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Ultra Thick Chewy Chocolate Chip Cookies
Why Make This Recipe
There’s nothing quite like biting into a thick, chewy chocolate chip cookie fresh from the oven. These Ultra Thick and Chewy Chocolate Chip Cookies are a true delight. They combine a perfect mix of textures and flavors, giving you that classic cookie experience. With their soft centers and slightly crisp edges, they are sure to please everyone in your family. Plus, you get to customize them with your choice of nuts and chocolate types!
How to Make Ultra Thick and Chewy Chocolate Chip Cookies
Ingredients:
- 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:
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two cookie sheets with parchment paper or silicone mats and set them aside.
- In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside for later.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the cold butter and both sugars. Mix on medium speed until the butter is blended thoroughly and the mixture is creamy. Scrape down the sides of the bowl.
- Add the egg and vanilla to the mixture and mix until combined.
- Next, add the chopped chocolate, 1 cup of the chocolate chips, walnuts (if using), and the flour mixture to the bowl. Mix on low speed until just combined.
- Use a large 1/2 cup cookie scoop to divide the dough into 10 equal balls. Do not make them smooth.
- Using some of the remaining 1/8 cup of chocolate chips, lightly press a few on top of each cookie dough ball.
- Bake the cookies for 12 to 13 minutes, until the edges and bottoms are golden brown. If you like, sprinkle them with sea salt right after they come out of the oven.
- Allow the cookies to cool on the cookie sheets for 5 minutes. Then, use a metal spatula to transfer them to a wire rack to cool completely.
- These cookies will stay fresh for up to 2 days in a sealed container.
How to Serve Ultra Thick and Chewy Chocolate Chip Cookies
These cookies are perfect on their own or paired with a glass of cold milk. You can also serve them warm with a scoop of vanilla ice cream for a delightful dessert. They are great for parties, potlucks, or just a treat for yourself at home.
How to Store Ultra Thick and Chewy Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to 2 days, but you can freeze them for longer storage. Just place them in a freezer-safe bag or container, and they can last for up to 3 months. When you’re ready to eat them, let them thaw at room temperature or warm them up briefly in the oven.
Tips to Make Ultra Thick and Chewy Chocolate Chip Cookies
- For a richer flavor, use high-quality chocolate chips.
- Make sure your butter is cold; this helps achieve the thick and chewy texture.
- Do not over-mix the cookie dough after adding the flour.
- Don’t skip the chilling step before baking for an even thicker cookie.
Variations
Feel free to get creative! You can add different types of chocolate, like dark chocolate or white chocolate. You can also swap out walnuts for pecans or leave them out entirely if you prefer a nut-free option.
FAQs
1. Can I use brown sugar instead of granulated sugar?
Yes, you can use more brown sugar if you like. It will give your cookies a chewier texture.
2. What if I don’t have cake flour?
You can substitute cake flour with an equal amount of all-purpose flour. The cookies may be slightly denser but will still taste great.
3. How can I make the cookies softer?
You can try baking them for a shorter time or adding a bit more butter to the recipe.
Now you’re ready to make some delicious Ultra Thick and Chewy Chocolate Chip Cookies! Enjoy baking and indulging in these treats!
Ultra Thick and Chewy Chocolate Chip Cookies
Indulge in these delicious Ultra Thick and Chewy Chocolate Chip Cookies, featuring a perfect mix of textures with soft centers and slightly crisp edges, customizable with your choice of nuts and types of chocolate.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 3/4 cup 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
Add-ins
- 4 ounces semi-sweet baking chocolate, chopped Use good quality chocolate
- 1 1/8 cups semi-sweet chocolate chips, divided
- 3/4 cup coarsely chopped walnuts (optional) Can be substituted with pecans or omitted
- to taste sea salt (optional) For sprinkling on top after baking
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line two cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cold butter and both sugars. Mix on medium speed until creamy, scraping down the sides as needed.
- Add the egg and vanilla extract to the mixture and mix until combined.
- Gradually add the chopped chocolate, 1 cup of chocolate chips, walnuts (if using), and flour mixture; mix on low speed until just combined.
Baking
- Use a 1/2 cup cookie scoop to divide the dough into 10 equal balls without smoothing them.
- Press a few of the remaining chocolate chips lightly on top of each cookie dough ball.
- Bake the cookies for 12 to 13 minutes, until the edges and bottoms are golden brown. Sprinkle with sea salt right after they come out of the oven.
- Allow cookies to cool on the cookie sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 2 days. They can be frozen for up to 3 months. Thaw at room temperature or warm them up briefly in the oven before serving.
