These HUGE, thick chocolate chip cookies are the kind you’d find front and center in a bakery case. My recipe takes just 15 minutes to prep before chilling and yields an incredible, gourmet chocolate chip cookie. They’re the sort you’d spy behind bakery glass and just wouldn’t be able to resist ordering one… or a dozen.
But before we get started, it’s so important that I note that while they are thick, these cookies are NOT cakey. To achieve this tricky balance of melt-in-your-mouth-ness AND pillowy thickness, it’s very important you don’t accidentally overmeasure your flour, or your cookies could end up cakey. I recommend using a kitchen scale to be safe, but if you don’t have one, check out my post on how to (properly) measure flour!
What You Will Need – Ingredients List
- 1 cup (226 g) unsalted butter, softened: The foundation of any great cookie, providing richness and flavor.
- 1 cup (200 g) brown sugar, firmly packed: Adds a deep, caramel-like sweetness.
- ½ cup (100 g) granulated sugar: Balances the sweetness and helps in creating a tender texture.
- 2 large eggs, room temperature preferred: Eggs bind the ingredients together and add moisture.
- 1 teaspoon vanilla extract: Enhances the flavor complexity of the cookies.
- 4 cups (450 g) cake flour: Contributes to the thick, tender texture of the cookies.
- 2 Tablespoon cornstarch: Helps in achieving the cookies’ thickness and tender crumb.
- 2 teaspoon baking powder: A leavening agent that helps the cookies rise.
- ¼ teaspoon baking soda: Works with baking powder for the perfect rise.
- ¾ teaspoon salt: Balances and enhances the flavors.
- 2 cup (340 g) semisweet chocolate chips: The star of the show, providing sweet, chocolatey bursts in every bite.
Step-by-Step Instructions
- Begin with Creaming: Start by creaming the softened butter and sugars together until the mixture is light and fluffy. This step is crucial for creating the right texture.
- Incorporate Eggs and Vanilla: Next, add the eggs and vanilla extract to the creamed mixture. Stir them well to ensure they are fully combined, infusing the batter with richness and flavor.
- Dry Ingredients Mixture: In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt. This blend of dry ingredients is key to the cookies’ structure.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients mix to the wet ingredients. Stir them together until they are completely combined, forming your cookie dough.
- Add the Chocolate Chips: Fold in the semisweet chocolate chips until they are evenly distributed throughout the dough. The chocolate chips are the star, so make sure they’re well integrated.
- Chill the Dough: Cover the dough and place it in the refrigerator to chill for 30 minutes. Chilling is essential as it helps in controlling the spread of the cookies during baking.
- Prepare for Baking: After chilling, scoop out ⅓-cup sized portions of the dough onto a parchment-lined baking sheet. Ensure each scoop is spaced at least 2 inches apart to allow room for spreading.
- Bake to Perfection: Bake the cookies in a preheated oven at 375°F for 13-14 minutes. Look for the edges to turn a light golden brown. The centers might appear slightly underdone when you first take them out of the oven.
- Cooling: Allow the cookies to cool completely on the baking sheet. This step is crucial as the cookies are fragile when warm and need time to set properly.
Nutritional Information & Health Benefits
Each large cookie offers a delightful blend of flavors and textures, with an estimated 434 calories. The carbohydrates content is around 55g, providing quick energy. Protein stands at 6g per cookie, contributing to muscle health. The fat content, at 21g, includes 12g of saturated fat, which should be consumed in moderation. These cookies also offer dietary fiber (3g), essential for digestive health.
The presence of iron (2mg) in these cookies is noteworthy, as iron is crucial for oxygen transport in the body. Calcium (74mg) contributes to bone health, while potassium (189mg) supports heart function. The cookies are also a source of Vitamin A (396IU), important for vision and immune function.
It’s important to note that while these cookies provide some nutritional benefits, they should be enjoyed as part of a balanced diet. The sugars and fats make them more of a treat than a health food, so moderation is key.
Tips, Notes, Storing, and Reheating Leftovers
Tips for Perfect Cookies:
- Measuring Flour: Use a kitchen scale for accuracy. Overmeasuring flour can lead to cakey cookies.
- Chilling the Dough: Don’t skip this step! It helps in preventing the cookies from spreading too much.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smoother batter.
