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Best Homemade Thick and Chewy Chocolate Chip Cookies Recipe

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These thick and chewy chocolate chip cookies are the result of two years of testing. With melted butter, an extra egg yolk, and a perfect sugar ratio, they deliver bakery-quality results with simple pantry ingredients and no chill time required.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (113g), melted and slightly cooled
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light brown sugar (100g)
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips (270g)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Melt the butter in a microwave-safe bowl in 20-second intervals until just melted. Let it cool for 2-3 minutes.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg, egg yolk, and vanilla extract. Whisk vigorously for about 30 seconds until pale and slightly thickened.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt for at least 15 seconds.
  5. Pour the flour mixture into the butter mixture. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Fold in the chocolate chips until distributed. Reserve about 2 tablespoons of chips to press onto the tops of the dough balls before baking, if desired.
  7. For best results, cover the bowl and refrigerate for at least 2 hours, or up to 72 hours. For immediate baking, proceed to the next step.
  8. Scoop the dough into 1.5-tablespoon balls (about 30g each) and place them 3 inches apart on the prepared baking sheets. Roll each ball between your palms until smooth for perfectly round cookies.
  9. Bake one sheet at a time on the middle rack for 9-11 minutes. The cookies should look puffy, golden around the edges, and still soft in the center.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
  11. While still warm, press extra chocolate chips into the tops and sprinkle with flaky sea salt if desired.
  12. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

For thicker, chewier cookies, chill the dough for at least 2 hours or up to 72 hours. The longer chill allows flavors to meld and flour to fully hydrate. If baking chilled dough, add 1-2 minutes to baking time. Let dough sit at room temperature for 10 minutes if rock hard. Use room temperature eggs to prevent butter from seizing. Rotate baking sheet halfway through for even browning. Store baked cookies in an airtight container at room temperature for up to 5 days with a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or cookie dough balls for up to 3 months.

Nutrition

Keywords: chocolate chip cookies, thick cookies, chewy cookies, homemade cookies, easy cookie recipe, best chocolate chip cookies

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