These HUGE, thick chocolate chip cookies are the type you’d discover entrance and heart in a bakery case. My recipe takes simply quarter-hour to prep earlier than chilling and yields an unbelievable, connoisseur chocolate chip cookie. Recipe features a how-to video!
Bakery-Impressed Chocolate Chip Cookies
We’ve made large and mini chocolate chip cookies, skinny & crispy chocolate chip cookies, and even the WORST chocolate chip cookies… however these thick chocolate chip cookies are a primary! One other gourmet-style cookie, these tremendous thick and fats cookies are tender, smooth, melt-in-your mouth, and oh-so-chocolatey.
They’re the kind you’d spy behind bakery glass and simply wouldn’t have the opportunity to withstand ordering one… or a dozen.
However earlier than we get began, it’s so vital that I observe that whereas they’re thick, these cookies are NOT cakey (dry, cakey cookies are unwelcome right here!).
So as to obtain this difficult steadiness of melt-in-your-mouth-ness AND pillowy thickness, it’s essential you don’t by chance overmeasure your flour, or your cookies might truly find yourself cakey. I like to recommend utilizing a kitchen scale to be secure, however in the event you don’t have a type of (you should really get one), take a look at my submit on how you can (correctly) measure flour!
What You Want
Most of those components can be fairly acquainted, however let’s chat about just a few that may be custom-made to your liking:
- Brown sugar. You need to use both gentle or darkish brown sugar, or do what I do and use equal components of every. Personally, I discover that utilizing all darkish brown sugar yields a cookie that’s only a bit too wealthy.
- Vanilla extract. I like utilizing my selfmade vanilla extract in these cookies. By the best way… in the event you begin making a batch of selfmade vanilla now, it will likely be prepared simply in time for vacation baking 😉
- Chocolate. Chocolate chips work nice (go for semisweet), however I actually get pleasure from utilizing 8-10 oz of chopped darkish chocolate or semisweet chocolate bars. The bars simply soften nicer and go away various sizes of chocolate all through the dough.
- Cornstarch. Okay, this one isn’t customizable or negotiable, however it’s extremely vital and subsequently value mentioning! Cornstarch helps with the thickness of those cookies (it prevents them from spreading an excessive amount of) and their melt-in-your-mouth (I’ve repeated this phrase so typically solely as a result of it’s so related, I promise) tenderness. Don’t skip it!
SAM’S TIP: Add the dry components step by step! For those who add the flour , you’ll have a troublesome time mixing every little thing collectively and your dough can be dryer and tougher to work with than mandatory (and that is already a stiff dough).
Keep in mind, that is simply an outline of the components I used and why. For the total recipe please scroll right down to the underside of the submit!
How one can Make Thick Chocolate Chip Cookies
- Cream collectively the softened butter and sugars till gentle and fluffy.
- Add the eggs and vanilla and stir properly to mix.
- Whisk collectively the dry components in a separate bowl, then step by step add them to the moist components.
- Fold within the chocolate till totally integrated, then cowl the dough and let it chill within the fridge for half-hour.
- Scoop ⅓-cup sized scoops onto a parchment lined baking sheets, spacing at the very least 2″ aside.
- Bake for 13-14 minutes at 375F or till the perimeters look barely golden brown. The facilities will nonetheless be a bit underdone and fragile if you take away them from the oven, so let the cookies cool utterly on the baking sheet earlier than having fun with.
SAM’S TIP: I take advantage of an ice cream scoop for this dough since we’re going for big chocolate chip cookies. You possibly can all the time drop the dough proper on the baking sheet, however I wish to roll mine into clean balls to make them extra uniform first.
Incessantly Requested Questions
For those who don’t let these cookies cool utterly on their baking sheets, they are going to doubtless disintegrate on you (they’re tremendous fragile whereas heat). This isn’t a nasty factor, however it may be sudden if you’re had been planning to benefit from the cookies proper after baking!
Sure! This dough can keep tightly coated within the fridge for as much as 3 days. The dough is likely to be a bit onerous to scoop at first, so you may let it sit at room temperature for a bit to melt again up.
Sadly I don’t have an ideal substitute. I do know typically bakers use tapioca starch and arrowroot powder as an alternative, however I’m undecided how they’d work right here. For those who do strive both of those, please let me know the way it goes for you!
Love these cookies? Attempt my thick peanut butter chocolate chunk cookies subsequent!
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! For those who do that recipe, you should definitely tag me on Instagram, and you may also discover me on YouTube and Facebook
Huge Thick Chocolate Chip Cookies
Servings: 16 giant cookies
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Mix butter and sugars in a big mixing bowl and use an electrical mixer (or stand mixer) to beat till gentle and well-creamed.
1 cup (226 g) unsalted butter, 1 cup (200 g) brown sugar, ½ cup (100 g) granulated sugar
Add eggs and vanilla extract and stir properly.
2 giant eggs, 1 teaspoon vanilla extract
In a separate mixing bowl, whisk collectively flour, cornstarch, baking powder, baking soda, and salt.
4 cups (450 g) cake flour, 2 Tablespoon cornstarch, 2 teaspoon baking powder, ¾ teaspoon salt, ¼ teaspoon baking soda
Regularly add dry components to moist, stirring till utterly mixed.
Add chocolate chips and use a spatula to fold in till properly distributed.
2 cup (340 g) semisweet chocolate chips
Cowl bowl and chill for half-hour. In the meantime, line a baking sheet with parchment paper and preheat oven to 375F (190C).
As soon as dough has chilled, uncover and scoop into ⅓-cup sized scoops (I take advantage of an ice cream scoop). Drop onto ready baking sheet, spacing at the very least 2” aside, and bake for 13-14 minutes, till edges are simply starting to show gentle golden brown. Enable cookies to chill earlier than eradicating from the baking sheet, cookies can be fragile and liable to breaking whereas heat and can seem under-baked within the heart in the event that they’re damaged into earlier than they’re cooled utterly.
I like to recommend cake flour for greatest outcomes. Nonetheless, you could substitute all-purpose flour (cookies can be much less tender). Use 3 ⅔ cup (450g) all-purpose flour.
I like to make use of a mix of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that as an alternative.
Retailer in an hermetic container at room temperature for as much as 5 days. Cookies may additionally be frozen after baking and cooling. Wrap tightly and frreeze as much as a number of months.
Serving: 1giant cookie | Energy: 434kcal | Carbohydrates: 55g | Protein: 6g | Fats: 21g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.5g | Ldl cholesterol: 52mg | Sodium: 182mg | Potassium: 189mg | Fiber: 3g | Sugar: 28g | Vitamin A: 396IU | Calcium: 74mg | Iron: 2mg
Dietary data relies on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.