The very first time I made these thick chocolate chip cookies, my entire kitchen filled with that deep, buttery aroma that instantly reminded me of walking past a bakery on a cold morning. I remember pulling the tray from the oven and feeling this mix of excitement and impatience because they looked so pillowy and golden that I knew waiting for them to cool would be nearly impossible. These cookies quickly became my personal go-to when I need something cozy, reliable, and ridiculously satisfying, and I still smile every time that first warm cookie cracks open in my hands.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
These ingredients work beautifully together, and I’ve tested enough cookie dough in my life to know that balance matters. If you want an even deeper flavor, you can swap some brown sugar for dark brown sugar to intensify the caramel notes. If you prefer sweeter cookies, use milk chocolate chips instead of semisweet. And don’t skip the full amount of vanilla—I’ve reduced it before and instantly regretted it because vanilla truly makes the dough come alive.
Equipment Needed
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (optional but helpful)
All of these tools make cookie baking feel effortless. A mixer helps cream the butter and sugars to that fluffy, pale texture that creates thick, structured cookies. Parchment paper prevents sticking and helps the bottoms bake evenly without over-browning. A cookie scoop isn’t mandatory, but trust me, it keeps the cookies uniform and contributes to that perfect bakery look. If you don’t have one, two spoons work just fine—you’ll just need a little patience when shaping.
Step-by-Step Instructions
When I start this recipe, I always take a moment to let my butter sit out so it’s perfectly softened—this is not the time for microwave softening, which can make the butter melt unevenly. Once it’s soft, I cream the butter with the brown sugar and granulated sugar until the mixture becomes light and fluffy. I’ve rushed this step before, and my cookies came out flatter, so I’ve learned to really take the time to let the mixer whip air into that butter mixture. After that, I add the eggs and vanilla, mixing until smooth and glossy.(See the next page below to continue…)