" aria-label="Your email address" placeholder="Your email address" required="">
</div><button data-element="submit" class="formkit-submit formkit-submit" style="background-color:#fe7095;border-radius:4px;color:#fff;font-weight:700">
<div class="formkit-spinner">
<div></div>
<div></div>
<div></div>
</div><span class="">Sign Me Up » </span>
</button>
</div>
</div>
<style>
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.formkit-form[data-uid="62c19d67f9"] legend {
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font-size: inherit;
margin-bottom: 10px;
padding: 0;
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.formkit-form[data-uid="62c19d67f9"] fieldset {
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.formkit-form[data-uid="62c19d67f9"] body:not(:-moz-handler-blocked) fieldset {
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.formkit-form[data-uid="62c19d67f9"] h1,
.formkit-form[data-uid="62c19d67f9"] h2,
.formkit-form[data-uid="62c19d67f9"] h3,
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.formkit-form[data-uid="62c19d67f9"] p {
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.formkit-form[data-uid="62c19d67f9"] ol:not([template-default]),
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.formkit-form[data-uid="62c19d67f9"] p:not([template-default]),
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.formkit-form[data-uid="62c19d67f9"] .ordered-list,
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list-style-position: outside !important;
padding-left: 1em;
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.formkit-form[data-uid="62c19d67f9"][data-format="slide in"] {
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.formkit-form[data-uid="62c19d67f9"][data-format="sticky bar"] {
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.formkit-sticky-bar .formkit-form[data-uid="62c19d67f9"][data-format="sticky bar"] {
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.formkit-form[data-uid="62c19d67f9"] .formkit-input,
.formkit-form[data-uid="62c19d67f9"] .formkit-select,
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.formkit-form[data-uid="62c19d67f9"] .formkit-button:hover,
.formkit-form[data-uid="62c19d67f9"] .formkit-submit:hover,
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transition: border-color ease-out 300ms;
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transition: border-color ease 300ms;
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border-color: #4f4f4f transparent transparent transparent;
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.formkit-form[data-uid="62c19d67f9"] [data-group="dropdown"] select {
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padding: 0 6px;
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-moz-appearance: none;
appearance: none;
font-size: 15px;
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padding-right: 25px;
border: 1px solid #e3e3e3;
background: #ffffff;
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.formkit-form[data-uid="62c19d67f9"] [data-group="dropdown"] select:focus {
outline: none;
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.formkit-form[data-uid="62c19d67f9"] [data-group="checkboxes"] [data-group="checkbox"]:last-of-type {
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content: "";
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border: 1px solid #e3e3e3;
background: #ffffff;
left: 0px;
top: 3px;
}
.formkit-form[data-uid="62c19d67f9"] [data-group="checkboxes"] [data-group="checkbox"] label::after {
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width: 8px;
border-left: 2px solid #4d4d4d;
border-bottom: 2px solid #4d4d4d;
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-ms-transform: rotate(-45deg);
transform: rotate(-45deg);
left: 4px;
top: 8px;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-alert {
background: #f9fafb;
border: 1px solid #e3e3e3;
border-radius: 5px;
-webkit-flex: 1 0 auto;
-ms-flex: 1 0 auto;
flex: 1 0 auto;
list-style: none;
margin: 25px auto;
padding: 12px;
text-align: center;
width: 100%;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-alert:empty {
display: none;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-alert-success {
background: #d3fbeb;
border-color: #10bf7a;
color: #0c905c;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-alert-error {
background: #fde8e2;
border-color: #f2643b;
color: #ea4110;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-spinner {
display: -webkit-box;
display: -webkit-flex;
display: -ms-flexbox;
display: flex;
height: 0px;
width: 0px;
margin: 0 auto;
position: absolute;
top: 0;
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right: 0;
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overflow: hidden;
text-align: center;
-webkit-transition: all 300ms ease-in-out;
