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- All-purpose flour: 2 1/4 cups - Baking soda: 1 teaspoon - Salt: 1 teaspoon - Unsalted butter: 3/4 cup, softened - Brown sugar: 1 cup, packed - Granulated sugar: 1/2 cup - Pure vanilla extract: 1 tablespoon - Large eggs: 2, at room temperature - Semisweet chocolate chips: 2 cups - Optional: Chopped walnuts: 1 cup Gathering the right ingredients makes all the difference. Start with all-purpose flour. It gives the cookies structure. Use 2 1/4 cups. Next, grab baking soda and salt. They add lift and flavor, each in a teaspoon. Unsalted butter is key. Use 3/4 cup, softened. It helps the cookies mix well. For sweetness, you need brown sugar. Use 1 cup packed for that rich flavor. Then, add 1/2 cup of granulated sugar for balance. Don’t forget the pure vanilla extract. One tablespoon adds a lovely aroma. You will also need two large eggs. Make sure they are at room temperature. This helps the batter mix smoothly. Now let’s talk about chocolate. Use 2 cups of semisweet chocolate chips. They melt beautifully and add sweetness. If you like nuts, add 1 cup of chopped walnuts. This is optional, but they add a nice crunch. These ingredients come together to make thick and chewy cookies that everyone loves. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Line baking sheets with parchment paper to prevent sticking. - In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. This mix is key for cookie structure. Set this aside for later. - In a large bowl, add 3/4 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Beat these together until fluffy, about 2 to 3 minutes. - Add 1 tablespoon of pure vanilla extract and 2 large eggs, one at a time. Mix until creamy and smooth. - Gradually mix the dry ingredients into the wet mix. Use a spatula to stir gently until the flour is just combined. - Fold in 2 cups of semisweet chocolate chips and 1 cup of chopped walnuts, if you like. This adds great flavor and crunch. - Scoop generous portions of dough onto the lined baking sheets, leaving about 2 inches between each scoop. - Bake in the preheated oven for 10 to 12 minutes. The edges should be golden brown, and the centers should stay soft. - Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This helps them set up nicely. Use room temperature ingredients. This helps your butter and eggs mix well. Cold ingredients can lead to tough cookies. Mix the dough just until combined. Overmixing makes cookies flat and hard. To stop cookies from spreading too much, chill the dough for 30 minutes. This cools the fat, helping the cookies hold their shape. Check for doneness by looking at the edges. They should be golden brown, while the center stays soft. These cookies pair well with cold milk or hot coffee. They also taste great warm from the oven. Store extras in an airtight container for up to one week. You can freeze them for up to three months. Just let them cool before you freeze. Pro Tips Chill the Dough: For even thicker cookies, chill the dough for at least 30 minutes before baking. This helps to solidify the fat, preventing the cookies from spreading too much in the oven. Quality Chocolate Chips: Use high-quality semisweet chocolate chips for a richer flavor. You can also mix in dark chocolate or milk chocolate for a variety of tastes. Don’t Overmix: Mix the dry ingredients into the wet just until combined. Overmixing can lead to tough cookies, so be gentle! Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer freshness, freeze them in a single layer and then transfer to a freezer-safe bag. {{image_4}} You can boost your cookies' flavor easily. Try using different types of chocolate. Milk chocolate offers a sweet taste. Dark chocolate gives a rich, bold flavor. White chocolate adds a creamy touch. You can mix and match these chocolates for a fun twist. Another way is to add spices. A pinch of cinnamon warms up the taste. Nutmeg adds a cozy, festive feel. Just a little goes a long way! If you want a nut-free cookie, you have choices. Use seeds like sunflower or pumpkin seeds. These add crunch without nuts. Dried fruits like raisins or cranberries are sweet and chewy. They also bring in more flavor and texture. You don’t have to miss out on these cookies if you follow a vegan diet. Replace the butter with vegan butter. It works just like the regular kind. For eggs, you can use flaxseed meal or chia seeds mixed with water. This gives your cookies the right texture and keeps them delicious! To keep your thick and chewy chocolate chip cookies fresh, store them in an airtight container. Room temperature works best, as it helps maintain their soft texture. Place a slice of bread in the container to help keep cookies moist. Avoid stacking them too high to prevent squishing. You can also refrigerate your cookies. This can help them last longer, but it may change their texture. They might become a bit firmer. If you choose this method, let the cookies sit at room temperature for a few minutes before serving. Freezing is a great way to save cookies for later. To freeze raw cookie dough, scoop it into balls and place them on a baking sheet. Freeze them for about an hour, then transfer them to a freezer bag. This method keeps them fresh and ready to bake whenever you want. If you freeze baked cookies, let them cool completely first. Wrap each cookie in plastic wrap and place them in a freezer bag. They can last up to three months. When you’re ready to enjoy them, just take out what you need and let them thaw at room temperature. For a warm treat, pop them in the oven for a few minutes. Enjoy! Cookies become thick and chewy due to the right mix of ingredients. The butter adds fat, while the sugars keep them moist. Using more brown sugar than white sugar helps create chewiness. Also, chilling the dough before baking makes a big difference. This cooling time allows the dough to firm up, preventing the cookies from spreading too thin. Yes, you can use gluten-free flour! Look for a blend that works well for baking. Many brands offer one-to-one substitutes that replace regular flour perfectly. Just make sure to check the packaging for any special instructions. This way, you can enjoy these thick and chewy cookies without gluten. You can tell cookies are done when the edges are golden brown. The centers should still look soft and puffy. If you insert a toothpick, it should come out with a few moist crumbs. Remember, the cookies will continue to bake a bit after you take them out of the oven. Absolutely! You can add a variety of mix-ins. Try using white chocolate chips, peanut butter chips, or dried fruit. Nuts like pecans or macadamia nuts add a nice crunch too. Feel free to get creative and make these cookies your own! If your dough is too sticky, don’t worry! You can add a little more flour, one tablespoon at a time. Mix it in until the dough reaches a better consistency. You can also chill the dough in the fridge for about 30 minutes. This makes it easier to scoop and shape. This blog post covered the key steps to make delicious cookies. We detailed the ingredients, from flour to chocolate chips. I shared tips for perfect texture and baking. You learned about fun variations, from vegan options to nut-free ideas. Proper storage helps keep cookies fresh. Baking is fun and easy with these steps. Try these tips and enjoy tasty cookies anytime. Happy baking!

