Thick and Chewy Loaded Chocolate Chip Cookies: A Perfect Treat for Beginners

There’s something timeless and comforting about biting into a thick, chewy chocolate chip cookie. Whether it’s for a quick snack, dessert, or even a gift, these cookies are a crowd-pleaser every time. The beauty of making chocolate chip cookies at home lies in their simplicity. Thick and chewy, with just the right balance of soft centers and golden edges, these loaded cookies are everything you love in a classic treat, but with a twist of extra indulgence. As a beginner baker, you’ll appreciate how easy and foolproof this recipe is. If you’ve ever struggled to bake cookies that are both chewy and thick, this is the recipe that will change your cookie game. And the best part? You can customize them with your favorite mix-ins to make them your own.

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I remember the first time I baked a batch of thick chocolate chip cookies. I had a vision of soft, gooey centers with crispy, golden edges, and after a few attempts, I finally nailed it. Now, every time I bake these cookies, they always remind me of those early days of baking, when the thrill of getting the perfect batch was so exciting. This recipe is the perfect introduction to beginner baking, with simple steps, no fancy equipment required, and a guaranteed outcome that will leave everyone asking for more. Whether you’re baking for yourself or planning a special treat for someone else, these Thick and Chewy Loaded Chocolate Chip Cookies are bound to impress.

Ingredients and Preparation

Before we get started with the recipe, let’s break down the ingredients you’ll need. The ingredients are simple, but they come together to create the perfect balance of soft, chewy, and slightly crispy cookies.

Here’s what you’ll need for 16 cookies:

• 3 cups all-purpose flour (360g)
• 2 teaspoons baking soda
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature (226g)
• 1 cup granulated sugar (200g)
• ½ cup brown sugar, packed (100g)
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 8 ounces semi-sweet chocolate chips (about 1 ½ cups)
• 4 to 8 ounces chocolate chunks (about 1 to 1 ½ cups)
• Optional: Maldon sea salt flakes for finishing

These ingredients work together to create the best texture for a thick, chewy cookie with just the right amount of sweetness.

Ingredient Substitutions:

One of the great things about cookies is how flexible they are. If you’re missing an ingredient or need a quick substitution, here are a few ideas:

• Butter: If you don’t have unsalted butter, you can use salted butter, but reduce the amount of added salt in the recipe to about ½ teaspoon.
• Sugar: If you don’t have brown sugar, you can use all granulated sugar, but the cookies may be slightly less moist and chewy.
• Chocolate: You can use milk chocolate or dark chocolate chips if semi-sweet isn’t your favorite. If you prefer a more decadent cookie, add some white chocolate chips or even crushed candy bars for extra flair.
• Eggs: If you’re out of eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute, although this might slightly alter the texture.

Once you’ve gathered all your ingredients, it’s time to move on to the preparation!

Step-by-Step Instructions

Now that we have all our ingredients, let’s go through the steps to make these perfect Thick and Chewy Loaded Chocolate Chip Cookies. Don’t worry, this process is simple and beginner-friendly. Just follow these instructions, and you’ll have amazing cookies in no time.

