- Cold butter / margarine makes for thicker cookies. Room temp / melted tends to make flatter cookies. Warm temp is what I've done for years.
- Cold egg with it helped.
- Baking powder rather than baking soda
- Using more brown sugar rather than white makes for a thicker cookie.
- The cornstarch helps with a smoother thicker cookie.
- Making sure you don't over mix the dough. Folding in the chocolate chips w/ clean hands into the dough. Making sure you're keeping the dough as airy as you can. Do not roll dough into balls, but just have a shape of it on a parchment paper cookie sheet. Heavy on the chips, make for a denser / gooey cookie middle. If you don't use the nuts, use chocolate chips.I didn't have baking chocolate / chocolate bars, but you can also break up chocolate rather than using chips. The word is this works even better than chips, and I was happy w/ the chips.
- Chilling the dough at least a half an hour before baking. I baked the first one by itself, with the others in the frig waiting for the next bake. I then baked 2 at a time. It seemed to work this go around.
- 1 stick unsalted butter cold / right out of the frig ( I only had margarine at home at the time)
- 3/4 cup of light brown sugar
- 1/4 cup white sugar
- 1 large egg cold
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups of flour (with 1 tablespoon taken out)
- 1 tablespoon of cornstarch
- 3/4 cup of semi-sweet chocolate chips
- 1/2 cup of dark chocolate chips
- 1/4 cup of espresso chocolate chips / instead of 1/4 cup of nuts
- Using a stand up mixer (or hand mixer) , mix the margarine / butter with the sugars until it's fluffy creamed like.
- Add the egg and vanilla extract until it's combined well. Don't over mix.
- Add the baking powder, salt, cornstarch and flour - mix slowly until it's combined well, but don't over mix.
- Fold in the chocolate chips w/ your clean hands. Use flour on your hands to prevent sticking. Don't try to form the dough w/ the chips, just fold them in.
- Divide the dough into 6 parts for Big-ole thick sized cookies. Put the formed dough on a cookie sheet/ pan w/ parchment paper. Don't ball it up. Put in the refrigerator for 30 minutes.
- Bake at 375 for 17-18 minutes. Golden on top. You can do the toothpick test. It shouldn't be sticky, but a bit gooey is alright. They set nicely.
- Let them sit for 5 minutes on the cookie sheet / pan. Then place them on a cooling rack to fully cool and set. Once set. Enjoy!
This is the first time I haven't had flat cookies in a very long time. I've never been able to make the Big-ole bakery style type cookies until yesterday. It could have been a fluke, but I'll take it. These are really yummy. They've got a bit of a crisp on the outside, and thick and a bit chewy / with chocolate chip gooey to them when warm inside. They should keep in an air tight container for a few days.
You can break or cut them in quarters or however you would like to eat them, if you don't want a cookie this large. Smaller probably best for the whole moderation thing. Do what you feel and enjoy! May your cookies be a BIG 'OLE THICK CHOCOLATE CHIP COOKIE SUCCESS!