This chocolate chip cookies recipe is similar to a copycat of the gargantuan, thick but still perfectly soft and gooey Levain cookies. Thick Chocolate Chip Cookies are all the rage!
How to Make This Recipe
Ingredients
- 2 Cups Flour, see notes
- 3/4 teaspoon Baking Soda
- 1 1/4 Teaspoon Baking Powder
- 1 teaspoon Cornstarch
- 1 teaspoon Salt
- 1/2 Cup Unsalted Butter , cool, not softened, but not cold either.
- 1/2 Cup Brown Sugar plus 1 Tablespoon
- 1/3 Cup Granulated Sugar
- 1 Large Egg
- 2 1/2 Teaspoons Vanilla
- 1 1/2 Cups Semi Sweet Chocolate Chips
Instructions
- In a medium bowl, whisk together the flours, baking soda, baking powder, cornstarch, and salt. Set aside.
- In the bowl of a standing mixer, beat the butter and sugars on medium speed for 2 minutes.
- Add the egg and the vanilla, beat until smooth.
- Turn off the mixer and scrape down all sides. Add the flour mixture and mix until smooth, starting on low speed and moving up to medium.
- Add chocolate chips and mix to incorporate.
- Allow to sit in the fridge for 20 minutes up to overnight for the best results or proceed with the recipe as follows.
- Preheat oven to 350.
- Scoop out large, heaping 6 ounce size cookies, roll into a ball and place onto a parchment lined baking sheet and bake for 12-14 minutes, less time if there was no refrigeration (I press mine down a little). Remove to a cooling rack as soon as you are able and enjoy!
Recipe’s Notes
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- How to Use Cake Flour in Cookies- Substitute 1/4 of the flour for cake flour. You can even move up to 1/3, but I wouldn’t go more than that. Let us know in the comments which version you prefer.
- How to Substitute Butter with Cream Cheese in Cookies: Remove 2-3 tablespoons of the butter and use softened cream cheese. We prefer to also use an extra 2 tablespoons of flour in this process.
- Refrigeration- If you refrigerate your dough, remove it from the fridge to sit on the counter 30-75 minutes before baking or it will be hard to scoop and will not spread much.
- Freezing Cookie Dough- Cookie dough can be formed into balls and frozen then stored in freezer bags in the freezer. I prefer to throw mine in the fridge to defrost then bake or you can bake frozen but allow up to 5 minutes extra for baking. They will be like bigger balls if you do it this way.
Cookies can be frozen for up to 3 months.
Nutrition Information
Calories: 581kcal Full Nutrition
