Ultra Thick and Chewy Chocolate Chip Cookies
When it comes to comforting treats, few things can beat a classic chocolate chip cookie. The Ultra Thick and Chewy Chocolate Chip Cookies take this beloved dessert to a whole new level. With a soft center and crispy edges, these cookies are sure to satisfy any sweet tooth. Whether you’re baking for a special occasion or just indulging yourself, this recipe is a must-try.
Why Make This Recipe
This recipe stands out for its thick and chewy texture. The combination of all-purpose flour and cake flour creates a unique structure that holds up well and offers a delightful chew. Plus, the use of cold butter and a mix of chocolate types ensures a rich flavor in every bite. You’ll love how easy they are to make and how wonderful your kitchen will smell while they bake!
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 the oven to 400 degrees F. Line two cookie sheets with parchment paper or silicone mats and set aside.
- 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 (or you can use a hand mixer), combine the cold butter and both sugars. Mix on medium speed until creamy and well blended. Scrape down the sides of the bowl, add the cold egg and vanilla, then mix to combine.
- Add the chopped chocolate, 1 cup of the chocolate chips, walnuts (if using), and the flour mixture to the mixing bowl. Mix on low speed until fully incorporated.
- Using a large 1/2 cup cookie scoop, divide the dough into 10 equal dough balls. Don’t worry about making them smooth. Press some 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. If desired, sprinkle with sea salt. Allow the cookies to cool on the cookie sheets for 5 minutes before transferring 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 delicious by themselves, but you can pair them with a glass of milk for a classic combination. They also make a great addition to ice cream sandwiches. Simply sandwich your favorite ice cream between two cookies for an extra special treat!
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 remain delicious for up to two days. If you want to keep them longer, you can freeze the cookie dough balls and bake them fresh anytime!
Tips to Make Ultra Thick and Chewy Chocolate Chip Cookies
- Use cold butter to help maintain thickness.
- Don’t skip the cornstarch; it helps create a chewy texture.
- Experiment with different kinds of chocolate or add-ins for fun variations!
Variation
Try adding different nuts, like pecans or macadamia nuts, or swap out some of the chocolate for white chocolate chips for a unique twist.
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture may be slightly less tender.
2. How do I know when the cookies are done?
The cookies are done when the edges and bottoms are golden brown, but the centers may look slightly underbaked.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking, or freeze it for longer storage.
These Ultra Thick and Chewy Chocolate Chip Cookies are not just a treat; they are a heartfelt hug in dessert form. Enjoy every 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 for best texture.
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large cold egg
- 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
- 3/4 cup coarsely chopped walnuts (optional) Optional ingredient.
- sea salt (optional) Sprinkle on top before baking, if desired.
Instructions
Preparation
- Preheat the oven to 400 degrees F. Line two cookie sheets with parchment paper or silicone mats and set aside.
- In a medium bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Mixing
- 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 creamy and well blended.
- Scrape down the sides of the bowl, add the cold egg and vanilla, then mix to combine.
- Add the chopped chocolate, 1 cup of the chocolate chips, walnuts (if using), and the flour mixture to the mixing bowl. Mix on low speed until fully incorporated.
Baking
- Using a large 1/2 cup cookie scoop, divide the dough into 10 equal dough balls. Press some 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. If desired, sprinkle with sea salt.
- Allow the cookies to cool on the cookie sheets for 5 minutes before transferring them to a wire rack to cool completely.
