These are the chewiest, thickest Chocolate Chip Cookies you’ve ever made! I’ve even made them in smaller size and they were still pretty thick! Amazing!
Course Dessert
Cuisine American
Keyword cookies
Prep Time 30 minutesminutes
Cook Time 18 minutesminutes
Resting time 15 minutesminutes
Servings 12cookies
Calories 300kcal
Author Camila Hurst
Ingredients
10tablespoonsunsalted butterroom temperature (141 grams, 5 oz)
3/4cupbrown sugar150 grams, 5.29 oz
1/4cupwhite sugar50 grams, 1.76 oz
1egg
1yolk
2teaspoonsvanilla extract
2 1/4cupsall-purpose flour10 oz, 283 grams
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonssalt
1 1/2cupchocolate chipsI used a mix of chunks and chips
Instructions
Add butter to the bowl of an electric mixer. Cream for 1 minute.
Add brown sugar and white sugar. Cream for another 2 minutes until light in color and fluffy.
Add egg and yolk to the mixer.
Cream until incorporated. Add vanilla extract. Mix to combine.
Add flour, baking powder, baking soda, and salt to the bowl. Mix with a spatula or on the lowest setting to incorporate the flour.
Last but not least, add the chocolate chips and stir to combine.
Use a 1/3 measuring cup to form the cookies. My cookies had between 2.8-3 oz each.
You can roll them between your hands to obtain a smooth ball.
Place cookies on a baking sheet and put it in the freezer or fridge.
Put them in the freezer for 15 minutes before baking. Or put them in the fridge for 30 minutes before baking.
If you don’t want to bake all cookies at once, place them in the freezer, once they are solid, after about 2 hours, transfer them to a zip loc bag, and keep it in the freezer for up to 2 months.
You can also keep the cookies in the fridge for a couple of days before baking, make sure to cover them.
To bake
Pre-heat the oven to 350F.
You don’t need to thaw any frozen cookies. Bake them straight from the fridge or freezer.
Arrange cookies on a baking tray, about 3 inches apart. Bake cookies for 18-20 minutes. The outside of the cookie should be light golden. As a rule of thumb, remove the cookies a couple of minutes before they actually look baked. If cookies look baked in the oven, they will be dry and over baked as they cool down.
Let the cookies cool down for at least 10 minutes.
Storage
Store any baked cookies for up to 3 days in an air-tight container at room temperature.
Notes
Feel free to add any nuts, other chips (butterscotch, white chocolate, m&m's) to the batter.Also feel free to shape these cookies smaller, with a cookie scoop, I've made both and it was amazing and so chewy and thick!