Chocolate Chip and Chunk Cookies

I’ve been on the quest to find the perfect end-all be-all chocolate chip cookie recipe.

And this recipe is as close as I’ve come.

The process of making the dough follows standard cookie-dough making protocol. Beat softened butter and cream it with both brown and granulated sugars. There is a higher ration of brown sugar to granulated, which helps cookies in general stay softer and gives them a richer flavor profile since brown sugar has more depth of flavor than granulated sugar does. Ironically, cookies made with more brown than granulated sugar become softer over time as they absorb atmospheric moisture, rather than drying out.

Beat in an egg, vanilla, and flour. I used two types of flour, both bread and all-purpose flour. The original recipe just calls for all-purpose but because bread flour adds extra chewiness and since my dream cookie is one with a high degree of chewiness, I utilized a combination of bread flour and all-purpose. If you don’t have bread flour, soley using all-purpose is fine. Your cookies may not be quite as chewy nor as thick, since bread flour also lends increased structure to baked goods, but they’ll still be plenty good.

Edited to Add May 2013: I have stopped using bread flour in these cookies and use only all-purpose flour. I find the cookies to be softer, more tender, and moister when only using all-purpose flour.

Where this recipe veers way off the path compared to any other cookie recipe I’ve ever tried is that it uses corn starch, and just two mere teaspoons, but enough to work its softening magic. Cornstarch is not only a softening agent, but it’s also a thickening agent. Just as it thickens gravy or soup, it helps to create thick and puffy cookies. There’s a wide variety of knockoff recipes for the Levain Bakery Chocolate Chip Cookies floating around that call for cornstarch, but I’ve never tried them and after making these, I don’t feel compelled to try.

There are also plenty of recipes for ‘pudding cookies’ that incorporate a box of pudding mix into cookie dough, promising super soft cookies as a result. One of the main ingredients in pudding mix is ‘modified food starch’, more than likely cornstarch. I like using pudding mix in banana bread because it creates the softest and most tender, moist, and luscious banana bread ever. Cake flour, a relative of corn starch in that it’s a high starch flour, creates incredibly incredibly soft and tender cakes and pastries. It seems like cornstarch is a magic bullet.

These cookies are so soft, similar to Keebler Soft-Batch Cookies, minus the store-bought taste. And they bake up with the perfect height; not too thick or overly domed and not too thin like flat pancakes.

I was going to make the cookies exclusively using semi-sweet chocolate chips, but I enjoy having a variety of textures and flavors in my cookies, especially when those textures and flavors are of the chocolate variety. I opted to use both semi-sweet chocolate chips and bittersweet chocolate chunks, courtesy of a Trader Joe’s 72% Pound Plus bar.

I realized when I made the New York Times Chocolate Chip Cookies that incorporating over an ounce of chocolate per cookie not only works in theory and that the dough can hold it all, but that the results taste fabulous. So I went ahead and stuffed these cookies to the max with both chocolate chips and chocolate chunks. As the cookies bake, the chips retain their shape more than the chunks, which turn into oozing luxurious puddles.

I used about 2.25 ounces dough per cookie. I weighed each mound of dough, but if you don’t have a scale or don’t want to be bothered, that translates to two heaping tablespoons of dough, and with the chocolate pieces dangling off, possibly 3 tablespoons, still smaller than the New York Times cookies. I learned when I made those cookies that a larger mass of dough allows the cookie center to remain soft and tender since it never gets the chance to dry out or overbake while the edges crisp up.

I chilled the dough before baking it and always advocate doing so because as dough chills, the flavors marry and cold dough spreads less during baking, resulting in puffier and thicker cookies.

I recommend baking 8 to 9 minutes, and not more than ten minutes, period. I found given the size of my dough mounds, my oven, and my taste preferences, nine minutes is the magic number for me. Even though the centers will seem underdone at eight or nine minutes, as the cookies cool out of the oven, they firm up. If you wait to pull the cookies until they look done, as they cool they will set up far too firm and crumbly and won’t stay soft and chewy. Don’t overbake.

If you’re looking for an easy, straightforward, chocolate chip cookie recipe that yields fantastic results, I encourage you to give this one a try. The cookies are as close to my definition of The Perfect Cookie as I’ve come and here are the highlights why I love the recipe:

No specialty ingredients are used – if you don’t keep bread flour on hand, just use all-purpose

No need for hard to find or high-end expensive chocolate – if you don’t keep chocolate chunks on hand, just use chocolate chips, and feel free to add nuts, white chocolate chips, butterscotch chips, diced candy bar pieces or whatever you enjoy

No two-day waiting period between making the dough and baking the cookies – and dough chilling is optional

Unbaked cookie dough may be refrigerated for up to 5 days prior to baking it or frozen for up to 3 months

No egg plus yolk situation to contend with so nothing is wasted

The overall batch size is manageable, about two dozen

Each cookie is decent-sized, but not ginormous

The cookies get softer, not harder or drier, the next day and continue to stay soft for up to a week

The holy grail of cookie qualities are present – thick, puffy, soft, and chewy

And let’s not forget, there are two kinds of chocolate in every bite.

The more the merrier.

Print Print Recipe

Chocolate Chip and Chunk Cookies

These are my favorite chocolate chip cookies. They're soft, tender, moist, with pillowy centers and chewy edges. There's a secret ingredient, which keeps them super soft and tender: cornstarch. I use two types of chocolate in them; chocolate chips and chocolate chunks, for extra depth and flavor. Feel free to make this dough in advance, refrigerate it, and bake it off up to 5 days later for fresh hot cookies exactly when you want them.

