Description
Warm, buttery, and impossibly thick bakery-style chocolate chip cookies with crisp edges and a gooey center.
Ingredients
Scale
- 360 g (3 cups) all-purpose flour
- 1 tsp (5 g) baking soda
- 1½ tsp Diamond Crystal fine sea salt
- 340 g (1½ cups or 3 sticks) cold unsalted butter, cubed
- 100 g (½ cup) granulated sugar
- 220 g (1 cup) packed light brown sugar
- 2 large eggs
- 1 extra yolk
- 2 tsp (10 ml) pure vanilla extract
- 400 g (2 cups) chocolate chunks or chips
- Optional: flaky sea salt for finishing
Instructions
- Preheat oven to 175°C (350°F).
- Whisk together the flour, baking soda, and salt in a bowl and set aside.
- Cream the cold butter with granulated and brown sugars in a mixer until pale and fluffy.
- Add eggs and vanilla, incorporating one at a time.
- Gradually mix in the dry ingredients until just combined; fold in chocolate chunks.
- Portion dough into balls and chill for 24 hours.
- Line baking sheets with parchment and bake 6–8 cookies per sheet for 10–12 minutes until edges are golden and centers jiggle slightly.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use cold butter for thick cookies. Ovens vary, so check for doneness carefully. Chilling the dough enhances flavor and texture. Optionally sprinkle with flaky sea salt after baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 270
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg