Soft and Chewy Chocolate Chip Cookies

This Soft and Chewy Chocolate Chip Cookie may just win your heart as top cookie recipe in your file!
You will notice these ingredients are just about the same as any Toll House cookie recipe, but what is very different here is the mix method.

The melting of the butter will give this cookie a soft-batch result.

Try any combination of chips or nuts as you wish! I used Butterscotch Chips and Chocolate on my first batch here, but how about White chocolate chips and Macadamia nuts!???

Milk Chocolate chips and raisins??

Dark Chocolate Chips and Pecans!!

The possibilities are endless with this very versatile, very delicious cookie!

5 from 1 reviews
Soft and Chewy Chocolate Chip Cookies
Yield: 24 2 Ounce Cookies
  • Unsalted Butter 2 Sticks (226g)
  • Brown Sugar 1 cup (210g)
  • Egg Yolks 3 (54g)
  • Whole Milk 2 Tablespoons (29g)
  • Vanilla Extract 1½ teaspoons
  • Bread Flour 2½ cup (340g)
  • Baking Soda 1 teaspoon (5g)
  • Salt ½ teaspoon
  • Butterscotch Chips 1¼ cup (224g)
  • Chocolate Chips ¾ cup (168g)
  1. In a small saucepot or in the microwave, melt the butter over medium heat.
  2. Pour butter into a mixing bowl (or your Kitchen Aid fitted with the Paddle attachment) and add the brown sugar.
  3. Mix on low speed to incorporate, and then increase speed to medium for about 2-3 minutes
  4. Combine the Milk, egg yolks and vanilla in a small bowl and whisk together then add to the butter/sugar mixture on low speed.
  5. Sift together the baking soda, salt and flour then add to the batter all at once. Mix on low to combine well.
  6. Add the Butterscotch chips and the Chocolate chips (or whatever combination you desire!) all at once.
  7. Scoop the dough with a 2 ounce cookie scoop onto parchment paper lined sheet pans then chill for at least 30 minutes. Do not skip this step
  8. Meanwhile preheat your oven to 350 degrees F
  9. Bake cookies for about 10-15 minutes or until slightly browned.
You may use All Purpose or Plain Flour if you do not have Bread Flour- Just Note that whenever you substitute other ingredients for what I have intended here it will change the outcome.

Store baked cookies for up to a week in an airtight container at room temperature.
Raw dough can be frozen for up to 2 months, simply thaw and bake as needed.




  • Roni

    Hello Gretchen! I have a problem with my creaming method coz when i melt the melted butter into brown sugar it doesnt melt perfectly as yours and i just kept on mixing for about 5minutes but still the brown sugar doesnt dissolve?? what happened should i use refine/superfine brown sugar or just use regular dark brown granulated sugar??? but the taste was great but when it baked it slightly a bit flat… ols help me chef Gretchen have a nice day!! :) im from the Philippines :)

  • Basha

    Delicious recipe…one of the best ive ever made. I used baking choc and chips.. On my baking stone.. Thanks ive been following you for a while, some of the best recipes ive ever made

  • Michelle Toney

    Is this a good recipe for making a cookie cake or should I use the other one on your blog?

  • Bella S.

    Hi Gretchen!, If I was adding white chocolate and macadamias, how much exactly do I put in?

    • Gretchen Price

      same amount as the chocolate chips here (just half white and half nuts)

    • Ashleigh

      How did they turn out?

  • Denece Frisbie

    Hi Gretchen,
    my family absolutely loves this recipe!!! As you have mentioned in many, many of your tutorials, I always make your recipes EXACTLY as written “as the author intended” the first time. Then based on results, I may have to tweak SLIGHTLY as in the case here. In an effort to help others, my first batch baked a little flat, I live in salt lake city (slightly high elevation) So the second batch, instead of weighing my flour on scale, I measured in cups. Filling cups with spoon and leveling off. The Slight added flour did the trick, BIG SOFT and CHEWY

  • BH


    I made this as a cookie base for a seven layer magic bar, and then ended up using the remaining batter for some simple chocolate chip cookies. The only substitution( le gasp!) that I made was instead of bread flour I used Bob’s Red Mill Gluten free All Purpose Flour. (My friend has celiacs disease and I have been baking and cooking gluten free for the past few years.)

