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This Thick and Chewy Chocolate Chip Cookie Recipe is the most popular chocolate chip cookie recipe on my entire website! It made it into my first cookbook and has remained a reader favourite for years now! If you are looking for crispy chocolate chip cookies, try my Crispy Chocolate Chip Cookie recipe, that one is MY all time favourite!

Chocolate Chip Cookie Recipe
Chocolate Chip Cookie Recipe

How to Make Chocolate Chip Cookies

These are fast and easy chocolate chip cookies that turn out thick and chewy! Remember to under bake them slightly and they will turn out chewy.

Ingredients

2 1/4 cups of all purpose flour
1 tsp baking soda
1/2 cup of butter
1 tsp salt if using unsalted butter
1 cup of packed brown sugar
1/2 cup of granulated sugar
1 1/2 tsp vanilla
2 eggs
2 cups of semi-sweet chocolate chips

  • Preheat your oven to 350 °F.
  • Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
  • When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
  • Drop by rounded teaspoonful onto the baking sheets.
  • Bake at 350 degrees for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely.

Thick and Chewy Chocolate Chip Cookie Recipe
Thick and Chewy Chocolate Chip Cookie Recipe

The Best Chocolate Chip Cookies

If that pic doesn’t make you want to bake these, I don’t know what will. Also, Rooster bowl! This is one of my absolute favorite pieces from my collection. Let’s get in close just to hammer the nail home about how much you need to try this thick and chewy chocolate chip cookie recipe.

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Thick and Chewy Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Troubleshooting

  • Make sure to under bake the cookies. You only have to heat them up to 165 °F, to properly and safely cook the raw eggs in them. You can have ooey gooey chocolate chip cookies without adding honey or corn syrup, just simply under bake and enjoy!
  • If it’s humid or hot, like with any other cookie recipe, you are going to have to adjust your methods. Chill the dough in the fridge before baking to combat heat, and with humidity add in a couple tbsp of flour until the dough firms up.
  • If you have neither heat nor humidity and you have a wet dough – I hate to break it to you but your butter is cheap and has a high water content. It happens, a LOT and is massively important AND always overlooked when it comes to baking. There are 2 1/4 CUPS of flour and only 1/2 cup of butter – this is one of the driest cookie doughs out there. You also could have measured wrong, because there is no way 1/2 cup of butter mixed into that large amount of flour can be wet.

These chocolate chip cookies are very kid friendly, thick and delicious, strong enough to hold together in children’s lunches and small enough that you don’t feel too guilty sending them to school for a treat. This is a super delicious recipe and my go to for late night “Oh my god, I need a cookie” moments. Even Mr. Magpie can make them.

Happy baking!

Love,

Karlynn

REMEMBER TO PIN THIS RECIPE TO YOUR COOKIES BOARD AND FOLLOW ME ON PINTEREST!

Thick and Chewy Chocolate Chip Cookie Recipe

 

thick chewy chocolate chip cookies

4.72 from 243 votes
Chocolate Chip Cookie Recipe: Thick N’ Chewy
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

This Thick and Chewy Chocolate Chip Cookie Recipe is the most popular chocolate chip cookie recipe on my entire website! It made it into my first cookbook and has remained a reader favourite for years now!

Course: Dessert
Cuisine: cookies
Keyword: chocolate chip cookie recipe, chocolate chip cookies
Servings: 36
Calories: 146 kcal
Author: Karlynn Johnston
Ingredients
  • 2 1/4 cups of all purpose flour
  • 1 tsp baking soda
  • 1/2 cup of butter
  • 1 tsp salt if using unsalted butter
  • 1 cup of packed brown sugar
  • 1/2 cup of granulated sugar
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 2 cups of semi-sweet chocolate chips
Instructions
  1.  Preheat your oven to 350 °F. Get out your baking sheets and line with parchment paper.

  2. Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. .
  3. Whisk together the dry ingredients ,then beat them into the butter mixture until combined completely.

  4. When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on the parchment paper lined cookie sheets.

  5. Drop by rounded teaspoonful onto the baking sheets.
  6. Bake at 350 degrees for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely. Store in closed containers 

Recipe Video

Recipe Notes

You can substitute in any type of chocolate chips that you want in this recipe.

Make sure to read my troubleshooting tips above to solve any problems you might encounter.

Nutrition Facts
Chocolate Chip Cookie Recipe: Thick N’ Chewy
Amount Per Serving
Calories 146 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 128mg 5%
Potassium 76mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 12g
Protein 1g 2%
Vitamin A 1.9%
Calcium 1.5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
284
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

290 Comments

  1. Let me start out by saying, I am no baker by any means, I’ve never made a cookie that I’ve ever been proud of. This recipe was so easy though! These are the tastiest, fluffy, gooey cookies I’ve ever had in my life and the only recipe I will ever use from now on! I want to make these every day!

  2. I made these with gluten-free pie flour, sugar-free chips (sweetened with stevia) and a tiny amount of additive-free stevia instead of sugar (so I used no sugar whatsoever). I added a tiny bit of milk to the dough and used baking powder instead of soda. Despite my many modifications they turned out PERFECTLY: thick, fluffy, chewy, moist soft, delicious. Firm on the outside, soft on the inside, nice, fat shape. Thank you for the recipe.

    • Not sure how people got flat cookies. I’m a terrible cook and mine turned out thick n fluffy.

    • hi, how much stevia did you add? so no other substitute for the granulated or brown sugar?

  3. I have nothing more to say. THIS IS THE BEST CHOC CHIP COOKIE RECIPE!!! thankyou so much for sharing this recipe ❤

  4. These cookies turned out flat even if I put them in the fridge. I put them on really thick and they still went flat. They were also on low heat but still had soggy bottoms even if I cooked it for longer.

    I wouldn’t attempt to make these. But they did taste nice.

  5. Lisa Stevens Reply

    I had made a Martha Stewart cookie recipe and they turned out flat as a board. So I looked for a thick, chewy cookie recipe (because I know they exist) found this one and tried it. I followed the recipe exactly. It wasn’t raining and I am not at high elevation. They turned out slightly thicker than Martha’s cookies. They look nothing like the picture in the recipe!! I wish I could upload pictures of how they turned out. This was a waste of time and ingredients!!

    • Double check the ingredients. Baking soda is the key to getting them thick and chewy not baking powder.

      Try freezing them for 5-7mins before baking them for the recommended time.

      Cheers ?

  6. I’m so bummed. I’ve tried so many “no fail” chocolate chip cookie recipes, including yours, only to have the same dismal results: flat, run together cookies that turn crisp shortly after they’ve cooled. I followed your directions to the letter, with one exception. All I had on hand was Bob’s Red Mill fine pastry flour, not all purpose flour. Is that the problem? I also live at a slightly higher elevation… 2, 500 ft. I even refrigerated the dough for several hours before I baked them. HELP… I hate flat cookies!

  7. I’m so bummed. I’ve tried so many “no fail” chocolate chip cookie recipes, including yours, only to have the same dismal results: flat, run together cookies that turn crisp shortly after they’ve cooled. I followed your directions to the letter, with one exception. All I had on hand was Bob’s Red Mill fine pastry flour, not all purpose flour. Is that the problem? I also live at a slightly higher elevation… 2500 ft. HELP… I hate flat cookies!

  8. I love this recipie! I have made it with chocolate chips, Reese’s pieces, M&Ms, and white chocolate chips (my favorite). No matter what sort of mix-in I use they come out perfect every time and they get rave reviews!

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