Stirring Up Happiness

The Thickest and Gooiest Chocolate Chip Cookies

The thickest and gooiest chocolate chip cookies! These cookies remain soft in the middle and have slightly crispy outer edges. Made with just the right amount of chocolate chips, these stay true to the classic everyone loves!

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Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips

Instructions

1. In a stand mixer or large mixing bowl, cream together butter, brown sugar and granulated sugar for 3 to 4 minutes. Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix.
2. In a separate bowl, whisk together all purpose flour, baking soda and salt. Add this dry ingredient mixture to the large mixing bowl. Stir to combine. It will come together as a thick dough.
3. Pour in the chocolate chips and combine.
4. Cover the dough and place in the fridge to chill for at least 1 hour. Do not skip this step. Chilling allows for flavor development and will prevent overspreading while baking.
5. Once the dough has chilled, preheat the oven to 375°F. Line two large baking sheets with parchment paper.
6. To make extra large cookies, use a 1/2 measuring cup to form 9 dough portions. To make regular size cookies, use a 1/4 measuring cup to form 18 dough portions. Place dough onto the parchment lined baking sheets, leaving at least 2 inches of space in between each cookie.
7. Bake cookies 9 to 10 minutes for extra large size cookies or 8 to 9 minutes for regular size cookies. Remove from the oven when the bottoms become slightly golden brown.
8. Let the cookies cool and completely set up on the baking sheet for at least 10 minutes before removing. Store cookies in a closed container for up to four days.