The Best Ultimate Chocolate Chip Cookies

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect! Once upon a time, a long time ago, there was a girl.

This girl had an aversion to sandals, loved wearing colorful eye shadow and dressed like Penelope Garcia meets a ballerina on the regular.

This girl taught herself everything she needed to know about cooking and baking. In fact, she knew how to sear the perfect chicken breast, season things expertly… even roast a Thanksgiving turkey to golden perfection.

But there was one thing she couldn’t do. Okay, two. Okay, three. One: she could not touch her tongue to her elbow to save her life. But I suppose that’s almost entirely irrelevant because I don’t think there’s ever been a situation in the history of the world where someone’s life depended on whether or not their tongue could touch their elbow, and if there was an incident like this I absolutely need to know about it, but I digress. Two: she could not bake a potato for crap. Every potato that emerged from her oven and/or microwave was as hard as a, well, potato. Her family would chisel into the practically-raw root vegetable with no less than a pound of salt and butter on it to mask the fact that they were practically eating undone potato and then gently say, “it’s good! Just a little underdone” as they crunched into the brown blob.

And three: she couldn’t make a perfect chocolate chip cookie. It’s true. Every recipe she made, her cookies turned out like flat flying saucers, all too crispy and flavorless with nothing remotely soft, chewy or gooey about them. This plagued the young girl because she loved sweets and one of her family’s most requested desserts were cookies.

Spoiler alert: that girl was me. But I’m sure you all figured that out because you are all, I’m assuming, very educated people and because I am a terrible mystery writer.

ANYWAY.

For the longest time, I just couldn’t nail a perfect chocolate chip cookie recipe. And then after lots of trial and errors, I found it. I’ve posted the recipe twice before on my site, but I won’t bother linking to them because the pictures are old and crummy and because THIS is truly THE recipe you need.

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect! First, a few takeaways before you make them. Yes, you have to read this.

  1. Please use real butter for this. I know margarine is like, .80 cents a pound. I know a lot of you folks like margarine because Fabio was once a margarine-product’s spokesperson. I get it, Fabio was once hot. But PLEASE, do not use margarine. Use only real butter. Personally, I recommend a butter like Land O’ Lakes European Style Butter, which has a higher butter-fat content and has such an amazing creaminess that regular ol’ sticks lack. Splurge for the good stuff – I urge you!
  2. Next up: instant espresso powder. I promise y’all won’t notice it in the recipe at all. It’s simply there to enhance and deepen the chocolate flavor. One teaspoon is all you need and trust me, it’s phenomenal in this recipe.
  3. Good quality chocolate chips. I get it – the store-brand is cheap. I use the store brand all the time because I am a broke person and splurging on fancily-pronounced name brand chocolate chips cramps my style. BUT, for this recipe I did splurge and used Guittard chocolate – both dark chocolate chips and semi-sweet chocolate chips. The mixture of chocolate chips is decadent and rich – the dark chocolate really deepens everything and the semi-sweet of course, is a classic. You really can tell the difference when you use a higher quality chocolate, so please – indulge yourself!

And that’s it! Three easy tips – promise! Oh, and one more thing… these cookies are a whopping 2 ounces each. The standard cookie dough scoop is only 1 Tablespoon which is about 1/2 ounce. This scoop is huge! Of course, use what you have or double up so each cookie is about two stacked Tablespoons of dough. Like this:

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect! And whatever you do, MAKE THEM. Treat yo’self!

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect!

4.8 from 15 reviews
The Best Ultimate Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Ultimate Chocolate Chip Cookies are FABULOUS. Soft, chewy, supremely chocolaty and bursting with buttery goodness. This recipe is a guaranteed success!
Ingredients
  • ¾ cup butter, softened to room temperature
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 2 cups all-purpose flour
  • ¾ cup semi-sweet chocolate chips (splurge for the good stuff - I like Guittard)
  • ½ cup dark chocolate chips
Instructions
  1. In a large bowl of a stand mixer, cream together the butter, brown sugar and sugar with a paddle attachment until creamy, about 1 minute. Add in the egg and egg yolk, plus the vanilla and beat to combine. Add in the espresso powder, soda, cornstarch, salt and flour and beat until a soft dough forms. Fold in the chocolate chips.
  2. Chill the mixture covered in the fridge for at LEAST 2 hours, up to 3 days long. Chilling is mandatory and prevents spreading the cookie dough.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Drop rounded Tablespoonfuls of dough onto the baking sheets about 2" apart. I used a 2-ounce cookie scoop, but if you don't have one, simply use a ¼ cup measuring cup and stack the cookie dough higher rather than wider so when it spreads, it stays puffy in the middle.
  4. Bake for approx. 9-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly soft in the center - they will continue to cook as they cool. Do not over-bake! Cool completely on the cookie sheets before serving.

