The Thickest and Gooiest Chocolate Chip Cookies


  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3 / 4 cups chocolate chips (* optional extra 1 / 4 cup to press into dough before baking)


Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes or until creamy). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. It should come together as a thick dough. Pour in the chocolate chips and combine.

Place the dough into the refrigerator to chill for at least 1-2 hours. Do not skip this step. Not properly chilling the dough will result in oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 9 large dough balls (If you would prefer more normal sized cookies use a 1 / 4 cup measuring cup and form 18 dough balls). Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie. If you would like, press in additional chocolate chips to the top of the dough balls for a fun looking cookie!

Bake for 10-12 minutes for large sized cookies or 9-11 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears very soft. Let the cookies cool and set up on the baking sheet for at least 10 minutes.

Store in a closed container for up to three days. Enjoy!

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