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Chocolate chip cookies used to only be made from the recipe on the back of the chocolate chip bag, right? Usually, I would shy away from anything printed on the back of a package. But that’s the beauty of a chocolate chip cookie: they’re always perfect. No matter when or where most of us will say yes to a cookie. Sure, we all have preferences and variations we lean towards, but a cookie is a treat for all of us.
I started really venturing into the world of baking chocolate chip cookies when I was about 15 years old. At the time, I worked in a commercial kitchen and probably made 200+ cookies a week, baking them in a commercial convection oven. Over the years in that kitchen, I slowly altered and played with the recipe. I wanted them to be three things, all at the same time: look perfect, taste amazing, and be unforgettable.
I doubt they really ever reached such high standards. But what the experience taught me was how to work with a recipe to manipulate it. This is not something you have to do, but when making something so often, it becomes second nature to notice changes and find out why they occur.
What I love in a chocolate chip cookie:
- I want a chocolate chip cookie to be sweet, but not too sweet.
- I want it to be thick so once it’s baked, the center is chewy and the edges are crisp. I hate flat cookies.
- I want to taste the vanilla but also have a deeper flavor of caramel and almost butterscotch without being able to say that is what I’m tasting.
Obviously, I have high expectations.
Here are the important steps:
- First, to prevent a cookie from going flat, I split the flour between all-purpose and bread flour. Bread flour has high protein and gives the cookie more structure without being too firm.
- Second, both brown and white granulated sugar is used. White granulated gives the right texture and brown gives all the flavor. The use of only brown sugar would cause the cookies to be too soft.
- Third, this should be obvious, but only use real vanilla extract… and be prepared to use a lot. This is a large batch of dough and it needs vanilla.
- Fourth, a little molasses goes a long way. The small addition of my favorite ingredient really increases the caramel-like flavor of the brown sugar.
- Fifth, use malt powder. I’ll admit, this is an odd ingredient. Made of wheat, barley, and dry milk, malt powder adds a flavor that gives this recipe its “ultimate” status. These are now an adult cookie that kids will also love.
- Sixth, use both semi-sweet and milk chocolate chips and a lot of them. We eat these cookies because of the chip, so don’t skimp on fake chocolate. Go for the good stuff!
- Seventh, the dough must sit in the refrigerator for 24 hours. Trust me, this makes a huge difference. The flour becomes fully hydrated and the cookies bake completely different.
- Last, the cookies need to be scooped into large rounds. The size should be a #40 cookie scoop (0.875 oz or 1.75 tbsp). This helps them dome just enough and spread just right. As they bake, they’ll dome slightly, but as they cool, they’ll fall down, creating the perfect cookie.
The steps seem many, but they’re really pretty simple. Do this and you will have my ultimate chocolate chip cookie, I promise!
Bonus points if you want to add some flaky sea salt on top!
Common questions about these chocolate chip cookies:
Yes, if possible, you should aim to refrigerate them for this period of time. The dough melds together and creates a much better cookie in the end!
Let it warm up until the temperature of the dough reaches a scoop-able softness.
No, make sure to only put one pan of cookies in the oven at a time. While it does seem like having multiple pans in the oven at once wouldn’t change anything, it really does!
Watch how to make these chocolate chip cookies
The Ultimate Chocolate Chip Cookie
Ingredients
- 1 ½ cups unsalted butter
- 1 ½ cups white granulated sugar
- 1 ½ cups brown sugar lightly packed
- 3 large eggs
- 1 tbsp vanilla extract
- 1 ½ tbsp molasses
- 2 ½ cups bread flour
- 2 cups all-purpose flour
- 2 tbsp malted milk powder
- 1 ½ tsp baking soda
- 1 ½ tsp kosher salt
- 1 ¼ cups semi-sweet chocolate chips
- 1 ¼ cups milk chocolate chips
Instructions
- In a bowl of an electric mixer, combine butter and sugars. Beat until light and fluffy, 3-5 minutes.
- Scrape down the sides of the bowl and add the eggs one at a time, mixing until incorporated after each addition.
- Add the vanilla and molasses, and mix until incorporated.
- Scrape the sides of the bowl and add the flours, malted milk powder, salt, and baking soda. Mix slowly at first and then mix to incorporate, 2 minutes.
