These HUGE, thick chocolate chip cookies are the sort you’d discover entrance and middle in a bakery case. My recipe takes simply quarter-hour to prep earlier than chilling and yields an unimaginable, connoisseur chocolate chip cookie. Recipe features a how-to video!
Bakery-Impressed Chocolate Chip Cookies
We’ve made big 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, gentle, 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!).
To be able to obtain this tough steadiness of melt-in-your-mouth-ness AND pillowy thickness, it’s essential you don’t unintentionally overmeasure your flour, or your cookies may really find yourself cakey. I like to recommend utilizing a kitchen scale to be protected, however when you don’t have a kind of (it’s best to actually get one), take a look at my publish on the right way to (correctly) measure flour!
What You Want
Most of those substances will likely be fairly acquainted, however let’s chat about a number of that may be personalized to your liking:
- Brown sugar. You should use 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.
- Cake flour. For somebody who doesn’t stand for cakey cookies, I’ve discovered cake flour has made its means into an terrible lot of my cookie recipes, lately. From my blueberry muffin cookies and espresso cake cookies to my Lofthouse cookies, I’ve discovered that, whereas not a typical cookie ingredient, cake flour contributes to the thick, tender texture we’re going for right here. It creates a high-quality crumb that actually does soften in your mouth. You possibly can substitute all-purpose flour (directions under), however the texture gained’t be the identical.
- Vanilla extract. I like utilizing my home made vanilla extract in these cookies. By the way in which… when you begin making a batch of home made 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 go away various sizes of chocolate all through the dough.
- Cornstarch. Okay, this one isn’t customizable or negotiable, however it’s extremely necessary and subsequently 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 typically solely as a result of it’s so related, I promise) tenderness. Don’t skip it!
SAM’S TIP: Add the dry substances regularly! When you add the flour unexpectedly, you’ll have a troublesome time mixing all the pieces collectively and your dough will likely be dryer and harder 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 complete recipe please scroll all the way down to the underside of the publish!
How one can Make Thick Chocolate Chip Cookies
- Cream collectively the softened butter and sugars till gentle and fluffy.
- Add the eggs and vanilla and stir properly to mix.
- Whisk collectively the dry substances in a separate bowl, then regularly add them to the moist substances.
- Fold within the chocolate till totally included, 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 at the least 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 if you take away them from the oven, so let the cookies cool fully 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 possibly can all the time drop the dough proper on the baking sheet, however I prefer to roll mine into easy balls to make them extra uniform first.
Continuously Requested Questions
When you don’t let these cookies cool fully on their baking sheets, they’ll seemingly collapse on you (they’re tremendous fragile whereas heat). This isn’t a foul factor, however it may be surprising if you’re had been planning to benefit from the cookies proper after baking!
Sure! This dough can keep tightly lined within the fridge for as much as 3 days. The dough may be a bit arduous to scoop at first, so you possibly can let it sit at room temperature for a bit to melt again up.
Sadly I don’t have an important substitute. I do know generally bakers use tapioca starch and arrowroot powder as an alternative, however I’m unsure how they might work right here. When 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 under! When you do that recipe, make sure you tag me on Instagram, and it’s also possible to discover me on YouTube and Fb
Huge Thick Chocolate Chip Cookies
Servings: 16 giant cookies
Energy: 434kcal
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Directions
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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
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Add eggs and vanilla extract and stir properly.
2 giant eggs, 1 teaspoon vanilla extract
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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
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Steadily add dry substances to moist, stirring till fully mixed.
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Add chocolate chips and use a spatula to fold in till properly distributed.
2 cup (340 g) semisweet chocolate chips
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Cowl bowl and chill for half-hour. In the meantime, line a baking sheet with parchment paper and preheat oven to 375F (190C).
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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 at the least 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 will likely be fragile and susceptible to breaking whereas heat and can seem under-baked within the middle in the event that they’re damaged into earlier than they’re cooled fully.
Notes
Flour
I like to recommend cake flour for finest outcomes. Nonetheless, it’s possible you’ll substitute all-purpose flour (cookies will likely be much less tender). Use 3 ⅔ cup (450g) all-purpose flour.
Chocolate
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.
Storing
Retailer in an hermetic container at room temperature for as much as 5 days. Cookies can also be frozen after baking and cooling. Wrap tightly and frreeze as much as a number of months.
Diet
Serving: 1giant 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 relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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