The Best Chewy Chocolate Chip Cookies (Soft, Gooey & Easy)
As a cookie enthusiast (or, let’s be honest, cookie snob), I’ve tried thousands of chocolate chip cookie recipes in search of the perfect cookie. And after many dozens of eggs, questionable amounts of butter, and more than a few batches destined for the trash, I’m confident I’ve finally found it — the PERFECT chocolate chip cookie recipe.
This recipe produces thick, chewy, and gooey cookies with just the right amount of crisp edges and melted-chocolate bliss in every bite. If you’ve been searching for the perfect cookie, your search ends here. And yes, they are better than Grandma’s. (shhh, don’t tell her.)
Why You’ll Love This Recipe
These aren’t your average chocolate chip cookies; they’re the kind that make people stop mid-bite and ask for the recipe.
- They’re perfectly chewy in the center. Every bite has that soft, pillowy pull that makes a chocolate chip cookie truly irresistible. No cakey, dry, or crumbly cookies here.
- They’re deliciously gooey. Pools of melted chocolate in every single bite. Need we say more?
- They’ve got those dreamy crispy edges. The contrast between the chewy center and the slightly crispy, buttery, golden edges is what takes these cookies from good to absolutely addictive.
- They’re made with simple pantry staples. No fancy ingredients, no special equipment, just classic ingredients you probably already have at home coming together to make something truly special.
⭐⭐⭐⭐⭐ This is by far the BEST chocolate chip cookie recipe ever
“I saw this recipe and decided to make it for my husband who is a chocolate chip cookie fanatic. They were easy to make, and once I saw his expression after eating just one, I had to see what the fuss was about so I tried a bite which lead to 2 cookies. Can you say, Goodbye Diet?!. It was at this moment that I began liking chocolate chip cookies. I’ve never liked chocolate chip cookies. Never. Ever! My hubby swears that will never buy boxed chocolate chips again after making this recipe. Now I’m stalking all of his recipes to make a variety of good eats! Can hardly wait to check in with the next one!” -Felicia
⭐⭐⭐⭐⭐ ABSOLUTELY AMAZING!
“The steps were easy to follow, and it tasted absolutely amazing. I felt like a professional because of how good it turned out. I’ll definitely be making this again.” -Jerami
But what makes a chocolate chip cookie truly perfect?
For me, it’s the balance of textures and flavors. We’re talking chewy centers, crispy edges, and a buttery flavor, all loaded with pockets of melted chocolate. And if you’re like me and enjoy indulging guilt-free, these are generous-sized cookies, so no shame in saying, “I only had one!” This will be the only chocolate chip cookie recipe you’ll need!
Try our Slutty Brownie Recipe! It features this chocolate chip dough recipe, brownie batter, and Oreos; it’s a real treat!
Ingredients You’ll Need
- Butter: I swear by salted butter; it adds a layer of flavor that unsalted just can’t compete with. That said, either will work, but always use high-quality butter for the best results. Just make sure it’s at room temperature so it creams properly. Here’s how to soften it quickly.
- Light brown sugar: This is where the magic happens. The molasses in brown sugar keeps the chocolate chip cookies moist, giving them a chewy texture and rich flavor.
- Granulated white sugar: White sugar helps with caramelization, contributing to the slightly crisp edges we all love. It also balances out the moisture from the brown sugar for a perfect bite.
- Egg: The egg binds everything together, adds richness, and helps with the cookie’s chewiness. For the best texture, use a room-temperature egg, so it mixes evenly into the dough. Here’s how to bring eggs to room temp quickly.
- All-purpose flour: The cookie’s structure comes from the flour. Make sure not to over-mix the dough, or you risk tough cookies.
- Cornstarch: This is the secret to that tender, thick cookie crumb. A little cornstarch goes a long way in creating that desirable soft texture.
- Baking soda and salt: These two help your cookies rise slightly while ensuring the flavor is balanced.
- Chocolate: Here’s the kicker! I use a mix of semi-sweet baking chocolate bars and milk chocolate chips. The chocolate chips stay intact, giving you those picture-perfect cookies, while the baking chocolate melts into gooey puddles. Trust me, this combo is a game-changer and is the real secret for chocolate chip cookies.
