Home > Dessert > Chocolate Chip Cookies (VIDEO)

Chocolate Chip Cookies (VIDEO)

These chewy Chocolate Chip Cookies are the perfect cookie with a soft and moist center, melty morsels of chocolate, and crisp edges. It’s the only chocolate chip cookie recipe you’ll ever need because it’s classic—not fussy, complicated, or time-consuming.

There’s no need for refrigeration, special tricks, or complex cooking techniques to get the best chocolate cookie. Our foolproof, classic recipe tastes exactly how it should—insanely delicious. After all, it’s the incredible flavor and easy-to-make recipe that keeps traditional desserts like Gingerbread Cookies, Banana Bread, and Baklava so popular for ages!

Chocolate Chip Cookies studded with chocolate chips on a cookie rack

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Best Chocolate Chip Cookie Recipe

My high school used to sell the best chocolate chip cookies at lunchtime. They were soft, thick and irresistible. With this cookie recipe, I sought to recreate that memorable texture and this recipe takes me back to the days when I saved up my quarters for the rare treat of the cafeteria cookie.

There is no match for homemade chocolate chip cookies with chewy and soft texture, gooey chocolate chips, and the sweetest aroma coming from your oven. As America’s most loved cookie, they are perfect for every occasion, whether you’re making Christmas cookies, comforting a neighbor, or surprising your kiddos with a sweet after-school treat.

Just like with Chocolate Crinkle Cookies or Christmas Sugar Cookies, everyone needs a go-to chocolate chip cookie recipe, so here’s why this one is a keeper:

  • The cookies stay soft for days
  • Easy, straightforward recipe with tips to make it foolproof!
  • No resting/refrigerating time—so you can satisfy your craving immediately
  • Pantry staple ingredients
  • True to the classic flavor everyone loves
  • Stores and freezes well
  • Make ahead option to always have dough on hand

Chocolate Chip Cookies Video


In this video, Natasha shows you how easy it is to whip up a batch of homemade chocolate chip cookies. *Note that we updated the recipe and now use 1 tsp of baking soda because we loved the results even more.

Ingredients:

The best chocolate chip cookie recipe is made with pantry and refrigerator staples—nothing fancy or hard to find here.

  • Unsalted butter – room temperature butter creates the best consistency to trap air for a chewy, airy dough with the best texture and rise.
  • Granulated sugar – white sugar adds sweetness without adding moisture for the perfect spread
  • Brown sugar – molasses keeps the cookie moist, soft, and chewy. Be sure to press the sugar tightly into the cup when measuring
  • Eggs – room temperature eggs mix more evenly to bind the dough
  • Vanilla extract – store-bought or homemade vanilla extract gives that classic chocolate chip cookie flavor
  • All-purpose flour – be sure to measure correctly to get the right amount: fluff with a spoon and then scoop the flour into the measuring cup. Finally, scrape off the top. Be sure not to pat the flour down
  • Baking soda – sift to eliminate clumps
  • Salt – balances the sweetness of the sugars
  • Chocolate chips – we prefer semi-sweet chocolate chips, but you can use milk chocolate or bittersweet chips for a slightly different taste. See our buying guide below – be sure to use the full amount because they add moisture and give good form to the cookies

Pro Tip:

If you don’t have time to let the butter come to room temperature, try this trick to soften the butter quickly, because it makes a big difference.

Ingredients for desserts with baking soda, brown sugar, chocolate morsals, butter and eggs

How to Buy Chocolate Chips

Chocolate chips come in different varieties. Here’s what to look for:

  • Semi-sweet chocolate chips (46%-60% cocoa): the traditional chip for chocolate chip cookies. You can use full-size or mini chips, chunks, or even chopped chocolate. Nestle, Tollhouse, Ghirardelli, Guittard, Kirkland, Hershey’s….they all work!
  • Milk chocolate chips (10% cocoa): these make very sweet cookies, so have your glass of milk ready. Try mixing with semi-sweet.
  • Bittersweet chocolate chips (70% cocoa): less sweet and intensely chocolatey. These produce a more “adult” cookie.
cookies studded with semisweet chocolate chips is the best chocolate for chocolate chip cookies

Substitutions

It’s easy to make these cookies your own. You’ll need 2 cups of mix-ins, so if you’re feeling adventurous, try some of these fun alternatives to chocolate chips:

  • Peanut butter chips
  • Sprinkles
  • Butterscotch chips
  • M&M candies
  • Macadamia nuts
  • Chopped unsalted peanuts
  • White vanilla baking chips
  • Shredded coconut
  • Pretzel pieces – the options are endless!

How to Make Chocolate Chip Cookies

It’s so simple to mix up this easy chocolate chip cookie recipe with pantry staples and no refrigeration is needed.

  • Preheat oven to 350 degrees and cover 3 cookie sheets with parchment paper or Silpat mats. Cream the butter and sugars together for 5 minutes until light and fluffy—this is the most important step to get a chewy cookie. Be sure to beat for the full amount of time!
  • Beat eggs into the butter mixture one at a time followed by the vanilla extract.
  • Combine the dry ingredients (flour, salt, and sifted baking soda) in a separate bowl, and then add the dry ingredients into the wet ingredients in thirds. Finally, fold the chocolate chips into the dough. Be sure not to over-mix (this can cause the dough to become tough).
  • Roll balls of dough or use a trigger release scoop to scoop 3 Tbsp balls onto the prepared cookie sheets.
  • Bake one cookie sheet at a time for 12-15 minutes. The tops should still look a bit wet and not browned. We usually bake 1/3 of the cookies at a time and refrigerate or freeze the rest for later, so see our tips below.
  • Rest the cookies on the baking sheet for about 5 minutes, then transfer to a cooling rack. Store cookies in an airtight container on the counter for 5 days. To warm the cookies, try toasting in a toaster oven or baking at 350 for 2-3 minutes.
Step-by-step directions for making cookie dough

Pro Tip:

For a prettier cookie, press a few extra chocolate chips into the top of each cookie dough ball just before baking.

Soft chocolate chip cookies broken in half to show moist chocolatey center

Common Questions

What is the secret to making good cookies?

Room temperature butter and eggs, beating the butter and sugars thoroughly, and not over-mixing create the best cookies! No need for fancy techniques, because the best chocolate chip cookies are easy to make!

Should chocolate chip cookies be flattened before baking?

These homemade chocolate chip cookies spread perfectly without flattening.

What is the secret ingredient to keep cookies soft?

Over-baking is the #1 cause of hard cookies, so remove them before they brown, when the edges are just turning golden. The top should still look a bit raw.

Once baked, store the cookies in an airtight container to keep them soft. You can even place a piece of bread in the container to maintain moisture.

Why do chocolate chip cookies go flat?

Usually, cookies go flat when a recipe doesn’t include enough flour. Be sure to measure the ingredients correctly. Also, check to be sure your baking soda is still fresh by placing 1 tsp baking soda into a cup with a splash of vinegar. It should fizz, but if it doesn’t, replace your baking soda.

Why did my cookies not flatten?

