The Best Soft and Chewy Chocolate Chip Cookies

These are my new favorite chocolate chip cookies.

That’s a big statement because I haven’t cheated on this recipe in two and a half years.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

I use it for Twix Bar CookiesSnickers CookiesM&Ms CookiesSmores Cookies, and many others when I want a hearty, but buttery dough base. Any cookie I’m going to stuff with add-ins or candy, and that’s not a peanut butter cookie, I use that base.

But all good things eventually get knocked off their pedestal and something better, shinier, and newer comes along: cookies made with pudding mix.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

The pudding cookie craze certainly isn’t new. I’ve used it in Soft M&M Chocolate Chip CookiesDark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies, and Quadruple Chocolate Soft Fudgy Pudding Cookies and I wanted to create a classic soft and chewy chocolate chip cookie recipe with it.

This recipe is nearly a carbon copy of my old standby. The signifiant changes include omitting 2 teaspoons of cornstarch and replacing with one packet instant vanilla pudding mix. If you don’t like pudding mix or can’t find it in your area I recommend you use my old standby recipe because there’s really no substitutions here.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

The cookies are slightly larger than you may be used to baking. There’s about 4 tablespoons of dough (1/4 cup) per cookie, and the batch makes just 14 large-ish cookies.The cookies are still so much smaller than cookies I see for sale at bakeries and coffee shops, and 8 comfortably fit on a baking tray.

I’d rather bake fewer bigger cookies because frankly it’s less work. But also because size and the related surface area does matter in terms of the final taste and texture.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

Smaller cookies tend to dry out faster and relatively speaking, and there’s more chewy edge than soft center.

Conversely, bigger cookies have a great interior surface area which means more soft, tender, juicy bites loaded with chocolate. Christina Tosi speaks very eloquently about this in her book.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

As with all my cookies, you must chill the dough before baking. It’s absolutely crucial for thick, puffy, full cookies. If you bake with warm, limp dough, your cookies will spread and bake thinner and flatter. Why bother. Plan ahead and chill your dough.

I baked my cookies for 11 minutes, but if you choose to make smaller cookies, you’ll need to bake for less time. How much less? I don’t know. The secret to these cookies is keeping them a touch underbaked. I think that’s the secret to most good cookies.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

My Tricks and Secrets for Perfect Cookies

Make sure the butter is truly soft. If it’s not, cheat and zap it in the micro for 5 to 10 seconds. It’s best to plan ahead and set your butter out 2 to 4 hours ahead of time, but it’s better to cheat with the micro than try to cream cold butter. Your dough will seem overly dry and crumbly after adding the dry ingredients if your butter wasn’t sufficiently softened. I used Trader Joe’s unsalted butter.

Using a high quality flour like King Arthur. It has just a bit more protein (gluten) than other brands so your baked goods have more structure and will rise higher.

Chilling the dough so the cookies bake up thick and don’t spread as much.

Underbaking so the cookies are (almost) as good on the third day as they are right out of the oven.

Bake on a Silpat because it provides traction so the cookies don’t slip-and-slide around a slippery greased baking sheet.

Use a cookie scoop. I first portion out the dough with the scoop so all the mounds are the same size, and then I smooth them out with my hands so they’re perfectly smooth.

While smoothing the mounds, strategically re-positioning the chocolate chips. Obsessive? Yes, but I am asked all the time what my tricks and secrets are, and now you know.

The cookies are thick enough to sink your teeth into with slight chewiness at the base and edges. It’s just enough to balance the very pillowy soft centers and give me the mouthfeel I want in a perfectly baked chocolate chip cookie.

The dough is buttery and moist with hints of vanilla, and it’s the perfect canvas for the melted chocolate chips.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

So it’s ‘the best’ according to me and my family, and of course, this can change. Food bloggers, we change our minds if you haven’t noticed. But for now, they’re the top dog.

I can’t wait for you to try them and let me know if you agree.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

Print Print Recipe

The Best Soft and Chewy Chocolate Chip Cookies

This is my new favorite recipe for chocolate chip cookies. They're soft, moist, buttery, and thick enough to sink your teeth into. There's a hint of chewiness at the base and edges, and it's just enough to balance the soft pillowy centers and give me what I want for my idea of the perfect chocolate chip cookie. The secret to these cookies is instant vanilla pudding mix and there's no substitutions. The cookies are larger than some and the batch makes 14 cookies. About 11 minutes works perfectly for this size cookie, and if you alter the size of the cookie, you'll need to alter the baking time. The dough must be chilled before baking so the cookies don't spread and bake thin and flat.

