Chocolate Chip Cookie Recipe: Thick N’ Chewy

Thick and Chewy Chocolate Chip Cookies in a white bowl

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This recipe actually IS The Best Chocolate Chip Cookie Recipe – it’s been the most popular chocolate chip cookie recipe on my entire website for almost a decade now! It made it into my first cookbook and has remained a reader favourite for years now thanks to it having ingredients that you have in your pantry, Just read all the hundreds of rave reviews that have been left over the years, this is the only chocolate chip cookie recipe you’ll ever need! If you don’t believe me – believe the tens of thousands of people that have baked these cookies over the years – they know their stuff!

stack of Chocolate Chip Cookies ready to be enjoy!
Chocolate Chip Cookies

How to Make Easy Chocolate Chip Cookies From Scratch

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. These thick and chewy chocolate chip cookies are the base for my Milk Chocolate Chip Cookies with Raisins, my Chocolate Mint Ritz Stuffed Chocolate Chip Cookies and my personal favourite Walnut Loaded Chunky Chocolate Chip Cookies. This chocolate chip cookie dough is perfect for making stuffed cookies of all types!  If you are looking for crispy chocolate chip cookies, try my Crispy Chocolate Chip Cookie recipe, that one is MY all time favourite!

  • 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.

What’s the Best Chocolate to Use in Chocolate Chip Cookies?

The best chocolate to use in chocolate chip cookies is real chocolate, not “baking morsels”. When you look on the package of chocolate chips,  IF it doesn’t say chocolate, then it’s not chocolate!  There are brands that make cheap fake chocolate morsels and these morsels or baking chips will not make the best cookies. I like most chocolate chips in my cookies but prefer Chipits Semi-Sweet Chocolate Chips or Ghirardelli chocolate chips and I stock up on those when I go to the States!

Do I Have to Chill the Cookie Dough?

Chilling chocolate chip cookie dough allows the flavours to meld together somewhat but you don’t have to chill this recipe in order to get thick and chewy cookies like shown in the photos. This cookie recipe does not require chilling. The choice is a personal one if you feel that the flavours get deeper when you chill the dough.

How to Freeze Chocolate Chip Cookie Dough

This chocolate chip cookie dough is perfect for making ahead of time and freezing! Freezing chocolate chip cookie dough is incredibly easy and is a great way to save time for busy families on the go, you can pre-make a ton of dough and keep it in the freezer for when you need to use it

  • Prepare the cookie dough according to the recipe instructions.
  • Divide the cookie dough into two equal portions.
  • Place each portion of the cookie dough into a freezer safe bag, seal and freeze for up to 2 months. I dived the dough into two as they will make a solid dozen cookies each.
  • If you prefer, you can roll the cookie dough into pre-formed balls, BUT I find that this actually can dry out the dough and change the quality. When you freeze the dough in a large chunk, it helps preserve the moisture and prevents everything from getting freezer burnt.
  • To make cookie dough balls and freeze them, roll the dough into one inch balls. Place on a parchment lined baking sheet and flash freeze for an hour so that they won’t stick together when you place in the freezer safe bag.
  • Place the balls into a sealed container or a bag. IF you make the dough balls they DO deteriorate in the freezer faster, I would only give them a month in there, tops.

How to Bake Cookies From Frozen Cookie Dough

Now that you have the cookie dough frozen, you can bake it up any time you want!

  • Remove your dough from the freezer and let defrost.
  • If you have made the cookie dough balls and frozen them, simply line a baking sheet with parchment paper and place the frozen dough on top, 2 inches apart and let them defrost.
  • Preheat your oven to 350 °F.
  • Roll the dough into 1 inch balls. I find that you can still work with slightly frozen dough at this point and it’s easier to make the balls!
  • Place on a parchment lined baking sheet, 2 inches apart.
  • Bake in the oven for 10-12 minutes until they are golden brown and slightly underdone.
  • Cool on baking racks.
Thick and Chewy Chocolate Chip Cookies in a white bowl
Thick and Chewy Chocolate Chip Cookie Recipe

How to Freeze Baked Chocolate Chip Cookies

Chocolate chip cookies freeze exceptionally well and it’s easy to do! Bake them up and then store them in the freezer for snacks and school lunches.

  • You are going to freeze the already baked cookies on a cookie sheet in one layer until they are frozen solid.
  • Remove the frozen cookies from the cookie sheets and place into an airtight, freezer safe container.
  • Place the cookies layer by layer (putting parchment paper or wax paper between the layers to make sure that they don’t stick together) and then seal with the lid.
  • Freeze for up to 3-6 months.
  • Defrost on the counter-top and enjoy!

