Thick and Chewy Chocolate Chip Cookies
User Reviews
5
-
Prep Time
20 mins
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Cook Time
10 mins
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Servings
36
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Calories
142 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Thick and Chewy Chocolate Chip Cookies
Description
The recipe blends melted butter with light brown and granulated sugars to create a moist dough base. Eggs and vanilla add richness and flavor, while flour, baking soda, and salt provide structure and leavening. Semi-sweet chocolate chips are gently folded in to distribute chocolate bits throughout the dough.
The dough is chilled well, which helps prevent spreading during baking and yields a thick cookie with a chewy texture inside and slightly crisp exterior edges. Baking at 325°F on lined sheets promotes even cooking.
The resulting cookies balance a tender yet dense crumb with pockets of melted chocolate. They can be enjoyed as a classic treat, suitable for snacks, dessert, or sharing.
Measures should be precise using the scoop and level method to avoid dry or tough cookies. Chilling the dough ball thoroughly is important for consistency. Storage notes indicate the dough can be refrigerated or frozen and that some prefer to skip chilling, but chilling is recommended for best texture.
Ingredients
- 2 cups all-purpose flour plus 2 TB extra
- ½ tsp baking soda
- ½ tsp table salt
- 12 TB butter melted and then cooled, salted
- 1 cup light brown sugar tightly packed
- ⅓ cup granulated sugar
- 1 egg large
- 1 egg large, yolk
- 2 tsp vanilla extract pure
- 2 cups chocolate chips semi-sweet
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.
Notes
- Measure dry ingredients accurately using the scoop and level method to prevent dry or tough cookies.
- Chilling the dough for one to two hours, or overnight, helps achieve thick, chewy texture by preventing spreading.
- If cookies spread too much during baking, it usually means the dough was not fully chilled.
- Returned readers report some success skipping chilling, but consistent results come from chilling dough balls thoroughly.
- Please consider rating the recipe if you enjoy these cookies.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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