Name: Thick chocolate chip cookies
Yield: 26 cookies
Ingredients: 380 g All-purpose flour; 4.9 mL Baking soda; 4.9 mL Fine sea salt; 227 g Unsalted butter about 19°C; 100 g Sugar; 247 g Light brown sugar; 9.9 mL Alcohol-free vanilla flavouring extract-strength; check label; 2 Large eggs room temperature; 340 g Semisweet chocolate chips

Handle the Heat · reference variation

Thick chocolate chip cookies

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	380 g
Dry	Baking soda	4.9 mL
Dry	Fine sea salt	4.9 mL
Wet	Unsalted butter	227 g	about 19°C
Wet	Sugar	100 g
Wet	Light brown sugar	247 g
Wet	Alcohol-free vanilla flavouring	9.9 mL	extract-strength; check label
Wet	Large eggs	2	room temperature
Fold	Semisweet chocolate chips	340 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Parchment-lined baking trays	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.

Timing & recipe details

Time & temperature

Baking temperature: 175°C
Baking time: 11–13 min

Brown edges; centres remain soft.

Makes: 26 cookies
Heat: 175°C
Plan for: About 30 minutes; optional chill

Method

01 · Prepare
Use:
Preheat to 175°C; parchment-line trays. Combine dry ingredients.
Ready when:
01 PrepareWhisk the dry ingredients together evenly.
02 · Cream
Use:
Beat butter and sugars 2 minutes; mix in eggs and vanilla. Scrape bowl.
Ready when: Creamy
02 CreamCream the butter and sugars, scraping the bowl as needed.
03 · Combine
Use:
Mix in dry ingredients; fold in chips.
Ready when:
03 CombineMix in the flour and chips just until combined.
04 · Portion
Use:
Scoop 44 mL balls. Optionally refrigerate airtight 24–72 hours; bake cold.
Ready when:
04 PortionSpace the large scoops widely on the lined tray.
05 · Bake
11–13 min
Use:
Bake until edges brown; centres remain soft.
Ready when: Golden edges
05 BakeBake until the edges brown and the centres remain soft.
06 · Cool
Use:
Rest on tray 5 minutes, then rack-cool.
Ready when:
06 CoolRest on the tray, then finish cooling on a rack.

What to look for

Stage	Look / feel for	Needs attention
Butter	Cool softness	Warm oiliness

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Overspreading	Warm butter	Chill dough.	Use cool butter.

Use alcohol-free vanilla.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Flour	All-purpose	None specified	Type specified
Chocolate chips	Semisweet	Ghirardelli or Guittard	Suggested; not required

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Unsalted butter	Salted butter1:1 weight	Halve added salt.	Similar cookie; salinity varies.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Source and measurement notes

Alcohol-free vanilla is an editorial adaptation.

Recipe

Thick chocolate chip cookies

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	380 g
Dry	Baking soda	4.9 mL
Dry	Fine sea salt	4.9 mL
Wet	Unsalted butter	227 g	about 19°C
Wet	Sugar	100 g
Wet	Light brown sugar	247 g
Wet	Alcohol-free vanilla flavouring	9.9 mL	extract-strength; check label
Wet	Large eggs	2	room temperature
Fold	Semisweet chocolate chips	340 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Parchment-lined baking trays	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.

Timing & recipe details

Makes: 26 cookies
Heat: 175°C
Allow: About 30 minutes; optional chill

How do I make it?

Prepare the trays
Heat the oven to 175°C and line the trays with baking paper. Mix the flour, baking soda and salt together.
Whisk the dry ingredients together evenly.
Beat butter and sugar
Beat the butter with both sugars for 2 minutes, then mix in the eggs and alcohol-free vanilla. Scrape the sides of the bowl so everything mixes evenly.
Cream the butter and sugars, scraping the bowl as needed.
Ready when: Creamy
Finish the dough
Mix in the dry ingredients, then gently stir in the chocolate chips.
Mix in the flour and chips just until combined.
Scoop the cookies
Scoop the dough into 44 mL balls. For the optional longer rest, refrigerate them in an airtight container for 24–72 hours and bake them straight from the fridge.
Space the large scoops widely on the lined tray.
Bake until the edges colour
11–13 min
Bake until the edges are brown while the centres still look soft.
Bake until the edges brown and the centres remain soft.
Ready when: Golden edges
Cool on the tray, then rack
Leave the cookies on the tray for 5 minutes, then move them to a rack to finish cooling.
Rest on the tray, then finish cooling on a rack.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Overspreading	Warm butter	Chill dough. Use cool butter.

Useful recipe notes

Use alcohol-free vanilla.

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
All-purpose flour	380 g	100%
Unsalted butter	227 g	59.7%
Sugar	100 g	26.3%
Light brown sugar	247 g	65%
Semisweet chocolate chips	340 g	89.5%

Method

01 · Prepare

02 · Cream

03 · Combine

04 · Portion

05 · Bake

06 · Cool

What to look for

Troubleshooting

How do I make it?

Prepare the trays

Beat butter and sugar

Finish the dough

Scoop the cookies

Bake until the edges colour

Cool on the tray, then rack

What can go wrong, and how can I fix it?

Thick chocolate chip cookies at a glance