Chewy Chocolate Chip Cookies

These Chewy Chocolate Chip Cookies are thick and full of chocolate chips! They’re super simple to prepare and they are such a crowd pleasing cookie recipe!

Thick and Chewy Chocolate Chip Cookies on a plate

Bakery Style Chocolate Chip Cookies stacked on a plate with two broken in half

Thick and Chewy Chocolate Chip Cookies

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 Cookies stacked on a white plate

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.

Collage of Bakery Style Chocolate Chip Cookies on a Silpat mat before and after baking

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 Cookies arranged on a white plate

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 Cookies on a silpat mat

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?

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Thick and Chewy Chocolate Chip Cookies on white plate, stacked, one cookie halved
Recipe

Chewy Chocolate Chip Cookies

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 24 minutes
  • Total Time: 49 minutes
  • Yield: 12-14 Cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Chewy Chocolate Chip Cookies are thick and full of chocolate chips! They’re super simple to prepare and they are such a crowd pleasing cookie recipe!


Ingredients

  • 2 1/2 cups (325g) all purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp 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 tsp vanilla extract
  • 1 3/4 cups (296g) semi sweet 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.

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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Enjoy!

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Recipe rating

199 Comments
  1. 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!

  2. 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.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12