This recipe actually IS The Best Chocolate Chip Cookie Recipe – it’s been the most popular chocolate chip cookie recipe on my entire website for almost a decade now! It made it into my first cookbook and has remained a reader favourite for years now thanks to it having ingredients that you have in your pantry, Just read all the hundreds of rave reviews that have been left over the years, this is the only chocolate chip cookie recipe you’ll ever need! If you don’t believe me – believe the tens of thousands of people that have baked these cookies over the years – they know their stuff!

Chocolate Chip Cookies
Chocolate Chip Cookies

How to Make Easy Chocolate Chip Cookies From Scratch

These are fast and easy chocolate chip cookies that turn out thick and chewy! Remember to under bake them slightly and they will turn out chewy. These thick and chewy chocolate chip cookies are the base for my Milk Chocolate Chip Cookies with Raisins, my Chocolate Mint Ritz Stuffed Chocolate Chip Cookies and my personal favourite Walnut Loaded Chunky Chocolate Chip Cookies. This chocolate chip cookie dough is perfect for making stuffed cookies of all types!  If you are looking for crispy chocolate chip cookies, try my Crispy Chocolate Chip Cookie recipe, that one is MY all time favourite!

  • Preheat your oven to 350 °F.
  • Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
  • When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
  • Drop by rounded teaspoonful onto the baking sheets.
  • Bake at 350 degrees for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely.

What’s the Best Chocolate to Use in Chocolate Chip Cookies?

The best chocolate to use in chocolate chip cookies is real chocolate, not “baking morsels”. When you look on the package of chocolate chips,  IF it doesn’t say chocolate, then it’s not chocolate!  There are brands that make cheap fake chocolate morsels and these morsels or baking chips will not make the best cookies. I like most chocolate chips in my cookies but prefer Chipits Semi-Sweet Chocolate Chips or Ghirardelli chocolate chips and I stock up on those when I go to the States!

Do I Have to Chill the Cookie Dough?

Chilling chocolate chip cookie dough allows the flavours to meld together somewhat but you don’t have to chill this recipe in order to get thick and chewy cookies like shown in the photos. This cookie recipe does not require chilling. The choice is a personal one if you feel that the flavours get deeper when you chill the dough.

How to Freeze Chocolate Chip Cookie Dough

This chocolate chip cookie dough is perfect for making ahead of time and freezing! Freezing chocolate chip cookie dough is incredibly easy and is a great way to save time for busy families on the go, you can pre-make a ton of dough and keep it in the freezer for when you need to use it

  • Prepare the cookie dough according to the recipe instructions.
  • Divide the cookie dough into two equal portions.
  • Place each portion of the cookie dough into a freezer safe bag, seal and freeze for up to 2 months. I dived the dough into two as they will make a solid dozen cookies each.
  • If you prefer, you can roll the cookie dough into pre-formed balls, BUT I find that this actually can dry out the dough and change the quality. When you freeze the dough in a large chunk, it helps preserve the moisture and prevents everything from getting freezer burnt.
  • To make cookie dough balls and freeze them, roll the dough into one inch balls. Place on a parchment lined baking sheet and flash freeze for an hour so that they won’t stick together when you place in the freezer safe bag.
  • Place the balls into a sealed container or a bag. IF you make the dough balls they DO deteriorate in the freezer faster, I would only give them a month in there, tops.

How to Bake Cookies From Frozen Cookie Dough

Now that you have the cookie dough frozen, you can bake it up any time you want!

  • Remove your dough from the freezer and let defrost.
  • If you have made the cookie dough balls and frozen them, simply line a baking sheet with parchment paper and place the frozen dough on top, 2 inches apart and let them defrost.
  • Preheat your oven to 350 °F.
  • Roll the dough into 1 inch balls. I find that you can still work with slightly frozen dough at this point and it’s easier to make the balls!
  • Place on a parchment lined baking sheet, 2 inches apart.
  • Bake in the oven for 10-12 minutes until they are golden brown and slightly underdone.
  • Cool on baking racks.
Thick and Chewy Chocolate Chip Cookie Recipe
Thick and Chewy Chocolate Chip Cookie Recipe

How to Freeze Baked Chocolate Chip Cookies

Chocolate chip cookies freeze exceptionally well and it’s easy to do! Bake them up and then store them in the freezer for snacks and school lunches.

