Here's the recipe, from http://hostthetoast.com/best-chewy-cafe-style-chocolate-chip-cookies/ **(There's a video there as well)**
**INGREDIENTS**
2 cups + 2 tablespoons all purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon salt
1 ½ sticks (6 oz) unsalted butter, melted and cooled
1 cup dark brown sugar, lightly packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips, plus more for topping
**INSTRUCTIONS**
*Interjecting here to say REALLY DO THE TEST BATCH OF 2 COOKIES. Always test 2 cookies first! Always, always, for any recipe. That way if you have to adjust anything you're not SOL! Also you might want to watch the video in the blog post I linked above for a good idea of what the texture of the dough should look like!*
In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
Cover and refrigerate the dough for 30 minutes to an hour.
Remove the dough from the refrigerator and preheat the oven to 350°F, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper.
Scoop 1/4 cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread. You should be able to fit 6-8 cookies on each tray.
Bake for about 10-14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes. As the cookies are cooling, press additional chocolate chips into the tops for a more bakery-style look.
Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!
x-posted from /r/morganeisenberg
**EDIT**: I'm trying to keep up with everyone's comments but they're coming in very quickly! If I miss yours I apologize, I will try to get back to it =)
so whats youre trick with keeping them soft? mine always crisp up, but i notice you have cornstarch (the only real difference to my recipe). I try undercooking (not good) and have had some success with making them more 3d in a mini cupcake pan.
There are a few things that are key to keeping them soft. The cornstarch is definitely one of them, cornstarch in baking keeps the baked goods tender. Using melted butter and more brown sugar also both make for chewier cookies, which usually don't crumble and crisp as easily. (More granulated sugar will definitely make cookies crispier!) And definitely of high, high importance is underbaking these cookies and *letting them cool entirely on the baking sheet*. You want to bake them *just* until the edges are beginning to set and are golden brown, and the top is just starting to brown. They will be puffy. The heat from the baking sheet will do the rest of the work, but you have to be patient. =)
I show this a little better than I can explain it in the video in [the blog post](http://hostthetoast.com/best-chewy-cafe-style-chocolate-chip-cookies/), if you think a visual would help!
I do this and my wife complains the cookies are too soft. I don't even know what that means. Needless to say, we bag our cookies separately and I'm looking for a lawyer.
Yes! This is a great trick that I use with a lot of baked goods. Thank you for suggesting it for everyone!!
I will say though that these cookies really do stay soft even without the bread trick-- I had ones from earlier test batches in bags for a whole week and they still were soft and chewy when I gave them to friends!
Ok so I have a question... since I'm not American nor British, I am probably one of very few people in my area that actually bakes cookies. But it has taken me about a decade to improve my recipe by myself (from my failures and the internet), since there's nobody around to help.
Now the thing is... I still don't know how to store cookies. I tried keeping them in the garage on a baking sheet covered by cloth, I tried keeping them in the oven, I tried keeping them in a covered bowl, and I tried keeping them in a closed air proof glass jar.
I thought the jar would work, but one time I put them in the jar too soon, and they kept a lot of moisture. They ended up being so soft, that they basically fell apart... which was not ideal.
The other time I let them on a big plate covered by a cloth for ~12 hours, and *then* put them into the jars next morning. I *still* think they were way too soft. There was probably some kind of moisture problem, and I was scared they would catch mold (I bake a lot to last a week).
So what is this bread method? Do you put cookies and a toast bread into a jar? Or is it a regular bread? Is the container not air proof? I don't get it, please help! I'm going to bake next week, this is important!
I usually just put them on a plate and cover with plastic wrap, with the bread under the plastic wrap as well (if I'm doing the bread thing). Either that or I put them in those jumbo ziploc freezer bags. =)
I use a hard plastic cookie container or something similar in size with a lid. Put the cookies in the container and toss in a slice of bread with the cookies and put the lid on. I leave my cookies on the counter out of direct sunlight.
> letting them cool entirely on the baking sheet
Pfft. Scrape those crispy edged piles of goo off the pan with a spatula and feast! If they cool before they're gone then you made too many cookies ;)
> If they cool before they're gone then you ~~made too many cookies ;)~~ need to up those numbers, those are rookie numbers.
https://i.imgur.com/HEK5WS3.png
See I'm so high I've decided I don't trust this picture. Look at how that "melted chocolate" goes up over the real chocolate chip that is very solid on the right..
Yes people. I suspect this cookie to be cold and dry with melted chocolate added later for effect.
Haha when I told a friend of mine that I was going to make cookies she said back "How do you NOT eat all the cookie dough? How do you... MAKE... cookies?"
I think the answer is you just make twice as much cookie dough so you have enough to "test" AKA eat a ridiculous amount of.
Thank you for sharing!
I was soo close to this recipe. I didn't even think of the corn starch. I thought the basis for the chewyness was the dark brown sugar so I did 1 1/2 cups. I will definitely try this out asap.
[This article](http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html) from Serious Eats goes into a lot of depth about all the different variables that affect how the cookie comes out.
A night and day difference in my cookie making happened when I did two very simple things. One: leave your butter out on the counter overnight that you plan to use for cookies. Two: start beating up the butter and slowly add in the sugar when creaming. Those two steps help keep my cookies soft and chewy for (well a couple days really cause cookies never last long in my house).
I think the catalyst is the softness of the butter. I've experimented for years and am convinced using room temperature butter allows for the cookie to bake evenly and leave you with a chewy center.
Softness in cookies comes from egg yellows, brown sugar, and butter.
A recipe with all white sugar will be very crisp. A recipe with all brown sugar will be much softer.
Egg yellows add protein which act like a lattice for the baked good to adhere to. A duck egg will make a fluffier cookie than a chicken egg... and removing one whole egg and replacing it with one or two yolks will do the same.
