Have you ever wondered How to Make Soft, Thick, Chewy Chocolate Chip Cookies? I am sharing my tips for the best chocolate chip cookies ever, and showing you how easy they are to make!
This recipe for the perfect soft baked, chewy chocolate chip cookie came to me after many, many recipe testing sessions. I’ve been baking chocolate chip cookies my whole life – they’re my favorite cookie!
I really wanted to create a bakery style cookie at home with simple, everyday ingredients, and not a lot of time. This recipe has been made by so many of you and everyone tells me it it THE BEST chocolate chip cookie ever! Time to try them for yourself!
These cookies are SO thick, SO soft, SO packed full of melty chocolate….I’m telling you: Best cookie I’ve ever eaten!
Here are my Tips for making the Best Chocolate Chip Cookies:
The biggest change I made to this recipe versus my usual favorite, is that I added 2 TBS of canola oil to the batter. This simple addition kept these cookies soft and fresh for over a week!!
Add 2 TBS of cornstarch to the dough. It makes the cookies fluffy and soft!
I added 2 types of chips, which sounds so simple but it really made a big difference in the flavor. Mini semi sweet chips and milk chocolate chips are the perfect combination and they fill every bite with ooey, gooey, melty, chocolate goodness!
Let the dough chill for about an hour. This helps ensure that the cookie doesn’t spread too much while baking.
When scooping the dough onto the cookie sheet, pile the dough high! I just used a regular spoon and heaped large spoonfuls of dough onto the tray, making sure they were tall! This helps create a nice thick cookie!
More Amazing Chocolate Chip Cookie Recipes You Will Love:
Coffee Chocolate Chip Cookies
Chewy Dark Chocolate Cranberry Cookies
Fudge Stuffed Chocolate Chip Cookie Bars
Chewy Milk Chocolate Sea Salt Cookies
Banana Toffee Chocolate Chip Cookies
These cookies are buttery and chewy, thick and soft, and full of chocolate chips! You need to try these!!
If you make these perfect Thick and Chewy Chocolate Chip Cookies, I would love for you to leave a star rating and comment here on the blog! It’s helps me to know what you are making and loving and it’s helpful to other readers as well!
If you take pictures, I’d love to see them!! Tag your recipe pictures with #backforsecondsrecipes on Instagram and tag me @BackforSeconds!
Have you ever wonderedHow to Make Soft, Thick, Chewy Chocolate Chip Cookies? I am sharing my tips for the best chocolate chip cookies ever, and showing you how easy they are to make!
5 from 1 vote
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Prep Time 15 minutesmins
Cook Time 10 minutesmins
Chill Time 1 hourhr
Total Time 1 hourhr25 minutesmins
Course Dessert
Cuisine American
Servings 36
Ingredients
1cupbutter(softened)
2tablespoonscanola oil
1cupbrown sugar
1/2cupsugar
2eggs
1teaspoonsalt
2teaspoonsvanilla extract
1 1/2teaspoonbaking soda
2tablespoonscornstarch
3 1/4cupsflour
1cupmilk chocolate chipsor semi-sweet
1cupmini semi sweet chocolate chips
Instructions
In a large mixing bowl cream together butter, oil, and sugars until light and fluffy.
Add eggs, vanilla, and salt and mix until combined.
Add in the baking soda and cornstarch and half of the flour and mix well.
Pour in the remaining flour and mix only until combined.
Stir in chocolate chips, then cover and chill for one hour.
Preheat oven to 350
Drop heaping spoonfuls of dough (about 2 Tbsp) onto ungreased cookie sheets, making sure the piles of dough are nice and tall.
*If using a cookie scoop, scoop one ball of dough right on top of another one. This is what makes the cookies thick!
Bake 10 minutes. Pull them from the oven when the edges are slightly golden and the centers look just barely done.
After 2 minutes remove cookies from sheets onto cooling racks until completely cooled.
Store in an airtight container at room temperature.
Keyword bakery style cookies, best chocolate chip cookies, thick and chewy chocolate chip cookie recipe
How to Soften Cookies in the Microwave: Place the stale cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave them in short bursts of 10-15 seconds until they become soft. Be careful not to overdo it, as the cookies can become too soft or lose their texture.
A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.
Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.
Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.
Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.
Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.
Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.
Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.
Though most bakers and cooks prefer butter for its unparalleled taste, margarine does have its place. Because of its high water content, baked goods made with margarine will often have a softer texture.
Once it's clear that you do have limp cookies or less-than-crispy crackers, put them back into a preheated 300° F or 325° F oven, regardless of the original (presumably higher) baking temperature. I tend to use 300° F for items that can't afford to get darker, and 325° if a little extra color won't hurt.
Steam: This method is great for single cookies that may have gotten a little hard. The steam from the paper towel will help to soften and warm the cookies in seconds. All you have to do is wrap the cookies in a damp paper towel and microwave them for 10-15 seconds. Voila!
The easiest way to do this is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture, rehydrating the cookies, and making them soft and chewy once again. Be sure to monitor the cookies closely to avoid over-softening them.
If you leave your cookies out or they start to get stale and harden, you can fix it with a slice of bread! Add your cookies into an airtight container with a soft slice of bread and let it sit for 12-24 hours. When you open up the container, the bread will be hard and the cookie will be soft!
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Introduction: My name is Reed Wilderman, I am a faithful, bright, lucky, adventurous, lively, rich, vast person who loves writing and wants to share my knowledge and understanding with you.
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