- Mixing: Avoid overmixing the dough, as it can lead to tough cookies.
Storing and Reheating:
- Room Temperature Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the baked and cooled cookies. Wrap them tightly and freeze for several months.
- Reheating: To recapture that fresh-baked warmth, microwave a cookie for a few seconds or warm it in the oven at a low temperature for a few minutes.
Frequently Asked Questions
- Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be less tender. Use 3 ⅔ cups (450g) of all-purpose flour. - What if my cookies are falling apart?
Let them cool completely on the baking sheet. They are fragile when warm. - Can I make the dough in advance?
Absolutely! The dough can be refrigerated for up to 3 days. Let it soften a bit at room temperature before scooping.
These thick chocolate chip cookies are a delightful treat that combines gourmet flavor with the joy of home baking. Perfect for special occasions or a weekend baking project, they are sure to impress. Remember, the key to perfect cookies lies in the details – accurate measuring, proper chilling, and not overmixing. Enjoy the process and the delicious results!
PrintThick Chocolate Chip Cookies
These HUGE, thick chocolate chip cookies are the kind you’d find front and center in a bakery case. My recipe takes just 15 minutes to prep before chilling and yields an incredible, gourmet chocolate chip cookie.
- Prep Time: 15 minutes
- Chilling Time:: 30 minutes
- Cook Time: 13 minutes
- Total Time: 58 minutes
- Yield: 16 large cookies
- Category: Cookies
- Cuisine: American
Ingredients
- 1 cup (226 g) unsalted butter, softened: The foundation of any great cookie, providing richness and flavor.
- 1 cup (200 g) brown sugar, firmly packed: Adds a deep, caramel-like sweetness.
- ½ cup (100 g) granulated sugar: Balances the sweetness and helps in creating a tender texture.
- 2 large eggs, room temperature preferred: Eggs bind the ingredients together and add moisture.
- 1 teaspoon vanilla extract: Enhances the flavor complexity of the cookies.
- 4 cups (450 g) cake flour: Contributes to the thick, tender texture of the cookies.
- 2 Tablespoon cornstarch: Helps in achieving the cookies’ thickness and tender crumb.
- 2 teaspoon baking powder: A leavening agent that helps the cookies rise.
- ¼ teaspoon baking soda: Works with baking powder for the perfect rise.
- ¾ teaspoon salt: Balances and enhances the flavors.
- 2 cup (340 g) semisweet chocolate chips: The star of the show, providing sweet, chocolatey bursts in every bite.
Instructions
- Begin with Creaming: Start by creaming the softened butter and sugars together until the mixture is light and fluffy. This step is crucial for creating the right texture.
- Incorporate Eggs and Vanilla: Next, add the eggs and vanilla extract to the creamed mixture. Stir them well to ensure they are fully combined, infusing the batter with richness and flavor.
- Dry Ingredients Mixture: In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt. This blend of dry ingredients is key to the cookies’ structure.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients mix to the wet ingredients. Stir them together until they are completely combined, forming your cookie dough.
- Add the Chocolate Chips: Fold in the semisweet chocolate chips until they are evenly distributed throughout the dough. The chocolate chips are the star, so make sure they’re well integrated.
- Chill the Dough: Cover the dough and place it in the refrigerator to chill for 30 minutes. Chilling is essential as it helps in controlling the spread of the cookies during baking.
- Prepare for Baking: After chilling, scoop out ⅓-cup sized portions of the dough onto a parchment-lined baking sheet. Ensure each scoop is spaced at least 2 inches apart to allow room for spreading.
- Bake to Perfection: Bake the cookies in a preheated oven at 375°F for 13-14 minutes. Look for the edges to turn a light golden brown. The centers might appear slightly underdone when you first take them out of the oven.
- Cooling: Allow the cookies to cool completely on the baking sheet. This step is crucial as the cookies are fragile when warm and need time to set properly.
Notes
- Measuring Flour: Use a kitchen scale for accuracy. Overmeasuring flour can lead to cakey cookies.
- Chilling the Dough: Don’t skip this step! It helps in preventing the cookies from spreading too much.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smoother batter.
- Mixing: Avoid overmixing the dough, as it can lead to tough cookies.
