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The Best Ultimate Chocolate Chip Cookies

May 6, 2016 by thedomesticrebel | 239 Comments

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Ultimate Chocolate Chip Cookies arranged on parchment with chocolate chipsOnce 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.

Chocolate Chip Cookies stacked on parchment with milk glass in backgroundFirst, 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! I also really love Callebaut chocolate, too!

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:

Photo of chocolate chip cookie dough on baking sheetAnd whatever you do, MAKE THEM. Treat yo’self!

Closeup of Chocolate Chip Cookies on parchment with chocolate chips

Print Recipe
4.75 from 56 votes

The Best Ultimate Chocolate Chip Cookies

These Ultimate Chocolate Chip Cookies are FABULOUS. Soft, chewy, supremely chocolaty and bursting with buttery goodness. This recipe is a guaranteed success!
Prep Time2 hours hrs 10 minutes mins
Cook Time12 minutes mins
Total Time2 hours hrs 22 minutes mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 12
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 3/4 cup butter softened to room temperature
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 3/4 cup semi-sweet chocolate chips splurge for the good stuff - I like Guittard
  • 1/2 cup dark chocolate chips

Instructions

  • 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.
  • 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.
  • 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 1/4 cup measuring cup and stack the cookie dough higher rather than wider so when it spreads, it stays puffy in the middle.
  • 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.

Closeup of Chocolate Chip Cookies split open on parchmentSoft, chewy, supremely chocolaty and bursting with buttery flavor, this recipe is a real winner you’ll love forever!

Chocolate Chip Cookies collageHave a super sweet day!

xo, Hayley

Disclaimer: this post contains some Amazon affiliate links. If you make a purchase using one of my links, I receive a small commission at no cost to you. Thank you for keeping my blog alive! 

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Comments

  1. cakeSpy says

    May 6, 2016 at 12:00 pm

    Yes!!!!!!!!

    Reply
    • thedomesticrebel says

      May 6, 2016 at 1:50 pm

      I knew you’d love these, my little chocolate fiend!

      Reply
      • Susian says

        February 27, 2019 at 9:20 am

        I live in a rural area that doesn’t have espresso powder or specialized chocolate chips. Any suggestions for alternatives?

        Reply
        • thedomesticrebel says

          February 27, 2019 at 1:08 pm

          Hi Susan, you can definitely use regular chocolate chips – I just like the combination of dark and milk chips if you can find them! And as for espresso powder, you can use granulated instant coffee in its place, or omit it completely from the recipe.

          Reply
      • Cindy Albert says

        March 19, 2019 at 2:52 pm

        Is espresso instant coffee the same as espresso powder?

        Reply
        • thedomesticrebel says

          March 19, 2019 at 7:52 pm

          Hi Cindy, yes that will work! They’re pretty much exactly the same!

          Reply
        • Vicki says

          August 11, 2022 at 1:50 pm

          4 stars
          I added 3 T of peanut butter, because my house loves peanut butter more than chocolate, and I threw in a large handful of raisins, I will cut the butter back a Tablespoon or more next time when I add the PB. But definitely a do over for my chocolate loving friends.

          Reply
      • Kelly says

        December 19, 2021 at 6:03 pm

        5 stars
        These are great, my new go-to chocolate chip cookie recipe! The only change I made was to add chopped hazelnuts (had leftovers from another cookie recipe). These are so good!!

        Reply
    • Génesis. says

      August 6, 2020 at 9:44 pm

      I loved the recipe. The best so far. I was sketchy at first with the tsp of coffee but I am so glad I made it. I loved the cookies and mom did too!

      Reply
      • thedomesticrebel says

        August 10, 2020 at 2:54 pm

        Genesis, I am so glad you decided to try it with the coffee powder! Really changes the flavor! Glad you enjoyed 🙂

        Reply
  2. Patti says

    May 18, 2016 at 9:49 pm

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

    Reply
    • thedomesticrebel says

      May 19, 2016 at 7:15 am

      So glad you enjoyed, Patti!

      Reply
    • Rama says

      March 1, 2017 at 8:02 pm

      4 stars
      Looks yummy definately try today what is the life of these cookies

      Reply
  3. Kayle (The Cooking Actress) says

    May 20, 2016 at 4:17 pm

    5 stars
    YAYYYY-these look like the kind of ccc’s that I looooove

    Reply
    • thedomesticrebel says

      May 21, 2016 at 3:08 pm

      Thanks Kayle! They’re SO good!

      Reply
  4. David Summerbell says

    June 14, 2016 at 12:37 am

    5 stars
    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 ?

    Reply
    • thedomesticrebel says

      June 14, 2016 at 6:27 am

      David, I’m so glad you loved them!

      Reply
  5. Jessica says

    June 15, 2016 at 1:22 pm

    Could instant coffee be used instead of instant espresso?

    Reply
    • thedomesticrebel says

      June 15, 2016 at 1:27 pm

      Hi Jessica! Yes, that’s fine!

      Reply
      • Jessica says

        June 15, 2016 at 1:48 pm

        Awesome! Thanks for responding 🙂

        Reply
  6. Nicole says

    June 18, 2016 at 2:36 pm

    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!

    Reply
    • thedomesticrebel says

      June 18, 2016 at 3:31 pm

      Nicole, I am SO glad to hear this! So happy you enjoyed the cookies!

      Reply
  7. Joanna says

    June 20, 2016 at 5:39 am

    Dark or light brown sugar? Does it matter. 🙂

    Reply
    • thedomesticrebel says

      June 20, 2016 at 8:09 am

      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!

      Reply
      • Joanna says

        June 20, 2016 at 4:36 pm

        Perfection!! My husband and I loved them!! They are definetly addicting!! ???

        Reply
  8. Sophia says

    June 23, 2016 at 4:32 pm

    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?

