Perfect Thick Chocolate Chip Cookies
Delight your taste buds with these Perfect Thick Chocolate Chip Cookies—soft, chewy, and bursting with gooey chocolate in every bite! Made with melted butter for an ultra-rich flavor and a balanced mix of granulated and brown sugar for the perfect caramel undertones, these cookies strike the ultimate harmony between crispy edges and soft, tender centers. With semi-sweet or milk chocolate chips generously scattered throughout, each cookie promises an irresistibly indulgent chocolate experience. This easy recipe comes together in just 15 minutes of prep time and yields bakery-worthy results thanks to a simple technique that ensures maximum thickness and a soft interior. Perfect for cookie lovers and ideal for serving fresh out of the oven or as a make-ahead treat, these thick chocolate chip cookies are guaranteed to be the star of your dessert table!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 100 grams Granulated sugar
- 150 grams Brown sugar (light or dark)
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 315 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 300 grams Chocolate chips (semi-sweet or milk)
Instructions
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
Melt the unsalted butter in a saucepan or microwave, ensuring it is fully melted but not boiling, then let it cool slightly for 5 minutes.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk together until the mixture is smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Do not overmix.
Fold in the chocolate chips, distributing them evenly throughout the dough.
Using a cookie scoop or spoon, portion the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Avoid overbaking for softer cookies.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 652.2 g | 237% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 371.1 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 485 mg | 37% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
