These HUGE, thick chocolate chip cookies are the sort you’d discover entrance and heart in a bakery case. My recipe takes simply quarter-hour to prep earlier than chilling and yields an unimaginable, gourmand chocolate chip cookie. Recipe features a how-to video!
Bakery-Impressed Chocolate Chip Cookies
We’ve made large and mini chocolate chip cookies, skinny & crispy chocolate chip cookies, and even the WORST chocolate chip cookies… however these thick chocolate chip cookies are a primary! One other gourmet-style cookie, these tremendous thick and fats cookies are tender, tender, melt-in-your mouth, and oh-so-chocolatey.
They’re the kind you’d spy behind bakery glass and simply wouldn’t give you the chance to withstand ordering one… or a dozen.
However earlier than we get began, it’s so necessary that I notice that whereas they’re thick, these cookies are NOT cakey (dry, cakey cookies are unwelcome right here!).
With the intention to obtain this tough steadiness of melt-in-your-mouth-ness AND pillowy thickness, it’s crucial you don’t unintentionally overmeasure your flour, or your cookies might really find yourself cakey. I like to recommend utilizing a kitchen scale to be secure, however if you happen to don’t have a type of (you should really get one), take a look at my submit on methods to (correctly) measure flour!
What You Want
Most of those substances can be fairly acquainted, however let’s chat about a couple of that may be custom-made to your liking:
- Brown sugar. You should utilize both gentle or darkish brown sugar, or do what I do and use equal components of every. Personally, I discover that utilizing all darkish brown sugar yields a cookie that’s only a bit too wealthy.
- Vanilla extract. I really like utilizing my selfmade vanilla extract in these cookies. By the best way… if you happen to begin making a batch of selfmade vanilla now, it is going to be prepared simply in time for vacation baking 😉
- Chocolate. Chocolate chips work nice (go for semisweet), however I actually get pleasure from utilizing 8-10 oz of chopped darkish chocolate or semisweet chocolate bars. The bars simply soften nicer and depart various sizes of chocolate all through the dough.
- Cornstarch. Okay, this one isn’t customizable or negotiable, however it’s extremely necessary and due to this fact price mentioning! Cornstarch helps with the thickness of those cookies (it prevents them from spreading an excessive amount of) and their melt-in-your-mouth (I’ve repeated this phrase so usually solely as a result of it’s so related, I promise) tenderness. Don’t skip it!
SAM’S TIP: Add the dry substances step by step! In the event you add the flour , you should have a troublesome time mixing the whole lot collectively and your dough can be dryer and tougher to work with than crucial (and that is already a stiff dough).
Keep in mind, that is simply an outline of the substances I used and why. For the total recipe please scroll right down to the underside of the submit!
How you can Make Thick Chocolate Chip Cookies
- Cream collectively the softened butter and sugars till gentle and fluffy.
- Add the eggs and vanilla and stir effectively to mix.
- Whisk collectively the dry substances in a separate bowl, then step by step add them to the moist substances.
- Fold within the chocolate till totally integrated, then cowl the dough and let it chill within the fridge for half-hour.
- Scoop ⅓-cup sized scoops onto a parchment lined baking sheets, spacing a minimum of 2″ aside.
- Bake for 13-14 minutes at 375F or till the perimeters look barely golden brown. The facilities will nonetheless be a bit underdone and fragile while you take away them from the oven, so let the cookies cool utterly on the baking sheet earlier than having fun with.
SAM’S TIP: I take advantage of an ice cream scoop for this dough since we’re going for big chocolate chip cookies. You may at all times drop the dough proper on the baking sheet, however I prefer to roll mine into clean balls to make them extra uniform first.
Often Requested Questions
In the event you don’t let these cookies cool utterly on their baking sheets, they’ll seemingly crumble on you (they’re tremendous fragile whereas heat). This isn’t a nasty factor, however it may be sudden if you’re have been planning to benefit from the cookies proper after baking!
Sure! This dough can keep tightly coated within the fridge for as much as 3 days. The dough is likely to be a bit onerous to scoop at first, so you’ll be able to let it sit at room temperature for a bit to melt again up.
Sadly I don’t have an awesome substitute. I do know typically bakers use tapioca starch and arrowroot powder as an alternative, however I’m unsure how they’d work right here. In the event you do strive both of those, please let me know the way it goes for you!
Love these cookies? Strive my thick peanut butter chocolate chunk cookies subsequent!
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! In the event you do that recipe, you should definitely tag me on Instagram, and it’s also possible to discover me on YouTube and Facebook
Huge Thick Chocolate Chip Cookies
Servings: 16 massive cookies
Forestall your display screen from going darkish
Mix butter and sugars in a big mixing bowl and use an electrical mixer (or stand mixer) to beat till gentle and well-creamed.
1 cup (226 g) unsalted butter, 1 cup (200 g) brown sugar, ½ cup (100 g) granulated sugar
Add eggs and vanilla extract and stir effectively.
2 massive eggs, 1 teaspoon vanilla extract
In a separate mixing bowl, whisk collectively flour, cornstarch, baking powder, baking soda, and salt.
4 cups (450 g) cake flour, 2 Tablespoon cornstarch, 2 teaspoon baking powder, ¾ teaspoon salt, ¼ teaspoon baking soda
Progressively add dry substances to moist, stirring till utterly mixed.
Add chocolate chips and use a spatula to fold in till effectively distributed.
2 cup (340 g) semisweet chocolate chips
Cowl bowl and chill for half-hour. In the meantime, line a baking sheet with parchment paper and preheat oven to 375F (190C).
As soon as dough has chilled, uncover and scoop into ⅓-cup sized scoops (I take advantage of an ice cream scoop). Drop onto ready baking sheet, spacing a minimum of 2” aside, and bake for 13-14 minutes, till edges are simply starting to show gentle golden brown. Permit cookies to chill earlier than eradicating from the baking sheet, cookies can be fragile and vulnerable to breaking whereas heat and can seem under-baked within the heart in the event that they’re damaged into earlier than they’re cooled utterly.
I like to recommend cake flour for finest outcomes. Nonetheless, you might substitute all-purpose flour (cookies can be much less tender). Use 3 ⅔ cup (450g) all-purpose flour.
I like to make use of a mix of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that as an alternative.
Retailer in an hermetic container at room temperature for as much as 5 days. Cookies may additionally be frozen after baking and cooling. Wrap tightly and frreeze as much as a number of months.
Serving: 1massive cookie | Energy: 434kcal | Carbohydrates: 55g | Protein: 6g | Fats: 21g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.5g | Ldl cholesterol: 52mg | Sodium: 182mg | Potassium: 189mg | Fiber: 3g | Sugar: 28g | Vitamin A: 396IU | Calcium: 74mg | Iron: 2mg
Dietary info is predicated on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.