Name: Thick and Chewy Chocolate Chip Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 18
Ingredients: 2 sticks unsalted butter; 210g (1 cup) dark brown sugar; 100g (1/2 cup) white sugar plus 1/2 cup for rolling; 10g (2 tsp) pure vanilla extract; 2 medium eggs; 6g (1 tsp) sea salt; 5g (1 tsp) baking soda; 400g (3 cups) unbleached flour; 346g (2 cups) semi-sweet chocolate chips

These delicious cookies are thick and chewy with a rich molasses flavor. Every time I go over to my relatives, they request these thick and chewy chocolate chip cookies. My whole family finds it hard to resist these amazing goodies. When I make cookies, it is usually the same day I travel or else they seem to disappear before I bring them to my destination. If you can make them last, the cookies do keep well for a few days in an air tight container. You can also freeze the cookies for later.

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I love all kinds of cookies. Although, these chewy chocolate chip cookies are my favorite and usual first choice. I remember when I was younger and had a similar amazing cookie with a sugar coating on them. Ever since then, I had been trying to figure out how to make rich and delicious cookies. After all the good reviews from friends and family, I think I finally created that amazing cookie.

Tips when making thick and chewy cookies

When I am baking, I might warn you that I like to measure ingredients in grams as much as possible. This helps the batches be more consistent. Rather than doubling a batch, I make two batches the same way instead. It may seem like more work but they always turn out perfectly.

A few more tips I discovered while making these chewy chocolate chip cookies.

I like using more brown sugar than white sugar, helps with the chewy texture and even better is the dark brown sugar for flavor and richness. I love that molasses flavor mixed with semi-sweet chocolate chips.
I use a cool room temp butter, 67-70 degrees. Cool butter helps keep the cookie thick, while a melted butter will spread the cookie out too much.
I roll the cookie balls into white sugar before baking, something about the sparkle on top and crispiness on the bottom is so delicious.
Last tip is to mix well until fluffy in the beginning but only folding in the flour to not over mix at the end helps.

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How to make thick and chewy chocolate chip cookies

First get out a kitchen scale, hand mixer or kitchen aid mixer, 2 large mixing bowls, 1 medium/small bowl, spatula, whisk, measuring spoons/ cups and ingredients.

chocolate chip cookie ingredients on a counter

Next add cool room temperature butter to mixing bowl and cream until light and fluffy.

Place bowl with butter in it on a kitchen scale. Make sure it is zeroed. Add in 210g dark brown sugar and 100g white sugar. Cream together until smooth.

Zero scale again and add 10g (2 tsp) vanilla and 2 medium eggs. Blend until fluffy again, scraping sides as needed. Set aside.

creamed butter and sugar with egg in mixing bowl

Take other mixing bowl, place on scale and zero. Measure out 400g unbleached flour or freshly milled flour, 6g sea salt and 5g baking soda. Mix with whisk until combined.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Fold the flour mixture into the wet dough until just combined. Careful to not over mix.

Lastly, place bowl with dough on scale and zero. Add in around 346g or 2 cups of semi-sweet chocolate chips. Stir until just combined. Again, try not to over mix.

Line 2 baking sheet pans with parchment paper or grease well with butter/ spray.

Add about 1/2 cup of white sugar to a bowl for rolling cookie balls around in.

9 balled chocolate chip cookies on baking sheet

Make cookie balls with 3 tablespoons worth of dough. Roll each ball in sugar before placing on baking sheet. 9 cookies per sheet.

baked chocolate chip cookies on baking sheet

Bake one cookie sheet batch at a time for 12 to 15 minutes at 350 degrees. Cookies should be golden brown around the edges but still puffy in the middle. They will continue to bake on the hot pan after they are taken out of the oven. Cookies will flatten as they cool.

Enjoy fresh, store in air-tight container or freeze.

big plate of thick and chewy chocolate chip cookies on counter

Thick and chewy chocolate chip cookie recipe

Ingredients

2 sticks unsalted butter

210g (1 cup) dark brown sugar

100g (1/2 cup) white sugar plus 1/2 cup for rolling

10g (2 tsp) pure vanilla extract

2 medium eggs

6g (1 tsp) sea salt

5g (1 tsp) baking soda

400g (3 cups) unbleached flour

346g (2 cups) semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2. Creaming together butter, brown sugar and white sugar together until fluffy in a large mixing bowl.

3. Add vanilla extract and eggs to bowl, mix until creamy.

4. Mix together flour, salt, baking soda in separate bowl.

5. Fold in the flour mixture to wet dough until combined well but do not over mix.

6. Fold in chocolate chips.

7. Line 2 baking sheets with parchment paper and place 1/2 cup of white sugar in bowl.

8. Scoop out 3 tablespoons of dough and roll into ball.

9. Roll ball around in sugar bowl until covered. Place 9 balls on each baking pan.

10. Bake for 12-15 minutes. Cookies should be golden around edges but still puffed up in the middle.

11. Take cookies out of the oven to continue to bake on the hot pan. Cookies will flatten as they cool.

12. Enjoy!

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Yield: 18