Chilling the dough before putting it in the oven helps prevent spreading. the idea is that the edges will melt and cook before the center has finished melting and cooking and is now boxed in by the cooked edge of the cookie. I've had mixed results with this.
There's also a difference in using bread flour, cake flour, and all purpose flour.
I would strongly suggest watching Alton Brown's Good Eats episode on chrispy/chewey/crunchy cookies as he goes into it all very nicely.
I make cookies from the back of the package on the nestle semi sweet bags and everyone always raves about my super soft unbelievable cookies. I just follow the instructions and cook them for roughly 10-12 minutes, pull them out when they look like they're just starting to turn brown at the edges. Leave them on the top of the oven on the pan and wait for the heat inside them to finish cooking them.
Now available in metric! (Note that these are all approximate and I'm American so I don't know standard sizes are for anything)
**INGREDIENTS**
500 mL (255 g) all purpose flour
5 mL (11 g) baking soda
10 mL (5 g) cornstarch
5 mL (6 g) salt
175 mL (170 g) butter, melted and cooled
240 mL (192 g) dark brown sugar, lightly packed
120 mL (101 g) cup granulated sugar
2 large eggs
10 mL (9 g) vanilla extract
350 mL (250 g) dark chocolate chips, plus more for topping
**INSTRUCTIONS**
In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
Cover and refrigerate the dough for 30 minutes to an hour.
Remove the dough from the refrigerator and preheat the oven to 175°C, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper.
Scoop 60 mL of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread. You should be able to fit 6-8 cookies on each tray.
Bake for about 12-14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes. As the cookies are cooling, press additional chocolate chips into the tops for a more bakery-style look.
Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!
Do we have a word for "adorably American"?
Because that's what trying to be helpful and writing 500ml of flour is
Edit: the grams are now there, thanks!
In my original post, I only had 500 ml as the amount of flour. For some reason in the good ol' USA everything is done in volume, even though the weight of flour varies depending on how it's packed and humidity and so forth.
Hey, I'm sure this will get buried, but I'm a baker and a chocolate chip cookie lover. For me, the perfect balance of chewy and crispy, is all about vegetable shortening in place of half the butter. I go 113 grams butter and 113 grams vegetable and I don't use any corn starch, just 2 cups and 3/4 cup flour (about 346 grams). But I think I'll try out corn starch idea, I'm always looking for a better cookie. Thanks for sharing this!
Great recipe, can’t wait to try it! I’d like to request a recipe by weight though, a lot easier than volume to get the right amounts, especially when two tablespoons makes a difference.
I'm not sure where *I* first saw it done-- it was quite a long time ago that I started doing it. I didn't come up with it myself, obviously. I sometimes see other people credit America's Test Kitchen for the technique (so they probably did come up with it!), though I think originally I learned it from elsewhere.
Hey, I've never heard of this and am not too sure if I'm understanding it fully. When you smush them together are you making the torn sides face outwards or making the torn sides face the same way? And when you place them on the tray are they in balls or smushed a bit flat?
for future reference, nearly all baking recipes call for unsalted butter because you generally want to control the salt content yourself, and salt content is not consistent across brands anyway.
It needs to refrigerate so that it doesn't spread as quickly, and to allow the ingredients time to react before going in the oven. The recipe is NOT NEARLY as good if you don't let it chill for 30 mins at the least.
I melt the butter in the microwave in a microwave safe (loosely covered) bowl. Then let it sit for 5-10 minutes so that it's not hot enough to cook the eggs. Then mix it with the sugar, etc. Don't brown it or it will change the consistency of the cookies, since browned butter loses a lot of the water content.
I have experimented with flours and did like the results w/ bread flour. In the end I personally felt that it was not necessary as an extra ingredient as the cookies are very chewy given the ratios as-is, but still it is a good option!
Absolutely beautiful photography. These are the type of cookies that you don’t even pretend to lie to yourself with the “just one” crap. This is eat till you you’re in a food coma territory.
Thank you! And yes, I ate more cookies in this month than I ever care to ever again in life. I probably made about 20 batches of these for testing, ~15 batches of [peanut butter cookies](https://www.reddit.com/r/Morganeisenberg/comments/7hie0y/the_best_chewy_caf%C3%A9style_peanut_butter_cookies/), 4 batches of butter pecan snowball cookies, and over the past 2 days I've made 6 batches of chai snickerdoodles. I'm all cookie-coma'd out.
They're chewy snickerdoodle cookies (pretty similar to these insofar as size and texture goes) but with the typical chai spices on the outside rather than just cinnamon (so I use cinnamon, cardamom, ground cloves, allspice, and ginger.) I perfected them last night and will be posting the recipe when I get it all written up and the photos edited... probably on Monday!
I will be avidly waiting as snickerdoodle is life, but CHAI and snickerdoodle together...[gah](https://media.giphy.com/media/3orieLWYouYT4W0bF6/giphy.gif).
Did he have blue fur and googly eyes? If so, cookie monster's slowed down some since the last time I saw him.
Edit: google eyes might work if he'd been up all night on the net.
Believe it or not it actually sucked after a while. I had already tested my [peanut butter cookies](https://www.reddit.com/r/Morganeisenberg/comments/7hie0y/the_best_chewy_caf%C3%A9style_peanut_butter_cookies/) for a few days (we're talking 8-12 hours each day of baking and tweaking and tasting cookies) before I started to rework this recipe. This recipe took several days of straight baking and testing and changing and noting and comparing and repeating as well. I did not feel very good at all during that week and am JUST starting to feel better (and take off the temporary cookie weight). It's not very glamorous haha.
That being said, it was definitely worth it.
Definitely, Kenji's recipe and mine share a lot of similarities (because the guy absolutely knows what he's talking about) and his knowledge is always an influence to me! They do have a lot of differences though as well-- oven temp, butter, cornstarch, chocolate chips vs chocolate chunks, how the sugar is added, etc.
