Thick and Chewy Chocolate Chip Cookies

These Chewy Chocolate Chip Cookies are thick and full of chocolate chips! The hubs and I are totally in love with them. I’ve already promised to make them again – stat!

Bakery Style Chocolate Chip Cookie - thick, chewy and so good!
Bakery Style Chocolate Chip Cookie - thick, chewy and so good!

When I went down to Miami in May for the BlogHer Food Conference, I stayed with some friends the first night I got down there. My friend Natalie, being an awesome friend and knowing that I am obviously a massive sweets lover, had some of her favorite cookies waiting for me to try. They were delicious!

Some of the things I noticed most about those cookies were how big and thick they were and how much delicious chocolate was in every bite! I knew I needed to make my own.

Bakery Style Chocolate Chip Cookie - thick, chewy and so good!

Having just the right amount of chocolate chips is something we all try to get right. I’ve seen chocolate chip cookies with mini chocolate chips to try to achieve it. And I even like using chocolate chunks – obviously bigger.

But with those cookies, I noticed it wasn’t about the size of the chocolate chip so much – they were regular size. But rather the abundance of them. And because the cookie was SO thick, you could pile more into every bite.

So I set off to make these chocolate chip cookies with that in mind.

Bakery Style Chocolate Chip Cookie - thick, chewy and so good!

I’ve been using the recipe I used for my chocolate chip cookie cake to make new variations for some time now, so I started with that one this time too.

I added an additional egg to add more moistness and leavener. In addition to that I added some baking powder, which is also a leavener, to help the cookie rise and puff up.

The amount of flour used, in addition to the cornstarch, helps keep the cookie from spreading too much while the leaveners do the work of rising.

Then I added more chocolate chips. Of course.

Since I wanted a big cookie, I used a 1/4 cup scoop. That is one big ball of dough. :)

They baked up wonderfully! I took my first bite when they were still warm and it was hard to keep myself from eating them all. So soft, chewy and chocolatey!

Bakery Style Chocolate Chip Cookie - thick, chewy and so good!

The hubs loved them warm, but was super impressed when they were still soft and chewy even after they’d cooled. He guarded these cookies like a lion guarding it’s cubs.

When my dad came to town last weekend and I gave him the last cookie, the hubs made me promise to make more. And he was very specific – “No changing anything, like adding some new ingredient or making some little change that you think I won’t notice.”

#spoiled #husbandofafoodblogger #heknowsmetoowell

Had he not fully clarified that, it might have happened. :)

And I better get on it. He asked me yesterday morning when I was making them again – since I promised.

Bakery Style Chocolate Chip Cookie - thick, chewy and so good!

The great thing about these cookies is that they are delicious. The bad thing is you might have to keep making them over and over and over…

Wait, is that a bad thing?

Thick and Chewy Chocolate Chip Cookies

Yield: 12-14 cookies


3/4 cup salted butter, room temperature
3/4 cup brown sugar
1/4 cup sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups flour
1 tsp cornstarch
1 tsp baking soda
1/4 tsp baking powder
1 3/4 cups semi sweet chocolate chips


1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Mix in eggs and vanilla extract.
3. With the mixer on low speed, add flour, cornstarch, baking soda and baking powder.
4. Stir in chocolate chips. Dough will be thick.
5. Preheat oven to 350 degrees.
6. Measure out each cookie using a 1/4 cup measuring spoon. They should be in the shape of thick discs.
7. Bake for 11-12 minutes. The center of the cookie will still look a little undercooked, but that's ok.
8. Remove from oven and allow to cool for about 1 minute, then remove to finish cooling on a cooling rack.
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  1. They’re so thick and gorgeous! I love the cornstarch. It makes cookies stay nice and soft.
    Mir recently posted…Cinnamon Pecan Crunch BarsMy Profile

  2. Those are some beautiful cookies! I love cookies thick and big just like yours! Amazing :) Pinned!
    Chelsea @chelseasmessyapron recently posted…Thai Shrimp SaladMy Profile

  3. Holly McD says:

    These look delicious! I’m always trying out new cc cookie recipes…trying to find the perfect fat chewy cookie. :)

    Step 3 of your recipe says to add salt (and doesn’t mention the baking powder)…is there supposed to be salt in there? Just wanted to clarify before I tear into these this weekend.

    Thanks for having such GREAT recipes!!

    • says:

      Thanks for pointing that out Holly – I’ve fixed it. No salt, it should have been baking powder. I’m SO glad you enjoy the recipes! :)

    • Just a suggestion, use 1/4 tsp salt if you don’t want a sugar cookie taste. It will be a more traditional chocolate chip cookie taste with the salt. Great recipe, thanks!

