Thick Chocolate Chip Cookies, full of chocolate chips. These Easy to make Chocolate Chip Cookies will become your all time favourite. Everyone will love them, Thanks Mom!
Nothing beats the taste of homemade, everything from Pasta, to Bread to yup Chocolate Chip Cookies! And in my opinion these and another of my Mom’s Thick Peanut Butter Cookies, are the best, I love these cookies.
I love them thick and full of chocolate chips, something to sink your teeth into. I know there are a lot of people out there that love thin and chewy but not me! These are the kind of cookies that after you have made them, you will of course share.
But a few, just a few, with these Chocolate Chip Cookies you will want to hide away and eat them in secret. Haha done it!
How to make Chocolate Chip Cookies
- In the bowl of the stand-up mixer, using the flat beater, cream the butter and sugar (approximately 2-3 minutes), add the egg and vanilla and beat until combined.
- In a medium bowl whisk together flour, baking soda and salt, then whisk in the chocolate chips.
- To the creamed mixture add 1/3 at a time the flour mixture, beating on low just until combined.
- Turn onto a lightly floured flat surface, knead gently a few times until combined form into a ball and wrap in plastic wrap. Chill for 1-24 hours.
- Remove the dough from the fridge, shape into large golf ball sized balls and place on parchment paper lined cookie sheets, flatten with a fork.
- Add a few more chocolate chips if desired and refrigerate while the oven is pre-heating.
- Remove the cookies from the fridge and bake for approximately 15 minutes.
- Let cool completely before serving.
Why Refrigerate Cookie Dough?
Refrigerating the dough not only keeps the cookie from spreading while baking but the longer the dough is refrigerated the more intense the flavour is.
My Mom would refrigerate the dough for 24 hours and the cookies were especially thick, I let them chill for two hours and they were absolutely delicious.
How long does it take to bake Chocolate Chip Cookies?
In my experience these cookies can take anywhere from 15 – 20 minutes, depending on how long they were chilled in the fridge, how large the cookies are and how hot your oven gets.
I let mine cool on the baking sheet rather than move to a wire rack and they were crunchy on the outside and just a little soft on the inside.
Moving them to the wire rack almost immediately should make them softer.
This is the perfect make ahead dough, it only takes about 10 minutes to make the dough and you can let the dough sit over night and bake the following day.
How to store the Cookies
To store the cookies place them in an airtight container between parchment paper to keep them from sticking together.
It’s also a good idea to add a piece of plain white bread in the container, this will absorb moisture and keep the cookies fresh. They will last at room temperature for three-five days.
The cookies can also be frozen, in a freezer safe container or bag. Cookies will last up to three months in the freezer.
Related Recipes
Gocciole Italian Double Chocolate Chip Cookies
Chocolate Chip Cherry Blondies
How about Chocolate Chip Cookies for breakfast? Why not!? Enjoy!
Easy Chocolate Chip Cookies
Ingredients
- 1/2 cup softened butter (105 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg beaten
- 1 teaspoon vanilla
- 1 3/4 cups all purpose flour (225 grams)
- 1/2 teaspoon baking soda
- 1 pinch salt*
- 1 cup chocolate chips (milk, dark or even white chocolate chips/ mini or regular) (180 grams)
* I use salted butter if you use unsalted then add 1/4 teaspoon salt.
Instructions
- In the bowl of the stand up mixer, using the flat beater cream the butter and sugar (approximately 2-3 minutes), add the egg and vanilla and beat until combined.
- In a medium bowl whisk together flour, baking soda and salt, then whisk in the chocolate chips.
- To the creamed mixture add 1/3 at a time the flour mixture, beating on low just until combined. Turn onto a lightly floured flat surface, knead gently a few times until combined form into a ball and wrap in plastic wrap. Chill in the fridge for 1-24 hours.
- Remove the dough from the fridge, shape into large golf ball sized balls and place on parchment paper lined cookie sheets, flatten with a fork (dip the fork lightly in flour, so it doesn't stick to the cookie dough). Add a few more chocolate chips if desired and refrigerate while the oven is pre-heating.
- Pre-heat oven to 350°F (180C).
- Remove the cookies from the fridge and bake for approximately 15 minutes. Let cool completely before serving. Enjoy!
Video
Notes
Nutrition
Stephanie says
Hi. I just wanted to know if these cookies will turn out chewy or not. I don’t have brown sugar at my place, and I’m finding it really hard to find a recipe for a chewy chocolate chip cookie without it.
Rosemary says
Hi Stephanie, no I wouldn’t call these chewy. 🙂
Larissa Costa Ramos says
Hi, in the recipe you wrote baking soda but in the video it is baking powder just thought I’d let you know
Rosemary says
Hi Larissa, thanks I made a note that is should be baking soda as written in the recipe instructions. Thanks for letting me know.
Paula Jones says
My cookies weren’t really browned on the top but still looked and tasted delicous
Ansh Menghani says
It looks good!
Sandra says
Its great. Maybe a little less chocolate chips at first and add more before baking it but all in all really good recipe! Love it will use it all the time
Rosemary says
Hi Sandra, thanks so much, so glad you enjoyed it. Take care.
Maryam says
Dear Rosemary, thank you so much for sharing such a delicious recipe. Everyone loved it!!! For me it was a little bit sweet so I may try to use less sugar next time even though I used some coco powder so the sweetness got balanced. Also I tried making them in Combination mode of my microwave for about 10-12 minuets and they came out just fine. I’m looking forward to try your other recipes.
Rosemary says
Thanks Maryam, thanks so much, glad you enjoyed them. Take care.
Helen says
Hi is it nirmal caster sugar thats used in this recipe?
Rosemary says
Hi Helen, yes you can use normal caster sugar in this recipe. I hope you like it, let me know.
Payal says
I cookie dough texture felt and looked great. But I cooked them for 15mins Andre was cooked on the top but not on the bottom. Don’t know what I did wrong :(. I only cooked half of the dough is there anything I should add to it? It was also in the fridge for 30min.
Rosemary says
Hi Payal, I am pretty sure it’s your oven temperature that is not correct. I don’t understand how that can happen because the cookie sheet gets hot enough to bake the underneath of the cookie. What are you using?
Emm says
Found this because I didn’t have brown sugar but is it suppose to be flaky? I’m baking them now but how do I make them more moist?
Rosemary says
Hi Emm, these aren’t flaky cookies, maybe you didn’t make them big enough.
Jen says
Hey. I tried this recipe tonight and followed it to a t. My dough was super soft and difficult to knead and pick up to put onto wrap to refrigerate it. Wondering is this normal?
Rosemary says
Hi Jen, it should be a compact dough, are you sure you didn’t add too much butter or not enough flour? Let me know.