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

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


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!


  • 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) semisweet chocolate chips


  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.


  • 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.


  • 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

Keywords: soft chocolate chip cookies, homemade cookies, thick chocolate chip cookies