How to Keep Your Cookies Fresh

I learned this trick from a professional bakers daughter! To keep your  chocolate chip cookies fresh, seal them in a container with a piece of fresh bread (or at least not stale bread) The chocolate chip cookies will wick the moisture from the bread while they are sealed up in the container and you will have chocolate chip cookies that will last for 4-5 days on your counter top- and still be soft and chewy! I do NOT recommend anything else – I have seen apple slices and wet paper towels recommended – as flavors from the apple WILL wick into your cookies and paper towels are messier.

The Types of Ingredients to Use in Chocolate Chip Cookies

Here are a few common questions that are asked when it comes to the ingredients used in chocolate chip cookies. Remember that this is just my opinion only and you are free to use products and brands that you like!

What type of flour do I use in chocolate chip cookies?

The best type of flour to use in chocolate chip cookies is unbleached, all purpose flour. The brand doesn’t really matter as long as it’s a brand that YOU like to use.

What type of butter do I use in chocolate chip cookies? Can I use salted butter?

The best butter to use in your baking is one that tastes good off the spoon – or you can taste test it on plain toast. You want to use a butter that is good quality and tastes delicious! This is what your cookies are going to taste like, so make sure it’s good! As for salted butter, I use salted butter all the time in my baking, just use a portion of the salt in the recipe if you are doing so. The rule of thumb is that you leave out ¼ tsp of salt for every ½ cup of salted butter you use, so you would only use ¾ tsp of salt in my recipe.

Do you need brown sugar for chocolate chip cookies? What kind?

You absolutely need brown sugar for chocolate chip cookies, or they will be too sweet and lack a depth of flavour. I use golden or light brown sugar in all of my cookie recipes, but I have a friend who uses dark in almost everything she bakes – and everything she makes turns out great as well! It will be a deeper, more molasses-ey flavor when you use a dark brown sugar. If you don’t have brown sugar, mix in 2 tbsp of molasses to every cup of white sugar that you are substituting.

close up stack of Thick and Chewy Chocolate Chip Cookie in jade blue background

Chocolate Chip Cookie Troubleshooting

Here is a list of the common problems you might encounter when making chocolate chip cookies – or most cookies, for that matter.

Problem: My cookies spread out and are flat.

  • 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 ¼ CUPS of flour and only ½ cup of butter – this is one of the driest cookie doughs out there.
  • You also could have measured wrong, because there is no way ½ cup of butter mixed into that large amount of flour can be wet.
  • You aren’t measuring the flour correctly OR you are using sifted flour. A lot of people don’t realize that your flour can come pre-sifted, which means that when you are measuring out your flour it will NEVER match recipes on the internet! Never buy pre-sifted flour unless it’s for a recipe that specifies it. Most households buy unsifted and use un-sifted.
  • Your oven could be running at a different temperature, check it’s accuracy.

Problem: My cookies are tough and not chewy

  • 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!
  • You might have over-beaten the cookies. Don’t beat the dough as much next time.thick chewy chocolate chip cookies in a plate and a glass of milk on background

Baking Supplies & Equipment Needed For Making Chocolate Chip Cookies

You don’t have to have the following items that I list below for baking, but I own most of them and they make baking a lot easier! Here are a few suggestions for your kitchen!

  1. Stand Mixer
  2. Hand Mixer
  3. Dry Measuring Cups
  4. Measuring Spoons
  5. Parchment Paper
  6. Baking Sheets
  7. Cookie Scoop
  8. Spatulas/Flippers

More Chocolate Chip Cookie Recipes

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.

Happy baking!

Love,

Karlynn

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The Best Chocolate Chip Cookie Recipe

This recipe actually IS The Best Chocolate Chip Cookie Recipe, tried and tested by tens of thousands of readers with simple easy delicious ingredients and yields thick, chewy chocolate chip cookies.
4.97 from 305 votes
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Course
Dessert
Cuisine
American
Servings
24
Calories
220
Author
Karlynn Johnston

Ingredients
 

  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup butter softened
  • 1 teaspoon salt ( use ½ tsp if you are using salted butter)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 2 cups semi-sweet chocolate chips

Instructions
 

  •  Preheat your oven to 350 °F. Get out your baking sheets and line with parchment paper.
  • Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. .
  • Whisk together the dry ingredients ,then beat them into the butter mixture until combined completely.
  • 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.
  • Drop by rounded tablespoonful onto the baking sheets.
  • 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 Information

Calories: 220kcal, Carbohydrates: 30g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 192mg, Potassium: 114mg, Fiber: 1g, Sugar: 18g, Vitamin A: 145IU, Calcium: 22mg, Iron: 1.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Chocolate chip cookies Cookies

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Nicki says

    Karlynn, question: this recipe is the same as many other chocolate chip cookies recipes I see except that it uses half the amount of butter. Can you comment on what more or less butter does to the final product? Thank you!