Yield: about 2 dozen medium cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 3+ hours, for dough chilling


3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed (I use light)
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup bread flour* (all-purpose flour may be substituted and used exclusively in place of bread flour)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, optional and to taste
6 ounces (1 cup) semi-sweet chocolate chips
6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks (I use Trader Joe's 72% Pound Plus bar)

*edited to add May 2013 - I prefer these cookies using exclusively all-purpose flour and have stopped baking them with a combination of all-purpose and bread flour. I am leaving the recipe up as I wrote it back in 2012, but note that I prefer all-purpose because the cookies are softer, more tender, and more moist.


  1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
  2. Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
  4. Stop, scrape down the sides of the bowl, and add the flours, corn starch, baking soda, salt, and mix until just combined, about 1 minute.
  5. Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
  6. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure. Dough mounds will look large for their weight because there's lots of chocolate pieces adding bulk). Place mounds on a large plate or tray, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
  7. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet. Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool (The cookies shown in the photos were baked for 8 minutes, rotated once midway through baking, and have chewy edges with soft pillowy centers).
  8. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe adapted from Anna Olson of the Food Network Canada

Related Recipes:

New York Times Chocolate Chip Cookies (from Jacques Torres) – I learned many valuable lessons when making these cookies, from loving bread flour in cookies to detesting cake flour in them; to baking cookies bigger to stuffing in extra chocolate. The cookies are very good, and I loved them on the first day, and I wrote extensively about my thoughts overall on them

Chocolate Chip Peanut Butter Oatmeal Cookies – Based on principles from the Cooks Illustrated Thick and Chewy Chocolate Chip, but I also added peanut butter and oatmeal, creating a soft and moist cookie, with plenty of chewy texture. Because the cookies call for melted butter, no mixer is required and the higher ratio of brown to granulated sugar keeps them just as soft on day 4 as on day 1

Peanut Butter Oatmeal White Chocolate Chip Cookies– These are likely my favorite cookies I have on my blog and are essentially the white chocolate chip version of the cookies above, and I love either version depending on my mood whether I want white or semi-sweet chocolate chips. Of all the cookie recipes on my site, people write to me the most frequently about these telling me they made them and really enjoyed them

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – This cookie combines three of my favorite cookies into one – chocolate chip, peanut butter, and oatmeal. The edges bake up crispy and chewy, and sweetened condensed milk is baked into the cookie, keeping the interior a literal hot, sweet, and gooey mess

Molasses Triple Chocolate Cookies – I used chocolate three ways in these soft, chewy, moist and tender molasses cookies. All that chocolate pairs perfectly with robustly-flavored molasses and the intensity of spices used, making these a new holiday favorite

Sugar-Doodle Vanilla Cookies – These cookies are much more than the sum of their simple parts and ingredients. I adore them and want try using the dough as a base for chocolate chip cookies. I’ve played around with it and used it as the base for another recipe coming up with great success, but not with chocolate chips. The beauty of these soft, extra chewy, and easy cookies is that the batch size is only 11, because I don’t need huge batch sizes laying around

Edited to Add – May 2013 Three Recipes that all use this cookie dough base (with all-purpose flour, no bread flour)

Soft and Chewy Snickers Chocolate Chip Cookies

Soft and Chewy M&Ms Cookies

Twix Bar Chocolate Chip Cookies

Have you ever tried the using cornstarch in cookies or are you tempted to try it?

What’s your favorite recipe for chocolate chip cookies? Or any cookie that is an absolute favorite?

If you have a favorite recipe for chocolate chip cookies, I’d love to hear why you love it so much and links are welcome. Or tell me about your cookie trials, tribulations, what’s worked and what hasn’t.

I still like the Cooks Illustrated Thick and Chewy Chocolate Chip Cookie recipe, and these cookies are the closest version I’ve blogged about.

However, the cornstarch cookies are softer, thicker, puffier, chewier, and overall they’re a very easy recipe to make. Some recipes you really have to think about and get very precise about, but with these, there’s nothing tricky about them and the results are fabulous.

Thanks for the Tiny Food Party Cookbook Giveaway entries for three winners

399 Responses to “Chocolate Chip and Chunk Cookies”

  1. Anna Lynn — October 12, 2013 at 6:09 am (#

    I have made these cookies several times and they always turn out so soft and delicious! This past time, I made a double batch and actually chilled the dough for the full 2 hours. I usually get bored and only wait 30-60 minutes. They turned out the best I’ve ever made them! I am officially a firm believer in chilling! I also split the dough in half and made one half chocolate chunk and the other with cinnamon & butterscotch chip with a teaspoon or two of actual cinnamon. They turned out just as great!


    • Averie Sunshine replied: — October 12th, 2013 at 10:51 am

      Just make the dough and keep a big batch of dough balls in the fridge since it sounds like you like them. And any time you want cookies, just bake a few balls. The cookies are even better with dough that’s been chilled for a few days. If you dont bake the raw dough within about 5 days, move it to the freezer, where you have another 4 months or so before you need to bake it.

      Glad to hear you love them and that you’re a believer now with chilled dough. Huge difference, yes.

      And I love the cinn/butterscotch with actual cinnamon version. Sounds wonderful! I have a few cookie recipes for cookies with butterscotch (oatmeal scotchies and carrot cake cookies) as well as cinnamon chip snickerdoodles. They’re all here in case you have extra cinn or butterscotch chips to use!