And in case you’re looking for a gluten-free version, we’ve got you covered with our Gluten-Free Chocolate Chip Cookie Recipe. This might sound crazy, but my sister claims they are even better than the original!
The Secret to Gooey Chocolate Chip Cookies
The real secret to incredible chocolate chip cookies is the type of chocolate you use. Instead of using just one kind, I like to combine milk chocolate chips and semi-sweet baking chocolate.
Using only milk chocolate can make cookies taste overly sweet, while using only semi-sweet chocolate can sometimes feel a little flat. Mixing the two creates a much better balance. The milk chocolate adds sweetness and creaminess, while the semi-sweet chocolate brings richness and depth of flavor.
Texture is just as important as flavor. Chocolate chips are designed to hold their shape, which helps the cookies look classic and bakery-style. Baking chocolate bars, on the other hand, melts into those irresistible pools of chocolate that make every bite feel extra indulgent.
For the best results, I like using Ghirardelli semi-sweet baking bars and Nestlé Toll House milk chocolate chips. This combination gives you cookies that are beautiful, rich, and full of gooey melted chocolate in every bite.
How to Make the Best Chocolate Chip Cookies (With Step-by-Step Photos!)
1. Cream the Butter and Sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy. Add the brown sugar and granulated sugar and mix until the mixture looks lighter in color and fluffy.
2. Add the Egg and Vanilla
Mix in the egg and vanilla extract until everything is fully incorporated.
3. Combine the Dough
Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough will be thick. Fold in the chocolate and avoid overmixing.
4. Portion the Cookies
Scoop or weigh the dough into cookie portions. For large bakery-style cookies, I recommend 3–4 ounce portions. Using a scale or cookie scoop helps keep the cookies uniform.
5. Chill the Dough
Cover the portioned dough with plastic wrap and refrigerate for at least 1 hour or up to 48 hours. Chilling the dough improves both flavor and texture.
6. Bake the Cookies
Place the chilled dough balls on the baking sheet, leaving space between each one. Bake for 10–15 minutes at 350°F (177°C), or until the edges are lightly golden. The centers will still look soft. Cool for 10 minutes before transferring to a wire rack.
Tips for Perfect Chocolate Chip Cookies
A few simple techniques can make a big difference when baking chocolate chip cookies. Keep these simple tips in mind for the best results every time.
- Chill the Dough. Chilling the dough helps the flour fully hydrate and allows the butter to firm up. This prevents the cookies from spreading too much and gives them a deeper flavor. Even one hour in the fridge makes a noticeable difference.
- Don’t Overmix the Dough. Once the dry ingredients are added, mix just until everything comes together. Overmixing can develop too much gluten, making the cookies tough rather than soft and tender.
- Use a Mix of Chocolate. Using both chocolate chips and chopped chocolate gives the best texture. The chips keep their shape while the chopped chocolate melts into gooey pools throughout the cookies.
- Measure the Dough for Even Baking. For bakery-style cookies, use a scale or cookie scoop so each cookie is the same size. This helps them bake evenly and gives you that beautiful, uniform look.
- Finish with Extra Chocolate and Sea Salt. Right after the cookies come out of the oven, press a few extra chocolate chips on top and sprinkle with flaky sea salt. This makes them look bakery-worthy and enhances the chocolate flavor.
Do Not Overbake the Cookies!
One of the biggest mistakes you can make when baking chocolate chip cookies is leaving them in the oven too long. Trust me, do not overbake your cookies!
Your cookies should be just very light golden brown around the edges, while the center might still look slightly soft or underdone when you take them out of the oven. This is exactly what you want! The cookies will continue to bake on the hot baking sheet after they come out of the oven, resulting in perfectly soft and chewy centers.
Overbaking will lead to a drier, crispier cookie, great if that’s what you’re after, but if you want that soft, gooey texture, it’s better to err on the side of caution. Keep an eye on the edges and trust that they’ll finish baking as they cool!
Why Do We Chill Cookie Dough?
Chilling the dough may seem like an unnecessary extra step, but it makes all the difference when it comes to achieving the best chocolate chip cookies. When you refrigerate the dough, a few key things happen:
- Enhanced flavor: Chilling allows the ingredients to meld together and develop a deeper, richer flavor. Think of it as marinating the dough.
