Thick-and-Gooey Chocolate-Chip Cookies
Updated June 6, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Makes 30 cookies
- 2½cups all-purpose flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- 2teaspoons kosher salt
- 8ounces butter, softened
- 1½cups packed light brown sugar
- ¼cup sugar
- 3eggs
- 1tablespoon vanilla extract
- 3cups chopped bittersweet chocolate (chunks and shavings)
- 2cups chopped walnuts (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)
282 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 4 grams protein; 141 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, baking soda and salt.
- Step 2
In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
- Step 3
Roll ¼ -cup lumps of dough into balls, then place on the baking sheet and flatten to ½ -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
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Cooking Notes
Julie
Definitely needs to chill 24 hrs. The difference in cookies made after 24 hrs and those after cookies had only chilled 5 hrs was dramatic in terms of the taste. Seemed that the ingredients had blended more - less salty.
Nice cookie, chewy from all the sugar.
Deborah
Very, very good cookies.
Re directions: Not necessary to roll dough into balls. After chilling dough 1-2 hours, I plopped level 1/4 C scoops directly onto parchment-covered sheet. I then covered mounds w/ plastic wrap to avoid sticking & used bottom of a glass to press to 1/2" thickness. I returned to fridge & chilled overnight, then removed plastic wrap & baked in AM. Save time & skip the balls.
Cyssf
Made this and compared it with the chewy version. We liked the gooey better. Usually I let the dough rest overnight in the refrigerator but for this batch we baked it after a few hours in the refrigerator as specified. I've started to freeze balls of dough and bake them in smaller batches as needed so will be able to test the longer freezer/refrigerator cookies in a few days. I've found it very convenient to have the pre-portioned cookie doughs frozen ready to bake.
M A
VR, the recipe specifies Kosher salt, which generally is measured about double the volume of table salt. You could substitute table salt at half the measure of Kosher salt in the ingredient list. The advantage of Kosher salt is its open, crystalline structure. It dissolves and distributes more quickly and evenly in a dough with little moisture.
weight conversion (always do use weight for baking!)
300g Flour 4g baking powder 6g baking soda 10.7g kosher salt 8oz butter 319.5g brown sugar 49.5g sugar 3 eggs 14g vanilla extract 510g chocolate 284g almonds
tiger squeakily, jr.
love this recipe it took me forty pounds of sugar and and equivalent weight gain to crack the chocolate cookie code. i still rely on this wonderful can NTY it update IT with grams instead of volume? it’s so good. volume measurement flummox me. baking got better when measures wasin grams. three cups of chocolate by measure chokes these cookies.
Sam
Consider waiting to preheat your oven until after Step 2, rather than keeping it on for at least an hour and a half.
Cyssf
Made all three versions and this one is the winner. I substituted chopped almonds for the walnuts and like others, I immediately scoop into balls, layer in on the baking sheet lined with wax paper, freeze solid, then bake as needed. That way you always have freshly baked cookies and the stay in the freezer improves the cookie in my opinion. Also chunky chips much better than just regular chips.
Edna josell
I’ve started making logs from the dough and freezing them. Easy to store in freezer and slice amount wanted before baking
linda
flatten the dough balls minimally
Marylou
I used 16 oz - it was approximately 3 cups. Since 6 oz of chips is a cup, I suppose 18 oz may have been closer to 3 cups but it also depends on how small your pieces are.
cynthia
Unfortunately, my batch turned out cakey like many of the other commenters mentioned.
cynthia
Sure call this an amateur mistake by me for not reading all steps before starting, BUT WHY WOULD YOU TELL SOMEONE TO PREHEAT THE OVEN IF YOU NEED TO CHILL THE DOUGH FOR AN HR. And then needing to chill the dough? The thought process was me want cookie. me make cookie. me eat cookie. No where was there a me need chill cookie. BLARGH. Please update the steps of this recipe and mention the dough chillin’ at the top.
marc
Too much damn salt - blech. Yes I used 1.5 tsp sea salt - not 2 tsp kosher - but damn - it should be like 1/2 tsp? You can always add more
Rob Stinson
a combination of bittersweet chunks and semi sweet chips works well. a very reliable recipe.
Sum
Made this after I’ve tried the Flat and Chewy which was a hit for me. I was curious what would happen if I had 3 eggs instead of 2. But the cookie turned out quite cakey despite staying in the fridge for more than 36 hours. Thankfully I did it in small balls so it wasn’t an absolute disaster - I’m not sure if it was in a huge piece I would have eaten it at all! Definitely did not get the gooey part- I think need to have the 3 cups of chocolate to get that!!! I think mine was about 1.5 cups.
Alex.Z
Made this recipe, but was short on chocolate chips so added 1/2 cocoa powder and 2tsp of olive oil for more moisture and the cookies were awesome.
Jennie
I was underwhelmed with these when first out of the oven, but after they had sat for a day they became (unfortunately) irresistible. Really amazing thick, dense chocolatey cookies.
Sherilyn
Pretty much Perfect, these remind me of cookies from the cookie shops! The key is using the 1/4 cup size, so it cooks slow but with alittle crisp on the outside. This will now be our chocolate chip cookie recipie.
AmyE
Meh. I thought these cookies came out cake-like, not thick and gooey. Could be my cooking skills, though. I think I'll try other recipes to find the best one for me. The grandkids gave it 2 thumbs up.
Helen
I used a pound of chocolate, no nuts. 1.75 oz/49g per cookie for 30 cookies
Jshan
This was not good. Other chocolate chip cookie recipes are better. Measured exactly by weight.
cbnyc
Too cakey
Frances Lai
Use this recipe to make levain style cookies. Otherwise they will turn thin and cakey. Size them up to 5 oz cookies and bake at 400 for 15 minutes. Ooey gooey in the centers for sure!
Dwight
Very disappointed with this recipe. I followed the recipe exactly, with the only exceptions being a mix of toasted pecans and walnuts (ran out of walnuts), and 62% cacao Guittard chips. Results taste bland and boring, no gooeyness at all. Very cake-like, as a number of other bakers have noted. The raw dough tasted like store-bought tubes of cookies. Won't make these again or recommend them. Don't bother. The Times has so many other very fine chocolate chip recipes to use instead.
Ginger186
In a hurry put balls on baking pad on cookie sheet flatten to 1/2 inch and put in freezer for 1 1/2 hours then right in oven for 17 minutes to serve warm to dinner guests. Big hit and maintained texture the next day as a treat with coffee. Next time will toast nuts and use quality chocolate chunks instead of chips I had on hand.
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