Big Thick Chocolate Chip Cookies
User Reviews
4.7
399 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
-
Additional Time
30 mins
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Total Time
58 mins
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Servings
16 large cookies
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Calories
434 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Big Thick Chocolate Chip Cookies
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These HUGE, thick chocolate chip cookies are just like the kind you get from a bakery. They're soft, tender, and melt-in-your mouth (not your average chewy cookie!). My recipe takes just 15 minutes to prep before chilling. Recipe includes a how-to video!
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Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar firmly packed (use light, dark, or a blend of the two)
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 4 cups cake flour
- 2 Tablespoon cornstarch
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 cup semisweet chocolate chips see note
Instructions
- Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.
- Add eggs and vanilla extract and stir well.
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Add chocolate chips and use a spatula to fold in until well distributed.
- Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
- Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.
Equipments used:
Notes
- I recommend cake flour for best results. However, you may substitute all-purpose flour (cookies will be less tender). Use 3 ⅔ cup (450g) all-purpose flour.
- I like to use a blend of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that instead.
- Store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen after baking and cooling. Wrap tightly and frreeze up to several months.
Nutrition Information
Show Details
Serving
1large cookie
Calories
434kcal
(22%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
52mg
(17%)
Sodium
182mg
(8%)
Potassium
189mg
(5%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
396IU
(8%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16large cookies
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 434kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 182mg | 8% |
| Potassium | 189mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 396IU | 8% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
399 reviews
Excellent
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