Thick and Chewy Chocolate Chip Cookies
Thick and chewy chocolate chip cookies have crisp, golden edges and a soft, melty center. They're loaded with chocolate chips and finished with a sprinkle of flaky sea salt for the perfect sweet-and-salty bite!
Servings: 18 cookies
Equipment
Ingredients
- 2 cups + 2 tablespoon all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 3/4 teaspoon espresso powder
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter melted and cooled
- 3/4 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla bean paste
- 1 1/2 cups semisweet or dark chocolate chips I use a combination of both
- flaky sea salt for sprinkling on top
Instructions
- Preheat oven to 325° F. and line a rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, baking soda, salt, espresso powder, and cinnamon.
- In the bowl of a stand mixer add the melted butter and both sugars. With the paddle attachment, beat on medium-high speed for 2-3 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl at least once.
- Add in the egg, egg yolk, and vanilla bean paste then beat again until thoroughly combined, about 1 minute. Scrape down the sides of the bowl once.
- Pour the dry ingredients into the mixer bowl. Beat on low to start then increase the speed slightly. Beat just until the flour is incorporated and you can no longer see it. Scrape down the sides of the bowl as needed.
- Add in the chocolate chips and beat on low just until the chocolate chips are incorporated. You can also fold them in with a rubber spatula. The dough will be soft and shiny.
- Cover the bowl with plastic wrap and refrigerate if for at least an hour.
- Use a 3 tablespoon cookie scoop to scoop out balls of cookie dough. Use clean hands to roll them into balls. Place the cookie dough balls onto the prepared baking sheet spacing them approximately 2 1/2 inches apart.
- Bake on the middle rack of the oven for 13-17 minutes or until the edges are light brown, but the middle looks soft and under baked. The cookies will continue to bake as they cool. Sprinkle with flaky sea salt immediately after removing them from the oven.
- Cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months. Unbaked cookie dough balls can also be frozen for up to 2 months. No need to thaw, just bake them frozen, but add an additional 1-2 minutes of baking time.
Nutrition
Calories: 272kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 121mg | Fiber: 2g | Sugar: 21g | Vitamin A: 272IU | Vitamin C: 0.002mg | Calcium: 25mg | Iron: 2mg