The Best Soft & Thick Chocolate Chip Cookies
The Best Soft & Thick Chocolate Chip Cookies: The perfect thick bakery style chocolate chip cookie. You only need one of these giant cookies to satisfy your sweet tooth. Weighing in at 5.5 ounces and 1½ inches tall these cookies are a feast for the chocolate lover in us all. By following some of the tips listed below you can easily make your own bakery style chocolate chip cookies at home.
The Secret to Making Giant Chocolate Chip Cookies
- BROWN SUGAR: Use more brown sugar then white sugar. The light brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar.
- BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking powder.
- HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together.
- CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 30 minutes.
How to Make the BEST Soft & Thick Chocolate Chip Cookies
INGREDIENTS
1 cup unsalted butter, softened
1½ cups light brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3½ cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup Ghirardelli milk chocolate chips
1 cup Ghirardelli semi sweet chocolate chips
1 cup toasted pecans, chopped
DIRECTIONS
- Preheat oven to 350°.
- Line 2 cookie sheets with parchment paper.
- In a large mixing bowl, add the butter, sugars, eggs and vanilla.
- Mix until light and fluffy.
- In another medium bowl, whisk together the flour, salt, and baking powder until combined.
- Add dry ingredients to the wet ingredients, stir until combined.
- Stir in chocolate chips and pecans.
- Lightly form dough into balls (about 4.6 ounces each). *ONLY ADD 6 COOKIE DOUGH MOUNDS TO EACH COOKIE SHEET.*
- Refrigerate 30 minutes.
- Leave the dough in a mound.
- Bake 16 to 18 minutes.
- Slide cookies (still on the parchment paper) onto the counter to cool completely.
How to Toast Pecans
Pecans are delicious all on their own. Elevate the flavor even more by toasting them. Add more flavor, crunch and aroma to all your favorite recipes. Toasting pecans can be done in the oven or stove top. This illustration is for a stove top.
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The Secret to Making a Delicious Chocolate Chip Cookie
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKERS TIP: Always use unsalted butter when baking. You want to be in control of how much salt is in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, which makes for thin cookies that spread out while baking.
HIGH QUALITY CHOCOLATE
The quality of chocolate you use also makes a world of a difference in the final outcome of your cookies. Not only does good quality chocolate just taste better, but it also melts beautiful and blends seamlessly into that ooey gooey center. If you want top-notch cookies, I recommend using semi sweet and milk chocolate Ghirardelli chips. These delicious chips can be found at most grocery stores.
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CAN THIS RECIPE MAKE SMALLER COOKIES?
This recipe was designed to make 12 large thick gooey cookies. Like the ones you get at a bakery.
However! This same dough can be used to make smaller size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size and nutrition information will also change.
CAN THIS COOKIE DOUGH BE MADE AHEAD?
REFRIGERATOR: The cookie dough can be kept chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer safe bag. The cookies will stay fresh in the freezer up to 3 months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE, no need to thaw.
The Best Soft & Thick Chocolate Chip Cookies
These thick chocolate chip cookies are nice and golden on the outside and soft and gooey on the inside. Loaded with tons on melted chocolate. The best part is the size. These cookies are thick and hearty!
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup Ghirardelli milk chocolate chips
- 1 cup Ghirardelli semi sweet chocolate chips
- 1 cup toasted pecans, chopped (optional)
Instructions
- Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl add the butter, light brown sugar, granulated sugar, eggs and vanilla.
- Mix until light and fluffy.
- In a medium bowl, whisk together the flour, salt and baking powder.
- Add dry ingredients to the wet ingredients, blend until combined.
- Stir in the chocolate chips and toasted pecans.
- Divide dough into 12 balls (about 4.6 ounces each).
- Place 6 balls on each prepared cookie sheet.
- Refrigerate 30 minutes.
- Preheat oven to 350°. NOTE: THESE COOKIES WERE BAKED IN A CONFECTION OVEN YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
- Bake 16-18 minutes.
- Leave cookies on the cookie sheet to cool completely or slide the cookies still on the parchment paper onto the counter to cool completely.
- NOTE: DO NOT REMOVE OR PICK UP COOKIES UNTIL THEY HAVE COOLED. These cookies are heavy and will fall apart if lifted too soon. BUT TOTALLY WORTH THE WAIT!
HOW TO TOAST PECANS: Pour pecans in a dry skillet. Heat on medium high. Stir frequently, keep a close eye on them, this will only take a few minutes. When you can smell them and see a few brown spots the pecans are done (about 5 minutes).
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Regarding your comment about “convection oven” adjustment, are you saying you set your convection oven to 350 degrees but the actual baking temp was 325?
Thank you
The recipe states to adjust the baking time not the temperature.