Thick Chocolate Chip Cookies
Thick Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
Instructions
- 1
In a large bowl, add 1 cup (2 sticks) of softened unsalted butter.
⏱️ 1 min
- 2
Add 1/2 cup of granulated sugar and 1 1/2 cups of packed light brown sugar to the bowl.
⏱️ 1 min
- 3
Using an electric mixer, cream the butter and sugars together until the mixture is light and fluffy.
⏱️ 3 min
- 4
Add 2 large eggs to the mixture, one at a time, mixing after each addition until just combined.
⏱️ 2 min
- 5
Stir in 2 teaspoons of vanilla extract until just combined.
⏱️ 1 min
- 6
In a separate bowl, combine 3 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
⏱️ 2 min
- 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 8
Add 2 cups of chocolate chips to the dough. Fold them in gently until they are evenly distributed throughout the dough.
⏱️ 2 min
- 9
Cover the dough and refrigerate it for at least 30 minutes.
⏱️ 30 min
- 10
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 11
Use an ice cream scoop to portion out large balls of dough and place them on the prepared baking sheet.
⏱️ 3 min
- 12
For an enhanced appearance, add extra chocolate chips on top of each dough ball.
⏱️ 1 min
- 13
Bake the cookies for 15-18 minutes, or until the edges are golden brown and the centers are still soft.
⏱️ 18 min•🌡️ 350
- 14
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thick Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
Instructions
- 1
In a large bowl, add 1 cup (2 sticks) of softened unsalted butter.
⏱️ 1 min - 2
Add 1/2 cup of granulated sugar and 1 1/2 cups of packed light brown sugar to the bowl.
⏱️ 1 min - 3
Using an electric mixer, cream the butter and sugars together until the mixture is light and fluffy.
⏱️ 3 min - 4
Add 2 large eggs to the mixture, one at a time, mixing after each addition until just combined.
⏱️ 2 min - 5
Stir in 2 teaspoons of vanilla extract until just combined.
⏱️ 1 min - 6
In a separate bowl, combine 3 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
⏱️ 2 min - 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 8
Add 2 cups of chocolate chips to the dough. Fold them in gently until they are evenly distributed throughout the dough.
⏱️ 2 min - 9
Cover the dough and refrigerate it for at least 30 minutes.
⏱️ 30 min - 10
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 11
Use an ice cream scoop to portion out large balls of dough and place them on the prepared baking sheet.
⏱️ 3 min - 12
For an enhanced appearance, add extra chocolate chips on top of each dough ball.
⏱️ 1 min - 13
Bake the cookies for 15-18 minutes, or until the edges are golden brown and the centers are still soft.
⏱️ 18 min•🌡️ 350 - 14
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min