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Ultra Thick, Chewy, Bakery-Style Chocolate Chip Cookies

Two halves of a soft, thick chocolate chip cookies stacked, showing melted chocolate chunks inside.
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Make thick, chewy chocolate chip cookies with crispy edges using this reliable recipe.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the chocolate chips by hand.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, chill the dough for 30 minutes before baking.
  8. Bake for 9 to 12 minutes, or until the edges are golden brown and the centers look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use room temperature eggs.
  • Chilling the dough for at least 1 hour, or up to 24 hours, results in thicker cookies with deeper flavor.
  • Press a few extra chocolate chips onto the tops of the dough balls before baking for a bakery look.

Nutrition

Find it online: https://epicureempire.com/chocolate-chip-cookies-recipe/