Soft and Chewy Chocolate Chip Cookies

by Gretchen Price on February 21, 2014

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This soft and chewy Chocolate Chip Cookie is sure to become a regular occurrence in your baking repertoire!

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.
And the “harder” flour being Bread Flour has a higher protein content and can absorb more liquids (here it is the melted butter), hence keeping the cookie moist during and after baking.

Feel free to take this recipe further by adding any combination of chips or nuts as you wish! I used Butterscotch Chips and Chocolate on my first batch and that is the recipe I share with you below. YUMMY!

But how about White chocolate chips and Macadamia nuts!???
Milk Chocolate chips and raisins??
Dark Chocolate Chips and Pecans!!
Raisinettes!!! Ok, I’m getting C R A Z Y now!

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

**Yes 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.

Butterscotch Chocolate Chip Cookies
Yield 24 Cookies
I Used a 2 ounce cookie scoop

Unsalted Butter 2 Sticks (226g)
Brown Sugar 1 cup (210g)
Egg Yolks 3 (54g)
Whole Milk 2 Tablespoons (29g)
Vanilla Extract 1 1/2 teaspoons
Bread Flour 2 1/2 cup (340g)
Baking Soda 1 teaspoon (5g)
Salt 1/2 teaspoon
Butterscotch Chips 1 1/4 cup (224g)
Chocolate Chips 3/4 cup (168g)

Mix Method:
In a small saucepot or in the microwave, melt the butter over medium heat.
Pour into a mixing bowl (or your Kitchen Aid fitted with the Paddle attachment) and add the brown sugar.
Mix on low speed to incorporate, and then increase speed to medium for about 2-3 minutes
Combine the Milk,  egg yolks and vanilla in a small bowl and whisk together.
Add to the butter/sugar mixture on low speed.
Sift together the baking soda, salt and flour then add to the batter all at once.
Mix on low to combine well.
Add the Butterscotch chips and the Chocolate chips (or whatever combination you desire!) all at once.
Scoop the dough onto parchment paper lined sheet pans then chill for at least 30 minutes.
Meanwhile preheat your oven to 350 degrees F
Bake cookies for about 10-15 minutes or until slightly browned. Oven vary so the bake time will also vary.

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.


{ 64 comments… read them below or add one }

Sarah February 21, 2014 at 3:32 am

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 February 23, 2014 at 5:09 am

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 February 23, 2014 at 4:46 pm



Delilah February 21, 2014 at 6:17 am

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 February 21, 2014 at 4:37 pm

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 February 21, 2014 at 7:46 pm

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


Gretchen Price February 21, 2014 at 9:32 pm



Aumama February 21, 2014 at 6:52 am

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….


krystle February 21, 2014 at 10:22 am

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 February 21, 2014 at 4:36 pm

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


Andy February 21, 2014 at 6:20 pm

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 February 21, 2014 at 6:50 pm

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


Kate February 21, 2014 at 10:06 pm

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

Thanks much in advance,


Gretchen Price February 22, 2014 at 2:21 am

Its a 2 ounce scooper


Kate February 22, 2014 at 5:45 pm

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 February 22, 2014 at 7:24 pm

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 :(


Elizabeth February 22, 2014 at 3:10 am

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


Gaby February 22, 2014 at 3:14 am

“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 February 22, 2014 at 7:29 pm

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


Tania February 23, 2014 at 7:52 pm

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 February 23, 2014 at 10:51 pm

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


Ginger February 24, 2014 at 5:53 am

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 February 24, 2014 at 6:57 pm

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


Ginger February 26, 2014 at 4:14 pm

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!


Sarah February 25, 2014 at 3:49 am

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 February 25, 2014 at 10:07 pm

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.


Sarah February 25, 2014 at 11:19 pm

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 February 26, 2014 at 4:22 am

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


Karla Coon February 26, 2014 at 8:46 pm

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!


bhavna February 27, 2014 at 7:07 am

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.



lily5377 February 28, 2014 at 2:24 am

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 February 28, 2014 at 3:54 am

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?


lily5377 February 28, 2014 at 4:26 am

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 February 28, 2014 at 3:32 pm

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 :)


bhavna February 28, 2014 at 8:40 am

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 !!


Andrea March 1, 2014 at 8:10 am

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?


Gretchen Price March 1, 2014 at 6:51 pm
eileen March 1, 2014 at 3:58 pm

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 March 1, 2014 at 6:42 pm

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 March 1, 2014 at 6:51 pm

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 March 1, 2014 at 6:54 pm

CORRECT! great thinking!


eileen March 1, 2014 at 7:19 pm

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 March 2, 2014 at 2:55 am

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 March 2, 2014 at 12:42 am

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 March 2, 2014 at 2:52 am

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


eileen March 2, 2014 at 2:48 am

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


Sarah March 2, 2014 at 4:00 am

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 March 3, 2014 at 12:36 am

all of my recipes have weight measurements and volume as well


Miki March 28, 2014 at 2:53 am

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


Nicolas March 3, 2014 at 2:30 am

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 March 3, 2014 at 3:21 am

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


Dora Melton March 4, 2014 at 12:19 am

Hi, Where do you get bread flour?


Gretchen Price March 4, 2014 at 2:36 am

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


Amy March 4, 2014 at 6:04 pm

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 March 5, 2014 at 1:29 am

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)


Betty S March 7, 2014 at 7:25 am

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 March 7, 2014 at 3:36 pm

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


lorraine March 9, 2014 at 4:02 pm

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 !!


Jackie March 27, 2014 at 10:16 pm

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


William April 3, 2014 at 10:13 pm

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 April 3, 2014 at 11:31 pm

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


natasha April 4, 2014 at 11:00 pm

Can I use only egg whites?


Gretchen Price April 5, 2014 at 12:10 am

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 April 6, 2014 at 11:56 pm

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:)


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