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Ultimate Thick Scoopable Chocolate Chip Cookies

A stack of four thick, golden brown scoopable cookies topped with melted chocolate chunks and flaky sea salt.
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This recipe creates bakery-style cookies that hold their shape perfectly when scooped, resulting in thick, soft, and chewy centers that do not spread excessively during baking.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened to cool room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, cold
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Combine the softened butter, granulated sugar, and brown sugar in a large bowl. Beat with an electric mixer until the mixture is light and fluffy, about 3 minutes.
  2. Add the cold eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Stir in the chocolate chips by hand using a spatula.
  6. Cover the bowl and chill the cookie dough for at least 2 hours, or up to 24 hours. Chilling is key for thick cookies that dont spread.
  7. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough onto the prepared sheets, leaving 3 inches between mounds.
  9. Bake for 10 to 13 minutes. The edges should look set, but the centers should still look slightly soft.
  10. Remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best scoopable cookie dough consistency, ensure your butter is cool but pliable, not warm or melted.
  • If you want gigantic soft cookies, use a larger scoop (about 3 tablespoons) and increase the baking time by 2-3 minutes.
  • If the dough becomes too soft while scooping, return it to the refrigerator for 15 minutes.

Nutrition

Find it online: https://daisyrecipe.com/scoopable-cookies-ultimate-thick-recipe/