  2. Robin — October 13, 2013 at 5:26 am (#

    I have been making my mother’s chocolate chip cookie recipe for years, which always seem to be a crowd favorite. They are huge and packed full of chocolate chips, with crispy outsides and soft insides. However, I tasted someone’s secret recipe for chocolate chip cookies and I won’t say they were better than mine but they were just…different! Soft, super moist, and a little bit smaller. So delicious! Since the recipe is secret, I am determined to re-create them. Your recipe sounds like it will do the trick! I will let you know as soon as they’re baked. Just one question. In one of your paragraphs before the recipe, you said the mounds should be two solid tablespoons. This would be perfect with my 2 tbsp scoop. Although, in the recipe, it says the mounds should be a scant 1/4 cup. Which one is more accurate?


    • Averie Sunshine replied: — October 13th, 2013 at 11:53 am

      I updated the recipe to give a bit more info about the size but you want to be VERY generous with your 2 tbsp scoop, have the dough really heaping off the bottom and rounded and mounded, including all the chocolate chunks. So depending on how you look at it, you are in the 3-ish tbsp of dough range but it’s hard to put a number on it b/c some mounds will have bigger chunks of choc than others. Be generous rather than skimpy, that’s my advice. Aim for about 22-24 cookies for the batch. LMK how they compare to this top secret recipe you know of!


  3. Anne Vanderpoel — October 26, 2013 at 10:17 am (#

    Made these yesterday and they are awesome!!!!


    • Averie Sunshine replied: — October 26th, 2013 at 12:56 pm

      Thanks for telling me, Anne! Glad you love them!


  4. Roni — November 8, 2013 at 7:54 am (#

    Just discovered and wanted to stop by to thank you for a great recipe and an inspirational blog!
    The cookies turned out wonderful – chocolaty and tender – reminding me of my favorite Subway cookies, only better… By far the best I’ve ever made! For a crunchier top, I baked them a little longer – and surprisingly enough the inside was still soft!


    • Averie Sunshine replied: — November 8th, 2013 at 8:24 am

      I’m so glad to hear that you loved them and that they’re the best cookies you’ve ever made. Subway know now that you say that, I can see the resemblance! I remember eating those cookies as a kid and I can see how there are some similarities. Glad you’re so happy with my recipe :)


      • Roni replied: — November 15th, 2013 at 11:31 pm

        I do have one question, though:
        Do you usually bake cookies with your oven fan on or off?
        (I’m relatively new to this whole baking business and haven’t yet figured out the whole convection oven thing…)

        • Averie Sunshine replied: — November 15th, 2013 at 11:37 pm

          I don’t have a convection oven or option to turn the fan on or off. I just turn my oven on and it bakes how it bakes – and I believe that’s no fan. It’s just a very standard oven, nothing fancy!

      • Roni replied: — November 17th, 2013 at 12:21 am

        Great, thank you so much for the quick response!

  5. Faye — November 17, 2013 at 2:01 pm (#

    Love, love, love your website! Thank you for sharing your love of baking :) I am trying to make a milk choc chip, macadamia, coconut cookie for a friend – she’s dying for this combo. Would this recipe serve as a good base? If so, how much of each addition would be appropriate? Looking forward to hearing from you! Thank you again.


    • Averie Sunshine replied: — November 17th, 2013 at 4:13 pm

      This is a great base, yes. Can’t go wrong with this base.

      Based on what you just said though with coconut and milk choc chips…this recipe came to mind. Based on 7 layer bars….SO GOOD!

      You could swap out the semi sweet chips for milk and add maybe 1/2 cup maca nuts

      If you wanted to say take out the butterscotch for the maca nuts, you could do that..or just add the nuts, too.

      LMK what you try


  6. Kate — December 10, 2013 at 3:29 pm (#

    Hi Averie, I absolutely LOVE the result of this recipe-by far the best chocolate chip cookie I’ve ever made and I’ve made alot! I usually make a chocolate cookie with my old favorite chocolate chip cookie recipe by substituting about 1/2 cup of flour for cocoa powder. Do you think that would work with this recipe to make a chocolate cookie dough?


    • Averie Sunshine replied: — December 10th, 2013 at 3:39 pm

      1/2 cup cocoa could give you the chocolate flavor you want, but I fear it will get dried out b/c cocoa is more drying than flour, IMO.

      Look at this page

      And I’d go with the Dark Brown Sugar or the Brownie Cookies; or the Nutella PB Chunk or the Thick & Soft if you want more PB-chocolate cookies.

      Hands down these are the best. Work, yes, but the best choc cookies you will ever eat. The photos don’t do them justice.


      • Kate replied: — December 10th, 2013 at 3:54 pm

        Thank you so much for the response! After that tip I am tempted to get in the kitchen and bake a batch of those brownie cookies right now!! Again, I absolutely love this recipe-as well as your entire blog. I love baking and sharing and every single recipe I have tried of yours (M&M oreo bars, cinnamon bars with white chocolate, soft and chewy oatmeal cookies, snickers cookies-so far!) not only turns out perfectly but has gotten RAVE reviews. All thanks to you!! :)

        • Averie Sunshine replied: — December 10th, 2013 at 5:17 pm

          The brownie cookies or those quintuple fudge cookies – those would be my #2 & #1 cookies for a straight up amazing choc cookie. LMK what you pick or do!

          And thanks so much for trying to many recipes!! Wow, awesome! And glad they’ve been turning out perfectly with rave reviews. I love knowing that – thank you!

  7. Laura — December 22, 2013 at 3:28 pm (#

    I’m making these cookies for the first time today. Omg, these are seriously the best chic chip cookies I’ve ever made. Thanks so much for the recipe!


    • Averie Sunshine replied: — December 22nd, 2013 at 7:04 pm

      Thanks for LMK they’re the best CCC’s you ever made! That’s wonderful news and glad you love them!


