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)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Electric mixer (Affiliate Link):
Baking sheet (Affiliate Link):
Ice cream scoop (Affiliate Link):
Kitchen Scale (Affiliate Link):
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.
Facebook:
Instagram:
Pinterest:
Email List:
Crazy Cookie Dough: One Cookie Recipe with Endless Variations!
My Crazy Cookie Dough is the only Cookie Recipe you will ever need to make endless flavor variations. Make the best cookies and get the Written Recipe Here:
RELATED VIDEOS
* Watch my Crazy Dough Bread Series:
* How to Make Brown Sugar:
* Egg Substitutes for Baking:
* 3 Ingredient Cookies:
When you're baking cookies, this easy cookie dough is the absolute perfect blank canvas for all of your favorite cookie flavors and cookie ideas. It has the perfect balance of brown sugar, white sugar, melted butter, and salt. The result is wonderfully decadent bakery-style cookies that are crispy around the edges, buttery, and chewy gooey cookies in the center, and rival Pillsbury cookie dough.
GET THE WRITTEN RECIPES (includes instructions and measurements):
Why make one batch of the same cookies when you can make any flavor variety you like? My Crazy Cookie Dough is the only Cookie Recipe you will ever need to make endless flavor variations. Make the Best-Ever Cookies including Chocolate Chip Cookies, Birthday Cake Cookies, Salted Caramel Cookies and any flavor you like with this one dough! So let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
???? FOLLOW ME HERE, BOLD BAKERS! ????
???? WEBSITE (All written recipes can be found here):
????FACEBOOK:
????INSTAGRAM: &
????TIKTOK:
????PINTEREST:
????TWITTER:
Gemma's Bigger Bolder Baking Ep 183
#cookies #cookierecipes #cookiesrecipe
CHAPTERS
0:00 Intro to crazy cookie dough
0:50 Add and mix ingredients in a large bowl
1:28 Mix dry ingredients in a separate bowl
1:56 Mix the dry and wet ingredients together
2:05 Place in the fridge for 2 hours
2:23 Quarter cup scoops will make 10-12 cookies
2:58 Mix and match cookie toppings
3:15 Chocolate chip cookie recipe
3:41 Peanut butter cookie recipe
4:16 Nutella and hazelnut cookie recipe
4:45 S'mores cookie recipe
5:25 Birthday cake cookie recipe
5:57 Double chocolate cookie recipe
6:46 Instagram Live chooses salted caramel cookie recipe
8:03 Instagram Live chooses oatmeal raisin cookie recipe
8:48 Cookie review
9:11 Place on a baking tray and place in the oven
9:40 The finished cookies
10:11 Any other cookie flavor ideas?
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish
Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered... or at least as best as I could.
Check out Babish's Video Feat. Yours truly Here:
Babish's Channel:
Recipe:
Ice cream scoop I used for perfect cookies:
Good Grips Stainless Steel 11 lb. Pull-Out Display Food Scale:
KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl:
Vollrath 4 oz. Stainless Steel Disher:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------