The Biggest, Thickest Chocolate Chip Cookies of Your Dreams
These HUGE, thick chocolate chip cookies are just like the kind you get from a bakery. My recipe takes just 15 minutes to prep before chilling.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup brown sugar, firmly packed (200g) (use light, dark, or a blend of the two)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
4 cups cake flour (450g)
2 Tablespoon cornstarch
2 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 cup semisweet chocolate chips (see note) (340g)
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Instructions
00:00 Introduction
00:37 Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.
02:25 Add eggs and vanilla extract and stir well.
03:26 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
05:15 Gradually add dry ingredients to wet, stirring until completely combined.
06:45 Add chocolate chips and use a spatula to fold in until well distributed.
08:34 Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
08:44 Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.
Notes
Flour
I recommend cake flour for best results. However, you may substitute all-purpose flour (cookies will be less tender). Use 3 ⅔ cup (450g) all-purpose flour.
Chocolate
I like to use a blend of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that instead.
Storing
Store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen after baking and cooling. Wrap tightly and freeze up to several months.
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how to make classic chocolate chunk cookies - foolproof cookie recipe!
Classic chocolate chunk cookies; soft and buttery bakery-style cookies studded generously with creamy chunks of chocolate.
Original recipe posted on my site:
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#cookies #baking #recipes
~ * CLASSIC CHOCOLATE CHUNK COOKIES RECIPE * ~
INGREDIENTS:
- 150g (10 tbsp) softened butter
- 100g (½ cup) soft brown sugar
- 100g (½ cup) caster sugar
- 2 tsp vanilla extract or paste
- 1 large egg
- 1 large egg yolk
- 275g (2 cups) plain or '00' flour
- 1 tsp bicarbonate of soda
- ½ tsp salt, plus extra for sprinkling on top
- 200g (7 oz) milk or dark chocolate chunks
INSTRUCTIONS:
1) Line 2-3 baking trays with greaseproof paper.
2) In a large bowl, beat together the butter, sugars, and vanilla until combined into a wet-sand-like mixture.
3) Add the egg and egg yolk, one at a time, beating thoroughly between until well incorporated.
4) Tip the flour, bicarbonate of soda, and salt in and stir until you have a smooth dough.
5) Mix in the chocolate chunks until you have a stiff cookie dough.
6) Place the bowl of cookie dough into the fridge to rest and chill for at least 1 hour. Leaving it overnight or for a full 24 hours will produce the best results, but even a few hours will allow a gorgeous texture to develop.
7) About 20 minutes before you’re ready to bake, preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
8) Once chilled, roll small chunks of the dough and space them out generously on your prepared trays. You should get 20-26 balls of dough from the mixture. (Feel free to add an extra chunk of chocolate on top to make them extra appealing once baked!)
9) Bake the dough balls in batches on their trays for 10-14 minutes until just golden brown at the edges, and looking dry on top. Obviously, the larger your cookie dough balls are, the longer they may take to bake.
10) Add a gentle sprinkling of salt on top of each cookie, and then cool them on their tray for 10 minutes before cooling completely on wire racks.
11) Enjoy!
BE A MAVERICK: swap out 40g of the flour for cocoa powder to make super-chocolatey double chocolate chunk cookies instead.
These classic chocolate chunk cookies will keep well in an airtight container for up to 4 days, but are best enjoyed fresh!
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Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish
Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered... or at least as best as I could.
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Gemma’s Best Ever Chocolate Chip Cookies Recipe
Move over Toll House and Mrs. Fields, the Bigger Bolder King of all Chocolate Chip Cookie recipes is here, and it’s the only recipe you’ll ever need!
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**WATCH my BEST EVER recipes!
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????ABOUT GEMMA & BIGGER BOLDER BAKING????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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#chocolatechipcookies #cookies #chocolaterecipe
BEST EVER CHOCOLATE CHUNK COOKIES | BROWN BUTTER COOKIE RECIPE #shorts
Here’s a recipe that you will make for your loved ones, but never let them take a bite ???????? Why? Because you would end up eating them allllllll! These brown butter cookies are soooo densely packed with chocolate chunks that you just can’t not fall in love ❤️????????♂️
Ingredients
½ cup (113 gms) butter
½ vanilla pod
½ cup (100 gms) soft brown sugar
½ cup (100 gms) caster sugar
1 egg + 1 egg yolk
1 + ¼ cups (150 gms) all-purpose flour (maida)
1 tbsp (12 gms) cornflour
½ tsp (2.5 gms) baking soda
½ cup (88 gms) chocolate chunks
Sea salt
Instructions
Add the butter to a saucepan over medium heat and allow the butter to brown gently. Once it starts getting a little foamy, add in the vanilla and continue cooking until the butter has browned. Transfer to a bowl and cool slightly.
In a separate bowl, add the flour, cornflour, and baking soda. Mix well.
To the bowl of brown butter, add both white and brown sugar. Using an electric whisk, whisk for 2-3 minutes.
In the same bowl, add the egg and yolk. Whisk until fully combined and the mixture has become light and fluffy.
Add in the dry ingredients and using a spatula, bring the cookie dough together.
Add the chocolate chips and fold them in as well.
Scoop out even-sized portions of the cookie using an ice-cream scooper, keeping distance between each ball of dough, and place on a tray lined with parchment paper.
Refrigerate the cookie dough for a minimum of 1 hour or preferably 24 hours.
Bake in a preheated oven at 180 C for about 10-12 minutes.
Once fully baked, take the cookie tray and tap it on the kitchen counter to develop cracks, and sprinkle some sea salt. Allow it to cool slightly and then dig right in!
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Claire Saffitz Makes CHOCOLATE CHIP COOKIES | Dessert Person
Claire Saffitz Makes Chocolate Chip Cookies | Dessert Person
What makes the best chocolate chip cookies? In Claire’s opinion, it’s a chewy edge, soft and chewy center, puddles of chocolate (in this case, dark and milk), a healthy amount of salt, and, crucially, lots of butterscotch-y flavor from the interplay of vanilla, brown sugar, and brown butter. That might sound like a lot, but it all comes together easily in a couple of bowls, no stand mixer required. The hardest part is definitely waiting for the dough to chill in the fridge before baking.
#ClaireSaffitz #Baking #Cookies
Chocolate Chip Cookies
2 sticks unsalted butter (8 oz / 227g), cut into tablespoons
2 tablespoons heavy cream, half-and-half, or whole milk (1 oz / 28g)
2 cups all-purpose flour (9.2 oz / 260g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
3/4 cup granulated sugar (5.3 oz / 150g)
2 large eggs (3.5 oz / 100g), cold from the refrigerator
1 tablespoon vanilla extract
5 ounces (142g) bittersweet chocolate disks, half coarsely chopped
5 ounces (142g) milk chocolate disks, half coarsely chopped
Video Breakdown:
0:00 Start
0:10 Intro to Chocolate Chip Cookies
0:29 Dessert Person Intro Animation
0:47 About Chocolate Chip Cookies
1:28 Explanation of The Best Chocolate Chip Cookies
2:00 Ingredients & Special Equipment
2:57 Brown The Butter
4:40 Mix The Batter
9:08 Chocolate
12:07 Portion out Cookies
15:03 Preheat & Prepare Pans
16:55 Chill & Eat The Best Chocolate Chip Cookies
18:35 Splitting Firewood.
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