Original Post: https://www.sweetandsavorybyshinee.com/thick-and-chewy-chocolate-chip-cookies-recipe/
Thick & Chewy Chocolate Chip Cookies
Servings: 24 servings
Yields: 24 cookies
Calories: 279kcal
This thick and chewy chocolate chip cookies recipe is made with nine simple ingredients, easy steps, & no chilling for bakery-worthy treats!
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Ingredients
- 2 sticks (226 g) unsalted butter softened
- 1 cup (200 g) packed brown sugar light or dark
- ½ cup (100 g) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3 ½ cups (437 g) all-purpose flour Note 1
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- 2 cups (340 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line 3 baking sheets with parchment paper.
- In a large mixing bowl with a paddle attachment, mix the butter and sugars until well combined.
- Add the eggs and vanilla extract and beat for another minute or so, scraping the sides of the bowl halfway.
- Add the flour, baking soda, and salt. Mix until just combined.
- Stir in the chocolate chips.
- Using a large cookie scoop (3tablespoons of dough per cookie), shape the dough into 24 balls and place 8 cookies per baking sheet.
- Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
Note 1: For best results, I recommend using a food scale; you can also use the spoon-and-level method, scooping flour into a measuring cup.
Storage: Transfer cooled cookies to an airtight container, and store at room temperature for up to 5 days. Or, freeze for up to 3 months. Thaw at room temperature to serve.
Nutrition
Servings: 1 serving
Calories: 279kcal
Carbohydrates: 35g
Protein: 3g
Fat: 14g
Sugar: 19g
Sodium: 213mg
