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!
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How to Make Soft, Thick, Chewy Chocolate Chip Cookies
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.
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Originally published on Sep 1, 2013
Anastasia says
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
Here is the recipe https://backforseconds.com/how-to-make-soft-thick-chewy-chocolate-chip-cookies/2/ Enjoy!
Audrey says
Hi! This recipe looks amazing. How many cookies does this make? Thanks!
Cathy says
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
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!
Gina says
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
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
Yes to both. I find they taste even better chilled overnight!
Mary says
Hi! Is there any negative to chilling overnight? Getting too sleepy to bake 🙂 Thank you!
Mary says
Loved, loved, loved these cookies!!!! Nice and fluff and soft!!! Neighbor asked for revipe! Saving this onemary for sure! Thanks!!!
Jean says
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
Very good, fluffy, soft. My new forever cookie
Stephanie Brubaker says
Wonderful! So glad you like them!
Karen says
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
Can you substitute vegetable oil for the canola
Stephanie Brubaker says
Yep! 🙂
Laura Miranda says
What type of brown sugar works best???
Stephanie Brubaker says
I typically use light, but dark will add even more flavor! It comes down to personal preference – either will work! 🙂
Marissa says
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
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!
Cathy says
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!
Karen says
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
To use parchment paper or to not use parchment paper (or Crisco or butter) on my non-stick cookie sheet…that is my question! 🙂
Stephanie Brubaker says
Use parchment paper (or a silicone baking mat) 🙂
Patty Flowers says
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.
Cindy says
Can they be made ahead a kept in freezer
Stephanie Brubaker says
Yes! 🙂
Bre says
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?
Stephanie Brubaker says
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
Hands down, the best chocolate chip cookie I’ve ever made! Thanks so much for sharing this recipe!!
Jeanine says
Can I just add this hose extra ingredients to already premise powder mix?
Sapna says
Hi can I refrigerate leftover dough or freeze it?
Jill says
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!
Deniz says
These look amazing! Can I refrigerate these over-night? Will it affect the texture or how much it spreads? Thank you.
Stephanie Brubaker says
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
I usually use butter flavored crisco instead of butter. Can I still use that or should I switch over to butter?
Stephanie Brubaker says
I would definitely recommend real butter. I know it costs more, but the flavor is unbeatable! Enjoy 🙂
Karen Knighton says
Can you substitute vegetable oil for the canola oil?
Stephanie Brubaker says
Yes! Enjoy 🙂
Caitlin says
These are the best chocolate chips cookies I have ever had! And everyone who tries them agrees!!
Megan A says
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
Do you used Salted or unsalted butter?
Stephanie Brubaker says
I always use unsalted butter. Hope you enjoy the cookies!
Anya says
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
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
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!!
Myles says
Would it be ok if I leave the cookie dough (inside air tight container) on the fridge for 24 hours or more??
Stephanie Brubaker says
Yes! Enjoy 🙂
Linda Storey says
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
How many cookies does this make?
Stephanie Brubaker says
About 3 dozen good sized cookies. Enjoy!
AmY says
WOW!!! Best ever. I used 1/2 cup butter and 1/2 cup crisco. Throwing all other chocolate chip cookie recipes away.
Stephanie Brubaker says
Awesome!! These are my favorite EVER 🙂 SO happy you love them!
Amy says
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
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!
lisa g. says
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!
Annie says
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
Vanilla pudding also makes cookies soft. Just replace it with the same amount of vanilla pudding powder.
Cindy says
I just made these with Nestle Christmas Morsels. They are hands down the best chocolate chip cookies I have ever made.
Stephanie Brubaker says
Awesome!! I love hearing that. Thanks for sharing with me 🙂
Denice Adams says
Thank you for sharing your recipe. I tried the recipe and followed the directions. The cookies came out thick, soft and chewy.
Daniela says
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!
Robin says
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
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
Just made these….OMG delicious!!!! The PERFECT chocolate chip cookie!!! Thank you so much for sharing this keeper 🙂
Fatin says
Hi Stephanie. Do you have the recepi using gram?
Stephanie Brubaker says
I’m sorry, I do not. I’m sure you can google it though 🙂 hope you enjoy the cookies!
Lindsey says
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. 🙂
Stephanie Brubaker says
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
Hi Stephanie,
Just wondering what would happens if i use self-raising flour instead of normal flour? TQ
Stephanie Brubaker says
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
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?
Nancy says
I don’t have cornstarch…can I skip it?
Stephanie Brubaker says
Hi Nancy! Yes, you can skip it, however your cookies won’t turn out quite as soft.
Grace says
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
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?
Stephanie Brubaker says
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
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
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
Stephanie Brubaker says
Hooray! So glad you made them – thee are our favorites!
Teryl says
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
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!
