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America’s Test Kitchen Chocolate Chip Cookies

73 Reviews

Fall is here and pumpkin is on my mind, but today is about the classic, America’s Test Kitchen Chocolate Chip Cookies.

Fall is here and pumpkin is on my mind, but today is about the classic, America's Test Kitchen Chocolate Chip Cookies.

Did you know that October is National Cookie Month? WAHOO! I do love cookies. I’ll try to post a few this month for sure. I already have a few in mind, pumpkin spice, mexican chocolate, sugar, pumpkin whoopies, pumpkin chocolate chip, ok I need to do more than just pumpkin. I can’t help it!!!

Fall is here and pumpkin is on my mind, but today is about the classic, America's Test Kitchen Chocolate Chip Cookies.

This chocolate chip cookie recipe is one of two recipes that my husband will eat. He is a picky cookie eater. He loves nestle toll house from the store. Lame, I know. If it isn’t those then it’s either the America’s Test Kitchen recipe, or the recipe from that guy in college that I still can’t remember his stinkin’ name. He taught me to exchange half the butter for butter flavored shortening and as against the rules as that sounds the cookies are delicious!!

Fall is here and pumpkin is on my mind, but today is about the classic, America's Test Kitchen Chocolate Chip Cookies.

The best thick and chewy chocolate chip cookies!

Anyway, I’d love to hear what you guys are making!

Can Chocolate Cookie Dough Be Frozen?

Chocolate chip cookie dough can be frozen for up to 3 months.

Form dough into a ball, and freeze in an airtight container.

Or, drop dough by spoonfuls onto a cookie sheet lined with parchment paper.

Freeze for 2 hours.

When frozen, transfer the frozen cookie dough to heavy duty freezer bags.

How Do You Soften Cookies That Have Gotten Hard?

Place cookies in an airtight plastic bag.

Add a slice of bread to the bag of cookies and re-seal the bag.

The moisture from the bread will soften the cookies without changing the flavor.

Do Cookies Need To Be Refrigerated?

Do not refrigerate cookies unless they contain a cream or custard filling.  

Refrigerating cookies will cause them to go stale much more quickly.

America’s Test Kitchen Chocolate Chip Cookies

Raised in the Kitchen - Carrian Cheney

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Fall is here and pumpkin is on my mind, but today is about the classic, America's Test Kitchen Chocolate Chip Cookies.

America's Test Kitchen Chocolate Chip Cookies

3.83 from 73 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 36
This chocolate chip cookie recipe is one of the best recipes out there!


Thick and Chewy Chocolate Chip Cookies Recipe By ATK

  • 2 cups Flour plus 2 tablespoons
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 12 Tablespoons Butter 1 1/2 sticks, unsalted, melted and cooled until just warm
  • 1 Cup Brown Sugar packed
  • 1/2 Cup Sugar
  • 1 Egg large, plus 1 Egg Yolk
  • 2 teaspoons Vanilla
  • 1-1 1/2 Cups Baking Chips Semi Sweet Chocolate, see note


  • Heat oven to 325 and adjust racks to upper and lower middle positions.
  • Line two baking sheets with parchment or spray with nonstick spray.
  • Whisk the flour, baking soda, and salt together in a bowl and set aside.
  • Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.
  • Beat in the egg, yolk, and vanilla until combined.
  • Add the dry ingredients and beat at low speed until just combined.
  • Stir in chips to taste.
  • Roll a scant 1/4 cup of the dough into a ball.
  • Holding the ball with fingertips of both hands pull the dough in half, rotate 90 degrees and stick back together so that the jagged edges are sticking up. (obviously in the picture I did not do that this time)
  • Bake until light golden brown, 15-18 min, rotating the baking sheets front to back and top to bottom rack half way through the baking time.


I tried milk, but I think semi sweet really works better because it doesn't melt down like milk does and with the sweet cookie the semi sweet cuts that a bit making it a perfect balance.
cookies can be frozen for up to 3 months
Nutrition Facts
America's Test Kitchen Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 149 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 15mg5%
Sodium 91mg4%
Potassium 18mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin A 123IU2%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I haven’t made them yet but doesn’t the ATK brown the butter first ?

    • Reply
    • Not in this particular recipe, but I have seen them do it in others. So yum!

      • Reply
  • I disagree on the dark brown – we prefer the deeper flavor! This is my all time favorite chocolate chip cookie recipe. I find that if I swap the cookies at 8 mins they turn out perfectly.

    • Reply
    • Thank you so much for the feedback April and for the tip!

      • Reply
  • You have the info about freezing the dough I was looking for, thank you! I’m wondering though, do you bake the frozen cookies at the same temperature? How much extra time do you use, or do you thaw them first? Are you finding the results from frozen are the same as when the dough is fresh? Thanks for your help!

    • Reply
    • Hey Deb! So glad this post was helpful! You have a couple of different options for baking them. You could place them on a baking sheet and let them come thaw in the refrigerator overnight and then bake them just as the instructions say. The other option is to bake them from frozen. You will bake them at the same temperature but just add an extra minute or two to the bake time. I don’t notice a difference personally between fresh dough and dough that has been frozen.

      • Reply
  • Do you use dark or light brown sugar in the chocolate chip cookie recipe?

    • Reply
    • light brown sugar.

      • Reply
  • I like those two recipes as well. But, my absolute favorite have to be the recipe on the back of the crisco butter sticks box. And I am a chocolate chip cookie snob too. They are my favorites and I am picky! So you have to try the crisco butter stick recipe and let me know what you think.

    • Reply
  • ATK cookies are our very favorite cookies! I play around with different additions, and we love, love love Heath bits with some chopped pecans. Superb!

    • Reply

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