Thick Homemade Chocolate Chip Cookies
User Reviews
5
Thick Homemade Chocolate Chip Cookies
Description
This cookie dough starts by combining melted butter with packed brown sugar and granulated sugar to create a rich, sweet base. Whole egg and an additional egg yolk are mixed in with vanilla extract, yielding a dough with good moisture and chew. Dry ingredients include all-purpose flour, kosher salt, and baking soda, which are mixed until just combined to avoid toughness.
Semisweet chocolate chips or chunks are folded into the dough evenly. Chilling the dough for at least 30 minutes before baking helps control spread and promotes a thicker cookie with a soft center. Baking at 325°F on parchment or silicone mats produces a cookie with lightly browned edges and a soft middle.
The result is a cookie that maintains thickness and chewiness while delivering a rich butter flavor complemented by the chocolate. Cooling briefly on the sheet before removing helps set the cookie. Sprinkling kosher salt on top is an optional finishing touch that can enhance flavor complexity.
Butter should be melted but not hot for best mixing. Baking until edges turn light golden produces a soft rather than crunchy texture.
Ingredients
- 3/4 cup butter melted
- 1 ¼ cups brown sugar packed
- 1/4 cup granulated sugar
- 1 egg large
- 1 egg large, yolk
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 10 ounces semisweet chocolate chips or chunks
Instructions
- Mix butter, brown sugar, and granulated sugar together until well-combined.
- Stir in egg, egg yolk, and vanilla until well-combined.
- Add flour, salt, and baking soda. Stir in until just combined.
- Stir in chocolate chips until just incorporated.
- Cover, and chill dough for at least 30 minutes.
- Preheat oven to 325 F. Line baking sheets with parchment paper or silicone baking mats.
- Drop cookies by 1/4 cup scoop, spacing dough about 3 inches apart.
- Bake for 15-20 minutes, or until edges are light brown and middles are just set.**
- Let cookies cool on cookie sheet before removing.
Notes
- Melt butter until just melted and warm, about 40 seconds in microwave, to help with mixing.
- Bake cookies until edges are light golden for a softer texture; waiting longer yields crunchier cookies.
- Sprinkle kosher salt on top after baking to add a subtle savory contrast if desired.
- Nutrition values listed are estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 359kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 284mg | 12% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 325IU | 7% |
| Calcium | 36mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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