This post may contain affiliate links. Please read our disclosure policy.
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!
These are probably the best chocolate chip cookies I’ve ever had. So easy and amazingly delicious.
These are PERFECT! Thank you so much for sharing this recipe, it will be my new “go to”.
They stay thick when cooking and don’t spread out all over the sheet. They look like I bought them from a bakery!
These are hands down my favorite cookie. I give them all the time and each time, the recipe is requested. I wanted to let you know that I just made them with 100% oat flour! I had to add more—did it to equal all purpose flour by weight—and they’re delicious. The only other things I changed for the oat flour version were the size (smaller), and the time cooked (12 minutes). Also, since I’ve memorized the recipe, but not perfectly, I cooked them at 350. Thanks for your amazing cookies! Dangerously delicious.
Absolutely perfect! The only problem is resisting eating all six by myself.
I’m 71 and just made these cookies. I’ve bake many, many cookies in my lifetime. These turned out perfect and delicious. I will NEVER ever use any other recipe again. I wish I had found this recipe years ago!
Love this cookie recipe! Have you tried adding cocoa powder in the dough so that I can make a double chocolate cookie? If so, around how much chocolate powder do you think is needed? Thank you☺️
Im not the author, but I would suggest 1/3 cup of cocoa powder, and then experiment to find what you like. I would also add a dash of water or milk to make sure the dough isnt too dry, and maybe an extra tablespoon or two of sugar to keep it sweet. Let me know how it goes!
HOLY MACKREL! This the best cookie recipe I have ever tried. I’ve tried so many trying to find my perfect cookie and was never happy …. until NOW! I LOVE these!
Thank you so much!
Have you tried adding peanut butter? I use your recipe all the time & my family loves them! I had a request for peanut butter chocolate chip from my daughter & was wondering if you ever tried adding peanut butter to the recipe?
Hi Jess, I’m so glad y’all like the recipe. I haven’t tried adding peanut butter, a few other things would need to be changed also since the peanut butter would make the dough really dry.
Omg, I wanted to double the recipe and didn’t realize that the serving size could be changed with updated ingredients! Who does that?!? I’m very grateful that you did because it also shows me that a larger serving wouldn’t ruin the recipe❣️
Unbelievable cookies. Very well balanced. I’ve tried some other recipes for levain style cookies but this one was the best in terms of consistency. Lots of love from Greece!