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THE Chocolate Chip Cookie.
Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft.
Nearly everyone has their favorite chocolate chip cookie recipe. Whether it's the go-to, no-failer on the back of the yellow Tollhouse bag, or the scribbled masterpiece hiding on a ripped up piece of paper in your grandmother's recipe book… everyone's got their own.
The chocolate chip cookie – a household favorite, an iconic dessert staple, a timeless classic, an unbeatable and unparalleled snack, warm, cold, dunked in milk, in dough form, in baked form, in ice cream, on ice cream, small, and large – no one can resist the comfort of a chocolate chip cookie.
It's been my mission for months now to find that perfect recipe. The recipe I can bake again and again for years. I've lost sleep, I've burnt dough, I've tested and retested and retested… and retested countless times.
I've eaten more chocolate chip cookies this past month than I'd care to share. But today, I finally got it right. The stars aligned. Hallelujah! A chocolate chip cookie recipe that I'll treasure for years.
The perfect ratio of chip to dough. The perfect softness. Unbelievably chewy.
I always like to use more brown sugar than white in my cookie recipes. It gives the cookies a chewy texture, and less of a crisp. And for this recipe, I used DARK brown sugar. Light vs dark brown sugar is mostly interchangeable in dessert recipes. But I find that dark brown sugar gave these cookies a rich aroma and unique depth of flavor. It also keeps the cookies super soft, even the next day.
And these cookies are thick, so fluffy, and so puffy. It's the cornstarch that gives these cookies an unbelievable lift. Yep, cornstarch. I was skeptical, but now I'm a believer. It is the easiest recipe. Don't forget to chill the dough! It will give your cookies the best flavor, as well as guarantee thickness.
PS: You could even try them with mint chocolate chips. I usually find these chips around the holidays and stock up to last me several months into the new year.
Sometimes the simplest of recipes are what stick. I really don't need to convince you. It's a chocolate chip cookie. THE chocolate chip cookie.
THE Chocolate Chip Cookie
Soft, thick, and puffy chocolate chip cookies. The cornstarch is the secret!
- 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup (225g) semi-sweet chocolate chips
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake dough balls in their frozen state for an extra minute or two - do not thaw.
Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake for 1-2 extra minutes (do not thaw).
Adapted from Anna Olsen
© Sally's Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Using this cookie dough recipe, I make these amazing Soft-Baked White Chocolate Chip Cranberry Cookies.
For extra chewy chocolate chip cookies? Try my legendary Chewy Chocolate Chunks.
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565 Responses to "THE Chocolate Chip Cookie."
Yummm…These cookies absolutely looks delicious.
Thanks for sharing your recipes with us
How long can we keep uncooked cookie dough before using?
Hey Sally. Love all of your recipes! I'm visiting Denver this week and want to make these chocolate chip cookies. Any advice on how to alter the recipe so that they turn out the same consistency? I've butchered many baked goods at high altititudes!
These look great, Sally!! I'm forever on a mission to make the perfect chocolate chip cookie. I think actually I'm just continually trying to raise the bar I love that you mention the secret ingredient in yours is cornstarch — I found out in researching the Levain Bakery cookies that they use cornstarch, and you're right, it does have a way of lifting the cookies!
Saw the mango bread on FG when I just went to check something. Congrats
And these cookies…they look stellar and glad you have found YOUR recipe. And I thought you were always gonna be a C.I. girl. lol But this recipe is very close to that, but love the 1 egg rather than egg + yolk and very interesting about dark brown vs light brown sugar. Dark brown contains twice the molasses of light brown, which is why there's that extra flavor and I can see it totally working. Congrats on these beauties…they look amazing!
So THIS is what you were up last night working on–no wonder, they're INCREDIBLE! CCC are undoubtedly one of the hardest cookies to make–I've tested & retested countless times as well and could never seem to find the perfect one until I tried this exact recipe. I'll have to use dark brown sugar like you suggested next time 'cause you know I {puffy heart} puffy cookies! Seriously, this is the best recipe EVAH. There's no going back now!
These look amaaazing! But i have to ask if you have made the new york times choco chip cookie recipe published last year- one year later it is still the most popular recipe on the internet and it changed. My. Life. Its a bit fussy and time consuming but seriously…… You must try it. And this week i'm going to make yours!
Sally, I can't thank you enough! I was at my wits end with trying to find the perfect CC Cookie. I swore off ever trying again, I was so frustrated with the failure. I saw this on Pinterest this morning and decided to try one more time. I made them this afternoon. You are so right, this is it! They are perfect. Thank you so much!
OMG I made these last night and they are the PERFECT CHOC CHIP COOKIES! They're GONE! My husband is blaming the kids and the kids are blaming him. Now I have to make more for the weekend. OMG couldn't even test the "2nd day still soft test. " Thank You so much for sharing. I've got to send this to my son in Japan! He will probably sell them to his squadron. Can't thank you enough! Adios, glad BTW I just love your blog and pins.
I'm so excited to make these! I was wondering what your thoughts are on freezing part of the dough to bake at a later time? I'm a little afraid to have 3 dozen of these delicious-looking cookies lying around! Plus I love a freshly baked cookie better anyway
Just wanted to report back that a) these are incredible! and b) I froze them in balls (flash froze first) and every time I wanted a cookie or two (or three…) I was able to bake them from frozen with zero effort. I let them sit out for as long as it takes for the oven to preheat, then they tend to need about 13 minutes to bake. I will officially be doing this for all cookies, forever. And I will be making these again and again!
Hi Sally!!
I just made a batch of "THE chocolate chip cookies", and omg, they are AMAZING!! I have never made a cookie recipe with cornstarch, and I must say these cookies are beautiful!! Thick! Puffy! Chewy! Golden brown goodness!! I followed the recipe EXACTLY, and the cookies spread (while baking) just the right amount. They cooled exactly as they came out of the oven! I did add some walnuts to half the batch, and they are equally delicious!! The other thing I found is that there is no need to 'roll' the dough into little balls, they're actually more 'pretty' using a spoon-size dollop.
Thank you for sharing this recipe! I can't wait to try another of your delicious recipes!
You have no idea how long I've been searching for a good, quick and easy recipe for chocolate chip cookies, thank goodness I stumbled across your website. The recipe was really easy to follow, and the photos are just mouthwateringly gorgeous.
The next time I make these I am going to use the said amount of batter for each cake. I think I used a waaaaay too big scoop as the cookies took twice as long to bake. They still turned out great though! Thanks for sharing!
Hi Sally! I just wanted to stop by and say I have tried a few of your recipes, and I love them all! Your photos are amazing as well (basically like, excuse me while I wipe the drool from my keyboard).
I made these a few weeks ago and they were amazing, but I'm wondering, do you think I could swap out the butter with coconut oil? I have been experimenting with coconut oil a lot and love all the results, but haven't tried it in cookies yet. I feel like the coconut oil would make them really flat? Or that I may have to store them in the fridge? Thoughts?
Hi Sally,
I made these cookies, except instead of choc. chips, I substituted one of my favorite candies, Whoppers malted milk balls!!! Talk about yummy, I could not stop eating them. I am baking another batch tonight. Thanks for the recipe. I'll try chips sometime, but for now, I'm craving the Whoppers.
these plus the butterfingers cookies are onthe agenda for tomorrow. I am glad you too have found the secret of dark brown sugar. I use it in a lot of recipes and have always received compliments. A simple pumpkin pie with dark brown sugar instead of whit or light brown really makes a difference. Try it.
Hey Sally! These cookies look delicious, I've been wanting to make them for forever!! However, it is a big batch. 3 dozen cookies is a lot, especially for one person whose family isn't likely to help with all chocolatey goodness Can you freeze leftover dough? I want to bake half and freeze half for later. Would you recommend putting covered dough in the freezer?
Oh My goodness.. I had to share your blog with my FB friends this is what I wrote and mean every crumb I dropped.
"Who doesnt love a chocolate chip cookie, or 2 or 3? This blog will drive you to the kitchen and camp out until all recipes are tested and consumed. This observation comes from just viewing cookies and bars. This Chocolate cookie uses cornstarch as the secret ingredient. This is a gorgeous looking blog- if you into the sort of porn.. lol"
I have this recipe baking as bars in a 9×11 pan right now. They smell ahhh-mazing I recently discovered your recipes and I'm in love <3. My new favorite pastime (especially when I should be working on homework) is browsing your site, drooling, and deciding which recipe to try next! Or, at least, trying to decide! So far, I've made the nutella stuffed cinnamon sugar muffins (everything is better with nutella!) and the skinny pb brownies. I can't wait to try the cupcake puppy chow. We're going skiing next week and I think it will be the perfect snack to stick in our pockets!
I also love that you're a runner, too. It makes me feel less guilty for baking such loveliness
OMG! you have no idea what i have been through with cookie batters! its been crazy and frustrating. All of my cookies were coming out cakey and horrible and i wanted to give up so bad until i told myself to try one more time. THIS RECIPE IS THE BEST COOKIE RECIPE EVER! I am going to share it with everyone! I love the texture of the batter, i was able to form small balls( because my scooper broke) with my hands and it wasn't messy at all. I had lost all hopes of baking cookies until i found your amazing recipe! THANK YOU so much for sharing it with all of us! I was so excited when they came out normal looking lol you have no idea i was dancing in circles! that's how you know you love to cook and bake, when you try a recipe and you are just so anxious and excited to see the results!
