Kirbie's Cravings

Saveur’s Soft Chocolate Chip cookies

A month ago, Saveur published this recipe for giant soft chocolate chip cookies. The cookies looked so thick, fat and delicious, I immediately bookmarked it.

The key to soft chocolate chip cookies is a lot of butter. This recipe calls for a European butter, or similar butter with a high fat content.
When I was shaping the dough into a ball, it felt like I was molding whipped butter. The batter is definitely butter heavy.

I followed the recipe exactly, so I was surprised when on my first sheet of cookies, half of them had fallen flat, looking thin and melted. My second tray was even worse, I think because they had been sitting around waiting to go in the oven, so the dough was even less firm. I’ve never had a problem with flat cookies before so I’m not sure what happened. But very few of my cookies came out pretty. And none of them came out to be as puffy as the ones pictured in Saveur’s recipe. (Update: Thanks to some sharp readers, I realized I misread the recipe and used 12 oz of butter instead of 12 tbsp..basically double the amount! Eek. No wonder my cookies spread so much.)

Taste-wise, I enjoyed the cookies. They were crispy on the outside and nice and soft on the inside. I actually liked the misshapen thin ones because they had a crispier exterior. I liked how these tasted, but unless I figure out how to make them puffy, I wouldn’t make these for guests.

To view the original recipe, click here.

Soft Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These cookies are crispy on the outside and nice and soft on the inside.


  • 2 1/8 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 12 tbsp unsalted high-fat or European-style butter
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 cups dark or bittersweet chocolate chips


  • Preheat oven to 325°F. Position the oven racks in the middle of the oven. Line baking sheets with parchment paper.
  • In a medium-sized bowl, sift together flour, salt, and baking soda. In a stand mixer, cream together butter and sugars until well combined. Add the egg, egg yolk, and vanilla, and mix to combine. Add dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
  • Scoop approximately ¼ cup of the dough for each cookie. Roll into balls and place them on the baking sheets. Bake the cookies for about 15 minutes, rotating the pans halfway through. The cookies are done when the edges of the cookies are golden and slightly crisp and the middles are slightly soft.


Recipe source: Saveur

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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11 comments on “Saveur’s Soft Chocolate Chip cookies”

  1. I wonder if they’ve revised the recipe for the amount of butter. The recipe linked calls for 12 tablespoons, but you mention that it needed 3 sticks of butter.

    My favorite chocolate chip cookie recipe is still the NYT one, but for some reason I’m always willing to try new ones in case they can top it.

    • Yes it should be 12 tbsp. I can’t believe I didn’t notice that. I read 12 oz, I think because I was doing another recipe at the same time that called for the butter measurement in ounces.

  2. Hey Kirbie,
    I just looked at the recipe, and it says to use “12 tbsp. unsalted, high-fat or European-style butter.” You said it calls for 3 sticks, but 12 Tbsp equal 1 1/2 sticks.

    • You don’t know how stupid I feel right now. I read it as 12 oz of butter. Omg, I can’t believe I doubled the amount of butter in these cookies! That would explain the no height and why they felt liked whipped butter. I’m amazed they turned out at all

  3. They look crisp and golden on the edges 🙂 I also had a problem with chocolate chip cookies not puffing up, so when I found a recipe that produced cookies with a flavor I liked, I added a couple tablespoons extra flour. It seemed to remedy the problem with compromising the flavor. Or chill the dough a bit before shaping and baking them. I haven’t baked with European style butter but I have read that it has less moisture in European style butter than regular butter. Good luck on future batches of fat delicious chocolate chip cookies!

  4. If you used 3 sticks, maybe that’s why they came out flatter than the ones in the Saveur photo, since the more butter, the more spread!

  5. I know you said these cookies didn’t turn out the way you wanted,but I still think they look pretty nice 😛 However,I have love a fat,chewy cookie.Just a suggestion-maybe you could try chilling the dough for a good while before you bake the cookies.This might prevent them from going flat when baking!

    • It turns out I misread the recipe and added double the butter (eek!) So I’ll definitely try again because I did enjoy the flavor. Though now I am cringing at how much extra butter everyone who ate the cookies ingested.

  6. I added double the butter in the cake I posted recently on my blog too,so don’t feel too bad!

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