The BEST, EASY Soft Chewy Chocolate Chip Cookies with a crispy outer edge that are a cookie dream come true.
No cream cheese, cornstarch, apple sauce, or refrigerating dough for days while breaking finger nails waiting for a Chocolate Chip Cookies. Just simple steps and simple ingredients with ONE added ingredient for a soft and chewy experience in LESS THAN 15 minutes.
Done! A classic Chocolate Chip Cookie recipe!
CHOCOLATE CHIP COOKIES
You name it, I tried it. I refrigerated dough for 12 hours, 24 hours, 36 hours. Folded, beated, whisked. Mixed ingredients while cold, then tried room temperature, then back to cold again.
MORE brown sugar and less white sugar. NO! More WHITE sugar and less brown sugar. TWO eggs…ONE egg plus ONE YOLK. Ugh. PLEASE in desperation — I just wanted a CHEWY SOFT COOKIE.
Why are there so many RULES? Yet, nothing came close to what I was dreaming of in my head. So, I began a mission: make my own.
With all the batches I tried — and learned a few things in the process. The biggest lesson was to STOP COMPLICATING a recipe and just beat, scoop, bake, DONE.
Those crinkly tops ↓ If you look close enough, you can see between those crinkly tops into the soft hearted soul of these cookies.
When you try these (because I know you will), you will have a recipe for the best, the ultimate, the soft, the chewy, the crispy cookie….all in one.
HOW TO MAKE CHOCOLATE CHIP COOKIES
I feel that all of those failed attempts led me to these. Especially the recipes calling for softened butter at room temperature. That’s where it started. I accidentally didn’t do that one morning and chose to cheat my way to ‘soften’ my hard as stone butter the fast way — in the microwave — only to have melted half of it.
A cookie blessing.
The taste of a cookie with melted butter far out weighs a cookie with softened butter. Plus, it’s easier.
Keeping it simple: Check 1 ✔️
Rolling them out in a rustic way, by just grabbing the dough, pressing it into a somewhat ball-type-of-shape, and plonking them on a tray. No cookie scoops or tablespoons or teaspoons or whatever.
Keeping it simple: Check 2 ✔️
Then, my favourite part: baking them for ONLY 10 minutes to ensure the softest, chewy-est Chocolate Chip Cookie, better than any cafe or bakery, without any complicated steps.
Keeping it simple: Check 3 ✔️
WHAT MAKES THESE CHOCOLATE CHIP COOKIES SOFT?
Golden syrup. I also tried coconut syrup, maple syrup and honey. They ALL work. You’re welcome.
If you want that ultimate soft and chewy Chocolate Chip Cookies centres while having a crispy outer texture, try these! You will love them I PROMISE.
LOOKING FOR MORE COOKIES RECIPES? Try these!
Nutella Stuffed Deep Dish Cookie
Low Fat Choc Chip Cookie Sticks
Flourless Oatmeal Peanut Butter Chocolate Chip Cookies
Mini Chocolate Chip Greek Yogurt Cookies
Soft Chewy Crisp Chocolate Chip Cookies
- 1/2 cup (4 oz | 125 g) stick butter, melted (not spreadable)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated white sugar (or a granulated sweetener that measures 1:1 with sugar)
- 2 tablespoons golden syrup (or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted)
- 2 teaspoons pure vanilla extract
- 1 egg
- 1 1/2 cups all purpose or plain flour (add more as needed -- only up to 1/4 cup extra)*
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- ¾ cup chocolate chips , divided
- Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
- Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
- Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
- Fold in half of the chocolate chips with your hands.
- Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
- Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
- Allow to cool on the baking sheet for about 30 minutes.
NO substitutions. This is the recipe that I tried and tested and it works. If you try to change an ingredient or add anything not included in the recipe, please do it at your own risk!
My family loved this recipe. My sister’s boyfriend ate 4 chocolate chip cookies! I will definitely be making this again! Thank you for sharing this recipe. Untill next time.
I’ve always been horrible at baking cookies, but I’ve been determined to be able to master cookie-making. I found this recipe quite some time ago but never got around to making it until yesterday. Why didn’t I make these sooner? These were the best cookies I have ever made! I cut the recipe in half in case a disaster happened again, but the only disaster was me not making enough! They’re chewy and soft, and the chocolate chips melt in your mouth. Not to mention they were VERY easy. Thank you so much for this lovely recipe! I will definitely be making these again!
Made this today, in search for the perfect chewy cookie, but doubled the recipe, so i could also give some to my brother in law.
The endless factors for chewy cookies, in my research, was driving me crazy and intimidated me.
Since i doubled it, i used 1 cup whole wheat and 2 cups plain and I reduced the sugar by 2/3rds and used 1 cup dark brown and 2/3rd cup white sugar. I used maple syrup as well. I wanted quite big ones, so got 18 from doubling it.
