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Chewy and Thick Chocolate Chip Cookies

in Diana's Recipe Book

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(total ratings: 66)
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Servings: Makes 1 1/2 dozen (3-inch) cookies
 
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From Cook's Illustrated:

Solving the Mystery of the Chewy Chocolate Chip Cookie:
After testing forty different variations, we discover how to make a thick, chewy gourmet shop cookie at home.

The Challenge:
The quest began simply enough: we wanted to duplicate, at home, the big, delicious, chewy chocolate chip cookies bought in the trendy specialty cookie shops. For us, first and foremost, this new genre of home-baked chocolate chip drop cookie had to look and taste like the ultimate, sinful cookie: thick (about one-half inch high), jumbo (three inches in diameter), and bursting with chocolate. It also had to have a mouthwatering, uneven surface texture with rounded edges, be slightly crispy but tender on the outside, and rich, buttery, soft, and chewy inside.

The Solution:
We found one key element to achieving this cookie was melting the butter. According to food scientist Shirley Corriher, when butter is melted, free water and fat are separated from each other. When this melted butter is combined with flour, the proteins in the flour grab the water and each other to immediately form elastic sheets of gluten. This creates a product with a chewy texture. At the same time, the sugars and fats are working to inhibit gluten formation, which prevents the cookies from getting too tough. After numerous tests, varying the types of flours, proportions of flour to butter, and sifting and not sifting, we decided that the best cookie resulted from unsifted, bleached, all-purpose flour, which has a lower protein content than unbleached. Also, the problem of the cookie hardening after several hours was eliminated by the addition of a single egg yolk, because the added fat acts as a tenderizer.

For Good Measure:
All ovens are different, so be vigilant and remove the cookies from the oven promptly when they are done. Even the method of cooling turns out to be an important step in maintaining the chewy texture of this cookie. To maintain their soft, chewy texture, leave the cookies on the cookie sheet until cooled.

Note:
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semisweet or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.

Ingredients:
2 1/8 cups (2 cups plus 2 tablespoons) unsifted bleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks/3/4 cup/6 oz/170 g), melted and cooled until warm
1 cup light or dark brown sugar, tightly packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1–2 cups semisweet or bittersweet chocolate chips or chocolate chunks

Instructions:
1. Preheat oven to 325 degrees F (160 degrees C). Adjust oven racks to upper- and lower-middle positions.

2. Mix flour, salt, and baking soda together in medium bowl; set aside.

3. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips (or chocolate chunks, if using) to taste.

4. Form scant 1/4 cup dough into 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. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.

5. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

Makes 1 1/2 dozen 3-inch cookies.

Source: Cook's Illustrated
Date: June 4, 2004

Reviews

Reviewer: Meghan
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Awesome! I love them

 
Reviewer: Kelli
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Reviewer: Nicole
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These cookies were good, but they were not what i was expecting. Maybe i didn't do them right but they turned out slightly puffy not very chewy and they were way too sweet.

 
Reviewer: Jen
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I new right from the start that when I saw this recipe that I was going to like it. They are incredibly delicious.

 
Reviewer: Elizabeth
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This recipe has replaced my favorite Chocolate Chip Cookie recipe from Southern Living. These are the absolute best cookies I have ever eaten!!!

 
Reviewer: Crystal Pearson
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very very good my husband like to have chocolate chip cookies everyday after work when he comes home and ive been making cookies that have been so hard they could break your teeth. When I saw this recipe I was like yep thats the one i will keep for years and years and make over and over and over. I love them. Thanks for such a good recipe. Crystal

 
Reviewer: clara
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Best cookies I have ever made, absolutely incredible! I strongly reccommend this recipe.

 
Reviewer: Patty
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this recipe turns out great everytime i make it! i am nuts over these cookies!

 
Reviewer: Kenneth Bakke
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The best(est) chocolate chip cookies I've had!

 
Reviewer: janet kugler
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They are very, very good. I will add this to my favorite recipes book.I used milk chocolate and peanut butter chips. Yummy,yummy. Thanks

 
Reviewer: Ruth
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Cookies stay soft even after they cool. The best! I made them twice in one week!

 
Reviewer: Ciara
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Awesome, there the best cookies I have ever had!

 
Reviewer: Kenneth Bakke
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Can you add too that I included from a previous tip, to add a box of pudding (Chocolate or Vanilla) to the dry ingredients. No need to add anything else liquid to off-set the extra powder of the pudding.

 
Reviewer: Jtg
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This is such an easy recipe and the results are awesome! Everyone loved the cookies. Thank you for sharing this recipe.

 
Reviewer: becky
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flat, Flat, FLAT! Very disappointed! I thought this would be the end of my hunt for a choc chip cookie recipe....still searching!

