Soft & Thick Chocolate Chip Cookies

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Soft & Thick Chocolate Chip Cookies

These cookies are designed to bake up thick with soft centers and lightly crisp edges. The method of dissolving baking soda in warm water helps control spread and improves texture, while the full amount of brown sugar supports moisture and structure.

Prep Time: 15 minutes
Bake Time: 10–12 minutes
Yield: About 24 cookies
Oven Temperature: 350°F (175°C)

Ingredients

  • 1 cup (226 g) unsalted butter, softened

  • 1 cup granulated sugar

  • 1 cup packed brown sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking soda

  • 2 teaspoons hot water

  • ½ teaspoon salt

  • 3 cups all-purpose flour, spooned and leveled

  • 2 cups semi-sweet chocolate chips

  • 1 cup chopped walnuts (optional)

Step-by-Step Instructions

1. Prepare the Oven and Pans

  • Preheat the oven to 350°F (175°C).

  • Line baking sheets with parchment paper or silicone baking mats.

  • Set aside.

2. Cream Butter and Sugars

  • In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar.

  • Beat with a hand mixer or stand mixer on medium speed until the mixture is light, smooth, and evenly blended (about 2–3 minutes).

3. Add Eggs and Vanilla

  • Add the eggs one at a time, mixing well after each addition.

  • Stir in the vanilla extract until fully combined.

4. Prepare the Baking Soda Mixture

  • In a small bowl, dissolve the baking soda completely in the hot water.

  • Add this mixture to the dough along with the salt.

  • Mix gently until incorporated.

5. Add the Flour

  • Gradually add the flour to the bowl.

  • Mix on low speed or by hand just until no dry flour remains.

  • Avoid overmixing to maintain a soft texture.

6. Fold in Add-Ins

  • Gently fold in the chocolate chips and walnuts (if using) using a spatula.

7. Portion the Dough

  • Scoop dough in portions of about 2 tablespoons.

  • Place cookies about 2½ inches apart on the prepared baking sheets.

8. Bake

  • Bake for 10–12 minutes, or until:

    • Edges are lightly golden

    • Centers appear soft but set

9. Cool

  • Allow cookies to rest on the baking sheet for 5 minutes.

  • Transfer to a wire rack to cool completely.

Storage Tips

  • Store in an airtight container at room temperature for up to 4 days.

  • Dough may be refrigerated for up to 48 hours before baking.

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