Thick and chewy chocolate chip cookies look like they came from a bakery, but are so easy to make! With simple steps and no chilling, they’re foolproof and full of sweet, chocolatey flavor in every bite.
If you know me, you know I love chocolate! I’m always baking treats like my chocolate macarons and chocolate banana bread. However, this thick, chewy chocolate chip cookie recipe is my go-to when I need a simple option that everyone loves and always turns out great.
It truly couldn’t get any easier, and the cookies always look like they came from a fancy bakery! They’re perfect for everything from after-school treats to Christmas parties.
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With no chilling or fancy steps, these thick and chewy chocolate chip cookies are a great way to get the kids involved in the kitchen. My 7yo son made these cookies all by himself (I just gathered the ingredients and directed him through the steps)!
- Easy to make with simple ingredients – The cookie dough comes together with nine ingredients you probably already have on hand, and everything comes together in a single bowl. That means prep time is quick, and cleanup is a breeze.
- One batch makes enough for a crowd – This recipe makes enough for 24 generously sized cookies. It’s great for parties, gifting, or keeping for yourself!
- The perfect balance of tastes and textures – These cookies bake up thick, soft, and chewy with crisp golden edges. The brown sugar adds richness and moisture, while the melted butter gives the centers a tender, almost gooey texture. Then, each bite is loaded with melty chocolate chips for that classic bakery-style cookie experience.
Just be warned that you might want to go ahead and make a double batch. This recipe might make lots of cookies, but they always disappear fast!
Key Ingredient Notes
- Sugar – I use two types of sugar, granulated sugar and brown sugar, to sweeten the cookie dough and provide a subtle molasses taste. The granulated sugar helps create golden edges, and the brown sugar keeps the center soft and moist! Use light brown sugar for a slightly milder molasses taste and dark brown sugar for a bolder flavor.
- Vanilla extract – Make sure to use high-quality vanilla extract, not imitation varieties. With so few ingredients, you’ll notice a difference!
- Flour – I use all-purpose flour for the base of the dough. I haven’t tested this recipe with other types of flour, but imagine a 1:1 all-purpose gluten-free flour would work. I highly recommend weighing the flour on a kitchen scale!
- Chocolate chips – I recommend using semi-sweet chocolate chips for the best balance of flavors, but dark chocolate or milk chocolate will also work.
How to make soft and chewy chocolate chip cookies
Before you begin, preheat your oven to 350°F (175°C). Then, line three (yes, three!) baking sheets with parchment paper or silicone mats.
- Mix the butter and sugars until well combined, at least 3 minutes. I use a stand mixer fitted with a paddle attachment, but you can also use a hand mixer and a bowl!
- Add the eggs and vanilla, and beat again, scraping the sides of the bowl as needed to incorporate all the ingredients.
- Add the dry ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Portion the cookie dough, and place eight cookie dough balls on each baking sheet, leaving space between each cookie.
- Bake just until they’re golden brown.
- Cool on the baking sheets slightly. Then, transfer the cookies to a wire rack to cool completely.
Adjust the baking time
I find that 11-13 minutes is usually plenty of baking time for this thick and chewy chocolate chip cookies recipe. However, every oven is different. So, keep a close eye on your cookies, and remove them from the oven as soon as the edges are set and they’re golden brown.
Expert Tips
- Measure the flour accurately. Too much flour leads to dry cookies. For best results, I recommend using a food scale; you can also use the spoon-and-level method, scooping flour into a measuring cup.
- Use room-temperature eggs. This helps the ingredients blend smoothly and keeps the dough from seizing or becoming too stiff.
- Avoid overmixing. Be careful to combine the ingredients just until the dough is smooth. Continuing to mix can overwork the gluten, making your cookies dense and dry!
- Make perfectly portioned cookies. I always use a large cookie scoop to portion my cookie dough. This keeps my hands clean and ensures all the cookies are the same size, so no one has to fight over who gets the biggest one!
- Cool the cookies on the baking sheets before moving. Letting the cookies rest for about 5 minutes helps them firm up and prevents them from crumbling when you transfer them to a cooling rack.
Make-Ahead
I don’t recommend preparing the cookie dough and storing it in the fridge, but you can freeze it! Arrange the unbaked cookie dough balls on baking sheets, and freeze until firm. Then, transfer them to a sealable bag or freezer-safe container, and keep frozen for up to 3 months.
When you’re ready to serve, bake the cookies from frozen, adding a few minutes of baking time as needed for them to cook through.
Storage
Once cool, transfer leftover thick and chewy chocolate chip cookies to an airtight container, and store them at room temperature for up to 5 days. I like to store them with a slice of sandwich bread to help keep them moist!
Freeze baked cookies for up to 3 months! To do so, arrange them on a baking sheet and freeze until solid. Then, transfer them to a sealable bag or freezer-safe container to store. Thaw at room temperature to serve, and they’ll taste as good as new.
FAQs
This usually happens when the butter is too warm or the flour is under-measured. Make sure the melted butter has cooled to lukewarm and measure flour with a scale or by spooning and leveling.
This is typically caused by adding too much flour. Double-check measurements, and avoid packing flour directly into a measuring cup!
Yes! Use a 1½ tablespoon scoop, and bake for about 8-10 minutes or until golden. Keep an eye on the oven, as smaller cookies brown faster.
More Cookie Recipes
Thick & Chewy Chocolate Chip Cookies
Ingredients
- 2 sticks (226 g) unsalted butter softened
- 1 cup (200 g) packed brown sugar light or dark
- ½ cup (100 g) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3 ½ cups (437 g) all-purpose flour Note 1
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- 2 cups (340 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line 3 baking sheets with parchment paper.
- In a large mixing bowl with a paddle attachment, mix the butter and sugars until well combined.
- Add the eggs and vanilla extract and beat for another minute or so, scraping the sides of the bowl halfway.
- Add the flour, baking soda, and salt. Mix until just combined.
- Stir in the chocolate chips.
- Using a large cookie scoop (3tablespoons of dough per cookie), shape the dough into 24 balls and place 8 cookies per baking sheet.
- Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
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