Is there anything better than a Thick, Chewy Chocolate Chip Cookie? I don’t think so. Say hello to your new favorite chocolate chip cookie: thick and chewy in the middle with crispy edges and pools of semi-sweet chocolate. Are you drooling yet? All you need is one big bowl and a hand mixer or you can use a stand mixer.
Butter? Room Temperature and Slightly Melted?!
There are a couple of little quirks in this recipe but I swear it makes a difference in how the cookie turns out so don’t skip them! The first is using a combination of room temperature butter and microwave slightly melted butter. I definitely can’t tell you the science behind it (don’t have a clue!) but what I can tell you is it produces a chewy, crackly, delicious cookie! That’s all that matters, right?
What kind of semi-sweet chocolate should I use?
Godiva. Hands down. I have tried alllllll of the semi-sweet chips: Nestle. Guittard. Ghirardelli. Hersheys. Godiva beats them all. No this isn’t sponsored and I’ve never been gifted anything by Godiva. It’s just my honest opinion!
What else can I use this recipe for?
I think it would make a bommbbb cookie bar or skillet cookie! If you’re going to go for the skillet cookie using a full sized cast iron skillet the result will be a thinner cookie. You could easily get away with doubling the recipe for a really thick cookie that would be extra gooey in the middle. I don’t know about you but I’m salivating at the thought of an extra thick, chewy chocolate chip cookie!
Pan banging – optional but encouraged
I didn’t include it in the instructions because it’s not necessary. However, I do like to take these cookies out of the oven around the 8 minute mark to bang the cookie sheet a few times. I then will pop the cookies back in for another 2 minutes or so and top with flaky sea salt.
Thick, Chewy Chocolate Chip Cookie
- Stand mixer or a large bowl with a hand mixer
- Cookie sheet
- 14 tbsp salted butter 8oz or 1 stick softened for 20 seconds in the microwave or until starting to melt and the other 6oz at room temperature
- ½ cup brown sugar, packed
- ⅔ cup granulated sugar
- 1½ tsp vanilla extract
- 1 egg plus 1 yolk
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips I’ve tried them all and Godiva wins in my book!
- INSTRUCTIONSPre-heat the oven to 350 and line a baking sheet with parchment paper, set aside Take 1 stick of cold butter straight from the refrigerator and heat it in the microwave for about 20 seconds, up to 30 until butter is softened but hasn’t fully melted. A few melted spots are totally fine but you want it mostly solidAdd slightly warmed butter and 6oz of room temperature butter into bowl of stand mixer. Add in sugars and mix on medium speed for about 6 minutes or until mixture is fluffy and has lightened in colorAdd in yolk and whole egg and vanilla and mix on medium speed until voluminous, about 3 minutes.Add in 1 cup of flour, slowly, while mixer is mixing on lowest speed. Add in baking powder, soda, and salt. Then add in remaining flour the same way, slowly while mixer is running on low speed. Pour in chocolate chips and mix for another 30 seconds – 1 minute more until the dough is well-combined and the flour has been fully incorporated into the dough.Use a cookie scoop or ice cream scoop and place cookie dough 2″ apart on your baking sheetBake for 9-11 minutes depending on your cookie size. Cookies are done when edges are set, center is gooey and the tops are slightly golden brown.