8 Secrets to The Perfect Chocolate Chip Cookie

Chocolate chip cookies. Could there be a more perfect cookie in the world? And in my book, knowing how to bake them — and get a consistent outcome every time — is a basic life skill.

There are chocolate chip cookie variations. Thin and crispy with loads of butterscotch flavor. Soft and cake-y, dotted with a few chocolate chips. Or a fan favorite: irresistibly chewy and chock-full of dark, gooey chocolate.

For this tutorial, we’ll go with chewy chocolate chip cookies. But it will also include tips for creating different kinds of cookies (as mentioned above) and include troubleshooting advice as well. In no time at all you’ll be confidently playing around with your own recipe to make The Perfect Chocolate Chip Cookie.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom
8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom
8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom
tutorial for the perfect chocolate chip cookie
8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom
8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom
8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

All chocolate chip cookie recipes call for the same 8-10 ingredients: butter, sugar (white and brown), eggs, vanilla (or another flavoring), flour, leavening (usually baking soda), salt and chocolate chips. At the bottom of the post, you’ll find the perfect recipe to work with, but first, let’s talk about ingredients and processes that will help you make the perfect chocolate cookie.

8 SECRETS TO MAKE THE PERFECT CHOCOLATE CHIP COOKIE

Butter = flavor. Shortening is fine for baking and the cookies will come out looking pretty, but they won’t taste as great. Shortening just can’t compare to straight-up butter.

Using unsalted butter when baking means you can control the amount of salt in a recipe. But that’s just preference.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Secret for the Perfect Chocolate Chip Cookie #1: Butter should be at (cool) room temperature. This means it’s pliable and you can press your finger into it. If you use butter that is too soft, your cookies can end up greasy and oily. It also won’t cream as well with the sugar.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Microwaving butter to soften results in unevenly softened butter — usually a very melted center. The best way to bring your butter to proper temperature is to cut it into pieces and let it sit at room temperature for about 30 minutes while the oven is preheating and you’re gathering all of your ingredients.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Creaming is the process of beating butter and sugar together until it’s light and fluffy. This is important for chewy, delicious cookies. The sharp edges of the sugar help aerate the butter. (We’ll save the science lesson for another day, just trust me, you don’t want to skip this step.)

Secret for the Perfect Chocolate Chip Cookie #2: Start by creaming the butter by itself with an electric mixer, then adding the brown and white sugars.

While we’re on the subject, an electric hand mixer or stand mixer is the way to go for creaming. The stand mixer is a little quicker, but more people have a hand mixer, so that’s what is shown in these pictures.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

The picture on the left shows the creaming at the halfway point. The picture on the right shows properly creamed butter and sugar. It’s lighter in color and very fluffy.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Most recipes call for a combination of white and brown sugars.

White sugar will help give cookies a nice crisp edge. The brown sugar, because of its higher moisture content, will lend chewiness. Brown sugar is white sugar with molasses added back into it. There is also dark brown sugar which has more molasses and will give an even stronger butterscotch flavor to the cookies.

Secret for the Perfect Chocolate Chip Cookie #3: Using all white sugar will give you hard, crunchy cookies. All brown sugar will give you tender, chewy cookies. Play around with the ratio until you get the cookie how you like it. This recipe recommends using almost all brown sugar, with just a little bit of white.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Eggs should also be room temperature. When you add eggs to the creamed mixture and they are cold, the mixture will curdle. This can affect the way the cookies bake and lead to uneven results. If this happens, let the mixture sit for a few minutes until it warms up and then continue beating. It should eventually come back together.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

A quick way to get an egg to room temperature is to place it in a bowl of warm tap water for about 10 minutes before using it.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Secret for the Perfect Chocolate Chip Cookie #4: Eggs should be added one at at time and beaten well between additions to keep the mixture nice and emulsified.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Vanilla is the traditional flavoring for chocolate chip cookies. You can also add a little of another extract for a variation — almond is a favorite. The debate between pure vs. artificial vanilla can get heated. Use what you like. Go with a generous tablespoon for plenty of vanilla flavor.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Unbleached all-purpose flour is ideal for most baking needs.

Secret for the Perfect Chocolate Chip Cookie #5: How you measure your flour is more important than what kind you use. Try spooning the flour into your measuring cup, then scraping off the mound with a butter knife. Dipping the measuring cup into the flour and dragging it up along the side of the flour bin, can result in too much flour in the cup.

Another great way is to weigh out your ingredients. One cup of unsifted all-purpose flour weighs 4.5 oz. or 125 grams.

