Thick & Chewy Chocolate Chip Cookies

Thick & chewy. I couldn’t have said it better myself.

This cookie recipe gets around. It has popped up in other food blogs like Poptarts out of a toaster. And that’s exactly why I felt compelled to whip up a batch. You see, in every one of these blogs, the cookies received rave reviews; some bloggers even called them the best cookies they ever had. I knew I had to give it a try.

I went into this recipe feeling apprehensive. Something in the directions had caught me off guard.

There was this complicated, perplexing process described for forming the dough. Anyone whose made cookies before could understand my confusion when I thought: “Don’t you just plop some dough on the tray? Why complicate it?”

Well, my friends, this little curve ball might just be the recipe’s secret weapon. Never have I seen a homemade chocolate chip cookie recipe yield such thick results. I’m talkin’ sink-your-teeth-into-a-good-inch-or-two-of-heaven thick. Plus, it was nice and chewy, not rock hard like many store-bought cookies are.

Look at that!

I admit it: these are the best chocolate chip cookies I’ve ever had.

The dough-forming method, although obscure, is key. Don’t skip it. I promise you won’t regret it. Plus, I’ve added a step-by-step breakdown to make it easier for you (sure wish I’d had one of those…).

And did I mention, these cookies are super-sized? They’re behemoths.

I’m not talking so big that you can’t eat a whole cookie in one sitting (believe me, that won’t be a problem); I’m just talking satisfyingly-sized. This is a substantial cookie, the way things should be; they’re not puny like those break-and-bake imposters in the supermarket.

But wait. It gets better. You see, I believe a chocolate chip cookie should be sinfully chocolatey. And for all you fellow chocolate-admirers, I’m going to show you how to take this recipe to the next level. What’s the secret?

Chocolate chunks.

Milk chocolate chunks, a whole cup of ’em lovingly tossed into the dough, plus a half cup of semi-sweet chips thrown in just because we can. Now we’re talking.  Chunks give you way more chocolate impact per bite than chips do (sorry chips; I still love you). Not a big fan of overly chocolately chocolate chip cookies? That’s totally fine. I’ve covered your needs too. There’s room for everyone in the Chocolate Chip Cookie World.

A few tips before you get cooking:

    1. Melt the butter before you do anything else. It needs time to cool.
    2. Get out all your ingredients before you work so you’ll have everything you need on hand.
    3. I strongly recommend kosher salt. Yes, you can use table. But I find kosher salt has a great flavor power. It has a backbone.
    4. Use the parchment paper! I used to I think p-paper was fussy and a waste of time. Then I actually tried it. The cookies slip off so easily and gracefully, plus you don’t make a mess out of your pans. It’s a win-win.
    5. If your grocery store does not carry chocolate chunks, do what I did: buy a 4.4oz milk chocolate bar and chop it up into chunks. It’s super easy AND  you have an excuse to pop a chunk or two into your mouth while you work. A cook needs fuel, right?
    6. Don’t over mix! Make sure your ingredients are well-combined & call it a day.
    7. Eat some cookie dough. If anyone tries to judge you, just tell them you’re taste-testing.
    8. To separate an egg, have two bowls at the ready. Crack your egg, letting the whites run over the shell’s edge but holding the shell facing up so the yolk stays inside. Dump the yolk back in forth between the two halves of the shell, letting the white fall into the bowl. Pour the separated yolk from the shell into the clean bowl.
    9. Check the cookies after 10 min. just to be safe! Oven times can vary.
    10. Don’t overcrowd the pan. These cookies need room to grow! I wouldn’t do more than 5-6 cookies per pan, depending on your pan’s size.
    11. Don’t overcook ’em! Pull them when they edges are just beginning to brown so they’ll be nice & chewy.

Thick and Chewy Chocolate Chip Cookies

Makes about 18 large cookies.

  • 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
  • 1 cup packed (7 ounces) dark brown sugar
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1 large egg plus 1 egg yolk (see note & directions above in tip #8)
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate chunks(for chocolate lover’s) OR 1 cup semi-sweet chocolate chips(for traditional)
  • 1/2 cup additional semi-sweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined [as pictured below!]. Stir in the chips and chunks to taste. Chill the dough in the fridge for at least an hour before continuing.

[Now it’s dough time. I’ve added in my photos to make your life easier.]

4. Roll a scant 1/4 cup of the dough into a ball.

4a. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.

4b. Rotate the halves 45 degrees.


4c. With jagged surfaces facing up (as pictured above) join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface.

4d. [You did it! Not so bad, right?] Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. If you have time in between forming cookies while other cookies are baking, put the dough back in the fridge so it stays cool.

5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes [checking after 10 min]. Cool the cookies on the sheet for one minute. Transfer the cookies from the baking sheets to a cooling rack with a spatula.

*Wish your cookies could always have that fresh-from-the-oven taste even after they cool? They can! Pop ’em in the microwave for a couple seconds and you’ve got warm & gooey awesomeness.

Enjoy, fellow-foodies and cookie monsters.

Posted in Cookies, Dessert, The Smart Cookie Cook and tagged , , , , , , , , , , .

Colleen Bierstine

7 Comments

  1. Loving the step by step break down with photos! Awesome first post. You better make these when I come home!

  2. I made these today so my husband can take a nice treat into work tomorrow. Absolutely LOVED them! I only had the mini chocolate chips so I added 1-1/2 cups of them and I also added some chopped pecans. Thank you for posting the recipe!!!

  3. Delicious!! Your website is great. I’m thinking I’ll try the Orecchiette with Mascarpone-Parmesan Sauce & Roasted Cherry Tomatoes next.

  4. Pingback: Recipe Remix: Double Chocolate Twix Cookies « The Smart Cookie Cook

  5. Wow! Best chocolate chip cookies EVER?! I definitely have to give this one a try, especially because, like you, I HATE those crispy, dried out store versions. Thanks for the visual breakdown of the dough-forming method – that’ll help a lot!

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