Thick & Chewy Chocolate Chip Cookies

If you are looking for the perfect, simple classic chocolate chip cookie look no further!  This is it! I've made a lot of chocolate chips cookies in my life but I still wasn't set on one recipe. That is until I made these thick and chewy chocolate chip cookies! They look amazing and taste so amazing! And just as the title says they are thick and chewy. My favorite!

I love chocolate chip cookies so much I have a lot of  recipes varieties on my blog: Browned Butter Chocolate Chip Cookies, The NY Times Chocolate Chip Cookie, Healthified Chocolate Chip Cookies, Puffy Peanut Butter Cookies with Chocolate Chips, Pumpkin Chocolate Chip Cookies, Pumpkin-Oatmeal Chocolate Chip Cookies, Walnut-Chocolate Chip Cookies, Dark Chocolate Chip Cookies, Oatmeal-Flax Chocolate Chip Cookies and Chocolate Chip Cookie Dough that's safe to eat!  That's a LOT of cookie recipes!  All using chocolate chips, all amazing but yet I didn't have a good classic chocolate chip cookie.

That is until I discovered these cookies! And oh my goodness!  No doubt the best chocolate chip cookie I have ever had! I've made these 4 or 5 times now since discovering the recipe and each time it's just perfect. My perfect chocolate chip cookie is THICK and chewy and that's what we have here with this recipe! One thing that I love about these cookies is how they look.  That is because of the way you place them on the cookie sheet.

Instead of the typical roll out the cookie dough into a ball (which by the way is my least favorite part of making cookies) you take a ball of dough and break it in half then place the dough with the jagged edges face up.  So it looks amazing! You don't have to do it this way but I recommend it! 

Thick and Chewy Chocolate Chip Cookies

Recipe slightly adapted from Annie's Eats, originally from Baking Illustrated

Ingredients:

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips

Directions:

Adjust oven racks to upper and lower-middle positions.  Preheat oven to 325°. Line two cookie sheets with parchment paper or silicone mats.

Whisk the flour, baking soda and salt together in a medium bowl; set aside.  Mix butter and sugars until thoroughly combined.  Beat in egg, yolk and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Place each piece on the cookie sheet with the jagged surfaces facing up with plenty of room between each cookie.

(Optional: At this point to make the cookies thicker, I place the cookie sheet with the cookies on it in the freezer for at least 10 minutes then place it in the oven.)

Bake, reversing positions of cookie sheets halfway through.  Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 11-14 minutes. Do not over bake.  Cool cookies on sheets until able to lift without breaking.  Transfer to a wire rack to cool.