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!
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❣️
Could I use parchment paper if I don’t have a silicone baking mat?
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!
Hi what would all the recipe be in grams?
excited to try this recipe!!! you mentioned these can be made into smaller cookies…would you still bake at 375 and for how many minutes? thanks!
I need you to truly understand how much you have changed my life with these cookies.
Countless times the recipe on the back of the tollhouse chocolate chip bag has left me yearning for more than a melted out, crunchy chocolate chip cookie.
This recipe produces a crisp crust, a warm gooey center, and I would bet that if I had an oven big enough I’d eat these right into 1,000 pounds and the world’s biggest pair of stretchy pants.
This recipe is getting a 15/10 quarantine score and it’s own personal index card in my arsenal of “I’ve-had-a-long-week-and-I-need-the-next-thing-I-eat-to-hug-me” recipes.
Thank you. Just thank you.
Haha, I put these in my recipe box too!!
these are GREAT ! i added a cup of shredded coconut, a cup of walnuts , along with the chocolate chips. Used my large scooper, refrigerated all night. baked @375 for 18 minutes- PERFECT ! and the kept their thickness!!! thats what i wanted !
I love when people comment about how much they love the recipe, including all the additions they made to completely overwhelm and change it….
Follow the recipe people. It’s good as is.
So, I’m no professional baker by any stretch of the imagination, but I AM a damn good baker. I make Candied Bacon Chocolate Chip cookies every year for the holidays that friends as presents that turned into dozens upon dozens upon dozens of cookies that they now all ‘tip’ me for.
Although everyone loves them, I was looking for a more “meaty” cookie dough this year to change it up. I just felt the cookie part fell flat in comparison to the flavor the cookie packs.
Holy good grief THIS is the recipe I have been searching for!!!!!
I was a bit perplexed with the consistency (even though I read – multiple times – not to be thrown off by this part) because lets face it, change doesn’t always sit well. Haha.
These cookies are PACKED with flavor and exactly how I like my cookie, with the texture of being undercooked but 100% done. They are moist, chewy, doughy and freaking DELICIOUS!!!!!
THANK YOU Serene!!!
Cookies were delicious! Definitely will make again!
Holy moly! THese are fan-freakin-tastic!! I rarely come across a recipe that I don’t have to doctor, but I followed this recipe to the letter and am in heaven!