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Food Chocolate Cookies Recipe Extra Quality

This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

food chocolate cookies recipe

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At the end of the baking time, these chocolate chip cookies won't look done but they are. They will look a little doughy when you remove them from the oven, and thats good. They may be lightly browned in a few places, which is exactly how you want them.

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These cookies hold a special place in my heart. My friend brought me a meal after my first miscarriage (more on that below) and brought these cookies for dessert. They were so perfect I was convinced they were slice and bake, so I slyly said to her, "the cookies you brought are SO delicious, how did you make them?" Lo and behold they were from scratch and she shared the recipe with me!

My new go to cookie recipe!! BEST chocolate chip cookies I have ever tasted--- and all my "taste testers" went crazy!!!I used 1 cup chocolate chips and 1 cup white chocolate chips. They did get quite hard after a night in the cookie jar- but I tossed in a slice of white bread and within an hour they softened back up!

This recipe is amazing, the cookies are gooey perfectly cooked and absolutely delicious. And this is the first cookie recipe where the cooking time was spot on with my temperamental oven, they look professional

Our cookies have a passionate fan following and a long history. More than 30 million are consumed every year, and the DoubleTree chocolate chip cookie even became the first food to be baked in orbit during experiments aboard the International Space Station.

This is the only keto chocolate chip cookie recipe you will ever need. These tender low carb cookies are so good, no one will believe they are completely sugar-free. With only 2g net carbs per serving.

I cannot overstate my thanks for this recipe! It is absolutely wonderful. I followed the recipe exactly (down to measuring my almond flour), and my cookies were done in 14 minutes. Super easy, super delicious. Thank you so much!

Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.

I have always wanted a recipe for chocolate chip cookies that turn out like this. When I use the "famous" recipe that comes on the bag, they are always too puffy. I always suspected it was the either the baking powder or the mixer. Baking soda may be the trick. I will give these a test run before our annual Christmas cookie party. P.S. I don't like white chocolate either. :)

Yes! I love chewy crispy! I hate fat cakey cookies. I'm thinking with the use of mathematics with the dry, wet and leavening agent this could could work with other cookies peanut butter or oatmeal. 2 other cookies I like thin, crispy and chewy. Thanks Chef! Gonna make these this weekend!

I am such a chocolate chip cookie fan. I'm always looking for a better recipe. Would soy work? I don't have the unsweetened one. I wonder if the vanilla one would make it too sweet or too much vanilla flavor.

Sorry Chef JohnTried this but it didn't work.The cookies just sat there in the oven as lumps and didn't melt down.I used gluten free flour but I cant see what difference this would make as it works with everything else, (LOTS OF STUFF!!) that I make.Any suggestions would be great as my wife REALLY wants to try these cookies.Many thanks for lots of great recipes/techniques!!Cheers!! 8-))

Pleeease Chef John, pardon me! Because of guilt factors, I reduced the amount of sugar to 1 and a quarter cup, put half butter and half canola oil, used only whole wheat flour, added 1 egg more than what your recipe called for and put only half a cup of chocolate chips! Guess what? These were horrible! Just joking!!! The texture is crispy on the outside, chewy on the inside, although still sweet but not overly sweet... For those doing the same recipe as you, these are probably cookies from heaven! For me, heaven can wait a bit because I really do enjoy this healthier version. Oh! I must confess to omitting the milk as well... That prooves that this recipe is foolproof! Thank you sooo much again! You change lives. I hope you know by now!

OK Chef John usually Im really happy when done cooking your recipes..... however this time...mine did not turn out like yours they look just like regular Choc Chip t***house cookiesIt made me think too much flour or too little butter / sugar (I thought that the flour butter ratio would be more one to one from your video)However I went over the steps / ingredient list and I have it right ... any ideas?Yours look fantastic but mine ... Taste ok nobody at work will complain but I taste the baking soda not something I care forI look forward to trying your next reciepeChef Travler

Mine came out as big blobs also.. Not flat and crispy at all. Not bad, just not good...I was really looking forward to this recipe, especially since baking is my forte. I tried the raw cookie dough and it was amazing, but the cooked cookies not so much.... I made several batches with your time and temp, but to no avail. I also made some other batches with different times and temps, but still had the same result. Now really craving light and crispy cookies............ :-( Chef John thank you for your recipes either way!

