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, in my opinion there are two cookies that must be homemade. Thick Chocolate Chip Cookies and Thick Peanut Butter Cookies, 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, you hide away to eat in secret. Haha done it!
This of course is one of my Mom’s recipes, she was a wonderful baker. Her cookies were the best. I love how these are so full of chocolate chips. The only thing is the dough has to stay in the fridge for at least 8 hours or even over night.
Because you don’t want them to spread, they must remain thick and firm. The perfect Chocolate Chip Cookie with a nice big glass of milk.
Thick Chocolate Chip Cookies
What I do is make the dough the day before and then bake them up the next morning, cookies for breakfast? Why not! Perfect! Now I’m not sure which are my favourite, these Thick Chocolate Chip or the Thick Peanut Butter Cookies.
Trust me, try them both then let me know. Another good thing is they freeze really well, if they make it that far! Enjoy!
A yummy thick full of chips Chocolate Chip Cookie.
- 1/2 cup softened butter
- 1 cup sugar
- 1 egg beaten
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt**
- 3/4 cup mini dark chocolate chips
- In a large bowl cream well together butter and sugar, add egg and beat until creamy, add vanilla.
- In a medium bowl whisk together flour, baking soda and salt, then add chocolate chips.
- To the large bowl add 1/3 at a time the flour mixture, mixing with a wooden spoon. Turn onto a lightly floured wooden board, knead gently until firm (with lightly floured hands), wrap in plastic wrap. Chill for 24 hours.
- Pre-heat oven to 350°.
- Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20-25 minutes. Let cool completely. Enjoy!
** this cookie might be too salty for your tastes, then cut back to 1/4 teaspoon or even a pinch.
Hallie says
I tried your recipe and it seems I may have missed a step. My cookies came out more- um- flat than yours. They taste great but they just aren’t coming out the perfect cookie shape, more brownie like based on appearance. How could I fix it so next time they won’t come out so thin?
Rosemary says
Hi Hallie, I used to have the same problem making cookies here in Italy and I discovered that it was the flour. In order to make thick cookies that remain thick you need a flour with at least 10-12% protein. Here is a link that explains it in detail, hope this helps. Have a great weekend. https://www.thekitchn.com/whats-the-difference-cake-flou-74565
Jeana says
This was a really good recipe mine came out really dry I added about two tablespoons of butter and it fixed it.
Rosemary says
Hi Jeana, good idea adding the butter, sometimes with the difference in flour that can happen. I’m glad you liked them though. Have a wonderful Sunday.
Ashley says
I followed the recipe and the cookies came out very salty. I even used sweet cream butter to make sure that they wouldn’t turn out salty and they did :(.
Rosemary says
Hi Ashley, so sorry to hear that, I noted that in the recipe just in case others find it too salty.
Maria Olson says
I’m making these cookies for an ice cream sandwiches. Will these work?
Rosemary says
I think they would work, maybe refrigerate the cookies for a bit before filling. Let me know how it comes out.
Gabby says
Hi,
I’m a fellow Canadian (from Hamilton!), who also moved to Europe…but a little further east than Rome (I’m in Croatia). I’ve been looking for a way to make chocolate chip cookies without brown sugar for a while now and happened upon your recipe yesterday. All I can say is “YUMMY!!! and “Hurray!!!”
I did make a couple tiny tweaks. One is that I couldn’t find chocolate chips anywhere, so I just chopped up a chocolate bar and it worked quite nicely. Second tweak: I have a 60cm convection oven (with a fan), and found that 20 minutes at 180C made the cookies too crisp for me, so I did the next batch 12 minutes at 190C and they came out just right. Am eating the last of them with a giant mug of tea as I am typing this message.
Thanks for the great recipe!
Rosemary says
Hi Gabby, nice to hear from a fellow Canadian, I bet it is beautiful there. I couldn’t find chocolate chips in Italy when I first came here either and I did the same thing. I would smash the chocolate in a plastic bag with a hammer. 🙂 So glad you liked the recipe have a great day.
Chrissy margosiak says
Should I use cake flour, or all purpose? Also, how big do you make the cookie balls. I am looking to make a larger cookie, so I am hoping this recipe will be a good choice.
Rosemary says
Hi Chrissy, just use regular flour (all purpose) and the balls I made quite large (maybe a little bigger than a gold ball), calculate the size by the fact that I got around 20 cookies out of the batch. Hope that helps.
katie says
are these cookies soft on the inside or crispy?
Rosemary says
Hi Katie, I would say they are soft.
Elle says
Hi, do I really have to chill the dough for 24 hours? Or could I refrigerate them a bit shorter? Thanks xx
Rosemary says
Hi Elle well I would say yes but then I would say try it and see what happens. I have always left it in for 24 hours because flour is a little different here in Italy and my cookies always tend to go flatter if I don’t refrigerate the dough, but try for at least half the time. Let me know how it goes. Have a wonderful Sunday.
Sadie says
I did , but they were still good! My sisters loved them.
Rosemary says
Hi Sadie, glad to hear it. Have a great week.
Sadie says
When I made these cookies,thefirst fot reallg puffy, but them really flat. They still tasted really good, but did I do something wrong?
Btw love your website!
Rosemary says
Hi Sadie thanks so much,so glad you enjoy my website. I don’t know why they would have gone flat, did you refrigerate the dough for 24 hours? Let me know.
Salma says
Do we have to use vanilla extract?I don’t have any at the moment.
Rosemary says
Hi Salma, you don’t have to add vanilla extract it just makes the cookies a little tastier, try it and see, let me know.
Maggie says
Do they really bake for 20 minutes??
Rosemary says
Hi Maggie, yes mine baked for 20 minutes but they were really thick and quite large, so try for 15 and go from there. 🙂
taradiane says
Wow, no brown sugar? Can’t say that I’ve ever seen a choc chip cookie recipe without brown sugar – will be trying these very soon!
Rosemary says
Hi Taradiane yup no brown sugar in these cookies, let me know how you like them.
Ann says
These look yummy. Yet another one of your recipes I will be making for my grandchildren. Thank you.
Rosemary says
Hi Ann, thanks hope they enjoy it! Have a wonderful Sunday.