# Thick and Chewy Chocolate Chip Cookies Recipe Source: https://trevorfarias.com/recipes/chocolate-chip-cookies Author: Trevor Farias (Trevor's Kitchen) Published: 2026-10-01 · Updated: 2026-10-01 Category: Cookies · Cuisine: American > 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. ## At a glance - Prep time: 15 minutes - Cook time: 11 to 13 minutes per batch - Total time: 1 hour 40 minutes (Includes at least 1 hour of chilling the dough) - Yield: 18 large cookies - Servings: 18 - Calories per serving: 270 ## Ingredients - 2 1/4 cups all-purpose flour, 280 g, spooned and leveled - 2 teaspoons cornstarch - 1 teaspoon baking soda - 1 teaspoon fine salt - 3/4 cup unsalted butter, 170 g, melted and cooled 5 minutes - 1 cup packed light brown sugar, 200 g - 1/2 cup granulated sugar, 100 g - 1 large egg, at room temperature - 1 large egg yolk, at room temperature - 2 teaspoons pure vanilla extract - 1 1/4 cups semisweet chocolate chips, 220 g - 4 ounces semisweet or bittersweet chocolate bar, 113 g, roughly chopped - flaky sea salt, for sprinkling; optional ## Instructions 1. **Whisk the dry ingredients.** In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. 2. **Mix the butter and sugars.** 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. 3. **Add the eggs and vanilla.** Whisk in the egg, the egg yolk and the vanilla until the mixture is glossy and slightly lighter in color, about 30 seconds. 4. **Combine.** 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. 5. **Chill the dough.** 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._ 6. **Scoop.** 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. 7. **Bake.** 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. 8. **Cool on the pan.** Let the cookies cool on the baking sheet for 5 minutes, where they will finish setting, then move them to a wire rack. ## 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. ## Why this recipe works - Melted butter makes a denser, chewier cookie than creamed butter, which whips in air and makes them cakey. - More brown sugar than white adds moisture and a caramel flavor, and keeps the centers soft for days. - An extra egg yolk adds richness and chew without making the dough runny. - A spoonful of cornstarch keeps the centers tender and helps the cookies stay thick. - Chilling firms the butter so the cookies spread slowly and bake up tall, and it deepens the flavor. ## Ingredient notes Measure the flour by spooning it into the cup and leveling it, or better, weigh it. Scooping straight from the bag packs in up to 25 percent more flour and gives you dry, puffy cookies. A mix of chocolate chips and a chopped chocolate bar gives you both even studs of chocolate and those big melted pools. Semisweet or bittersweet (60 to 70 percent cacao) both work well. Let the melted butter cool for about 5 minutes before adding the sugar and eggs. If it is too hot, it can start to cook the eggs and make the dough greasy. ## How to tell when chocolate chip cookies are done Pull the cookies when the edges are set and light golden brown but the centers still look puffy, pale and a little wet. They will look underbaked. They are not. Cookies keep cooking on the hot sheet for 5 minutes after they come out, and that carryover heat sets the middle to perfectly soft. If you like a crisper cookie, give them 1 to 2 minutes more, until the whole top is lightly golden. ## Troubleshooting - Cookies spread flat: the dough was too warm, the butter was too hot when mixed, or the flour was under-measured. Chill longer and weigh the flour. - Cookies are cakey: too much flour, or the butter was creamed instead of melted. - Cookies are hard the next day: they were overbaked. Take them out sooner and store them airtight with a slice of bread. - Want rounder cookies: right after they come out, set a large round cutter or glass over each cookie and swirl it to nudge the edges into a neat circle. ## 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. ## Frequently asked questions **Why do I need to chill chocolate chip cookie dough?** 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. **Melted or softened butter for chocolate chip cookies?** 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. **Why are my cookies flat?** 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. **Can I make the dough ahead?** 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. ## Nutrition (per serving, estimated) - Calories: 270 - Fat: 13 g - Saturated fat: 8 g - Carbohydrates: 37 g - Fiber: 1 g - Sugar: 24 g - Protein: 3 g - Sodium: 210 mg - Cholesterol: 40 mg --- Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/chocolate-chip-cookies Structured data (JSON): https://trevorfarias.com/recipes/chocolate-chip-cookies/recipe.json