GREAT AMERICAN CHOCOLATE CHIP COOKIE RECIPES

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THICK CHOCOLATE CHIP COOKIES RECIPE | MYRECIPES

THICK Chocolate Chip Cookies Recipe | MyRecipes image

The key to making big, thick bakery-style chocolate chip cookies isn’t in secret ingredients or tricky techniques—it’s actually just a matter of shifting the ratios of your ingredients a bit. These dense, thick, decadent cookies have less sugar and more baking powder than your standard chocolate chip cookies, which helps inhibit the cookies’ spreading during baking. While we think that preparing this recipe as six gigantic cookies is sort of an essential part of the experience, you could make twelve smaller cookies if you prefer; you will simply need to adjust your bake times accordingly. For more helpful cookie baking tips, check out our guide to making the perfect batch.

Provided by Darcy Lenz

Yield Makes 6 cookies

Number Of Ingredients 10

Ingredients

2 ⅓ cups all-purpose flour
2 teaspoons baking powder
1 ¾ teaspoons kosher salt
½ teaspoon baking soda
10 tablespoons unsalted butter, softened
⅔ cup light brown sugar, packed
⅓ cup granulated sugar
1 tablespoon vanilla extract
1 large egg
2 ¼ cups chocolate chips

Steps:

Whisk together the flour, baking powder, salt, and baking soda in a medium mixing bowl until combined; set aside.
Using a stand mixer or electric hand mixer, cream the butter, brown sugar, and granulated sugar for 5 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the vanilla extract and egg; beat at medium-low speed until incorporated.
Add the flour mixture, beating at medium-low speed until incorporated. With a rubber spatula, mix in the chocolate chips by hand, scraping the sides of the bowl to incorporate any remaining flour. Cover the bowl and chill the dough 10-15 minutes (to make it easier to handle).
Scoop the dough into 6 equal portions. (You can use a heaping ½ cup measure to portion the dough into 6 mounds.) Place the mounds on a parchment paper lined baking sheet, cover with plastic wrap, and refrigerate 3 hours, or up to overnight.
Preheat oven to 400°F.
Arrange 3 portions of dough on a parchment paper-lined sheet pan (keep remaining dough portions refrigerated). Bake 400°F for 15-18 minutes or until cookies are golden-brown and appear set, rotating pan after 10 minutes. Repeat process with remaining 3 portions of dough. Cool the cookies on the sheet pan for 10 minutes before transferring to a wire rack to cool completely, at least 30 minutes.

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