- Add the chocolate chips and mix briefly or mix in by hand. Cover the dough and place it in the refrigerator for 24 hours.
- Preheat oven to 350°F. Using a #40 cookie scoop (0.875 oz or 1.75 tbsp), place cookies on parchment-lined baking sheets.Note: If the cookies are too hard to scoop after being in the refrigerator for 24 hours, let them soften until they're at a scoop-able softness.Bake until the edges are golden brown and the cookies are slightly domed, 12-14 minutes. Remove from oven and cool on a pan for 5 minutes. Then finish cooling on a cooling rack.
Can you form cookie dough balls and freeze for future baking?
Want to make this recipe tonight and bake tomorrow but I don’t have malt powder, I’m wondering I have powered milk could I use that,thanks for this wonderful recipe most appreciated, I enjoy your recipes God Bless and stay safe.
Malted milk powder and milk powder are two different things. With that, I should mention that I added both to my version of this recipe. You can find malted milk powder quite easily on Amazon – King Arthur and Carnation both sell quality products.
Hi Hunter. Thank you for sharing your recipe. How much milk powder to use? Same amount as the malted milk powder? Thank you.
Super want to try these out! I’ve been working on my recipe as well and haven’t gotten near to where you’re at so I’m really excited to try this our especially with the “odd” ingredients you used. Did you use cold butter? Or did you use room temp? Thanks a bunch!
I did! I didn’t thaw them but 10 minutes…tops were a little crunchy, but they were still good. I baked them too long. About 17 minutes. But I think if you thawed them out, and cook at regular time they would be fine.
These truly are the best cookies!
Love your recipes and love your style I can’t wait to try these tomorrow
Where do I find malted powder
I found it with drink mixes like Nesquik and Ovaltine at local Giant foods. A little pricey, but definitely worth it imo. I reduced to 1tbsp second time I made them. I think the molasses adds flavor and keeps them soft and a little chewy too.
I found it at Target-none of my local grocery stores carried it
I found mine at Walmart. I think it’s < $5
What vanilla do u use? Do u buy local?
Thank you for the choc chip cookie recipe!! Love them
Can’t find malt powder here in Nova Scotia…
Can you get Horlicks in Nova Scotia? Same thing.
My store was out so I used chocolate Malted Ovaltine. Figured it’s a chocolate chip cookie a little chocolate flavor wouldn’t hurt. Dough was slightly darker but still a great taste.
The molasses gives them a savory flavor to the palette but they are so good tried them with cinnamon in minus the molasses and they’re superb. Also used the recipe with Candy pieces in M&am delicious thanks for all your wonderful post!
Savory? No. Gives more of a brown sugary (or builds on it) taste. But not savory
Where do you buy malt powder? I looked at my local store and they had “malted milk mix” is that the same thing? I also saw chocolate flavored, but I’m assuming its the regular flavor?
I bought mine from King Arthur Flour website
Walmart and Target both sell the Carnation brand of malted milk powder, it’s stocked with the Ovaltine and other dried milk flavoring products.
Reread the recipe dear he used malted milk powder
Not malt powder. Just like the stuff you use to make
Chocolate malts at home
Hello! Is it okay to substitute malted milk powder for the malt powder? Excited to try.
Hello,
I cant wait to make your cookies for my kids where can I buy the same cookie scoop as yours please tell me
Sincerely,
Dana
Made these and what a total delight this cookie is – delicious!!!! I had the dickens of a time trying to find malted milk. It took me visits to 3 stores to find the malted milk. Also could not find the large chocolate chips but used two different types of chocolate chips in the same size. This did not take away from this masterful cookie. It was loved by the two cookie monsters in my house and declared “better than Nana’s cookie!” This is a keeper recipe NOT a one and done type that I often find on the internet!
