Thick Chewy Chocolate Chip Cookies - The title says it all. A simple recipe that doesn’t require chilling the dough or a combination of different flours. Just make and bake. Crispy edges surround a thick, gooey, chewy center that will knock your socks off.
I love chocolate chip cookies. Thin ones, fat ones, ones that have a crunch. Thick ones, flat ones, can’t have one without a bunch. But when I stumbled on these (by accident, or by fate), I have to say I was taken aback with the flavor and the chewy texture. These cookies will not disappoint.
I was craving chocolate chip cookies but was limited with the ingredients I had on hand. I had dark brown sugar, one egg, and no vanilla. I specifically wanted thick chewy chocolate chip cookies, and I had every intention of making them.
So what makes this chocolate chip cookie recipe different?
Substituting and changing the proportion of the ingredients. The ingredient/proportion breakdown:
Using one egg gave enough of a rise and kept everything together. I realized that there was never really a need for two.
You only need 12 tablespoons of butter which allowed the cookie to spread but not so much that it turned flat. Another thing that’s great about this recipe? You don’t have to chill the dough. Just make and bake.
The trick to making these cookies super delicious is to beat the butter and sugar until the sugar melts into the butter. This takes about 3 minutes of beating on medium high. Then you add the bourbon or vanilla and the egg and beat it until it’s pale. I use that time to gather my other ingredients and line your baking sheets with parchment.
The extra molasses in the dark brown sugar contributes to the cookie’s chewiness and texture. Of course it gives a nice flavor as well.
Since it costs a mortgage for a bottle of vanilla these days, I went with bourbon which is a cheaper option. If you want to use vanilla, go ahead.
A touch of water adds just enough moisture to the dough to puff them without spreading. You may think it’s nonsense to add a little water, but the original Toll House Cookie recipe added a teaspoon of water. I add a tablespoon to give the cookies a little more steam so they puff when baking.
Scoop, don’t roll!
I scoop using a #40 size scoop which holds 3 tablespoons of dough. I know that seems large but I like the size. That size gives me 21 good size cookies depending on how much dough you eat along the way. You can use a smaller scoop if you like. You’ll get a few more cookies just remember to adjust the baking time which I would cut down to about 9 minutes, depending on what you use.
Look at these! These are so good you really don’t need to add anything else. If you want to sprinkle sea salt on the cookies before baking, go ahead. I guess that’s the “in” thing these days.
- Anisette toasts
- Thick chewy chocolate chip cookies
- The best oatmeal raisin cookies
- Strawberry jam bars
- Gooey chewy s'mores bars
- Peanut butter and jelly bars
- Congo bars
Life is too short for mediocre food.
Thick Chewy Chocolate Chip CookiesPrint Recipe Pin Recipe
- 12 tablespoons unsalted butter
- 1 cup dark brown sugar* packed
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon water
- 2 teaspoons bourbon or vanilla
- 2 cups all-purpose flour
- 1 teaspoon fine salt
- ½ teaspoon baking soda
- 1 ½ cups chocolate chips
- Heat oven to 375°.
- Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high for 3 minutes.
- Add the egg, water, and bourbon or vanilla and continue to beat on medium-high until the mixture is lightened in color. I let it go for another 5 - 7 minutes. Mixing for this long gives a nice merengue-like topping to the cookies and it melts, the sugars into the butter.
- In the meantime, combine the flour, baking soda, and salt in a medium bowl. Set aside.
- Add the dry mixture to the sugar mixture and mix until it's just combined. Add in the chocolate chips and just mix until they're incorporated.
- Scoop using a #40 scoop (3 tablespoons), spacing them apart on the prepared baking sheets. I can fit 10 - 11 cookies per baking sheet which should use up all the dough. You should get 20 -21 cookies depending on how much dough you eat along the way. Come on, we all do it. If you don’t have a scoop, just measure out 3 tablespoons of dough then rough up the surface with a fork. Sprinkle each mound with a sprinkle of sea salt, if you like.
- Bake for 11 minutes, until golden on the outside but still a little soft in the middle. It's better to slightly undercook if you want chewy gooey cookies. If you cook them too long, they will be hard and crispy. Remove from oven and allow to cool for 5 minutes before transferring onto a cooling rack.
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