I was very wary of how they would turn out, due to baking batches of different recipes without testing and having them turn out quite small and also harder than desired, so i baked one to start with and although the sweetness was perfect (glad i reduced the sugar!), they turned out softer than i wanted after baking 10 minutes. I baked the rest for 14 minutes and they were the right chewiness for me after cooling down completely!
My brother in law tried one and said it’s really good and had no complaints, and said my previous ones were flat and harder, so this one is perfect!
I’ll be keeping this as my cookie recipe and will definitely be making again and again and i’ll also pass the recipe on to my brother, who bakes from time to time.
Thank you so much!
Sorry, I mean i reduced the total sugar by 1/3rd cup!
I made these yesterday evening (about the 3rd time now) and they are so easy, quick and delicious! I do slightly reduce the sugar content and add more dark chocolate chips, but I am over 50! 🙂 My daughter (19) and my son (21) gobble them up as soon as they’re done! BEST recipe I’ve found by far! Thank you from London!
My hubby and son tear these apart! They say they are the best chewy cookies ever and they won’t even buy store ones anymore. This recipe is on my fridge lol thank you.
Ps. I use agave
Sarah DiStefano says
Loved this!! I’ve tried 2 cookie recipes before this and they were chaotic messes. This is the first recipe that I followed that actually turned out to be amazing. I DIDNT have syrup so I used honey instead. I topped them with flaky salt too!! Thank you so much foe the recipe these are delicious and chewy and melty and PERFECT!!
Mia B says
This Recipe was so good the cookies were awesome
Yes fantastic. Made these today…so good! Great recipe. .. even for a novice like me!
Can you please include the metric measurements (grams) for the rest of the ingredients? Eager to try!
Made this 3 times now. This works! So good!
Sara C says
I always convert to metrics as I much prefer weighing ingredients.
170g brown sugar
50g white sugar
2 tbsp syrup (malt extract is absolutely fantastic and my syrup of choice), approx 80g
1/4 tsp bicarb
130g chocolate chips
Felicia EKA says
WOW this recipe gives me the “mom you are the best baker in the world” comment from my boy…. yes its easy and delicious… crunchy on the outside yet soft … thanks for the recipe…yours is always the best.. suits me
Finally…a delicious cookie that is so easy to make. Been searching for this for a while. Great texture and taste but really the simplicity is my favourite part. I ended up melting all my butter accidentally and it still worked. Thank you!
Sojung Kim says
Hi! Do I use salted or unsalted butter?
Unsalted or u could use the ones with a percentage less than the normal salt added to the butter, but you have to keep in mind how much salt the recipe is asking for u to put in.
Hi! If i just need to make 10 cookies, can I use the exact half measurements of this recipe?
This is hands down the best cookie recipe I’ve been looking for for YEAARS. PLEASE do your friends and family a favor by making these RIGHT NOW. Thank you so much for this recipe!! Definitely recommended!
These are the most incredible cookies! I used 1tbsp of honey and 1tbsp of cheap syrup because that’s all I had and WOWWW. I will never make any other chocolate chip cookies again. I think my consistency was off being that my cookies spread out pretty thin but they still turned out so chewy and delicious. THANK YOU!!
Karina is it compulsory to add the honey or syrup.. I don’t exactly have it instead of that can I add milk or coffee?
I ignored the syrup and used all brown sugar instead of including some white sugar and they are the best cookies i’ve ever made!
I used pancake syrup lol let’s see if it works!
Great cookies! I used a fresh dark honey and Mmm amazing. I will definitely make again. The bottoms were perfectly nice and crispy. But still soft and delicious inside.
I have been looking for the best soft and chewy chocolate chip cookies for months! I love the bakery style chocolate chip cookies. None of the recipes worked. This recipe is definitely the winner and will be the recipe I use from now on! It is super soft and chewy! I think the maple syrup definitely does the trick! Thanks for an awesome recipe
Perfect!! I’ve been looking for years and trying various chewy chocolate chip cookie recipes — hands down winner in my house. Super easy to make, and the cookies turn out perfectly every time. I can stop my search!
I was looking for an easy biscuit base that I could adjust to turn it into a choc chip tahini recipe. This is it! I used only 100g butter & added approx 1-2tbs tahini, halved sugar & golden syrup. Absolutely delicious
Awesome recipe! I used molasses for the golden syrup and browned the butter first– both add AMAZING taste! I only had milk chocolate and white chocolate chips but this would be fantastic with a 1:1 ratio of semisweet and milk chocolate chips. I wouldn’t tweak anything else. The crispy edges and gooey/chewy middle are PERFECT. I didn’t need to add any additional flour– maybe because the molasses as so thick? Or because it is very dry where I live (ATX).