I don’t have a fancy cookie scoop so I used a tablespoon and scooped out two scoops of dough and then rolled by hand into a ball. I cooked them for 16 minutes then let them rest on the cookie sheet and then on a metal wire for 5 minutes. Then the eating frenzy began! It was large soft cookie with crispy edges loaded with semi-sweet and milk chocolate flavor. The addition of molasses kind of darkened the cookie and added a rich flavor that tastes like a graham cracker. I made on booboo – forgot the molasses and had to pull the dough out of the refrigerator and add it! Wasn’t easy get that brown sweet sludge mixed in but got it done. Loved this recipe! Thank you for sharing <3
Your recipes have turned out well for me but this one did not. Despite following all directions to a tee, as well as ingredients, I have super flat greasy cookies. Any suggestions as to why???
Did you refrigerate for 24+ hours? If not, your flour probably didnt hydrate totally
Mine did exactly the same, even put them in the freezer, still came out flat😢
Excellent! Made these today after mixing up yesterday. My husband says best ever! Thank you for this recipe! I will be using malted milk pwd in more of my baking.
Mixed up yesterday and baked today! Excellent recipe! My husband said best cookies ever! And he’s a tough cookie. 🤣 I will be experimenting with the malted milk pwd more. Thank you for this recipe.
Mine went flat! Loved the flavor but so bummed.
I’ve watch you make so many amazing things in the kitchen. Why is it you are still so thin!! I’m afraid if I made everything you do I would be 300lbs.
I love watching you cook and bake. You make it look so easy. I would love to have a kitchen aid mixer! I know I would be making your recipes all the time if I had one. Thank you for all your great tips! See you again soon!!
Hi Kaleb
All my life I have searched and baked all “the best chocolate chip” recipes I could find . I am going to make your recipe tomorrow. Have to tell you, when i saw and listened to you making this, my mouth was watering. I can taste them now. Thank you for sharing this life long recipe you came up with.
More to follow.
And i enjoy so much your postings. All of them.
Thank you again Ann Davis from Ct
Baked these today best chocolate chip cookies ive made. Thank you so much for the recipe. Love your video too.
I haven’t made these yet. Stuck on the malt powder. Many of the commenters said they used malted milk which is not the same thing. I found malt powder on Amazon. There are 2 types. Dyastatic has leavening agents so that is not the one, I presume. In any case the cheapest purchase is $11. What other uses are there for Malt powder and can one substitute malted milk powder which is readily available and much cheaper?
If you look at video, Kaleb used Carnation’s males milk. They sell it on Amazon. I found mine in the Grocery store for half of the price. They also carried Ovaltine malted milk.
I bought exactly what Kaleb used in the video – Carnation malted milk powder. Just put the dough in the fridge, I’ll bake them in 24 hrs!
Is Hoosier Hill Farm Dry Malt (Diastatic) baking Powder
appropriate for this cookie recipe?
Is the malt powder, or malted milk powder, please advise. Thanks.
Can you make the smaller cookies for weddings
I made these cookies after watching your video, OMG to die for so yummy , I continue to follow you for more delightful recipes!!
So anxious to try these. I have salted butter. If I use that, do I cut down on the amount of salt? Also I don’t have kosher salt. I have iodized salt and sea salt.
OMG! These are the best. Yes, more trouble but well worth the extra effort. Love all your recipes!
YUM!!!! High country temps?
I made your peanut brittle made it 4 times. My granddaughter said it tasted like butter fingers. My friend loved it. That was good practice makes perfect! Love all you do just saw your chocolate chip cookie recipe. I will have to go buy the malted power. I will make them next. Love all you do. Angie
Awesome cookie and I always have malt powder and molasses in my cupboard
Wow!!! I have been baking for years. This is the best chocolate chip cookie recipe I have come across. I will not be making any other one. Thank you. Thank you. Thank you.
Love your recipe !!!! I’m still hoping you will make home made egg noodles . Love your videos and love how respectful you are to your Elders .
I found the malted milk at Fred’s Meyers, same as Kroger’s. The dough was like a brick, but I did manage to get then in the over, I hope they turn out, will let you know.
I cannot find malt powder locally. I looked it up online. Does this recipe use diastatic or nondiastatic malt powder?
I found malted milk powder on Amazon
These are by far some of the best cookies I have ever made. I had everything on hand except for the malted milk powder. I used to use it all the time as a kid to make malted milk shakes and will be keeping it on deck from now on. These cookies were perfect…I mean absolutely perfect! Thank you for sharing this!