This usually means you use too much flour. Be sure to fluff and spoon your flour into a dry ingredient measuring cup, and don’t pat it down. Also, be sure not to make the cookie dough balls too large, or they may take longer than the cooking time to spread in the oven.

The best chocolate chip cookie recipe cooling on wire rack

Make-Ahead

Our homemade chocolate chip cookie dough is refrigerator and freezer-friendly, so you can always have dough on hand. To make a few days ahead, mix the dough as directed and store:

  • To Refrigerate: put dough into an airtight container, or cover rolled dough balls on a cookie sheet in the refrigerator for up to 3 days, and then bake as usual. It may take 1-2 minutes longer if starting with chilled dough.
  • To Freeze: Scoop the dough onto a parchment-lined cookie sheet and freeze for 1 hour. Then, once the dough balls are frozen, store them in a freezer zip-top bag until ready to bake.
  • To Bake: thaw in the refrigerator and bake as directed. You can bake from frozen, but the cookies will take a few more minutes to bake.

You will love these homemade chocolate chips with melty chocolate, a chewy cookie center, and an irresistible aroma. Our easy recipe uses pantry staples without unnecessary techniques! Grab a glass of milk because this will soon become your go-to recipe!

More Cookie Recipes

If you love this chocolate chip cookie recipe, then you won’t want to miss these other delicious cookie recipes.

Our long-awaited cookbook is here! Order now

Soft Chocolate Chip Cookies Recipe

4.91 from 764 votes
Author: Natasha Kravchuk
Chocolate Chip cookies on rack
Everyone's favorite Chocolate Chip Cookies – soft, moist and loaded with chocolate. There's no chilling required and you'll get perfect cookies every time.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients 

Servings: 26 chocolate chip cookies

Instructions

  • Preheat oven to 350˚ F. Line a baking sheet with parchment or Silpat liner. In the bowl of a stand mixer with paddle attachment, combine 2 sticks of butter, 1 cup of packed brown sugar and 1/2 cup of white sugar. Beat 5 minutes on medium/high speed until creamy and light, scraping down the bowl as needed.
  • Add 2 eggs, one at a time, beating well with each addition, scraping down the bowl as needed, then beat in 2 tsp of vanilla.
  • In a separate bowl, combine 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda (sifted to eliminate lumps). Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition. Fold in 2 cups of chocolate chips.
  • Use an ice cream scoop to get even balls of dough (3 Tbsp each). Place scoops of dough onto lined baking sheet about 2 inches apart. Mine fit onto 3 cookie sheets and made 26 cookies. Roll balls lightly with your hands then stud tops of cookie balls with reserved chocolate chips. Bake right away or cover and refrigerate until ready to bake.
  • Bake one cookie sheet at a time for 12-15 min at 350˚F (we bake 12 minutes), until edges are just turning golden. The tops should still look under-baked. Allow cookies to cool on the baking sheet 5 min then transfer to a rack to cool. 

Notes

*To measure flour correctly, fluff the flour with a spoon then spoon it into a dry ingredient measuring cup and level the top. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour and your cookies won’t spread correctly. 

Nutrition Per Serving

248kcal Calories30g Carbs3g Protein13g Fat8g Saturated Fat1g Polyunsaturated Fat4g Monounsaturated Fat0.3g Trans Fat32mg Cholesterol141mg Sodium113mg Potassium1g Fiber17g Sugar243IU Vitamin A22mg Calcium2mg Iron
Nutrition Facts
Soft Chocolate Chip Cookies Recipe
Amount per Serving
Calories
248
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
32
mg
11
%
Sodium
 
141
mg
6
%
Potassium
 
113
mg
3
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
3
g
6
%
Vitamin A
 
243
IU
5
%
Calcium
 
22
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate chip cookies, soft chocolate chip cookies
Skill Level: Easy
Cost to Make: $6-$10
Calories: 248

 

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Susan
    December 13, 2023

    NATASHA i love your recipes!
    Tonight I made your creamy mushroom chicken, again!
    I want to ask you to please add Directions for high altitude baking. Thank you!

    Reply

  • Taid
    December 13, 2023

    A great cookie!!
    I added score bits too and they are so delicious!!

    Reply

  • Jes
    December 13, 2023

    Oooooo I want to make these sooo bad! But I’m worried since I don’t have a scale and need to sub a GF flour… any suggestions for me? We love your strawberry cake and zucchini muffins!!!

    Reply

    • NatashasKitchen.com
      December 13, 2023

      Hi Jes! To be honest, I haven’t experimented with GF flour in my recipes to advise. I looked through the comments but I don’t see that any of my viewers left feedback about using GF, usually they do if they’ve tested it.
      If you don’t have a food scale, watch my tutorial on How to measure ingredients here. I hope that helps.

      Reply

  • Andie
    December 12, 2023

    Best soft chocolate chip cookie recipe. The perfect flavors AND textures!

    Reply

    • NatashasKitchen.com
      December 12, 2023

      So glad you love it!

      Reply

  • April
    December 12, 2023

    Loved this chocolate chip cookie recipe! So soft and chewy – they’re perfect!

    Reply

    • NatashasKitchen.com
      December 12, 2023

      I’m glad you loved the recipe, April!

      Reply

  • Melissa
    December 12, 2023

    So easy and delicious! These are a staple at our house! They are also great to freeze and eat later. Cannot wait to make these again!

    Reply

    • Natashas Kitchen
      December 12, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Melissa!

      Reply

  • Debe Gantt
    December 12, 2023

    i have been using this as my go-to chocolate chip cookie recipe for 2-3 years. It is THE best and never fails to yield a delicious and soft cookie.

    Reply

    • Natashas Kitchen
      December 12, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Debe!

      Reply

  • Jane Aman
    December 12, 2023

    Hi love so many of your recipes/videos. I noted in the videos used baking powder but on the printed recipe you listed baking soda. Which one do you use? I typically use baking soda. Thanks for any clarification.

    Reply

    • NatashasKitchen.com
      December 12, 2023

      Hi Jane! I left a note above in the blog that we updated the recipe since it was filmed. The written recipe is the most up to date.
      So glad you’re loving my recipes.

      Reply

  • Molly
    December 11, 2023

    I made two batches of these cookies for a holiday cookie exchange and I’m having a hard time not eating them all! They are a classic and this is a great recipe. Thank you for another wonderful recipe, my coworkers will love these cookies!

    Reply

    • Natasha's Kitchen
      December 11, 2023

      You’re so welcome, Molly! I’m happy to know that you loved these cookies a lot.

      Reply

  • Kate
    December 9, 2023

    These are the best cookies, every time there’s an event everyone wants me to make these cookies i can’t even count the amount of times I’ve made these cookies and same thing with the cranberry and white chocolate cookies our whole family love Natasha’s kitchen recipes. we are in love thank you 🙂

    Reply

    • NatashasKitchen.com
      December 9, 2023

      Hi Kate! That’s wonderful to hear. Thanks so much for the feedback.

      Reply

  • Denise
    December 6, 2023

    I am not a baker, but do like to cook. My first attempt at this recipe (I read the entire piece, and followed the recipe precisely), and the cookies turned out beautifully, and DELICIOUS! Thank you for the excellent guidance and tips. 5 stars!

