These thin and chewy chocolate chip cookies have everything and more that you want in a chocolate chip cookie. They're easy to make, incredibly rich and delicious, and have an amazing chewy centre and crispy golden edges.
I grew up making these tasty cookies with my mom all of the time. I especially remember making them every Christmas and putting them into this old plastic container with a green lid and a translucent bucket with Christmas characters on it.
I remember heating them in the microwave sometimes to get the chocolate chips melty throughout the week and always dipping them in a glass of milk. They're super delicious and I hope you make them one of your family traditions too!
Love chocolate chip cookies? You'll have to try these red velvet chocolate chip cookies, chocolate chip pumpkin cookies or chocolate chip cookie bars too!
Reasons you'll love this recipe
- EASY: These are easy to make with simple to follow steps!
- CLASSIC: Who doesn’t love a classic chocolate chip cookie? They're such a staple and the perfect sweet treat any day of the week and at any occasion!
- TEXTURE: These are the chewiest cookies with crispy golden edges that will melt in your mouth with every bite!
- THE BEST COOKIE RECIPE: I've tested this recipe multiple times for the perfect texture and flavour. People love it so much that I use it in other cookie recipes like this cadbury mini egg cookie recipe at Easter!
Ingredients
- FLOUR: This recipe uses all-purpose flour.
- BAKING SODA: Baking soda will help the cookies rise.
- SALT: To enhance the flavour of your cookies!
- BUTTER: Unsalted or Salted butter will do. I always go for salted because salt elevates the flavour. The choice is yours!
- SUGAR: Brown and granulated sugar for the sweetness.
- EGGS: Eggs are going to help make these cookies soft and chewy!
- VANILLA EXTRACT: For a hint of vanilla flavor.
- CHOCOLATE CHIPS: This recipe uses semi-sweet chocolate chips, but milk chocolate works too!
Kitchen tools
- BAKING SHEET: For baking the cookies.
- ELECTRIC HAND MIXER: For combining the ingredients.
- MIXING BOWLS: You will want to use 2 separate medium/large mixing bowls; 1 for the wet and 1 for the dry ingredients.
- SPATCHULA: For folding the chocolate chips into the cookie batter.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
Instructions
- Prepare: Preheat the oven to 375° F or 190° C and prepare two baking sheets with parchment paper.
- Wet Ingredients: In a large mixing bowl, add the softened butter, brown and granulated sugars. Beat with an electric mixer until fluffy. Add the eggs and vanilla and mix again.
- Dry Ingredients: In a separate mixing bowl, add and mix the flour, baking soda, and salt.
- Combine Wet and Dry: Pour half the dry ingredient mixture into the wet mixture and partially mix on low. Add the remainder of the dry mixture and mix until the dough is fully incorporated. Fold in the chocolate chips using a rubber spatula.
- Bake: Roll dough into heaping tablespoon-sized balls and place them an inch apart on the baking sheets. Stick a few more chocolate chips into the cookies (optional) and bake for 6-8 minutes.
Recipe tips
- Don't pack the flour. To avoid fluffy, cakey cookies, just lightly scoop the flour into your measuring cup with a spoon and level it off with a butter knife. If you pack in the flour, you will have added too much flour, likely resulting in cakey cookies.
- Tap the baking sheet. This is the number 1 tip for achieving crinkly, thin, and flat cookies! Tap the baking sheet four or five times with the baked cookies as soon as they come out of the oven.
- Add more chocolate chips. I like to pop in 5-6 extra chocolate chips into each cookie before or after baking to make them extra chocolatey and pretty!
Frequently Asked Questions
Likely too much flour! Make sure you don't pack it in.
Store them in an air-tight container at room temperature for 1 week. Cookies can also be stored in the freezer for up to 3 months.
Tapping the baking sheet on the counter as soon as they're removed from the oven will help them flatten.
📖 Recipe
Thin and Chewy Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 24
- Diet: Vegetarian
Description
If you’re looking for those bakery-style cookies that are big, chewy, and delicious, then this is the best chewy chocolate chip cookie recipe for you!
Ingredients
- 1 cup Butter (Room Temperature/Softened)
- ¾ cup Granulated Sugar
- 1 cup Brown Sugar (Packed)
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 cups Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Chocolate Chips
Instructions
- Prepare: Preheat the oven to 375° F or 190° C and prepare two baking sheets with parchment paper.
- Wet Ingredients: In a large mixing bowl, add the softened butter, brown and granulated sugars. Beat with an electric mixer until fluffy. Add the eggs and vanilla and mix again.
- Dry Ingredients: In a separate mixing bowl, add and mix the flour, baking soda, and salt.
- Combine Wet and Dry: Pour half the dry ingredient mixture into the wet mixture and partially mix on low. Add the remainder of the dry mixture and mix until the dough is fully incorporated. Fold in the chocolate chips using a rubber spatula.
- Bake: Roll dough into heaping tablespoon-sized balls and place them an inch apart on the baking sheets. Stick a few more chocolate chips into the cookies (optional) and bake for 6-8 minutes.
Notes
Scroll up to the full blog post for FAQ and Tips.
- Prep Time: 10
- Cook Time: 15
- Category: dessert, cookies
- Method: bake
- Cuisine: american
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