The Biggest, Thickest Chocolate Chip Cookies of Your Dreams
These HUGE, thick chocolate chip cookies are just like the kind you get from a bakery. My recipe takes just 15 minutes to prep before chilling.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup brown sugar, firmly packed (200g) (use light, dark, or a blend of the two)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
4 cups cake flour (450g)
2 Tablespoon cornstarch
2 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 cup semisweet chocolate chips (see note) (340g)
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Instructions
00:00 Introduction
00:37 Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.
02:25 Add eggs and vanilla extract and stir well.
03:26 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
05:15 Gradually add dry ingredients to wet, stirring until completely combined.
06:45 Add chocolate chips and use a spatula to fold in until well distributed.
08:34 Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
08:44 Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.
Notes
Flour
I recommend cake flour for best results. However, you may substitute all-purpose flour (cookies will be less tender). Use 3 ⅔ cup (450g) all-purpose flour.
Chocolate
I like to use a blend of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that instead.
Storing
Store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen after baking and cooling. Wrap tightly and freeze up to several months.
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Soft Chocolate Chip Shortbread! Recipe tutorial #shorts
How to make Soft Chocolate Chip Shortbread!
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how to make classic chocolate chunk cookies - foolproof cookie recipe!
Classic chocolate chunk cookies; soft and buttery bakery-style cookies studded generously with creamy chunks of chocolate.
Original recipe posted on my site:
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~ * CLASSIC CHOCOLATE CHUNK COOKIES RECIPE * ~
INGREDIENTS:
- 150g (10 tbsp) softened butter
- 100g (½ cup) soft brown sugar
- 100g (½ cup) caster sugar
- 2 tsp vanilla extract or paste
- 1 large egg
- 1 large egg yolk
- 275g (2 cups) plain or '00' flour
- 1 tsp bicarbonate of soda
- ½ tsp salt, plus extra for sprinkling on top
- 200g (7 oz) milk or dark chocolate chunks
INSTRUCTIONS:
1) Line 2-3 baking trays with greaseproof paper.
2) In a large bowl, beat together the butter, sugars, and vanilla until combined into a wet-sand-like mixture.
3) Add the egg and egg yolk, one at a time, beating thoroughly between until well incorporated.
4) Tip the flour, bicarbonate of soda, and salt in and stir until you have a smooth dough.
5) Mix in the chocolate chunks until you have a stiff cookie dough.
6) Place the bowl of cookie dough into the fridge to rest and chill for at least 1 hour. Leaving it overnight or for a full 24 hours will produce the best results, but even a few hours will allow a gorgeous texture to develop.
7) About 20 minutes before you’re ready to bake, preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
8) Once chilled, roll small chunks of the dough and space them out generously on your prepared trays. You should get 20-26 balls of dough from the mixture. (Feel free to add an extra chunk of chocolate on top to make them extra appealing once baked!)
9) Bake the dough balls in batches on their trays for 10-14 minutes until just golden brown at the edges, and looking dry on top. Obviously, the larger your cookie dough balls are, the longer they may take to bake.
10) Add a gentle sprinkling of salt on top of each cookie, and then cool them on their tray for 10 minutes before cooling completely on wire racks.
11) Enjoy!
BE A MAVERICK: swap out 40g of the flour for cocoa powder to make super-chocolatey double chocolate chunk cookies instead.
These classic chocolate chunk cookies will keep well in an airtight container for up to 4 days, but are best enjoyed fresh!
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