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Thick Chocolate Chip Cookies Recipe

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3.9 from 43 reviews

These Thick Chocolate Chip Cookies are a perfect blend of soft and chewy textures packed with rich semi-sweet chocolate chips. Chilled before baking to maintain their tall, rounded shape, these cookies provide a classic homemade treat that’s irresistibly indulgent.

  • Total Time: 56 minutes
  • Yield: 12 cookies

Ingredients

Wet Ingredients

  • ½ cup salted butter (room temperature)
  • ¾ cup light brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 2¼ cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder

Add-ins

  • 2 cups semi sweet chocolate chips

Instructions

  1. Prepare Baking Sheet: Line a large baking sheet with a silicone baking mat and set aside to ensure the cookies do not stick.
  2. Cream Butter and Sugars: In a large mixing bowl, combine the room temperature butter, light brown sugar, and white sugar. Using a hand or stand mixer, beat the mixture until it becomes fluffy and light in texture.
  3. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the mixture. Continue mixing until fully combined to create a smooth base for the dough.
  4. Mix Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and salt to the wet ingredients. Mix just until the dough begins to come together; it may still look crumbly at this stage.
  5. Fold in Chocolate Chips: Gently stir in the semi-sweet chocolate chips, ensuring even distribution throughout the dough.
  6. Divide Dough: Portion the dough into 12 small cookies (about 81 grams each) or 6 larger cookies (about 162 grams each), depending on your preferred cookie size.
  7. Shape Cookies: Form the dough portions into tall, rounded balls to achieve thick cookie shapes after baking.
  8. Chill Dough: Place the shaped dough balls on the prepared baking sheet and refrigerate for 30 minutes to help maintain their shape during baking.
  9. Preheat Oven: Set your oven to 375°F (190°C) and allow it to fully preheat while the dough chills.
  10. Bake Cookies: Bake the large cookies for 15 minutes or the smaller cookies for 10 minutes, depending on the chosen size.
  11. Check Internal Temperature: Use a food thermometer to confirm the cookies have reached an internal temperature of 160°F to ensure they are fully baked.
  12. Cool Cookies: Remove from the oven and allow cookies to cool on the baking sheet for at least 10 minutes. They will continue to set in the center as they cool.

Notes

  • Chilling the dough is essential for thick, well-shaped cookies.
  • Use a silicone baking mat or parchment paper to prevent sticking and promote even baking.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as desired.
  • Measure flour accurately using the spoon-and-level method to avoid dense cookies.
  • Check cookies a minute or two early in the baking time to prevent overbaking, especially in different ovens.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/thick-chocolate-chip-cookies-recipe/