Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Perfect Recipe for Thick Homemade Chocolate Chip Cookies


  • Author: Chef Emy

Description

Indulge in the ultimate comfort treat with this recipe for thick, chewy homemade chocolate chip cookies. Featuring a delightful contrast of a lightly crisp exterior with a gooey, chocolate-packed interior, these cookies are sure to satisfy any sweet tooth. The use of cold ingredients and a high-quality flour like King Arthur Unbleached All-Purpose Flour ensures these cookies bake up thick and delicious every time. Here’s how to make them:

 


Ingredients

Scale
  • 3 cups plus 2 tablespoons all-purpose flour (King Arthur Unbleached AP Flour recommended for its consistent results)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs, cold, lightly beaten in a separate bowl
  • 1 teaspoon vanilla extract
  • 2 cups dark chocolate chips (Ghirardelli dark chocolate baking chips preferred for their rich flavor)

Instructions

  1. Preparation: Start by lining a large baking sheet with a silicon mat or parchment paper to prevent sticking and set it aside.

  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture will help ensure your cookies have the perfect texture.

  3. Cream Butter and Sugars: Using a standing mixer fitted with a paddle attachment, beat the cold, cubed butter on medium speed until it forms one lump, about 1 minute. Add the brown and granulated sugars, continuing to beat for another 1-2 minutes until the mixture is light and fluffy.

  4. Add Eggs and Vanilla: Reduce the mixer speed to medium-low. Gradually add the beaten eggs and vanilla extract, mixing just until incorporated. The batter might look lumpy at this stage, which is normal.

  5. Incorporate Dry Ingredients: Slowly add in the dry ingredients, mixing on low speed until just a bit of flour is visible. Avoid overmixing to keep the cookies tender.

  6. Fold in Chocolate Chips: Use a rubber spatula to gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the dough.

  7. Shape and Chill the Dough: Divide the dough into 12 even pieces, shaping each into a rough ball without rolling it too tightly. Place them on the prepared baking sheet, spaced about 2 inches apart. Refrigerate the dough for at least 30 minutes, or up to 12 hours, to solidify the fats, which helps the cookies maintain their thickness during baking.

  8. Bake: Preheat your oven to 375°F. Bake the chilled cookies for 18-22 minutes, or until they’re light golden brown. Remember, the key to these cookies’ irresistible texture is slightly underbaking them; they’ll continue to cook on the baking sheet after being removed from the oven.

  9. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting period is crucial for achieving the perfect chewy texture.

Notes

  • Underbake for Perfection: Keep a close eye on your cookies and remove them from the oven when they’re just barely golden. They’ll finish cooking from residual heat, ensuring a gooey center.
  • Size Matters: Opt for large chocolate chips to create pockets of melty chocolate within your cookies, elevating the overall experience.

Enjoy your baking adventure with these thick homemade chocolate chip cookies, a recipe that combines simplicity with indulgence for a result that’s guaranteed to delight. Whether you’re a seasoned baker or new to the kitchen, these cookies are sure to become a fast favorite.