    Reply
    • thedomesticrebel says

      June 23, 2016 at 8:39 pm

      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!

      Reply
  9. Arlou says

    June 25, 2016 at 6:42 am

    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!

    Reply
    • thedomesticrebel says

      June 25, 2016 at 7:02 am

      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!

      Reply
      • Arlou says

        June 27, 2016 at 8:06 pm

        Thank you so much for the help. I’m ready to make them know.
        Kind regards! ?

        Reply
  10. Kimberly says

    July 1, 2016 at 3:04 pm

    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! ❤

    Reply
    • thedomesticrebel says

      July 1, 2016 at 3:28 pm

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

      Reply
      • Kimberly says

        July 1, 2016 at 6:20 pm

        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!

        Reply
        • thedomesticrebel says

          July 1, 2016 at 7:39 pm

          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!

          Reply
          • Kimberly says

            July 3, 2016 at 4:26 pm

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

  11. Nicole says

    July 11, 2016 at 8:48 pm

    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

    Reply
    • thedomesticrebel says

      July 12, 2016 at 7:04 am

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

      Reply
  12. Mynette says

    July 18, 2016 at 5:06 pm

    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.

    Reply
    • thedomesticrebel says

      July 18, 2016 at 5:17 pm

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

      Reply
  13. Teresa says

    July 18, 2016 at 6:35 pm

    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!

    Reply
    • thedomesticrebel says

      July 18, 2016 at 7:02 pm

      Thanks so much for your feedback, Teresa!

      Reply
  14. Gwyn says

    July 18, 2016 at 6:45 pm

    5 stars
    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!!

    Reply
    • thedomesticrebel says

      July 18, 2016 at 7:02 pm

      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!

      Reply
  15. Julie Willard says

    July 30, 2016 at 9:43 am

    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

    Reply
    • thedomesticrebel says

      July 30, 2016 at 10:40 am

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

      Reply
      • Julie Willard says

        July 30, 2016 at 6:20 pm

        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 🙂

        Reply
  16. Arlou says

    August 5, 2016 at 7:11 pm

    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

    Reply
    • thedomesticrebel says

      August 5, 2016 at 8:40 pm

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

      Reply
  17. Ida Crosby says

    August 6, 2016 at 3:27 pm

    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!?

    Reply
    • thedomesticrebel says

      August 7, 2016 at 9:25 am

      So glad you loved them, Ida! xoxo!

      Reply
      • K. White says

        February 7, 2017 at 7:57 pm

        Noooooo, totally want to try these, but i have no espresso, or coffee, as i drink neither! Is it mandatory or could i substitute something else?

        Reply
        • thedomesticrebel says

          February 8, 2017 at 8:47 am

          Hi K! TOTALLY okay!! Just omit the espresso powder entirely!

          Reply
  18. Lisa says

    August 20, 2016 at 5:28 pm

    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!!

    Reply
    • thedomesticrebel says

      August 20, 2016 at 7:19 pm

      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!

      Reply
      • Lisa says

        August 23, 2016 at 1:50 pm

        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!

        Reply
  19. Gee says

    August 20, 2016 at 7:46 pm

    5 stars
    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!

    Reply
    • thedomesticrebel says

      August 20, 2016 at 8:31 pm

      Woohoo! So glad you were able to adapt it to your dietary preferences, Gee!

      Reply
    • Shannon Leboudec says

      January 25, 2017 at 8:19 am

      Can you post the vegan version please!

      Reply
    • Mary Jane says

      June 3, 2022 at 1:22 pm

      Vegan you say… Would love your adaption!?

      Reply
  20. JonCee says

    August 21, 2016 at 2:11 pm

    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.

    Reply
    • thedomesticrebel says

      August 21, 2016 at 2:13 pm

      Hi JonCee, you can form the dough balls straight from the fridge!

      Reply
  21. Rose says

    August 27, 2016 at 7:37 am

    What adjustments do you recommend for high altitude?

    Reply
  22. Odessa Jacocks says

    August 29, 2016 at 11:25 am

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

    Reply
    • thedomesticrebel says

      August 29, 2016 at 5:37 pm

      Hi Odessa, yes, you absolutely can leave out the espresso powder!

      Reply
  23. Rocio says

    August 31, 2016 at 11:47 am

    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?

    Reply
    • thedomesticrebel says

      August 31, 2016 at 11:52 am

      Hi Rocio, a quick google search yielded this guide. Hope it helps! – http://www.kingarthurflour.com/learn/high-altitude-baking.html

      Reply
  24. Megan says

    September 13, 2016 at 7:48 pm

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

    Reply
    • thedomesticrebel says

      September 13, 2016 at 8:20 pm

      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!

      Reply
  25. Lisa says

    September 15, 2016 at 1:54 pm

    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!

    Reply
    • thedomesticrebel says

      September 15, 2016 at 2:20 pm

      Lisa, I am so happy you loved the recipe so much! Thanks for your sweet comment! xo!

      Reply
  26. Dee says

    October 3, 2016 at 11:43 am

    This recipe makes delicious chocolate chip cookies. 5 stars

    Reply
  27. Rachel says

    October 7, 2016 at 3:05 pm

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

    Reply
    • thedomesticrebel says

      October 7, 2016 at 3:40 pm

      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!

      Reply
  28. Matty says

    October 8, 2016 at 4:54 am

    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 ?

    Reply
    • thedomesticrebel says

      October 8, 2016 at 7:25 am

      Thanks Matty!

      Reply
  29. Murphy. says

    October 10, 2016 at 1:07 pm

    4 stars
    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.

    Reply
    • thedomesticrebel says

      October 10, 2016 at 1:43 pm

      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.

      Reply
      • Rebecca Smith says

        September 11, 2020 at 4:09 pm

        This is my go to cookie recipe now. We actually make a double batch, freeze most of them in balls and add 3 minutes to the cook time for the frozen cookie dough, and they are still delicious. The coffee makes all the difference in the flavor

        Reply
  30. Kristin Daly says

    October 15, 2016 at 9:19 pm

    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!

    Reply
    • thedomesticrebel says

      October 16, 2016 at 1:08 pm

      Thanks a bunch Kristin!!

      Reply
  31. Jordan says

    October 19, 2016 at 1:22 pm

    4 stars
    Where would I find espresso powder?

    Reply
    • thedomesticrebel says

      October 19, 2016 at 1:42 pm

      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.

      Reply
  32. Salena Matthews says

    October 20, 2016 at 3:47 pm

    5 stars
    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?

    Reply
    • thedomesticrebel says

      October 20, 2016 at 4:54 pm

      So glad you liked them Salena!

      Reply
  33. Angela says

    October 22, 2016 at 8:38 am

    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!

    Reply
    • thedomesticrebel says

      October 22, 2016 at 2:21 pm

      Great tip, Angela!

      Reply
  34. Betsy M. says

    October 23, 2016 at 2:15 pm

    5 stars
    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!

    Reply
    • thedomesticrebel says

      October 23, 2016 at 2:39 pm

      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!

      Reply
  35. Morgan Olson says

    November 13, 2016 at 11:07 am

    5 stars
    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?

    Reply
    • thedomesticrebel says

      November 13, 2016 at 3:56 pm

      Hi Morgan! Go ahead and bake them straight from frozen, adding an additional minute or two if needed.

      Reply
  36. Remy says

    December 2, 2016 at 5:47 am

    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

    Reply
    • thedomesticrebel says

      December 2, 2016 at 9:10 am

      Thanks Remy! You ought to give it a try!

      Reply
  37. Marie Nixon says

    December 5, 2016 at 3:46 pm

    5 stars
    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.

    Reply
  38. Chana says

    December 15, 2016 at 7:34 am

    How many cookies does this recipe make?

    Reply
    • thedomesticrebel says

      December 15, 2016 at 2:45 pm

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

      Reply
  39. Leslie says

    December 15, 2016 at 8:05 pm

    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?!

    Reply
    • thedomesticrebel says

      December 16, 2016 at 8:29 am

      Leslie, I am so happy to hear you loved the cookie recipe! Thank you!

      Reply
  40. Candace says

    December 16, 2016 at 10:52 am

    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.

    Reply
    • thedomesticrebel says

      December 16, 2016 at 12:36 pm

      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!

      Reply
      • Saaz says

        October 21, 2020 at 7:27 am

        Hello. These look amazing and i cant wait to make them. Quick question before i do though. Could I use Cake flour instead? Or would that not work as well in this particular recipe?
        Thank you.

        Reply
        • thedomesticrebel says

          October 21, 2020 at 3:17 pm

          So cake flour definitely doesn’t provide as much structure as AP flour in cookies, so it may make these very crumbly. You’re welcome to try it though!

          Reply
  41. Michele says

    December 18, 2016 at 6:23 am

    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.

    Reply
  42. Donna says

    December 21, 2016 at 4:06 am

    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?

    Reply
    • thedomesticrebel says

      December 21, 2016 at 7:46 am

      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!

      Reply
  43. Nancy says

    December 22, 2016 at 8:51 am

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

    Reply
  44. Deanna K Bradley says

    January 10, 2017 at 2:32 am

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

    Reply
  45. Brooke R says

    January 13, 2017 at 4:04 pm

    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.

    Reply
    • thedomesticrebel says

      January 14, 2017 at 2:16 pm

      Hi Brooke! I spoon and level my flour personally!

      Reply
  46. Lauren says

    February 13, 2017 at 4:24 pm

    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! 🙂

    Reply
    • thedomesticrebel says

      February 14, 2017 at 7:15 am

      Hi Lauren! Feel free to omit the espresso powder completely!

      Reply
  47. Maranda says

    February 24, 2017 at 11:48 pm

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

    Reply
    • thedomesticrebel says

      February 26, 2017 at 6:51 pm

      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.

      Reply
  48. Kaylee says

    March 5, 2017 at 4:38 pm

    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.

    Reply
    • thedomesticrebel says

      March 5, 2017 at 7:21 pm

      Hi – the same amount can be used of all semi-sweet chocolate.

      Reply
  49. Farheen says

    March 19, 2017 at 7:48 pm

    5 stars
    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!

    Reply
    • thedomesticrebel says

      March 20, 2017 at 11:04 am

      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?

      Reply
  50. holly says

    March 26, 2017 at 4:39 pm

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

    Reply
  51. Amanda Martinez says

    March 31, 2017 at 5:46 am

    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!!!

    Reply
  52. Keely says

    April 4, 2017 at 6:20 pm

    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.

    Reply
    • thedomesticrebel says

      April 5, 2017 at 10:51 am

      Keely, so happy to hear you loved these!

      Reply
  53. Amanda Martinez says

    April 5, 2017 at 11:26 am

    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!! ??

    Reply
  54. Irene d chavez says

    April 11, 2017 at 3:53 pm

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

    Reply
  55. Sami says

    April 12, 2017 at 9:04 am

    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!!

    Reply
    • thedomesticrebel says

      April 12, 2017 at 9:19 am

      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.)

      Reply
  56. Missy Lees says

    April 15, 2017 at 1:49 pm

    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!

    Reply
    • thedomesticrebel says

      April 17, 2017 at 9:47 am

      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!

      Reply
  57. Amanda Martinez says

    April 29, 2017 at 6:04 am

    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!!!

    Reply
    • thedomesticrebel says

      May 1, 2017 at 3:42 pm

      Amanda, so glad they were a hit!

      Reply
  58. Diane says

    May 8, 2017 at 6:09 pm

    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!

