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!



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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 304 votes
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Karlynn Johnston


  • 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


  •  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. Lynn says

    Best ever…so delicious. The second time I made these delicious cookies, I cut back on the sugar and it did not change the taste or consistency. This is my go to CCC recipe. Thank you5 stars

  2. Kind Baker says

    This recipie was abseloutly delicious!!! I made a half batch to try it out and it was super thick and chewy. I’m going to make some for my teacher. I bet she’s gonna love it with her coffee!!5 stars

  3. Tess says

    Love these cookies. So easy to throw together with amazing taste. My husband is very picky with his cookies but he loved these. I used 1/2 milk chocolate and 1/2 semi sweet and I thought it was a perfect combination. Only recipe I will use from now and the easiest recipe I’ve ever used. Thank you so much for your effort in perfecting this.

  4. michael stern says

    you’re sure 1/2 c of butter only? with that much flour, recipes traditionally call for a full cup of butter (see toll house).

  5. Earlyne says

    Love your recipes! Also Love your hat too! I’m a hat lover too. ❤️🎩5 stars

  6. Katie says

    In the information under what butter, it says to decrease salt by 1/4 teaspoon if using salted butter for every 1/2 cup.

    “The rule of thumb is that you leave out 1/4 tsp of salt for every 1/2 cup of salted butter you use, so you would only use 3/4 tsp of salt in my recipe.”

    But in the recipe it says to use 1/2 teaspoon of salt…not 3/4. which one is correct?


  7. Sarah Din says

    Can i make these cookies by coconut sugar? I’ve made them many times with brown sugar but want to try a healthier substitute

  8. Jen says

    Perfect every time! Love live this recipe! Family loves these cookies
    Thank you so much! I have trued many other recipes, this ones a keeper !5 stars

  9. Wendy Katz says

    Hi do you ever put nuts in the cookies? Has anyone here tried that?I have trouble thinking of Chocolate chip cookies without nuts.Would they turn out as good and how much would you put it.Would they take the same amount of time to cook?I wouldn’t want to overcook them like you said not to do.Thank you.

  10. Wendy Katz says

    Hi do you ever put nuts in the cookies? Has anyone here tried that?I have trouble thinking of Chocolate chip cookies without nuts.Would they turn out as good and how much would you pu it.Would they take the same amount of time to cook?I wouldn’t want to overcook them like you said not to do.Thank you.

  11. Wendy Katz says

    I haven’t made these yet but I will soon.When you say 24 servings,how many cookies to a serving? How many cookies does it make?Thank you for a delicious sounding,easy recipe.

  12. Carley says

    I usually don’t read the writing before the recipe on food blogs but I suggest that everyone reads it as there were many helpful tips.

    They turned out crispy on the outside and fluffy and chewy on the inside. My husband who is always on the search for the ultimate chocolate chip cookie said this recipe is a keeper!5 stars

  13. Jshshjsjw says

    Sorry just kidding this is the best cookie I have ever seen thanks for the resipie5 stars

      • Grace says

        Can I use margarine instead? And cake flour? Thanks!

        • A Baker~ says

          Cake flour would make for a more light cookie. For the 1/4 cup of flour in the recipe, I used bread flour and the rest just A.P. This combo made for a nice chewy cookie.

  14. Julie Scriver says

    Hello from West Kelowna! your cookies are in the oven as we speak, the smell in my house is amazing! My grandson always asks for chocolate chip cookies, so here is some for you, Max!

  15. Melissa says

    My family loves this recipe! It’s the only chocolate chip recipe I use now. Even my picky preschooler who hates chocolate eats these. Baking some up now for after school treat!5 stars

  16. Jessica Jan | says

    My 5 year old and I had a lot of fun making these! Easy recipe, and most importantly, delicious cookies! ?5 stars

  17. Tiffany says

    Turned out looking very yummy, smelled good, good size when I used a soup spoon for dropping…. cut the white sugar down to 1/4 cup and still awesome!5 stars

  18. Nunyabizz says

    Just making these now as im typing, i cant wait too see how they turn out.. 3more minutes left &the house smells soo great!?
    I might even freeze some to have on hand when company comes down
    (I know this is bad but tasting the cookie dough, omfg i loved it lol) deff will be my go-too recipe& i love the website, its soo accurate i love it!❤

  19. Julie says

    Love these cookies! I thought teaspoon size cookies would be a little small but i followed the recipe first go and they were really tiny. I used tablespoons the second time and they turned out much better!

  20. Lauren says

    How mich of the ingredient s do I use? I cant find it.

