Description
These Ultra Thick and Chewy Chocolate Chip Cookies have tall bakery-style centers, lightly golden edges, and a soft, chewy texture loaded with chocolate chips and chunks. Chilling the dough helps control spreading, while brown sugar and an extra egg yolk create a rich, tender center.
Ingredients
Scale
Cookie Dough
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1¼ cups (250g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1½ cups (255g) semi-sweet chocolate chips
- ¾ cup (130g) semi-sweet chocolate chunks
Optional Finish
- ¼ cup semi-sweet chocolate chips, for pressing on top
- Flaky sea salt, for sprinkling
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with an electric mixer for 2 to 3 minutes, until creamy and well combined.
- Add the eggs, extra egg yolk, and vanilla extract. Beat until smooth and fully incorporated.
- Gradually add the dry ingredients to the butter mixture. Mix on low speed just until a thick cookie dough forms.
- Fold in the chocolate chips and chocolate chunks with a rubber spatula. Avoid overmixing.
- Cover the dough and refrigerate for at least 1 hour. For especially thick cookies, chill for 2 hours.
- Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Portion approximately 3 tablespoons of dough for each cookie. Shape each portion into a tall, rough mound rather than a wide, flat ball.
- Arrange the dough several inches apart on the prepared baking sheets. Press a few additional chocolate chips into the tops, if desired.
- Bake one sheet at a time on the center rack for 10 to 13 minutes, until the edges look lightly golden while the centers still appear soft.
- Remove the baking sheet from the oven. If desired, sprinkle a small amount of flaky sea salt over the warm cookies.
- Let the cookies rest on the baking sheet for 10 minutes so their centers can finish setting.
- Transfer the cookies to a wire rack and cool further, or enjoy them slightly warm while the chocolate remains soft.
Notes
- Use softened butter rather than melted butter to help control spreading.
- Don’t skip the chilling time. Cold dough produces thicker cookies.
- For accurate results, weigh the flour instead of packing it into measuring cups.
- Shape the cookie dough taller rather than wider before baking.
- Don’t flatten the dough before it goes into the oven.
- Remove the cookies while the centers still look slightly soft for a chewy texture.
- Bake on a completely cooled baking sheet when starting another batch.
- Chocolate chunks create larger melted pockets, while chocolate chips help distribute chocolate throughout each cookie.
- You can refrigerate the prepared dough for up to 48 hours before baking.
- Freeze portioned cookie dough for up to 3 months for easy fresh-baked cookies later.
Nutrition
- Serving Size: 1 cookie
- Calories: 345
- Sugar: 28g
- Fat: 17g
- Carbohydrates: 45g
- Protein: 4g