Thank you Thick & 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! You'll love these Sheet Pan Perfect Chocolate Chip Cookie Bars and these Ultimate Chocolate Cookies!
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 superpowers on the face of earth!
In One Word...Chocolate!!!
(Yes it is A SuperPower!)
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 for Loaded Chocolate Chip Cookies Recipe
- 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 & 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 this loaded chocolate chip cookies recipe! 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
- Chocolate Chip Cookie Dough Frosted Brownies
- CopyCat Crumbl Chocolate Chip Cookies Recipe
Thick and Chewy Chocolate Chip Cookies
Ingredients
- 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
- ¼ cup - You'll get 15-16 cookies, bake 12-15 minutes
- ½ cup - You'll get 7-8 cookies, bake 15-20 minutes
ChocolaTess says
Yay! I'm so glad that worked out for you Elle. Rock on! Thank you so much for the feedback! 🙂
elle says
HI, I used light colour williams sonoma baking sheet, plus parchment and i used the middle rack. The size i used for the cookies were a bit smaller then the 1/4 cup size, which seemed really large for me. i ended up baking the cookies at 350 for around 12 minutes and they came out perfect. Thank you for responding back so quickly..
ChocolaTess says
Hi Elle, I have questions? What type of pan were you using and was it dark? They will absorb more heat and therefore more heat will radiate off the surface. Is your baking rack too low to the bottom? Did you use parchment paper? Not sure how big you are making your cookies, but you could reduce the time a few minutes. Maybe chill the dough if it is too warm. You could definitely reduce the temperature, but I would keep a close eye on them after 8 or 9 minutes. Hope something here helps? Let me know if any of these might sound like the issue Elle! I have made these several times and they always come out good.
elle says
i baked these cookies at 375 as stated above, but i found the bottoms were burning quickly. Should i reduce the temp to 350? and if so, how long should i bake them for?
ChocolaTess says
Thank you!!
Anonymous says
I Love chocolate chip pecan cookies, my favorite !! I'll make these but without the sugar ???
ChocolaTess says
Thank you Joanne! Last week required as much chocolate as possible and I couldn't agree with you more!
Joanne says
I agree Kim; Chocolate is a super power, and will take care of whatever ails you! 🙂 I love all the chocolate in these cookies!