These are, hands down, bar none, the best chocolate chip cookies I’ve ever made. Everyone likes their cookie a little different, granted. But if you like chewy, soft, not-overly-sweet, melt-in-your-mouth cookies… look no further. These will knock your socks off. Saved for future use for sure. I chopped up a salted dark chocolate bar for my chips and it added the perfect amount of saltiness. Heaven!
Did you have it plain or with chocolate
I just made a batch of these and I KID YOU NOT these are…. I don’t even know where to start. Simply euphoric. You just have to try it yourself to understand. The half-melted butter also makes every soooo much easier! However, even though I added more than 1/4 cup of extra flour, my dough was still really soft and couldn’t form one large ball. I decided to just bake it anyway and they still turned out to be AMAZING. I’m not sure if the overly-soft dough was because I added too much honey (I didn’t have golden syrup)? Would someone please let me know how much two tablespoons of syrup weighs in grams?
Thanks so much for the recipe!
Made these is the airfryer…just flatten them a little as they don’t spread the same way, and cook on some parchment paper for 5 minutes at 180c. Roll, flatten and freeze the dough and then pop them in the airfryer for fresh cookies in minutes! Thank you, the recipe is amazing!
Alright my family was looking for a sweet treat. I’m no Martha Stewart but let me tell you, this recipe will change your life. These cookies are amazing. Super easy to make and they’re like something out of a gourmet shop. Kudos to you for this recipe. Unfortunately, I’ve now become the designated cook of the house because the expectations have been set so high.
Liz O says
Haven’t baked in well over a year, but just made these!
Accidentally added self raising flour instead of plain, and they still worked very well. Probably spread a bit more than I would have liked, but still chewy and delish!
I added a bit more chocolate, and didn’t divide it. Instead of adding some on top I added Himalayan rock salt to help cut through the sweetness.
Great recipe! Made double the amount and my family and friends love them!
Just finished baking.
I am making them for a kindergarten skating field trip today so I made 36 small cookies and baked for 8.5 minute. As promised these cookies are chewy and delicious! A great choice for the kindergarten class who are all missing some teeth <3
Thanks for doing all the trial and error. It payed off!
Michelle Ferro says
Oh Lord….these are heaven. Was the first of many recipes on my search for a perfect chocolate chip cookie recipe (started in September and took a Christmas break). This is one of only 2 recipes I have made multiple times. They are the favorite of my oldest daugter and my mother, my mother does notlike chocolate chip cookies lol. Thank you for sharing and I cannot wait to try your snickerdoodle recipe that I literally just stumbled upon.
JAMES P says
Ooops almost forgot you deservedly ☆☆☆☆☆!
JAMES P says
I congratulate you on your dedication through trial and error (and sometimes aided by just a chance of some misguided act of sheer luck of discovery on your journey to your ideal of perfection) and for YOUR recipe which does truly produce wonderful cookies, and so with many successful and ‘go to recipes’ encompasses the successful ingredients of being CLEAR, CONCISE and CORRECTLY UNCOMPLICATED! As a professional chef and pastry chef I understand your philosophy and dedication to the ‘process’ and again I congratulate you as I’m about to embark on my third batch of your cookie dough which I then with minimal handling and working of the dough, rustically roll into a log (secured within baking paper) and freeze, enabling me to slice off and bake a couple (usually 3!) cookies at a time to enjoy with a great British cup of tea……yum, AWESOME!
Thank you and Happy Baking xx
The recepie is great they came out super chewy. I have one question. They came out a bit sweet how can I reduce the sweetness a bit without compromising on the chewy aspect?
try adding a hint of salt!
Very delicious soft and chewy cookies. I substituted whole wheat all purpose flour to make them a little less unhealthy. Also I only had one cookie tray so I made 12 larger ones and baked them for 16 minutes instead. Turned out awesome.
hello.. I just baked this cookies.. it is so pale but golden brown on the sides as you said. Still letting it cool down a bit. I hope it is as chewy and soft as you said. thanks for the recipe
Jada Douglas says
I made these last night and they were so yummy. I’d definitely double the recipe because mine made 16 cookies and I woke up and there was no cookies. Was definitely a hit with my family!
Simple directions. Great taste. 10 minute seems like a short baking time but it’s perfect ?.
I’m not a lover of chocolate. I made these for others. Tried one (the one I broke when putting it on the cooling rack) and it was yummy.
Great job on your trial and error…saved the rest of us some time!!!
Made this recipe in a flash, and froze the dough I didn’t need for right away. They turned out awesome even just as frozen little balls of dough. When frozen though I baked them at 350 for 16-18 minutes. Will make again and again. Gotta be my favorite recipe so far:)
Lesley Flaminio says
These cookies turned out just the way you said they would. Slightly crispy on the edges, nice and chewy in the centre. I have been looking for this recipe for a long time. Prepared it just the way you instructed. Thank you!
I stopped making chocolate chip cookies for a few years because I never had a good recipe.
