Soft and Chewy Chocolate Chip Cookies


I have had a dilemma in my kitchen for a few months. A cookie dilemma. I’m a fan of cookies that have a slight crunch to them. Meanwhile, my husband is a major fan of cookies that are soft and chewy. I’m talking completely soft and chewy with no crunch whatsoever.

I’ve been experimenting with cookies over the past few months as I change up the ingredients, use different baking sheets, adjust the baking time…whatever I did, I noticed that every cookie that came out of the oven wasn’t making my husband completely happy. Yes, his sweet tooth was satisfied by soft and chewy cookies after dunking the slightly crunchy cookies in milk. However, I knew that secretly he was craving a cookie that was soft and chewy without the use of milk.

I’m excited to announce the dilemma has ended. How? I got rid of the brown sugar.

Soft and Chewy Chocolate Chip Cookies

I was craving cookies last night so I took inventory of the ingredients I had in my kitchen. I quickly realized that I didn’t have brown sugar. After being worried for a few minutes, I decided to run with it and see what I could create without one of my favorite ingredients.

After mixing, incorporating, and folding the batter, I noticed that the batter was light not only in color but also in texture. When trying to form balls of dough, the batter seemed to be a bit on the sticky side. I questioned it for a minute but then had the courage to put the baking sheets in the oven as, yet again, another experiment.

I set the timer, walked away, returned to the kitchen, flipped on the oven light, and watched the cookies rise and turn a light golden brown. I cooled them on the cookie sheet and, while transferring them to the wire rack, decided to take a little nibble.

Oh my word. Mission Soft and Chewy Chocolate Chip Cookies: Accomplished.

I immediately began counting down the minutes until my husband returned home from work as these cookies taunted me from the kitchen. When he got home, we sat down with a plate full of cookies and glasses full of milk. After his first bite, I tried to explain how I made them but then was quickly interrupted by him as he closed his eyes, let out a sigh of relief and happiness, and said, “Please don’t talk. These cookies need my full attention.” Yes, they are that good. Words can’t even describe just how soft and chewy they are.

If you have all of the ingredients in your kitchen, walk away from the computer and make this recipe. You won’t be disappointed.

This crunchy cookie lover now understands my husband’s love of soft and chewy cookies. I don’t think I will ever look at crunchy cookies the same. Now, excuse me while I devour a few more of these tasty treats.

Soft and Chewy Chocolate Chip Cookies


  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups milk chocolate chips


  1. Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
  2. Use a mixer to cream together the butter and sugar. Add the eggs and mix together. Pour in the vanilla and blend until combined.
  3. Pour the flour, baking soda, and salt in a medium bowl and mix until combined. Slowly add the flour mixture to the butter mixture. Mix until combined.
  4. Fold in the chocolate chips.
  5. Use an ice cream scooper to form tablespoonfuls of the dough. Place the dough on the baking sheet two inches apart.
  6. Bake for 8-11 minutes or until lightly golden. Remove from the oven. Allow to cool on baking sheet for 5 minutes.
  7. Transfer the cookies to a wire rack and allow to cool completely.

Do you like soft or crunchy cookies?

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    • Soft and chewy are the best for me. The only way I will eat crunchy is if I put them in a glass of milk first to soften them a bit.

  1. Chewy chocolate cookies all the way!!!

    Yummy…..I can taste them right now(Because I baked 'em last night)

  2. Just finished making these cookies for my relatives in Italy. Here, we don't have brown sugar, and they remember eating chocolate chip cookies when they visited me in America. They were disappointed we didn't have them, so I wanted to surprise them for Mother's Day. My son was stealing them from our kitchen in Italy, so I had to deliver them a night early – or there wouldn't be any left. Everyone is fighting over them now. Delicious! You made our world.

    • My cookies turned out terrible. I don’t think it was the recipe. Well… it said to use parchment paper and it burnt. The PARCHMENT PAPER burnt. I don’t think this is supposed to happen.

  3. Looks tasty will bake tomorrow I dont have brown sugar so this is good I also like soft cookies way more. I dont like chocolate so I will take that part out

  4. i loved these. mine didnt come out chewy but i didnt use a mixer, and i added chopped cashews. they had a perfect crumb though and perfectly not too sweet. i used half dark and half milk chocolate and that was also a good choice.

  5. I wanted to bake chocolate chip cookies today and realized I did not have brown sugar. After searching online for recipes without brown sugar, I came across this one. I just baked these and they are amazing! I followed the directions to a tee and they turned out great. This recipe made about 3 dozen cookies for me. I am very pleased with them and will never use any other chocolate chip cookie recipe again!

