Soft chocolate chip cookies from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 29) by Sarah Kieffer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark chocolate chips for dark chocolate.

  • kshell on June 05, 2026

    Bakery quality! No doodads or gimmicks; it's the usual list of ingredients and makes a cookie with a great, soft (borderline under-baked) texture.

  • sgka on May 31, 2026

    Charlie’s specialty cookie. Excellent.

  • Saltbun on March 27, 2026

    Quite tasty, as soft as described, and easy to put together. I used about 35g per cookie dough scoop instead of the recipe’s recommended 45g and they still came out really well following all the same instructions otherwise. Great option for a last minute potluck or party

  • AllisonML on March 18, 2026

    I made these then forgot. They were my husbands top chocolate chip cookie and I had to rebake all my recipes until I found it again ??. These are great!

  • Jhein12 on February 25, 2026

    My husband's favorite. They don't spread too much.

  • icooksometimes on March 11, 2025

    Tasty cookies! I liked them way more on day 2 and 3. I used a combo of chocolate chips and chopped dark chocolate for some variety.

  • averythingcooks on March 03, 2025

    We also like these cookies. I used the chopped chocolate option (but would be interested to see 1st hand the difference she describes if chocolate chips are used) and 14 minutes seemed to be the sweet spot for us.

  • lisari on February 09, 2025

    Love that they hold their shape without having to chill the dough.

  • jay.moe on June 26, 2024

    This recipe makes soft, tender cookies. Once baked, they are very uniform and flat making them ideal for ice cream sandwiches. Prior to baking, I rolled the top of the formed dough ball into additional chocolate chunks. I prefer the Brown Butter Chocolate Chip Cookies recipe because those cookies are chewy, while remaining soft. I would only make these again if I wanted a chocolate chip ice cream sandwich.

  • Logan92995 on October 22, 2023

    Very tasty and soft.

  • Rachaelsb on October 05, 2023

    This cookbook is amazing. No matter what I bake, it is delicious! While these were not my favorite of the many I have already baked from this cookbook-I prefer a different chewier texture-they were still great!

  • anya_sf on March 13, 2023

    Very good, although not my favorite chocolate chip cookies; I like them slightly chewier. The first batch took 13 min to bake as described, but we found them overly soft. Baked the next batches 14-15 min so the edges were slightly crisp and preferred those.

  • abengal on June 27, 2021

    These were ok but not as amazing as I expected from the reviews. Used milk chocolate. They did not spread as expected, even with several good bangs on the top of the stove, no idea why, possibly the Australian flour? Best tip was measuring the biscuits to be 45g, kept them a uniform size, great directions. Everyone did like them, especially husband, but I will keep looking. Very easy to make. Note to self: If taking them somewhere, think of a way to dress them up a bit. 3/5

  • Astrid5555 on February 28, 2021

    My new favorite chocolate chip cookies. Quick to put together and really delicious!

  • taste24 on December 14, 2020

    We absolutely loved these. Easy to put together, plenty of chocolate chips, and of course soft and chewy. One of my new favorites!!!

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