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The Best Ever Chocolate Chip Cookies: Ultra Thick, Chewy Centers, and Crispy Edges

Close-up of a gooey, freshly baked chocolate chip cookie cut in half, showing melted chocolate center.
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Follow this simple recipe to make ultra thick, bakery style chocolate chip cookies with gooey centers and crispy edges. This is the best homemade cookie recipe you will save.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips (or a mix)
  • Flaked sea salt for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
  3. Beat in the vanilla extract and then add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the chocolate chips by hand.
  7. Scoop large balls of dough (about 3 tablespoons each) onto the prepared baking sheets, leaving space between them for spreading. For extra thick cookies, press the dough balls slightly from the top down, but do not flatten them completely.
  8. Bake for 10 to 12 minutes. The edges should look golden brown and set, but the centers should still look slightly soft and underbaked.
  9. Remove the sheets from the oven. If desired, immediately press a few extra chocolate chips onto the tops of the warm cookies and sprinkle with flaked sea salt.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best chewy center and crispy edge, slightly underbake the cookies. They will continue to set as they cool.
  • If you want a richer flavor, substitute half of the butter with browned butter. Let the butter cool slightly before using.
  • This recipe does not require overnight chilling, making it a quick cookie recipe for immediate satisfaction.

Nutrition

Find it online: https://rosatasty.com/chocolate-chip-cookies/