    To my pleasant surprise the cookie dough and cookies on their own turned out really chewy! the texture has so far fooled two of our housemates into thinking the cookies were made with regular flour.

    I must say this is an excellent recipe and I want to say thank you Gretchen, for sharing this technique and recipe with us. I will definitely be adding this to my repertoire for future cookies!


    • Gretchen Price

      Great! I love it! and you are welcome! (thank YOU for the gluten free review!)

  • Tanya

    My husband and I made these cookies today for our families that are away for the Holidays. What a treat they were (ok, so we had to bite into one….ok, maybe two <; )! The only thing we noticed was that our cookies did not spread out as they baked. They turned out to be round balls. Any idea what went wrong? Other than that (which wasn't really a problen) we absolutely love this recipe and will be making more cookies soon!

  • caroline

    Gretchen, all i could say when i tasted the cookie is just wow! it has the best flavor!

  • http://woodieinsiderblog Pete Faso Jr

    Gretchen: I found this recipe on a recipe file card in my garage months ago. I am thinking it is my grandmother Rose’s recipe for Oatmeal chocolate chip cookies. She really made the best tasting cookies! But hers were more crunchy and not soft! I like them that way. I also love the taste of the oats which also provide some needed fiber to the diet. Not that eating sugar, flour and chocolate chips help it any, but it did give her cookies a terrific taste. Can you tell me if this recipe would make them more crunchy and less soft? She used to keep them in a large or tall tin for months after baking them! Although most of them did not make it that long! Also the oven temperature was not written anywhere on the card, so I was wondering at what temperature to bake them and for how long? I nearly got in a fight with a class mate in kindergarten when he stole my cookies my grandmother gave me to bring for a snack! I was very upset that day when I missed eating her cookies! I had to go home and get some more.


    1 EGG
    1 Teaspoon Vanilla
    2 1/2 CUPs Flour (1 1/2)??
    1 Teaspoon Baking Soda
    1 Teaspoon salt
    3 CUPS Oats

    1 12oz bag of semisweet chocolate morsels

    • Gretchen Price

      Hey there what a great find!
      You can bake pretty much all cookie recipes in 350 degrees F oven for about 12-18 minutes (depends how your oven is and how dark you like to bake your cookies)

  • flick

    Hi there.How long will this dough keep in the fridge?I made it last night but didn’t get a chance to bake them and it will possibly have to stay another night in the fridge as well.will it still be ok after 2 days?

    • Gretchen Price

      fine after 2 days up to 3 days, freeze otherwise

  • Bella

    HEY THERE! Which is better the best chocolate cookie recipe or this? Love your videos! Tysm

    • Gretchen Price

      it depends how you like your cookies so it is really your option! They are BOTH GREAT!

  • Gursimran Kaur

    Hii Gretchen!
    Can you please tell me how to use the frozen cookie dough?
    I mean how to make it suitable for baking?

    • Gretchen Price

      Do you mean THIS frozen dough?
      I always freeze my bulk cookie dough, it is the BEST to always have cookies ready to bake! Yumm!
      I would scoop the extra dough into balls and freeze them on a parchment lined sheet pan, freeze until solid then transfer to a Ziploc bag.
      Whenever I want cookies, I take out as many as I like to bake – set them up on a parchment sheet pan and while the oven is preheating the cookies start to thaw.
      By the time 15 minutes is up (usually how long an oven takes to come to temperature) the cookies are able to be pressed SLIGHTLY – don’t press down too much or you will have pancakes (ALTHOUGH some cookie doughs are much firmer than others and need more pressing- this one only needs slight pressure)

      • Gursimran Kaur

        Thanks Gretchen!
        That’s a great advice and I will do the same next time.

  • Bunny

    I tried this recipe…! Oh yuuuum.. My kids love it. I baked at night for their snack in school.

    Thanks for the recipe woodland Bakery:)

  • Pauline

    I make this cookies at every chance I have. My daughter and her friends love them and so I started taking them into work for my colleagues’ to try. Now everytime I’m making them I have to make extra for work.