And to make a good cookie seemed complicated and time consuming.
But now I have one! Thank you, the search is over ??
Great recipe. Family loved them and I was extremely proud as it was my first attempt ever to make cookies. Thank you. Turned out exactly the way you said they would. Made 1 addition…. added see salted caramel chips. Oh my WOW! So chewy. 🙂
Kids loved the cookies with this recipe. Thanks!
Thank you so much for this lovely recipe! I’m going to use it to make a delicious batch of cookies very shortly. But just a FYI, that if converting to grams then I think the butter should be 113g not 125g. Living in the UK, I am always confused by recipes that have butter quantities listed in cups or sticks and always convert the amount to grams, so 113g is always the figure I come out with for half a cup or a stick of butter. Keep up the great work and amazing recipes!!
I made these with 125g as listed and they didn’t bake properly so definitely go for 113g instead!
Wow these are just fabulous. I totally under baked them, AND I used half olive oil, AND I used mostly Splenda and they still turned out as the best cookie I’ve ever made. Can’t wait to try again and actually not under bake them!
These are so delicious!!! Best cookie I’ve made!! Thank you for this recipe!
Anne Rosenblatt says
Wow, these look great. How long can I store them at room temperature? Have you ever tried to store them in the freezer?
Anita Kapua says
Hi there. I have made these cookies before with All Purpose flour but we now need to change my sons diet as we have been told he might be wheat intolerant. Ive just tired making them with almond flour but failed, can you please tell me how I can can the flour without losing the great taste. Thank you.
USE cup4cup which gives gluten-free
Claire Smith says
These are my go-to homemade cookies to bake. I first tried them because of the simple ingredient list, and keep coming back because of the delicious taste. Everytime I make them, the batch is perfect. They’ve been coined the comicbook cookies at work because they look “so perfect” with the chocolate chips placed on top. Thank you for this recipe!
Hands down the best recipe I have found so far for soft chewy cookies!
Great no fail easy recipe! Baked without egg, used egg replacer instead. Also tried double chocolate version with 1/4 cup cocoa instead of flour. Both were a hit! Golden syrup is the game changer. Thank you for sharing ?
Made these last week and they were perfect. Everyone loved them! Thanks for the great recipe.
I broke rule number one of baking and doubled this recipe without ever having tried it before.
Man, am I ever an idiot.
I should have tripled it!!!!
Thank you for sharing the recipe.
These are the best chocolate chip cookies i have ever made.
Thank you so much for the recipe. Barbara
Oh. My. God.
I have been searching for this recipe for sooo long! Your cookie recipe is incredible. When I first tasted them I couldn’t believe I had made them myself.
Thank you for creating the best cookie-recipe possible. I – and my friends and family – are forever grateful 🙂
Love, love, love this recipe, so easy and oh so chewy !
Oh my goodness! I had friends over and made these while they were here. I was so happy I could scream! Finally! I don’t have to pay an arm and a leg for a few crispy chewy cookies. I can make these fresh at home! I have been wanting a recipe like this for ages! I will be trying melted butter and syrup in other cookie recipes.
One thar comes to mind is lemon sugar cookies. The recipe I have hardens and makes puffy cookies. I will try to make a chewy version.
Than You so very much for your har d work and many experiments!
These cookies are amazing! I totally love how chewy and melty they are! Does anyone know where I could find the nutritional value? I’ve made a couple of other recipes from this website and most of them have had it listed at the bottom but I can’t seem to find it for this one
Made these , and yes they are yum ! Only mine spread and are sort of flat, I would like to know how to make them turn out thick and chewy ?
Great tasting cookies! Crispy, chewy and soft, very impressive. Everyone loves them and they never last long! Thanks for the recipe.
Diane Gillen says
My new favourite chocolate chip cookie recipe! The only thing that took a bit away from these was that I used maple syrup and I think it made them slightly too sweet. I also missed the step about rolling into a ball but they still came out amazing! They took only 7 mins baking in my convection oven!
The BEST chocolate chip cookie recipe! I have been trying so many different recipes to find the best one. My boys ate them up as soon as I made them. They didn’t last long. I followed the recipe exactly and used honey. Thank you for posting!
Ok you win these are the best chocolate chip cookies and this is what a chocolate chip cookie should taste like! Heaven. I’ll never make another recipe in my life. Cookie-gasm galore , I couldn’t stop mmmm’ing with every delicious bite!
Thaaaaaaank youuuuuuu! <3
I tried these after my husband tried Ricardos which didn’t turn out. These are so yummy. I really like the syrup added in them.
I’m so glad Tania!
I’m going to attempt your recipe and although I like I bake, I really don’t because nothing turns out good for me and I (and my husband too) am always disappointed. Your recipe seems easy enough but silly question about the butter … do I measure 1/2 cup then melt it? Or is it supposed end up being 1/2 cup after it is melted? Thanks 🙂
Hi Kelly. Not silly at all. Measure first, then melt ?
