I recently shared my Thick Chocolate Chip Cookies Recipe that features all-purpose flour, unsalted butter, and semisweet chocolate chips. I mix in a large egg plus an extra egg yolk along with light brown sugar and vanilla extract for a rich flavor experience. Every bite is soft, thick, and full of irresistible charm.

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I love experimenting in the kitchen with recipes that give you a little thrill every time, and this BEST Chocolate Chip Cookie Recipe is one of my favorites. I mix 2 1/4 cups all-purpose flour with 1/2 teaspoon each of baking soda and salt then cream together 3/4 cup unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar.

Adding one large egg plus an extra egg yolk and 2 teaspoons vanilla extract brings everything together perfectly. Then comes the star of the show 1 1/2 cups semisweet chocolate chips that add a burst of flavor with every bite.

These thick, soft cookies remind me of those huge cookies recipes that look like they could steal the show at any party. Whether you’re into innovative chocolate chip cookies flavors or simply looking for a big soft cookies recipe, this one is sure to impress and satisfy your cravings.

Enjoy every bite!

Why I Like this Recipe

I really love this recipe for a few reasons. First off, I like how the cookies turn out super soft and thick even after they cool, which is something i’ve always wanted in my cookies. I also love that extra egg yolk in it because it gives the dough this rich and almost creamy texture that makes every bite delightful. Another reason is that the mix of both brown and granulated sugar creates a perfect balance of sweetness and a fun caramel flavor that i can’t get enough of. Lastly, i appreciate that its really simple to follow even when i’m a bit in a hurry, so i can always count on it to deliver tasty cookies time after time.

Ingredients

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Provides carbohydrates and slight protein for a good chewy, rustic texture.
Acts as a leavening agent; helps cookies rise even though not very nutritious.
Supplies rich fat flavor and tenderness while making the cookies melt in your mouth.
Offers natural sweetness with a hint of molasses; gives the cookies extra moistness.
Adds more crisp sweetness; balances the flavor and gives delightful crunch sometimes.
Boosts protein content and binds all ingredients together for a perfect cookie structure.
Enhances overall flavor by rounding out sweetness and uniting the ingredients harmoniously.
Delivers intense chocolate goodness and a few antioxidants; truly the recipe star.

Ingredient Quantities

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, at room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg plus 1 extra egg yolk

2 teaspoons vanilla extract

1 1/2 cups semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together the 2 1/4 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a large mixing bowl, cream together the 3/4 cup unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until it’s light and fluffy.

4. Beat in the 1 large egg and the extra egg yolk along with the 2 teaspoons vanilla extract until the mixture is well blended.

5. Gradually mix in the dry ingredients and stir until just combined, try not to overmix it.

6. Fold in the 1 1/2 cups of semisweet chocolate chips until they’re evenly distributed.

7. Scoop out rounded tablespoon-sized dollops of dough onto the prepared baking sheet, leaving enough room for them to spread a bit.

8. Bake for 12-15 minutes or until the edges are just golden, making sure not to overbake so they stay soft.

9. Let the cookies cool on the baking sheet for a few minutes before removing them to a wire rack to cool completely.

10. Enjoy these thick, soft, bakery-style cookies with a glass of milk or share with your family!

Equipment Needed

1. Preheated oven (350°F)
2. Baking sheet lined with parchment paper
3. A medium bowl for whisking together the dry ingredients
4. A large mixing bowl for creaming the butter and sugars
5. An electric mixer or hand whisk
6. Measuring cups and spoons
7. A spatula or wooden spoon for stirrin’ and folding in the chocolate chips
8. A cookie scoop or tablespoon for portioning out the dough
9. A wire cooling rack for cooling the cookies after baking

FAQ

Q: Can I prep the cookie dough ahead of time? A: Yeah, you can pretty much make the dough the night before and keep it in the fridge. Just let it come back to room temperature before baking so the cookies bake evenly.

Q: Can I use salted butter instead of unsalted? A: You can, but ya gotta cut back a bit on the salt in the recipe. If you use salted butter, the overall saltiness may be off so adjust accordingly.

Q: How do I know when to take the cookies out? A: They should be golden around the edges and look a bit soft in the middle. Remember they keep cooking a little on the hot baking sheet so dont overbake!

Q: Can I freeze the cookie dough? A: Sure thing! Just scoop the dough into balls and freeze them. When you're ready to bake, simply add a few extra mins to the baking time.

Q: What if I dont have brown sugar? A: If you dont have brown sugar, you can mix white sugar with a bit of molasses as a substitute. It wont be exact but will work well enough for tasty cookies.

The BEST Chocolate Chip Cookie Recipe! Substitutions and Variations

All-purpose flour: You can substitute half of it with whole wheat flour for a nuttier flavor.
Unsalted butter: Use coconut oil or margarine as a replacement if you dont have butter on hand.
Light brown sugar: Dark brown sugar works too, giving a deeper molasses taste.
Granulated sugar: Coconut sugar can be used here, but be aware it might affect the cookie texture a little.
Egg: For a vegan option, try replacing each egg with 1/4 cup unsweetened applesauce or mashed banana.

Pro Tips

1. Make sure your butter is fully softened before you start creaming it with the sugars because if it’s too cold it won’t mix well and you’ll end up with lumpy dough.
2. When combining the dry ingredients with the wet, stir just until everything is mixed up. Overmixing can lead to tough cookies so try not to beat it too much.
3. Using a cookie scoop or even a rounded tablespoon can help each cookie be the same size so they bake evenly and look more uniform.
4. Let the cookies rest on the baking sheet for a couple of minutes after taking them out the oven. This extra time helps them firm up a bit and makes them easier to transfer without breaking.