Cookies

Soft, Chewy and Thick Chocolate Chip Cookies

March 24, 2014

Extremely soft, chewy and thick chocolate chip cookies with a subtle caramel flavor. Warm from the oven and they will melt in your mouth.

Soft, Chewy and Thick Chocolate Chip Cookies
Oh my goodness. These cookies….

Soft, Chewy and Thick Chocolate Chip Cookies

These classic chocolate chip cookies will melt in your mouth, but before I tell you how delicious they are, first things first … let’s start from the beginning.

Soft, Chewy and Thick Chocolate Chip Cookies

I’ve tried countless cookies recipes, which has led me to a a very important conclusion. I love ALL cookies. Although I‘ll eat almost every kind of cookie, I still have my idea of the perfect cookie: chewy, thick, and slightly underbaked with a hint of a caramel flavor.
Soft Vanilla Pudding Cookies are also my idea of a perfect cookie, but let’s focus on these cookies for now. Where was I? Oh yea … perfection is the right word to describe them I think. They are all the things I mentioned above. They aren’t too sweet either. Try them when they are still warm… To die for!

Soft, Chewy and Thick Chocolate Chip Cookies

So what make these cookies so soft and chewy?
Sugar – Brown sugar adds moistness and therefore increases chewiness. White sugar makes cookies crispier. Therefore using more brown sugar than white sugar make cookies moister, softer, chewier and more flavorful. It is all about the right white-brown sugar balance. Don’t use just brown sugar though, since the cookies will turn out way too moist and soft.
Butter – melted butter rather than room temperature increases chewiness.
Eggs – instead of using just whole eggs, we add an egg yolk. I know I know. It’s annoying. But trust me – it’s necessary. The egg yolk increases chewiness as well!

Soft, Chewy and Thick Chocolate Chip Cookies

To make the cookies, melt the butter and wait a few minutes until it’s warm (not hot). Then add the sugars and whisk until well combined. Whisk in the egg, egg yolk and vanilla extract until combined. Add dry ingredients and fold using a wooden spoon or a rubber spatula just until combined. The dough should pull away from the sides of the bowl. Do not overmix – the less you mix, the softer the cookies will be. Overmixing will make cookies tough. Gently fold in chocolate chips and nuts if using.
You may notice once you have finished making the dough, how soft and ‘creamy’ it is. The color is perfect, the texture is perfect and there’s nothing that stands in your way to eat that entire bowl of cookie dough.

Soft, Chewy and Thick Chocolate Chip Cookies

Now it’s chilling time. It’s not mandatory but I highly recommend it. The dough is so soft at this point that you might end up with flat, spreading cookies. While chilling, the flour absorbs the liquids which therefore leads to thicker, less-spreading cookies. The thing with baking cookies thick is that while the edges get crispy, the center is still underbaked and therefore stays soft. Preferably you should chill the dough overnight. Don’t you like the sound of fresh cookies first thing in the morning? If you can’t wait that long, then chill for a minimum of 2 hours.

Soft, Chewy and Thick Chocolate Chip Cookies

As for baking time, it took my cookies 11 minutes to be baked perfectly. Start checking to see if they are done after 10 minutes. The edges of the cookies will begin to brown but the center will still look soft and underbaked. That’s how we (I mean I) like it! The longer you bake, the crispier the cookies will be. Underbaking slightly is a secret for cookies softness.
Another secret to achieving ultimate cookie softness is cornstarch. In this recipe, I didn’t use it, in order to keep things simple, but I will post another recipe with cornstarch as well, so don’t you worry!

 

Soft, Chewy & Thick Chocolate Chip Cookies
Yields: 16 large cookies
 
Extremely soft, chewy and thick chocolate chip cookies with a subtle caramel flavor. Warm from the oven they will melt in your mouth.
Ingredients
  • 2 cups (280 grams or 10 ounces) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1.5 sticks or 170 grams) butter, melted (warm, not hot)
  • ½ cup (100 grams or 3.5 ounces) granulated sugar
  • ¾ cup (150 grams or 5.3 ounces) brown sugar (preferably dark)
  • 1 large egg, plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 – 1¼ cups (200 grams or 7 ounces) chocolate chips
  • ¾ cup walnuts, toasted and chopped (optional)
Instructions
  1. In a medium bowl sift together flour, baking soda and salt. Set aside.
  2. In a large bowl, place the melted butter, granulated sugar and brown sugar. Whisk until well combined. Whisk in the egg, egg yolk and vanilla extract. Add flour mixture and mix just until combined. Do not overmix. Fold in chocolate chips and walnuts.
  3. Chill the dough for at least 2 hours, preferably 6 hours or overnight (or up to 3 days).
  4. Preheat oven to 325F/165C degrees. Line pans with parchment paper.
  5. If the cookie dough is hard to handle, leave it on the counter for a few minutes.
  6. Drop rounded balls of dough onto prepared baking sheet, the size of 3 tablespoons each. Bake for 10-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to 3 days.
- Cookies can be frozen for up to 2 months.