transition: all 300ms ease-in-out;
}
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margin: auto;
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display: inline-block;
-webkit-animation: formkit-bouncedelay-formkit-form-data-uid-62c19d67f9- 1.4s infinite ease-in-out both;
animation: formkit-bouncedelay-formkit-form-data-uid-62c19d67f9- 1.4s infinite ease-in-out both;
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animation-delay: -0.32s;
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.formkit-form[data-uid="62c19d67f9"] .formkit-submit[data-active] .formkit-spinner {
opacity: 1;
height: 100%;
width: 50px;
}
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display: -webkit-box;
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.formkit-form[data-uid="62c19d67f9"] .formkit-powered-by-convertkit {
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width: 190px;
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.formkit-form[data-uid="62c19d67f9"] .formkit-powered-by-convertkit:hover,
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background-color: #ffffff;
-webkit-transform: scale(1.025) perspective(1px);
-ms-transform: scale(1.025) perspective(1px);
transform: scale(1.025) perspective(1px);
opacity: 1;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-powered-by-convertkit[data-variant="dark"],
.formkit-form[data-uid="62c19d67f9"] .formkit-powered-by-convertkit[data-variant="light"] {
background-color: transparent;
border-color: transparent;
width: 166px;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-powered-by-convertkit[data-variant="light"] {
color: #ffffff;
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}
@-webkit-keyframes formkit-bouncedelay-formkit-form-data-uid-62c19d67f9- {
0%,
80%,
100% {
-webkit-transform: scale(0);
-ms-transform: scale(0);
transform: scale(0);
}
40% {
-webkit-transform: scale(1);
-ms-transform: scale(1);
transform: scale(1);
}
}
@keyframes formkit-bouncedelay-formkit-form-data-uid-62c19d67f9- {
0%,
80%,
100% {
-webkit-transform: scale(0);
-ms-transform: scale(0);
transform: scale(0);
}
40% {
-webkit-transform: scale(1);
-ms-transform: scale(1);
transform: scale(1);
}
}
.formkit-form[data-uid="62c19d67f9"] blockquote {
padding: 10px 20px;
margin: 0 0 20px;
border-left: 5px solid #e1e1e1;
}
.formkit-form[data-uid="62c19d67f9"] .seva-custom-content {
padding: 15px;
font-size: 16px;
color: #fff;
mix-blend-mode: difference;
}
.formkit-form[data-uid="62c19d67f9"] {
max-width: 700px;
}
.formkit-form[data-uid="62c19d67f9"] [data-style="clean"] {
width: 100%;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-fields {
display: -webkit-box;
display: -webkit-flex;
display: -ms-flexbox;
display: flex;
-webkit-flex-wrap: wrap;
-ms-flex-wrap: wrap;
flex-wrap: wrap;
margin: 0 auto;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-field,
.formkit-form[data-uid="62c19d67f9"] .formkit-submit {
margin: 0 0 15px 0;
-webkit-flex: 1 0 100%;
-ms-flex: 1 0 100%;
flex: 1 0 100%;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-powered-by-convertkit-container {
margin: 0;
}
.formkit-form[data-uid="62c19d67f9"] .formkit-submit {
position: static;
}
.formkit-form[data-uid="62c19d67f9"][min-width~="700"] [data-style="clean"],
.formkit-form[data-uid="62c19d67f9"][min-width~="800"] [data-style="clean"] {
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CHEWY CHOCOLATE CHIP COOKIES
Posted on May 13, 2013December 16, 2020 / posted in Cookies / 844 comments
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE OUR FULL DISCLOSURE
POLICY FOR DETAILS
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Jump to Recipe
Pinned over 3 million times, these super soft and chewy chocolate chip cookies
are the most popular cookie recipe on my website. Melted butter, more brown
sugar than white sugar, and an extra egg yolk guarantee the chewiest chocolate
chip cookie texture. Big chocolate chunks promise chocolate in every single
bite. The flavor and texture of these cookies is unparalleled by any other
recipe. No mixer required!
There are hundreds of chocolate chip cookies recipes out there. Everyone has
their favorite! But, in my mind, this recipe really stands out. These chewy
chocolate chip cookies are:
* The chewiest of chewy and the softest of soft!
* Extra thick.
* Bakery style with an under-baked center.
* Exploding with chocolate!
Warning: these chocolate chip cookies require a tall glass of milk. Watch me
make them from start to finish in my own kitchen:
I tested today’s cookie recipe over and over again to make sure they’re
absolutely perfect before sharing the recipe. I still have a big space in my
heart (and tastebuds) for my Soft Chocolate Chip Cookies. They’re one of the
most popular recipes on my website! Today’s recipe is similar, but I increased
the chewy factor.
