Big Thick Chocolate Chip Cookies
Big Thick Chocolate Chip Cookies are the ultimate indulgence, combining a crisp golden edge with a soft, chewy center that’s loaded with rich chocolate chunks. With just 15 minutes of prep and a quick 13-minute bake, these cookies come together effortlessly, though a 30-minute chill ensures they bake up thick and perfectly textured.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar firmly packed (use light, dark, or a blend of the two)
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 4 cups cake flour
- 2 Tablespoon cornstarch
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 cup semisweet chocolate chips see note
Instructions
- Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.
- Add eggs and vanilla extract and stir well.
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Add chocolate chips and use a spatula to fold in until well distributed.
- Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
- Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.
Nutrition
Calories: 434kcalCarbohydrates: 55gProtein: 6gFat: 21gSaturated Fat: 12gCholesterol: 52mgSodium: 182mgPotassium: 189mgFiber: 3gSugar: 28gVitamin A: 396IUCalcium: 74mgIron: 2mg
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