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And that brings us to sifting. You don’t need to sift the flour for these cookies. A quick whisk is all the flour will need. (This is not the case for making cakes, however.) Sifted flour will weigh less than unsifted flour. Whisk after you measure the flour.

Salt is a huge flavor enhancer in sweets. If you use unsalted butter, start with what the recipe says and taste it. If you like, add more until it tastes just right to you. If it’s too salty, make note of it on the recipe and use less the next time. Unfortunately there’s no way to take the salt back out. If you use salted butter, you might want to use about 1/4 tsp. less salt than the recipe calls for.

Whisk the salt and the baking soda in with the flour so it’s evenly distributed in the dough.

If you should decide to use whole wheat flour in your cookies, use a little less than you would if it was regular flour. The whole wheat flour will absorb more of the liquid from the other ingredients.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom
8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Secret for the Perfect Chocolate Chip Cookie #6: You don’t have to follow your recipe word for word when it comes to the flour. That’s not always the case with other baked goods. But with cookies, there is a little room for experimenting to find what works best. Factors like humidity, climate, altitude, and brand of flour can affect how much flour a cookie dough needs. (So can slight variations in the water content of the butter or eggs you use.)

And now for the best part…the chocolate chips.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom
8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Have a generous amount of chocolate chips on hand. Dark chocolate, white chocolate, milk chocolate. As long as there are plenty of them, everything is fine.

Now let’s talk about the baking process — this includes baking sheets, temperature, and time.

Cookie sheets come in all sorts of shapes and sizes. The most popular is a basic, stainless steel rimmed baking sheet — preferably NOT non-stick.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom
8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Line the baking sheets with parchment (NOT waxed paper) or silicone baking mats. Baking cookies on silicone baking mats or parchment paper will give you evenly baked cookies. You’ll be less likely to get cookies with burned bottoms and raw middles. Bonus: parchment makes clean-up a snap! If you don’t have access to either of these, greasing the cookie sheet works too.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Secret for the Perfect Chocolate Chip Cookie #7: To make the cookies uniformly sized (for even baking), use a small spring-loaded ice cream scoop to spoon out the dough.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Once you’ve got your cookie dough onto the baking sheets, it’s time to close that door and set the timer.

Some people prefer to bake cookies one sheet at a time. For multiple trays, rotating your baking sheets back to front, top to bottom halfway through baking time will also produce evenly baked cookies. Most cookies only need to bake between 8-12 minutes, depending on the size of the dough balls and the temperature of your oven. (Invest in an oven thermometer if your oven is inconsistent and adapt it accordingly.)

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Let cookies rest on cookie sheets for a few minutes before transferring to cooling racks.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

Secret for the Perfect Chocolate Chip Cookie #8: Let cookie sheets cool completely before baking the next batch of dough.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

TROUBLESHOOTING & VARIATIONS

Now for those variations, as well as a few helpful hints for troubleshooting.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

FLOUR: The cookies on the left were made with the exact amount of flour called for in the recipe, the cookies in the middle had a little more flour, and the ones on the right had about 3/4 cup more flour. All were baked for the same amount of time on the same cookie sheet.

With practice you’ll learn how much flour to add. A good thing to do is to always bake one or two test cookies to see how the cookies spread in the oven. If they spread too much, you can add more flour.

If you go overboard and add too much flour, add a little milk or water until the dough comes back to where you want it.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

TEMPERATURE: These cookies spread too much. I already mentioned adding more flour to the dough. But you can also lower the baking temperature.

The cookies in the picture were baked at 375 degrees F (right), 350 degrees F (middle), and 325 degrees F (left) for about the same amount of time — give or take 60 seconds.

You can also chill the cookie dough which will help inhibit the dough from spreading.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

MELTED BUTTER: The cookies on the top were made with melted butter and a higher ratio of white sugar. The cookies didn’t brown very well. The cookies on the bottom had more brown sugar. They are both chewy because of the melted butter.

There are recipes that call for melted butter. If you go this route (and why not try it sometime?), use 2 Tbsp. less per 1/2 cup of butter so your cookies aren’t greasy. Skip the creaming process.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

WHITE SUGAR: The cookies above were made with equal amounts of white and brown sugar and more flour. They were firm and not chewy or crisp.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

BROWN SUGAR: These cookies were made with all brown sugar. They are very chewy and very soft.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

CAKE-Y: These are super soft, cake-y chocolate chip cookies. For these cookies, use an extra egg, about 1/4 to 1/2 cup less sugar, more flour, and a tablespoon of milk.

