Chocolate chip cookies recipe with thick, chewy centers and crisp edges, packed with big chunks of dark chocolate.

I’ve tested this recipe multiple times to get cookies that stay thick with a soft, chewy texture and rich chocolate flavor.

Made with simple ingredients and an easy method, this recipe gives you consistent homemade chocolate chip cookies every time.

Why you’ll love this recipe

Thick and chewy texture: Soft centers with lightly crisp edges, just the right balance.
Loaded with dark chocolate: Big chunks melt into the dough for rich, intense flavor.
Simple and reliable: Easy steps and consistent results, even on your first batch.

Ingredients you need for chocolate chip cookies

All-purpose flour: for soft cookies with a slightly chewy texture
Unsalted butter: softened, for rich flavor and control over salt
Egg: room temperature, helps bind and create a tender crumb
Granulated sugar: adds sweetness and helps create crisp edges
Brown sugar: brings moisture and chewiness with a deeper flavor
Baking soda & baking powder: for the right spread and thickness
Salt & vanilla extract: enhance flavor and balance the sweetness
Dark chocolate chips or chunks: for rich, melty pockets of chocolate throughout

Chill the dough: at least 1 hour to keep cookies thick and prevent spreading
Use a scale: precise measurements give better texture and consistency
Don’t overmix: mix just until combined to keep cookies soft, not dense
Bake slightly under: edges set, center still soft for a chewy texture
Use large chocolate chunks: they melt better and create gooey pockets throughout

Beat softened butter with granulated sugar and brown sugar until smooth and creamy

Add egg and vanilla extract, then mix until fully incorporated

Add flour, baking soda, baking powder, and salt, then mix gently just until a soft cookie dough forms

Fold in dark chocolate chips or chunks until evenly distributed

Chill the cookie dough in the fridge for 1 to 2 hours to keep cookies thick

Scoop dough into balls and place on a lined baking sheet, spacing them apart

Sprinkle a little sea salt on top of each cookie dough ball

Bake at 180°C (350°F) for 15 to 17 minutes until edges are golden and centers stay soft

The key is using more brown sugar, chilling the dough, and baking just until the edges are set while the center stays soft.

Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.

Chill the dough up to 48 hours in the fridge or freeze cookie dough balls and bake straight from frozen, adding 1–2 minutes.

Try my edible cookie dough version for a no-bake treat, or make these cookies without brown sugar.

The dough wasn’t chilled or the butter was too soft, causing the cookies to spread too much.

Store them in an airtight container and slightly underbake for a soft center.

Yes, freeze portioned dough balls and bake directly from frozen.

Chill the dough, use enough flour, and avoid overmixing the batter.

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

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5 from 12 reviews

Soft and chewy chocolate chip cookies with thick centers, crisp edges, and rich dark chocolate in every bite.

120 g (½ cup or 1 stick + 1 tsp) unsalted butter - softened or melted and cooled
100 g (½ cup) granulated sugar
50 g (¼ cup) brown sugar
1 egg: room temperature
1 tsp vanilla extract
200 g (1 ⅓ cup) all-purpose flour
½ tsp baking soda:
3 pinches sea salt
150 g (¾ cup) chocolate chips or chunks - semi-sweet or dark chocolate

Mix the butter with the granulated sugar and brown sugar for about 2 to 3 minutes until smooth and creamy. If using melted butter, make sure it has cooled slightly before mixing.
Add the egg and vanilla extract and mix again until fully combined and slightly thickened.
Add the flour, baking soda and salt, then mix gently with a spatula just until a soft dough forms. Do not overmix to keep the cookies tender.
Fold in the chocolate chips or chunks until evenly distributed in the dough.
Cover and chill the dough in the fridge for at least 2 hours. This step is essential to get thick cookies and prevent spreading.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Scoop the dough into balls using a cookie scoop or tablespoon and place them on the tray, leaving about 5 cm (2 inches) between each.
Bake for 15 to 17 minutes until the edges are golden but the center still looks soft. The cookies will continue to set as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.