The moment you peel open the oven door, a wave of warm chocolatey goodness envelops you the soft, gooey centers of thick cookies just melting into their golden edges. There’s a magic in the air that transforms any ordinary day into something special. Deliciously thick, these cookies promise a satisfying chew and a rich, chocolatey flavor that makes each bite a comforting delight. As the aroma fills your kitchen, drawing friends and family in, it’s hard to resist reaching for another.
What makes this recipe shine
These thick chocolate chip cookies are a keeper for many reasons. The balance of semisweet and dark chocolate creates a rich depth of flavor, while the texture crispy around the edges yet chewy in the center satisfies every craving. The simplicity of the ingredients means you can whip these up at a moment’s notice, and the option to customize with extra mix-ins keeps things exciting.
“I made these for my daughter’s birthday, and they were the highlight of the party!” – An enthusiastic reader.
How this dish comes together
Making these cookies is a straightforward process that yields fantastic results. Start by mixing your dry ingredients and then moving on to your wet ingredients until creamy and smooth. Combining everything together marks the beginning of a rewarding baking experience. Remember to chill the dough: this step ensures perfect thickness and the right chewiness after baking. Set your oven to a warm 350°F (175°C) and get ready for some delicious cookies, taking care to keep your cookie portions well-spaced on the baking sheet.
Gather your items
To make these rich, thick cookies, you’ll need:
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips (semisweet and dark mix)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional: Extra chocolate chips and flaky sea salt
When selecting your chocolate chips, go for high-quality brands as they make a notable difference in taste. If you need to swap ingredients, coconut oil can substitute for butter, and brown sugar can be replaced with regular sugar, but keep in mind this will alter the cookie texture slightly.
How to cook it
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Prepare the Wet Ingredients: In a separate bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract. Mix until the mixture is creamy.
- Combine and Fold: Add the eggs one at a time, stirring until each is thoroughly incorporated. Gradually add the dry ingredients to the wet mixture, folding until just combined. You want to see a few streaks of flour overmixing will lead to tougher cookies.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least an hour. Chilling helps the cookies maintain their thick shape in the oven.
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier.
- Scoop and Shape: Using a large cookie scoop, portion the dough into large balls. Space them out well on your prepared baking sheets the cookies will spread as they bake.
- Bake: Place the trays in the oven and bake for 10-12 minutes. You’ll want the edges to be golden brown while the centers remain slightly underbaked for that perfect chewy texture.
- Cool and Set: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Serving ideas
Serve these delectable cookies warm, possibly paired with a scoop of vanilla ice cream for an extra indulgent treat. A sprinkling of flaky sea salt just before baking elevates the flavor, enhancing the contrast between sweet and salty. These cookies are perfect for cozy gatherings or packed as a sweet surprise in lunchboxes.
Keeping leftovers fresh
To ensure your cookies stay delicious, store them in an airtight container at room temperature for up to a week. If you need to freeze them, wrap each cookie tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Just let them thaw at room temperature or zap them in the microwave for a few seconds to revive their delightful softness.
Helpful cooking tips
- Butter Temperature: Allow the melted butter to cool slightly before mixing. Hot butter can cook the eggs if added too soon.
- Chilling is Key: Don’t overlook the chilling step! This prevents the cookies from spreading too much and helps achieve a thicker cookie.
- Mixing Techniques: When combining the dry and wet ingredients, be gentle. The dough should remain thick to yield those chewy cookies.
- Underbaking Slightly: It’s okay for the centers to look slightly underbaked when you pull them out of the oven. They’ll continue to set as they cool!
- Personalize: Feel free to add nuts, dried fruit, or a mix of chocolate types for added flavor.
Ways to customize it
Want to switch things up? You can add chopped nuts like walnuts or pecans for added crunch. For a seasonal twist, incorporate pumpkin spice or swap in white chocolate for a different flavor profile. If you’re looking for a healthier option, consider using whole wheat flour or substituting part of the butter with unsweetened applesauce.
Frequently Asked Questions
- Can I make the dough ahead of time? Absolutely! You can prepare the dough, cover it tightly, and refrigerate it for up to 72 hours. Just make sure to let it soften slightly before scooping.
- What can I substitute for eggs? For each egg, you can use 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water as an alternative.
- How do I know when the cookies are done? The cookies should have golden edges while the centers still look soft. They’ll firm up as they cool, ensuring a perfect chewy texture.
Thick Chocolate Chip Cookies
Deliciously thick chocolate chip cookies with a rich, chocolatey flavor and a chewy center.
- Total Time: 75 minutes
- Yield: 24 servings 1x
Ingredients
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips (semisweet and dark mix)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional: Extra chocolate chips and flaky sea salt
Instructions
- In a large bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In a separate bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract. Mix until creamy.
- Add the eggs one at a time, stirring until each is thoroughly incorporated.
- Gradually add the dry ingredients to the wet mixture, folding until just combined.
- Cover the bowl with plastic wrap and refrigerate for at least an hour.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Using a large cookie scoop, portion the dough into large balls and space them out on the prepared baking sheets.
- Bake for 10-12 minutes until the edges are golden brown and centers are slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.
Notes
For a different flavor profile, consider adding nuts or substituting chocolate types. Keep cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
