This chocolate chip cookie recipe makes thick, chunky cookies with a soft, chewy center and crisp golden edges. Packed with plenty of chocolate chips and made from simple pantry staples, these cookies are quick to prepare and bake in under an hour. They taste just like bakery-style chocolate chip cookies but are easy to make at home. For another variation, try my soft and gooey bakery-style chocolate chip cookie recipe.
SUMMARISE AND SAVE THIS RECIPE
Why You’ll Love These Chocolate Chip Cookies
- Thick and chunky with a soft, chewy center
- Crisp golden edges with rich buttery flavor
- Packed with plenty of chocolate chips that melt through each bite
- Quick and easy with no chill time needed
- Works with either a hand mixer or stand mixer
- Taste just like bakery-style cookies made at home
For a fun twist, try my Nutella Deep Dish Cookies baked in tart rings with gooey centers.
Ingredients for the Best Chocolate Chip Cookies
- All-purpose flour (plain flour in AU): Gives the cookies structure and helps keep them thick and chewy.
- Baking powder and baking soda: Work together for lift and create that chunky bakery-style look.
- Salt: Balances sweetness and enhances the chocolate flavor.
- Unsalted butter: Softened butter adds richness and keeps the centers soft.
- Brown sugar: Adds moisture and a caramel note that makes cookies chewy.
- White sugar (raw or granulated): Sweetens the dough and helps the edges turn crisp.
- Eggs: Bind the dough and add extra richness.
- Vanilla extract: Boosts the overall flavor and pairs perfectly with chocolate.
- Chocolate chips: The key ingredient, add plenty for the best homemade chocolate chip cookies.
How to Make Chocolate Chip Cookies
Start by preheating the oven to 375°F (190°C) and lining your baking sheets with parchment paper. In a separate bowl, sift together the flour, baking powder, baking soda, and a pinch of salt. Sifting keeps the mixture light and helps create a smooth dough.
In a large bowl, cream the softened butter with both the brown sugar and white sugar until the mixture is light and fluffy. This step builds the rich, buttery base that makes these cookies taste like a bakery-style treat. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Next, combine the dry ingredients with the wet mixture, mixing until just combined. Be careful not to overmix, this is key to keeping your chocolate chip cookies soft and chewy. Gently fold in plenty of chocolate chips, making sure they're evenly distributed throughout the dough.
Scoop and roll the dough into balls, then arrange them on the prepared baking sheets. Bake for about 10 minutes, or until the edges are golden but the centers are still slightly soft. Leave the cookies to cool on the tray before transferring them to a wire rack. Once cooled, you'll have thick, chunky chocolate chip cookies with crisp edges and gooey centers ready to enjoy.
Pro Tips for the Best Chocolate Chip Cookies
- Don't overmix the dough. Mix only until the flour is just combined. A few streaks of flour are fine, the dough will come together when you fold in the chocolate chips. This keeps the cookies soft, chewy, and tender.
- Use softened butter. Cold butter won't cream properly with the sugar and can affect the texture. Room-temperature butter gives you the best bakery-style cookie crumb.
- Chill for thicker cookies. Even though this recipe doesn't require chilling, popping the dough balls into the fridge for 20 minutes before baking will help them bake up extra thick.
- Don't overbake. Pull the cookies out when the edges are golden but the centers still look slightly soft. They'll finish setting on the tray.
Variations of Chocolate Chip Cookies
These cookies are already thick, chewy, and packed with chocolate chips, but you can easily change up the flavor. Use this homemade chocolate chip cookie recipe as your base and try these creative twists:
- Nutty Chocolate Chip Cookies: Add 1 cup chopped walnuts, pecans, or almonds for crunch and nutty flavor.
- Triple Chocolate Cookies: Mix in white chocolate chips and dark chocolate chunks for extra richness and texture.
- Sea Salt Caramel Cookies: Swirl caramel into the dough balls and finish with flaky sea salt.
- Mint Chocolate Chip Cookies: Add 1 teaspoon peppermint extract along with your chocolate chips for a refreshing twist.
- Toffee Chocolate Chip Cookies: Fold in toffee bits or chopped toffee bars for buttery crunch.
- Espresso Chocolate Chip Cookies: Mix 1-2 tablespoons finely ground espresso into the dry mix to deepen the chocolate flavor.
