Thick Chocolate Chip Cookies
Yield: 12–16 large cookies
Prep Time: 15 minutes
Chill Time: 1 hour (recommended)
Bake Time: 12–14 minutes
Total Time: About 1.5 hours
Ingredients
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2¾ cups (345 g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup (227 g) unsalted butter, softened
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1 cup (200 g) brown sugar, packed
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½ cup (100 g) granulated sugar
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2 large eggs
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2 tsp pure vanilla extract
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2 cups (340 g) semisweet chocolate chips or chunks
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Optional: flaky sea salt for topping
Instructions
1. Mix Dry Ingredients:
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. Cream Butter and Sugars:
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In a large bowl or stand mixer, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 2–3 minutes).
3. Add Eggs and Vanilla:
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Beat in eggs one at a time, mixing well after each addition.
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Add vanilla extract and mix to combine.
4. Combine Wet and Dry:
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Gradually add dry ingredients to the wet mixture.
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Mix on low until just combined — do not overmix.
5. Fold in Chocolate:
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Stir in chocolate chips or chunks with a spatula or wooden spoon.
6. Chill the Dough:
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Cover the dough and refrigerate for at least 1 hour (up to 24 hours).
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Chilling helps the cookies bake up thicker and prevents spreading.
7. Preheat Oven:
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Preheat your oven to 350°F (175°C).
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Line baking sheets with parchment paper.
8. Shape and Bake:
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Scoop large balls of dough (about 3 tbsp each) and place them 2–3 inches apart on the baking sheet.
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Bake for 12–14 minutes, until edges are lightly golden but centers look slightly underbaked.
9. Cool:
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Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
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(Optional) Sprinkle lightly with flaky sea salt while warm.
Tips for Best Results
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For extra thickness, stack the dough higher rather than wider.
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Use a mix of chocolate chips and chopped chocolate bars for better texture.
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Don’t skip the chilling step if you want thick, chewy centers.
Let me know if you want a no-chill version, a small-batch recipe, or a brown butter upgrade.
