Thick, Chewy Chocolate Chip Cookies
If you're of the school that thinks chocolate chip cookies should be soft and chewy, you'll love this recipe. If not, these cookies will change your mind.
If you're of the school that thinks chocolate chip cookies should be soft and chewy, you'll love this recipe. If not, these cookies will change your mind.
I have always used the recipe on the back of the Nestle chocolate chip package, a tradition for years (been married for 48 yrs). I decided to try this recipe, I was VERY PLEASED with the results, this recipe is wonderful. The high cooking temperature is a little scary, I cooked the cookies just a LITTLE LONGER THAN WHAT THE DIRECTIONS SAID, I FELT LIKE THE COOKIES WERE NOT DONE. Some how I put some expresso powder in the dough, what a great taste, these cookies join the old stand bye, they are just delicious!!!!! The only negative for me is that the recipe does not produce very many cookies, I did not get 28 cookies. They are just wonderful, going to make another batch today!! I always put the white, semi sweet, dark and milk chocolate into my "chocolate chip cookies, try just a touch of expresso powder, it is delicious Countrygirl/North Central Indiana.
I have made these cookies a while back and i didn't cook them at 400 instead i baked them at 350 and they turned out pretty good !! I have made them since and i added walnuts and they were even better than before!! Thanks For The Recipe ; Sincerely Kind Regards , CookieWoman2559.....
I made these cookies following the recipe and found that they have good flavor & stay fairly soft. My problem is that I believe 400 degrees is too hot for cookies. They burned on the bottom well before they were ready to take out of the oven.
I've used this recipe with great success, lots of compliments from everyone who tries them. I can also make them more crispy by baking them a couple extra minutes. Either way, they are really at their best around 10-20 minutes after coming out of the oven, so if you can, make the dough, and leave it in the fridge until you need to bake them, since the baking takes less attention, you can prepare a dinner while you bake the cookies.
First time ever that I've made cc cookies with butter instead of Crisco and I won't make this mistake again. I'm going back to my grandmother's Toll House recipe from about a 100 years ago. I was tempted to try this because of the "thick, chewy" description. These are soft, not chewy; rather bland tasting. I thought they'd spread like cookies made with Crisco, but that didn't happen. They're thick and dense with a cakey texture, not at all gooey. I omitted the pecans but otherwise followed the recipe exactly. I lowered the oven temp as suggested to 375 and timed for 7 minutes, turning halfway through. If you don't have a good recipe of your own, Google to find one with Crisco or go buy Mrs. Fields. I don't recommend this one at all.
This cookie had a (VERY) slight crunch around the edge (I baked an extra minute to ensure no raw middle). My family likes chewy cookies over crunchy. All of my efforts with Toll House and Mrs. Field's recipes yield flat and crunchy cookies. So I tried this recipe and another recipe I already had in a side-by-side taste test with the family. This one won...hands down (especially with the slight crunch)!
I love this recipe for many reasons. The obvious is they are delicious and they are exactly as I hoped. Secondly, there is no white sugar. Lastly there is just baking soda, and no baking powder. The recipe as written is spot on, its so easy to throw together and fun to do with my 3 year old son! This is my staple recipe for chocolate chip cookies. I used a large cookie scoop, slightly overfilled. My cookies were perfect sized and filled my cookie jar to the brim, they never last long.
Made these and they weren't too sweet like normal recipes. Really easy and very tasty. They even were puffy not flat after baking. Will definitely be making these again.
These came out perfect...love the richness with the brown sugar. I used white chocolate and pecans because it's what I had in the pantry. I always bake my cookies on my stone pizza pan...so buttering the pan is not needed and they come out perfect every time. For this recipe I found that at 400* for 7 min worked for me.
I have made many cookies in my life but these are by far the best. I used 1 c light brown sugar and 1/2 cup dark brown. They were so rich and chewy!! My husband, who does not like sweets, ate about a dozen!
These did not come out very thick, but I was able to get 1/4 inch or so height. The flavor and texture was outstanding in my opinion. Not super chewy, a little, but not crisp or hard, nor crumbly, nor cakey. The only change I made was I tripled the vanilla, and used baking parchment. Use parchment if you can! It is worth it. Buttered cookie sheet makes cookies spread a lot in my experience. I kept the dough cold and measured and shaped the dough a bit in the hope of limiting spreading. Baked at 400F for 7 min. I let cookie sheet cool between batches. I also baked a test group with just a couple of cookies to gauge the right time in my oven, since ovens vary and desired results vary. These were a HUGE hit! They may replace the childhood Tollhouse recipe in my life, though the dough is not as good raw, for baking the cookies are delicious. The brown sugar adds richness, IMO.
