If you’ve ever dreamed of biting into a cookie that’s gloriously thick, impossibly chewy, and packed with melty pockets of chocolate, then you are going to love this Ultra Thick and Chewy Chocolate Chip Cookies Recipe. It’s not just any cookie recipe; it’s one that elevates the classic chocolate chip cookie into a substantial, comforting treat that feels like a warm hug in dessert form. Each cookie is a masterpiece of texture and flavor, with a tender crumb and plenty of chocolate throughout to satisfy every sweet tooth craving in the most satisfying way.
Ingredients You’ll Need
Getting the perfect balance of chewy and thick in a cookie comes down to using a few specially chosen ingredients that ensure the right texture and flavor. Every component plays an important role, from the blend of flours that build structure to the cold butter that keeps the cookies delightfully thick as they bake.
- All-purpose flour: Provides the main structure for the cookies for that classic chew and sturdiness.
- Cake flour: Adds tenderness and helps keep the cookies light despite their thickness.
- Cornstarch: A little trick to make the cookies soft and melt-in-your-mouth perfect.
- Baking powder: Assists in achieving that puffed, thick cookie rise.
- Baking soda: Enhances browning and gives a slight lift for texture complexity.
- Cold butter: Cut into cubes to slow melting, allowing cookies to spread less and stay thick.
- Light brown sugar: Brings moisture and a rich, caramelized flavor that deepens the cookie’s taste.
- Granulated sugar: Adds sweetness and contributes to a tender crumb.
- Cold egg: Helps bind without warming the dough prematurely, keeping cookies dense.
- Pure vanilla extract: Elevates the overall flavor with warm, floral notes.
- Semi-sweet baking chocolate, chopped: For gooey, melted chocolate pockets that surprise every bite.
- Semi-sweet chocolate chips: Classic bursts of chocolate goodness throughout the cookie.
- Optional coarsely chopped walnuts: Adds a nutty crunch that contrasts beautifully with the chewy texture.
How to Make Ultra Thick and Chewy Chocolate Chip Cookies Recipe
Step 1: Preparing Your Oven and Pans
Start by preheating your oven to 400°F and lining two cookie sheets with parchment paper. This setup is important for even baking and easy cookie removal, which preserves their soft edges and chewy centers.
Step 2: Mixing the Dry Ingredients
Combine the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt in a bowl and whisk them thoroughly. This mixture builds the cookie’s body, ensuring thickness and tenderness at the same time.
Step 3: Creaming Butter and Sugars
In a stand mixer, whip your cold butter cubes with brown sugar and granulated sugar until you get a smooth, fluffy mixture. The cold butter creates little pockets that melt slowly, keeping your cookies thick and soft. Adding sugars now will help with the ultimate caramel flavor and texture.
Step 4: Combining Wet and Dry Ingredients
Add the cold egg and vanilla extract to the creamed butter and sugar, mixing until fully incorporated. Then, slowly fold in the dry ingredients until just combined to avoid overmixing, which can toughen cookies.
Step 5: Adding the Chocolate and Nuts
Carefully fold the chopped baking chocolate and chocolate chips into your dough. If you love a touch of crunch, this is the time to add the optional walnuts. These mix-ins not only add flavor but create pockets of delightful texture.
Step 6: Shaping the Cookies
Using a large cookie scoop or your hands, form dough balls about half a cup each and place them on the prepared sheets. This generous size helps the cookies stay thick and substantial.
Step 7: Baking to Perfection
Bake for 12 to 13 minutes, until the edges turn a gorgeous golden brown but the centers remain soft and inviting. This precise timing is the secret to achieving that perfect chewy center with crisp edges.
Step 8: Cooling for Texture
Allow the cookies to cool on the sheet for a few minutes before moving them to a wire rack. This resting period lets them set up just right without losing any of their luscious chewiness.
How to Serve Ultra Thick and Chewy Chocolate Chip Cookies Recipe
Garnishes
These cookies are fantastic just as they are, but a sprinkle of flaky sea salt on top before baking can add an irresistible salty-sweet contrast. Alternatively, a light dusting of powdered sugar makes them feel a little fancy for sharing.
Side Dishes
Serve alongside a cold glass of milk or a warm cup of coffee or tea for the ultimate comfort combo. For a grown-up twist, pair with a scoop of vanilla ice cream and enjoy a cookie-ice cream sandwich that’s to die for.
