Thick and Chewy Chocolate Chip Cookies

serious eats recipe

Thick and Chewy Chocolate Chip Cookies

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  • Prep Time


  • Total Time


  • Servings

    dozen very


  • 2⅛ cups unsifted all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 12 tablespoons unsalted butter, melted and cooled until warm

  • 1 cup brown sugar

  • ½ cup granulated sugar

  • 1 large egg plus 1 yolk

  • 2 teaspoons vanilla extract (pure, real!)

  • 1-2 cups semi-or bittersweet chocolate chips/chunks


1. Preheat oven to 325 degrees. 2. Mix flour, salt, and baking soda together in medium bowl. Mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips to taste. 3. Form 1/4 cup dough into a ball. Holding dough ball, using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. 4. Place on parchment paper-lined cookie sheets. Dough can be refrigerated up to 2 days or frozen up to 1 month, shaped or not. 5. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15-18 minutes. Cool on cookie sheets.


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