This post may contain affiliate links. Please read our disclosure policy.
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
If you make and love our recipes, it would help us if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and YouTube.
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!
This recipe is to die for! Hands down the best. Have you ever stuffed these with Nutella? If so, does it still stay pretty thick?
I haven’t tried stuffing them with Nutella, I want to say others have commented about this though..
Hi! What can I replace Instead of putting the 1 egg! Allergies! Thank you! Please help these are delicious
It might work with a flax egg, but I haven’t tried that method.
Hi can i use a salted butter instead?
Yes! Just adjust the amount of salt used in the recipe.
THE BEST COOKIES I HAVE EVER HAD!!! Seriously…and I’ve had a lot of cookies!
A local bakery recently closed (an unfortunate result of the pandemic) and my friend was super sad because they made yummy thick cookies. For her birthday, I wanted to make thick chocolate chip cookies. That’s when I found this recipe. SHE LOOOOOVED THEM! She ate 3 of these massive cookies at once. She begged me for the recipe and then shared the recipe with all of her coworkers because they too know how much she loved those cookies from that bakery. As she shared the recipe, she told them that she got a recipe that made cookies even BETTER than those bakery cookies.
By the way, I doubled the recipe and they were DIVINE. I made the double batch into 16 cookies rather than 12 (meaning smaller mounds like many others have said). I’m now off to make a triple batch to send the cookies to other friends. Because they are so thick, they keep really well.
[Also, I rarely ever write reviews of recipes I made. I’ve just never felt compelled to until this fabulous recipe]
Thank you so much for taking the time to review 🙂
These are SO good!! I followed the recipe exactly except in addition to the chocolate chips and pecans I added a half cup of caramel bits to make them turtle cookies. They turned out SO thick and delicious! It’s probably a good thing the recipe only yields 6 otherwise someone would have to come roll me out of the house to work tomorrow ?. Thanks so much for sharing your wonderful (and easy!) recipe!!
Hi! I’ve been making these mini size. I can usually make about 12-16 cookies when I do these and they still come out nice and fluffy and gooey! The only problem is that my family and I found them to be a little salty /: do you think that because I’m making them smaller in size I should reduce the amount of salt or baking soda?
Hi Vanessa! First of all make sure you are using unsalted butter, if you are using a salted butter then that could be why. Start with reducing the amount of salt in the recipe. The amount of leavening shouldn’t need to be adjusted if just making a smaller size of cookie.
OMG, These cookies were to die for !!! My family loved them so much they asked me to make them for dessert next week too!! Thank you so much for sharing this recipe !!!
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.