Description
These ultra-thick, bakery-style chocolate chip cookies are soft, chewy, and packed with gooey chocolate. The secret? Cold butter and cornstarch for the perfect thick and tender texture. No chilling required—just mix, bake, and enjoy!
Ingredients
Scale
- 1¼ cups all-purpose flour
- 3 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 6 tbsp granulated sugar
- 6 tbsp brown sugar
- 1 large egg
- ½ tsp vanilla extract
- 1½ cups semi-sweet chocolate chips
- ¼ cup chopped walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
- In a large mixing bowl, cream the cold butter, granulated sugar, and brown sugar until slightly creamy.
- Mix in the egg and vanilla extract until just combined.
- Gradually add the dry ingredients and stir until a thick dough forms.
- Fold in the chocolate chips and walnuts (if using).
- Scoop out 2-tablespoon-sized dough balls and place them 2 inches apart on the baking sheet.
- Bake for 6-8 minutes until edges are golden brown but centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Do not overbake—cookies will continue cooking as they cool.
- For extra-large cookies, double the dough size and bake for 9-10 minutes.
- Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American