Food Recipes Superthick Chocolate Chip Cookies 4.3 (7) 7 Reviews Double the chocolate, double the fun in these incredible chocolate chip cookies. By Tricia Manzanero Published on February 23, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Food Stylist: Chelsea Zimmer Prop Stylist: Claire Spollen Prep Time: 30 mins Cook Time: 15 mins Total Time: 1 hr 15 mins Servings: 10 Yield: 10 big cookies Calling all thick and chewy cookie lovers! These chocolate chip cookies bake up tall with a deliciously tender and slightly gooey center and crisp, buttery edges. It’s the perfect cookie for chocolate lovers, after-school snacks, and bake sales. The two types of chocolate in the dough provide a pleasant balance of sweet milky chocolate and more assertive depth from semisweet chips. For this chocolate chip cookie recipe, it’s best to use chips instead of chopped chocolate from a bar since the chips will hold their shape after baking. The recipe calls for making 10 giant cookies. Feel free to portion them slightly smaller; just check them about five minutes earlier. For perfectly round cookies, place a 4 1/2-inch round cutter around each cookie straight out of the oven. Gently move it in a circle around the warm cookie so the cutter comes in contact with all sides of the cookie. Ingredients 2/3 cup cold unsalted butter, cut into 1/2-in. cubes (10 2/3 Tbsp.) 2/3 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 large egg yolk 4 tsp. pure vanilla extract 2 2/3 cups all-purpose flour 2 tsp. cornstarch 1 3/4 tsp. baking powder 1 1/2 tsp. kosher salt (preferably Diamond Crystal) 1 tsp. baking soda 1 cup milk chocolate chips, plus more for topping (optional) 1 cup semisweet chocolate chips, plus more for topping (optional) Flaky sea salt, for topping (optional) Directions Stir together butter and sugars in a large bowl. Use your fingertips to pinch and press butter cubes into sugar mixture. Beat with an electric mixer on medium-low speed until combined and fluffy, 2 to 3 minutes. Add egg, yolk, and vanilla; beat on medium-low speed just until combined, 15 to 30 seconds. Whisk flour, cornstarch, baking powder, kosher salt, and baking soda in a medium bowl. Add flour mixture to butter mixture; beat on low speed just until combined. Fold in chocolate chips. Cover dough and refrigerate for at least 30 minutes and up to 24 hours. Preheat oven to 350°F. Line 2 baking sheets with parchment paper (such as Reynolds Kitchens Unbleached Parchment Paper). Shape dough into 10 balls (about 1/3 cup or 4 ounces each). Place balls 3 inches apart on baking sheets. Bake until edges are lightly golden and set, tops are cracked, and centers seem slightly underdone, 14 to 16 minutes. Press a few milk chocolate and semisweet chocolate chips into tops of warm cookies, if desired. Sprinkle with flaky sea salt, if desired. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 1 hour. Store baked cookies in an airtight container at room temperature for up to 3 days or in the freezer, well-wrapped, for up to 3 months. For just-baked cookies anytime, portion out the dough and freeze on a parchment-lined baking sheet. Once frozen, transfer the balls of cookie dough to a freezer bag. Bake from frozen, as many as you’d like whenever you like, adding a few minutes to the baking time. Rate It Print