  • You are going to freeze the already baked cookies on a cookie sheet in one layer until they are frozen solid.
  • Remove the frozen cookies from the cookie sheets and place into an airtight, freezer safe container.
  • Place the cookies layer by layer (putting parchment paper or wax paper between the layers to make sure that they don’t stick together) and then seal with the lid.
  • Freeze for up to 3-6 months.
  • Defrost on the counter-top and enjoy!

How to Keep Your Cookies Fresh

I learned this trick from a professional bakers daughter! To keep your  chocolate chip cookies fresh, seal them in a container with a piece of fresh bread (or at least not stale bread) The chocolate chip cookies will wick the moisture from the bread while they are sealed up in the container and you will have chocolate chip cookies that will last for 4-5 days on your counter top- and still be soft and chewy! I do NOT recommend anything else – I have seen apple slices and wet paper towels recommended – as flavors from the apple WILL wick into your cookies and paper towels are messier.

The Types of Ingredients to Use in Chocolate Chip Cookies

Here are a few common questions that are asked when it comes to the ingredients used in chocolate chip cookies. Remember that this is just my opinion only and you are free to use products and brands that you like!

What type of flour do I use in chocolate chip cookies?

The best type of flour to use in chocolate chip cookies is unbleached, all purpose flour. The brand doesn’t really matter as long as it’s a brand that YOU like to use.

What type of butter do I use in chocolate chip cookies? Can I use salted butter?

The best butter to use in your baking is one that tastes good off the spoon – or you can taste test it on plain toast. You want to use a butter that is good quality and tastes delicious! This is what your cookies are going to taste like, so make sure it’s good! As for salted butter, I use salted butter all the time in my baking, just use a portion of the salt in the recipe if you are doing so. The rule of thumb is that you leave out 1/4 tsp of salt for every 1/2 cup of salted butter you use, so you would only use 3/4 tsp of salt in my recipe.

Do you need brown sugar for chocolate chip cookies? What kind?

You absolutely need brown sugar for chocolate chip cookies, or they will be too sweet and lack a depth of flavour. I use golden or light brown sugar in all of my cookie recipes, but I have a friend who uses dark in almost everything she bakes – and everything she makes turns out great as well! It will be a deeper, more molasses-ey flavor when you use a dark brown sugar. If you don’t have brown sugar, mix in 2 tbsp of molasses to every cup of white sugar that you are substituting.

Thick and Chewy Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Troubleshooting

Here is a list of the common problems you might encounter when making chocolate chip cookies – or most cookies, for that matter.

Problem: My cookies spread out and are flat.

  • If it’s humid or hot, like with any other cookie recipe, you are going to have to adjust your methods. Chill the dough in the fridge before baking to combat heat, and with humidity add in a couple tbsp of flour until the dough firms up.
  • If you have neither heat nor humidity and you have a wet dough – I hate to break it to you but your butter is cheap and has a high water content. It happens, a LOT and is massively important AND always overlooked when it comes to baking. There are 2 1/4 CUPS of flour and only 1/2 cup of butter – this is one of the driest cookie doughs out there.
  • You also could have measured wrong, because there is no way 1/2 cup of butter mixed into that large amount of flour can be wet.
  • You aren’t measuring the flour correctly OR you are using sifted flour. A lot of people don’t realize that your flour can come pre-sifted, which means that when you are measuring out your flour it will NEVER match recipes on the internet! Never buy pre-sifted flour unless it’s for a recipe that specifies it. Most households buy unsifted and use un-sifted.
  • Your oven could be running at a different temperature, check it’s accuracy.

Problem: My cookies are tough and not chewy

  • Make sure to under bake the cookies. You only have to heat them up to 165 °F, to properly and safely cook the raw eggs in them. You can have ooey gooey chocolate chip cookies without adding honey or corn syrup, just simply under bake and enjoy!
  • You might have over-beaten the cookies. Don’t beat the dough as much next time.thick chewy chocolate chip cookies

Baking Supplies & Equipment Needed For Making Chocolate Chip Cookies

You don’t have to have the following items that I list below for baking, but I own most of them and they make baking a lot easier! Here are a few suggestions for your kitchen!

