Thick Chocolate Chip Cookies
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.
Servings: 25 Cookies
Ingredients
- 4 ½ 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 softened
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 ⅔ cups chocolate chips ⅔
Instructions
- 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.
Nutrition
Calories: 297kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 334mg | Potassium: 46mg | Fiber: 1g | Sugar: 22g | Vitamin A: 359IU | Calcium: 23mg | Iron: 1mg