Super Thick Chocolate Chip Cookies
These Super Thick Chocolate Chip Cookies are enormous with a satisfyingly crispy exterior, soft buttery interior, and loaded with lots of chocolate flavor and earthy walnuts.
Servings: cookies
Ingredients
- 1 cup (225 gr) unsalted butter
- 2/3 cup (130 gr) brown sugar
- 2/3 cup (130 gr) white sugar
- 2 eggs
- 1 1/2 cups (180 gr) all-purpose flour
- 1 1/2 cups (180 gr) cake flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (300 gr) chocolate chips
- 1 cup (100 gr) walnuts, coarsely chopped
- Sea salt flakes, for topping, optional
Instructions
- Line two baking sheets with parchment papers or silicone baking mats.
- In a large bowl, combine together all-purpose flour, cake flour, cornstarch, baking soda, and salt
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time, mixing well after each one.
- Stir in the dry ingredients either by hand or on the lowest setting of an electric mixer. Then, stir in the chocolate chips and walnuts until well combined.
- Divide the dough into 8 equal pieces. Each dough ball should weigh 6 oz/170 gr. Use your hand to form a loose ball of dough. Do not compress it. Place 4 cookie balls on each baking sheet. Chill the dough for at least 60 minutes.
- When ready to bake, preheat the oven to 375F/190°C. Sprinkle sea salt flakes on top (optional). Bake one layer of sheets of cookies at a time in the middle oven rack, until the exteriors are golden, but the insides are still slightly doughy for about 15-20 minutes.
- Let the cookies cool in the pan for 15 minutes to set. Then, transfer them to a cooling rack to cool completely. Best serve warm.
Notes
Skip the chilling process by using cold butter instead of room temperature butter. Cube the butter first into small pieces before mixing to incorporate it better. Make sure the dough is still cold when you put them into the oven.
I prefer to chill the dough instead of using cold butter. If your mixer is not powerful enough to mix hard cold butter, you will risk damaging the mixer.
Nutrition
Serving: 1cookie | Calories: 859kcal | Carbohydrates: 102g | Protein: 9g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 461mg | Potassium: 294mg | Fiber: 2g | Sugar: 62g | Vitamin A: 790IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2mg
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