The BEST Chocolate Chip Cookies are soft and chewy on the inside and a little crisp on the outside. This cookie recipe will become your new favorite; they are fast and easy to make – you don’t even need a mixer!

Looking for more cookie recipes? Try my Soft Sugar Cookies, Mrs. Fields Oatmeal Cookies, or Chocolate Mint Cookies!

A plate of warm chocolate chip cookies.

What makes them perfect:

  • Soft and chewy: The melted butter, extra egg yolk and brown sugar help these cookies stay soft and chewy for days!
  • EASY: This only takes minutes to prep, and you don’t even need a mixer!

How to make Chocolate Chip Cookies:

Melt butter.  Melt the butter for about 45 seconds in the microwave. You want it mostly, but not completely melted. Stir with a spoon until it’s completely melted and allow the butter to cool completely.

Mix wet ingredients. Add brown sugar and granulated sugar to a mixing bowl. Mix in the melted butter, until smooth. Add the egg, egg yolk and vanilla and mix until combined.

A clear glass mixing bowl with melted butter, granulated sugar and brown sugar.

Mix dry ingredients: Flour, baking soda and salt in a large bowl.

A wooden mixing bowl with flour, baking soda and salt.

Combine.  Stir together wet and dry ingredients, being careful not to over-mix the batter.  Stir in chocolate chips. (If your cookie batter is beaten too much, the cookies will be more dense).

Chocolate chip cookie dough in a mixing bowl, ready to be scooped.

Bake.  Scoop the cookie dough and place it on a prepared baking sheet. Bake at 350 degrees F for about 8-14 minutes (depending on their size) or until they’ve lost their sheen on top and are just set. The cookies continue to cook and will harden as they cool on the baking sheet so don’t over-bake them.

Six baked chocolate chip cookies on a baking sheet.

Tips for the BEST Chocolate Chip Cookies:

  • Use melted butter.  Unlike most cookie recipes, these chocolate chip cookies are made with melted butter, instead of softened or room temperature butter, which makes them extra chewy (and the extra egg yolk helps make them thick, instead of flat).
  • Add an extra egg yolk.  Eggs also help with that chewy texture, but rather than using a whole extra egg, this cookie recipe calls for one extra egg yolk. This helps with the thick and chewy texture and helps the chocolate chip cookies to stay soft for days longer than regular cookies.
  • More brown sugar than granulated sugar. Moisture content in cookies helps to make them chewy, and that is why this recipe contains more brown sugar than granulated white sugar. Brown sugar has molasses in it, making the sugar more moist, which will lead to a chewier chocolate chip cookie.

Recipe Variations:

Make Ahead and Freezing Instructions:

To Make Ahead: The cookie dough can be made 1-3 days ahead, stored in the refrigerator. Baked cookies are best enjoyed the same day, or frozen if enjoying another day.

To Freeze: Scoop cookie dough on a baking sheet and freeze for 30 minutes. Transfer cookie dough to freezer safe container or bag. Thaw before baking dough. Baked cookies can be frozen after cooling completely. Freeze in an air-tight freezer safe container or bag for up to 3 months.

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Recipe

A plate of warm chocolate chip cookies.
Prep 15 mins
Cook 12 mins
Total 27 mins
Add to Meal Plan

Video

Ingredients
 
 

  • 2 cups + 2 Tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 Tablespoons butter (1 ½ sticks) melted and cooled until warm
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large + 1 egg yolk egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips (or milk chocolate)

Instructions
 

  • Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
  • Melt the butter for about 45 seconds in the microwave, until it’s almost completely melted. Remove and stir it, allowing any remaining butter to melt. Allow the butter to cool until it’s almost room temperature, but still a liquid.
  • Add melted butter and both sugars to a mixing bowl and mix until well combined. Add the egg, egg yolk, and vanilla and stir combined. 
  • In a medium bowl mix together flour, salt, and baking soda. 
  • Stir the dry ingredients into the bowl with the wet ingredients and begin to mix. Add chocolate chips, stirring just until combined. The dough will be soft. You can refrigerate it at this point for 30 minutes or up to 2 days (or freeze for longer).
  • Scoop dough into balls and place on a cookie sheet. Bake for 8-14 minutes (depending on size) or until set on top. Cool for 10-15 minutes on a baking sheet before moving to a wire cooling rack.

Notes

To Make Ahead: The cookie dough can be made 1-3 days ahead, stored in the refrigerator. Baked cookies are best enjoyed the same day, or frozen if enjoying another day.
To Freeze: Scoop cookie dough on a baking sheet and freeze for 30 minutes. Transfer cookie dough to freezer safe container or bag. Thaw before baking dough. Baked cookies can be frozen after cooling completely. Freeze in an air-tight freezer safe container or bag for up to 3 months.
Oatmeal Chocolate Chip Cookies: Check out my Mrs. Field’s Oatmeal Chocolate Chip Cookies!
Gluten Free Chocolate Chip Cookies: Substitute gluten-free flour.

Nutrition

Calories: 208kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 23mgSodium: 128mgPotassium: 91mgFiber: 1gSugar: 17gVitamin A: 190IUCalcium: 19mgIron: 1.3mg

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Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Recipe adapted from Cooks Illustrated.

I originally shared this recipe Feb. 2015. Updated May 2018 and September 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Who doesn’t love chocolate chip cookies?! I’m always up for trying new recipes so I will have to give this one a try! Pinning

    1. Thanks Kristi! We made them again this weekend too..looking at the picture on my blog makes me crave them all the time! It’s bad! 😉

  2. Made the chocolate chip cookies a few days ago! These are AMAZING! My family ate these up! I doubled the recipe, and it made about 60! Thank you so much for sharing this recipe, its my favorite! I’m actually making them again right now lol!

    1. That’s so great, I’m so glad you liked them so much! Thanks for coming back to comment 🙂

  3. These are delicious! Every time I bake chocolate chip cookies, I try a new recipe because I haven’t found one that love. I am so glad I found this recipe and gave it a try, because I love them! Thank you for sharing! 🙂

  4. Tried to make these, although they taste delish raw, I wasn’t able to get them to the right consistency – probably because I live in higher elevation (in Calgary AB Canada) any tips? The mix was dry. Tried adding milk – we will see!!!

  5. I made these cookies as my very first attempt on trying to make cookies from scratch and they were delicious!! I’m so glad I found this recipe.

    Just one question: when you add in the eggs and vanilla, do you stir them in and mix them in with the mixer?

    Thanks for sharing! ❤️

  6. These cookies were, just like the name suggests, absolutely perfect. These are the first cookies I’ve made where the hubby actually prefers the baked cookies to the batter, and after eating these, he said, “Don’t lose this recipe!” They were sweet, with a hint of buttery goodness, and the consistency was perfectly chewy. I actually accidentally used melted butter instead of softened butter, but they still turned out perfectly. Thanks for a great recipe!

    1. Hi Ariel, the dough will be a little sticky..if you feel like it is way to gooey, you can add a little extra flour.

  7. I tried these today, and it was pretty good. Very thick looking cookies.

    Are you using light brown sugar, or dark brown sugar? I tried with light brown sugar, and they were a little light in color. It still tasted good though ?

  8. These are the perfect cc cookie! I’ve been looking for a perfect cc recipe – this is it definitely! Great consistency,

  9. Yummy!!
    Chocolate chip cookies are best for me
    I want to eat this cookies.
    It’s very useful for my girlfriend.

  10. I made these tonight & they were absolutely perfect.
    My boys loved them!
    This is definitely my new go to recipe!

  11. What is the best way to freeze these? Can the dough be frozen? If so, do you pre-scoop into balls or into a roll and then slice? Or do you bake the cookies and then freeze them?

    1. Hi Jennifer, so I’m lazy and usually just bake the cookies, let them cool, and then freeze them in a freezer ziplock so that they’re ready whenever I want them. If you want them baked fresh you can roll the dough into balls on your cookie sheet, freeze them for a few hours, then place them in a freezer ziplock bag and freeze for up to 3 months. Bake them from frozen for a few extra minutes. Good luck!