    Thank you for this wonderful recipe Gretchen. :D xx

  • May

    Made these today and they were indeed soft & chewy! Quick question, though. If I were to cut the sugar by half a cup, would you recommend cutting down on other ingredients? Thanks a bunch! :)

    • Gretchen Price

      You cannot take out ingredients and expect the same result though, so to reduce the sugar will throw off the balance of this recipe.

  • Edith

    Hello, Gretchen. I am new to baking cookies. I tried this recipe, my cookies did not come out like yours. In fact, maybe it is my oven, because the bottom of the cookies burned quickly at 6 minutes on to baking. Should I have put my tray on the top shelf? I had put it in the middle. I was so excited that I would make a perfect cookie because my household has been crying for a chewy and soft cookie. I used my new KitchenAid mixer for the first time for this recipe. Thanks

    • Gretchen Price

      Oh wow, sounds like a temperamental oven!
      I like to bake in the middle, BUT all ovens are different and if yours seems to be very hot on the bottom, yes to top shelf, ALSO use a double sheet pan to have more insulation

  • Rachel

    Just made these and they are amazing!

  • Karen

    The best chocolate chip cookies ever! Thanks Gretchen!

  • Jen

    Hi Gretchen,
    Started watching your videos and I love that you make these recipes for everyday bakers!! I saw the Soft and Chew cookies and wanted to try these since mine usually end up more crunchy. (Still Yummy).
    I baked the batch and I’m thrilled that they didn’t flatten in the oven. We are enjoying them at home (I even shared with some co-workers cause I’ve been talking about your blog and videos).
    Question: Should I have packed the brown sugar? I pushed it down a little and I think they turned out great, but just wondering.
    I think this weekend will be the Pumpkin Scones since it’s getting colder here in NY.
    Thanks for the GREAT Recipes and love the interaction between you and Jason. Need to get him on the other side of the camera! LOL

    • Gretchen Price

      Hi There thanks and welcome! yes to packed brown sugar always when it is in a recipe it is packed

  • Karen

    Hi Gretchen. I am about to make your Soft and Chewy Chocolate Chip Cookies. Here are two questions: I can’t put these in the oven all at once. So with just baking soda, won’t the subsequent batches be kind of flat? What if I use baking powder instead or in addition to the baking soda? Second question: why baking soda and not baking powder? (Obviously a technicality that I know you have the educated answer for!) Many thanks again for all your wonderful videos, recipes, and PATIENCE. I love your videos – and you have such a wonderful laugh and sense of humor.

    • Gretchen Price

      Hi there thanks you! (I was told once that my laugh was annoying!) HAHAHA, HOW CAN LAUGH BE ANNOYING!??? LIKE REALLY?

      Anyway- it is no problem for cookie batters to stay out while waiting for the others to bake, it is more with cake batters where there is a very large amount of liquid ingredients that will activate the soda right away. Here it is fine to let it stand, and sometimes I even FREEZE the dough to bake another day!


  • John

    I think one might be able to use AP flour and add a teaspoon of vital wheat gluten for every cup of flour used in the recipe. I’ve done it for sandwich bread recipes and they came out great. Having said that,just buying the bread flour would be easier. :)

  • Rubab

    Thank you for posting all these fabulous recipes along with the tidbits of information. Two questions:
    1) If a recipe requires salt and i substitute salted butter instead of unsalted butter and omit the salt is that okay
    2) For this recipe if I browned that butter and got it at room temperature and used it, is that okay and how would t hat alter the taste.

    • Gretchen Price

      HI There you are welcome! and Yes to both !

  • Aggie

    Hi again!
    I just baked these. First chocolate chip cookie that didn’t deflate on me! Good cookie. Different though in that it’s almost fluffy inside!
    I didn’t have bread flour, but I found out that you can substitute by putting 1tsp of vital wheat gluten into each cup of all purpose flour.
    Thanks again for sharing your wonderful recipes.
    P.s. Please answer my questions above ;-)

  • Joe

    Hi, I’m just wondering why does the dough require chilling before baking? What would happen if I skip that part?

