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Buttery, Thick and Chewy Chocolate Chip Cookies

Butter makes everything better. At least when it comes to baking these Thick and Chewy Chocolate Chip Cookies. Make a batch and see for yourself!

Thick and Chewy Chocolate Chip Cookies Recipe | Good Cheap Eats

Cookie preferences can vary based on lots of factors. There are those die-hard chocolate chocolate people, the peanut butter cookie lovers, those classic oatmeal raisin supporters, the sugar cookie camp, and those snickerdoodlers.

Don’t get me wrong, those are all delicious, but I’d like to nominate the Chocolate Chip Cookie as king of the cookies.

Now, there are quite a few different ways to make them: chewy chocolate chip cookies, crispy chocolate chip cookies, soft-baked chocolate chip cookies and crunchy chocolate chip cookies. Today I’ve got a winner for the Chewy Chocolate Chip Cookie category.

This recipe was originally a guest post from my friend Lynn of Lynn’s Kitchen Adventures. We’d been discussing the fat controversy. Never once to mince words, Lynn has some pretty strong opinions about cooking fats and I agree with her 😉 :

Fats and cooking can be a bit controversial. What is recommended or popular seems to change from year to year. I am going to leave the “what is healthiest” debate to others. I want to talk about what I think works best for baking.

Let me start by saying that in my opinion, when it comes to baking, you should just throw your margarine out the window. Well, maybe not out the window, but you get the idea.

I know margarine is cheaper than butter, but I do think butter is worth the extra expense when baking. You really will not get as good of results using margarine. If I am going to spend the time and the money to make something, I want it to turn out really well. There have been times that I could not afford to buy butter, so I just did less baking.

Now, I am not saying that I never use anything else. I do. My peanut butter cookies use shortening. I have many cakes that use oil and I have been known to render my own lard. However, when a recipe calls for butter, I use butter.

If you use margarine, in recipes that call for butter, you will get a totally different taste and texture. So, in my opinion you should use the real stuff.

One of my favorite cookies, of course, contains butter. These cookies are similar to the kind you buy at a coffee shop. These are made to be big cookies. The texture is part of what makes these good cookies and making them large helps give them that texture.

Thick and Chewy Chocolate Chip Cookies Recipe | Good Cheap Eats

Lynn’s Thick and Chewy Chocolate Chip Cookies are, indeed, amazing. Despite their generous size, they don’t last more than an afternoon at my house. The texture is exactly what you would expect from a great cookie. Like this kind of cookie.

These Buttery, Thick and Chewy Chocolate Chip Cookies should go top on your list of Christmas baking. No, they aren’t fancy, and no, they don’t scream, “Happy Holidays!” but seriously? Who doesn’t love a Chocolate Chip Cookie?

Point made.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

ThisThick and Chewy Chocolate Chip Cookie recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

This post contains affiliate links. When you make a purchase through those links, I am paid a small amount in advertising fees. Thanks for your support. I really appreciate it.

Here are the tools that I use for this recipe:

Thick and Chewy Chocolate Chip Cookies Recipe | Good Cheap Eats

Originally published May 12, 2010. Updated November 19, 2017.

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Comments

  1. Nancy L. says:

    Does it matter of the butter is salted or unsalted?

    • Jessica says:

      Yes and no. Technically speaking, it is better to use unsalted in baking. But, I use them interchangeably and don’t notice a huge difference.

  2. Rhonda High says:

    Also, your body handles margarine like plastic. A man was diagnosed with cancer and his doctor told him this. He also said to throw your margarine out the window! 😉 Plus, support the farmers as my parents would say.

  3. Butter all the way!

  4. Now I really want to make those cookies. They look amazing!

  5. How do these cookies compare to Jessika’s Amazing chocolate chip cookies? Because that is my ALL TIME favorite cookie recipe now!

  6. Totally agree about using butter. If you want to try something just a little different… a friend recently made some cookies but instead of using chocolate chips, she sliced up a Milky Way bar and used that instead. Oh.My.Goodness. The chocolate and caramel oozed around a bit so perhaps not the most photogenic cookie, but the taste… It took incredible willpower to limit myself to just the one cookie!

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