Soft & Chewy Chocolate Chip Cookies (Perfect Every Time!)

Name: Soft & Chewy Chocolate Chip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 50 min
Cuisine: American
Ingredients: 2¼ cups all-purpose flour; ½ teaspoon baking soda; 2 sticks (1 cup) unsalted butter, room temperature; ½ cup granulated sugar; 1 cup packed light brown sugar; 1 teaspoon kosher salt; 2 teaspoons pure vanilla extract; 2 large eggs, room temperature; 12 ounces semisweet chocolate chips (2 cups)

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There's something magical about biting into a chocolate chip cookie that's soft in the center with those perfectly golden edges. You know the kind I mean? The ones where the chocolate chips are still a little melty, and the cookie just breaks apart in your mouth with that satisfying chew. That's exactly what these soft and chewy chocolate chip cookies deliver, every single time.

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I've been making these cookies with my kids, Logan and Ellie, for years now. We've tested countless batches (much to everyone's delight!), and I can tell you the secret isn't complicated. It's all about the right ratio of brown sugar to white sugar, using room temperature butter instead of melted, and giving the dough just enough chill time. The result? Thick, bakery-style cookies that stay soft for days instead of turning into hockey pucks by tomorrow morning.

If you've ever wondered how to make chocolate chip cookies that stay soft and chewy long after they come out of the oven, you're in the right place. Let's bake some cookies together!

Delicious homemade chocolate chip cookies served with a hot cup of coffee on a neutral tablecloth.

What Makes Chocolate Chip Cookies Soft and Chewy?

Before we get our hands in the dough, let me share what I've learned about creating that perfect soft and chewy texture. Understanding the "why" behind each ingredient made me a better baker, and I think it'll help you too.

The Science Behind Soft & Chewy Texture

The magic happens when you get three things just right: your sugar ratio, your butter temperature, and your baking time.

Brown sugar is your best friend when you want soft chocolate chip cookies. Unlike white granulated sugar, brown sugar contains molasses, which adds moisture and creates that signature chewiness. In this recipe, we use twice as much brown sugar as white sugar. That extra moisture from the brown sugar keeps cookies tender and prevents them from drying out or becoming crispy.

Room temperature butter is another game-changer. When you cream softened butter with sugar, you incorporate tiny air pockets that create a lighter, fluffier texture. If you use melted butter, you'll get flatter, crispier cookies. Trust me on this one – I learned it the hard way when I tried to take a shortcut one Saturday morning!

Finally, there's baking soda versus baking powder. We use baking soda in this recipe because it creates the perfect amount of spread and helps cookies brown beautifully. Baking powder would make them rise too much and turn out cakey instead of chewy.

Here's a quick comparison that shows how different factors create different cookie textures:

Cookie Texture Comparison

Factor	Soft Cookies	Chewy Cookies	Crispy Cookies
Sugar Type	More brown sugar	Equal ratio	More granulated
Butter Type	Softened/creamed	Melted	Melted
Baking Time	8–9 min	10–11 min	12+ min
Flour Amount	Standard	Standard	Slightly more

The sweet spot for soft and chewy chocolate chip cookies? A 2:1 ratio of brown to white sugar, properly creamed butter, and pulling them from the oven when the edges are just golden but the centers still look slightly underdone. They'll finish baking on the pan as they cool.

Ingredients for Soft & Chewy Chocolate Chip Cookies

Let me walk you through what you'll need and why each ingredient matters. I've learned that small details make a big difference in how your cookies turn out.

Scrumptious homemade cookie ingredients including semi-sweet chocolate chips, butter, eggs, and sugars.

Why Each Ingredient Matters

All-Purpose Flour (2¼ cups)

Regular all-purpose flour gives you the perfect balance of structure and tenderness. I always spoon the flour into my measuring cup and level it off with a knife instead of scooping directly from the bag. When you scoop, you pack in too much flour, and your cookies will turn out dry and crumbly. I learned this from my mom, and it's made such a difference!

Don't use bread flour for this recipe. It has too much protein, which develops more gluten and creates tough, dense cookies instead of tender ones.

Unsalted Butter (1 cup, room temperature)

Unsalted butter lets you control exactly how much salt goes into your cookies. Plus, room temperature butter (around 65-68°F) creams beautifully with the sugar to create that light, fluffy base. Your butter should be soft enough to leave a fingerprint but not greasy or melted.

