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Thick Chocolate Chip Cookies

Thick chocolate chip cookies are chilled before baking, then baked until the edges are golden and the centers still look slightly underbaked. A tall mound of dough helps give each cookie its thick shape and soft center.
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Prep Time 20 minutes
Cook Time 13 minutes
Chilling and cooling 1 hour 10 minutes
Total Time 1 hour 43 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour spooned and leveled
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, room temperature
  • 1 egg yolk large, room temperature
  • 2 tsp vanilla extract
  • 2 cup semisweet chocolate chips

Equipment

  • 1 hand mixer
  • 2 18x13-inch rimmed baking sheets

Method
 

  1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar in a large bowl with a hand mixer on medium speed for 2 to 3 minutes, until creamy and fluffy.
  3. Beat in the egg, egg yolk, and vanilla until combined, scraping down the bowl as needed.
  4. Add the flour mixture and mix on low just until no dry flour remains.
  5. Fold in the chocolate chips until evenly distributed.
  6. Cover the dough and refrigerate for at least 1 hour.
  7. Heat the oven to 375°F.
  8. Line two 18x13-inch rimmed baking sheets with parchment paper.
  9. Scoop the dough into 18 portions of about 3 tablespoons each.
  10. Shape each portion into a tall mound.
  11. Arrange 9 portions on each baking sheet with about 2 inches between them.
  12. Bake for 11 to 13 minutes, until the edges are golden and the centers still look slightly underbaked.
  13. Halfway through baking, swap the sheets between racks and rotate them front to back.
  14. Cool the cookies on the baking sheets for 10 minutes.
  15. Transfer the cookies to a wire rack to cool completely.

Notes

For thick cookies, shape the dough into tall mounds before baking. Store in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen for up to 3 months. For a dairy-free variation, use plant-based butter and dairy-free chocolate chips.