Thick Chocolate Chip Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
16 mins
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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
Description
This recipe creates a cookie dough that may initially seem crumbly but comes together with gentle mixing after adding the flour, baking soda, baking powder, and salt. Creaming salted butter with light brown and white sugar forms the base, followed by eggs and vanilla for moisture and flavor. Semi-sweet chocolate chips are stirred in last to distribute evenly.
Dividing the dough into portions and shaping tall, round balls produces a thick cookie shape after baking. Chilling the dough for 30 minutes helps maintain form and texture. Cookies bake at 375°F, with times adjusted for size: 15 minutes for large and 10 minutes for smaller cookies. The centers appear slightly doughy but reach full doneness, verifiable by internal temperature checks, ensuring a soft and tender texture inside.
The cookies freeze well both as dough and baked, allowing for make-ahead preparation. They maintain quality when stored in a freezer up to three months. This recipe results in a classic thick chocolate chip cookie suitable for those who prefer a soft center and substantial texture.
Ingredients
- ½ cup butter room temperature, salted
- ¾ cup light brown sugar (150 grams)
- ¼ cup white sugar (50 grams)
- 2 egg large
- 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
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.
Notes
- Chill dough for 30 minutes before baking to help cookies keep their tall shape.
- Cookie dough and baked cookies freeze well up to 3 months; freeze dough balls on a sheet before bagging.
- Bake frozen dough balls for an extra minute without thawing.
- The cookie centers may look doughy but are fully cooked; check internal temperature if unsure.
- Refrigerated dough can be kept up to 4 days before baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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