  1. Stand Mixer
  2. Hand Mixer
  3. Dry Measuring Cups
  4. Measuring Spoons
  5. Parchment Paper
  6. Baking Sheets
  7. Cookie Scoop
  8. Spatulas/Flippers

More Chocolate Chip Cookie Recipes

These chocolate chip cookies are very kid friendly, thick and delicious, strong enough to hold together in children’s lunches and small enough that you don’t feel too guilty sending them to school for a treat. This is a super delicious recipe and my go to for late night “Oh my god, I need a cookie” moments.

Happy baking!



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4.91 from 214 votes
The Best Chocolate Chip Cookie Recipe
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins

This recipe actually IS The Best Chocolate Chip Cookie Recipe, tried and tested by tens of thousands of readers with simple easy delicious ingredients and yields thick, chewy chocolate chip cookies.

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies
Servings: 24
Calories: 220 kcal
Author: Karlynn Johnston
  • 2 1/4 cups of all purpose flour
  • 1 tsp baking soda
  • 1/2 cup of butter
  • 1 tsp salt ( use 1/2 tsp if you are using salted butter)
  • 1 cup of packed brown sugar
  • 1/2 cup of granulated sugar
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 2 cups of semi-sweet chocolate chips
  1.  Preheat your oven to 350 °F. Get out your baking sheets and line with parchment paper.

  2. Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. .
  3. Whisk together the dry ingredients ,then beat them into the butter mixture until combined completely.

  4. When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on the parchment paper lined cookie sheets.

  5. Drop by rounded teaspoonful onto the baking sheets.
  6. Bake at 350 degrees for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely. Store in closed containers 

Recipe Video

Recipe Notes

You can substitute in any type of chocolate chips that you want in this recipe.

Make sure to read my troubleshooting tips above to solve any problems you might encounter.

Nutrition Facts
The Best Chocolate Chip Cookie Recipe
Amount Per Serving
Calories 220 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 192mg 8%
Potassium 114mg 3%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 18g
Protein 2g 4%
Vitamin A 2.9%
Calcium 2.2%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. Chris in Maine Reply

    HOW much salt? I’m making these NOW, so I’m going to just guess at a 1/2 tsp………

  2. Rita Scarberry Reply

    These are the best chocolate chip cookies I’ve ever made! I added 1\2 pkg of caramel chips & a little sea salt for a Salted caramel chocolate chip cookie! Everyone loved them!!

  3. Just finished baking these. Baked up beautiful. They are thick and crunchy on the outside, chewy on the inside. But a bit too sweet!

  4. dianna jenkins Reply

    I baked your peanut butter cc (thick & chewy) yesterday and they turned out fantastic. If I use a similar technique (ice cream scoop, etc) will they turn out the same? Or should I try these at 375 degrees to get the same results?

  5. Best cookies ever ppl that substitute add remove why comment it’s not the same cookie anymore leave it ALONE it’s perfect the way it is

    • People can add whatever they want! Thats the beauty of cooking. People can share whatever details and variations they want! This is the internet l,sweety. Suck it up. I for one love all the variations and plan to try a great deal of the ones ive read.

  6. Delicious. I used half mini semi-sweets and half mini heresy kisses. Perfect!

  7. Best cookie recipe ever! I’ve used it maybe 5-6 times now. Once I had no vanilla extract and used almond extract instead and added some chopped almonds and it was too shelf delicious 🙂

  8. These are hands down the best cookies ever! Don’t overbake and you’ll realize why people never make another choco chip cookie recipe again after having these!

  9. I read a lot of the comments good and negative, and decided to try anyways based off the ingredients list.
    I made the size a big bigger when I rolled them out, and substitued chocolate chips with one cup white chocolate and one cup mini semi sweet, and I added about 2 tbsps of maple syrup and a large dash of cinnamon… they are amazing, so soft and chewy what an awesome recipe. Give it a shot they are perfect small or large ( they get more round when bigger), I even put tiger ice cream between two smaller ones that were a bit warm and I almost died and went to heaven! Enjoy these jems, I know I added a few things to make them more “homey” but this is a solid recipe.

  10. These are so good and super easy to make. Just remember to let the cookies cool all the way through before enjoying.

  11. I’ve tried a ton of recipes and this one has become my go-to. It is the absolute best. I can’t say much more except, watch the cookies and don’t over-bake! follow the recipe and you’ll be safe.

  12. why did you reply to your own post saying that the same thing you said earlier happened?

  13. Jennifer LeBlanc Reply

    Well that’s the answer to my question! It’s been pouring rain all day and I made these cookies last week and they were amazing and today there as flat as a board lol. Thanks for the recipe though! I will make these again while it’s not raining 😀

  14. SeanAhronson Reply

    Can’t seem to get all the chocolate chips to mix property. Picture popcorn kernels at the bottom of the popcorn bowl. That’s what I end up with every time I make these. Still an excellent cookie though.

  15. do you mean cut the 1/2 cup butter for this recipe in half to make them fluffier or your recipe has is already cut in half>

  16. This has become my go-to cookie recipe! They turn out perfectly every time I make them, and I get so many compliments on how soft and chewy they are. I will never use another chocolate chip cookie recipe again!

  17. Love these cookies! Turn out great every time! I use frozen chocolate chips in mine so that might make a difference for those having problems with their dough. Thanks for the great recipe!

  18. Hello – I also live in Edmonton and followed the recipe as you instructed but my cookies turned out flat! So you think these need to be fridgerated before baking or anything else?

    • thekitchenmagpie Reply

      Uwinco Did you bake these recently during all of our rain and humidity? That’s exactly what will happen to cookies when we get high humidity!  Try refrigerating them and adding an extra TBSP or two of flour on rainy days!

  19. Whenever I make this recipe everyone just loves it! Most comments are that they are the best Chocolate Chip cookies they’ve had! I love the biscuit like look and taste they have, when they come out right. Unfortunately, my batches are inconsistent in shape, ranging from fluffy biscuit (my favorite) to flat (boo). Did you make a video tutorial for this recipe? I would love to see step by step how you make them and what I might be doing wrong (sometimes).

    • thekitchenmagpie Reply

      Maralynn Oh, that’s everything from the weather and the humidity to the ingredients you’re using! I’m betting that you aren’t doing anything wrong, you can’t control the elements!

    • jinkiescooby Reply

      Maralynn freezing or chilling the dough might help. butter is the main reason the cookie will spread, which is why room temperature or melted butter will cause cookies to flatten. you could try using cold butter, or freezing/chilling the dough for at least an hour before baking. i know many people who swear by letting the dough chill for 24 hours. i’m way too impatient for that, so i just let thr dough chill for at least an hour, or scoop and then chill for maybe 20 minutes at a time.

  20. ValerieMyers Reply

    Love this recipe! I wanted a chocolate chip cookie recipe with real butter (my mom made her cookies with Crisco). I tried many recipes that used butter and my cookies would always melt into cookie pancakes. Finally I found this recipe, it has less butter in it and they come out perfect everytime!

    • thekitchenmagpie Reply

      ValerieMyers Awesome! I am so glad that you loved them!

  21. I made these they were amazing they stayed soft for 5 days in a Tupperware container. Mine turned out soft and fluffy. I used an ice cream scoop to put them on the cookie sheet so they were all the same size. They cooked evenly and didn’t flatten at all! Best chocolate chip cookie recipe I have found!

  22. Every single time I make these they’re gone in 10 minutes. I have to hide them if I want any for myself! AMAZING!

  23. Ah-Mazing!!!!! Thank you thank you! My search for the ultimate chocolate chip recipe is finally over. Followed the instructions precisely, subbing one cup of milk chocolate chips for semi sweet. Outstanding, delicious, gorgeous, fluffy, soft, melt in your mouth, chocolatey goodness. You made our family of six very happy!

  24. This recipe always turns out perfect for me! The cookies are perfectly soft and they stay that way! It’s impossible to eat just one.

  25. Omg!! This is so delicious!! I didn’t have enough semi sweet dark choc chips so I also added 1 cup white choc chip.

    I was worried at first because the batter was so thick but it was perfect!!! I’m going to try the same batter for white choc macadamia cookies. And m&m’s.

