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

  • 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

Instructions

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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Enjoy!

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Recipe rating

192 Comments
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  6. 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!!

  7. 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!

  8. 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!!

  9. 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!!!

  10. 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!❤️

  11. Reini

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

  12. 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?!

  13. 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.

  14. 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! 

  15. 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! 

  16. Isabella

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

  17. Shea

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

  18. 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. 

  19. 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!

  20. 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!

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