HOW TO MAKE CHEWY CHOCOLATE CHIP COOKIES
The cookie dough is made from standard ingredients: flour, leavener, salt,
sugar, butter, egg, & vanilla. It’s the ratios of those ingredients that make
this recipe stand out from the rest. Mix 2 and 1/4 cups of flour with 1
teaspoon of baking soda, 1/2 teaspoon of salt, and my favorite: cornstarch. I
use 1 and 1/2 teaspoons of cornstarch in this recipe.
* Why cornstarch? Cornstarch gives the cookies that ultra soft consistency we
all know and love. Plus, it helps keep the cookies beautifully thick.
Use melted butter in this chocolate chip cookie recipe. Most of the cookies on
my website call for creaming softened butter with the sugars. Chewy chocolate
chip cookies require melted butter.
* Why melted butter? Melted butter produces the chewiest cookies. It can,
however, make your baked cookie greasy, so I made sure there is enough flour
to avoid that from happening.
Since you are using melted butter, you don’t need a mixer for this cookie
recipe.
USE MORE BROWN SUGAR
Use a mix of brown sugar and white granulated sugar in your chocolate chip
cookies. I prefer more brown sugar than white granulated sugar because the
moisture in brown sugar promises an extra soft and chewy baked cookie. White
granulated sugar is still necessary though. It’s dry and helps the cookies
spread. A little bit of spread is a good thing.
Too much cookie spreading? Here are my 10 Guaranteed Tips to Prevent
Over-Spreading
EXTRA EGG YOLK
Another way to promise a super chewy chocolate chip cookie is to use an extra
egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the
dough. You will need 1 egg and 1 egg yolk. You can freeze the extra egg white in
a ziplock bag for up to 1 month or use it to make my Skinny Chocolate Peanut
Butter Cupcakes. 🙂
The dough will be soft and the chocolate chunks may not stick because of the
melted butter. Just keep stirring it; I promise it will come together.
The most important step is next.
CHILL THE CHOCOLATE CHIP COOKIE DOUGH
Chilling the cookie dough is so important! Unless you want the cookies to spread
into a massive cookie puddle, chilling the dough is mandatory for this cookie
recipe. It allows the ingredients to settle together after the mixing stage but
most importantly: cold dough results in thicker cookies. Cover the cookie dough
and chill the dough for at least 2-3 hours and even up to 3-4 days. After
chilling, let your cookie dough sit at room temperature for 10 minutes before
rolling into balls.
After chilling, sometimes I roll the cookie dough into balls and freeze them in
a large zipped-top bag. Then I bake them straight from the freezer, keeping them
in the oven for an extra minute. This way you can have just one of two
cookies whenever you want!
These cookies are huge–about 3 Tablespoons of dough is rolled to make one
cookie. The batch only makes about 16 cookies since you will be rolling them so
large. Feel free to make the cookies smaller (about 2 Tablespoons of dough per
cookie) instead. If you do that, be sure to reduce the baking time by a couple
minutes.
When you remove the cookie dough from the refrigerator after chilling, the dough
will be slightly crumbly. The warmth of your hands rolling it will make it stay
intact. Roll the cookie dough balls taller, rather than wide as I discussed and
showed in my cake batter chocolate chip cookies recipe. This little
tried-and-true trick will result in thicker cookies. I do it for every single
cookie I bake.
SECRETS TO THICK, SOFT, & CHEWY CHOCOLATE CHIP COOKIES
* Underbaked cookies are the secret to softness.
* Using cornstarch in the dough is another secret to softness, as well as the
secret to thickness.
* Using more brown sugar than white sugar results in a moister, softer cookie.
* Adding an extra egg yolk increases chewiness.
* Rolling the cookie dough balls to be taller than wider increases thickness.
* Using melted butter (and slightly more flour) increases chewiness.
* Chilling the dough results in a thicker cookie.
Bonus: try them with half M&Ms and half chocolate chunks!
Print
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CHEWY CHOCOLATE CHIP COOKIES
★★★★★ 4.8 from 418 reviews
* Author: Sally
* Prep Time: 10 minutes
* Cook Time: 12 minutes
* Total Time: 3 hours, 22 minutes
* Yield: 16 large cookies
* Category: Dessert
* Method: Baking
* Cuisine: American
Print Recipe
Pin Recipe
--------------------------------------------------------------------------------
DESCRIPTION
Pinned over 3 million times, these super soft and chewy chocolate chip cookies
are the most popular cookie recipe on my website. Melted butter, 1 extra egg
yolk, and more brown sugar than white sugar guarantee the chewiest chocolate
chip cookie texture. Chilling the cookie dough is imperative. No mixer
required!
