Thick Chocolate Chip Cookies

An extra helping of chocolaty goodness in extra thick chocolate chip cookies!

Ever had a Chick Fil A chocolate chip cookie? They are so thick, chewy and chocolaty, and they were my inspiration for tweaking my own recipe into this one. You'll see that we're using ground oats, but don't worry - it won't taste like an oatmeal cookie. It makes the cookie thicker, without drying it out. So you still have a cookie with a slightly crisp exterior, that is filled with a chewy and gooey center of melted chocolate. Yum!

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Thick Chocolate Chip Cookies

Makes 16 cookies

Ingredients

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/2 cup dark brown sugar, packed

• 1 large egg

• 1 tsp pure vanilla extract

• 1/2 tsp baking soda

• 1 tsp salt

• 1 1/4 cups all-purpose flour

• 1 cup old-fashioned oats, ground into powder

• 1 cup semi sweet chocolate chips

• 1/2 cup milk chocolate chunks

Instructions

1. Preheat your oven to 350 degrees. Line your baking pan with parchment paper.

2. Cut your milk chocolate bar into bite sized pieces/chunks.

3. In a large bowl, heat the butter until it is just melted and let cool.

4. Pour both sugars in to the butter and whisk until combined.

5. Add the egg and vanilla extract and whisk until smooth.

6. Add the baking soda and salt and whisk until combined.

7. Ground the oats with a blender or food processor (I use a Nutribullet). Add to the mixture.

8. Spoon the flour into your measuring cups and level off the tops. Add the flour to the mixture and fold with a spatula.

9. Add the semi sweet chocolate and milk chocolate chunks and fold with a spatula.

10. Scoop the dough unto a parchment paper lined baking sheet. I use a 3 tablespoon scoop or larger for these cookies.

11. Bake in the oven at 350 degrees for 9-10 minutes, until a toothpick inserted in the middle of a cookie comes out clean.

12. Remove cookies from the oven. They may look puffy, allow them to cool on the pan for 5 minutes.

13. Transfer to a cooling rack and allow them to cool for another 5-10 minutes.

Notes

• I prefer to use a 3 tbsp scoop for these cookies, which yields about 16 cookies. If you're using a 1.5 tbsp cookie scoop (medium), it should yield about 24 cookies. You'll just want to decrease the baking time by a minute or two.

• Feel free to use a much larger cookie scoop (there's one in the Amazon links below) to have an even bigger and better cookie experience. Just be sure to place fewer balls of dough on your pan and increase the baking time by a minute or two if you do.

Photos