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
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 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.