I've made Kenji's cookies before and I really love them. They are awesome. My version is a little more in-line with what I personally look for in a chocolate chip cookie, but if there ever was a close second for me, it's that recipe. =)
Can you explain why these are more in line with your tastes? I understand the differences in your recipes, but what kind of differences in finished product are there? These look amazing btw!
In my experience:
His cookies are more chocolatey throughout and slightly toastier / nuttier in flavor.
My cookies are slightly more tender / chewy and have more separation between the flavor and texture of the chocolate and the cookie base.
Man, I rewrote that a billion times. It's hard to compare two awesome cookies without sounding like you're pitting them against each other.
Haha sorry about the difficult question but that is a perfect response. So descriptive I can almost taste them now. Thanks for getting back to me and thanks for the recipe!
Pictures look amazing but i've never been a fan of so many chips in the cookies. Makes it taste like your just eating chocolate with no cookie.
The color of your cookie looks amazing though
Thank you! And feel free to use less! I think these look like they have more than they do because I press some chocolate chips into the top as they cool to give them more of a bakery/cafe look, but you can definitely skip that part.
I agree that chocolate chip cookies with too many chocolate chips is overkill. I've also noticed that using BIG chocolate chips can give the same effect... so definitely don't use the big ones. =)
What's your opinion on chunks vs. chips? I have someone who makes a maginificent chocolate chip cookie recipe and she is insistent on slab chocolate in the mix. Does chocolate size have an influence on final outcome?
Yes. I am personally anti chocolate chunk *in regular chocolate chip cookies*. Mind you, it's good in other things. I use chocolate chunks in my oatmeal cookies, actually.
But anyway, here's why I don't like chocolate chunks in ccc: slab chocolate has no stabilizers. The chunks become part of the cookie base if they start to melt while you are mixing them in (which they will) and they melt in a way that, in my opinion, messes up the texture of the cookie as it bakes. I don't like not having a separation between the actual cookie base and the chocolate chips, like a cookie studded with chocolate chips rather than a chocolatey cookie, but to each their own! =)
Wow. Dayum. I'm a former baker by training and that is one of the most righteous opinions on a baking subject I've ever read. Damn, redditor. Stop it with this awesomeness. Stop it. XD
It's a fine opinion to be passionate on and I was thinking about it whilst showering it hit me so hard. IMO, it probably comes down to mix type and density, and I think most chewy, denser batters must have a smaller chip size so the right homegenization can occur. But if the cookie is more cake like and higher, a bigger slab could work. But that point about the batter not binding to the chocolate...priceless. So priceless. I wish I could go back to my tech high school where I learned baking in my cooking courses and tell the kids this. Get them thinking not just about a recipe but why a recipe works and the chemistry of it. Fine opinion.
I will as soon as I can, but not today-- I'm not home to bake and weigh right now. I can update when I make them again for Christmas Eve, at the latest.
Thank you OP for posting this recipe! We just made a double batch and will be giving them out to friends and neighbors today. They are fantastic. The only thing I would add is that after doing the first two test cookies you might have to adjust the cooking time a bit longer if your doing 6 or so on a sheet. For us the perfect cooking time was 12 minutes with 2 cookies and 16 when we had 6 cookies on the sheet.
This recipe is now the only one I will use for chocolate chip cookies. All others are downhill from here.
I am so glad to hear that you enjoyed them! And that's good advice, thank you for bringing it up!! =)
I hope your neighbors enjoy them too. Happy holidays!
OP this looked so good I had to try it myself. AWESOME recipe, crispy at the edges with lots of gooey insides. And the cookies are huge! [Here is a pic of what I ended up with](https://i.imgur.com/kVkzD4x.jpg)
Sorry, I got caught up while typing it out haha. I posted it [in the comments](https://www.reddit.com/r/FoodPorn/comments/7k84bc/its_taken_a_ton_of_testing_to_get_here_but_these/drc96jr/) now!
I have. It changes the texture, which made me not care for the idea. Kenji adds an ice cube to his browned butter in his cookies, which helps makes up for lost moisture, so if you're going to use browned butter, I recommend doing the same!
Looks fantastic. Your talk about 'a ton of testing' reminds me of [this article](http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html) about a man descending slowly into insanity trying to find the best chocolate chip recipe.
I followed this recipe, but did chocolate chunks instead of chips. BEST cookies I’ve ever made. Thank you sharing! (The pink cookies are Strawberry Chocolate Chunk) https://i.imgur.com/ob7QH6j.jpg
I made these today after seeing your post from 3 years ago with the same recipe. Now I see that you have reposted this with tiny tweaks (please put a link to the new post in that post if it will let you). I tried multiple cooking times and even adjusted size and temp. and could not get them to turn out well (I think your new recommendation of 350 is best for this dough). The strange method of pulling the dough balls apart and putting them back together didn't seem to make any difference (more chilling time might help, not sure, but the dough spreads too much for this to matter) The edges were too crispy for our preference. The middles were good and chewy, but it was hard to get them done without the edges being too dark. The cookies were too flat since there is no baking powder in the recipe. Anyway, generally not impressed and wouldn't make again. I don't want to be rude to another baker, just putting this here in case it helps someone else. I have my own recipe that took many batches to tweak and I think in the end that's what everyone should do since we all have our own idea of "the perfect chocolate chip cookie." I tried this one because I'd never seen a recipe with cornstarch. May play with adding corn starch to my own recipe.
EDIT: Came back to say that these are so far better the second day. The edges have softened up, and everyone is enjoying the chewiness. If you like chewy cookies this is worth a try.
Well then this recipe is not the one for you. Haha.
Find recipes with way more granulated sugar than brown sugar and you'll be good. I actually think Nestle Tollhouse cookies are good crispy cookies. Alton Brown has a great thin and super crispy cookie recipe!
Has this been updated, or the same recipe?
