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.
First, a few takeaways before you make them. Yes, you have to read this.
- 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!
- 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.
- 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:
And whatever you do, MAKE THEM. Treat yo’self!
The Best Ultimate Chocolate Chip Cookies
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.
Soft, chewy, supremely chocolaty and bursting with buttery flavor, this recipe is a real winner you’ll love forever!
Have 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!
cakeSpy says
Yes!!!!!!!!
thedomesticrebel says
I knew you’d love these, my little chocolate fiend!
Susian says
I live in a rural area that doesn’t have espresso powder or specialized chocolate chips. Any suggestions for alternatives?
thedomesticrebel says
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.
Cindy Albert says
Is espresso instant coffee the same as espresso powder?
thedomesticrebel says
Hi Cindy, yes that will work! They’re pretty much exactly the same!
Vicki says
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.
Kelly says
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!!
Génesis. says
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!
thedomesticrebel says
Genesis, I am so glad you decided to try it with the coffee powder! Really changes the flavor! Glad you enjoyed 🙂
Patti says
Thanks for the recipe and tips I’m saving it and loved the story
thedomesticrebel says
So glad you enjoyed, Patti!
Rama says
Looks yummy definately try today what is the life of these cookies
Kayle (The Cooking Actress) says
YAYYYY-these look like the kind of ccc’s that I looooove
thedomesticrebel says
Thanks Kayle! They’re SO good!
David Summerbell says
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 ?
thedomesticrebel says
David, I’m so glad you loved them!
Jessica says
Could instant coffee be used instead of instant espresso?
thedomesticrebel says
Hi Jessica! Yes, that’s fine!
Jessica says
Awesome! Thanks for responding 🙂
Nicole says
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!
thedomesticrebel says
Nicole, I am SO glad to hear this! So happy you enjoyed the cookies!
Joanna says
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!
Joanna says
Perfection!! My husband and I loved them!! They are definetly addicting!! ???
Sophia says
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!
Arlou says
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!
Arlou says
Thank you so much for the help. I’m ready to make them know.
Kind regards! ?
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!
Nicole says
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!
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!
Teresa says
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!
thedomesticrebel says
Thanks so much for your feedback, Teresa!
Gwyn says
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!
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 🙂
Arlou says
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!
Ida Crosby says
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!?
thedomesticrebel says
So glad you loved them, Ida! xoxo!
K. White says
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?
thedomesticrebel says
Hi K! TOTALLY okay!! Just omit the espresso powder entirely!
Lisa says
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!
Lisa says
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!
Gee says
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!
thedomesticrebel says
Woohoo! So glad you were able to adapt it to your dietary preferences, Gee!
Shannon Leboudec says
Can you post the vegan version please!
Mary Jane says
Vegan you say… Would love your adaption!?
JonCee says
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.
thedomesticrebel says
Hi JonCee, you can form the dough balls straight from the fridge!
Rose says
What adjustments do you recommend for high altitude?
Odessa Jacocks says
Can I leave out the coffee. I don’t have any but would like to make them today.
thedomesticrebel says
Hi Odessa, yes, you absolutely can leave out the espresso powder!
Rocio says
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?
thedomesticrebel says
Hi Rocio, a quick google search yielded this guide. Hope it helps! – http://www.kingarthurflour.com/learn/high-altitude-baking.html
Megan says
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!
Lisa says
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!
thedomesticrebel says
Lisa, I am so happy you loved the recipe so much! Thanks for your sweet comment! xo!
Dee says
This recipe makes delicious chocolate chip cookies. 5 stars
Rachel says
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!
Matty says
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 ?
thedomesticrebel says
Thanks Matty!
Murphy. says
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.
Rebecca Smith says
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
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!
thedomesticrebel says
Thanks a bunch Kristin!!
Jordan says
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.
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?
thedomesticrebel says
So glad you liked them Salena!
Angela says
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!
thedomesticrebel says
Great tip, Angela!
Betsy M. says
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!
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?
thedomesticrebel says
Hi Morgan! Go ahead and bake them straight from frozen, adding an additional minute or two if needed.
Remy says
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
thedomesticrebel says
Thanks Remy! You ought to give it a try!
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.
Chana says
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.
Leslie says
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?!
thedomesticrebel says
Leslie, I am so happy to hear you loved the cookie recipe! Thank you!
Candace says
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!
Saaz says
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.
thedomesticrebel says
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!
Michele says
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.
Donna says
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!
Nancy says
I made these for work today and was told numerous times these were the best chocolate chip cookies ever!!! Thank you!!
Deanna K Bradley says
COULD YOU PLEASE EMAIL TO ME? WANT TO TRY BUT NO PRINTER. THANK YOU. DEANNA
Brooke R says
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.
thedomesticrebel says
Hi Brooke! I spoon and level my flour personally!
Lauren says
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! 🙂
thedomesticrebel says
Hi Lauren! Feel free to omit the espresso powder completely!
Maranda says
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.
Kaylee says
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.
thedomesticrebel says
Hi – the same amount can be used of all semi-sweet chocolate.
Farheen says
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?
holly says
Sooooooo good!
Used whole wheat flour and added toasted pecans.
This one is a keeper!
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!!!
Keely says
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.
thedomesticrebel says
Keely, so happy to hear you loved these!
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!! ??
