Tuesday, August 25, 2015

Thick, Soft and Chewy Chocolate Chip Cookies

This is a fantastic recipe to make thick, soft and chewy chocolate cookies with white chocolate chips! They are amazing! 

Thick, Soft and Chewy Chocolate Chip Cookies


There is a huge universe of cookie recipes. Cookies seem easy and simple. However, ask other bakers how many times they have tried to repeat their favorite cookie, and how many times their cookies had a different flavor or their texture wasn't the same.

Cookie fail! That happens because we have changed the original recipe. We always think that we can still get the cookie desired even if we don't follow the recipe to the letter.

Indeed, baking is a science. Chemical reactions occur when we mix and bake. So, ingredients, their proportions, and recipe steps are the key!

These cookies are soft like a fudge brownie. To get that texture, don't miss any step of the recipe.

If you stick to this recipe, lots of hands will fight to reach the cookie jar. For sure that you will have to bake more than one batch. Sorry about that in advance!

Let's eat science!


1/2 cup butter at room temperature *
1/2 cup granulated sugar
1/2 cup dark brown sugar (or light brown sugar)
1 large egg at room temperature *
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup and 2 tablespoons Dutch process cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt 
2 tablespoon milk at room temperature *
1 1/4 cup white chocolate chips
Mandatory! *
Use butter, egg and milk at room temperature. These ingredients at room temperature form an emulsion that traps air, which will expand once the dough is in the oven, contributing to a soft texture. Cold ingredients tend to separate and curdle instead of mixing nicely.

In the case of eggs at room temperature, its viscosity is less than cold eggs. That provokes that whites and yolks combine and rise easily, making a lighter mixture.

So, leave these ingredients on the countertop around 30 minutes. To warm butter faster, cut it in 5 pieces and put it in the microwave for 5 seconds, repeat it until it is soft (not melted!)


Using a mixer cream the butter on medium speed for 20 seconds, then add sugar

 Mix all together until the cream is homogenous and fluffy

Add egg and vanilla extract and stir

To prepare the dry ingredients, in a separate bowl, put together flour, baking soda, salt and cocoa powder

Sift it in another bowl with a strainer or a sifter (if you have one)

Then, in low speed, add the buttery mixture

When the mixture is mixed, add milk until it becomes sticky

Then add white chocolate chips
Cover and keep it cold at least 2 hours (up to 24 hours)
Tip! The colder the dough is, the less sticky will be and the thicker the cookie will be.

Preheat for 15 minutes the oven to 350F degrees

  Line in a large baking sheet a baking parchment

Take 2 spoons of dough and make a small ball. Place them on the baking parchment
Put some more white chocolate chips on the tops, if needed
Tip! Using a scoop spoon instead of a regular spoon, it will be easier, faster, the cookies balls will have the same size and your fingers will stay clean and out of the dough.

Bake for 12 minutes

The balls will look undone and soft. Do not bake them more time, the heat inside will finish cooking the cookie
 Gently, press the cookies down
 Cool them on the baking sheet for 5 minutes before transferring to a wire rack

This cookies lasts soft in a hermetic container up to 7 days.

Enjoy them!


  1. Mmh everything you post is mouth-watering ♥♥♥ they look so soft and smooth :p yum yum !

    1. Thank you!! These cookies are amazing!! The perfect combination of chocolates!!