  8. kingcancook — December 25, 2013 at 12:18 pm (#

    Thank you for this great recipe. Made bacon chocolate chip cookies for my company’s holiday party and they were a big hit. Thanks again:)


    • Averie Sunshine replied: — December 25th, 2013 at 2:26 pm

      You’re the first person who’s ever written to say they’ve subbed in bacon! Normally it’s toffee bits, butterscotch or PB chips, but never bacon! This is fun for me to hear and glad that they were a big hit!


      • kingcancook replied: — December 25th, 2013 at 2:54 pm

        I used 3 oz bacon to the 6 oz each of the chocolate chips, as I didn’t want the bacon to overpower the cookie. (Also, this was my first time baking, so I had no idea what I was doing lol.) Think it can go higher–will try 4 or 5 oz bacon next time.

        Thanks again for the recipe, and the response. Making your s’mores version now. Happy Holidaze:)

        • Averie Sunshine replied: — December 25th, 2013 at 3:01 pm

          I think you could almost go 1:1 with the bacon to chips, provided you want them pretty bacon-ey. I don’t even eat bacon but in things like this, you can use a pretty heavy hand. I love the smores version & hope you do too! LMK what you think!

      • kingcancook replied: — December 26th, 2013 at 5:38 pm

        S’mores came out great, too! Give them the slight edge > the bacon version. Perhaps next time I’ll have to make both at the same time so I can have a fresh-out-of-the-oven head-to-head matchup. Thanks again:)

        • Averie Sunshine replied: — December 26th, 2013 at 5:50 pm

          Yay! So glad to hear you liked the Smores version too! I think a show-down next time is in order :) LMK how it goes!

  9. Rachel J. — January 13, 2014 at 5:17 pm (#

    Hi ! i want to make these cookies for a party but instead of making them into dough balls before i chill them can i just chill the dough as a big log ?


    • Averie Sunshine replied: — January 13th, 2014 at 11:58 pm

      I haven’t tried it that way, but if you do, LMK how it goes!


  10. Lindsay — January 14, 2014 at 4:44 am (#

    I baked these Sunday (exclusively all purpose flour) and turned out delicious!!!! Now I gotta remake them ASAP after chilling dough! Didn’t think these could get better until I read comments!


    • Averie Sunshine replied: — January 14th, 2014 at 5:33 am

      I’m glad to hear they turned out delish!! Thanks for LMK! :)


  11. Jenni @ Traveler in the Kitchen — January 28, 2014 at 10:31 pm (#

    Made these over the weekend and added macadamia nuts and coconut. After lots of sad looking chocolate chip cookies in all my baking, these were AWESOME and I think I’ll be using it as my cookie base in the future.


  12. michael — February 4, 2014 at 6:46 pm (#

    …MMM those looks delicious. I love chocolate chip cookies too! :-) Especially when they are warm right from the oven.


  13. Hillary — February 9, 2014 at 7:56 am (#

    SO good. Made these exactly how the recipe says and served them to our guests, big hit! Everyone loved them and asked how I made them so perfect! I want to make another batch right now! :)


    • Averie Sunshine replied: — February 9th, 2014 at 5:19 pm

      Thank you for following the recipe exactly & LMK it worked perfectly for you & that you totally impressed your guests! Awesome!


  14. Raissa — February 13, 2014 at 4:12 pm (#

    Made these earlier in the week and they were such a hit! Now since I’m in New England and snowed in I couldn’t pass up the opportunity to make them again. Next up I want to try the pudding M&Ms one. Thank you for the best recipes Averie!


    • Averie Sunshine replied: — February 13th, 2014 at 4:15 pm

      Thanks for trying these a few times! And the M&M Pudding cookies are so good! I hope you get to try them!


  15. Rosemary — February 25, 2014 at 9:39 am (#

    I made these yesterday, left the dough in the fridge for 3 hours (as long as I could wait) and they are amazing. I love cookies that are overflowing with chocolate. Thanks Averie

    Rosemary @anitalianinmykitchen


    • Averie Sunshine replied: — February 25th, 2014 at 6:05 pm

      Oh I’m so glad to hear that you love them & yes, they ARE overflowing with chocolate, always a good thing :)


  16. Shannon — March 17, 2014 at 7:52 pm (#

    These look so delicious in the pictures, and I’ve made them successfully once, so I know they’re just about the best chocolate chip cookies in existence!

    But–am I doing something wrong? I’ve made these a few more times and continually find that the cookies don’t spread AT ALL in the oven. Should I be forming them into tightly packed balls, or just kind of spooning blobs onto the cookie sheet?


    • Averie Sunshine replied: — March 17th, 2014 at 7:56 pm

      Mine don’t spread that much either. I pack them into very tight ‘golf balls’, then I flatten the balls about halfway down, then chill them like that. Then bake. Blobs never work well for me and they look super sloppy too :)

      Glad you love the cookies!


      • Shannon replied: — March 17th, 2014 at 7:59 pm

        Ohhhhhhh, flattening them sounds like it would do the trick. Thanks for the update!! Just took a batch out of the oven (unflattened) and they’re delicious anyway.

        • Averie Sunshine replied: — March 17th, 2014 at 8:02 pm

          Yes you have to flatten them slightly and just how much will depend on your oven, preferences, etc. So just play around a little!