Hey! My cookies taste great, but spread out and went flat. Any idea what went wrong? Thanks x
I chill my dough before baking them. usually this prevents them from going thin and flat.
Hey, what flour is better ?
All purpose or plain flour?
HANDS DOWN the best cookies I’ve ever made. I’ve tried soooo many different recipes and they literally all turn out hard every time. Not these. These stay soft and chewy for as long as they last (which isn’t very long because they’re so good we eat them all so fast lol!). I’ve made this recipe 4 or 5 times and they’ve turned out amazing every time. I also have never had to use the extra flour. Anyways I just want to say thank you for creating this recipe because nothing compares or even comes close to this! THANK YOU!!
Glad to hear it, Emily!
To whoever the angel is who made this recipe thank you and God bless your heart
I have a question and I hope I could get an answer. I tried this recipe but the dough spread flat on the baking tray. It turned out like huge coins! Is there any explanation?
I used some oil beside the butter because my butter wasnt enough. Could that be it?
Yes, oil in cookie dough tends to result in flatter cookies.
Can I use 1/2 tsp baking soda?
Yes, that should still work. Thanks for following along with me and choosing one of my recipes! XO
I used 3/4 tsp of baking powder as I was out of baking soda and I used 3 Hershey chocolate bars but other than that I followed it exactly. They are so terribly delicious!!??
Thank you for a great recipe. Xo
Hello, I am going to make these cookies and was wondering if you know if the dough could be made ahead of time and frozen? I like to have a “cookie log” in the freezer for last minute company etc.
Yes, that works great! Thanks for choosing one of my recipes! XO
Stephanie B says
Amazing cookies! I did not have any vanilla but used syrup and worked great.m! Question though what are your thoughts on keeping dough in frig to bake the rest the next day?
Yes, that sounds great! Enjoy! XO
I couldn’t get the batter to thicken to the point of rolling the balls ! I even added more flour.. I’m not sure what happened I followed the recipe to a t
Oh no! I am so sorry that it did not work for you! Thanks for trying one of my recipes!
Soo good! Hubby said they’re the best cookies I’ve made to date! Wish I would have had time to read your story on making them, I would have realized how simple it would have been to just bind it together in your hand instead of actually trying to roll them into balls. But soo good! I used honey and followed the recipe to a t, expect the extra flour. I added as I needed.
Princess Dinah says
These cookies are amazing! I use honey and sometimes add skor bits along with the chocolate chips. I make them all the time. Family loves them!
Just tried them this week-end and you’re right : they are the best I ever baked. Thank You for sharing !
Is it okay to substitute choc chips with choc bar?
Yes, of course! That sounds delicious! Thanks for following along with me!
Hi Karina. I will be trying your recipe this weekend. I want to ask what difference does it make if I use dark brown sugar on your recipe? Will that be alright? I have gone to three supermarkets and cannot find the light ones.
Dark brown sugar will not alter it too much. That should work great! It may have a different taste though but still oh. so. good;)!!
These look very good and I will try them next.
The Print Button on several of the Recipes does not work for me.
Thank you for letting me know! I will look into this! Thank you so much for following along with me!
Best chewy choc chip recipe ever! Thanks for sharing, we love them!
I have tried probably 10 chocolate chip cookie recipes in the last two weeks and they’ve all turned out flat or just not what I was looking for! I decided to try one more and this recipe is just perfect! A soft delicious cookie that bakes up with some height! Thank you so much for the great recipe!! I’ll be making this one over and over.
AW!! That is perfect! I am so glad that you tried my recipe!! Thanks so much!
Where’s the recipe? Cant seem to see it 🙁
Hi Tara, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
Did you use electric mixer or wooden spoon? I know u mentioned both are okay but which one did u prefer to use?
Either way works great! If I double the batch I will use the mixer but if I am just doing a single batch I will use a wooden spoon.
For all those asking if you can freeze these – yes! I cooked 6 as directed then split the rest of the mix into about ping-pong sized balls, laid them out in a casserole dish, covered with clingflim and froze. They cook really well from frozen, I just reduced the temp. down to about 160C and cooked for 10-12 mins.
Joan Choice says
Love this recipe! I was having problems with my cookies getting hard after they cooled. Love the tip about the butter and using maple syrup. These cookies are soft, chewy and so yummy. I made this recipe twice now. Once with Tollhouse chocolate chips and they were good but the second batch with a better chocolate- Guittard. Oh so, so good. Go for the better chocolate- you won’t be disappointed!
Valerie Parry says
I have never really bothered much with cookies, but these are so easy. I didn’t roll the mixture, I just put desert spoon size drops spaced out on a baking tray & they turned out grand. Will certainty make these again.
That is great to hear! Thank you so much for sharing!
