Thick Chocolate Chip Cookies
User Reviews
4.6
471 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
30 mins
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Total Time
56 mins
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Servings
12
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Course
Baked Goods
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Cuisine
American
Thick Chocolate Chip Cookies
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These Thick Chocolate Chip Cookies are nice and golden on the outside and soft and gooey on the inside. Loaded up with tons of melted chocolate. The best part is the size. These cookies are thick and hearty!
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Ingredients
- ½ cup salted butter room temperature
- ¾ cup light brown sugar (150 grams)
- ¼ cup white sugar (50 grams)
- 2 large egg
- 1 tablespoon vanilla extract
- 2¼ cups all purpose flour (315 grams)
- ½ teaspoon salt (3 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon baking powder (2.5 grams)
- 2 cups semi sweet chocolate chips
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Instructions
- Line a large baking sheet with a silicone baking mat and set it aside.
- In a large mixing bowl add the butter and sugars. Using a hand or stand mixer, cream the butter and sugars until fluffy.
- Add in the large eggs and vanilla extract. Continue to mix until combined.
- Add in the flour, baking soda, baking powder, and salt. Mix until dough is just coming together. The dough might seem to be still crumbly at this point.
- Stir in the chocolate chips gently.
- Divide the dough into 12 or 6 equal portions. If making 12 cookies divide the dough into 81 gram portions. If making 6 large cookies divide the dough into 162 grams per cookie.
- Form the dough into balls, forming so they are tall and rounded.
- Place the formed dough on the baking sheet, then place the sheet in the refrigerator to chill for 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake the cookies 15 minutes for large cookies and 10 minutes for small cookies.
- Check the internal temperature of the cookies to ensure they have reached a temperature of 160 degrees F.
- Remove the cookies from the oven and allow to cool on the pan for at least 10 minutes.
- Cookies will continue to set in the center as they cool.
Equipments used:
Notes
- Make ahead tip: You can make the cookie dough and keep it chilled in the refrigerator for up to 4 days. Baked cookies freeze well for up to 3 months sealed in a freezer bag.
- Freeze: Unbaked cookie dough balls freeze well for up to 3 months, freeze them on a baking sheet first for a few hours, then add to a freezer bag to store. Bake frozen cookie dough balls for an extra minute, no need to thaw
- Internal Temperature: The center will seem doughy, but they are fully cooked! That’s why we are checking the internal temperature.
- Original Recipe: This recipe has been changed and updated. For those of you who love the original no worries! Find a PDF of it here.
Nutrition Information
Show Details
Serving
1
Calories
409kcal
(20%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
49mg
(16%)
Sodium
478mg
(20%)
Potassium
228mg
(7%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
291IU
(6%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 409kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 478mg | 20% |
| Potassium | 228mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 291IU | 6% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
471 reviews
Excellent
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