8 Secrets to the Perfect Chocolate Chip Cookie featured on top lifestyle blog, Design Mom

DARK BOTTOMS: The cookies in this picture were baked on parchment (left) and a greased baking sheet (right). If you prefer darker bottomed cookies, skip the parchment.

The Perfect Chocolate Chip Cookie Recipe

Ingredients:
1 cup (8 oz.) butter, at room temperature
1 1/2 cups brown sugar
1/2 cup white sugar
2 large eggs, at room temperature
1 Tbsp. pure vanilla extract
2 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups semi-sweet chocolate chips

Instructions:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Beat butter with an electric mixer until creamy. Add the brown and white sugar and beat for 5 minutes on high speed until light and fluffy. Add the eggs, one at a time, beating for another minute after each addition. Add the vanilla and mix well.

Whisk together the dry ingredients. Add the dry ingredients to the creamed mixture in two or three additions, mixing on low speed just until the flour is incorporated. Stir in the chocolate chips using a silicone spatula or the mixer on low speed.

Using a small ice cream scoop or tablespoon, drop balls of dough onto the prepared baking sheets, leaving a few inches of room between them. Bake for 10-12 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Let cookies cool on baking sheet for about 10 minutes before transferring them to a cooling rack.

Makes about 3 dozen perfect chocolate cookies.

——

This was a lot of information. If you made it to the end, congratulations! You can say you are now officially a chocolate chip cookie pro!

P.S. — Baking chocolate chip cookies is a satisfying task, and if you’re looking for a kid-friendly activity, it’s a great fit! There are lots of steps kids can help with. They’ll enjoy cracking the eggs, spooning the flour, balling the dough. But most of all, they’ll love sneaking chocolate chips to snack on while the first batch bakes, and waiting (impatiently) for the cookies to cool just enough to handle without burning their tongue.

157 thoughts on “8 Secrets to The Perfect Chocolate Chip Cookie”

  1. Thanks for posting this, especially the comparisons. You just answered all of my questions with just one extremely informative post:)

  2. I made your recipe last night (and yes, I did read all of your post before plunging ahead) and they are DELICIOUS! My husband likes cookies to be chewy and I like mine to be crunchy – these came out with a bit of both attributes PLUS they actually looked good. These came out good enough to give as gifts to others. Thank you so much for sharing!

  3. The chocolate chip cookies really held up to its name. They really ARE perfect! They were gone in just 2 days and I had to bake some more – not that I’m complaining ;)

    The only couple of things that I changed was lessening the amount of salt and baking them for just 8 minutes. This recipe is a keeper! Thank you so much for the insightful post.

  4. Just wanted to say that I found your blog via pintrest and your 12 secrets to meal planning and the secrets to making the perfect chocolate chip cookie were EXACTLY what I’ve been looking for. Thank you for taking the time to do this and SHARE with the world. I live in a very rural community, I work in the office of our repair shop, and I don’t see a lot of people – most of whom are men. I can’t really tie up the phone lines talking to girl friends, so I browse pintrest and I can feel connected with amazing talented women from all over the world. Thank you! Tammy – Radisson, Saskatchewan, Canada

  5. There really is a lot of science behind making a perfect cookie, isn’t there? So interesting.

    I just noticed the last couple of times I baked chocolate chip cookies that they were so evenly golden in color, instead of darker bottoms. I used parchment for the first time but hadn’t given that any thought to the connection until now. Won’t be going back to greasing the sheets. Thank you!

  6. Thought I’d mention that I never cool mine on cooling racks anymore. I either transfer them to a plate, or now that I use parchment paper I just let them cool on the paper placed on the counter. Seems to keep them a little more moist and chewy after cooling.

  7. Thank you so much for this post! I made these tonight for my family and they couldn’t get enough of them. I’ve been searching for a great cookie recipe and we all agreed that this is the one. And all of the tips and explanations and pictures are incredibly helpful as well.
    Thank you! These cookies are delish! Just the way I like them!

  8. These cookies were the most beautiful and delicious cookies I’ve made! Love all your tips I followed most of them! I didn’t have a hand beater so I just used a whisk and a wooden spoon, they turned out so great!! :)

  9. omg…just made these cookies and they are soooooooo good. I made some giant cookies, want gacc cookies but we are in s.korea, so i made these instead! Delish!!!! Thank u for the step by step and the additional info! Wish i could submit pics…yumm-Oh…

  10. These cookie tips are excellent!!!! My cookies were turning out flat and inconsistent. I followed your tips and made a perfect batch. Hooray!

  11. So thankful to have found your tutorial. This is my second attempt at making chocolate chip cookies. The first recipe I tried gave me cookies that were flat and crispy. I used yours using mostly brown sugar and following your tips about the mixing and the variations in ingredients. What a difference! Cookies are not flat and the taste delicious! And proud to say that I made them myself. Thanks for sharing. ;)

  12. Thank you so much for experimenting this and sharing with us!
    Now i know exactly why my cookies turned out like cake, why they were getting so flat and not always chewy or with crispy edges at all.
    Now i’ve reached my perfect recipe and am baking several batches every week and eating them by myself, lol. I would eat them 24/7.
    I grew up in a shit country where there were no chocolate chip cookies available on the market until the 2000’s and still, very expensive imported ones. Even now they are not popular, therefore expensive. Worst part from my childhood was that i had to watch on and on all those british commercials from Cartoon Network UK with happy children eating those delicious cookies.
    Now I will eat them until i die!

  13. thank you sooooo much!!! my cookies would come out cakey and never flatten, I had not though that I had to use less of whole wheat flour. Now they come out perfectly delicious. Also, my cookies are very chewy and that’s how I like them but what can I do to make the edges a bit crispier without altering the chewiness? I use 1 & 1/8 cup brown sugar and 3/8 cup white sugar and once they have slightly cooled I put them in an airtight container.
    Thanks!

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  17. Your cookie recipe is so very close to my mother in laws recipe. I have been told they are the best chocolate chip cookies anyone has ever eaten – when I take them to an event. I never knew why before but it is because of the brown suger (we use all brown sugar) and a low temperature (325) which I always thought was weird, 350 seems to be the standard temp.
    I am pinning this post, thanks so much. I didn’t know my eggs were to be room temp. I will do that now, making my weekly batch of cookies tomorrow.

  18. I just tried this recipe and I’m really happy I did. I’ve been making chocolate chip cookies for 50 years or better and these are the best I’ve ever made. I followed the directions exactly and baked them one sheet at a time. I am really impressed, thank you.

  19. I don’t know what happened but this didn’t turn out to be the “perfect” cookie. My husband equated them to man hole covers. I like making the big cookies so it was a 4 oz scoop, but followed the recipe to the “t” . They spread so bad that it just covered the baking sheet. When I could scrape the pancake like cookies off the sheet all I could taste was way too much brown sugar. I was hoping to perfect a chocolate chip cookie but got a mess and my hubby begged me never to try another recipe other than my standard again.

  20. Beth,
    I wasn’t happy with the results that I got the first 2 times either – I already had the perfect c.c. recipe :) but the second time I wrapped up 1/2 the dough & refrigerated it overnight (my family just didn’t want to wait overnight for the first 2 batches) & I just put in a batch & oh. my. gosh!!!! This changes everything. They look different & taste completely different. At least you could take your own recipe & store the dough in the fridge overnight before you bake.

    Thank you for the awesome post – I’m glad that I kept at it – I always appreciate making improvements to our favorite cookie!!!

  21. I think I would have to agree with you on that recipe, perfect! THANKS! I’ve got about 30 elementary schoolers to scarf them down tonight at church.

  22. If I want to use honey and brown sugar instead of white sugar and brown sugar, what is your suggested measurements for that combination?

  23. Im looking forward to trying your hints. I am also extremely happy to learn that I am not the only failure of chocolate chip cookie baking!!
    My daughters favorite is making and eating ccc’s but is always disappointed when they (always) end up thin/flat and all spread out.
    I’m printing the entire article so we can try this weekend.
    Thank you for your tutorial! Like another mentioned; I feel like I took a crash-course in cookie baking.

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  25. I’m struggling. I used to be able to make such good chocolate chip cookies! But, I haven’t really made them the past couple years. Lately my kids have been requesting them again….but using the same recipe they keep rising and are cake-like. What am I doing wrong? I’m not very good at baking, but chocolate chip cookies were the one thing I could make that everyone truly liked. I am a super busy Mom and don’t have time to experiment. Could you please make a suggestion? I quickly read your tips above, but my cookies are nothing like any of the pictures I saw, mine have a round smooth top…like a half moon cookie would have. Any suggestions would be greatly appreciated~
    Sandra

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  28. I love your instructions, thanks. I’m a long time baker and love chocolate chip cookies and am always in search of recipes.