Recipe is adapted from The cook’s illustrated Baking Book

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57 Comments

  • Reply
    Winnie
    March 24, 2014 at 3:05 pm

    יאווווווווווווו שירן העוגיות נראות מעולות!!
    יש לנו במשפחה מתכון אהוב לעוגיות שוקולד צ’יפס פריכות, אבל לא לעוגיות נימוחות – chewy
    אני חייבת לנסות את המתכון הזה ישר אחרי פסח
    שמרתי לי אותו כבר
    🙂

    • Reply
      Shiran
      March 25, 2014 at 8:21 am

      תודה רבה וויני! תפרסמי אצלך את המתכון האהוב עליכם במשפחה 🙂 ואגב, תנסי גם את העוגיות פודינג וניל שמופיעות אצלי בבלוג, הן הכי רכות שיש!

  • Reply
    dina
    March 24, 2014 at 9:22 pm

    they look perfect!

    • Reply
      Shiran
      March 25, 2014 at 8:21 am

      Thanks Dina! 🙂

  • Reply
    Kathi @ Deliciously Yum!
    March 25, 2014 at 1:24 am

    Shiran, these chocolate chip cookies look so great and it definitely looks like you cracked the code to making perfect chocolate chip cookies :). Can’t stop looking at these pics. YUM!!

    • Reply
      Shiran
      March 25, 2014 at 8:23 am

      Thank you so much Kathi! I can’t stop looking at your pics too!

  • Reply
    Abbie @ Needs Salt
    March 25, 2014 at 2:07 pm

    These cookies look perfect! I can’t get over how amazing all that gooey melting chocolate is. Pinning this!

    • Reply
      Shiran
      March 26, 2014 at 5:42 am

      I know… They are amazing! Thanks Abbie! 🙂

  • Reply
    Nicole ~ Cooking for Keeps
    March 25, 2014 at 6:27 pm

    My husband is a cookie purist, he likes chocolate chip and occasionally a snicker noodle, so I’m always trying to find the perfect chocolate chip cookie recipe. Must try this one!

  • Reply
    Angie (@angiesrecipess)
    March 28, 2014 at 7:37 pm

    Me too, me too…love all the cookies..soft, chewy, crispy, thick or thin. These chocolate chip cookies look fanfreakingtastic!

  • Reply
    Julie @ Lovely Little Kitchen
    April 6, 2014 at 9:08 pm

    Wow, these do look like the perfect chocolate chip cookie! Beautiful pictures too! Pinning to try soon.

    • Reply
      Shiran
      April 7, 2014 at 11:35 am

      Thanks Julie 🙂

  • Reply
    Loren @ Hardcore Desserts
    April 20, 2014 at 2:09 am

    Beautiful cookies! Chewy chocolate chip cookies are by far my favorite cookie. I can’t wait to try your recipe.

    • Reply
      Shiran
      April 20, 2014 at 8:00 am

      Thanks Loren! You have to try them 🙂 They are super chewy!

  • Reply
    Pontus
    April 20, 2014 at 11:27 pm

    Got a bowl of freshly made (your recipe ofc 😉 ) cookiedough in the fridge. Cant wait to taste them tomorrow!
    A big swedish thx for the really nice recipe 😀

    • Reply
      Shiran
      April 21, 2014 at 8:29 am

      You’re welcome! Thank you for sharing! I’m sure you’re gonna love them 🙂 They are perfect!

  • Reply
    Gemma
    June 8, 2014 at 8:56 am

    I made a batch for friends whilst they were chilling in the sunshine. Really simple and quick to make. I didn’t let the mixture cool and used it straight away. Fantastic results! I changed the final flavourings to cinnamon, cranberry & choc (White, milk & dark) because this is what was in my larder. This is now my go to receipe.
    Thanks so much!

    • Reply
      Shiran
      June 8, 2014 at 1:16 pm

      I’m so glad to hear you and your friends liked it Gemma! The combination of cinnamon, cranberries and chocolate actually sound perfect 🙂 Thank you so much for sharing this with me! 🙂

      • Reply
        Gemma
        June 8, 2014 at 4:23 pm

        Just making up smaller batches the size of biscotti (using half a teaspoon) and they are looking great.
        I’ve tried a few recipes in the past but this one has to be the best – and I’m a tough cookie to please 🙂

        • Reply
          Shiran
          June 8, 2014 at 6:11 pm

          Me too! I tried and tested so many recipes, and was never pleased with anything. But this one is truly one of the best I’ve tried! I actually have another perfect recipe that I will post in the future 🙂

  • Reply
    Laura
    July 25, 2014 at 12:38 am

    Best recipe ever! I made these cookies the other night and they were the best cookies ever! This is a fantastic recipe, easy to follow and spot in. I was out of brown sugar so I used turbinado sugar and it gave it a little something extra because of the crispness of the granules. Will be making these cookies again, thank you!

