Ultra Thick and Chewy Chocolate Chip Cookies
These cookies take the classic chocolate chip cookie to the next level with a perfect balance of sweetness, chewiness, and gooey chocolate, making them a delightful addition to any dessert table.
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 butter for thickness.
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, cold
- 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 1 cup for the dough and reserve 1/8 cup for topping.
- 3/4 cup coarsely chopped walnuts (optional)
- Sea salt (optional) Sprinkle on top after baking.
Instructions
Preparation
- Preheat your oven to 400 degrees F (200 degrees C). Line two cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Mixing
- In a stand mixer with paddle attachment, mix the cold butter and both sugars on medium speed until creamy.
- Scrape down the sides and add the cold egg and vanilla extract, mixing until combined.
- Add the chopped chocolate, 1 cup of the chocolate chips, walnuts (if using), and the flour mixture. Mix on low speed until just combined.
Baking
- Use a large 1/2 cup cookie scoop to divide the dough into 10 balls. Press some reserved chocolate chips on top.
- Bake cookies for 12 to 13 minutes until edges are golden brown. Optionally sprinkle with sea salt after baking.
- Cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 2 days. Dough balls can be frozen before baking.