Thick and Chewy Chocolate Chip Cookies

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
• 1/2 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