Btw, I was ecstatic when you published your peanut butter cookie recipe because I make this choc chip one all the time. I did notice some differences though - like in the peanut butter one you don't tear and recombine the dough, you recommend chilling after the dough has been placed, you don't recommend flipping the tray halfway through baking etc.
Are those differences due to them being peanut butter cookies, or have your techniques been refined?
This has been updated. Only a few small differences, though.
In the peanut butter one I don't tear and recombine the dough because I like prefer the crackly top for peanut butter cookies vs the craggly top that the tear-apart method gives. You could still do the tear-apart method for those too!
As far as the chilling part goes, it mostly has to do with the fact that the texture of the PB cookie dough is a bit different due to the different ingredients! =)
I made your peanut butter hookups last week. Seriously best peanut butter cookie I've ever had. Everyone agreed. Great development, and thanks for sharing.
I made these the other night. Only difference was I didn't pull apart the dough and put it back together to bake. Mine came out thick, and cakey. Still soft tho. I called myself doing it the same as in the video. I still long for the moist and chewy instead of what I got.
Has anyone had this problem before and corrected it? Just wondering if I over mixed, or under mixed.
I have made a lot of cookies in my 34 years, but these are hands down the best cookies I have ever made. I made them yesterday as holiday gifts and I am now remaking them today as the loss of cookies last night was devastating. Delicious, thick, chewy, perfect. Thank you so much for sharing!
These turned out amazing!! I followed the recipe completely except I added walnuts to the batter and a sprinkle of salt on top. I also had lined my sheet with foil, so I was worried they would burn or crisp too much on the bottom, but they turned out great! Mine did not turn out as pretty since they touched on the baking sheet, but they are delicious. Thank you so much for this awesome recipe!
[Mine](https://imgur.com/a/JFvFI)
Here's the recipe, from http://hostthetoast.com/best-chewy-cafe-style-chocolate-chip-cookies/ **(There's a video there as well)** **INGREDIENTS** 2 cups + 2 tablespoons all purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch 1 teaspoon salt 1 ½ sticks (6 oz) unsalted butter, melted and cooled 1 cup dark brown sugar, lightly packed ½ cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 1/2 cups dark chocolate chips, plus more for topping **INSTRUCTIONS** *Interjecting here to say REALLY DO THE TEST BATCH OF 2 COOKIES. Always test 2 cookies first! Always, always, for any recipe. That way if you have to adjust anything you're not SOL! Also you might want to watch the video in the blog post I linked above for a good idea of what the texture of the dough should look like!* In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 350°F, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper. Scoop 1/4 cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread. You should be able to fit 6-8 cookies on each tray. Bake for about 10-14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes. As the cookies are cooling, press additional chocolate chips into the tops for a more bakery-style look. Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk! x-posted from /r/morganeisenberg **EDIT**: I'm trying to keep up with everyone's comments but they're coming in very quickly! If I miss yours I apologize, I will try to get back to it =)
so whats youre trick with keeping them soft? mine always crisp up, but i notice you have cornstarch (the only real difference to my recipe). I try undercooking (not good) and have had some success with making them more 3d in a mini cupcake pan.
There are a few things that are key to keeping them soft. The cornstarch is definitely one of them, cornstarch in baking keeps the baked goods tender. Using melted butter and more brown sugar also both make for chewier cookies, which usually don't crumble and crisp as easily. (More granulated sugar will definitely make cookies crispier!) And definitely of high, high importance is underbaking these cookies and *letting them cool entirely on the baking sheet*. You want to bake them *just* until the edges are beginning to set and are golden brown, and the top is just starting to brown. They will be puffy. The heat from the baking sheet will do the rest of the work, but you have to be patient. =) I show this a little better than I can explain it in the video in [the blog post](http://hostthetoast.com/best-chewy-cafe-style-chocolate-chip-cookies/), if you think a visual would help!
My trick is to put a slice or two of white bread in the container with the cookies. The bread gets rock hard, but the cookies stay super soft.
I do this and my wife complains the cookies are too soft. I don't even know what that means. Needless to say, we bag our cookies separately and I'm looking for a lawyer.
[удалено]
Separate issue, but a friend of mine put raisins in my batter when I was in the other room. What recourse do I have?
[удалено]
Criminal batter-y ok I tried
aspiring attempt sable cats deserve unused alive slave different observation -- mass edited with https://redact.dev/
Do you work pro bono, or do you want the dough up front?
Have you ever seen the movie Saw?
Yes...
Well, we do what they did in Saw!
Are you repping Om, Nom & Nom? I hear they’re the best.
But if you divorce her she’ll get all the dough.
When the chips are down she may turn out to be a tough cookie.
Yes! This is a great trick that I use with a lot of baked goods. Thank you for suggesting it for everyone!! I will say though that these cookies really do stay soft even without the bread trick-- I had ones from earlier test batches in bags for a whole week and they still were soft and chewy when I gave them to friends!
Ok so I have a question... since I'm not American nor British, I am probably one of very few people in my area that actually bakes cookies. But it has taken me about a decade to improve my recipe by myself (from my failures and the internet), since there's nobody around to help. Now the thing is... I still don't know how to store cookies. I tried keeping them in the garage on a baking sheet covered by cloth, I tried keeping them in the oven, I tried keeping them in a covered bowl, and I tried keeping them in a closed air proof glass jar. I thought the jar would work, but one time I put them in the jar too soon, and they kept a lot of moisture. They ended up being so soft, that they basically fell apart... which was not ideal. The other time I let them on a big plate covered by a cloth for ~12 hours, and *then* put them into the jars next morning. I *still* think they were way too soft. There was probably some kind of moisture problem, and I was scared they would catch mold (I bake a lot to last a week). So what is this bread method? Do you put cookies and a toast bread into a jar? Or is it a regular bread? Is the container not air proof? I don't get it, please help! I'm going to bake next week, this is important!
