Thick & Chewy Loaded Chocolate Chip Cookies Recipe
These thick and chewy loaded chocolate chip cookies are the ultimate indulgence for cookie lovers. Packed with semisweet chocolate chips and optional crunchy nuts, they offer a perfect balance of rich flavors and a soft, chewy texture. With a hint of vanilla and a touch of sea salt at the end, these cookies are perfect for satisfying your sweet tooth and sharing with friends and family.
- Author: Luna
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-33 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (170g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
Add-ins
- 2 cups (340g) semisweet chocolate chips
- 1 cup (125g) chopped walnuts or pecans (optional)
- Flaky sea salt for sprinkling (optional)
- Preheat Oven: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl, mix the melted unsalted butter with the packed brown sugar and granulated sugar until the mixture is smooth and creamy. Then, stir in the vanilla extract, the whole egg, and the egg yolk until fully incorporated and the batter is smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix, as this can result in tougher cookies.
- Add Chocolate and Nuts: Fold in the semisweet chocolate chips and the chopped walnuts or pecans if using. Ensure they are evenly distributed throughout the dough for consistent flavor and texture.
- Portion the Dough: Drop spoonfuls of dough about 1/4 cup each onto the prepared baking sheets. Leave enough space between each cookie to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 15-18 minutes. Cookies should have lightly golden edges and set centers. Rotate the sheets halfway through baking for even cooking.
- Cool and Serve: Remove the cookies from the oven. If desired, sprinkle lightly with flaky sea salt to enhance the flavor. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Chilling the dough for 30 minutes before baking can enhance the flavor and prevent excessive spreading.
- For a nut-free version, simply omit the walnuts or pecans.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Use high-quality chocolate chips for the best flavor.
- To make the cookies even thicker, you may slightly reduce the butter to 2/3 cup (150g).
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 40mg
Keywords: thick chewy chocolate chip cookies, loaded chocolate chip cookies, chewy cookies, chocolate chip cookie recipe, classic cookies