Thick and Chewy Chocolate Chip Cookie

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!

A good Chocolate Chip Cookie recipe is something that should be guarded just like a family heirloom. It was years and years before I found a recipe that has become our family’s absolute favorite, because it has all the qualities we like and want in a Chocolate Chip cookie. Thick, chewy, with the smell of browned butter, biting into a cookie is like reliving your best  childhood memory. Add a cup of cold milk to it and you’ve got heaven. Right. There.

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!

Over the years I kept trying different recipes and while they were not bad, in fact even good, they were not “it”. Then, couple years ago while I was subscribed to America’s Test Kitchen magazine, I stumbled upon their Thick and Chewy Chocolate Chip cookie recipe.
And let me tell you, it was an instant love! Ever since trying it for the first time, that is the only recipe I use. Whenever I make this recipe, I double or triple it and freeze the shaped balls of dough, so that anytime we want a treat we just pop a couple of cookies in the oven and 10 minutes later you’re ready to savor each bite of this sweet, sweet morsel.

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!

America’s Test Kitchen website has a whole article on why these are the best cookies and how they got to their perfect recipe, if you want to go ahead and check it out here, it’s pretty interesting actually. They even have a video with their recipe, so really, do check out that link!

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!

Every year for Valentine’s Day, my husband and I try to get out and get some time to ourselves. This year, we’re considering just taking the kids to a babysitter, and staying in to watch a movie and chew on some cookies, then washing them down with cold milk. I think we’re just tired. We need a break. Sigh… Is this what old feels like?

Are you doing anything fun this Valentine’s Day?

Thick and Chewy Chocolate Chip Cookie
ORIGINAL RECIPE: Cook’s Illustrated Perfect Chocolate Chip Cookie 
Yields: 16 large cookies 

1 3/4 Cups all-purpose flour (8 3/4 oz)
1/2 tsp baking soda
14 Tbsp unsalted butter (1 3/4 sticks)
1/2 Cups granulated sugar (3 1/2 oz)
3/4 Cups packed dark brown sugar (5 1/4 oz)
1 tsp kosher salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 1/4 Cups semisweet chocolate chips, or chunks
3/4 cup chopped pecans/walnuts (optional) – I did not add nuts

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!How to make Perfect Chocolate Chip Cookies
Preheat oven to 375F degrees with the rack in the middle. Line 2 baking sheets with parchment paper.
Combine the flour and the baking soda and whisk to combine, set aside.

In a skillet melt and then brown for about 2-3 minutes 10 tablespoons of butter. You want a slight golden color, not dark amber color. The butter will start to smell like toffee. Transfer to a heatproof bowl and add the remaining 4 tablespoons of butter. Whisk until the butter is melted.

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!

Now add 1/2 cups granulated sugar, 3/4 cups packed dark brown sugar, 1 teaspoon of salt and vanilla extract and whisk until smooth, about 30 seconds. Let the mixture sit for 3 minutes, then whisk it again. Repeat 3 times (if you’re in a hurry, you can skip this step).

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!

Now add the egg and the egg yolk, one at a time, whisking or mixing after each addition until smooth batter forms.

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!

Now add the flour all at once and mix with a spatula or whisk with mixer just until combined. Then add chocolate chips and nuts (if using) and mix again.

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!

Using a 3 tablespoon cookie scoop, scoop up some dough and place 8 balls on a baking sheet, spacing them evenly between each other.

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!

Now bake the cookies for about 10-14 minutes. You want the cookies to be golden brown with the edges set, but the middle still soft and puffy. Each oven is different so you will have to figure out for yourself how many minutes exactly (between 10-14) is the perfect chewiness texture for you. I bake mine for 11 minutes.

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!

Transfer cookies to a wire rack to cool before serving.

Thick and Chewy Chocolate Chip Cookies - The only recipe I use and the best one for chocolate chip cookies that I have found so far. | By Let the Baking Begin!To freeze: If you plan to freeze the dough, just scoop the balls of dough onto a baking sheet and freeze. Then transfer to a ziplock bag and keep frozen for up to 2 months.
To bake frozen cookies: put frozen cookies on a tray, about 8 per sheet (18×12) and bake for 12-15 minutes.

Thick and Chewy Chocolate Chip Cookie

5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Serves: 16 cookies

Ingredients

  • 1¾ Cups all-purpose flour (8¾ oz)
  • ½ tsp baking soda
  • 14 Tbsp unsalted butter (1¾ sticks)
  • ½ Cups granulated sugar (3½ oz)
  • ¾ Cups packed dark brown sugar (5¼ oz)
  • 1 tsp kosher salt
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1¼ Cups semisweet chocolate chips, or chunks
  • ¾ cup chopped pecans/walnuts (optional) - I did not add nuts

Instructions

  1. Preheat oven to 375F degrees with the rack in the middle. Line 2 baking sheets with parchment paper.
  2. Combine the flour and the baking soda and whisk to combine, set aside.
  3. In a skillet melt and then brown for about 2-3 minutes 10 tablespoons of butter. You want a slight golden color, not dark amber color. The butter will start to smell like toffee. Transfer to a heatproof bowl and add the remaining 4 tablespoons of butter. Whisk until the butter is melted.
  4. Now add ½ cups granulated sugar, ¾ cups packed dark brown sugar, 1 teaspoon of salt and vanilla extract and whisk until smooth, about 30 seconds. Let the mixture sit for 3 minutes, then whisk it again. Repeat 3 times (if you're in a hurry, you can skip this step).
  5. Now add the egg and the egg yolk, one at a time, whisking or mixing after each addition until smooth batter forms.
  6. Now add the flour all at once and mix with a spatula or whisk with mixer just until combined. Then add chocolate chips and nuts (if using) and mix again.
  7. Using a 3 tablespoon cookie scoop, scoop up some dough and place 8 balls on a baking sheet, spacing them evenly between each other.
  8. Now bake the cookies for about 10-14 minutes. You want the cookies to be golden brown with the edges set, but the middle still soft and puffy. Each oven is different so you will have to figure out for yourself how many minutes exactly (between 10-14) is the perfect chewiness texture for you. I bake mine for 11 minutes.
  9. Transfer cookies to a wire rack to cool before serving.

Notes

!To freeze:
If you plan to freeze the dough, just scoop the balls of dough onto a baking sheet and freeze. Then transfer to a ziplock bag and keep frozen for up to 2 months.
!To bake frozen cookies:
put frozen cookies on a tray, about 8 per sheet (18x12) and bake for 12-15 minutes.

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  • Mila

    Thank you sooooo much for posting this recipe. My daughter made about 5 batches (for the trip) and as you can tell we loved how these cookies came out. What size of a scoop did you used? We used 2 tsp scoop and baked it for about 8 min. Size of the cookies were smaller and I think it was a great size since I have little kids.
    Once again thank you!!! Looking forward seeing more posting from you. God bless

    · Reply
    • Hi Mila,
      You’re welcome and thank you for posting your wonderful comment!
      Wow, 5 batches seems like a lot, but that depends on how long the trip is and how many people are traveling I guess, haha!
      For the recipe pictured I did use a 3 tablespoon scoop, but usually I use a scoop that is a little less than 2 tablespoons, I think it is 1 tablespoon and 2 tsp exactly. I agree that the smaller size is better for portion control, especially if you have kids. Nevertheless, it is much easier to overbake them when they’re smaller, so I guess you have to do what works for you. Thanks for sharing your feedback and hope you find more recipes that you will like!

      · Reply
  • We shall be on the road this weekend and I decided to make these for me and my son. Thank you so much !

    · Reply

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