Chocolate Chip Cookie Recipe: Thick N’ Chewy (2024)

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This recipe actually IS The Best Chocolate Chip Cookie Recipe – it’sbeen the most popular chocolate chip cookie recipe on my entire website for almost a decade now! It made it into my first cookbook and has remained a reader favourite for years now thanks to it having ingredients that you have in your pantry, Just read all the hundreds of rave reviews that have been left over the years, this is the only chocolate chip cookie recipe you’ll ever need! If you don’t believe me – believe the tens of thousands of people that have baked these cookies over the years – they know their stuff!

These are fast and easy chocolate chip cookies that turn out thick and chewy! Remember to under bake them slightly and they will turn out chewy. These thick and chewy chocolate chip cookies are the base for my Milk Chocolate Chip Cookies with Raisins, my Chocolate Mint Ritz Stuffed Chocolate Chip Cookiesand my personal favourite Walnut Loaded Chunky Chocolate Chip Cookies.This chocolate chip cookie dough is perfect for making stuffed cookies of all types! If you are looking for crispy chocolate chip cookies, try my Crispy Chocolate Chip Cookie recipe, that one is MY all time favourite!

• Preheat your oven to 350 °F.

• Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.

• When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.

• Drop by rounded teaspoonful onto the baking sheets.

• Bake at 350 degrees for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely.

How to Freeze Baked Chocolate Chip Cookies

Chocolate chip cookies freeze exceptionally well and it’s easy to do! Bake them up and then store them in the freezer for snacks and school lunches.

• You are going to freeze the already baked cookies on a cookie sheet in one layer until they are frozen solid.
• Remove the frozen cookies from the cookie sheets and place into an airtight, freezer safe container.
• Place the cookies layer by layer (putting parchment paper or wax paper between the layers to make sure that they don’t stick together) and then seal with the lid.
• Freeze for up to 3-6 months.
• Defrost on the counter-top and enjoy!

How to Keep Your Cookies Fresh

I learned this trick from a professional bakers daughter! To keep your chocolate chip cookies fresh, seal them in a container with a piece of fresh bread (or at least not stale bread) The chocolate chip cookies will wick the moisture from the bread while they are sealed up in the container and you will have chocolate chip cookies that will last for 4-5 days on your counter top- and still be soft and chewy! I do NOT recommend anything else – I have seen apple slices and wet paper towels recommended – as flavors from the apple WILL wick into your cookies and paper towels are messier.

The Types of Ingredients to Use in Chocolate Chip Cookies

Here are a few common questions that are asked when it comes to the ingredients used in chocolate chip cookies. Remember that this is just my opinion only and you are free to use products and brands that you like!

What type of flour do I use in chocolate chip cookies?

The best type of flour to use in chocolate chip cookies is unbleached, all purpose flour. The brand doesn’t really matter as long as it’s a brand that YOU like to use.

What type of butter do I use in chocolate chip cookies? Can I use salted butter?

The best butter to use in your baking is one that tastes good off the spoon – or you can taste test it on plain toast. You want to use a butter that is good quality and tastes delicious! This is what your cookies are going to taste like, so make sure it’s good! As for salted butter, I use salted butter all the time in my baking, just use a portion of the salt in the recipe if you are doing so. The rule of thumb is that you leave out 1/4 tsp of salt for every 1/2 cup of salted butter you use, so you would only use 3/4 tsp of salt in my recipe.

Do you need brown sugar for chocolate chip cookies? What kind?

You absolutely need brown sugar for chocolate chip cookies, or they will be too sweet and lack a depth of flavour. I use golden or light brown sugar in all of my cookie recipes, but I have a friend who uses dark in almost everything she bakes – and everything she makes turns out great as well! It will be a deeper, more molasses-ey flavor when you use a dark brown sugar. If you don’t have brown sugar, mix in 2 tbsp of molasses to every cup of white sugar that you are substituting.

Chocolate Chip Cookie Troubleshooting

Here is a list of the common problems you might encounter when making chocolate chip cookies – or most cookies, for that matter.

Problem: My cookies spread out and are flat.

• If it’s humid or hot, like with any other cookie recipe, you are going to have to adjust your methods. Chill the dough in the fridge before baking to combat heat, and with humidity add in a couple tbsp of flour until the dough firms up.
• If you have neither heat nor humidity and you have a wet dough – I hate to break it to you but your butter is cheap and has a high water content. It happens, a LOT and is massively important AND always overlooked when it comes to baking. There are 2 1/4 CUPS of flour and only 1/2 cup of butter – this is one of the driest cookie doughs out there.
• You also could have measured wrong, because there is no way 1/2 cup of butter mixed into that large amount of flour can be wet.
• You aren’t measuring the flour correctly OR you are using sifted flour. A lot of people don’t realize that your flour can come pre-sifted, which means that when you are measuring out your flour it will NEVER match recipes on the internet! Never buy pre-sifted flour unless it’s for a recipe that specifies it. Most households buy unsifted and use un-sifted.
• Your oven could be running at a different temperature, check it’s accuracy.

Problem: My cookies are tough and not chewy

• Make sure to under bake the cookies. You only have to heat them up to 165 °F, to properly and safely cook the raw eggs in them. You can have ooey gooey chocolate chip cookies without adding honey or corn syrup, just simply under bake and enjoy!
• You might have over-beaten the cookies. Don’tbeat the dough as much nexttime.

Baking Supplies & Equipment Needed For Making Chocolate Chip Cookies

You don’t have to have the following items that I list below for baking, but I own most of them and they make baking a lot easier! Here are a few suggestions for your kitchen!

1. Stand Mixer
2. Hand Mixer
3. Dry Measuring Cups
4. Measuring Spoons
5. Parchment Paper
6. Baking Sheets
7. Cookie Scoop
8. Spatulas/Flippers

More Chocolate Chip Cookie Recipes

• Nothing beats the Original Tollhouse Chocolate Chip Cookie Recipe!
• This recipefrom Allrecipes has great ratings as well.
• Cakey Chocolate Chip Cookies from Martha Stewart

These chocolate chip cookies are very kid friendly, thick and delicious, strong enough to hold together in children’s lunches and small enough that you don’t feel too guilty sending them to school for a treat. This is a super delicious recipe and my go to for late night “Oh my god, I need a cookie” moments.

Happy baking!

Love,

Karlynn

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