Hi Sally…just finished baking these off today. I wanted to quickly try another recipe after the monster cookies and I thought this should be the one. I have a favorite recipe that's always my go to but really wanted to try all of your tricks (the cornstarch, the tall method etc.) on one of your famous soft cookies. These are everything you say they are….soft, chewy and the flavor is great. I like when you can taste the buttery goodness of the dough. Enjoying your blog so much….I think Sky High Apple Pie Muffins might be next….
Seriously, THANK YOU so much for sharing THE chocolate chip cookie recipe with us!!! I have tested and restested my own recipes for years just to get the right recipe! But nothing had done justice until now. Yesterday, I baked these cookies and they are still soft and delish! My family is more than satisfied…they love these chocolate chip cookies that they've asked me to bake for other people! Thank you so much! My next recipe to try will be the White Chocolate Chip Cranberry Cookies! Your site is awesome!
This is the best chocolate chip cookie recipe ever. EVER! So soft and chewy, seriously the best cookies I've ever made in my life. They tasted like they came out of a package, they were that good. Although I try different recipes, I always had a go-to. This is now my go-to. Amazing, thank you!!!
On my baking bucket list was to make some proper American-style chocolate chip cookies (I'm British!). These didn't disappoint! They're amazing, and I think you're right about the two sugars – it makes them have a certain je ne sais quoi! Thanks for bring this recipe to my knowledge – my life has changed!
These are, by far, the best chocolate chip cookies I have ever made or eaten! I made a batch night before last and was in love…. then stuck in the house with a sick little one the next day and I made another batch, along with cupcakes, and passed them out at my daughters school to teachers, my coworkers and my family. Everyone loves them! I sent them all here to get the recipe. This is my one and only chocolate chip cookie recipe from here on out. Love all of your recipes… I have made alot of them. Keep up the awesome work!!!!
After trying a few different cookie recipes I accepted the fact that I would never be able to make a cookie as good as I could buy. I have never felt the need to leave comments on recipie sites. I made a batch and halved the amount, I now have another doe sitting in the fridge anxiously waiting for 30 minutes. These are by far the best cookies I have ever tasted, I will never need to try and find another recipie again. Kids also said these were the best ever. Thank you for a fantastic recipie
Hey, I just found your blog via the brown eyed baker and I love it!! It's like a treasure trove. I've bookmarked so many recipes (mostly the cake batter ones) and can't wait to make them!
So last night I made these cookies, and I was inspired by your peppermint pattie cookies to put some chopped patties on the top. So. Good. I can't get over the incredibly soft texture! Love! I also made them gluten free by replacing the flour with GF flour mix and adding 1 tsp xanthan gum and they were still perfect! Thanks so much for the recipe, and I plan to post it on my blog soon!
I made these cookies today and tried to do everything you said..so the first batch I baked for about 9 minutes and the edges were just slightly browned so I took them out, but they never set up. Then I baked the rest for about 11 minutes..and they got more brown and solid around the edges, but still didn't ever really set up in the middle. Any suggestions?
These cookies were absolutely amazing!! I made the white chocolate cranberry ones awhile back and fell in love! my coworkers want me to being cookies into work, so I'll be on a baking mission today and will be using your recipe for then!. Making a variety, but how do you think m&ms would work out in this recipe? How much would you suggest putting in?
The cookies taste pretty good and I love them with the dark brown sugar. However, next time I make these I will use far 1/4 to 1/2 chip less chocolate chips. I also reduced the size of the cookies on the second half of tyhe batch which helped. With the tablespoon measure and so many chocolate chips the cookies spread and the chips stayed join the center. Perhaps I could have chilled the dough longer as well. Thanks so much for the recipe! I look forward to using this again and trying so many more from your recipe box!
Hi Sally! I just wanted to let you know that I did half/half unbleached all purpose flour/whole wheat pastry flour, added an egg white, and they came out great! A tad thicker than the original recipe, but still moist and soft and chewy. I also chop a good quality baking bar of 70% dark chocolate instead of using chocolate chips. Oh, and I used smoked chocolate sea salt in the cookies and also topped them with it. Love your recipes!
Here's the link for the Smoked Chocolate Sea salt, in case you wanted to snag some for yourself Also, check out their sugars. The salted caramel sugar is my favorite!
Hey Sally! This week, I plan to make a bunch of sweets for my Mom(i want to try the snickerdoodle blondies, cake batter rice crispy treats, the caramel dipped pretzels, and these amazing-looking chocolate chip cookies :D). She is in charge of ordering food for events that are going at her work. But the catering company never brings the food on time, which puts a lot of stress on her. So, I decided to make her things to bring to work for a smaller event going on this saturday and surprise her with them. My only problem though is time; it's hard to juggle high school and a baking obsession :/ haha so if I make these cookies on thursday and freeze them, will they still be nice and soft? I hope you're having a great week
Happy Friday Sally! Thank you so much for another great recipe! these made my family and I so happy tonight; Im never trying another chocolate chip recipe again! These are absolute perfection I haven't gotten to making the chocolate muffins yet, but I plan to make them tomorrow night for Sunday morning! Also, I hope you are alright after all that happened over there in Boston. I just wanted to let you know that everyone in my school has been keeping Boston and the people that are there in our prayers
These are THE perfection chocolate chip cookie…and your magical "formula" will be used for many future batches of the original version…as well as future "riffs" most likely involving white chocolate ..as I am an unabashed fan of the lovely Swiss stuff lurking everywhere here on the French/Swiss border. Question…if my cookie turns out a bit "darker" than yours…is it because of the brand of dark brown sugar I purchase? I use a British dark brown sugar (Lyle and Tate's?) ..but should I instruct my boys to bring back C&H or another kind of dark brown sugar from the States when they return from university?
Seriously…you have produced our new "go-to" …never to be returned from "House" Chocolate Chip Cookie recipe…Finally…a perfect cookie without having to resort to using shortening to get the height and "fluff" appearance I so longed for and never quite "got" with the Tollhouse varietal….The corn starch addition is sheer brilliance. Thank you again for sharing your baking prowess.
I tried "The Chocolate Cookie" but my efforts proved fruitless. Or should I say cookieless? Though I followed the recipe, my cookies didn't spread nicely like these nor was the texture chewy, as promised. The dough was way too stiff and hard to work with. They're edible but far from fantastic. I'm scared to try other recipes.
I'll admit, I was skeptical at first. Your blog has had me browsing for a while, but tonight when I actually starting making these cookies, I panicked a bit. First as we ALL DO i dipped into the dough and it tasted a bit odd to me. It smelled a bit weird as well. It was already made though so I figured there was no point in not completing it. If they turned out bad, it could just be because of my ingredients.
I'm glad I continued through this, because WOW these are definitely some of the best I've ever made, or had for that matter. Puffy and fluffy, sweet, but not overpowering. I also built them taller rather than rounder, so they turned into a thick, fluffy cookie that even my father can eat who has issues chewing on anything too hard. I also used less chocolate chips (only 1 cup) as I found that was more than enough. Still fantastic. A recipe to keep in the book!
Also chilling the cookie dough really DOES make a difference! I'm surprised that it does make that much of a change, but then again, I'm no expert the more you learn!
For any vegans or dairy / egg intolerant peeps out there… I successfully made these replacing the butter with vegan buttery spread (Earth Balance) and the egg with a flax egg (1 TBS ground flax seed whisked with 3 TBS hot water, set for at least 5 minutes). They are soft, chewy, and perfectly amazing! Oh, and all I had was locally milled (so pretty grainy) whole wheat flour and the cookies are definitely no worse for wear. Fabulous recipe, Sally! Thank you!
This is the second recipe from your site that I tried and both are tremendous! Everybody loved the caramel cupcake and now, this! This is a melt in your mouth goodness! I posted a picture on my instagram account
I have never really been the biggest fan of chocolate chip cookies but this recipe has changed my life! I guess I just needed the right recipe. These melted in my mouth. Absolutely amazing. I am now also a believer in cornstarch. I love your blog and your recipes never fail me. You are an incredible baker!
Love, love, love. These are so good! Closest I've found to my grandma's recipe (which unfortunately was lost when she passed away). I tested a few right out of the oven. Will test a couple more before my husband leaves for work. Maybe one in the morning too. I've been sharing the results from my new-found love of baking with my coworkers, but I think maybe I'll pretend I never made these…
Even though I'm sure you've heard (or read) this a couple thousand times, I still have to say it – the cookies are amazing! I halved the recipe since I discovered I only have half the butter required to make the whole recipe, and also because I couldn't possible finish 3 dozen cookies. Only when the dough was chilling did I read the comments and saw your suggestions not to halve the recipe. …Oops?
Nevertheless, the cookies turned out soft and fluffy and altogether perfect. I just made some adjustments to the recipe. I used all brown sugar with no white sugar, substituted half the all-purpose flour with whole wheat, and used an entire egg.
By the way, your photos are so drool-inspiring! Maybe you could also include some photos as you prepare the dough so the less experienced bakers (like me) can make sure we're doing things right?
