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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 think I rated and reviewed once before, but just in case – these are still the best cookies ever. I make a few more (smaller) cookies than the recipe calls for, baked for around 12 minutes, and I also just chill the dough in the bowl, and then form the cookies with the chilled dough (it’s easier to avoid compressing them this way). Oh, and I add a full teaspoon of baking powder and a little extra vanilla. Haven’t had a bad batch. Love this recipe!
Best cookie recipe ever! They always come out great.
The best recipe founded, thanks.
Hands down, the perfect recipe. I also divided this into 8 cookies and cooked for about 12 min and it was just as great. Thank you!!! I never need to hunt for a choc chip cookie recipe again!
Just like the other reviews I couldn’t agree more! Best recipe out there! Thank you Serene!
Yum yum yummy ? good!!!!
I’ve been looking and looking for a thick, chewy, cookie. I found it!!
These are the best! I made small cookies first few times came out fabulous!!! Today I’m making the big ones!!!! I can’t wait!! Thanks so much!!
Followed the recipe to a T, baked at 375 for 15 minutes and the bottoms of all the cookies came out waaayy too brown. Almost burned. Might be an elevation difference so I’m going to try again later with a lower temp and a little shorter time.
This is the closest recipe I’ve seen for a huge “Levain” Bakery copycat sized cookie. I know these are not copycat but there’s no cake flour or corn starch as many of the copycat recipes think you need and yours are huge, gooey and thick like Levain’s. Thank you for the recipe!
These cookies are the best chocolate chip cookies ever! Every time I make them people beg me for the recipe. I really wanted to make a jumbo sized cookie and this recipe is perfect. It’s soft, chewy and fluffy. These are ALWAYS a hit. A must try! Do you have a red velvet version of this cookie? I also love red velvet cookies and would love to make a red velvet Texas sized cookie.
This wouldn’t let me give the 5 stars I wanted to give but it worked! I’ve been looking for a thick cookie recipe that wouldn’t go flat anyway and this is it and it was so easy!
Of course I have questions! Can this be used as a base recipe or would the sugar have to be altered? I’m interested in making thick sugar, peanut butter, chocolate, and possibly lemon! I wanna see how far it goes. Thanks for this great recipe!
If i wanna chocolate dough i need to only add cocoa powder like something close to 120g, or do i need to change something else on the recipe? Other question about the same thing but now 120g of 50% Cocoa Chocolate, would i need to change anything else or only need to add it?
Also, thanks a lot, the ideas in the recipe helped a lot.
To make this a chocolate cookie dough other things will need to change. The cocoa powder will dry out the cookie, and the change in acidity will change the way it bakes. I’m currently working on a chocolate version! Will have it posted as soon as I get it down!