Name: Thick Soft Chocolate Chip Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 59 min
Yield: 12 cookies
Cuisine: American
Ingredients: 280 g (2 1/4 cups) all-purpose flour; 5 g (1 teaspoon) baking soda; 3 g (1/2 teaspoon) salt; 227 g (1 cup) unsalted butter softened; 150 g (3/4 cup) packed brown sugar; 100 g (1/2 cup) granulated sugar; 5 g (1 teaspoon) vanilla extract; 100 g (2) large eggs; 350 g (2 cups) semi-sweet chocolate chips; Flaky sea salt for sprinkling (optional)

On a chilly afternoon, there’s nothing quite like the smell of chocolate chip cookies baking. This is my go-to recipe when I want a reliably thick, soft cookie with crisp edges and a gooey center. It’s a classic for a reason, and it never fails to bring a little comfort into the kitchen.

What makes this recipe work so well is the precise ratio of brown sugar to white sugar for moisture and chew, and the simple technique of creaming the butter properly. It’s an easy, straightforward recipe that delivers bakery-quality results without any complicated steps.

Perfecting Your Cookie Dough

For the best texture, start with room temperature ingredients. Softened butter and room temperature eggs emulsify more easily, creating a smooth, uniform dough that traps air for a lighter cookie. If your kitchen is warm and the dough feels too sticky to handle, don’t hesitate to chill it. A 30-minute rest in the refrigerator will firm up the butter, which helps control spread in the oven and results in a thicker, chewier final product.

Choosing the Right Chocolate

The quality of your chocolate makes a significant difference. While standard semi-sweet chocolate chips are classic, using high-quality chocolate with a higher cocoa percentage can elevate the flavor. For those dramatic, melted pools of chocolate, try using coarsely chopped chocolate bars instead of chips. The irregular shapes and sizes create a more rustic look and a wonderful melt-in-your-mouth texture that I personally love in a homemade cookie.

Baking Tips for Flawless Cookies

Two common issues can derail a batch of cookies: spreading too thin or not spreading enough. If your cookies come out flat, your baking soda may be old or your butter was too soft. Always use fresh leavening agents. If they don’t spread, your oven temperature might be off. An oven thermometer is a great tool to verify your oven is truly at 350°F / 175°C. An oven that’s too cool won’t allow the butter to melt at the right pace for a gentle spread.

Recipe Overview

A stack of thick, soft chocolate chip cookies on a white plate, with a glass of milk in the background.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Servings: 12 cookies
Difficulty: easy

Ingredients

280g (2 1/4 cups) all-purpose flour
5g (1 teaspoon) baking soda
3g (1/2 teaspoon) salt
227g (1 cup) unsalted butter, softened
150g (3/4 cup) packed brown sugar
100g (1/2 cup) granulated sugar
5g (1 teaspoon) vanilla extract
100g (2) large eggs
350g (2 cups) semi-sweet chocolate chips
Flaky sea salt, for sprinkling (optional)

Step-By-Step Instructions

Step-by-step photos for Thick Soft Chocolate Chip Cookies

Preheat the Oven and Prepare the Pan
Set your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This prevents the cookies from sticking and ensures they bake evenly.
Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This step is important for distributing the leavening evenly so the cookies rise uniformly.
Cream the Butter and Sugars
In a large mixing bowl with a hand mixer or stand mixer, beat the softened butter with the brown and granulated sugars on medium speed until light and fluffy, about 2-3 minutes. This incorporates air into the dough for a tender texture.
Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition until fully combined. Mix in the vanilla extract. Adding eggs individually helps them emulsify properly into the batter.
Combine the Wet and Dry Mixtures
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until no flour streaks remain. Be careful not to overmix, which can make cookies tough.
Fold in the Chocolate Chips
Switch to a spatula and gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Scoop and Shape the Dough
Scoop rounded portions of dough (about 2 tablespoons each) onto the prepared baking sheet, leaving about 2 inches of space between each one to allow for spreading.
Bake the Cookies
Bake for 12-15 minutes, rotating the baking sheet halfway through. The cookies are done when the edges are set and golden brown, but the centers still look soft.
Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes. This allows their centers to set. Afterwards, transfer them to a wire rack to cool completely.
Add the Optional Topping
If using, sprinkle a little flaky sea salt over the cookies while they are still warm. The salt enhances the chocolate flavor and balances the sweetness.

Substitutions & Variations

Use bittersweet or dark chocolate chips instead of semi-sweet for a more intense, less sweet chocolate flavor.
Add 1 cup (about 120g) of chopped walnuts or pecans along with the chocolate chips for a nutty crunch and added texture.
For a deeper, more caramel-like flavor, use all brown sugar instead of a mix of brown and granulated sugar.

If you enjoy this dish, try our Classic Peanut Butter Cookies for a perfect pairing or next-weeknight option.

Make-Ahead, Storage & Reheat

How to store and reheat Thick Soft Chocolate Chip Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the raw cookie dough balls for up to 3 months. Bake frozen dough directly from the freezer, adding 1-2 minutes to the baking time as needed.

Nutrition

Serving Size: 1 cookie
Per Serving: 210 calories, 2g protein, 11g fat, 28g carbs
Per 100g: 480 calories, 5g protein, 25g fat, 55g carbs
Estimates only.

FAQ

Why do my cookies spread so much and become flat in the oven?

Your butter was likely too soft, causing the fat to melt too quickly. Use room temperature butter, not melted, and chill the dough for 30 minutes to help the cookies hold their shape.

How can I mix my dough without making the final cookies tough?

Avoid overmixing after you add the flour. Mix just until the flour streaks disappear, as too much mixing develops excess gluten and results in a tough, dense, or dry cookie texture.

Can I substitute bread flour for all-purpose in this recipe?

Yes, you can. Bread flour has more protein, which develops more gluten and gives you a slightly thicker and chewier cookie. The texture will be different but very satisfying.

How does changing the brown to white sugar ratio affect my cookies?

Using more brown sugar adds molasses, which increases moisture and creates a softer, chewier cookie with caramel notes. More white sugar results in a crisper cookie that spreads more.

What does adding an extra egg yolk do for cookie dough texture?

Adding an extra egg yolk increases the fat content, which adds richness and moisture. This helps create a chewier, fudgier cookie and can also contribute to a slightly softer texture.

What should I look for to know when my cookies are perfectly baked?

Look for set, golden-brown edges. The centers should still appear slightly soft and underdone, as they will continue to bake from the residual heat on the hot pan after you pull them.

What's the best way to freeze this cookie dough for later use?

Portion the dough into balls and arrange them on a baking sheet. Freeze until solid, then transfer to a freezer bag. This prevents them from sticking together and makes baking a few easy.

My baked cookies seem a bit dry after a few days. Can I fix them?

You can often revive them. Place a slice of bread in the airtight container with the cookies for a few hours. The cookies will absorb moisture from the bread and soften up nicely.