  12. Yum! I made these today and they are they best looking cookies I have ever made… true story. They look like professional bakery cookies; just the perfect consistency. I followed the recipe and made 24 cookies with it but mine took a LOT longer to bake (25 minutes!). Maybe it’s an altitude thing? I’m at 400ft. Weird. Oh well, still delicious! Thanks!

  13. I am so excited to bake these! However, I want them to be fresh after dinner so I am chilling the dough in the fridge. Won’t be baking for a couple of hours. Will they still turn out the same? Thanks!

  14. I was skeptical at first but I decided to give these cookies a try… Im so glad I did. I’ve tried many different recipes in hopes of finding my go to cc cookie recipe and this is it! My search is over, thank you… Truly perfect cookie.

  15. These are looking good so far! Taking a little longer to bake than stated. Very mushy at 12 minutes. Added 5 more minutes and I’m watching over them. Ahhhhh hurry up and finish so I can eat you!
    Oh and I’m basically at sea level in NJ.

  16. 5 stars
    I decided I was trying to get too tricky with my CC cookies and went back to basics with these. They were perfect!

  17. 5 stars
    These seriously are PERFECT!! So tasty and easy enough that my kids could help me make them!! Definitely keeping this recipe around!

  18. Made these; they are a such a great cookie!!!

    Just make sure to thoroughly mix in the egg + egg yolk with an electric mixer (or very very well by hand) to prevent an eggy smell..the only thing i will change myself for next time.

  19. 5 stars
    I finally found the perfect recipe! Mine turned out just like the picture shows, light, thick, and moist. I chilled the dough in the fridge for a couple hours to make sure they don’t turn out flat and cooked them a few minutes longer. Not sure if that made a difference or not but anyway than you so much! I’m only using this recipe from now on.

  20. 5 stars
    I’ve used this recipe so many times, and it never fails me!! Except this last time, I ended up putting the whole egg in the batter instead of just the yoke. Oops!! I added more a little more flour, and a little baking soda, and the cookies came out all right. I’m not sure if that was the right thing to do, so I’m open to suggestions for next time, haha!

    Anyway, thank you for posting this recipe. We love it!

  21. 5 stars
    I love trying different chocolate chip cookie recipes and I have to say, these really were PERFECT. This one is a keeper.

  22. 5 stars
    These look incredible and after reading all of these positive comments, I am 100% going to make these tonight. I’m so excited!

  23. I’m a Dad of and I have made these twice now. Absolutely a hit with the kids, my wife and my 78 year old Mom who lives with us and usually is the one who makes the cookies.

  24. My husband and I are, what I would call, chocolate chip cookie snobs. We are very picky about our cookies. Traditionally, we use a recipe that has been passed down several generations in my husband’s family and results in very predictable, great cookies. Until I decided to branch out and give these a try. Needless to say, this will be our new go-to recipe!! WOW. They stayed soft and chewy for several days later in an air tight container. Serious yum right here. Many thanks!!

    1. What an amazing compliment–especially from fellow chocolate chip cookie snobs 🙂 . Thanks so much for commenting, Aubrey.

  25. 5 stars
    I just made these tonight and they are as amazing as they look! Thanks Lauren once again for another masterpiece ?

  26. 5 stars
    This is THE best chocolate chip cookie I’ve ever made!! Super easy and really yummy!! Thanks for the delicious recipe!!

    1. Hi Jessica, it sounds like your butter may have been to warm. Were you able to cool it to room temperature before adding it with the sugar?

  27. 5 stars
    OMG!! These are absolutely delicious, and are truly the best chocolate chip cookies I have ever tasted! Thank you for sharing this recipe!