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect! Soft, chewy, supremely chocolaty and bursting with buttery flavor, this recipe is a real winner you’ll love forever!

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect! Have a super sweet day!

xo, Hayley

Related Posts Plugin for WordPress, Blogger...

Comments

  1. Yes!!!!!!!!

  2. Thanks for the recipe and tips I’m saving it and loved the story

  3. YAYYYY-these look like the kind of ccc’s that I looooove

  4. I made these today! Yum! With a few additions according to what was in my cupboards. This was so satisfying and such a tasty treat! Thanks for a great, simple recipe 😊

  5. Jessica says:

    Could instant coffee be used instead of instant espresso?

  6. I have been trying to find the best chocolate chip cookie recipe. I can’t tell you how many I have tried, but what I can say is I’m done searching. This are seriously the best chocolate chip cookies I have ever made. Thank you so much! You rock!

  7. Dark or light brown sugar? Does it matter. 🙂

    • thedomesticrebel says:

      Dark brown sugar is my preference because it gives these cookies a real deep richness, BUT you are welcome to use light brown sugar, too! The cookies will be amazing either way!

  8. These cookies look absolutely delicious. However, when I made them, they all ran together and spread out like a pancake. I followed the recipe exactly and cooled them for about six hours. Any thoughts?

    • thedomesticrebel says:

      Hi Sophia! A couple of things – perhaps they weren’t sufficiently chilled, which is what causes spreading of the cookies. Or maybe your baking soda and/or cornstarch were expired, preventing them from puffing up and being chewy. Sorry you had issues!

  9. Hello there,
    I just found this recipe and red it twice because it looks like the perfect recipe. I also have tried several recipes myself before and even though they are nice, they are never like (OMG so good)- No! My kids always like them but I know they could be better.
    Anyway, I like this recipe very much and I would like to try it today, but before I do, juts one question though.
    When scooping the cookies on the cookie tray, should I leave the cookie dough just like that (a ball) or should I flat them a little? I would really appreciate your help with this matter.
    Thank you!

    • thedomesticrebel says:

      Hi Arlou! I would recommend scooping them into a taller, almost oval-shaped ball. If you scoop it taller & more oval shaped, when the cookies start to spread out, that tall middle will become a really thick, puffy and gooey center. You’re welcome to make traditional ball-shapes as well, but I wouldn’t flatten them!

  10. Kimberly says:

    I mad these over Father’s Day weekend, my Dad’s favorite cookie and wanted to try a new recipe, and as delicious as they were they turned out flat! Followed the recipe exactly, and even refrigerated for over 3 hours. What could’ve gone wrong? Would definitely like to try making again! Love your recipes! ❤

    • thedomesticrebel says:

      Hi Kimberly! Was your baking soda or cornstarch expired? Expired leavening agents can cause cookies to fall flat. Sorry they turned out that way!

      • Kimberly says:

        Hi, thanks so much for the reply! Nope, baking soda doesn’t expire till 1/2019 and the corner starch is brand new. It’s ok, I’ll try again! Should I refrigerate longer? Thanks!

        • thedomesticrebel says:

          Hi Kimberly – hm, I’m so sorry that happened! When I bake cookies, I try to make the balls of dough really tall and almost oval shaped. This shape makes it so when the cookies bake, they spread a little on the sides but still have really fat, puffy, chewy centers. Maybe try making your dough taller, if that makes sense? Chilling time should be good after 2 hours, up to overnight!

          • Kimberly says:

            Thank you so much for the tip, I will be sure to make them taller next time!

