Description

Thick Chocolate Chip Cookies are soft, chewy, bakery-style cookies with golden edges and gooey chocolate centers. Their thick texture and rich flavor make them the ultimate homemade treat.

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups semi-sweet chocolate chips or chunks
Optional: sea salt for topping

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Instructions

In a bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chocolate chips or chunks evenly throughout the dough.
Scoop large dough balls (about 3 tablespoons each) and place them on a parchment-lined baking sheet.
Chill the dough balls in the refrigerator for at least 1 hour or up to overnight.
Preheat the oven to 350°F (175°C). Place chilled dough balls 2 inches apart on a baking sheet.
Bake for 12–14 minutes, or until the edges are golden and the centers look just set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough is essential to prevent spreading and achieve a thick, soft center.Top dough balls with extra chocolate chips before baking for a bakery-style appearance.Sprinkle with sea salt after baking for added flavor contrast.Use a mix of chocolate chips and chunks for varied txture.To reheat, warm in a 300°F oven for 5–6 minutes or microwave for 10–15 seconds.

Nutrition

Serving Size: 1 cookie
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg