Soft Chocolate Chip Cookies (2024)

Mallory

1 month ago

Can you help me troubleshoot? Cookies are so delicious but deflating after pulling out of the oven (I read your linked articles to troubleshoot but I don’t think they are the same causes/issues as I ran into). I don’t think I over-creamed the butter and sugar as my butter was actually a little too cool and still stayed under 3 minutes. I do think I may have over-beat the dough though during the dry ingredient incorporation. Do you have a video of this or estimated time of how long it should take to add all the dry ingredients in?

In the past I have used cookie mix pouches and I hand stirred it together, so it was a quick process and not a problem. I have never used a mixer for cookies before. The dough was pretty smooth, sticky, almost fluffy this time, not as dry/crumbly or dense as I think it should be. I tried cooking both immediately after mixing and after chilling for 24 hours and the chilled were much fluffier but ultimately fell the same way. Would love to know what you think. Still super delicious either way lol!

Hi Mallory! I’m glad to hear that you enjoy these cookies, even though you’re experiencing this strange deflating once baked! We don’t currently have a video for these cookies, but it shouldn’t take long to incorporate the dry ingredients into the dough – but I like to stop mixing while some flour is still visible, take it off the mixer, and then fold in the chocolate chips by hand. Finishing this step by hand helps avoid overmixing, and ensures everything (including the bottom of the bowl!) is incorporated. Without having baked alongside you, it’s tough to say what may otherwise be the culprit here, but I’ll add some possibilities below – and I apologize is some of these things are what you’ve already read and ruled out!
– Do you live somewhere humid, or at high altitude? You may need to try adding an additional couple of Tablespoons of flour to your dough, as these environments need a little more flour to create a stable cookie.
– How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mismeasure ingredients (particularly flour) and throw off the entire chemistry of a recipe – resulting in a multitude of cookie issues. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time.
– How old are your leavening agents? If your baking soda/powder are not fresh, they won’t do their jobs and your baked goods can fail to rise/spread properly, fall after baking, and much more. Baking powder and baking soda can also lose their effectiveness long before the expiration date on the packaging. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here.
– You mentioned that you didn’t think you over-creamed, but that your butter may have been a little too cold. This could mean that you actually under-creamed, and although it’s unlikely that under-creaming alone is the cause of your cookies collapsing, it’s still possible that this caused some issues. If you haven’t already, check out Tessa’s article here on creaming and butter temperature.
I hope something here helps, Mallory, and I hope you’ll give these cookies another try – they really are delicious! Thanks so much for commenting and Happy Baking!

Adelaide Miller

1 month ago

I have made SO MANY cccs before and these are some of my favorites! The texture is amazing- a bit chewy, soft, the perfect thickness, wonderful flavor- altogether a dreamy chocolate chip cookie. They were so easy to make and ended up being a huge crowd pleaser! Definitely adding these to my recipe book. 🙂

Tellulah

3 months ago

Just wanted to say i have been SEARCHING for the perfect chocolate chip cookie, who knew this whole time i was missingcream cheese!! thank you so much, they turned out PERFECT ! i even just halfed the recipe and got 12 perfect ooey gooey cookies! These soft chocolate chip cookies are an absolute triumph! The velvety texture melts in your mouth, revealing pockets of decadent, gooey chocolate. My taste buds are in pure ecstasy, and I’m genuinely thankful for stumbling upon this divine recipe!

I’m overflowing with gratitude for these soft chocolate chip cookies! Each bite is a blissful journey of warmth and sweetness. Thank you a million times for sharing this heavenly recipe—it’s a treasure that brings immense joy to my taste buds!

Sandra Singer

3 months ago

Hi Sandra! We don’t bake with gluten free ingredients, so we can’t say for sure! Feel free to experiment and let us know how it goes 🙂

Kae

3 months ago

Hi Kae! Your question is a tricky one to answer. American butter is about 80% butterfat and 20% water (on average, depending on the brand of butter), so when you brown butter, you lose that extra moisture/water as it evaporates through the browning process. It takes some experimentation to alter a regular non-browned-butter recipe to work with browned butter for that reason. You can simply try adding a little water back into the recipe, or start with more butter than the recipe requests, in order to compensate for the moisture you’ll lose as it browns. It’s something you’ll have to experiment with a little in order to perfect, but it can be done, and it’s a fun experiment in the meantime 😉 Let us know how it goes if you give this a try! Happy baking!

Lynn

4 months ago

Hi Lynn! Sure, feel free to use a 1-Tablespoon cookie scoop, and the bake time will probably about 8-10 minutes, but as we haven’t tested this, this is just an estimate. I recommend baking off a couple and verifying the bake time before baking the rest of the batch off. I hope that helps! Happy baking 🙂

Rachel

5 months ago

made these tonight, best chocolate chip cookie, only difference i used mini chocolate chip. thank you for sharing these are delicious

Angela

6 months ago

These cookies were amazing! I followed the recipe except instead of 2 cups chocolate chips, I added 1 white chocolate and 1 dark chocolate chips plus 2/3 cup of chopped walnuts. I chilled in fridge 60 hrs then froze them in log shape (make 2 logs), then thawed the log in the fridge the night before baking. I cut the log accross into 1/2 inch slices and then shaped each slice into 2 balls. Kept them in fridge while waiting to bake and took 10-11min at 350F. My kids could not stop eatcing them. Definitely chill extra time as I have made them before and they are not as chewy without time in fridge.

Blythe

7 months ago

This is the best chocolate chip cookie recipe ever! It always comes out perfect. I added about a teaspoon of sesame oil, tasted it to see if it needed more and dipped the tops in sesame seeds before I baked them. They came out, so delicious! You must chill the dough for the best results.

Karen

9 months ago

The BEST Chocolate Chip Cookie recipe out there!! Soft & Chewy 100%!

Victoria

9 months ago

I will have to play with the timing. I set my oven to 350 and it tends to run hot, but after 10-11 minutes the centers were pretty ooey gooey. They were just starting to brown a little, but the rest of the dough/cookie still looked pretty blonde. I let the first batch sit out and cool and even after reaching room temp, I would have probably wanted at least another 2 minutes in the oven. The taste is delicious though! Only change to ingredients I would make is for the chocolate chips, measure with your heart :P.