    • Gretchen Price

      your cookies may flatten during baking that’s all, not the end of the world

  • Aggie

    Hi Gretchen!
    I can’t wait to try these cookies! Are they chewier than your other chocolate chip cookie recipe (one from May 2013)? Which recipe do you use more?
    Also, I’m heading to East Orange at the end of September (from Canada). Are you pretty well always there? I’d love to come meet you! :-)

    • Gretchen Price

      Yes this recipe is called soft and chewy, so yes.
      I use whatever recipe the customers prefer more, and Great to September! I am usually there!

  • Angel

    Hello, I tried your chocolate chip cookies with a twist. I lessened the bread flour and put some coco powder. I didn’t put butterscotch chips since i couldn’t find them here. I used the smallest ice cream scooper for the dough. It came out very well, my wife like it very much. I gave some of them to our friends at the church where I belong and they love them also. One mother even ask me how much do I sell them? Her son’s birthday is coming up next month and she wants them as giveaways. Thanks for the recipes that you posted!!! I learned a lot about baking by just watching your videos and by checking your blog. I hope that you won’t get tired making those instructional videos.

    • Gretchen Price

      excellent! Thank you for the comment

    • Gretchen Price

      excellent! Thank you for the comment

  • Helena Hammer

    Hey Gretchen.
    Isnt the only different between bread flour and all pain flour the high protein content?
    cause i was thinking, since I allready use protein powder in many of my recipes, that I maybe just could add some plain protein powder to the flour and it kind of would be the same?

    • Gretchen Price

      Well technically yes the differences in the flour is the protein level, but Protein Powder is very different

  • AJ

    I made this today. I don’t know why, but my sugar and butter didn’t become like caramel. It was just thin liquid and a little bit whiter than yours. Do you have any ideas:( ? Also, I have one more question. Does the amount of chocolate chips or anykind of chips change the texture of the cookie? I was wondering why the amout of your butterschoch chips and chocolate chips are different. My texture was thiner and sticked to my spoon, but it was awesome and they were soft and chewy. I’m glad I could find this receipe. So I don’t have to buy them anymore. Your blog and videos are really helpful and easy to understand for beginners like me. Thank you so much.

    • Gretchen Price

      perhaps you measured incorrectly?? (specifically the butter?)
      That si my first thought since you are saying First it did not caramelize (too much butter will cause this) and Second your batter was thin (again too much butter=too much liquid=too thin batter)

      • AJ

        Ok. I’ll try it again. I don’t know how I did wrong with butter though. Its not like sugar or shortening. I measured one stick of butter was 113g. So I just peeled the label and put in a microwave. Oh well, I’ll just keep trying and put less butter next time:) Thank you!

        • Gretchen Price

          I was just trying to trouble shoot with you to see if perhaps you could have measured incorrectly? But it sounds as if you DID NOT….so do not change the recipe (do not add LESS butter) the recipe is correct as written. Im sorry you did not get good results

      • AJ

        I’m sorry I think I wasn’t using unsalted butter. I thought it was the one, but that’s why it was sticky and when I made buttercream, it was kind of soupy. Thank you for your time. I read butter101, chocolate 101, and everything I should have read before I started. lol You teach us everything we need to learn!!! I really appreciated it. I can’t wait to see you in your new video soon.

      • jen

        Made these last night and the same happened to me. My butter and sugar wont caramelize, spent about 8mins in the mixer and still not as smooth as in the video.
        Tried to do some research and read at … might be that i wasnt paying attention to the butter and i boiled it, they said boiling the butter could affect the texture. Could this have been the reason? Or could the reason be is that i used half butter and half margarine?

        Continued to use it though, and we still loved the final cookie result with white chocolate chunks and semi sweet choco chips.
        Thank u for another beautiful recipe.

        • Gretchen Price

          margarine is like shortening, and it will not brown like butter

          • jen

            Thank you, now i got it! For this recipe we have to stick to all butter for the beautiful caramel. Still tastes wonderful though with the margarine, doing another batch tonight with dark choco chunks. Next time, all butter.

  • Deirdre

    I baked these today. Awesome cookie! Yum!

