Ultimate Thick and Chewy Chocolate Chip Cookies

Why You’ll Love This Recipe

Ultimate Thick and Chewy Chocolate Chip Cookies are everything you want in a classic cookie—soft centers, crispy edges, and pockets of gooey chocolate in every bite. Their perfect thickness and chewy texture come from a few simple techniques and ingredient tweaks. These cookies are ideal for bake sales, gifts, or just indulging in a homemade treat that hits all the right notes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter (melted and slightly cooled)
brown sugar
granulated sugar
eggs
vanilla extract
baking soda
cornstarch
salt
semisweet chocolate chips or chunks

directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.

Gradually mix the dry ingredients into the wet mixture until just combined.

Fold in the chocolate chips or chunks until evenly distributed.

Scoop large portions of dough and roll into balls, placing them on the prepared baking sheets spaced a few inches apart.

Chill the dough balls on the baking sheet in the fridge for 15-20 minutes for thicker cookies.

Bake for 10-12 minutes, until the edges are golden and the centers look slightly underbaked.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 18 large cookies.
Preparation time: 15 minutes
Chill time: 15-20 minutes
Baking time: 10-12 minutes
Total time: 40-45 minutes

Variations

Add chopped nuts like walnuts or pecans for crunch.
Use a mix of milk, dark, and white chocolate for variety.
Sprinkle flaky sea salt on top before baking for a sweet-salty combo.
Replace some chocolate chips with toffee bits for extra richness.
Try browning the butter first for a deeper, nutty flavor.

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 2 months.
Reheat in the microwave for 10-15 seconds for a warm, gooey center.

FAQs

Why are my cookies flat?

Using melted butter and not chilling the dough can cause spreading. Chill the dough and measure flour accurately.

Can I use salted butter?

Yes, but reduce the added salt in the recipe slightly.

Do I need to chill the dough?

Chilling is optional but helps the cookies stay thick and chewy.

Can I make the dough ahead of time?

Yes, refrigerate for up to 48 hours or freeze for up to 2 months.

Why cornstarch?

Cornstarch helps make the cookies extra soft and tender.

Can I use all brown sugar?

Yes, it will make the cookies chewier and give a deeper flavor.

Can I use whole wheat flour?

You can, but the texture will be denser. Consider using half whole wheat, half all-purpose.

Can I freeze the dough?

Yes, shape into balls and freeze. Bake from frozen, adding 1-2 minutes to baking time.

Are these cookies good for gifting?

Absolutely—they’re sturdy, delicious, and loved by all ages.

Can I make them smaller?

Yes, just reduce baking time by 2-3 minutes for smaller cookies.

Conclusion

Ultimate Thick and Chewy Chocolate Chip Cookies are a home-baked classic taken to the next level. With the right balance of crisp and chew, and a generous helping of chocolate, they’re sure to become your go-to cookie recipe. Whether you make them for a gathering or just to satisfy your sweet tooth, they deliver every single time.

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