Description
These ultra thick chocolate chip cookies feature crispy edges and a gooey center, delivering a bakery-quality treat at home with melty chocolate and tender middles.
Ingredients
Scale
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips (semisweet and dark)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional: Extra chocolate chips and flaky sea salt for topping
Instructions
- Whisk together the flour, baking soda, and salt in a bowl.
- In another bowl, whisk melted butter with granulated sugar and brown sugar until smooth, then stir in eggs and vanilla.
- Fold the dry mixture into the wet in two additions, then fold in chocolate chips.
- Cover and refrigerate the dough for at least 1 hour (or overnight).
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment.
- Scoop tall mounds of dough, press extra chocolate chips on top, and sprinkle with sea salt.
- Bake for 10-12 minutes until edges are golden and centers look slightly underbaked.
- Let cookies rest on the baking sheet before transferring to a wire rack to cool.
Notes
Serve warm with milk or espresso, or top with ice cream. Store in an airtight container for up to 4 days at room temperature.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg