Thick-and-Gooey Chocolate-Chip Cookies

Name: Thick-and-Gooey Chocolate-Chip Cookies
Total time: 30 min
Yield: Makes 30 cookies
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons kosher salt; 8 ounces butter, softened; 1 1/2 cups packed light brown sugar; 1/4 cup sugar; 3 eggs; 1 tablespoon vanilla extract; 3 cups chopped bittersweet chocolate (chunks and shavings); 2 cups chopped walnuts (optional)

By Amanda Hesser

Updated June 6, 2024

Thick-and-Gooey Chocolate-Chip Cookies — Craig Lee for The New York Times

Total Time: 30 minutes
Rating: 4(940)
Comments: Read comments

These hefty and extremely satisfying treats should be devoured with a cool glass of milk on hand. In the search for the perfect iteration of chocolate-chip cookies, three subsets of cookie rose to the top (check out the crisp and chewy versions to compare).

Each recipe was tested more than a half-dozen times, so please grant us some generosity. Note that this version uses baking powder and the balls of dough are considerably larger.

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Ingredients

Yield:Makes 30 cookies

2½cups all-purpose flour
1teaspoon baking powder
1teaspoon baking soda
2teaspoons kosher salt
8ounces butter, softened
1½cups packed light brown sugar
¼cup sugar
3eggs
1tablespoon vanilla extract
3cups chopped bittersweet chocolate (chunks and shavings)
2cups chopped walnuts (optional)

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, baking soda and salt.
Step 2
In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
Step 3
Roll ¼ -cup lumps of dough into balls, then place on the baking sheet and flatten to ½ -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

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Ratings

4 out of 5

940 user ratings

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Comments

Julie8 years ago

Definitely needs to chill 24 hrs. The difference in cookies made after 24 hrs and those after cookies had only chilled 5 hrs was dramatic in terms of the taste. Seemed that the ingredients had blended more - less salty.
Nice cookie, chewy from all the sugar.

Deborah8 years ago

Very, very good cookies.
Re directions: Not necessary to roll dough into balls. After chilling dough 1-2 hours, I plopped level 1/4 C scoops directly onto parchment-covered sheet. I then covered mounds w/ plastic wrap to avoid sticking & used bottom of a glass to press to 1/2" thickness. I returned to fridge & chilled overnight, then removed plastic wrap & baked in AM. Save time & skip the balls.

weight conversion (always do use weight for baking!)5 years ago

300g Flour 4g baking powder 6g baking soda 10.7g kosher salt 8oz butter 319.5g brown sugar 49.5g sugar 3 eggs 14g vanilla extract 510g chocolate 284g almonds

Kaylyn3 weeks ago

Chilled in the freezer for an hour but they still got pretty flat. Only used 2 cups of chocolate chips (1bag of Ghirardelli) and that was plenty. Used 2 tsp of sea salt instead of kosher-was fine.

Kb11 months ago

Yes chill 24 hours. This dough with a package of chocolate gchips is not enough. 2T balls cook in 10-11 minutes

cynthia1 year ago

Unfortunately, my batch turned out cakey like many of the other commenters mentioned.

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