  4. All of your chocolate recipes look amazing, but these chocolate chip cookies look out of this world!
    Marly recently posted…Lemon Poppyseed Baked DonutsMy Profile

  5. These cookies are just heavenly Lindsay! I love making BIG cookies so 1/4 cup scoop sounds perfect to me :) Pinned!
    Trish – Mom On Timeout recently posted…Turtle Brownie Ice Cream – No Machine NeededMy Profile

  6. yeah, these look absolutely perfect. yum!!
    Angelyn @ Everyday Desserts recently posted…No Bake CheesecakeMy Profile

  7. I made these last night, these are the first cookies I have ever had that taste just as good (if not better) the day after! i may have had one for breakfast… <3

    • says:

      Awesome! I’m so glad you like them! I may have had a couple for breakfast last week too. 😉

  8. These cookies look so incredible and chewy!!
    Jocelyn (Grandbaby Cakes) recently posted…Peach Upside Down CakeMy Profile

  9. These cookies are picture perfect, Lindsay! I love how thick and chewy and full of chocolate chips they are. You definitely got the ratio down perfectly! 😀
    Jess @ On Sugar Mountain recently posted…Farmers’ Market Pasta SaladMy Profile

  10. Chocolate chip cookies never get old! Neither does looking at melty chocolate chip cookie pictures. These look so tasty!
    Michelle @mycaliforniakitchen recently posted…Blackened Balsamic Chicken Salad with Blistered Tomatoes, Artichokes, and GorgonzolaMy Profile

  11. Hey girl! These look amazing!! As do all your other chocolate chip cookie recipes! Chocolate chip cookies are my weakness!! Does the butter need to be softened?
    Kyla recently posted…A Review for You: Jordana Twist and Shine Moisturizing Balm Stains Review and SwatchesMy Profile

  12. These look amazing! Yum!!
    Macy recently posted…NEW VIDEO: June 2014 | B&BW, Sephora, & Ulta Haul!My Profile

  13. These look awesome! So you used three eggs instead of two?

  14. they look perfect!
    dina recently posted…Key West Key Lime Pie Cookbook WinnerMy Profile

  15. these r rlly bad. they r like bred

  16. Can you use milk chocolate chips. That is all I have in the pantry right now and I was hoping not to have to go to store today. And I would love to make them today!!! They look incredible!! Thank you!!

  17. I use a 1/4 cup scoop for my big fat chewy cookies too!
    Erin @ The Spiffy Cookie recently posted…My Favorite Chewy Chocolate Chip Cookies RoundupMy Profile

  18. Other Lindsay says:

    Oh my god, these look amazing. I have been searching for the perfect chocolate chip recipe for so long! One question, do you scoop or spoon your flour when measuring?

    • says:

      I use a measuring scoop. I have all different sizes – 1 cup, 1/2 cup, etc.

      • Other Lindsay says:

        No, I mean how do you put the flour into the scoop? You get more flour if you stick the measuring scoop into the flour container than if you spoon the flour into the scoop, so with some recipes the difference is enough to affect the end product. I think a couple of my past failures were due to not enough flour, that’s why I’m asking.

        • says:

          Oh, I gotcha! I stick the measuring scoop into the flour bag, scoop it, shake off most excess, then level it with the flat end of a knife.

          • Other Lindsay says:

            I tried these today, and SUCCESS! I have found my one true chocolate chip cookie recipe! 😀 You have no idea how happy I am. For the longest time I could reliably make just about any cookie other than chocolate chip. Well, technically I could make chocolate chip cookies, they just turned out flat and crunchy. Or underbaked in the middle. Or floppy (yeah, I don’t know how I did that either). Springerle, sure, every Christmas for years. Gluten-free citrus macaroons, absolutely. Soft bakery-worthy sugar cookies, many times without fail. The humble chocolate chip? Not so much. Until now!

            I did make one modification, which was to use a large cookie scoop instead of the 1/4 cup scoop to form the cookies. Big cookies are great, but lots of times after dinner I just don’t have room for a giant cookie, you know? They turned out soft and delicious even though they were smaller than yours. :)

          • says:

            That’s so awesome! I’m glad they were a success! :) Thanks Lindsay!

  19. Is there a difference if i freeze them over night first? Thanks

    • says:

      You can definitely freeze them, just make sure they come back to room temperature (or close) before you bake them. If they are too cold, they won’t spread.

