Thick & Chewy Chocolate Chip Cookies

Thick and chewy, these chocolate chip studded cookies bake to perfection. Enjoy with a glass of cold milk!

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Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 453kcal

Author: Jennifer Stewart

Ingredients

2 ½ cups all purpose flour loosely packed
1 ¼ teaspoon baking soda
Pinch of kosher salt
½ cup unsalted butter slightly softened*
2 cups light brown sugar packed
2 large eggs
2 teaspoons vanilla extract
10 ounce semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Line 2 sheet trays with parchment paper, set aside.
In a large bowl, whisk together the flour, baking soda, and salt, set aside.
In the body of a stand mixer with the paddle attachment, or with a hand mixer on medium speed, cream together the butter and brown sugar until smooth. About 2-3 minutes.
Add in the eggs and vanilla, mix together on slow speed until combined.
Add in the flour mixture and mix in starting on slow and gradually increase the speed to medium until the flour is incorporated. Scrape down the sides as needed. Add in about ¾ of the chocolate chips and mix in just to incorporate through the cookie dough.
Make 12 even dollops of the dough on the parchment paper lined sheet tray about 3-4 inches apart.
Top each cookie with the remaining chocolate chips.
Bake for 12-15 minutes until golden brown. Let cool slightly on the sheet tray, transfer to a wired rack and cool completely.
Enjoy!

Notes

*Make sure the butter is not too soft, let it sit out no longer than one hour before using. The butter needs to stay more firm so the cookies won’t spread in the oven since this is a no-chill cookie dough.

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