Description
Bake ultra-thick chocolate chip cookies with crispy edges and gooey centers, loaded with chocolate for the perfect balance of sweetness and texture.
Ingredients
Scale
- 2 large eggs
- 2 1/2 cups (312–325 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 teaspoon vanilla extract
- 14 tablespoons (196 g) unsalted butter, melted and slightly cooled
- 3 cups (about 510 g) chocolate chips (mix of semisweet and dark)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth. Add the eggs one at a time, whisking to incorporate. Stir in the vanilla.
- Add the dry ingredients to the wet mixture and fold gently until just combined. Fold in the chocolate chips.
- Cover the bowl and chill the dough in the refrigerator for at least 2 hours, or up to 24 hours.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Use a cookie scoop to portion dough into mounds and roll to form a smooth ball. Place on prepared baking sheets, spaced apart. Optionally, press extra chocolate chips into the tops and sprinkle with flaky salt.
- Bake for 12–15 minutes, until the edges are golden and the centers appear soft.
- Allow cookies to cool on the baking sheet for 8–10 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is key for thicker cookies. For added texture, mix chocolate chip sizes and avoid overmixing.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 360
- Sugar: 33g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg