Thick and Chewy Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies are bakery style chocolate chip cookies. Freeze the dough in cookie-size portions to have ready to bake at a moment's notice!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Cool Time 15

Total Time 45

Servings large cookies

Calories 284kcal

Author Meghan

Ingredients

2 cups plus 2 tablespoons unbleached all purpose flour 10 ⅝ ounces
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter melted and cooled until warm
1 cup packed light or dark brown sugar 7 ounces
½ cup granulated sugar 3 ½ onces
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 - 1 ½ cups semisweet chocolate chips

Instructions

Adjust oven racks to upper- and lower-middle positions. Heat oven to 325°F.
Line 2 large baking sheets lined with parchment paper or spray baking sheet with nonstick cooking spray.
Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
2 cups plus 2 tablespoons unbleached all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
Using an electric mixer, mix the butter and sugars until blended thoroughly. Beat in the egg and yolk and the vanilla until combined.
12 tablespoons unsalted butter, 1 cup packed light or dark brown sugar, ½ cup granulated sugar, 1 large egg plus 1 egg yolk, 2 teaspoons vanilla extract
Add the dry ingredients and beat at low speed until just combined. Stir in the chips to taste.
1 - 1 ½ cups semisweet chocolate chips
Roll a scant ¼ cup of dough into a ball. (At this point, you may freeze the balls of dough if you desire). Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with the jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface.
Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 ½ inches apart. If you have smaller baking sheets, you will need to bake the cookies in batches to ensure they are properly spaced on the sheets.
Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets from front to back and from top to bottom halfway through baking time.
Cool the cookies on the baking sheets (this is an important step!)
Remove the cooled cookies from the baking sheets with a metal spatula. The cookies are best served warm from the oven but will retain texture when cooled.

Notes

Source: Adapted from Brown Eyed Baker, originally from Baking Illustrated

You're Gonna Bake It After All

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Nutrition