Chocolate Chip Cookie Recipe: Thick

N’ Chewy

This recipe actually IS The Best Chocolate Chip Cookie Recipe – it’s been
the most popular chocolate chip cookie recipe on my entire website for
almost a decade now! It made it into my first cookbook and has remained a
reader favourite for years now thanks to it having ingredients that you have
in your pantry, Just read all the hundreds of rave reviews that have been
left over the years, this is the only chocolate chip cookie recipe you’ll ever
need! If you don’t believe me – believe the tens of thousands of people that
have baked these cookies over the years – they know their stuff!

How to Make Easy Chocolate Chip

Cookies From Scratch
These are fast and easy chocolate chip cookies that turn out thick and
chewy! Remember to under bake them slightly and they will turn out
chewy. These thick and chewy chocolate chip cookies are the base for
my Milk Chocolate Chip Cookies with Raisins, my Chocolate Mint Ritz
Stuffed Chocolate Chip Cookies and my personal favourite Walnut
Loaded Chunky Chocolate Chip Cookies. This chocolate chip cookie
dough is perfect for making stuffed cookies of all types! If you are looking
for crispy chocolate chip cookies, try my Crispy Chocolate Chip Cookie
recipe, that one is MY all time favourite!
• Preheat your oven to 350 °F.
• Cream together your butter and sugar until it’s light and fluffy. Add in
the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda
and salt.
• When that is done, fold in the two cups of chocolate chips by hand,
and prepare to put them on some parchment paper lined cookie
sheets.
• Drop by rounded teaspoonful onto the baking sheets.
• Bake at 350 degrees for 10-12 minutes, until golden brown and slightly
underdone. Cool on the sheets completely.

What’s the Best Chocolate to Use in

Chocolate Chip Cookies?
The best chocolate to use in chocolate chip cookies is real chocolate, not
“baking morsels”. When you look on the package of chocolate chips, IF it
doesn’t say chocolate, then it’s not chocolate! There are brands that make
cheap fake chocolate morsels and these morsels or baking chips will not
make the best cookies. I like most chocolate chips in my cookies but
prefer Chipits Semi-Sweet Chocolate Chips or Ghirardelli chocolate
chips and I stock up on those when I go to the States!

Do I Have to Chill the Cookie Dough?

Chilling chocolate chip cookie dough allows the flavours to meld together
somewhat but you don’t have to chill this recipe in order to get thick and
chewy cookies like shown in the photos. This cookie recipe does not require
chilling. The choice is a personal one if you feel that the flavours get deeper
when you chill the dough.
How to Freeze Chocolate Chip Cookie Dough
This chocolate chip cookie dough is perfect for making ahead of time and
freezing! Freezing chocolate chip cookie dough is incredibly easy and is a
great way to save time for busy families on the go, you can pre-make a ton
of dough and keep it in the freezer for when you need to use it

• Prepare the cookie dough according to the recipe instructions.

• Divide the cookie dough into two equal portions.
• Place each portion of the cookie dough into a freezer safe bag, seal
and freeze for up to 2 months. I dived the dough into two as they will
make a solid dozen cookies each.
• If you prefer, you can roll the cookie dough into pre-formed balls, BUT
I find that this actually can dry out the dough and change the quality.
When you freeze the dough in a large chunk, it helps preserve the
moisture and prevents everything from getting freezer burnt.
• To make cookie dough balls and freeze them, roll the dough into one
inch balls. Place on a parchment lined baking sheet and flash freeze
for an hour so that they won’t stick together when you place in the
freezer safe bag.
• Place the balls into a sealed container or a bag. IF you make the
dough balls they DO deteriorate in the freezer faster, I would only give
them a month in there, tops.

How to Bake Cookies From Frozen Cookie

Dough
Now that you have the cookie dough frozen, you can bake it up any time
you want!

• Remove your dough from the freezer and let defrost.

• If you have made the cookie dough balls and frozen them, simply line
a baking sheet with parchment paper and place the frozen dough on
top, 2 inches apart and let them defrost.
• Preheat your oven to 350 °F.
• Roll the dough into 1 inch balls. I find that you can still work with
slightly frozen dough at this point and it’s easier to make the balls!
• Place on a parchment lined baking sheet, 2 inches apart.
• Bake in the oven for 10-12 minutes until they are golden brown and
slightly underdone.
 • Cool on baking racks.