  6. I made these today, didn't have brown sugar and found this, they are soft in the middle and crunchy outside, really tasty, thanks for the recipe.

  7. I just made these and they turned out pretty good, although I didn't have the full cup of butter so I had to make due with 3/4 cup, which I believe let me taste the baking soda a little more than I would have liked. So next time I'll have to make sure I have enough butter before I start!

  8. This is a really good recipe, thank you very much for posting it. I added slightly more flour as my dough was a bit soft to get into the ball shape but the results were amazing, everyone loved them.

  9. added a bit of cocoa powder and it tastes….like heaven. like H-E-A-V-E-N. even my older bro, who is hard to please nodded his head along. thank you!^^

  10. OMG!! Thank you thank you,,,,mid-night and im baking for my grandsons 1st Birthday,,,NO Brown Sugar ERRRRRRR…..God Bless you.

  11. Thank you!! We don't have brown sugar in Chile either and I've been so homesick for chocolate chip cookies!

    • Did you only sub for gluten free flour? Or did you have to add something else for it to work? Thank you :)

  12. I just made these and they turned out great. Everyone who has tried them has loved them. I love how they're almost like a cake-cookie.

    • But these are home cooked and don't have preservatives! Would you prefer healthy but good or junky and and great.. your choice!

  13. These did not taste great. My boyfriend liked the pre done ones at Papa Murphy's better. Won't be makng these again. Too dry.

  14. Made these today, was expecting soft, chewy cookies, but they were too dry and really grainy. I was suspicious about that too when the dough was created.
    I'd give it a 5 out of 10 at best

  15. I was skeptical, but in the end, happy with this recipe. I'm visiting relatives in India, where brown sugar is nowhere to be found. Everyone liked them. Great, crispy/almost flaky texture.

    • No brown sugar in India? Its widely available here in Pakistan, you just have to look in the bigger stores, not the small ones

  16. I actually halved the butter (completely by accident, and then realized my mistake when my cookies were like perfect little balls and I double-checked the recipe on your site *SMH*) and used 1/2 c. sugar/stevia mixture. They were pretty good, I have to say! Mine came out more cake-y and crumble but were still delicious. Even more importantly my boyfriend couldn't stop stealing them off the trays! Thank you :)

    This was very helpful as I was looking for a recipe that would allow me to wiggle around the sugar amounts.

  17. I hate the taste of brown sugar so coming across this recipe was great for me!! I took out half the milk chocolate chips and added white chips and they had all gone by the next morning! Big hit!!!

  18. sorry, this recipe made my cookies come out way to soft. as in liquid falling off the pan. i dont know why, but it did. so i had to take it out of the oven while still cooking into id say 5 or 6 minutes pouring back into the bowl to add more sugar. i dont know.

  19. I just finished these. Mine came out cakey. My boyfriend and i both dislike cakey type cookies.
    I followed the recipie to a tee, just substituted half milk for half white.
    I dont understand what went wrong!

  20. oh. my. god. Delicious.

    They are fluffy cookies, which I normally don't like. I broke one in half and thought "oh no". But then I tasted it.

    SUPER good. Thanks!

  21. I don't know about this… The batter did not taste any good, so I am suspicious that the cookies won't come good. Lets wait and see I guess…

    And they turned out horrible. I don't know if it was too much flour or.. I just don't. They weren't cooking rite. I guess I'm not trying this again. I guess it was a good thing that I did test it out though.

  22. This is absolutely perfect! TASTES SOOOO DELICIOUS!!!! Thanks for sharing the recipe! My whole family loved it! 7 people! I have just got it out of the oven, and is still hot, I had my first bite and had to post a comment!

  23. I tried it with only 1 cup of chocolate chips because I didn't have enough, and it still came out perfect, like I said!
    Thanks again for sharing the recipe!

    • Hi sorry to bother you …. You say i can get more than 20 cookies out ((if i dont eat the batter but i know i will)) how many in total do u think i can get out?*

  24. Right when I put them in the oven I knew it was over..they started running together. They are cake like cookies not chewy. I was very disappointed: (

  25. Im a little dissapointed as mine came of like cakes… they were still aamazingly yummy, but i was in the mood for cookies not cookie-cakes… :(

  26. I halved the recipe since I didn't have a big enough mixing bowl. Did everything to a T and the cookies ran into one giant cookie even 2 inches apart and were cakey and gritty. Only good tasting things in them were the chocolate chips. However I don't think adding a little brown sugar would have made a difference to this recipe…

  27. I am in Germany (with no brown sugar) and I have been looking for awhile for a good chocolate chip cookie recipe. I am so glad I didn't read the comments before I baked these cookies. Some people simply must not know how to bake because my cookies barely spread at all and they had a great flavor. I am also a crunchy cookie person but these cookies are a great replacement. I can't wait to sit down with a few and a clod glass of milk. I am still making them now and…and I hope some make it out of the kitchen!