  11. Hi Hayley!

    Does this recipe double well? I’ve got a double batch chillin right now 😊 also, you are hilarious and as far as I can tell about what I tasted in that cookie dough, a goddess baker among mortals😍 thank you Hayley for being there for me during this difficult time between gym and bed haha

    • thedomesticrebel says:

      Nicole, yes, you absolutely can double this recipe! I hope you enjoy the cookies, and thanks for the sweet words! xoxo!

  12. Mynette says:

    Omg! Omg!….I’m stuffing my mouth with these dayummmmmm delicious cookies. I’m a bit angry with you….how could you post this recipe and not warn of the impending danger? Eating all of the cookies! I threw some walnuts in these cookies and I immediately gained 10 lbs. Kudos to you and thank you for the recipe.

    • thedomesticrebel says:

      Mynette, I am SO happy to hear how much you loved the recipe! Love the addition of walnuts!

  13. The cookies were great!! Didn’t put them in the fridge for 2 hrs. but they were still fabulous. Kind of cakey. All in all they were awesome! I felt famous with the compliments I got from them. Keep the awesome recipes coming! God bless America and God bless you!

  14. I’m totally a ccc snob and these may just be the best, most incredible cookies I’ve ever tasted. They looked like the perfect bakery cookie, plump and round, were chewy in the middle, with slightly crispy edges. I used mini chocolate chips, since that was the only thing I had in the cupboard and that was the only change to the recipe that I made. I always use King Arthur flour, because I think it’s the best tasting flour out there and salted butter. Plus, I baked them on my silat mat. Thanks for the awesome tasting cookies!!

    • thedomesticrebel says:

      Gwyn, love all the changes/alternatives you’ve made! I truly thing baking on a Silpat totally makes these amazing. So glad you loved them!

  15. Julie Willard says:

    I made these cookies they are awesome but would like to make them smaller i know that sounds crazy but you get more and the larger ones are little to much for little ones how long would you say to cookie them when using a reglular cookie scoop thanks Julie

    • thedomesticrebel says:

      Hi Julie! So for a regular cookie scoop (about 1 Tablespoon sized) I would bake them for about 7-9 minutes or so. 🙂

      • Julie Willard says:

        Thanks for your help made the larger ones and they are awesome baked a lot of cookies in my time but this will be my go to for chocolate chip Love Love Them 🙂

  16. I have been making this recipe since June and it works perfectly for me. We all love the cookies I now make after trying so many recipes before. I just want to thank you for sharing it with us. God bless you and yours.

    Sending love from Nicaragua, ❤
    Arlou

    • thedomesticrebel says:

      Arlou, so glad you and your family enjoy these cookies! Thank you so much for your kind words. <3 Hugs from California, USA!

  17. Omg my sweet tooth thanks you. I didn’t use dark chocolate chip (I’m not a fan of them) but just stuck with the semi sweet and I have to say I freaking love them! Thank you so much!💞

  18. Hi! This recipe looks amazing! I wanted to know a few things. 1. Do you think ghiradelli chips will work? We don’t have guittiard chips anywhere! :(. 2. Do you think coffee extract will work in place of espresso powder? I can get espresso powder but have the extract. ;). Last – how do I adjust the bake time for a smaller cookie? I’d like to use my large or medium oxo cookie scoop. Making these for a bake off at work next week! :). Thanks and sorry for all the questions!! Love your site!!

    • thedomesticrebel says:

      Hi Lisa! So first: YES, Ghirardelli chips are wonderful and I recommend them! I love them and Guittard equally, and Ghirardelli are more widely available. Coffee extract will work – perhaps start at 1/2 tsp and work your way up if you want a stronger flavor. And for smaller cookies, I’d bake for 7-9 minutes, rotating pans halfway through baking time to ensure they all cook evenly. The cookies will look a little undone in the middle; this is okay, and do not over-bake! Hope this helps!

      • Hi! Thank you so much for the response!! I’ll let you know how they turn out this weekend! Hoping to use these as the cookie for our block party bake off in september!

  19. I made a vegan-friendly version of this and it was awesome!!!
    I was so excited to make it that I was kind of picking at the dough! Hahahaha! It tastes so good! I love this recipe!

  20. These sound and look delicious. When making the ovals/balls do I let the dough come to room temperature before scooping and baking? Thank you.

  21. What adjustments do you recommend for high altitude?

  22. Odessa Jacocks says:

    Can I leave out the coffee. I don’t have any but would like to make them today.