If you forget to take your butter out ahead of time, here's a trick: cut it into small cubes and let it sit for 15-20 minutes. It'll soften much faster than a whole stick!

Brown Sugar (1 cup, packed) + Granulated Sugar (½ cup)

This is where the magic happens. That 2:1 ratio of brown to white sugar creates cookies that are soft and chewy without being cakey. The molasses in brown sugar adds moisture and a hint of butterscotch flavor that makes these taste homemade in the best way.

Make sure you pack the brown sugar into your measuring cup. I press it down firmly and level it off – that's how you get consistent results every time.

Eggs (2 large, room temperature)

Room temperature eggs blend into the batter much more smoothly than cold ones. They provide structure and moisture, and using exactly two large eggs gives you the perfect texture. Too many eggs and your cookies will be cakey; too few and they'll spread too thin.

Want a quick way to bring cold eggs to room temperature? Place them in a bowl of warm (not hot!) water for about 5 minutes.

Baking Soda (½ teaspoon)

Just half a teaspoon creates the perfect amount of lift and helps your cookies develop those beautiful golden edges. Never substitute baking powder in this chocolate chip cookie recipe – it'll completely change the texture!

Vanilla Extract (2 teaspoons)

Pure vanilla extract (not imitation) makes such a difference in flavor. It brings out the sweetness of the chocolate and adds warmth to every bite.

Semi-Sweet Chocolate Chips (12 oz/2 cups)

I prefer semi-sweet chocolate chips because they balance the sweetness perfectly. You can absolutely use dark chocolate chips if you like a more intense chocolate flavor, or milk chocolate if you want something sweeter. My kids love when I mix semi-sweet and milk chocolate together!

For the best melty chocolate in every bite, use good quality chips. I often reach for Ghirardelli chocolate chips because they melt beautifully and have rich chocolate flavor.

Kosher Salt (1 teaspoon)

Don't skip the salt! It might seem like a lot, but salt balances all the sweetness and makes the chocolate flavor pop. If you only have table salt, use a scant ¾ teaspoon instead.

How to Make Soft and Chewy Chocolate Chip Cookies

Ready to bake? I'll walk you through each step just like I would if we were standing in my kitchen together. The process is simple, but a few key techniques make all the difference.

Step-by-Step Instructions

Time needed: 15 minutes

Preheat and Prep (2 minutes)
Preheat your oven to 350°F with racks positioned in the upper and lower thirds. Line your baking sheets with parchment paper.

Why parchment paper? It prevents sticking without adding extra grease, and your cookies bake more evenly. I keep a big roll in my pantry because we use it all the time!
Mix Dry Ingredients (2 minutes)
In a small bowl, whisk together the flour and baking soda until well combined. Set this aside for now.

Mixing your dry ingredients separately ensures the baking soda gets distributed evenly throughout the dough. Otherwise, you might get spots where cookies rise unevenly or taste slightly soapy (learned that one the hard way!).
Cream Butter and Sugars (3 minutes)
In your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature butter with both sugars on medium speed for about 3 minutes.

This is where patience pays off! Don't rush this step. After 3 minutes, your mixture should look pale, fluffy, and noticeably increased in volume. Those tiny air pockets you're creating? They're what give your cookies that perfect tender texture.

The mixture should look almost like frosting when it's ready – light in color and super creamy.
Add Wet Ingredients (2 minutes)
Add the salt, vanilla extract, and eggs to the butter mixture. Mix on medium speed until everything is well combined, scraping down the sides of the bowl once or twice.

You'll see the mixture look a little curdled at first when you add the eggs – that's totally normal! Just keep mixing and it'll come together into a smooth, creamy batter.
Incorporate Dry Ingredients (2 minutes)
Reduce your mixer speed to low. Gradually add the flour mixture, mixing just until the flour disappears into the dough.

Here's something important: stop mixing as soon as you don't see any more flour streaks. Overmixing develops too much gluten, which makes cookies tough and causes them to spread too thin while baking. I usually finish the last bit by hand with a wooden spoon just to be sure I don't overmix.
Fold in Chocolate Chips (1 minute)
Add those beautiful chocolate chips and mix them in gently, either on low speed for just a few seconds or by hand with a spatula.

