Thick Chewy Chocolate Chip Cookies
These thick and chewy chocolate chip cookies feature rich flavors and a delightful texture that will make them your go-to cookie recipe.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled Allow to cool slightly to avoid cooking the eggs.
- 1 ¼ cups packed brown sugar Brown sugar adds moisture.
- ½ cup granulated sugar
- 2 large eggs Add one at a time.
- 2 teaspoons pure vanilla extract Enhances flavor.
Dry Ingredients
- 3 cups all-purpose flour Measure accurately to avoid dry cookies.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
- ½ cup chopped walnuts or pecans Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add eggs one at a time, whisking well after each addition. Then mix in the vanilla extract.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture into the wet ingredients, stirring until just combined. Avoid overmixing.
- Fold in the chocolate chips and chopped nuts, if using.
- Chill the dough in the refrigerator for at least one hour.
Baking
- Scoop about two tablespoons of dough onto the prepared baking sheets, leaving about two inches of space between each scoop.
- Bake in the preheated oven for 11 to 13 minutes, or until the edges are golden brown and centers look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For extra chewiness, consider using bread flour. Store cookies in an airtight container to maintain freshness.