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How to Make Soft, Thick, Chewy Chocolate Chip Cookies

January 12, 2022 by Stephanie Brubaker 200 Comments

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Have you ever wondered How to Make Soft, Thick, Chewy Chocolate Chip Cookies ? I am sharing my tips for the best chocolate chip cookies ever, and showing you how easy they are to make!

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This recipe for the perfect soft baked, chewy chocolate chip cookie came to me after many, many recipe testing sessions. I’ve been baking chocolate chip cookies my whole life – they’re my favorite cookie!

I really wanted to create a bakery style cookie at home with simple, everyday ingredients, and not a lot of time. This recipe has been made by so many of you and everyone tells me it it THE BEST chocolate chip cookie ever! Time to try them for yourself!

These cookies are SO thick, SO soft, SO packed full of melty chocolate….I’m telling you: Best cookie I’ve ever eaten!

Here are my Tips for making the Best Chocolate Chip Cookies:

• The biggest change I made to this recipe versus my usual favorite, is that I added 2 TBS of canola oil to the batter. This simple addition kept these cookies soft and fresh for over a week!!
• Add 2 TBS of cornstarch to the dough. It makes the cookies fluffy and soft!
• I added 2 types of chips, which sounds so simple but it really made a big difference in the flavor. Mini semi sweet chips and milk chocolate chips are the perfect combination and they fill every bite with ooey, gooey, melty, chocolate goodness!
•  Let the dough chill for about an hour. This helps ensure that the cookie doesn’t spread too much while baking.
•  When scooping the dough onto the cookie sheet, pile the dough high! I just used a regular spoon and heaped large spoonfuls of dough onto the tray, making sure they were tall ! This helps create a nice thick cookie!

More Amazing Chocolate Chip Cookie Recipes You Will Love:

• Coffee Chocolate Chip Cookies
• Chewy Dark Chocolate Cranberry Cookies
• Fudge Stuffed Chocolate Chip Cookie Bars
• Chewy Milk Chocolate Sea Salt Cookies
• Banana Toffee Chocolate Chip Cookies

These cookies are buttery and chewy, thick and soft, and full of chocolate chips! You need to try these!!

If you make these perfect Thick and Chewy Chocolate Chip Cookies, I would love for you to leave a star rating and comment here on the blog! It’s helps me to know what you are making and loving and it’s helpful to other readers as well!

If you take pictures, I’d love to see them!! Tag your recipe pictures with #backforsecondsrecipes on Instagram and tag me @BackforSeconds !

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Ingredients   

• 1 cup butter (softened)
• 2 tablespoons canola oil
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 1/2 teaspoon baking soda
• 2 tablespoons cornstarch
• 3 1/4 cups flour
• 1 cup milk chocolate chips or semi-sweet
• 1 cup mini semi sweet chocolate chips

Instructions  

• In a large mixing bowl cream together butter, oil, and sugars until light and fluffy.
• Add eggs, vanilla, and salt and mix until combined.
• Add in the baking soda and cornstarch and half of the flour and mix well.
• Pour in the remaining flour and mix only until combined.
• Stir in chocolate chips, then cover and chill for one hour.
• Preheat oven to 350
• Drop heaping spoonfuls of dough (about 2 Tbsp) onto ungreased cookie sheets, making sure the piles of dough are nice and tall. *If using a cookie scoop, scoop one ball of dough right on top of another one. This is what makes the cookies thick!
• Bake 10 minutes. Pull them from the oven when the edges are slightly golden and the centers look just barely done. After 2 minutes remove cookies from sheets onto cooling racks until completely cooled.
• Store in an airtight container at room temperature.

Originally published on Sep 1, 2013

Anastasia says

September 20, 2021 at 4:05 pm

Where is the recipe?! I just made these last week and tried to make another batch and the recipe tab is gone!

Stephanie Brubaker says

September 20, 2021 at 4:10 pm

Here is the recipe https://backforseconds.com/how-to-make-soft-thick-chewy-chocolate-chip-cookies/2/ Enjoy!

Audrey says

August 2, 2020 at 3:40 pm

Hi! This recipe looks amazing. How many cookies does this make? Thanks!

July 10, 2020 at 5:14 pm

These cookies came out perfect. I’ve never added cornstarch or oil to my cookie recipes, but it looks like this is the key to helping them bake up nice and thick. I followed your base recipe and added toasted pecans and coconut. I did find that piling them up with a fork instead of scooping, made them look much prettier. They are delicious. This recipe is a KEEPER… Thanks!

DebbieLB @ KidsCowsandGrass.com says

October 24, 2020 at 10:23 am

I just found this recipe and LOVE it! I have been looking for the perfectly crispy/gooey chocolate chip cookie and I think this is it! Great job!