  • rogiero

    Hi Gretchen how do you now the cookies are done baking

    • Gretchen Price

      they will be slightly golden brown, mostly you can tell by the color on cookies

  • Kelly

    Hey Gretchen,
    I made these cookies and I ended up with a cakey texture, did I over mix it ? What should I do next time?

    • Gretchen Price

      this is the recipe for “soft and chewy” also known as “cakey”

    • Gretchen Price

      this is the recipe for “soft and chewy” also known as “cakey”

  • Diana Sifuentes

    Hi, I am thinking of making this recipe for a movie night at my house but was wondering if I could change the bread flower to cake flower?

    • Gretchen Price

      Yes, but understand what you are doing when you change that. The title of this recipe is Soft and Chewy
      By changing the flour you will not get the intended result of this recipe

  • Rita

    Hi Gretchen, Just tried your chocolate chip cookie recipe. I will never make my 48 year old recipe again. WOW these are really good.

  • http://facebook/Googlechrome Maralyn

    Are these the same cookies you put on top of your Chocolate Chip Cookie Cupcakes?

    • Gretchen Price


  • Laura N

    I just made these and they turned out perfectly! Fluffy and thick. I like chopping up bar chocolate into chunks. Where I live it is cheaper than chocolate chips and the quality of the chocolate is better. I’m moving soon so these let me use up a bunch of ingredients. Just perfect!! I’ve been (almost obsessively) watching your videos. I’m moving back to Massachusetts in a few weeks so I might have to make a road trip down to the bakery :) Thanks for everything and keep the videos and recipes coming!

  • mchull

    Gretchen, do you recommend light or dark brown sugar for this recipe? What would be the different results I might expect if using either?

    • Gretchen Price

      You can use dark here, I don’t usually find much difference in light to dark sugar in recipes to be honest

  • Rissa

    I LOVE THIS RECIPE! I just made them, although I baked them like muffins in the cupcake paper, and add walnuts to half of the batch. And finish them with a simple buttercream frosting on top, (ummmmm) my family and friends loved them. I had neighbors trying to buy them lol.

  • Sarah

    Can you make a video on chinese almond cookies? …specifically the ones that are marbled and the ones with a fudge round in the middle of the cookie? Can’t wait!!!

  • Laxmi vaid

    Hi Gretchen,…. I love this recipe…..but I want to ask….is there a way to make it eggless due to religious reasons… mom loves when I bake but often she can not have eggs so I want to make some eggless dishes……..I have make eggless cakes by substituting 1/4 cup evaporation milk for every egg n it turned out great….,but not sure bout cookies…..thanks

  • Dead Star

    Hi Gretchen,

    I made this last week and every body loved them. Few of my friends even want to pay for another batch. Thank you so much for this recipe. :)

    By the way, I am planning to make this again on Friday I am wondering how can I store the excess egg whites. Can I freeze them? And how long can I freeze them? Do I need to add something before I place them in the freezer?

    Thank you. :)

  • natasha

    Can I use only egg whites?

    • Gretchen Price

      it won’t be the end of the world, but your cookies will not be the way I intended them to be- which is Soft & Chewy.

      • natasha

        I used only the egg whites and they still came out great. They were lighter and you are absolutely right about not being soft and chewey! However, everyone still really enjoyed them. Thank you so much:)

  • William

    I have recently made this batch of cookies and they were delicious! But I was wondering if there was a way to make them chocolate chocolate cookies? What would you do to do that?

    • Gretchen Price

      Sure, take out 1/4 cup of the flour and replace with 1/4 cup of cocoa

  • Jackie

    I have made this recipe so many times already. They come out delicious every time. I have tried different flavors, besides butterscotch, nuts, raisins, cranberries, ect… But the butterscotch & chocolate chip is my favorite. This recipe is PERFECTION. My entire family loves it. Thank you so much. Cant wait till the next recipe… I hope you are feeling well

  • lorraine

    Have just made the dough for these and put it in the fridge ,while cleaning up I thought that raw dough smells really good so I tasted it and it tasted really good too. Can hardly wait to taste the finished cookie and luckily my husband has given up biscuits for Lent …so they’re mine ,all mine !!