--------------------------------------------------------------------------------
INGREDIENTS
* 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
* 1 teaspoon baking soda
* 1 and 1/2 teaspoons cornstarch*
* 1/2 teaspoon salt
* 3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*
* 3/4 cup (150g) packed light or dark brown sugar
* 1/2 cup (100g) granulated sugar
* 1 large egg + 1 egg yolk, at room temperature
* 2 teaspoons pure vanilla extract
* 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
--------------------------------------------------------------------------------
INSTRUCTIONS
1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl.
Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar
together until no brown sugar lumps remain. Whisk in the egg, then the egg
yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into
the dry ingredients and mix together with a large spoon or rubber spatula.
The dough will be very soft, yet thick. Fold in the chocolate chunks. They
may not stick to the dough because of the melted butter, but do your best to
combine them. Cover the dough and chill in the refrigerator for 2-3 hours or
up to 3-4 days. Chilling is mandatory. I highly recommend chilling the
cookie dough overnight for less spreading. (Some readers have asked if it’s
possible to roll into balls and then chill, but I don’t recommend it. The
cookie dough is quite sticky and loose to section into balls before
chilling.)
3. Take the dough out of the refrigerator and allow to slightly soften at room
temperature for 10 minutes.
4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment
paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will
be crumbly, but the warmth of your hands will help the balls stay together.
Roll the cookie dough balls to be taller rather than wide, to ensure the
cookies will bake up to be thick. See this post for more detail and a photo.
Place 8 balls of dough onto each cookie sheet. Press a few more chocolate
chips/chunks on top of the dough balls for looks, if desired.
6. Bake the cookies for 12-13 minutes. The cookies will look very soft and
underbaked. They will continue to bake on the cookie sheet. Allow to cool on
the cookie sheet for 10 minutes before transferring to a wire rack to cool
completely.
7. Cookies stay fresh covered at room temperature for up to 1 week.
--------------------------------------------------------------------------------
NOTES
1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill
it in the refrigerator for up to 2-3 days. Allow to come to room temperature
then continue with step 4. Baked cookies freeze well for up to 3 months.
Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen
cookie dough balls for an extra minute, no need to thaw. Click here for my
tips and tricks on freezing cookie dough.
2. Cornstarch: If you don’t have cornstarch or don’t want to use it, simply
leave it out. The cookies are still very soft.
3. Butter: Salted butter can be used instead. Reduce salt in the cookie dough
to 1/4 teaspoon.
4. Room temperature egg + egg yolk are best. Typically, if a recipe calls for
room temperature or melted butter, it’s in good practice to use room
temperature eggs as well. To bring eggs to room temperature quickly, simply
place the whole eggs into a glass of warm water for 5 minutes. What to do
with the extra egg white? Make these or these.
5. Be sure to check out my top 5 cookie baking tips AND these are my 10
must-have cookie baking tools.
Keywords: cookies, chocolate chip cookies
Make a Giant Chocolate Chip Cookie Cake next time.
See more cookie recipes.
RELATED RECIPES
* Brown Butter Toffee Chocolate Chip Cookies
* Brown Butter Toffee Chocolate Chip Cookies
* Chocolate Chip Cookies with Unrefined Sugar
* Chewy Chocolate Covered Pretzel Cookies
Posted in CookiesTagged brown sugar, chocolate chips, cornstarch, eggs,
granulated sugar
844 COMMENTS
1. Trina says:
December 1, 2021 at 3:24 am
If I make the cookies 1.5 tablespoons per piece, do I still bake it
12-13mins? Thanks
Reply
1. Lexi @ Sally's Baking Addiction says:
December 1, 2021 at 9:18 am
Hi Trina, we’re unsure of the exact bake time, but it will be slightly
shorter. Keep a close eye on them and remove from the oven once the
edges begin to set.
Reply
2. Gillian says:
December 1, 2021 at 10:40 pm
I just made these today but subbed some ingredients to make them vegan, and
they turned out perfect! I used vegan butter (Melt Organics) and 4
tablespoons of aquafaba whisked slightly and they came out great!
