Perfectly Thick and Soft Chocolate Chip Cookies

Perfectly Thick and Soft Chocolate Chip Cookies - made dough August 11, 2018, modified from Sincerely Mindy

This is the third of the chocolate chip cookie recipes I tried out last month. The first  three pictures are of the first cookie I baked from the batch. The last 5 pictures are a second cookie I baked from the same batch a couple of weeks later. Both were frozen before baking.

You can see the first cookie came out "puffier" and thicker while the second flattened slightly more, although it wasn't a thin cookie.

Same ingredients, same dough. The main difference is I baked the second cookie a few minutes longer than the first one. It didn't impact the taste and the only slight difference in texture is the first cookie was softer and more fragile while the edges were more crisp on the second one.

But truthfully, both were amazing. This is another delicious chocolate chip cookie recipe. So of this batch of three recipes, I liked the first and this one best.

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups dark brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 cups milk chocolate chunks

1. In a large mixing bowl, combine flour, baking powder, baking soda and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until well combined, 1-2 minutes. 
3. On low speed, add vanilla then eggs, one at a time. Mix until combined.
4. Add dry ingredients in 3 additions, combining on low speed, mixing until just combined with each addition. Do not overmix. Fold in chocolate chunks.
5. Portion dough into golf-ball-size dough balls and pat into thick discs. Cover and chill or freeze for several hours or overnight.
6. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Evenly space chilled dough discs on prepared baking sheets and bake 10-12 minutes or until golden brown at the edges and middles no longer look raw. Do not overbake. Remove from heat, let cool on baking sheets for several minutes then transfer to wire racks to cool completely.