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This Chewy Chocolate Chip Cookie recipe is my favorite. It always comes out chewy and thick, and it always has the perfect balance between the sweet brown sugar base and the chocolate chips.

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There is a reason that no matter how many new chocolate chip cookie recipes I try, I always return to this one. This Chewy Chocolate Chip Cookie recipe is my favorite. It always comes out chewy, it always comes out thick and it always has the perfect balance between the sweet brown sugar base and the chocolate chips. And I ALWAYS get tons of compliments.

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For the chewiest, thickest cookies possible, you should chill the batter, but I was impatient, so the cookies you see here went straight from the mixer to the oven!

Speaking of mixers…this batter gives my Kitchenaid stand mixer a run for its money. It is thick. So thick that an ex-boyfriend of mine, who shall not be named, burned out my hand mixer trying to make these cookies for his graduate student friends. I was annoyed.

Never mind the fact that I had broken up with him several weeks prior to this “Chocolate Chip Cookie Incident” and he snuck into my condo while I was out of town with his spare key that he “forgot” to give back. And then thought I wouldn’t notice.

He clearly learned nothing in the 3 years we dated…I notice EVERYTHING!

Moving on….

What you should take away from this story [besides the obvious adage that you must date a lot of toads before you meet your prince charming] is that these cookies are so good, my Ex tried to reproduce them himself because his Grad School friends were that obsessed.

No other cookie would do. True story.

Oh…and I changed my locks…

But the fact remains that these are my favorite chewy chocolate chip cookies. There is something comforting about them. Maybe it’s because I’ve been making them since middle school. Maybe it’s because they taste like memories. Or maybe it’s the brown sugar and chewy texture. Who cares? They are awesome.

My favorite chocolate chip cookies on milk jug
5 from 1 ratings

My Favorite Chewy Chocolate Chip Cookie

This Chewy Chocolate Chip Cookie recipe is my favorite. It always comes out chewy, it always comes out thick and it always has the perfect balance between the sweet brown sugar base and the chocolate chips.
Prep: 20 minutes
Cook: 13 minutes
Chill Time: 2 hours
Total: 2 hours 33 minutes
Servings: 36 Cookies



  • Preheat your oven to 375°. Combine the flour, cake flour, baking soda and baking power; set aside.
  • Combine butter, granulated sugar and brown sugar, and beat until creamy. Add eggs one at a time and beat after each addition. Then beat in vanilla.
  • Slowly add flour mixture until well mixed (5-7 additions); then stir in chips.
  • Make large balls of dough (approximately the size of half a lemon) if you are baking them now, or smaller balls if you are going to freeze them and bake them later.
  • Bake at 375° for 13.5 minutes or until the outsides have browned but the centers still look soft. My cookies do not look done when I remove them from the oven. Cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.


The cookies pictured are smaller than my instructions by special request! They baked around 10 minutes


Calories: 237kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 110mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 254IU | Calcium: 25mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 237
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I hope you enjoyed this professional chef tested recipe. Check out all our 250+ cookie recipes or head straight to my Chocolate Biscotti recipe next!

My favorite chewy chocolate chip cookies

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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    1. Hi Sheryl,
      I have never tried making cookies without eggs but you are welcome to try! I have heard that people use a combination of water and flax seeds but I have never tried myself. Good luck!

  1. these look great but I just had a question. Can I replace the semi sweet chocolate chips with milk chocolate chips? Would they still come out the same?

    1. Hi Jewels! You most certainly can sub for milk chocolate chips and the cookies will bake the same. I have tried them (because I get milk chocolate cravings too) and they are VERY sweet. I personally would only sub half unless you just want to go all in! Happy baking!

  2. Get in my mouth now!! Sheesh girl these look so soft and chewy and chocolatechip licious. I want to make these for my son. He has a serious sweet tooth (probably gets it from his mother ;)). Pinned!

    1. lol! Thanks for the pin!! I can’t imagine how your son got that sweet tooth! 😉 He’s so cute how do you ever say no!?

  3. Yay another chocolate chip cookie post. If I am remembering correctly, I think the first chocolate chip cookie post that brought us together had the corn starch in it. Seems like yesterday. How time flies! They look so soft and chewy.

    Lol it’s fun to ex bf bash sometimes. And how silly of him to think that you wouldn’t notice.

    1. I obviously have a chocolate chip cookie problem! It does seem like yesterday! I thought that little story would demonstrate just how amazing these cookies are 🙂 It’s not every day that someone actually breaks in to get a cookie recipe!

  4. Lindsey, I love these cookies – they look so soft, chewy and fluffy! I bet they are so good! Perfect for after dinner!

  5. Funny story to go with these delicious looking cookies. I’m always looking to try a new chocolate chip cookie recipe. I like that you use a little cake flour in these.

    1. Thanks Cindy! I don’t know why, but I can never try enough CCCs! I think the cake flour makes them extra tender. I hope you try them!