December 3, 2023 at 8:20 pm

I find that with chocolate chip cookies, if you rough roll them into a cone shape it also helps to keep the middles gooey 😁 this is an awesome recipe! I was a chef/pastry chef for MANY yrs & learned something new with your amazing recipe THANK YOU! —- Momma G 🫶🏻

Bianca says

May 2, 2020 at 11:57 am

Can I make the cookie dough and let it chill over night before baking? and can the dough be stored in the refrigerator for a few days?

Melissa says

March 24, 2021 at 4:46 pm

Yes to both. I find they taste even better chilled overnight!

March 26, 2020 at 7:31 pm

Hi! Is there any negative to chilling overnight? Getting too sleepy to bake 🙂 Thank you!

March 22, 2020 at 3:57 pm

Loved, loved, loved these cookies!!!! Nice and fluff and soft!!! Neighbor asked for revipe! Saving this onemary for sure! Thanks!!!

December 29, 2019 at 1:46 pm

These look so delish. I’m gonna make them for new year’s eve. Just wondering if the canola oil and cornstarch method would work in other cookie recipes to keep them fresher longer. Any input on that? Thanks again for sharing your recipes.

Barbara says

May 18, 2019 at 11:32 am

Very good, fluffy, soft. My new forever cookie

June 25, 2019 at 8:39 am

Wonderful! So glad you like them!

February 11, 2019 at 1:08 pm

The decider for me is if the second batch comes out as great as the first and this was a winner! I did not chill the dough and they came out perfect with no spread. They are even forgiving if you leave them in the oven too long.

AliceaD says

February 7, 2019 at 11:46 am

Can you substitute vegetable oil for the canola

February 13, 2019 at 10:57 am

Laura Miranda says

January 9, 2019 at 12:51 pm

What type of brown sugar works best???

January 15, 2019 at 10:38 am

I typically use light, but dark will add even more flavor! It comes down to personal preference – either will work! 🙂

Marissa says

December 23, 2018 at 1:38 pm

I have been making these cookies for months with a few variations (I’ve used peanut butter chips with chocolate chips and Andes Mint chips with chocolate chips) and they are a hit every time!! Today I’m making goodie trays for the neighbors and I used milk chocolate chips with chopped dark chips 🤤 so very tasty, I think this is my fave combo so far!!!! 😃 Thanks for sharing!

Nichole says

November 4, 2018 at 8:24 am

Thank you kindly for your time and recipe!!! This is now the ONLY CHOCOLATE CHIP COOKIE RECIPE that I will EVER BE using!!! Seriously! :). God Bless you!

September 30, 2018 at 7:33 pm

These are the best chocolate chip cookies ever! we live in the mountains at 8,000 feet and baking has been a challenge the last 12 years! every chocolate chip cookie recipe I have turns out flat and hard. These were perfect! I used my small cookie scoop and made sure they were chilled and the scoop of dough was piled high. I didn’t add another scoop on top and they were fine. I did cook them 11 to 12 minutes. Thank you!

September 21, 2018 at 9:16 pm

I just made these and they are incredible. I used 1/2 cup semi sweet chocolate chips, 1/2 cup milk chocolate chips, 1/2 cup walnuts, and 1/2 cup toffee bits. Yum!

Laurie says

August 14, 2018 at 12:23 pm

To use parchment paper or to not use parchment paper (or Crisco or butter) on my non-stick cookie sheet…that is my question! 🙂

September 10, 2018 at 10:49 am

Use parchment paper (or a silicone baking mat) 🙂

Patty Flowers says

August 2, 2018 at 4:48 pm

These are amazing. I had lost you long loved cookie recipe and was broken hearted. I’ve made many but not up to par. I followed you directions to a tee and they are amazing. Thanks so much. I the choc chip cookies Queen Again.

July 8, 2018 at 3:01 pm

Can they be made ahead a kept in freezer

July 11, 2018 at 2:13 pm

April 29, 2018 at 5:09 pm

Hello, these cookies look incredible. I was just wondering if the recipe would work if I browned the butter and then brought it back to a softened state to use in the recipe?

May 9, 2018 at 10:25 am

Yes! I have a version using Butterfingers and browned butter and they are incredible https://backforseconds.com/brown-butter-butterfinger-cookies/ Enjoy!

Tammy Riesberg says

April 12, 2018 at 5:19 pm

Hands down, the best chocolate chip cookie I’ve ever made! Thanks so much for sharing this recipe!!

Jeanine says

January 28, 2018 at 11:37 am

Can I just add this hose extra ingredients to already premise powder mix?

December 13, 2017 at 5:52 pm

Hi can I refrigerate leftover dough or freeze it?

November 22, 2017 at 9:56 am

If I wanted to add peanut butter to this recipe do I need to change anything besides adding peanut butter which I assume would be 1 or 2 cups? Love the recipe so would like to use it with all the cookies I bake!