  2. Jackie says

    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!5 stars

  3. Namey says

    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.5 stars

    • Natasha says

      Not sure how people got flat cookies. I’m a terrible cook and mine turned out thick n fluffy.5 stars

    • sasha says

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

  4. Mariyam says

    I have nothing more to say. THIS IS THE BEST CHOC CHIP COOKIE RECIPE!!! thankyou so much for sharing this recipe ❤5 stars

  5. Jo says

    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.1 star

  6. Lisa Stevens says

    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!!1 star

    • Tavia says

      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 ?

  7. D. Stevens says

    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!

  8. D. Stevens says

    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!

    • Karlynn Johnston says

      Yes, pastry flour was absolutely the culprit here! You need a heavy all purpose flour!5 stars

  9. Muhsina says

    I love this recipe!! Turns out great every time! Thank you! 🙂5 stars

  10. Valerie says

    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!5 stars

  11. Chris in Maine says

    HOW much salt? I’m making these NOW, so I’m going to just guess at a 1/2 tsp………

  12. Rita Scarberry says

    These are the best chocolate chip cookies I’ve ever made! I added 1\2 pkg of caramel chips & a little sea salt for a Salted caramel chocolate chip cookie! Everyone loved them!!5 stars

  13. Nancy says

    Just finished baking these. Baked up beautiful. They are thick and crunchy on the outside, chewy on the inside. But a bit too sweet!5 stars

  14. dianna jenkins says

    I baked your peanut butter cc (thick & chewy) yesterday and they turned out fantastic. If I use a similar technique (ice cream scoop, etc) will they turn out the same? Or should I try these at 375 degrees to get the same results?5 stars

  15. Tanai says

    Best cookies ever ppl that substitute add remove why comment it’s not the same cookie anymore leave it ALONE it’s perfect the way it is5 stars

    • Karlynn Johnston says

      Yes, don’t change if you don’t have to ( dietary etc). It works the way it is!5 stars

    • Laya Pell says

      People can add whatever they want! Thats the beauty of cooking. People can share whatever details and variations they want! This is the internet l,sweety. Suck it up. I for one love all the variations and plan to try a great deal of the ones ive read.5 stars

  16. Kira says

    Delicious. I used half mini semi-sweets and half mini heresy kisses. Perfect!5 stars

  17. Tess says

    Best cookie recipe ever! I’ve used it maybe 5-6 times now. Once I had no vanilla extract and used almond extract instead and added some chopped almonds and it was too shelf delicious 🙂5 stars

  18. April says

    These are hands down the best cookies ever! Don’t overbake and you’ll realize why people never make another choco chip cookie recipe again after having these!5 stars

    • Karlynn Johnston says

      Yes, please please please just follow the instructions!! They are the best!5 stars

  19. WRC says

    I read a lot of the comments good and negative, and decided to try anyways based off the ingredients list.
    I made the size a big bigger when I rolled them out, and substitued chocolate chips with one cup white chocolate and one cup mini semi sweet, and I added about 2 tbsps of maple syrup and a large dash of cinnamon… they are amazing, so soft and chewy what an awesome recipe. Give it a shot they are perfect small or large ( they get more round when bigger), I even put tiger ice cream between two smaller ones that were a bit warm and I almost died and went to heaven! Enjoy these jems, I know I added a few things to make them more “homey” but this is a solid recipe.5 stars

  20. Nina says

    These are so good and super easy to make. Just remember to let the cookies cool all the way through before enjoying.5 stars

  21. ryah says

    I’ve tried a ton of recipes and this one has become my go-to. It is the absolute best. I can’t say much more except, watch the cookies and don’t over-bake! follow the recipe and you’ll be safe.5 stars

    • Karlynn Johnston says

      Thank you SO much for the kind words and the 5 star rating on these, I appreciate it!! <35 stars

      • Megan says

        I really wanted to make cookies, but had no eggs, so I did flax eggs – 2 tbsp ground flax, and 5 tbsp water (for 2 eggs). They turned out nice and soft with crispy edges. Flatter than in the pictures, but still great! I realized while reading the comments that my elevation may also contribute to the flatness, so I might try a higher temperature next time. Great recipe though! Cant wait to try it with real eggs!5 stars

  22. Dave says

    why did you reply to your own post saying that the same thing you said earlier happened?

  23. Jennifer LeBlanc says

    Well that’s the answer to my question! It’s been pouring rain all day and I made these cookies last week and they were amazing and today there as flat as a board lol. Thanks for the recipe though! I will make these again while it’s not raining 😀5 stars

  24. Karlynn Johnston says

    No, compared to OTHER recipes. This recipe has half the butter conventionally used!

  25. SeanAhronson says

    Can’t seem to get all the chocolate chips to mix property. Picture popcorn kernels at the bottom of the popcorn bowl. That’s what I end up with every time I make these. Still an excellent cookie though.

    5 stars

  26. pattiet66 says

    do you mean cut the 1/2 cup butter for this recipe in half to make them fluffier or your recipe has is already cut in half&gt;

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