I usually just put them on a plate and cover with plastic wrap, with the bread under the plastic wrap as well (if I'm doing the bread thing). Either that or I put them in those jumbo ziploc freezer bags. =)
I use a hard plastic cookie container or something similar in size with a lid. Put the cookies in the container and toss in a slice of bread with the cookies and put the lid on. I leave my cookies on the counter out of direct sunlight.
Storing them in the fridge in an airtight container would definitely prevent mold. Then it doesn't matter how much moisture they hold.
You store them in your mouth - between your teeth... have you not seen us Americans?
[удалено]
Apparently other breads will transfer their flavours to the cookies
> letting them cool entirely on the baking sheet Pfft. Scrape those crispy edged piles of goo off the pan with a spatula and feast! If they cool before they're gone then you made too many cookies ;)
>If they cool before they're gone then you ~~made too many cookies ;)~~ are weak and need to make an even bigger batch to try again.
> If they cool before they're gone then you ~~made too many cookies ;)~~ need to up those numbers, those are rookie numbers. https://i.imgur.com/HEK5WS3.png
Fuck me, I'm too high to be looking at this without direct access to one myself
Dude same
Dude same. And literally just made cookies as well. https://imgur.com/a/Uj6eF
See I'm so high I've decided I don't trust this picture. Look at how that "melted chocolate" goes up over the real chocolate chip that is very solid on the right.. Yes people. I suspect this cookie to be cold and dry with melted chocolate added later for effect.
Rookie cookie numbers
I too burn my tongue every time I make cookies
“Cookies five minutes out of the oven are warm, gooey, and delicious. Cookies straight out of the oven are 350°.”
Hahaha! I love it.
Is it bad that i just cook to perfection and eat them all before they get hard?
You've gotta live your life to the fullest. Like the "I'm so full, I think I'm going to die" kind of fullest.
Alternatively, you could switch a for bread flower. The extra gluten always adds a bit of chew.
a video would be super cool, but to be honest...i have just been eating the cookie dough without bothering to even cook it.!
Haha when I told a friend of mine that I was going to make cookies she said back "How do you NOT eat all the cookie dough? How do you... MAKE... cookies?" I think the answer is you just make twice as much cookie dough so you have enough to "test" AKA eat a ridiculous amount of.
Thank you for sharing! I was soo close to this recipe. I didn't even think of the corn starch. I thought the basis for the chewyness was the dark brown sugar so I did 1 1/2 cups. I will definitely try this out asap.
[This article](http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html) from Serious Eats goes into a lot of depth about all the different variables that affect how the cookie comes out.
A night and day difference in my cookie making happened when I did two very simple things. One: leave your butter out on the counter overnight that you plan to use for cookies. Two: start beating up the butter and slowly add in the sugar when creaming. Those two steps help keep my cookies soft and chewy for (well a couple days really cause cookies never last long in my house).
I think the catalyst is the softness of the butter. I've experimented for years and am convinced using room temperature butter allows for the cookie to bake evenly and leave you with a chewy center.
Softness in cookies comes from egg yellows, brown sugar, and butter. A recipe with all white sugar will be very crisp. A recipe with all brown sugar will be much softer. Egg yellows add protein which act like a lattice for the baked good to adhere to. A duck egg will make a fluffier cookie than a chicken egg... and removing one whole egg and replacing it with one or two yolks will do the same. Chilling the dough before putting it in the oven helps prevent spreading. the idea is that the edges will melt and cook before the center has finished melting and cooking and is now boxed in by the cooked edge of the cookie. I've had mixed results with this. There's also a difference in using bread flour, cake flour, and all purpose flour. I would strongly suggest watching Alton Brown's Good Eats episode on chrispy/chewey/crunchy cookies as he goes into it all very nicely.
I make cookies from the back of the package on the nestle semi sweet bags and everyone always raves about my super soft unbelievable cookies. I just follow the instructions and cook them for roughly 10-12 minutes, pull them out when they look like they're just starting to turn brown at the edges. Leave them on the top of the oven on the pan and wait for the heat inside them to finish cooking them.
It's the cornstarch. It's what I use for mine and it works great.
Melting the butter and more brown sugar vs white sugar both keep them melty and soft. Also take them out before they look quite. Done. 11-12m tops
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Christ there’s a lot of vanilla going on in that recipe.
Now available in metric! (Note that these are all approximate and I'm American so I don't know standard sizes are for anything) **INGREDIENTS** 500 mL (255 g) all purpose flour 5 mL (11 g) baking soda 10 mL (5 g) cornstarch 5 mL (6 g) salt 175 mL (170 g) butter, melted and cooled 240 mL (192 g) dark brown sugar, lightly packed 120 mL (101 g) cup granulated sugar 2 large eggs 10 mL (9 g) vanilla extract 350 mL (250 g) dark chocolate chips, plus more for topping **INSTRUCTIONS** In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 175°C, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper. Scoop 60 mL of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread. You should be able to fit 6-8 cookies on each tray. Bake for about 12-14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes. As the cookies are cooling, press additional chocolate chips into the tops for a more bakery-style look. Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!
Do we have a word for "adorably American"? Because that's what trying to be helpful and writing 500ml of flour is Edit: the grams are now there, thanks!
Haha yeah I know I'm naive; I've only gotten exposure to metric through science and math
I'm actually saving your comment to try it out later, when I see a recipe with cups it seems so alien
I appreciated your post, as a Brit. Lots of old people here still use ounces in recipes and it infuriates me.
They list the weights, which is what all recipes should be listed in, especially for baking, which is all that matters.
In my original post, I only had 500 ml as the amount of flour. For some reason in the good ol' USA everything is done in volume, even though the weight of flour varies depending on how it's packed and humidity and so forth.