  23. I live in high altitude (Utah) and I must make changes in order for my cookies to come out not runny, do you have any advice or suggestions on what to change/add to your recipe?

  24. Ugh! I was so excited for these cookies! I’m wondering what I did wrong… They were flat and gooey.

    • thedomesticrebel says:

      Hi Megan! Could be a couple of reasons. One reason could be that the cookies weren’t sufficiently chilled enough. They need to chill for at least 2 hours to be okay to bake, but sometimes I chill them even longer. Second: your baking soda and/or cornstarch could be expired, resulting in an unleavened cookie. Hope this helps for next time!

  25. Hi! I don’t usually leave comments, but I found your recipe and can’t stop making batches of these cookies. It is hands down the best recipe I’ve ever used! I always thought my mom had the best cookie recipe, but this one is even better than hers! Thanks for sharing!

  26. This recipe makes delicious chocolate chip cookies. 5 stars

  27. What does the addition of cornstarch do? Does it make the cookie softer? I like my cookies to be slightly crispy.

    • thedomesticrebel says:

      Hi Rachel, the cornstarch makes the cookies really puffy and thick and gives them great texture. If you prefer your cookies a little crispier, leave them in the oven for an additional 1-3 minutes, checking every often to prevent them from burning. That should get the edges a little crisper!

  28. I just read through the recipe, cannot wait to try them! I am always searching for an awesome 🍪 recipe! BTW, you’re blogging was hilarious 😂

  29. These are really good! Best recipe everrrrrr! Cha man these are the best! The one prob is that these turned out flat! No joke, flat as a pancake. What could’ve gone wrong? The only thing I did different is I didnt chill for 2 hours, don’t think it’s necessary for that long. I chilled em’ for half and hour because I’m at my grandparents I don’t have all day just to make cookies. Anyway, I still should commend you for the most delicious recipe ever. But please tell me what I did wrong for these to turn out so flat. Helppp.

    • thedomesticrebel says:

      Hi Murphy, so glad you liked them! Chilling the dough is mandatory in order to firm the dough so they don’t spread. Additionally, your baking soda/cornstarch may be expired which would prevent the cookies from rising.

  30. Kristin Daly says:

    Oh my gosh these are heavenly!! I’m so glad I found this post. These are the cookies I’ve been looking to make my whole life! Okay, since I’ve been cooking/baking. Thank you so much for sharing this recipe!

  31. Where would I find espresso powder?

    • thedomesticrebel says:

      Specialty cooking stores usually have it (like Williams Sonoma or Sur La Table), but you can also find it at most grocery stores on the coffee aisle. In a pinch, use instant coffee granules.

  32. Salena Matthews says:

    Im not chocolate lover by no means…however, I made these chocolate chip cookies are they are really really good.
    I would like to share my pics with you.
    Thank you for your recipe😆

  33. Instead of chilling the dough in bulk first, I make the balls and then chill. It’s so much easier to make all the scoops with soft dough. I don’t break my scoops then, either! They are freezer ready this way, too!

  34. Hi Hayley,
    Today I woke up early and went to Pinterest, I saw a publication of your cookie and I go to the link to read it. I felt I had to do it today and I did …. It’s the best cookie recipe I’ve ever had in my life! As a child, I grew up learning to cook with my mom, my family is very closest friend to friends who come from USA so I always ate these cookies every time we had meetings. Since I’m old enough to make for myself, I have tried many, many recipes and all without success. I traveled to Orlando a few months ago, I brought many bags of chocolate chip to make here, but did not leave me as rich as your recipe. I’m really excited. This is a recipe that I will for life, I’m sure of that. Thank you very much and now I will read all your recipes to make them. Just as I like cookies, I like brownies too!
    Greetings from Lima, Peru 🙂
    Xoxo
    Betsy
    P.S. Sorry for my english!

    • thedomesticrebel says:

      Betsy, your English is awesome! So happy to hear that you love this cookie recipe and that you brought home many bags of chocolate chips from the USA! xoxo!

  35. Morgan Olson says:

    If you are freezing balls of dough, can i bake them straight from their frozen state for the same amount of time, or do i let them come to room temp first?