- Improved texture: Cold dough spreads less during baking, which means your cookies stay thick and chewy rather than becoming flat. It also helps create that perfect contrast between a soft, gooey center and crispy edges.
- Moisture redistribution: As the dough chills, the moisture is redistributed throughout, which can prevent overly dry or crumbly cookies.
Although it can be tempting to skip this step when you’re craving cookies right now, I promise the wait is worth it. If you’re short on time, an hour in the fridge will do, but for the best flavor and texture, chilling overnight is ideal.
Storage Tips for Perfectly Fresh Cookies
1. How to Store Baked Chocolate Chip Cookies
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to 5 days. Just warm them up for fresh cookies again!
- Fridge: Store cookies in an airtight container for up to a week. Let them come to room temperature or warm them slightly before eating.
2. Freezing Baked Cookies
- Freeze: Let the cookies cool completely before freezing. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-lock bag or airtight container.
- Reheat: To enjoy frozen cookies, thaw at room temperature or warm them in the oven at 300°F for 5-10 minutes.
3. How to Freeze Cookie Dough
- Freeze Before Baking: Portion the dough into balls and freeze on a baking sheet until solid, then transfer to a zip-lock bag or an airtight container.
- Bake from Frozen: No need to thaw! Bake the frozen dough as instructed, adding 2-3 extra minutes to the baking time. If the cookies aren’t spreading, bang the cookie sheet to encourage spread.
FAQ’s on Chewy Chocolate Chip Cookies
Chilling the dough allows the flour to fully hydrate and the butter to firm up. This helps the cookies bake thicker, develop better flavor, and prevents them from spreading too much in the oven.
You can bake the dough right away, but the cookies will spread more and won’t have the same deep flavor. Even chilling for just 1 hour makes a big difference, but I understand, I’m impatient too sometimes hahaha.
Yes, but the texture will be slightly different. Chocolate chips hold their shape, while chopped chocolate melts into gooey pools. Using both gives the best texture and flavor.
Absolutely. If making smaller cookies (about 1–2 tablespoons of dough), reduce the baking time to around 8–10 minutes.
That’s actually exactly what you want! Pull them out when the edges are set and lightly golden, but the centers still look soft. The cookies will continue to bake on the hot pan for another 10 minutes as they cool. This is the key to that perfect gooey center.
The dough was likely too cold when it went into the oven. If the dough has been chilled for longer than 48 hours or baked straight from the freezer, it may need a little time to soften so the cookies can spread properly.
Let the very cold dough sit at room temperature for 10–15 minutes before baking if you notice your cookies are not spreading enough.
Another trick is to gently bang the baking sheet on the counter halfway through baking. This helps the cookies spread and creates those beautiful ripples on the edges.
More Cookie Recipes to Try
Love this chocolate chip cookie recipe? You might also enjoy:
- Brown Butter Chocolate Chip Cookies
- Sugar Cut-Out Cookies
- Double Chocolate Chip Cookies
- Viral S’mores Cookies
- Gluten-Free Chocolate Chip Cookies
- Oatmeal Cranberry Cookies
Get to Baking The Best Chocolate Chip Cookie Recipe!
These cookies are everything a chocolate chip cookie should be: chewy centers, gooey chocolate in every bite, and those slightly crispy edges that make it impossible to stop at just one. Fair warning: the hardest part of this entire recipe is waiting for them to cool before eating one straight off the pan. (We won’t judge you if you don’t.)
Whether you’re baking these for a weekend treat, bringing them to a gathering, or just satisfying a late-night cookie craving, these are guaranteed to be a hit.
If you try this recipe, don’t forget to leave a review and tag me on social media @everythingjustbaked! I love seeing what you create!
Ingredients
- 3/4 cup (170g) salted butter softened
- ¾ cup (165g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg at room temperature
- 2 tsp vanilla bean paste or extract
- 2 cups (250g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1/2 cup (90g) semi-sweet chocolate bars chopped
- 1/2 cup (90g) milk chocolate chips
- Sea salt flakes for finishing
Instructions
- In a large bowl or stand mixer with the paddle attachment, beat softened butter until smooth and creamy.
- Add in both the brown sugar and white granulated sugar. Mix until lighter in color.
