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Thick and Chewy Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies

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Chocolate chip cookies to die for. This is a recipe that has finally been perfected after many years of tweaking.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
  3. Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
  4. Bake until golden brown, about 15 minutes.
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Sarah Jo

I only made two small adjustments to this recipe--I used instant CHEESECAKE pudding and half milk chocolate/half dark chocolate chips in this recipe. Baked at 350*, the cookies were done baking at ten minutes. Rich and decadent, these cookies are amazing.


These cookies are WAY too dry. The cookies did come out thick and chewy as promised, but the flavour and texture was really lacking. As stated before they were really dry, the only way they were edible at all was dipped in tea.


These cookies were just OK for me, but my granddaughters liked them a lot. I followed the recipe as is, and the cookies did come out thick and chewy---just not buttery enough for me.