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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!

Super thick chocolate chip cookie being picked up by a hand off a cooling wire rack.


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.

  1. 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.
  2. 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.
  3. 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! 
Step by step how to make thick cookies.

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.

Chocolate chip cookie dough in a glass bowl.

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.
Balls of cookie dough on a baking sheet.

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:

Thick Chocolate Chip Cookies

4.99 from 736 votes
Prep: 10 minutes
Cook: 16 minutes
Chill Time: 30 minutes
Total: 56 minutes
Servings: 6
Author: Serene
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!
Super thick chocolate chip cookie being picked up by a hand off a cooling wire rack.


  • 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


  • 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.



Make ahead tip: You can make the cookie dough and keep it chilled in the refrigerator for up to 4 days. Baked cookies freeze well for up to 3 months sealed in a freezer bag.
Unbaked cookie dough balls freeze well for up to 3 months, freeze them on a baking sheet first for a few hours, then add to a freezer bag to store. Bake frozen cookie dough balls for an extra minute, no need to thaw


Serving: 1 | Calories: 598kcal | Carbohydrates: 80g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 253mg | Potassium: 237mg | Fiber: 3g | Sugar: 44g | Vitamin A: 524IU | Calcium: 74mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

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!

A hand holding a split open thick chocolate chip cookie with melted chocolate chips.

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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Recipe Rating


  1. I never leave reviews on pages like these but I wanted to agree with everyone here and say these were amazing! Very easy to make and actually came out like the picture. That rarely happens with other recipes. Try it out! 

  2. Can this recipe be modified for a sugar cookie and as a base to add in whatever??!! This is the best but I’d like all of my cookies to be this thick, sugar, peanut butter, etc. Thanks

  3. these cookies are a great original recipe that can be made with extras ..
    thank you so much .. i hope some gets this message..

  4. I love the recipe, super simple and cookies come out perfect. Literally with the use of a stand mixer everything all prep can be done within 10 minutes. Only thing I noticed is that the batter is a bit bland. The chocolate chips do a lot of the work for flavoring. I thinking of adding in peanut butter to make thick peanut butter chocolate chip cookies, but I’m unsure about the ratios. I’ll start with a half a cup of peanut butter and see how it goes

  5. I finally found a good recipe! I didn’t make the 6 cookies. I made 24 smaller ones. I’ve been trying to find a recipe that didn’t make thin cookies because they always end up hard as a rock. These are perfect! So happy to have one good batch of cookies for the holidays. Definitely saving this recipe to the archives. 

  6. After searching and baking many, many chocolate chip cookie recipes, this one is the absolute best. They are golden on the outside, fluffy and just firm enough in the middle, and oh so delicious. They are thick and hold their shape. I’ve used this recipe to make the six as stated, but also split it into 12 cookies and 24 cookies and only adjusted the baking time. I use 2/3 C mini semi-sweet chips and 1/3 C dark chocolate chips, no nuts, as that is my preference.

  7. I just tried this cookie recipe, and I’m going to say that is AMAZING. They are EXACTLY the same as the pictures they put and they are so fluffy and good. Also that this is the closest recipe I’ve ever made that is similar to crumbl cookies, fluffy on the inside, crunchy on the outside. Definitely a must-try recipe!