If you have been searching for the ultimate treat, look no further than this Ultra Thick and Chewy Chocolate Chip Cookies Recipe. These cookies offer the perfect balance of thickness and chewiness, packing a rich chocolate punch in every bite. They rise beautifully, boasting golden edges with soft, gooey centers that practically melt in your mouth. This recipe combines simple pantry staples with a handful of thoughtful techniques that guarantee irresistibly tender cookies every single time. Whether you’re baking for a crowd or just craving a little homemade magic, these cookies are sure to become a favorite in your collection.
Ingredients You’ll Need
Each ingredient in this Ultra Thick and Chewy Chocolate Chip Cookies Recipe plays an essential role—not just for flavor, but also for texture and appearance. From the combination of all-purpose and cake flour to the use of cold butter, these components come together to create cookies that are thick yet tender, perfectly chewy and deeply satisfying.
- All-purpose flour (2 cups): Provides the structure essential for that thick cookie base.
- Cake flour (1/2 cup): Adds tenderness and a softer crumb for chewiness.
- Cornstarch (1 tablespoon): The secret to softness by preventing gluten overdevelopment.
- Baking powder (1 teaspoon): Helps the cookies rise without becoming cakey.
- Baking soda (1/2 teaspoon): Contributes to browning and chewiness.
- Cold butter, cubed (3/4 cup): Using cold butter keeps cookies thick and creates lovely texture.
- Light brown sugar (1 cup): Brings moisture and deep caramel notes for chewiness.
- Granulated sugar (1/4 cup): Adds sweetness and slightly crisp edges.
- Large cold egg (1): Binds ingredients and adds richness.
- Pure vanilla extract (2 teaspoons): Provides aromatic warmth that enhances flavors.
- Semi-sweet baking chocolate, chopped (4 ounces): For gooey pockets of rich melted chocolate throughout.
- Semi-sweet chocolate chips (1 1/8 cups): Adds texture and balanced bursts of chocolate.
- Optional coarsely chopped walnuts: For added crunch and nutty contrast if desired.
How to Make Ultra Thick and Chewy Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Cookie Sheets
Begin by preheating your oven to 400 degrees Fahrenheit, ensuring it’s hot enough to develop those golden edges while keeping the centers soft. Line two cookie sheets with parchment paper, which prevents sticking and promotes even browning—such a small detail that makes a big difference.
Step 2: Combine the Dry Ingredients
Whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and a pinch of salt in a bowl. This mixture is the foundation of your dough, carefully balanced to achieve that signature thickness and chewiness by combining different flours and leavening agents.
Step 3: Cream the Cold Butter and Sugars
In a stand mixer, use the paddle attachment to cream the cold, cubed butter with both light brown sugar and granulated sugar until the mixture is smooth and well-combined. This step is key to the dense yet tender texture. Then add the cold egg and vanilla extract, mixing until fully incorporated but without overworking the dough.
Step 4: Incorporate Dry Ingredients and Chocolate
Gradually add the dry flour mixture to the wet ingredients and mix just until combined. Overmixing can toughen cookies, so take care here. Next, fold in the chopped semi-sweet baking chocolate and chocolate chips, along with walnuts if you’re going for that nutty crunch. These pockets of chocolate ensure delightful melty bites throughout.
Step 5: Scoop and Arrange the Dough
Using a half-cup measure or ice cream scoop, portion the dough into large balls and place them on the prepared cookie sheets. The generous size of each ball helps create ultra thick cookies that stay soft in the middle while baking.
Step 6: Bake to Perfection
Bake for 12 to 13 minutes, watching for golden edges while keeping the centers soft and underbaked slightly. This is what delivers that luscious chewy texture when the cookies cool.
Step 7: Cool and Enjoy
Let your cookies cool on the baking sheets for a few minutes before transferring to a wire rack. This resting time allows the cookies to finish setting while maintaining their tender chewiness, making every bite a delight.
How to Serve Ultra Thick and Chewy Chocolate Chip Cookies Recipe
Garnishes
Enhance your cookies with a light sprinkle of sea salt flakes just after baking to balance sweetness and elevate the chocolate flavor beautifully. You might also dust with a tiny bit of powdered sugar for a charming, bakery-style touch.