October 28, 2017 at 7:23 am

These look amazing! Can I refrigerate these over-night? Will it affect the texture or how much it spreads? Thank you.

October 28, 2017 at 2:18 pm

Yes you can! I would let the dough sit at room temp for 30 minutes before baking though. otherwise they will hardly spread at all! Enjoy!

Michelle says

September 17, 2017 at 1:00 pm

I usually use butter flavored crisco instead of butter. Can I still use that or should I switch over to butter?

September 21, 2017 at 11:19 am

I would definitely recommend real butter. I know it costs more, but the flavor is unbeatable! Enjoy 🙂

Karen Knighton says

May 14, 2017 at 9:16 pm

Can you substitute vegetable oil for the canola oil?

May 15, 2017 at 1:32 pm

Yes! Enjoy 🙂

Caitlin says

March 4, 2017 at 4:24 pm

These are the best chocolate chips cookies I have ever had! And everyone who tries them agrees!!

Megan A says

February 19, 2017 at 1:18 pm

Thanks for such a great recipe! We recently moved to a high elevation in Nevada from Texas. I haven’t been able to get thick & soft cookies since we moved. This recipe worked great! No changes needed for high elevation either- made just as you wrote it! Thank you- it’s a big hit with my family!

Lauren says

September 13, 2016 at 8:23 am

Do you used Salted or unsalted butter?

September 14, 2016 at 7:19 am

I always use unsalted butter. Hope you enjoy the cookies!

December 28, 2015 at 6:34 pm

I just want to say how wonderful this recipe is!!!!!!!! I ONLY bake cakes from scratch, but very rare when I make cookies just because i never found a good recipe! After trying this recipe I am hooked!!!! This recipe is a KEEPER!!!! If you like thick soft chewy cookies this recipe is for you, but if you like thin cookies you might need to look somewhere else! This recipe what Santa wanted when he delivered presents 🙂 The only thing I changed was instead of second cup of chocolate chips I added a 1 1/2 cups of pecans and it was deliciously amazing 🙂 now I just need to find sugar cookies that are thick soft and chewy! Thank you for this amazing recipe!!!

Michelle Findley says

August 25, 2015 at 4:55 pm

I made these yesterday & they were a big hit!!! I used a heaping tablespoon (the kind in a place setting) & got 27 cookies. I had to cook them for 11 minutes. So maybe slightly too big compared to yours, but still delicious!! Definitely a keeper!!

Lindsey says

July 24, 2015 at 8:57 pm

I tried baking these cookies today! Absolutely gooey and delicious <3 I will note that I made a few changes to accommodate the ingredients in my house. – I used 1/3 cup butter, 1/3 cup margarine, and 1/3 cup coconut oil (because I had 1/3 cup butter and not 1 cup). – I used whole wheat flour instead of regular flour With these changes, the cookies were extra large, and still are perfect!!

May 22, 2015 at 12:03 am

Would it be ok if I leave the cookie dough (inside air tight container) on the fridge for 24 hours or more??

May 22, 2015 at 7:41 am

Linda Storey says

May 19, 2015 at 9:41 am

These are just as advertised! My daughter in law loves a not quite baked chocolate cookie and these are absolutely PERFECT! I made my cookies a bit on the larger size and gave them 10 minutes. Thank you so much!

rachel says

May 13, 2015 at 1:18 pm

How many cookies does this make?

May 13, 2015 at 4:18 pm

About 3 dozen good sized cookies. Enjoy!

March 1, 2015 at 3:29 pm

WOW!!! Best ever. I used 1/2 cup butter and 1/2 cup crisco. Throwing all other chocolate chip cookie recipes away.

March 1, 2015 at 3:39 pm

Awesome!! These are my favorite EVER 🙂 SO happy you love them!

April 28, 2017 at 10:13 pm

I’ve been searching for a chocolate chip cookie recipe like this and can’t wait to try it! One question though, did you use regular crisco or butter flavored?

lisa g. says

February 3, 2015 at 11:38 pm

Ok, Im sold. I’ll make these cookies. Ive read hundreds of CCC recipes and get tired of throwing them in the dumpter after making them. Im gona do something new and add it to this recipe. Im going to add Princess Cake + Cookie Emulsion. Its what bakeries use and it doesnt bake-out like extracts. Im keeping the vanilla in the recipe and buying “pure” vanilla extract (an alcohol-free version is available but Im not rich!) Wish me luck cause I wana eat them and not feed the dumpster. Thanks for your recipe!

March 7, 2015 at 2:00 pm

Update: I tried Princess cake + cookie emulsion and its the worst stuff ever. It leaves a lingering bitterness on the palate and ruins the overall cookie flavor. With that said, Im making your cookie as written. The pics are drooling!

