Ultra Thick and Chewy Chocolate Chip Cookies
These cookies are thick and chewy with a rich flavor that satisfies any sweet tooth. Perfect for any occasion, they are easy to make and store well.
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.
Notes
These cookies will stay fresh for up to 2 days in a sealed container. Enjoy with a glass of milk or as ice cream sandwiches.