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

Chewy Chocolate Chip Cookies

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 24 minutes
  • Total Time: 49 minutes
  • Yield: 12-14 Cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!



  • 3/4 cup (168g) salted butter, room temperature
  • 3/4 cup (108g) light brown sugar, lightly packed
  • 1/4 cup (52g) sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups (293g) all purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 3/4 cups semi sweet chocolate chips


1. Preheat oven to 350 degrees and prepare a cookie sheet with a silicone baking mat or parchment paper.
2. Cream butter and sugars together in a large mixing bowl until light and fluffy, about 3-4 minutes. You should actually be able to see the change in color and texture.
3. Add the eggs and vanilla extract and mix until well combined.
4. With the mixer on low speed, add flour, cornstarch, baking soda and baking powder.
5. Stir in the chocolate chips. The dough will be thick.
6. Scoop 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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Recipe rating

  1. 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!!

  2. 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!

  3. 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!!

  4. 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!!!

  5. 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!❤️

  6. Reini

    OMG love this recipe! Made cookies for Santa Claus hahaha.
    I love a thick cookie YUMMY!
    Thank you

  7. 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?!

  8. 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.

  9. 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! 

  10. 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! 

  11. Isabella

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

  12. Shea

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

  13. 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. 

  14. 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!

  15. 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

        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!

  16. 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!

  17. 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! ????

  18. 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.

  19. 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.

  20. 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? 

  21. 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.

  22. 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.

  23. 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! ????

  24. 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.

  25. 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.

  26. 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! 🙂

  27. 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!!!

  28. 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!

  29. 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. 

  30. 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.

  31. 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.

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