Sprig Originals's kitchen / Soft & Thick Chocolate Chip Cookies
Soft & Thick Chocolate Chip Cookies
By Sprig Originals · with credit
Adapted from sallysbakingaddiction.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Bakery-thick cookies with pillowy centres, chewy edges and chocolate in every bite. A little cornstarch in the dough and an hour in the fridge are what keep them tall and tender.
Ingredients
- 3/4 cup unsalted butter (170g), softened to room temperature
- 3/4 cup light or dark brown sugar (150g), packed
- 1/4 cup granulated sugar (50g)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (250g), spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips (225g)
Instructions
- Beat the butter, brown sugar and granulated sugar together in a large bowl with a hand mixer or stand mixer on medium speed until creamy and well combined, about 2 minutes. Add the egg and vanilla and beat again, scraping down the bowl so nothing hides at the bottom.
- Whisk the flour, cornstarch, baking soda and salt together in a second bowl. Add to the butter mixture and beat on low just until no dry streaks remain — the dough will be thick. Beat in the chocolate chips on low speed.
- Cover the bowl tightly and refrigerate for at least 1 hour, or up to 4 days. Don't skip this: cold dough is what keeps these cookies thick instead of flat.
- Let the dough sit at room temperature for 10 minutes while you heat the oven to 350°F (177°C) and line two large baking sheets with parchment paper. The chilled dough may look crumbly, but it comes together as you work it with your hands.
- Roll heaping 1 1/2 tablespoon portions of dough into balls and space them 3 inches apart on the baking sheets. Bake for 11–12 minutes, until the edges are just barely golden — the centres will still look very soft.
- Cool the cookies on the baking sheet for 5 minutes; if any are puffier than you'd like, press gently on the tops with the back of a spoon. Press a few extra chocolate chips into the warm tops if you want them picture-perfect, then move to a wire rack to cool completely.
Chef's tips
- Truly soft butter matters — press it and your finger should leave a dent, but it shouldn't look greasy or melty. Overly soft butter means flatter cookies.
- Scoop and roll all the dough balls at once, then freeze them on a tray and bake straight from frozen, adding 1–2 minutes to the bake time.
- Pull them out while the middles still look underbaked. They finish setting on the hot pan, and that's how you get the soft centre.
- Store cooled cookies in an airtight container with a slice of bread — they'll stay soft for up to a week.
Nutrition (per serving, estimated)
198calories
2gprotein
25gcarbs
11gfat
Estimates only — values vary with brands and portions.
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