  28. 5 stars
    I have made many different chocolate chip recipes and this one is by far the best that I have ever made, I was a little nervous making them with melted butter, I was afraid it was going to be a hot mess, but they are wonderful. And they are so easy I didn’t use a mixer I just used a wooden spoon. They look and taste the way chocolate chip cookies should. I added a couple of chopped up Hershey candy bars. Thank you so much, this is going to be my go to recipe from now on. Lottie Farley

  29. 5 stars
    You’re right, these are THE perfect chocolate chip cookies! Like many others, I enjoy trying new cookie recipes, but this might be the keeper. Look no further for light, chewy, and moist cookies. Thanks for sharing!

  30. 5 stars
    These were the first cookies I’ve ever made from scratch and they turned out amazing. I made some last night and my family ate them all so I’m making more right now, thank you for sharing this amazing recipe.

  31. Chocolate chip cookies are my husband’s favorite, but they have to have pecans. Does the recipe have to be adjusted or can I just add the pecans?

  32. 5 stars
    Do you have more info on the estimated nutritional value? I saw 208 calories, I’d that for 1 cookie or 2? Ps these are the most amazing cookies ever!

  33. Great job Lauren! A nice recipe and I love that you explain the science behind the ingredients! Gonna make these bad boys tonight after I smoke a bowl! Boo yaaah!

  34. can you help your picture shows two eggs and your recipe says 1 large and one egg yolk egg?? so is it one whole egg and then just the yoke of one egg?

  35. 5 stars
    I have tried tina of chocolate chip cookie recipes, from every source and THESE ARE THE BEST I HAVE EVER MADE,
    Texture is chewy and perfect. The look as good as they taste! I’m not looking anymore, this is my new go to recipe.

    1. Hi Jamee,
      It’s difficult to say exactly what’s causing them to be flat but I can suggest a few things. Could it be possible that your butter may be too hot? Make sure to let it cool completely after melting. Other culprits could include too much sugar, too much cooking spray on the pan, or re-using a hot baking sheet.

  36. Have you tried freezing this dough prior to baking? It sounds like a great recipe, I always make my dough ahead of time portion it out and freeze it for Christmas cookies just wondering if you’ve tried it with these and if it changed them at all??

  37. 5 stars
    I made a batch of these cookies and brought some to work and left a container at home! Everyone is begging me for these I am now making a double batch

  38. I just pulled mine out of the oven and they are really flat ??? The butter was more to the harder side when I put it in. Had to use a spatula to getbitball out …

  39. Opps. I need to read better. I left out 1 cup of flour!!! But they really taste good . Just have to eat with a spoon !!!???

  40. I found …
    Don’t use a Teflon or coated cookies sheet. A non coated sheet works great ! They don’t slide while baking and become flat .
    Make them tall like an egg on the sheet before baking. They will come out much thicker !!!

  41. 5 stars
    These cookies are…yum! I bake all the time and am always looking for the best cookies/desserts. I feel like I’ve tried these before but can’t remwmber for sure. I’m trying recipes that I have pinned and if I don’t like them I’m throwing them out. This one is a keeper. Several people have pinned this recipe from me and I looked at some of the pictures they posted of their end product…good thing I didn’t throw this one out based on the looks of most of them.ha. I don’t get how people can follow the same recipe and get completely different result.

  42. This was the first batch of cookies I have ever made from scratch in my life. They were delicious. We had to add a couple of extra minutes but that just may be our oven. Thanks for a great recipe. Great dad n daughter activity.

  43. This is actually a recipe from Sally’s Baking Addiction cookbook you should probably give her the credit and not sure who posted it but I have been using this recipe for 10 years

    1. Hi Rebecca, no this original recipe is actually from Cook’s Illustrated, which I’ve stated both in the recipe card and I talk about within the post 🙂

  44. 5 stars
    I love this recipe!!! I just have one question. How long can I keep these for? When will they spoil or turn bad? I want to give some to my brother in 2 days but its too much to drive to my house just to get some cookies.

    1. Hi Amy, they will last for 2-3 days, but I’d also recommend freezing them, as they will stay the most fresh that way 🙂

  45. Hi,
    When you named these cookies as perfect chocolate chip cookies, you were absolutely correct!! My kids love them so much. Thank you..

