Thick-and-Gooey Chocolate-Chip Cookies
Updated Jan. 15, 2026
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
Nutritional analysis per serving (30 servings)
282 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 4 grams protein; 141 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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.
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
States 30 minutes. Later in recipe it states to chill for an hour. Huh? Correct recipe to state a minimum of 1.5 hours A few commenters say to chill for 24 hrs. I am inclined to not try this recipe. Too many contradictions. NYT says they tested this recipe at least 6 times and asks us to be forgiving. Again I say, huh!?!?!
The thick and chewy chocolate chips were delicious. They don't break in your hands and are chocolatey. It was good that they needed to be refrigerated over night, because after the snow storm in our area and being without electricity, We were able to start the gas stove and enjoy cookies in the cold.
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.