Thick and Chewy Loaded Chocolate Chip Cookies

Thank you Thick and Chewy Loaded Chocolate Chip Cookies!  You came to the rescue! I declared an emergency and I went chocolate overload with these thick and chewy, delectable and buttery chocolate chunk and chocolate chip cookies! Chocolate cures everything!

It's been one of these weeks... Ughhhh!!!!  When it rains, it pours, kind of week. Between deadlines, everything is on track and then "BOOM!" You have  to deal with multiple people to try to fix your technical problems and not sure any of them can help you, while you fight against time. *deep breaths*

So rather than sulk in the crappiness of the remainder of my day, I decided to counter-attack my bad day with one of the greatest super powers on the face of earth!

In one word...Chocolate!!!  (Yes it is a super power!)

I’m most productive and creative after a chocolate fix or two.  It takes me to a special place called Nirvana! Plus, I didn't stop at just one kind of chocolate in these cookies, because what fun would that be? These cookies are generously stuffed with lots of chocolate chips and chocolate chunks!  Perfect for those chocolate emergency cravings!  Add more or less chocolate as you like.

Ingredients You Need

• unsalted butter, room temperature
• brown sugar
• granulated sugar
• eggs
• vanilla extract
• all-purpose flour
• cornstarch
• salt
• baking soda
• semi-sweet chocolate chips 
• chocolate chunks
• sea salt flakes (optional)

How to Make Thick and Chewy Loaded Chocolate Chip Cookies

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. 
• In a separate bowl, combine the remaining dry ingredients of flour, baking soda, cornstarch and salt and set aside.
• Cream the softened butter with the sugars on medium speed until well combined, 2-3 minutes. 
• Next, add the eggs and vanilla extract and beat until well incorporated.
• Gradually add the dry ingredients into the dough, mixing on low speed until the dough starts to form. 
• Add the chocolate chips and chunks and beat until incorporated without overmixing.
• Portion out ¼ or ½ cups of cookie dough and place 3 inches apart on the prepared cookie sheet. Bake for 12-15 for ¼ cup and 15-20 minutes for ½ cup portions. Roll into balls 
• The center of the cookie should be slightly underbaked, but not to the point the cookies are gooey or shiny on top.
• Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

How to Store Cookies

• Storing: Store cookies for up to 3 days in a sealed container or ziploc bag.
• Freezing: Wrap each individual chocolate chip cookie tightly in plastic wrap first, then place in a ziploc bag or container or lay place them completely cooled into a sealed container or ziploc bag so they don't stick together.  You can also place parchment or wax paper in between cookies as well.

Make Extra Cookie Dough!

Double or triple this recipe and freeze the shaped balls of dough.  That way, you can just pop a couple of cookies in the oven and minutes later you’re ready to devour super chocolately chocolate chip cookies!

So next time we all stress out, it is written in the stars, we will eat divine a Thick and Chewy Chocolate Chip Cookie or 5!   Of course, you don't have to wait for an emergency to bake these up. Chocoholics know this!  Eat them warm if you want them ooey-gooey!

 If you love chocolate cookies, you'll love these too!

• Ultimate Dark Chocolate Chip Toffee Walnut Cookies
• Peanut Butter Cup Chocolate Cookies
• Perfect Chocolate Chip Cookies
• OMG! Thick & Chewy Mega ‘Chocolate Fix’ Cookies
• Mega Quadruple Chocolate Cookies
• Soft Batch Chocolate Chip Cookies! Pure Nirvana!
• OMG! Ultimate Milk Chocolate Cashew Cookies

Thick and Chewy Chocolate Chip Cookies

Kim Lange

Thank you Thick and Chewy Chocolate Chip Cookies!  You came to the rescue! Tempting, soft and chewy, super thick chocolate chip cookies chocked full of semi-sweet chocolate chips and chunks! 

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Course Dessert

Servings 16 Cookies

Calories

Ingredients

  

1x2x3x

• 3 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup unsalted butter room temperature
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 8 ounces semi-sweet chocolate chips save some extra for tops of cookies
• 4 to 8 ounces chocolate chunks save some extra for tops of cookies
• optional Maldon sea salt flakes

Instructions

 

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet.
• In a separate bowl, combine the remaining dry ingredients of flour, baking soda, cornstarch and salt and set aside.
• Cream the softened butter with the sugars on medium speed until well combined, 2-3 minutes.
• Next, add the eggs and vanilla extract and beat until well incorporated.
• Gradually add the dry ingredients into the dough, mixing on low speed until the dough starts to form.
• Add the chocolate chips and chunks and beat until incorporated, without overmixing dough.
• Portion out ¼ to ½ cups of cookie dough and place 3 inches apart on the prepared cookie sheet. Bake for 12-15 for ¼ cup and 15-20 minutes for ½ cup portions.
• The center of the cookie should be slightly underbaked, but not to the point the cookies are gooey or shiny on top.
• Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Notes

Cookie Sizes

• ¼ cup - You'll get 15-16 cookies, bake 12-15 minutes
• ½ cup - You'll get 7-8 cookies, bake 15-20 minutes

Keyword chocolate chip, cookies

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