Soft and Thick Chocolate Chip Cookies

There is nothing like biting into a warm chocolate chip cookie with a glass of milk in hand. Nothing. Better. Especially when its these cookies. They’ve got a crispy and caramelized exterior and a soft and buttery interior. Plus, they are filled to the brim with dark chocolate chips. Ummmm, YUM?!

There are so many different kinds of chocolate chip cookies. Maybe your favorite is a thin cookie, thats crispy and chewy with milk chocolate chips. Or maybe you like soft and gooey cookies with dark chocolate. Maybe you like chunky cookies, where none of them look the same. Or maybe your go to is a slice and bake recipe. But this is my favorite. Its soft, fluffy, and is loaded to the brim with bittersweet chocolate chips.

Describe These Cookies to Me

Taste: These have that classic chocolate chip cookie taste we all know and love. They are buttery, vanilla-y, and everybite is filled with bittersweet chocolate. I think my favorite part of these cookies is the crisp exterior. There is something about the flavor of the slightly caramelized sugar that is just, chefs kiss.
Texture: There are many different textures a chocolate chip cookie can have. Chewy, crispy, soft, cakey, gooey, you name it. These cookies are crisp on the outside, and soft and a little cakey on the inside. I know that that isn’t everyones favorite texture for a cookie because we all have different prefernces, but I love it.
Ease: These are simple and quick cookies! They require no chilling, special shaping, or extra steps. Everything will seem very familiar when you are making these. Who said you can’t have delicious cookies in 20 minutes?

Key Ingredients in These Cookies

Butter: Butter of course makes these cookies you know, buttery. But it also makes them soft and gooey and provides a good base for the dough. But make sure it is at room temperatre! Otherwise, the chemical balances will be all out of whack.
Brown Sugar: You can’t have a chocolate chip cookie without brown sugar! It makes them soft and warming, so using more brown sugar then white is key. I strongly reccommend using dark brown sugar as apposed to light brown sugar because it gives the cookies a deeper flavor.
Eggs: The eggs are a binding ingredient, meaning they are what keeps it all together. Whithout them these cookies would be a mess!
Flour and Baking Soda: These, similar to the eggs, provide a base. The flour is probably around 50% of the cookies volume, so you definitly need that. And the baking soda helps these cookies get fluffy and soft.
Vanilla and Salt: We use a LOT of vanilla in this recipe. Like, a TABLESPOON. At first glance that doesn’t sound like a whole lot, but in terms of vanilla, its big. But that is just one of the things that gives these cookies such great flavor. Salt is also there to balance out the sweetness, so you won’t every have an overwhelmingly sweet cookie.
Dark Chocolate Chips: This is another great debate in the realm of chocolate chip cookies. What kind of chips are best? For me, I always reach for the bittersweet ones. I think that there deeper chocolate flavor mixes with the buttery cookie the best. I also think that any chance I can take to make desserts a little less sweet, I will take. But this recipe will work with any kind of chips. You could use semi-sweet, bittersweet, dark, milk, or even white. Whatever you fancy!

Why do Room Temperature Ingredients Matter?

For almost all recipes, your dairy ingredients (or really any ingredients that mighr originally be cold) should be at room temperature. When you start off with cold ingredients, the texture will be messed up. You can still use it, but it will not be nearly as good. If you suddenly introduce something cold to something at room temperature or warm, the chemical reactions between the ingredients will start doing their sciency things and your cookie dough could seperate or sieze up. At this point, it would be best to start over with new ingredients.

Soft and Thick Chocolate Chip Cookies

There are many different kinds of chocolate chip cookies. But in my opinion, this is the best kind. They are crispy and caramelized on the outside, but soft and slightly gooey on the inside. They are loaded to the brim with bittersweet chocolate chips, and topped with a pinch of sea salt. And the best part? They come together in just over 20 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 25 Cookies

Ingredients Method Notes

Ingredients

  

• 1 ½ sticks unsalted butter at room temperature
• 1 cup dark brown sugar*
• ½ cup granulated sugar
• 2 large eggs
• 1 Tablespoon pure vanilla extract
• 2 ¾ cup all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 ¼ ounce bag bittersweet chocolate chips*

Method

 

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicon baking mat.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars on medium high speed until creamy, about 2 minutes. Add the eggs one at a time, mixing after each. Add the vanilla and scrape down the sides of the bowl with a rubber spatula as needed.
3. In a medium bowl, whisk together the flour, baking soda, and salt until combined. Pour this mixture into your wet ingredients and beat on low speed until just combined. Add the chocolate chips, reserving a handful of them, and beat on low speed until combined, just 10 seconds.
4. Scoop balls of dough, roughly one loaded tablespoon in size. Organize on the prepared baking sheets, about two inches apart. Press a few of the remaining chocolate chips into the top of each cookie.
5. Bake until edges are golden brown, around 12-15 minutes. The centers may look a little soft still, thats ok! I like to sprinkle the cookies with sea salt while they are still warm, but that is optional. Let them cool on the pan for 10 minutes. I highly recommend eating some while they are warm, they will be the best that way! Transfer to a wire rack to cool completely.
6. Finished cookies stay fresh in an airtight container at room temperature for up to five days.

Notes

Dark Brown Sugar: In order to achieve the best flavor and texture, I very strongly recommend using dark brown sugar, not light brown sugar. In a pinch, you can use light but really dark is the best option.

Chocolate Chips: I find bittersweet chocolate chips to be the best to pair with the rest of the cookie, but really you can use any kind you want. 

I adapted this recipe from https://goboldwithbutter.com/recipes/best-chocolate-chip-cookies