I like to save a handful of chips to press into the tops of the dough balls before baking. It makes them look extra chocolatey and bakery-perfect!
Chill Dough (IMPORTANT!)
Using a tablespoon measure or a small ice cream scoop (I use a 1.5 tablespoon scoop), portion the dough into balls and place them on your prepared baking sheets.

Here's the step you absolutely cannot skip: refrigerate the dough balls for at least 20 minutes. I know it's tempting to skip this, but chilling is what prevents your cookies from spreading into thin, greasy discs.

The cold dough holds its shape better in the oven, so you get thick, soft cookies instead of flat ones. Plus, chilling actually improves the flavor! The dough rests and develops deeper, more complex butterscotch notes. Sometimes I chill mine for 30 minutes or even overnight if I'm planning ahead.
Bake (10-11 minutes)
Space your chilled dough balls about 2 inches apart on the baking sheets. If you saved some chocolate chips, gently press a few into the top of each cookie.

Bake until the edges turn golden brown but the centers still look soft and maybe even a tiny bit underdone. This usually takes 10-11 minutes in my oven, but every oven is different.

Here's the secret to soft and chewy chocolate chip cookies: they should look slightly underbaked when you take them out. The centers will look puffy and pale, maybe even a little wet. Don't worry! They'll continue cooking on the hot pan as they cool, and this is exactly how you get that perfect soft center with slightly crispy edges.
Cool Properly
Let the cookies cool on the baking sheet for 5 minutes. This is harder than it sounds because they smell amazing, but this resting time lets them firm up just enough to transfer without breaking.

After 5 minutes, use a spatula to move the cookies to a wire rack to cool completely. The cooling rack is important because it lets air circulate underneath, preventing the bottoms from getting soggy.

Want to know my favorite way to enjoy these? While they're still barely warm, with a cold glass of milk. Pure happiness!

Pro Tips for Perfect Soft & Chewy Cookies

After making these soft and chewy chocolate chip cookies dozens of times (literally!), I've picked up a few tricks that make them turn out perfect every single time.

Don't Skip the Chill Time

I can't say this enough: refrigerating the dough makes such a difference! The bare minimum is 20 minutes, but if you have time, chill them for 30 minutes or even overnight. The longer chill time actually develops deeper, more complex flavors with lovely butterscotch notes.

You can even scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. That way you can bake just a few cookies whenever a craving hits! Bake them straight from frozen, just add an extra minute or two to the baking time.

This changed my cookie game! A cookie scoop (I use a 1.5 tablespoon size) gives you uniform cookies that all bake at the same rate. No more giant cookies next to tiny ones, some burnt and some raw.

Plus, it's so much faster than using spoons, and your hands stay cleaner. I picked mine up for just a few dollars, and I use it all the time now.

Room Temperature is Key

Both your butter and eggs should be at room temperature before you start. I know I mentioned this earlier, but it's worth repeating because it really matters!

Room temperature butter (around 65-68°F) should be soft enough to leave a fingerprint when you press it, but it shouldn't be greasy or starting to melt. If your butter is too cold, it won't cream properly. Too warm, and your cookies will spread too much.

For eggs, I just set them out on the counter when I start prepping. By the time I need them, they're perfect. Or use that warm water trick I mentioned earlier!

Don't Overbake

This is probably the most common mistake I see. Your cookies should look underdone when you pull them from the oven. The edges will be lightly golden, but the centers should still look soft, puffy, and pale.

Remember, they keep baking on the hot pan for another 5 minutes after they come out of the oven. If they look fully done in the oven, they'll be overdone by the time they cool. I'd rather underbake by 30 seconds than overbake by even 10 seconds!

Proper Storage for Maximum Softness

Store your cooled cookies in an airtight container at room temperature. Here's a trick my mom taught me: add a slice of bread to the container. The cookies will absorb moisture from the bread, staying soft and chewy for 5-7 days. Just replace the bread slice if it gets hard.

Never refrigerate your cookies! The cold air dries them out. Room temperature in an airtight container is perfect.

