Thick and Chewy Chocolate Chip Cookies
If you like your chocolate chip cookies big, thick and chewy, this is the recipe for making them.
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher or sea salt
3/4 cup unsalted butter, melted and cooled until warm*
1 cup light or dark brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (more or less, as desired)
- Adjust oven racks to upper-and lower-middle positions. Heat oven to 325°F (160°C). Line two large baking sheets with parchment paper.
- Whisk flour, baking soda, and salt together in medium bowl; set aside.
- Either by hand or with an electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips to taste.
- Roll scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough's uneven surface. Place formed dough onto cookie sheet, leaving 2 1/2-inches between each ball.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 18 to 22 minutes.
- Cool cookies on sheets. When cooled, peel cookies from parchment.
Makes 1 1/2 dozen jumbo cookies.
*If using salted butter, reduce the amount of salt in recipe to 1/4 teaspoon.
Variation: For smaller cookies, drop by tablespoonfuls, about 2-inches apart, onto prepared baking sheets and bake at 350°F (175°C) for 10 to 12 minutes, turning baking sheets around halfway through baking. Makes about 3 1/2 dozen cookies.