 
Reviewer: Silvia
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Awesome, and definitly not too sweet!

 
Reviewer: Elizabeth
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So good! The best chocolate chip cookies I have ever made! Delicious!!

 
Reviewer: carol
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Hi, if I refrigerate the dough, they come out more like the photo. With this recipe, the thicker the cookie, the better ,,,so shape dough into a large ball. don't overbake - if anything, underbake them. cool on the cookie sheet to ensure chewiness. Also, make sure melted butter is not too hot. I bake them once a week. love them !

 
Reviewer: Stacy
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Do you like muffins with the crunchy sugar on top? Well, this is similar...the cookies have so much sugar in them that the edges taste like baked sugar. The cookie dough had great flavor but it was greasy due to the melted butter. I did not think the dough was to sugary when it was dough. Once I stared baking the cookies, they were so greasy..you could see all the butter on the sheet. After they baked, they were chewy but also very sugary. I felt like I baked sugar instead of an actual cookie. These were definitely not my favorite and the way the directions say to roll the cookies, is just to complicated. I just like throwing the dough on the pan and putting it in the oven. I won't be making this recipe again.

 
Reviewer: T.Leech
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very soft and chewy. a little too sweet for me.

 
Reviewer: AS
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While I can't claim that these are the best cookies that I have ever had (you understand...my mom's chocolate chip cookies are the best) but these were exactly what I was looking for...chewy, 1/2 inch thick, and yummy. I didn't find them to be too sweet as mentioned in other reviews...so I guess it's a matter of taste. These cookies saved me from the thin pancake like cookies that I was experimenting wih :-) Thank you for posting it.

 
Reviewer: cookie lover
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These were the best cookies ever! Perfect - slightly crisp on the outside and bottom, and thick and chewy on the inside. Follow this recipe to the T and you won't ever need to worry about flat cookies again. I have never gotten so many compliments on my cookies...this one's a keeper!

 
Reviewer: VCP
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After baking for over 30 years, these are - without question - THE BEST chocolate chip cookies E-V-E-R. They are perfection. I'm tossing every other Chocolate Chip cookie recipe in my file, no kidding. This is the best recipe I've ever tried, and I've been on a mission for years to find the best Chocolate Chip cookie recipe. My search is over.

 
Reviewer: Renee
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Wonderful BUT please note we altered the recipe just a bit. When we got it all mixed together we thought the dough was too moist/sticky so we added another 1/3 cup flour.

 
Reviewer: Alice
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They really are good, but they didn't look like the picture. I thought they were too sweet, and I found myself adding flour and butter to cut the sweetness. about 1/2 cup flour and 1/4 cup butter.

 
Reviewer: Hannah
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Reviewer: Vivien
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I also cut down the sugar (just a little). The cookies came out fantastic! Very yummy and chewy.

 
Reviewer: Asma Amin
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awesome! they were very nice, but after reading reviews i used 150g brown sugar and 100g granulated sugar so they were not too sweet, just according to my taste and one thing more, if we leave the dough for 10-15 minutes then follow instruction #3, the dough will not be too sticky, but one thing is that instruction #3 is very tricky, i cant follow it properly but the cookies were delicious.

 
Reviewer: mai
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love it.. great for breakfast with coffee.. delicious.

 
Reviewer: hannah
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these are the best chocolate chip cookies i have ever made! mine always came out flat, but now they dont. theyre great!

 
Reviewer: ariana
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I'm only 14 years old but BELIEVE me I have tried quite a few chocolate chip cookie recipes and this is definitely in my top 3. Like previous reviewers I recommend adding an extra 1/4 cup of butter and 1/3 cup of extra flour. Refrigerate dough a few minutes, make sure butter it is not too hot, and cool on cookie sheet. Step #3, personally wasn't all that hard. It's actually pretty simple. Just reread it a few times and youll get it.

These cookies were basically amazing. I got so many compliments. They were chewy and not flat at all. Props to whoever came up with it!

 
Reviewer: Mimi
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Thank you, Thank you, Thank you for posting this recipe! It is wonderful! I really don't know what some of the others are talking about.. the recipe is easy, they turned out thick and chewy and delicious.

 
Reviewer: Mariana
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OMG, I tried this recipe. What can I say?, it's the best. EXCELLENT!!!

 
Reviewer: hannah
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I think I may be able to shed some light on the disparity in reviews here. I used two different baking sheets to make these -- a jelly roll pan with edges, and a flat baking sheet. The cookies on the pan with edges were the platonic ideal of a chocolate chip cookie -- they were thick, perfectly shaped, and delicious. The ones on the sheet without edges spread out too far, ran into each other, and were very thin. The difference was pretty significant, so I thought I'd share. Also, I'd recommend refrigerating the dough before shaping it.