  36. Just looking at this recipe with the cornstarch, I can almost bet this is a game changer jn ccc baker ng. Looking foreard to baking this along for Christmas festivities…yummmm.
    Love from Perth, Australia

  37. Marie Nixon says:

    These chocolate chip cookies are fantastic. I love the recommendation that the cookies should be 2 ounces each. That is a big cookie! But if the recipe says they should be that big, who am I to alter a recipe so that the cookies are smaller? LOL! I would describe the cookies as rich and buttery. I will be making these again.

  38. How many cookies does this recipe make?

    • thedomesticrebel says:

      Because I used a 1/4 cup measuring cookie scoop, it yielded 12 cookies. A smaller scoop will yield anywhere from 14-24.

  39. Thanks so much for this amazing cc cookie recipe! Best ones I’ve tried in a loooong time and I’ve been making cookies for 30 or so years😊!

  40. I was so excited for these until my 9 cookies spread so much that it looks like one big cookie on my cookie sheet. All fresh ingredients and dough has been in fridge for 5 days so it was nice and chilled. My search continues.

    • thedomesticrebel says:

      Hi Candace, a couple things: did you use real butter, or margarine? Margarine can cause the cookies to spread. Were your baking soda and cornstarch fresh? That can also cause them to spread. Sorry you had issues!

  41. Mixed reviews. I made these and I didn’t care for them. They were too cakey for my liking. I prefer chewy cookies. I could also taste the espresso powder. My mom and son liked them.
    Thank you anyway.

  42. This looks really good, I’ll have to try it! Just wondering, do you think that the people having their cookies spread out, even after chilling, could be using the wrong flour? It seems when I use a soft-wheat flour (like White Lilly), this happens. I’m assuming too low in gluten?

    • thedomesticrebel says:

      Hi Donna! To be honest, I am not sure why those people are having trouble with their cookies. My guesses could be the flour, as you mentioned, using margarine instead of butter (some people get the two confused and think they’re buying real butter but are actually buying butter spread), or having expired leavening agents, like baking soda and cornstarch. Hope this helps!

  43. I made these for work today and was told numerous times these were the best chocolate chip cookies ever!!! Thank you!!

  44. Deanna K Bradley says:

    COULD YOU PLEASE EMAIL TO ME? WANT TO TRY BUT NO PRINTER. THANK YOU. DEANNA

  45. I was wondering how you measure your flour? I am making these right now and they seem to be spreading a little. I measure my flour by spooning it into the cup and then leveling off the top. I know that some people measure by scooping the flour right out of the container and then leveling it off. I have tried both ways and it seems to me to make a huge difference in how things turn out. I just sampled them and they taste delicious just not thick and pretty like yours.

  46. Hi! I’m about to make these cookies now for Valentine’s Day tomorrow. Do I have to use espresso powder or instant coffee? I came across this recipe and don’t have either of those at home! Can I just bake without? Is there something I should put more of to make up for it missing? Thanks so much in advance! 🙂

  47. Hey, this sounds great!! Question, did you use salted or unsalted butter?

    • thedomesticrebel says:

      Hi Maranda, I like using salted butter, which eliminates the need for salt in the recipe. If you use unsalted butter, add in 1/2 tsp salt.

  48. HI if I only have semi sweet chocolate can I just used that instead of both dark and semi chocolate also how much should I use.

  49. Hi! So I’ve been using this recipe from the start and absolutely love it! The only problem is that sometimes even though I follow the exact recipe the cookies spread and become flat and other times they turn out great! I am totally confused on what I do wrong! I make sure to chill the dough overnight. Use the same measurements and the same brand of baking soda and cornstarch. I am completely lost why my cookies sometimes spread out completely! please help!

    • thedomesticrebel says:

      Hi Farheen! Hm, that’s a really good question! Is it possible your cornstarch/baking soda has expired in between batches? And you’re using real butter – not margarine – correct?

  50. Sooooooo good!
    Used whole wheat flour and added toasted pecans.
    This one is a keeper!

  51. Amanda Martinez says:

    Yesssss finally the perfect chocolate chip cookie!!! Made these exactly how it says but added a cup of mini chips, refrigerated the dough for 1 day made them tall like it said!! Turned out absolutely perfect!!!! Thank you!!!