Yield: 14 med/large cookies

Prep Time: 15 minutes

Cook Time: about 11 minutes

Total Time: 3+ hours, for dough chilling


3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve')
1 teaspoon baking soda
pinch salt, optional and to taste
one-12 ounce bag (2 cups) semi-sweet chocolate chips (I use Trader Joe's)


  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Chocolate Chip and Chunk Cookies and Soft M&M Chocolate Chip Cookies 

Related Recipes

Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years

Soft M&M Chocolate Chip Cookies – These cookies are what helped inspire today’s recipe and a Pinterest hit

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

Quadruple Chocolate Soft Fudgy Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Softbatch Cream Cheese Chocolate Chip Cookies – Move over butter, cream cheese keeps these cookies soft and extra thick

Softbatch Cream Cheese Chocolate Chip Cookies - Recipe at

Chocolate Chunk Cookie Sticks – No butter used in these fast and easy cookie sticks that can’t spread because they’re baked in a pan

Chocolate Chunk Cookie Sticks - There's NO BUTTER in these soft & chewy sticks! A fun & easy twist on chocolate chip cookies!

Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie. No mixer needed

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter in these soft, moist, chewy cookies that have tons of texture from shredded coconut and oats, and are loaded to the max with chocolate

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies – Soft and chewy cookies packed with peanut butter and oozing with dark chocolate

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies - Soft and chewy cookies packed with peanut butter and oozing with dark chocolate!

Browned Butter Chocolate Chip Cookie Cups – Prone to cookies that spread? It’s impossible with these.Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!


329 Responses to “The Best Soft and Chewy Chocolate Chip Cookies”

  1. Zeze — March 6, 2015 at 1:18 pm (#

    Hey, Avery. I’m just wondering why you mix the butter, sugars, and eggs all at once. Because all of the recipes I’ve seen and tried mix the butter and sugars first, then add eggs and vanilla extract. What happens if I mix the butter and sugars?

    • Averie Sunshine — March 6, 2015 at 1:54 pm (#

      For cookies, I’ve mixed things every which way and in every order and if I thought it impacted results to do things more one-at-a-time, I would. But I don’t. And my method saves me time. Do what you think is best.

  2. Zeze — March 6, 2015 at 4:48 pm (#

    I don’t know what’s best, since I’ve made cookies so few times and you have much experience. So doing it one at a time makes no difference? Also, how do you know when the mixing is done? When just combined, or when very combined? Any change in volume (fluffiness) or color? About 1 minute? I always had trouble with knowing when to stop.

    • Averie Sunshine — March 6, 2015 at 4:56 pm (#

      You have a million questions :) and the best way to answer them is to go into your kitchen and experiment for yourself!! Have fun!

  3. Dam — March 13, 2015 at 1:14 am (#

    Can i make it without the pudding mix cause it not available in my country 

  4. Shari — March 14, 2015 at 4:01 pm (#

    A person can’t even look at your site because of the advertising that keeps popping up.

    • Averie Sunshine — March 14, 2015 at 7:08 pm (#

      Sorry for the inconvience. Not my intention and I passed your comment along to my tech support. Thanks for your patience.

  5. Shari — March 14, 2015 at 7:39 pm (#

    I should explain that I’m using a tablet, and I couldn’t touch the screen without being redirected to an advertisement.  And it didn’t matter where I touched the page.   I was able to come back to the site and write this comment without it happening, so I’m assuming it’s been fixed.  I’m not a complainer by nature, however I imagined that you would want to know what was happening.

    • Averie Sunshine — March 14, 2015 at 7:42 pm (#

      There was a MASSIVE snag with Google Adsense for any blogs/websites running their ads combined with users accessing said sites via tablets or smartphones. It’s a google snag (you can google it if you want to read all the nitty gritty) and unfortunately until google fixes this at a systemic-wide level, it *could* be prone to happening again. Sorry for the trouble and if I could fix it 100% of the time, I would!