I followed the recipe exactly, with one exception. I used “standard” milk morsels instead of extra quality morsels. I used the super scoop, and Inrefrigerated for 24 hours. What I ended up with was a rock of solid dough! It took a long time to work it, even wore out my scoop and had to use an even bigger one!
1. They never rose like Kaleb’s; turned out flat
2. Tasted delicious, especially with a few salt flakes on top
3. I got 5 dozen cookies instead of 3 dozen (too much for just me).
4. Next time, I’m cutting it down to a third, using 1 stick of butter, 1 egg and so on.
5. I’m excited to try this recipe again!
The hardest part of this recipe is waiting 24 hours before baking them. Malted milk powder was easily found in my grocery store (Publix) by the powdered milk. I am thankful I have a Kitchenaid stand mixer for this stiff dough. I also added a half cup each of chopped walnuts and pecans.
After 35yrs of baking, I think this will replace my fav recipe. After initial baking following exactly, I decided to reduced malt in half and a little bit less molasses. Fantastic texture and taste. They stay soft and a little chewy, ty!!
After 35yrs of baking, I think this will replace my old fav recipe. After initial baking following exactly, I decided to reduced malt in half and a little bit less molasses. Fantastic texture and taste. They stay soft and a little chewy, ty!!
Can you make the smaller for weddings
These cookies are next level chocolate chip cookies!! Enjoyed by the family on a cold and snowy day in PA.
Truly outstanding chocolate chip cookie. I’ve made 2 batches and they are good. The recipe I printed last week called for “Malt Powder” and that is what bought to use. They turned out great. I will get some “Malted Milk Powder” and try again, but I am totally happy with them as is.
Truly outstanding chocolate chip cookie. I’ve made 2 batches and they are good. The recipe I printed last week called for “Malt Powder” and that is what bought to use. They turned out great. I will get some “Malted Milk Powder” and try again, but I am totally happy with them as is.
These were very delicious 😋. I’m a chocolate chip cookie fanatic and this recipe is a keeper. Thanks for sharing.
Came out fantastic! Really great cookie
Making these now….they smell awesome!! I do have a few questions. Scooping the batter after refrigeration for w4 hours is very difficult if the batter remains cold. Should you bring it back to room temp? Or could you scoop it into balls and THRN refrigerate for 24 hours??
Finished batch #1. I can say that baking these slightly longer allows them to hold their fuller cookie than if you bake them at the shorter end of the range given. I baked my last few trays at 14-15 minutes and they have a nice full competition and still have the chewy inside. Definitely a keeper!!! Thanks Wyse!!!
I can’t wait to try this recipe! You are an awesome teacher.
I keep malt powder in the fridge for bread baking but don’t keep malted milk powder on hand. I looked up how to make malted milk powder and followed the instructions: Mix instant powdered milk with malt powder at a ratio of one c instant dry milk to 3 T malt powder. It seemed to work out just fine.
Lovely take on chocolate chip cookies!
I have been cooking and baking for over 40 yrs. Sadly, chocolate chip cookies were one I never mastered til now. Altho my husband made one little addition. Flake sea salt when they come out of the oven . Game changer. This is the only recipe I will be baking from now on. Thank you Kaleb
Mary
Homer Glen, Il
I made these and I’m so impressed by how good they are. I don’t think I’ll ever use another recipe.
What kind of vanilla do you use?
I’m making for the second time. They are so delicious. Just shortly after out of oven is the best. They’re so crispy around the edges but soft in the middle. Once I put them in a bag to store they turned very chewy. Did not like as well. They’re very good friends as well and dipped in hot tea.
I mix milk chocolate with semi sweet and dark chocolate. And 1 of these being chunks! Even though it’s a large batch, i split the dough and freeze 1/2. Ready to go if unexpected company show up!
I just mixed up the dough and I’ll admit, waiting til tomorrow will be a challenge! I did try a smidge of the dough and OMG, if it’s any indication to the final product it will be life-changing! Thanks for this recipe and especially for being such a light in our crazy world! 🤗
I just baked these cookies! What else do I have to do during this worldwide pandemic 😷
First, I want to say that chocolate chip cookies have never been my go to cookie because they never taste the way I wanted them to. Hallelujah! These are INCREDIBLE! The best home baked chocolate chip cookies I have ever tasted. The few extra steps and “odd” ingredients really made the difference.
