Chewy Chocolate Chip Cookies

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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 1x
  • 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!


Scale

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

183 Comments
  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

        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!

  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.

  32. 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.

  33. 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.

  34. Kara H

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

  35. 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.

  36. 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!

  37. 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.

  38. 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.

  39. 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!

  40. 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.

  41. 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

  42. 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.

  43. 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.

  44. 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.

  45. 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.

  46. 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!

  47. 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.

  48. Marsha

    Hi!

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

  49. 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!

  50. 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!

  51. 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?

  52. 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!

  53. 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.

  54. 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.

  55. 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. 🙂

  56. 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! 

  57. 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?

  58. Michelle @mycaliforniakitchen

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

  59. 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! 😀

  60. 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. 😉

  61. 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. 

  62. 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 

  63. 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 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