  6. Sierra — March 20, 2015 at 11:28 am (#

    I literally just finished baking these, I’m usually not much of a cookies kind of girl but I had a craving. It turned out very well for me however I think next time I’ll cut back on the chocolate chips (too much chocolate for me and my family’s liking). After looking through your blog I found lots of recipes I like to try out. Keep up the good work :).

    • Averie Sunshine — March 20, 2015 at 1:24 pm (#

      Thanks for trying the recipe and I’m glad you enjoyed them and yes, add chocolate as you prefer. We are chocolaholics here :)

  7. Lisa — March 24, 2015 at 5:54 pm (#

    Hi, I can’t wait to try these, they look so good. Do you know if they will be as chewy if I cut down on the choc chips, but add walnuts and cranberries?

    • Averie Sunshine — March 24, 2015 at 10:02 pm (#

      I don’t think the type of add-in’s matters all that much in terms of if the dough will be chewy; I do have a couple really good cookie recipes with cranberries though if you’re specifically wanting one of those.

      If you google ‘averiecooks cranberry cookies’ a bunch of ideas will pop up :)

  8. Lindsay Kaelin — March 26, 2015 at 8:55 am (#

    This was the worst cookie recipe I have ever made.  First of all the directions are terrible.  You always cream the sugar and butter. There is too much flour.  You should recommend people add the pudding mix first then the dry ingredients.  I ran a chemistry lab, if you were a person in charge of writing test procedures, you would blow the place up!  If I could I would ask to be refunded for the cost of the ingredients I wasted.

    • Averie Sunshine — March 26, 2015 at 11:02 am (#

      You’re one of very few people out of hundreds over the years who have written to tell me they’ve made these cookies and that they didn’t like them. The directions aren’t terrible if so many other have made them with great success. And in baking, you don’t ‘always do…’ Sometimes you do, some recipes you don’t. Baking is both art and science and you don’t ‘always’ do the same thing for every recipe.

      Running a chemistry lab is very different than running a blog. You may be an expert at that but you’re coming across as very hostile at a perfect stranger over something as trivial in life as a cookie recipe. Hope things get better for you!

  9. Terra — April 1, 2015 at 9:19 am (#

    Ms. Averie, I’ve been experimenting with different cookie recipes because I’m interested in starting my own business. I specifically liked your recipes because they gave me a little insight on different ingredients to use (cake flour, corn starch). I’m going to a family gathering on Friday and I plan to debut my cookies with your original chocolate chip and chunk recipe. Time allowing, I will report my results on your blog. By the way, I am also a chemist and what your last commenter missed was the fact that you added wet ingredients before adding dry. This is no different than knowing to add acid to water instead of water to acid. But unlike the lab, kitchens are suppose to have variation; that’s the beauty of cooking. I love the classy way you dealt with your hater…good luck to you and all your endeavors!

  10. Eleanor — April 2, 2015 at 12:58 pm (#

    I was introduced to browned-butter from your ABSOLUTELY DELIGHTFUL blog! Since my first time using it, I’ve become something of an addict… Heh… I looked up some browned-butter chocolate chip cookie recipes, but they didn’t appeal to me. Because I already love this recipe so much, would it be possible to just replace the butter with browned-butter? Thank you.

  11. Lauren — April 12, 2015 at 7:02 am (#

    Like Lindsay above, this recipe didn’t work so well for me, and I think it’s for the reasons stated. I used every ingredient exactly (even bought King Arthur flour for it). I did cream the butter and sugar first (the same way I do for every other cookie recipe) and I did the dry ingredients separate, but I did include the pudding mix. And my batter came out way too… fluffy? Floury? (I’m not a baker so I don’t know what the correct term would be, lol)  It didn’t stick together well. I had to literally mash it together with my hands just to make the rounds.

    Then after being in the fridge a couple hours, I had to cook mine for 15 minutes just to get slightly brown, AND they didn’t spread AT ALL. I got really bally round cookies that were only about 2 inches wide.

    However they still did taste amazing, thankfully. I like the recipe but I think it needs way less flour, since the pudding mix adds so much extra dry ingredients. That or maybe add a little milk to make it stickier? 

