Description
These Thick Chocolate Chip Cookies are bakery-style treats with a soft, chunky texture and rich chocolate flavor. Made with cold butter and a mix of brown and granulated sugars, these cookies bake with golden edges and slightly underbaked centers for ultimate chewiness. Perfect as a classic American dessert, they can be easily customized by chilling the dough or mixing different types of chocolate for added texture.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (cold and cut into cubes)
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips or chunks
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl or stand mixer, beat the cold cubed butter with the brown sugar and granulated sugar until creamy but still slightly chunky, which helps create the cookie’s signature thick texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture and stir until just combined to avoid overmixing which can toughen the cookies.
- Stir in chocolate chips: Manually fold the 2 cups of semi-sweet chocolate chips or chunks into the dough to maintain their shape and texture.
- Scoop dough onto baking sheets: Using a cookie scoop or spoon, place large dough balls (about 3 tablespoons each) onto the prepared baking sheets, leaving ample space for spreading.
- Bake cookies: Bake in the preheated oven for 10–12 minutes or until the edges turn golden brown and the centers appear slightly underbaked, which ensures a chewy center.
- Cool and transfer: Allow the cookies to cool on the baking sheet for 5 minutes to set before moving them to a wire rack to cool completely.
Notes
- For ultra-thick cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Try using a mix of chocolate chunks and chips for extra texture and varied chocolate pockets.
- Do not overbake; cookies should be slightly underbaked in the center as they continue to set while cooling.