These did not turn out thick at all!! In fact they were almost flat. They did remain chewy with a crisp around the edges. I had the batter made and was ready to bake the cookies but then my son was ready to go down for a nap and had to put my batter into the fridge for a few hours until I was ready to bake again. I didn't have a chance to bring the cookie back up to room temp. completely. Could that have caused the problems with it?? Its only 2 days before Christmas and don't have the time or the money to redo them, so I am a little bummed out over it.
These are the best chocolate chip cookies I have ever made and I don't even try other recipes any more. I am asked to bring them to gatherings and they sell out at charity bake sales!
This is a fabulous recipe. I live in a location well over 5000 feet - so needless to say - finding a chocolate chip cookie recipe that does not spread all over my pan has been difficult! I added an extra 1/4 teaspoon of baking powder in addition to the soda and the cookies were beautiful! The 400 degree oven was a perfect temprature and my cookies turned out nice and golden brown without being overdone! I highly recommend this recipe! In addition - don't be discouraged if they are not perfect the first time - play around with the recipe and find the details that work for you! Good luck and happy baking!
The oven temp was much too hot. My oven is new and true to temperature, and 400 degrees for 6 minutes created heavily browned cookies that were still raw in the middle. I turned the oven down to 350 degrees for the last 2 minutes, and they turned out fine. Reducing the oven temp to 350 the entire time did not bake the cookies fully, and they turned into piles of goop. The flavor, however, was good: after reading reviews, I used 1 cup of brown sugar and 1/2 cup of white sugar. I also used 1 1/2 t of baking soda. This created a thick and flavorful cookie (which is what I was going for, as my usual recipe is thin and crispy). I didnt necessarily feel like the cookie was chewy, though: still crispy. I might reccomend using half vegtable shortening (like crisco) and half butter, if you want a chewy cookie: you just might not get the same rich flavor. If youre willing to do some tweaking, this could become your new go-to, thick chocolate chip cookie recipe.
I'd love to say these turned out horrible but that would be too nice. These didn't turn out. at all. they flatted into squares, 2 of them burned on the tray while all of the others were not done. they were not sweet. The batter was very smooth, not bumpy like most of the chocolate chip cookies I've baked. I pretty much wasted my time, money and disappointed my kids...FAIL!
Hi mxgeezerchic- it sounds as though your butter may be too melted when you mixed up the cookie dough. It should be room temp and only soft enough to cream the sugar and butter together. My butter is more on the firm side of soft when I do this step. Also, In order to cut down on some of the overpowering sweetness that chocolate chip cookies typically have, I reduced the brown sugar to 3/4 firmly packed cups and 1/4 cup organic granulated sugar. The edges are nice and crisp and the rest is tender and chewy. This is the perfect cookie to dip in milk! When I put a scoop onto the parchment, I pressed my thumb into the middle so that they would not be too thick.I baked them on 375 for about 6 minutes. Perfect.
Love this recipe. Problem that I do have is they turn out REALLY flat, any ideas?
Do not waste your time. Stick with your current recipe! BLAND. I do this for a living and this is not a 'used' recipe by bakers. Control your oven temp and the size of the cookie to develop what you want. You can do this!
I changed the recipe to have white chocolate and pecan nuts in, The cookies do harden much more while cooling, however they were still a bit too soft, more soft than chewy, The recommendation of two table spoon portions was a bit large aswell. I used half brown sugar and half white but still it was too sweet I can't even eat a whole cookie. Overall I wouldn't use this recipe again as it does need tweaking but if anyone can be bothered to tweak I recommend this recipe.
LOVE these. Might be my new favourite chocolate chip cookie recipe. They're very soft and a bit chewy. I omitted the pecans and baked the cookies one sheet at a time. The recipe made 28 cookies as it said.
This chocolate chip cookie receipe was amazing!!! Everyone loved them and I will be recommending these cookies to some friends!!
My husband said these are the BEST chocolate chip cookies he's ever had. I followed the recipe as is and so far everyone who's tasted these cookies say they are the best!
This is the BEST chocolate chip cookie recipe I've ever made! I did change the recipe a little - I used 2 tsps of vanilla because I love to taste it, I also used 1 c of brown sugar and 1/2 c of white sugar. I baked them at 375 degrees for 8 minutes and they came out perfect! I can't keep these in the house. :)
Good, solid recipe. Flavor is average but makes a pleasant "everyday" cookie. I'll stay with the recipe I've used for many years, though.