  17. kaitlin — March 29, 2014 at 11:26 am (#

    I made these today & they turned out super crumbly! I don’t understand what I missed/did wrong, but they aren’t like cookies at all. :(


    • Averie Sunshine replied: — March 29th, 2014 at 11:40 am

      Ive never had that happen. Did you forget any ingredients? Measure your butter properly? Cream properly? Add too much flour or baking soda? Overbake? Not sure but haven’t ever heard that from readers but sorry it happened to you.


  18. Chynna — April 2, 2014 at 8:59 pm (#

    When I made these they didn’t flatten out like regular cookies when they were baked. I’m not sure what I did wrong!


    • Averie Sunshine replied: — April 2nd, 2014 at 11:27 pm

      They don’t flatten or spread tons if you bake with properly chilled dough. You could have also slightly over-measured your flour (always use a light hand and don’t compact it) and that could be the culprit, too. But they don’t sound ‘wrong’ to me!


  19. Laura — April 7, 2014 at 11:44 am (#

    Just re-commenting to say that these really are the best cookies ever! I recently finished a marathon brownie-testing session, checking new recipes against my favorite and adjusting to make them perfect for my taste. I then decided to do the same with chocolate chip cookies, even though I was already happy with this, my go-to recipe. I tried 7 others, over several weeks, but your recipe (as written, with 50% bread flour), was the hands-down favorite every time with everyone who tried them. None of the others came close. I thought about making adjustments but soon realized that any changes I wanted to make would basically turn those other recipes into yours. No point in experimenting when you’ve already done it and given me the answers! Great job with this one.


    • Averie Sunshine replied: — April 7th, 2014 at 12:22 pm

      Wow THIS is such a great comment and thank you for your unwavering support of these cookies! I love that you tried SEVEN other recipes against these, and that they won. And that if you tried changing the other recipes at all, you’d simply be changing them into my recipe :) Now that’s a nice feeling! Thank you so much!!


  20. Ally — May 2, 2014 at 1:13 pm (#

    will it make a difference if you don’t put the cornstarch in it?


    • Averie Sunshine replied: — May 2nd, 2014 at 1:15 pm

      Unless you have a good reason to avoid it, use it. That said, if you absolutely don’t have it or can’t run to the store, they will still be ‘fine’ without it. But it adds a very special touch!


  21. Isabella — May 14, 2014 at 1:29 pm (#

    hi!! im looking for a topnotch chocolate chip cookie recipe that doesn’t require pudding mix. would you recommend this recipe?? if not, which one?? thanks!!


  22. Sarah — June 14, 2014 at 3:01 pm (#

    Just a heads up – I made these weighing all ingredients, and weighing each cookie dough mound between 2oz and 2.25oz, and it makes 16 cookies, not 24. Great recipe though!


  23. Camille — July 8, 2014 at 10:43 pm (#

    Hi! I’ve made these cookies last weekend and they were a hit! Someone even said that they are better than Mrs. Fields! I just a question about the dough spreading and doneness. I refrigerated my dough for around 4 to 5 hours but it still spread to a flat cookie. For the baking time, I left them in the oven for 10 minutes. After the cooling time, it seemed like the centers were underdone and as a result, the cookies were splitting in two. Any advice on how I can correct these things? Thanks!


    • Averie Sunshine replied: — July 9th, 2014 at 12:43 am

      I have a big post on cookies, spreading, tips, etc.

      Are you baking on a Silpat? Using a high quality flour like King Arthur? I highly, highly recommend both and I doubt you will have spreading issues.

      If the centers were underdone to the point they truly seemed raw and were thus splitting, then I would bake slightly longer (ovens vary) but if someone said these are better than Mrs. Field’s, I wouldn’t really change too much :)


  24. Alyssa — July 10, 2014 at 2:13 pm (#

    Hello! I came across your food blog not too long ago, and I absolutely fell in love with it. Not only are the pictures stunning, but I tried this recipe and it came out fantastic and perfect! I used these chocolate chunk cookies for a cookout and everyone was raving about them, saying these cookies were ‘ the best I have ever had’. Thank you for such a great recipe! Ill be using in the near future :)


    • Averie Sunshine replied: — July 11th, 2014 at 1:22 pm

      Thanks for trying these, Alyssa, and thanks for the compliments on my blog, recipes, images and so glad everyone those these were the best cookies they’ve ever had! That’s all wonderful to hear :)


  25. Camille — July 21, 2014 at 10:14 pm (#

    If i reduce the dough size to just 1 tablespoon, what is your prescribed baking time?


    • Averie Sunshine replied: — July 22nd, 2014 at 2:14 am

      Just guessing but maybe 8 minutes. Purely a guess.


  26. Oriana — July 22, 2014 at 7:28 pm (#

    These are the BEST chocolate chip cookies I have ever made. I was looking for the Jacque Torres recipe but then I found this one and you mentioned that these are more chewier and just better, that made my decision to go ahead make these instead and I don’t regret it at all! I’ve made so many chocolate chip cookies, some were really bad others were just all right, but these are fantastic! I seriously recommend them! these are officially my go-to chocolate chip cookie recipe. everyone in my family absolute loved them.!


    • Averie Sunshine replied: — July 23rd, 2014 at 12:37 pm

      Thanks for trying these and so glad you love them! I love these, too, and to be honest, much much prefer them to the Torres recipe. So glad you took the leap of faith and tried these and your whole family loved them, too!


  27. Carli Nation — August 15, 2014 at 1:45 pm (#

    Mine keep coming out really flat. Any reason why? I’ve tried multiple times.


  28. Obadah — August 21, 2014 at 8:44 pm (#

    Making these right now. I’m sitting waiting for them to bake as I type this, so exhilarating…
    I’m excited, I didn’t have any corn starch so I sprinkled some flax seed meal and some small oats to substitute for the chewiness.