    Reply

    • Natasha's Kitchen
      December 6, 2023

      Wonderful thank you for the 5 stars! We’re so happy that it was a huge success!

      Reply

  • Karen
    December 4, 2023

    Natasha, I love you, your recipes, your videos on youtube, but I beg you to use less ads so I can print.

    Reply

    • Natasha's Kitchen
      December 4, 2023

      Hello Karen, thank you for the love and support. About printing, the ads should be not be printed if you go to the recipe card by clicking Jump to recipe, click Print, save as pdf then print from your device.

      Reply

  • Jeanne Crouch
    December 2, 2023

    This looks exceand I’ll be trying it soon!

    Do you have a soft, chewy oatmeal chocolate chip recipe?

    Reply

  • Barbara
    December 1, 2023

    Hi Natasha, I like nuts in my cookies. Will adding nuts change the recipe too much?

    Reply

    • NatashasKitchen.com
      December 1, 2023

      Hi Barbara! Many of my readers have added nuts to these. It works great.

      Reply

  • Brooke V
    November 22, 2023

    Hi Natasha!
    I am trying to make chocolate chip cookies for a potluck for thanksgiving with my friends and my mom won’t buy me a teaspoon measuring spoon so I don’t know how to measure it. And is there a specific brand for the baking soda?

    Reply

    • NatashasKitchen.com
      November 22, 2023

      Hi Brooke. No, there is not specific brand- any brand will work. If you have a food scale at home, you can click on “metric” to get the weight conversions to help with accurate measurements. I hope that helps.

      Reply

  • Zina Lim
    November 18, 2023

    Hi from the Philippines. I love that your recipe uses easy-to-source ingredients. The cookies turned out perfectly! My 2yr-old adored them. Thank you!

    Reply

    • NatashasKitchen.com
      November 18, 2023

      Hi Zina! I’m so glad to hear that. Thank you for sharing.

      Reply

  • Sue Smith
    November 11, 2023

    This is my recipe, except I use 1 cup white sugar and instead of baking soda, I use baking powder.

    Reply

  • Mona
    November 10, 2023

    Best cookies ever! My friends will love them! Perfect for Christmas movie binge watching!

    Reply

    • NatashasKitchen.com
      November 10, 2023

      I’m so glad you loved the recipe, Mona!

      Reply

  • Veronica
    October 29, 2023

    Made them a couple of time. They always look great.

    I was wondering if it would ruin them if I add some cacao to the batter?

    Reply

    • Natasha's Kitchen
      October 29, 2023

      Thanks, Veronica. I haven’t tested that yet to advise.

      Reply

  • Amelia
    October 25, 2023

    Hey Natasha! I made your cookies and at first it was going really well! I popped them in the oven and when I took them out they were quite round and puffed up. I let half of the batch sit and while the other half I banged on the counter a couple of times to see if that would help. They still had a very cakey texture. If you have any suggestions please let me know!

    Reply

    • NatashasKitchen.com
      October 25, 2023

      Hi Amelia! See my note above, “why did my cookies not flatten.”

      Reply

  • Sandra
    October 23, 2023

    I haven’t tried these yet, but I’m going to. Can I add nuts to this recipe?

    Reply

    • NatashasKitchen.com
      October 23, 2023

      Hi Sandra! Absolutely. I hope you love them.

      Reply

  • Sherly Veeraragavan
    October 16, 2023

    I love an love your recipes. Want to verify an ingredient.
    You said Baking powder in the video but in the recipe ingredients, it said Baking soda. Please let me know which one to add.

    Reply

    • NatashasKitchen.com
      October 16, 2023

      Hi Sherly! That’s correct. I put a note in the blog post above that we updated the recipe since we had better results. The written recipe
      is the most updated version.

      Reply

  • Jude
    October 15, 2023

    I’ve made these dozens of times- best cookies and I have frozen them after baking and they were great. Question I have is- the last 2 times I made them they came out flat and not thick. I measure like you said. Any ideas why they are as flat as a pancake?

    Reply

    • NatashasKitchen.com
      October 16, 2023

      Hi Jude! See my note above, “Why do Chocolate Chip Cookies go Flat?” Also- I provide some helpful tips through the recipe blog post so I recommend reading through those as well so you get the best results each time. I hope that helps.

      Reply

      • Jude
        October 16, 2023

        Do you think that for the first time I sifted the flour because it appeared lumpy- think it caused a lesser measurement?

        Reply

        • NatashasKitchen.com
          October 16, 2023

          Hi Jude! I like to fluff the flour before
          I spoon it into my measuring cup and then I scrape the excess off. You can also try measuring it in grams next time for a more accurate measurement. Click on “metric” in the recipe card for the conversion to grams.

          Reply

  • Mary Martinez
    October 12, 2023

    My 11 yr old daughter is going to try your recipe for these cookies today. Just wanted to mention that on your YT video you said 2Tsp of baking powder instead of 1Tsp of baking soda. She was a little confused. So I came to your website to double check your recipe….. So far she’s tried your cinnamon rolls and they were delicious, we love your recipes, I’ve done several of your thanksgiving dishes and desserts, soo good 😋.

    Reply

    • NatashasKitchen.com
      October 12, 2023

      Hi Mary! Yes, there’s a note in the recipe above we updated the recipe since we had better results. Unfortunately we cannot go back and edit the video. The written recipe is the most up to date.
      I hope she loves the cookies!!

      Reply

  • Krystal
    October 9, 2023

    Hi Natasha!
    These cookies turned out perfect! This will be my go-to chocolate chip recipe from now on. I gave a batch to my brother yesterday for his birthday and he loved them, as did my hubby! Thank you !

    Reply

    • Natashas Kitchen
      October 9, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Krystal!

      Reply

  • Lydia
    October 7, 2023

    These are the best chocolate chip cookies I have ever eaten! And so easy to make. Thanks Natasha for the great recipe!!

    Reply

    • NatashasKitchen.com
      October 7, 2023

      I’m so glad to hear that!

      Reply

  • Mara Booth
    September 25, 2023

    This is seriously THE BEST chocolate chip cookie recipe EVER. THANK YOU! I will forever be using this recipe. They stay soft in a container on the counter for awhile!!!

    Reply

    • Natasha's Kitchen
      September 25, 2023

      That’s wonderful! Thanks so much for sharing, Mara. We’re glad that you loved our recipe a lot!

      Reply

  • Monique
    September 20, 2023

    Hi, Best chocolate chips cookies I ever made. I know you can freeze the dough but what about the cookies, can they be frozen once baked ?

    Reply

    • Natashas Kitchen
      September 20, 2023

      Hi Monique, I don’t usually freeze them baked but if you’re referring to freezing the dough before baking, I have some tips in the middle of the recipe.

      Reply

      • Monique
        September 20, 2023

        Hi Natasha, Thank you for your quick response. I was referring to freezing the cookies once baked, do you think it could be done ?

        Reply

        • Natashas Kitchen
          September 20, 2023

          I haven’t done that myself to advise, in an airtight container that may work.

