Dessertsbeyondfrosting4.9
Thick Chocolate Chip Cookies
Nearly 1/2 inch thick in the middle, these Extra Thick Chocolate Chip Cookies feature crispy edges and gooey centers. They're the perfect cookie for chocolate lovers and big enough to share! Enjoy warm dunked in a glass of milk.
👥 7 Servings⏱️ Prep & Cook: 48 min⏳ Prep: 30 min🔥 Cook: 18 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least ⏱️ 20 minutes.
2
Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, ⏱️ 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated.
(226g) unsalted butter, at room temperature1 cup(220g) packed light brown sugar1 cuplarge eggs2(15ml) pure vanilla extract1 tablespoon(4g) cornstarch2 teaspoons(5g) salt1 teaspoon(4g) baking soda1 teaspoon(12oz/340g) semi-sweet chocolate chips1 bag
3
In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips. Beat until incorporated. Set aside.
4
Portion out 6-ounce balls of cookie dough (about a ½ cup of dough). Place 3 inches apart on the prepared cookie sheet. Bake for ⏱️ 15-20 minutes (⏱️ 18 minutes in the sweet spot for me). The center of the cookie should be slightly underbaked but not too gooey or shiny on top. Allow to cool on the baking sheet for ⏱️ 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
calories
630 calories
fat Content
28.8 g
serving Size
1 Cookie
fiber Content
1.6 g
sugar Content
43.6 g
sodium Content
545.3 mg
protein Content
7.8 g
trans Fat Content
0 g
cholesterol Content
122.9 mg
carbohydrate Content
85.5 g
saturated Fat Content
17.3 g
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