    Reply
    • thedomesticrebel says

      May 9, 2017 at 10:51 am

      Love that! Thanks Diane! Enjoy 🙂

      Reply
  59. Jody McAdam says

    May 19, 2017 at 4:18 pm

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

    Reply
    • thedomesticrebel says

      May 20, 2017 at 2:03 pm

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

      Reply
  60. Jessica says

    May 26, 2017 at 3:10 pm

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

    Reply
    • thedomesticrebel says

      May 26, 2017 at 3:13 pm

      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!

      Reply
  61. Angi says

    June 8, 2017 at 1:31 pm

    5 stars
    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!

    Reply
    • thedomesticrebel says

      June 10, 2017 at 8:11 am

      It would not be overkill!

      Reply
  62. Krystle says

    June 19, 2017 at 1:06 pm

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

    Reply
    • thedomesticrebel says

      June 19, 2017 at 3:44 pm

      Krystle, yes, this would be fine to hand mix!

      Reply
  63. Sylvia says

    August 8, 2017 at 3:28 pm

    5 stars
    I got 18 cookies is this what most people get?

    Reply
  64. Pb says

    August 10, 2017 at 6:39 am

    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

    Reply
  65. Jessica Rice says

    August 11, 2017 at 7:00 pm

    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.

    Reply
    • thedomesticrebel says

      August 12, 2017 at 8:35 am

      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.

      Reply
  66. Ingrid says

    August 13, 2017 at 4:56 pm

    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.

    Reply
    • thedomesticrebel says

      August 15, 2017 at 3:23 pm

      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!

      Reply
  67. Jen says

    September 15, 2017 at 7:25 am

    Holy Moses these look amazing! Trying them this weekend 🙂 Thanks for the recipe!

    Reply
  68. Belinda says

    September 19, 2017 at 8:25 am

    I made these last night and they were a hit with the kids. Finally found a recipe worth saving.

    Reply
  69. Deanna says

    October 5, 2017 at 1:03 pm

    Does the recipe change if you live in high altitude? I’m at 5700 feet above sea level…

    Reply
    • thedomesticrebel says

      October 6, 2017 at 4:58 pm

      Hi Deanna! Unfortunately I don’t know how the recipe would fare with a higher altitude. If you try it out and it works, let me know!

      Reply
  70. Sophie says

    October 6, 2017 at 10:04 am

    I noticed that you didn’t add salt. Was this on purpose?

    Reply
    • thedomesticrebel says

      October 6, 2017 at 4:58 pm

      Oops, that’s a typo! If using unsalted butter, use 3/4 tsp salt. If you’re using salted butter, though, don’t add additional salt.

      Reply
  71. Nadi says

    November 9, 2017 at 3:39 am

    I’ve made these twice for different crowds and they were loved by both. I’ve tried a few recipes out there and this one is THE BEST hands down! I feel like i bought them from a bakery. Omg, i think I’m going to need to bake them again.
    Thanks for the recipe!

    Reply
    • thedomesticrebel says

      November 9, 2017 at 6:31 am

      Nadi, I am so happy to hear this! So glad they’re a hit wherever you go 🙂

      Reply
  72. Jenn says

    December 15, 2017 at 7:43 am

    5 stars
    OH MY GOD THESE WERE SO GOOD!
    Ok, so first of all, I’m more of a cook than a baker…and I had never successfully made chocolate chip cookies. Actually, most of my cookies were either like “cake cookies” (basically muffin tops) or too hard, too flat… they just have never worked out well for me in the past.
    This recipe was so dang good, perfectly crisp just around the edges, chewy and a tad gooey in the middle. The PERFECT chocolate chip cookie.
    Thank you so much for this recipe. 🙂

    Reply
  73. Gena Smith says

    December 16, 2017 at 11:48 am

    5 stars
    Have made these at least 10 times. Several folks have asked for the recipe. I’m giving frozen dough balls to Bffs for Christmas. Good good stuff!!!

    Reply
  74. Sascha says

    December 27, 2017 at 2:53 pm

    5 stars
    Hi! I just read your recipe, it really sounds good. Looking for the perfect ccc for a long time, tried several recipes, but none where perfect… They all turned out to be not chewy in the middle at all. Each recipe does things slightly different, e.g. the state of the butter (melted and cooled, or just room temperature etc.). Also some say cooling, some say don’t cool it… I’ll try your recipe. One question: Why cooling them before scooping them? I always have the problem that after cooling them the dough is way to hard to spoon it… or it is not easy at all…

    Reply
    • Sandra Kottler says

      December 30, 2017 at 4:18 pm

      You need to scoop the cookies on a flat sheet or pan BEFORE you chill them. Then, just take them from the fridge to the baking sheet. Or what I usually do is freeze the scoops of cookie dough on a jelly roll pan lined with wax paper. After they are frozen, you can store them in the freezer in zip lock bags.

      Reply
  75. Sandra Kottler says

    December 30, 2017 at 4:16 pm

    1 star
    I made this recipe. I chilled the dough for 4 hours. The cookies I baked were SO flat and greasy. I froze the rest of the dough for several days. Then I baked them right out of the freezer on a silicon pad. Again they were totally flat–not quite as greasy, but not a cookie I want to bake again.

    Reply
    • thedomesticrebel says

      December 31, 2017 at 8:58 am

      Hi Sandra, did you use real butter and were your leavening ingredients still fresh?

      Reply
  76. Lauren Schwefel says

    January 17, 2018 at 5:36 pm

    I’ve been looking for a while for a good recipe, my new favorite!

    Reply
  77. Dianne says

    January 18, 2018 at 6:56 am

    5 stars
    OMG! I have been making chocolate chip cookies my entire 50 yrs of marriage and have finally found the best ever. They turned out exactly as you described. It made 18 and I ate 12 over 4 days. They were in the freezer for an upcoming party. I will make a double batch closer to the party and freeze again swearing not to touch! 30 seconds in microwave straight from the freezer is perfect for one cookie. I am thinking of sprinkling a bit of coarse sea salt on some before baking.

    Reply
  78. Kris says

    January 31, 2018 at 5:40 am

    5 stars
    Dianne took the words right out of my mouth! I have also baked for many years trying to find the best chocolate chip cookie. This one is the absolute bomb! Followed instructions to the tee but unfortunately I did not have any dark chocolate chips on hand so I had to use all semi-sweet. The cookies still turned out fantastic and I too will be doubling the recipe next time. Thanks for a winner!

    Reply
  79. Susan says

    March 2, 2018 at 7:50 am

    3 stars
    Too sweet for my family’s liking but they looked pretty.

    Reply
  80. Sarah says

    March 19, 2018 at 6:28 pm

    Fantastic! My son and I decided to make some cookies and I found this recipe and thought we would try it! When he came into the kitchen he says I smell something what did you put in the cookies? (I knew what he was talking about because I could smell the espresso, I used what the recipe called for, but could still smell it! We are not coffee people and I was afraid he was going to taste it right away and not be very happy with me. BUT this very picky kid of mine had the biggest smile on his face and for a teenage boy to allow a cookie to make him smile and not just scarf it done That’s a Winner in my book l!!!! Thank you for sharing this recipe? ? ?

    Reply
  81. Christine Quigley says

    March 31, 2018 at 4:24 pm

    4 stars
    I just made these for the first time, and have to say they are amazing! I may have to play with the oven temp a bit since I live at altitude. I omitted the expresso powder since I used more dark chocolate chips than semisweet, and was afraid the combination might make for a more bitter cookie. I will try it next time though!

    Reply
  82. Hayden says

    April 7, 2018 at 10:38 pm

    5 stars
    These are amazing! I’ve made this recipe so many times and it’s my go to!

    Reply
  83. Danielle A says

    May 8, 2018 at 10:56 am

    5 stars
    Made these for a game night and the container in which they were brought in didn’t have 1 crumb left by the end of the night. Absolutely delicious and perfect!

    Reply
    • thedomesticrebel says

      May 9, 2018 at 8:05 am

      So happy to hear that, Danielle!

      Reply
  84. Lauren says

    May 11, 2018 at 12:27 pm

    5 stars
    These were great! They’re my go-to chocolate chip cookie now.

    I melted my butter to ensure that they didn’t come out cakey because I cannot stand cakey cookies! I know melting the butter increases the chance of the cookies puddling out, but it worked out for me! They were soooo good and not cakey in the least.

    Reply
  85. Janie says

    July 13, 2018 at 7:42 pm

    5 stars
    I made these cookies ? today. They are the best tasting cookies I have ever made…EVER!!!! Thank you for this fantastical recipe. I’m baking another batch for my son’s baseball team on Sunday.

    Omg…thank you!!!!

    P.S. If I could give this 10 stars ? ? ? ? ??????

    Reply
  86. Amy says

    July 29, 2018 at 5:57 pm

    Did you form them in to balls before refrigerating, or put them back in to chill after forming? Mine spread like crazy, even with minimal handling and 20 hours of refrigeration. I also made 15 (probably would have gotten 17 or 18, but there may have been some dough eating while they were chilling).

    Reply
    • thedomesticrebel says

      July 30, 2018 at 7:44 am

      Hi Amy, was real butter or margarine used? Real butter is recommended because margarine spreads a lot. And to answer your question, I cover and refrigerate the dough in the bowl and then scoop out before baking. However, you can totally roll into balls and refrigerate that way!

      Reply
  87. Em Washington says

    September 19, 2018 at 1:15 pm

    OK… I have never in my 30 years of life left a comment on the Internet period. I don’t review things, I don’t have a Facebook, I don’t leave comments. I use my phone and computer very intentionally and I don’t waste time on things that are not absolutely necessary. So, the fact that I am leaving this comment is huge, for me. These cookies are the best chocolate chip cookie I’ve ever made or eaten. They are cookie perfection. I will never and I mean never – use a different CCC recipe. I will pass this recipe down to my future children and hopefully to their children. Thank you so much for blessing the world with these cookies. That’s honestly how i feel about them. Cooking/baking is an art and you are a cookie Picasso.

    Reply
    • thedomesticrebel says

      September 19, 2018 at 3:59 pm

      Em, you are the SWEETEST! Thank you for such a touching and kind comment about my recipe. I am so thrilled you enjoy the cookies so much and am honored you’ll pass the recipe down. That’s the reason why I started this blog! Have a lovely day!

      Reply
  88. Darling says

    September 25, 2018 at 7:56 am

    This cookie has become one of my family’s favorites! I don’t mean just the people living in my house. I mean cousins and their in laws and their friends! This cookie is amazing!

    Reply
  89. Jennie Iredale says

    October 27, 2018 at 2:53 am

    These are fantastic and made them a few times. Thinking of giving some for Christmas to the Salon I go to? What do you think about adding some cinnamon?

    Reply
    • thedomesticrebel says

      October 29, 2018 at 7:19 am

      Hi Jennie, the addition of cinnamon would be lovely! It would remind me of a Mexican mocha-inspired cookie, with the cinnamon and espresso powder!

      Reply
  90. Leslie says

    November 5, 2018 at 11:55 am

    5 stars
    I made these cookies and I thought they were delicious unfortunately my daughter was not a huge fan of the dark chocolate would you recommend using both semi sweet and milk chocolate instead of dark chocolate? Or perhaps only milk chocolate?

    Reply
    • thedomesticrebel says

      November 5, 2018 at 1:00 pm

      Hi Leslie, yes, you can definitely use all semi-sweet, or a combo of semi-sweet and milk!

      Reply
      • Leslie says

        November 5, 2018 at 3:09 pm

        Thank you for replying! I will definitely try it ?

        Reply
  91. Janet Maddox says

    November 15, 2018 at 10:34 am

    5 stars
    These cookies are fabulous! The espresso addition enhances the chocolate caramel goodness in the cookie. Thank you for sharing the recipe.

    Reply
    • thedomesticrebel says

      November 18, 2018 at 7:47 am

      Yes, the espresso powder is my secret ingredient! It totally enhances the chocolate as you said! Glad you loved them, Janet!

      Reply
  92. Monica McVay says

    December 5, 2018 at 2:20 pm

    I am o excited by all the comments, can’t wait to make these….But here is the question….. I have a gingerbread man pan and wanted to make it a chocolate chip man instead, for gifts……i read where you were saying make your balls of dough tall. How would I do it in a cake pan? or could I?

    Please help, wanted to start next week….Thank you,

    Reply
    • thedomesticrebel says

      December 5, 2018 at 7:34 pm

      Hi Monica! Do you mean like a gingerbread cake pan? If so, yes – just press the cookie dough into the greased cake pan and bake. The baking time will vary significantly since it’ll be in a thicker layer in a bigger pan. Maybe check it first at 20-25 minutes? Without seeing the pan, however, it may be longer than that.

      Reply
  93. Lori says

    December 11, 2018 at 8:20 am

    5 stars
    By far the best chocolate chip cookie ever.. I’ve been searching for week for a great chocolate chip recipe and these are delish.. Everyone in my house said stop looking.. These are the ultimate cookies,,,

    Reply
    • thedomesticrebel says

      December 11, 2018 at 4:50 pm

      Thanks so much, Lori!

      Reply
  94. Julie says

    December 26, 2018 at 5:53 pm

    I don’t have paddle attachment, would a hand mixer work?

    Reply
    • thedomesticrebel says

      December 26, 2018 at 7:12 pm

      Totally, it’ll just take a little longer to mix everything together.

      Reply
  95. Carlie S says

    January 2, 2019 at 8:01 pm

    Hello! Thanks for the recipe. I followed the recipe to a T but unfortunatly when I made them they turned out puff\y and not very sweet. They almost had a bread like textures and taste. I used every single ingredient recommended. Please share any recomendations, thanks in advance!

    Reply
    • thedomesticrebel says

      January 4, 2019 at 4:21 pm

      Hi Carlie, hm that’s strange. I’ve never received this comment before about a bread-like texture. Are you sure you used all-purpose flour and not bread or self-rising flour?

      Reply
  96. Debra says

    January 14, 2019 at 2:00 pm

    2 stars
    Sorry, I found these cookies to taste too buttery ..to the greasy stage. They spread very flat, even after chilling 3 hours. All my ingredients were fresh. The only difference was that I doubled the recipe. Perhaps adding toasted nuts would have helped. After tasting one, I sprinkled finishing salt on a few and it helped cut the butter taste. Thank you.

    Reply
  97. Zahra says

    January 27, 2019 at 7:44 am

    5 stars
    Hi! I’m from India and put up a baked goods stall at a local event yesterday. Made cookies following this recipe and they turned out amazing! Everyone loved them and they were the first to be sold out! Thank you!

    Reply
  98. Marilyn Anderson says

    February 11, 2019 at 7:06 pm

    5 stars
    These are awesome cookies. I had a tried and true recipe that is great. But I decided to try this version, and we all loved these. I will be making these again. Chewy on the inside, crisp outside, really good.

    Reply
  99. Lorna says

    February 23, 2019 at 10:44 am

    I have made these twice in the last month, the first batch went flatter then the second batch, but both batches were one of the best c.c. Cookies I’ve have ever made ,
    This will be my #1 c.c. Cookie, tks for sharing.

    Reply
  100. Alicia Blanchette says

    March 19, 2019 at 8:39 pm

    5 stars
    ok girl…I have tried 3 different recipes because my goal is to find the perfect chocolate chip cookie! I want to marry this recipe! so thank you so much for sharing.

    Reply
  101. Diana says

    April 8, 2019 at 3:40 am

    5 stars
    These cookies look delicious. Definitely trying them soon. Thank you for sharing such an amazing recipe.

    Reply
  102. lorrie says

    April 24, 2019 at 8:19 am

    5 stars
    I made these today. I think the issue others are having with them spreading and being greasy is they are not mixing the butter and sugar enough at the start to incorporate it. I am actually going to cut the flour back to 1 3/4 cup on my next batch because I found them a little too “cakey” for my liking. I didn’t put the dough in the fridge at all. I also prefer to chop my chocolate instead of using chips. unfortunately we can’t post pictures but mine did look like the cover photo

    Reply
    • thedomesticrebel says

      April 24, 2019 at 8:42 am

      Hi Lorrie, I agree – I think the others perhaps have not thoroughly mixed their butter and sugar so there are chunks of butter that melt in the oven. Glad yours turned out!

      Reply
  103. Myke says

    April 27, 2019 at 1:34 pm

    5 stars
    My cookies are never flat and the reason is that instead of chilling the whole bowl of dough, I put the cookies already made out on the cookie sheet, which is lined with parchment paper, in the freezer for at least 10 minutes to firm up, then put them from the freezer into the oven. Perfect every time ? I love this recipe too.

    Reply
  104. Vickie Bailey says

    June 15, 2019 at 1:11 pm

    This is the best recipe yet! I added a cup of toasted chunk pecans & turned out wonderful & heavenly! Thank you for sharing your recipe it is a permanent recipe in my favorites.

    Reply
  105. Vickie Bailey says

    June 15, 2019 at 1:13 pm

    My absolute favorite, soft & heavenly. I added a cup of toasted pecans which upped the texture even more.

    Reply
  106. Carrie Sorensen says

    August 3, 2019 at 10:51 am

    5 stars
    These are absolutely the best chocolate chip cookies I have made and I have tried a lot of recipes lol Thank you so much for posting this one. I have a question though, if I wanted to incorporate some oatmeal to make oatmeal chocolate chips would I just substitute some of the flour for the oatmeal?

    Reply
    • thedomesticrebel says

      August 4, 2019 at 7:11 am

      Hi Carrie, you could definitely try, however I have an oatmeal chocolate chip cookie recipe on my blog here: https://thedomesticrebel.com/2017/08/09/the-best-soft-chewy-oatmeal-chocolate-chip-cookies/ I would just add in some espresso powder to the oatmeal cookie recipe!

      Reply
  107. Crystal Z says

    September 24, 2019 at 6:42 am

    5 stars
    If I were to use instant coffee in place of the espresso powder, will it break down or will it stay the granules they are??

    Reply
    • thedomesticrebel says

      September 24, 2019 at 1:22 pm

      Hi Crystal, I think they’d stay pretty close to the freeze-dried granules they are. Maybe pulverize the instant coffee or crush more finely with a mortar and pestle?

      Reply
      • Crystal Z says

        September 24, 2019 at 3:24 pm

        5 stars
        Sounds perfect!! I’ll try that next batch ? thank you!!

        Reply
  108. Michelle says

    October 24, 2019 at 6:28 am

    5 stars
    I made these and they were deweshous!! I brag about my sister’s cookie but I think these may top them

    Reply
  109. Linda Marasco says

    February 24, 2020 at 6:30 pm

    These look amazing. Could I add peanutbutter and how much?

    Reply
    • thedomesticrebel says

      February 24, 2020 at 8:11 pm

      Hi Linda, you could start by adding in 1/3 cup of peanut butter with the butter and sugar mixture but maybe experiment by adding in a couple more Tablespoons of flour at the end to compensate for the additional liquid.

      Reply
  110. Olga says

    March 15, 2020 at 11:35 am

    The pic of your cookies look amazing. Was looking so forward to surprising my son in-law with his favorite cookie. I followed your recipe to the letter except for the coffee part. I’m a broke person too. The cookies stayed in the shape of a ball. They didn’t spread out. I thought well I’ll just leave them in a few minutes longer, which didn’t help, it just burned the bottoms. Just threw the whole thing away. I’m not a beginner baker. I’ve been baking custom wedding cakes for 38 yrs now. But these cookies defeated me. Can’t figure that one out.

    Reply
    • thedomesticrebel says

      March 15, 2020 at 12:38 pm

      Hi Olga, I am sorry you had issues with the cookies flattening. In the future, you can try to either bring the dough closer to room temperature after chilling or use a glass to slightly flatten the dough after baking.

      Reply
  111. Umber says

    April 4, 2020 at 2:10 am

    They tasted great but they turned out flat! A little pillowed after coming out from the oven but flat as a pancake after cooling down :(. I used real butter, soda was fresh, Chile’s the dough for 12 hours and yet it wasn’t thick at all like the pictures. This is the 4the or more recipe I’m trying in my quest to find the nice thick choc chip cookie. I’ve tried with melted butters and read that melted butter causes cookies to spread more so was excited to try with soften bitter but alas! They needed up being the same 🙁

    Reply
    • thedomesticrebel says

      April 4, 2020 at 1:09 pm

      Hi Umber! I am so sorry to hear you had issues with the recipe. I’ll look into retesting it to see if there’s an issue on my end.

      Reply
      • Umber says

        April 6, 2020 at 1:04 am

        Thankyou … the only thing I didn’t do was bake at 425 and then lower the temp.. I baked at 350 so maybe that’s what caused it t be flat?

        Reply
  112. Lyndsay says

    April 17, 2020 at 5:05 pm

    5 stars
    I keep come back to this recipe over and over – it’s foolproof! One time when I didn’t have enough chocolate chips but needed a chocolate fix, I subbed cocoa powder for part of the flour, added a bit of almond extract, and folded in sliced almonds instead of chocolate chips, and they were sublime! I’ve made double and triple batches, and my husband repeatedly asks for them. Thanks for a great recipe, both standalone and as a base for variation.

    Reply
    • thedomesticrebel says

      April 18, 2020 at 8:08 am

      Lyndsay, your spontaneous version with cocoa, almond extract and almonds sounds absolutely INCREDIBLE. So glad you and your husband enjoy this version and yours!

      Reply
  113. Lisa says

    April 24, 2020 at 4:11 pm

    5 stars
    I added cocoa powder and it turned out awsome.

    Reply
    • thedomesticrebel says

      April 24, 2020 at 6:06 pm

      Lisa, great addition! Thanks for sharing!

      Reply
  114. Michelle says

    May 14, 2020 at 6:47 pm

    5 stars
    OMG these cookies are amazing. First let me start by saying I don’t bake much. I really don’t know how to and I’m a pretty terrible cook. Came across this recipe and figured I’d try it out. It was easy to follow and the cookies came out perfect. The espresso powder (I used instant espresso) is genius. It really took these to another level

    Reply
  115. Ihsan says

    May 18, 2020 at 11:23 am

    These were so good ?But every time I make cookies the bottoms burn before they’re even done so they come out raw with burnt bottoms ?? any advice on how to fix this issue?

    Reply
    • thedomesticrebel says

      May 18, 2020 at 2:01 pm

      Hi Ihsan! Are you using a very dark cookie sheet? That would definitely be the problem! Dark metal heats way faster and hotter than a light metal would so the bottoms of baked goods are often way overdone.