  • Betty S

    Hi Gretchen .. I hope this email finds you feeling a bit better.. I admire you for being so sick and still pushing yourself to work.. What a woman!!! Gretchen my question to you is do you make Pignoli cookies? If so and you have been kind enough to share your recipe am I stupidly missing it?? Thanks a bunch ..

    • Gretchen Price

      HI Betty, I have not yet shared that recipe! Thank you for the kind words!

  • Amy

    Hello Gretchen, I would like to know if pumpkin purée could be added to this recipe?
    It is a fabulous recipe by the way! I know the pumpkin purée can add a lot of moisture
    Thank you for the videos, I’ve learned so much! Have a great day!

    • Gretchen Price

      No you cannot add to this recipe, this cookie is already very soft and would not be able to support the addition of another very moist ingredient, you will over saturate the butter ratio.
      If its Pumpkin you are looking for try my Pumpkin Woopie Pies(that can also double as a cookie if you just don’t fill them, they are so moist though, they are more cake than cookie)

  • Dora Melton

    Hi, Where do you get bread flour?

    • Gretchen Price

      I can get it at the supermarket, where do you live?

  • Sarah

    oh, i meant for recipes that are not yours; i’d love to convert my other recipes to weights and volume from cups and tsp/tbsp

  • Nicolas

    Hi Gretchen! Just made tho cookies and came pus AMAZING!!!! So glad I tried this recipe!!! I used chocolate chips and pecans. Thanks for the recipe! Greetings from Colombia!

  • Sarah

    Gretchen, now that i’ve started weighing ingredients thanks to you :), i would like to convert my other recipes where i only have cup measures. Can you please post the weights for ingredients used in baking?

    • Gretchen Price

      all of my recipes have weight measurements and volume as well

    • Miki

      Hi Sarah I think this site will help you convert your recipes just place what you want to convert from and to and be sure to pick the product and boom you have the conversion hope this helps

  • eileen

    Success :) I posted them on the fb blog thank u :)

  • eileen

    The cookie dough is chilling in the Frig :) I omitted 1/2 c flour and put in 1/2 c coco powder :) and mixed in peanut butter chips :) they smell so chocolatey and they aren’t even baking yet :)

    • Gretchen Price

      Ooooh what a great idea!!! Great job taking this BASE recipe and RUNNING WITH IT! I Just may have to STEAL this idea!

  • eileen

    One more question lol if I didn’t have coco powder could I melt some semi sweet or bittersweet into the recipie instead of coco powder? And if I did…would it b four ounces of the melted chocolate since 1/2 c is four ounces? Thank u

    • Gretchen Price

      You could do that as well, but I wouldn’t take out the flour then.

      As for the next part of your question- Volume Measure is very misleading and can cause a lot of problems if your mindset is the way you reasoned out that conversion.
      1/4 cup of feathers DOES NOT WEIGH THE SAME AS 1/4 cup of rocks.
      Please see Measurements 101

  • eileen

    Hi Gretchen :)
    I made this recpie a couple of days ago and they were a HUGE success :) my son 19 my nephew 21 and their friends inhaled them. After one bite my nephew gave the Scooby yum sound and my son said these cookies r dangerous :)
    My question to u is this :
    Since we like softer cookies here can I change any cookie recipie to b chewy by just taking the butter amount and melting it and taking the sugar amount to just dk brown sugar and omitting the egg whites to just yolks?
    Also if I don’t have milk can I use plain yogurt in subsitution of the milk?
    Thank u
    And thank u very much for an awesome chewy chocolate chip cookie recipie :)

    • Gretchen Price

      Rather than changing you existing recipe (as each recipe is a scientific ratio) I would prefer you just use this recipe as a base recipe to add whatever you want to it, like White Chips and macadamias, or Toffee and Chocolate Chunks, or Raisins and Walnuts…like whatever

      AS for the yogurt, yes you could

      • eileen

        If I wanted to make it a chocolate cookie would I need to replace half cup of bread four with a half cup of coco powder? Thanks

        • Gretchen Price

          CORRECT! great thinking!