 
Reviewer: pc
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Reviewer: Stephanie
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They were ok. Not exactly what I was thinking of when I was looking for a thick chewy cookie. They were a little flat. I made some with chocolate chips and some with M&M's the ones with M&M's they were both good.

 
Reviewer: HSB
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I am a chef and i have to say whoever forwarded on this recipe was silly you could have made a mint on this recipe but all the same thanks i sure use it in my restuarnt

 
Reviewer: Collette Murray
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I baked the cookies the first time and they were good. I changed the flour to 2& 1/2 cups I also added a 12 oz bag of choc chips and a half of another bag of 12 oz choc chips. and mixed everything else as given. The cookies were thick, they were very large and chewy, they were not flat, nor were they greasy I had 2 dozen cookies instead of 1 & 1/2. My husband did say that the cookies were a bit sweet. 4/21/08 I baked the cookies a second time, I stayed with the 2 & 1/2 cups of flour and this time I changed the sugar ratio to 1/2 cup of brown sugar and 1/2 cup of white sugar. I still used 18 oz's of chocolate chips (one and one-half bags of chocolate chips (12 oz bag). The cookies still had their sweetness they were large, thick, not flat and soooo full of chocolate chips and chewy. I recommend to those who say the cookies are flat to make sure that after you mix the liquid ingredients that you stir in the flour do not use the mixer and drop your cookie dough using two spoons (tablespoons) in a very large heap. These are the best chocolate chip cookies I have ever baked the original way and the way that I altered the recipe.

 
Reviewer: Collette
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I made these twice. The first time I changed the flour to 2 & 1/2 cups to balance the butter and added 1 & 1/2 cups of chocolate chips (12 oz bags). Make sure that when you add the dry ingredients that you only stir them into the mixture do not use a mixer. The cookies were thicker than the cookies on the picture above, they were large, chewy and soft, my yield was 2 dozen even though I dropped the dough in huge hunks. My husband said that the cookies were a bit sweet. I made the cookies again, this time I stayed with the 2 & 1/2 cups of flour, to combat the sweetness I used 1/2 brown sugar and 1/2 white sugar. I continued with the 1 & 1/2 bags of chocolate chips (12 oz bags). I still dropped the cookies in huge hunks and had 2 dozen and two cookies this time. The cookies were great, they were large, thick, chewy and soft. I did not make dough balls I just dropped the cookies in huge hunks, I did melt the butter in the mixing bowl I was going to use, i microwaved the butter for 15 seconds and used a rubber spatula to melt the rest of the butter so that it was melted but not oily. I did do the one egg yolk only. These are the best chocolate chip cookies I have ever, ever, ever made.

 
Reviewer: Sharon from New Zealand
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Thank you so much Diana for this lovely recipe. I am always on the lookout for recipes to try that are not going to disappoint and these certainly passed that test. My two children (9 and 7 years of age) certainly agreed. It is a very sad day when you go to the trouble of cooking something and they just don't turn out as they should. I used 2 one-quarter cups of flour because I think we have different flour here. This recipe will definitely be going into my recipe book to pass down to my kids. Thank you so much for sharing.

 
Reviewer: REGINE
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I tried baking the cookies and they turned out to be rock hard! I have no idea what went wrong! Can anyone help? Other than the rock hard part, the cookies actually tasted fabulous!

 
Reviewer: Sheryl
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These cookies are awesome! My family and Day Care can't get enough of them! I read some of the other reviews and made a few changes to the recipe and they turned out great. I changed the flour to 1 1/2 cups (they were a little sticky otherwise and the brown sugar to 3/4 cup.) You do have to be sure not to overbake them. I will be making these for many years to come. Enjoy!!

 
Reviewer: Sara + Lovelynn
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They were too flat, and were just a little too sweet. We recommend adding more flour and decreasing the amount of sugar and butter. We also substituted a Hershey bar, coursely chopped instead of chocolate chips. It was definitely chunkier and more chocolaty for all those chocolate lovers out there!

 
Reviewer: Lauren
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These were by far the best homemade chocolate chip cookies I have ever made or eaten. Thanks!

 
Reviewer: Helen
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These cookies are the BEST! Although, I did have to alter the recipe just a tad. I ran out of baking soda so i used cream of tartar in its place. They are already almost gone, and they just came out of the oven!

 
Reviewer: dyanne
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These cookies have committed a crime!! Personally, this recipe is by far the "best" ever.

 
Reviewer: Elma
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the best ever! chewy and yummy and much better than store-bought!! after eating these miracle cookies I don;t think i'm ever going to touch store-bought. rocks!!

