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Thick and Chewy Chocolate Chip Cookies

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.

Prep Time
20 mins
Cook Time
20 mins
Servings: 36
Calories: 142 kcal
Course: Dessert , Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a bowl, whisk together all flour, baking soda, and salt until combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • *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

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

% 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.