Thick and Chewy Chocolate Chip Cookies
Indulgent and delightful, these thick and chewy chocolate chip cookies are soft in the middle, crispy at the edges, and perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Chocolate
- 8 ounces semi-sweet chocolate chips
- 4 to 8 ounces chocolate chunks
- Optional: Maldon sea salt flakes
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a separate bowl, combine the flour, cornstarch, salt, and baking soda. Mix well and set aside.
- In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar on medium speed until well combined, about 2-3 minutes.
- Add the eggs and vanilla extract to the butter mixture. Beat until fully mixed.
Combining Ingredients
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough begins to form.
- Fold in the chocolate chips and chunks, being careful not to overmix the dough.
Baking
- Portion out ¼ to ½ cups of cookie dough and place them about 3 inches apart on the prepared baking sheet.
- Bake for 12-15 minutes for ¼ cup cookies and 15-20 minutes for ½ cup cookies. The centers should be slightly underbaked but not gooey or shiny on top.
- Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature butter for best texture and avoid overmixing the dough once you add the dry ingredients. Consider sprinkling Maldon sea salt flakes on top of the cookies before baking for an enhanced flavor.