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4.28 from 40 votes

Thick, Chewy Chocolate Chip Cookies

Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Cookies
Keyword: cookie, cooking, food, recipe
Servings: 3 dozen cookies
Author: Barbara Schieving


  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 ½ cups firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 12-ounce bag semisweet chocolate chips
  • 1 cup chopped pecans optional


  • Preheat oven to 400º F.
  • In a medium bowl, sift together flour, baking soda and salt.
  • In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and brown sugar, on medium speed, until well blended. Beat in the eggs and vanilla until well blended, scraping down sides of bowl as needed. Add flour mixture; mix just until blended. Stir in chocolate chips and pecans, if using. (Optional: cover dough and chill 20 - 30 minutes.)
  • Drop dough in 2-tablespoon portions, 2 inches apart, onto baking pans. Bake until the cookies are lightly browned and no longer wet in the center, 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. (Take the cookies out of the oven 1 or 2 minutes before the cookies are cooked, as they will continue to cook on the baking pans.)
  • Let cookies cool for 5 minutes on baking sheet before transferring cookies to racks to cool completely before serving.



Slightly adapted from Sunset Magazine