    • Averie Sunshine — April 12, 2015 at 9:30 am (#

      Thanks for trying the recipe and I’m glad they tasted okay. It’s so hard for me to be able to tell someone why their cookies didn’t work yet another person who makes the recipe (and I’ve made the recipe no less than probably 100 times) and it works great. It sounds like you did everything ‘right’ and the taste was good but like you said the dough wasn’t typical cookie dough consistency. If you think that given your climate, ingredients, oven, etc. that using less flour would be beneficial OR that if skipping the pudding mix would be better or using half, then you could always try those tweaks. Like I said though, I truly stand by the recipe as written because I always get great results. Sorry that you had a little trouble with it.

  12. Emily :) — April 30, 2015 at 2:11 pm (#

    Hi! I am making the divine looking cookies as I type but I was wondering if I could use custard instead of Vanilla pudding as it’s not really available in London… and if so would it be the same amount? Thanks ASAP !!!

    • Averie Sunshine — April 30, 2015 at 2:34 pm (#

      I haven’t tried it with custard so not sure what to say about how much to use or the results but playing around with it will be half the fun for you :) Taste-testing!!

  13. Silken — May 4, 2015 at 2:37 pm (#

    Have not baked the cookies just yet but the dough is chilling as we speak. My brother tried one of the formed cookie dough mounds and he said they taste great (I’m gluten free so I couldn’t try it :( but they looked good). The only thing I was concerned about was when I was combining the dry ingredients into the wet, the dough started getting crumbly when I wasn’t even finished putting all the flour in. I finished mixing the ingredients (had to finish with my hands because a spoon, spatula, or mixer wouldn’t work) and then put in the chocolate chips but when I started mixing those, it wouldn’t mix and just fell completely apart. I had to put in probably a tablespoon of milk in for it to come together a little better.
    Don’t know if that was how it was supposed to be and I just panicked with the milk because I’ve made plenty of cookies from scratch but never this recipe or one with the instant pudding.
    Do you think this sounds normal with the amount of flour in this recipe or could there be a step I missed that led to this?
    Thanks so much! 

    • Averie Sunshine — May 4, 2015 at 3:10 pm (#

      The dough is thick and dense but not so dry that I’ve ever had to really struggle with it. Good call on adding a little milk in your situation and I think the culprit here was accidental over-measuring of the flour. Use a very LIGHT hand when measuring it so that you don’t overdo it. Between the flour and the pudding mix, there’s a lot of dry ingredients so you going overboard with the flour accidentally, even just a bit, could dry out the dough too much. That’s my hunch and what to do for next time (and maybe start with 2-4 tbsp less flour before adding the whole amount in at once, so you can eyeball things as the dough is coming together).

      Hope your family enjoys the cookies!

  14. Dana — May 7, 2015 at 2:52 pm (#

    I was wondering what happens if you do use sugar-free pudding? I have all of the other ingredients and was thinking about trying this, but I only have sugar-free pudding? Have you tried it?

    • Averie Sunshine — May 7, 2015 at 4:17 pm (#

      I have read reports that the texture can be a little off, as well as the flavor. You could take the gamble and try…If you do, LMK how it goes!

  15. MarissaD — May 8, 2015 at 3:03 pm (#

    “BEST COOKIES EVER!” A repeated comment received after making this recipe! Thanks, they were a hit :)

    • Averie Sunshine — May 8, 2015 at 8:58 pm (#

      Thanks for trying the recipe and I’m glad it came out great for you and that it’s a repeated favorite!!! That’s wonderful!

  16. megan — May 9, 2015 at 4:21 am (#

    Do you make the pupping mix up with milk or add it in dry??

  17. Natasha — May 13, 2015 at 12:23 pm (#

    I never leave comments but these cookies are amazing.  My boyfriend requested chocolate chip cookies and I found this recipe.  He said they were the best cookies he’s ever had.  I’ve also tried a lot of your other recipes and all were a success.  I think your directions are very well written and helpful.  I’m not a baker at all so those who are getting bad results just aren’t following directions well.  

    • Averie Sunshine — May 13, 2015 at 1:18 pm (#

      Thanks for trying this recipe as well as many others and I’m glad they’ve all worked out great for you and glad to hear these are the best cookies your boyfriend has ever had! What a compliment!!

