Description
These Thick Chocolate Chip Cookies are soft, chewy, and loaded with semisweet chocolate chips and chunks for a decadent treat. Featuring a rich buttery dough enhanced with a hint of vanilla, these American classic cookies bake up with golden edges and tender centers, perfect for satisfying your sweet tooth or sharing with friends and family.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
- 1 cup chocolate chunks (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition to incorporate fully. Then, stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate: Gently fold in the semisweet chocolate chips and chocolate chunks, if using, evenly distributing them through the dough.
- Portion Dough: Using a large spoon or cookie scoop, portion out approximately 3 tablespoons of dough per cookie, spacing them about 2 inches apart on the prepared baking sheets.
- Chill Dough (Optional): For thicker cookies, chill the dough balls in the refrigerator for 15 minutes before baking. This helps prevent spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 11 to 14 minutes, or until the edges are golden brown and the centers remain soft but set.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use a large cookie scoop to create uniform, bakery-style cookies with thick centers.
- Chilling the dough longer than 15 minutes will yield even thicker cookies by reducing spread.
- For soft, chewy centers, slightly underbake the cookies by removing them when the centers look just set.
- Store cooled cookies in an airtight container to maintain freshness for up to 5 days.