    • Reply
      Shiran
      July 25, 2014 at 8:08 am

      I’m so glad to hear you like them Laura! So sweet of you to write me, thank you 🙂 Next time, try them with the brown sugar, they will melt in your mouth!

  • Reply
    Misaporo
    September 14, 2014 at 6:43 pm

    These cookies are perfect. Thick, soft, and chewy. The best recipe I have found so far.

    • Reply
      Shiran
      September 15, 2014 at 3:51 am

      Thank you, I’m glad you think so! They are truly the best!

  • Reply
    MARIANA
    October 19, 2014 at 1:55 pm

    this looks so delicious! can i use this recipe for chocochips cookies icecream sandwich too? would be a difference?
    thanks!

    • Reply
      Shiran
      October 20, 2014 at 4:21 am

      Thanks Mariana! I think these would be perfect for ice cream sandwiches, because they are super soft and chewy!

  • Reply
    Chloe
    December 13, 2014 at 7:41 am

    Do you have to leave the dough to chill because I seem to be in a rush. This recipe looks fantastic and I can’t wait to start baking!

    • Reply
      Shiran
      December 13, 2014 at 8:07 am

      Hi Chloe! If you have the time to chill it for at least 20-30 minutes that would be best. If you’re in a rush, you can skip the chilling time. The cookies might turn out flatter, but still delicious 🙂

  • Reply
    Kevin
    December 19, 2014 at 11:57 pm

    Should this be salted or unsalted butter?

    • Reply
      Shiran
      December 20, 2014 at 11:48 am

      Hi Kevin, in my recipes it’s always unsalted butter, unless otherwise stated.

  • Reply
    Sue
    December 28, 2014 at 9:28 am

    These are hands down the best chocolate chip cookies I have ever made!!! Rave reviews. Thank you so much!

    • Reply
      Shiran
      December 29, 2014 at 4:11 am

      Thank you so much Sue! I’m so glad everyone likes it!

  • Reply
    Erin
    January 22, 2015 at 10:32 pm

    First I’d like to say I’ve never commented on a “Google Search Recipe” before. I’ve tried many good recipes l, but nothing that I was head over heals about! I am a cookie freak, like cookies are my comfort food. In the past 5-6 years I’ve made chocolate chip cookies maybe twice, because I was sick of recipes promising this or that from their recipe and ending up a less than par cookie. Last night I came across your recipe and I thought ok what the heck. I made them (added some baking powder) and waited till this morning to bake them. THEY ARE PHENOMENAL!!! Thee best chocolate chip cookies I’ve EVER had homemade or bought from other bakers! These are amazing circles of all things glorious!! So thank you, thank you, thank you!

    THIS RECIPE is going straight to my favorite recipes!!

    Thanks again, Erin

    • Reply
      Shiran
      January 24, 2015 at 12:54 pm

      Hi Erin! Thank you so much for taking the time to write me such a lovely comment! I know how frustrating it is to try recipes that don’t work, so I’m glad you love this one! These cookies are indeed amazing!

  • Reply
    kath
    August 3, 2015 at 10:38 am

    heya, when i made these they came out very thin and flat and not cooked very well, could anyone tell me what i did wrong ?xx

    • Reply
      Shiran
      August 3, 2015 at 1:22 pm

      I’m guessing that the dough was very soft. I recommend that next time you chill it for a few hours and only then bake, and see if it makes any difference. I always chill them and they turn out super thick.

  • Reply
    Amanda
    September 3, 2015 at 7:17 pm

    Thank you so much for this recipe…these cookies are delicious!! I made them once without chilling the dough (due to time constraints) and once after chilling. I personally think they’re amazing either way. I’ve already passed this link on to a few friends 🙂

    • Reply
      Shiran
      September 4, 2015 at 7:05 am

      Hi Amanda! Thank you so much for your sweet comment! I hope your friends would enjoy them just as much as you do 🙂

  • Reply
    Tracy
    September 13, 2015 at 2:24 am

    Dear Shiran, my sister and I been looking for the melt in the mouth chocolate cookies and we have decided to tryout yours 🙂 it’s currently sitting in the fridge waiting for be baked! But just out of curiosity, when you stated melted and sugar until well combined, does it mean whisk until the melted butter and sugar combined and its a little sticky? Thanks :)?

