Thick and Chewy Chocolate Chip Cookies
User Reviews
5.0
234 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
36
-
Calories
142 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Thick and Chewy Chocolate Chip Cookies
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These cookies are big, thick, and chewy. Plus gooey and buttery. They are just like big, thick bakery style chocolate chip cookies. But now you don't have to pay a dollar for just one.
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Ingredients
- 2 cups all purpose flour plus 2 TB extra
- ½ tsp baking soda
- ½ tsp table salt
- 12 TB salted butter melted and then cooled
- 1 cup light brown sugar tightly packed
- ⅓ cup granulated sugar
- 1 egg large
- 1 egg yolk large
- 2 tsp pure vanila extract
- 2 cups semi-sweet chocolate chips
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Instructions
- In a bowl, whisk together all flour, baking soda, and salt until combined. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium speed until smooth and light, at least 2 full minutes. Add the egg, egg yolk, and vanilla. Beat on medium-low until combined, about 30 seconds, scraping down bowl and beaters intermittently.
- Add the dry ingredients into the bowl and mix on low speed just until combined, about 30 seconds. Alternatively, use a rubber spatula to fold until combined.
- Gently fold in the chocolate chips just until fully incorporated; don't over mix. Wrap dough in cling wrap and chill until dough is thoroughly cold, 1-2 hours. We chill ours overnight to ensure dough is cold in center.
- Preheat oven to 325, with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats. Divide dough into 1.5 inch balls. Using fingers, pull one dough ball apart into two equal halves. Rotate the halves so their jagged surfaces face up, and rejoin the halves together gently to form a single ball, leaving the top surface jagged and uneven. Repeat with all dough balls.
- Space dough balls about 2 inches apart on parchment lined sheets. Bake just until soft and puffy, about 10-11 minutes. Allow to cool on the baking sheets, transferring cookies after they are mostly cooled.
Equipments used:
Notes
- *It's important to use the scoop and level method to measure dry ingredients accurately. Otherwise, cookies may end up too dry or tough.
- *Some readers have had good results without chilling the dough. For consistent results, we still recommend chilling dough ball until it's cold in the center to ensure thick, chewy results.
- *If cookies spread too much during baking, it's most likely because dough wasn't fully chilled throughout.
- *If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition Information
Show Details
Serving
1g
Calories
142kcal
(7%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
49mg
(2%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
130IU
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 142kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 49mg | 2% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 130IU | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
234 reviews
Excellent
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