Lowen Cakes

There’s nothing quite like a warm, thick, and gooey chocolate chip cookie with crispy edges and a soft, melt-in-your-mouth center.

If you’ve been searching for the perfect chocolate chip cookie recipe, one that stops people mid-scroll with its sheer deliciousness, you’ve come to the right place. This recipe will give you bakery-style cookies that taste even better than they look!

If you’ve ever struggled with cookies that spread too much, come out too cakey, or lack that chewy, rich bite, don’t worry—you’re about to make the best chocolate chip cookies of your life. This recipe is designed to give you thick, chewy, chocolate-loaded perfection every time, and I’ll let you in on a few pro tips to make sure they turn out just right.

So, preheat your oven, grab your mixing bowl, and let’s get baking!

Why These Cookies Are the Best

• Thick and chewy with a crisp golden edge
• Loaded with chocolate chunks for that melty, gooey center
• No flat cookies here! Chilling the dough ensures a thick, bakery-style cookie
• A secret ingredient (cornstarch!) keeps them soft for days
• Browning the butter takes the flavor to the next level

These cookies get their perfect texture from a few key techniques. Using a mix of brown and granulated sugar creates the right balance of chewiness and crisp edges. Browning the butter adds a deep, nutty flavor, and chilling the dough ensures they bake up thick rather than spreading too much. And, of course, using high-quality chocolate makes all the difference—opt for a mix of chips and chunks to get pockets of melty goodness in every bite.

How to Make the Perfect Chocolate Chip Cookies

Step 1: Brown the Butter

Browning butter adds an extra layer of caramel-like richness. Simply melt half of the butter in a pan over medium heat, stirring constantly, until it turns golden brown and smells nutty. Pour it into a mixing bowl and let it cool for 10 minutes. Then, stir in the remaining cold butter to create a perfectly balanced texture.

Step 2: Mix the Sugars and Butter

Using a stand mixer or hand mixer, beat the butter, brown sugar, and granulated sugar together until smooth and creamy. Add eggs, one at a time, and mix in the vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined. Fold in the chocolate chips and chunks.

Step 4: Chill the Dough

For the ultimate thick cookies, cover and refrigerate the dough for at least 30 minutes (or up to 24 hours for even more flavor!). This step is key to preventing flat cookies. *If you keep them in the fridge overnight, leave them at room temperature for 30 minutes after taking them out so the dough is softer to work with.

Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Scoop large dough balls (about 3 tablespoons each) onto a parchment-lined baking sheet. Bake for 9-11 minutes, until the edges are golden and the centers still look slightly underbaked. Let them sit on the tray for 5-10 minutes before transferring to a cooling rack. Sprinkle with flaky sea salt if desired.

Storing & Freezing

• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies for up to 3 months.
• To freeze dough, scoop into balls, freeze for 30 minutes, then transfer to a zip-top bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

Let’s Bake!

Once you make these thick and gooey chocolate chip cookies, you’ll never go back to another recipe. They’re the perfect balance of crispy, chewy, and chocolatey goodness. If you try this recipe, share your cookies on Instagram and tag #BestCookiesEver – we’d love to see them!

Craving cookies? Time to get baking! 🍪