    • Reply
      Shiran
      September 13, 2015 at 9:23 am

      Hi Tracy! Yes, it simply means to just mix the melted butter with the sugars for several seconds. I hope you and your sister will enjoy the cookies! 🙂

  • Reply
    Garrett
    September 20, 2015 at 12:17 am

    Hi Shiran. I had been searching for the perfect chocolate chip cookie and came across your recipe some time ago. I’ve been using your recipe with a couple minor tweaks (baking powder instead of soda and room temperature butter) and thanks to you am now the chocolate chip cookie guy among friends and co-workers. They are so popular that a friend asked me to make 200 for his wedding. All that to say thank you for sharing this recipe. They are the best chocolate chip cookies ever!

    • Reply
      Shiran
      September 21, 2015 at 6:57 pm

      Hi Garrett! Comments like this always make me smile, so thank you so much! 🙂 And making these cookies for a wedding sounds perfect!

  • Reply
    Cassie
    November 3, 2015 at 2:50 pm

    Hi Shiran,

    I have been searching for the perfect chocolate chip cookie recipe for a while. The one I typically use is great but I wish they were a bit thicker. What’s odd is that my recipe is very similar to yours, except for the one egg yolk, and yours also uses a bit more butter. Either way, your cookies look amazing and I’m going to try out the recipe!

    Extra points for the thick cookie recipes! Thin and crispy are just no good 🙂

    • Reply
      Shiran
      November 4, 2015 at 7:50 am

      All recipes are quite similar, but every little adjustment effects the flavor and texture. If you want thick cookies, make sure to refrigerate the dough overnight. The result would be amazing! 🙂

      • Reply
        Cassie
        November 15, 2015 at 4:51 pm

        Thanks for following up, Shiran!! I actually just made two batches of cookies with your recipe, and I’m chilling one batch overnight. Do you do anything special when you put the cookies on the sheet? I find that when I shape the dough into taller mounds instead of just perfect circles, the cookies come out a lot thicker.

        Just wondering if you have any other secrets cause the cookies in the photos on this post look amazing, but mine don’t look nearly that good!

        • Reply
          Shiran
          November 15, 2015 at 5:52 pm

          I’m glad I can help, Cassie 🙂 The chilling should definitely help! I also shape the dough into taller mounds as you suggested – this would help, too, so do that. Another thing you can do is to freeze the cookie sheet after shaping the cookies and placing them on it, and bake straight from the freezer (you might need to add 1-2 minutes to the baking time). As the cookies bake, the cold dough takes longer to melt than if it was in room temperature, resulting in cookies that spread less (although I didn’t freeze the cookies you see in those photos).

  • Reply
    Cassie
    November 17, 2015 at 10:58 am

    Shiran,

    Chilling the dough overnight did make a huge difference. With this cookie dough I didn’t even need to make taller mounds of the dough, they still came out super thick!

    Have you ever given frozen cookie dough balls as gifts? I am thinking of doing that this year. I would do already baked cookies, but they are just not the same unless they are fresh out of the oven. 🙂

    Thank you for all of the tips. I hope you have a great holiday season!

    • Reply
      Shiran
      November 18, 2015 at 7:22 am

      I’m glad it worked out! That’s really the secret. I think that frozen cookies would make a great gift! Just make sure to wrap each cookie individually so they won’t stick to each other. Have a great holiday, Cassie!

  • Reply
    Totally_Rad
    May 4, 2016 at 12:20 pm

    I used hash infused butter for these cookies and oh my god were they wonderful.
    Thanks a lot!

  • Reply
    Mariana
    September 15, 2016 at 1:15 pm

    Best cookies I have ever made !
    Came out perfect on the first try !! (Boyfriend loved them too!)

    Thank you 🙂

    Love,
    Mariana

    • Reply
      Shiran
      September 19, 2016 at 8:52 am

      That’s so great to hear! Thank you so much, Mariana!

  • Reply
    Cole
    March 2, 2017 at 10:15 pm

    I’ve baked these before and they are by far the best cookies ever. My question today is…. is it possible to bake them without the parchment paper? I’m 9 months pregnant and don’t have any at the moment. Wanted to bake these for the nurses at the hospital.

    • Reply
      Shiran
      March 5, 2017 at 10:00 am

      Thank you Cole! You can use foil and grease it, or just grease the pan well with cooking spray, butter, or oil, so it won’t stick. Good luck! 🙂

  • Reply
    Angeline Ho
    March 20, 2017 at 2:47 am

    Hi Shiran, thank you for sharing the recipe. It is my 1st time making cookies and it really tastes so well that my daughters are all so happy when they eat.

    • Reply
      Shiran
      March 20, 2017 at 5:31 am

      Thank you so much Angeline!

  • Reply
    Bella
    April 8, 2017 at 11:16 pm

    They are delicious!!! thx

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