Easy Thick and Chewy Chocolate Chip Cookies
Easy Thick and Chewy Chocolate Chip Cookies are basically the only reason my kids think I’m a decent human being. I’m not even kidding. They smell like pure happiness baking in the oven, and the first bite? Forget about it. This recipe is a keeper, folks. Trust me.
My husband, bless his heart, is a cookie monster in disguise. Every time I make these, he magically appears in the kitchen, pretending to look for the mail. “Oh, cookies? Don’t mind if I do!” He’ll usually eat about three warm, straight from the oven, before I can even yell, “Hey, save some for the kids!” It’s become a family ritual at this point. Also, my daughter once tried to pay her friend with one of these cookies. Said it was “better than money.” I mean, she’s not wrong.
Why You’ll Love This Easy Thick and Chewy Chocolate Chip Cookies
- They’re seriously THICK. Like, you can actually sink your teeth into them. No flat, sad cookies here.
- Chewy is the name of the game. The texture is just… chef’s kiss.
- Chocolate chips. Enough said, right? But seriously, these are LOADED.
- Easy! I mean, if I can do it with a toddler hanging off my leg, anyone can.
- They make your house smell like a freaking bakery. Warning: neighbors might start showing up.
How to Make It
Alright, so first things first, you gotta cream together the butter and sugars. I usually use my stand mixer, but honestly, a hand mixer works just fine. Just make sure the butter is SOFT. Not melted, SOFT. I’ve accidentally melted it before (microwave gone wrong!), and the cookies were a greasy mess. Learn from my mistakes!
Next, crack in the egg and add the vanilla. Don’t skimp on the vanilla, people! It makes a difference. I usually just eyeball it, but a teaspoon is probably about right.
In a separate bowl, whisk together the flour, baking soda, and salt. Now, slowly add the dry ingredients to the wet ingredients. Don’t dump it all in at once, or you’ll have a flour explosion all over your kitchen. Trust me on this one too…
Finally, the best part: chocolate chips! I like to use a mix of milk chocolate and semi-sweet, but you do you. Fold them in until they’re evenly distributed.
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Now, here’s the key to thick cookies: chilling the dough. Wrap it up in plastic wrap and stick it in the fridge for at least 30 minutes. I usually do an hour, but if you’re impatient, 30 will work.
When you’re ready to bake, preheat your oven to 375°F (190°C). Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still a little soft.
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Or, you know, just eat them warm. No judgment here.
Ingredient Notes
- Butter: Gotta be softened! Seriously. Otherwise, you’ll end up with butter chunks in your cookies, and nobody wants that.
- Brown Sugar: The secret to chewy cookies! Don’t skip it. Light or dark brown sugar works. I’ve used both when I couldn’t remember what I had in the pantry.
- Chocolate Chips: Semi-sweet, milk chocolate, dark chocolate… go wild! I sometimes throw in some chopped nuts for extra crunch. Except when my son’s friend is over because of his allergies.
- Vanilla Extract: Pure vanilla extract is best, but if you only have imitation, it’ll work in a pinch. Just don’t tell anyone I said that.
- Flour: All-purpose flour is what you want here. I haven’t tried it with gluten-free flour yet, but let me know if you do!
Recipe Steps:
- Cream: Mix together the softened butter and both sugars until smooth.
- Incorporate: Beat in the egg and vanilla extract until well combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold: Stir in the chocolate chips until evenly distributed.
- Chill: Wrap the dough and refrigerate for at least 30 minutes.
- Preheat: Preheat the oven to 375°F (190°C).
- Shape: Drop rounded tablespoons of dough onto a baking sheet.
- Bake: Bake for 9-11 minutes, or until golden brown.
- Cool: Let cool on the baking sheet before transferring to a wire rack.
What to Serve It With
A glass of cold milk, obviously! Or a cup of coffee. Or, if you’re feeling fancy, a scoop of vanilla ice cream. Honestly, these cookies are good on their own, but they’re even better with company.
Tips & Mistakes
- Don’t overmix the dough! Overmixing will result in tough cookies. Nobody wants tough cookies.
- Make sure your oven is properly preheated. An oven that’s too cold will cause the cookies to spread too much.
- Don’t overbake them! Slightly underbaked cookies are always better than overbaked ones.
- If your cookies are spreading too much, try chilling the dough for longer.
Storage Tips
These cookies are best enjoyed fresh, but they’ll keep in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just thaw them out before eating. And honestly? Cold chocolate chip cookies for breakfast are a legit thing in my house. Don’t judge.
Variations and Substitutions
- Nuts: Add chopped walnuts, pecans, or macadamia nuts.
- Oats: Substitute some of the flour with rolled oats for a chewier texture.
- Spices: Add a pinch of cinnamon or nutmeg.
- Different Chocolate: Use white chocolate chips, peanut butter chips, or even chopped-up candy bars.
- Honey instead of sugar: I’ve done it in a pinch. The texture changes a bit, but they’re still yummy.
- Skipped the vanilla: Honestly, it’s okay. Still a cookie. Just not as good.
Frequently Asked Questions
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Easy Thick and Chewy Chocolate Chip Cookies
Ingredients
Main Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Beat in the vanilla extract and eggs, one at a time, until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the chocolate chips using a spatula or wooden spoon.
- Scoop tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until edges are golden brown and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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