Get the Recipe:
Thick Chocolate Chip Cookies
These thick chocolate chip cookies are packed with rich chocolate chunks and toasted nuts for a chewy, satisfying treat. Perfectly crisp on the outside and soft on the inside, they're sure to become a new favorite!
Ingredients
- 3 1/3 cups (400 g) all-purpose flour
- 1/4 cup (28 g) cornstarch
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1 1/4 cups (282 g) unsalted butter, melted and slightly cooled
- 1 1/4 cups (250 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups coarsely chopped toasted nuts
- 1 2/3 cups (283 g) semisweet chocolate chunks or chips
- 1 cup (170 g) chocolate chips
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Instructions
- Whisk together the flour, cornstarch, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs one at a time, mixing until combined. Mix in the vanilla extract.
- With the mixer on low speed, gradually add the flour mixture just until combined or a few small streaks of flour remain in the dough.
- Stir in the nuts and both kinds of chocolate chips.
- Cover and chill the dough for 1 hour.
- Divide the dough into 1/4-cup portions, and roll into balls. Cover and chill again for 30 minutes.
- Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper or silicone liners.
- Place the dough balls on the prepared pans, leaving a few inches between the cookies. Bake one pan at a time 12 to 14 minutes, or until the cookies are golden brown.
- Cool the cookies on the pans on a wire rack for 10 minutes. Then transfer them from the pans to a wire rack to cool completely or serve them warm.
Notes
- Store cookies in an airtight container at room temperature up to 3-4 days.
- Recipe adapted from BHG.
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