Chewy Chocolate Chip Cookies

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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!

Why You’ll Love These Chewy Chocolate Chip 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.
Vanilla extract, eggs, brown sugar, granulated sugar and the rest of the ingredients on a marble countertop.

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.
A stack of four chocolate chip cookies on a white countertop with more cookies in the background.

How to Make Thick & Chewy Chocolate Chip Cookies

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.
Homemade chocolate chip cookies lined up on a kitchen countertop with some loose chocolate chips.

Watch How to Make These Cookies

Check out this video to see how this chewy chocolate chip cookie recipe comes together:

[adthrive-in-post-video-player video-id=”pgZ6bysE” upload-date=”2022-08-31T12:23:26.000Z” name=”Chewy Chocolate Chip Cookies” description=”These Chocolate Chip Cookies are thick, chewy, and fully loaded with chocolate chips! You’ll want to make these cookies every week!” player-type=”default” override-embed=”default”]

Read Transcript

A bunch of thick and chewy chocolate chip cookies on a marble surface with a small bowl of chocolate chips.

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.
A soft and chewy chocolate chip cookie on a marble kitchen countertop with a big bite taken out of it to reveal a bunch of melty chocolate chips in the center.

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.
Four cooled chocolate chip cookies stacked on top of one another.

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.

Can I Freeze These Cookies?

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.

More Tempting Chocolate Chip Cookie Recipes

You can never have too many chocolate chip cookie recipes on hand! Here are some others that you’ll love:

Print
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A pile of three chocolate chip cookies with two cookie halves balanced on top
Recipe

Chewy Chocolate Chip Cookies

  • Author: Lindsay
  • 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

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, cornstarch, baking soda, baking powder and salt in a medium-sized bowl and set aside.
  3. 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.
  4. Add the eggs one at a time and mix until well combined after each addition.
  5. Add the vanilla extract and mix until well combined.
  6. Add the dry ingredients and mix until mostly combined. Do not over mix.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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235 Comments
  1. Mila

    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.

  2. Courtney

    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!






    1. Lindsay

      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.

  3. LuLu

    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!






  4. Tonia

    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!

    1. Lindsay

      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.

    2. Cristy

      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!






  5. Nessy

    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?






  6. KB

    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!






  7. Natasha

    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! )






  8. Amanda Farren

    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?

  9. Callah

    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 🙂






    1. Lindsay

      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!

  10. Cassidy l

    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 🙂

  11. Cortney Craig

    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!






  12. Maria Z.

    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.

    1. Lindsay

      I do think things bake differently on parchment versus a silicone baking mat. I always use a silicone baking mat.

  13. Angela

    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.

  14. Kay

    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

    1. Lindsay

      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.

  15. Fernanda

    Hello i Will make them today
    Once question. Why do you ad banking soda AND banking powder?? How long can i save the Dough in the freezer AND be ok?

    1. Lindsay

      Baking powder and baking soda have different properties. Sometimes you use one or the other and sometimes you use both. It’s about achieving a certain texture. I have not ever frozen this cookie dough, so it’s hard for me to say. But generally speaking, you can freeze cookie dough for up to three months.

  16. Erin Moody

    This is my go to recipe for cookies!! I was wondering if you’ve ever tried freezing the dough or the baked cookies? I would love to be able to make a huge batch and save some for later.






  17. Helen

    Hi! My oven has 2 heating options- top and bottom heating and just lower heating. Which one is best? And which rack do you put it on?

    Thanks!

  18. Krystal

    This is my absolute go to recipe and has been since I’ve found it!! Can I freeze the cookie dough? Also how long do the cookies last? Thank you! I love Your recipes 😊






  19. alexa

    omg these were amazing, so I was short on ingredients and had to sub butter for veg oil and brown sugar for white and still they were so amazing!! I cant wait to make them again with the butter and brown!!






  20. Lily

    Made these today and they are literally the best cookies I’ve ever made. Did it with gluten free flour aswell and they turned out just as good!






  21. Sara Smith

    If I could do more than 5 stars I would!! I have been searching for a recipe that is fluffy, soft, chewy, and yummy and kept coming up with either overly spread out paper thin cookies that turn hard quickly, or flavorless ones. The only thing I did differently was use four that was self rising; as it is my go to for any baking purpose now, and also substituted milk chocolate Ghirardelli chips instead of the semi sweet the recipe calls for. My family is sold as well!!






  22. Sara Smith

    These cookies are just the recipe I have been looking for!! They are phenomenal!! The only thing that I did differently was use self rising flour and milk chocolate Ghirardelli chocolate chips. But the flavor, the thickness, and the coloring is perfection!!!

  23. Annaliese

    I’m new to baking and these recipes are AMAZING! You’ve discovered a love I didn’t know I had 🥰 these cookies taste so good and the husband loves em too, can’t wait to make more recipes!❤️






  24. Selena

    Hello! I tried making this recipe and for some reason my cookies spread A LOT! I’ve made cookies a bunch so not sure where I went wrong! Could you tell me what I need to do differently?!

