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These Thick Chocolate Chip 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

Thick chocolate chip cookie being split in half.


 

Thick & Gooey Chocolate Chip Cookies

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! 

  • Loaded with chocolate
  • Thick! 
  • Chewy
  • Buttery
  • Soft and gooey

Ingredients Needed

Ingredients needed to make thick chocolate chip cookies including: flour, light brown sugar, sugar, butter, eggs, salt, baking powder, baking soda, and vanilla.
  • Flour: This recipe is written with all purpose flour, you can substitute with a gluten free 1:1 if needed.
  • Light Brown Sugar: Using more light brown sugar than white helps these cookies to keep their thickness during baking, the light brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar.
  • Baking powder & Baking soda: We are using both these leavening agents for our cookies. The baking powder will contribute to our cookies thickness.

Let’s make thick Chocolate Chip cookies

Find the complete recipe card below with measurements and full instructions.

Creamed butter and sugar with eggs and vanilla be added to a glass mixing bowl.
  1. In a large mixing bowl add the butter and sugars. Using a hand or stand mixer, cream the butter and sugars until fluffy. 
  2. Add in the large eggs and vanilla extract. Continue to mix until combined.
Chocolate chip cookie dough mixed together in a glass bowl.
  1. Add in the flour, baking soda, baking powder, and salt. Mix until dough is just coming together. The dough might seem to be still crumbly at this point.
Chocolate Chip Cookie dough after chocolate chips have been added.
  1. Stir in the chocolate chips gently. 
  2. Divide the dough into 12 or 6 equal portions. If making 12 cookies divide the dough into 81 gram portions. If making 6 large cookies divide the dough into 162 grams per cookie. 
  3. Form the dough into balls, forming so they are tall and rounded.
Dough portioned out and placed on a cookie sheet.
  1. Place the formed dough on the baking sheet, then place the sheet in the refrigerator to chill for 30 minutes. 
  2. Preheat the oven to 375 degrees F. 
  3. Bake the cookies 15 minutes for large cookies and 10 minutes for small cookies. 
  4. Check the internal temperature of the cookies to ensure they have reached a temperature of 160 degrees F. 

Cooling

  • Remove the cookies from the oven and allow to cool on the pan for at least 10 minutes. 
  • Cookies will continue to set in the center as they cool. 
  • If you break apart a cookie within moments of taking them out of the oven, they will be incredibly gooey in the center.
Baked cookies on a cookie sheet.

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. As you work the dough it will come together. This cookie recipe does have more flour than an average cookie which helps with the thickness.
  • Form the dough into tall shapes for baking, this will increase the thickness.
  • Check the internal temperature. So you have no worries about if they were cooked all the way. These cookies are created to remain soft and will be gooey in the center while still warm. As long as the internal temperature reaches 160 degrees F in the center, the cookies are perfectly safe for eating.

Cookie Size

These cookies can be made to be the size of average cookies, just exceptionally thick. OR you can make extra large, Texas-sized, cookies. Think Levain bakery big. They will take up your entire hand when you hold them. Instructions for making both sizes are included in the recipe card below.

Thick chocolate chip cookies split in half and arranged on a cookie sheet.

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Thick Chocolate Chip Cookies

4.69 from 144 votes
Prep: 10 minutes
Cook: 16 minutes
Chill Time: 30 minutes
Total: 56 minutes
Servings: 12
Author: Serene
These Thick Chocolate Chip 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!
Thick chocolate chip cookie being split in half.

Ingredients  

  • ½ cup salted butter room temperature
  • ¾ cup light brown sugar (150 grams)
  • ¼ cup white sugar (50 grams)
  • 2 large egg
  • 1 tablespoon vanilla extract
  • 2¼ cups all purpose flour (315 grams)
  • 1½ teaspoon salt (9 grams)
  • 1 teaspoon baking soda (6 grams)
  • ½ teaspoon baking powder (2.5 grams)
  • 2 cups semi sweet chocolate chips

Instructions 

  • Line a large baking sheet with a silicone baking mat and set it aside. 
  • In a large mixing bowl add the butter and sugars. Using a hand or stand mixer, cream the butter and sugars until fluffy. 
  • Add in the large eggs and vanilla extract. Continue to mix until combined. 
  • Add in the flour, baking soda, baking powder, and salt. Mix until dough is just coming together. The dough might seem to be still crumbly at this point. 
  • Stir in the chocolate chips gently. 
  • Divide the dough into 12 or 6 equal portions. If making 12 cookies divide the dough into 81 gram portions. If making 6 large cookies divide the dough into 162 grams per cookie. 
  • Form the dough into balls, forming so they are tall and rounded. 
  • Place the formed dough on the baking sheet, then place the sheet in the refrigerator to chill for 30 minutes. 
  • Preheat the oven to 375 degrees F. 
  • Bake the cookies 15 minutes for large cookies and 10 minutes for small cookies. 
  • Check the internal temperature of the cookies to ensure they have reached a temperature of 160 degrees F. 
  • Remove the cookies from the oven and allow to cool on the pan for at least 10 minutes. 
  • Cookies will continue to set in the center as they cool. 