      Thanks for your support and compliments regarding the way I write my recipes and directions. It’s nice to know that you don’t consider yourself to be a baker yet have success with my recipes and that’s nice to know. And I think your assessment is spot on :)

  18. Kerin — May 25, 2015 at 3:03 pm (#

    Hey Averie,

    I have been working my way through some of your cookie recipes and taking them to the office for taste testing by my co-workers.  So far The Best Soft and Chewy M&M’s scored the highest with The Soft and Chewy Honey Roasted Peanuts and Butterscotch a close second.  I personally love, loved the Big Soft and Chewy Peanut Butter Crinkle, However a couple of the folks were a little “Meh” about them, but then I found out that they are not peanut butter lovers (and therefore CANNOT be trusted).   I do have a couple of questions for you.  Vanilla pudding vs. cornstarch.  Can they be used interchangeably or is there a taste rule of thumb I can follow?  Or are there specific reasons to use one over the other?  And secondly I couldn’t wait to make the ANZAC biscuits, so much so that I didn’t make a special trip to the store for whole oats.  Yes, it pains me to confess I used Quick Cook and have to assume that’s why the little devils spread out and never did set up for me.  Delicious flavor, but a bit of a gooey mess to eat (but I still did).  Just looking for confirmation that using the wrong oats is probably what did it.  Thanks again for developing some fantastic cookie recipes and sharing them with us!!

    • Averie Sunshine — May 25, 2015 at 3:40 pm (#

      I do have a couple of questions for you. Vanilla pudding vs. cornstarch. Can they be used interchangeably or is there a taste rule of thumb I can follow? = no, and no rules of thumb. Trial and error.

      Quick cook and whole rolled are totally different in terms of how they behave when baked and cannot be used interchangeably and that’s definitely where things went south. Use whole rolled next time and you’ll be set!

  19. Renee — May 26, 2015 at 9:22 am (#

    These are definitely the best cookies. Everyone loved them, even more so than your previous go to recipe. My husband prefers them flat so I don’t chill them and just scoop, flatten and bake right away. Still awesome made this way. Thanks!!!

    • Averie Sunshine — May 26, 2015 at 3:09 pm (#

      Thanks for trying the recipe and I’m glad it’s a new favorite, even trumping my former recipe! Glad you found the perfect method to make them just like your husband prefers them, too!

  20. Marty — June 14, 2015 at 8:08 pm (#

    I tried these out tonight for a family celebration and they absolutely went over like gangbusters! Awesome recipe, the fam loved them :D

    • Averie Sunshine — June 15, 2015 at 12:21 am (#

      Thanks for trying the recipe and I’m glad it came out great for you!

  21. Jessica — June 24, 2015 at 1:36 pm (#

    Hi! First off, just have to say this is great recipe and now my “go-to” for chocolate chip cookies. I definitely think some of the difference (at least for me) is the 2 cups of flour vs. the 1.5 cups I have been using in previous recipes. But besides the point… I had a question! What would happen if I used the ‘cook and serve’ kind of pudding instead? I ask only because you do specify and I’ve almost grabbed the wrong box several times!

    Thanks in advance for any answer provided and again for the wonderful recipe!

    • Averie Sunshine — June 25, 2015 at 7:20 am (#

      Thanks for trying the recipe and I’m glad it came out great for you! Cook and serve vs. instant pudding has different ingredients (i.e. whatever they use to make the pudding set-up) and I think it has to do with how it reacts with proteins, i.e. milk, and really…I just wouldn’t mess with things since we know this works with instant, at the risk of ruining a whole batch of dough! :)

  22. Maram — June 27, 2015 at 2:15 am (#

    After (almost) the failures of hundreds of chocolate chip cookie recipes, I decided to give this one a try. Glad I did because these were amazing!! Officially adding these to my recipe book!! ❤️❤️❤️❤️ A true hit in the family and also DELICIOUS with milk. Like D. E. L. I. C. I. O. U. S. Anyway, even though I only baked half of the batter,  these finished in under an hour. Planning to bake the rest tomorrow since these already made 18 medium-sized soft and chewy but also somehow crispy cookies! Thank you so much for posting!! Love from Cali☀️

    • Averie Sunshine — June 27, 2015 at 6:11 am (#

      Thanks for trying the recipe and I’m glad it worked out great for you! Glad mine is the one success story out of so many other fails :)

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