Stephanie says
That’s awesome!! Thanks so much for sharing that with me 🙂
Audrey-Anna says
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?
Stephanie says
Absolutely! I’m so happy you love the recipe!
Juliana Feliciano says
When you say let it chill, you mean in the fridge,
Stephanie says
Yes 🙂
Cyndi says
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?
Cyndi says
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
My search is over!
Bev says
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
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
Would coconut oil work as well???
Stephanie says
I haven’t tried this recipe with coconut oil, but I imagine it would work very well!
Riri says
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!
Stephanie says
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 🙂
Riri says
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!
Jami says
I want to make this for a party I’m hosting! About how many does this recipe yield? Thanks! 🙂
Stephanie says
Hi, Jamie! This recipe makes about 2 1/2 – 3 dozen good sized cookies. Hope you enjoy them!
Britt says
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
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.
Stephanie says
I am so happy to hear that you loved them! Thank you for sharing with me 🙂
Cecilia says
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!
Stephanie says
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
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 🙂
Michelle says
Just made these. Fantastic, hands down best chocolate chip cookies I’ve ever made. Thank you for the recipe!
Stephanie says
That makes me SO happy to hear, Michelle! Thanks for commenting and letting me know you loved them!
Cindy says
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!
Corey says
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
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!
Stephanie says
Silvia, I am SO happy you loved the cookies! Thank you so much for commenting to let me know 🙂
Not the best cook says
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!
Stephanie says
This made my day! I am so happy you loved these cookies as much as we do! Thanks for the comment 🙂
Brandy says
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!!!!
Stephanie says
That’s great to hear! Thanks, Brandy!
dee dee says
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
Did you use salted or unsalted butter? These look amazing and I plan on making them tonight!
Stephanie says
I always use unsalted butter. Hope you love these as much as we do! 🙂
Tami Kothe says
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
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.
Stephanie says
That is so fun to hear, thank you for sharing 🙂
Ashleigh says
hi,
im going to give these a try today,
just wondering do i use plain flour or self raising? 🙂
Stephanie says
Just regular all purpose flour. Hope you love them like we do! 🙂
jennifer says
made these christmas day and the family loved them!
we wanted chocolate cookies that were:
thick
cake-like
soft
perfection achieved!
Ashlie says
These are incredible! Thank you for the recipe!
Marie says
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…..
Stephanie says
Olive oil should work just fine 🙂 Hope you enjoy these!
stephanie says
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!
Stephanie says
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 🙂
Marie says
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
Stephanie says
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
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
Can you use veg oil instead ????
Stephanie says
Yes you can 🙂
Kira Owens says
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!
Stephanie says
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
These are PERFECT! Thank you for sharing your delicious recipe! YUMMY!
Stephanie says
I’m so glad you enjoyed them!! 🙂
Linda says
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.
Stephanie says
Yes! Sorry for the delayed response. I hope you gave them a try and enjoyed the 🙂
GTBNik says
Does the batter freeze well & if so, how long would you recommend? Thank you!
Stephanie says
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 🙂
Becky says
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
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!!
Stephanie says
YAY!!! So happy you loved them! Thanks so much for coming back with a review 😉
Brian says
Thanks! Dough is in the fridge! Now when you say heaping spoonfuls are you talking tablespoon or teaspoon fulls?
Stephanie says
Nice big tablespoons! Enjoy 🙂
Kaylyn says
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
Stephanie says
That is awesome to hear, Kaylyn. Thanks so much for sharing with me. Loved your post, too 🙂
Elisabeth says
I made these last night and as promised, they were absolutely soft, chewy and DELICIOUS!!
Stephanie says
Ohhh YAY!! That makes me so happy to hear. I made them last night too 🙂
Susan@LunaCafe says
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!
Pat says
I want to try them this week. Thay look so good.
Rachel says
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
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
Yum!!
Marjie says
Instead of canola oil can you add applesauce?
Meghan @ The Tasty Fork says
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!!
M. says
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/
Holly says
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
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
Molly says
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
I cannot wait to test these out – they look amazing!
Lisa@ Cooking with Curls says
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
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
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
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
These look perfect, Stephanie! Love those gooey centers!
Amanda says
I’ve never heard of using canola oil or cornstarch in cookies – can’t wait to try these! 🙂
Ashley @ 3littlegreenwoods says
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
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!
Stephanie says
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
Super fantastic Stephanie! Love those gooey centers!
Nicole @ Young, Broke and Hungry says
Chocolate chip cookies are my favorite and these look incredible!
Stephanie says
Thanks, Nicole!
Kathy says
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!
Stephanie says
Thanks, Kathy! Definitely try the oil – you will love what it does to your cookies 🙂
Andrea Lyter says
what other oil can we use? I do not use Canola oil
Stephanie Brubaker says
Vegetable oil would work well! Enjoy!
Carol says
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?