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Best Chewy Chocolate Chip Cookies – Kid-Approved Easy Recipe

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These thick, chewy chocolate chip cookies are a family favorite, made with simple ingredients and a secret technique for a bakery-style texture. Perfect for busy families, they come together quickly and are guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon (15ml) vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips (or mix of chips and chopped chocolate)

Instructions

  1. Melt the butter: In a large microwave-safe bowl, melt 1 cup of unsalted butter in 30-second bursts until just melted. Let it cool for 2-3 minutes.
  2. Combine the sugars: Add 1 cup packed light brown sugar and ½ cup granulated sugar to the melted butter. Whisk vigorously for about 2 minutes until the mixture looks like a thick, grainy paste and lightens slightly in color.
  3. Add the egg and vanilla: Crack in 2 large eggs (room temperature) and add 1 tablespoon of vanilla extract. Whisk until completely combined and the mixture is smooth and glossy.
  4. Mix the dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt until no lumps remain.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together just until the last streak of flour disappears. Do not over-mix.
  6. Add the chocolate: Fold in 2 cups of semi-sweet chocolate chips (or a mix of chips and chopped chocolate) until evenly distributed.
  7. Rest the dough: Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes, or refrigerate for 2-24 hours for best flavor.
  8. Preheat and prep: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  9. Scoop the dough: Use a 1.5-tablespoon cookie scoop to portion out the dough. Place balls 2 inches apart on the prepared baking sheets. For extra tall cookies, roll into tall cylinder shapes.
  10. Bake: Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies should look puffy, golden around the edges, and still soft in the center.
  11. Cool on the sheet: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Resting the dough for at least 30 minutes is crucial for thick, chewy cookies. For best flavor, refrigerate the dough for 24 hours. Use the ‘bang’ technique: when cookies come out of the oven, bang the baking sheet on the counter to create crinkly tops. Measure flour correctly by fluffing, spooning, and leveling. Room temperature eggs are important to prevent the melted butter from seizing.

Nutrition

Keywords: chewy chocolate chip cookies, kid-approved cookies, easy cookie recipe, bakery-style cookies, homemade cookies

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