Side Dishes
Serve these cookies alongside a glass of cold milk for a nostalgic classic combo, or pair with a scoop of vanilla ice cream for a decadent dessert. Coffee or hot cocoa also complement the rich chocolate and caramel notes wonderfully.
Creative Ways to Present
Turn these cookies into an irresistible ice cream sandwich, stacking two cookies with your favorite ice cream in between. For parties, place them in decorative tins layered with parchment paper or stack tied with ribbon for beautiful homemade gifts everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature to maintain moisture and chewiness. They will stay delicious for up to five days, perfect for satisfying that spontaneous cookie craving.
Freezing
Freeze baked cookies in a sealed container or freezer bag, placing parchment paper between layers to avoid sticking. They keep well for up to three months, letting you enjoy your Ultra Thick and Chewy Chocolate Chip Cookies Recipe anytime you wish.
Reheating
When ready to enjoy frozen or stored cookies, warm them for 10 to 15 seconds in the microwave or briefly in a low oven to revive that fresh-baked softness and gooey chocolate charm.
FAQs
What makes this Ultra Thick and Chewy Chocolate Chip Cookies Recipe different from regular chocolate chip cookies?
This recipe uses a combination of all-purpose and cake flour along with cornstarch and cold butter, which together create a thicker, softer, and chewier cookie compared to the typical crisp or thin varieties.
Can I use melted butter instead of cold cubed butter?
Using cold cubed butter is important here as it helps retain cookie thickness and prevents spreading. Melted butter would produce thinner, crisper cookies, which is not what this recipe aims for.
Why is there both baking powder and baking soda in this recipe?
The baking powder provides gentle leavening for rise and fluffiness, while baking soda helps with browning and contributes to the soft, chewy texture for the perfect balance.
Can I substitute chocolate chips with other types of chocolate?
Absolutely! Feel free to experiment with dark, milk, or white chocolate chunks. Just remember that baking chocolate melts differently than chips, so chopping into chunks creates a melty texture in pockets.
Is it okay to add nuts to this cookie recipe?
Yes. Adding coarsely chopped walnuts is optional but highly recommended if you enjoy a crunchy contrast that pairs beautifully with the rich chocolate and chewy dough.
Final Thoughts
This Ultra Thick and Chewy Chocolate Chip Cookies Recipe is destined to become your go-to whenever you crave a truly satisfying homemade cookie experience. The harmonious blend of textures and flavors is simply unforgettable. I can’t wait for you to try it and share these scrumptious cookies with friends and family—they are sure to be a sweet hit every time!
Print
Ultra Thick and Chewy Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ultra Thick and Chewy Chocolate Chip Cookies deliver a perfect balance of tall, soft centers and slightly crisp edges. Using a combination of all-purpose and cake flour along with cold butter cubes creates an indulgently dense texture. The addition of chopped semi-sweet chocolate chunks alongside classic chocolate chips intensifies the chocolate flavor, making these cookies an irresistible treat for any chocolate lover.
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 and Prepare Sheets: Preheat your oven to 400°F (204°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt to evenly distribute the leavening agents and thickeners.
- Cream Butter and Sugars: Using a stand mixer, cream the cold butter cubes with the light brown sugar and granulated sugar until the mixture is smooth and creamy, ensuring the cold butter incorporates well without melting.
- Add Egg and Vanilla: Mix in the cold egg and pure vanilla extract thoroughly, which adds moisture and enhances flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in the mixer until just combined, taking care not to overmix to keep the cookies tender.
- Fold in Chocolates and Nuts: Gently fold in the chopped semi-sweet baking chocolate, chocolate chips, and optional chopped walnuts for texture and bursts of chocolate.
- Shape Cookies: Scoop dough balls about 1/2 cup each and place them onto the prepared cookie sheets, spacing them evenly to allow room for spreading.
- Bake: Bake in the preheated oven for 12 to 13 minutes, or until the edges are golden brown but the centers remain soft for a chewy texture.
- Cool: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Using cold butter and egg contributes to the cookies’ thick, chewy texture by preventing premature melting and spreading.
- Cake flour and cornstarch help create a tender crumb and prevent toughness.
- Do not overmix the dough after adding the flour mixture to avoid dense cookies.
- For extra nuttiness, add coarsely chopped walnuts or substitute pecans if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