    What I notice though is the round ones that I just drop in the baking sheet turned out thicker and like the cookies in the pics and the ones I press a bit turned out Not fluffy at all. I press the second batch with a fork prior to putting it in the oven because while the first batch was baking I got worried its too thick and will not cook properly and will burn lol but nope that didn’t happen.

    I won’t be using any other recipes for my cookies!!!

  26. These cookies are the best ever. It is my go to cookie recipe. I follow the recipe exactly and they are delicious!! Sometimes I’ll use M&Ms instead of chocolate chips and they still come out great. If I don’t want them to be too sweet, I’ll measure brown sugar without packing it down and I’ll put a little less white sugar. Either way, they are so good!!!

  27. Misha Minute Reply

    This recipe made me really happy.  I am so behind with my Christmas preparation, it was really refreshing when one’s efforts looks close to the recipe.  These cookies will be pressies. For me, I am incapable of following directions… what I did is have the butter sit for an hour on the counter before I prepared the dough.  This way the knife is able to cut through without resistance and then used a fork and dining room table knife to create a fluffy sugar butter pre-dough.   Next I prepared all the dry ingredients (flour, baking soda and a dash of Himalayan salt) in a separate bowl and mixed all the dry ingredients.

    Next I added veggie-fed chicken eggs and real vanilla, again all room temperature to the butter sugar pre-dough mixture.

    I then gradually added all the flour-baking soda-salt mixture to the wet mixture and made sure everything was well incorporated before adding more of the dry-flour mixture.

    Once done, the dough was a beautiful soft texture where I add the chocolate chips.   It all worked !!

    Thank you so much for sharing this recipe.  It is nice when things go right.

  28. maybe you could chill the dough for 30 mins? a little chilling usually makes cookies fluffier (except peanut butter cookies) i LOVE this recipe, it is my official chocolate chip cookie recipe! 

  29. Nursemomed Reply

    I have issues getting them to look like the picture also. They are very tasty but not at all fluffy. I live in Pennsylvania. I also follow the directions exactly.

  30. Hi! I have made these cookies several times! They are delicious but I am having some issues getting them fluffy.. Does anyone know what I’m doing wrong? I have been using the butter straight out of the fridge & mixing in with the sugars using a spoon. Would the mixer make them more fluffy? Other than that I am following the directions step by step. They aren’t terribly flat but not fluffy like in the picture. It drives me nuts! They will look semi fluffy in the oven then when they cool they flatten quite a bit.

    • thekitchenmagpie Reply

      ChrissyT IT might be where you live, is it humid at all? Even your altitude can affect how cookies bake up.

      • I live in Texas it’s been really cold & dry here. I just realized I’ve been using country crock margarine instead of real butter. Could that be the problem?

        • thekitchenmagpie Reply

          ChrissyT Oh, it could be for sure. Margarine has a high water content compared to butter. This dough should be a pretty dry dough. Try it again with pure butter!

          • ChrissyT

            Thank you so much! I’m going to try them again tomorrow! Everyone has loved them so far & a few have asked for the recipe! 🙂 I’m making these for friends & family for Christmas!

          • ChrissyT – I always get better results when leaving the butter and eggs out of the fridge for a while. The closer to room temperature the better.

  31. Yuck! Will not make again! I think there’s an obscene ammount of chocolate chips to cover up the horrible flavor of the dough. Very bland very blah waste of ingredients

    • MichelleTurner1 Reply

      J Kitch 2 cups of chocolate chips is rather normal for chocolate chip cookies. It is rather rare to see a recipe ask for less unless it is just out of personal preference. I will say I am really glad I did not take your review at face value when making these cookies because mine turned out perfect. My cookies came out with a good crips to them and they were still soft. Perfect mix of crips and soft. 

      I would suggest you try this recipe again, maybe you did something incorrect or did not use the best quality ingredients. What I personally like most about this recipe is that it has way less sugar compared to the average cookie recipe. 

    • LoriRichard Reply

      J Kitch Wow really, mine turned out excellent. Maybe your ingredients are old. I will definitely be making these again but next time i will hide them.

  32. Yeah!!!!!!!! Finally, I love this recipe. Never before have I baked chocolate chip cookies that I haven’t burned a dozen or cooked unevenly, until NOW!!!!!!

