{"slug":"thick-and-chewy-chocolate-chip-cookies","collection":"recipes","is_recipe":true,"visibility":"public","title":"Thick and Chewy Chocolate Chip Cookies","description":"Brown butter and a double dose of sugar give these classic chocolate chip cookies an extra-chewy texture and deep, caramel-tinged flavor.","body_md":"The go-to recipe for chocolate chip cookies. Browning (rather than simply melting) the butter adds an extra dimension and is completely optional.\n\n## Special Equipment\n\n-   Stand mixer (optional, a strong arm will suffice)\n-   Two cookie sheets (one will suffice)\n-   Parchment paper\n\n## Add-In's\n\n-   70g (½ cup) tart dried cherries — reduce the chocolate chips to about 130g (¾ cup)\n\n## Pre-heat Oven\n\n1. Preheat oven to 325℉\n2. Adjust oven rack to lower-middle position\n3. Line 2 baking sheets with parchment paper\n\n## Ingredients\n\n- 170 grams (12 tablespoons) unsalted butter, melted (or browned) and cooled\n- 270 grams (2 ¼ cups) All-purpose flour\n- 1 teaspoon baking soda\n- 1 tablespoon cornstarch\n- ½ teaspoon salt\n- 170 grams (1 cups) semisweet chocolate chips\n- 160 grams (¾ cup packed) dark brown sugar\n- 100 grams (½ cup) granulated sugar\n- 2 tablespoons honey or golden syrup\n- 1 large egg plus 1 large yolk\n- 2 teaspoons vanilla extract\n\n## Preparation\n\n### Combine dry ingredients\n\nCombine and set aside:\n\n- Flour\n- Baking soda\n- Cornstarch\n- Salt\n- Chocolate Chips\n\n### Cream butter \u0026 sugar\n\nUsing stand mixer with paddle, cream together until smooth (about 2 minutes)\n\n- Melted/browned butter\n- Brown sugar\n- Granulated sugar\n- Honey or golden syrup\n\nAdd egg and Yolk; add vanilla, beat until combined.\n\n### Combine wet and dry\n\n1. Reduce stand mixer speed to low and add flour/chocolate mixture in 3 additions until just combined, scraping down bowl as needed.\n\n## Bake\n\n1. Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets.\n2. Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 10 to 12 minutes, rotating sheet halfway through baking.\n3. Let cookies cool on sheets for 10 minutes before serving.\n\n## Notes\n\n- If you have only one cookie sheet, let the cookie sheet cool to room temperature before placing dough on fresh parchment. Placing the dough on a hot sheet will skew the cooking time.\n- To brown the butter, place the butter in a small skillet. Heat over med/low heat- you'll hear \"crackles\" as the butter browns. Once the crackles stop, the butter is browned. Little to no stiring is required- just give the skillet a shake now and then to encourage even melting.\n- **Conversion repair (2026-07-30):** the dark brown sugar read \"128 grams (¾ cup packed)\". At the house rate for packed brown sugar (1 cup = 213g) that is 160g; 128g is ¾ cup of *loose* brown sugar, contradicting the word \"packed\" on the same line. Every other bulk conversion in this list is exactly on-rate (120g/cup flour, 200g/cup granulated, 14g/tbsp butter), so the gram figure was the outlier and was corrected to 160g. The cup measure is unchanged.\n\n- **Cherry add-in quantified (2026-07-30, Robert): ½ cup, ~70g.** The Add-In's block read \"½ tart dried cherries\" with no unit — half a cup, half a pound and half the chips are all readings the text allows. Half a cup is the one that fits: the recipe's other add-in is cup-measured (170g / 1 cup chocolate chips), and half a pound of cherries would swamp 270g of flour. The trailing \"reduce chocolate chips a bit\" is now an actual figure rather than an ellipsis.\n","draft":false,"servings":"24","prep_time":"15 minutes","cook_time":"12 minutes","total_time":"27 minutes","created_at":"2017-06-10T00:20:52Z","updated_at":"2026-07-30T23:06:07.467163Z","categories":["dessert"],"tags":["chocolate"],"methods":["Baked"],"themes":["Vegetarian"],"ingredients":[{"section":"","items":["- 170 grams (12 tablespoons) unsalted butter, melted (or browned) and cooled","- 270 grams (2 ¼ cups) All-purpose flour","- 1 teaspoon baking soda","- 1 tablespoon cornstarch","- ½ teaspoon salt","- 170 grams (1 cups) semisweet chocolate chips","- 160 grams (¾ cup packed) dark brown sugar","- 100 grams (½ cup) granulated sugar","- 2 tablespoons honey or golden syrup","- 1 large egg plus 1 large yolk","- 2 teaspoons vanilla extract"],"parsed":[{"raw":"- 170 grams (12 tablespoons) unsalted butter, melted (or browned) and cooled","qty":170,"unit":"g","item":"unsalted butter","prep":"melted and cooled"},{"raw":"- 270 grams (2 ¼ cups) All-purpose flour","qty":270,"unit":"g","item":"All-purpose flour"},{"raw":"- 1 teaspoon baking soda","qty":1,"unit":"tsp","item":"baking soda"},{"raw":"- 1 tablespoon cornstarch","qty":1,"unit":"tbsp","item":"cornstarch"},{"raw":"- ½ teaspoon salt","qty":0.5,"unit":"tsp","item":"salt"},{"raw":"- 170 grams (1 cups) semisweet chocolate chips","qty":170,"unit":"g","item":"semisweet chocolate chips"},{"raw":"- 160 grams (¾ cup packed) dark brown sugar","qty":160,"unit":"g","item":"dark brown sugar"},{"raw":"- 100 grams (½ cup) granulated sugar","qty":100,"unit":"g","item":"granulated sugar"},{"raw":"- 2 tablespoons honey or golden syrup","qty":2,"unit":"tbsp","item":"honey or golden syrup"},{"raw":"- 1 large egg plus 1 large yolk","qty":1,"item":"large egg plus 1 large yolk"},{"raw":"- 2 teaspoons vanilla extract","qty":2,"unit":"tsp","item":"vanilla extract"}]}],"servings_int":24,"qc":{"status":"passed","last_checked_at":"2026-07-30T23:06:14.488683Z","checked_by":"claude-code","standard_version":"2026-07-30","findings_count":0,"stale":false}}