The Sea Salt Secret

Want to make these taste like they came from a fancy bakery? Sprinkle a tiny pinch of flaky sea salt on top of each cookie right when they come out of the oven. The salt crystals catch the light beautifully and create amazing little bursts of salty-sweet flavor. My friend brought me some Maldon sea salt from a trip, and now I'm obsessed with this trick!

Why Are My Chocolate Chip Cookies...? (Complete Troubleshooting Guide)

I get questions about cookie problems all the time, so I wanted to share solutions to the most common issues. If your chocolate chip cookies aren't turning out quite right, this guide will help you figure out what went wrong and how to fix it!

Cookie Troubleshooting Guide

Problem	Why It Happens	Quick Fix	Prevention Tip	How to Tell
Cookies spreading too flat	Dough too warm, butter melted, or not enough flour	Chill dough 30+ minutes; check oven temp with thermometer	Always refrigerate dough minimum 20 min; use room temp butter, not melted	Cookies look thin, greasy, and crispy all over
Cookies too crispy/hard	Overbaked or too much white sugar	Reduce baking time by 1–2 minutes; pull when centers look underdone	Watch closely after 9 minutes; they continue baking on pan	Cookies are crunchy throughout, not soft in center
Cookies are cakey, not chewy	Too much flour or too many eggs	Measure flour by spooning and leveling, not scooping; use exactly 2 eggs	Spoon flour into cup; don't pack it	Cookies are thick and bread-like, not dense and chewy
Cookies turned hard after cooling	Overbaked or stored improperly	Reduce baking time; store in airtight container with bread slice	Remove from oven when centers still look soft	Cookies were soft initially but dried out
Cookies didn't spread enough	Dough too cold or too much flour	Let dough sit at room temp 10 min before baking; check flour measurement	Don't pack flour; measure correctly	Cookies are thick mounds, not slightly flattened
Cookies are too sweet	Wrong sugar ratio or wrong chocolate	Use semi-sweet or dark chocolate chips; reduce white sugar slightly	Stick to 2:1 brown to white sugar ratio	Sugar overpowers chocolate flavor
Dough is dry and crumbly	Too much flour or not enough butter	Add 1 tablespoon milk at a time; mix gently	Measure flour by spooning, not packing	Dough won't hold together in a ball
Cookies taste slightly soapy	Too much baking soda or uneven mixing	Use exactly ½ tsp; mix dry ingredients thoroughly before adding	Whisk dry ingredients well	Odd aftertaste, especially in certain bites

Real Baker Questions Answered

Can I use salted butter instead of unsalted?

Yes, but you'll need to reduce the salt in the recipe to about ½ teaspoon instead of 1 teaspoon. I prefer unsalted butter because it gives you better control over the final flavor and salt level. Different brands of salted butter have different amounts of salt, so your cookies might taste too salty or not salty enough depending on what you use.

Can I make these without chilling the dough?

I really don't recommend it. I know waiting is hard when you want cookies NOW, but the chilling step prevents spreading and improves flavor. The minimum is 20 minutes. If you're in a huge rush, you could pop the dough balls in the freezer for 10 minutes, but longer is always better. One time I forgot to chill the dough and my cookies spread into one giant cookie pancake – learn from my mistake!

My dough seems really thick. Is that normal?

Yes! The dough should be quite thick and almost hard to stir by the end. That thick dough is what creates those beautiful, thick cookies. If your dough seems too thin or liquid-y, you might have used melted butter instead of softened, or you might need a bit more flour.

Sometimes things go wrong before the cookies even make it into the oven. I've had plenty of "oops" moments over the years, so here are my emergency fixes for common dough problems:

Cookie Dough Troubleshooting

Problem	What Happened	Fix RIGHT NOW	Can I Still Use It?	Time to Fix
Dough is too sticky	Not enough flour or butter too warm	Chill dough 30 min; if still sticky, add 2 tablespoon flour	Yes! Chilling usually solves it	30–40 min
Dough is dry and crumbly	Too much flour or not enough butter	Add 1–2 tablespoon cold milk, one at a time, mixing gently	Yes, milk adds moisture back	5 min
Forgot to add granulated sugar	Just forgot during mixing	Mix sugar with 1 egg, beat well, fold into dough gently	Yes, mix it in now	5 min
Forgot to chill dough	Too excited to wait!	Flash-chill in freezer 10 min; still not as good as 20+ min in fridge	Yes, but cookies may spread more	10 min minimum
Dough sat out too long	Butter got too soft/melty	Scoop into balls and chill 30+ min, or re-chill entire bowl	Yes, just needs to firm up	30–45 min
Added chocolate chips to warm dough	Mixed chips when dough still warm	Chill immediately; chips will set up	Yes, but may have some chocolate streaks	20–30 min

