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
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.