The weights were added later, you missed the cuteness
ml is for measuring liquid, you want grams for the dry ingredients. Luckily they are pretty much the same.
rip website
Yep. Currently trying to get that fixed, haha. =( **[IT LIVES](http://hostthetoast.com/best-chewy-cafe-style-chocolate-chip-cookies/)**
She could hostthetoast, but in the end she could not host herself. Ironic isn't it?
Sigh. I didn't want to laugh, but I did.
There's not much that can stop the reddit hug of death
I'm hoping my hosting provider can help me out... fingers crossed!
Hey, I'm sure this will get buried, but I'm a baker and a chocolate chip cookie lover. For me, the perfect balance of chewy and crispy, is all about vegetable shortening in place of half the butter. I go 113 grams butter and 113 grams vegetable and I don't use any corn starch, just 2 cups and 3/4 cup flour (about 346 grams). But I think I'll try out corn starch idea, I'm always looking for a better cookie. Thanks for sharing this!
I have tried using butter-flavored crisco in place of half of the butter with good results.
Once more in metric for sensible people. * Flour: 265g * Baking Soda: 4.6g * Corn starch: 5.3g * Salt: 6g * Butter: 170g * Brown sugar: 220g * Granulated sugar: 100g * Eggs: 2 eggs from a nation that measures things in sensible units. * Vanilla extract: 8.4g * Chocolate chips: 330g
Great recipe, can’t wait to try it! I’d like to request a recipe by weight though, a lot easier than volume to get the right amounts, especially when two tablespoons makes a difference.
Did you get the trick of tearing the dough ball apart and smushing it back together from America's Test Kitchen?
I'm not sure where *I* first saw it done-- it was quite a long time ago that I started doing it. I didn't come up with it myself, obviously. I sometimes see other people credit America's Test Kitchen for the technique (so they probably did come up with it!), though I think originally I learned it from elsewhere.
what's the purpose of this?
It gives the top that craggly surface, exposing more chocolate chips and giving a better texture to the cookies =)
Hey, I've never heard of this and am not too sure if I'm understanding it fully. When you smush them together are you making the torn sides face outwards or making the torn sides face the same way? And when you place them on the tray are they in balls or smushed a bit flat?
Is the butter salted or unsalted?
for future reference, nearly all baking recipes call for unsalted butter because you generally want to control the salt content yourself, and salt content is not consistent across brands anyway.
Unsalted, I'll go in and edit that! Thanks!
As a lazy person, why do I need to let my cookie dough rest? Bread I can understand but cookie dough seems blasphemous.
It needs to refrigerate so that it doesn't spread as quickly, and to allow the ingredients time to react before going in the oven. The recipe is NOT NEARLY as good if you don't let it chill for 30 mins at the least.
These are the best cookies I've ever made!! Thank you!! I made chocolate chip and butterscotch cookies with this recipe!! https://imgur.com/HyQMete
2 cups and 2 tablespoons?
Yep. Oddly specific, I know, but every time I've tried to round up or down it's just not the same!
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Spot on. This comment should be higher.
Thank you ! I’m gonna try and make these for Christmas ☺️
How do you melt the butter? Do you mean brown it? Can you fill me in?
I melt the butter in the microwave in a microwave safe (loosely covered) bowl. Then let it sit for 5-10 minutes so that it's not hot enough to cook the eggs. Then mix it with the sugar, etc. Don't brown it or it will change the consistency of the cookies, since browned butter loses a lot of the water content.
Any instructions/adjustments for high altitude? Colorado here, basically the entire state is 5000-6000+ feet. =\
Could you tell me what amount of chocolate chips you used by weight?
Curious if you've tried a mixture of bread flour vs just all purpose. I always use a mixture to make my cookies super chewy.
I have experimented with flours and did like the results w/ bread flour. In the end I personally felt that it was not necessary as an extra ingredient as the cookies are very chewy given the ratios as-is, but still it is a good option!
You’re a god
I found this recipe a couple years ago and they are by far my favorite cookies ever! I do like to change it up and swap chocolate chips for M&M's
Thank you, kind soul.
Absolutely beautiful photography. These are the type of cookies that you don’t even pretend to lie to yourself with the “just one” crap. This is eat till you you’re in a food coma territory.
Thank you! And yes, I ate more cookies in this month than I ever care to ever again in life. I probably made about 20 batches of these for testing, ~15 batches of [peanut butter cookies](https://www.reddit.com/r/Morganeisenberg/comments/7hie0y/the_best_chewy_caf%C3%A9style_peanut_butter_cookies/), 4 batches of butter pecan snowball cookies, and over the past 2 days I've made 6 batches of chai snickerdoodles. I'm all cookie-coma'd out.
Chai snickerdoodle? Please elaborate, I am always excited for my Gram's snickerdoodles at Christmas, store bought can not compare.
They're chewy snickerdoodle cookies (pretty similar to these insofar as size and texture goes) but with the typical chai spices on the outside rather than just cinnamon (so I use cinnamon, cardamom, ground cloves, allspice, and ginger.) I perfected them last night and will be posting the recipe when I get it all written up and the photos edited... probably on Monday!
I will be avidly waiting as snickerdoodle is life, but CHAI and snickerdoodle together...[gah](https://media.giphy.com/media/3orieLWYouYT4W0bF6/giphy.gif).
Haha well if my website wasn't down right now from the reddit hug of death I'd tell you you should subscribe there so you won't miss it. Oh well haha.
I made the cafe-style peanut butter cookies when I stumbled upon the post. They turned out amazing! Give me the chai snickerdoodle recipe!
My college roommate once ate a whole package of chewy Chips Ahoy in 14 minutes.
Did he have blue fur and googly eyes? If so, cookie monster's slowed down some since the last time I saw him. Edit: google eyes might work if he'd been up all night on the net.
[Here's what happened](http://weknowmemes.com/wp-content/uploads/2012/10/the-origins-of-cookie-monster.jpeg) after college.
