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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
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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!
My friend Bayani made these and they were legit so good, will try.
First off, let me say that I loveee these cookies! Literally the best I’ve ever had.
But has anyone else noticed that they taste way better after a day or so? This might just be my mistake, but I think they taste a little bland when they’re hot out of the oven.
I’m sure its nothing wrong with the recipe, but it’s weird to me that it seems to taste better after it cools completely.
So for anyone reading this, I would suggest making these a day in advance, which also makes them easier to store and transport.
Thank you again for this delicious recipe!!
p.s. I like to add a few dashes of clove, cardamom, nutmeg, and cinnamon to give my cookies an extra layer of flavor.
p.p.s. Make sure to press a few extra chocolate chips on top of your cookies, it makes them prettier and more importantly, more chocolatey!!
This has always been my opinion with cookies. My taste buds don’t do well when they’re warm and melty, so I always make a double batch and store half in a Tupperware container. I’m a bit jealous of people that can taste the goodness hot out of the oven. 😉
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.