Imported from the web

Thick Chocolate Chip Cookies

Name: Thick Chocolate Chip Cookies
Prep time: 30 min
Cook time: 36 min
Total time: 286 min
Yield: 12 servings
Cuisine: American
Ingredients: 4.667 cup all-purpose flour; 4 tsp baking powder; 3.5 tsp kosher salt; 1 tsp baking soda; 1.25 cup unsalted butter (softened); 1.333 cup light brown sugar (packed); 0.667 cup granulated sugar; 2 tbsp vanilla extract; 2 egg (large); 4.5 cup chocolate chips

Imported by Starr2 on SeeMeCook

Thick, Levain-style cookies with a soft, buttery dough and plenty of chocolate chips. The dough is chilled before baking in large portions for golden-brown cookies.

12 servings286 minAmerican

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Ingredients

4.667 cup all-purpose flour
4 tsp baking powder
3.5 tsp kosher salt
1 tsp baking soda
1.25 cup unsalted butter (softened)
1.333 cup light brown sugar (packed)
0.667 cup granulated sugar
2 tbsp vanilla extract
2 egg (large)
4.5 cup chocolate chips

Steps

1
Whisk the flour, baking powder, kosher salt, and baking soda together in a medium mixing bowl until combined. Set the mixture aside.
2
Using a stand mixer or electric hand mixer, cream the softened butter, packed light brown sugar, and granulated sugar for 5 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula.
3
Add the vanilla extract and eggs to the creamed mixture. Beat at medium-low speed until incorporated.
4
Add the flour mixture and beat at medium-low speed until incorporated.
5
Mix in the chocolate chips by hand with a rubber spatula. Scrape the sides of the bowl to incorporate any remaining flour.
6
Cover the bowl and chill the dough for 10–15 minutes, until easier to handle.
7
Scoop the dough into 6 equal portions; a heaping ½-cup measure can be used for each mound. Place the portions on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 3 hours or up to overnight.
8
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper if it is not already lined.
9
Arrange 3 dough portions on the prepared sheet pan, keeping the remaining portions refrigerated.
10
Bake at 400°F (200°C) for 15–18 minutes, rotating the pan after 10 minutes, until the cookies are golden-brown and appear set.
11
Repeat with the remaining 3 refrigerated dough portions.
12
Cool the cookies on the sheet pan for 10 minutes, then transfer them to a wire rack and cool completely for at least 30 minutes.

Notes

The recipe is labeled as 12 cookies (scaled 2x). It does not specify whether the two batches share one sheet pan or use separate pans; bake the batches in sequence as directed.