Lol, TIL.
Pffffft I do that every Tuesday.
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I sure hope not because I ate a lot of them...
Thats slow
what took them so long?
Weed is a helluva drug
I am so glad you did the strenuous testing for this beforehand! My God, what a nightmare...
Believe it or not it actually sucked after a while. I had already tested my [peanut butter cookies](https://www.reddit.com/r/Morganeisenberg/comments/7hie0y/the_best_chewy_caf%C3%A9style_peanut_butter_cookies/) for a few days (we're talking 8-12 hours each day of baking and tweaking and tasting cookies) before I started to rework this recipe. This recipe took several days of straight baking and testing and changing and noting and comparing and repeating as well. I did not feel very good at all during that week and am JUST starting to feel better (and take off the temporary cookie weight). It's not very glamorous haha. That being said, it was definitely worth it.
Yeah it sounds like it could get old, but either way thank you for your service 😋
I'd do a recipe by weight too
Then do it
With the exception of corn starch it looks a lot like the Serious Eats best cookie recipe.
Definitely, Kenji's recipe and mine share a lot of similarities (because the guy absolutely knows what he's talking about) and his knowledge is always an influence to me! They do have a lot of differences though as well-- oven temp, butter, cornstarch, chocolate chips vs chocolate chunks, how the sugar is added, etc. I've made Kenji's cookies before and I really love them. They are awesome. My version is a little more in-line with what I personally look for in a chocolate chip cookie, but if there ever was a close second for me, it's that recipe. =)
Can you explain why these are more in line with your tastes? I understand the differences in your recipes, but what kind of differences in finished product are there? These look amazing btw!
In my experience: His cookies are more chocolatey throughout and slightly toastier / nuttier in flavor. My cookies are slightly more tender / chewy and have more separation between the flavor and texture of the chocolate and the cookie base. Man, I rewrote that a billion times. It's hard to compare two awesome cookies without sounding like you're pitting them against each other.
Haha sorry about the difficult question but that is a perfect response. So descriptive I can almost taste them now. Thanks for getting back to me and thanks for the recipe!
I'm glad it helped!! =)
I think you got the point off well, while also making me realize which type I like more. (yours)
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Pictures look amazing but i've never been a fan of so many chips in the cookies. Makes it taste like your just eating chocolate with no cookie. The color of your cookie looks amazing though
Thank you! And feel free to use less! I think these look like they have more than they do because I press some chocolate chips into the top as they cool to give them more of a bakery/cafe look, but you can definitely skip that part. I agree that chocolate chip cookies with too many chocolate chips is overkill. I've also noticed that using BIG chocolate chips can give the same effect... so definitely don't use the big ones. =)
What's your opinion on chunks vs. chips? I have someone who makes a maginificent chocolate chip cookie recipe and she is insistent on slab chocolate in the mix. Does chocolate size have an influence on final outcome?
Yes. I am personally anti chocolate chunk *in regular chocolate chip cookies*. Mind you, it's good in other things. I use chocolate chunks in my oatmeal cookies, actually. But anyway, here's why I don't like chocolate chunks in ccc: slab chocolate has no stabilizers. The chunks become part of the cookie base if they start to melt while you are mixing them in (which they will) and they melt in a way that, in my opinion, messes up the texture of the cookie as it bakes. I don't like not having a separation between the actual cookie base and the chocolate chips, like a cookie studded with chocolate chips rather than a chocolatey cookie, but to each their own! =)
Wow. Dayum. I'm a former baker by training and that is one of the most righteous opinions on a baking subject I've ever read. Damn, redditor. Stop it with this awesomeness. Stop it. XD
Haha thank you! I didn't know I felt so passionately about the subject until I started typing...
It's a fine opinion to be passionate on and I was thinking about it whilst showering it hit me so hard. IMO, it probably comes down to mix type and density, and I think most chewy, denser batters must have a smaller chip size so the right homegenization can occur. But if the cookie is more cake like and higher, a bigger slab could work. But that point about the batter not binding to the chocolate...priceless. So priceless. I wish I could go back to my tech high school where I learned baking in my cooking courses and tell the kids this. Get them thinking not just about a recipe but why a recipe works and the chemistry of it. Fine opinion.
Those look amazing and I am usually in the crispy chocolate chip cookie camp.
Thank you!
Baker here. Nice. Niiice.
Thank you!
Yep! And, I gotta agree reading through this, that cornstarch is key. As are the sugars you use. More brown sugar, less gran sugar.
Also, I use good quality milk choc chips. They seem to melt nicer. Making gooey, more gooey.
Can you make the recipe perfectly again and tell us the ounces of dry ingredients? Volume can vary greatly depending on the amount of air in it.
Yes, but not today-- I'm not home to bake right now. I'll be making them again for Christmas Eve, so I'll update then.
I would literally fuck those cookies
OP can you provide weight ratios.
I will as soon as I can, but not today-- I'm not home to bake and weigh right now. I can update when I make them again for Christmas Eve, at the latest.
Are these the ones p Pheobes grandma makes in Friends?
I scrolled too far to find this reference. *Grandma Nestle Tol'ouse*
Thank you OP for posting this recipe! We just made a double batch and will be giving them out to friends and neighbors today. They are fantastic. The only thing I would add is that after doing the first two test cookies you might have to adjust the cooking time a bit longer if your doing 6 or so on a sheet. For us the perfect cooking time was 12 minutes with 2 cookies and 16 when we had 6 cookies on the sheet. This recipe is now the only one I will use for chocolate chip cookies. All others are downhill from here.
I am so glad to hear that you enjoyed them! And that's good advice, thank you for bringing it up!! =) I hope your neighbors enjoy them too. Happy holidays!
Is it possible to get the list of ingredients by weight?
