Thick & Chewy Loaded Chocolate Chip Cookies are a delightful treat that everyone loves. These cookies have a rich, buttery flavor and are packed with chocolate chips and nuts, making them the perfect dessert for any occasion. Whether you’re baking for a party, holiday, or just a cozy night in, this recipe will make your taste buds sing!
Why Make This Chocolate Chip Cookies Recipe
You should make this recipe because these cookies are easy to prepare and incredibly delicious! With their thick, chewy texture and the combination of sweet chocolate and crunchy nuts, they are sure to be a hit with family and friends. Plus, there’s something special about homemade cookies that pre-packaged ones just can’t match.
How to Make Thick & Chewy Loaded Chocolate Chip Cookies
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups (340g) semisweet chocolate chips
- 1 cup (125g) chopped walnuts or pecans (optional)
- Flaky sea salt for sprinkling (optional)
Directions
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Stir in the vanilla extract, the whole egg, and the egg yolk until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips and nuts (if using) until evenly distributed.
- Drop spoonfuls of dough (about 1/4 cup each) onto the prepared baking sheets, making sure to leave space between each cookie for spreading.
- Bake the cookies in the preheated oven for 15-18 minutes, or until the edges are lightly golden and the centers are set. Rotate the baking sheets halfway through for even baking.
- Remove from the oven and, if desired, sprinkle lightly with flaky sea salt. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
How to Serve Thick & Chewy Loaded Chocolate Chip Cookies
These cookies are perfect on their own or served with a glass of milk. You can also serve them warm with a scoop of ice cream on top for an extra special treat. Everyone will enjoy them fresh and warm!
How to Store Thick & Chewy Loaded Chocolate Chip Cookies
To store your cookies, place them in an airtight container at room temperature. They should stay fresh for about a week. For longer storage, consider freezing them. Just make sure to wrap the cookies tightly in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer.
Tips to Make Thick & Chewy Loaded Chocolate Chip Cookies
- Measure your flour correctly. Too much flour can result in dry cookies. Spoon flour into your measuring cup and level it off with a knife to avoid excess.
- Don’t skip the chilling. If you have time, chill the dough in the refrigerator for about 30 minutes before baking for thicker cookies.
- Make sure not to overbake. It’s better to take them out when the edges are golden but the centers still look slightly underbaked. They will continue to cook on the cooling rack.
Variation
You can customize these cookies to your liking! Try adding dried fruits, like cranberries or raisins, in place of the nuts, or use white chocolate chips for a different flavor. You can even mix different types of chocolate chips for a fun twist!
Snack Cravings, Served the Sweet & Savory Way
Lazy Bites is my little corner for those irresistible nibbles we all love melty cheese pulls, sugar-dusted treats, and easy sides that come together without stress. I think of it as the place you turn when you want something satisfying but don’t feel like spending an hour in the kitchen. These recipes are quick, cozy, and always a little indulgent. Whether it’s a Saturday afternoon, a family movie night, or just a quick pick-me-up before dinner, you’ll find a bite that feels homemade but takes only minutes. Find your snack fix today.
FAQs
Can I use margarine instead of butter?
Yes, you can use margarine, but the taste and texture may be slightly different. For the best results, stick to unsalted butter.
Can I skip the nuts?
Absolutely! If you’re not a fan of nuts or have allergies, feel free to leave them out. The cookies will still be delicious!
How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Just make sure it has a binding agent, like xanthan gum, for the best results.
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Let’s keep sharing joy one delicious bite at a time.
Thick & Chewy Loaded Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour 250g
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted 170g
- 1 cup packed brown sugar 200g
- ½ cup granulated sugar 100g
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups semisweet chocolate chips 340g
- 1 cup chopped walnuts or pecans optional; 125g
- flaky sea salt optional, for sprinkling
Instructions
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
- Stir in vanilla, whole egg, and egg yolk until fully combined.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips and nuts, if using.
- Drop ¼ cup-sized spoonfuls of dough onto prepared baking sheets, leaving space between each.
- Bake for 15–18 minutes, until edges are lightly golden and centers are set. Rotate sheets halfway through.
- Optional: Sprinkle with flaky sea salt immediately after baking.
- Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