          Reply

          • Monique
            September 20, 2023

            Ok tks. Will try and let you know.
            Thanks again for some sharing great recipes.

  • Gnanamoli
    September 19, 2023

    Best ever soft cookies. 👌😍😍
    Thank you so much for the best easy recipe.

    Reply

    • Natasha's Kitchen
      September 19, 2023

      Thank you so much for your great review!

      Reply

  • Lynn
    September 16, 2023

    In your video you say 2tsp of baking soda and the written instructions says 1tsp. Which is the correct amount?

    Reply

    • NatashasKitchen.com
      September 16, 2023

      Hi Lynn. I included a note in the recipe post above that the recipe was updated. Follow the written recipe in the recipe card above, this is the most up to date version.

      Reply

  • KRich
    September 8, 2023

    Great recipe, I followed exactly except I made my cookies a little bigger & kept them in the oven for 15 mins. They came out beautifully! Nice & soft. This recipe is definitely a keeper, Thank you!

    Reply

    • NatashasKitchen.com
      September 8, 2023

      That’s great! I’m glad were enjoyed.

      Reply

  • Elizabeth S.
    September 8, 2023

    This is my go-to chocolate chip cookie recipe! I’ve made this many times for myself and bake sales (to raise money for children’s cancer research) and it’s always a huge win. They’re not too sweet and not plain, and the softness is really nice.

    Reply

    • NatashasKitchen.com
      September 8, 2023

      I’m so glad you love it!

      Reply

  • DeLossie
    September 3, 2023

    Oops – add 5 stars!! Got too excited to write in and then my oven timer went off!!!

    Reply

    • Natasha's Kitchen
      September 3, 2023

      No worries, I’ll makes sure to add the stars. Thank you!

      Reply

  • DeLossie
    September 3, 2023

    We like smaller cookies so I used a 1.5 Tbsp scoop, slightly rounded, and baked them for 10 minutes. Perfection!! Love the recipe and the hints on when to pull them out of the oven.

    Reply

    • Natasha's Kitchen
      September 3, 2023

      Sounds great and I’m glad that you enjoyed the cookies!

      Reply

  • Bamagirl
    August 25, 2023

    Truly the BEST soft Chocolate Chip cookie recipe EVER. I like crisp but my band of boys LUV the soft and wonderful texture.

    I give it 10 stars…..all of the tips you give make a big difference. I am a long-time baker. I enjoy trying new and different ways to enhance and perfect any recipe

    Reply

    • NatashasKitchen.com
      August 25, 2023

      That’s wonderful to hear. Thank you for the feedback. I’m so glad the recipe was a hit.

      Reply

  • Marta
    August 20, 2023

    sorry meant to do 5 stars on the previous comment. cookies were very good and chewy

    Reply

    • Natasha's Kitchen
      August 20, 2023

      No worries, updated it. Thank you so much for the review!

      Reply

  • Marta
    August 20, 2023

    very good cookies… nice chunky and chewy.. try a different recipe before and it was a disaster, cookies got flatten

    Reply

    • Natasha's Kitchen
      August 20, 2023

      Awesome! I’m glad that you chose to try our recipe, thanks so much for the review.

      Reply

  • Lucy
    August 20, 2023

    These came out mostly great, but I would put a full cup of sugar along with the cup of brown sugar. These were definitely not sweet enough for me and mine but still very tasty. We froze half and baked half to enjoy.

    Reply

  • Karen Neff
    August 20, 2023

    Followed the recipe and the 12 minutes was perfect. Five stars!!

    Reply

    • NatashasKitchen.com
      August 20, 2023

      I’m so glad to hear that.

      Reply

  • Sophia
    August 15, 2023

    The recipe was easy to make would just suggest that the prep time is quite a bit more than 10 minutes. Just creaming the sugar and eggs takes 5 minutes not counting getting ingredients out and measuring. I’m freezing them to bake as needed but I bet they will be delicious!

    Reply

  • Angel
    August 15, 2023

    Hi Natasha, the best ever! How long can I keep these in an air tight container at room temp for.? Thanks so much for sharing!

    Reply

    • NatashasKitchen.com
      August 15, 2023

      Hi Angel! The cookies should stay soft for day. We store ours in an air-tight container for a few days. You can also refrigerate or freeze the dough until ready to bake and they bake up perfectly every time.

      Reply

  • Abby
    August 11, 2023

    Hi Natasha me and my friends were having a pool party before school starts and I made this brownie recipe and they were finished when the party was over, this recipe is amazing and I love how they were super fudgy and chocolatey. Thank you for an amazing recipe

    Reply

    • NatashasKitchen.com
      August 11, 2023

      Hi Abby! How fun. Thank you for trying my recipe. I’m glad you loved it!

      Reply

  • Blair
    August 9, 2023

    Hi Natasha so I’m going to try and make this recipe but I’m wondering what butter do you use for these cookies because my butter sticks are very long and I see in the video yours are very short.

    Reply

    • NatashasKitchen.com
      August 9, 2023

      Hi Blair! The sticks of butter come scored with measurements on the wrapper. This recipe uses 1 cup of butter (my sticks are 1/2 cup- or 8 TBSP). You can also click on the “metric’ button to change to grams (227 g).

      Reply

  • Serena Gardiner
    August 8, 2023

    can you use salted butter and leave out 1 teaspoon of salt as directed?
    Thank you

    Reply

    • Natasha's Kitchen
      August 8, 2023

      Yes, that will work!

      Reply

  • Jennifer
    August 8, 2023

    Just made these with white chocolate chips and cranberries. Yummy! Baked for 15 minutes, got 32 cookies. They are nice and big.

    Reply

    • Natasha's Kitchen
      August 8, 2023

      Awesome! We’re so glad that you enjoyed the cookies!

      Reply

  • Sara
    July 30, 2023

    I swapped all the sugar for coconut sugar and only had bread flour and these turned out so fluffy and soft! Did half with pecans and was incredible. My go to recipe now

    Reply

    • Natasha's Kitchen
      July 30, 2023

      Hi Sarah, great to hear that the substitutions that you used worked so well!

      Reply

  • Olga
    July 27, 2023

    Everytime I make any cookies, they never flatten. Or even look brown. What is my problem? I even experimented with flattening it before baking and it doesn’t look pretty.

    Reply

  • Trish
    July 22, 2023

    I usually use my old standby Nestle chocolate chip cookie recipe. I decided to try yours today and they were DELICIOUS! I read all the tips beforehand and made sure I took them out right when they lightly browned on top. I will be using your recipe from now on!

    Reply

    • NatashasKitchen.com
      July 22, 2023

      That’s awesome, Trish! Thank you for the wonderful feedback.

      Reply

  • Lisa Guddemi
    July 22, 2023

    Hi! My whole family and more love these cookies they have been my staple choc chip cookie recipe . However I was looking to turn these into double choc chip cookies. Any idea how? Should I replace some flour with cocoa powder ? If so would you know how much? Thanks!!

