Thick and Chewy Chocolate Chip Cookies Recipe

Thick and Chewy Chocolate Chip Cookies Recipe

Baked for the 2010 Serious Eats Cookie Exchange

"I like my cookies like I like my burgers: straight up." Matt Jacobs, FoSE

  • Yield:Makes 1 1/2 dozen very large cookies


  • 2 1/8 cups unsifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons unsalted butter, melted and cooled until warm
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 yolk
  • 2 teaspoons vanilla extract (pure, real!)
  • 1-2 cups semi-or bittersweet chocolate chips/chunks


  1. 1.

    Preheat oven to 325°F.

  2. 2.

    Mix flour, salt, and baking soda together in medium bowl. Mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips to taste.

  3. 3.

    Form 1/4 cup dough into a ball. Holding dough ball, using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface.

  4. 4.

    Place on parchment paper-lined cookie sheets. Dough can be refrigerated up to 2 days or frozen up to 1 month, shaped or not.

  5. 5.

    Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15-18 minutes. Cool on cookie sheets.