Hi Sally!
These cookies. Oh-My-Goodness! I made them for the first time yesterday afternoon and they barely survived the first 24 hours in my house. I had to hide them from my dad! My mother, who is somewhat 'old-school' and not familiar with the US-style chewy cookie tried one, looked at me oddly, enquired if they were cooked properly and then made a declaration that I don't think has ever been made in all of human history… She said there were too many choc-chips in the cookies! (to which I replied: 'Said no one ever') Needless to say, we all laughed it off and failed to notice my brother running off with the cookie tin, not to be seen again. Thankfully, I already introduced quite a few of these cookies to my face and I'll be making another batch next week! They really were the best cookies I've ever had! Fluffy, thick, chewy, chocolatty heaven!
I made them today and they turned out amazing!!! I have been making quite a few of your recipes and took them to work with me. I'm doing an internship right now and whenever I bring some baked goods, my boss tells me I will pass my internship with flying colours. Haha. Your recipes are always amazing.
These sound and look so amazing, that I had to start making them right away! Luckily I had all the ingredients, including the exact amount of Ghirardelli semi-sweet chocolate chips (yum!) Currently waiting for the dough to chill, and I cannot wait! My fiance will be a happy guy when he gets home from work tonight! Thank you SO much!
I was craving these cookies for a LONG time. And today I made them…with ghirardelli semisweet chips too. OMG they were so amazing. Thank u for posting this recipe. (I know u're gonna scold me but I was so greedy that for the first batch I was too impatient to chill. and they still turned out delish!) I'm waiting for u to a get a baking show on Food Network~
I came upon your blog via pinterest… Might I say these cookies are the best homemade cookies I have ever tasted! I've already made them for friends and family, everyone agrees with me! Way to go, I love trying your other recipes everyday! You're turning me into the baker I never thought I'd be:)
Oh . My. Word~ these cookies are to die for!!!! I love making cookies but my CCC's always turn out flat and crunchy. After making 3 batches of your monster cookies with many rave reviews from the eaters ( including my husband and his entire shift of firefighting buddies ) I started digging through your site for other recipes and came across this one. These are by far the best CCC's I've ever made. Unfortunately I didn't have any dark brown sugar on hand so had to use light brown sugar and they were still delish! Can't wait to make another batch once I have dark brown sugar. My oven is a convection oven that runs about 25 degrees hotter than it should so i simply decreased my bake temp to 315 for both sets of cookies and baked for 8 min and each and every batch was perfect. Thank you for sharing! I am in love with your blog and have been surfing all morning in addition to making my grocery list! Next up, cinnamon sugar Nutella muffins.
OMG!!! I originally made your White chocolate cranberry cookies which by the way were PHENOMENAL!! But when I made these, they DID NOT last for more than an hour after being put on the table! I've tried many recipes, but this is THE BEST!!
The super crumb cake was great as well! Your recipes have become my Sunday dessert bible!
I am planning to try THE Chocolate Chip Cookie recipe. You recommend baking time of 8-9 minutes, no longer than 10 min. I have only insulated aluminum baking sheets. Are these times correct for these insulated type sheets? I wish recipes would specify this information. Generally I find the time needed is less, but in your case 8-10 minutes is not very long, so was wondering. Thank you. Just found your site and will enjoy exploring it further.
Oh my goodness. I made this recipe last night and did a taste test of the dough. Mmmmmmm… I wanted to just sit on the floor and eat everything with a spoon. It was sooo good. Sadly for me, I packed the majority of the cookies in my little guy's backpack. It's the last day of school and I thought I'd send his amazing teachers a small token of appreciation. Maybe it is a good thing, actually. I would probably eat the cookies (a double batch to be precise) all by myself. Haha.
Thank you very much for sharing this wonderful recipe, Sally. You rock!
We have made this recipe three times, successful every time. Plus we have made a batch of these gluten-free as my sister has a wheat allergy. The only substitute was gluten free flour. Turned out just as nicely as using regular flour! Great recipe, love the chewiness. Our next mission are trying the caramel stuffed cookies. We are from Australia and love your blog! Am currently typing this waiting for our cookies which are in the oven
Just finished baking some of these and they are delicious!!! Not flat at all either. Great recipe. I've noticed when baking cc cookies the plumpness varies based on the cookie sheet I'm using. I've baked some using a different recipe before on an AirBake cookie sheet and they always come out super flat. This time I tried this recipe and my old cookie sheet (not sure of the brand) and they came out perfectly.
My husband and I were on the hunt for the perfect chocolate chip cookie recipe last week, and I remembered a few of your posts that mentioned this recipe, so I tried it. Oh. My. WORD, Sally! These were absolutely to die for! Thank you thank you thank you! I didn't have the dark brown sugar, so I used regular brown sugar this time and they were still divine. Next time, I will try the dark brown!
Hello Sally, I somehow stumbled upon your blog about a week ago and have not been off ever since. I love all your recipes. My first recipe that make me officially fall in love with your blog was this CHocolate chip cookie. I made it for a friend who absolutely loves and adores them(and is very picky on what he eats) and after he took a bite, he fell in love. He said that "he officially trusts my baking skills now… On cookies that is:-)" The next recipe I will be trying will be the funfetti cake. I am doing a test trial before I make them for a newborn party. Anyhow, thank you for your blog. People like you inspire me to continue my love for baking.
I love these cookies! I've made them twice now, and they absolutely live up to their name! Perfect chocolate chip cookies, all the way.
I actually blogged about them over at my blog, http://www.everythingneedssalt.blogspot.com . I love how chewy and soft these cookies are! Thank you for the wonderful recipe!
Just so happens that I bought myself a new Kenwood stand mixer and I had to find things to make. It was then that I discovered your website and OMG everyone around me is benefitting! Guys at work love everything I'm bringing in. Funny thing is…is that half of what I've made from your recipes are handmixed!
Just a query for you: Could I use this choc chip cookie recipe as a base for choc chip and bacon cookies? And if I could, I assume I'd add bacon with choc chips and then refrigerate. If I can't use this recipe do you have a suggestion for which other choc chip recipes of yours I could use.
Loving all your pics that go along with your recipes – makes it so much easier to follow – especially when cooking with the kids! Certainly a challenge to make some of your recipes as I'm in Australia and we don't have all the ingredients you cook with – so Google is my friend!
Thanks Sally – Love your work!
Hi Sally, your recipe keeps my motivation going! I was about to give up making these soft cookies and I then found your website. My cookies came out much better when trying your recipe and instructions. Still, the top skin remains with unmelted white sugar, and it has a lot of tiny holes (like the air was bubbling out) instead of smooth gloden surface like yours. Could you please advise how much the butter should be melted (warmed, boiled, or very boiled)? Do I need to stir them until white suger is dissolved before adding the eggs in?
I am from another side of the world so I am curious if my version of brown sugar and yours are the same, and if the difference of the origin of the sugar yields different texture of the cookies? Thank you very much! Love your page so much ^_^
Just made these after searching tirelessly for a Martha Stewart recipe that had white, milk, and dark chocolate chips and pecans. Stumbled upon this and was SO happy to see a recipe that keeps cookies soft. Made them with the goodies listed above and the last batch is in the oven now! Found they take longer than the suggested time, but that just might be my oven. The ones that have come out are wonderful… Thanks so much for the time you spent creating this recipe! It is going in my box as a go-to. You are wonderful. Happy baking!
Dear Sally,
I am about to be dramatic but, you now have my heart….lol. I have been searching for the perfect chocolate chip cookie recipe for what seems like ever. Dozens and dozens of recipes and homemade trials later, I finally find this GEM. Cornstarch?! Who knew!! That really does make them just about perfect. Thank you, thank you, thank you!
Hi Sally, congrats on the cookbook! I plan to get it. I was just looking for a basic chocolate chip cookie recipe and noticed this one didn't go the melted butter route for the starter as a lot of your other cookies do. I'm intrigued by the science of baking, so just curious if you had a reason for selecting the more traditional creaming method on this one .
I've been a fan of your site for some time now and have never commented.. So hello! Every recipe I've made of yours has been fantastic! Can't wait for the cookbook!!
As for these cookies, I followed the recipe to the letter and it turned out perfectly. I've been on the hunt for a new go-to chocolate chip cookie recipe, and this is definitely it!! I made these yesterday night and just had one (ok, maybe two…) and they were incredibly moist and delicious. I'm going to have to try your variations on this recipe next! I've had my eye on those triple chocolate cookies for a while…
Thanks for the recipe!!
Hello Sally!
how are you? hope you are fine!
Am a huge fan of your blog, i love coming everyday and just look at your pictures they are inspirational.
I haven't tried any of your recipes yet, but!!! am starting today with your chocolate chip cookies :D!
Thank you for sharing your recipes!!
Ow… just wanted to tell you, your blog have reached the arabian countries as well =D….Am from Egypt !
Hope you come and visit us someday!
Anyways, tc and have a lovely day!
Thank you!
I've been reading your site for awhile now, but have never commented before. I just have to tell you that these are the best chocolate chip cookies I've ever had! I've already made them twice, and my husband and I gobbled them up each time. So glad to have found this recipe! Keep up the good work!
