Chewy Chocolate Chip Cookies

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Thick, soft, chewy, and fully loaded with chocolate chips, this easy recipe turns an everyday treat into the indulgence of a lifetime. Everyone will be smitten with these meltingly tender Chocolate Chip Cookies!

The Ultimate Chocolate Chip Cookie Recipe

When given the choice between a thin, crispy cookie and a thick, chewy one, I’m going to reach for the thickest, chewiest cookie I can find. More cookies means more to love and more of those mouthwatering mix-ins in every bite. These chocolate chip cookies are soft, chewy and full of chocolate! They are also quite large cookies. They have that classic chocolate chip cookie flavor and texture that will have you coming back for more.

The first time I made a batch of these unforgettable treats, my husband guarded them like a lion guarding its cubs. He almost had a meltdown when I gave the last one to my dad while he was in town. He had me promise to make them again a couple of days later. Truthfully, I haven’t stopped whipping them up ever since.

What Makes These Cookies the Best?

It’s hard to adequately express the utter amazingness of these chewy chocolate chip cookies. To make things easier, I put together a list that highlights some of my top favorite elements.

• They’re easy to make with kitchen staples.
• You don’t have to chill the dough or let it rest.
• They’re packed with chocolate, and it’s easy to add other mix-ins of your choice.
• They bake up perfectly every time despite being large and thick.
• They stay soft and chewy for days and maintain this texture even when they’re cool.

Recipe Ingredients

Enough said! Let’s get started on the greatest homemade cookies of all time. Check out the recipe card toward the end of this post for the amount associated with each ingredient.

• All-Purpose Flour: Use a food scale to measure your flour for guaranteed accuracy.
• Cornstarch: I like to use some cornstarch in these cookies. It helps to prevent the cookies from spreading too much while they rise in the oven.
• Baking Soda & Baking Powder: Yes, you’ll need both for just the right rise and texture.
• Salt: To complement the richness of the chocolate chips and ensure a soft, moist result.
• Unsalted Butter: Bring this to room temperature before you use it.
• Light Brown Sugar: Unlike the flour, this should be packed tightly into the measuring cup.
• Granulated Sugar
• Large Eggs: I threw in an extra one to add even more moisture and mass to these cookies.
• Vanilla Extract: Choose a high-quality extract to achieve the best flavor.
• Semisweet Chocolate Chips: Or any other chocolate chips of your choice.

How to Make Thick & Chewy Chocolate Chip Cookies

This recipe is likely just as easy as the one included on the packaging of your chocolate chips – only the results are far superior! Here’s how it’s done:

Prep for Baking: Preheat the oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats. Set the prepared pans aside.

Combine Dry Ingredients: Combine the flour, cornstarch, baking soda, baking powder and salt in a medium-sized bowl and set the mixture aside.

Cream Butter & Sugars: Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.

Add Eggs: Add the eggs one at a time and mix until well combined after each addition.

Add Vanilla: Add the vanilla extract and mix until well combined.

Combine Wet & Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until mostly combined. Do not over-mix the batter.

Add Chocolate Chips: Add the chocolate chips and use a silicone spatula to fold everything together into a uniform cookie dough. The dough will be thick and a little sticky.

Shape Dough Balls: Use a 1/4 cup measuring scoop to scoop out the cookie dough and drop it onto the prepared baking sheet. Use your fingers or a spatula to shape the cookies and make them a bit round. They should be about the same size as the measuring scoop – thick and tall.

Bake: Bake the cookies for 11-12 minutes. They will spread a bit and the centers will look soft but should look done. Remove them just as the edges begin to turn golden. Don’t over-bake the cookies.

Let Cool: Remove your chewy chocolate chip cookies from the oven and allow them to cool on the baking sheets for 4-5 minutes before transferring them to a wire rack to finish cooling. You can enjoy them while they’re still a bit warm if you’d like.

Tips for Success

Bring a batch of these cookies to any event and you’ll leave with a bunch of new friends. These tips will help you make sure every cookie comes out absolutely flawless!

• Measure the Flour Carefully: Never fill a measuring cup with flour by scooping it directly out of the bag. Instead, fluff up the flour and spoon it into the cup little by little, then level it off at the top with a butter knife. This prevents over-packing, promoting an accurate measurement. Of course, using a food scale is the best way to achieve accuracy.
• Don’t Over-Mix the Dough: If you over-mix your dough, the cookies won’t come out as soft and chewy. Stop stirring it as soon as the wet and dry ingredients are mostly combined. After that, fold in the chocolate chips gently.
• Make Them Pretty: I like to press a few extra chocolate chips onto the tops of my dough balls before I bake them to enhance the aesthetic of the finished cookies. You could even sprinkle on some flaky sea salt for an extra special touch.
• How Can I Tell When My Cookies Are Done? Once the edges of your cookies start to turn golden brown, they’re ready to be removed from the oven. The centers will be soft, but they shouldn’t look doughy.

Variation Ideas

This fail-proof cookie dough can be used as a base for all sorts of different creations. Try one of the irresistible flavors below!

• S’Mores Cookies: Fold crushed graham crackers into the cookie dough and swap out 3/4 cup of the chocolate chips for mini marshmallows.
• Cookies & Cream Cookies: Substitute 3/4 cup of the chocolate chips for white chocolate chips and exchange the other 1 cup for roughly chopped Oreo cookies.
• Butterscotch Cookies: Use butterscotch chips instead of chocolate chips.
• Chocolate Peanut Butter Cookies: Replace a portion of the chocolate chips with peanut butter chips and drizzle the cooled cookies with melted peanut butter. Alternatively, you can swap out all or some of the chocolate chips for chopped Reese’s peanut butter cups.
• Salted Caramel Cookies: Reach for chopped Rolos instead of chocolate chips and top each ball of cookie dough with a sprinkle of coarse sea salt before baking.

Storage Instructions

Once cooled, these cookies can be kept in an airtight container at room temperature for 3-4 days. Good luck getting them to stick around for more than one!

Warm up individual cookies in the microwave for 5-10 seconds at a time before digging in, if desired.

Do These Freeze Well?

Chocolate chip cookies tend to do well in the freezer, and these chewy delights are no exception. Freeze the cooled cookies in a heavy-duty freezer bag with all of the air squeezed out for up to 1 month. Alternatively, you can wrap each cookie in a tight layer of plastic wrap and freeze them in an airtight container. Thaw out frozen cookies before you enjoy them.

Watch How to Make These Cookies

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