Video

Equipment

Notes

Make ahead tip: You can make the cookie dough and keep it chilled in the refrigerator for up to 4 days. Baked cookies freeze well for up to 3 months sealed in a freezer bag.
Freeze: Unbaked cookie dough balls freeze well for up to 3 months, freeze them on a baking sheet first for a few hours, then add to a freezer bag to store. Bake frozen cookie dough balls for an extra minute, no need to thaw
Internal Temperature: The center will seem doughy, but they are fully cooked! That’s why we are checking the internal temperature. 
Original Recipe: This recipe has been changed and updated. For those of you who love the original no worries! Find a PDF of it here. 

Nutrition

Serving: 1 | Calories: 409kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 478mg | Potassium: 228mg | Fiber: 3g | Sugar: 29g | Vitamin A: 291IU | Calcium: 50mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Changes

This recipe has changed from its initial publication based on comments, questions, and concerns left by readers. The Original Recipe is a favorite to many and can be found on a PDF here.

So why make changes? I agreed with some comments in regards to a slight flour after-taste. To combat this I added more vanilla and salt. Plus switched to using salted butter for even more flavoring. Plus the adjustments to moisture and flour helped in this area.

In regards to some people saying the dough was crumbly, I added a bit more moisture. I didn’t want to use only part of an egg since I hate waste, so I added an extra egg, which made the cookies too flat. So I had to up the flour slightly to adjust for the increase of moisture from the egg.

And of course, this time around, we have metric measurements to help ensure more consistent results all around.

6 different cookies being tested with different results.

More Cookie Recipes

Recipe initially posted on May 23, 2018. Updated on March 6, 2020 and October 23, 2024. Original photo of recipe below!

A hand holding a split open thick chocolate chip cookie with melted chocolate chips.

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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351 Comments

  3. I made these, but instead of doing 6 big cookies I made smaller ones and they were mini thick chocolate chip cookies!! Loved them and loved the smaller size for portion control.

    Reply

      1. I got 9 outta this recipe and used parchment……omgoodness…so soft and sweet..i also used 70% dark chunks. I will definitely make again thanks.

      1. Cook at the same temperature, but baking time will vary based on the size of the cookie. I would start checking them sooner than the time listed. When the outside is starting to look golden, they should be done baking.

  4. Thank you for this great recipe I can’t wait to try it.
    Quick questions…how do you determine what the calorie count is? Also I notice that the chips seem so intact even after mixing into the dough and then final 🙂 would an ice cream scoop do too much compressing?
    tia

    Reply

    1. Hi Ava! I use myfitnesspal to calculate the calories. I put in all the ingredients and then since this recipe is designed for making 6 cookies, just divided it by half. It’s an estimate of course and can vary based on the particular brands and ingredients that you’re using in your own home. And for the cookie scoop, I don’t use a cookie scoop for this recipe. I always use my hands just to ensure that I’m keeping the dough as loose as possible.

      Reply

    2. Hi, I love this cookie recipe but my cookies are dry after they cool down. I’ve tried making this recipe 3 times. First time exactly followed your instructions. Weighed everything from my digital scale. Second time I tried making them smaller (80g)and reduced the time and baked for 12minutes
      Still they were dry after couple of hours. 3rd time I used less flour (110g,I made half a batch) and 20g more butter. And I meted the butter and used then they baked flat. Tasted amazing with the moist gooey inside but they were flat. I dont know what else I should do?

      Reply

      1. I’m not sure what you mean by they are dry. Over time the middle will set more. After baking the centers are definitely gooey. As they sit, the centers will become more like a regular cookie I suppose, not as gooey, but still tender. Melting the butter definitely won’t help, we need cold butter for this recipe. I do want to point out that I have had several people who I have worked with on this recipe who have used a different size egg. Make sure you are using large size eggs to ensure the dough doesn’t become too crumbly.

    1. The outside is crisp, just enough that you can hold them without them falling apart basically. The inside is soft. They stay soft when cooled also.

      Reply

  9. These cookies were simple, delicious, and I liked the smaller recipe size. I followed the recipe (w/o pecans) and they stayed pretty thick and were good! They stuck to the pan, which rarely happens with cookies, but aside from that we really enjoyed them!

    Reply

    1. Sarah I’m so glad you enjoyed the cookies! Glad they turned out. As far as the sticking, every time I’ve made them I used a silicone baking mat, and I never had any issues with sticking. I’m wondering what method you used? Parchment paper? Or a baking spray on the pan?

      Reply