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Thick Chocolate Chip Cookies

Thick Chocolate Chip Cookies Recipe
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://recipesmentor.com/chocolate-chip-cookies-recipe/