Description
Learn to bake ultra thick, bakery-style chocolate chip cookies. These cookies feature crispy edges and delightfully gooey centers. This recipe is perfect for anyone wanting to make the best big chocolate chip cookies from scratch.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups (12 ounces) chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and then add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart. For thicker cookies, mound the dough.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers still look slightly underbaked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra gooey centers, slightly underbake the cookies.
- Ensure your butter is softened, not melted, for the best texture.
- Using a mix of semi-sweet and dark chocolate chips adds depth of flavor.
- If baking at high altitudes, you may need to adjust oven temperature or baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg