Thick chewy chocolate-chip cookies
Adapted from FOOD-028/DAT-0009 without changing their ingredient quantities. Portioning follows CHAT-0103; practical mixing and doneness details are newly expanded, not a recovered test result.
- YIELD
- About 30 large cookies
- PREP / WAIT
- 20 minutes; 30–60 minutes chilling
- COOK
- 9–12 minutes per tray at 375°F
Ingredients
- 1 cup (226 g) salted butter, softened but not melted
- 3/4 cup (150 g) granulated sugar
- 1 1/4 cups (250 g) packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 1 1/2 cups semisweet chocolate chips
Method
- Beat butter and both sugars for about 2 minutes until combined and creamy. Beat in eggs one at a time, then vanilla, scraping down the bowl.
- Whisk flour, baking soda, baking powder and salt separately. Mix into the wet ingredients on low only until no flour streaks remain. Fold in chips.
- Cover and chill 30–60 minutes. Heat oven to 375°F and line cool baking sheets with parchment.
- Scoop approximately 3-tablespoon portions and leave at least 3 inches between them. Bake one tray at a time for 9–12 minutes, starting the check at the source’s 9-minute mark.
- Remove when edges are set and lightly golden and the centers are soft but no longer wet-looking. Leave on the tray 5–10 minutes before transferring to a rack.
Notes & storage
- The canonical 9–10-minute window may need a small extension for large, cold portions. Weigh flour and use cooled trays when investigating spreading.
- Store cooled cookies airtight at room temperature for up to 3 days or freeze up to 2 months.