Creative Ways to Present
Stack these cookies on a rustic wooden board for a party platter or nestle them in pretty parchment paper tied with twine as delightful homemade gifts. You can also gently warm them and dip half in melted chocolate for a fancy, extra indulgent touch.
Make Ahead and Storage
Storing Leftovers
Store your leftover Ultra Thick and Chewy Chocolate Chip Cookies in an airtight container at room temperature for up to five days. The container keeps moisture in, preserving their softness and chewy texture without drying them out.
Freezing
If you want to keep these treats fresh for longer, freeze the cookie dough balls on a baking sheet first, then transfer to a freezer bag. They can be baked straight from frozen, just add a couple of extra minutes to the baking time. Baked cookies also freeze well, wrapped tightly, for up to three months.
Reheating
Warm cookies for 10 to 15 seconds in the microwave or a few minutes in a low oven to revive that just-baked softness. Reheating makes the chocolate melty again and brings back that irresistible chewy texture.
FAQs
Can I use all all-purpose flour instead of a blend?
While you can use all all-purpose flour, the combination with cake flour and cornstarch is key to the cookie’s tenderness and thickness. Sticking to the blend gives the best texture results.
Why is cold butter important in this recipe?
Cold butter melts more slowly during baking, so the cookies spread less and remain thick and chewy rather than thin and crispy.
Can I substitute chocolate chips with other mix-ins?
Absolutely! Chopped nuts, white chocolate chips, or even dried fruit can be swapped in, but the classic semi-sweet chocolate chips are what make this recipe shine as an Ultra Thick and Chewy Chocolate Chip Cookies Recipe.
How big should I scoop the dough?
Each dough ball should be about half a cup, which is larger than typical cookies, to maintain thickness and achieve that chewy, soft center.
What causes cookies to be cakey vs. chewy?
The type of flour, amount of fat, mixing method, and baking time all influence texture. For chewy cookies, less mixing and the right flour combo, as in this recipe, help ensure that perfect balance.
Final Thoughts
There’s just something incredibly comforting about biting into a cookie that’s wonderfully thick with a glorious chewy center and bursting with chocolate. This Ultra Thick and Chewy Chocolate Chip Cookies Recipe has become one of my absolute favorite go-to indulgences for good reason. It’s perfect when you want to share something truly special with friends or keep a sweet little secret just for yourself. Give this recipe a try, and I promise you’ll wonder why you ever settled for anything less!
Print
Ultra Thick and Chewy Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 10 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ultra Thick and Chewy Chocolate Chip Cookies are the ultimate indulgence for cookie lovers. Featuring a unique blend of all-purpose and cake flours with cold butter and a mix of chopped chocolate and chocolate chips, these cookies bake up thick, soft, and irresistibly chewy with golden edges and melty centers. Perfect for sharing or storing for later enjoyment.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup cold butter, cut into cubes
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large cold egg
- 2 teaspoons pure vanilla extract
Chocolate
- 4 ounces semi-sweet baking chocolate, chopped
- 1 1/8 cups semi-sweet chocolate chips
Optional
- Coarsely chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 400°F and line two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt until fully combined to ensure even leavening and texture.
- Cream Butter and Sugars: Using a stand mixer, cream the cold butter cubes with the brown sugar and granulated sugar until the mixture is smooth and well blended, creating a creamy base for the dough.
- Add Egg and Vanilla: Add the cold egg and vanilla extract to the butter-sugar mixture, mixing well to fully incorporate the wet ingredients.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolates and Nuts: Gently fold in the chopped semi-sweet baking chocolate, chocolate chips, and optional walnuts for bursts of chocolate and added texture.
- Shape Cookies: Scoop cookie dough into balls about 1/2 cup each and place on prepared cookie sheets, spacing them well to allow for spreading.
- Bake: Bake in the preheated oven for 12 to 13 minutes, until the edges turn golden brown but the centers remain soft for that chewy texture.
- Cool: Allow cookies to cool slightly on the cookie sheet before transferring to a wire rack to cool completely, preventing breakage and finishing the setting process.
Notes
- Using cold butter results in a thicker, chewier cookie texture.
- Do not overmix the dough once flour is added to keep cookies tender.
- Adjust baking time slightly based on your oven for best results.
- Walnuts are optional; substitute with pecans or omit for nut-free cookies.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
