Thick Chocolate Chip Cookies
Thick Chocolate Chip Cookies
Bakery-style cookies get their signature thick, craggy top and gooey center from technique, not fancy ingredients. Chilling the dough lets the flour hydrate and the butter firm up, so the cookies hold their shape in the oven instead of spreading thin. Shaping the dough into tall mounds (not flat balls) reinforces that height, and pulling them out slightly underbaked keeps the centers soft while the edges turn golden.
Ingredients (makes 12 large cookies)
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (165g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 2 cups (340g) chocolate chips
Instructions
- Cream the butter and both sugars until light and fluffy, 2–3 minutes.
- Beat in the egg, egg yolk, and vanilla until combined.
- In a separate bowl, whisk the flour, baking soda, and salt. Add to the wet mixture and stir just until no dry streaks remain.
- Fold in the chocolate chips.
- Chill the dough at least 1 hour (up to 48 hours for deeper flavor).
- Scoop into tall mounds, about 3 tbsp each — don't flatten — and place on a lined baking sheet.
- Bake at 375°F (190°C) for 11–13 minutes, until edges are golden but centers still look slightly underdone.
- Cool on the pan 10 minutes before transferring to a rack — they'll finish setting as they cool.
Tip: Press a few extra chocolate chips onto the tops before baking for that bakery-display look.