Who doesn’t love thick, chewy chocolate chip cookies? Everyone has their own favorite recipe for these classic cookies, but this is the only recipe you’ll ever need.
This recipe is a little more complicated than the chocolate chip cookie recipes you may be used to, but I assure that it is definitely worth it.
You’ll have to plan ahead though, as the cookie dough needs to chill for in the fridge for at least 3-6 hours before baking. This allows the dry ingredients enough time to soak up the wet ingredients, creating a thicker, firmer dough. This is one of the few tricks in this recipe that helps create deliciously chewy cookies.
These cookies are made with both cake and bread flours. It may seem strange to use a combination cake flour and bread flour instead of the typical all-purpose flour. The end result, however, will leave you wondering why you even bothered using all-purpose flour to begin with.
As I explained in my homemade Biscoff cookie recipe, cake flour has a lower protein content than all-purpose flour and bread flour has a higher protein content than all-purpose flour. The combination of the two results in thick and chewy, yet soft and tender cookies. The cake flour (or cornstarch, if you’re using a homemade cake flour substitute) gives the cookies that thick, ultra soft-baked consistency.
I use a combination of mini chocolate chips, milk chocolate chips, and semi-sweet chocolate chips when making these cookies. I love using mini chocolate chips in my cookies because it ensures that you get plenty of chocolate chips in each bite.
You could also use a fancier, higher-quality chocolate bar (chopped up, of course) instead of chocolate chips, or even little baking chocolate discs like Valrhona fèves.
One of the secret ingredients of these cookies is the sea salt. Sprinkling a bit of coarse or flaky sea salt on the cookie dough just before baking adds dimension to both the taste and texture of the cookies. Trust me, once you try salted chocolate chip cookies, you’ll never go back to the unsalted versions again.
Chocolate Chip Cookies
The only recipe you'll ever need for perfectly thick, chewy chocolate chip cookies.
- 1 3/4 cups + 2 tablespoons (225g) cake flour
- Note: If you don’t have cake flour, you can use 1 1/2 cups (180g) all-purpose flour and 1/4 cup (28g) cornstarch.
- 1 2/3 cups (200g) bread flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons baking soda
- 1 1/4 cups (283g) unsalted butter, softened
- 1 1/4 cups (266g) brown sugar (light or dark)
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 pounds (0.57 kg) chocolate
- Note: I use a combination of 12-13 ounces (340-370g)of mini chocolate chips, 4-5 ounces (113-142g) of milk chocolate chips, and 4-5 ounces (113-142g) of semi-sweet chocolate chips.
- Kosher or flaky sea salt, to sprinkle on the cookie dough before baking.
- Add the dry ingredients (cake and bread flours, baking powder, salt, and baking soda) to a large bowl and whisk to combine. Set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix again, scraping the sides and bottom of the bowl as needed.
- Slowly add in the dry ingredients, mixing after each addition and scraping down the sides and bottom of the bowl as needed.
- Add the chocolate to the dough, making sure not to break the pieces of chocolate, especially if you’re using chopped chocolate pieces or chocolate disks.
- Scoop out the dough into 1-2 ounce portions and place onto a baking sheet lined with parchment paper. Once all of the dough has been scooped and placed onto the baking sheet (or once the baking sheet is full), cover it with a layer of plastic wrap and refrigerate for 3-36 hours. After chilling, allow the cookies to sit at room temperature for 5-10 minutes before baking. Note #1: I use OXO cookie scoops, usually the “medium cookie scoop,” which holds 1.5 tablespoons of cookie dough. Note #2: If you’re pressed for time, you can place the cookie dough in the freezer for 30-60 minutes.
- When ready to bake, preheat the oven to 375°F (177°C). Line another baking sheet (not the one that was in the refrigerator) with parchment paper or a silicone baking mat and bake for 7-13 minutes (see below for more specific baking times).
- Cool on a wire rack for at least 10-15 minutes before eating.
- Baking times I use with the OXO cookie scoops:
- Small (0.5 ounce cookie dough balls): 7-9 minutes
- Medium (1 ounce cookie dough balls): 9-11 minutes
- Large (2 ounce cookie dough balls): 11-13 minutes