 
Reviewer: meggie
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well, i just finished baking these cookies.some just came out of the oven, and are cooling. i haven't tasted them yet, but they look gorgeous and smell incredible. it was a pretty easy recipe, and the cookie dough tasted awesome (which is all that matters, right? )but next time i will probably put less brown sugar 'cause it is a tad too sweet...

 
Reviewer: Andra
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They are super easy to make and taste great. They have turned out perfect every time I have made them. It's the only chocolate chip cookie recipe that I will use from now on.

 
Reviewer: Diana
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Delicious! Thick and chewy and a bit sweet. The only change I made to the original recipe was to add about 1/3 cup of quick cooking oatmeal. Will definitely make again.

 
Reviewer: KellAnn
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Yummy! I made these yesterday and they are almost all gone! I'm bookmarking this page because I know I will make these again and again! Thanks!

 
Reviewer: erica
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excellent! tastes good, and easy to make.

 
Reviewer: cheyenne
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Dear Regine, I guess you baked them too long and I found out that you need only half the amount of sugar, but don't put sugar, put in sweetener. This review was from a very smart ten year old 8th grader.

 
Reviewer: PhillyFresh
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Why does it ask us to adjust the racks to two different level, if it isn't utilized in the directions?

 
Reviewer: Terri Barbour
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These cookies are wonderful. I did also get confused on how to roll them.I am a culinary student so i just took a small cookie scoop and put them on a cookie sheet and everything came out good. I didn't have to change the recipe. Also everyone has to understand if they had to add flour then you might have a house that might be dry in the air so sometimes you will have to change the flour measurement so its not for every house. They were sweet to me but i'm not a sweet eater versus my mother said they were just right. It depends on a persons taste buds. I LUV THEM

 
Reviewer: Tara
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Not Diana's fault, but I got anxious to get them in the oven and I patted each cookie down a bit too thin! However, I have another sheet on the go and I followed the directions about halving the balls and NOT patting them and they look absolutely perfect. Even the thin ones taste incredible. I did lower the amount a sugar (1 cup brown sugar, but only very lightly packed and a bit less than 1/2 cup granulated sugar), and I used Hershey's Special Dark chocolate chips. Heavenly!

 
Reviewer: Barb
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These came out great. I usually overcook..well they look too pale.. but these are still great the next morning so I'm gonna try this again sticking to the time. Just a note I used Splenda brown and white sugar and they taste great, maybe the two cups of chips, one mini semi-sweet and one milk choc to use them up. I have plans for this dough as some suggested other mix-ins. I think I'll divide the batter before the chips and try crasins, nuts, coconut with smaller batches. THANKS for the recipes. Finally one I couldn't 'kill'.

 
Reviewer: SaturnBlue
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I was just browsing through and I had kept this site on my bookmark tool bars because I like the recipes and i wan to start baking more because I love to cook and bake. I saw this recipe and I thought "I can make these right now and they seem really easy and delicious". An hour later I had made my first batch and they came out perfect, perfect size and perfect taste, the melted butter really helps these cookies to be chewy and good. Thank you so much for posting this recipe I love it.

 
Reviewer: mia and shea
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These taste like lumps of flour and butter....we did the recipe completely right and they still came out gross....thanks, i guess...

 
Reviewer: Hernandez Diaz
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I love this recipe. My boyfriends family loves this recipe. I gave it as a thank you and they all loved it. This is also my boyfriends favorite cookie now hahaha~and it is very very very very good.

 
Reviewer: Shu
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Just tried this out and only one word "AWESOME"!!! It's chewy but soft 'n just soooooo tasty. My husband lovessss it too 'n that's the best return.

 
Reviewer: Emily
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These were the hands down best chocolate chip cookies I have ever made. They cooked perfect and stayed so thick and chewy and taste delicious!! This is the ONLY recipe for choc chip cookies I will be using from now on! Thank you :)

 
Reviewer: Kenny
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I made your recipe in Belgium ! Amazing ! I will bake more !

 
Reviewer: Joseph
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Very good, but much richer than I thought they'd be. I ate one and I can't eat anymore! I love this site though. I keep it bookmarked and use it often!

 
Reviewer: Lisa
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The best chocolate chip cookie ever!! Thank you thank you!

 
Reviewer: Kimmi
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Looked at the different reviews, and was super excited for the recipe. When i mixed the dough, it was really kinda runny, not thick like cookie dough usually is. Could be cause i only had margarine instead of butter... but is all i had, lol. I added almost another cup of flour to thicken it up a little. Other than that, i made sure to follow the recipe. They came out just like the post said, with nice crispy edges and a soft chewy middle... they are a bit rich, and i don't know if it was the margarine or extra flour, but it just doesn't taste as good as other chch recipes i've tried... may try again using the right butter this time, and tweaking some of the sugar ratio... we'll see. =)

 

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