  46. I’ve done this recipe at least 5 times on two different ovens. Every time first sheet, the cookies do not spread and they are just blobs. I have to flatten them and the chips make a mess. I have to end up flattening them ahead of baking because they never spread. Don’t know what I’m doing wrong! Tastes great though!

  47. I like them thin and crispy. I do more white granulated sugar than brown sugar. (Dark Brown). Always melt the butter, 2 sticks, and toast the walnuts .
    Refrigerate the dough for 5-10 minutes before panning. I use Teflon pans. No problem.

  48. 5 stars
    Just made this recipe last night and I couldn’t be happier. I’m bookmarking this for sure. I know you cautioned about overbaking but I did let mine go about 14 mins per sheet instead of 10-12 and they were perfect. Thanks so much and happy holidays!

  49. 5 stars
    Chewy but soft and moist. BEST classic chocolate chip recipe I have ever tried (and I have tried many). So yummy!

  50. Rather than melting butter in microwave, can you melt/brown in saucepan to give it that nutty flavor? Will this change the cookie texture at all?
    TY

  51. Mine didn’t turn out like yours:( they came out super wide and flat, like pancakes. I followed the recipe, so I don’t know what I did wrong!

    1. Did you grease the pan? Is your kitchen really warm? Did you let the butter cool? Did you wait for the oven to be preheated? Did you use vegetable oil (margarine) butter? All of these things can cause that problem.

      1. Nevermind, I thought mine were going well and then ploop… Flat pancakes. I followed as well. There must be something missing from the instructions. Perhaps a chilling period?

        1. It could do with how long you mixed in the eggs. The longer you blend/stir/mix, creates stiffer and flatter results. Try only mixing in the eggs and vanilla for about 10 seconds and see if that produces better results.

  52. 5 stars
    Followed the recipe exactly! These are wonderful cookies. I have to bake mine longer than recommend time, but my oven is a bit older and I also bake them on my stone.

    Thanks for a delicious go-to cookie 🍪 recipe.

  53. 5 stars
    Followed recipe exactly and these cookies are THE BEST!!! Perfect, soft, thick – everyone raved about them!

    Thanks for an easy, delicious recipe.

  54. pretty good. mine turned out flat which was a little disappointing, because they looked super thick! it definitely could have used some more salt as well. not sure if i’ll make again, but it was worth my time!

  55. I made these cookies a few years ago and they turned out amazing but then I tried to make them again this week and they turned out super flat! Any tips?? I’m in Utah so I know altitude can be an issue but last time I made them was in Utah too… Should I add more flour or do even less sugar?

    1. There are a lot of factors to consider here- be sure to mix the wet ingredients, and eggs really well. If in Utah, I would add about 1 Tbs. of extra flour. Also be sure NOT to scoop cookie dough onto a hot pan or let the cookie dough sit on the pan for extended time and soften too much. Hope that helps!

  56. 5 stars
    These cookies really are Perfect! I’ve even made them using gluten free flour, and they were still Perfect!

  57. 5 stars
    These have been my go to for the past year since I found this recipe. I make my own variations like using gluten free flour , half butter & half Crisco, & rolling the dough in raw sugar before baking. My family of seven and all of my swim team love it when I bake these cookies.

    1. 5 stars
      Best cookie recipe! One question when it comes to nutrition, what’s the serving size? I see that they’re 208 calories. Is that for one cookie??

  58. 5 stars
    AMAZING!!! I just made these and added some of those tiny marshmallow bits (the ones you put in hot cocoa) and goodness are they tasty!! I always check your recipes for what I’m craving, and I’m never EVER let down. <3

  59. 5 stars
    AMAZING!! Made them for my daughters teenage friends to go boating. They were all gone before we made it home ❤️

  60. 5 stars
    Made these this evening and was very surprised at how light and fluffy they were compared to normal cookie recipes. They were more cakey/fluffy and absolutely delicious. I used coconut sugar instead of white sugar and butterscotch chips instead of chocolate. Great recipe. Definitely saving this one for life.