Hi!! Is it okay if I put the dough into the fridge for a couple of hours?
Yes, of course! That will be great! Thank you so much for following along with me!
I prefer my cookies ‘cakey’. Don’t know why so many people hate that. You don’t want them too crispy/crunchy.
Having said that, I thought i found the perfect soft and chewy recipe but as soon as you mentioned honey, i realized you’re on to something. I will try this. Thanks!
These cookies are amazing! Thanks for sharing the recipie. I have on and off for 8 (yes, 8) years tried baking cookies with no success. Saw this one and though what’s another try. So glad I did! They are delicious and I am delighted!
Reading the description of the creation of these cookies was like thinking out loud. I was equally frustrated with room temp butter and refrigeration of dough. I tried these using honey and they are truly the best.
I have been looking for the perfect chocolate chip cookie and I thought I found it in another recipe but still thought it was lacking flavour…. well now I know I have definitely found the perfect recipe – these were so amazing and hubby said they were his favourite by far!! Seriously so good, thanks for sharing.
Yolande Lindquist says
These were absolutely delicious. Perfect. Chewy, chocolatey, soft. yum. I added walnuts for a bit more texture.
Mommy B says
Thanks for this recipe! I accidentally found this the other day and yesterday I tried it. After 24 hours, it is still soft and chewy! Yes! So thankful I found your recipe, we are enjoying the cookies as of the moment 😉
I made a post, with this link, still not published. Can I share the recipe in my post or just point it out here?
My dough was on the verge of being TOO DRY… and then I read the memo about not packing the flour *facepalm*
Cookies were delicious and chewy though! I used milk chocolate chips and Skor bits!
Thanks for sharing this delightful recipe! I was looking around for chewy chocolate cookies and stumbled across this. These are so yummy!
p.s. subbed in tub margarine for the butter with same amount as the recipe called for, it turned out great!
Can I freeze the dough until I’m ready to bake them?
Yes! That sounds great! Great idea!!
Best chocolate chip cookies EVER! I’ve tried manyyyyy chocolate chip cookie recipes and I always come back to this one. Perfectly sweet and gooey. We love them in our house and my coworkers also love when I bring them in! Thanks for the great recipe!
Amazing recipe! Literal perfection:) you’re a cookie scientist… found the perfect formula
Hi, thanks for this recipe. My kids and I prepared it over spring break. We doubled the recipe and used a combination of mini M&Ms and Belgian chocolate. I did not have all the baking materials, so we cooked it on silicone mats. Bottom was nicely golden, but the top of the cookies was almost unchanged.
Nonetheless, we followed your 10 minute guideline and they came out nice and moist.
Thanks for the great recipe!
That is great to hear! I am so glad that you all loved it and it turned out great for all of you! Thanks so much for sharing!
Selena Kierstead says
I happened upon your recipe yesterday while looking for a good chocolate cookie recipe. My boyfriend was bugging me to make some for him.. So I made these cookies last night and just wanted to let you know that these are the best cookies I have ever made… or ever had! My boyfriend went crazy for them and ate almost the entire pan last night. For those that asked if salted or unsalted butter, well I used salted butter and also used both chocolate and butterscotch chips, with real maple syrup.. and followed the recipe to a T. They were chewy salty sweet with chocolate and butterscotch.. amazing texture & flavour. I will save this recipe as a favorite for years. Thanks so much!
Does corn syrup works for golden syrup replacement?
I absolutely never comment on posts after trying them, but I’ve got to tell you that these were the best cookies I’ve ever made/eaten in my life! I followed your recipe exactly, using maple syrup, and they came out so wonderful. I did have to add a couple of minutes to the baking time because my edges weren’t golden brown, but I watched them closely and took them out right away when they were. I baked these less than an hour ago and have passed the recipe along to my sisters and mom. Thank you for sharing!
Amazing! Will absolutely be making these again. Over baked half the batch by accident and they were still great. love that it’s such a quick hassle free recipe.
Melissa D says
Great cookies! A hit with my family! I love how simple you kept this recipe. Thank you!!
I’m so happy to hear that Melissa! Family approval is a huge bonus! Thank you so much for sharing your feedback 🙂
Will be trying out this recipe
I dont have a sweet tooth so is it okay for me to reduce the amount of sugar used ?
Love the recipe!! Just wondering if i can freeze the dough and then bake when i want and if so do i have to defrost then before baking or can they go in the oven straight from the freezer at the same temperature??
Kike Goicolea says
Can I use molasses instead pf the other syrups? If yes, how much?
I wanted to thank you for this delicious recipe. The cookies tasted yummy and I liked the crispy edges. The only problem ( with this and every single other recipe I have ever tried is that the cookies just don’t come out flat. They are slightly puffy and that leads to the texture of the middle part to taste more puffy than chewy. Others that have had success with this recipe, can you provide feedback on the consistency of the dough? I’m thinking I added too much flour ( my dough was still soft and I added less than a 1/4 cup extra but maybe I shouldn’t have added any extra? How can I get my cookies to turn out flat and chewy and not puffy?
