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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 & 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
- 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.
- 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.
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.
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.
More Cookie Recipes
- Brown Butter Toffee Pretzel Chocolate Chip Cookies
- Lemon Cookies
- Banana Split Cookies
- Cowboy Cookies
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Thick Chocolate Chip Cookies
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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
More Cookie Recipes
Recipe initially posted on May 23, 2018. Updated on March 6, 2020 and October 23, 2024. Original photo of recipe below!
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!
Hey! I just wondered if it was possible for you to convert this into grams at all? Thanks!
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.
Hi,
I’m from UK can you convert ingredients to grams?
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!
I made this recipe after watching the video and following the instructions exactly. My cookies were not great; they looked nothing like the finished product in the photos here nor did they have much flavor. The ONLY thing I can figure is that the recipe does not call for PACKED brown sugar, and, in the video, it doesn’t look like you packed it. Could that make a difference? I did not pack mine, and they were not very sweet and tasted of too much flour plus I had to cook them much longer, even when I made a few much smaller in size, to get them browned like yours. Thanks for your reply.
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!
Hi! Have you figured out the chocolate version yet? 🙂