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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
These are awesome! They don’t go flat and crispy!
So glad you enjoyed them!
I’m not much of a baker but this turned out very well! The chips were so melty and gooey! Thanks!
So glad you enjoyed them!
Can this batter be made into a pan? Like blondies?
I imagine it’d be ok, but I haven’t tried it. If you’d like, you can use my cookie cake and bake that in a square pan for bars.
Hi! Just wondering if I am able to use broken choc pieces as my choc chips?
That should be fine.
Holy moly, these were delicious! This recipe was VERY forgiving. I made some slight tweaks and they still turned out very well! We ate 6 right out the gate 😂. Definitely the exact soft, light, fluffy, gooey texture we were going for! Thank you!
Awesome!! So glad to hear that!
Thank you for sharing this recipe. Been trying to find a good chocolate chip recipie..and this is one of the best! Delicious chocolate chip cookies. Everyone loved them! Definitely recommend.. (let the dough sit in the fridge over night..makes a huge difference with all the flavors setting in and the texture turns out perfect! )
I’m so glad you enjoyed them!
I made these exactly as the recipe is written. The cookies were too cakey and not very sweet. So before I put the next dozen in, I added 1/4 cup of butter, 1/4 cup sugar, and a few more chocolate chips and mixed with a spoon. The next batch was great. Next time I make these I’m going to half the cornstarch, double the sugar, and increase butter by 1/2 stick. I think that would make the perfect cookie!
Hey, so my cookies keep coming out too thick and not spreading at all, the consistency once cooled is thick and floury/doughy what do you think i could be doing wrong?
Sounds like you added too much flour. Check out my post on how to properly measure flour.
Have been using this recipe for years! I recently noticed that it has changed a bit though, do you happen to have the old recipe? I’d be ever so grateful!!! Thank you 🙂
I’m so glad you enjoy them! The recipe didn’t really change, I just added gram measurements and made things more clear. They should still turn out the same. Thanks!
I make them, on the regular, Love them
Awesome! So glad to hear that!
Wow!! My cookies always turn out thin and crispy, I was looking for a simple recipe for big ooey gooey thick cookies and I have to say, these are THE BEST. Easy 10/10! Thank you so much, I will be making these a lot for my family 🙂
Wonderful! So glad you enjoyed them!
So glad I gave this recipe a try. It is a favorite in my family! The softness after the first day (if they last that long!) is what sets this recipe apart! Thank you!
So glad to hear that!
Can you freeze the dough?
I haven’t tried it so I’m not sure. I would assume it’d be fine.
I’ve been making NYT Jacques Torres chocolate disc cookies for so long. But baked for an event for 140 people and that was just too expensive. I went back to “normal” chocolate chip cookies. All 3 recipes were disappointing. Turned out soft, flat and easily breaking. Anxious to try your recipe for thick and chewy. I bought Ghirardelli bittersweet chips. Will they spread differently on silicone or parchment? Your recipe sounds great. Was hoping for a bigger yield, though. Thank you.
I do think things bake differently on parchment versus a silicone baking mat. I always use a silicone baking mat.
I absolutely love all of your recipes and all of them have turned out simply wonderful. I used this one for the first time today and followed it step by step but my cookie dough was a little sticky, so I wet my hands a little bit in cold water and it made handling the cookie dough much easier. The dough was really soft and wasn’t as dense as I expected it to be but they turned out amazing and they tasted even better. I will definitely be using this recipe again. Thank you so much for sharing your recipes with us.
Did not love. Chocolatey but a bit gritty and more fluffy than we like. Love trying your recipes!
I made this recipe the first time they came out so good I made them again and they didnt turn out well they taste like there was no flavor in the dough what could I’ve done wrong I thought it was the butter because I made a mistake and used unsalted butter I made them again with salted butter and they were a little better than the second but still not as good as the first ones any advice or tips I followed the recipe to the T
It’s honestly very hard to say. The butter shouldn’t make a difference in how they turn out, but if you found the flavor a little better with salted butter, then you can add more salt when you use unsalted butter.