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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! I instantly fell inlove with your recipe just by looking at them ☺ I’d love to try this recipe but I have a few questions.. How big and thick are the cookies in terms of inches? Also, do I need to refrigerate the rolled cookie dough before putting it into the oven to prevent spreading? Thanks!!
I don’t remember just how big they are in terms of inches. I didn’t refrigerate the dough, but you certainly can. It will make them spread even less.
Hi, I love your chocolate cake recipe, have made it many times. I am looking for a chewy chocolate chip cookie so I came to your blog to find one, but I am having difficulty with the measurements you gave in grams…
I am wondering where you got your gram measurements from because 1 cup of light brown sugar weighs 213 grams (source is King Arthur Flour) so if one wants to add 3/4 Cup it should be 159.75 grams, (213 ./. 4 = 53.25 X 3 = 159.75) not 108 grams as stated in your recipe.
Thanks for clarifiying.
There’s actually several different sources for converting cups to grams and they all seem to have slightly different conversions. The measurements on the site are the ones I use.
Do your have to grease the pan if your not using a mat?
If not using a mat, I’d suggest parchment paper.
My mom and I make these cookies ALL OF THE TIME! They’re perfect and we get so many compliments on them. Thank you for this amazing recipe! ????
I try this recipes and the first time was really good. But then the second time wanst good. I dont know what went wrong. My cookie stay big and like a Ball it cooks like that, like the first photo with the spoon. What is wrong? Please. Thank you.
Sorry for my terrible english
It’s really hard for me to say what was different between the two batches of cookies without being there. I’m sorry.
These tasted weird. Like fairy liquid. I did not put fairy liquid in the biscuits, but I assume the amount of soda and baking powder had something to do with the weird taste. They also did not have that great of a taste, less sugar and they were bland. (Except the chocolate chip parts).
They also spread a bit. They on no planet looked like the ones in your picture. These were flat.
Im sorry I wont be making these ever again.
My cookie dough turned out really gooey and flattened out in the oven. Any tips on how to fix this?
It’s hard to say for sure without being there. It’s possible that ingredients were measured a little differently. Maybe not enough flour. The dough should be fairly thick.
I rarely leave comments, but thought that this recipe deserved a comment. They turned out great. I was very impressed & my son gave these a big thumbs up. Delicious! I only made one small change, made them just a bit smaller! 🙂
@Ron: Try chilling your cookie dough overnight in the fridge. Seems to help if the dough is chilled.
Can I add oatmeal to these cookies? Or do you have an oatmeal chocolate chip cookie recipe? These cookies look amazing but I’m supposed to be making oatmeal chocolate chip cookies!!!
I’m sure you could, I just haven’t done it so I’m not sure how to say to adjust. I’m sorry!
Made these today as a treat to take to my father in law who is recovering from surgery….Big time hit!
Crispy outside, soft inside and totally yummy. I used milk chocolate chips and I almost like those better than semisweet. Only thing I noticed was baking time. ..had to increase by several minutes to get that nice golden brown edge. These will be a repeat for sure! Thank you for sharing the recipe!
My family loves these cookies! Sometimes I add about 1/4 cup of oats. The kids don’t notice and they are getting some grains! Thank you for the recipe.
Hey! I kind of want to make them a bit smaller (i made half the batch the nice big ones but want some small ones to bring for my coworkers). Should I change the time/temperature??
So so yummy. Thank you!
Yes you’ll want to cook them less time if they are less cookie dough. It’s hard to say exactly how much time without seeing the dough, but 7-8 minutes is usually a good starting point as long as they aren’t super small. Keep an eye out for lightly browned edges – that’s usually a good indicator of being done.
Hello. I am really looking forward to making these! They look amazing. I just have one question. Can I decrease the amount of sugar in the recipe or will that destroy the cookies? I don’t like my cookies too sweet.
It will change the texture of the cookie a bit. I’m not sure if it’d destroy them or not. That’d probably depend on how much you reduce it.
My cookies turned out flat, not thick and puffy like yours? Can you give sine suggestions how to correct?
It’s hard to troubleshoot something from a distance. It could be that we measured our ingredients a little differently. Maybe you have a little less flour or something – that can make a big difference in how they spread/remain thick. It could also be the creaming of the butter and sugar – you want to make it’s fully creamed. It could really be any number of things. I hope you still enjoyed them though.
“No changing anything, like adding some new ingredient or making some little change that you think I won’t notice.”
#spoiled #husbandofafoodblogger #heknowsmetoowell
Exactly!!!!!! I read this and laughed out loud — my husband is exactly the same! (I blog at approachingfood.com) Soooo true to life! Love it! Also, these cookies are now on my TBB list!
Thanks Margaret! Our poor husbands – they fall in love with a dessert and we immediately change it. 🙂 The life of a food blogger.