Whoever said that chocolate chip cookies can’t be both thin and chewy has obviously never tried these!
Are you a fan of thick and chewy cookies? Or maybe you’re a fan of a thinner, crunchier cookie? I’m in the camp of the former – I love a good, thick cookie. BUT… they have to be soft and chew or else I will get upset. I tend to believe that crunchy cookies should be called crackers.
However, for those of you who like thin AND chewy cookies, these babies are definitely for you!
But what if you want thick and chewy chocolate chip cookies? Well, then check out these cookies from Thomas Keller (which I LOVE!). Or, you can refrigerate this dough for a bit longer and then they won’t spread as much.
I included 3 types of chocolate chips in these cookies: semi-sweet, dark chocolate chunk and white chocolate. You can include whatever kinds you want, but I highly recommend the chocolate chunks because they melt differently than chips.
My husband observed that the cookies “looked raw” when they came out of the oven. He was amazed when about 30 minutes later, the cookies firmed up and had the perfect soft and chewy texture. Magic! OK, not really, but don’t be alarmed if your cookies look a bit underdone when they come out of the oven. They will firm up as they start to cool. Just don’t touch them while they are cooling; otherwise, your cookies will break and cause a mess.
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Thin and chewy chocolate chip cookies
- ½ cup granulated sugar
- ¾ cup brown sugar packed
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter melted and cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 4 ounces semi-sweet chocolate chips
- 4 ounces dark chocolate chunks
- 4 ounces white chocolate chips optional
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the sugars, salt and butter together on medium speed until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla and mix well.
- Turn the mixer to low and gently add in the flour and baking soda. Do not over mix this.
- Turn off the mixer and using a silicone spatula or wooden spoon, fold in the chocolate chips and chunks. Transfer to your refrigerator and let it chill for at least an hour and up to overnight. (the cookies will spread less if they chill longer; I chilled mine for an hour and they spread pretty thinly)
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Using a medium cookie scoop or two spoons, scoop out portions of cookie dough and place them on your prepared baking sheets, making sure to leave at least 2 inches in between each ball of cookie dough. Repeat with the remaining dough.
- Bake in your preheated oven for about 5 minutes. Then rotate the pans from top to bottom and front to back and bake an additional 5-6 minutes or until the edges start to turn a light golden color. Do not over bake the cookies! They may look slightly underdone in the middle, but that is OK. They will set as they cool.
- Let the cookies cool on the tray. If desired, you can top with additional chocolate chips on top before the cookies cool completely.