Thick & Chewy Chocolate Chip Cookies

image of a chewy chocolate chip cookie that's been bitten into to show how soft it is

Print Recipe

5 from 6 rating

Thick & Chewy Chocolate Chip Cookies

These bakery-style chocolate chip cookies are thick, chewy, and so easy to make!

Prep Time10

Cook Time12

Chill Time2

Total Time2 22

Course: Cookies

Cuisine: American

Servings: 13 cookies

Calories: 291kcal

Author: Chelsey White

Equipment

Ingredients

Thick, Chewy Chocolate Chip Cookies

1/2 cup (1 stick) unsalted butter, room temperature 113g
2/3 cup packed light brown sugar 133g
1/4 cup granulated sugar 50g
1 large egg, room temperature 56g
2 tsp vanilla extract or vanilla bean paste 8g
1 tsp honey 7g
1 2/3 cups all-purpose flour 215g
1/2 tsp baking soda 3g
3/4 tsp fine salt 4g
1 cup milk or dark chocolate chips 175g

Garnish

1/2 cup milk or dark chocolate chips - be pressed into top of cookies before being baked
1 Tbsp flakey sea salt - garnish

Instructions

Wait to preheat the oven until the cookies are done chilling. Line two large baking sheets with parchment paper or silicone baking mats and set aside. If you don't plan to chill the cookies (not recommended, but I get that sometimes you can't wait), preheat the oven to 350 F/175 C at this point.
Add 1/2 cup (1 stick) room temperature butter, 2/3 cup packed light brown sugar, and 1/4 cup granulated sugar into a large bowl. Beat on a medium speed for about 30 seconds until the mixture is smooth and no lumps remain (we don't need to cream the mixture as much as we do when making cakes). If you notice any stubborn brown sugar chunks, use the back of a fork to break them up.
Mix in 1 large egg, 2 tsp vanilla extract, and 1 tsp honey (gives the cookies a softer texture and helps create golden brown edges! Learned this trick from Scientifically Sweet) on a medium speed until incorporated. Scrape around the sides and bottom of the bowl with a rubber spatula as needed.
Then add 1 2/3 cups flour (make sure it's properly measured by using a scale or fluff the flour in the bag, then spoon it into your measuring cup), 1/2 tsp baking soda, and 3/4 tsp fine salt, and mix on a low speed until no visible streaks of flour remain. Scrape the sides and bottom of the bowl with a rubber spatula (hidden pockets of butter will cause the cookies to overspread!). Fold in 1 cup of chocolate chips or chunks of your choice (I prefer half milk/half dark chocolate chips).
Use a measuring spoon or cookie scoop to shape 3 Tbsp cookie dough balls. You should end up with 13 cookie dough balls. These cookies can be baked without being chilled (skip to the next step if you must), but they turn out best when they're chilled. They're thicker, chewier, more flavorful, and just all around better! If you're able to chill them, place them close together on one of the prepared pans and chill them uncovered in the fridge for 1-2 hours. If you plan to chill them overnight or longer (they can be chilled in the fridge for up to 3 days), store them in an airtight container. Note: You get bonus points if you chill them overnight!!
While the cookies chill/about 20 minutes before you plan to bake the cookies, preheat the oven to 350°F/175°C. Space the cookies 2-3 inches apart on the prepared baking sheets. They need some space because they will spread a bit while they bake!
Bake the cookies one tray at a time for 12-13 minutes (the sweet spot in my oven is 12.5 minutes, but every oven bakes differently), and rotate the pan halfway through to help them bake evenly. The cookies are ready when the edges just start to brown, but the centers still look puffy and slightly under-baked. The cookies will continue to bake on the sheet and firm up once removed from the oven, so it's always best to err on the side of under-baked!
Place the cookie sheet on a wire rack and let the cookies cool fully on the pan. I like to press a few extra chocolate chips on top of each cookie while they're still warm and add a garnish of flaky sea salt.
Enjoy warm with a glass of milk, or store fully cooled cookies in an airtight container at room temperature for up to 3 days.

Video

Notes

Tips for Making the Best Chewy Chocolate Chip Cookies

Be sure to properly measure your flour (fluff and level with a knife or use a scale).
Use a 3 Tbsp cookie scoop to make sure your cookies are uniformly sized.
Don't over-mix your cookie dough once you've added the flour! Mix in the dry ingredients just until the flour has been incorporated.
Space your cookies 2-3 inches apart before baking them. They will spread a bit as they bake.
Don't over-bake your cookies. Even if the centers seem a bit soft coming out of the oven, I promise they will firm up as they cool.
Garnish with flaky sea salt to really take these cookies to the next level!
If you don't want to scoop out the cookies, make cookie bars! Bake in a 9x13-inch pan at 350 degrees for 18-22 minutes or until golden brown. Cool in the pan on a wire rack.

Can I Make The Cookie Dough in Advance?

Absolutely! If you're making them 1-3 days in advance, I recommend storing them in an airtight container or ziploc bag in the fridge.

If you want to make them further in advance, I recommend storing them in an airtight container or ziploc bag in the freezer. Cookie dough scoops can last in the freezer for up to three months when stored properly.

To freeze them, first scoop the dough onto a parchment-lined baking sheet and freeze until firm, about 1–2 hours.

Once the scoops are solid, transfer them to an airtight container or freezer-safe bag. Be sure to press out any excess air to prevent freezer burn and label the bag with the cookie type and date so you don’t forget what’s what.

This cookie dough can be baked straight from the freezer. There's no need to thaw! Just place the frozen dough on a baking sheet and add 1–2 minutes to the usual bake time.

If you want the cookies to spread a bit more, let the dough sit at room temperature for 5–10 minutes before baking. This little rest helps the dough soften slightly, giving you that perfect texture balance.

Can I Freeze Baked Chocolate Chip Cookies?

Baked chocolate chip cookies can also be frozen! Once they’ve cooled completely, you can freeze them for up to 2 to 3 months without any major loss of flavor or texture.

To freeze, place the cookies in a single layer on a baking sheet and freeze until firm (this prevents them from sticking together).

Then transfer them to a freezer-safe bag or an airtight container. I recommend separating the layers with parchment or wax paper and pressing out as much air as possible to avoid freezer burn.

When you’re ready to enjoy them, let the cookies thaw at room temperature for about an hour.

You can also warm them in the microwave for 10–15 seconds or in a low oven (around 300°F/175°C) for a few minutes to make them taste like they were just baked.

Nutrition