Thick & Chewy Chocolate Chip Cookies Recipe

Introduction

These thick and chewy chocolate chip cookies are a classic treat that everyone loves. With a perfect balance of soft centers and golden edges, they’re ideal for sharing or enjoying with a glass of milk. This simple recipe guarantees delicious results every time.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semisweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Step 2: In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is smooth and fluffy. This creates a light texture for the cookies.
3. Step 3: Beat in the eggs one at a time to fully incorporate each before adding the next. Then add the vanilla extract and mix until everything is well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to prevent overworking the dough and ensure chewy cookies.
6. Step 6: Fold in the semisweet chocolate chips evenly throughout the dough.
7. Step 7: Drop rounded spoonfuls of dough (about 1.5 tablespoons each) onto a baking sheet lined with parchment paper, spaced to allow spreading.
8. Step 8: Bake for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft, which ensures chewiness.
9. Step 9: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, use brown sugar exclusively or add a teaspoon of cornstarch to the dry ingredients.
• Try mixing half semisweet and half milk chocolate chips for a sweeter variation.
• Chill the dough for 30 minutes before baking to help control spreading and intensify flavors.
• Add a pinch of cinnamon or espresso powder to the dry ingredients for a subtle depth of flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, warm in a low oven for a few minutes or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.

How do I make these cookies crispier instead of chewy?

Bake for a couple of minutes longer until the centers are fully set and slight golden all over. Using more white sugar and less brown sugar will also create a crispier texture.

Thick & Chewy Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 86 reviews

• Author: Julian
• Total Time: 22 minutes
• Yield: 24 cookies 1x

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Description

These Thick & Chewy Chocolate Chip Cookies are soft, flavorful, and packed with semisweet chocolate chips. With a perfect balance of brown and white sugars and a tender crumb, these cookies bake up golden at the edges with a delightfully chewy center. Ideal for satisfying any sweet tooth craving, they are easy to make and perfect for sharing.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 large eggs
• 1 tsp vanilla extract

Add-ins

• 2 cups semisweet chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is smooth and fluffy. This step incorporates air and creates a light texture for the cookies.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract until the batter is well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute all dry components.
5. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which helps maintain the chewiness of the cookies.
6. Stir in Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the dough to ensure every bite has lots of chocolate.
7. Form Cookies: Drop rounded spoonfuls of dough (about 1.5 tablespoons each) onto a baking sheet lined with parchment paper. Space them apart to allow for spreading during baking.
8. Bake: Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown but the centers remain soft, preserving the chewy texture.
9. Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

• For thicker cookies, chill the dough for 30 minutes before baking.
• Use room temperature butter for easier creaming and better texture.
• Do not overmix the dough to keep cookies tender and chewy.
• Store baked cookies in an airtight container to maintain freshness.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate chip cookies, chewy cookies, thick cookies, baking, dessert, classic cookies