Hi Sally! I just wanted to thank you so much for this AMAZING recipe! My 38 person class had to come to school today to take the PSAT (we're sophomoros). You can imagine how stressed we were- no one likes standardized testing. So I decided to make chocolate chip cookies for everyone and knew you would have a perfect recipe. I squeezed 40 cookies out of this and everyone LOVED them!
Hi Sally,
I made these yesterday and I thought I would comment to let you know that they turned out absolutely perfect! They are the best choc chip cookies I have ever eaten. I've had about 10 already!
Thank you for posting such a delicious recipe!
I really, really love your blog, it's my favourite.
Rebecca (from New Zealand)
Would there be any way to incorporate this recipe with the other chocolate chip cookie recipe that you have that includes dry vanilla pudding mix? Those are my favorite! I would love to know if it's possible to do a combination of those!!
Your recipes are amazing!! I usually make one of your recipes a week!
I just made these last night, but a GF version! (I can't eat gluten – been gluten free 7 years), and they were awesome. Soft and moist despite being gluten free. I'll be sticking with this recipe for sure!
I used the below flour mixture, if anyone is interested
2 cups rice flour
3/4 cup tapioca flour
3/4 cup corn starch
2 teaspoons xanthan gum
And then use the mixture for the 2 cups flour (Obviously don't use /all/ the mixture. Just 2 cups of it). I had to bake for 12 minutes for them to not be too soft, though.
It worked for me anyway.
Sally, your site is amazing. I can't get enough of all these delicious recipes!! could you tell me what type of pan you use for these chocolate chip cookies, and also if you use a silpat or parchment paper. Do you notice a difference with your cookies when using one vs. the other (slipat or parchment) ? thank you so much!!!
Sally, did you see this article on NPR? Looks like you're one step ahead and figured it all out already!
I make your cookies all the time and they're a hit every time!
Except no mention of cornstarch so you'll have to inform NPR of that!
I've been keeping this recipe under my bookmarks bar for months now and today I finally had time to try it! Every single chocolate chip cookie recipe I tried before were crispy and thin, but these were so chewy, so thick, so yummy! I think the cornstarch really did a magical job! Thank you so much, Sally! I now have a chocolate chip cookie recipe that I will use again and again.
Hi Sally!
First of all, I've recently found out about your website and I must say I'm a fan now! Can't get enough of looking at the pictures! I'm a start up food blogger so your website is a gold mine, it gives me so many ideas! Can't wait to try these chocolate chip cookies!
I was wondering that you didn't mention the egg in the ingredients list and I was keen on baking eggless cookies, can I skip the egg and use something instead? Thanks in advance!
p.s. the pictures on your website are to die for!
p.p.s. thanks for your post on how to turn your food blog into a career! Really helps budding bloggers like me!
Best wishes,
I just made a batch and they look delicious! I really wanted to make cookies for Christmas and found your recipe. Your cookies looked amazing, so I had to try them. I'm waiting for them to cool and I can't wait to eat them. I'm making them for my family and my friends, just in time for tomorrow. I'm excited to try the rest of your recipes!
Happy Holidays!
THANK YOU SO MUCH for this recipe. I've been looking for the perfect CCC for month (years?) now and I've finally found it. Other recipes always tasted so BLAH, but I couldn't figure out why. I guess browned butter is the key! I think I'll use this as my go-to base dough recipe for every cookie I make, chocolate chip or otherwise. This has been such a long quest for me, finding your blog is such a relief. Bookmarked!
I reread this recipe and it doesn't call for browned butter. I must've read it in another recipe on this blog. I'm glad I did!
I have tried MANY chocolate chip cookie recipes; every time I make chocolate chip cookies I try a new recipe, because I can't find one I like. So excited to have come across this one: this is the BEST chocolate chip cookie recipe I've ever tried! I feel the search is over. My mouth and my heart are happy. Thank you!
This was my first time making cookies and I baked your chocolate chip cookies. They turned out really well. I have made many of your breads and they have been well appreciated. So thanks for all the recipes. One suggestion that I would like to make is to put up pictures of how the batter looks during the process it gives a better sense during baking of the type of consistency you are talking about in the recipe.
Hi Sally,
I just tried the copycat of the Doubletree cookie recipe last night, it was good. I did use some of your tips, like taking cookies out early and letting the rest on the pan for ten minutes. They came out chewy and great.
However this recipe and your Chewy Chocolate chips, are my top two faves and I don't see them being knocked down anytime soon. The Doubletree coming in third. Lol
It's true i love theses cookies, I really do. Especially with walnuts and vanilla bean, they are just yummy. But I was wondering can I add oatmeal to this recipe? And if so, how much?
Oatmeal chocolate chip with walnuts are my absolute favorite out of the chocolate chip variety of cookies. Which crazy because I'm not a huge fan of oatmeal by it self. :op But after trying the copycat doubletree cookies today, I can't help imaging your cookies with oatmeal. I just know they would be amazing.
Thanks a bunch and have a blessed New Year.
I keep seeing stuff about NOT chilling, but in your recipe it said a mandatory
step is to chill!! So, I'm a tad confused!! What does chilling do exactly?? These look fantastic BTW!! I've been following your blog for a while now and this may be the first one I try!!! Thank you for auch great recipes and your sweet flair you add to each one!!
Sally, oh my gosh. I promised a family member a batch of cookies, and I am having so much trouble giving these away, they are so delicious!!! Even on day two they are just as soft and thick and chewy and amazing… I see me making these again to keep very very soon. THE best chocolate chip cookie ever. Thank you!!!
So my husband's birthday is today and I asked him what type of birthday cake he wanted me to make him. I was shocked when he didn't respond with his usual, "yellow cake with chocolate frosting, please!" He asked for chocolate chip cookies and it gave me the opportunity to finally try this recipe that I had pinned so long ago. Now, I know it's HIS birthday and all….but do I have to share them?? Thanks for sharing this recipe!
Sally! OH. MAH. LAWD! I I just baked these evil, delicious things today! I get so bedazzled by all of your other recipes that I never try anything this classic. HUGE MISTAKE. These were* amazing. (I say were cause there's only like, um, TWO left? Yikes.) AnyHOOT: my only alteration was to add MORE chocolate chips. I pressed a few extrees on top to make the the cookies look good, but then when they spread in the oven, the 2-3 extra chips looked kinda dumb – like sparse hairs on a bald man. SO! With the next sheet, I basically rolled the whole top of the raw cookie ball in chips and MAN ALIVE! Those suckers became SENSATIONAL. (No, I can't overdo chocolate. CAN'T. EVER.)
Thank you for this recipe! You are the BRIGHTEST GEM in a world full of rhinestone baubles. Or something flattering. *HUG-SQUASH*
Hi Sally!
1 – Your blog is phenomenal. 2 – These cookies are phenomenal. I love to bake and am always looking for new recipes to try, and I've got to say, this is the best chocolate chip cookie recipe I've used yet. Thanks for always having amazing pictures to go along with your recipes, and great stories, too! (I hope there's no more flooding in your future and your new apartment is coming together!)
Quick question – why refrigerate the dough? Obviously I did when making these cookies, and the dough was really easy to work with, but the chemist/baker in me is curious. Thanks!
Sally, this truly is the BEST chocolate chip cookie recipe. I usually am not a fan of regular chocolate chip cookies without nuts or butterscotch chips…Nestle recipe is overrated. This recipe keeps the cookies soft like dough…and just the perfect balance of sweetness and chocolate chips. I love that there is more vanilla than normal too! Just awesome. Only thing I have made of yours and now I want to buy your whole cookbook. Thank you!!
Hi Sally!
Quick question…. Which recipe do you prefer? This one, or your other Chocolate Chip Recipe – http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/
I know this one has the dark brown sugar and the other one doesn't. I believe I've made one or the other in the past, just can't remember! Love your blog, I'm 20 and am quite the baker myself.
Hi Sally! I commented on your "inside out" chocolate chip cookies post a few weeks ago (they were a hit!!)- so naturally, I had to make more! I noticed this recipe called for corn starch, which I didn't have on hand… So, I went with (gasp!) someone else's recipe…. Let me tell you something, I wasted ingredients even bothering with the other recipe! We ended up tossing the cookies that I made from someone else's recipe (you know it's bad if you throw away cookies!) Anyways, I was at the grocery, and I picked up corn starch specifically so I could make your recipe, since we had so much success with the others! Your cookies turned out Ah-mazing! Thick, soft, and chocolately! Thank you thank you thank you! Next time I need a cookie recipe, it will definitely be YOUR cookie recipe! Also, you have completely sold me on your recipe book! I will be purchasing it within the next day or so!! Thanks again for THE BEST cookie recipes!!!!
Hi Sally! These look so good! I've always been more of a sugar biscuit person in terms of baking, I don't know why but it's rare that I make cookies?! This recipe however looks way too good to turn down, they look gorgeous! I was wondering how important the addition of the cornstarch is??
Lovely blog:)x
Hi Sally! I have currently have a chilled cookie dough left over in the freezer. I wanted to add marshmallows to the dough, can I soften the dough then add the marshmallows or should I just make another batch of cookie dough and add the marshmallows before freezing?
