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Best Thick Chewy Chocolate Chip Cookies Recipe Easy Homemade Treats

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This recipe delivers thick and chewy chocolate chip cookies with a golden brown edge and a tender, melty center. Perfect for any occasion, these cookies combine simple pantry staples with a foolproof method for irresistible texture and flavor.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour (or gluten-free flour blend for GF version)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 cup (170g) chocolate chunks
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy, about 3-4 minutes.
  3. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons pure vanilla extract.
  4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in 2 cups semi-sweet chocolate chips and 1 cup chocolate chunks evenly.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  8. Use a cookie scoop or tablespoon to drop even mounds of dough onto the prepared baking sheets, spacing about 2 inches apart. Optionally, sprinkle a pinch of flaky sea salt on top of each cookie.
  9. Bake for 10-12 minutes, or until edges are golden but centers still look soft and slightly underbaked.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use softened (not melted) butter for best texture. Chilling the dough for at least 30 minutes is essential to prevent spreading and develop flavor. Pull cookies out when centers look slightly underbaked to keep them chewy. If cookies spread too much, chill dough longer or check baking soda freshness. Optional flaky sea salt on top adds a nice contrast.

Nutrition

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

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