Thick Chewy Chocolate Chip Cookies – The title says it all! No refrigeration needed. Make and bake. This is a recipe created by accident and I promise, these cookies will not disappoint.
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, pick or choose however you will!), I have to say I was taken aback with the flavor and the chewy texture. This cookie is so good, it will knock your socks off. You will have a crispy outer edge and a thick chewy center. This is the thick chewy chocolate chip cookie, perfected!
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. Period. Where there is a will, there’s a way – and I found a way.
So what makes this chewy chocolate chip cookie recipe different from others?
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!
When you see that I used 9 tablespoons of butter, you may think to yourself, “Really Natalie? Nine tablespoons and not eight or two sticks like other recipes?” Really guys. I’ve made these cookies with 8, 12, and 16 tablespoons. I have to tell you that 9 was the magic number. It allowed the cookies to spread to the perfect size. Another thing that’s great about this recipe is that you don’t have to chill the dough.
The trick to making these cookies is to “melt” the sugars. This is done by melting the butter and mixing in the sugars while it’s still warm. Do it off the heat (or out of the microwave) when stirring in the sugars because we don’t want them too hot. They will melt into the butter. This may cause a shiny beautiful crust on the cookie that screams GET ME IN YOUR BELLY! I’ve found the combination of melting the sugars into the butter and whisking the batter after adding the egg until it lightens in color gives me that meringue crust you see in the picture. If you don’t get that crust, don’t worry. The cookies are still delicious.
I use dark brown sugar. The extra molasses in the sugar contributed to the cookie’s chewiness and texture. When mixing the sugar with the butter, stir until the mixture forms a ball and starts to separate from the bowl. See the picture above.
Since it costs a mortgage for a bottle of vanilla these days, I went with bourbon which is a cheaper option. Bourbon brought out a nice flavor that makes you wonder what it is since you know it’s not vanilla. If you want to use vanilla, go ahead.
I lessened the amount of butter to prevent spreading and adjusted the amount of flour to bring it all together. A touch of water add just enough moisture to the dough to puff them without spreading. Dark brown sugar keeps them chewy. Oh. My. Goodness!
What’s the best size for a thick chewy chocolate chip cookie?
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 18 good size cookies. You can use a smaller scoop if you like. You’ll get a few more cookies just remember to adjust the baking time. I would cut down the baking time for 9 to 10 minutes.
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. Honestly, I find them perfect just the way they are.
Yum yum yum was what I wrote on the note when creating these. I urge you to make these. You’ll thank me later. Start your ovens!
Life is too short for mediocre food.
This post contains affiliate links for the products I use in my kitchen.
Thick Chewy Chocolate Chip CookiesPrint Recipe Pin Recipe
- 1 ¾ cups all-purpose flour
- ½ teaspoon table salt
- ½ teaspoon baking soda
- 9 tablespoons unsalted butter
- ¼ cup granulated sugar
- 1 cup dark brown sugar* packed
- 1 large egg
- 1 tablespoon water
- 2 teaspoons bourbon or vanilla
- 1 ½ cups chocolate chips
- Heat oven to 375°. Line 2 baking sheets with parchment paper.
- Combine the flour, baking soda, and salt. I measure onto a piece of wax paper and mix with a fork. I fold the paper in half and pour it into the wet mixture. Alternatively, mix the flour, baking soda, and salt in a medium bowl. Set aside.
- Melt the butter in a small saucepan and once it's mostly melted, transfer into a large bowl. Don't let it get too hot, we just want it starting to melt. Alternatively, melt butter in a large bowl in the microwave. While butter is still warm, whisk together with the sugars until the mixture starts to pull away from the bowl. The whisking should cool it enough to add the egg.
- Add the bourbon and then the egg, whisking until egg is incorporated and the mixture is lightened in color.
- Add the dry mixture to the sugar mixture and mix with a spatula until combined. You may notice the dough is dry, but don't worry. The dough will come together. Once it's mostly incorporated, add the chocolate chips.
- Scoop using a #40 scoop (3 tablespoons), spacing them apart on the prepared baking sheets. There should be 9 cookies per baking sheet. Do not roll these into balls using your hands. Rolling the dough changes the texture of the cookies and they will not look the same. What makes these special is the uniqueness of each cookie. 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. Enjoy!