Extra Thick Chocolate Chip Cookies
Indulge in these delicious extra thick chocolate chip cookies that are soft, chewy, and loaded with chocolate, perfect for any occasion.
Ingredients
Cookie Dough
- 2 1/4 cups flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 2 T cornstarch Optional for extra thickness
- 1 1/2 sticks soft butter Must be soft for blending
- 1 cup light brown sugar
- 1/2 cup regular sugar
- 1 T vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup NESTLE semisweet chocolate chips
- 1/2 cup bittersweet Ghirardelli chips
- 1/2 cup Ghirardelli milk chocolate chips
Instructions
Preparation
- Preheat your oven to 425 degrees and line cookie sheets with parchment paper.
- In a mixing bowl, beat the butter and both sugars until they are well blended.
- Add in the vanilla, egg, and egg yolk, mixing until the mixture is light and creamy.
- Gradually add in the flour, salt, baking soda, and cornstarch just until incorporated.
- Stir in the chocolate chips by hand—feel free to add extra chips on top for that extra chocolatey touch!
- Chill the cookie dough for 2 hours or more.
- Once chilled, drop the dough by 2-ounce mounds onto the prepared parchment paper.
Baking
- Place the cookies in the oven and IMMEDIATELY lower the temperature to 375 degrees.
- Bake for about 9 minutes or until the tops are golden.
- Let them cool on the cookie sheets.
Notes
For an extra treat, try measuring each mound into 4 ounces and bake at 375 degrees for an even thicker cookie! Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.