Ultra Thick and Chewy Chocolate Chip Cookies
Introduction
There’s something special about a warm batch of chocolate chip cookies. They bring comfort and joy with every bite. The Ultra Thick and Chewy Chocolate Chip Cookies take this classic treat to the next level. With a perfect balance of sweetness, chewiness, and gooey chocolate, these cookies are a delightful addition to any dessert table.
Why Make This Recipe
If you love chocolate chip cookies, this recipe is for you. Not only are they thicker and chewier than traditional cookies, but they also have a rich flavor that keeps you coming back for more. Plus, they are easy to make and use simple ingredients you might already have at home. Perfect for a snack, dessert, or any occasion!
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 F (200 degrees C). Line two cookie sheets with parchment paper or silicone mats. Set them aside.
In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set this bowl aside.
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 well-blended and the mixture is creamy.
Scrape down the sides of the bowl, then add the cold egg and vanilla extract. Mix until combined.
Add the chopped chocolate, 1 cup of the chocolate chips, nuts (if using), and the flour mixture to the mixer. Mix on low speed until the flour is fully incorporated.
Using a large 1/2 cup cookie scoop, divide the dough into 10 equal dough balls. Don’t worry about making them perfectly smooth. Use the remaining 1/8 cup of chocolate chips to lightly press some on the top of each cookie.
Bake the cookies for 12 to 13 minutes, or until the edges and bottoms are golden brown. If you like, sprinkle them with sea salt right when they come out of the oven.
Let the cookies cool on the cookie sheets for 5 minutes before transferring them to a wire rack to cool completely.
These cookies can stay fresh for up to 2 days in a sealed container.
How to Serve Ultra Thick and Chewy Chocolate Chip Cookies
These cookies are delicious on their own, but you can also serve them warm with a cold glass of milk. They make a perfect treat for parties or gatherings. You can even sandwich some ice cream between two cookies for a delightful dessert!
How to Store Ultra Thick and Chewy Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. For longer storage, you can freeze the dough balls before baking or freeze the baked cookies to enjoy at a later time.
Tips to Make Ultra Thick and Chewy Chocolate Chip Cookies
- Use cold butter for extra thickness.
- Don’t over-mix the dough once you add the flour to keep the cookies chewy.
- Feel free to adjust the amount of chocolate chips and nuts to suit your taste.
- Let the cookies cool on the baking sheet for a few minutes to set properly.
Variation
You can replace semi-sweet chocolate chips with milk chocolate or dark chocolate for a different taste. Adding different nuts or even dried fruits can give these cookies a unique twist!
FAQs
1. Can I use only all-purpose flour?
Yes, you can use only all-purpose flour, but the cookies may not be as thick or chewy.
2. What if I don’t have cake flour?
You can make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch for each cup of cake flour.
3. How can I make these cookies softer?
To make the cookies softer, try baking them for a minute less and checking for doneness. They will continue to firm up after cooling.
Now you’re ready to bake these amazing Ultra Thick and Chewy Chocolate Chip Cookies! Enjoy every delicious bite!
Ultra Thick and Chewy Chocolate Chip Cookies
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 (1 1/2 sticks) cold butter, cut into cubes Use cold butter for thickness.
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, cold
- 2 teaspoons pure vanilla extract
Chocolate and Nuts
- 4 ounces (1 bar) good quality semi-sweet baking chocolate, chopped
- 1 1/8 cups semi-sweet chocolate chips, divided 1 cup for the dough and reserve 1/8 cup for topping.
- 3/4 cup coarsely chopped walnuts (optional)
- Sea salt (optional) Sprinkle on top after baking.
Instructions
Preparation
- Preheat your oven to 400 degrees F (200 degrees C). 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.
Mixing
- In a stand mixer with paddle attachment, mix the cold butter and both sugars on medium speed until creamy.
- Scrape down the sides and add the cold egg and vanilla extract, mixing until combined.
- Add the chopped chocolate, 1 cup of the chocolate chips, walnuts (if using), and the flour mixture. Mix on low speed until just combined.
Baking
- Use a large 1/2 cup cookie scoop to divide the dough into 10 balls. Press some reserved chocolate chips on top.
- Bake cookies for 12 to 13 minutes until edges are golden brown. Optionally sprinkle with sea salt after baking.
- Cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