December 10, 2014 at 5:00 pm

Hi!! Is there anything you can replace the corn starch with? I also didn’t know if there was a way to make this recipe any healthier. A good cookie is a good cookie so I’m not too worried but I’m just curious. 🙂 Thanks!

Amanda says

December 29, 2014 at 1:29 pm

Vanilla pudding also makes cookies soft. Just replace it with the same amount of vanilla pudding powder.

December 7, 2014 at 9:19 pm

I just made these with Nestle Christmas Morsels. They are hands down the best chocolate chip cookies I have ever made.

December 8, 2014 at 4:49 pm

Awesome!! I love hearing that. Thanks for sharing with me 🙂

Denice Adams says

November 29, 2014 at 10:16 pm

Thank you for sharing your recipe. I tried the recipe and followed the directions. The cookies came out thick, soft and chewy.

Daniela says

November 21, 2014 at 11:01 am

Hi Stephanie I just want to say THANKS! for sharing this recipe, it is absolutely amazing. I love to bake and I`ve been trying different chocolate chips cookie recipes for a while, looking for the perfect one, and finally found it! I`ve made this yesterday, just for fun, and I`m so glad I did it. The result was delicious, finally my cookies did not get flat, these are so perfect, I`m so so happy and I think I wont stop making them every week hahaha, thanks again!

November 7, 2014 at 3:00 pm

I made your chocolate chip cookie last evening. They are incredible! I used a large (1 1/2 scoop), and baked them for 11-12 minutes. I will be adding this to the Christmas cookie list. Thanks for your recipe and tips!

Shady M. says

November 4, 2014 at 3:41 pm

I just got done making these….Fabulous! Crisp on the outside while chewy on the inside! I will definitely be making them again! I thought I was making medium sized but found I needed to bake 10 minutes instead of 8 min. I was able to make 38 cookies.

Jennifer Custard says

October 21, 2014 at 5:20 pm

Just made these….OMG delicious!!!! The PERFECT chocolate chip cookie!!! Thank you so much for sharing this keeper 🙂

October 7, 2014 at 4:08 am

Hi Stephanie. Do you have the recepi using gram?

October 7, 2014 at 8:38 am

I’m sorry, I do not. I’m sure you can google it though 🙂 hope you enjoy the cookies!

October 5, 2014 at 10:46 am

I was wondering how necessary the 1 hour chill is? And what exactly does it do for the cookies?

Cookie dough just “chilling out” in this house will not make it to the oven. It will be eaten. 🙂

October 5, 2014 at 3:12 pm

Hi Lindsay! This chill time not only helps meld the flavors better but it also helps prevent the cookies from spreading too much, giving you a nice thick cookie. I understand not being able to wait…you an bake them right away but they won’t be quite as thick. Enjoy!

edzwan says

October 5, 2014 at 10:02 am

Hi Stephanie,

Just wondering what would happens if i use self-raising flour instead of normal flour? TQ

October 5, 2014 at 3:18 pm

I have not made these using self rising flour so I can’t recommend it. If you really want to try it leave out the baking soda. Let me know if you give it a try!

فوائد الزعتر says

September 12, 2014 at 9:17 am

Just made these and they are the best CC cookie I’ve ever made! Thankyou for such a fantastic recipe! Do you have a recipe for oatmeal raisin cookies?

August 9, 2014 at 8:47 pm

I don’t have cornstarch…can I skip it?

August 10, 2014 at 3:29 pm

Hi Nancy! Yes, you can skip it, however your cookies won’t turn out quite as soft.

August 7, 2014 at 2:34 pm

OH. MY. WORD. I just made these and they were out-of-this-world-delicious. I live overseas, in a very humid climate where I can’t get shortening (not that I would use it anyway.) So to find a butter recipe and one that worked exceptionally well with the ingredients I can get was unbelievable! This is now my recipe for good! Thank you, thank you, thank you. Oh, I loved piling high the dough. That really worked since I usually get flat cookies! Well, it ALL worked and I am forever grateful.

Annette says

August 5, 2014 at 9:42 am

Found your recipe last night and am eager to make these delicious-looking cookies this weekend. I have a comment/question. I read all of the posts and found none that mentioned adding pecans or walnuts. Our family loves nuts in our cookies.

Any suggestions on the amount of nuts to add to the recipe, maybe decreasing the amount of chocolate chips? Would adding either pecans or walnuts affect the moisture of the cookie negatively?

August 5, 2014 at 9:55 am

Hi Annette! I would suggest adding about 1 cup of nuts. No other modifications necessary. I am baking up a batch of these myself today. Enjoy!

Kels Hall says

July 26, 2014 at 5:03 pm

Okay, so I don’t bake cookies very often but I wanted to make something with some mini m&m’s I had. I pinned your recipe several months ago and just finished baking them. I followed the recipe except used veg oil, 1 cup mini m&m’s and 1/2 cup mini choc chips @ 350 for 11 min (made exactly 24 big cookies).

These were DELICIOUS! My family loved them. Definitely will be making cookies more often from now. Thanks for the amazing cookie recipe!

pam roder says

July 17, 2014 at 1:12 pm

I just made these! Ate one right out of the oven. Delicious, soft and chewy. Now I’ll see how they stand up cooled and a day old if… they last that long. Thanks for sharing this recipe!! Yum

July 18, 2014 at 12:35 pm

Hooray! So glad you made them – thee are our favorites!

July 9, 2014 at 10:14 pm

Just made these and they look beautiful; I still need to taste test but they got two thumbs up from my son. Baked at 350 for 12 minutes and they turned out beautifully; we’re at about 4200 feet elevation.

Stephanie says

June 20, 2014 at 10:28 pm

I made these cookies tonight and they were amazing! I have never been able to make a light, chewy chocolate chip cookie until I made these. My family absolutely loved them! Thanks so much for this fabulous recipe!

June 21, 2014 at 2:38 pm

That’s awesome!! Thanks so much for sharing that with me 🙂

Audrey-Anna says

June 9, 2014 at 5:08 pm

Hi I loved this recipe so much that I decided to try it and I must say it is the best I have had….so much so that I am making some dough right now but I plan to leave it in the fridge until tomorrow. That should be ok right?

June 9, 2014 at 5:39 pm

Absolutely! I’m so happy you love the recipe!

Juliana Feliciano says

May 26, 2014 at 6:36 am

When you say let it chill, you mean in the fridge,

May 26, 2014 at 3:06 pm

May 5, 2014 at 11:41 am

I am excited to try this recipe today! My Aunt Sally bakes THE BEST chocolate chip cookies EVER, and no one in the family knows how to bake them. She said she only adds an extra bag of choco chips to her Nestle Tollhouse recipe, but I’ve tried that many times, and mine are always flat and crunchy; hers are thick, soft, chewy and perfect!

I don’t have canola oil; do you think another oil would make a good replacement?

May 5, 2014 at 11:53 am

Sorry! I just read more of the comments above, and saw that you think veg oil or coconut oil would work well. Thanks! 🙂

Rosemary says

April 19, 2014 at 1:47 pm

My search is over!

April 19, 2014 at 10:31 am

Just made these and they are the best CC cookie I’ve ever made! Thankyou for such a fantastic recipe! Do you have a recipe for oatmeal raisin cookies?

Yvette says

April 17, 2014 at 10:45 am

LOVE AT FIRST BITE!!! I have made many, many different variations of chocolate chip cookies all claiming to be the best but these are the BEST! I have a panel of experts (family and friends) that test my cookies and they told me to ditch all my old recipes, this is THE ONE! Thank you so much for all your efforts you have succeeded in perfecting the chocolate chip cookie!

Maria Perez says

March 11, 2014 at 9:36 pm

Would coconut oil work as well???

March 13, 2014 at 10:33 pm

I haven’t tried this recipe with coconut oil, but I imagine it would work very well!

March 5, 2014 at 12:27 pm

First off, i’ve made these several times already & they are simply delicious! I’m making them at my moms today & she has everything minus the butter, she has margarine. Would that work? Thanks for the awesome recipe!

March 5, 2014 at 3:59 pm

I’m so glad you love this recipe! I would not recommend using margarine. Butter really is the way to go! I hope you can get your hands on some 🙂

March 5, 2014 at 5:46 pm

So before i received your response my batter was already in the fridge done w margarine. I made a small batch first to test the waters & all good. Taste isn’t the same though, butter is def the way to go. I must add that i omitted the oil to conpensate for using margarine & added a tad more flour because the batter seemed too moist. The recipe as you have written it is perfection though!

March 2, 2014 at 8:10 pm

I want to make this for a party I’m hosting! About how many does this recipe yield? Thanks! 🙂

March 2, 2014 at 10:31 pm

Hi, Jamie! This recipe makes about 2 1/2 – 3 dozen good sized cookies. Hope you enjoy them!

February 26, 2014 at 8:00 pm

I just finished cooking these. Instead of using canola oil I just used plain veg oil. And I substituted the milk chocolate chips for m&m’s. They came out huge and chunky. Very yummy!

Annie P says

February 24, 2014 at 6:41 pm

My son wanted chocolate chip cookies to take on his field trip and I couldn’t let him down. I just made these today and I just have to say AWESOME!! They were thick, chewy and soft as well as delicious. This will be my new go to recipe when I want chocolate chip cookies.

February 24, 2014 at 10:16 pm

I am so happy to hear that you loved them! Thank you for sharing with me 🙂

Cecilia says

February 24, 2014 at 5:50 pm

Can I make the dough in advance and refrigerate it until needed? Say 4-5 days before baking? Trying to get a head start in a party. Thanks!

