Print

Cozy Bakery-Style Thick and Chewy Chocolate Chip Cookies

thick and chewy chocolate chip cookies - featured image
Print Recipe

These thick and chewy chocolate chip cookies are the ultimate comfort food. With a perfectly crisp edge and a soft, dense center, they’re a crowd-pleaser that will make your house smell like a warm hug.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, melted and cooled
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs + 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • ½ teaspoon fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips (or a mix of chips and chopped dark chocolate)

Instructions

  1. Melt the butter in a saucepan or microwave-safe bowl. Let it cool for about 5 minutes until just warm.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy, about 2 minutes.
  3. Add the eggs and egg yolk one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, folding with a wooden spoon or spatula until just combined. Do not overmix.
  6. Gently fold in the chocolate chips until evenly distributed. The dough will be thick and slightly sticky.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 72 hours for best flavor).
  8. When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop the dough into 1.5-tablespoon balls (about 35g each) and place them 2 inches apart on the prepared baking sheets. Optionally, press extra chocolate chips on top.
  10. Bake one sheet at a time in the center of the oven for 10-12 minutes, until the edges are golden and set but the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential for thick cookies. For extra thickness, chill the scooped dough balls on the baking sheet for an additional 10-15 minutes before baking. The dough can be refrigerated for up to 72 hours or frozen for up to 3 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: chocolate chip cookies, thick cookies, chewy cookies, bakery-style cookies, easy cookie recipe, homemade cookies

Find it online: https://zorbmeal.com/cozy-bakery-style-thick-and-chewy-chocolate-chip-cookies/