P.S I'm not sure if the marshmallow will cause the cookie to be flat. I just wanted to experiment on it.
Thank you! My guy requested chocolate chip cookies for Valentine's Day. I decided to try your recipe because my cookies always fall flat. The were PERFECT! I even messed up and added twice the amt of baking soda listed, but they were still delicious and the perfect texture! This is my new go to CCC recipe
Sally I've been following your blog since April but I could not make any because it costs so much >.< But last week I made my first ever baking creation and it was your chocolate chip cookies. Everyone loved it and it was gone the same day, no kidding I woke up and the little pan where I kept them looked like it was Best Buy after Black Friday, I think I even saw a lone hay ball rolling in the wind. I just made another batch right now, they are cooling in the fridge. Quick question: The dough the second time around while thick was a bit more liquidy than the previous one which was crumbly, I'm unsure if it's because I did it right this time or right the first time.
Hi Sally! This is my absolute favorite cookie recipe ever! I wanted to experiment by adding some pecans. Should I maybe add 2/3 c of chocolate chips and 1/2 c of chopped pecans to make up for the difference in chocolate chips in the original recipe above? Thanks for your help! I know its not good to overload the cookies with "stuff"
As if this cookie hasn't heralded a billion comments already, here's one more: ROCKSTAR. I've made this recipe twice now and this cookie is so perfect in EVERY way that people don't believe that I baked them myself! THEY ASK ME WHERE I BOUGHT THEM.
Fun tip: Underbake the cookies so they are still gooey-ish in the middle and then freeze them. Wait patiently. Mash frozen cookies into a big bowl of vanilla ice cream. Uhhh… no, I don't do that. (Yes, I do.) And it is not the BEST THING EVER. (Oh, ok, YES IT IS.) Seriously. Rockstar cookies and Rockstar DOUGH.
These. Are. Amazing!!! Seriously, The Best Chocolate Chip Cookies ever!!
I love the corn starch trick. I think that is magic in these. My husband absolutely loves them! I bake cookies every week with my 4 and 2 year old daughters, and this recipe was very simple, which is key for cooking with kids. Love it!!! Thank you!!!
(I've now made 3 of your cookie reviles with my girls, and each has been a major hit!)
Hi Sally, baked them this weekend! Turned out to be splendid. However, i did have a little problem in figuring out whether the cookies were underbaked or if they were just simply moist and soft. What i also did was stuff Nutella in the cookie dough balls of one batch, switched the baking time to around 15-17 mins at 180 C. That worked wonders for me! In simple words, it was Saturday evening well spent! Love your recipes.
Oh lordie lord Sally! These are simply divine! I made the choc chunk cookies last weekend and these this weekend. My husband, who's a restaurateur and an absolute food critic (!) LOVED them! These are definitely our new go-to choc chip cookies! I made these with a mix of semi-sweet and milk chips – yummy! I also tried a few with a chopped Heath bar -tad too sweet but delish nonetheless Thank you for a hands down winner winner CCC recipe!
i should admit by now;
i marathon bake these cookies… like doubled up, triple dup, all week. i never leave a comment, just visit for the recipe and your adorable pictures, Miss Sally. : )
i bake them for one of my afternoon classes (230pm-445pm). our prof brings coffee an i bring these cookies. i couldn't imagine the two and half hour seminar without em.
my only alteration, cause my class has a few vegan students, i omit the egg and use Ener-G replacement with an additional two tsp of arrowroot. they are ridiculously fluffy and absolutely perfect. mega love for this recipe.
Thank you so much for your recipes! My husband is a huge chocolate chip cookie fan but it's just us two so I make a whole batch, chill it, shape the dough (love your tip on making them tall…works perfectly), and freeze. We just pull out three or four cookies when we want them and they are delicious.
Hey Sally, I am wondering how I could turn these into espresso choc chunk cookies? I will use choc chunks instead of chips of course, but can I simply add a tablespoon of instant espresso to the base recipe? Do you think I need to add a tspn of cocoa powder? I am asking as I did read up on your mocha mint cookie recipe – you see, as much as I loved the chewy choc chunk cookie base, my family is a true lover of this cookie base Therefore I am trying to convert this cookie recipe base to be espresso choc chunk …. thank you in advance!
I just made these. THEY ARE SO DAMN GOOD!!!!!!!
i wanted a non dairy option so i used margarine, and only after i made the batter did i read the comments and see that you suggested NOT substituting. Regardless, they are really awesome anyway!! I don't know how it tastes made with butter, but the margarine version is great. Thank you!!!!!
I love your site. My husband even knows about it because I talk about your recipes so much!
I really like this recipe in particular. I made it as is a few times before, but recently found out that it's versatile too! I just used it as the base for an impromptu cookie creation! Nutella Swirl Butterscotch & White Chocolate Chip Cookies!
I made this recipe for the first time last Friday. Rolled the dough into 22 one-inch balls and kept them frozen until an hour ago. Decided to bake only ½ a dozen because I was really afraid I'd make a mess (I've had more than a few misses with other chocolate chip cookie recipes in the past).
I did not let the frozen cookie dough balls thaw at all. Arranged them on a Silapat mat and stuck the baking pan into the preheated oven right away. The cookies turned out PERFECT. After 15 minutes in the oven and 20 minutes on the cooling rack, the cookies are perfectly firm on the outside and gooey on the inside. OMG. Thank you, thank you, thank you, Sally!
I have never left a comment before, but I just want to add my two cents and say that these cookies are perfect, prepared exactly as the recipe directs. I've prepared several of your recipes and have never been disappointed. Thanks for all the testing and notes about the process. If you suffer from a complete lack of self-control when it comes to Perfect Chocolate Chip Cookies (as I do), it might be helpful to only bake a few at a time.
Hi Sally,
I live at 7000 feet and with adjustments for altitude, these were amazing.
slightly crisp on the outside, tender on the inside, loaded with chips!!!
Thank you so much. I would like to use the base dough and add dried cherries with dark chocolate chips. What do you think?
Thanks again,
Hi Sally,
I have baked a few of your recipes now, and not one has let me down! Today, I wanted to bake a few different chocolate chip cookie recipes to try and find my "go-to." I had my husband be the taste tester (lucky guy), and yours was the clear winner!! I knew it would be too Thank you for all of your wonderful recipes.
I just made these last Friday and they were delicious!!!! They were gobbled up by my kids in no time!! I want to make them again and was wondering if I could make the dough in advance and freeze it until ready to bake them. How would you freeze it? In the balls ready to bake? Also how long would you defrost them for? Thanks!!
Hi Sally, I tried your recipe tonight. So far we enjoyed the first batch when tried one or two cookies… However we used the dough right after mixing it. Does this change the way the cookies will cook? If so what's the difference between refrigerating and using the dough at room temp. Also we noticed the cookies were not very sweet. So next time we are going to add more sugar/brown sugar. I cooked the cookies for 8 minutes and let them cool however they were still really doughy. So next time we are baking for a little bit longer. Would love to hear your tips and tricks to help with our next recipe of yours. We will keep it just make small adjustments! Thanks Sally!
-Christina from Minnesota
Hi Sally,
Thank you for posting such a great recipe. This is by far my favourite cookie recipe. Its perfection to the last bite. I baked these several times and everyone enjoyed them immensely.
Although I have one problem. My cookies turn out rather smooth on the surface, not rugged with texture like yours. I trying leaving some of the chocolate chips to put on the rolled out dough, but they still spread smooth. How can I achieve the textured cookie top like yours. I'm not sure if this makes sense? Thank you
These were great! I wanted to make them a bit healthier and more whole food-ey so instead of 2 cups all purpose, I used 1 cup all purpose and 1/2 cup ground flax and then 1/2 cup whole wheat flour. Couldn't use all whole wheat and flax though, as I think there wouldn't be enough gluten to hold things together. I also replaced the butter with 1/2 cup ground flax and 1/4 cup water, let it sit in the fridge for 10 minutes, and then used it as I would butter. Worked great! I also didn't use the full amount of sugar, yet they were plenty sweet enough. Thanks for the great recipe and I will definitely make these again soon!
if you've been scouring the Internet and Pinterest for the "best gooey chocolate chip cookie" this is IT. The corn starch BLOWS MY MIND. Freaking love the recipe. Thank you so much. I've been trying a new Choco chip cookie recipe every month or two for the past 3 years. I can finally stop here. Delish.
This was my first time baking chocolate cookies from scratch and my first time getting a recipe right. lol. Thanks for your simple instructions. This will definitely be a keepsake. So, whoever out there is reading the comments on this blog to see if this recipe is really good. IT IS REALLY GOOD and her instructions are so simple.
Hi Sally,
I just made these cookies (well the dough to be accurate).
They're sitting in the fridge right now chilling and I plan to leave them overnight (around 18 hours before I take them out). I didn't make individual balls, just wrapped my mixing bowl with cling wrap and put the whole thing in the fridge.
Do you have any tips on how I can make the dough a bit easier to work with? I've left cookie dough in the fridge before and the next day it was soooo hard to scoop and make into balls.
if I wanted to use light brown sugar instead of dark brown, would it be the same amount? (I've used this exact recipe before and LOVE it with the dark brown, but am just feeling something a bit lighter this time around!)
