The Best Chocolate Chip Cookies that bake thick, feature chewy Golden edges and Ooey-Gooey Centers. Also these are no-chill cookies and can easily be made gluten free. Could you ask for more?
You need to check out all my other Cookies Recipes after you bake todays cookies!
What is your definition of a Great Chocolate Chip Cookie? Cookies with golden edges? Loaded with Chocolate Chips like these Double Chocolate Cookies? Thick Cookies like these Chocolate Chip Walnut Cookies?
I want my cookies to check all the marks. They should be thick yet gooey, soft yet chewy (heck slightly crispy on the edges). They must bake with golden edges yet should remain fluffy. Andddd they should be oozing with chocolate chips!
What readers are saying:
Lauren Says: "Loved this chocolate chip cookie recipe! I prefer my cookies to be gooey in the center and these turned out just like that - thanks for the recipe!"
Gianne Says: "The perfect combination of chewy and crispy with a rich, buttery flavor. They are easy to make and always a hit with family and friends. Definitely my go-to cookie recipe!"
Jump to:
- Recipe Ingredients:
- How to make these cookies:
- Best Cookie Baking Tips:
- Cake Flour Substitute:
- Freezing Cookie Dough:
- Baking from Frozen Cookie Dough:
- Storing and freezing the baked cookies:
- How to reheat cookies?
- What is the secret to keeping cookies soft?
- What is the secret to making good cookies?
- Should you flatten cookie dough before baking?
- More Chocolate desserts to try:
- Recipe
Sounds too much to ask of a cookie? Well, no!
Coz today you are in for a treat! These cookies are not just one bowl wonder, but also tick all your good cookie requirement.
TASTE: Caramelized notes of brown sugar and butter combined with vanilla and melty chocolate chips. You will be a fan in no time!
TEXTURE: Thick, golden and chewy on the edges, ultra soft in the center.
EASE OF PREPARATION: No special equipments or skills are needed. Just a good ol hand mixer works too!
Recipe Ingredients:
The list of ingredients is concise and probably you have all these ingredients in your pantry right now! Lets see what we are adding to our dough and how that ingredient works in the cookie dough.
- Flour: We are using all purpose flour for the base of this cookie dough. And we will combine it with cake flour (more on that in the next bullet point). Both these flours are imperative to producing the best thick and soft cookies.
- Cake Flour: I strongly suggest not to skip cake flour from this dough. It makes cookies super thick and soft at the same time. Got no cake flour in your pantry? No problem. We will talk about a homemade substitute just in a bit.
- Baking Powder and Baking Soda: Use both these leaveners to give a perfect rise to your cookies. Make sure both the baking powder and baking soda are fresh before you add them in the dough.
- Salt: Salt enhances the sweetness of the sugar and make cookies beautifully flavorful. Don't skip it!
- Eggs: You will need one whole egg for structure and a yolk for extra soft cookies.
- Brown Sugar and Granulated Sugar: Brown sugar bakes moist, chewy and flavor rich cookies. Brown sugar is so good in cookies that we are using ½ cup brown sugar and only ¼ cup white sugar.
- Chocolate Chips: I love to use milk chocolate chips in my cookie dough. Two cups of milk chocolate chips.
Yeah you read that right. 2 cups for a batch of cookies. You want 1-2 melty chocolate chips in every bite don't you?
However you can select the chocolate chips of your choice. Regular, mini, semi-sweet, dark chocolate chips, all kinds work just fine.
You may even reduce the quantity to 1 and ½ cups if you want less chips in your cookies.
How to make these cookies:
Place cold butter and both the sugars in the bowl of your stand mixer. Or you can also make the dough using a hand mixer, but a stand mixer is super convenient.
Beat until the sugars are well combined with butter. About 2 minutes. Next add in vanilla, a whole egg and a yolk. Beat again till the mixture gets light and airy. Then we will add in cake flour, salt, leaveners and ½ of the sifted all purpose flour.
Mix on low speed till just combined. Add remaining all purpose flour and mix it in too.
Add chocolate chips to the cookie dough. Mix gently only until the chips get mixed in with the dough.
At this point you have three options. Either you can directly bake from this dough. Or you can chill it for a few hours (up to 3 days) in the refrigerator. Bring the dough to room temperature again before baking if you chill it. And you can also freeze it and bake cookies when needed.
Though this is totally an optional step for these cookies, I chilled my dough for about 2 hours. Brought it back to room temperature before making cookie balls out of it. Measure out the cookie dough if desired. I made 10 cookies out of this dough. Around 3.4 oz each, 96 grams.
Keep the shape of cookie dough balls tall when placing them on cookie tray (cylindrical shape). Don't flatten them out for those golden edges and thick gooey centers. Bake for 10-11 minutes.
Best Cookie Baking Tips:
Measure your flour correctly. Weigh flour using a weighing scale or by using a spoon to fluff and scoop flour into the measuring cup. Do not tap the cup during this time. Then use a butter knife to level the flour off.
Start with cold butter: You don't need room temperature butter for this recipe. Start with slightly cold butter instead. Cube it if you feel it is easier to cream it that way.
Allow the cookies to cool for longer if needed. If you observe that the cookies are a little too gooey in the middle even a few minutes after baking, let them rest on wire stand for a few more minutes.
Cake Flour Substitute:
If you ran out of cake flour and wish to make your own homemade cake flour, it's super simple. Measure 1 cup of all purpose flour. Now replace 2 tablespoons of this measured flour with 2 tablespoons of cornstarch.
Mix the two well and sift 2-3 times to allow cornstarch to mix with flour real good and there you have it. You will only need ¾ cup of this cake flour for one batch of this cookie recipe.