What’s a good alternative for golden syrup?
Just going to join the train here and say that this is the best chewy cookie recipe I’ve found. They’re deep in flavor and aroma without punching your nose with maple’s smell…it’s a very subtle tone of maple. The texture is great too.I made mine with Cadbury mini-eggs and the combo is incredible. Thanks so much for uploading/writing this. It’s an awesome recipe/post!
Ma Arm M Encarnacion says
So good! Thanks fo sharing!
YES! The best cookies I’ve made by far! And I’ve tried a few. Mine came out exactly like the picture. It’s amazing what happens when people follow the recipe!
I’ve made these, and they are INSANE! Soft and chewy just as promised 😉
Jackie Blue says
This recipe is perfect the way it is, but I got brave and built on it with fabulous results. I now double the recipe and use 1 cup of Dark Chocolate Chips, 1 cup of Peanut Butter Chips, 1 Cup of chopped salted peanuts. Then omit the salt called for in the recipe. (I also use homemade vanilla) The only problem is…..I can’t stop eating these cookies because they are so good!
Lol Jackie! And YUMMMM!
Hi there, I made these with this recipe and they taste lovely. But they look too ‘smooth’ as they have risen slightly and gone flat and smooth on the top which makes them look more like a cake and less like a cookie. Any tips? Thank you 🙂
Is it necessary to use syrup? I’m going to be making them for the first time.
sylvia :) says
can i make the dough in advance and refrigerate it? or will it hurt the dough?
Put these in the oven for 10 minutes and the bottom was a little crunchy, will have to try 9 minutes next time
Nicole Tufaro says
I don’t usually write reviews but these cookies are AWESOME! I used pure honey instead of the syrup and it worked just fine. I must have made my cookies on the smaller side because I ended up with about 30, and did not use any extra flour. Cooked them for 9-10 minutes to compensate.
So simple, so classic. Thanks for sharing!
Perfect cookies, as described. Easy recipe, I couldn’t fir half the chocolate chips on top but they are great anyway. Made them with my kids.
What exactly is GOLDEN SYRUP? I’ve never heard of it. Thank you!
First time replying to a recipe blog because oh my goodness…..you’re in such trouble, these cookies turned out so well my kids ate the last of them before breakfast (unknown to me at the time) we have literally gotten through a doubled up batch since Saturday! This is my go to cookie recipe from here on out. Thank you on perfecting the ultimate cookie ??
Thanks for this. I tried them this weekend and they worked out better than I’d hoped. They didn’t last long so I think they passed the taste test.
I’m in the UK and don’t have cups so wondered if you had a metric equivalent measurements?
You can use an online converter for measurements. Type something like cups to ML. Or cups to grams or whatever you need. I have also done F to C when needed. Hope this helps!
this is really the best recipe i have ever used in my whole life. this is also my first time adding a reply but it was so worth it. also i made these about ten times already!!!!!!!!!! they are that great. thanks so much. 🙂
kitty kitty says
Can you make them with mini chocolate chips?
Yes you can Kitty 🙂
Hi Katrina, this cookies are so incredibly yummy! I was wondering about freezing them? Have you had success freezing them after baking? Or is it better to freeze them before you cook them? Thanks so much for the only non-cake like recipe on the internet, I swear 🙂
I want to make these!!!
Salted butter? And can I double or triple this yummy recipe?
Although a fantastic looking cookie, they didn’t wow me for taste. They didn’t seem to have the texture I was expecting. Perhaps I just didn’t get the right consistency with the additional flour.
Problem! I started making these cookies and realized I only have self rising flour! Would this work if I omit the baking soda?
What did you use for Golden syrup?
Okay i have to admit that these cookies are the best, but i have tiny problem that when i baked my cookies for 11 mins they looked that they still need more minutes and the edges were not gold enought to take them out, so i leaved them for 18 minutes which i guess what made my chocolate chıps not melty as the pics. So please can you suggest me a sloution ?
Hi Dilay. I’m sorry you had problems! Did you preheat your oven long enough before baking?
FINALLY! As the youngest in my family, I always try to get a recipe to really wow everyone else. Time after time I have gotten recipes that say they promise soft and fluffy cookies, but definitely do not measure up. But these cookies were outstanding! My entire family loved these cookies and couldn’t believe how great they turned out. Very soft and super sweet. Thank you so much for this one! Will definitely be trying it again.
I made these tonight and they were amazing. My daughter wanted a soft chewy cookie and after searching landed on these. Very easy and they taste awesome. I followed the recipe exactly.
This is amazing! Thank you so much.
Is the butter salted or unsalted?