  28. Best cookies I've ever made! I never seems to have brown sugar so it's the perfect go to recipe when I'm craving a cookie. Family and friends love them, I've been using whole spelt flour and it just adds the perfect texture.

  29. OMG!!!! these are sooo good. I ran out of brown sugar and wanted chocolate chip cookies so bad and found these from a google search. These cookies were light and fluffy like a cake lol. They werent chewy or crunchy just soft and very good. I might use these for Christmas cookies this year. thanks for sharing :)

  30. These work amazing at altitude. I live in the Rocky Mountains at about 10,000 feet and these are some of the first fluffy cookies I have been able to bake up here and they taste amazing!!!! Thank you. So light and fluffy for sure

  31. I'm an American living in Morocco and it is just unfeasible to bring 10 pounds of brown sugar back with me everything I visit the U.S. so I'm always on the lookout for a good cookie recipe that doesn't include brown sugar. I've tried a few and have always been disappointed. Not today! I wanted to bring a truly American snack to share with a women's club I started here in Marrakech and this was the recipe I found. I must say, they turned out great! Chewy on the inside with a little crunch on the outside. A great cookie! Thank you so much for sharing this recipe. It will definitely go into my favorites!

  32. I just made these didn't have brown sugar so I Googler and found this recipe. Very good I didn't have plain flour I used self rising but everything else I followed exactly as it said I believe the people that the recipe isn't working for them they must not be preparing it as it says they are wonderful a lil crisp on the outside and soft caky on the inside.

  33. These are delicious! I baked them a couple of times for Christmas parties and they were a big hit. I can't believe how good they are even without almost a cup of brown sugar missing. Thank you so much, yum!!

  34. Also, for the people who say they were runny in the oven, it happened to me too. But they just run to get a little bigger, then they stay that size and harden.

  35. I went to make chocolate chip cookies and discovered I was out of brown sugar, so I went on a recipe search and found this. I am a baker by trade, and I know that my execution was perfect, however, this cookie was a disappointment and IMO, a waste of ingredients. It has such a strange, airy texture. It's not very sweet, and is somewhat dry, even on the lower baking time. My children do not even care for them :( This cookie tastes like it was made by a very inexperienced baker. Into the trash they go.

  36. We improvised these on our vacation, where the cabin we rented had very limited groceries. We made another simplifying substitution, because we did not have the ingredient vanilla. We did have maple syrup and so substituted 2 tablespoons of maple syrup for the vanilla. This came out great, and I think the maple syrup provided both some of the brown sugar flavor and the vanilla flavor.

    Also we were at high altitude (>6000 feet) in the dry mountain air and decided to make the cookies rather large and baked them double the time. Since they were large, they didn't dry out.

    My daughters were ecstatic and pronounced them the best chocolate chip cookies they had ever had.

  37. These cookies are awesome. I was a little worried at the strange consistency but they turned out great! Kids loved them too. With subzero temps I wanted to bake without running to the store!

  38. My whole family loved these cookies. I'm diabetic and was looking for a recipe that didn't use brown sugar. I used Domino Light white sugar blend and it has less carbohydrates so it doesn't impact my blood sugar level so much.
    When I baked them I noticed they didn't spread out like other cookies do. I liked that they were light and fluffy and not flat and chewy. I used special dark chips in place of the milk chocolate chips and they were delicious.
    So thanks again for having a recipe that doesn't use brown sugar.

  39. I LOVE LOVE LOVE these cookies! I think the texture is definately different but i enjoy it! I did put my dough in the fridge for about a half hour before baking and did not have any spreading problems and got big, flaky soft cookies….i even substituted splenda for the white sugar….everyone thinks they are awesome

  40. They were very cakey. I put ALOT of chocolate chips in. I used the mini morsels and I used almost half the bag (everything I had left). The amount of chocolate chips in it makes up for the cakey texture. They're still good cookies, just a little different!

  41. Soft little pillows of chocolate chip goodness. We will be making these a lot in our house! thank you so much!

  42. Very dry, crumbly, taste-less, except for the chocolate chips. I have no idea how these could have turned out well for some. They are like dried out cake. Who knew something with 2 sticks of butter could be so dry! I will definitely hold out for having brown sugar!