Freezing Cookie Dough:
Cookie dough can be frozen for up to 3 months. I like to divide the dough into cookie balls and keep them on a parchment lined tray in the freezer for a few hours.
When these get super cold, you can place the cookie balls in a ziploc bag or freezer safe containers to freeze.
This way your cookie dough balls won't stick to each other.
Baking from Frozen Cookie Dough:
If you froze large cookie dough balls, you need to thaw them to room temperature for a few hours first before baking. Since they are so big, they will have a hard time spreading if baked from frozen.
But if you froze small sized cookie dough balls, those can be baked directly from frozen. Bake them for one extra minute if needed.
Storing and freezing the baked cookies:
Store cookies at room temperature in air tight containers at all times. These cookies freeze beautifully well. Allow the cookies to cool completely first.
Now freeze them in ziploc bags or freeze safe containers, separated by parchment papers.
To thaw, allow them to rest on counter top for 1-2 hours. Alternatively you can reheat them either in microwave for 20-30 seconds. Or reheat in a preheated oven at 300 deg F for 5-6 minutes.
How to reheat cookies?
To reheat cookies, place them on a baking sheet lined with parchment paper. Preheat oven to 300°F and place the baking sheet in oven.
Allow the cookies to warm up for around 3-5 minutes, or until they get soft and are heated through.
What is the secret to keeping cookies soft?
Cornstarch, an extra egg yolk and adding some cake flour to the dough along with flour makes cookies soft and keep it soft for days! Store them in air tight containers to keep the cookies fresh and soft for long!
What is the secret to making good cookies?
Not skimping on the beating time. Not over mixing the dough after adding dry ingredients. Chilling the dough to let it develop deeper flavors. Not over baking them. All of this helps!
Should you flatten cookie dough before baking?
If you love thick cookies cookies, don't flatten the cookie dough balls on the tray before baking. Instead keep the cookie mounds nice and tall.
More Chocolate desserts to try:
Pumpkin Chocolate Chip Cookies Recipe
Chocolate Chip Cream Cheese Cookies
If you liked this recipe, please give it a star review! Also, tell me in the comments below, how did it turn out for you! Don’t forget to share your wonderful creations with me on Instagram at #greedyeatsblog Let's be friends on Pinterest and Facebook too!
Recipe
The Best Chocolate Chip Cookies
Equipment
- 1 Hand/stand Mixer
- 2 Cookie trays
- Silicone Mats/Parchment Paper
Ingredients
- ¾ Cup Cake Flour
- 1 and ¼ Cup All purpose flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cornstarch
- ½ teaspoon Salt
- ½ Cup Unsalted Butter (Cubed, little colder than room temperature)
- ½ Cup Brown sugar
- ¼ Cup Granulated sugar
- 1 large Egg (at room temperature)
- 1 Egg Yolk (at room temperature)
- 1 and ½ Teaspoons Pure vanilla extract
- 2 Cups Milk Chocolate Chips
Instructions
- Preheat your oven to 400℉. Now place cubed and slightly cold butter, brown sugar and granulated sugar in the bowl of a stand mixer. Beat butter and both sugars for around 2 minutes at medium speed. You can also make the dough using a hand mixer, if you wish. I suggest using an extra large mixing bowl in this case, to make beating easier. Just cream butter, sugars and eggs at medium speed. And mix dry ingredients at low speed.
- Now add one egg, one egg yolk and vanilla. Beat these three in too until the mix gets light and creamy. Scrape sides and the bottom of mixing bowl as needed.
- With mixer set on low speed gradually add sifted flour, cake flour, cornstarch, baking powder, baking soda and salt. I like to add all purpose flour in two additions. Mix only till the flour disappears into the dough.
- Add and mix in the chocolate chips too. At this point you can directly bake cookies from this dough or cover and chill it for a few hours (up to 3 days in refrigerator).Allow the dough to come to room temperature if you kept it to chill in the refrigerator before baking.
- Divide the dough in 10 equal portions, weighing around 3.4 ounces each. You can make use of a weighing scale to measure dough balls or you can eye ball them. Place cookie dough balls on pre-lined cookie trays. I like to bake 5 on each tray. Keep the cookie dough mounds tall (in a cylindrical shape) rather than flattening them. Bake the cookies for 10-11 minutes.
- By this time your cookies will have golden edges and will just start to set. Do not over bake them if you want their centers to be gooey.
- Once baked, take cookies out of oven and allow them to rest on the cookie tray for about 10-15 minutes. Then set the cookies on a wire rack to allow them to cool completely before storing. Enjoy one warm!
Elisa
Love this Chocolate Chip Cookies recipe, always looking for cookie recipe and this one is my fav. Delicious and chewy. Thanks for sharing 🙂
Lauren
Loved this chocolate chip cookie recipe! I prefer my cookies to be gooey in the center and these turned out just like that - thanks for the recipe!
Elizabeth
Ooooh those gooey centers are absolutely perfect! These are delish and a new family favorite.
Heather
Delicious chocolate chip cookies, crispy, chewy perfection!
Gianne
The perfect combination of chewy and crispy with a rich, buttery flavor. They are easy to make and always a hit with family and friends. Definitely my go-to cookie recipe!
Ann
These cookies are gooey gooey delicious. Thanks!
Naelle Yoshimura
I topped these with salt flakes, and oh my goodness, so chewy and flavorful!
Vicky
Honestly, you had me at no chill. When I want chocolate chip cookies I don't want to wait. These did not disappoint. Love the chips to cookie ratio!
Lima Ekram
Just tried it and you're right - I love the chewy, golden edges! Its delicious!