Thick Chocolate Chip Cookies
This recipe produces thick, bakery-style cookies with a chewy texture and gooey center. This recipe came from my dream of recreating those oversized bakery cookies that always tempted me as a kid. When I pulled the first batch from the oven, thick and perfectly gooey, I knew I’d finally cracked the code.
Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- Separate mixing bowl
- Spatula
- Baking Sheet
- Parchment paper
- 1/3-cup scoop (ice cream scoop recommended)
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar firmly packed (light, dark, or a blend)
- 1/2 cup granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 4 cups cake flour See note for substitution
- 2 Tablespoon cornstarch
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cup semisweet chocolate chips See note for variations
Instructions
- Combine butter and sugars in a large mixing bowl. Use an electric mixer or stand mixer to beat until the mixture is light and well-creamed.
- Add the eggs and vanilla extract. Stir the mixture well.
- In a separate mixing bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Stir until everything is completely combined.
- Add the chocolate chips. Use a spatula to fold them in until they are well distributed throughout the dough.
- Cover the bowl and chill the dough for 30 minutes. While the dough chills, line a baking sheet with parchment paper and preheat your oven to 375F (190C).
- Once the dough has chilled, uncover it. Scoop the dough into 1/3-cup sized portions (use an ice cream scoop for best results). Drop the scoops onto the prepared baking sheet, spacing them at least 2 inches apart.
- Bake for 13 to 14 minutes, until the edges just begin to turn light golden brown. Allow the cookies to cool on the baking sheet before moving them. The cookies will be fragile and may break while warm. They will look under-baked in the center if you break them open before they cool completely.
Notes
For the flour, I recommend cake flour for the best texture. If you must substitute, use 3 ⅔ cup (450g) of all-purpose flour instead of 4 cups of cake flour. Do not use 4 cups of all-purpose flour, and do not try to substitute cornstarch for a portion of the flour; this results in too much flour overall.
For the chocolate, you can use a mix of mini and regular-sized chips, or chop up 8 ounces of semisweet chocolate bars to use instead.
Store the finished cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked and cooled cookies by wrapping them tightly for up to several months.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.