  20. They look heavenly. I want to make my hubby some. I live in a town over 4,500 above sea level so all my recipes have to be modified. Do you also live at a high altitude or have any idea how to adjust for it?

  21. Do you use salted or unsalted butter?

  22. I was a little cautious to try this recipe simply because the ingredients it called for were foreign (using them in cookies) to me, such as cornstarch and baking powder. But oh my gosh! These cookies are amazing!! They are definitely my new favorites! And my family agrees! I ended up adding about 1/2 cup more flour than what was called for and they turned out perfect. Great recipe.

  23. Hi,

    Can I confirm what type of flour do I use for this recipe, & if I could use unsalted butter instead of salted?
    Will it also be possible to share the recipe in gram instead of cups?

    Thank you.

    • says:

      I use all purpose flour. You can use unsalted butter, but might want to add some salt yourself – probably 1/2 tsp. I will try to get grams added asap. Thanks!

  24. I am totally going to make these this weekend. Thank you for posting this!
    One real quick question though, did you flatten out the dough after you scooped it? You put the dough into the 1/4 cup and then round it out onto the cookie sheet, but then do you flatten it at all, or do you just leave it in a big ball?

  25. Hi :)

    So I’m about to make these cookies, but I was just wondering about a few things..

    1) I usually use margarine, I’ve heard that using margarine will keep the cookies soft and chewy even after they’ve cooled. But you say to use butter, I’m just wondering if you’re sure they’ll turn out chewy because my cookies almost always turn out hard.

    2) In a cooking class once, I learned that you shouldn’t pack the flour. As in, you should just fill the cup with flour till it’s overflowing, then use a spatula or butter knife to make it even. Is that what I should do? Or should I just scoop flour out of the bag and make sure it’s nice and packed?

    And 3) if I use a normal cookie scooper, how big do you think the cookies will turn out? And is it ok if I chill my cookie dough for a bit?

    I can’t wait to try these, they look amazing and I hope mine turn out like these too. I can bet you I’ve tried almost a hundred cookie recipes :)

    • says:

      I haven’t ever tried margarine in these cookies so I can’t say how that would work. These do turn out chewy if not over baked. It’s very important to remove the cookies at the specified baking time. They might look a little undercooked in the center, but will continue to cook and firm as they cool.

      You are correct that the flour shouldn’t be packed.

      Cookie scoops come in different sizes in my experience, so I can’t really say what size they’ll be. You’ll want to watch them as they bake so as not to over or under bake them. It is fine to chill the dough first.

      I hope you enjoy them!

      • I made a batch the other day, and they were delicious!

        One question tho, they turned out pretty soft and chewy, yet kind of cakey almost. Is that ok?

        • says:

          They are definitely meant to be soft and chewy. I find them to be more dense than cakey though. I’m glad you enjoyed them!

  26. I just made these and they were a disaster! Trying to figure out what I did wrong since there are so many success stories in your comments. I used unsalted butter and spooned my flour into the measuring cup, so I am thinking not enough flour and should have added a little salt-though the flavor is good, they spread wayyyy too much and weren’t even close to being done on the inside but nearly burnt on the outside. Do you cool the cookie dough at all before you scoop it onto the cookie sheets? I also had no cornstarch but substituted 2tsp of flour (something I found on line as an acceptable substitute but maybe not for baking? Idk.) Any suggestions anyone?

    • says:

      The cornstarch is actually pretty important in this recipe and the additional flour wouldn’t work as a substitute. The cornstarch helps the cookies not spread as much while cooking, so they stay thick while they bake and bake evenly. I’d suggest trying again with the cornstarch.

    • The same thing happened to mine and I did have the cornstarch, they spread into one giant cookie and the flavour is decent. No idea what happened, but it’s almost put me off to try them again even though these look heavenly!

  27. Hi!

    I followed the recipe and instructions perfectly, but my cookies turned dome-shaped, and cakey. Why could this have happened?

  28. Do I need to chill the dough before making these?

  29. HI there! I cant wait to try these I have never used cornstarch. One question about the butter – salted and unsalted? i have read most blogs are saying unsalted now….

    • says:

      I use salted butter. If you use unsalted, you’ll want to add about 1/4 tsp of salt.

      • You might want to edit the recipe card to say that you use salted butter, and to add 1/4 tsp of salt if you use unsalted. I used the unsalted butter I already had at home and didn’t read the comments before baking, so they’re salt-less. They’re tasty, but just don’t have that “classic” chocolate chip cookie flavor.

  30. Looks like the perfect recipe! Can’t wait to try this!!

  31. What can I use instead of a cookie scoop? I don’t have one so I’m wondering if I could possibly use something else instead.