Forgot an Ingredient? Here's What to Do:

Forgot baking soda: Mix ½ teaspoon baking soda with 1 tablespoon of the dough, then fold this mixture back into the rest. It won't be perfectly distributed, but it'll work!
Forgot salt: Sprinkle flaky sea salt on top of cookies before baking instead
Forgot vanilla: Add it now, even after flour is mixed in – just stir gently
Used melted butter instead of softened: Your cookies will be flatter and crispier, but still delicious! Chill the dough extra long (45+ minutes) to help
Used all white sugar instead of brown sugar: Cookies will be crisper and less chewy, but go ahead and bake them anyway – they'll still taste good!

The most important thing to remember? Even "imperfect" homemade cookies are usually still really good! I've had plenty of baking mishaps, and my kids have happily eaten every single one.

Storage, Freezing & Make-Ahead Tips

One of the best things about these soft and chewy chocolate chip cookies is how well they keep. Here's how to store them so they stay fresh and delicious!

Storing Baked Cookies

Let your cookies cool completely before storing them (I know, the waiting is the hardest part!). Place them in an airtight container at room temperature.

Here's my favorite trick for keeping cookies soft for days: add a slice of bread to the container. The cookies will absorb moisture from the bread, staying soft and chewy for 5-7 days. When the bread gets hard and dried out, just replace it with a fresh slice.

Never refrigerate your baked cookies! The cold, dry air in the fridge will turn them hard and steal all that lovely soft texture we worked so hard to create.

If you want that fresh-from-the-oven taste, microwave a cookie for 8-10 seconds. It'll taste like you just baked it! Sometimes I do this with milk for the kids after school, and they think I'm magic.

Freezing Cookie Dough

This is my favorite make-ahead trick! Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid (about 1-2 hours), then transfer the frozen dough balls to a freezer bag or airtight container.

You can keep frozen dough for up to 3 months! When you want fresh cookies, just bake them straight from the freezer. No thawing needed – simply add 1-2 extra minutes to the baking time.

This is perfect for busy weeknights or when unexpected guests drop by. I always keep a batch of frozen dough balls ready to go!

Freezing Baked Cookies

You can also freeze baked cookies if you want. Make sure they're completely cooled first, then layer them in an airtight container with parchment paper between the layers.

Frozen baked cookies keep for up to 3 months. Thaw them at room temperature for about 30 minutes, or warm them in a 300°F oven for 5 minutes to refresh them.

Make-Ahead Dough

Here's something cool I discovered: if you refrigerate the dough for up to 72 hours before baking, it actually tastes even better! The dough rests and develops these amazing deeper flavors with butterscotch and toffee notes.

Just cover the dough ball-topped baking sheet tightly with plastic wrap and refrigerate. When you're ready to bake, let the dough sit at room temperature for 10-15 minutes if it's very firm, then bake as directed.

I often make the dough on Sunday afternoon, scoop it into balls, and keep it in the fridge. Then I can bake just a few fresh cookies each evening during the week. The house smells amazing, and we have warm cookies for dessert without all the work each night!

Variations & Customizations

Once you've made these soft and chewy chocolate chip cookies a few times, you might want to try some fun variations. Here are my family's favorites!

