Thick & Chewy Loaded Chocolate Chip Cookies for Pure Bliss

These Thick & Chewy Loaded Chocolate Chip Cookies are a delightful treat packed with chocolate, combining nostalgia and deliciousness for any occasion.

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Prep Time 20

Cook Time 15

Cooling Time 15

Total Time 50

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

2 cups All-purpose flour Provides the base and structure for the cookies; no alternative recommended.
2 tablespoons Cornstarch Helps achieve a tender cookie texture; can be substituted with additional flour if needed.
1 teaspoon Salt Essential for flavor; balances sweetness perfectly.
1 teaspoon Baking soda Acts as a leavening agent; baking powder can be a substitute with slight texture change.

For the Sweetness

1 cup Unsalted butter (room temperature) Adds richness and moisture; ensure it's soft but not melted.
3/4 cup Brown sugar Provides sweetness, moisture, and chewiness; light or dark varieties work interchangeably.
1/4 cup Granulated sugar Adds sweetness and crispiness; adjust the amount to your taste.

For Binding and Flavor

2 large Large eggs Essential for binding and moisture; use at room temperature for best results.
1 teaspoon Vanilla extract Infuses depth of flavor; use pure or imitation vanilla.

For the Chocolate Goodness

1 cup Semi-sweet chocolate chips Adds sweetness and richness; adjust the amount based on personal preference.
1 cup Chocolate chunks Enhances texture and richness; use more or less based on preference.

Optional Finishing Touch

1 teaspoon Maldon sea salt flakes Sprinkle on top before baking for a contrasting flavor.

Equipment

Oven
Mixing bowls
Hand Mixer
Cookie scoop
Parchment Paper
Baking Sheet

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well blended.
In a large mixing bowl, use a hand mixer to beat the softened unsalted butter and both sugars together until creamy.
Add the large eggs and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
Gently fold in the semi-sweet chocolate chips and chocolate chunks with a spatula.
Using a large cookie scoop, portion the dough onto the lined baking sheet, placing them at least 3 inches apart.
Bake for 12-15 minutes for ¼ cup portions or 15-20 minutes for ½ cup portions until edges are golden.
Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 10mgIron: 0.5mg

Notes

Cookies can be customized with various chocolate types and nuts according to preference. Store cooled cookies in an airtight container or freeze for later enjoyment.

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