Big Thick Chocolate Chip Cookies
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
13 mins
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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
Description
The recipe starts by creaming softened butter with brown and granulated sugars to build a smooth base. Eggs and vanilla add moisture and flavor, followed by folding in a mixture of cake flour, cornstarch, baking powder, baking soda, and salt to achieve a tender crumb. Chocolate chips are folded in last for pockets of melted chocolate.
Chilling the dough briefly allows it to firm up, which helps the cookies keep their shape and prevents spreading during baking. Baking at 375°F for 13-14 minutes yields cookies with slightly browned edges and a soft, underbaked center that firms as it cools.
These cookies are best cooled before removing from the baking sheet to avoid breaking. They can be stored at room temperature in an airtight container or frozen after cooling for longer storage.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup brown sugar firmly packed (use light, dark, or a blend of the two)
- ½ cup granulated sugar
- 2 egg room temperature preferred, large
- 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.
Notes
- Cake flour produces the most tender texture, but all-purpose flour can be used instead with a slightly firmer cookie.
- To substitute with all-purpose flour, use about 3 ⅔ cups (450g) total flour.
- Using a mix of mini and regular chocolate chips or chopping semi-sweet chocolate can add texture variation.
- Store baked cookies in an airtight container at room temperature for up to five days or freeze tightly wrapped for several months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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