Thick, Chewy Chocolate Chip Cookies

By Addie

If you're of the school that thinks chocolate chip cookies should be soft and chewy, you'll love this recipe. If not, these cookies will change your mind.

Ingredients

• 1 cup (1/2 lb) butter, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips (12 oz.)
• 1 cup chopped pecans (optional)

Details

Adapted from myrecipes.com

Preparation

Step 1

1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Note: Store these cookies airtight for up to 2 days.
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REVIEWS:

I loved these cookies; however, I needed to make a few revisions with the baking temperature...The 400 degrees was burning them on the bottoms, and the 6-8 minutes made the cookies very doughy in the middle. I changed the temp to 375 degrees and flattened the cookies with a glass, then baked them for 8 minutes. The cookies came out perfect after that, they were still very chewy and gooey...but at least fully cooked!

The texture, the thickness, the chewiness...all perfect! So happy with this recipe and am definitely loved by those to whom I gave the cookies! Thanks!

This was an amazing cookie loved by all. It's best point was that it did a delightful job of retaining softness after cooling. =) I defiantly plan on re-creating this multiple times.

These did not come out very thick, but I was able to get 1/4 inch or so height. The flavor and texture was outstanding in my opinion. Not super chewy, a little, but not crisp or hard, nor crumbly, nor cakey. The only change I made was I tripled the vanilla, and used baking parchment. Use parchment if you can! It is worth it. Buttered cookie sheet makes cookies spread a lot in my experience. I kept the dough cold and measured and shaped the dough a bit in the hope of limiting spreading. Baked at 400F for 7 min. I let cookie sheet cool between batches. I also baked a test group with just a couple of cookies to gauge the right time in my oven, since ovens vary and desired results vary. These were a HUGE hit! They may replace the childhood Tollhouse recipe in my life, though the dough is not as good raw, for baking the cookies are delicious. The brown sugar adds richness.

These are the best chocolate chip cookies I have ever made and I don't even try other recipes any more. I am asked to bring them to gatherings and they sell out at charity bake sales!

These did not turn out thick at all!! In fact they were almost flat. They did remain chewy with a crisp around the edges. I had the batter made and was ready to bake the cookies but then my son was ready to go down for a nap and had to put my batter into the fridge for a few hours until I was ready to bake again. I didn't have a chance to bring the cookie back up to room temp. completely. Could that have caused the problems with it?? Its only 2 days before Christmas and don't have the time or the money to redo them, so I am a little bummed out over it.

This is a fabulous recipe. I live in a location well over 5000 feet - so needless to say - finding a chocolate chip cookie recipe that does not spread all over my pan has been difficult! I added an extra 1/4 teaspoon of baking powder in addition to the soda and the cookies were beautiful! The 400 degree oven was a perfect temprature and my cookies turned out nice and golden brown without being overdone! I highly recommend this recipe! In addition - don't be discouraged if they are not perfect the first time - play around with the recipe and find the details that work for you! Good luck and happy baking!

The oven temp was much too hot. My oven is new and true to temperature, and 400 degrees for 6 minutes created heavily browned cookies that were still raw in the middle. I turned the oven down to 350 degrees for the last 2 minutes, and they turned out fine. Reducing the oven temp to 350 the entire time did not bake the cookies fully, and they turned into piles of goop. The flavor, however, was good: after reading reviews, I used 1 cup of brown sugar and 1/2 cup of white sugar. I also used 1 1/2 t of baking soda. This created a thick and flavorful cookie (which is what I was going for, as my usual recipe is thin and crispy). I didnt necessarily feel like the cookie was chewy, though: still crispy. I might reccomend using half vegtable shortening (like crisco) and half butter, if you want a chewy cookie: you just might not get the same rich flavor. If youre willing to do some tweaking, this could become your new go-to, thick chocolate chip cookie recipe.

These are great chocolate chip cookies, I can't keep up with how quickly they get eaten. I have used half butter and half applesauce/margarine with good results.

This is my new go-to recipe for chocolate chip cookies. It's so fast and easy, and the cookies are PERFECT. I'm bringing them to an Oscar's party potluck tonight. I seriously will never make chocolate chip cookies from another recipe.

These are the first cookies that have actually been soft! I was very happy with the recipe. Just make sure to watch them carefully, as there's very little time between too gooey and burnt.

This recipe worked out great for me it was a hit with the family and they ate up these cookies for a week straight.