    Also I chopped up four Reese’s peanut butter cups and put them in.


    • Averie Sunshine replied: — August 21st, 2014 at 8:53 pm

      Sounds like they’re going to be great!


  29. North Star — September 7, 2014 at 3:03 pm (#

    So I made these today, and I’m very pregnant. Which was probably a very bad idea, seeing how I totally had a “pregnancy brain”- brain fart, whatever you’d like to call it- and missed the line for the 1c of all purpose flour. I only saw the one for the bread flour, and saw your comment about substituting all purpose for bread flour, and did so.. using only a single cup for the recipe. I discovered that I did this halfway through the cooking of the first couple of trays (half my dough). So I’ve fixed it for the second half, and they look okay now. I feel so dumb. Such a stupid mistake! Luckily, the batch I made for my husband was the messed up batch (white chocolate chip butterscotch chip) still tastes great, and he’s being sweet about it.

    I will definitely be using this recipe (correctly!) in the future.


    • Averie Sunshine replied: — September 7th, 2014 at 3:29 pm

      Well I commend you for even being on your feet and baking! Glad that your hubby is enjoying them and hey, you get an A for effort :)


  30. Sheila — September 15, 2014 at 12:29 pm (#

    Hi Averie,

    I just made your NY Times Chocolate Chip Cookies and my husband and I loved them. Only problem I had was making them flat since the top of the cookies were a bit round. But over-all, they tasted fantastic. I followed your tip in baking them on 16.5 minutes and I love the texture.

    Now I want to try your Chocolate Chip and Chunk Cookies and I have a question on the flour. Since you mentioned you’ve stopped baking them with a combination of 1 cup of all-purpose flour and 1 cup bread flour, should I use 2 cups of all-purpose flour instead of just 1 cup since 1 cup of the supposedly bread flour will be replaced with the 1 cup all-purpose flour?

    Love your recipes,



    • Averie Sunshine replied: — September 15th, 2014 at 12:34 pm

      Glad you loved the Times Cookies and that my tips worked well for you with baking times and such.

      And yes, just do 2 cups AP flour rather than 1 cup of each AP and bread. Also make sure to take a look at this recipe, my current favorite


      • Sheila replied: — September 17th, 2014 at 2:27 pm

        This is by far my favorite chocolate chip cookies ever. I baked a batch last night and it gave me 13 pieces of wonderful cookies. And they’re still soft :) I used mini semi sweet chocolate chips (1 cup of those) and I think they’re perfect.

        Thank you again! I have your site bookmarked!

        • Averie Sunshine replied: — September 17th, 2014 at 3:39 pm

          So glad that you love these cookies and that they’re your favorite recipe ever! Wonderful to hear that!!

  31. christen — October 10, 2014 at 9:38 am (#

    thank you..this is a very good recipe, but the dough seems little crumbly with one large egg. i dont want to waste an egg with just adding egg yolk. when making a large batch. i would waste a lot of eggs to use only the egg yolk,,is it okay to add 1.5 whole egg?


    • Averie Sunshine replied: — October 10th, 2014 at 3:25 pm

      This dough was never crumbly for me…did you possibly over-measure your flour, or pack it into the cup, rather than lightly laying it in? If so, you may have over-floured the dough which is why it seems crumbly. At this point adding eggs or slightly more butter, after you’ve already added the flour, may or may not work, but you can try whatever you think is best.


      • christen replied: — October 10th, 2014 at 3:41 pm

        Thank you Averie. for kindly answering my question. i used high protein flour. The dough turns out good but, the cookies look like they dont have enough structure ( easy to break) , thats why i thought adding yolk. some recipes like atk test kitchen use extra egg yolk. but this is just wasting the extra egg too:) yours is is the optimal recipe.

        • Averie Sunshine replied: — October 10th, 2014 at 3:46 pm

          High protein flour is much ‘drier’ than all-purpose flour or bread flour, which is why your dough was likely crumbly. If you make the recipe as I wrote it using the ingredients I called for, you won’t have to worry about the extra egg situation.

      • christen replied: — October 10th, 2014 at 4:10 pm

        Thank you. Ok now i got it.//

    • Jo replied: — November 18th, 2014 at 11:45 am

      I have to agree – very crumbly! I’ve never seen cookie dough like this. Did everything right, with ingredients & mixing time as directed. I didn’t add any more moisture, but with some work I was able to smush it together into balls. Hopefully they hold together in baking. The dough is also less sweet than I’m used to (and I usually cut the sugar by 1/3 but didn’t here). Interesting recipe. I’m eager for them to finish chilling so I can bake them. From the reviews I am expecting greatness! I will also be making your sugar doodle vanilla cookies today. Just couldn’t decide between them!

      I like the comment saying they’re like Subway cookies. Those are good, but I’d be even more interested in a Potbelly copycat…


      • Averie Sunshine replied: — November 18th, 2014 at 5:01 pm

        Hope they came out to your liking and that you enjoyed the cookies. Funny, I don’t ever find this dough to be ‘very crumbly’ and I’ve made the recipe in other kitchens, with other mixers, etc. But glad it came together for you and it’s not an overly sweet dough, you’re right. Hope you like them as well as the Sugar Doodles! That dough is softer, moister, and more sweet.

