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These Thin and Chewy Chocolate Chip Cookies have that classic homemade cookie texture that’s hard to resist. They’re thin around the edges, with a soft and chewy center loaded with chopped semisweet chocolate.

If you’ve been around for a while then you already know my love for chocolate chip cookies! I already have so many versions of CCC’s on my website and I couldn’t believe that I didn’t have a thin and chewy version. So, I am so happy to finally share this recipe with you guys. I loved making these so much! If you’re someone who prefers a thinner chocolate chip cookie over a thick, cakey one, this recipe is for you. The melted butter and not chilling the dough helps the cookies spread while baking, while a little brown sugar keeps the centers soft and chewy. For this particular recipe, I decided to use chopped chocolate instead of traditional chocolate chips because you get a mix of little chocolate pieces and bigger melted pockets throughout the cookies. So good!

They’re simple, don’t require any fancy ingredients, and are exactly the kind of cookie you’ll want to make when you’re craving something sweet and chocolatey.

WHAT MAKES THESE THE BEST THIN AND CHEWY CHOCOLATE CHIP COOKIES?

Texture: These cookies spread into a thin shape while keeping that soft, chewy texture in the center. Literally perfect!
Crispy edges: The edges get lightly golden and slightly crisp without making the entire cookie crunchy which in my opinion is the perfect balance.
Lots of chocolate: Every bite is packed with melted chocolate, with a mix of smaller pieces and bigger chocolate pockets throughout.
Buttery and rich: These cookies have that classic homemade chocolate chip cookie flavor without being overly sweet.
Easy to make: There’s no complicated technique needed, and no chilling time required. This makes these a great cookie recipe to keep in your collection.

WHAT MAKES A COOKIE THIN AND CHEWY?

Butter: Melted butter helps the dough to spread as it bakes. It also gives the cookies their rich, buttery flavor.
Sugar: Granulated sugar helps with spreading and creates lightly crisp edges, while brown sugar helps the cookies retain moisture for a chewier center.
Flour: Too much flour can make chocolate chip cookies thick and cakey. Using the right amount gives the cookies enough structure without preventing them from spreading.
Leavening: Baking soda and baking powder give the cookies some lift, but the amount isn’t enough to make them overly puffy.
Baking time: This is just as important as the ingredients. Taking the cookies out at the perfect time while the centers are still soft is what helps keep them chewy once they’ve cooled. If you leave them in too long you’ll end up with crispier cookies which is also ok if that’s what you’re feeling.

WHY USE CHOPPED CHOCOLATE OVER CHOCOLATE CHIPS?

You can absolutely make chocolate chip cookies with chocolate chips, but I love chopped chocolate for this recipe. The cookies were already going to be thin so I didn’t want big pieces of chocolate morsels all throughout the cookie.I really wanted to bite into pools of chocolate all throughout the cookie. Yum!

A LITTLE CINNAMON GOES A LONG WAY

There is such a small amount in these cookies, but it really adds just enough warmth to make the chocolate and vanilla flavors stand out. Like guys… do not skip the cinnamon. You’ll thank me later!

TIPS FOR MAKING THIN AND CHEWY CHOCOLATE CHIP COOKIES

Cool the butter: Let the melted butter slightly cool before combining it with the other ingredients. You want it melted but not hot.
Use a room temperature egg: A room temperature egg blends more easily with the melted butter and helps create smooth dough.
Measure the flour carefully: Too much flour can prevent the cookies from spreading and can make them thicker than intended. For the best results, spoon and level your flour in the measuring cup.
Don’t add extra flour: The dough may seem softer than you’re used to, but that’s okay. Adding extra flour can change the texture and keep the cookies from spreading properly. It’ll seem tempting but don’t do it.
Don’t overmix the dough: Once the flour is incorporated, mix just until combined. There’s no need to keep mixing.
Give the cookies room: These cookies spread quite a bit as they bake, so leave a good amount of space between each portion of dough on the baking sheet.
Watch the edges: Look for lightly golden, set edges while the centers still look slightly soft. That’s when you want to take them out of the oven.
Let them cool: Leave the cookies on the baking sheet for a few minutes after baking. They’ll continue to set as they cool and will be much easier to transfer to a cooling rack.

HOW TO TELL WHEN CHEWY COOKIES ARE DONE BAKING

If you’re waiting for the entire cookie to look completely baked before taking it out of the oven, you’re probably going to end up with a crispier cookie. Instead, look at the edges and center separately. The edges should look lightly golden and set, while the center should still look a little soft. They shouldn’t look wet or completely raw, but they don’t need to look fully firm either. The cookies will continue to cook on the hot baking sheet after you take them out of the oven. As they cool, the centers will set while staying soft and chewy. Honestly, when in doubt, just slightly underbake the cookie which is better than over baking it when you’re going for a chewy cookie.

FAQs

WHY DID MY COOKIES SPREAD SO MUCH?

If your cookies are spreading more than expected, the butter may have been too hot, the dough may have been particularly warm, or there may not have been enough flour. Your oven temperature can also make a difference. I also recommend baking your cookies on the middle rack.

WHY DIDN’T MY COOKIES SPREAD?

Too much flour is one of the most common reasons cookies don’t spread. Very cold dough or an oven that isn’t reaching the correct temperature can also affect how the cookies bake. For this recipe the dough doesn’t need to be chilled so you can bake them right away.

HOW DO I KEEP CHOCOLATE CHIP COOKIES SOFT AND CHEWY?

Don’t over bake them, and store them in an airtight container once they’re completely cool. Exposing the cookies to air will gradually dry the cookies out.

HOW SHOULD I STORE THESE THIN AND CHEWY CHOCOLATE CHIP COOKIES?

Store cooled cookies in an airtight container at room temperature.

CAN I FREEZE THE COOKIE DOUGH?

Yes! You will want to portion the dough into individual cookie ball portions before freezing and store them in an airtight freezer-safe container or freezer bag. When you’re ready to bake, allow the dough to come to room temperature then follow the directions below!

For More Chocolate Chip Cookie Recipes Check Out These!

Questions about these Thin and Chewy Chocolate Chip Cookies? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!

See Step By Step Video Below!