Thick and Chewy Chocolate Chip Cookies

These large, bakery-style thick and chewy chocolate chip cookies stay soft for days and are a huge family favorite. Made with melted butter, a high brown sugar to white sugar ratio, and an extra egg yolk to ensure super soft cookies, they require NO chilling time and are the perfect after-school snack.

These cookies have been around for a LONG time! I first made them nearly 12 years ago when I fell in love with America’s Test Kitchen and my new Baking Illustrated cookbook. I had long been on the hunt for a fabulous thick and chewy chocolate chip cookie and I had finally hit pay dirt! This was my go-to chocolate chip cookie recipe for years upon years, until I stumbled upon The New York Times chocolate chip cookie, which I modified a bit to become my NEW favorite thick and chewy chocolate chip cookie recipe.

However, these cookies made a resurgence in my kitchen last weekend and were due for a revival here on the site, especially since they’re one of my all-time most popular recipes!

How to Make Thick and Chewy Chocolate Chip Cookies

Start with Butter: We use melted butter to keep the cookies super soft and moist. High Brown Sugar to Granulated Sugar Ratio: Brown sugar ensures soft cookies and the white sugar helps the cookies spread out. For cookies that are chewier and have a more robust flavor, we use double the amount of brown sugar to white sugar. Egg & Vanilla Extract: Eggs provide structure and an extra egg yolk gives the cookies a boost of softness. Vanilla is our flavor enhancer! Dry Ingredients: You’ll need all-purpose flour, baking soda, and salt for structure, rise and flavor balance. Chocolate Chips: Of course! One and a half cups give you chocolate in every single bite without being overwhelming.

Ahhhh that dough!

There’s a little shaping technique that makes these cookies have that gorgeous bumpy texture on top that looks like they came straight out of the bakery.

All of that combined to make these my oldest, most favorite chocolate chip cookie that needs absolutely no chill time whatsoever.

While the NY Times cookies that I love require some refrigeration before they’re baked, these can be mixed up and baked right away, so you’ll have warm cookies fresh from the oven and ready to devour in about 45 minutes. Can’t beat it!

What’s your favorite type of chocolate chip cookie?

One year ago: The Best Chocolate Frosting

Five years ago: Overnight Chilled Plum-Oatmeal Pudding

Seven years ago: Peach Coffee Cake

Print 4.18 from 99 votes Did you make this recipe? Thick and Chewy Chocolate Chip Cookies Servings 18 cookies Prep 30 minutes Cook 15 minutes Total 45 minutes Course: Dessert Cuisine: American Author : Michelle Large, bakery-style chocolate chip cookies that stay soft and chewy - a family favorite! Ingredients: 2 cups + 2 tablespoons all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

12 tablespoons unsalted butter, melted and cooled

1 cup light or dark brown sugar

½ cup granulated sugar

1 egg

1 egg yolk

2 teaspoons vanilla extract

1½ cups semisweet chocolate chips US Customary - Metric Directions: Adjust the oven racks to the upper- and lower-middle positions and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Using an electric mixer on medium speed, beat the butter and sugars until thoroughly blended, 2 to 3 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips. Roll a scant ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart. Bake until the cookies are light golden brown and the outer edges start to set, yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets. Once cool, store in an airtight container at room temperature for up to 4 days. These can also be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months. Recipe Notes: Nutritional values are based on one serving Nutrition: Calories: 280kcal Fat: 13g Saturated fat: 8g Cholesterol: 40mg Sodium: 105mg Potassium: 121mg Carbohydrates: 36g Fiber: 1g Sugar: 23g Protein: 2g Vitamin A: 270% Calcium: 26% Iron: 1.7% Did you make this recipe? Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

This recipe was originally published on June 21, 2008, updated in July 2016 with new photos, and then refreshed in August 2019 with updated photos and more recipe tips.

[photos by Ari of Well Seasoned]