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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!
Omg I followed the recipe exactly and they came out perfect! I used salted butter though, it’s all I have.
I baked them last night and they looked exactly how I had hoped! Big and chunky. How can you adapt this recipe to make a double chocolate chip cookie?
Do I need to bake it at 16-18min still given this recipe are made into 12pcs?
The bake time will need to be adjusted.
How long would you advise to bake smaller cookies? Many thanks. Btw I’m scared that I discovered this recipe. ?
Hello,
These look amazing!! I wanted to substitute the brown sugar for monkfruit brown sugar and the white sugar for monkfruit white sugar and then almond flour for the flour. What are your thought?
Thank you,
Kelli
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 !!!