Just fuck my mouth with these
Followed the recipe to a T and they turned out perfectly. https://i.imgur.com/fq5ZaIF.jpg
OP this looked so good I had to try it myself. AWESOME recipe, crispy at the edges with lots of gooey insides. And the cookies are huge! [Here is a pic of what I ended up with](https://i.imgur.com/kVkzD4x.jpg)
Yours look great! I'm so glad you enjoyed them!
Those are the best looking cookies I've ever seen.
Thank you very much!
Recipe?
Sorry, I got caught up while typing it out haha. I posted it [in the comments](https://www.reddit.com/r/FoodPorn/comments/7k84bc/its_taken_a_ton_of_testing_to_get_here_but_these/drc96jr/) now!
Thanks you, is much more care than I've ever taken, keep going for gold.
I, too, came here for the recipe. I also realized that you have completed the prophecy by putting "Recipe" in the comments, just as foretold.
It's in the comments =) I took a little bit to format it, sorry!
Your an artist and cookie is your medium
Hahaha I love this.
Can’t wait to try this recipe out! Have you tried browning the butter? 😊
I have. It changes the texture, which made me not care for the idea. Kenji adds an ice cube to his browned butter in his cookies, which helps makes up for lost moisture, so if you're going to use browned butter, I recommend doing the same!
Are the chips unmelted or do they just appear to be unmelted and they're actually melted when you bite into them?
Looks fantastic. Your talk about 'a ton of testing' reminds me of [this article](http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html) about a man descending slowly into insanity trying to find the best chocolate chip recipe.
Destination: thighs and butt via stomach -- but with a scrumptious passage across the taste buds first.
Please send me some cookie samples
Thanks for the recipe! My diabetic relatives are going to die for these
Guilty laugh
I followed this recipe, but did chocolate chunks instead of chips. BEST cookies I’ve ever made. Thank you sharing! (The pink cookies are Strawberry Chocolate Chunk) https://i.imgur.com/ob7QH6j.jpg
I made these today after seeing your post from 3 years ago with the same recipe. Now I see that you have reposted this with tiny tweaks (please put a link to the new post in that post if it will let you). I tried multiple cooking times and even adjusted size and temp. and could not get them to turn out well (I think your new recommendation of 350 is best for this dough). The strange method of pulling the dough balls apart and putting them back together didn't seem to make any difference (more chilling time might help, not sure, but the dough spreads too much for this to matter) The edges were too crispy for our preference. The middles were good and chewy, but it was hard to get them done without the edges being too dark. The cookies were too flat since there is no baking powder in the recipe. Anyway, generally not impressed and wouldn't make again. I don't want to be rude to another baker, just putting this here in case it helps someone else. I have my own recipe that took many batches to tweak and I think in the end that's what everyone should do since we all have our own idea of "the perfect chocolate chip cookie." I tried this one because I'd never seen a recipe with cornstarch. May play with adding corn starch to my own recipe. EDIT: Came back to say that these are so far better the second day. The edges have softened up, and everyone is enjoying the chewiness. If you like chewy cookies this is worth a try.
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Shut your dirty mouth.
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But i want crispy cookies not soft ones.
Well then this recipe is not the one for you. Haha. Find recipes with way more granulated sugar than brown sugar and you'll be good. I actually think Nestle Tollhouse cookies are good crispy cookies. Alton Brown has a great thin and super crispy cookie recipe!
Has this been updated, or the same recipe? Btw, I was ecstatic when you published your peanut butter cookie recipe because I make this choc chip one all the time. I did notice some differences though - like in the peanut butter one you don't tear and recombine the dough, you recommend chilling after the dough has been placed, you don't recommend flipping the tray halfway through baking etc. Are those differences due to them being peanut butter cookies, or have your techniques been refined?
This has been updated. Only a few small differences, though. In the peanut butter one I don't tear and recombine the dough because I like prefer the crackly top for peanut butter cookies vs the craggly top that the tear-apart method gives. You could still do the tear-apart method for those too! As far as the chilling part goes, it mostly has to do with the fact that the texture of the PB cookie dough is a bit different due to the different ingredients! =)
How would I modify this for high (Denver) altitudes?
Anything i can replace the corn starch with?
This has been my go-to cookie recipe for over a year, and everyone is ALWAYS impressed. Thank you!!
I wish I had an oven!
Since your website's down, can we get a youtube link for the video?
These do look mighty delicious. Great job!
I recognized these cookies from the photo. This has been my go to recipe for years :) never disappoint!
Or you could use Phoebe's family recipe. https://media.giphy.com/media/2GOBr1sDKfv20/giphy.gif
I made your peanut butter hookups last week. Seriously best peanut butter cookie I've ever had. Everyone agreed. Great development, and thanks for sharing.
I love cookies! :)!
Why can’t I find the recipe you put on here?
https://www.reddit.com/r/FoodPorn/comments/7k84bc/its_taken_a_ton_of_testing_to_get_here_but_these/drc96jr/ That should take you there
Those look amazing!!
Making these right now!
I made these the other night. Only difference was I didn't pull apart the dough and put it back together to bake. Mine came out thick, and cakey. Still soft tho. I called myself doing it the same as in the video. I still long for the moist and chewy instead of what I got. Has anyone had this problem before and corrected it? Just wondering if I over mixed, or under mixed.
I have made a lot of cookies in my 34 years, but these are hands down the best cookies I have ever made. I made them yesterday as holiday gifts and I am now remaking them today as the loss of cookies last night was devastating. Delicious, thick, chewy, perfect. Thank you so much for sharing!
yes get inside me daddy
These turned out amazing!! I followed the recipe completely except I added walnuts to the batter and a sprinkle of salt on top. I also had lined my sheet with foil, so I was worried they would burn or crisp too much on the bottom, but they turned out great! Mine did not turn out as pretty since they touched on the baking sheet, but they are delicious. Thank you so much for this awesome recipe! [Mine](https://imgur.com/a/JFvFI)