    Changed the recipe a bit, had to make allowances when I used (whole) brown organic sugar and smaller organic chips. The whole brown sugar has larger crystals which means more sugar, so I reduced it by 1/8th per cup of brown sugar. Smaller chips or mini chips I reduced the 2 cup measure to 1 and 1/4C.

    They turned out perfectly. Kudos to you for all that time spent, its helpful.

  29. Thank you so much for the tups and explaini how I can get my chocolate chip coookies the way I want them.

    I have a few questions:

    1. If I were to go the melted butter route for a recipe that requires room temp creamed butter, do I use the same amount?

    2. I’m having problems with the way my cookies are spreading, overall taste and softness is good but they won’t spread like I want them too. They end up looking like crinkles or small halves of whoopie pies (doom-like shape). Is a particular ingredient responsible for this?

  30. Thank you! thank you! thank you!!!!!! I’ve made cookies a handful of times before and they all looked like mini cup cakes all puffy and cakey. I’m half way done and I see in oven that they sprrrreeeeeaaaad! Oh! They spread like a glorious butterfly.

    I halved the recipe because I wasn’t sure of the result seeing that I have been forced to eat ‘semi cakes’ in the past. I did change my brand of butter to the ‘good stuff’ though. I’m a bit more confident now, so I’ll try it again with my cheaper brand and hope for the same results. I also left out the baking soda I was determined to get them flat! Thanks again.

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  33. Hi I was wondering if you combine the brown and white sugar with the butter to cream or do you add the white sugar with the dry ingredients? Thanks for the great photos and information… I am inspired!

    1. Shannon, I personally mixed the brown and white sugar together then added it to the cream, I wasn’t sure about this either BUT mine came out amazing!

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  35. Whenever i have followed these recipes my cookies always turned out all fluffy and cake-like. I got so frustrated with it once that i took the cookies out half way through baking when they were beginning to stiffen, took a spoon and gently squashed them down, they instantly resembled perfect cookies! Then i put them back in for a few more minutes and voila! They were just right. Thin and crispy but chewy in the center. I know it sounds silly but i have noticed a lot of people have had the same problem and this is the only thing that worked for me. :)

  36. Well….the dough looks great. I tasted a little and it’s a winner.
    I will bake the cookies in the morning after a night in the refrigerator.
    Looks like you could use a new cookie sheet and a new silpat.
    Thanks for the wonderful recipe.

  37. Hi my Mum would like to know how you cook your white chocolate cookies. Every time she does it the white chocolate goes a brown colour. Fantastic recipe by the way.
    Cheers

  38. Hi!

    I tried your recipe just yesterday and I loved it, even my family and friends say it’s delicious. :)
    I just had a problem with the salt I used because I tasted a few specks of it in the cookies I made. You see, I used 1/2 tsp rock salt as it’s the one available in my mom’s pantry. Actually there’s iodized salt, the fine one but I don’t know whether 1/2 tsp of salt in your recipe is the same as 1/2 tsp of iodized salt. I was afraid it might turn out too salty.

    Thanks for your advice in advance. :)

  39. Hello. I just made some of your cookies- I have to say, they are the best that I have ever made!! my cookies are usually pretty nasty. These were awesome. Followed your instructions to a T… Thank You!!

  40. TEMPERATURE: These cookies spread too much. I already mentioned adding more flour to the dough. But you can also lower the baking temperature.

    The cookies in the picture were baked at 375 degrees F (right), 350 degrees F (middle), and 325 degrees F (left) for about the same amount of time — give or take 60 seconds.
    _.._did the baking temps get flipped for this?…I am good at flipping things etc._.._
    just found your site via pinterest…am enjoying very much…ideas for projects to do with grandchildren :)…Thank you, Linn

    You can also chill the cookie dough which will help inhibit the dough from spreading.

  41. I just made these cookies and I think I’m writing from heaven. Delicious and easy to make especially with the helpful tips! I think you’ve mastered the perfect chocolate chip cookie!

  42. Great recipe. I thought the increase in brown sugar vs white and the bit more flour than I typically use (2.5 cups) made a difference. The tablespoon of vanilla was also different for me. Amazing flavor. Also, decided to add a tablespoon of milk as I was mixing in eggs and chilled dough for an hour. Wonderful recipe. Well done

  43. HELP!! I just made up this recipe using brown sugar only…BUT i thought it was 1 STICK not 1 CUP of butter! :( do I try to remedy it or bake and see? I hope you see this but I doubt in time but I had to try!!
    Thanks..Holly

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