I live this reduce mine turned our thin and crispy ... My new bestest cookie recipe .. Thanks CJ . Im in little ole smoky London Town , UK and if anyone wants to convert cups to grams or oz use this comprehensive conversion tables for everything ...I mean everything. _cups_to_weight.htmI find if you don't use proper European butter and the right type of sugars your cookies will NOT turn out crisp a and chewy , it's all about the alchemy of the sugar melting at high temp and creating that spread of dough with lattice type effect so don't scrimp on sugar or butter guys

Dear Chef John... cookies were delicious (crunchy around, chewy in the center) but not thin. I figured, is a sorbet scoop smaller than an ice cream scoop? I used an oce cream scoop. Thanks for your no nonsense recipes! I'm relatively new to cooking and baking your recipes are easy to follow, affordable and delicious. Hubby loved the buttermilk fried chicken thighs which was paired it with your perfect mashed potatoes. Winning combo!

Hi Chef John,For starters, we LOVE your blog! Thank you for the videos and making cooking/baking enjoyable (laughs included).I followed your recipe instructions, yet my cookies have the traditional fluffy cookie look. I was really looking forward to the non-traditional flat crispy lookin' cookie.Any thoughts on why my cookie fell short...I mean flat?? ; )

Chef John, I have tried the recipe twice. The second time, I weighted the AP flour and used European style butter. Both times, cookies came out just like a regular cookie, not as thin as yours. Could I increase the baking soda to 1.5-2tsp to make it spread even more?

i made mine just like the recipe, my first batch was thick just like everyone else :(so i help the second batch along by squashing them very thin rather than placing them in as balls, as our resident chef would say "That's just called cooking".The next batch cooked more evenly, and had a brighter color when they were done, the chocolate pieces were evenly spread over the top of the cookie giving it that classic "choc chip" cookie lookall in all thanks for taking us 90% of the way there chef.the last 10% is always on us :)

Fantastic recipe (as always). delicious chocolate recipesFor some reason, my mixture split anyway despite follow your instructions in mixing in partially before combining it all together. What could've gone wrong? Is it because my egg was too big?Anyhow, they came out puffy and... the texture is difficult to describe. IT is for sure neither chewy nor crispy, but in fact a bit crumbly. It's not exactly soft either. Dang, why? Was it all because of my egg? I swear I used baking soda!!

Chef John i tried the recipe, but the cookies turns out to be crisp on the outside and still wet in the middle. When i pull the cookie from the parchment paper it leaves oil splashes on the bottom. Note: i didnt specifically choose an expensive butter though, just the first unsalted butter in the aisle of the supermarketLove your recipes though :D

A tip for everyone whose cookies turn thicker than expected: flattened frozen/chilled cookie dough before baking to a very thin disk, but it would need cutting the baking time to... maybe 8 minutes, depending on your oven.Also, I left the cookie dough on top of the oven while preheating, it seems to help spreading the cookie even more. Glad that I can now eat a very thin cookie :)Thanks chef John for the recipe!

Wow. And I'll say it again. Wow. I've had biscuits that looked like this before and have always been disappointed. Always. I made this dough before a dinner party yesterday. I did use 1 cup of chopped white chocolate (try Callebaut white chocolate, Chef, you might change your mind!) and 1 cup of chopped dark chocolate. I used Land 'O Lakes European style butter (in the black box LOL!) I chilled the dough during dinner. Then we all scooped and baked and ate up every single one of these most delicious cookies! The first pans were eaten whilst still quite warm. And they disappeared instantly. The next pans were able to cool, a bit, before they disappeared as well. Six guys, four pans. You do the math! And one of my guests I guess Bogarted two cookies for breakfast this morning and reported them just as splendid held over night. Really an amazing cookie! But I do still prefer that exquisite rosemary butter biscuit of yours. For someone who doesn't fancy cookies you certainly do have a taste for them. Thank you Chef John.


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