4.6 from 267 votes
Thick Chocolate Chip Cookies
Thick Chocolate Chip Cookies are made with a mix of salted butter and sugars creamed together, then combined with eggs, vanilla, and a blend of leaveners for a tall, soft cookie. Chilled dough is portioned into large balls to bake into cookies with a tall, rounded shape. These cookies have a soft center despite the thickness, achieved by controlled mixing and baking times, and generous chocolate chips throughout.
Prep Time
10 mins
Cook Time
16 mins
Chill Time
30 mins
Total Time
56 mins
Servings:
12
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories
% 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.