- Add in the egg and vanilla extract, making sure everything is well incorporated. Set aside.
- In another bowl, whisk together the dry ingredients: flour, baking soda, salt, and cornstarch.
- Gradually add the dry ingredients into the sugar mixture, stirring until well combined. The batter will be thick, but do not overmix.
- Add in the semi-sweet chocolate and milk chocolate, gently mixing until just combined.
- Portion your cookies to your desired size (I recommend 3-4 oz cookies) using a scale or cookie scoop for consistency.
- Cover the portioned-out cookie dough with plastic wrap and place it in the fridge for at least an hour or up to 48 hours.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Place the cookie dough balls on the sheet tray, leaving enough space for spreading. If the cookies have been chilled for longer than an hour, let them rest for 10 minutes before baking. .
- Bake for about 10-15 minutes or until lightly golden brown. They will look soft in the middle, but they’ll firm up as they cool.
- Top the warm cookies with additional chocolate chips, and sprinkle with sea salt flakes.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack and ENJOY!
Video
Notes
- Chilling the Dough: For best results, chill the dough for at least 1 hour or up to 48 hours. Chilling enhances flavor and ensures thicker, chewier cookies.
- Freezing the Dough: You can freeze the cookie dough for up to 3 months. Simply scoop the dough into balls, freeze on a baking sheet, and transfer to a zip-lock bag. Bake from frozen, adding 2-3 extra minutes to the bake time.
- Avoid Overbaking: The cookies will look soft when you take them out of the oven. Let them rest on the baking sheet for 10 minutes to continue baking and firm up.
- Salted vs. Unsalted Butter: I recommend salted butter for extra flavor, but unsalted will work just as well.
- Recipe Adapted from Sally’s Baking Addiction
OH MY GOD! This is the only cookie recipe im using from now on.
the cookies are so chewy and gooey that i cant stop eating them, i will make them again
I followed this recipe exactly and they came out fantastic! Great recipe.
The steps were easy to follow, and it tasted absolutely amazing. I felt like a professional because of how good it turned out. I’ll definitely be making this again.
I just want to tell you that I chose your chocolate chip recipe out of the the tons of recipes out there to make for my son’s graduation luncheon. He is graduating from University of Arkansas with a Doctorate degree in a few weeks and I wanted something very special for a dessert. Your chocolate chip cookie fit the bill. Now I haven’t baked yet, but made and froze the double dough. I’m excited to try them they look delicious!! Thank you so much!!
yayyyy! that means so much and hugeeee congratulations to your son. That is amazing!
Amazing! Delicious! Gooey and yummy! Easy recipe to follow and can’t wait to make them again!
Absolutely incredible!! Best Chocolate chip cookie hands down! Waiting an hour in fridge and the cornstarch were new to me! Loved it! Recommend to all cookie lovers! Yum!
So good! I added a bit too much chocolate, so next time I might add less.. great recipe! Definitely worth the time and wait!
I haven’t made homemade cookies in a while so I was a tad nervous to jump into it, but these cookies were fantastic! Fluffy and soft with the perfect blend of flavor. Definitely making these for now on instead of store bought.
I haven’t made homemade cookies in a while but these were delicious! Way better than store bought, so fluffy and soft.
This is by far the BEST chocolate chip cookie recipe ever. I saw this recipe and decided to make it for my husband who is a chocolate chip cookie fanatic. They were easy to make, and once I saw his expression after eating just one, I had to see what the fuss was about so I tried a bite which lead to 2 cookies. Can you say, Goodbye Diet?!. It was at this moment that I began liking chocolate chip cookies. I’ve never liked chocolate chip cookies. Never. Ever! My hubby swears that will never buy boxed chocolate chips again after making this recipe. Now I’m stalking all of his recipes to make a variety of good eats! Can hardly wait to check in with the next one!
Ah Thank you so much for the best review ever!!!!! Im so glad you enjoyed them and can’t wait for you to try other recipes.
I just tried your chocolate chip cookie recipe, and wow—these cookies turned out amazing! They were perfectly soft, gooey, and full of flavor. I even made a white chocolate version using the same dough, and both came out beautifully. The instructions were super easy to follow, and I loved how the cookies stayed chewy in the center. Definitely a go-to recipe for me now! Thank you for sharing this—it was a hit in my kitchen!
