These Thick & Chewy Chocolate Chip Cookies are everything you want in a classic cookie—crisp golden edges with irresistibly soft and gooey centers, generously studded with rich semisweet chocolate chips. A comforting, crowd-pleasing treat perfect for any time of year.
Why You’ll Love This Recipe
This recipe strikes the perfect balance between thick, chewy texture and rich, buttery flavor. The combination of brown and white sugar gives these cookies depth and that sought-after chewy bite, while the generous amount of chocolate chips ensures that every mouthful is satisfyingly sweet. They’re quick to whip up and perfect for everything from bake sales to cozy evenings at home.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup unsalted butter, softened
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3/4 cup brown sugar
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3/4 cup white sugar
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2 large eggs
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1 tsp vanilla extract
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2 1/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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2 cups semisweet chocolate chips
directions
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Preheat your oven to 350°F (175°C).
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In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is smooth and fluffy.
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Beat in the eggs one at a time, then add the vanilla extract and mix until fully incorporated.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Gradually mix the dry ingredients into the wet mixture until just combined.
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Stir in the chocolate chips evenly.
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Drop rounded spoonfuls of dough (about 1.5 tablespoons each) onto a baking sheet lined with parchment paper.
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Bake for 10–12 minutes, or until the edges are golden brown but the centers remain soft.
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Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Calories per serving: 250 kcal
Variations
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Nutty twist: Add 1 cup of chopped walnuts or pecans for a crunchy contrast.
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Double chocolate: Use chocolate dough or mix in cocoa powder for an extra chocolatey version.
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Sea salt finish: Sprinkle a little flaky sea salt on top of each cookie before baking to enhance the flavor.
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Mini chips: Use mini chocolate chips for more chocolate in every bite.
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Chunky style: Swap out chips for chocolate chunks for a bakery-style feel.
storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months or freeze the unbaked dough balls and bake straight from the freezer. To enjoy warm, microwave for about 10–15 seconds.
FAQs
Can I refrigerate the dough before baking?
Yes, chilling the dough for at least 30 minutes helps intensify the flavor and prevent spreading.
What’s the secret to chewy cookies?
Brown sugar and proper baking time are key—don’t overbake, and remove when the centers are just set.
Can I make these cookies ahead of time?
Absolutely. Make the dough up to 48 hours ahead and store in the fridge until ready to bake.
Can I freeze the cookie dough?
Yes, portion it out onto a tray, freeze until solid, then store in a zip-top bag for future baking.
What if I only have salted butter?
You can use it, just reduce the added salt to 1/4 teaspoon.
Do I need to use both brown and white sugar?
Using both provides the best texture and flavor, but you can substitute if needed.
Can I add other mix-ins?
Yes—try dried fruit, different types of chocolate, or coconut for fun variations.
How do I keep them from spreading too much?
Use softened, not melted butter, and consider chilling the dough.
Why are my cookies flat?
Overmixed dough or too warm butter can cause cookies to spread more than desired.
Can I use a cookie scoop?
Definitely! It helps keep the cookies uniform in size for even baking.
Conclusion
Thick & Chewy Chocolate Chip Cookies are a timeless favorite for good reason—easy to make, rich in flavor, and irresistibly satisfying. Whether you’re baking for a gathering, gifting, or just treating yourself, this recipe delivers consistently delicious results every time. Bake a batch and watch them disappear!
Print
Thick & Chewy Chocolate Chip Cookies
Thick & Chewy Chocolate Chip Cookies are a classic treat that combines crispy edges with soft, gooey centers, filled with rich semisweet chocolate chips. With their perfect balance of texture and flavor, these cookies are quick to make and always a crowd-pleaser. Whether you’re baking for a special occasion or simply craving a comforting dessert, these cookies are sure to delight.
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
Instructions
-
Preheat your oven to 350°F (175°C).
-
In a large bowl, cream together the softened butter, brown sugar, and white sugar until smooth and fluffy.
-
Beat in the eggs one at a time, then add the vanilla extract and mix until fully incorporated.
-
In a separate bowl, whisk together the flour, baking soda, and salt.
-
Gradually mix the dry ingredients into the wet mixture until just combined.
-
Stir in the chocolate chips evenly.
-
Drop rounded spoonfuls of dough (about 1.5 tablespoons each) onto a baking sheet lined with parchment paper.
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Bake for 10–12 minutes, or until the edges are golden brown but the centers remain soft.
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Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
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For a nutty twist, add 1 cup of chopped walnuts or pecans.
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Make these even more chocolatey by mixing in cocoa powder or using chocolate dough.
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Add a sprinkle of flaky sea salt on top before baking to enhance the flavor.
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Use mini chocolate chips for more chocolate in every bite or switch to chocolate chunks for a bakery-style touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