    Reply

    • NatashasKitchen.com
      July 22, 2023

      Hi Lisa! I’m glad your family loves these! I have not experimented with the recipe to advise. I suppose it would work but you may have to make some modifications, cocoa powder tends to absorb more water. Let us know if you experiment.

      Reply

  • Lucia
    July 20, 2023

    Hello! I haven’t been able to try the recipe yet because I have a question. So I know the recipe says softened butter, but I know some people that brown their butter and based on the results it comes out amazing! However, when I make the cookies with softened butter it never comes out right. So I mainly just wanted to know if browning the butter is better than softened butter or if browning the butter is only for certain recipes.

    Reply

    • NatashasKitchen.com
      July 20, 2023

      Hi Lucia! I’m sure that there could be some way to modify the recipe and used browned butter but I have not tested it to give advise. The temperature of the butter is important to be able to cream it properly with the sugar.

      Reply

  • Angela Pelinsky
    June 27, 2023

    Soft and delicious! I had a bunch of teens over and they devoured them!

    Reply

    • Natashas Kitchen
      June 27, 2023

      I’m so glad they enjoyed it!

      Reply

  • Des
    June 17, 2023

    Great recipe but it would have been super helpful to have the recipe tip ABOVE the recipe instead of waiting until the end where you’ve already measured and mixed everything.

    Reply

    • Natasha's Kitchen
      June 18, 2023

      Thanks for your feedback and suggestion, Des. That’s helpful!

      Reply

  • Kristen
    June 5, 2023

    Hi Natasha, I’ve been making these cookies for sometime now and they always come out perfect. Lately, when I make them they’ve been coming out flatter than I like. Do you have any idea why this could be happening?

    Reply

    • Natasha's Kitchen
      June 5, 2023

      Hi Kristen, did you make any changes or substitutions this time? I have provided some tps in this part of the recipe “Why do Chocolate Chip Cookies go Flat?” I recommend checking that out and the comments from other readers at the bottom, they might have some advice.

      Reply

  • Bernadette
    June 2, 2023

    I added 1tsp of cinnamon and some marshmallows and turned this into s’more bars! So yummy!

    Reply

    • NatashasKitchen.com
      June 2, 2023

      Sounds amazing!

      Reply

  • Erica Campbell
    May 30, 2023

    Your chocolate chip cookie recipe has become my family’s go-to! I’m a little embarrassed to say we make a batch almost every week, ha. Thank you for sharing!

    Reply

    • Natasha's Kitchen
      May 31, 2023

      Totally understandable, so glad you all love this recipe a lot!

      Reply

  • Carlie B.
    May 26, 2023

    I made these with the recommended baking time and they are still a bit crunchy. I live in Utah so is high altitude an issue? What about leaving them on the cookie sheet a problem too?

    Reply

    • NatashasKitchen.com
      May 26, 2023

      Hi Carlie! It could be the elevation. I don’t have much experience with high-altitude baking to advise. You may find this article on high-altitude-baking. Once the cookies are cooled down a bit, you can remove them and cool them on the cooling rack and then you’ll want to store them in an air-tight container to keep them soft and fresh. I also recommend an internal oven thermometer (affiliate link) to ensure your oven is at the right temperature. Over-baking them could cause them to by dry as well as using too much flour so be sure to measure your ingredients correctly. I hope that helps.

      Reply

  • Maureen
    May 21, 2023

    Your video said baking powder but the recipe says baking soda

    Reply

    • Natasha's Kitchen
      May 21, 2023

      Hi Maureen, we first published this chocolate chip cookie recipe in 2012. We are always working on perfecting our recipes so we modified the recipe with a tad more salt and switched to 1 tsp baking soda. This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

      Reply

  • Flavia Yuch
    May 15, 2023

    Can I make ahead of time? How should I store for the next day?

    Reply

    • Natashas Kitchen
      May 15, 2023

      Hi Flavia, The cookies should stay soft for days, We store ours in an air-tight container for a few days. You can also refrigerate or freeze the dough until ready to bake and they bake up perfectly every time.

      Reply

  • Penny Blackburn
    May 8, 2023

    I am wondering if the cookies can be put on a baking sheet and frozen uncooked, then brought out at a later date and baked. If so, should they thaw out first?

    Reply

    • Natashas Kitchen
      May 8, 2023

      Hi Penyy, we address freezing these cookies in the recipe post. See the How to Freeze Cookie Dough section! I hope that helps!

      Reply

  • Lilah
    May 7, 2023

    Hi Natasha I know that your recipe doesn’t call for this much baking soda but what if I don’t have baking soda and the recipe calls for 1/2 teaspoon of the soda how much baking powder would I add instead?

    Reply

    • NatashasKitchen.com
      May 8, 2023

      Hi Lilah! Baking soda is best for this and should not be substituted with baking powder.

      Reply

  • Janelle
    May 3, 2023

    Natasha, your recipes are always the best!!! I had my own go-to chocolate chip cookie recipe, but this one is BETTER! I have to say it, it’s true! Thank you for all these wonderful recipes! they came out perfectly!

    Reply

    • Natasha's Kitchen
      May 3, 2023

      Thank you and you’re welcome! It’s my pleasure and I hope you’ll love all the recipes that you will try.

      Reply

  • Richard Masingill
    April 28, 2023

    You have made me a rock star with family and friends with these cookies. The recipe is perfect!!

    Reply

    • Natashas Kitchen
      April 28, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Richard!

      Reply

  • Becky
    April 23, 2023

    I LOVE the crunchy outside with the soft inside. They are PERFECT!!

    Reply

    • Natasha's Kitchen
      April 23, 2023

      So glad that you love these cookies!

      Reply

  • Anu
    April 23, 2023

    Hello,
    I am weighing my ingredients. As per recipe 3 cups all purpose flour is 375g. But in the comments I see ppl hv mentioned 3 cups is 360g and worked for them. I m confused what to follow as I don’t want to screw up my baking 🙁

    Any suggestions? Thanks. @natasha

    Reply

    • Natashas Kitchen
      April 24, 2023

      Hi Anu, I followed the recipe with 375g of flour, and it worked out great! Recipes may need to be altered due to elevation and other factors, so if you try it with 360g and it works well, please let me know how you like it!

      Reply

  • Lilah
    April 22, 2023

    Hi Natasha! I made these cookies yesterday and they were delicious, and I scored major points with my sisters. I also think that maybe you should try and use 2 1/2 cups of flour because it makes it taste better and if your rolling by hand add a little flour into your hands because they were a little sticky. I have one last question, when I was adding the egg in i did one at a time but it was really runny and clumpy, do you know what I did wrong?

    Reply

    • NatashasKitchen.com
      April 22, 2023

      Hi Lilah! Thank you for the feedback. I’m glad they were delicious.
      The temperature of your ingredients matters, your eggs should be room temperature and your butter softened, this will help them mix together. We have had great success with this recipe using 3 cups of flour when measured correctly. Watch my tutorial on how to measure your ingredients correctly. I hope that helps.

      Reply

  • Lilah
    April 21, 2023

    How many minutes do you warm the cookies.
    Video says 13- 15 minutes and website says 12.

