These thick, bakery-style chocolate chip cookies are extra soft and chewy!
Learn to make the most amazing chewy chocolate chip cookies with these easy step-by-step instructions.
I’ve included helpful tips and a troubleshooting guide so you can bake the best chocolate chip cookies ever!
Everyone needs the perfect chocolate chip cookie recipe on hand for when the mood strikes! I mean seriously … what is better than freshly baked chocolate chip cookies?
The kind of cookies that stay soft and chewy for days …
NEWS FLASH … these cookies won’t last that long because you won’t be able to keep them in the cookie jar!
These chocolate chip cookies are over-the-top!
Completely loaded with ooey-gooey chocolaty centers that bake up perfect every time!
Chewy Chocolate Chip Cookies Ingredients
- All-Purpose Flour: Unbleached all-purpose flour works best for this recipe.
- Unsalted Butter: The recipe calls for softened, unsalted butter so that you can control the sodium level. If using salted butter, reduce the salt to 1/2 teaspoon.
- Full Fat Cream Cheese: Adding softened cream cheese to the dough creates a super soft cookie without being cakey. It gives them a richness and texture that makes the cookie extra chewy. Do not use fat-free or reduced fat cream cheese.
- Light Brown Sugar and Granulated Sugar: Cookies made with only granulated sugar are crispier than cookies made with a combination. Brown sugar imparts extra moisture resulting in a chewier cookie.
- Vanilla Extract: Don’t skimp on this ingredient. 2 teaspoons of vanilla extract is a must for the perfect flavor!
- Large Eggs: Make sure your eggs are at room temperature before adding to the dough. Cold eggs can cause the butter to solidify before you add the dry ingredients to the mix.
- Baking Soda: Always make sure you use fresh baking soda. Old baking soda can be inactive and cause issues when baking.
How to Make the Best Chewy Chocolate Chip Cookies
Step 1: In a large mixing bowl, whisk together the flour, salt and baking soda and set aside.
- Tip: Use either a kitchen scale or the “scoop and level” technique to measure flour. Use a large spoon to carefully scoop the flour into a measuring cup, then level off with the flat side of a butter knife.
Step 2: Use a stand mixer with the paddle attachment to beat the butter, cream cheese, granulated sugar and light brown sugar on medium speed until light and fluffy. 3-4 minutes. 
- Tip: Make sure the butter, cream cheese and eggs are at room temperature. Room temperature ingredients will incorporate with each other more smoothly than cold ingredients.
Step 3: Add the eggs and vanilla extract to the bowl and continue to beat until everything is well incorporated. 
Step 4: Add the flour mixture to the bowl and mix using the paddle attachment until just incorporated with the wet ingredients. Do not over-mix. 
Gently stir the chocolate chips into the batter using a spatula. Cover the bowl and chill in the fridge overnight.
- Tip: Chill the dough overnight for best results! This gives the ingredients a chance to bind together and gives you that thick, bakery-style chocolate chip cookie that just can’t be beat! If you can’t wait that long, I recommend a minimum of 2 hours.
Step 5: When you are ready to bake the cookies, preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Tip: Parchment paper helps to keep the bottom of the cookies from over-browning and allows the cookies to be easily removed from the baking sheet.
Step 6: Measure out 2 tablespoon portions of dough, roll into a ball and place 2 inches apart on the baking sheet.
Step 7: Bake for 11-12 minutes or until the edges are light golden brown and the center still looks under-baked.
- Tip: Don’t over-bake the cookies! You’ll know they are done when the centers are puffy and the edges are light golden brown.
Step 8: Remove the baking sheet from the oven and let the cookies rest 5 minutes before transferring them to a cooling rack.
How to Store Chocolate Chip Cookies
- Store baked cookies in an air-tight container, at room temperature, up to 1 week.
- Keep unbaked cookie dough in an air-tight container, in the fridge for up to 5 days.
- Freeze baked chocolate chip cookies: Let the cookies cool completely and place in a freezer-safe container or plastic freezer bag stacked between layers of parchment paper for up to 6 months.
- Freeze cookie dough: place 2 tablespoon mounds on a cookie sheet and place in the freezer until completely frozen. Place the frozen cookie dough balls into a freezer-safe plastic bag and keep frozen for up to 9 months. When you are ready to bake, remove and let thaw in fridge overnight. Bake at 375 degrees for 11-12 minutes.