  32. Shahila — October 12, 2014 at 7:37 am (#

    Hi Averie! Just wanna thank you for answering my qns WRT the soft batch cream cheese choco chip cookies. Will definitely try again so that I can get the perfect cookie!
    I would like to share with you that I baked the chocolate chip and chunk cookie today (minus the chunk, but added extra choco chip instead), followed the recipe and directions diligently and it turned out amazing! I love love it!! I received good feedbacks from my family and friends! However some of em preferred it if it was just a tiny bit harder. What would you recommend me to do? :)


    • Averie Sunshine replied: — October 12th, 2014 at 2:17 pm

      Glad they turned out amazing and you loved them. For harder cookies (ick!! not what I like!) but if that’s the result you’re going for, just bake 1-2 minutes longer.


  33. Andrea — November 2, 2014 at 1:30 pm (#

    I’ve just made these cookies. So buttery delicious I’m using an enormous amount of willpower to not eat a whole tray of them. Although I made each cookie a “scant 1/4 cup” as the recipe directed, I ended up with only 16 cookies, instead of the 22-24 the recipe states. And I had to bake them for nearly 14 minutes, but they came out ooey gooey, just like the recipe said they should, not hard or dry. I’m assuming the extra bake time was due to the larger size. I’m planning to make another batch to give away. I thought about making them smaller, but I really like the larger size, just like you suggest for this recipe but with the pudding mix. Thank you so much! This is the first time I’ve made chocolate chip cookies that didn’t flatten out.


    • Averie Sunshine replied: — November 2nd, 2014 at 2:55 pm

      Glad they came out perfectly for you and that this is the first time you’ve made chocolate chip cookies that didn’t flatten out! I think you may have made yours slightly larger than I made mine, hence the smaller yield and reduced baking tine (and in the years since I wrote this post, I would say my batch size would be more like 16 than 20+ because bigger is just faster and easier!) :)


  34. Stephanie — November 17, 2014 at 5:52 pm (#

    I made these for the first time tonight. Everything was going great until I added the flour, baking soda, cornstarch, and salt. I barely mixed for 30 seconds in my stand mixer before the dough got a bit stiff and kinda dry. Folding in the chocolate chips was extremely difficult. I assume it shouldn’t have been like that.

    I measured the mounds to 2 1/4 oz but when I baked them they hardly spread. I’m pretty sure this is cause of the texture of the dough. They still tasted great, but after baking for 10 1/2 mins and letting cool for 5 mins they still seemed slightly underbaked.

    I want to try this again…do you have any suggestions or thoughts where I went wrong?


    • Averie Sunshine replied: — November 17th, 2014 at 6:56 pm

      I think you over-floured the dough which would cause it to 1. be dry and 2. be stiff and not spread much while baking. When measuring flour, use a very light hand and don’t pack down the flour, at all. Scoop it into the measuring cup using a spoon. And if anything, use a tablespoon or two less since you’ve had this happen. I think next time with less flour you’ll be in great shape.

      And with baking, you have to go by YOUR OVEN and your climate and your dough; baking times are guidelines for what worked for me (same with any cookbook, it’s not set in stone) so just bake until they seem done enough to your liking!


  35. Jasmine — November 23, 2014 at 6:47 am (#

    I was wondering if you think these could be made in a jar, to give as a gift? If you put the sugar on top and had the person cream the butter and scoop out the sugar to add, do you think they would work? These cookies are so good!


    • Averie Sunshine replied: — November 23rd, 2014 at 11:22 am

      Probably not the best because they’d have to cream together the egg/butter with the sugars, then still add vanilla. Then still add the dry ingredients, chips, etc. Just make them a batch of dough and tell them to put it in their freezer and bake off a few balls as necessary – frozen dough will last easily 4 mos in the freezer!


  36. Mary Ethier — November 23, 2014 at 3:14 pm (#

    I have found that the easiest way to shape these cookies is to make a 2.5-3 inch log with the dough and wrap it tightly in saran wrap before freezing. Then simply cut the log into evenly sized cookies right before baking. I made and frozen tons of these logs (in various flavors) and pull one out and bake when I crave chocolate or have company over. Thanks for the recipe!


  37. Greta Miner — November 25, 2014 at 7:50 am (#

    Not even close to these.


  38. Greta+Miner — November 25, 2014 at 7:52 am (#

    These are absolutely the best cookies you will ever eat.


  39. Tara Lynn — December 2, 2014 at 9:41 am (#

    I made these Best Choco chip cookies and the cornstarch made the cookie look so beautiful. I thought they tasted good and I started bragging to everyone how I had found this recipe online, this girl was a genius. But the next day the cookie had no flavor. I used good products, not house brands or generic. I thought maybe it was just me, so I made them again, again the next day the family was unhappy with the taste. I might try my regular recipe but add a little cornstarch. I will admit I did not over load them with chocolate chips as my family doesn’t like them oozing with chocolate. Maybe that is the problem. But that cornstarch, wow, makes a professional looking cookie. Thank you for all the recipes you share.


    • Averie Sunshine replied: — December 2nd, 2014 at 4:26 pm

      Maybe add an extra pinch of salt if you think the cookies are lacking in flavor and also make sure to use the recommended amount of chocolate like I wrote in the recipe. I think that is key here! Try the recipe at least once as I wrote it, and with a bit more salt as I think that you may like that given what you wrote.


  40. Diana Davis — December 4, 2014 at 10:16 pm (#

    Hi Averie! I have a question have you heard of using mayonnaise in the recipe? I had a dear friend that used it and the cookies were really great. Unfortunately she passed away before she gave me her recipe. They were so soft & chewy, really incredible. Just wondering if you have heard of this.
    Your recipes are really great, everybody who is lucky to enough to eat one (my husband LOVES your double chocolate chip cookies & would eat all the of them!) just rave on them! Keep up the great work! You have a fan for life!!


