These thick chocolate chip cookies are tender and chewy and will become your new go-to. The step-by-step instructions will give you perfectly thick cookies every time.
In a large bowl, combine flour, baking soda, baking powder, and salt. Whisk to combine the ingredients to ensure the leavening agents are evenly distributed and lump-free. Set aside.
Start creaming the butter in a bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer). Beat the butter on medium-high until it is still cold but pliable. Add the sugars and mix on medium-high until combined and a paste forms. This is especially important if your butter is actually room temperature.
Add the eggs one at a time, beating the mixture in between each addition. Scraping down the sides of the bowl when needed. Add the vanilla extract with the second egg.
Reduce the mixer to low and gradually add the mixed dry ingredients. I usually add the flour mixture in about 4-5 additions. To prevent overdevelopment of the gluten, I add the next bit of flour when the last one is almost fully incorporated.
Add the chocolate chips once the flour is fully incorporated. Mix until combined and fully distributed.
Roll the cookie dough 1 ½ inch balls, about 70g each. You can also use a 2 oz cookie scoop. Once rolled, refrigerate for at least 3 hours or overnight.
Preheat the oven to 350°F conventional or 325°F convection, and line your baking sheets with parchment paper.
Place chilled or frozen cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes or until golden brown and matte. At 325°F convection, mine baked for 13 minutes from the refrigerator, rotating after 8 minutes. They will take another minute or so from frozen.
Cool on the sheet pan for 5 minutes before moving to a wire rack to cool completely.
Video
Notes
In the video I made a half batch, which also works!Yield – 25, 70g cookies Technique - For the thickest, chewiest cookies, just barely cream the butter and sugars together. Storage –Store your baked cookies well-wrapped or in an airtight container for 3 days at room temperature or in the freezer for up to 2 months.