Thick and Chewy Chocolate Chip Cookies
A straightforward recipe for bakery-style thick and chewy chocolate chip cookies with a soft center and crispy edges, using simple pantry staples and easy steps.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226 grams) unsalted butter, softened (preferably European-style)
- ½ cup (100 grams) granulated sugar
- 1 cup (220 grams) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups (280 grams) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (340 grams) chocolate chips (semisweet or mix of semisweet and bittersweet)
- Optional: ½ cup (60 grams) chopped walnuts or pecans
- Optional: Pinch of flaky sea salt for sprinkling
Instructions
- Take the butter and eggs out of the fridge about 30 minutes before starting to bring them to room temperature. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together softened butter, granulated sugar, and light brown sugar using a mixer on medium speed until pale and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract until smooth and creamy.
- In a separate bowl, whisk together flour, baking soda, and salt until evenly mixed.
- Gradually add dry ingredients to the wet mixture, mixing on low speed or folding with a spatula just until flour disappears. Avoid overmixing.
- Fold in chocolate chips and optional chopped nuts gently but thoroughly.
- Cover dough with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours.
- Use a cookie scoop to portion 2-tablespoon-sized balls onto prepared baking sheets, spacing about 2 inches apart. Optionally sprinkle flaky sea salt on top.
- Bake for 10-12 minutes until edges are golden but centers look soft and slightly underbaked.
- Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is key for thick, chewy cookies as it prevents spreading. Use softened, not melted, butter to trap air for better texture. Avoid overmixing to prevent toughness. Optionally sprinkle flaky sea salt on top before baking for flavor contrast. For gluten-free, substitute flour with a 1:1 gluten-free blend and add xanthan gum if needed. For vegan, use dairy-free butter and flax eggs.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16
- Fat: 10
- Carbohydrates: 24
- Protein: 2
Keywords: chocolate chip cookies, thick cookies, chewy cookies, bakery-style cookies, easy cookie recipe, homemade cookies