Thick and Chewy Chocolate Chip Cookie Recipe: A classic chocolate chip cookie recipe is a recipe everyone needs to master baking! This easy recipe makes cookies that are thick and chewy, not thin or crispy! A perfect cookie recipe for beginner bakers or simply those who want a thick cookie to dip into their coffee.
STEPS FOR MAKING THICK AND CHEWY COCOKATE CHIP COOKIES
- Gather your utensils first and make sure you have all the tools. Put parchment paper on your cookie sheets
- Cream the chilled, cubed butter and sugars until light and fluffy. This is one of the largest steps and will take about 8- 10 minutes. Make sure you stop and mixer and scrape down the butter-sugar about 3 times with a rubber spatula.
- In a small bowl, whisk the eggs and vanilla together. With the mixer on low speed slowly add in the eggs-vanilla. Stop and scrape down the mixture with a rubber spatula. Make sure it is now an uniform mixture.
- Sift all the dry ingredients in a bowl. If you do not have a sifter, you can put all the dry ingredients in a bowl and use a whisk. Set aside. Have your chocolate chips and chopped walnuts (if you’re using ’em) ready and measured in a small bowl.
- Add dry ingredients and turn mixer on low speed for 30 seconds. Now, stop and add the chocolate chips and chopped walnuts. Mix in by hand, stirring with a rubber spatula until an uniform cookie dough is formed.
- Put a plastic wrap, or a cover, on top of the mixing bowl. Place the entire mixing bowl with the cookie dough in it, in the fridge for at least 1 hour. It is better overnight.
- Pre-heat oven to 375 degrees F. Using a cookie scoop, or 1/2 cup measuring spoon, scoop two big scoops to make one cookie. See photo below. Place 6 cookies per cookie sheet.
- Slight flatten the “squish” the dough to make a large round disk.
- Bake for 16 minutes, rotating half way. Cool completely before enjoy…if you can!
TIPS FOR THICK AND CHEWY CHOCOLATE CHIP COOKIES
How do I get the chocolate chip cookies thick and chewy?
Chilled butter: chilling is key! When you use chilled fat and chill the dough, it inhibits spread. Then! Cookies become thick in size. It is best to chill the cookie dough over night in the fridge.
Equal parts white sugar and brown sugar: brown sugar has molasses, an inverted sugar, which helps with flavor and chewiness.
Generous scooping: when scooping dough to be bake, be generous! At least 1/2 cup if not more. I used two big scoops and “squish” ’em together to make one large disk.
Do cookie trays or cookie sheets matter?
YES! I always opt for lighter colored cookie sheets, see photo below. I line them with parchment paper. Lighter color means the bottoms have a less chance of burning.
Lighter color cookie sheets = lighter colored bottom.
Dark color cookie sheets = darker colored bottom.
Personally, I used Anolon Advanced cookie sheets in Bronze color.
Does it matter what type of chocolate chips or chocolate bar?
No, just use your favorite or use whatever you have on hand. I have used all chocolate chips, or all chopped dark chocolate bar.
I almost always use semi sweet chocolate chips or chocolate bar. But go head and use dark chocolate or your favorite chocolate/
Chopped walnuts are optional too. Feel free to use whatever you have on hand.
OTHER CHOCOLATE CHIP COOKIE OPTIONS
Need to make a flourless or gluten free chocolate chip cookie? Then make my Almond Flour Chocolate Chip Cookies.
Need a chocolate chip cookie recipe that requires ZERO chilling? Make my Classic No-Chill Chocolate Chip Cookies.
Check out my full cookie and brownie recipes here!
Follow me on socials for more foodie and lifestyle adventures:
- Instagram @sweetnessinseattleblog
- Pinterest: @sweetnessinseattleblog
- Facebook: @sweetnessinseattleblog
- Tik Tok: @sweetnessinseattleblog
- Threads: sweetnessinseattleblog
Thick and Chewy Chocolate Chip CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
1 cup (2 sticks) unsalted butter, cubed and chilled
3/4 cup white sugar
3/4 cup brown sugar
1 tablespoon vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup semi sweet chocolate chips
1/2 cup (or 4 oz) semi sweet chocolate chips OR semi sweet chocolate bar, chopped
1/2 cup walnuts, chopped
- In a standing kitchen mixer with the paddle, cream the 1 cup (2 sticks) chilled butter, 3/4 cup white sugar, and 3/4 cup brown sugar. Cream on medium speed until light and fluffy, about 8-10 minutes.
- In a bowl, whisk 2 eggs and 1 tablespoon vanilla. Stop mixer and scrape. Turn mixer on low speed and slowly add the egg-vanilla. Stop and scrape again.
- In another bowl, sift together the dry ingredients: 2 1/2 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Add to mixing bowl. Mix on low speed until just blended, 30 seconds.
- Hand mix in, with a spatula, the chocolate chips, chopped chocolate bar, and chopped walnuts.
- Chill the dough in the fridge, for at least 1 hr. It is better if it’s overnight.
- Pre-heat oven to 375 degrees F. Scoop cookie dough by the 1/2 cup (we want ’em thick!) Be generous.
- Place cookie dough on parchment-lined cookie tray. Slightly flatten the cookie dough. Bake for 16 minutes, rotating halfway.
- Cool and eat!
- Use whatever chocolate you wish! All chips or all bar! Mix different varieties.