Chocolate Variations

The type of chocolate you use can completely change the flavor profile:

Dark Chocolate Chunks – Use 12 oz of dark chocolate (60-70% cacao) chopped into chunks for a more intense, less sweet cookie
Milk Chocolate Chips – Swap for milk chocolate if you prefer sweeter cookies (my kids love these!)
White Chocolate Chips – Replace with white chocolate for a different flavor, or try our white chocolate chip cookies for a recipe specifically designed for white chocolate
Chocolate Chunk Mix – Use 1 cup semi-sweet chips + 1 cup dark chocolate chunks for the best of both worlds

Mix-In Ideas (While Maintaining Soft Texture)

You can add extra ingredients, just keep the total add-ins to about 2 cups so the texture stays perfect:

Chopped Nuts – Add ½ cup chopped walnuts or pecans and reduce chocolate chips to 1½ cups
Toffee Bits – Fold in ½ cup toffee bits along with the chocolate chips
Peanut Butter Chips – Replace half the chocolate chips with peanut butter chips
M&Ms – Use 1½ cups M&Ms instead of chocolate chips for colorful cookies
Sea Salt Caramel Chips – Swap half the chocolate for sea salt caramel chips for a gourmet option

Size Variations

Want different sized cookies? Here's how to adjust:

Mini Cookies – Use 1 tablespoon dough per cookie, bake for 7-8 minutes (check out our mini chocolate chip cookies for a recipe optimized for small cookies)
Large Cookies – Use 3 tablespoons dough per cookie, bake for 12-14 minutes
Cookie Bars – Press dough into a parchment-lined 9x13-inch pan and bake at 350°F for 18-22 minutes

Remember: no matter which variation you try, don't overbake! The key to keeping any version soft and chewy is pulling them from the oven when the centers still look slightly underdone.

Frequently Asked Questions

How do you make chocolate chip cookies soft and chewy?

To make chocolate chip cookies soft and chewy, use 1 cup packed brown sugar and only ½ cup granulated sugar. Cream room temperature (not melted) unsalted butter with the sugars for a full 3 minutes to incorporate air. Always refrigerate scooped dough balls for minimum 20 minutes before baking, and remove cookies from the oven when edges are set but centers still look soft and slightly underdone.

Serving Suggestions

These soft and chewy chocolate chip cookies are perfect for so many occasions! Here are some of my favorite ways to serve them:

For Everyday Enjoyment

Nothing beats a warm cookie with a cold glass of milk after school. I usually keep a batch of frozen dough balls ready, so I can pop 4-6 cookies in the oven when the kids get home. The house fills with that amazing butter and vanilla smell, and they get fresh-baked cookies as an after-school treat.

For Special Occasions

These cookies are wonderful for:

Birthday parties – They're always a hit with kids and adults alike
Holiday cookie exchanges – Everyone asks for the recipe!
Bake sales – They look bakery-perfect and sell out first
Teacher appreciation gifts – Pack them in a pretty box with a ribbon
Potluck desserts – Make them slightly larger (3 tablespoon scoops) for a showier presentation

Coffee & Dessert Pairings

If you're serving these for guests:

Pair with vanilla ice cream for ice cream sandwiches (my kids' favorite!)
Serve alongside hot coffee or espresso for a coffee break treat
Stack them on a pretty plate with other cookies for a dessert spread
Crumble them over vanilla ice cream for a deconstructed cookie sundae

Gift Giving

Want to give homemade cookies as gifts? Layer them in a mason jar with parchment paper between layers, tie with a ribbon, and attach the recipe card. Or package frozen cookie dough balls in a decorative bag with baking instructions tied on – it's the gift of fresh-baked cookies anytime they want!

For more cookie inspiration, check out our ultimate Toll House cookie recipe or try our crispy chocolate chip cookie recipe if you want a different texture!

📖 The Complete Recipe

There's something special about making chocolate chip cookies from scratch. The smell that fills your kitchen, the way the chocolate gets all melty and gooey, that first bite when they're still warm from the oven – it's the kind of simple pleasure that makes a regular Tuesday feel like a celebration.

These soft and chewy chocolate chip cookies have become our family's go-to recipe. Logan loves helping scoop the dough (and taste-testing the dough, let's be honest), and Ellie is in charge of pressing extra chocolate chips into the tops before they go in the oven. We've made countless batches together, and they turn out perfectly soft and chewy every single time.

The best part? They stay soft for days instead of turning hard by tomorrow. I think it's that perfect ratio of brown sugar to white sugar, plus the chilling time that really makes the difference. When you take them out of the oven and they look slightly underdone in the center, trust me – that's exactly right!

I hope these become your new favorite chocolate chip cookie recipe too. Let me know in the comments how yours turned out! And if you love these, don't forget to save this recipe on Pinterest so you can find it again next time that cookie craving hits.

Happy baking!
Sophie