Thick Chewy Chocolate Chip Cookies
Warm, chewy chocolate chip cookies with crispy edges and soft centers, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 ¼ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips (or chunks)
- ½ cup chopped walnuts or pecans (optional) For extra crunch
Instructions
Preparation
- Gather all your ingredients.
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs one at a time, stirring well after each addition.
- Pour in the vanilla extract and mix well.
Mixing the Dry Ingredients
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
- Gradually incorporate the dry mixture into the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and optional nuts.
Chilling the Dough
- Cover the dough with plastic wrap and chill in the refrigerator for at least one hour.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop, drop dough balls onto the prepared sheets, leaving about two inches between each.
- Bake for 11 to 13 minutes, until edges are golden and centers remain soft.
- Allow cookies to cool on the sheet for five minutes before transferring to a wire rack.
Notes
For serving, warm cookies pair beautifully with cold milk or vanilla ice cream. They can be stored in an airtight container at room temperature for up to one week, or frozen for three months.