Description
These Thick Chocolate Chip Cookies are a perfect blend of soft, chewy, and slightly crispy edges with rich chocolate chips throughout. Made with creamed butter and brown sugar, they develop a deep, buttery flavor and fluffy texture. Chilled dough ensures a thick, substantial cookie that’s perfect for satisfying any chocolate craving.
Ingredients
Scale
Dry Ingredients
- 4 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons kosher salt
Wet Ingredients
- 1 ½ cups unsalted butter (softened)
- 1 cup sugar
- 1 cup dark brown sugar (packed)
- 2 whole eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 â…” cups chocolate chips
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until the leavening agents are well combined and the mixture is lump-free. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or an electric mixer, beat the softened but still cold unsalted butter on medium-high speed until pliable. Gradually add the granulated sugar and dark brown sugar, continuing to mix on medium-high until a creamy paste forms, ensuring good sugar incorporation.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed. Incorporate the vanilla extract with the second egg for full flavor integration.
- Combine Dry and Wet Ingredients: Lower the mixer speed to low and gradually add the flour mixture in 4 to 5 increments to avoid overdeveloping the gluten, mixing just until each addition is almost fully incorporated before adding the next.
- Fold in Chocolate Chips: Once the flour is fully incorporated, add the chocolate chips and mix until evenly distributed throughout the dough.
- Shape and Chill Dough: Roll the cookie dough into 1 ½ inch balls weighing about 70 grams each (or use a 2-ounce cookie scoop). Place the shaped dough balls on a tray and refrigerate for at least 3 hours or overnight to firm up for thicker cookies.
- Preheat Oven: Preheat your oven to 350°F for conventional ovens or 325°F for convection ovens. Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Bake Cookies: Place chilled or frozen dough balls at least 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the cookies appear golden brown and have a matte finish. If using a convection oven at 325°F, bake for about 13 minutes from the refrigerator state, rotating the pans after 8 minutes. If baking frozen dough, add 1-2 more minutes baking time.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes so they set properly, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough is essential for achieving thick cookies and better flavor development.
- Using a scale or cookie scoop helps maintain consistent cookie sizes for even baking.
- Butter should be softened but still cool to ensure the right creaming texture.
- Rotate baking sheets midway through baking in convection ovens for even browning.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