February 24, 2014 at 10:19 pm

I don’t know that I’d refrigerate for more than 3 days, but yes, you can make them a couple days in advance. Enjoy!

Jennifer says

February 12, 2014 at 1:50 pm

The BEST chocolate chip cookies I have ever made!! Thank you so much for this recipe. I have made many recipes but this one beats them all hands down 🙂

February 8, 2014 at 7:22 pm

Just made these. Fantastic, hands down best chocolate chip cookies I’ve ever made. Thank you for the recipe!

February 9, 2014 at 2:13 pm

That makes me SO happy to hear, Michelle! Thanks for commenting and letting me know you loved them!

February 5, 2014 at 3:08 pm

I cannot wait to try these! They look amazing. I have one question about the flour. Why 3 1/4 cups as opposed to say 2 1/4 cups like other recipes? Just curious what the extra flour does.

Thanks so much!

February 3, 2014 at 10:35 pm

I *thought* I had found THE chocolate chip cookie recipe last year. That was until I found this one and thought I would give it a try. So glad I did because it is perfection. The oil and corn starch do magical things– I made it exactly as written except subbed out the milk chocolate chips for peanut butter chips. Yum! Thank you for a fantastic recipe!

Silvia says

February 3, 2014 at 9:42 am

Thanks sooo much! Finally a soft chewy, cookie! Was a huge success for my family! Have tried tons of recipes that claim to be soft an chewy but these are by far the best!

February 3, 2014 at 1:38 pm

Silvia, I am SO happy you loved the cookies! Thank you so much for commenting to let me know 🙂

Not the best cook says

February 1, 2014 at 8:13 pm

Dear Toll House cookie recipe, We are breaking-up forever this time. We have had a hit and miss relationship for more than 20 years. Now I have found my true love. He is so handsome, tall and soft and utterly delicious. I am taking him to our first party tomorrow and I can’t wait! Finally, I have found a chocolate chip cookie that looks and tastes like I always wanted it to. Life is good!

February 3, 2014 at 1:41 pm

This made my day! I am so happy you loved these cookies as much as we do! Thanks for the comment 🙂

Brandy says

January 26, 2014 at 3:50 pm

I just wanted to say I LOVE THESE COOKIES! I have been looking and trying to find the best chocolate chip cookie recipe and I think I finally found it!! Thanks for sharing this!!!!

January 28, 2014 at 1:45 pm

That’s great to hear! Thanks, Brandy!

dee dee says

January 22, 2014 at 10:47 pm

What a great recipe. I’ve never tried adding canola oil. I’ll do that next time. Have u ever tried chocolate chunks instead of chips? Once u do u will never go back. Also what I do for soft fluffy cookies is add a small box of vanilla pudding to the mix. U won’t believe what pudding will do.

Danielle says

January 21, 2014 at 10:24 am

Did you use salted or unsalted butter? These look amazing and I plan on making them tonight!

January 21, 2014 at 11:22 am

I always use unsalted butter. Hope you love these as much as we do! 🙂

Tami Kothe says

January 15, 2014 at 9:37 pm

These cookies are great. I like a little more texture in a cookie, so I added about a cup of oatmeal in place of 1/2 cup of flour. Awesome. Also, at high altitude, they need to cook for about 12-13 minutes rather than 7-8. Thank you! I’ve been looking for a great cookie recipe for years now.

Erlene says

January 13, 2014 at 4:02 am

OMG! These are fantastic and will be my “go to” soft chocolate chip cookie recipe from now on. I loved it soooo much that I shared it on my blog. Thanks for sharing this recipe.

January 18, 2014 at 4:06 pm

That is so fun to hear, thank you for sharing 🙂

Ashleigh says

January 9, 2014 at 4:50 pm

im going to give these a try today, just wondering do i use plain flour or self raising? 🙂

January 9, 2014 at 11:12 pm

Just regular all purpose flour. Hope you love them like we do! 🙂

jennifer says

December 25, 2013 at 6:09 pm

made these christmas day and the family loved them!

we wanted chocolate cookies that were:

thick cake-like soft

perfection achieved!

Ashlie says

December 24, 2013 at 2:54 pm

These are incredible! Thank you for the recipe!

December 20, 2013 at 9:04 pm

does anone know if I could use olive oil instead of canola oil… I just discovered my canola oil is rancid….I do have applesauce too…..

December 20, 2013 at 10:29 pm

Olive oil should work just fine 🙂 Hope you enjoy these!

stephanie says

December 20, 2013 at 12:31 am

Hello, this recipe looks and sounds amazing! this should be fun since i cant seem to find the ‘just right’ recipe so im excited to try this one out. can I ask what type of cookie sheet you use (dark or light) and will the cookies stay soft for a couple days after baking? i tend to run into that problem with mine, they are like rocks the next day. THANKS!