    Reply

    • NatashasKitchen.com
      April 21, 2023

      Hi Lilah! It can take anywhere from 12-15 min at 350˚F (we bake 12 minutes), until edges are just turning golden. The tops should still look under-baked.

      Reply

  • Pat
    April 18, 2023

    I made these cookies and they are so good. I followed recipe and made only 17. I used 3T cookie scoop. Nevertheless, I’ll definitely make again!

    Reply

    • Natasha's Kitchen
      April 18, 2023

      Perfect! I’m glad to hear that it was a success.

      Reply

  • Rob Normand
    April 16, 2023

    The best “soft” chocolate chip cookie recipe I have found yet. weigh the flour. 3 cups of flour is 360g. Use a large cookie scoop, not an ice cream scoop. I got 28 cookies that baked perfectly at 14 minutes. I will be using this recipe in the future.

    Reply

    • NatashasKitchen.com
      April 16, 2023

      Hi Rob! That’s great to hear, thank you for sharing that with us. 🙂

      Reply

  • Annabel
    March 31, 2023

    Baking soda or powder.
    Written recipe says soda. Video says powder

    Reply

    • Natashas Kitchen
      March 31, 2023

      Hi Annabel, I put a note above in this blog post that the recipe was updated since we filmed the video because we had better results. You can follow the written instructions. 🙂

      Reply

  • Cynthia Rodich
    March 30, 2023

    Hi!
    The video states 2 t. B. Powder and 1/2 t salt.
    But written recipe states 1 t. baking soda and 1 t. salt.
    Please clarify.
    Thank you!

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Hi Cynthia! I put a note above in this blog post that the recipe was updated since we filmed the video because we had better results. You can follow the written instructions. 🙂

      Reply

  • angel
    March 29, 2023

    followed the exact recipe and they were bad. had a cake like consistency

    Reply

  • Jane
    March 20, 2023

    Natasha,
    Perfect cookie dough recipe. A tip use a digital kitchen scale, 3 cups of sifted/fluffed flour weighs 360 grams. Works for me every time.

    Reply

    • Natasha's Kitchen
      March 21, 2023

      Thank you for sharing that with us! Happy to hear that you enjoyed this recipe.

      Reply

  • Kasey
    March 19, 2023

    The best!!! I was wondering if I could freeze these cookies? I love your recipes.

    Reply

    • Natasha's Kitchen
      March 19, 2023

      Thank you for your good comments, Kasey. Do you mean freeze them after baking? I don’t usually freeze them baked but if you’re referring to freezing the dough before baking, I have some tips in the middle of the recipe.

      Reply

  • Jan Caglar
    March 19, 2023

    Just made these cookies they are delicious….mine a bit big and will have to invest in a trigger ice cream scoop….thankyou for the recipe…I live in Turkey so our chocolate chips aren’t as big as yours but ….who cares …still chocolate. Your baked doughnuts are a big favourite of ours too…tried several of your recipes all turned out great…

    Reply

    • Natasha's Kitchen
      March 19, 2023

      So glad you enjoyed our recipes! Thanks so much for your good comments and feedback.

      Reply

  • Cheryl
    March 14, 2023

    The cookies are easy to make. They taste great and are truly soft if you follow the directions.

    Reply

    • NatashasKitchen.com
      March 14, 2023

      Thank you for sharing, Cheryl! I’m glad you loved the recipe. 🙂

      Reply

  • Maria Snook
    March 14, 2023

    Dear Natasha
    I love your recipes. I made the chocolate chip cookies and they tasted good but did not spread. Any suggestions

    Reply

  • GrumpyFugu
    March 11, 2023

    Great recipe, love the cookies. Just a couple comments, you don’t mention adding the vanilla at any time in the instructions. The ingredient list is missing the flour and also lists the chocolate chips as 1 cup, though the instructions ask for 2 cups plus a few.

    Reply

    • Natasha's Kitchen
      March 13, 2023

      Hello there, thanks for your feedback. I did mention adding vanilla in number 2. You may click Jump to recipe to view the recipe card, you’ll see a more clear view of the ingredients list. Hope that helps.

      Reply

  • Kerima Thilakasena
    March 7, 2023

    Natasha, I made the Chocolate Chip Cookies and they were liked by everyone. I will be definitely making them again. Thank you and I have also tried your Chocolate Fudge brownie. Thank you.

    Reply

    • Natasha's Kitchen
      March 7, 2023

      Great to hear that you’ve enjoyed the recipes. I hope you’ll love them all!

      Reply

  • Stephanie
    March 5, 2023

    What modifications do you recommend for high altitude (Denver)?

    Reply

    • NatashasKitchen.com
      March 5, 2023

      Hi Stephanie! I don’t have any experience with high altitude baking. King Arthur baking has a good article on this, I will link it HERE.

      Reply

  • delta
    March 3, 2023

    I tried the recipe today, nice and easy, quick and delicious. The family loveded.
    thank-you.
    from delta.

    Reply

    • NatashasKitchen.com
      March 3, 2023

      So glad to hear that, Delta! 🙂

      Reply

  • Emily
    February 26, 2023

    By far the best chocolate chip cookie recipe I’ve ever made. Super soft and fluffy. I was a little skeptical because they came out huge after using an ice cream scooper to scoop the dough and they looked underdone after 12 minutes in the oven. But after they cooled they were PERFECT.

    Reply

    • Natasha's Kitchen
      February 26, 2023

      Lovely to hear that! Thanks for sharing, I’m glad that it went so well!

      Reply

  • Kathleen
    February 25, 2023

    Cookies are just fabulous! – followed recipe and hands down the best chocolate cookies ever! Look no further people for another recipe!

    Reply

    • NatashasKitchen.com
      February 25, 2023

      I’m so glad to hear that, Kathleen! 🙂

      Reply

  • Larissa
    February 15, 2023

    I am, by all means, NOT a baker. It took many many years and moving 1400 miles away from family to become a somewhat baker. I’m a very technical person (by trade) and I followed this recipe to the T… well except the chocolate chip part. Had to mix white and milk chocolate chips cause it’s all I had. Let me tell you, this has got to be THE BEST recipe I’ve followed for chocolate chip cookies! All my immediate family give it 10 stars. Thank you so much for posting this.

    Reply

    • NatashasKitchen.com
      February 15, 2023

      Hi Larissa! That’s wonderful to hear. Thank you for trying my recipe.

      Reply

  • Colleen Skinner
    January 24, 2023

    I’ve been looking for a great chocolate chip cookie recipe and I’ve had some real flops. The last time it was the Tollhouse recipe off the package and they were awful. This time, I followed all the wonderful tips and they were awesome! Thanks, Natasha!

    Reply

    • Natasha's Kitchen
      January 24, 2023

      Awesome! Thank you for sharing your experience trying out our recipe, we’re happy that you love it!

      Reply

  • Rosh
    January 22, 2023

    I made these fillers the recipe exactly but my cookies did not spread. I put the dough in the fridge and did a batch that didn’t work. I thawed and did a batch still didn’t spread. What could I be doing wrong?

