And we didn’t have cookies anymore! Luckily I took a break to pick up food from our free school lunch program and they had freshly baked chocolate chip cookies from a local bakery. It was like fortune had smiled upon me. I could eat thick chocolate chip cookies from a bakery, while writing about MY thick chocolate chip cookies. Isn’t life grand sometimes? Sometimes, right? I know it’s weird right now and my headspace is still very much weird, but I still think of coming here and sharing cookie recipes. And you’ll want to reach through the computer for 10 of these:
Thick Chocolate Chip Cookies:
What You Need:
2 1/3 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
10 tablespoons unsalted butter (1 stick plus 2 tablespoons), softened
2/3 cup brown sugar, packed
1/3 cup granulated sugar
2 teaspoons vanilla extract
12-ounce bag semi-sweet chocolate chips
Once I used cut up truffle bars and it was UNREAL.
What You Do:
1 – In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; and then set aside.
2 – In a large mixing bowl (or the bowl of a stand mixer), cream the butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 5 minutes).
3 – Then, you will add the egg and vanilla and beat until combined.
4 – Add the flour mixture and beat at medium speed just until combined. Then, stir in the chocolate chips. Note: the dough will be very firm and a bit crumbly but should form a ball when pressed together.
5 – Split the dough into six equal portions and then shape each into a ball. Tip: use a round ½ cup measuring cup to make it easier to shape each cookie dough ball.
6 – Place the dough balls on a large cookie sheet lined with parchment paper. Cover the cookie sheet with plastic wrap and refrigerate for 2 hours.
7 – And then preheat the oven to 400F.
8 – Remove the plastic wrap from the cookie sheet. Then, bake the cookies at 400F for 15-18 minutes until set and golden brown around the edges.
9 – Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely. The cookies can be served warm or at room temperature.
Makes 6 servings
Prep time: 15 minutes
Chill time: 2 hours
Bake time: 15 minutes
– This cookie dough does need to chill before baking.
– A round measuring cup was perfect for forming the big cookie dough balls, but it can also be done by hand.
– Also, these cookies would be fantastic topped with vanilla ice cream and caramel sauce!
– Now, the cookies will keep well in a zip top bag or airtight container for up to three days on the counter. However, I did like them best fresh. They can be reheated in the microwave in 10 second increments until warm.
– Lastly, for a make-ahead option, the dough can be made and shaped into cookies and then stored for up to 12 hours in the refrigerator before baking.
– Once upon a time, I made giant chocolate chip cookies for a classmate in my Ethical Studies class. The top three students in class would get freshly baked cookies from the teacher every marking period. I was one of those three and my classmate friend was sad he wasn’t. For his birthday, I made him giant puffy cookies. I have no idea what recipe I used – I made them from love. These really remind me of those. Such good memories.