Thick Chocolate Chip Cookies, full of chocolate chips these Easy Chocolate Chip Cookies will become your all time favourite. 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.