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These thick chocolate chip cookies are perfectly chewy without being under baked! They are packed full of chocolate chips and brown sugar!  

A look inside chewy chocolate chip cookies.

Have you ever wanted to make the perfect chewy chocolate chip cookie but noticed that all the recipes out there basically have under baked cookies masquerading as chewy?

Do not get me wrong. I LOVE an underbaked cookie. I savored a gooey cookie situation for most of my adolescence and {cough, cough} adulthood. No shade here.

But sometimes one wonders is there a cookie out there that is still soft and chewy when fully baked? Yes! I give you my soft, chewy, perfect chocolate chip cookies.

For those of you “in the know,” you will be excited to hear that these are, in fact, the chocolate chip cookies we serve at Restaurant Marc Forgione. All you need is some “melted ice cream,” which is just vanilla bean crème anglaise, aka ice cream base, or mix it up and serve them with some hot fudge sauce!

Chewy chocolate chip cookies in jar
Cream Cheese Chocolate Chip Cookies melty chocolate
The Ultimate Pastry Chef's Guide to Perfect Cookies
Get all professional tips you need whether you want to bake thick, thin, chewy or crunchy cookies!

What makes these cookies so chewy, you ask?

  1. Sugar and brown sugar!!!! Just like in my Nutella cookie recipe, this combo makes the magic happen. Ok, fine, dark brown sugar is doing the heavy lifting here, but if you use all DBS, then the flavor would be overpowering.
  2. Not fully creaming the butter and sugar together. That way, you don’t incorporate too much air into the dough, which helps the cookies be chewy rather than cakey.
  3. While we are giving out awards: Chilling the dough before baking also really helps. If you want a no-chill cookie, I have you covered. Head over to my great-grandmother’s Old Fashioned Peanut Butter Cookies!

There are 17 different chocolate chip cookie recipes on True. Each is beloved in their own right, and I could no more pick a favorite than I could pick a favorite pair of jeans. They are all perfect for different occasions. The New York Times Chocolate Chip Cookie recipe is thinner but still chewy, while brown butter chocolate chip cookies are chewy with a nutty hazelnut flavor from the brown butter, or these sensational cream cheese chocolate chip cookies absolutely give me life. I would be totally remiss if I didn’t include a pb favorite…after all, my peanut butter chocolate chip cookies are truly something special!

Chewy chocolate chip cookies overhead.

Now, these cookies are perfect for ALL occasions. Every morning would be better with some Chocolate Biscotti too! Just throwing that out there. You decide.  

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Chewy Chocolate Chip Cookies interior detail
5 from 49 ratings

Thick Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies are perfectly chewy without being under baked! They are packed full of chocolate chips and brown sugar!
Prep: 25 minutes
Cook: 8 minutes
Freezer Time: 1 hour
Total: 1 hour 33 minutes
Servings: 25 Cookies



  • Preheat oven to 350°F and line 4 baking sheets with parchment paper.
  • In a large bowl whisk together flour, soda, powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar just until starting to lighten. Add eggs one at a time beating until incorporated. Add the vanilla with the last egg.
  • Reduce speed to low and slowly add dry ingredients adding the next amount of flour when the last addition is almost mixed in. Add the chocolate chips and mix just to combine.
  • Roll into 1 ½ inch balls (approximately 70 grams). You can also use a 2 oz cookie scoop. Freeze the cookie dough balls before baking. Freeze just until frozen or up to 3 months!
  • When ready to bake, preheat oven to 350°F and line two baking sheets with parchment paper.
  • Place cookie dough 2 inches apart on lined baking sheets and bake from frozen 350°F, 10-12 minutes or until a light golden brown.



In the video I made a half batch, which also works!
In the restaurant we bake these 10 minutes because we bake them again to rewarm them before serving. You can also do this at home! Everyone loves warm chocolate chip cookies and milk.


Calories: 297kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 334mg | Potassium: 46mg | Fiber: 1g | Sugar: 22g | Vitamin A: 359IU | Calcium: 23mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 297
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Soft and chewy chocolate chip cookies
Chewy chocolate chip cookies promo picture.

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating


  1. 5 stars
    Hi. I’m happy I stumbled upon your page.
    I have not tried the chocolate chip recipe yet but wondering if the same concept of recipe would work for oatmeal cookies to make them soft and chewy opposed to cake like.. Or crispy. Just a nice combo of soft like yet chewy?
    If you have one please lead me to it!😊Thank you ❣️

    1. Hi Erica, I apologize that the instructions are unclear. Freeze just until frozen. This shouldn’t take more than an hour in a typical freezer. I will update the recipe as well. ~Lindsey

  2. I followed the recipe to a T, yet the dough is like sand. 5 cups of flour seems to be too much! I will try to salvage it.

    1. Hi Lisa! Sorry to hear that it didn’t turn out. The 5 cups is an approximation based on the recipe by weight, where the flour is 600g. Measuring cups as a tool and flour are not always best friends, so I always try to weigh my ingredients when I can.