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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 am so bummed. I followed recipe to the “t” and just cut into one after baking for 18 minutes, letting cool for 5 and it’s completely raw inside. Very disappointed.
These cookies do need the time to cool after baking and as time goes by they will “set” more. They aren’t underbaked, they’re perfectly safe to eat, they are gooey in the center though!
I am always unsuccessful at making a decent chocolate chip cookie and regularly try new recipes in my ongoing search for “the one!” This is it, made for the first this evening on the spur of the moment and they are absolutely delicious just the way they are. Will most definitely be making these again……and again……and again. Thanks for sharing this great recipe.
I would like to make these cookies. However, some in the family are diabetic. The amounts of dark-white sugar look like these will be super sweet. Can you please provide a measurement that will work still with this recipe. But not be so sweet. I’m looking for a soft sweet taste that will blend with the sugar from the semi-sweet chocolates. Please advice. Thankyou 🤗.
Hi Sylvia, unfortunately this recipe is created using this particular amount of sugar. Changing the amount will affect how the cookies bake. If you are needing a diabetic friendly recipe you should look into a Low Carb (Keto) Chocolate Chip cookie recipe.
These are amazing! I baked a bunch today to send to my son’s school. Do you think the base could be used to make a big thick snickerdoodle with the addition of some cream of tartar? Looking for a giant snickerdoodle recipe.
Thanks for sharing such a good recipe!
Hi can I use dark brown sugar instead?
Yes, it will add a deeper flavor to the cookies.
I have been making the same chocolate chip cookie recipe for years- I finally decided to search for a different recipe because I got tired of thin, crispy cookies and wanted something closer to what you find at a bakery. This recipe did not disappoint! The cookies are amazing, and every bit as thick as they look in the pictures! Super easy recipe for delicious cookies. Highly recommend it!
THESE were AMAZING!!!!!!!! I was so tired of my flat crispy cookies, that would look burned around the edges. Thank you for resurrecting my sad cookie into YUMMY THICKNESS!!!!!!! My new favorite cookie! My family and I thank you!!! 🙂
Best cookies EVER!! All my cookies come out flat and I hate it.. This is now my go to recipe! I followed the recipe exactly but my dough wasn’t as dry as in your video, still turned out perfect. I will be trying other flavors.. Thank you so much for sharing!!
Hi is this temperature with the fan on in the oven or without?
I do not use the convection setting on my oven with the fan.
Hi! I made this recipe last week and it was amazing!
If I wanted to make these into double chocolate, how much cocoa powder would I need to add?
I’m so glad you enjoy the recipe. I am still working on a double chocolate version, there would need to be some other adjustments made to the recipe to get the best cookie possible.
Have you come up with a double chocolate version of this recipe
Not yet!! I know I need to get to work on that..