by Stephanie Brubaker 200 Comments
Have you ever wondered How to Make Soft, Thick, Chewy Chocolate Chip Cookies? I am sharing my tips for the best chocolate chip cookies ever, and showing you how easy they are to make!
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This recipe for the perfect soft baked, chewy chocolate chip cookie came to me after many, many recipe testing sessions. I’ve been baking chocolate chip cookies my whole life – they’re my favorite cookie!
I really wanted to create a bakery style cookie at home with simple, everyday ingredients, and not a lot of time. This recipe has been made by so many of you and everyone tells me it it THE BEST chocolate chip cookie ever! Time to try them for yourself!
These cookies are SO thick, SO soft, SO packed full of melty chocolate….I’m telling you: Best cookie I’ve ever eaten!
Here are my Tips for making the Best Chocolate Chip Cookies:
- The biggest change I made to this recipe versus my usual favorite, is that I added 2 TBS of canola oil to the batter. This simple addition kept these cookies soft and fresh for over a week!!
- Add 2 TBS of cornstarch to the dough. It makes the cookies fluffy and soft!
- I added 2 types of chips, which sounds so simple but it really made a big difference in the flavor. Mini semi sweet chips and milk chocolate chips are the perfect combination and they fill every bite with ooey, gooey, melty, chocolate goodness!
- Let the dough chill for about an hour. This helps ensure that the cookie doesn’t spread too much while baking.
- When scooping the dough onto the cookie sheet, pile the dough high! I just used a regular spoon and heaped large spoonfuls of dough onto the tray, making sure they were tall! This helps create a nice thick cookie!
More Amazing Chocolate Chip Cookie Recipes You Will Love:
- Coffee Chocolate Chip Cookies
- Chewy Dark Chocolate Cranberry Cookies
- Fudge Stuffed Chocolate Chip Cookie Bars
- Chewy Milk Chocolate Sea Salt Cookies
- Banana Toffee Chocolate Chip Cookies
These cookies are buttery and chewy, thick and soft, and full of chocolate chips! You need to try these!!
If you make these perfect Thick and Chewy Chocolate Chip Cookies, I would love for you to leave a star rating and comment here on the blog! It’s helps me to know what you are making and loving and it’s helpful to other readers as well!
If you take pictures, I’d love to see them!! Tag your recipe pictures with #backforsecondsrecipes on Instagram and tag me @BackforSeconds!
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Stephanie Brubaker
Have you ever wonderedHow to Make Soft, Thick, Chewy Chocolate Chip Cookies? I am sharing my tips for the best chocolate chip cookies ever, and showing you how easy they are to make!
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Chill Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Dessert
Cuisine American
Servings 36
Ingredients
- 1 cup butter (softened)
- 2 tablespoons canola oil
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon baking soda
- 2 tablespoons cornstarch
- 3 1/4 cups flour
- 1 cup milk chocolate chips or semi-sweet
- 1 cup mini semi sweet chocolate chips
Instructions
In a large mixing bowl cream together butter, oil, and sugars until light and fluffy.
Add eggs, vanilla, and salt and mix until combined.
Add in the baking soda and cornstarch and half of the flour and mix well.
Pour in the remaining flour and mix only until combined.
Stir in chocolate chips, then cover and chill for one hour.
Preheat oven to 350
Drop heaping spoonfuls of dough (about 2 Tbsp) onto ungreased cookie sheets, making sure the piles of dough are nice and tall.
*If using a cookie scoop, scoop one ball of dough right on top of another one. This is what makes the cookies thick!
Bake 10 minutes. Pull them from the oven when the edges are slightly golden and the centers look just barely done.
After 2 minutes remove cookies from sheets onto cooling racks until completely cooled.
Store in an airtight container at room temperature.
Keyword bakery style cookies, best chocolate chip cookies, thick and chewy chocolate chip cookie recipe
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Originally published on Sep 1, 2013