Reply
3. Caitlin says:
December 3, 2021 at 9:58 am
I made this recipe last week, it was perfect! My husband is always telling
me he prefers soft cookies and these were just right! Now he’s asking for
chocolate cookies with peanut butter chips… I’m going to try your inside
out recipe next!
Definitely recommend this recipe!
★★★★★
Reply
4. Sandy N. says:
December 3, 2021 at 3:02 pm
Instructions are very clear…easy to use. Thank you
★★★★★
Reply
5. Liz says:
December 4, 2021 at 2:34 am
Can you use a stand mixer if you want to or will that change the results of
this recipe in any way?
Reply
1. Stephanie @ Sally's Baking Addiction says:
December 4, 2021 at 10:27 am
Hi Liz, You can certainly use a mixer if you wish. Enjoy!
Reply
6. Terry says:
December 4, 2021 at 3:20 pm
Live at 5000 feet. How should I change recipe??
Reply
1. Stephanie @ Sally's Baking Addiction says:
December 4, 2021 at 3:25 pm
Hi Terry, I wish we could help, but we have no experience baking at high
altitude. Some readers have found this chart helpful:
https://www.kingarthurflour.com/learn/high-altitude-baking.html
Reply
7. Alana says:
December 5, 2021 at 5:08 pm
We added sprinkles (baking with little girls) and these were a huge hit.
Not too sweet, thick and chewy. Amazing recipe and new go to.
★★★★★
Reply
8. Carolyn Tompkins says:
December 7, 2021 at 10:04 am
Maybe this is a dumb question, I don’t know. These cookies are so good. I
was wondering if they could be made a little healthier using Almond flour
and Stevia. How would you substitute those in the recipe?
Reply
1. Lexi @ Sally's Baking Addiction says:
December 7, 2021 at 10:10 am
Hi Carolyn! We’d love to help but we are not trained in baking with
sugar substitutes. For best taste and texture (and so you don’t waste
your time trying to adapt this recipe since it may not work properly),
it may be more useful to find a recipe that is specifically formulated
for sugar substitutes and almond flour. Almond flour has very different
baking properties than all-purpose flour, and it would take some
experimenting to find the best amount. Thank you!
Reply
2. Lisa M Williams says:
December 7, 2021 at 12:55 pm
I’m on keto and I’m going to make this recipe for my family. Sure I’ll
try one lol I’m going to google to see if I can find ratios for
flour/almond flour and sugars/stevia sugars
Reply
9. Jo Ann Hutchison says:
December 7, 2021 at 2:10 pm
Can I use milk choc morsels with this recipe?
Reply
1. Trina @ Sally's Baking Addiction says:
December 7, 2021 at 2:15 pm
Absolutely! The cookies will taste a bit sweeter overall with milk
chocolate instead of semi sweet.
Reply
10. Kenzia says:
December 8, 2021 at 12:27 pm
Hi if i half the amount of both the brown sugar and granulated sugar, will
it affect the texture and the chewiness of the cookies? I find almost all
recipes too sweet for my liking. Thank you!
Reply
1. Lexi @ Sally's Baking Addiction says:
December 8, 2021 at 12:34 pm
Hi Kenzia, beyond taste, sugar also plays an important role in texture
and structure too. Halving the amounts would change the overall
chewiness of the cookies.
Reply
11. CB says:
December 9, 2021 at 6:00 am
Hi Sally, I love this recipe so much that I bought your book “Sally’s
Cookie Addiction”! I first made these cookies from your online recipe and
then from your book. I noticed that the measurements (mostly the weight in
grams, not the cups) are different when you compare the two versions. And
I’m wondering which recipe is correct? Or rather, why are the weights
different and which version would you recommend me using? The online
recipe, or the book recipe of “Soft & Chewy Chocolate Chip Cookies” pg. 25.
Thanks so much for clarification. I’m planning on making a BUNCH of these
cookies for holiday gifts.
★★★★★
Reply
1. Sally says:
December 15, 2021 at 9:37 am
Hi CB, you may have an older print of the book. There are a few gram
measurements updated with future prints (the cups are all correct). I
would follow the cup measurements in that recipe or use the grams listed
above. Thank you so much for trying my recipes!
Reply
12. MamaBear says:
December 9, 2021 at 7:32 pm
This is literally the absolute BEST chewy chocolate chip cookie recipe I’ve
ever tried. I’ve been looking for this recipe my entire life lol. I
followed it exact down to shaping the dough taller as opposed to wider and
they are perfect!
