Thick & Chewy Chocolate Chip Cookies

By Julie Van Rosendaal on March 10, 2015

I'm becoming acutely aware of the dwindling years I have left during which W will come home from school and be happy to see me, and will be thrilled by the presence of a batch of warm chocolate chip cookies. The fact that I work from home makes it easy for me to make it happen - the only dangerous part being a batch of cookie dough, and then freshly baked cookies - at around 3 pm. I imagine I'm creating memories for him, and comfort, and joy, and so that's my excuse.

Everyone needs a good chocolate chip cookie recipe in their repertoire - I particularly like the thick and chewy kind, which these are. Refrigerate the dough overnight to develop the flavour and make an even thicker, chewier cookie; individual balls can also be frozen, then thawed on the cookie sheet as the oven preheats.

Thick & Chewy Chocolate Chip Cookies

3/4 cup butter, at room temperature
1 cup packed brown sugar
1/4 cup sugar
1 large egg
2 tsp vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips

Preheat oven to 350F.

In a large bowl, beat the butter and sugars until pale and almost fluffy. Beat in the egg and vanilla.

Add the flour, baking soda and salt and stir or beat on low until almost combined; add the chocolate chips and stir just until blended.

Drop dough by the spoonful onto a parchment-lined (or buttered) sheet and bake for 10-14 minutes (depending on their size) until golden around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes about 1 1/2 dozen large cookies.

By Julie Van Rosendaal| March 10, 2015

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