  32. I made these a few days ago and they looked amazing, but tasted like flour :/

  33. These are AMAZING. I have found the perfect cookie recipe.

  34. Could I double his recipe and they will have the same outcome?

    • says:

      Yes, they should fine if you double everything. You’ll just have double the yummy cookies. :)

      • I made them for the first time without doubling the recipe and they were PERFECT! I wanted to make them again but have more cookies so i doubled the recipe and they were not as good as the first time. So personally I would not reccommend doubling the recipe but next time I will make two separate batched of cookie dough so i can have a lot of cookies. This recipe was AMAZING and by far the best cookies i have ever made. Thank You for Sharing.

  35. These were the best chocolate chip cookies I’ve ever made. The hubby agrees with me too. He wants more and so does his friend and I just made a double batch on Sunday-it’s been 3 days!! These are so good I might never make them again! Because I want to eat nothing but these cookies. I’ve had these for breakfast two days in a row. But seriously these are fantastic and these will be my go to chocolate chip cookies from now on. Thanks!!

  36. No words. You are crazy awesome. Made these for the first time last night and they’re all but gone. They got the stamp of approval from three teens and two adults — just about enough to give them cult status. :) I’ll be making these again ASAP. Seriously. Couldn’t have been better. Easily replaced my go-to recipe that used to get raves.

  37. These look awesome, and I cant wait to try them! I’m a huge chocolate fanatic so I was wondering if you have tried putting some cocoa powder in the mix to make it a chocolate cc cookie? If so how much do you think? As far as using the unsalted butter, I have seen two different posts about adding salt but one said 1/2 tsp and the other said 1/4 tsp? Also, measuring flour I use a spoon to scoop out my flour from my canister into the measuring cup and then level off to prevent to much packing, would that technique be okay or should I just scoop my measuring cup in the canister and level off? Sorry for all the brain picking questions, I’m planning on making these to take to some new friends of ours and just want to clarify. Thanks!!

    • says:

      Sorry for the confusion with the salt. Some of that depends on preference. I’d use 1/4 tsp of salt. For the flour, I usually just scoop the flour right out of the canister. I haven’t made these specific cookies as a chocolate cookie, but if I were going to I’d try adding 1/2 cup of cocoa powder and reducing the flour by that much and see how that turns out.

  38. Sandy Chartrand says:

    I’ve made these cookies a couple of times already and they are very good. However everyone has commented that they are “chewy”. Mine are not the least bit chewy. They are soft and doughy but not chewy even when they are cooled. Any suggestions to make them chewy?

    I put parchment paper on my cookie sheets so that I don’t have to wash the cookie sheets after. Could this be the reason they are not chewy?

    Sandy from Canada

    • says:

      Hi Sandy! To me, being soft and doughy is what makes them chewy, as opposed to being harder and crunchier. It sounds like they are correct.

  39. Hi just wanted to tell you I made these biscuits early this morning & they are to die for, thick & soft will be making these all the time now, many thanks

  40. cheyenne says:

    what if i dont have salted butter? we only have/use sweet cream butter

    • says:

      I’m not sure about sweet cream butter. I think it might be different depending on the country. My understanding though is that it should be fine.

  41. Hi Lindsay. I love your recipe, the cookies always come out tasting great!! But I still have the same problem; they always spread. Is there a way to fix that?

    • says:

      Hmm, I’m not sure why. But there are a few ways to try and fix it. One easy way is to make sure the dough is cold. Colder dough won’t spread as much. Another option is to add a little more cornstarch, depending on how much they are spreading – maybe 1/2-1 tsp. The other option is to add more flour, but that will change the consistency of the cookie and make it denser.

  42. Amy McCalip says:

    Thank you so much for sharing your superb chocolate chip cookie recipe! Like you, I am always looking for the perfect one. Thank you for perfecting it! I don’t have to look any further! EVERYONE , EVERYWHERE I take these LOVE THEM! They are gone fast! I have to hide some for my other coworkers so they can have some when they come in for the later shift! Sometimes I am bitchy at work, I make up with these! IT WORKS! haha
    Thanks again! You will go straight to HEAVEN with these dear!

  43. Soo I dont have cornstarch and I really want to try these, is there ANYTHING else that would work? Ive seen mention of flax seed or more flour online but not sure if that’s the right substitution.

    • says:

      Cornstarch really is going to be best. I’ve never tried flax seed as a replacement, and while flour typically can be a replacement for cornstarch, it won’t turn out the same in these cookies.


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