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!
Notes
Nutrition