  43. Today i made my very first batch of home made cookies with u rreceipe. They turned out so light and fluffy. Thanks for sharing

  44. Thank you so, so much for your recipe!!! I am unfortunately of brown sugar as well, but after your husband's reaction… It may not be an unfortunate thing after all! :) I love soft, chew cookies too!!!

  45. I made these yesterday and they turned out PERFECTLY…love the recipe! Mine came out perfectly soft, slightly crisp bottom, oozing with chocolate chips and overall just delicious…I followed the recipe exactly. THANK YOU!!!

  46. These were very good! I also had no brown sugar, so I was happy to find this recipe. The texture turned out to be almost like a scone, soft and crumbly….but very yummy!

  47. I made these as a last minute bday present for a new friend whose birthday happened to be tomorrow! I noticed the batter wasn't very sweet at all, almost salty, and rather bland, so I added two tablespoons of honey. I also didn't have the runny problem – in fact, I would have liked it if mine collapsed more! As for the consistency, they were rather cakey, but not too dry, so perhaps the honey helped some. Still tasted excellent, especially right out of the oven with the chocolate still melted! Overall 6/10 – fun and better than having no cookies when out of brown sugar, but nothing impressive and I'll see if I can find something better next time.

  48. I, too, live outside the US where I can find brown sugar but it's very dry and not moist like US brown sugar. I baked these and like them. I do think they are cakey rather than chewy. Next time, I will reduce the flour below 2 cups and possibly leave out one of the egg whites. Thank you for this recipe – they are yummy.

  49. I have made these cookies twice now, the second time I doubled the recipe. They go quicker than anything I have made for my family. I, too, prefer a soft cookie, and love that these are not at all flat and crispy. Love em!

  50. I am studying abroad in Costa Rica and I wanted to bake some chocolate chip cookies for my host family. I couldn't find brown sugar in the grocery store, so this recipe was very helpful. I decided to try making bars instead of normal cookies, and they turned out well (had to bake for 20-25 minutes instead of 8-11). Maybe this is an option for the people that had spreading issues? They turned out fluffy and not overpoweringly sweet…different from my usual recipe but very tasty! My host family is really enjoying these treats.

  51. Yummy cookies and had fun making them apart from when I burnt myself :/ I didn't have any milk chocolate chips but I had dark chocolate and they tasted amazing :D

  52. Such good cookies! Instead of 2 cups of chocolate chips I used 1.5 cups M&M's! I was a little hesitant when the dough was very soft and hard to make the balls but surprisingly they turned out super soft and delicious! Will make again

  53. I had a bad craving for chocolate chip cookies. But I ran out of brown sugar, came across this recipe and decided to try it. Just took the first batch out of the oven and they look great! I did exactly what the recipe said but added chopped walnuts. House smells great and cookies look fantastic but I guess we will see after i have a taste. :)

    Just tried my first one.
    I think it tastes just fine! I'm not sure what others mean by the cakey texture.? These aren't to sweet, nor to bland. I think I would definitely make these again!
    Hubby just tried them, he says they're good and he is so hard to please, very fussy and he enjoyed them quite abit.
    Thank you :)

  54. I made these after realizing In had no brown sugar, they were great ! I made mine with butter flavored shortening instead of butter and they were soft and flavorful, can't wait to try with real butter ! I made mine big and they were perfect, baked about 12 minutes. They are more cake like but soft, taste like they are from a bakery.

  55. This recipe actually makes a delicious "cakey" style chocolate ship cookie but do NOT mistake it for a "chewy" cookie recipe. It's definitely not. The way to get a chewy cookie is actually more brown sugar, not sure what you were doing wrong with the brown sugar. Baking soda and less or no brown sugar makes cakey cookies. Chewy style cookies aren't puffed up and cakey like these.

  56. Got some in thw oven now. Just eating some of the dough off my finger was good. I didn't have butter so substituted oil for it. Thanks for the recipe!

  57. I realized that I was out of brown sugar and I started looking for recipes online and I came across this one thank god! they came out simply perfect, me and my family enjoyed them a lot!!!

  58. Hi there! do you think this recipe can be made into oatmeal? I am looking for a chocolate chip oatmeal cookie without brown sugar and i absolutely love this chocolate chip recipe!!

  59. Chewy? Yup. Delicious? Definately. The only problem is that they got way too flat… they spread too much. Whatever. They were amazing, everyone loved em!

