Thick Chocolate Chip Cookies
These thick chocolate chip cookies are tender, chewy, and perfectly structured for bakery-style results every time.
Servings: 25 cookies
Ingredients
- 4 2/3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons kosher salt
- 1 cup sugar
- 1 cup dark brown sugar — packed
- 1 ½ cups unsalted butter cold but pliable
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 ⅔ cups chocolate chips
Instructions
- Whisk together the flour, baking soda, baking powder, and salt in a bowl until evenly combined. Set aside. 2.Cream the butter and sugar until a thick paste forms. Do not cream until light or fluffy.
- Add the eggs one at a time, mixing fully after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients in about 3 to additions, mixing just until no dry streaks remain.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Roll the dough into 70g balls, place on a lined sheet or plate, and refrigerate or freeze for at least 1 hour. The dough balls should feel completely firm before baking. Make sure you divide and roll the dough before you chill it!
- Preheat the oven to 350°F conventional or 325°F convection, and line your baking sheets with parchment paper.
- Bake for 10 to 12 minutes, until the edges are golden and the tops look matte rather than wet. The centers will appear slightly underdone and that is correct.
- Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Video
Notes
Yield: 25 cookies at approximately 70g each.
Technique: Barely cream the butter and sugar until a paste forms. Over-creaming incorporates too much air and causes spreading and collapse.
Storage: Store baked cookies in an airtight container at room temperature for up to 3 days. Freeze portioned unbaked dough balls for up to 2 months and bake straight from frozen, adding 2 to 3 minutes to the bake time.
Make Ahead: Dough balls can be rolled, portioned, and frozen up to 2 months in advance. Bake directly from frozen without thawing. Variation: I have made these same cookies in 30g, 50g and 60g. Just adjust the bake time to the size of your cookie. Start checking at 8 minutes for smaller cookies.
Technique: Barely cream the butter and sugar until a paste forms. Over-creaming incorporates too much air and causes spreading and collapse.
Storage: Store baked cookies in an airtight container at room temperature for up to 3 days. Freeze portioned unbaked dough balls for up to 2 months and bake straight from frozen, adding 2 to 3 minutes to the bake time.
Make Ahead: Dough balls can be rolled, portioned, and frozen up to 2 months in advance. Bake directly from frozen without thawing. Variation: I have made these same cookies in 30g, 50g and 60g. Just adjust the bake time to the size of your cookie. Start checking at 8 minutes for smaller cookies.
Nutrition
Calories: 307kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 265mg | Potassium: 75mg | Fiber: 1g | Sugar: 23g | Vitamin A: 341IU | Calcium: 28mg | Iron: 1mg