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
Scale
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.