  60. So, I had a little issue with this recipe; I had all the ingredients but only used 3/4 cups of butter. My "cookies" turned out to be more like scones- they basically look like a biscuit with chocolate chips in it. Anyone know where I went wrong? And they're hardly sweet at all…

  61. I don't normally comment on things like this, but my daughter has recently been diagnosed with colitis and has been changed to a dairy free diet which includes no brown sugar. So I changed the butter to dairy free and chocolate chips to Enjoy Life's mini dairy free chocolate chips and just like that after 6 weeks with no cookies in the house we have yummy chocolate chip cookies that are safe for my 3yr old to eat! Super Great!

  62. So i wanted to make cookies for my brother for his first day at senior school, but i was horrified when i found that we were out of brown sugar!!! Quick google and i found this recipe ^_^ although slightly cakey they still tasted delicious and i am now waiting patiently for my brother to come home to give the final verdict – thank youuu :)

  63. this is the first recipe iv found that actually makes soft cookies! thank you so much! and anyone who is thinking about trying this, this is the recipe. try it you wont be sorry!!!

  64. I was trying to satisfy a sweet craving without brown sugar, and this recipe did accomplish that. However, I followed this recipe exactly and my end result was more like little chocolate chip crumble cake balls.

    The dough did not spread at all, but maintained it's shape. The inside is soft as described, but it's a crumbly soft. Not exactly what I had in mind, but it does taste good.

  65. Thank you for sharing this recipe! We haven't been able to find brown sugar here in Switzerland and a friend just gave me some chocolate chips she bought in Lebanon. (We also haven't found choco chips here.) I needed a recipe without brown sugar for cookies for a dinner party tonight, and these turned out great! I could have eaten the entire batch of dough, it was so good.

  66. So Awesome!!!! I forgot to buy brown sugar when I was in the supermarket the other day and wanted to make Christmas chip cookies (red and green chips instead of chocolate) . These are the best and easiest recipe I have ever done!! Thank you again!!!!!

  67. This is very much like a Tollhouse cookie recipe, or the ones on many brands of sugar or chocolate or chocolate chips, except that it not only uses no brown sugar, it uses half the total amount of sugar. It doesn't replace the unused brown sugar with additional white sugar. You can get soft cookies using both 3/4 cup granulated and 3/4 cups brown sugar by adjusting the cooking time. I just got through making some. I have had the opposite problem previously; although I like soft cookies and don't like crunchy ones nearly as much, I do like them cooked enough to at least barely hold together, which mine don't always do. One the both sugars batch I just made, I planned to cook them 12 minutes instead of 10, but my timer failed. I smelled something, and ran to the kitchen expecting to find burnt cookies, but I got lucky, and they are close to perfect, and not burnt.

    This also uses twice as much vanilla as the Tollhouse recipe.

  68. I usually use sweetened condensed milk in my cookies, but I was out of both brown sugar and the sweetened condensed milk and also baking soda (but used baking powder instead). These are almost short bread like and amazing!! I love these and hope my family will too :D

  69. OMG..!!!!!
    i just made them now…and it turned AWESOME..!!!
    i lyk them thin and i made it lyk that..!!
    THANX A LOTT..! :D

  70. I made these with a 4 and 5 year old doing most of the work. They turned out perfect and delicious. They didn't run, had a wonderful soft texture, esthetically pleasing, and had a nice flavor. May I suggest to those with runny cookies, refrigerate the dough for a while before baking. In response to the yield, ours made about 3 dozen cookies, 1 inch balls baked into 2 inch cookies.

  71. Hello! I'm from venezuela, and I just want to say that this cookies are amazing! I made them today for my boyfriend and they are sooo soft and yummy that I can't wait to see his face when he tries them! Thanks for sharing this recipe, keep inspiring!

  72. I think the difference that people had was in using baking soda, not baking powder. Baking soda requires an acidic ingredient to activate it. This recipe, as written does not have that. Molasses, yogurt and honey all have enough acidic qualities to activate baking soda, so the ones that were successful seemed to have substituted something that worked to activate the soda.
    The cakey-ness is because there is less liquid, brown sugar has a lot of moisture. All in all, this is a great substitute for a cookie. It is not as chewy as people think when they hear soft cookie, so be ready for a different consistency than you may be used to. I would halve the chocolate chips, as they take over the batter, and I had success (several batches later) by adding a smidge of molasses.