Thank you, Kaleb, for sharing this wonderful recipe. My family thanks you too. Lol ❤️
Sincerely,
Karen from New Jersey
Tried your Ultimate Chocolate Chip Cookie recipe following it to the letter. After the overnight in the refrigerator, I baked as directed. My cookies came out completely flat and chewy hard. In your recipe you added molasses and suggested 2 to 3 Tbsps. I used 3. This is the only thing I can think of that altered these cookies. They looked nothing like yours. I am not a novice baker….ive been baking for decades. Just can’t figure this out!
Just thought I would mention, I also made, as described, and they came out better than any cookie I’ve ever had. If you prefer a softer cookie, you can put a slice of bread in the container, or a few marshmallows, to impart moisture into the cookies. Or, just drop the cooking time down a minute. I noticed mine were looking undercooked, but leaving them on the pan a couple minutes before transferring to the drying rack, they kept cooking.
I made these and followed recipe exactly as written. I also refrigerated overnight. They came out flat horrible. I made them again but instead of butter I used crisco butter sticks. I only refrigerated for one hour. I also tuned the cookie sheet upside down. Put parchment paper down baked them
They turned out great. Definitely will be making again and
again.
Sorry…I jist left a comment regarding the Ultimate Chocolate Chip cookies…I used only 1 1/2 Tbsp. Of molasses….maybe thats too much?
Sooo good. Beats the toll house recipe hands down. I made them and my husband had to put them in an undisclosed placed so I wouldn’t eat too many. Excellent recipe
In his video he used 3 sticks of butter which is 2 cups of butter in the ingredients list he has 1 1/2 cups
1 stick of butter is ½ cup that’s why in the video there’s 3 sticks.
Fabulous recipe I can’t wait to try it 🍪
Want to try this recepi. Your cookies looks so yummy. Thank you for sharing. God bless.
In your video I thought you put instant espresso powder in your cookies but I don’t see it in the recipe. Am I wrong?
These cookies look amazing! However, mine were flat and super dark in color. I’m so bummed, and can’t figure out what I did wrong. I noticed a comment about the flour not being hydrated…how do you go about doing that?
Thank you for the choc chio cookie recipe!! Love them
Kaleb
I am making these tomorrow. Just mixed them up. It took me quite a few weeks to find the malted milk powder. Found it today!!
Can’t wait to eat one
Thank you
Marilynn Rowe
Hello – what color of brown sugar? Will it be light or dark?
I have tried dozens of chocolate chip cookie recipes. Browning butter is the closest I’ve come to that rich flavor I want, but I’ve been dying for a softened butter, throw in the mixer version. Molasses and malt powder are genius. You’ve done it. Slow clap-standing ovation, tossing roses on your kitchen island (aka stage). Seriously-you’ve done it. Perfect texture, rich flavor. My search is over. Bless you
Thank you for your gorgeous, delicious, and practical decorating, recipes, and tips; I found you around the holidays, 2020, and have been following, ever since. I made a double-batch of these cookies for a family function, which we ended up not being able to attend. Having far too many cookies, albeit the most delicious and decadent cookies, for my husband and I to finish, I called around to find local food pantries who may have been able to serve them. I found one, which was closed, but happened to have a food pantry at their church, today, and they were able to help many families in the community with these delicious treats. And, side note, you also have a host of new fans, whom I referred to your website for the ultimate, and more, recipes.
And, we are all waiting for a ‘Wyse Guide homesteading, cooking, baking, decorating, storing, and growing book, if you are so inclined. 🙂
Love the recipe !! Followed everything but the cookies still came out flat . I’m wondering, is there a difference between self-rising bread flour and bread flour ?? We used a self-rising brand, wondering if that may have had something to do with it ? What brand bread flour do you use ?
You should be on food network
I love the recipe but like other people mine are flat….and I do everything he says including dough overnight, etc….not sure what to do..
The best cookies in the universe!!! I’ve been making cookies since the 13th year of my 65 years and these are by far the ULTIMATE CHOCOLATE CHIP COOKIE!!! Please get a TV show and bake and decorate everyday!! You are such a kind son and I like to watch you in your kitchen!!!