December 20, 2013 at 1:26 pm

I usually use a dark cookie sheet, and yes, the cookies stay soft for days! Ours last about a week and they are still soft 🙂

December 19, 2013 at 1:16 pm

I am going to try this cookie recipe tomorrow… but I cannot see where it says how many it makes…my sister wants to share so I get some of hers and she gets some of mine…..thanks

December 20, 2013 at 1:31 pm

It makes about 2 1/2 dozen large cookies. It makes a lot of dough, but it all depends on how big you make the cookies. I made mine pretty big 🙂

Victoria says

December 14, 2013 at 6:40 pm

Okay, so ive been staring at your recipe and tips for two days now and I finally went to the store today to get the couple of things I didn’t already have in my pantry so I could make them. They turned out amazing! The only problem I ran into was trying to figure out how big the spoonfuls should be. I think I went a little too big, but next time I’ll get it right. Thanks for sharing this!

LeiLei says

December 10, 2013 at 8:50 am

Can you use veg oil instead ????

December 10, 2013 at 11:26 am

Yes you can 🙂

Kira Owens says

December 8, 2013 at 9:02 pm

I have used the same ccc recipe for YEARS, but have always been on the lookout for ways to make it better. I’ve tried using cornstarch in the past, but much less than what your recipe called for. I was skeptical at first, but dove in head first 🙂 WOW!!! They stayed beautifully thick and chewy! My little guys had one fresh out of the oven and they gave it 5 stars!! This is my new go to recipe!! Awesome job lady!

December 9, 2013 at 10:50 am

Kira, thank you so much for taking the time to let me know you all loved the cookies! Makes me so happy to hear that 🙂 SO so glad you loved them!!

Bobbie Spera says

December 8, 2013 at 6:13 pm

These are PERFECT! Thank you for sharing your delicious recipe! YUMMY!

December 9, 2013 at 10:52 am

I’m so glad you enjoyed them!! 🙂

November 26, 2013 at 6:20 pm

Could you substitute vegetable oil for the canola?? I don’t have canola on hand and hate the thought of going back to the store the day before thanksgiving.

December 10, 2013 at 11:25 am

Yes! Sorry for the delayed response. I hope you gave them a try and enjoyed the 🙂

GTBNik says

November 10, 2013 at 8:05 pm

Does the batter freeze well & if so, how long would you recommend? Thank you!

November 11, 2013 at 12:52 pm

I have not frozen the dough but I’m sure it would freeze well. I have frozen the cookies themselves though and that works great! I would say you can freeze it up to 3 months 🙂

November 6, 2013 at 10:14 pm

I don’t know what the difference is betweent these ccc and others, but there was so much more flavour in these!! I used whole wheat flour, and i didn’t have the full amont of choc chips called for, and they turned out just great! So impressed 🙂

Christina says

November 4, 2013 at 6:48 pm

I was so ready to give you flack for these turning out!! OMG!! THEY ARE AMAZING!! THANK YOU SO MUCH FOR THIS GREAT RECIPE!! YOU ROCK!!

November 5, 2013 at 1:47 pm

YAY!!! So happy you loved them! Thanks so much for coming back with a review 😉

November 2, 2013 at 8:28 pm

Thanks! Dough is in the fridge! Now when you say heaping spoonfuls are you talking tablespoon or teaspoon fulls?

November 2, 2013 at 8:32 pm

Nice big tablespoons! Enjoy 🙂

Kaylyn says

October 27, 2013 at 8:47 pm

My husband is so picky about choc. chip cookies, and this is the first recipe I have gotten his thumbs up on! I even reblogged it, great recipe! http://kaylynlaws.blogspot.com/2013/10/the-road-to-ryan-approved-cookie.html

October 28, 2013 at 7:33 pm

That is awesome to hear, Kaylyn. Thanks so much for sharing with me. Loved your post, too 🙂

Elisabeth says

October 23, 2013 at 7:05 am

I made these last night and as promised, they were absolutely soft, chewy and DELICIOUS!!

October 23, 2013 at 9:51 am

Ohhh YAY!! That makes me so happy to hear. I made them last night too 🙂

Susan@LunaCafe says

September 24, 2013 at 11:30 am

Wow, Stephanie, these look fantastic. I’m testing doughs for drop cookies this week so am happy to find your unique tips. Are the cookies chewy, as well as soft and thick? Thanks for the great post!

January 16, 2015 at 5:46 pm

I want to try them this week. Thay look so good.

Rachel says

September 17, 2013 at 9:20 pm

I made these cookies for the game on Sunday and they were gone by the end of the day. I did change one thing, I added butterscotch and white chips along with the chocolate and I am in LOVE with this recipe. Thank you for sharing.

