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 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
- Whisk together flour, baking soda, baking powder, and salt.
- Cream butter until pliable, then add sugars and mix until a paste forms.
- Add eggs one at a time, then mix in vanilla.
- Gradually add dry ingredients, mixing just until incorporated.
- Stir in chocolate chips.
- Roll into 70g balls and chill or freeze for at least 1 hour.
- Preheat the oven to 350°F and line the baking sheets.
- Bake 10–12 minutes until golden and matte.
- Cool for 5 minutes on a pan, then transfer to a rack.
Video
Notes
- Yield – 25 cookies
- Technique – Barely cream butter and sugar for best texture.
- Variations – Add nuts, candies, or chunks.
- Storage – Store 3 days at room temp or freeze 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