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- 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 3/4 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 tablespoon vanilla extract - 2 large eggs - 2 cups semisweet chocolate chips - 1 cup chopped walnuts (optional) Gathering the right ingredients makes all the difference. I use all-purpose flour for the perfect base. The baking soda gives lift, while salt balances the sweetness. For the wet mix, I always choose softened unsalted butter. It makes the cookies rich and creamy. The brown sugar adds moisture and a deep flavor, while granulated sugar keeps the texture light. A dash of vanilla brings warmth, and two eggs bind everything together. For the best indulgence, I add semisweet chocolate chips. They melt just right. If you want a crunch, toss in walnuts. They add a wonderful texture. Remember, the quality of your ingredients matters. Fresh eggs and real vanilla make your cookies shine. Happy baking! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - In a medium bowl, whisk together 2 1/4 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. This mix helps the cookies rise and adds flavor. - In a large bowl, cream 3/4 cup of softened butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Mix until light and fluffy, about 2 to 3 minutes. This step adds air for a soft texture. - Beat in 1 tablespoon of vanilla extract and 2 large eggs, one at a time. This keeps the mix smooth and creamy. - Gradually mix in the dry ingredients. Stir until just combined. Be careful not to overmix; this can make the cookies tough. - Fold in 2 cups of semisweet chocolate chips and 1 cup of chopped walnuts, if you like. This adds crunch and rich flavor. - Use a cookie scoop or tablespoon to drop heaping portions of dough onto lined baking sheets. Space them about 2 inches apart. - Bake for 10 to 12 minutes. The edges should be golden brown, while the centers stay soft. This keeps them chewy. - Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, gooey goodness! To get that thick and chewy bite, start with softened butter. It helps mix well with the sugars, making your cookies light and fluffy. Next, avoid overmixing the dough. Mix just until you see no dry flour. Overmixing can make cookies tough. Also, measure your flour correctly. Scoop flour into your measuring cup and level it off. Too much flour can dry out your cookies. A sprinkle of sea salt on top adds a great contrast to the sweet chocolate. It brings out the chocolate flavor beautifully. You can also try using different types of chocolate. Dark chocolate or milk chocolate can change the taste profile. Mix them for a fun twist! For even baking, rotate your baking sheets halfway through. This ensures that every cookie bakes evenly. Keep an eye on the baking time. You want golden edges and soft centers. This helps the cookies stay chewy. Let them cool on the baking sheet for a few minutes. This way, they set perfectly before moving to a wire rack. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps to prevent spreading and enhances the flavors. Use Quality Chocolate: Opt for high-quality semisweet chocolate chips for a richer flavor. You can also mix in dark chocolate for added depth. Check for Doneness: Remove the cookies from the oven when the edges are golden brown but the centers look slightly underbaked. They will continue to cook on the baking sheet. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a zip-top bag. {{image_2}} You can easily switch up the flavors in your cookies. Here are two tasty ideas: - Dark Chocolate Chip Cookies: Swap semisweet chocolate chips for dark chocolate chips. This change gives a rich, bold taste. Dark chocolate has less sugar and brings a nice depth to your cookies. - Peanut Butter Chocolate Chip Cookies: Add 1/2 cup of creamy peanut butter to your butter and sugar mix. This makes the cookies soft and adds a nutty flavor. The combination of chocolate and peanut butter is always a winner. Need to adjust for dietary needs? Here are some great options: - Gluten-Free Flour Options: Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that has xanthan gum for better texture. Your cookies will still taste great and be soft. - Vegan Substitutions: Replace the eggs with a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for about five minutes to thicken. You can also use coconut oil instead of butter for a vegan twist. Want to get creative? Here are some add-in ideas: - Dried Fruits or Coconut Flakes: Toss in 1/2 cup of dried cranberries or coconut flakes. This adds a chewy texture and a burst of flavor. They pair well with the chocolate. - Different Nuts for Texture: Swap walnuts for pecans or almonds. Nuts give a nice crunch and add protein. They also add a new flavor that can make your cookies special. These variations let you make Thick & Chewy Chocolate Chip Cookies just how you like them! To keep your thick and chewy chocolate chip cookies fresh, store them in an air-tight container. This helps maintain their soft texture and rich flavor. Place parchment paper between layers of cookies to avoid sticking. For best results, keep them at room temperature. This way, you can enjoy them for up to a week. Freezing cookie dough is easy. Scoop the dough into balls and place them on a baking sheet. Freeze them for about 30 minutes until firm. Then transfer the dough balls to a freezer bag. You can freeze baked cookies too. Just make sure they cool completely before wrapping them in foil or plastic wrap. They can last up to three months in the freezer. To reheat your cookies, preheat the oven to 350°F (175°C). Place cookies on a baking sheet and warm them for about 5 minutes. This method helps revive their chewiness. You can also use the microwave. Heat them for about 10 seconds. Be careful not to overheat, as they can become hard. Enjoy your cookies warm, just like fresh out of the oven! Chewy chocolate chip cookies have moisture. Key ingredients like brown sugar and butter add moisture. Brown sugar holds more moisture than white sugar. Also, using more flour helps create a thicker dough. This thicker dough keeps cookies from spreading too much. When baked, the extra moisture creates that delightful chewiness. Yes, you can use margarine. However, the flavor might change. Butter gives cookies a richer taste. Margarine can make cookies a bit less rich. If you choose margarine, use one with high fat. This helps keep the cookies chewy and tasty. To stop cookies from spreading, chill the dough. Cold dough spreads less in the oven. You can chill it for at least 30 minutes. Another tip is to use a thicker flour-to-fat ratio. Avoid overmixing the dough, too. This keeps the cookies from getting too soft. Yes, chilling cookie dough is a great idea. It helps with flavor and texture. Chilled dough firms up and prevents spreading. It also allows the flavors to meld better. Chill for at least 30 minutes, or even overnight for more flavor. Thick and chewy cookies stay fresh for about a week. Store them in an airtight container. This keeps them soft and chewy. You can also freeze cookies for up to three months. Just make sure they cool completely before freezing. We covered all the steps to make amazing chocolate chip cookies. You learned about the right ingredients, how to mix them, and the best baking techniques. Using these tips, you can create cookies with the perfect texture and flavor. Remember, the right storage keeps them fresh longer. Whether you stick to the classic recipe or try new flavors, making cookies can be fun and rewarding. Enjoy your baking journey and share your tasty treats with others!

Thick & Chewy Chocolate Chip Cookies

Deliciously thick and chewy chocolate chip cookies with a hint of vanilla.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cups unsalted butter, softened
  • 1 cup packed brown sugar
  • 0.5 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
  • Beat in the vanilla extract and eggs, one at a time, mixing until combined.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  • Fold in the chocolate chips and walnuts (if using) until evenly distributed.
  • Using a cookie scoop or tablespoon, drop heaping portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are golden brown but the centers still look soft. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve cookies warm with a glass of milk or stack them on a platter, adding a sprinkle of sea salt on top for an elevated touch.
Keyword chocolate chip, cookies, dessert