Also, would it be okay to use frozen blueberries? Or should I just use dried?
I got impatient (not with you, with me! Was originally going to make these next week) and gave it a go and BEST DECISION I EVER MADE. Used the light brown sugar, frozen blueberries and split a double batch with white and dark chocolate chips and they are THE best cookies I have ever made. Thank you so much for the absolute perfect cookie recipe!
(sorry for all the comments!)


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Lions hold preparation aces - Pocock
ESPN Staff
February 25, 2013
Robbie Deans, James Hooper, Michael Hooper and Willie Genia eye off the Tom Richards Cup © Scrum.com
Australia's David Pocock believes the British & Irish Lions have the upper hand in terms of preparation for their eagerly-awaited Test series because the Wallabies' playbook is already there for all to see.
The hosts are commonly believed to be favoured by a congested calendar that ensures their rivals will not gather as a squad until a couple of days before they head Down Under but Pocock, who is set to vie for the Wallabies' captaincy with lock James Horwill, insists that Australia's established combinations and patterns of play will provide Lions coach Warren Gatland with plenty of material on which to base his side's quest for the Tom Richards trophy.
"It's an advantage, but it's just part of the whole Lions tour and the challenge that brings," Pocock said at a function to mark the 100-day countdown to the tour. "That first Test will be a bit of an unknown, but after that we'll have a better understanding."
Wallabies coach Robbie Deans agreed with Pocock, saying "that's one of the unique pieces of interest around Lions series".
"How they piece their team together, not only in terms of combinations but tactics ... we've just got to turn it all to our advantage," Deans said. "We know what we've been doing as well."
The Wallabies will fly around Australia in a personalised Qantas jet © Scrum.com
Deans, meanwhile, re-stated the importance to the Wallabies' campaign of the proposed extended training camp ahead of the Test series. Australia's Super Rugby teams are against the concept of a three-week Wallabies camp. Queensland Reds play the Lions at Suncorp Stadium ahead of the first Test, while the other four Australian sides play derbies in their penultimate Super Rugby round.
The Super Rugby franchises are desperate to have their stars on deck, saying the Wallabies will benefit from releasing players back to their teams, but Deans is adamant that "preparation is key".
"You've only got to listen to [former Wallabies coach] Rod Macqueen ... he talked about the fact their preparation for the first [British and Irish Lions] Test in 2001 was negligent essentially," Deans said.
"He said it was insufficient, hence the outcome, Wherever we finish up, we won't get as much as [the 2001 Wallabies] had; they had three weeks plus a game ... wherever we finish up, we've got to make the most of what we get. We've got to make it work.
Deans has the full support of his players, with Pocock saying the proposed camp was "crucial".
"From a Wallabies perspective, they've got lead-in tour games to get their combinations right, work on things, whereas we go straight from Super Rugby so it's important we get enough prep time," Pocock said.
Most importantly, Australian Rugby Union chief executive Bill Pulver was forthright in explaining the governing body's stance. "Robbie's going to get all the support he needs in terms of getting that group together, ideally three weeks ahead of that first game," Pulver said.
"I've got to go and talk to the Super Rugby franchises but I'm confident we'll be getting an announcement out. They want to have their players available for every Super Rugby game. But my priority, frankly, is ensuring Robbie has the right preparation in order to make sure we beat the Lions. That's the No. 1 priority."
Australia's David Pocock, James Horwill, Benn Robinson, Michael Hooper and Will Genia pose with the Tom Richards Trophy © Scrum.com
© ESPN Sports Media Ltd.
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The time for tinkering is over - England must nail their colours to the mast in key positions, writes Phil Vickery
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text:
A few days ago, we suggested that cutting Elvis Dumervil before the start of free agency would be the right thing to do, and the proper sendoff to a player who'd given seven years to the team.
Turns out, waiting was the best course of action.
According to Adam Schefter, Dumervil has agreed to a pay cut, and will remain with the Broncos for the 2013 season.
Continue reading "Dumervil agrees to pay cut, will remain with Broncos"
Elvis Dumervil landed $43.156M in guarantees in 2010. More recently, Tom Brady got $57M guaranteed, while Joe Flacco got $52M. Staggering figures, and big news, right?
Sure, except for the part about the guarantees.
Here at IAOFM, we've long taken pride in focusing on the guaranteed portions of player contracts. The advertised length and total value of deals tend to be farces, which only serve to make players seem better paid than they really are, and for their agents to prop up their own reputations.
Continue reading "Welker's guarantee is less than what's reported, as usual"
Originally reported as a one-year deal for $5M, it turns out Dominique Rodgers-Cromartie got a two-year contract, with a voidable second year.
According to Aaron Wilson, DRC's deal is worth $10M over two seasons, with a $4.2M signing bonus, $800K salary in 2013, and voidable $5M salary for 2014. Jason La Canfora reports that the second year voids as long as Rodgers-Cromartie is on Denver's roster five days after the next Super Bowl.
Adding a voidable year, which is essentially a phantom extension of a one-year contract, is done solely for the purposes of spreading a cap hit.
Continue reading "Broncos kicking the can down the road with DRC deal"
Now that the excitement of free agency's opening act has ended, defensive stars (or former stars) in their mid-thirties are taking the stage.
On Friday, New England will host Colts DE Dwight Freeney, who has been discussed as a possible replacement for Elvis Dumervil in Denver. The Pats will also host Cards S Adrian Wilson and Falcons DE John Abraham.
San Francisco is reportedly having serious discussions with both Packers S Charles Woodson and Eagles CB Nnamdi Asomugha.
Baltimore remains interested in Steelers LB James Harrison.
Updated 9:30pm ET
Continue reading "Jennings to Vikings; Pats add Adrian Wilson; Detroit retains Delmas; Chargers get Woodhead"
Welcome to Day 3 of Free Agency 2013 - here's what happened on Day 1 and Day 2, if you need to get caught up, or refer back.
More from Jason La Canfora on the Broncos not being done: (4:00pm ET)
Denver is not done adding players even after the addition of Welker, Terrance Knighton and Dominique Rodgers-Cromartie and the franchising of left tackle Ryan Clady.
They still want to address pass rusher and will release Elvis Dumervil if he does not take a reduced salary rather than pay him $12 million, with Connor Barwin, Dwight Freeney and Richard Seymour among the potential targets. They still could add depth in the secondary as well, according to a league source.
Due to the cap situation we'd mentioned earlier, it's not likely the Broncos could sign anyone else before the Dumervil situation is settled, or they've released another player or reworked another deal. Mike Klis's assessment of Denver's cap status would appear to agree with that sentiment. (4:00pm ET)
Updated 10:55pm ET
Continue reading "Falcons add Jackson; Pats nab Leon Washington, will host Adrian Wilson, John Abraham"
Champ Bailey has another new partner, and the Broncos continue to be active early in this year's free agency period. According to Adam Schefter, Denver agreed to terms with former Eagles corner Dominique Rodgers-Cromartie on a one-year deal.
For the seemingly ageless Bailey, there's never a dull offseason in Denver, whether it's the revolving door of defensive coordinators, or the constant swapping of cornerbacks across the field from him. To wit, he's played in Denver under Larry Coyer, Bob Slowik, Mike Nolan, Wink Martindale, Dennis Allen, and Jack Del Rio, while he's partnered with Kelly Herndon, Darrent Williams (RIP), Dre' Bly, Andre' Goodman, Perrish Cox, Tracy Porter, Chris Harris, and now Rodgers-Cromartie.
A pair updates of interest from Mike Klis:
1. There's been no progress between the Broncos and Elvis Dumervil; Klis thinks this could stretch until Friday, which is essentially Denver's deadline. Of course, now that PMFM & Co. will be posting 40+ per game, who needs defense?
2. Manning was among those to put in a recruiting call to Wes Welker, which had to be somewhat bittersweet for Peyton, assuming he's not a cyborg (big assumption). Welker figures to replace Brandon Stokley, who was part of the Duke reenactment of the 2009 AFC title game, hosted Manning for his first recruiting trip to Denver last year, and came out of retirement to join his buddy with the Broncos.
Updated 8:56pm ET
Continue reading "Klis: PM recruited Welker, no progress w/Dumervil"
The Broncos defense will have 660 pounds of mass at its fulcrum (the literal one, not the figurative one that is Von Miller) this season, assuming Terrance Knighton is able to win a starting job next to Kevin Vickerson.
In a move that surprises nobody - at least nobody here at IAOFM - Denver has signed the former Jaguars defensive tackle to a two-year contract ($4.5M).
Knighton was selected by Jacksonville in the third round of the 2009 Draft (72nd overall) when Jack Del Rio was their head coach, and he played under Denver's current DC for two and a half seasons, until Del Rio was fired in 2011.
As first reported by Adam Schefter, five-time Pro Bowl slot receiver Wes Welker has agreed to terms with the Broncos.
And there it is: what many in New England thought wouldn't happen has. Wes Welker has left the Patriots. He's a Bronco.— Adam Schefter (@AdamSchefter) March 13, 2013
Albert Breer reports the deal is for a shockingly low $12M over two years, and that the Patriots had offered just $10M over that same period.