  21. Deb says

    Best chocolate chip cookie ever!! Cutting the butter by half really makes a huge difference, and you don’t sacrifice flavor one bit! This is my only recipe from now on!

  22. Melissa says

    I swear to god I make this recipe once or twice a month, it is absolutely my go-to cookie for whenever I need to bring a treat for my friends or when I need a pick me up after a bad day. Comes out great every time, thanks for such a great cookie!5 stars

  23. Wayne R says

    These cookies ROCK!

    Hi Karen, thank you for sharing your recipe. My lady loved them.

    She has been so busy at work these days and hasn’t had the time to bake. So, I surprised her, and I baked them tonight. These are the kind of cookies she loves. Nice and chewy.

    This was the very first time that I have baked cookies, the last time was home-ec-class, which was many, many moons ago! I had no clue what I was doing. To be honest, I never really bake. Not even a Betty Crocker cake. However, I’m the main chef around here. So I improvised.

    Another thing, we don’t have a mixer. What I did, I pressed the butter and sugar together with a wooden spoon until it was creamy. Then added one egg at a time. Then the vanilla. Then used the wooden spoon to stir slightly. Then I thought, hey, let’s try a whisk. Then I read your directions, then noticed that I was to whisk the dry ingredients, but I ended using a fork to whisk the dry ingredients because I dirtied the whisk. The whisk really didn’t work with the sugar butter mixture anyway. I ended up kneading it with my clean hands and then slowly added the dry ingredients in with the butter, eggs and vanilla. Then I added the chocolate chips. All this, while I was pre-heating the oven.

    When it was time to put the cookie dough on the cookie sheet, like your directions read, I used the measuring teaspoon and scooped the cookie dough with it, put the teaspoon ball on the cookie sheet. They looked so small. However, I believed in your recipe and followed the instructions. It was so exciting to be baking. I had a bit of a rush going on here! Actually I still do. Sorry for the long comment by the way!

    I set the timer for 12 mins. After the timer went off, I pulled them out, it didn’t look brown, I added another 2 mins because when I pressed down on one of the cookies, it felt too soft still. It could be my oven. Your cookies looked brilliant coming out of the oven in the end. The aroma was fantastic! The cookies looked like they belonged on a cover of a cooking magazine.

    After I took out the first batch, I took some photos and sent them to my dad, he is a retired baker, he was impressed.

    And I sent a photos to my mother. She told me they looked perfect. She told me to press down on the cookie, and if the puff back out after pressing down on them, they are ready.

    Karen, I’m so happy that I followed your recipe to a “T” you made this guy look like a rockstar!

    I will keep your recipe in my back pocket and bring this to potlucks etc.

    These are the best tasting cookies I’ve ever had. My girl agrees. Way better then any supermarket or bakery.

    Thanks again Karen, you rock!!!

    Wayne R5 stars

    • Wayne R says

      Karlynn, sorry I called you Karen and your name is Karlynn.

      • Claudia says

        This Is The Second Time Making This Wonderful Recipe and Every Time It Gets Better and Better with My Stay at Home Skillz. This is The Most Deliciousness “Hit To The Heart”.
        Thank You Karlynn!
        Love Claudia.5 stars

    • Karlynn says

      Wayne thank you SO much for the amazing comment, you made my day! Your cookie baking experience is why I love doing what I do! Thanks for letting me know, I love reading comments!5 stars

    • Andrea says

      These cookies were excellent! I can’t give a 5 star rating to the recipe, however, due to the novel I had to scroll through to actually find the recipe.4 stars

      • Karlynn says

        A) there’s a jump to recipe button
        B) use the button. I paid a lot for my site design.
        C) the novel is all baking tips, chocolate tips, troubleshooting etc. You basically get a free mini cookbook on this page. Seems a little silly to complain. ?5 stars

        • Andrea says

          Unfortunately, due to all the other popups happening (including a video that covers the top of the screen on my mobile), the “jump to recipe” is quite easy to miss. Perhaps a more noticable one, or placement just after the title, would be more noticeable and reduce frustration amongst visitors?

  24. Applestuff says

    Yo, can you use self rising baking flour instead?

  25. Karla says

    I just made these cookies and they are delicious!! Came out perfect! My hubby can’t stop eating them. I did add walnuts to the recipe. Love them! Definitely a 5 star. Thanks5 stars

      • Lauren says

        How mich of the ingredient s do I use? I cant find it.

      • lily says

        I will definitely try this ccc cookie recipe but with less sugar. I hope they turn out good if nit the best!!😊

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