Can this recipe be doubled?
★★★★★
Reply
1. Trina @ Sally's Baking Addiction says:
December 9, 2021 at 7:51 pm
So glad you love them! Yes, this recipe can be doubled.
Reply
13. Emily says:
December 10, 2021 at 12:02 pm
I’ve tried SO many chocolate chip cookie recipes and this is by far the
best I have found hands down. Comes out perfect every time! People rave
over these cookies and I cant imagine using a different recipe ever again.
I’ve added oatmeal, mnms and nuts and still comes out perfect! Thanks!
★★★★★
Reply
14. T says:
December 11, 2021 at 6:33 pm
I first tried this out in Canada and the cookies were immaculate! Thick and
chewy in the middle, thin and crispy at the edges. But when I moved back to
the Philippines, I can’t seem to replicate the cookies I made before. It
all comes out as one big puddle, or spreads out too thinly.
I followed the recipe to the T and even bought an oven thermometer. The
only difference is that after chilling the dough for 24h, it starts out
hard then softens in minutes. It’s not as crumbly as the one in your video
while you’re molding it.
Any tips on how to improve? Thanks!
Reply
1. Trina @ Sally's Baking Addiction says:
December 12, 2021 at 12:07 am
Hi T! The climate where you are can certainly play a role! Next time try
adding just a bit more flour to help off-set the melted butter.
Reply
1. T says:
December 12, 2021 at 9:41 pm
I’m not exactly sure how but I baked it at 375oC and it turned out
just right. Thanks!
15. Nina says:
December 11, 2021 at 8:18 pm
about how big would you say these cookies are (lengthwise)?
Reply
1. Trina @ Sally's Baking Addiction says:
December 12, 2021 at 12:03 am
Hi Nina! We haven’t measured these cookies, but I would guess around 3
inches in diameter.
Reply
16. Megan Anzaldua says:
December 12, 2021 at 10:18 pm
Hi! Can I add nuts to the recipe? If so, how much? I love your website and
am excited to try these! Every recipe I have used is amazing! Thank you so
much!
Reply
1. Trina @ Sally's Baking Addiction says:
December 12, 2021 at 11:29 pm
Hi Megan, you can! Simply replace some of the chocolate chips with
chopped nuts.
Reply
17. Liv says:
December 14, 2021 at 9:35 am
I love your page Sally, I’ve made so many recipes from here and they never
fail.
Qu: when Newley baked they are crisp on the sides but as they cool they
become soft. I’ve had the same problem with other recipes. Is there any way
to keep the crispyness?
Also, they are very doughy, almost raw – which personally I like but are
they meant to come out like this or are they just undercooked? Thank you!!!
★★★★
Reply
1. Lexi @ Sally's Baking Addiction says:
December 14, 2021 at 9:51 am
Hi Liv, the centers are meant to be chewy, but not raw. If they are,
then they need another minute or two in the oven to finish baking
through. For a crispier cookie, we recommend our crispy chocolate chip
cookies instead!
Reply
18. Winona says:
December 14, 2021 at 4:34 pm
Love this recipe. So many compliments. First time I did it I messed it up,
but they still came out so well. I have also adapted this and used Violife
instead of butter (great alternative btw). My colleague is lactose
intolerant so dairy free option is great! Thanks so much
★★★★★
Reply
19. Dawn says:
December 16, 2021 at 8:30 pm
Hi, Sally. Your wonderful recipes are delicious and imaginative! For this
recipe for chewy choc chip cookies, I would like to have more than 16
cookies, and a bit smaller in size. Suppose I use a heaping
tablespoon-and-a-half measure of dough (not three) and roll them taller
than wide, as you do the 16-yield recipe: should I lower the baking
temperature or just shorten the baking time. Your counsel would be
appreciated.
Reply
1. Trina @ Sally's Baking Addiction says:
December 16, 2021 at 9:45 pm
Hi Dawn! You can simply shorten the baking time for smaller cookies.
Enjoy!
Reply
20. Rosemary Cagle says:
December 17, 2021 at 10:50 am
This are THE BEST chocolate chip cookies I have ever made and I am 74 and
baking since I was a child‼️I followed your recipe exactly, and did Frig
overnight and they are perfect and outrageous!Thank you for this recipe,
love that they are big, and so moist
★★★★★
Reply
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