I know chocolate chip cookies can be a pretty polarizing topic. Some like them crunchy and thin – like a Tates. Others prefer them soft and chewy. I happen to have a very firm belief that a chocolate chip cookie should be thick, gooey, just-slightly-undercooked-on-the-inside and crunchy on the outside. This recipe is the best chocolate chip cookie because they are all of the aforementioned ways a cookie should be. Extra thick and an ooey-doughy- just-barely-cooked inside.
There are many amazing things about this chocolate chip cookie recipe, but one in particular is that they are massive! Because they are so thick, thanks to a few tricks that we’ll get into later, you can fit large chocolate chunks in them. Instead of buying traditional chips from the baking aisle, I like to splurge for good chocolate and break it into the dough. You can get creative with it, but my favorite is Mast sea salt chocolate. It melts so perfectly in the oven and adds a salty hint to the cookie.
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How to make thick chocolate chip cookies
So, there are a few reasons why the cookies turn out nice and thick.
- Cold Butter: Using cold butter vs. room temperature will help avoid the cookies from spreading thin.
- Corn Starch: Corn starch is a thickening agent so will keep the cookies nice a plump when they cook. It also helps soften the proteins in the flour which helps get that slightly undercooked texture on the inside.
- High Temperature: It’s general rule of thumb to bake cookies at around 350 degrees. But since we want them crunchy on the outside and soft in the middle, we’re going to pump up the temperature to 400 degrees so we sear the outside of the cookie.
Key tips for the perfect chocolate chip cookies
When you make the cookies, make sure to cream the sugars and butter until it’s nice and fluffy and well blended. This should take around 4 minutes. Then, when you add the eggs, make sure to add them one at a time, mixing each one well.
But the simple secret to making these cookies so decadent is the touch of maple syrup and toasting of the walnuts. Toasting the walnuts are a key step. They give the cookie a richer, deeper, flavor.
Get your largest glass of milk. You’re going to need it.
- 1 1/2 cups of walnuts
- 1 cup of unsalted cold butter, cut in cubes
- 1/2 cup of light brown sugar
- 1/2 cup of granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1/4 tsp maple syrup
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 tsp cornstarch
- 3 cups of all purpose flour
- 2 cups of chocolate chips
- Preheat your oven to 400 degrees. Place walnuts on a baking sheet in one layer and put in oven for 6 minutes to toast.
- Cream together butter and sugars in your stand alone mixer. Make sure mixture is all combined and fluffy. About 4 minutes.
- Mix in one egg at a time until combined.
- Add vanilla, maple syrup, salt, corn starch, and baking soda.
- Turn your mixture on low and slowly add the flour until all incorporated.
- Continue to mix on low, add your roasted walnuts and chocolate chips.
- Once incorporated, scoop about 2 tablespoons worth of dough and place on baking sheet. Spread cookies about 2 inches apart.
- Bake for 9 minutes (depending on size you may need 11 minutes) or until the outside turns golden.
- Allow cookies to cool on a baking sheet for about 2 minutes. Then, transfer to cooling rack to finish cooling.
Nutrition Information:Yield: 20 cookies Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 43mgSodium: 264mgCarbohydrates: 41gFiber: 2gSugar: 24gProtein: 5g
The information shown is an estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.