The Cookie That Will Change Your Snack Game Forever
Imagine pulling a tray of Ultra Thick and Chewy Chocolate Chip Cookies out of the oven and letting that rich chocolate aroma fill your kitchen. It’s the kind of scent that makes you forget your worries and just focus on the sweet, warm indulgence. With their delightful chewiness and rich chocolate chunks, these cookies are a game-changer for any dessert lover. Plus, they come together in a flash — what’s not to love?
Why Make This Recipe
Why reinvent the wheel when cookies this good exist? Here are a couple of reasons to whip up these beauties:
- Super easy cleanup: Only one bowl? Yes, please! What a dream for those of us who don’t enjoy battling a mountain of dishes.
- Family-friendly fun: Kids love chocolate chip cookies, and baking these together turns into a sweet bonding activity. You might even have some “baking battles” over who gets the biggest cookie! 👀
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose flour, spoon and leveled
- 1/2 cup cake flour, spoon and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold butter, cut into cubes
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, cold
- 2 teaspoons pure vanilla extract
- 4 ounces (1 bar) good quality semi-sweet baking chocolate, chopped
- 1 1/8 cups semi-sweet chocolate chips, divided
- 3/4 cup coarsely chopped walnuts (optional)
- Sea salt, optional
Directions
Follow these steps for chocolate cookie perfection:
- Preheat your oven to 400 degrees. Line two cookie sheets with parchment paper or silicone mats — because no one has time for cookie stickage!
- In a medium bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside, and take a deep breath… the magic is coming!
- In the bowl of a stand mixer (or with a trusty hand mixer), combine cold butter and both sugars. Mix on medium speed until creamy and well blended. Scrape down the sides.
- Add the cold egg and vanilla. Mix just until combined.
- Toss in the chopped chocolate, 1 cup of chocolate chips, and walnuts, then add the flour mixture. Mix on low speed until the flour is just incorporated — don’t overdo it!
- Use a large 1/2 cup cookie scoop to divide the dough into 10 equal balls. They don’t need to be smooth; that’s part of their charm. Press the remaining chocolate chips on top!
- Bake for 12 to 13 minutes until the edges and bottoms turn golden brown. Sprinkle some sea salt on top if you’re feeling fancy, and let them cool on the sheets for 5 minutes.
- Transfer cookies to a wire rack to cool completely. Enjoy the wait. It’s worth it!
Cookies stay fresh for up to 2 days in a sealed container. 😉
How to Make Ultra Thick and Chewy Chocolate Chip Cookies (Overview)
Making these cookies is as simple as pie — or should I say, cookie? Start by preheating your oven and get your ingredients ready. The beauty of this recipe lies in the minimal effort for maximum reward.
- Mix dry ingredients first for a well-balanced cookie.
- Incorporate the sugars and butter until creamy; this helps those cookies maintain their rich texture.
- Let your creative side shine with the cookie scoop. It’s literally scoop, place, and bake!
Pro Tip: Don’t skip on using cold butter — it’s essential for that thick and chewy texture.
How to Serve Ultra Thick and Chewy Chocolate Chip Cookies
These cookies are perfect served warm, right out of the oven. Imagine biting into that soft, chewy goodness, the chocolate still melted, with a sprinkle of sea salt to enhance the flavor. You could even serve them with a scoop of vanilla ice cream for a decadent dessert that would make anyone swoon. 🍦
How to Store Ultra Thick and Chewy Chocolate Chip Cookies
Store these beauties at room temperature in an airtight container for up to 2 days. For longer storage, toss them in the fridge — just be sure to warm them slightly in the microwave for a few seconds to get that texture back. Freeze extras? Absolutely! You can freeze these cookies for up to 3 months. Just make sure they’re well-wrapped to prevent freezer burn.
Tips to Make Ultra Thick and Chewy Chocolate Chip Cookies
- Chill the dough for an hour if you want an even thicker cookie. Simple, but makes a world of difference!
- If you find yourself without cake flour, swap it for an equal amount of regular flour.
- Want to impress? Use a mix of dark and semi-sweet chocolate for added depth in flavor.
Variation Ideas
Feeling adventurous? Try swapping out the walnuts for pecans or macadamia nuts for a twist. For a healthier take, use dark chocolate chips, or even white chocolate for a sweeter bite. And for vegan options? Substitute the egg with flaxseed meal and the butter with plant-based alternatives!
FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it overnight. Just scoop and bake when you’re ready!
How do I ensure my cookies come out thick?
Chilling the dough before baking helps maintain their thickness.
Can I freeze unbaked cookie dough?
Yes! Scoop the dough onto a baking sheet, freeze until firm, then transfer to a bag. Bake straight from frozen, adding a minute or two to the baking time.
📌 Pin this recipe for your next cozy dinner night!
Ultra Thick and Chewy Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line two cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, combine cold butter and both sugars. Mix on medium speed until creamy and well blended. Scrape down the sides.
- Add the cold egg and vanilla. Mix just until combined.
- Toss in the chopped chocolate, 1 cup of chocolate chips, and walnuts, then add the flour mixture. Mix on low speed until the flour is just incorporated.
- Use a large 1/2 cup cookie scoop to divide the dough into 10 equal balls. Press the remaining chocolate chips on top.
- Bake for 12 to 13 minutes until the edges and bottoms turn golden brown. If desired, sprinkle some sea salt on top.
- Let them cool on the sheets for 5 minutes, then transfer cookies to a wire rack to cool completely.