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.