How to Freeze Baked Chocolate Chip

Cookies
Chocolate chip cookies freeze exceptionally well and it’s easy to do! Bake
them up and then store them in the freezer for snacks and school lunches.
 • You are going to freeze the already baked cookies on a cookie sheet in
one layer until they are frozen solid.
• Remove the frozen cookies from the cookie sheets and place into an
airtight, freezer safe container.
• Place the cookies layer by layer (putting parchment paper or wax
paper between the layers to make sure that they don’t stick together)
and then seal with the lid.
• Freeze for up to 3-6 months.
• Defrost on the counter-top and enjoy!

How to Keep Your Cookies Fresh

I learned this trick from a professional bakers daughter! To keep
your chocolate chip cookies fresh, seal them in a container with a piece of
fresh bread (or at least not stale bread) The chocolate chip cookies will wick
the moisture from the bread while they are sealed up in the container and
you will have chocolate chip cookies that will last for 4-5 days on your
counter top- and still be soft and chewy! I do NOT recommend anything
else – I have seen apple slices and wet paper towels recommended – as
flavors from the apple WILL wick into your cookies and paper towels are
messier.

The Types of Ingredients to Use in Chocolate

Chip Cookies
Here are a few common questions that are asked when it comes to the
ingredients used in chocolate chip cookies. Remember that this is just my
opinion only and you are free to use products and brands that you like!

What type of flour do I use in chocolate chip

cookies?
The best type of flour to use in chocolate chip cookies is unbleached, all
purpose flour. The brand doesn’t really matter as long as it’s a brand that
YOU like to use.
What type of butter do I use in chocolate chip
cookies? Can I use salted butter?
The best butter to use in your baking is one that tastes good off the spoon –
or you can taste test it on plain toast. You want to use a butter that is good
quality and tastes delicious! This is what your cookies are going to taste like,
so make sure it’s good! As for salted butter, I use salted butter all the time
in my baking, just use a portion of the salt in the recipe if you are doing so.
The rule of thumb is that you leave out ¼ tsp of salt for every ½ cup of
salted butter you use, so you would only use ¾ tsp of salt in my recipe.

Do you need brown sugar for chocolate chip

cookies? What kind?
You absolutely need brown sugar for chocolate chip cookies, or they will be
too sweet and lack a depth of flavour. I use golden or light brown sugar in
all of my cookie recipes, but I have a friend who uses dark in almost
everything she bakes – and everything she makes turns out great as well! It
will be a deeper, more molasses-ey flavor when you use a dark brown
sugar. If you don’t have brown sugar, mix in 2 tbsp of molasses to every cup
of white sugar that you are substituting.
Chocolate Chip Cookie Troubleshooting
Here is a list of the common problems you might encounter when making
chocolate chip cookies – or most cookies, for that matter.

Problem: My cookies spread out and are flat.

• If it’s humid or hot, like with any other cookie recipe, you are going to
have to adjust your methods. Chill the dough in the fridge before
baking to combat heat, and with humidity add in a couple tbsp of
flour until the dough firms up.
• If you have neither heat nor humidity and you have a wet dough – I
hate to break it to you but your butter is cheap and has a high water
content. It happens, a LOT and is massively important AND always
overlooked when it comes to baking. There are 2 ¼ CUPS of flour and
only ½ cup of butter – this is one of the driest cookie doughs out
there.
• You also could have measured wrong, because there is no way ½ cup
of butter mixed into that large amount of flour can be wet.
• You aren’t measuring the flour correctly OR you are using sifted flour.
A lot of people don’t realize that your flour can come pre-sifted, which
means that when you are measuring out your flour it will NEVER
match recipes on the internet! Never buy pre-sifted flour unless it’s for
a recipe that specifies it. Most households buy unsifted and use un-
sifted.
• Your oven could be running at a different temperature, check it’s
accuracy.

Problem: My cookies are tough and not chewy

• Make sure to under bake the cookies. You only have to heat them up
to 165 °F, to properly and safely cook the raw eggs in them. You can
have ooey gooey chocolate chip cookies without adding honey or
corn syrup, just simply under bake and enjoy!
• You might have over-beaten the cookies. Don’t beat the dough as
much next time.
Baking Supplies & Equipment Needed For
Making Chocolate Chip Cookies
You don’t have to have the following items that I list below for baking, but I
own most of them and they make baking a lot easier! Here are a few
suggestions for your kitchen!

1. Stand Mixer
2. Hand Mixer
3. Dry Measuring Cups
4. Measuring Spoons
5. Parchment Paper
6. Baking Sheets
7. Cookie Scoop
8. Spatulas/Flippers