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Thick Chewy Chocolate Chip Lunchbox Cookies

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These thick chewy chocolate chip lunchbox cookies are perfect for snacks that hold their shape and stay soft and chewy even hours later. Made with simple pantry staples, they deliver a nostalgic, melty chocolate experience ideal for school or work.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
  6. Fold in the semi-sweet chocolate chips until evenly distributed.
  7. Cover the dough and refrigerate for at least 30 minutes.
  8. Using a medium cookie scoop or spoon, drop dough balls about 2 tablespoons each onto the prepared baking sheets, spacing them 2 inches apart.
  9. Sprinkle each dough ball with flaky sea salt if using.
  10. Bake for 12-14 minutes, or until edges are golden but centers still look slightly underbaked.
  11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

Use softened (not melted) butter for best texture. Chilling the dough is essential to keep cookies thick and chewy. Avoid overmixing the dough to prevent toughness. Pull cookies out when edges are set but centers still look soft for perfect chewiness. Flaky sea salt on top adds a delightful contrast. Dough can be refrigerated up to 3 days before baking. Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: chocolate chip cookies, chewy cookies, lunchbox snacks, easy cookies, homemade cookies, thick cookies, snack recipes

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