I have a question about the molasses in the cookies. Is it necessary if you use dark brown sugar?
Just finished making the ultimate chocolate chip cookie also tasting the raw cookie dough is delicious so imagine the cookie tomorrow I will bake some love your videos and all you do have a great night.
Love, love, love!!! I made these 100% Gluten-free because of my gluten allergy so I use GF Flour & leave out the malted milk powder and they are amazing! They are the BEST chocolate Chip Cookie as you call them the Ultimate Chocolate Chip Cookie and I agree with you 100%. ♥ ♥ ♥
Howdy Kaleb! New follower here who loves a good chocolate chip cookie (I mean…doesn’t everyone?). Dylan Dreyer (from the Today Show) just shared her choc. cookie recipe and it uses cake flour plus AP flour. Really good and makes it a thicker cookie that has a little cakier texture. Had never heard of that before so I just had to try it. And now I just HAVE to try yours!!
I have made this numerous times and absolutely love this recipe. It is my go to recipe. What I love most about it is that it works perfectly with any type of chips you may want to use, or none, the cookies are still delicious.
Not sure if it will make a huge difference, but I can’t find malted milk anywhere in Alaska. I bought a fee bags of whoppers and threw them in my blender til they were powder. I will let you know how the cookies taste. The dough is freaking amazing though 😀
Thank you. You”Re the best!
Thank you for sharing this recipe! I made it for family trip to Orlando tomorrow!
So yummy! and come out so good and delicious !!❤️
I made the cookies as directed by the recipe and they were outstanding. Everyone raved over them! This is a keeper.
I made this cookie dough yesterday, followed to the tea adding molasses and melted milk powder, used AP and bread flours….they are flat. What did I do?? I measured carefully, watched them the whole time they were in the oven, they are not over baked and are not under baked. They are golden, but are not “cake like”
HELP
Please tell me if you use light or dark brown sugar?’
I went ahead and used 1/2c dark and 1 cup light….
I haven’t baked them yet, but the dough was tasty!
Hi there, love these cookies, made them following the recipe to a T. Turned out fantastic…. but I usually add rice crispies to my cookies, so I made a second batch with the rice crispies. Gives them an extra little crunch. Yummy.
I truly enjoy your videos..I was anxious to
make Chocolate Chip Cookies..I had watched video
and then I made recipe according to instructions
that are in print.. In video you use three sticks of
butter and printed recipe calls for 1 1/2 sticks..all other
measurements match the video. Too late, as I made
dough last night and back by today..should be be
interesting but I will know where mistake was made.
Just thought I would let you know how important it
is to proof read. Thank you
Each stick is 1/2 cup so 3 sticks is correct.
I want to apologize It was my mistake..I did not
pay attention to cups of butter when you were
using sticks of butter..mea culpa, mea culpa..
I m sorry for my earlier post.
Kaleb, great recipe…..BUT, Mixing the dough was a challenge! Really “stiff” after 24 hours!
What I would like to do is make “ logs” and then freeze the dough and bake them as I have a chocolate chip “ desire”… what do you think? I’d wrap them , freeze, then vacuum seal the dough!
Thanks,
I roll these into logs and then divide into dozen cookie portions (eyeballing it)…and freeze. I do bake in smaller size however so this recipe makes more like 6 or 7 dozen.
Hi, Kaleb! I L❤VE you and these cookies! Would it be ok to leave the dough in the fridge for 2 days or should I freeze it after 1 day?
Do you routinely freeze dough balls and are the results the same from frozen? If I know you, theres frozen cc cookie dough in the freezer for impromptu guests 🙂
Thanks for being spectacular especially on days when I feel ugh. Always look forward to seeing you shine.❤
Liz
My go-to recipe for chocolate chip cookies. The malted milk powder and molasses put this recipe over the top. These are a must-try and and will be a family favorite!
These cookies truly live up to their name! I have baked a lot of chocolate chip cookies in my lifetime and these are honestly the best I have baked. I love the texture, crisp on the outside, chewy on the inside. I love that they are not a flat cookie. Will definitely bake these again! Thank you so much for sharing this recipe!