  41. Al — December 6, 2014 at 9:56 am (#

    My Aunt Mary made the best Cholate Chip Cookies ever. They were NOT SOFT they were chrispie.


  42. kay jones — December 6, 2014 at 10:45 am (#

    I’m not sure I see much difference from the longstanding basic choc chip recipes I have except for the cornstarch, which I have used for years in various other recipes. (try it as the coating on chicken wings sans flour).

    Not much is really new these days, if one researches some of the older recipes which are available online. Even some of the choc chip cookie bar recipes I see are reruns of Borden’s recipes from way back when. I still have the books

    Maybe coating and deep frying the cookies like a fair food would reinvent this cookie significantly…lol.


  43. kay+jones — December 6, 2014 at 10:47 am (#

    I might add, commendations on ‘milking’ out so much commentary on a single, simple cookie. Who knew one could say so much!


  44. Layla Kilpela — December 8, 2014 at 10:32 am (#

    I will never go back to any other chocolate chip cookie recipe. Every step in the preparation process felt -right-, like there was a reason to do it just that way and the results more than pay for the extra TLC. Definitely will make again… and again…. and again…


    • Averie Sunshine replied: — December 8th, 2014 at 2:20 pm

      Glad that this recipe is a keeper and that you’ll never cheat on it! And I love hearing that every step in the prep just felt right…love hearing those kinds of details and glad you’re thrilled with the results!


  45. Me — December 12, 2014 at 8:56 am (#

    I use a recipte by Martha Stewart and I love it but I’m definately going to try this one too.

    My secrets for great cookies are simple:

    EVERYTHING at room tempearture. Cold butter does NOT work and do NOT microwave it or try to melt it. The cookie will spread and be very greasy (or so I have found out the hard way). And I always use room temperature eggs.

    Parchment paper. You can have the crappiest cookie sheets in the world (mine look like they’ve been through a war) but parchment paper will save them. BJs sells large rolls and I could swear they were a $1 a roll (Reynolds and don’t quote me on that price) – go to the Reynolds website for a $1 coupon.

    Chilling the dough before you bake – makes a world of difference.

    Use light brown sugar – dark brown has too much molasses, doesn’t bake the same as light brown.

    Use fresh ingredients – yes an obvious no-brainer.


  46. Rita Frazier — December 13, 2014 at 8:05 pm (#

    I just came across your recipe (not sure I will find it again) and fell in love with your chocolate chip cookie recipe. Tried to run off a copy of it but could not do so. Do you have your recipes blocked? All I could get was a bunch of blank pages and then the conversations at the end of the page. You have some lovely looking cookies at the end of the page.


    • Averie Sunshine replied: — December 13th, 2014 at 9:50 pm

      Hmmmm, no I don’t have anything blocked. Did you click on the PRINT button, the small circular button in the R-hand corner of the recipe section? That pulls up a new window where you can easily print. Or, you can just copy/paste the recipe into an email and send it to yourself. Enjoy!


  47. Sippee — December 15, 2014 at 9:40 pm (#

    Ok, so it’s 2014 but I just discovered this recipe and it read so invitingly that I couldn’t wai to try. I followed it to the letter, both with ingredients and cooking time and was terribly disappointed. They were very dry (after 7 minutes at 340 degrees fan forced oven) and had very little flavour (yes, I write from Australia). The pictures looked so enticing, pity about the end result.


    • Averie Sunshine replied: — December 15th, 2014 at 9:50 pm

      340 fan forced oven sounds like what Americans would call a convection oven. These were baked in a regular, non-convection oven. I think that’s what happened! Therefore in your oven you either need to reduce the temp and/or reduce the baking time. Try again because these are amazing cookies or if you’d like, I have another recipe called ‘The Best Chocolate Chip Cookies’ – search my site or just google (sorry replying from phone and too hard to get you a link) – those cookies may work better for you too.


  48. Dolly Colwell — December 17, 2014 at 6:20 am (#

    Wow! Wonderful, chewy cookie. However, I made several batches in advance of the holidays. In order to keep them for two weeks, I put them in a zip lock bag in the fridge. Couldn’t resist temptation to “steal” one – and, ouch! It was brittle. Is there a way to get them back to the “chewy” state?


    • Averie Sunshine replied: — December 17th, 2014 at 7:37 am

      Storing cookies for 2 weeks in the fridge definitely will kill them and there’s really nothing you can do. You could have FROZEN them and they probably would have fared better, but just in the fridge, nope. It dries cookies out, even if in Ziplocks, so lesson learned. Sorry about that!


  49. dolly colwell — December 17, 2014 at 6:41 pm (#

    Disappointing, but since my husband would have to eat all I had made ahead, I was desperate so I placed several in a slightly damp towel for a couple of hours. Worked like a charm. Saved the day!


  50. Ann — December 21, 2014 at 12:52 pm (#

    I’ve followed most of the details on this recipe but it didn’t turn out as what I was looking for:( Have used both all purpose flour and bread flour for the cookies, also added some chocolate drinking powder to replace some of the sugar to make the cookies more chocolaty. But turned out the cookies didn’t spread and flatten, instead remained in the mini dome shape… Could you help on this?


    • Averie Sunshine replied: — December 21st, 2014 at 2:17 pm

      You possibly over-floured them a bit and/or given your baking conditions, oven, etc now you know to just flatten them much more before baking. Baking is trial and error to get things just right sometimes so just play around with the shape of the dough mound.

      And I just re-read what you wrote…adding the chocolate drinking powder is what did them in!! That behaves like flour, makes the dough more stiff, and that’s why they didn’t flatten. Follow the recipe exactly as I wrote it and you will be fine.


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