It’s DELICIOUS!!
Absolutely scrumptious! You can’t stop eating the damn things! I’ve made 2 batches in 2 days and they’re GONE…. Thank you for such an amazing recipe. Oh, yeah and I veganized it with vegan butter and aquafaba!
Easy & good!
OMG! These cookies were amazing, such a great hit at my son’s graduation luncheon. So many compliments on the taste!
My compliments to you on a fabulous chocolate chip cookie recipe!
I will certainly be making these again!
Thank you!
I made them for a class I was teaching and everyone went crazy for them. They all said it was the best cookie they’ve ever had and they keep asking me to make more.
Thank you for this Amazing recipe!
I don’t think my family will ever approve of another chocolate chip cookies. These are a definite go to from now on
Tried this recipe and my family loved them. Soooo light and chewy. The best chocolate chip cookies I’ve ever made.
Best cookie recipe and easy! Family approved!
These cookies are wonderful! I just graduated culinary school and I have to say this might be the best cookie recipe I have tried. These are super consistent and the recipe is easy to follow. Baked up beautifully, will be making again! Justin was also super nice and Dm’d me and many others the recipe, even responded when I sent the finished product on Instagram! All in all clearly a lovely person and a lovely cookie recipe.
OMG! Just made this recipe and the cookies are awesome! So glad that I tried! Oh Boy!
This is the best chocolate chip cookie recipe and is the only one I will use from now on!
I made 4 trays of these cookies ( made around 60 cookies ) my family loved them so much they ate it ALL in one night. These cookies were so delicious. 100/10 will be making these again.
I have 4 boys, we’ll Technically 5, if I include my Guy
They each have different tastes..this recipe for me made 20 nicely shaped cookies, and nobody waited the minutes after they came out of the oven..All 5 were like eyes closed, mouths full of delectable chocolate chip cookies and all said these truly are The Greatest chocolate chip cookies Ever made!! The youngest says, “These are better than Mimi’s” & he never says this about anything..
The video was easy to watch, and follow..Great share, nit complicated At All!! 6 out of 6 gave them 5 Big Gold Stars, rateing 10 out of 10, definitely will do again Soon!
Best cookies ever. If I could leave 10 star i would. Mi familia le encanto la receta. Facil de seguir.
10/10 yummiest cookies every, it was so delicious and my family and I devoured it within a day, Gand it was super beginner friendly!
Wow, the visuals in this article are absolutely stunning!
😍 They really bring the content to life and make the information so much more engaging.
Thanks for sharing such beautiful and inspiring images!
🌟
BEST COOKIES IN THE WORLD I WILL NEVER BE ABLE TO MAKE OTHER COOKIES
This is one of the best cookies I’ve ever had and definitely one of the best cookies I’ve ever made. The instructions were easy to follow and putting the dough in the fridge before baking made all the difference in the world! I’ll definitely be trying the brownie recipe.
They are the best cookies I have ever eaten.
This recipe was so good. They were definitely easy to make, and when he says to measure out the scoops before it goes in to refrigerator, yep! I think they are better than my mom’s, don’t tell her!
Followed the recipe to the T and I must say, I felt like a professional cookie expert!
LOVE these cookies! I made some for my husband to take to work but had to try one myself. They came out oh so good! I like to add a bit of cinnamon to my cookies. I can’t wait to try some of your other recipes.
I have never been a baker always stuck to box cakes and refrigerated cookie dough but the way you got me baking delicious treats every week call me Baker Nay lol
Delicious, everyone absolutely loved it ! Is there any way they could possibly be a little more melty on the inside though?
Omg these cookies are the best!!! I made these last night and my family loved them!!! So so delicious. Thank you for the recipe. It was easy to follow
Absolutely the best chocolate chip cookies I’ve ever had and made! I can’t wait to try more of your recipes! Banana cake is next on my list. I love watching your YouTube channel also. Thank you for sharing your recipes.
SO good! This will be my go to recipe from now on. Crispy edges, chewy center, all without being overly sweet. I made one modification, I used a flax egg instead of a regular egg and it turned out great!!
