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The Ultimate Thick and Chewy Chocolate Chip Cookies: A Beginner’s Guide to Perfecting the Classic

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Few things are as comforting as the smell of chocolate chip cookies fresh from the oven. Whether you’re new to baking or just looking for an easy recipe, these Thick and Chewy Chocolate Chip Cookies are perfect for anyone. With simple ingredients and easy steps, you’ll create cookies that are thick, chewy, and packed with rich, melty chocolate. They’re the perfect treat for any occasion, and once you taste them, you’ll want to make them again and again. Let’s get baking!

Ingredients

Scale
  • 3 cups all-purpose flour: Flour serves as the foundation of the dough. It’s essential to measure it properly for the right texture. For the best results, use a kitchen scale to weigh the flour or spoon the flour into your measuring cup and level it off. Too much flour can lead to dry cookies, while too little can make them too sticky.
  • 2 teaspoons baking soda: Baking soda is the leavening agent that helps the cookies rise slightly, creating the soft, chewy texture we’re after. It’s important to measure accurately to avoid cookies that are too dense or too puffy.
  • 1 teaspoon cornstarch: Cornstarch is a secret ingredient that helps create a tender, chewy cookie. It prevents the cookies from becoming too crisp and ensures a soft, melt-in-your-mouth texture.
  • 1 teaspoon salt: Salt may seem like a small ingredient, but it’s crucial for balancing the sweetness and enhancing the flavor of the chocolate chips. It also helps control the spread of the dough as it bakes.
  • 1 cup unsalted butter (room temperature): Butter is the key to creating that rich, soft texture in cookies. Make sure the butter is softened to room temperature so it mixes easily with the sugar and other ingredients. If the butter is too cold, the dough will be too stiff.
  • 1 cup granulated sugar: Granulated sugar contributes to the sweetness and helps the cookies spread slightly as they bake.
  • ½ cup packed brown sugar: Brown sugar adds a touch of caramel flavor and moisture, making the cookies soft and chewy. Be sure to pack the brown sugar into the measuring cup for the correct amount.
  • 2 large eggs (room temperature): Eggs bind the ingredients together and provide structure. Be sure to use eggs that are at room temperature so they blend more easily into the dough.
  • 1 tablespoon vanilla extract: Vanilla is the flavor backbone of chocolate chip cookies. It adds depth and enhances the chocolate flavor. Make sure to use pure vanilla extract for the best taste.
  • 8 ounces semi-sweet chocolate chips: These classic chocolate chips are the star of the recipe. They melt beautifully and balance the sweetness of the cookies. If you like your cookies extra chocolaty, feel free to add more!
  • 4 to 8 ounces chocolate chunks: Chocolate chunks give the cookies extra pockets of gooey chocolate, adding texture and indulgence. You can use more or less depending on how much chocolate you prefer.
  • Optional Maldon sea salt flakes: A pinch of sea salt on top of the cookies before baking brings a delightful contrast to the sweetness and enhances the overall flavor. It’s a small touch that makes a big difference!

Instructions

  • Preheat the oven to 350°F (175°C). This is the first step to ensuring your cookies bake evenly. An oven that’s too cool can result in cookies that don’t spread properly, while an oven that’s too hot can cause them to overcook or burn. Preheating ensures your cookies get the perfect bake.

  • Prepare your baking sheets. Line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easier. If you don’t have parchment paper, lightly greasing the baking sheet will work too.

  • Mix the dry ingredients. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Make sure the ingredients are evenly mixed so the baking soda and salt are distributed throughout the flour. Set this mixture aside.

  • Cream the butter and sugars. In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter with the granulated sugar and brown sugar for about 2-3 minutes. You want the mixture to be light, fluffy, and well-combined. This step is important because it helps create a smooth dough and contributes to the chewy texture of the cookies.

  • Add the eggs and vanilla extract. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. After the eggs are combined, add the vanilla extract and mix until smooth. The dough should be slightly fluffy at this point.

  • Combine the dry and wet ingredients. Gradually add the dry ingredients into the wet ingredients. Start mixing on low speed to prevent flour from flying out of the bowl. As the dough starts to come together, increase the speed slightly until everything is combined. Be careful not to overmix—the dough should come together without being too stiff.

  • Fold in the chocolate chips and chunks. Add the chocolate chips and chunks to the dough and gently fold them in with a spatula. It’s important to do this step by hand to avoid overmixing, which could make the cookies tough. The dough should have large pockets of chocolate, ready to melt into every bite.

  • Scoop the dough. Using a large cookie scoop or a tablespoon, portion out ¼ to ½ cup of dough for each cookie. Place the dough balls about 3 inches apart on the prepared baking sheet. The dough will spread as it bakes, so giving them enough space is crucial.

  • Bake the cookies. Place the baking sheet in the preheated oven and bake for 12-15 minutes for ¼ cup dough portions or 15-20 minutes for ½ cup portions. The cookies should be golden around the edges but still slightly soft in the center. They’ll continue to firm up as they cool, so don’t worry if the centers look a little underbaked.

  • Cool the cookies. Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies set and makes them easier to move without breaking apart. Don’t be tempted to rush this step—warm cookies might fall apart, and you want them to cool properly for the best texture.

Notes

  • Troubleshooting tip: If your cookies spread too much or are too thin, check that your butter wasn’t too soft when you started. Too-soft butter causes the dough to spread excessively. Also, make sure you measured the flour correctly—too little flour can lead to overly spread-out cookies.
  • Cookie dough not sticking together? If the dough seems too crumbly or dry, add a tablespoon of milk or water at a time to bring it together. You don’t want the dough to be too wet, but a little moisture can help with the consistency.
  • How to tell when the cookies are done? The cookies should be golden on the edges and slightly underbaked in the center. If the tops are glossy and wet, they need more time. If you’re unsure, you can gently press the center with your finger; it should leave a small indent but not be wet or gooey.

Find it online: https://susanrecipes.com/the-ultimate-thick-and-chewy-chocolate-chip-cookies-a-beginners-guide-to-perfecting-the-classic/