Thick Chocolate Chip Cookies
Thick chocolate chip cookies with crisp edges and soft, chewy centers, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 10 tablespoons unsalted butter, softened 1 stick plus 2 tablespoons
- ⅔ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins
- 12 ounces semi-sweet chocolate chips
Instructions
Preparation
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 5 minutes).
- Add the egg and vanilla and beat until combined.
- Add the flour mixture and beat at medium speed just until combined. Stir in the chocolate chips. Note: the dough will be very firm and a bit crumbly but should form a ball when pressed together.
- Split the dough into six equal portions and shape each into a ball. Use a round ½ cup measuring cup to make it easier to shape each cookie dough ball.
- Place the dough balls on a large cookie sheet lined with parchment paper. Cover the cookie sheet with plastic wrap and refrigerate for 2 hours.
Baking
- Preheat the oven to 400 degrees.
- Remove the plastic wrap from the cookie sheet. Bake the cookies for 15-18 minutes until set and golden brown around the edges.
- Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
Notes
Serve warm with a glass of cold milk or a scoop of vanilla ice cream. For added flavor, sprinkle a pinch of sea salt on top before baking. Store cookies in an airtight container for about a week or freeze the cookie dough for longer storage.