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is hot and ready to bake your cookies at the right temperature. Line a baking sheet with parchment paper or use a silicone baking mat to prevent the cookies from sticking to the pan. This will also help your cookies bake evenly.
2. Prepare the Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking soda, cornstarch, and salt. Stir these dry ingredients together to evenly distribute the baking soda and salt throughout the flour. Set this bowl aside because we will add it to the wet ingredients in the next steps.
3. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Mix on medium speed for about 2-3 minutes until the butter and sugars are well combined and light in texture. The creaming process is crucial because it helps to aerate the dough, giving the cookies their soft texture.
4. Add Eggs and Vanilla: After the butter and sugar are creamed, add the two eggs, one at a time. Make sure to mix well after each addition so that the eggs are fully incorporated into the dough. Then, add the vanilla extract and beat again. The vanilla adds a rich, warm flavor that pairs beautifully with the chocolate.
5. Add the Dry Ingredients to the Wet Ingredients: Gradually add the dry flour mixture to the butter mixture. I recommend adding it in small batches to avoid flour flying everywhere! Use the mixer on low speed, or you can stir it in by hand with a spatula or wooden spoon. Mix until the dough just starts to come together, but be careful not to overmix. Overmixing can lead to dense, tough cookies.
6. Add the Chocolate Chips and Chunks: Fold in the semi-sweet chocolate chips and chocolate chunks. The chocolate should be evenly distributed throughout the dough. If you want, you can reserve a handful of chocolate chips and chunks to press into the tops of the cookies once they are on the baking sheet for a more polished look.
7. Shape the Cookies: For perfectly sized cookies, use a cookie scoop or a spoon to portion out the dough. Aim for about ¼ cup of dough per cookie for a medium-sized cookie, or ½ cup for larger cookies. Roll the dough into balls and place them on the prepared baking sheet, spacing them about 3 inches apart. The cookies will spread a bit as they bake, so make sure they have plenty of room to expand.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes for ¼ cup dough portions, or 15-20 minutes for ½ cup portions. You’ll know the cookies are ready when the edges are golden, but the center is still soft and slightly underbaked. This is what gives the cookies their chewy texture. The cookies will continue to cook slightly once you take them out of the oven, so don’t worry if they look a bit underdone in the center.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely. This cooling time helps them set and finish cooking without becoming too fragile. Don’t try to move them too early or they may break apart.

Beginner Tips and Notes

• Softening the Butter: Make sure your butter is soft before you begin mixing. Cold butter won’t cream well with the sugars, which will affect the texture of your cookies. If you forget to take the butter out in advance, you can microwave it for a few seconds or leave it out for 20-30 minutes to soften.
• Measuring the Flour: For the most accurate results, use the spoon-and-level method to measure flour. Fluff the flour with a spoon, then spoon it into your measuring cup and level it off with a knife. This prevents you from using too much flour, which can make the cookies dense.
• Chill the Dough: If you want extra thick cookies, you can chill the dough for 30 minutes to an hour before baking. Chilled dough doesn’t spread as much in the oven, giving you thicker cookies with a more substantial bite.

Serving Suggestions

These Thick and Chewy Loaded Chocolate Chip Cookies are delightful on their own, but you can also serve them with other treats to elevate your dessert spread. Try pairing them with a cold glass of milk for the ultimate chocolate chip cookie experience. For a more decadent treat, sandwich a scoop of vanilla or chocolate ice cream between two cookies to make an ice cream sandwich. If you’re hosting a party or potluck, these cookies will be a hit on any dessert table.

Another great serving idea is to warm the cookies up for a few seconds in the microwave and serve them with a drizzle of caramel sauce or a dusting of powdered sugar. These cookies are versatile and can be paired with so many different flavors, so feel free to get creative!

Storage Tips for Leftovers

Once you’ve made these delicious cookies, you may be wondering how to store them. If you happen to have leftovers (though I doubt it!), you can store them in an airtight container at room temperature for up to one week. They’ll stay soft and chewy for days, making them perfect for snacking throughout the week.

If you want to store the cookies for longer, you can freeze them. Just place the cookies in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. They’ll stay fresh in the freezer for up to three months. When you’re ready to enjoy them, let them thaw at room temperature or warm them up in the microwave for a few seconds.

Conclusion

These Thick and Chewy Loaded Chocolate Chip Cookies are the perfect baking project for beginners. With simple ingredients, easy-to-follow instructions, and a few handy tips, you’ll be able to bake a batch of delicious cookies that will impress everyone around you. Whether you’re treating yourself or sharing them with friends and family, these cookies are sure to satisfy any sweet tooth. Don’t forget to share your experience and let us know how they turned out in the comments! Happy baking!