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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!
If you’re looking for more classic cookie recipes that the whole family will love, try these soft molasses cookies, these cut out sugar cookies, or these chewy oatmeal raisin cookies!
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.
- Perfect texture. If you love thick, super chewy, pillowy soft cookies, these ones are going to turn your whole world upside down. It’ll be love at first bite!
- Simple ingredients and instructions. This recipe is made with kitchen staples and requires just half an hour of prep work. No need to chill the dough or let it rest!
- Adaptable. I usually just pack these cookies with chocolate and leave it at that, but it’s really easy to add other mix-ins of your choice, too!
- Easy to store. These chocolate chip cookies 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 them from spreading too much while they rise in the oven.
- Baking soda & baking powder – You’ll need both to achieve 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 & granulated sugar – Unlike the flour, the light brown sugar should be packed tightly into the measuring cup.
- 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.
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 the baking sheets. Preheat the oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats. Set the prepared pans aside.
- Mix the dry ingredients. Combine the flour, cornstarch, baking soda, baking powder, and salt in a medium-sized bowl and set the mixture aside.
- Cream the butter and sugars. Cream the butter and sugars together in a large mixer bowl on medium speed until the mixture is 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 the eggs. Add the eggs one at a time and mix well after each addition.
- Pour in the vanilla. Stir in the vanilla extract and mix until well combined once more.
- Combine the wet & dry ingredients. Add the dry ingredients to the wet ingredients and mix until mostly combined. Do not over-mix the batter.
- Mix in the 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 the dough into 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 the cookies. Bake the cookies for 11-12 minutes. They will spread a bit and the centers will look soft, but done. Remove them just as the edges begin to turn golden. Don’t over-bake the cookies.
- Let them 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.
Substitutions & Recipe Variations
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.
How to Store
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.
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.
You can never have too many chocolate chip cookie recipes on hand! Here are some others that you’ll love:
- Chocolate Chip Cookie Cake
- Chocolate Chip Cookie Dough Pizza
- Cherry Chocolate Chip Oatmeal Cookies
- Chocolate Chip Cookie Dough Ice Cream Cake
Watch How to Make It
Print
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Total Time: 49 minutes
- Yield: 14
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These chocolate chip cookies are extra thick and chewy. Every bite is absolutely packed with chocolate – they’re sure to be a hit anywhere you bring them!
Ingredients
- 2 1/2 cups (325g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/4 cup (52g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups (296g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, cornstarch, baking soda, baking powder and salt in a medium-sized bowl and set aside.
- 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 the eggs one at a time and mix until well combined after each addition.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until mostly combined. Do not over mix.
- Add the chocolate chips and use a silicone spatula to fold everything together into a uniform cookie dough. Dough will be thick and a little sticky.
- Use a 1/4 cup measuring scoop to scoop out the cookie dough and drop 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 cookies for 11-12 minutes. The cookies will spread a bit and the centers will look soft but should look done. Remove just as the edges begin to turn golden. Don’t over bake.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Notes
- Yield: Makes 12-14 cookies.
- To Store: Cooled cookies can be kept in an airtight container at room temperature for 3-4 days. Warm each one in the microwave for 5-10 seconds at a time before digging in if desired.
- To Freeze: Freeze cooled cookies in a heavy-duty freezer bag with all of the air squeezed out for up to 1 month. Alternatively, wrap each cookie in a tight layer of plastic wrap and freeze them in an airtight container. Thaw out frozen cookies before enjoying.
Nutrition
- Serving Size: 1 Cookie
- Calories: 357
- Sugar: 27.3 g
- Sodium: 181.1 mg
- Fat: 18.7 g
- Carbohydrates: 44.9 g
- Protein: 5.1 g
- Cholesterol: 52.7 mg
Hi Lindsay. I have really enjoyed all of your recipes that I have tried . I have a question. The recipe doesn’t mention any chilling time . Do you recommend chilling the dough prior to baking? Can’t wait to try these.
Yes, you don’t have to refrigerate the dough. You can though, if you’d like. Just keep in mind that they may spread a touch less.
I like the low amount of sugar in this recipe, and I like the dense/cakey- like texture with the little bit of crisp on the edges. I used dark chocolate chips and sprinkled with salt. They are different and addicting.
I’m so glad you enjoyed them!
Did the amount of brown sugar and flour change from your old recipe.
This recipe hasn’t changed, I don’t think. The photos were just updated.
I followed this recipe carefully, measuring in grams. I wouldn’t describe these as “chewy” at all. They are very dense and doughy. Not what I expect from a chocolate chip cookie. The only thing I liked about the recipe is that they are not too sweet as other recipes I’ve tried. I am not a fan of dense, doughy cookies so I will not be making these a second time.
These are delicious!! My whole family gave the seal of approval! I typically make a lot of cookies for the holidays and this is going into the rotation! I also love a peanut butter cookie – is there a way you recommend adding peanut butter to this recipe and still keep the same perfectly gooey texture? Would I sub for some of the butter? Thank you!
I’m so glad you enjoyed them! As for the peanut butter, it’s usually not just a simple 1:1 swap. You could certainly swapping some butter for peanut butter, but peanut butter tends to be drier, so they won’t necessarily turn out the same. I do have a peanut butter chocolate chip cookie recipe, if you’d like to try it.
Thank you!! I will definitely try that!
Oh. My. Goodness! These are SO delicious. My usual Martha Stewart go-to cookie recipe has started to spread resulting in completely flat cookies. I don’t know what has changed so I had to look for a new recipe and this is it! I made it identical to the recipe and I will definitely be making these again. Thank you so much!
I’m so glad you enjoyed them!
The water content in butter has changed. More water, less fat for the flour to grab onto.
I’m wondering if adding the canola oil will make the cookies greasy? Still wanting to try it out though!
I have never used oil in my cookies, so I can’t really say.
Making these now as written. I would love to yield more cookies out of the batter. Please advise as to cooking time, etc. thank you so much!
It would be hard to tell you exactly what to do since this is how I make the cookies. However, you can try making cookies that are about 2 tablespoons in size and baking them for somewhere between 9 and 12 minutes and see how that works out.
This recipe is amazing. Tonia I was able to yield 36 cookies from this exact recipe. I just cut them down in size. Made 12 cookies per cookie sheet and cooked them for 10-11 mins. Any longer and they start to turn dark, quick!
I’m so glad you enjoy the cookies!
Doubled the recipe and didn’t like the way these turned out. Very cakey texture and not very sweet. Maybe I’ll try again and just make one batch.
Confused about the recipe. When I double it if I use grams for the flour which says 325g (so 650g) it only amounts to about 3.25 cups of all purpose flour not 5 cups for doubling it. So would I go by cups or is weight better?
I’m not sure why you’re seeing a discrepancy in the cups, but the weight measurements are always going to be accurate. The cups should be as well. I would go by weight, but here’s a tutorial for measuring flour, if that’s helpful.
I was pleased they didn’t spread but they turned out too dry. I did spoon the flour very lightly so not to much flour.
If they didn’t spread enough, you may have still added too much flour. I hate to say it, but a food scale is really the best way to know.