These are quite literally the most perfect (and easy!!) chocolate chip cookies I have ever made. I always used my mother’s recipe and loved them. Then I began working in a coffee shop where I baked chocolate chip cookies (per their recipe) and thought- oh, these are good. Well then I tried these. Holy moly, sorry Mom and coffee shop- but these are IT!! I love how they don’t flatten and the mix of semi-sweet and milk chocolate is perfect. My family completely agrees- this is the winning recipe for us.
Thank you for sharing.
if you follow what he says, it works every single time
These were so good and much simpler than others I’ve tried. I did have half of the Hershey’s chocolate chips, so I used that, but they still came out great! I froze the rest of my mix and will definitely get a cookie scoop or two. Thank you, Justin!
Omg, everybody loved the cookies! I made it with white chocolade and dark chocolade chips. The kids and grown ups loved it with a glass of Milk!
The were so easy, wil make it for the school christmas party!
Thank you Justin and love watching you, because of youre jokes en easy to follow recepies.
Greetings from Holland
My favorite go to chocolate chip cookie recipe. Made this three times now.
One time I made a combo of mint chocolate chips and bar chocolate. Yummers!!!!
These cookies taste AMAZING!!!! Thank you so much ! So delicious ! I honestly can’t imagine a better chocolate chip cookie recipe. I love them and this will be my new go-to recipe from now on !
Thank you, your cookie highness 🙏🏽 ♥️
Wow wow wow thank you!! I’ve always searched for the perfect chocolate chip cookie recipe and they never come out right well this recipe not only worked successfully but the cookies taste like they’re from a gourmet bakery. So delicious, never going back to store bought cookie dough. Thank you for sharing your gift!
THE best! It’s my new go to recipe, and I’ve been baking for a lot of years! Love your joyful videos! Whatever I bake next is coming from your collection.
You’re fabulous!
Yum
I just got done baking and it yielded 16 cookies. It was moist and chewy and crusty on the edges as what Justin promised. My concern is that it’s a bit salty (hence the 4 points). So maybe next time I’ll omit the salt all together as the butter is already salted. But over all it’s delish!
Cookies baking as of this writing. Tasted batter and OMG was that delicious. Used unsalted butter and added some salt. Don’t have flaky salt so hopefully won’t miss it when they are done. Thank you for inspiring me to bake again. Your enthusiasm is infectious!!
How in the HELL did you create a fluffy/crispy cookie dammit!!!! There go my back!
I don’t understand why my stayed in ball form and did not flatten
Hi! The dough may have been super cold. Next time let the dough sit out for 10 minutes before baking and if you need to give the cookie sheet a bang on the table. This will encourage the cookies to flatten.
I made these and they were delicious. Soft and chewy! I usually make them small but I decided to make them large as shown and they still turned out great
So I’ve being baking for a while. However your brown butter chocolate chip cookie recipe is TEA. That cornstarch is the secret. Thank you for your positive vibes and your sisters dry elbows. LOL
Just wondering how much difference (and what the difference would be) if you used Crisco shortening instead of butter?
Hi! The flavor will be lacking. I highly recommend butter.
So easy to make! Came out so good, satisfied the cravings!
Best cookies I have ever made hands down! Thank you so sharing your secrets!!
I have tried so many chocolate chip cookie recipes, and this is the best!! They are perfect!
Delicious and easy to make : )
OMG!! These absolutely amazing! I have been looking for a recipe like this, when my husband says make these again you know they are good!
Amazing recipe, it’s my go to and people love it!
Justin, I got to hand it to you. I have searched for so many receipes and tried other receipes on how to make some good chocolate chip cookies and yours is by far the easiest and tastiest cookies I’ve made. Made these cookies for my daughter’s softball team and they loved it, the parents were asking for seconds which made me happy with the results. I enjoy watching your videos and love the one bowl method, being “aint nobody got time to wash more dishes” has made me get into baking more and shows that your receipes are valid. I also did try your mother’s day cake and it was a success. Everyone loved it so much, that now my Mom is trying to have me bake cakes for other events, lol. Overall, thank you for sharing your receipes with us and showing us how to make some tasty treats at home, ditching the betty crocker style.
Ummmmmm, this is the best chocolate chip cookie recipe I’ve ever made, and I’ve tested a lot. Wow holy delicious 🤤😋 I wish I could add a photo