  61. 5 stars
    Our new favorite cookies! They were so easy to make! I love a recipe that does not make me drag out the big or little mixer. Yay! We gave these to two of our best friends and they love them too! We are making another batch now… two in less than a week. Don’t judge! 😉

  62. 5 stars
    Soft and chewy and delicious! They may seem underdone when the time is up but trust the recipe and take them out! They will be perfect!

  63. 5 stars
    My favourite chocolate chip cookie recipe of all time – and I don’t say that lightly! I have made this recipe countless times over the last few years, and every time they turn out great! Soft, chewy, and just overall delicious! Thank you for helping me bring so much joy to family and friends through these cookies!
    -Emily
    emilyanywhere.com

  64. 5 stars
    The BEST Chocolate chip cookie recipe I have ever made, and I’ve made a few, but now I don’t use those anymore! They are very soft to the touch when they come out, and the chocolate chips are super melted and gooey when you touch them. But trust me, they will become crispy on the outside, and the chocolate chips on the outside will harden. But when you bite into them, they are super soft and chewy, with nice gooey chocolate chips! Look for no other recipe! Plus, I’m only 12, and this was super easy! Thanks for a great chocolate chip cookie!

  65. 5 stars
    I finally found the perfect recipe. I’ve been searching for a chewy and soft in the center but crispy on the edges and this recipe makes them perfect everytime. Thank you so much for sharing!

  66. 5 stars
    These are PERFECT! I’ve been coming back to this recipe for about 3 years now, and they’re perfect every time. The only change I make is I use margarine instead of butter since I find that they spread less. Let this be your next chocolate chip cookie recipe!! SO GOOD!

  67. 4 stars
    I loved this COOKIE!!!!!!! I was very underdone when the time was up so I left them in a little bit longer, and they turned out great! Thanks for the great recipe!!

  68. 3 stars
    Wow, I tried this and they turned out sooo flat. I was really careful to follow the recipe. I put the second cookie sheet in the freezer for a few minutes and they turned out better.and they are tasty. Any suggestions?

  69. 4 stars
    It was pretty good, we had to put it in the oven for more time twice and but overall it would be about a 3.8/5

    1. I have made theses chocolate chip cookies twice and they are fabulous! This is now my go to chocolate chip cookie recipe.

  70. 5 stars
    SO good. They turned out perfectly chewy and soft. I make extra for the neighbors and they love them! I have also tried it with white chocolate chips and macadamia nuts and they turned out uhhh-mazing. The only thing that seemed wrong was the bake time. We have to leave them in the oven for 20-22 min, not 10-15.

  71. 1 star
    Terrible did not look or taste well. It had the consistency of peanut butter, but I thought maybe it’ll taste good, it dosent.

  72. I love c.c. cookies almost more than anything. Right now am tryifbtobfind your Perfect Chocolate. Fudge. recipe. Has almost all of it written down & this crazy page changed all of a sudden. Now I can’t find it anywhere. Can you help me, please? Thank you in advance. Barbara E. Hopper. This is Sunday, January14, 2017. 12:34 a.m.

  73. Hi Barbara, sorry for the technical difficulties. The Fudge recipe can be found here: https://tastesbetterfromscratch.com/2016/11/perfect-chocolate-fudge.html
    Ingredients:
    1 cup butter (2 sticks)
    1 1/4 cups milk chocolate chips
    1 1/4 cups semi-sweet chocolate chips
    1 teaspoon vanilla
    1 12-oz. can evaporated milk
    4 cups granulated sugar
    2 1/4 cups mini marshmallows

    Directions:
    Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.
    Line a 9×13” pan with tin foil and set aside.
    In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil. Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.) Boil for about 10 minutes–it should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).
    Grease your foil-lined pan with cooking spray.
    Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.
    Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan. Cut into small squares, or I like to cut it into a few “bricks” that I wrap in tinfoil and give as gifts. Store fudge wrapped tightly in the fridge so it doesn’t dry out.