So I’ve had a Kitchen Aid Professional 6 qt stand mixer for yrs & never used it. Watching you make these cookies inspired me to pull it out & mix up the dough for these cookies. I followed the directions, used all the ingredients & chilled the dough in the fridge until tonight when I decided to bake 2 doz of them. Will freeze the remaining dough so we don’t get too fat! They were excellent!!
Any tips for high altitude adjustments?
Fabulous! Best cookies I have ever made! I didn’t have milk powder so I substituted with coconut milk powder. Will be freezing some of the dough for cookies on demand. Thank you for the recipe!
Really outstanding. When you get all the ingredients together it came together pretty quick. I did everything exactly like it said except I added slightly less chocolate chips and instead added some chopped pecans.
Hello, please let me know how much butter in grams we need for this recipe.
I’m not from the USA and don’t have this formate of butter.
Many thanks.
Ariella
These are the ultimate cookie. Just made them and they are awesome.
I have been watching you since Dec .you decoratingChristmas tree
Love watching planting flowers and veg
Also I met your mom on your show I forgot what youll were doing
Quite honestly the best chocolate chip cookies to grace my kitchen. I followed Kaleb’s recipe exactly as he made them in his video, let the dough chill overnight (even though I thought it was weird) and voila! The size cookie scoop recommended is massive and bake time is perfect for that size. I’ve cut down the scoops by a third and baked less time. Also scooped and froze in balls for later use. This recipe makes enough for a crowd.
One of the most finest chocolate chip cookies I’ve ever made!!! Hands down!!
Took 20 cookies to a birthday celebration, had 5 different people ask for the recipe.
I had to make it twice to be honest, on the first batch I completely skipped the bread flour. That batter when cookie never formed, too greasy, buttery.
Perfect cookie. Great texture. Just the way I like them. I think I’d prefer all semisweet or even bittersweet chips instead of some of the milk chocolate since I’m a dark chocolate fan. I love that it makes a big batch. ❤️😊
Just made your cookies today and they are scrumptious. Thank you for sharing your recipe. I love to bake and this will be my new chocolate chip cookie recipe. I baked mine for about 16 minutes and cooled on the pan for 5 min. Just like you said, crisp on the edge and soft on the inside.
Can’t wait to try this recipe, love making new recipes and especially cookies because it’s so easy to share them. I would love to see all, or at least some, of the questions answered in the comments tho. There are a lot of great questions that I’m sure a lot of people would love to know the answers to….. and which would be helpful to everyone. Thank you for your consideration and your contributions to helping us all be better bakers! Much aloha
I followed you he recipe to a tee. They turn out flat. I’ll try to remake the recipe again but maybe weigh out the flour instead of dry measure. They taste fine just flat and I hate a flat cookie
If you swap out 1-stick of butter with 1/2 cup of butter flavored shortening that should solve the problem of the cookies being flat.
I made & baked the Ultimate Chocolate chip cookie.
Turned out flat, not done in center & to brown on edges. What can be done? Baking powder? All brown sugar?
Please check yield. I’ve made these a few times exactly as printed. Used # 40 scoop. Each time made at least 75 cookies. Great recipe. Thank you
I love your FB page!
So excited to try these! I’m from the Midwest and it’s hard to find a malted milk here in Florida (where I live now) and when I saw this recipe I knew it was for me!
Best cookie recipe ever!
Friends and family are enjoying your posts and blog, just thought you should know Southern California is listening 💕🌸🌺🌸
This is an outstanding recipe! Thanks for sharing it.
Fellow Iowans-These cookies are everything mentioned & more. The texture, vanilla, chocolate, and rich caramel depth are pleasing to the palate. Please don’t skimp on the size when baking.
Thanks for sharing!
These cookies are the best I have ever made, they even out shine toll house !!
Made these beauties and my future son in law proclaimed they were the best choco chip cookies he ever had! Whole family raved about them. Followed the recipe exactly as is. Delightful!
That is high praise! I’m so happy that you can be the mother-in-law with the best chocolate chip cookies 🙂
This is the ONLY Chocolate chip cookie I will ever make.
This is a AWESOME recipe and worth the wait.
I’ve made these more than a dozen times now.
Thank you for sharing.
The BEST chocolate chip cookie I’ve ever made! Baked this morning and already got people asking for more lol