  • Andrea

    Hi Gretchen, I’m knew to your blog and found you while looking for cupcake buttercream ideas on YouTube. I live in the UK and notice a lot American recipes like this one for your chocolate chip cookies say baking soda. We use both baking powder and bicarbonate of soda as raising agents so which one is the UK. comparative please?

  • bhavna

    hi lily,

    ive used both condensed milk and milk variations the cookies come out really well.
    the dough takes time to come together but is never hard.
    ggod luck and do try again !!

  • lily5377

    i used the whole milk, seriously i think 2.5 cups of bread flour is too much, i made lots of cookies but never happen like this, all the cookies not flat after 15mins in the oven it comes out the same shape as i put in(ball shape)will try 1.5 cups tomorrow.

    • Gretchen Price

      Well…its works for me, and again…I tested this recipe 2X in my house and again at the bakery, then mixed it again ON THE VIDEO in real time. so……check your other measurements.
      Also- from the Youtube videos:
      Some people who have made them wrote this:

      thanks for the recipe! i made some at my parents bakery yesterday and sold 5 of them today!

      Made these this past weekend…. Wow, the family & I loved them. Thanks for the recipe! We’ll never have to buy chocolate chip cookies again as these are the
      quintessential soft & chewy cookie – nothing out of a bag can compare :)

  • lily5377

    have anyone really tried the recipe?? I made it today and the dough was dry like a rock even it won’t melt flat in the oven, 2.5cup of bread flour i think it is too much

    • Gretchen Price

      I have made it a couple of times since I posted it in its smaller size for you all.
      Others have tried it as well..with great results.
      Some though unfortunately did not get the updated version (somehow a computer glitch kept the old version) which called for Sweetened condensed milk, rather than Whole Milk, which could cause a dry dough.
      What are YOU seeing?
      Sweetened Condensed or Whole Milk?

  • bhavna

    thank you once again for everything you share. Your receipes are always a success.
    cant thank you enough. If i come to New jersey ever, will come right down and give you a big HUG.


  • Karla Coon

    I made these today and they are really really good! I was surprised at the soft texture, which definitely is different than the traditional chocolate chip cookie! I added semi-sweet chocolate chips, white chocolate chips, toffee bits and pecans to mine. It’s a definite make again recipe! Thanks for all you do Gretchen in preparing the recipes, making the videos and providing support to us! I have always been super thrilled with the results when I use your recipes!

  • Sarah

    Please don’t be sorry!! :) The cookies came out AMAZING! It was just hard to scoop out of the bowl cuz the dough was dry and crumbly but after the cookies baked, my family LOVED them! I just made the dough again but with the milk this time and it’s chilling in the fridge. Dough seems more greasy than the first time but i guess we’ll see once i get them out of the fridge and bake. Thanks so much for the recipe!

    • Sarah

      cookies were delicious this time around too! It’s my favorite kind….thick and soft! Definately a keeper!! Thanks again.

  • Sarah

    I also used the sweetened condensed milk. The cookies were very soft, thick, and delicious. The only problem i had was that the dough was very crumbly out of the fridge and didn’t soften much when left at room temp for a few hours. Would the whole milk instead of sweetened condensed have made the dough easier to handle?

    • Gretchen Price

      Yes- the trouble with me changing recipes after they have gone live (I am learning the computer world) still keeps it in its original form so unless you clear your “COOKIES”- not Real Cookies, but COMPUTER COOKIES _(whatever THAT means) you will still see the old version, sorry about this.

  • Ginger

    I just made these cookies but I printed the recipe before you changed the milk. They are delicious even thought I used the sweetened condensed milk, but the dough is very stiff/crumbly and they did not flatten out at all when baked. I also browned the butter and thought that might be what messed up the dough. What do you think is the problem… browned butter or sc milk?

    • Gretchen Price

      Sorry about that, I forgot to update my recipe to the regular milk before I published it, so sorry

      • Ginger

        No apologies necessary. They were fantastic! Next time I may add both kinds of milk to smooth out the dough but maybe keep the same flavor. Thanks for another great recipe!