Amazing! really delivered what the recipe promised. (I was a little naughty and added a little something something along with the choc chips). Thanks for another recipe worth printing out (in color!!) and adding to my scrap book. Can’t wait to impress my friends with this!!
Are walnuts ok for this cookies??
I veganized this by substituting butter with coconut oil, and 3 tbsp chickpea brine for 1 egg. I also used vegan chocolate chips. They turned out amazing! You definitely can’t taste the chickpeas, by the way. Thank you for this recipe!
Can I exclude the syrup? I don’t have any kind in hand at the moment and am craving these cookies so badly.
These look great. Can you omit the vanillla extract?
I’ve made them a few times and accidentally left out the vanilla extract once, but they were still great!
These are fantastic! I don’t usually review, but had to on this one! Ive sent this recipe to all my friends, and times the recipe by 4 but the cookies still don’t seem to last long.
They freeze great, so chewy you can eat them directly out of the freezer! Amazing 🙂
That’s SO AWESOME Taylor! Thank you for your feedback! So happy to like these!
Tried this recipie today and it was AMAZING! ! Thanks!
Hi Karina, would whole wheat white flour work in this recipe?
Hi Liz! Yes that should work 🙂
can i use glucose syrup instead of maple syrup?
Hi Fatima! Yes that’s fine!
How about glucose syrup? is it ok to use it?
Yes that’s fine 🙂
Im almost out of light brown sugar do you think that using dark brown sugar will make much of a diffrence. I plan on making these because my dad always wants cookies that are soft but every time I make them they either don’t spread during baking or end up burning the bottom. Do you know how I can make sure they spread on their own. Thanks
Hi Zohal, yes dark brown sugar is fine! These spread out beautifully, but, to make them even flatter you can omit the baking soda! I hope you like them!
Do these cookies freeze well?
Hi Linda! Yes they do!
Wow! Do you have any idea how many chocolate chip recipes I have tried over the years and none of them, yes none of them taste nearly as good as these!!! Kudos to you!!! My new favorite chocolate chip cookie!!!
Hola Karina! I must say I have one recipe of you on my pinterest and I never read it I only pinned the picture but today I decided to open the picture to see the recipe and everything and I’m INLOVE with your recipe and your website! I’m so excited to try one right away! Keep on in the good work! 🙂 🙂
Perfect! Fast and simple cookie, perfect texture and taste. My 5-year-old daughter and I enjoyed making these today. Thanks!
I just ran across this recipe as I have been looking for one that my kids would love. I wonder if you could double the recipe and freeze the other half for later? It would make my life easier than having to make them everytime if I could just pull out of the freezer and bake. Thanks!
oh gosh, golly, goodness. just made these. absolutely perfect. i used honey as my syrup. such a good cookie recipe. i will definitely be making these again!
Hi Karina! Love this recipe will be giving it a go at the end of the week. Do you know roughly how big the 18-20 dough balls need to be? That has always been my biggest issue when baking cookies, I make them far too big/put too many on one tray and they end up all blending together 🙁
Thanks so much!
Hi Lilli! About 1 tablespoons worth 🙂 You can make them a little bigger just make sure you use two baking trays and space them out. These don’t spread extremely wide which is a good thing!
What would you recommend best light corn syrup or the heavy one ?
Hi Reem. I’d say Light.
this is… this is amazing. Every cookie recipe I try nowadays comes out cakelike and kind of gross, texture-wise. This was the most amazing recipe ever, it came out PERFECT. I can’t thank you enough, I finally have a recipe that turns out like the cookies from my childhood!
Hi Karina, which syrup would you best recommend for this recipe? Is corn syrup better than maple. I was wondering since both syrup contains different level of sweetness. Thanks! 🙂
Hi Ziah. I’d recommend maple syrup for these cookies!
Ana S says
May be a silly question, but would corn syrup be ok to use?
HI Ana! Not a silly question at all. Yes corn syrup is fine to use 🙂
Maria Garza says
Can I use pancake syrup also?
Yes you can!
Shandra Grace says
We don’t eat wheat flour in our house… any gluten free option ideas? Would spelt work? 🙂
Hi Shandra! You can try and use Light Spelt which is the closest I have found to flour, but I can’t guarantee the end result. It should work. I love Light Spelt
Yum. Just yum!!
It took a lot of convincing to get my husband and kids to wait for them to cool down enough to go chewy but the fight was worth it! Now I’ll have to stash some somewhere or I won’t get any for myself!
Go Kate! I’m so glad you made them wait! As torturous as it is lol! Make sure you do hide them because it’s so hard to keep them away!
Just when I was craving them cookies,
Thank you for sharing a cookie recipe that can be made right away!
I love that you are keeping it simple! I’m all for easy cookies that don’t require waiting for days to bake them!
Yes! Because when that craving hits you need it now. Right?! 😉