  25. Matty

    So the first time I made these at a friend’s house, and they were amazing! But when I made them at home they came out cakey. Do you recommend I do a little less flour? Or maybe leave out the baking powder? Not sure what to do!






    1. Matty

      Update- I made them today and left out the baking powder. Results were the same. The dough is also super sticky.. in your pictures the dough looks soft instead of sticky. Maybe I should try 1 extra large egg instead of 2 large?

      1. Lindsay

        Hmmm hard to say for sure. If you’re going to mess with the eggs, I might actually add a yolk to make them more dense.

  26. Michelle

    This recipe makes amazing cookies! I happened to come across your recipe during the stay-at-home order during the coronavirus. This is now my go-to recipe when I take a meal to a family or to appreciate those that help me in my classroom. WOW! My family loves them too!  THANK YOU for sharing! 






  27. Sybil Stokes

    And here I thought you only did beautiful cake recipes! These cookies are amazing! I’m currently eating one in a dark corner so my kids don’t see me having another one. Sooooo good. Thank you for sharing your special talents! 






  28. Isabella

    These are AMAZING! I browned the butter and I didn’t have cornstarch and they still turned out delicious <3  Great recipe!

  29. Shea

    Can you use self raising flour if plain is not available?? What would be the conversation and would you remove any other ingredient?






  30. Rhiannon

    These were so amazing. Making them again, as they only lasted 3 days in our house. I appreciated that they tasted just as fresh in day 3 as they did in day 1. 






  31. B. Gibbs

    A quick question before baking these great looking cookies.   Your instructions don’t say to heat the oven until the dough is mixed completely.  Is that what you intended, or should the oven be heating while the dough is being mixed?

    1. Lindsay

      Either way is fine. I’ve adjusted it to say it at the beginning, since that is typical. I hope you enjoy them!

  32. Judy

    This was my go to recipe for years, had it memorized I made It so much.  Well life changed, got divorced and started working full time.  I had not made them in a couple years and could no longer remember the recipe.  I have so many chocolate chip cookie recipes pinned and could not remember which one!  I finally found it today! Can not wait to make them today!  






      1. Elizabeth Peck

        Eureka!
        I’ve made this recipe several times and I’ve made a discovery! It cannot be doubled. Doubling (or tripling) throws off all the proportions and the cookies will not turn out. They will spread too much, be too flat and taste underdone. I read through all the comments and saw that some people experienced this same turnout and I wonder if they tried to double it like I did. Try the recipe again exactly as written – it will work. Best cookies ever!

  33. Laurel

    So, I normally never leave comments on the recipes I try, but this is an exception. Where has this recipe been all my life? AMAZING. The PERFECT chocolate chip cookie, hands down. I ended up using a 1/4 C butter and 1/2 C shortening. I thought I had at least a stick of butter… apparently not! Chilled the dough for about 45 minutes and baked 14 minutes. Turned out AMAZING. Would probably be even better if I had the proper amount of butter. This is my new official go-to chocolate chip recipe. YUM!

  34. Julie

    This is my new go – to chocolate chip cookie recipe. We love how soft and chewy they stay. Thank you so very much! I’ve been searching for the best ccc recipe for years and yours is it! ????

  35. Arielle

    Do you think using browned butter 6 tbsp and the rest as room temp butter would alter the dough and shape during baking? 
    Also my dough (sugar cookie dough comes out perfect) for choc chip keeps coming out crumbly is it crucial to go slow with the flour ? Should I slowly stir in rather than use my stand mixer? I don’t want to keep wasting ingredients 

    1. Lindsay

      I’m not sure – I imagine it would change it up a bit. Browning the butter changes it.

      It sounds like you might be over measuring the flour and adding a bit too much.

  36. Susan A.

    I made these tonight and they turned out very thick and soft and looked exactly like your photo but the softness is more akin to a cakey texture than a chewy cookie (as opposed to crispy and crunchy which nobody wants).  They remind me of a soft sugar cookie with brown sugar and chocolate chips added rather than a true CC cookie.  Good, just not quite the traditional CC cookie.

  37. Nicole

    My cookies turned out very soft and I believe I cooked them just long enough. My only issue was they were very bland like others have stated. They didn’t have that sweet chocolate chip tast to them, any idea how I could make them a little sweeter? 

  38. Rebecca

    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!!

    1. Lindsay

      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.

  39. Dieselle

    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.

    1. Lindsay

      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.

  40. Brittany

    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! ????

  41. Pamela

    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

    1. Lindsay

      It’s really hard for me to say what was different between the two batches of cookies without being there. I’m sorry.

  42. Tony stark

    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.

    1. Lindsay

      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.

  43. Tamara

    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! 🙂

  44. Jaime

    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!!!

  45. Eileen

    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!

  46. Melanie

    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. 

  47. Taylor

    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!

    1. Lindsay

      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.

  48. Osama Jawad

    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. 

    1. Lindsay

      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.

    1. Lindsay

      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.

  49. Margaret

    “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!

    1. Lindsay

      Thanks Margaret! Our poor husbands – they fall in love with a dessert and we immediately change it. 🙂 The life of a food blogger.