Irene d chavez says
Look yummy! I will defenitly try this for my daugthers,
Thanks for the recipe!
God bless
Sami says
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.)
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!
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!!!
thedomesticrebel says
Amanda, so glad they were a hit!
Diane says
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!
thedomesticrebel says
Love that! Thanks Diane! Enjoy 🙂
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!
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!
Angi says
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!
thedomesticrebel says
It would not be overkill!
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?
thedomesticrebel says
Krystle, yes, this would be fine to hand mix!
Sylvia says
I got 18 cookies is this what most people get?
Pb says
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
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.
Ingrid says
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!
Jen says
Holy Moses these look amazing! Trying them this weekend 🙂 Thanks for the recipe!
Belinda says
I made these last night and they were a hit with the kids. Finally found a recipe worth saving.
Deanna says
Does the recipe change if you live in high altitude? I’m at 5700 feet above sea level…
thedomesticrebel says
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!
Sophie says
I noticed that you didn’t add salt. Was this on purpose?
thedomesticrebel says
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.
Nadi says
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!
thedomesticrebel says
Nadi, I am so happy to hear this! So glad they’re a hit wherever you go 🙂
Jenn says
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. 🙂
Gena Smith says
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!!!
Sascha says
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…
Sandra Kottler says
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.
Sandra Kottler says
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.
thedomesticrebel says
Hi Sandra, did you use real butter and were your leavening ingredients still fresh?
Lauren Schwefel says
I’ve been looking for a while for a good recipe, my new favorite!
Dianne says
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.
Kris says
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!
Susan says
Too sweet for my family’s liking but they looked pretty.
Sarah says
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? ? ?
Christine Quigley says
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!
Hayden says
These are amazing! I’ve made this recipe so many times and it’s my go to!
Danielle A says
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!
thedomesticrebel says
So happy to hear that, Danielle!
Lauren says
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.
Janie says
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 ? ? ? ? ??????
Amy says
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).
thedomesticrebel says
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!
Em Washington says
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.
thedomesticrebel says
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!
Darling says
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!
Jennie Iredale says
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?
thedomesticrebel says
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!
Leslie says
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?
thedomesticrebel says
Hi Leslie, yes, you can definitely use all semi-sweet, or a combo of semi-sweet and milk!
Leslie says
Thank you for replying! I will definitely try it ?
Janet Maddox says
These cookies are fabulous! The espresso addition enhances the chocolate caramel goodness in the cookie. Thank you for sharing the recipe.
thedomesticrebel says
Yes, the espresso powder is my secret ingredient! It totally enhances the chocolate as you said! Glad you loved them, Janet!
Monica McVay says
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,
thedomesticrebel says
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.
Lori says
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,,,
thedomesticrebel says
Thanks so much, Lori!
Julie says
I don’t have paddle attachment, would a hand mixer work?
thedomesticrebel says
Totally, it’ll just take a little longer to mix everything together.
Carlie S says
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!
thedomesticrebel says
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?
Debra says
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.
Zahra says
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!
Marilyn Anderson says
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.
Lorna says
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.
Alicia Blanchette says
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.
Diana says
These cookies look delicious. Definitely trying them soon. Thank you for sharing such an amazing recipe.
lorrie says
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
thedomesticrebel says
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!
Myke says
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.
Vickie Bailey says
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.
Vickie Bailey says
My absolute favorite, soft & heavenly. I added a cup of toasted pecans which upped the texture even more.
Carrie Sorensen says
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?
thedomesticrebel says
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!
Crystal Z says
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??
thedomesticrebel says
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?
Crystal Z says
Sounds perfect!! I’ll try that next batch ? thank you!!
Michelle says
I made these and they were deweshous!! I brag about my sister’s cookie but I think these may top them
Linda Marasco says
These look amazing. Could I add peanutbutter and how much?
thedomesticrebel says
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.
Olga says
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.
thedomesticrebel says
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.
Umber says
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 🙁
thedomesticrebel says
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.
Umber says
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?
Lyndsay says
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.
thedomesticrebel says
Lyndsay, your spontaneous version with cocoa, almond extract and almonds sounds absolutely INCREDIBLE. So glad you and your husband enjoy this version and yours!
Lisa says
I added cocoa powder and it turned out awsome.
thedomesticrebel says
Lisa, great addition! Thanks for sharing!
Michelle says
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
Ihsan says
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?
thedomesticrebel says
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.
Tara says
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 🙂
Annie S says
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.
thedomesticrebel says
Annie, you’re awesome! Thanks so much!
Ashley says
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!
Amanda says
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!
Raisa says
Hello! Is there any brand/type of flour you would recommend? Or regular flour ok? Thanks!
thedomesticrebel says
Hi Raisa, I honestly use Gold Medal or King Arthur Flour! Easiest to find for me, though Gold Medal is far more economical.
Leslie Perry says
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!
Erika says
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!!!!
thedomesticrebel says
Erika, great suggestions and tips! So glad you enjoyed!
Laure says
Thank you so much for sharing your recipe. It is simply perfect!
Kaitlynn says
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?
thedomesticrebel says
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!
Barbara says
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 ❤️
Alyse says
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!
Dena says
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?
thedomesticrebel says
Hi Dena, did you accidentally use margarine instead of butter?
Ashley says
Made these today, without the espresso and OMG I now have, a new favorite cookie, these did not disappoint <3