Thick Chocolate Chip Cookies
Nearly 1/2 inch thick in the middle, these Extra Thick Chocolate Chip Cookies feature crispy edges and gooey centers. They're the perfect cookie for chocolate lovers and big enough to share! Enjoy warm dunked in a glass of milk.
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 cup (220g) packed light brown sugar
- ½ cup (95g) granulated sugar
- 2 large eggs
- 1 tablespoon (15ml) pure vanilla extract
- 3 1/2 cups (420g) all-purpose flour
- 2 teaspoons (4g) cornstarch
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 bag (12oz/340g) semi-sweet chocolate chips
- Maldon sea salt flakes (optional)
Directions
- 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes.
- 2
Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated.
- 3
In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips. Beat until incorporated. Set aside.
- 4
Portion out 6-ounce balls of cookie dough (about a ½ cup of dough). Place 3 inches apart on the prepared cookie sheet. Bake for 15-20 minutes (18 minutes in the sweet spot for me). The center of the cookie should be slightly underbaked but not too gooey or shiny on top. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.