{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/chocolate-chip-cookies","markdownUrl":"https://trevorfarias.com/recipes/chocolate-chip-cookies/recipe.md","name":"Thick and Chewy Chocolate Chip Cookies Recipe","description":"Thick, chewy bakery-style chocolate chip cookies with crisp golden edges, soft centers and pools of chocolate. Melted butter, extra brown sugar and a short chill.","summary":"For thick, chewy chocolate chip cookies, use melted butter, more brown sugar than white, an extra egg yolk and a little cornstarch, then chill the dough for at least 1 hour. Scoop large 3-tablespoon balls, bake at 350°F for 11 to 13 minutes until the edges are golden but the centers still look slightly underdone, and let them finish setting on the hot pan.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Cookies","cuisine":"American","keywords":["chocolate chip cookies","chocolate chip cookie recipe","chewy chocolate chip cookies","thick chocolate chip cookies","bakery style cookies","soft chocolate chip cookies","homemade cookies"],"prepTime":"PT15M","cookTime":"PT13M","totalTime":"PT1H40M","yield":"18 large cookies","servings":18,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"2 1/4","unit":"cups","name":"all-purpose flour","note":"280 g, spooned and leveled","text":"2 1/4 cups all-purpose flour, 280 g, spooned and leveled"},{"amount":"2","unit":"teaspoons","name":"cornstarch","text":"2 teaspoons cornstarch"},{"amount":"1","unit":"teaspoon","name":"baking soda","text":"1 teaspoon baking soda"},{"amount":"1","unit":"teaspoon","name":"fine salt","text":"1 teaspoon fine salt"},{"amount":"3/4","unit":"cup","name":"unsalted butter","note":"170 g, melted and cooled 5 minutes","text":"3/4 cup unsalted butter, 170 g, melted and cooled 5 minutes"},{"amount":"1","unit":"cup","name":"packed light brown sugar","note":"200 g","text":"1 cup packed light brown sugar, 200 g"},{"amount":"1/2","unit":"cup","name":"granulated sugar","note":"100 g","text":"1/2 cup granulated sugar, 100 g"},{"amount":"1","name":"large egg","note":"at room temperature","text":"1 large egg, at room temperature"},{"amount":"1","name":"large egg yolk","note":"at room temperature","text":"1 large egg yolk, at room temperature"},{"amount":"2","unit":"teaspoons","name":"pure vanilla extract","text":"2 teaspoons pure vanilla extract"},{"amount":"1 1/4","unit":"cups","name":"semisweet chocolate chips","note":"220 g","text":"1 1/4 cups semisweet chocolate chips, 220 g"},{"amount":"4","unit":"ounces","name":"semisweet or bittersweet chocolate bar","note":"113 g, roughly chopped","text":"4 ounces semisweet or bittersweet chocolate bar, 113 g, roughly chopped"},{"name":"flaky sea salt","note":"for sprinkling; optional","text":"flaky sea salt, for sprinkling; optional"}]}],"steps":[{"step":1,"name":"Whisk the dry ingredients","text":"In a medium bowl, whisk together the flour, cornstarch, baking soda and salt.","tip":null},{"step":2,"name":"Mix the butter and sugars","text":"In a large bowl, whisk the melted butter, brown sugar and granulated sugar until smooth and no lumps of brown sugar remain, about 1 minute.","tip":null},{"step":3,"name":"Add the eggs and vanilla","text":"Whisk in the egg, the egg yolk and the vanilla until the mixture is glossy and slightly lighter in color, about 30 seconds.","tip":null},{"step":4,"name":"Combine","text":"Add the dry ingredients and stir with a spatula just until no streaks of flour remain. The dough will be soft. Fold in the chocolate chips and chopped chocolate.","tip":null},{"step":5,"name":"Chill the dough","text":"Cover the bowl and refrigerate for at least 1 hour and up to 3 days. The dough will become firm and scoopable.","tip":"Dough chilled overnight bakes up with a deeper, more toffee-like flavor."},{"step":6,"name":"Scoop","text":"Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop the dough into balls of about 3 tablespoons each (about 50 g) and set them at least 3 inches apart, 8 to a sheet. Keep the remaining dough in the refrigerator between batches.","tip":null},{"step":7,"name":"Bake","text":"Bake one sheet at a time on the middle rack for 11 to 13 minutes, until the edges are set and light golden and the centers look puffy and slightly underdone. Sprinkle with flaky salt, if using, as soon as they come out.","tip":null},{"step":8,"name":"Cool on the pan","text":"Let the cookies cool on the baking sheet for 5 minutes, where they will finish setting, then move them to a wire rack.","tip":null}],"equipment":["Two baking sheets","Parchment paper","Large and medium mixing bowls","Whisk and spatula","3-tablespoon cookie scoop (optional)","Wire cooling rack"],"notes":["Weigh the flour if you can. Too much flour is the most common cause of puffy, dry cookies.","Do not skip the chill. Warm dough spreads thin.","Take them out when the centers still look underbaked. They finish on the pan."],"storage":["Keep cookies in an airtight container at room temperature for up to 4 days. A slice of sandwich bread in the container keeps them soft.","Freeze baked cookies for up to 3 months. Warm briefly in a 300°F oven to refresh.","Freeze scooped dough balls on a sheet, then bag them for up to 3 months. Bake from frozen, adding 1 to 2 minutes."],"variations":["Brown butter: brown the butter until nutty and deep golden, then cool 10 minutes before using.","Nuts: fold in 1 cup of toasted chopped walnuts or pecans with the chocolate.","Smaller cookies: scoop 1 1/2-tablespoon balls and bake 9 to 10 minutes for about 36 cookies."],"faqs":[{"question":"Why do I need to chill chocolate chip cookie dough?","answer":"Chilling firms the butter so the cookies spread more slowly and bake up thick, and it gives the flour time to absorb moisture, which deepens the flavor and improves the chew. Unchilled dough made with melted butter spreads thin."},{"question":"Melted or softened butter for chocolate chip cookies?","answer":"Melted butter gives a denser, chewier cookie. Softened butter creamed with sugar whips in air, which makes a lighter, more cake-like cookie. For thick and chewy, use melted butter and chill the dough."},{"question":"Why are my cookies flat?","answer":"The usual causes are dough that was not chilled, butter that was too hot when mixed, or too little flour. Chill the dough at least an hour and weigh the flour at 280 grams."},{"question":"Can I make the dough ahead?","answer":"Yes. The dough keeps covered in the refrigerator for up to 3 days and actually tastes better after a day. Scooped dough balls freeze for 3 months and can be baked straight from the freezer."}],"nutritionPerServing":{"calories":270,"fatGrams":13,"saturatedFatGrams":8,"carbohydrateGrams":37,"fiberGrams":1,"sugarGrams":24,"proteinGrams":3,"sodiumMilligrams":210,"cholesterolMilligrams":40}}