If you are looking for the best thick and chewy chocolate chip cookies...you've hit the JACKPOT! These are soft but not greasy, thick but not cakey, and most importantly have tons of chocolate chips! These have been called THE BEST chocolate chip cookies by many of our friends and family and I'm so excited to share the recipe with you!
Ingredients for chewy chocolate chip cookies:
- 1 cup butter
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups flour
- 2 teaspoons cornstarch (the secret ingredient!)
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
How to make Thick and Chewy Chocolate Chip Cookies:
The secret little trick to making these cookies thick and chewy is the cornstarch. A little goes a long way but it helps to bind everything together and help the cookies keep their shape.
These chocolate chip cookies are pretty simple to make and can be made with a stand mixer or by hand. The stand mixer is easier but as you can see, I made these with a hand mixer and, with a little elbow grease, it can be done!
The first step is to cream together your butter and sugars using a hand mixer or your stand mixer with a whisk attachment. Make sure your butter is softened and not melted. This is really important for the texture of your cookies. If you want to read some great tips on softening butter, you can visit this site for some great information.
Once the butter and sugars are creamed together, you can add in the eggs and vanilla extract. It should be starting to smell like a cookie now! Beat the mixture again until everything is mixed together evenly. It will be a little lighter and a little fluffier.
Once you've added your eggs and vanilla, you can add in your dry ingredients. The easiest way to do this is to add in about a 3rd of the dry ingredient mixture, stir, then continue adding in the rest while stirring in between each third. This is where your arm muscles will come in handy! If you're doing this in a stand mixer, switch to the paddle attachment. If you're doing this by hand, I like to switch to a wooden spoon for this part and just use the spatula to scrape down the sides of the bowl as needed.
Why add cornstarch to chocolate chip cookies?
The cornstarch in these cookies gives them their extra chewy texture. If you've ever tried my Oatmeal Chocolate Chip Cookies, you'll see that one of the ingredients is pudding (which also contains cornstarch). This is also what keeps the cookies nice and thick!
Now that you've gotten your arm workout for the day, it's time to add in the best part of a chocolate chip cookie - the chocolate chips!! I like to add 2 cups and that makes for A LOT of chocolate in the cookies. You can always use a little less if you'd like but I say just go for the full 2 cups! Now, I can't condone eating raw cookie dough...BUT I also can't tell you how to live your life so just do with that information what you will 😉
After mixing in the chocolate, it's time to scoop and bake! Thankfully this recipe requires NO DOUGH CHILLING...YAY! I'm never patient enough for that! I like to use a cookie scoop because it makes the scoops of dough nice and uniform. It also keeps my hands clean! If you don't have a scoop, just use a spoon and make them about the size of a golf ball.
You can place the cookies on a sheet of parchment paper or use a silicon baking mat. The silicon baking mats are wonderful but I'm lazy and it's just one more thing to wash so that's why I usually just stick to parchment paper. 🙂
Bake in the pre-heated oven for 12-14 minutes. I usually bake these for exactly 12 minutes but everyone's oven is a little different. Just do not over-bake them if you want that super soft chewy texture. The edges should just be turning golden brown. Here's another tip: when you take them out of the oven, don't slam them on the counter. Place them as gently as you can so they don't flatten down.
Now that your cookies are done, the only thing you need to do is KEEP them soft and chewy.
How to keep cookies from getting stale:
Place your completely cooled cookies in an airtight container and add a piece of sandwich bread in the container with the cookies. You'll notice after about a day or 2 that the bread will have gotten hard but your cookies will stay perfectly soft!
And that's it! If you have any questions or if you tried these...make sure to leave me a comment below!
Happy cooking!
