Thick chocolate chip cookies
Ingredients:
2 1/4 (285g) cups all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1 tbsp corn starch
1 cup (200g) dark brown sugar
3 tbsp (37g) granulated sugar
1 egg + 1 egg yolk, cold
1 cup (225g) unsalted butter, cold
1 tbsp vanilla bean paste
1 cup (250g) semi sweet chocolate chips
1/2 cup (125g) milk chocolate chunks
Pinch of salt
1/2 tsp espresso powder coffee
Method:
In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 min. Add in brown sugar and granulated sugar. Beat again for 2-3 min on high until well combined. Add in the egg and egg yolk along with the with vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated.
In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch, instant coffee. Mix to combine.
Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage.
Scoop 4 ounces tall cookie dough balls on baking sheet.
Freeze the dough balls for at least 2 hours or overnight.
Pre heat oven to 350 F. Place 3-4 cookies on a prepared baking sheet, leaving approximately 4 inches of space in between each cookie. Bake for 16-18 min or until the edges are golden and crispy and center is chewy and
soft. Let cool completely before serving and enjoy.
Baking thick chocolate chip cookies can feel like an art, but with a few pro tips, you can elevate the texture and flavor beyond typical cookies. One key tip I’ve learned is to use cold butter instead of melted or softened butter. Cold butter creates pockets of fat that melt during baking, resulting in a tender yet thick cookie structure with a perfectly chewy center. Another secret ingredient that sets this recipe apart is the addition of espresso powder. While it may seem unusual, just half a teaspoon enhances the chocolate flavor tremendously, giving the cookies a deeper mocha undertone without making them taste like coffee. Freezing the cookie dough balls before baking is a game-changer. This step prevents the cookies from spreading too thin in the oven, allowing them to rise and bake into thick, tall treats with crispy edges and a soft middle. I usually freeze my dough overnight and bake them fresh the next day; the difference in texture is so noticeable! Using a combination of semi-sweet chocolate chips and milk chocolate chunks adds a delightful variety in chocolate bursts throughout each bite. The semi-sweet chips give that classic chocolate chip cookie taste, while the milk chocolate chunks melt into gooey pockets of sweetness. For those who love the vanilla aroma, vanilla bean paste is an excellent choice over extract because it has visible vanilla flecks and a richer flavor profile. Lastly, measuring flour accurately is crucial. Too much flour can dry out the cookies, so using a kitchen scale to weigh your flour ensures a consistent, chewy texture every time. I’ve also noticed that mixing sugars—dark brown and granulated—balances moisture and sweetness perfectly. Dark brown sugar contributes to chewiness and a slight caramel note, while granulated sugar helps to crisp the edges. Baking the cookies at 350°F for 16-18 minutes allows the edges to become golden and crisp while keeping the centers soft and chewy—a texture I personally aim for in a cookie. In summary, this recipe is a delightful blend of texture and flavor, with easy-to-follow steps that yield bakery-quality cookies right at home. Whether you’re baking for family, holidays, or just a treat for yourself, these thick chocolate chip cookies will surely impress any cookie lover.
