Thick and Chewy Chocolate Chip Cookies
Crisp edges and thick, soft centers make these large cookies an easy winner.
Servings: 25 Cookies
Calories: 234kcal
Ingredients
- 386 grams all purpose flour about 3 cups
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 226 grams unsalted butter, softened 2 sticks/1 cup
- 230 grams brown sugar 1 1/3 cups, packed
- 161 grams white sugar 3/4 cups
- 2 large eggs, room temperature*
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and prepare two baking sheets.*
- Combine the flour, salt, baking powder, and baking soda in a bowl and whisk to evenly mix it.
- Cream softened butter with both the brown sugar and white sugar for 3 minutes on medium speed until creamy and light in color.
- Beat in eggs on low, one at a time, incorporating completely between additions.
- Beat in the vanilla until just combined.
- Fold in the flour mixture in 2 parts.* Then fold in the chocolate chips.
- Scoop cookies with a 3 tablespoon cookie scoop onto cookie sheet, leaving 2" between each scoop.
- Bake each sheet for 12 to 14 minutes, or until the edges are turning golden brown and the middles no longer appear wet.
Notes
*Pop your eggs in a bowl of warm tap water while you prep the rest of the recipe, and they'll be warmed in time.
*I recommend baking one sheet on the middle rack at a time unless your oven bakes very evenly. No need to chill the dough.
*Don't overmix the dough while adding the flour. If using a stand mixer, go with low, and finish the second addition and chocolate chips by hand.
*If you prefer to bake smaller cookies, reduce the cook time by 1/2 and check every minute afterward.
Nutrition
Serving: 1cookie | Calories: 234kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 213mg | Potassium: 45mg | Fiber: 1g | Sugar: 21g | Vitamin A: 248IU | Calcium: 18mg | Iron: 1mg