  73. I made a mistake. I thought I was using the 1 tsp measuring spoon for the vanilla. Turns out I was using the 2 tsp spoon. So they're extra vanilla-y. We also haven't been able to find our baking sheet since we moved, so I used a mini muffin pan. They turned out great, though. Wish I could share a picture.

  74. I was craving something sweet and had nothing in my pantry that would do me justice so i decided to make some chocolate chip cookies and realized that i was out of brown sugar so i Googled cookies with out brown sugar and this came up so i immediatly tried and they came out amazing thank you so much

  75. I substituted the chocolate chips with 1 cup of M&M'S and 1 cup of Craisins(dried cranberries) can't wait to try them

  76. I have made this recipe twice now and I love it! SO simple and tasty. My kids and hubby ask for it all the time now. I even made a batch with half whole wheat flour (cause I ran out of all purpose) and they were still tasty!

  77. this is my go to recipe now, never have I made cookies so good and so easy , I did use whole wheat flour and added oatmeal to it and used margarine because thats all i had on hand but it still tasted so good . Highly recommenced these and my daughter had a lot of fun making them and of course eating them! thank you again for this awesome recipe and awesome site!

  78. Hi, just curious! Is it 2 AND a 1/4 cup of flour or 2 1/4 cupS of flour? This may sound silly but I’m not used to these measurements. Any help would be appreciated!

  79. Made these and we all loved them. I made them small and came out with over 50….
    I froze some dough and we made cookies over and over…
    They are amazing!!!
    Thanks for this recipe.

  80. Well I Made Some Cookies And Had Left Over Batter So I Put Them In A Muffin Pan And Surprisingly The Muffins Were WAY Better Than The Cookies But The Cookies Were Still DELICIOUS. My Whole House Loved These Cookies But Especially The Muffins So Anybody Reading This I Recommend That You Follow The Recipe But Put Oil On The Bottom Of The Muffin Cups And Fill With The Batter And It Takes A Little Longer To Cook The Inside But Trust Me Its Worth It. My Family Fell In Love And I Guarantee You Will Too.

  81. Hi! So glad to find your post! I was just starting putting the ingredients to make chocolate chip cookies and realized that I was out of brown sugar. Cannot wait to see how my cookies will turn out. Thanks for your article!

  82. My family and I had a craving for homeade chocolate chip cookies. After checking what I had I realized I was out of brown sugar. Googled no brown sugar chocolate chip cookies and this page appeared in search. I am so very happy it did! Then I noticed I was out of vanilla, only had 1tsp left of it, so I then added 1 tsp of almond extract. My little 6year old loves baking and we had a blast making these. They were amazing! My family couldn’t get enough, so good. Beats the Nestle Tollhouse Cookie recipe in my book. Mine came out soft with crunch, perfect, the best of both worlds! Thank you very much for posting this recipe:)

  83. Have to say I’ve used only this recipe for cookies (other than my mini egg cookie recipe, but that doesn’t count as only applies at Easter) ever since stumbling onto it a few years ago. Happy to say I am now recommending the recipe to my little sister for her catering class tomorrow. Hopefully she gets the compliments that I always get from these cookies.
    Thank you for uploading all those years ago, you’re the best!!

    • Wow! I’m so happy to hear that you love the recipe. It’s one of my favorites too! I hope your sister’s catering class enjoys the recipe too.

  84. Made these last night after searching for a recipe with no brown sugar. Amazing. Personally I think they’re better the next day. I left them in for exactly 8 minutes, no more. Seriously perfect. Thank you!

  85. Thank you Jen. I retired to southeast Mexico last year. I had picked up a ridiculously big bag of chocolate chips from the local Costco (about 45 minutes away). Unfortunately I didn’t think to get brown sugar while there…it’s not available at the markets in my little town). We had some of our Mexican amigos over and I agreed to make chocolate chip cookies. I panicked when I realized I didn’t have the necessary items for my old cookie recipe. Luckily your recipe was at the top of my google search! Thanks again!

  86. Thank you for the best chocolate chip cookies recipe in the world, made these yesterday and everyone loved em! Ill make these forever

  87. Hello, Thank you for leaving this recipe. I halfed this recipe. I only wanted a small batch, and I am always looking to reduce my sugar consumption, so I was glad there wasn’t any additional brown sugar. I melted the butter, ( oops) and the chips wouldn’t stick. I added a dash more flour to get the consistency more natural. The batter was off, no help for it, so I baked them anyway, and fortunately, I love them.They came out like little chocolate chip biscuits, and not too sweet. No complaints here :)

  88. Made these and they were really good! But, my recent batch was terrible since I burned the bottoms and burned them but otherwise when I make them, they’re delicious but I just cooked them for too long this time. They’re good, nonetheless.