Thick & Chewy Chocolate Chip Cookies

Deliciously thick and chewy chocolate chip cookies, perfect for any occasion.
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 to room temperature
  • 1 cup packed brown sugar
  • 0.5 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later.
  • In a large mixing bowl, add the softened butter, packed brown sugar, and granulated sugar. Beat these ingredients together using an electric mixer on medium speed until the mixture becomes light and fluffy—this should take about 2 to 3 minutes.
  • Next, incorporate the pure vanilla extract into the butter-sugar mixture. Add the eggs one at a time, ensuring each is fully mixed in before adding the next, to create a creamy batter.
  • Gradually introduce the dry mixture to the wet ingredients. Using a spatula, stir gently just until the flour is incorporated—be careful not to overmix, as this can affect the texture of your cookies.
  • Fold in the semisweet chocolate chips and chopped walnuts, if you're using them, until they are evenly dispersed throughout the dough.
  • Using a cookie scoop or a tablespoon, drop generous portions of dough onto your prepared baking sheets, leaving about 2 inches of space between each mound to allow for spreading during baking.
  • Place the cookies in the preheated oven and bake for 10 to 12 minutes. You'll know they're ready when the edges turn a lovely golden brown but the centers remain soft and chewy. Once done, remove them from the oven and let the cookies sit on the baking sheet for about 5 minutes. This allows them to set before you transfer them to a wire rack to cool completely.

Notes

Serve warm with cold milk or sprinkle with flaky sea salt for a gourmet touch.
Keyword chocolate chip, cookies, dessert