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 have made these cookies with 8 tablespoons, 12 tablespoons, and 16. 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. I believe it’s because of using the perfect amount of butter.
I want to note here that I was ready to post this recipe, but as usual, I like to test it one more time even though I’ve made it many times before. It just so happened that I didn’t have access to my stand mixer. That was a blessing in disguise. Instead, I used melted butter and continued with the recipe. I found the cookies to be just as good if not better. Because I didn’t cream the butter and sugar, it caused the dough to spread thin around the edges of the cookies when baked. This caused a crunchy outer edge with a dense chewy inner center. Of course, I had to pass this information on to you! To prove that it wasn’t a fluke, I made the recipe 3 more times before posting. The results were amazing and make this recipe even better because no mixer is required!
The trick is to melt the sugars. This is done by melting the butter and while it’s still warm and off the heat (or out of the microwave), stir in the sugars. They will melt into the butter. This may cause a shiny beautiful crust on the cookie that screams GET ME IN YOUR BELLY! If you don’t see that crust, not to worry! It’s the taste and not the look that matters. That’s what makes me proud of this blog. I concentrate on the important stuff and not so much on the looks.
I use dark brown sugar. The extra molasses in the sugar contributed to the cookie’s chewiness and texture. If you are in a pinch, light brown will work, but dark brown is recommended. 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. They will be delicious either way. I lessened the amount of butter to prevent spreading and adjusted the amount of flour to bring it all together. Dark brown sugar keeps them chewy. Oh. My. Goodness!
When you mix the dough, you may notice it may seem a little dry. Do Not Worry. Keep stirring, pressing down on the dough while stirring, and it will come together. I promise.
What’s the best size for a thick chewy chocolate chip cookie?
I scoop using a #40 size scoop (affiliate link) 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!
Be happy, eat well!
My take on these classic cookies includes the perfect balance between gooey and crunch, a good amount of chocolate chips, with little fuss to prepare and no refrigerating prior to baking. The end result? The perfect chocolate chip cookie with a crisp outer edge and a chewy center.
- 9 tablespoons 1 stick plus 1 tablespoon unsalted butter, room temperature
- ¼ cup granulated sugar
- 1 cup dark brown sugar* packed
- 1 large egg
- 2 teaspoons bourbon or vanilla
- ¾ teaspoon baking soda
- ½ teaspoon table salt
- 1 ¾ cups all-purpose flour
- 1 ½ cups chocolate chips
Heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Melt the butter in a small saucepan and once melted, transfer into a large bowl. 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.
Add egg and bourbon, whisking until egg is incorporated and the mixture is lightened in color.
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. Add to sugar mixture and using a wooden spoon or spatula, mix until combined. You may notice the dough is dry, but don't worry. The dough will come together. Once it is 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. What makes these special is the uniqueness of each cookie. If you don’t have a scoop. Sprinkle each mound with a sprinkle of sea salt, if you like. Bake for 11 to 12 minutes, until golden on the outside. Remove from oven and allow to cool for 5 minutes before transferring onto a cooling rack. Enjoy!
*Dark brown sugar gives these cookies that chewy texture. If you don’t have dark brown add 1 tablespoon unsulphured molasses to 1 cup light brown. If you don’t have molasses just use light brown. These freeze well. If you choose to freeze your dough, add a few minutes to the baking time.