  89. what if i dont have baking soda !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  90. i am so nervous cause i never used baking soda always powder, but they are in the oven wish me luck aahhh

  91. I just made these at altitude (we live in Denver) – and they turned out beautifully! No adjustments to the recipe at all, and they taste delicious and look beautiful – nice and full looking, not thin and flat as cookies at altitude are wont to do.

  92. I used this recipe, but added 1/4 cup of cocoa powder instead of chocolate chips, then halved the amount of Vanilla, but added a small amount of pre-mixed milk, coconut milk, caster sugar and Vanilla essence. They came out amazing.

  93. Just made these with my sister, surprising my mom for Valentine’s Day. We are eagerly waiting for them to come out of the oven, the delicious aroma is killing us. Can’t wait to see how they turn out.

  94. Just made these with my sister, surprising my mom for Valentine’s Day. We are eagerly waiting for them to come out of the oven, the delicious aroma is killing us. Can’t wait to see how they turn out.

  95. I loved these cookies! They were perfectly soft. I didn’t think they were as flavorful as some cookies I’ve had, so I sprinkled some sea salt on the top once they were done, and that made them absolutely divine.

  96. I LOVE this recipe! Made these as bar cookies, and family and friend raved about them! I threw in some cappuccino chips — Marvelous!! Bookmarked to my Favorites :-) Thank you !

  97. I too was out of brown sugar and looking for a CC Cookie recipe I could make!
    These are good. They’re more cake-like than most CC Cookies.

    I noticed you didn’t include an estimate of how many cookies the recipe makes.
    I made mine with 1 1/4” balls, and got about 3 dozen cookies.


  98. I’ve been trying different chocolate chip recipes the past few months. I’ve probably tried 20 different chocolate chip recipes and this one is the best. Crispy around the edges, soft and chewy inside with a lot of chocolate chip goodness. My family wants these every week now.

    I’m not sure where some of the negative posters went wrong but I suspect they measured incorrectly, completely melted the butter instead of using softened butter, used expired baking soda, used too much flour (I spoon flour into a measuring cup instead of putting the measuring cup inside the bag and scooping it out to avoid packing too much flour into the cup), etc. . .You can also slightly under bake the cookies for softer cookies or slightly over bake them for crunchy ones. The recipe is perfect. Thanks for posting!

  99. Overall, pretty good. We had to use gluten free flour for my daughter, so they came out a little crumbly. With regular flour, they would be great!

  100. Today I was craving chocolate chip cookies, and when I realize that we were out of brown sugar I was devastated, until I found your recipe. My first batch came out close to perfect, but I burnt my second batch! Turns out that even if you burn them, they taste like dunker cookies. My family and I can not stop eating them. As a matter of fact, I’m eating one right now! This recipe definitely deserves a five star review, and my family thanks you, too!

  101. I just started making these cookies and now they are in the oven I hope that they turn out great. The batter was heavenly

  102. I haven’t tried them yet, but I used oat flour to make these. I just looked in the oven, and what used to be spoonful dollops turned into taking up the entire cookie sheet. Oat flour is not recommended… I’m sure they will taste good though (the dough did!). I also found that they took about 3 minutes extra to cook.

  103. My friend and I had a chocolate chip cookie craving while staying in Ireland. These cookies or biscuits, as they turned out for us, were amazing. Since our stay in Ireland does not call for full cupboards of baking supplies, we used the ingredients we had on hand—everything this recipe uses. As mentioned, our cookies turned out more like a sweet biscuit, which was a pleasant surprise. They were soft, slightly crumbling, and maintained their original shape. Having read through the comments, I would presume we messed up a measurement with the flour and sugar, more flour, less sugar, but highly recommend this error to any. Great recipe! Thank you for posting this recipe and making our cooking experience exciting, while in Ireland.

  104. I was 1/4 cup short of butter but the cookies seemed to come out just fine. I used half bittersweet and half semi-sweet chocolate chips. 9 minutes seemed to be the right bake time for my oven. The cookies tasted great right out of the oven – looking forward to seeing how the keep.

  105. I was in the same situation as you( did not have any brown sugar) and these cookies were an emergency! Baked them and my whole family loved them. Did make one with coconut and oats and the other ones were chocolate flavored with raisins (did not have chocolate chips either… ) but still delicious.

    Thanks a lot

  106. So I misread the ingredients and put in 2 tsp of baking soda instead of the one. Cookies came out HUGE. Super puffy with the texture of a muffin. However, they are still really good and taste ridiculously good with a glass of ice cold milk. Best. Mistake. Ever.

