The Perfect Thick Michigan-Style Chocolate Chip Cookies

You may be asking... what makes these Michigan cookies? My answer to that is, I made them in Michigan... and to be honest, most chocolate chip cookie recipes are pretty similar. It's not usually the measurement of ingredients that are in a cookie, it's how you prepare them, and the quality of ingredients that make the cookie. So because Chocolate Chip cookies are pretty simple, it is important to use high-quality butter, eggs, sugar, and vanilla. I also like to mill my own flour so that I know it's fresh, but this step isn't necessary.

Creating the perfect thick "Michigan-style" chocolate chip cookie requires attention to detail in ingredient selection and baking technique. Here's a recipe that achieves that:

Ingredients:

  • 1 cup (2 sticks) (227g) unsalted butter, cold and cubed
  • 1 cup (220g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tablespoon (13g) vanilla extract
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons (10g) baking soda
  • 1/2 teaspoon (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 cup (120g) chopped walnuts or pecans (optional)

Instructions:

  1. Cream the Butter and Sugars: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Mix Wet and Dry Ingredients: Gradually fold in the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (I like to use my hands for this part to ensure that I am not overmixing my dough, otherwise, you will have a tough cookie instead of the soft and chewy texture we are going for here).
  5. Fold in Chocolate Chips and Nuts: Gently fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
  6. Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes or up to overnight if you're not ready to bake them quite yet. Chilling helps prevent the cookies from spreading too much during baking, resulting in thicker cookies.
  7. Preheat the Oven: Preheat your oven to 405°F (207°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Form Cookie Dough Balls: Using a spoon, portion the dough into 50 grams each and very carefully make them come together in a ball form. (Be careful not to pack them too tightly). Place them on the prepared baking sheets, leaving some space between each cookie.
  9. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. The cookies will still look slightly underdone in the middle, but they will continue to cook as they cool.
  10. Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your thick and chewy Michigan-style chocolate chip cookies!

These cookies are best enjoyed warm with a glass of milk or a cup of coffee, or if you're like my husband, you want them put in the freezer to enjoy them stone cold! Store any leftovers in an airtight container at room temperature for up to a week (if they last that long!).

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