  • Tania

    Hi Gretchen and thank you for everything you share.
    Your recipes look delicious !!!
    I was just wondering, if I want to freeze the dough do I have to make it rest 30 min ?
    I guess yes but I wanted to be sure.
    By the way i’m french, so, i’m sorry if I don’t express myself well.
    Thank you again and BRAVO !!!
    “Bisous” from the South of France :)

    • Gretchen Price

      No you wouldn’t have to rest it 30 minutes, just straight in the fridge.
      Allow them to thaw to almost fully thawed, but still cold when you bake them

  • Gaby

    “Mix on low speed to incorporate, and then increase speed to medium for about 2-3 minutes
    Combine the Sweetened Condensed Milk, the egg yolks and vanilla in a small bowl and whisk together.”

    In the ingredients, the milk is whole milk. Which one should be used?

    Thank you for all of your hard work!! :)

    • Gretchen Price

      Thanks I forgot to update the method as I changed from condensed milk to regular milk- thanks

  • Elizabeth

    Thanks a lot for the recipe. I going start baking tomorrow morning mmmm

  • Kate

    What size scooper/ portioner do you use for these cookies?

    Thanks much in advance,

    • Gretchen Price

      Its a 2 ounce scooper

      • Kate

        Thank you Gretchen! Made a double batch this morning for the local SPCA Wildlife Rehabilitation unit which my husband volunteers at every Saturday and they were a hit! These people tirelessly volunteer their time and energy to rehabilitate and release wildlife (birds, squirrels, turtles, raccoons, possums, woodchucks, bunnies and more) and I like to send the hubby in with a little something sweet to thank them for what they do.

        I’m not sure if your viewers understand the thought and effort needed to take a commercial formula down to a home recipe level but I do and very much appreciate your enthusiasm and patience. I’ve learned much from reading, listening AND watching the recipes on your blog and look forward to baking along with you now and in the future.

        Warm regards,

        • Gretchen Price

          Thank you Kate! and a big Thank You to your husband and TEAM for all the work THEY are doing!! That is my DREAM JOB!!
          And no small task for them I am sure, as the environment is under siege continually from all the corruption and pollution :(

  • Andy

    I saw in the video; you used Whole Milk and not Sweetened Condensed Milk, which is on the written recipe. Which one should we use? Because Condensed Milk is very sweet.

    • Gretchen Price

      updated, thanks- Forgot to change it. Whole Milk Thanks

  • krystle

    thank you soooo much for your recipe!!!!!! we dont have butterscotch here though if i substitute it with nuts will it ruin the softness and the chewiness of the cookie?….
    and oh im planning to make these cookies on my sons first birthday party.. and we have a rainbow theme.. is it possible to color the dough?
    thank you Gretchen!!! love love love you!!!!!!!!

    • Gretchen Price

      you can sub anything you like (as I said in the video) yes you can color the dough

  • Aumama

    Hi Gretchen,,thanks for the super excellent recipes of yours…..never ever your recipes fail ….which ever I ve tried….can u plz tell the recipe of double chocolate chip .?….keep up the excellent work….
    May God give every happiness that is in this world to you….

  • Delilah

    Hello Gretchen can’t wait to try this recipe but had a question did you use a dark brown sugar or just regular light brown sugar?? I’ve heard dark brown sugar makes cookies chewy so would it make it more chewy with the dark what do you recommend light or dark please help thanks??:)

    • Gretchen Price

      dark brown would be great, but not many people have it. So I was trying to avoid 100 questions opposite of yours by just using light brown.

      • Delilah

        So would you prefer the dark better for this recipe if people do have it

        • Gretchen Price


  • Sarah

    Recipe looks delicious Gretchen, but I make your original chocolate chip cookie recipe and mine are always soft and chewy. They are amazing. I have adapted them and done white choc-mac cookies as well. Why the soft cookie recipe? Do other people find your original cookie recipe to yield hard cookies? Maybe they are over-baking? If you ever do another cookie recipe in the future, I would love some no-bake cookies or savory type cookies. ;-) Thanks for all your hard work! :-)

    • Tracy

      Sarah, I am new to this blog so I didn’t realize there was an original version. However, this is not the first time I have heard of melting butter which does make a softer cookie. I have also read that using more brown sugar makes the cookie softer because of the molasses in the brown sugar( dark brown sugar has even more molasses).

      • Gretchen Price