Perfect Thick Chocolate Chip Cookies Recipe for Beginners Recipe

Introduction

These perfect thick chocolate chip cookies are soft, chewy, and easy to make—ideal for beginners looking to bake a classic treat. With a simple list of ingredients and straightforward steps, you’ll have delicious cookies ready in under 30 minutes.

Ingredients

• 1 cup unsalted butter, chilled and cubed
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
2. Step 2: In a large mixing bowl, cream the chilled butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Avoid overmixing.
6. Step 6: Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
7. Step 7: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
9. Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, refrigerate the dough for 30 minutes before baking.
• Substitute semisweet chocolate chips with dark or milk chocolate for different flavors.
• Add 1/2 cup chopped nuts like walnuts or pecans for added texture.
• Use room temperature butter if you prefer a softer dough, but chilled butter helps keep the cookies thick.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm them in a 300°F (150°C) oven for 5 minutes or microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty taste.

Why do the cookies look underdone in the center?

The centers remain slightly underdone to keep the cookies soft and chewy. They will firm up as they cool on the baking sheet.

Perfect Thick Chocolate Chip Cookies Recipe for Beginners Recipe

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★★★★★

4.8 from 136 reviews

These Perfect Thick Chocolate Chip Cookies are an ideal treat for beginners looking to bake soft, chewy, and generously chocolate-studded cookies. With a simple process and classic ingredients, these cookies bake to golden perfection with a slightly underdone, gooey center for ultimate indulgence.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, chilled and cubed
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

Dry Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 2 cups semisweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside to prepare for baking.
2. Cream Butter and Sugars: In a large mixing bowl, combine the chilled, cubed butter with the brown sugar and granulated sugar. Cream them together until the mixture is smooth and fluffy, which should take about 2-3 minutes using a mixer.
3. Add Eggs and Vanilla: Add the eggs to the butter and sugar mixture one at a time, mixing thoroughly after each addition to ensure even incorporation. Stir in the vanilla extract for flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a cookie dough forms. Take care to avoid overmixing to keep the cookies tender.
6. Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips to ensure they are evenly spread throughout the dough without breaking them up.
7. Form Dough Balls: Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookie edges turn golden brown and the centers are slightly underdone for a chewy texture.
9. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up perfectly while retaining softness.

Notes

• For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
• Do not overbake; the centers should look slightly underdone to keep them soft and chewy.
• You can substitute semisweet chocolate chips with milk or dark chocolate chips as per your preference.
• Make sure the butter is chilled for better texture and thicker cookies.

Keywords: chocolate chip cookies, thick cookies, cookie recipe, beginner baking, baked cookies, chocolate chip dessert