Buttery, Thick and Chewy Chocolate Chip Cookies

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Butter makes everything better. At least when it comes to baking these Thick and Chewy Chocolate Chip Cookies. Make a batch and see for yourself!

hand holding a thick and chewy chocolate chip cookie

Cookie preferences can vary based on lots of factors. There are those die-hard chocolate chocolate people, the peanut butter cookie lovers, those classic oatmeal raisin supporters, the sugar cookie camp, and those (healthy) snickerdoodle fans.

Don’t get me wrong, those are all delicious, but I’d like to nominate the Chocolate Chip Cookie as king of the cookies.

Buttery, Thick, and Chewy Chocolate Chip Cookies

Now, there are quite a few different ways to make them: chewy chocolate chip cookies, crispy chocolate chip cookies, soft-baked chocolate chip cookies and crunchy chocolate chip cookies. Today I’ve got a winner for the Chewy Chocolate Chip Cookie category.

This recipe was originally a guest post from my friend Lynn of Lynn’s Kitchen Adventures. We’d been discussing the fat controversy. Never once to mince words, Lynn has some pretty strong opinions about cooking fats and I agree with her 😉 :

Fats and cooking can be a bit controversial. What is recommended or popular seems to change from year to year. I am going to leave the “what is healthiest” debate to others. I want to talk about what I think works best for baking.

Let me start by saying that in my opinion, when it comes to baking, you should just throw your margarine out the window. Well, maybe not out the window, but you get the idea.

I know margarine is cheaper than butter, but I do think butter is worth the extra expense when baking. You really will not get as good of results using margarine. If I am going to spend the time and the money to make something, I want it to turn out really well. There have been times that I could not afford to buy butter, so I just did less baking.

Now, I am not saying that I never use anything else. I do. My peanut butter cookies use shortening. I have many cakes that use oil and I have been known to render my own lard. However, when a recipe calls for butter, I use butter.

If you use margarine, in recipes that call for butter, you will get a totally different taste and texture. So, in my opinion you should use the real stuff.

One of my favorite cookies, of course, contains butter. These cookies are similar to the kind you buy at a coffee shop. These are made to be big cookies. The texture is part of what makes these good cookies and making them large helps give them that texture.

Thick and Chewy Chocolate Chip Cookies on parchment paper

Lynn’s Thick and Chewy Chocolate Chip Cookies are, indeed, amazing. Despite their generous size, they don’t last more than an afternoon at my house. The texture is exactly what you would expect from a great cookie. Like this kind of cookie.

These Buttery, Thick and Chewy Chocolate Chip Cookies should go top on your list of Christmas baking. No, they aren’t fancy, and no, they don’t scream, “Happy Holidays!” but seriously? Who doesn’t love a Chocolate Chip Cookie?

Point made.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

ThisThick and Chewy Chocolate Chip Cookie recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

This post contains affiliate links which provide a means for me to earn fees linking to Amazon and other affiliate sites.

Here are the tools that I use for this recipe:

Thick and Chewy Chocolate Chip Cookies on parchment paper

Buttery, Thick and Chewy Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Butter makes everything better. At least when it comes to baking these Thick and Chewy Chocolate Chip Cookies. Make a batch and see for yourself!
Course: Dessert
Cuisine: American
Keyword: chocolate chip, chocolate chip cookies, cookie recipe, cookies
Servings: 12 cookies
Calories: 388 kcal
Author: Jessica Fisher
  • 2 cups plus 2 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons 1 1/2 sticks butter, melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 to 2 cups chocolate chips
  1. Preheat the oven to 325 degrees. Line two sheet pans with silpat mats or parchment paper.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In another mixing bowl, combine the butter and sugars for several minutes or until well blended. Add egg, egg yolk, and vanilla extract. The batter will appear slightly greasy at this point.
  4. Add the dry ingredients, until blended. Stir in the chocolate chips.
  5. Scoop the dough in ¼ cup balls onto the prepared baking sheets. You can use an ice cream scoop to make this quick and easy. Place 6 cookies on each baking sheet. These are large cookies and will spread out. Leave plenty of space.
  6. Bake the cookies for about 15 minutes. Cool for another 4 minutes on the baking sheet before moving them to a cooling rack. Cool completely before storing the cookies in airtight containers. 

Recipe Notes

Note: For longterm storage, place the cookies in the freezer, for up to 6 weeks.

Nutrition Facts
Buttery, Thick and Chewy Chocolate Chip Cookies
Amount Per Serving
Calories 388 Calories from Fat 186
% Daily Value*
Total Fat 20.7g 32%
Saturated Fat 13.4g 67%
Cholesterol 68mg 23%
Sodium 262mg 11%
Total Carbohydrates 46.9g 16%
Dietary Fiber 1.3g 5%
Sugars 34.6g
Protein 4.3g 9%
* Percent Daily Values are based on a 2000 calorie diet.

Thick and Chewy Chocolate Chip Cookies | Good Cheap Eats

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. Nancy L. says

    Does it matter of the butter is salted or unsalted?

    • Jessica says

      Yes and no. Technically speaking, it is better to use unsalted in baking. But, I use them interchangeably and don’t notice a huge difference.

    • Adriane Reeder says

      This seems like a complete replica of the best chewy cafe style chocolate chip cookies by Morgan

  2. Rhonda High says

    Also, your body handles margarine like plastic. A man was diagnosed with cancer and his doctor told him this. He also said to throw your margarine out the window! 😉 Plus, support the farmers as my parents would say.

  3. Butter all the way!

  4. Now I really want to make those cookies. They look amazing!

  5. Stephanie says

    How do these cookies compare to Jessika’s Amazing chocolate chip cookies? Because that is my ALL TIME favorite cookie recipe now!

    • To me, they are a totally different animal. You will have to have a cookie bake-off and see which you like better. Jessika’s are pretty hard to compete with.

  6. Sandi says

    Totally agree about using butter. If you want to try something just a little different… a friend recently made some cookies but instead of using chocolate chips, she sliced up a Milky Way bar and used that instead. Oh.My.Goodness. The chocolate and caramel oozed around a bit so perhaps not the most photogenic cookie, but the taste… It took incredible willpower to limit myself to just the one cookie!

  7. LeslieT says

    I made these and they are delicious! My scoop looks smaller than the usual ice cream scoop so I got 18 cookies, and they are still really big. I think next time I’ll try chocolate chunks instead of the usual chips. I only needed about 1 cup of chips, that seemed like plenty.

  8. Alli Gordon says

    Do you use dark or light brown sugar? Thank you!

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