  107. Soft and great texture!! I recently purchased Amish made vanilla (spectacular) and was excited this recipe called for 2 t. I doubled recipe and only baked a dozen, added reserve dough in fridge. After tasting, I feel more sugar is needed… will pull out the KitchenAid tomorrow and blend in more.

  108. I baked these cookies and they turned out amazing. Used white chocolate and cashew nuts. This recipe is perfect. Thank you so much for providing a solution to my lack of brown sugar or molasses.

  109. The reviews made me super nervous but these turned out phenomenal. Love love love them. Thank you. :) I would share a photo if I could!

  110. I substituted Swerve sugar replacement for all the sugar and used King Arthur’s white whole wheat flour. I also added Pamela’s baking binder. The next time I make I hope to use sprouted spelt flour .
    I baked them the full 8 minutes and smashed them down before baking.
    I hope my boyfriend loves them, I can’t eat them until l make them with the sprouted spelt flour.

  111. You saved me! I ran out of brown sugar but I REALLY REALLY wanted to make chocolate chip cookies today. I found you by chance through google search. I just blogged my experience and yummy cookie journey, and added a link to your blog on my website, I hope that’s ok. If not, I’ll take the link down and make the post generic. It’s a scheduled post, so it’ll be ready to view by dinnertime -ish on Feb. 22, 2018 Thank you so much for this cookie post :)

  112. I don’t have parchment paper so do I need to spray the pan? It’s a dark nonstick but you know things still stick on those haha

  113. Have to say, these were really nice!
    More cakey than cookie, though. And I think if I had the magdalene molds, they’d be perfect in there. Yummy!!!
    Thanks for the receipe :)

  114. I was a little worried by how wet the dough was and not having the brown sugar. Then when I pulled them from oven they didn’t look like cookies. Too fluffy. Either way oh my god they are sooooooooo freaking good!! Its a mix between muffin and cupcake imo. So soft and not dry at all the melted chocolate was heavenly. I saved half the batch for later and put it in freezer but wont be there long. These are great and ive bookmarked this.

  115. I tried these but the heat was way too high, i lowered it to 335 – 340 due to the cookies smoking for some reason.

  116. I made these last night for guests. They turned out beautifully and went over very well. I cooked mine on a stone cookie sheet. I found the necessary temp and time to be 375 for 13 minutes.

  117. They definitely aren’t chewy.. more like a muffin then a cookie. They are ok but I wouldn’t make them again!

  118. Super disappointed in these. They are fluffy but with no flavor, totally missing something. What does brown sugar add that is so vital to ccc?

  119. i have no idea what is going on with this recipe. i followed it to a T and wound up with cookies that were flat and mushy and tasted mostly like butter. i wanted to make a nice batch of cookies for my sister and myself but these are terrible and im pretty sure its not my fault. i see these comments praising this recipe and im like what the heck, what are these people doing that im not doing,

  120. In the progress of baking batches and cooling them right now. They aren’t as sweet as I would have expected, kind of bland. I’m not sure what would make this so, or what I could do next time (add more sugar? Would I then have to add more of other ingredients?) I’m VERY new to baking. But, with a glass of almond milk, I imagine they will still be a delightful treat tonight.

  121. Followed the recipe and these came out great. The held up nicely but they were gone in matter of minutes. Working on cutting the fat to see what happens, I’ll keep you posted. Thank you for sharing this it’s now a family stapler!

  122. I love this recipe. I have to mix things by hand and this was easy on my wrists and looked delicious throughout the making.
    I melted the butter and substituted 1 cup of flour with almond flour but aside from that, I kept to the recipe.
    I’m currently enjoying them right now and they are exactly how she wrote, they were chewy on the inside but had a soft and delightful crunch to it as well. Thank you so much for sharing this recipe! 100/5 stars, I can’t recommend it enough!

  123. I made these cookies for my family of four just to try something new because I love to bake… This recipe makes a lot of cookies and within two days they were all gone. My mom dad and sister and I along LOVE them. By far the best cookie I’ve ever had. Making them for my sisters graduation party!! Thank you for such a good recipe!!

  124. Thank you for sharing this recipie, I made this tonight, and it was amazing!! I am am going to freeze the leftover miso mixture in an ice cube tray for easy measurement in the future. For soft boiled eggs place eggs in 1″ boiling water, cover and cook for 6 minutes exactly, and they come out perfectly. Thanks again!


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