  52. These were amazing. Pinned this forever ago. So glad I finally made them. Was too impatient to chill the dough but they turned out perfect! Made half 1/4 cup sized and a sheet of mini cookies which were possibly even more amazing, and adorable.

  53. Amanda Martinez says:

    Yesssss I made these exactly how she said!! Chilled them for 1 day and added extra mini chocolate chips!! They turned out amazing!!!
    Truly the best ever! Thank you!! 😋🍪

  54. Irene d chavez says:

    Look yummy! I will defenitly try this for my daugthers,
    Thanks for the recipe!
    God bless

  55. So, I tried to make these and they were delicious! However, mine turned into a giant flat pancake too. I used butter, all my ingredients were just bought the night before including the baking soda, and they were chilled for 12 hours. I even chilled them AGAIN after rolling the dough into balls, just in case my hands warmed the dough. I don’t understand!!

    • thedomesticrebel says:

      Hi Sami! I’m sorry to hear you had an issue! Perhaps your oven could run a tad hotter than mine, causing the cookies to spread more. Try lowering the oven temperature 25-50 degrees (so 325 or 300 degrees F) and see if that works next time. (Also be sure to increase the baking time with the temperature drop.)

  56. Missy Lees says:

    I love your blog: from the name to your fantastic writing voice, your clear recipes, your beautiful photos, and your kind and thorough responses…you are a gem!

    I like to spread the joy of vegan baked goods with friends and family, and I am so excited to veganize this recipe today (will try with earth balance butter and the infamous “aquafaba”). Just bought fresh corn starch and baking soda, based on your suggestions! Quick question: do you mix the dry ingredients together first before adding?
    Thank you for spreading sweet cheer to all your baker fans!

    • thedomesticrebel says:

      Hi Missy! Please let me know how the veganized version of these cookies turn out! As far as the dry ingredients go, yes, mix them together first!

  57. Amanda Martinez says:

    Omg yesssss! My boss wanted me to make him chocolate chip cookies and I was like boooooring but made these! Absolutely perfect!! Made them just as said… let the dough sit in fridge for 2 days and rolled cookies big and high they were such a hit love them so much!! My new favorite!!!

  58. I made these cookies yesterday and they are fabulous! I used white chocolate chips instead of dark chocolate chips since that’s what I had. The family loved them! It’s a “do againer” as we say in our house!

  59. Jody McAdam says:

    Butter: salted or unsalted? I never know which to use!

    • thedomesticrebel says:

      Hi Jody! Either works – but if you use salted butter, omit the actual salt from the recipe!

  60. Jessica says:

    Can i freeze the dough for later? If so, should I freeze it all together, or in separate cookies? Thanks!

    • thedomesticrebel says:

      I would freeze it as the cookie dough balls on a tray first, then once frozen, throw all the dough balls in a bag and freeze!

  61. Hello! I’ve just come across your recipe, (which sounds amazing btw!) and plan on using it for a cookie party at my office. I have some colleagues that have a major sweet tooth. Would it be overkill to use milk chocolate chips, in addition to, or to replace the other chocolate chips? Thanks so much!

  62. Krystle says:

    Don’t have a mixer anymore, would hand mixing be okay? I don’t know if it will not be a good consistency?

  63. I got 18 cookies is this what most people get?

  64. Hi, I know this is random but this website is selling cookies using your images: https://www.amysbakingco.com/collections/online-desserts/products/chocolate-chip-espresso-cocoa-nib-cookies

  65. Jessica Rice says:

    Why do they have to completely cool on the sheet? Why can’t you transfer to a cooling rack where I can bake more cookies? Mine ended up making 20 cookies. I used a heaping medium scoop.

    • thedomesticrebel says:

      Hi Jessica, you could do that – but let the cookies stay on the baking sheet after baking for at least 5-10 minutes so the gooey centers have some time to set up.

  66. You are so right about the chocolate chips. Since I switched to Guittard, I am convinced they are the best EVER. I know buy them in bulk from Amazon. I am going to try your recipe,it looks really, really good. But I noticed there are no pecans…

    Is this an intentional ommision? Can I add them and not ruin it? Please advise.

    • thedomesticrebel says:

      Hi Ingrid! For this recipe I kept it nut-free, but you can absolutely add nuts! Simply add 1/2 cup to the dough when you add the chocolate chips!

Speak Your Mind

*

Rate this recipe: