HOW TO MAKE THICK COOKIES 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

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. 

THICK SUGAR COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Thick Sugar Cookies Recipe: How to Make It - Taste of Home image

A bit thicker than the norm, this sugar cookie is just like one you might find at a good bakery. My children often request these sweet treats for their birthdays and are always happy to help me decorate. —Heather Biedler, Martinsburg, West Virginia

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield about 3 dozen.

Number Of Ingredients 17

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
FROSTING:
4 cups confectioners' sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons 2% milk
Assorted colored nonpareils, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, egg yolks and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake until edges begin to brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a large bowl, beat confectioners’ sugar, butter, shortening, extracts and enough milk to reach desired consistency. Spread over cookies. If desired, sprinkle with nonpareils.

Nutrition Facts : Calories 219 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 28g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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