- Peanut Butter Chocolate Chip Cookies: Swirl in peanut butter and add peanut butter chips. Pair with my peanut butter buttercream for extra indulgence.
- Spiced Chocolate Chip Cookies: Add 1 teaspoon cinnamon or a pinch of nutmeg for warm, cozy flavor.
Mix and match these ideas or create your own. With this classic chocolate chip cookie recipe as the foundation, you'll never run out of variations to try.
Storage Tips for Chocolate Chip Cookies
Store baked chocolate chip cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container, the cookies will absorb the moisture and stay chewy longer.
For longer storage, freeze the cookies once cooled. Place them in a freezer-safe bag or container with parchment between the layers. They'll keep well for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds for that fresh-baked taste.
You can also freeze the unbaked cookie dough. Scoop and roll into balls, place on a tray to firm up, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
Bake the Best Chocolate Chip Cookies at Home
This chocolate chip cookie recipe gives you everything, thick, chunky cookies with crisp edges, chewy centers, and loads of melty chocolate chips. They're quick to make, use simple pantry staples, and taste just like bakery-style cookies.
If you loved these, try some of my other cookie recipes:
- Chocolate Chip Bakery-Style Cookies: Thick, chewy, and loaded with chocolate, just like your favorite bakery cookie.
- Holiday Sugar Cookies: Buttery sugar cookies that hold their shape perfectly and are ideal for decorating.
- Brigadeiro Brownie Cookie Sandwiches: Fudgy brownie-style cookies filled with rich Brigadeiro chocolate cream.
Make It ✨ Snap It 📸 Share It! 🍨
If you whip up one of my desserts, I'd love to see it! 😍 Tag me on Instagram or Facebook so I can check out your creation. I'll be reposting my favorites and giving shout-outs in my stories! 🎉 It's always fun to see your unique twists on my recipes, so don't be shy, snap a pic and share it! 📢🍰 #CupcakeSavvysKitchen
Chocolate Chip Cookies FAQs
Yes, you can use salted butter. Just reduce the added salt in the recipe slightly to balance the flavor.
Cookies usually spread if the butter was too soft or the dough was overmixed. Try chilling the dough before baking for thicker cookies.
Absolutely. Roll the dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen with 1-2 extra minutes added.
Semi-sweet chocolate chips are classic, but dark, milk, or even chunks all work. Mixing different types gives you bakery-style results.
Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness. You can also freeze the cookies for longer-term storage. This chocolate chip cookie recipe is a great one for freezing.
Chocolate Chip Cookies (Thick, Chunky, Soft & Chewy)
INGREDIENTS
- 4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 350 g (1½ cups) butter unsalted
- 1½ cups brown sugar
- 1 cup raw sugar or white
- 2 eggs large
- 2 teaspoon vanilla or to taste
- 1½ cups chocolate chips dark or milk
INSTRUCTIONS
- Preheat your oven to 370°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Over a large bowl, use a mesh strainer to sift the all-purpose flour, baking powder, baking soda, and a pinch of salt.
- In another large bowl, using a hand mixer or a stand mixer, cream together the softened unsalted butter, brown sugar, and raw sugar until light and fluffy.
- Add the eggs and vanilla and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in denser cookies.
- Gently fold in the chocolate chips using a spatula or wooden spoon. Ensure that the chocolate chips are evenly distributed throughout the cookie dough.
- Use a cookie scoop or ¼ cup measure to portion the dough. Place the dough balls on the prepared baking sheets, leaving enough space between each cookie.
- Bake in the preheated oven for 15-17 minutes, or until the edges are golden but the centres are still soft. Keep in mind that baking times may vary depending on your oven, so it's a good idea to check the cookies around the 10-minute mark.
- Allow the cookies to cool on the baking sheets for 10 minutes before moving them to a wire rack to cool completely. The cookies will continue to set as they cool.
- Once the cookies are completely cooled, enjoy these thick, large, and soft chocolate chip cookies with a glass of milk or your favorite beverage!
NOTES
- For extra chewy cookies, increase brown sugar and reduce white sugar slightly.
- Chill dough for 20 minutes if you want thicker cookies.
- Use a mix of chocolate chips and chunks for bakery-style texture.
- Cookies will set while cooling, so don't overbake.
- Dough balls can be frozen and baked from frozen with 1-2 minutes extra bake time.
NUTRITION
Mel says
Best Chocolate Chip Cookies EVER! So good!