Thick and Chewy Chocolate Chip Cookies
These Thick and Chewy Chocolate Chip Cookies are SO chock full of chocolate, you will swoon with every single bite!!
These jumbo, Soft Chocolate Chip Cookies are full of semisweet chocolate discs so that every bite will have ample chocolate and cookie.
Why this Recipe Works
- Adding extra yolks makes for rich, chewy cookies.
- More brown sugar keeps these cookies moist.
- The big chocolate discs provide plenty of chocolate in every bite!
- Using 1/4 cup of dough per cookie makes bakery-sized treats. Who doesn’t love that???
- Kitchen Staples – Sugar, Flour, Baking Soda
- Brown Sugar – Firmly Packed
- Eggs and Egg Yolks – Have them at room temperature for easier incorporation into the dough. There are whole eggs and egg yolks. Separate the eggs while they’re cold and the yolk is less likely to break.
- Salt – I prefer using table salt as it incorporates into the dough more thoroughly.
- Butter – I prefer salted butter and always dial down the salt amount to compensate.
- Vanilla Extract – Not in the original recipe but it always gives chocolate chip cookies a nice flavor. Make sure to use real vanilla extract, not imitation.
- Chocolate Wafers or Good Quality Chocolate Cut into Chunks – Larger pieces of chocolate make these cookies stand out!
- Baking is a science so don’t adjust the dough ingredient amounts. Adding nuts or more or less chocolate is fine, though.
- Have your eggs at room temperature for the best incorporation.
- PRO-Tip: If you forget to pull your eggs out of the fridge early enough, you can put them in a bowl of very warm water (not boiling) to hurry the process along.
- Gently melt your butter, then allow it to cool enough so it doesn’t make the dough too soft.
- Once the dry ingredients are added, don’t overmix the dough or you could end up with cakey cookies. Use a wooden spoon if you’re worried you’ll go overboard.
- PRO-Tip: Chill the dough for at least an hour before scooping.
- Use a cookie scoop to make even-sized cookies. Plus the scoop help makes nice, round mounds.
- Cool the baking sheets before baking another batch. Hot baking sheets will soften the dough before the cookies are fully baked and will result in flatter cookies.
I updated this post nearly 7 years after I first shared it. I was heading to Iowa for my dearest friend’s father’s funeral. He was 92 years old and had lived life to the fullest. He cherished his family most of all. I spent as much time at their house as mine over the 12+ years I lived right around the corner.
To celebrate his memory, I brought a tin of these amazing, chocolate-laden cookies to share the night after the funeral. You know they’re special when you hear “Where did these cookies come from?” and “Did somebody make these cookies?” I promise you’ll love these ultra-thick and chewy chocolate chip cookies, too! Rest in Peace, Rog. You are missed.
Frequently Asked Questions
There are a number of ways to make sure your chocolate chip cookies are chewy. First, they should include ingredients that help keep them moist like brown sugar or dark brown sugar, extra eggs or egg yolks, and butter.
Also, once the flour is added to the dough, do not overmix or the cookies will be more cakey than chewy. Use a wooden spoon or a mixer at the lowest speed so air is not incorporated into the dough.
Chilling the dough, using cool baking sheets, and not overbaking are also key.
Again, chilling your cookie dough for at least an hour will help keep your cookies from being flat. Making a mound of dough by using a cookie scoop will help. It’s also best to chill the dough first, line your baking pan with parchment, and bake on a cooled baking sheet.
Though getting salmonella or e-coli food poisoning from eating raw cookie dough happens infrequently, there is still a risk. So it’s best not to give cookie dough to children, the elderly, or anyone with a compromised immune system. And if you decide to eat raw cookie dough, know there is a chance you could get very ill.
Raw eggs may harbor salmonella and raw flour may harbor e-coli. Both can make you quite sick. Signs of salmonella include stomach cramps, diarrhea, and fever. Symptoms of e-coli include severe stomach cramps, diarrhea, and vomiting.
You May Also Like
- Mint Chocolate Chip Cookies from The Food Charlatan
- Doubletree Cookie Recipe from The Little Kitchen
- Oatmeal Cherry Chocolate Chip Cookies
- Triple Chocolate Chunk Oatmeal Cookies
- Layered Chocolate Chip Cookies
- More of the Best Cookie Recipes
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- 3 sticks butter or 1½ cups
- 1 cup sugar
- 2 cups very firmly packed brown sugar
- 4 ⅔ cups flour
- 1 tablespoon baking soda
- 1 ¼ teaspoons salt (use a bit more if using unsalted butter)
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract (not in original recipe, but I like to add it)
- 22 ounces chocolate wafers or good quality chocolate cut into chunks
- Preheat oven to 325º. Line cookie sheets with parchment.
- Melt butter and allow to cool slightly.
- Using a stand mixer with the paddle attachment, mix sugars, and melted butter.
- Add eggs and yolks slowly and mix to combine. Add vanilla, if using. You can also do this with a hand mixer or with a wooden spoon. Don’t overbeat.
- Whisk together dry ingredients. Add flour mixture and mix till just combined. Stir in chocolate.
- I used my ¼ cup cookie scoop to make large rounds of dough. You could easily do this by estimating once measuring out ¼ cup of dough.
- Bake for about 14 minutes or until golden brown.
Use any chocolate you'd like. Chocolate chips, chocolate chunks, chocolate wafters all work.
The original recipe did not include vanilla, but I like to add it.
Adapted from Eric on Just Desserts.
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Serving Size:1 cookie
Amount Per Serving: Calories: 404Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 521mgCarbohydrates: 61gFiber: 2gSugar: 33gProtein: 5g