      Reply
  116. Tara says

    July 25, 2020 at 8:46 pm

    5 stars
    These cookies are fantastic! They are my go to chocolate chip cookie recipe. Made them for work and one of my co-workers said it was the best chocolate chip cookies he’d ever eaten! Thank you 🙂

    Reply
  117. Annie S says

    October 21, 2020 at 7:16 pm

    5 stars
    These cookies were amazing! Everyone loved them. And she isn’t kidding, the good chocolate makes a difference. Will be making these again for sure.

    Reply
    • thedomesticrebel says

      October 24, 2020 at 7:39 pm

      Annie, you’re awesome! Thanks so much!

      Reply
  118. Ashley says

    November 27, 2020 at 4:26 pm

    5 stars
    I have never made a chocolate chip by hand, or had one from a fresh bakery that didn’t taste a little off. This recipe exceeded my expectations of what a home-made cookie could and should taste like. Absolute favorite cookie recipe!

    Reply
  119. Amanda says

    January 10, 2021 at 6:17 pm

    5 stars
    Wow!! These cookies are literally heaven sent, I never knew I needed a hint of coffee flavor in my chocolate chip cookies until now..the flavorsand texture is a 10 for me!

    Reply
  120. Raisa says

    January 14, 2021 at 2:02 pm

    Hello! Is there any brand/type of flour you would recommend? Or regular flour ok? Thanks!

    Reply
    • thedomesticrebel says

      January 15, 2021 at 3:26 pm

      Hi Raisa, I honestly use Gold Medal or King Arthur Flour! Easiest to find for me, though Gold Medal is far more economical.

      Reply
  121. Leslie Perry says

    January 17, 2021 at 6:47 am

    5 stars
    Just made and may have eaten straight off the baking sheet with a fork! so yummy!
    I do get a big of coffee flavor I think but that might just be cause I know it is in there. I will see when someone else in my family tries it if they can detect what it is. I love it though. Delish.
    I like dark brown sugar also but it didn’t specify which one (light or dark) so I used light. I will probably do them again sometime and us dark for that chewy texture and deeper flavor.
    Overall A+! Going to post a pic on the Insta!!
    Thanks!

    Reply
  122. Erika says

    January 20, 2021 at 8:46 am

    5 stars
    To date, these are the best chocolate chip cookies I’ve ever made. Maybe because I finally broke down and bought espresso powder!

    I followed the recipe for the most part with the following exceptions:
    *I used an 1/8 c. measuring cup to spoon them out, and found that to be the perfect size.
    *I cheated and stuck them in the freezer for 15 minutes b/c I couldn’t wait 2 hours for cookies! That worked well for me; I baked a couple, and then stuck the remaining dough in the fridge.
    *I halved the recipe, just using 1 whole egg, and it worked great.

    This will be my go-to cookie recipe. Oh – and I took another commenter’s advice and shaped them in portions before chiling; that makes it really easy to bake just a couple at a time.

    Thank you for my new favorite cookie recipe. Delicious!!!!

    Reply
    • thedomesticrebel says

      January 24, 2021 at 7:35 pm

      Erika, great suggestions and tips! So glad you enjoyed!

      Reply
  123. Laure says

    March 26, 2021 at 2:02 pm

    5 stars
    Thank you so much for sharing your recipe. It is simply perfect!

    Reply
  124. Kaitlynn says

    December 12, 2021 at 1:34 pm

    This recipe has been a staple for a few years now. Hands down the best recipe to date. I was wondering if I could freeze the cookie dough? If it can be frozen, any tips on how to properly wrap it, how long it can stay in the freezer, and best thawing technique?

    Reply
    • thedomesticrebel says

      December 13, 2021 at 10:06 am

      Hi Kaitlynn, yes you can absolutely freeze the cookie dough! I would freeze the dough balls having already been portioned out. My tips: scoop into dough balls and place the dough balls all onto a baking sheet. Pop the entire baking sheet in the freezer and freeze the dough balls until firm. Then remove them and put all the firmed dough balls into a resealable, freezer-safe Ziploc bag and pop it back in the freezer. When it comes time to bake, simply thaw for about 10-15 minutes – use your best judgment here – until still chilled since the dough needs to be chilled in order to bake properly – and bake. The cookie dough shouldn’t be at room temperature completely before baking. Hope this helps!

      Reply
  125. Barbara says

    December 12, 2021 at 6:09 pm

    5 stars
    Hands down best chocolate chip cookie recipe ever!! I always get mad compliments and everyone wants the recipe. Super testy, great blend of flavors. TVA j you so much for sharing ❤️

    Reply
  126. Alyse says

    December 14, 2021 at 9:35 pm

    5 stars
    I’ve been wanting to try some of The Domestic Rebel’s recipes for a while, so when I finally had some time, I chose the classic chocolate chip cookie recipe. Hands down these are the best cookies I have ever made. Hubby was really impressed. I can’t wait to try another recipe!

    Reply
  127. Dena says

    December 26, 2021 at 3:24 am

    Was searching for a great cookie recipe and came across this one! I need some advice because I am not a baker at all. Me and my daughters used this recipe for Christmas cookies. I had fresh ingredients. I used the appropriate measurements. For some reason my cookies came out flat and oily. What could I have done incorrectly?

    Reply
    • thedomesticrebel says

      December 29, 2021 at 11:05 am

      Hi Dena, did you accidentally use margarine instead of butter?

      Reply
  128. Ashley says

    April 9, 2022 at 7:12 pm

    5 stars
    Made these today, without the espresso and OMG I now have, a new favorite cookie, these did not disappoint <3

    Reply

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  1. Ultimate Chocolate Chip Cookie Bars | The Domestic Rebel says:
    August 2, 2021 at 1:00 am

    […] if you’ve been around these parts for awhile, you probably know about my Ultimate Chocolate Chip Cookies. They’re my favorite go-to, absolutely perfect chocolate chip cookie recipe. Welllllll I […]

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Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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