    Reply

    • Natasha's Kitchen
      January 22, 2023

      This is usually due to having the wrong balance of ingredients. I recommend checking the tips in this part of the recipe: Why did my Cookies not Flatten? If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Debbie
    January 22, 2023

    Hi Natasha,. Love, love, love all your recipes and you !
    What adjustments would I need to make these chocolate chip cookies with a 1 tablespoon scoop instead of a 3 tablespoon scoop as suggested in the recipe? Or would you not recommend using a 1 tbsp. scoop?
    Thank you!

    Reply

    • Natasha's Kitchen
      January 22, 2023

      Hi Debbie, I haven’t tested that to advise. I recommend using a 3 tbsp scoop for starters or you can do an experiment and test it out using 1 tbsp too!

      Reply

  • Patti
    January 22, 2023

    The flavor in these cookies is terrific! I used a 1 1/2 tbsp. scoop and baked them for 10 minutes, cooled on pan for 3 minutes and they are soft and chewy, making approximately 50 cookies. I did make a few batches and one batch bake with a crackly top and I’m not sure why. I used a new box of baking powder and I did scoop out the cookies on 3 parchment lined pans, so I’m not sure why it would have a crackle top on the final product. The flavor was still amazing!

    Reply

    • Natasha's Kitchen
      January 22, 2023

      Very nice to know that, thanks for sharing that with us, Patti! We’re glad that you love these cookies!

      Reply

    • Sheryl Granade
      March 5, 2023

      You should’ve use baking soda, not baking powder. Make sure you use the right ingredients not baking powder baking soda

      Reply

  • Natalia Gabriella Lopez
    January 19, 2023

    Hi Miss Natasha, My name is Natalia I am 11 years old and I am from the Caribbean I tried several times and they always come out perfect everytime. I totally enjoy learning to bake using your recipe’s are they are easy to follow and your added tips are very helpfull. 😀

    Reply

    • NatashasKitchen.com
      January 19, 2023

      Hi Natalia! Great job. I’m so glad you enjoy my recipes. Thank you for sharing that with me.

      Reply

  • Yarah
    January 16, 2023

    The best cookie recipe I have ever tried!! Super tasty and easy!!
    My husband (a sweet tooth) loved them!
    But I was wondering why didn’t my cookies flatten the way they should? Although the inner texture is super soft and they are crunchy from the outside.

    Reply

    • NatashasKitchen.com
      January 16, 2023

      Hi Yarah! See my recipe notes above for “why did my cookies not flatten?” I hope that helps!

      Reply

  • Linda Smith
    January 12, 2023

    These were the best chocolate chip cookies I had ever made. I made them for my family they finished them so fast. Thank You

    Reply

    • NatashasKitchen.com
      January 12, 2023

      You’re welcome, Linda! I’m so glad you loved them.

      Reply

  • Jenny
    January 7, 2023

    I make cookies all the time, I don’t know why these turned out so much better but they are the best I have made! I added a little bit more vanilla (cause I love vanilla), and only had a half cup of brown sugar so I used coconut sugar for the other half, they turned out great. The flavor and texture was excellent. My new go to cookie recipe.

    Reply

    • NatashasKitchen.com
      January 7, 2023

      That’s great, Jenny! I’m so glad you loved the recipe. Thank you for sharing your experience.

      Reply

  • eliane murr
    December 31, 2022

    This is the best cookie recipe ever!! I tried it on Christmas and as it barely lasted 24 hours, my son and relatives asked me to make the cookies again! They’re really amazing! Thank you so much for sharing this recipe

    Reply

    • Natashas Kitchen
      December 31, 2022

      That’s so great! It sounds like you have a new favorite, Eliane!

      Reply

  • Brandie
    December 30, 2022

    One of the best chocolate chip cookie recipes! Came out so soft and delicious.And they were so easy to make. Thank you

    Reply

    • NatashasKitchen.com
      December 30, 2022

      That’s wonderful! I’m so glad you loved the recipe, Brandie! 🙂

      Reply

  • Sandy Desautels
    December 19, 2022

    Hi this the best recipe, I use M&m instead of choc chips! Rave feedback from the grandkids.
    Question I want to bake these today 4 days before Christmas party. If I store the already baked cookies in fridge would they be ok?

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Sandy! That’s great. The cookies should stay soft for days, We store ours in an air-tight container for a few days. You can also refrigerate or freeze the dough until ready to bake and they bake up perfectly every time.

      Reply

  • Caroline
    December 16, 2022

    Although my cookies don’t look like yours, they are wonderful. I also measured very carefully (fluffing flour) but they didn’t spread much. It doesn’t matter though as they are super yummy and my friend will love them.

    Reply

    • NatashasKitchen.com
      December 16, 2022

      Hi Caroline! I’m so glad they were still enjoyed. Usually, this is due to using too much flour. Also, make sure to form the cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread. This is how I measure my ingredients.

      Reply

  • Martha
    December 12, 2022

    I let my butter set out too long would this make my cookies spread ……. I use your recipes a lot and love them all !!!!

    Reply

    • NatashasKitchen.com
      December 12, 2022

      Hi Martha! If the butter is too soft it could cause the cookies to spread. You can refrigerate the dough for a little while before baking if that’s the case.

      Reply

  • Farah
    December 9, 2022

    Most of my chocolate chip cookie recipes require chilling, but I needed to make a batch really quick so I chose this one and I have to say this is one of the best chocolate chip cookies I have ever made! I made the cookies exactly as written, except, I added a half a teaspoon of almond extract just for kicks 🙂

    Reply

    • NatashasKitchen.com
      December 9, 2022

      That’s wonderful, Farah! So glad you loved the recipe. Thank you for sharing.

      Reply

  • Candace
    December 1, 2022

    Turned out great! Super soft and yummy! I tried white chips too! :))

    Reply

    • NatashasKitchen.com
      December 1, 2022

      So glad to hear that, Candace! I’m sure they were delicious with white chips. 🙂

      Reply

  • Linda
    November 29, 2022

    Great recipe! The last time I made a batch of chocolate chip cookies I used the mini morsels (that is all I had at the time). I liked them alot better.

    Reply

    • Natashas Kitchen
      November 29, 2022

      I’m so glad that worked out well, Linda! Thank you so much for sharing that with me!

      Reply

  • Donna Hayden
    November 29, 2022

    BEST COOKIES EVER!!! Everyone is hooked on them. I changed it up a bit by adding 1/4 cup of peanut butter and split the chips as 1 cup chocolate chips and 1 cup of peanut butter chips. Outstanding! Love all of your recipes – keep them coming.

    Reply

    • Natashas Kitchen
      November 29, 2022

      That’s so great! It sounds like you have a new favorite, Donna!

      Reply

  • Donna
    November 28, 2022

    Hi Natasha, I did have correct measurement of ingredients and spoon flour into a dry ingredient measuring cup but the cookies not flattening very much and thick. Is it because I packed the dough too tight in the ice cream scoop? Thanks.

    Reply

    • NatashasKitchen.com
      November 28, 2022

      Hi Donna! The usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. Also, form cookies with 3 Tbsp of dough. If you make them too large, they will take longer to spread.

      Reply

    • Doreen
      November 29, 2022

      I don’t have a stand up mixer can I use a hand held mixer?

      Reply

      • Natasha's Kitchen
        November 29, 2022

        Hi Doreen, you could use a hand mixer instead. If the batter gets too thick for your hand mixer, use a spatula to mix the rest of the way.

        Reply

  • Irene
    November 23, 2022

    I like most of your recipe. I tried the chocolate chips cookies three times already and always doesn’t turn right:( I don’t know what Im Doing wrong. I measured the ingredients carefully specially the flour but the dough doesn’t flatten and the chips doesn’t even melt and is very dry 🙁

    Reply

    • Natashas Kitchen
      November 23, 2022

      Hi Irene, I recommend checking the tips in this part of the recipe: Why did my Cookies not Flatten? If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Carole
    November 23, 2022

    Love this recipe! It’s a BIG hit in our house. I was wondering if you’ve ever tried this as a pan cookie?

    Reply

    • NatashasKitchen.com
      November 23, 2022

      Hi Carole! I’m so glad you they’re a hit! I have not tested that but if you experiment, I’d love to know how it turns out.

      Reply

  • James
    November 18, 2022

    made them and half of the first two dozen disappeared before they were cool

    Reply

    • NatashasKitchen.com
      November 18, 2022

      Haha! That’s quite common in our household too. I’m glad they were a hit.

      Reply

  • Donna
    November 18, 2022

    Hi Natasha, soft cookies aren’t fully cooked in the centre which made it soft? Is it correct? Thanks.

    Reply

    • NatashasKitchen.com
      November 18, 2022

      Hi Donna, yes, they are cooked in the middle. The cookies should be removed from the oven when they are just turning golden at the base and the dough still looks a little raw on top. Removing them at the right time is the secret to soft chocolate chip cookies. For the best results, I recommend preheating your oven and using an internal oven thermometer to ensure your oven is heating correctly.

      Reply

  • Rosemary
    November 14, 2022

    On the recipe it says baking soda, but you say in the video is baking powder, which one it is

    Reply

    • NatashasKitchen.com
      November 14, 2022

      Hi Rosemary! The written recipe is correct. I put a note in the blog about updating this recipe (after the video was made) because we had better results.

      Reply

  • Helen K
    November 11, 2022

    Hi please can you tell me which recipe is best? The video recipe or the written recipe for soft chocolate cookies please? They are different. Thank you!

    Reply

    • Natasha's Kitchen
      November 11, 2022

      Hi Helen, I recommend checking out both. I hope you love it!

      Reply

  • Kay
    November 8, 2022

    Followed the recipie to a T mine are not gooey like the picture leads you to believe (is you scroll down there’s other pictures that look like a completely different cookie) they’re more of a chocolate chip muffin/cake texture vs a soft & gooey cookie
    The picture by the recipe is misleading not bad but will be searching for a more ooey goey recipie

    Reply

    • NatashasKitchen.com
      November 8, 2022

      Hi Kay! Did you possibly use more flour? Using too much flour would cause these to have a dense muffin/cake texture. I recommend watching my tutorial on how to measure ingredients, HERE.

      Reply

      • Justin Dunham
        November 10, 2022

        In my view, the most accurate way to measure flour, sugar, and other dry ingredients is with a scale, not a measuring cup, because of the accidental packing you talk about… so maybe you could include the weights for the dry ingredients in your recipes?

        Reply

        • Natasha's Kitchen
          November 10, 2022

          Hello Justin, you can convert the ingredients to metrics. Just click Metric in the recipe card.

          Reply

        • Dani
          January 16, 2023

          Mine didn’t flatten at all, even fluffing the flour. Made them twice and both times weren’t soft and gooey but more like a sift biscuit with chocolate chips in them.

          Reply

          • Natashas Kitchen
            January 16, 2023

            Hi Dani, I recommend checking the tips in this part of the recipe: Why did my Cookies not Flatten? If your cookies ended up too thick and did not flatten, the usual culprit is too much flour. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

  • Alejandra
    November 5, 2022

    Hola! I baked yesterday for the first time ever and I decided to make these cookies. They are soft, chewy, flavorful and so easy to make! I can’t wait to keep finding recipes to try. Gracias!

    Reply

    • NatashasKitchen.com
      November 5, 2022

      That’s wonderful, Alejandra! So glad you loved them. I hope you find many more recipes to enjoy.

      Reply

  • Kat. G
    November 1, 2022

    Best Chocolate Chip Cookies I’ve ever made! They turned out perfect!

    Reply

    • Natasha's Kitchen
      November 1, 2022

      Love it! Thank you for the awesome review, Kat.

      Reply

  • kevin
    October 24, 2022

    I don’t have a stand mixer, can I mix/whisk by hand or will they not turn out as good? Thank you!

    Reply

    • Natashas Kitchen
      October 24, 2022

      Hi Kevin, You could use a hand mixer instead. If the batter gets too thick for your hand mixer, use a spatula to mix the rest of the way.

      Reply

      • Taelyr McCollum
        December 17, 2022

        Not really happy with the way the dough turns out. I measured the flour as suggested using a whisk to fluff it up and the dough is still just SO THICK. I don’t have a stand mixer so I started out with my faithful hand mixer and when that turned out to be a bust I tried mixing it using a spatula but It feels like you need to be a professional bodybuilder to mix this dough by hand.

        Reply

        • Natasha
          December 17, 2022

          Hi Taelyr, cookie dough is hard to get together with an electric hand mixer. It’s too thick and will get stuck in the egg beaters, this is why I suggest a paddle attachment on the stand mixer. If mixing by hand you would need a firm/wooden spatula to mix it together.

          Reply

  • Mary Buchanan
    October 17, 2022

    My son asked for chewy soft cookies and these are perfect! An easy excellent chocolate chip cookie recipe. We will definitely be making our cookies this way again.

    Reply

    • Natashas Kitchen
      October 17, 2022

      That is the best when kids love what we moms make. That’s so great, Mary! Thank you for sharing your great review with me!

      Reply

  • Sudevi
    October 4, 2022

    Fluffy and addictive! My first time making chocolate chip cookies, and oh boy, I hit the jackpot with this recipe! Learning the flour trick was a game changer for other recipes too. (Best flaky biscuits EVER.) The second time I made these cookies I put in 25% buckwheat flour and the result was more crispy but still super tasty. (If anyone else is interested, 25% of 3 cups is 0.75 cups. So basically I mainly filled one of the cups with buckwheat… I think that math works out.) Thank you Natasha for sharing this flour trick to help bakers level up their game!

    Reply

    • Natashas Kitchen
      October 4, 2022

      I’m so glad you enjoyed it, Sudevi! The flour trick is a must know!

      Reply

  • Olga Lopez
    October 1, 2022

    Good Afternoon Natasha:

    Today I made the chocolate chip cookies and they are so good.
    Thank you for sharing the recipe.

    Reply

    • Natashas Kitchen
      October 1, 2022

      You’re welcome! I’m so happy you enjoyed it, Olga!

      Reply

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