Thick Chocolate Chip Cookies
Thick Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all purpose flour, (285g)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon corn starch
- 1 cup dark brown sugar, (200g)
- 3 tablespoons granulated sugar, (37g)
- 1 egg, cold
- 1 egg yolk, cold
- 1 cup unsalted butter, cubed, cold (225g)
- 1 tablespoon vanilla bean paste
- 1 cup semi sweet chocolate chips, (250g)
- 1/2 cup milk chocolate chunks, (125g)
- 1 pinch salt
- 1/2 teaspoon instant coffee
Instructions
- 1
In a bowl or stand mixer, add the cubed cold butter.
⏱️ 1 min
- 2
Beat the butter on high speed until it becomes creamy, which should take approximately 2 minutes.
⏱️ 2 min
- 3
Add the dark brown sugar and granulated sugar to the creamy butter.
⏱️ 1 min
- 4
Beat the mixture again on high speed for 2-3 minutes until the sugars are well combined with the butter.
⏱️ 3 min
- 5
Add the cold egg and egg yolk along with the vanilla bean paste to the wet mixture.
⏱️ 1 min
- 6
Mix on high speed for 3-4 minutes until all ingredients are well incorporated and the mixture is light and fluffy.
⏱️ 4 min
- 7
In a separate medium bowl, combine the all purpose flour, baking powder, baking soda, corn starch, salt, and instant coffee.
⏱️ 2 min
- 8
Mix the dry ingredients together thoroughly to ensure even distribution.
⏱️ 1 min
- 9
Gradually add the mixed dry ingredients to the wet butter mixture, mixing on low speed until just combined.
⏱️ 2 min
- 10
Fold in the semi sweet chocolate chips and milk chocolate chunks.
⏱️ 1 min
- 11
Mix until the chocolate is just combined with the dough. Be careful not to overmix the batter at this stage, as it can lead to tough cookies.
⏱️ 1 min
- 12
Scoop 6-ounce tall cookie dough balls onto a baking sheet lined with parchment paper.
⏱️ 2 min
- 13
Freeze the cookie dough balls for a minimum of 2 hours, or preferably overnight, to allow them to firm up and prevent spreading during baking.
⏱️ 120 min
- 14
When ready to bake, preheat your oven to 350 F (175 C).
⏱️ 10 min•🌡️ 350
- 15
Place 3-4 frozen cookie dough balls on a prepared baking sheet, ensuring to leave approximately 4 inches of space between each cookie to allow for spreading.
⏱️ 1 min
- 16
Bake for 16-18 minutes, or until the edges appear golden and crispy, and the center remains chewy and soft.
⏱️ 18 min•🌡️ 350
- 17
Let the cookies cool completely on the baking sheet before serving and enjoying. This allows them to set and prevents them from breaking apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Thick Chocolate Chip Cookies
- 2 1/4 cups all purpose flour, (285g)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon corn starch
- 1 cup dark brown sugar, (200g)
- 3 tablespoons granulated sugar, (37g)
- 1 egg, cold
- 1 egg yolk, cold
- 1 cup unsalted butter, cubed, cold (225g)
- 1 tablespoon vanilla bean paste
- 1 cup semi sweet chocolate chips, (250g)
- 1/2 cup milk chocolate chunks, (125g)
- 1 pinch salt
- 1/2 teaspoon instant coffee
Instructions
- 1
In a bowl or stand mixer, add the cubed cold butter.
⏱️ 1 min - 2
Beat the butter on high speed until it becomes creamy, which should take approximately 2 minutes.
⏱️ 2 min - 3
Add the dark brown sugar and granulated sugar to the creamy butter.
⏱️ 1 min - 4
Beat the mixture again on high speed for 2-3 minutes until the sugars are well combined with the butter.
⏱️ 3 min - 5
Add the cold egg and egg yolk along with the vanilla bean paste to the wet mixture.
⏱️ 1 min - 6
Mix on high speed for 3-4 minutes until all ingredients are well incorporated and the mixture is light and fluffy.
⏱️ 4 min - 7
In a separate medium bowl, combine the all purpose flour, baking powder, baking soda, corn starch, salt, and instant coffee.
⏱️ 2 min - 8
Mix the dry ingredients together thoroughly to ensure even distribution.
⏱️ 1 min - 9
Gradually add the mixed dry ingredients to the wet butter mixture, mixing on low speed until just combined.
⏱️ 2 min - 10
Fold in the semi sweet chocolate chips and milk chocolate chunks.
⏱️ 1 min - 11
Mix until the chocolate is just combined with the dough. Be careful not to overmix the batter at this stage, as it can lead to tough cookies.
⏱️ 1 min - 12
Scoop 6-ounce tall cookie dough balls onto a baking sheet lined with parchment paper.
⏱️ 2 min - 13
Freeze the cookie dough balls for a minimum of 2 hours, or preferably overnight, to allow them to firm up and prevent spreading during baking.
⏱️ 120 min - 14
When ready to bake, preheat your oven to 350 F (175 C).
⏱️ 10 min•🌡️ 350 - 15
Place 3-4 frozen cookie dough balls on a prepared baking sheet, ensuring to leave approximately 4 inches of space between each cookie to allow for spreading.
⏱️ 1 min - 16
Bake for 16-18 minutes, or until the edges appear golden and crispy, and the center remains chewy and soft.
⏱️ 18 min•🌡️ 350 - 17
Let the cookies cool completely on the baking sheet before serving and enjoying. This allows them to set and prevents them from breaking apart.
⏱️ 15 min