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Thick Chocolate Chip Cookies! These cookies are nice and golden on the outside and soft and gooey on the inside. Loaded up with tons of melted chocolate. The best part is the size. These cookies are thick and hearty!
My favorite thing about cookies, is possibly the dough. Which means these Texas sized cookies that remain soft and gooey in the center even when baked are my favorite thing ever! These cookies check all the boxes!
- Thick!
- Chewy
- Buttery
- Soft and gooey
- Loaded with chocolate
How do you make thick cookies?
There’s several tricks and tips involved in this recipe that help to create the ultimate thick chocolate chip cookie.
- Use more Brown Sugar: We’re using mostly brown sugar instead of white. The light brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar.
- Baking Powder: We’re also using baking powder in these cookies instead of baking soda. Baking soda can help create crisper cookies, but we’re going for thick and soft.
- How you handle the dough: After we make the chocolate chip cookie dough, we’re also going to be careful about how we handle it. Don’t squish the dough!
Handle the dough gently
To make the cookies, gently separate the dough into 6 pieces, but don’t form the dough into a ball shape. Most cookie recipes have you compress the dough and form a ball, or form it higher to help with the shape while baking.
But with this dough, we want to loosely form it into a shape, but don’t compress it. We want to keep the dough light and airy.
Important Tips
- The best dough will form if you use a hand mixer or stand mixer. This will allow you to throughly cream the butter and sugars.
- If using a mixer, the dough might seem a bit crumbly. Moist, but not completely sticking together in a solid mound. This is ok. It’s due to the amount of flour in the recipe. This is another thing that makes the cookies so thick. Use your hands to mix the chocolate chips in all the way and you will see the dough come together.
- Again, don’t squish the dough together. Keep it nice and airy. Form it just enough to make the cookie shape.
Can I make these cookies smaller?
This recipe is designed to create LARGE Thick Chocolate Chip Cookies. The best I can describe would be close to Levain Bakery. The recipe is designed to make 6 cookies.
However! This same dough can be used to make smaller size cookies, and they will still puff up thick when baking as long as you follow the instructions. Keep in mind that does change the serving size and nutrition information provided.
Other cookie recipes:
- Brown Butter Toffee Pretzel Chocolate Chip Cookies
- Lemon Cookies
- Banana Split Cookies
- Cowboy Cookies
Thick Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup semi sweet chocolate chips
- ¼ cup chopped pecans can be omitted
Instructions
- Line a large baking sheet with a silicone baking mat, set aside.
- In a large mixing bowl add the butter and sugars. Using a hand or stand mixer cream the butter and sugars together until fluffy.
- Add in the large egg, vanilla and mix until combined.
- Add the flour, baking powder, and salt. Mix until combined. The dough might seem to be in crumbles as mentioned above.
- Pour in the chocolate chips and pecans (if using) and use your hands to mix them in. This will bring the dough together. Be gentle though. We don’t want to compact the dough too much. We want to keep it as airy as possible.
- Divide the dough into 6 pieces. Gently form into cookie form. Place on the baking sheet.
- Chill the cookie dough for at least 30 minutes. Preheat the oven to 375 during this time.
- Bake the cookies for about 16-18 minutes. The outside will be golden brown.
- Let the cookies cool on the baking sheet for at least 5 minutes, then remove to a wire rack to continue cooling. The cookies need to cool prior to serving. They are best at room temperature.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe initially posted on May 23, 2018. Updated on March 6, 2020 with new images and new video. Only recipe change was a reduction in the amount of vanilla extract. Original photo of recipe below! My chocolate chips melted so much better in that batch!
I love it ! This is the cookie recipe I’ve been looking for ! Thank you so much for sharing your recipe 🙂
loved these soooo much,
i’m from the uk and usually just avoid recipes using cups bc im newer to baking and scared of messing it up but these looked too good to not try and it was so worth it!
i think this is going to be my go too cookie recipe from now on
I used this recipe to make Nutella stuffed chocolate chip cookies (no pecans) and have had two friends tell me these were the best cookies they’ve ever had.
Can I make these without a mixer?
Yes you can, just mix the dough with a large spoon.
My cookies ended up a bit dry, especially in top. I didn’t use nuts and we live at high altitude. Any suggestions?
I’m so sorry they ended up a bit dry! I’m sure the altitude did play a part in that. Unfortunately I do not have experience with high-altitude baking, but I did find this article that may help: https://www.foodnetwork.com/recipes/packages/baking-guide/high-altitude-baking-tips. I think in your case the extra liquid and trying the increased oven temp for less time may be what is needed. I hope that helps!
I would maybe take out a little flour like a 1/4 or 1/3 cup of flour and add a 1/2 teaspoon more salt. Otherwise it’s a great recipe even without the tweaks.
these cookies are amazing, wow!
Is it really 44grams of sugar in one cookie 🥹?, they came out perfect for me and everything, but the nutrition facts scared me, so now I’m trying to find ways to modify the sugar content, I did it with just one cup of brown sugar and no granulated sugar at all and it worked fine for me , also made enough for one dozen cookies, but that sugar for just one small thick cookie is scary😭
Hands down the best cookies I’ve ever made, like seriously. Followed the instructions precisely and our whole family agreed that this is replacing our two decade old cookie recipe!!!
So Excited to make these. I hope they are good. What an easy recipe. Happy Baking Ya’ll.