Ultimate Thick and Chewy Chocolate Chip Cookies
These cookies are thick, chewy, and filled with gooey chocolate goodness, perfect for sharing or indulging.
Ingredients
For the Cookie Dough
- ¾ cup unsalted butter, cold, cut into cubes Make sure your butter is cold.
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ⅔ cup cake flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
Instructions
Preparation
- Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper and set them aside.
- In a stand mixer, combine the cold butter, brown sugar, and granulated sugar. Beat on medium speed until creamy and no visible butter chunks remain.
- Add the egg and egg yolk, mixing until combined. Pour in the vanilla extract and continue mixing, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, cake flour, salt, baking powder, and baking soda.
- With the mixer on low, gradually add the flour mixture to the wet ingredients, mixing until mostly combined.
- Stir in the semi-sweet and milk chocolate chips until fully incorporated.
- Shape the dough into 8 large balls.
Baking
- Place 4 cookie dough balls on each lined baking sheet, spacing them out evenly.
- Bake for about 12-13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Notes
These cookies taste best when served warm. Store in an airtight container at room temperature for about a week or freeze for up to three months. Use cold butter for a chewy texture, and don’t overmix the dough after adding the flour.