These Chewy Chocolate Chip Cookies are thick and full of chocolate chips! They’re super simple to prepare and they are such a crowd pleasing cookie recipe!
Thick and Chewy Chocolate Chip Cookies
When I went down to Miami in May for the BlogHer Food Conference, I stayed with some friends the first night I got down there. My friend Natalie, being an awesome friend and knowing that I am obviously a massive sweets lover, had some of her favorite cookies waiting for me to try. They were delicious!
Some of the things I noticed most about those cookies were how big and thick they were and how much delicious chocolate was in every bite! I knew I needed to make my own.
Having just the right amount of chocolate chips is something we all try to get right. I’ve seen chocolate chip cookies with mini chocolate chips to try to achieve it. And I even like using chocolate chunks – obviously bigger.
But with those cookies, I noticed it wasn’t about the size of the chocolate chip so much – they were regular size. But rather the abundance of them. And because the cookie was SO thick, you could pile more into every bite.
So I set off to make these chocolate chip cookies with that in mind.
I’ve been using the recipe I used for my chocolate chip cookie cake to make new variations for some time now, so I started with that one this time too.
I added an additional egg to add more moistness and leavener. In addition to that I added some baking powder, which is also a leavener, to help the cookie rise and puff up.
The amount of flour used, in addition to the cornstarch, helps keep the cookie from spreading too much while the leaveners do the work of rising.
Then I added more chocolate chips. Of course.
Since I wanted a big cookie, I used a 1/4 cup scoop. That is one big ball of dough. 🙂
They baked up wonderfully! I took my first bite when they were still warm and it was hard to keep myself from eating them all. So soft, chewy and chocolatey!
The hubs loved them warm, but was super impressed when they were still soft and chewy even after they’d cooled. He guarded these cookies like a lion guarding it’s cubs.
When my dad came to town last weekend and I gave him the last cookie, the hubs made me promise to make more. And he was very specific – “No changing anything, like adding some new ingredient or making some little change that you think I won’t notice.”
#spoiled #husbandofafoodblogger #heknowsmetoowell
Had he not fully clarified that, it might have happened. 🙂
And I better get on it. He asked me yesterday morning when I was making them again – since I promised.
The great thing about these cookies is that they are delicious. The bad thing is you might have to keep making them over and over and over…
Wait, is that a bad thing?
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Thick, soft, chewy, and fully loaded with chocolate chips, this easy recipe turns an everyday treat into the indulgence of a lifetime. Everyone will be smitten with these meltingly tender Chocolate Chip Cookies!
- 2 1/2 cups (325g) all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/4 cup (52g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cups (296g) semisweet chocolate chips
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, cornstarch, baking soda, baking powder and salt in a medium-sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the eggs one at a time and mix until well combined after each addition.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until mostly combined. Do not over mix.
- Add the chocolate chips and use a silicone spatula to fold everything together into a uniform cookie dough. Dough will be thick and a little sticky.
- Use a 1/4 cup measuring scoop to scoop out the cookie dough and drop onto the prepared baking sheet. Use your fingers or a spatula to shape the cookies and make them a bit round. They should be about the same size as the measuring scoop – thick and tall.
- Bake cookies for 11-12 minutes. The cookies will spread a bit and the centers will look soft but should look done. Remove just as the edges begin to turn golden. Don’t over bake.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
- Makes 12-14 cookies.
- To Store: Cooled cookies can be kept in an airtight container at room temperature for 3-4 days. Warm each one in the microwave for 5-10 seconds at a time before digging in if desired.
- To Freeze: Freeze cooled cookies in a heavy-duty freezer bag with all of the air squeezed out for up to 1 month. Alternatively, wrap each cookie in a tight layer of plastic wrap and freeze them in an airtight container. Thaw out frozen cookies before enjoying.
- Serving Size: 1 Cookie
- Calories: 357
- Sugar: 27.3 g
- Sodium: 181.1 mg
- Fat: 18.7 g
- Carbohydrates: 44.9 g
- Protein: 5.1 g
- Cholesterol: 52.7 mg
Keywords: soft chocolate chip cookies, homemade cookies, thick chocolate chip cookies