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Thick Chocolate Chip Cookies

recipes / dessert

thick chocolate chip cookies

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Big, thick, chocolatey cookies with crispy edges and a gooey center.

prep time7–9 min mixing + other prep
cook time16–18 min per tray
total timeAt least 2 hr 23 min to first tray + other prep/cooling
yieldNot stated
additional timeFreeze at least 2 hr or overnight

ingredients

  • 2 ¼ cups (285g) all purpose flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tbsp corn starch
  • 1 cup (200g) dark brown sugar
  • 3 tbsp (37g) granulated sugar
  • 1 egg + 1 egg yolk, cold
  • 1 cup (225g) salted butter, cold and cubed
  • 1 tbsp vanilla bean paste
  • 1 cup (250g) semi sweet chocolate chips
  • ½ cup (125g) milk chocolate chunks
  • Pinch of salt

directions

  1. 1 Beat cold cubed butter in your stand mixer on high until creamy, about 2 minutes.
  2. 2 Add both sugars and beat on high another 2 to 3 minutes until light and fluffy.
  3. 3 Beat in the egg, extra yolk, and vanilla bean paste for 3 to 4 minutes.
  4. 4 Whisk the flour, baking powder, baking soda, salt, and cornstarch in a separate bowl.
  5. 5 Slowly mix the dry into the wet, then fold in all that chocolate. Stop as soon as it comes together, don't overmix.
  6. 6 Scoop into big 4 ounce balls, keeping them tall. Freeze on a baking sheet at least 2 hours, or overnight.
  7. 7 Preheat the oven to 350°F. Bake 3 to 4 frozen dough balls at a time, 4 inches apart, for 16 to 18 minutes, until the edges are golden and the center is soft and gooey.
  8. 8 Cool before serving... or grab a fork and dig in warm.

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thick chocolate chip cookies

You guys, I will never not love a classic chocolate chip cookie. Not the fancy ones, not the trendy ones... THE classic. A little crispy around the edges and so gooey in the middle it can barely hold itself together. That’s the one! 🤎

prep time: 7–9 min mixing + other prepcook time: 16–18 min per traytotal time: At least 2 hr 23 min to first tray + other prep/coolingyield: Not statedadditional time: Freeze at least 2 hr or overnight

ingredients

  • 2 ¼ cups (285g) all purpose flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tbsp corn starch
  • 1 cup (200g) dark brown sugar
  • 3 tbsp (37g) granulated sugar
  • 1 egg + 1 egg yolk, cold
  • 1 cup (225g) salted butter, cold and cubed
  • 1 tbsp vanilla bean paste
  • 1 cup (250g) semi sweet chocolate chips
  • ½ cup (125g) milk chocolate chunks
  • Pinch of salt

directions

  1. Beat cold cubed butter in your stand mixer on high until creamy, about 2 minutes.
  2. Add both sugars and beat on high another 2 to 3 minutes until light and fluffy.
  3. Beat in the egg, extra yolk, and vanilla bean paste for 3 to 4 minutes.
  4. Whisk the flour, baking powder, baking soda, salt, and cornstarch in a separate bowl.
  5. Slowly mix the dry into the wet, then fold in all that chocolate. Stop as soon as it comes together, don't overmix.
  6. Scoop into big 4 ounce balls, keeping them tall. Freeze on a baking sheet at least 2 hours, or overnight.
  7. Preheat the oven to 350°F. Bake 3 to 4 frozen dough balls at a time, 4 inches apart, for 16 to 18 minutes, until the edges are golden and the center is soft and gooey.
  8. Cool before serving... or grab a fork and dig in warm.

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