  33. I often use a muffin top baking sheet in order to create a round cookie, do the cookies spread out enough to have to do this? If so, would it be advised to lightly grease the pan given the absence of parchment paper? Furthermore, is it dark or light brown sugar?

  34. I often use a muffin top baking sheet when baking cookies in order to maintain a round shape, do the cookies spread out enough to have to do this? If so, would it be advised to lightly grease the pan given the absence of parchment paper? Furthermore, is it dark or light brown sugar?


    • thekitchenmagpie Reply

      @Nick It might work in a muffin top pan, greasing a pan makes the cookies spread out more though…

  35. awesome recipe! turned out exactly like pic lol that don’t happen often! delicious thank you, I will for sure make them again 🙂

    • thekitchenmagpie Reply

      @Rachel Awesome! I’m glad they turned out and look like the pic!

  36. The recipe seems too easy for something to go wrong, but I somehow managed to still mess it up. I got big, flat, thin cookies… Cooked them at the said time which resulted in half baked cookies, which is what my family likes. A little bummed out on the shape and look of the cookies though. Any ideas?

    • thekitchenmagpie Reply

      @Bay Humidity, sea level, all sorts of things can affect the cookies. Try refrigerating them on the sheets first, they should turn out thicker.

    • If I baked mine at 10 minutes they would burn! I bake mine for 7. How weird!

  37. CelestialJ Reply

    Will I still get the same results if I cut the amount of ingredients in half? I only want half of the serving that’s why I’m asking.

    • thekitchenmagpie Reply

      CelestialJ If it’s exactly half then yes, the same results.

  38. I have made these several times now and my husband loves them. he says they are better than Chaps Ahoy and that is his absolute favorite. The first time I used milk chocolate chip because we like real sweet and we Al really liked hem. After that I have used semi-sweet, and still just as good. Thank for sharing the recipe.

    • thekitchenmagpie Reply

      @Dawn Aw thanks so much for the kind words! I am so glad that you and your family love them so much! Thanks for letting me know! 

  39. AshleyKatlynFletcher Reply

    BEST. COOKIES. EVER. Only thing I changed was I used Becel olive oil margarine because it was all i had. will be making these with butter later this week. these cookies did not survive a full 2 days in this house haha

    • thekitchenmagpie Reply

      AshleyKatlynFletcher LOL! Cookies don’t last long in my house either! Glad that you liked them! 

  40. AshleyKatlynFletcher Reply

    I made these…..they were gone in like…..24-48 hours. that was WITH restraint. Lol I personally did not chill them in the oven and found it didn’t hurt them one bit!!

  41. EleanorLambert Reply

    These are seriously the best chocolate chip cookie I have ever baked, I did chill the dough and mine only needed 9 minutes in the oven, but they didn’t go flat, they are chewy, I’ve ate way too many and I’m about to eat more haha, Thanks so much!

  42. StacyZimmer Reply

    I made these and did make a few minor changes! I used half the amount of brown sugar and instead of white sugar, I used palm sugar. I also used half he amount of chocolate chips as I truly didn’t want an overly sweet cookie. They turned out amazing! So amazing I went and made another batch to freeze.

    I took it one step further a third time and used coconut oil and butter blend, ALSO very good!

    I don’t think you can really go wrong with this recipe, it’s that versatile! Make them! You won’t regret it.

  43. I tried these because I don’t have a chocolate chip cookie recipe (try not to have cookies in the house or I eat them!–even frozen from the freezer).  Anyway, these are nice cookies with the perfect texture.  I will admit that they are too sweet for me and I only used 3/4 of the called for chocolate chips.  I’m happy that I find them too sweet  because it means I won’t eat as many!  My kids like them and thats who they are for.  I wonder if the type of chocolate chip you use makes a difference though?  I used Kirkland semi-sweet.  Perhaps another brand would taste less sweet.

    • thekitchenmagpie Reply

      @Banana The chips can make a difference, I like a true semi-sweet that’s got that tang to it. Some semi-sweet are SO sweet it hurts my teeth! PC at Superstore makes a GREAT semi-sweet chip if you live in Canada….

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