Troubleshooting Flat Cookies
Why are My Cookies Flat?
- Did you chill dough long enough? Chilling the dough solidifies the butter and cream cheese in the dough. The longer these fats stay solid in the oven, the less spreading will occur during baking. For the perfect cookie let the dough chill in the fridge overnight. If you’re in pinch for time let chill a minimum of 2 hours.
- Not enough flour. If you do not have a kitchen scale, use the *scoop and level technique to measure the flour. * Use a large spoon to carefully scoop the flour into a measuring cup, then level off with the flat side of a butter knife.
- Expired baking soda. Baking soda is a leavening agent that may be inactive if too old. Baking soda should be replaced every year to maintain effectiveness.
- You used a warm baking sheet. If your baking sheet is still warm from the previous batch, the heat will start to melt the fat in the cookie before you get it in the oven! Make sure you always start with a room temperature baking pan.
- Did you preheat the oven? Placing the cookie dough into an oven that is not preheated will result in an under-baked cookie. Also, make sure the oven rack is in the middle position so that the cookies bake evenly on top and bottom.
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Did you make this Chewy Chocolate Chip Cookies recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!
All that’s left to do is grab a big glass of cold milk and someone you love!
Chewy Chocolate Chip Cookies
Equipment
- Stand Mixer or Electric Mixer
- Mixing Bowls
- Cookie Scoop
- Parchment Paper
- Baking Sheet
Ingredients
- 3 cups (375g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (113g) unsalted butter softened
- 4 oz. (113g) cream cheese softened
- 1 cup (198g) light brown sugar tightly packed
- 1/2 cup (104g) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 12 oz. (340g) semi sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- Using a stand mixer with the paddle attachment or an electric mixer, beat the butter, cream cheese, light brown sugar and granulated sugar on medium speed until the mixture becomes light and fluffy. 3-4 minutes.
- Add eggs and vanilla extract, scraping down the sides as needed.
- Add the flour mixture and mix until just combined. Use a spatula to stir in the chocolate chips by hand. Cover the mixing bowl and chill the dough in the fridge overnight or for 2 hours minimum.
- Preheat oven to 375° and line a baking sheet with parchment paper.
- Use a cookie scoop or a spoon to measure 2 tablespoon portions of dough. Roll the dough into balls and place onto the parchment paper lined baking sheet, about 2 inches apart.
- Bake the cookies for 11-12 minutes or until edges are a light golden brown.
- Remove from oven and let cool for 5 minutes before transferring to a cooling rack.
Notes
- Make sure the butter, cream cheese and eggs are at room temperature before mixing.
- Chill the dough overnight for best results. I recommend a minimum of 2 hours.
- Don’t over-bake the cookies. They are done when the centers are puffy and the edges are light golden brown.
- Measure flour using the scoop and level technique or a kitchen scale.
- Store baked cookies in an air-tight container, at room temperature, up to 1 week.
- Keep unbaked cookie dough in an air-tight container, in the fridge for up to 5 days.
- To freeze baked chocolate chip cookies, let them cool completely and place in a freezer-safe container or plastic freezer bag stacked between layers of parchment paper for up to 6 months.
- To freeze cookie dough, place 2 tablespoon mounds on a cookie sheet and place in the freezer until completely frozen. Store the frozen cookie dough balls into a freezer-safe plastic bag and store in the freezer for up to 9 months. When you are ready to bake, remove and let thaw in fridge overnight. Bake at 375 degrees for 11-12 minutes.
Nutrition
Amy, I love these pictures and I can’t wait to make these tonight
Thanks Karen 🙂 I hope your family enjoys them as much as we do!
Foodgawker.com lead me here cause the pic was drooling on me. Ive read about cream cheese in CCC, so I’m curious as to how the taste in the final outcome is, and I mean once the cookies are cooled completely? Also, how in your opinion would ricotta cheese be in place of cream cheese? I have an awesome Vanilla Bean Ricotta Cheese cookie w/a vanilla bean glaze. These morsels are so addictingly delicious! I keep them in the fridge and they just get better as time goes along. I dont even wrap them up. Thanks for your time!
Hi Lisa! Thank you for the compliment! Once the cookies have cooled completely they remain soft and chewy for days and I attribute it to the addition of cream cheese. It only makes the cookie taste richer, like the big ones you find in a corner bakery. I think the ricotta cheese might work rather well. I’d love to try that!