why make this recipe
These Ultra Thick and Chewy Chocolate Chip Cookies are perfect for anyone who loves a rich, gooey cookie experience. With their crisp edges and soft, chewy centers, they provide the best of both worlds. This recipe is easy to follow, making it suitable for both beginner and experienced bakers. Plus, the combination of semi-sweet chocolate and walnuts adds a delightful flavor burst in every bite.
how to make Ultra Thick and Chewy Chocolate Chip Cookies
Ingredients:
- 2 cups all-purpose flour, spoon and leveled
- 1/2 cup cake flour, spoon and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold butter cut into cubes
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, cold
- 2 teaspoons pure vanilla extract
- 4 ounces (1 bar) good quality semi-sweet baking chocolate, chopped
- 1 1/8 cups semi-sweet chocolate chips, divided
- 3/4 cup coarsely chopped walnuts
- Sea salt, optional
Directions:
- Preheat your oven to 400 degrees. Line two cookie sheets with parchment paper or silicone mats and set them aside.
- In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the cold butter and both sugars. Mix on medium speed until the mixture is creamy and the butter is well blended.
- Scrape down the sides of the bowl, add the egg and vanilla extract, and mix until combined.
- Add the chopped chocolate, 1 cup of chocolate chips, walnuts, and flour mixture to the bowl. Mix on low speed until the flour is just incorporated.
- Using a large 1/2 cup cookie scoop, divide the dough into 10 equal balls. Leave them rough and don’t smooth them out. Press some of the remaining 1/8 cup of chocolate chips lightly on top of each cookie.
- Bake the cookies for 12 to 13 minutes until the edges and bottoms are golden brown. If desired, sprinkle with sea salt. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- The cookies will stay fresh for up to 2 days in a sealed container.
how to serve Ultra Thick and Chewy Chocolate Chip Cookies
These cookies are best served warm. You can enjoy them on their own or pair them with a glass of cold milk. They also make a great treat for gatherings, parties, or just a cozy night in with family or friends.
how to store Ultra Thick and Chewy Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature. This will keep them soft and chewy. If you want to keep them fresh longer, you can store them in the fridge for up to a week.
tips to make Ultra Thick and Chewy Chocolate Chip Cookies
- Chill the dough: If you have time, chill the cookie dough for about an hour before baking. This helps them maintain their shape.
- Use quality chocolate: High-quality chocolate makes a big difference in flavor. Look for good semi-sweet chocolate to chop.
- Don’t overbake: Keep an eye on them while baking. It’s important to take them out when they are just golden on the edges to ensure that they stay chewy.
variation
Feel free to customize these cookies by adding different nuts or using milk chocolate or dark chocolate chips instead of semi-sweet. You can also swap the walnuts for pecans or omitting nuts altogether for a nut-free version.
FAQs
1. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake them directly from the freezer, adding a minute or two to the baking time.
2. How do I know when the cookies are done?
The cookies are done when the edges are golden brown. The centers might look slightly underbaked, but they will continue to cook as they cool.
3. Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour for the entire amount, but the texture may be slightly different. Cake flour contributes to the softer, chewier texture.
Print
Ultra Thick and Chewy Chocolate Chip Cookies
- Total Time: 28 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Rich, gooey cookies with crisp edges and soft, chewy centers, perfect for cookie lovers.
Ingredients
- 2 cups all-purpose flour, spoon and leveled
- 1/2 cup cake flour, spoon and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup cold butter, cut into cubes
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, cold
- 2 teaspoons pure vanilla extract
- 4 ounces good quality semi-sweet baking chocolate, chopped
- 1 1/8 cups semi-sweet chocolate chips, divided
- 3/4 cup coarsely chopped walnuts
- Sea salt, optional
Instructions
- Preheat your oven to 400°F (200°C). Line two cookie sheets with parchment paper or silicone mats and set aside.
- In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set it aside.
- In a stand mixer or using a hand mixer, combine cold butter and both sugars. Mix on medium speed until creamy.
- Add the egg and vanilla extract, mixing until combined.
- Add the chopped chocolate, 1 cup of chocolate chips, walnuts, and flour mixture. Mix on low speed until just incorporated.
- Using a 1/2 cup cookie scoop, divide the dough into 10 balls. Press remaining chocolate chips lightly on top of each cookie.
- Bake for 12 to 13 minutes until edges and bottoms are golden brown. Optionally sprinkle with sea salt. Cool on sheets for 5 minutes before transferring to a wire rack.
Notes
Cookies can be chilled before baking to maintain their shape. Store in an airtight container to keep them soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg