Thick, Chewy, Chocolate Chip Cookies

Hey guys! I hope you’re all happy and healthy out there in the world! We’ve been working on moving and finding a new house, so baking has taken a bit of a back burner, but I’m still doing it when I can! Today I’m sharing something I’ve worked on for a long time- thick, round, tall chocolate chip cookies.

These cookies are super tall and round, and they come together a little differently than what I’m used to. Full of chocolate and a little bit of oatmeal, they are a for sure winner in my house these days.

How to Make Thick, Chewy, Chocolate Chip Cookies

These cookies start just like most cookies- you beat together the butter and sugars until fluffy, and add in an egg and some vanilla extract. Then, I love a good oatmeal cookie, so I’ve added some oats to the dry ingredients as well here. Finally it’s the chocolate chips, just about as many as you dang well feel like adding to it!

So, here’s where things differ a bit from a classic chocolate chip cookie. The dough is a bit on the dryer side, and a little crumbly. Instead of using a cookie scoop, or rolling the dough in your hands, which packs the dough together, we’re going to gently form balls of dough. You do this by just grabbing a chunk of dough, and just barely pressing it together so it holds, but is not packed together.

Then these cookies need a trip to the fridge to chill out. You know I hate recipes that chill the dough, but sometimes you gotta just do it guys, I’m sorry.

Once they take a trip to the oven, you’re looking for a lightly golden brown top, just touches of golden really. The cookies won’t spread really at all while baking, so you’re just looking for the color indication here really.

Cool and enjoy! It’s super simple, and in the end you get these chewy, fluffy, cookies that are in a category of their own. I love them!

Print

Thick, Chewy, Chocolate Chip Cookies

Ingredients

• 2 cups flour
• 1/2 cup old fashioned oats
• 3/4 tsp. salt
• 1/4 tsp. baking powder
• 1/2 cup softened butter
• 3/4 cup dark brown sugar
• 1/4 cup white sugar
• 1 egg
• 2 tsp. vanilla extract
• 2/3 cup chocolate chips

Instructions

1. Line a baking sheet with parchment paper- choose a baking sheet that can fit into your fridge easily here! Set aside.

2. In a medium bowl, stir together the flour, oats, salt, and baking powder, and set aside. In a large bowl, beat together the butter, brown sugar, and white sugar until combined and fluffy. Beat in the egg and vanilla extract until just combined.

3. Slowly beat in the flour mixture until fully combined. The dough will be a little crumbly, and you should have large crumbs that hold together when pressed. Fold in the chocolate chips.

4. Using your hands, form the dough into balls that are about 1-2 tablespoons in size, but don't use a scoop or pack or roll the dough together. Instead, just gently press it into a ball until it just holds together- you don't want to pack the dough tightly in any way.

5. Place the dough balls on your baking sheet, cover in plastic, and refrigerate for 1 hour before baking. I know, that's a long time, but it's important!

6. Preheat your oven to 375 degrees and line a baking sheet with parchment paper. These cookies don't spread nearly at all, so you can place the cookies fairly close together on the pan. Bake for about 10-12 minutes, or until the tops are just getting patches of golden brown on top. Cool completely and enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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