Classic Chewy Chocolate Chip Cookie Recipe

These cookies are delightfully chewy and intensely chocolatey, made with coconut oil and two kinds of chocolate chips. They’re a family favorite and are sure to become one of yours.

Update: This recipe was first published in 2016 and is republished here with new photos.

If you love a classic chocolate chip cookie, this is a recipe to keep. Over the years I’ve tried many variations, and this version hits the sweet spot: just enough sweetness, excellent texture, and a generous amount of chocolate in every bite.

To me, a standout chocolate chip cookie has two essential qualities.

First, the edges should have a light crunch while the center stays soft and gooey.

Second, the cookie must be loaded with chocolate chips — lots of them. I want every cookie to feel like a winner, packed with chocolate so you don’t have to hunt for the best piece.

These cookies deliver on both counts. Note: this is an indulgent dessert rather than a health-focused treat. If you’re in the mood for something decadently classic, enjoy these to the fullest.

What you’ll need (full recipe and instructions are in the recipe card below):

• Refined coconut oil (not melted)
• Butter (softened)
• Granulated sugar
• Brown sugar (packed)
• Baking soda
• Eggs
• Vanilla extract
• All-purpose flour
• Milk chocolate chips
• Semi-sweet chocolate chips

Everything is straightforward—now let’s bake some rich, chewy cookies.

Should the coconut oil be melted?

No. If you melt the coconut oil the cookies will spread too much. Beat the solid (but softened) coconut oil with the butter to achieve the ideal texture—crisp edges with a soft center.

Which coconut oil is best?

Use refined coconut oil for this recipe. It has minimal coconut flavor, letting the cookie taste remain classic. Unrefined coconut oil has a stronger coconut aroma that can change the overall flavor profile.

What chocolate chips work best?

I like a mix of milk chocolate and semi-sweet chips for balance. If you prefer less sweetness, substitute dark chocolate chips instead.

Perfect baking time for chewy cookies

Baking time depends on cookie size and your oven’s accuracy. I recommend 7–10 minutes total:

• Smaller cookies: 7–8 minutes
• Larger cookies: 8–10 minutes (start with 9 minutes on your first batch)

Start with 7 minutes on the first tray, check for doneness—the centers should still look slightly underbaked because they firm up as they cool—and extend the time if needed.

A simple trick for bakery-style cookies

For that irresistible, photo-ready look, press 2–3 extra chocolate chips onto the top of each cookie immediately after they come out of the oven. The chips will melt slightly and give the cookies a glossy, indulgent finish.