Thick, Chewy Chocolate Chip Cookies

I know I already have a chocolate chip cookie recipe on the blog but is it really terrible to have more than one chocolate chip cookie recipe on hand? Nope, nope it’s not.


I made these last week when we were meeting some friends at the pool and they were gobbled up faster then we could even say chocolate chip cookie.


These cookies stay nice and thick even after they’ve cooled and have a delicious vanilla-y flavor to them since they aren’t overpowered with tons of brown sugar.


Both my guys were in bed at 8 o’clock the night I baked these so I had a lot of fun taking my time with photographing these bad boys that night.


I even ended up dicing fruit, taking out the trash and cleaning the whole kitchen. I was on a roll, you might say.


I melted the butter in the oven as it was pre-heating until it was about halfway melted and then let it sit and cool back to room temperature before getting started on the dough. I’ve never baked with this method before but I think it added to the thickness and sustainability of these cookies holding up even after they cooled.


Try it sometime, it might help your cookies too! And refrigerating the dough also usually helps if you find your cookies a little more flatter than you desire. I did not refrigerate this dough and was pleased with my cookies but it’s just another little trick that might help you out if you need it.


This batch made about 30 cookies so feel free to make these and bless a friend with a bundle on their doorstep. They won’t be mad…. trust me. Happy Monday!

Chocolate Chip Cookies {Thick and Chewy}

adapted from Pinch of Yum


7 Tbsp butter

3/4 c granulated sugar

1 Tbsp packed brown sugar

1 tsp vanilla

1 egg

1 1/4 c all-purpose flour (plus 5-6 Tbsp to add later)

1/2 tsp baking soda

1/4 tsp sea salt

1 c dark chocolate chunks

1/2 c semi-sweet chocolate chips


Turn oven to 350 degrees. Place your butter in oven safe bowl and put in oven until no more than half-way melted. Turn oven off and remove butter.

Allow butter to cool back to room temperature, until it’s a soft solid.

After butter is cooled, pour in mixer along with sugars and vanilla until creamy. Add your egg and beat just until incorporated.

Add flour, salt and baking soda to mixer. Mix until combined. Now starting adding your additional flour until dough starts to pull away from the bowl and isn’t wet looking.

Stir in your chocolate chips. Roll into balls and baking at 350 degrees for 8-10 minutes until edges start to brown. Remove from oven and place on cooling rack to cool completely.




2 thoughts on “Thick, Chewy Chocolate Chip Cookies

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