The Secret To Baking The Best Thick and Chewy Cookies
What is the secret to thick cookies? You know the ones…giant, bakery-style cookies with that gooey center. This cookie style is my all-time favorite! You can’t go wrong with that slightly crisp outside and perfectly chewy inside.
In this post, you’ll learn exactly how to make the best thick and chewy cookies right at home!
The Secret to Thick and Chewy Cookies
To be completely honest, there isn’t a magic ingredient that turns an average cookie into one with that perfectly toasty outside, and soft and chewy inside. It’s a strategic combination of ingredients, oven temperature, ratios, and more. If you are wanting to bring these gourmet, bakery-style cookies to your next get-together, you’ll learn everything you need to know in this next section.
Let’s jump in!
1. Using Cold Butter
Cookie recipes usually call for softened, or melted butter. But believe it or not, using straight-out-of-the-refrigerator butter is one of the best ways to get that thick and chewy consistency. The cold butter is one of the few ways to keep the dough from spreading too much, which results in a much bigger and thicker cookie!
2. Adding Corn Starch
Corn Starch does something magical to a cookie! By simply adding a tablespoon or two, you have significantly reduced spreading (again, less spreading means we are able to form those giant cookies we are going for!) and completely leveled up the soft and chewy inside. Corn Starch is a must in my book!
3. Flour to Sugar Ratio
So, what causes cookies to be thick? The flour to sugar ratio is a HUGE factor in getting your cookies to stay thick! This has been one of the hardest parts of perfecting this recipe. If you add too much flour, the cookies will be dry. How about adding too much sugar? They will spread. If the flour to sugar ratio is off, your cookie won’t be as sweet as you may like it. And if you are anything like me, you like your cookies sweet! That being said, I have taken out the guess work and trial and error for you, and have nailed the perfect flour to sugar ratio!
(Note: I always weigh my ingredients using a food scale, this takes out the guess work and yields exact measurements. It’s super easy to accidentally add too much flour!)
4. Oven Temperature
This is an extremely important factor in getting that perfectly toasted outside and deliciously gooey inside! I always bake these huge cookies at 410 degree Fahrenheit for 10 minutes. At this temperature, I know the cookie is getting hot enough to bake all the way through. There’s a sweet spot when it comes to oven temperature and bake time! With the 410 degree Fahrenheit for 10 minutes combination, we are able to keep the inside soft and chewy while adding a touch of golden brown to the outside. This is absolute perfection!
5. Using More Brown Sugar than Granulated Sugar
Brown Sugar brings so much to the table when baking cookies. This magical ingredient reduces spreading, elevates the flavor, and somehow locks in the moisture, keeping the cookies soft and perfectly chewy. It truly makes all the difference! You’ll notice this recipe calls for twice the amount of brown sugar than granulated sugar, it’s that good!
This post was all about the secrets to baking the perfect thick and chewy cookie!
Follow the recipe below and you’ll have these show-stopping cookies in your kitchen in no time!
Enjoy!
Ingredients
- 1 Stick Butter Salted
- 100 Grams Granulated Sugar
- 213 Grams Brown Sugar Light or Dark
- 1 Egg
- 2 Tsp Vanilla Extract
- 300 Grams All Purpose Flour Sub 1:1 for King Arthur Gluten Free Flour for Gluten Free Option
- 1 Tsp Baking Soda
- 2 Tbsp Corn Starch
- 1/2 Tsp Salt Heaping
- 1 Tsp Heavy Cream or Milk
- 1/2 Cup Chocolate Chips Milk Chocolate or Semi-Sweet
- 1 Cup Mini M&M's
Instructions
- Preheat Oven to 410°F
- Whisk Together Flour, Corn Starch, Baking Soda, and Salt in A Separate Bowl
- Add Cubed Butter to Stand Mixer Fitted with the Paddle Attachment, and Mix on High for 1 min. Scrape Sides, Mix Again for 30 Seconds.
- Add Brown Sugar and Granulated Sugar to Butter and Mix on Medium until Combined and Fluffy
- Add Vanilla Extract and Egg until Just Combined. (Don't Overmix!)
- Start Adding Flour Mixture in Increments on Low until Just Combined
- Add Heavy Cream or Milk to Bring Dough Together
- Add Chocolate Chips & M&M's (Save a Few to Add On Top of Each Cookies Before Baking!)
- Line Baking Sheet with Parchment Paper and Bake on Middle Rack for 10-12 Minutes, Depending on Cookie Size.
- Let Sit for 10-15 Minutes After Baking Before Moving to a Cooling Rack, This Gives the Cookies Time to Set!
Notes
Shop My Must-Have Baking Favorites Here
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These cookies are actually 🔥 my wife loved them!
How much egg, not in your recipe ingredients??
Just one egg! I just edited the recipe! Thanks for letting me know!