Thick and chewy chocolate chip cookie recipe

These bakery-style chocolate chip cookies are not your average back-of-the-bag recipe. These cookies are slightly crisp at the edges, undeniably chewy in the center, and gooey with melty chocolate in every bite.

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In This Article

• Chocolate Chip Cookies, in action
• bakery-style Chocolate Chip Cookies
• Ingredients for the Best Chocolate Chip Cookies
• Tips for Perfect chocolate chip cookies
• Freezing chocolate chip cookies
• Chocolate Chip CookiesCommon Questions
• More to Bake and Eat
• Thick and Chewy Chocolate Chip Cookies Recipe
• Did you make this?

Chocolate Chip Cookies, in action

bakery-style Chocolate Chip Cookies

It seems every baker, cookie maker, and sweet tooth owner is on an unending quest to discover the best ever chocolate chip cookie. 

I’ve made hundreds of these Soft Chocolate Chip Pudding Cookies in my baking lifetime, as they are my easy go-to favorite, as they stay soft forever. I’ve also shared the this extra special Skillet Chocolate Chip Cookie that is perfection for birthdays and celebrations.

Today, the spotlight is on these thick and chewy chocolate chip cookies – they are everything a bakery style chocolate chip cookie should be. We’ve gifted them, shared, them, and even frozen them. Even chocolate chip cookie connoisseurs will ask you for this recipe.

Ingredients for the Best Chocolate Chip Cookies

When I saw these thick, chewy chocolate chip cookies for the umpteenth time in my America’s Test Kitchen cookbook, I finally went to town and floured up, because it’s naturally implied that these chocolate chip cookies would most certainly be amazing.

Here are the key ingredients you’ll need:

• All purpose flour – please measure very carefully, as it’s a make-or-break thing when it comes to the perfect chocolate chip cookies. We explain the scoop and level method of measuring here.
• Baking soda is the leavening agent that will help your cookies rise – we highly recommend using a new box every season.
• Salted butter gives the cookies extra flavor; if you opt for unsalted butter, use a pinch more table salt.
• Light brown sugar should be tightly packed. Seriously, pack it down when measuring. Please use fresh brown sugar that has not lost any moisture.
• Adding an extra egg yolk to the dough enables the batter to hold extra liquid and sugar, for a chewy texture.
• Pure vanilla is undeniably cleaner and richer in flavor than imitation vanilla extracts.
• Semi-sweet chocolate chips – we pour 2 whole cups into these cookies; don’t skimp!

Tips for Perfect chocolate chip cookies

These Thick and Chewy Chocolate Chip Cookies not only taste like they came from a chocolate chip cookie chef (my dream job) but they also look like they emerged from a bakery. They’re beautifully uneven and cracked on top, giving them that rustic bakery cookie appearance we usually don’t achieve at home. Pssst…there’s actually an art to that.

• Always measure ingredients carefully and use the scoop/level method to measure flour: use measuring cup to gently scoop flour into cup. Use flat edge of butter knife to gently scrape off excess from the top of cup.
• Dry measuring cups meant for measuring dry ingredients such as flour are much more accurate than a liquid measuring cup. Glass Pyrex type measuring cups with extra space on top are meant for liquids.
• Don’t stop short with the butter/sugar mixing; give it the full 2 minutes or more. Set a timer if you’re tempted to speed through this. It takes time for enough air to get mixed into the butter/sugar until fluffy. It makes all the difference!
• Regarding brown sugar, be sure to pack it down tightly when measuring. Feel free to pound it down with your fist. Also, be sure brown sugar is fresh and has not lost any of its original moisture.
• Don’t over-mix the dough, as it can become tougher as it gets overworked. Do chill the cookie dough, as it helps cookies retain shape and also helps with final tip below.
• The secret to chocolate chip cookies that look like they came from your favorite bakery, with nicely cracked tops: divide cookie dough into 1.5 inch balls. Pull one dough ball apart into two equal halves. Rotate the halves so their jagged surfaces face up and rejoin the halves together gently to form a single ball, leaving the top surface jagged and uneven. No forming of smooth cookie dough balls here. Uneven tops are the name of the game.

Freezing chocolate chip cookies

These cookies are pure perfection while fresh and warm, while the plentiful chocolate chips are an ooey-gooey melted haven. That said,  As long as you don’t over bake them, they will reward you by remaining chewy for a couple of days. They can easily be refreshed by heating them for a few seconds in the microwave to regain their sensational gooeyness.

The dough for these Chewy Chocolate Chip Cookies can be made ahead of time, wrapped, and chilled until ready for baking. We recommend freezing the unbaked dough in a large dough ball, or freeze after dividing into 1.5 inch cookie dough balls. If you want the bakery style look, form jagged tops (described in recipe card) after defrosting the dough balls.

Baked cookies can also be frozen; always let them cool completely before storing them in an airtight container. Microwave defrosted cookies a few seconds for that fresh-out-of-the-oven experience.

It’s a full on eyes-closed, big smile, and melty-chocolate-on-lips kind of encounter.

Chocolate Chip CookiesCommon Questions

What makes chocolate chip cookies chewy vs. crunchy?

The ratio of dry vs. wet ingredients, type of sugar used, and bake time are all important factors. These cookies utilize brown sugar and an extra egg yolk, both of which create a chewier cookie.

What does adding an extra egg yolk do for chocolate chip cookies?

The protein in the yolk heats up and transforms into a viscous texture, which allows for a chewier cookie after baking. Just one extra yolk does the trick.

Why did my chocolate chip cookies spread too much in the oven?

There are several important factors that cause thin cookies upon baking. Thoroughly chill the dough, preferably overnight. Always scoop and level your dry ingredients. Be certain to cream butter/sugars together the full 2 minutes, for enough air pockets to form.

Can I freeze these chocolate chip cookies?

These cookies freeze beautifully. You can wrap unbaked dough airtight and keep in freezer for 2-3 months. Baked cookies can be frozen for 2-3 weeks.

More to Bake and Eat

• Bakery Style Double Chocolate Cookies – these are for all the serious chocoholics in the crowd. They are incredibly satisfying.
• Brown Sugar Cookies, Soft and Chewy – these are actually our family’s favorite anytime cookie. They’re easy enough for kids to help with.
• Thick, Chewy Oatmeal Raisin Cookies – all the oatmeal cookie lovers will rave over these toothsome treats.
• 25 Best Holiday Cookies – here’s our collection of cookies that make the cut every holiday season.

Thick and Chewy Chocolate Chip Cookies

4.96 from 71 ratings

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These cookies are big, thick, and chewy. Plus gooey and buttery. They are just like big, thick bakery style chocolate chip cookies. But now you don’t have to pay a dollar for just one.

Prep Time: 20 mins

Cook Time: 10 mins

Servings: 36

Ingredients 1x2x3x

• 2 cups all purpose flour, plus 2 TB extra
• ½ tsp baking soda
• ½ tsp table salt
• 12 TB salted butter, melted and then cooled
• 1 cup light brown sugar, tightly packed
• ⅓ cup granulated sugar
• 1 egg, large
• 1 egg yolk, large
• 2 tsp pure vanila extract
• 2 cups semi-sweet chocolate chips

Instructions

• In a bowl, whisk together all flour, baking soda, and salt until combined. Set aside.

  

• In the bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium speed until smooth and light, at least 2 full minutes. Add the egg, egg yolk, and vanilla. Beat on medium-low until combined, about 30 seconds, scraping down bowl and beaters intermittently.

  

• Add the dry ingredients into the bowl and mix on low speed just until combined, about 30 seconds. Alternatively, use a rubber spatula to fold until combined.

• Gently fold in the chocolate chips just until fully incorporated; don't over mix. Wrap dough in cling wrap and chill until dough is thoroughly cold, 1-2 hours. We chill ours overnight to ensure dough is cold in center.

  

• Preheat oven to 325, with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats. Divide dough into 1.5 inch balls. Using fingers, pull one dough ball apart into two equal halves. Rotate the halves so their jagged surfaces face up, and rejoin the halves together gently to form a single ball, leaving the top surface jagged and uneven. Repeat with all dough balls.

  

• Space dough balls about 2 inches apart on parchment lined sheets. Bake just until soft and puffy, about 10-11 minutes. Allow to cool on the baking sheets, transferring cookies after they are mostly cooled.

  

Equipment

• Silicone Baking Mats

Notes

*It’s important to use the scoop and level method to measure dry ingredients accurately. Otherwise, cookies may end up too dry or tough. *Some readers have had good results without chilling the dough. For consistent results, we still recommend chilling dough ball until it’s cold in the center to ensure thick, chewy results. *If cookies spread too much during baking, it’s most likely because dough wasn’t fully chilled throughout. *If you enjoyed this recipe, please come back and give it a rating ♡

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Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 49mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 130IU | Calcium: 15mg | Iron: 1mg

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Method: baking

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52 comments

• • megane
  • October 27, 2022
  • 

  So delicious and easy to make. Thanks for a great cookie.

  • Reply

  • • Amy Dong
    • October 28, 2022

    You’re so welcome!

    • Reply

• • Andrea
  • October 26, 2022

  these cookies are the absolute best! love that chewy texture!

  • Reply

• • Keri
  • October 26, 2022

  This is truly the best chocolate chip cookie recipe out there, and I’ve tried a few. Perfectly chewy and gooey!

  • Reply

  • • Amy Dong
    • October 26, 2022

    Yay, that’s awesome, Keri!

    • Reply

• • Matej
  • October 26, 2022

  These cookies turned out really great, my kids couldn’t get enough so I’m already planning to make a new batch. Great and easy to follow recipe, thanks for that.

  • Reply

  • • Amy Dong
    • October 26, 2022

    You’re so welcome!

    • Reply

• • Karen
  • October 25, 2022

  Tried these and they were fantastic! Truly the best bakery style recipe I’ve seen online! Texture and flavor were perfect! Will make again soon.

  • Reply

  • • Amy Dong
    • October 26, 2022

    Thank you, Karen!

    • Reply

• • Emilia
  • September 26, 2022

  These were absolutely divine! We couldn’t get enough of them. These cookies are truly addicting in the best possible way!

  • Reply

  • • Amy Dong
    • September 27, 2022

    Yay, Emilia!

    • Reply

• • Emily
  • September 25, 2022

  These addictively good chocolate chip cookies were a hit!! Our guests were swooning and wanted to know what bakery I got them from (I don’t bake often)! Thank you for your tip on how to achieve the nicely cracked top!

  • Reply

  • • Amy Dong
    • September 27, 2022

    You’re so welcome!

    • Reply

• • Grace
  • January 31, 2022

  Do you need to use parchment paper? Can you use spray or just put it onto the pan?
  I really want to make them I’ve made them multiple times and they’re always a huge hit!

  • Reply

  • • chewoutloud
    • January 31, 2022

    Yes, it’s recommended to use parchment each time. A tip: you can reuse parchment paper if you wipe it clean and roll it up for next time. SO glad you’ve been loving these cookies ☺️

    • Reply

• • Jim Steven
  • September 30, 2021

  In the Cook’s Illustrated book, it says the yield for this recipe is 24 cookies, not 36

  • Reply

  • • chewoutloud
    • October 5, 2021

    Yes, we do tend to make ours smaller, as we love them a bit more “manageable” per cookie 😉 However…you can absolutely do bigger cookies for 24. Enjoy!!

    • Reply

• • Rikki Ridgeway
  • February 4, 2021

  I am bookmarking this. These look delicious, and I still haven’t found my perfect cookie recipe just yet. Can’t wait to give this a try!

  • Reply

• • vidya
  • February 3, 2021

  oh my, need some chocolate love now.. these are so delish

  • Reply

• • Jamiee
  • February 3, 2021

  Oh YUMMY – I was JUST thinking I wanted to make some cookies, trying this recipe!

  • Reply

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Hi, I’m Amy

Welcome to Chew Out Loud. Here, you’ll find smart strategies for simple yet delicious meals your family will love. Learn More

How do I make my cookies thicker?

10 Guaranteed Tips for Thicker Cookies.

Chill the cookie dough. ... .

Line your baking sheet. ... .

My tall cookie trick. ... .

Cool your baking sheets. ... .

Quality baking sheets are a MUST. ... .

Cool butter. ... .

Correctly measure the flour. ... .

Don't overmix the cookie dough ingredients..

What is the secret for chewy cookies?

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

What are 3 factors that contribute to a chewy cookie?

For a dense, chewy cookie, cream only slightly..

High sugar and liquid content,but low fat content..

High proportion of eggs..

Strong flour,or gluten developed during mixing..

How do you make cookies more moist and chewy?

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.