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!
Thick Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Nutrition
Meagan says
November 8, 2018 at 5:28 amHi! Do you have to chill the dough for 24 hours? If I don’t, will they turn out okay?
Rosemary says
November 8, 2018 at 6:14 pmHi Meagan, my cousin made them recently and she only refrigerated them for an hour and they were fine, I would probably once they are place on the parchment paper I would refrigerate them for another 20 minutes and then bake. Hope that helps, let me know how they turn out.
Aiman says
September 10, 2018 at 3:42 pmHey I want to ask that is the flour white wheat flour or something else? Because I use all purpose flour for all the other recipes.
Rosemary says
September 10, 2018 at 4:46 pmHi Aiman, all purpose flour, that’s the flour I use in 98 per cent of the recipes, sometimes cake flour but that’s it. Hope that helps. Have a great week.
Diane says
October 23, 2018 at 3:09 amI am not seeing any brown sugar in this recipe. Am I missing it?
Rosemary says
October 23, 2018 at 9:31 amHi Diane there is no brown sugar in these cookies, it’s granulated sugar. 🙂
chahinez says
August 6, 2018 at 6:32 pmI loved this recipe! I tried it out and posted a recipe on my blog as well, I will leave the link for it in my comment for you to check it out. I hope you enjoy reading my article as much as I liked yours!
Rosemary says
August 6, 2018 at 8:58 pmHi Chahinez, thanks so much glad you enjoyed it and I will for sure check it out. Have a great week.
Nicole says
July 31, 2018 at 10:35 pmThis recipe was delightful and cookies came out perfect. I didn’t set the dough overnight, just used it as I made it and it was SUPERB. Thanks!
Rosemary says
August 1, 2018 at 4:25 pmHi Nicole, thanks so glad you enjoyed them! 🙂
Hallie says
May 25, 2018 at 12:16 amI 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
May 25, 2018 at 7:07 pmHi 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
February 18, 2018 at 2:11 amThis was a really good recipe mine came out really dry I added about two tablespoons of butter and it fixed it.
Rosemary says
February 18, 2018 at 4:42 pmHi 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
November 11, 2017 at 8:20 amI 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
November 12, 2017 at 4:05 pmHi Ashley, so sorry to hear that, I noted that in the recipe just in case others find it too salty.
Maria Olson says
January 29, 2017 at 11:36 pmI’m making these cookies for an ice cream sandwiches. Will these work?
Rosemary says
January 30, 2017 at 11:03 amI think they would work, maybe refrigerate the cookies for a bit before filling. Let me know how it comes out.
Gabby says
December 14, 2016 at 5:05 pmHi,
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
December 15, 2016 at 2:28 pmHi 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
November 26, 2016 at 1:47 amShould 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
November 26, 2016 at 7:11 pmHi 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
November 23, 2016 at 7:13 amare these cookies soft on the inside or crispy?
Rosemary says
November 23, 2016 at 7:32 amHi Katie, I would say they are soft.
Elle says
September 25, 2016 at 4:36 amHi, do I really have to chill the dough for 24 hours? Or could I refrigerate them a bit shorter? Thanks xx
Rosemary says
September 25, 2016 at 8:37 amHi 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
August 26, 2016 at 1:45 pmI did , but they were still good! My sisters loved them.
Rosemary says
August 28, 2016 at 10:35 pmHi Sadie, glad to hear it. Have a great week.
Sadie says
August 10, 2016 at 12:37 pmWhen 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
August 10, 2016 at 10:53 pmHi 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
July 31, 2016 at 7:38 pmDo we have to use vanilla extract?I don’t have any at the moment.
Rosemary says
August 1, 2016 at 8:16 amHi 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
May 12, 2016 at 10:21 pmDo they really bake for 20 minutes??
Rosemary says
May 12, 2016 at 10:56 pmHi 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
February 7, 2016 at 12:24 amWow, 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
February 7, 2016 at 9:13 amHi Taradiane yup no brown sugar in these cookies, let me know how you like them.
Ann says
October 23, 2015 at 7:46 pmThese look yummy. Yet another one of your recipes I will be making for my grandchildren. Thank you.
Rosemary says
October 25, 2015 at 9:17 amHi Ann, thanks hope they enjoy it! Have a wonderful Sunday.