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Chocolate Chip Cookies
Popular on Food52
252 Reviews
Emily W.
August 1, 2023
This was a stellar recipe. I don’t have brown sugar so subbed out some molasses which was successful, and I split the flour three ways between buckwheat, whole wheat, and regular white flour.
Smaug
June 17, 2023
I always add things like chips and nuts on the mixer, generally before the flour. Never had a problem with them getting broken up by the mixer, the dough is softer than that.
miriam
June 15, 2023
My go-to CCC recipe for a while now. I'm allergic to nuts so add a heaping half cup of mini-chips (sometimes cinnamon) instead of the walnuts. I also use a 1 1/5 T scoop rather than 1/4 cup of dough. That's way too big for my eaters! My notes on the recipe after step 5 include: "refrigerate dough, clean up, heat oven to 375". These are the best!
Diane
July 13, 2022
Everyone loves these cookies and I have made them many times. However, when baking, it’s really helpful for the recipe to give weights along with volume. Any problems I’ve had with them has been the result of too much or too little flour (maybe if I had a 1/8 measuring cup, I wouldn’t be complaining :)
miriam
June 15, 2023
Flour: 255 g
Brown sugar: 213 g
Chocolate chips doesn't need to be that exact - the more the better!
Brown sugar: 213 g
Chocolate chips doesn't need to be that exact - the more the better!
Pat G.
May 14, 2022
I baked these cookies today. They are so delicious. I thought they would be like any other chocolate chip cookie, but they are so much better. Thank you for the changes you made.
jesshurf
November 20, 2021
Wound up with cookie puddles for my first batch. For sure needs to be chilled before baked. I had a feeling but it didn't say it in the method. Chill before you bake!!
naty
July 26, 2021
i did this before and it was a rave. then one day the cookies are raw in the middle and the edges are already browned. i haven’t succeeded since after so many bad batches. please help.
Phyllis G.
July 27, 2021
First thing I would do is buy an oven thermometer. They are very affordable if you buy a basic one from the hardware store. Sounds like oven might be running high. Meanwhile, if you try another batch, turn temp down a bit. Also helps to take cookie sheet out halfway through baking and wack it on the counter to flatten the cookies a bit.
Andrea
June 27, 2021
I have made these several times now and have given them as gifts. I get rave reviews and everyone loves them! I find when I portion them out and freeze, then bake from frozen they come out perfect every time.
nina
June 11, 2021
I made these with 1/3 buckwheat, a little lower brown:white sugar ratio (cuz I was running out), and subbed a combo of cranberries, pecans and semisweet choc for the mix-ins. They are excellent! I really enjoyed giving the tray a whack halfway through to spread the middles out, and it is effective. Nice job Phyllis, I can see why these have been much lauded over the years.
Kathleen C.
May 4, 2021
These are delicious but they don't look anything like the picture. The first batch were too round, they didn't flatten at all and the chocolate never became runny but held its shape. I baked the second and third batches for 12 minutes at 400 in a convex oven. They still didn't come out like the photo. What's the secret do you think? 375 doesn't seem hot enough.
anna
February 14, 2021
I left out the walnuts because they're too expensive, but I followed the rest of the recipe to the letter, and my cookies came out a mushy, melted mess all over the pan. Any pointers on where I may have gone wrong? I don't know much about baking but it seemed like leaving out the walnuts worked fine for other people!
Phyllis G.
February 14, 2021
What a bummer, Anna! So sorry. I have been making this recipe my whole life. I have modified it even more over the past few years. I now always refrigerate it for a few hours or overnight before baking. But you might want to check a few other things. Make sure your oven temperature is correct. Make sure your baking soda isn't out of date. And I am wondering what else could have happened? Feel free to email me at [email protected]. Let's figure this out!
nina
June 11, 2021
I would suspect not quite enough flour, since volume measurements can differ in mass. Agree with Phyllis that refrigeration/time might help hydrate the flour better, which would help it all cohere. And that oven temps can vary a lot - you might see more spreading at lower temps, because the edges wouldn't cook fast enough at the beginning to create the sort of 'fence' that holds the rest of the cookie in. But that's just a guess.
Tlch
January 26, 2021
I am a chocolate chip cookie lover and these are fantastic! I used mini and regular semisweet chips and pecans instead of walnuts because that’s what I had in the house. Followed the directions and they turned about so amazing. Love the texture with the crispy edges and the gooey center. Thanks for sharing!
Beth
December 23, 2020
This was not good! I’ve baked a million chocolate chip cookies and decided to try a new recipe (actually two new ones and my usual favorite) followed the directions perfectly and baked multiple batches off in different ovens and just now from the freezer. They’re weirdly flat and didn’t rise at all. The other recipes came out perfectly and used the same ingredients so hmm.
Karen
December 23, 2020
Weird. They come out perfectly for me. I wonder what the difference is?! Since I found this recipe, my family doesn’t let me make any other!
CRuhl
December 22, 2020
The photo inspired the cookie cooking and I have to say....the best CCC ever.
The mixture of chocolates (so smart) and the soft gooey center while the outside offers that crunchy edge. This is my go-to recipe from now on.
Thank you!!!
The mixture of chocolates (so smart) and the soft gooey center while the outside offers that crunchy edge. This is my go-to recipe from now on.
Thank you!!!
Alh
December 17, 2020
Incredible cookies, follow the instructions to the letter the first time and you’ll have success (although I left out walnuts and still had incredible cookies).
These were a house favourite and were gone in less than 3 days.
These were a house favourite and were gone in less than 3 days.
Jacqueline O.
November 11, 2020
Love these. I bake mine a bit longer as my husband likes more crunchy cookies. These stay soft inside so I’m happy too. Though if they weren’t so good I’d be a lot less fat. 👍🏻
Kirsten G.
September 29, 2020
The temp of 375 is too high! I burned about 3 dozen trying different times, etc., and then reduced the temp to 350... much better. At 375, I could see the edges beginning to turn black after 5 or 6 minutes. We are at high altitude, so I generally expect to increase the temp and/or cooking time by a little bit. The texture is a bit flat, not puffy like in the picture or description. Wondering if it's a bit too much butter, and not enough flour. Anyway, they taste good. Just my experience.
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