Updated 10:54pm ET
Continue reading "Welker agrees with Broncos for two years, $12M"
John Elway announced that the Broncos agreed to terms on a one-year deal (a reasonable $1.1M salary) with former Cardinals LB Stewart Bradley.
Bradley was a third-round pick by the Eagles in 2007, and started 28 games with them in 2008 and 2010.
He signed a five-year, $25M deal with Arizona in 2011, but never started any of the 32 games for which he dressed. He collected $10M of the deal over two years, and was released on March 1.


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ACPET Higher Education Benchmarking System.
Since 2010 ACPET has facilitated a ground-breaking benchmarking exercise among our higher education providers.
After four iterations and two years of activity, ACPET reviewed the benchmarking system in mid 2012.
Enhancements have seen some metrics updated to align with TEQSA standards, the system has a more user friendly lay out and following feedback from members some redundant questions have been removed.
Members can access the metric fact sheet and can register to use the system by contacting
General Manager, Policy and Research
Email: Alan Keith
Phone: 02 6281 7127.


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Alan Cumming to Remain on The Good Wifeby Matt Richenthal at Comments
Great news for fans of Alan Cumming, entertaining actor, fascinating television - and, oh, the political career of Peter Florrick....Continue Reading
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It's that time of year subscription users can download new versions of AutoCAD and Revit Suite release 2013. They both come with a new serial number.
For AutoCAD, we have subscription for 3 licenses. For Revit Arch. Suite we have subscription for 6 licenses. Before installing stuff, I obtained license files for both AutoCAD 2013 and Revit Suite 2013 and copied those license files to the license manager folder. I then let the license manager reread the files. Performed a status inquiry. There I see 3 licenses for AutoCAD 2013 and a number of previous versions. For Revit Suite 2013 and a number of previous versions, I see 6 licenses. So far so good.
Later this day, one of my colleagues tries to start AutoCAD 2011 but is presented a license error. Weird, because there should be 3 + 6 = 9 licenses for AutoCAD and they're not all in use. When I remove the new license files and perform a reread, things are back to 'normal' - i.e. my colleague can start AutoCAD 2011 without error.
To get things clear, I've been reading KB articles about combining license files, so they will properly cascade. I gave it a try, and combined all license files into one. But the result is the same as when I added the release 2013 licenses. So again, I rolled things back.
I wonder if the license mechanism works as I think it works? Suppose we have 3 licenses for AutoCAD and 6 licenses for Revit Suite. We are going to install both Revit 2013 and AutoCAD 2013 on 12 pc's. Those pc's already have AutoCAD 2011 and Revit 2012, installed with 'old' serialnumbers:
• Obtain a license file for Revit Suite, serial ABC.
• Obtain a license file for AutoCAD, serial XYZ.
• Install Revit 2013 on 12 pc's using serial ABC.
• Install AutoCAD 2013 on 12 pc's using serial XYZ.
• AutoCAD 2010 – 2013 can be started simultaneously on 9 pc's.
• Revit 2010 – 2013 can be started simultaneously on 9 pc's.
As said, this is how I think it works, but apparently it doesn't? When AutoCAD 2011 is started on 3 pc's, I can't start it on number four. Can anybody explain if, and why, I'm wrong?
Solved! Go to Solution.
Solved! by DarrenP. See the answer in context.
the license manager also needs to be updated every year just like the license files
the latest version is 11.10: http://usa.autodesk.com/adsk/servlet/ps/dl/item?siteID=123112&id=18610121&linkID=12305695
try updating that and see if it works
Serial numbers don't matter on the installs for network licensing. What error number are you getting on the 2011 client when launching? Your Subscription license for 2013 should allow you to continue running 2011.
Post your status enquiry from LMTOOLS here. Worst case, PM me your combined .LIC file.
the license manager also needs to be updated every year just like the license files
the latest version is 11.10: http://usa.autodesk.com/adsk/servlet/ps/dl/item?si
try updating that and see if it works
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FORWARD-thinking Alveston Football Club has issued an appeal for volunteers to come forward and help to secure a healthy long-term future.
Alveston FC is a community club consisting of a senior team plus several junior and youth teams which is looking for assistance in a variety of ways from helping secure vital sponsorship to making the tea.
At the moment, all the teams play at various pitches around the district but the long term aim is to bring all the teams back together at one ground with state of the art facilities.
Club officials believe that it is important to have a sense of community and to provide everyone with an opportunity to train and play at a long-established and well-respected club, with its roots dating back to 1924.
First team player manager Tom Coles is currently working alongside assistant manager and local legend Johnny O'Brien and the pair have developed a young talented squad of local based players.
Alveston are currently second in Stratford Alliance Aquaid Division One and have already won the Stratford Hospital Cup.
The first team is looking for another assistant manager/coach and a physio to work with them, particularly on match days, which are Saturdays, and training sessions which take place on a Tuesday night.
Off the pitch, the club is looking for administrative help and general support on match days. In return, volunteers will be warmly welcomed into a local, friendly club and get to watch all the football games.
Chairman Martin Beese said:"Our current pitch is at Bearley Sports and Social Club who have made us very welcome, there is a great clubhouse with sports on the television and always a friendly welcome.
"We are a local football club that has achieved so much in our past and we simply need more people to make our future just as fulfilling and enjoyable."
If you would like more information or if you are interested in helping out in any capacity contact the club chairman Martin Beese on 07774 423641 or Tom Coles on 07581 174913.
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LOXLEY race ace Sarah Reader has confirmed her
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THERE was gold medal glory for Redditch judo ace Laura ...
WARWICK Boat Club squash teams continued their strong start to ...
Visit the Worcester Observer website for the latest.


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(Gillian Jones — The Berkshire Eagle)
Berkshire Scenic Railway moves three cars to North Adams
Three of five Berkshire Scenic Railway cars take a roundabout journey to city; officials waiting on the state to finalize agreement with three rail companies on route
NORTH ADAMS >> Three of Berkshire Scenic Railway's five railcars are now parked in North Adams, a promising sign for officials who hope to have the Hoosac Valley Service up and running in 2015. Full Story
Pittsfield Police log: Thursday, Nov. 20
Thursday, Nov. 20 12:52 a.m. A loud music disturbance is reported on Lincoln Street. Full Story
(Gillian Jones — The Berkshire Eagle)
First Congregational Church celebrates commitment to welcoming all to worship
LEE >> The First Congregational Church on a Sunday morning displays a rainbow flag at its main entrance. Full Story
(Gillian Jones — The Berkshire Eagle)
Williams women earn spot NCAA D-III soccer Final Four
Seniors dreams realized as Williams blanks The College of NJ
WILLIAMSTOWN >> The smiles might be permanently planted on the faces of the Williams College women's soccer team. Full Story
Williams men top Wesleyan in overtime
MIDDLETOWN, CONN. >> Three Williams College basketball players went over the 20-point mark Saturday night, and the Ephs needed every one of those points to beat Little Three rival Wesleyan. Full Story
Pittsfield: Schools announce Thanksgiving recess
Pittsfield Schools announce Thanksgiving recess The Pittsfield Public Schools will be closed for the Thanksgiving holiday recess from Wednesday, Nov. Full Story
(John Minchillo/AP)
Joey Chestnut devours turkey to win eating contest
MASHANTUCKET, Conn. (AP) — Competitive eater Joey Chestnut has won a turkey-eating contest in Connecticut, setting a record by devouring an entire bird. Full Story
(Jordan Strauss/Jordan Strauss/Invision/AP)
One Direction wins artist of the year at AMAs
One Direction has won the American Music Award for artist of the year. Competition in the category was tough, with Iggy Azalea, Beyoncé, Luke Bryan, Eminem, Imagine Dragons, John Legend, Lorde, Katy Perry and Pharrell Williams up for the honor. Full Story
George Clooney rep denies adoption rumors
Spokesman for star calls rumors "100 percent fabricated"


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A project of People For the American Way dedicated to monitoring and exposing the activities of the right-wing movement. Learn More >
New Friends Bring New Troubles for McCain
Now that a large group of Religious Right activists have come forward in support of John McCain, the candidate might be tempted to sit back and relax. But as McCain learned from his experience with televangelists John Hagee and Rod Parsley, it's not easy to be both a beloved "maverick" and a right-wing champion.
McCain was happy to campaign with Hagee and Parsley, until the media started to pick up their extreme views—thus risking McCain's "moderate" image among many independent voters.
So what happens if and when people start hearing about McCain's new friends? If Hagee and Parsley are too much for McCain, voters may begin to wonder, what about these right-wing activists, some of whom are even further out there?
Does McCain endorse David Barton's partisan pseudo-history of America as a "Christian nation"? Does McCain share Phil Burress's view that Ohio's anti-gay marriage amendment should have invalidated the state's domestic violence law? What are McCain's thoughts on Tim LaHaye's warning that "Brilliant Jewish minds have all too frequently been devoted to philosophies that have proved harmful to mankind"? Does McCain believe, like Phyllis Schlafly, that women cannot be raped by their husbands, that the U.S. government is secretly plotting to merge with Mexico and Canada, or that Mexican immigrants are "invading" the U.S. and spreading disease? (For that matter, does this mean Schlafly has successfully "worked over" McCain?)