Other cookie recipes you'll love:
- Reese's Peanut Butter Chocolate Cookies
- Chocolate Chip Oatmeal Cookies
- Chewy Cherry Almond Cookies
- Chewy Snickerdoodles
Thick and Chewy Chocolate Chip Cookies
Equipment
- Parchment paper or non-stick mat
Ingredients
- 1 cup softened salted butter
- 1 cup dark brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 2 teaspoons cornstarch (See notes)
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
Instructions
- Pre-heat your oven to 350° and prepare a baking sheet by lining it with parchment paper or a non-stick mat. (See notes about using a stand or hand mixer)
- Add the softened butter, white sugar and brown sugar to a mixing bowl (or stand mixer) and beat for about 2 minutes. The mixture will get light and fluffy.
- Add in the 2 eggs, and vanilla extract and beat again just until everything is fully combined.
- In a separate bowl, whisk together the flour, cornstarch, and baking soda.
- Add the flour mixture to the butter/sugar mixture in thirds. It will be VERY thick but it will come together with a little elbow grease! (I like to switch to a wooden spoon to do this)
- Add in the chocolate chips and mix again.
- Scoop out the dough into roughly the size of a golfball (about 2 tablespoons). Place them on the lined baking sheet.
- Bake for 12-14 minutes just until the very edges start to turn a golden color.
- Allow to cool on the baking sheet for 5-10 minutes.
- Once completely cooled, store in an airtight container with a slice of bread to keep them soft for up to 5 days!
Notes
Jo says
YUM! I just found the perfect chewy cookie recipe. Thank you for sharing!
Coco and Ash says
Thank you Jo!
Jen says
Can you freeze these for a later date??
Coco and Ash says
You can freeze the dough 🙂
Heather Johnson says
Bread and cornstarch - game changers!!!! Thanks for the tips - can't wait to make them! i love me some cookies!!!!
Rachna says
The cookies look so plump and tasty. I love the tips that you have shared to make them light. Will be trying them out soon.
Coco and Ash says
Thanks so much!
Shashi says
I could do some serious damage to a batch of these! YUM! And thanks for the storing tip!
Beth says
These are perfect and tasty! I can't wait to give this a try! My family is going to love this!
Coco and Ash says
Thank you Beth!
Wanda D says
There is no salt needed in the cookie recipe ?
Coco and Ash says
The recipe calls for salted butter so that’s all you need 🙂
MS says
The texture of these are great, however in my opinion they are lacking something - a little salt. I will try one more time with a little salt to see if this recipe becomes a new recipe for us..
Coco and Ash says
Thank you! The recipe calls for salted butter. So if you used unsalted, then yes, they could definitely use a bit of salt 🙂
Melody says
Somehow I managed to turn them into cookie balls haha, but it still turned out great. Thank you!
Pixie says
This is the soft baked chocolate chip cookie recipe I've been looking for my whole life! If baked the proper time (I do the shorter 10 minutes as recommended in the recipe) they only get softer as the days go by, if they last that long. No rest time needed and they bake up thick but not cakey, moist but not super doughy, they're chewy but don't get stuck in your teeth like caramel, and I don't find them too sweet, which is a rarity for chocolate chip cookies. I also found them to have plenty of flavor between the chocolate and brown sugar and vanilla, but I don't skimp on the vanilla and I add flakey sea salt to the tops of the dough balls before baking to enhance the flavor even more. If using unsalted butter in the dough DEFINITELY add at least 1/2 a teaspoon of salt to these because they do need it with the higher flour concentration (compared to a Nestle Tollhouse-type Chocolate Chip Cookie), otherwise when I made these as written with salted butter I just did a dash with my salt shaker for luck and they were perfect. Thank you so much for sharing this recipe with the world, I treasure it!
Coco and Ash says
Thank you so much for the kind words!
Cp says
The texture of these cookies is PERFECTION. I did add 1 tsp of salt,but I think that's totally a preference thing!
Chantel says
I just made these and they are delicious! They turned out perfect. Thank you 😁
Sheila A. says
This is a great recipe. They do turn out thick and chewy. Only ones I make now. They are delicious.