Consuelo @ Honey & Figs says

September 8, 2013 at 5:05 pm

These look fantastic! I’m a big fan of thick cookies, and the chewier, the better. Can’t wait to try your recipe 🙂

Diana Rambles says

September 7, 2013 at 3:26 pm

Marjie says

September 7, 2013 at 10:52 am

Instead of canola oil can you add applesauce?

Meghan @ The Tasty Fork says

September 5, 2013 at 8:22 pm

These are great tips!! I totally need to try your advice the next time I make cookies. Thanks for linking up to Wake up Wednesdays!! Pinned!!

September 5, 2013 at 6:30 pm

These images are making me salivate! I have not had any good luck with getting chewy chocolate chip cookies. So glad to have found this recipe with your tips. Maybe I’ll be able to get it right now. Thanks! ~M.

http://redesignedbym.wordpress.com/

September 5, 2013 at 1:24 pm

Steph, these cookies look to-die-for! I’m always up for trying a new cookie recipe. I’m going to have to make these, asap! 🙂

Lisa @ Fresh Eggs Daily says

September 5, 2013 at 9:59 am

Okay wow! These look great. I just found your blog and love it! I’ll be back for sure…and hope you’ll come share this post at our From the Farm Blog Hop this week. We’re trying to hit 300 linkups, so stop by and link up! http://www.fresh-eggs-daily.com/2013/08/from-farm-blog-hop_30.html Lisa Fresh Eggs Daily http://www.fresh-eggs-daily.com

September 4, 2013 at 3:20 pm

Thank you for the great tips! I bake a lot but didn’t know these tricks. they look so yummy, great photography 🙂 Molly

Heather @ French Press says

September 4, 2013 at 10:49 am

I cannot wait to test these out – they look amazing!

Lisa@ Cooking with Curls says

September 3, 2013 at 9:21 pm

Those look delicious Stephanie. Awesome tips for keeping them soft, it always drives me crazy when they are hard and crunchy the next day!

Jenifer @ Not Quite Mom of the Year says

September 3, 2013 at 8:58 pm

Great tips Stephanie! We love chocolate chip cookies in our house, so I can’t wait to give these a try!

Lauren @ Imperfect & Fabulous says

September 2, 2013 at 10:20 pm

These look like my kind of cookie! I will definitely be giving these a try. I’ve tried cornstarch before, but not that much. I’m glad I saw these on Busy Monday.

Lauren @ imperfectandfabulous.blogspot.com

Nancy @ gottagetbaked says

September 2, 2013 at 7:10 pm

OMG these cookies look incredible! Thanks for these tips. I’m always on the hunt for the “ultimate CCCs” so I’m definitely going to try this.

Ashley @ Kitchen Meets Girl says

September 2, 2013 at 5:32 pm

These look perfect, Stephanie! Love those gooey centers!

September 2, 2013 at 3:44 pm

I’ve never heard of using canola oil or cornstarch in cookies – can’t wait to try these! 🙂

Ashley @ 3littlegreenwoods says

September 1, 2013 at 8:03 pm

Oh my goodness! I’ve been looking for just this recipe for my little boy. He is a cookie expert and the last batch I made were as hard as rocks. He was not impressed!

Can’t wait to try this one! Ashley

Averie @ Averie Cooks says

September 1, 2013 at 6:16 pm

Good lord they look amazing! A full 1 cup of butter AND the oil – and 2 eggs – for just 2.25 c flour, that is a guaratee for a super moist cookie. Bravo on these. They are thick, moist, soft like I love. And I usually use cornstarch in my cookies too but for a normal batch, I use 2 tsp not 2 tbsp. That’s great to know I can up it maybe! Pinned!

September 8, 2013 at 4:23 pm

Thanks Averie! I am so glad you left this comment because it pointed out a mistake I made…it’s supposed to be 3 1/4 cups of flour, not 2 1/4, Yikes! All fixed now 🙂 Your cookies always look amazing, I’ll have to try out some of them soon!

Dorothy @ Crazy for Crust says

September 1, 2013 at 5:20 pm

Super fantastic Stephanie! Love those gooey centers!

Nicole @ Young, Broke and Hungry says

September 1, 2013 at 1:11 pm

Chocolate chip cookies are my favorite and these look incredible!

September 1, 2013 at 3:22 pm

Thanks, Nicole!

September 1, 2013 at 11:16 am

Great tips! I use cornstarch but have not used canola oil to make a softer cookie too. I’ll have to give this recipe a try! Chocolate chip cookies are my all time favorite too!

Thanks, Kathy! Definitely try the oil – you will love what it does to your cookies 🙂

Andrea Lyter says

January 6, 2016 at 12:01 pm

what other oil can we use? I do not use Canola oil

January 6, 2016 at 2:36 pm

Vegetable oil would work well! Enjoy!

July 1, 2016 at 9:36 pm

I love these. But now my daughter is gluten free, and I’d love to try them with a gluten free flour, to see how they turn out. Anyone try that yet?

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