McCain will be tempted to ditch them, as he did Parsley and Hagee, but that only managed to anger the Religious Right. Mat Staver, who organized the recent pro-McCain meeting, complained of McCain's abandonment of the televangelists he'd courted, "He threw them under the bus." Right-wing strategist Mark DeMoss called it a "slap in the face to evangelicals who are already somewhat suspect of Senator McCain." But keeping his Religious Right friends along may be a slap in the face to his poll numbers.
Filed Under
Organizations:Religious Right
People:John Hagee , Mark DeMoss , Phyllis Schlafly
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Medicaid Outpatient Prescription Drugs:
Estimated Changes to Federal Upper Limits Using the Formula under the Patient Protection and Affordable Care Act
GAO-11-141R: Published: Dec 15, 2010. Publicly Released: Dec 17, 2010.
Additional Materials:
- Full Report:
- Accessible Text:
(202) 512-7043
Office of Public Affairs
(202) 512-4800
Spending on prescription drugs in Medicaid--the joint federal-state program that finances medical services for certain low-income adults and children--totaled $15.2 billion in fiscal year 2008. State Medicaid programs do not directly purchase prescription drugs; instead, they reimburse retail pharmacies for covered prescription drugs dispensed to Medicaid beneficiaries. The federal government provides matching funds to state Medicaid programs to help cover a portion of the cost of these reimbursements. For certain outpatient prescription drugs for which there are three or more therapeutically equivalent versions, state Medicaid programs may only receive federal matching funds for reimbursements up to a maximum amount, which is known as a federal upper limit (FUL). FULs were designed as a cost-containment strategy and have historically been calculated as 150 percent of the lowest published price for the therapeutically equivalent versions of a given drug from among the prices published nationally in three drug pricing compendia. The prices from these compendia are list prices suggested by drug manufacturers and do not reflect actual transaction prices. State Medicaid programs have the authority to determine their own reimbursement amounts to retail pharmacies for covered prescription drugs. However, for drugs subject to a FUL, the federal government will only provide matching funds to the extent that a state's annual reimbursements do not exceed the sum of the FULs for all such drugs. Concerns have been raised about FULs calculated based on compendia prices. For example, a 2005 report by the Department of Health and Human Services (HHS) Office of Inspector General (OIG) found that FULs calculated in this manner were ineffective at controlling spending on these drugs. The 2005 OIG report found that the prices in the three price compendia used to set FULs often greatly exceeded prices in the marketplace. The Deficit Reduction Act of 2005 (DRA) established a FUL formula based on average manufacturer price (AMP) rather than compendia prices. In contrast to compendia prices, AMP represents the average of actual transaction prices paid to manufacturers for a given drug and is typically less than any of a drug's published compendium prices. Drug manufacturers are required to report AMPs to the Centers for Medicare and Medicaid Services (CMS) on a monthly basis. DRA also expanded the list of drugs subject to a FUL from those with three or more therapeutically equivalent versions to include drugs with two or more therapeutically equivalent versions. Congressional interest in controlling prescription drug costs using AMP-based FULs continues. The Patient Protection and Affordable Care Act (PPACA) established a new AMP-based formula for calculating FULs and changed the definition of AMP.8 Under PPACA, FULs are to be calculated as no less than 175 percent of the utilization-weighted average of the most recently reported monthly AMPs for the pharmaceutically and therapeutically equivalent versions of a drug. Congress expressed interest in an early indication of the potential effects of PPACA on FULs and asked us to examine the likely effects of PPACA's AMP-based formula by drawing upon data from 2008 that we gathered for our November 2009 report, including 2008 AMPs that pre-date PPACA's changes to the definition of AMP. This report examines how, for selected drugs, estimated FULs using PPACA's AMP-based formula and 2008 data compare to pre-PPACA FULs and to average retail pharmacy acquisition costs.
We found that for most of the drugs in our sample, using AMP and other data from 2008, FULs based on PPACA's formula were lower than pre-PPACA FULs and higher than average retail pharmacy acquisition costs. Specifically, the FULs based on PPACA's formula were lower than pre-PPACA FULs for 36 of the 40 drugs in our sample. For 34 out of the 40 drugs, the FULs based on PPACA's formula were higher than the drugs' pharmacy acquisition costs. In the aggregate, the sum of the FULs based on PPACA's formula for all the drugs in our sample was 35 percent higher than the sum total of the pharmacy acquisition costs for these drugs. Thus, using PPACA's formula would have reduced Medicaid expenditures for the drugs in our sample by a significant amount compared to actual expenditures on these drugs in the second quarter of 2008, while still providing reimbursement that exceeded pharmacy acquisition costs. Furthermore, if PPACA-defined AMPs--which were not available at the time we conducted our study and which HHS officials told us are likely to be higher than pre-PPACA AMPs for the drugs in our sample--had been used with PPACA's formula, the FULs we estimated likely would have been higher for our sample of drugs. This would have reduced the difference between the FULs based on PPACA's formula and the pre-PPACA FULs, thus reducing the estimated savings attributed to PPACA-defined FULs. In addition, using PPACA-defined AMPs would likely have increased the amount by which FULs would have exceeded average retail pharmacy acquisition costs. In its written comments on a draft of this report, HHS neither agreed nor disagreed with our finding that FULs using PPACA's formula would have substantially exceeded pharmacy acquisition costs in the second quarter of 2008. HHS reiterated the data limitations we noted in the draft report; namely, that the retail pharmacy acquisition costs we used did not include rebates that pharmacies may receive from wholesalers or manufacturers and that the AMPs we used do not reflect PPACA's revisions to the calculation of AMPs. As we noted, rebate data and PPACA-defined AMPs were not available and, in both cases, would likely cause FULs to exceed pharmacy acquisition costs to an even greater degree than we estimated.
Nov 24, 2014
Group Purchasing Organizations:Funding Structure Has Potential Implications for Medicare CostsGAO-15-13: Published: Oct 24, 2014. Publicly Released: Nov 24, 2014.
Medicare Program Integrity:CMS Pursues Many Practices to Address Prescription Drug Fraud, Waste, and AbuseGAO-15-66: Published: Oct 24, 2014. Publicly Released: Nov 24, 2014.
Nov 21, 2014
Vaccine Injury Compensation:Most Claims Took Multiple Years and Many Were Settled through NegotiationGAO-15-142: Published: Nov 21, 2014. Publicly Released: Nov 21, 2014.
Nov 18, 2014
Health Care Transparency:Actions Needed to Improve Cost and Quality Information for ConsumersGAO-15-11: Published: Oct 20, 2014. Publicly Released: Nov 18, 2014.
Nov 17, 2014
VA Health Care:Actions Needed to Ensure Adequate and Qualified Nurse StaffingGAO-15-61: Published: Oct 16, 2014. Publicly Released: Nov 17, 2014.
Nov 13, 2014
Small Business Health Insurance Exchanges:Low Initial Enrollment Likely due to Multiple, Evolving FactorsGAO-15-58: Published: Nov 13, 2014. Publicly Released: Nov 13, 2014.
Nov 10, 2014
Compounded Drugs:Payment Practices Vary across Public Programs and Private Insurers, and Medicare Part B Policy Should Be ClarifiedGAO-15-85: Published: Oct 10, 2014. Publicly Released: Nov 10, 2014.
Oct 30, 2014
VA Health Care:Management and Oversight of Consult Process Need Improvement to Help Ensure Veterans Receive Timely Outpatient Specialty CareGAO-14-808: Published: Sep 30, 2014. Publicly Released: Oct 30, 2014.
Oct 29, 2014
Chemical Assessments:Agencies Coordinate Activities, but Additional Action Could Enhance EffortsGAO-14-763: Published: Sep 29, 2014. Publicly Released: Oct 29, 2014.
Oct 6, 2014
Medicaid:Information on Inmate Eligibility and Federal Costs for Allowable ServicesGAO-14-752R: Published: Sep 5, 2014. Publicly Released: Oct 6, 2014.
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Walker Edison D51AL30 Alexa L-Shaped Computer Desk
Product Description
Alexa L-Shaped Computer Desk
This contemporary desk offers a sleek, modern design crafted from durable steel and thick, tempered safety glass. The L-shape provides a corner wedge ideal for space-saving needs that is both attractive and simple. Includes a universal, autonomous CPU stand and a sliding keyboard tray. This desk compliments any room and is the perfect addition to any home office.
- Stylish, modern design
- Polished and beveled, tempered safety glass
- All glass is 6 mm thick
- Durable steel frame with powder-coated finish
- Contemporary chrome mounts securely attach glass to frame
- Space saving L-shape design
- Universal, autonomous CPU stand
- Sliding keyboard tray
- Each section supports 100 lbs.
- Ships ready-to-assemble with necessary hardware and tools
|Tempered Safety Glass/Steel
|66 Pounds
|Assembly Required
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|Indoor, Residential
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There are several Types and Shapes of Desks to choose from to meet your personal needs. Your Desk Type will be determined by the particular room that it will be used and/or the orientation of that room. Please consider room size, placement within the room, placement of accessories such as file cabinets and bookcases and any desired additional functions.
|Type of Desk
|Computer Desk, Corner Desk, L-Shaped Desk
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London Rebel Marina Flat Sandal
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Item # 294632
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