  50. Kim L

    I made them twice over the weekend. Very good. I made them slightly smaller though they were still thick. However, my cookies are darker looking than your pictures. I did not over baked them and took them out just as the edges were golden and the center not 100% cooked. Yours look so much prettier.

  51. Kara H

    This is hands down, my favorite new chocolate chip cookie recipe. Mine NEVER turn out nice and fluffy, but these are perfect!

  52. Beth

    I just made these 2 days ago and my family devoured them. These are, hands down, the best chocolate chip cookies I have found yet. I got the next butter out to soften before the last cookie was gone this morning and batch 2 has turned out equally delicious. Thank you for sharing a fabulous recipe.

  53. George

    Made one batch, they were great. Taste was great, cool texture. tripled up the recipe for my girls volleyball team and they were a disaster! Flat and without the same great texture. Double checked through all steps/ingredients/temps. All seems the same. Should have taken my time and did one batch at a time!

  54. Elisa

    Thank you Lindsay, I was disappointed when my cookies didn’t turn out well so now I shall try them again, and this cookie size seems the perfect choice.

  55. Elaine

    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.

    1. lifeloveandsugar@gmail.com

      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.

  56. Amy McCalip

    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!

  57. Aziza

    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?

    1. lifeloveandsugar@gmail.com

      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.

    1. lifeloveandsugar@gmail.com

      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.

  58. marie

    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

  59. Sandy Chartrand

    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

    1. lifeloveandsugar@gmail.com

      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.

  60. Jacki

    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!!

    1. lifeloveandsugar@gmail.com

      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.

  61. Tiffany

    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.

  62. Shannon

    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!!

    1. lifeloveandsugar@gmail.com

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

      1. Morgan

        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.

  63. Aziza

    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.

    1. Ivy

      Hi! Just want to ask what kind of sugar do you use? And sorry to be asking this because this is my first time, what do you mean to cream the butter and sugar? Is this the same as mixing them in a mixer? Thanks

      1. Lindsay

        These cookies use both light brown sugar and regular granulated white sugar. As for creaming, it’s a method of mixing. You want to cream the butter and sugars together for about 3-4 minutes, until you actually see the color of the mixture lighten noticeably and the texture get creamy and fluffy. You can check out the video for these white chocolate macadamia nut cookies too, where I talk about it and show it. I hope that helps!

  64. Maureen

    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….

      1. Alexis

        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.

  65. Marsha

    Hi!

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

  66. LeeAnn

    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?

    1. lifeloveandsugar@gmail.com

      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.

    2. Corinna

      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!

  67. Sona

    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 🙂

    1. lifeloveandsugar@gmail.com

      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!

      1. Sona

        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?

      2. lifeloveandsugar@gmail.com

        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!

  68. Amanda

    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?

  69. Po

    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.

    1. lifeloveandsugar@gmail.com

      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!

  70. Elisheba

    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.

  71. Megan

    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?

    1. lifeloveandsugar@gmail.com

      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.

  72. Other Lindsay

    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?

      1. Other Lindsay

        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.

      2. lifeloveandsugar@gmail.com

        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.

      3. Other Lindsay

        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. 🙂

  73. Carole Smith

    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!!

    1. Lacey Harshman

      I’m so glad that I stumbled across your recipe.  These cookies are delicious and beautiful.  My kids loved them and call them double stuffed cookies.  I’ve been trying to find a good soft and chewy chocolate chip cookie recipe.  I was really happy to see that you also included the ingredient amounts in grams.  I like just weighing out my ingredients so I can get the best results.  This will now be my go to recipe.  Thanks for sharing it! 






  74. Kyla

    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?

  75. Michelle @mycaliforniakitchen

    Chocolate chip cookies never get old! Neither does looking at melty chocolate chip cookie pictures. These look so tasty!

  76. Jess @ On Sugar Mountain

    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! 😀

  77. gina

    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

    1. lifeloveandsugar@gmail.com

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

  78. Trish - Mom On Timeout

    These cookies are just heavenly Lindsay! I love making BIG cookies so 1/4 cup scoop sounds perfect to me 🙂 Pinned!

      1. Danielle

        This is one of the BEST 🍪Chocolate Chip Cookie recipes ever! I love how even after a couple days they taste as good as the day you baked them.
        One question for you….can you freeze them? If so, do you bake them off then freeze or freeze the dough ect. Would love to make some for my sons Graduation Party ahead of time. 

  79. Holly McD

    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!!

    1. lifeloveandsugar@gmail.com

      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! 🙂

    2. Holly

      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!

      1. Jemilah Desvarieux

        Hi Lindsay making this recipe and doubling the size in a little bit! Really excited to make them..but I don’t see a mention of eggs in the recipe though ? Does it not call for any ?

        Jemilah 

  80. Chelsea @chelseasmessyapron

    Those are some beautiful cookies! I love cookies thick and big just like yours! Amazing 🙂 Pinned!

    1. Lynn p.

      Came out perfect. The next recipe I will add some cinnamon as I love cinnamon in my choc chip cookies just for the added flavor…






Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29