Soft and Chewy Chocolate Chip Cookies

by Gretchen Price on February 21, 2014

Post image for Soft and Chewy Chocolate Chip Cookies

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.

inpost_ebooks

{ 115 comments… read them below or add one }

Pauline October 12, 2014 at 4:17 pm

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

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May October 5, 2014 at 9:53 am

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! :)

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Gretchen Price October 5, 2014 at 1:47 pm

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

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Edith October 4, 2014 at 8:56 pm

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

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Gretchen Price October 5, 2014 at 5:53 am

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

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Rachel October 3, 2014 at 10:08 am

Just made these and they are amazing!

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Karen September 14, 2014 at 12:39 pm

The best chocolate chip cookies ever! Thanks Gretchen!

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Jen September 10, 2014 at 9:19 pm

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

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Gretchen Price September 10, 2014 at 9:45 pm

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

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Karen August 26, 2014 at 8:59 pm

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.

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Gretchen Price August 27, 2014 at 12:55 am

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!

CLICK HERE

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John August 23, 2014 at 9:34 am

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. :)

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Rubab August 21, 2014 at 1:40 pm

Hello!
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.

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Gretchen Price August 21, 2014 at 2:04 pm

HI There you are welcome! and Yes to both !

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Aggie August 19, 2014 at 11:54 pm

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 ;-)

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Joe August 19, 2014 at 1:58 pm

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

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Gretchen Price August 19, 2014 at 3:02 pm

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

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Aggie August 19, 2014 at 2:24 am

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! :-)

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Gretchen Price August 19, 2014 at 10:30 pm

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!

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Angel July 31, 2014 at 2:11 pm

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.

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Gretchen Price July 31, 2014 at 3:35 pm

excellent! Thank you for the comment

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Gretchen Price July 31, 2014 at 3:35 pm

excellent! Thank you for the comment

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Helena Hammer July 27, 2014 at 9:22 pm

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?

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Gretchen Price July 27, 2014 at 10:55 pm

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

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AJ July 21, 2014 at 3:18 pm

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.

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Gretchen Price July 21, 2014 at 5:33 pm

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)

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AJ July 21, 2014 at 11:07 pm

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!

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Gretchen Price July 22, 2014 at 12:45 pm

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

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AJ July 22, 2014 at 1:59 am

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.

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jen September 27, 2014 at 3:54 am

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 livestrong.com … 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.

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Gretchen Price September 27, 2014 at 12:55 pm

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

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jen September 27, 2014 at 2:02 pm

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 July 20, 2014 at 10:46 pm

I baked these today. Awesome cookie! Yum!

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rogiero July 19, 2014 at 10:32 pm

Hi Gretchen how do you now the cookies are done baking

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Gretchen Price July 19, 2014 at 11:19 pm

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

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Kelly July 16, 2014 at 5:38 pm

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?

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Gretchen Price July 16, 2014 at 7:32 pm

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

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Gretchen Price July 16, 2014 at 7:32 pm

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

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Diana Sifuentes June 23, 2014 at 2:19 am

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?

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Gretchen Price June 23, 2014 at 11:08 pm

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

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Rita June 17, 2014 at 2:33 am

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

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Maralyn June 13, 2014 at 4:01 pm

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

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Gretchen Price June 14, 2014 at 12:59 am

Yes

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Laura N May 27, 2014 at 11:54 am

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!

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mchull May 26, 2014 at 6:10 pm

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

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Gretchen Price May 27, 2014 at 12:35 am

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

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Rissa May 19, 2014 at 5:07 am

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.

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Sarah May 14, 2014 at 3:52 am

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!!!

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Laxmi vaid April 27, 2014 at 7:10 pm

Hi Gretchen,…. I love this recipe…..but I want to ask….is there a way to make it eggless due to religious reasons…..my 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

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Dead Star April 23, 2014 at 7:31 am

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. :)

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Gretchen Price April 23, 2014 at 1:08 pm

Great! CLICK HERE

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natasha April 4, 2014 at 11:00 pm

Can I use only egg whites?

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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.

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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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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?

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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

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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

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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 !!

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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 ..

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Gretchen Price March 7, 2014 at 3:36 pm

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

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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!

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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)

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Dora Melton March 4, 2014 at 12:19 am

Hi, Where do you get bread flour?
Thanks

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Gretchen Price March 4, 2014 at 2:36 am

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

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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

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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!

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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?

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Gretchen Price March 3, 2014 at 12:36 am

all of my recipes have weight measurements and volume as well

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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
http://www.onlineconversion.com/weight_volume_cooking.htm

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eileen March 2, 2014 at 2:48 am

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

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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 :)

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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!

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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

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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

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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 :)

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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

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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

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Gretchen Price March 1, 2014 at 6:54 pm

CORRECT! great thinking!

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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?

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Gretchen Price March 1, 2014 at 6:51 pm
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 !!

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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.

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Gretchen Price February 28, 2014 at 3:32 pm

Ok.
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 :)

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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

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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?

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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.

love
bhavna

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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!

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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!

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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.

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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?

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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.

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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?

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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

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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!

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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 :)

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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

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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!! :)

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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

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Elizabeth February 22, 2014 at 3:10 am

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

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Kate February 21, 2014 at 10:06 pm

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

Thanks much in advance,
Kate

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Gretchen Price February 22, 2014 at 2:21 am

Its a 2 ounce scooper

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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,
Kate

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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 :(

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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.

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Gretchen Price February 21, 2014 at 6:50 pm

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

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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!!!!!!!!

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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

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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….

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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??:)

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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.

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Delilah February 21, 2014 at 7:46 pm

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

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Gretchen Price February 21, 2014 at 9:32 pm

yes

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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! :-)

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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).

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Gretchen Price February 23, 2014 at 4:46 pm

correct

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