Thick Chewy Chocolate Chip Cookies
These Thick Chewy Chocolate Chip Cookies strike a perfect balance of chewy and gooey textures, making them a nostalgic and satisfying treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled Make sure it’s not hot to prevent altering the texture.
- 1 ¼ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs Whisk in one at a time.
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Do not pack down.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Mix-Ins
- 2 cups semisweet chocolate chips (or chunks)
- ½ cup chopped walnuts or pecans Optional
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 the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Fold in the chocolate chips and nuts if using. Chill the dough in the refrigerator for at least one hour.
Baking
- Scoop generous portions of dough onto the prepared baking sheets, spacing them at least two inches apart.
- Bake for about 11 to 13 minutes, until the edges are golden and the centers are soft.
- Allow the cookies to cool on the sheet for five minutes before transferring to a wire rack to cool completely.
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Notes
Serve warm, ideally with a cold glass of milk. For a fun twist, make cookie sandwiches with ice cream. Remember, chilling the dough is crucial for the perfect texture.