Thick & Chewy Chocolate Chip Cookies
Chewiest Chocolate Chip Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Author:
Weeknight Dinner Party
Servings
24
Prep Time
15 minutes
Cook Time
20 minutes
Calories
364
My preference would be to eat a chocolate cookie every day. I've been tweaking this recipe for a few years, and think it's not at a sharable place. I like big, chewy chocolate cookies and this is recipe delivers on both.
These MUST chilled. I use melted butter for ease, and I find it makes the cookies a bit fluffier and chewier at the end. But, that means they need a good 4-6 hours of chilling, but ideally overnight. If you miss this step, you'll be disappointed in how they turn out.
These are heavy on the brown sugar, which means deeper flavor, softer centers, and that slight caramel edge that makes a cookie feel like more than just sweet. Melted butter keeps things simple and gives you that dense, chewy texture without the extra work.
A little cornstarch softens everything just enough. Extra yolks bring richness. And a full pour of vanilla rounds it out so it actually tastes like something—not just sugar and chocolate.
Why You’ll Love It
Soft + chewy centers: Thanks to brown sugar and extra yolks
Crisp edges: The balance that makes a cookie great
Big batch: Makes 24 cookies
No mixer required: Melted butter keeps it simple
Bakery-style results: Thick, rich, and consistent
Ingredients
-
4½ cups all-purpose flour, spooned
-
2 teaspoons baking soda
-
3 teaspoons corn starch
-
1 teaspoon salt
-
1 ½ cups unsalted butter, melted
-
2 cups dark brown sugar
-
½ cup sugar
-
2 eggs & 2 eggs yolks, room temperature
-
4 teaspoons vanilla bean paste
-
12 ounces semi-sweet chocolate chips
Directions
Mix the dry ingredients. In a bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
Combine butter and sugars. In a large bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth and glossy. Be sure to whisk until you no longer see a layer of butter on top of the sugars.
Add eggs and vanilla. Mix in the eggs and egg yolks one at a time, then add the vanilla bean paste. Stir until fully combined.
Add dry ingredients: Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in chocolate chips. Stir in the chocolate chips until evenly distributed.
Portion the dough. Scoop the dough into large portions (about 3 tablespoons each) and place them on a parchment-lined tray or plate.
Chill the dough (non-negotiable). Cover the dough with foil and refrigerate for at least 4–6 hours, but ideally overnight. This step deepens flavor and improves texture.
Preheat the oven to 325°F. Line baking sheets with parchment paper or silpat mats. I like to put 6 cookies on a large baking sheet at a time.
Bake for 16–20 minutes, until the edges are set and lightly golden and the centers are still soft.
Cool. Immediately sprinkle with flaky sea salt. Let the cookies rest on the baking sheet for 5–10 minutes before transferring
Recipe Note
Considerations
Measure flour correctly: Spooned and leveled is key—too much flour = dry cookies.
Chilling is the difference: This isn’t optional. Resting the dough hydrates the flour, deepens the brown sugar flavor, and gives you that thicker, chewier, bakery-style texture.
Lower temp, longer bake: 325°F allows the cookies to spread slowly and bake evenly, giving you soft centers without overbrowning the edges.
Scoop before chilling: This makes life easier the next day and helps the cookies bake more evenly.
Serving Suggestions
Warm, straight from the oven
With a glass of milk (non-negotiable)
As an ice cream sandwich
Slightly reheated the next day
Stacked on a plate in the center of the table
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 364
- Carbs
- 48 grams
- 16%
- Protein
- 4 grams
- 7%
- Fat
- 18 grams
- 27%
- Saturated Fat
- 11 grams
- 66%
- Trans Fat
- 0 grams
- Cholesterol
- 48 milligrams
- 16%
- Fiber
- 2 grams
- 7%
- Sugar
- 28 grams
- Sodium
- 197 milligrams
- 9%
- Iron
- 2 milligrams
- 12%
- Potassium
- 135 milligrams
- 4%