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Thick and Chewy Chocolate Chip Cookies


Delicious thick, chewy chocolate chip cookie from America's Test Kitchen. USES melted butter!!

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Rate this recipe 4.2/5 (41 Votes)


  • 2 cups plus 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons(1 1/2 sticks) butter,
  • melted and cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semisweet chocolate chips



Step 1

Preheat oven to 325.

Whisk together the flour, baking soda, and salt in one bowl and set aside.

In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down bowl and beaters as needed.

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips till incorporated.

Roll about 2 tablespoons of dough, for each cookie, into a ball and lay them on prepared baking sheets(I use silpat or parchment)Space them about 2 inches apart. Bake cookies, one sheet at a time, for 15-20 minutes until edges are beginning to get LIGHT brownand the centers are soft and puffy. You want them to look underdone.

Let them cool for 10 minutes on baking sheet and remove to wire rack.

**You can freeze these cookies after you roll them into balls for an easy to pop in the oven homemade treat.

** You can make the dough ahead of time and leave it in the fridge for 3 days before rolling and baking.

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