Awful flavor. The texture was indeed what I was going for but the flavor was just terrible. I even used the white sugar like some suggested but they were still bland--a complaint from some reviews. That 4 star rating was very misleading. :(
I just tried your recipe for the first time, delish! it was so easy to make! well done.
Delicious cookies! My family loved them. They were all gone the next afternoon. I will make them again. They were thick, chewy, and fabulous!
Texture was thick and soft, but could have been chewier. Cookie itself was way too bland. Has potential, but needs some tweaking. Will be moving on to other recipes instead of trying this over and over.
this was my first time making these cookies. i doubled the recipe. baked the cookies for 8 minutes on 375. i made the cookies relatively small and by doing that i made about 6 dozen, give or take. i had used two bags of chocolate chips, one being milk chocolate and the other being dark chocolate. excellent combination. the cookie was not real sweet, however, the chocolate chips balanced it all out. by using half and half they were not overly sweet. needless to say, when i bake i give my baked goods to my two neighbors. my husband had come in from work and tried a cookie and told me not to give any of them away because he wants to eat them all! they came out very pretty and nice and chewy. they do not expand while baking, not to the point that they all run together and form one big cookie! this recipe was such a hit that i will be using it everytime i make chocolate chip cookies. i had all of the ingredients on hand and they were really easy to make.
My new go-to recipe...absolutely scrumptious!
Fantastic recipe. I have finally found a chocolate chip cookie that I will make again and again. I changed it a touch by sprinkling a little less than a 1/4 cup white sugar and refridgerating for 2 hours. Turned out chewy & didn't go flat. Held up for a few days as well without crumbling. Great!
The cookies certainly did keep soft, but I feel that they lacked sweetness. Perhaps I will add a little white sugar to them the next time I make them.
I made a couple of alterations to the recipe. I added about an extra 1 1/2 cups of flour and about an extra 1/4 tsp of baking soda. The cookies turned out great! With the extra flour I was able to handle the dough with my hands. They weren't thin and crispy, they were thick and soft. I will definitely make this recipe again. My oven runs hot so I turned it down to 375 and baked for 8 minutes. They were perfect!
Very easy and delicious.
This recipe is the best cookie ive ever tried. you kinda have to get the right size of cookie or it dont get done. but over all it was a very easy and delicious recipe.
Wow! I followed this recipe exactly and it came out fabulous! After reading other reviews I set the timer for 5 minutes then cooked them another 2 after seeing the cookies weren't quite ready. 400 does seem high but if you keep an eye on them these cookies come out delicious!!
This recipe made delicious chocolate chip cookies. I would definitely make it again. When I put in the second tray of cookies, I lowered the temperature to 365 degrees and put them in for 8 1/2 minutes. This was a bit of an emptiness to the cookies though but they were still very good.
These were good cookies. They definitely stayed soft, with good texture. However, I was not thrilled to eat them. I don't know if it was the vegan margerine instead of butter. It could have been the vegan chocolate chips... I will probably make them again for family members who like the chewy chocolate chips cookies.
This looks delious in the picture and im sure it will look good in the oven!
These are great chocolate chip cookies, I can't keep up with how quickly they get eaten. I have used half butter and half applesauce/margarine with good results.
This is my new go-to recipe for chocolate chip cookies. It's so fast and easy, and the cookies are PERFECT. I'm bringing them to an Oscar's party potluck tonight. I seriously will never make chocolate chip cookies from another recipe.
The texture, the thickness, the chewiness...all perfect! So happy with this recipe and am definitely loved by those to whom I gave the cookies! Thanks!!!!
This was an amazing cookie loved by all. It's best point was that it did a delightful job of retaining softness after cooling. =) I defiantly plan on re-creating this multiple times.
I loved these cookies; however, I needed to make a few revisions with the baking temperature...The 400 degrees was burning them on the bottoms, and the 6-8 minutes made the cookies very doughy in the middle. I changed the temp to 375 degrees and flattened the cookies with a glass, then baked them for 8 minutes. The cookies came out perfect after that, they were still very chewy and gooey...but at least fully cooked!
This recipe worked out great for me it was a hit with the family and they ate up these cookies for a week straight.
these are the first cookies that have actually been soft! i was very happy with the recipe. just make sure to watch them carefully, there's very little time between too gooey & burnt.