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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!
These are THE best cookies ever. My only problem is I want to eat half the batch in one sitting.
Me and my friend were bored and decided to make these cookies, they turned out very chewy, yummy, and all around delightful! It is a really quick recipe, we put extra chocolate chips making is even for chocolaty. I definitely recommend making these scrumdiddlyumptious cookies!!
First time making them, turned out exactly as they should. Made small ones, used parchment paper on the pan to keep them from over-browning on bottom and baked in an air fryer oven (looks like a toaster oven) at 350 for 16 minutes. Really great, thanks Serene!
Best chocolate chip cookies I’ve ever had!
These cookies did not turn out for me at all. The dough was very crumbly (but that was supposed to be ok) cookies were very hard to form and kept falling apart. After refrigeration and cooking for 18 min, the cookies didn’t move at all. Didn’t puff up, didn’t didn’t flatten out, they were cracking and also very brown and crunchy on the outside but still raw in the middle. Cooked at 375 and my oven usually runs a little lower than recommended temp.
Hi Caley, I’m assuming this has to do with the way ingredients were measured. I’m going to be going back and adding weight measurements to this recipe! That should help solve issues like this.
My cookies didn’t flaten out? Any Ideas what happened and I only lightly packed together
The cookies are not supposed to flatten, they are supposed to remain thick.
My cookies came out a little flatter and more brown on the bottom than expected. I would suggest a pinch more baking powder and 350 temp.
Some tips to prevent browning on the bottom: ensure you are using a light colored baking sheet. And depending on the oven, you may need to move your rack up a spot or down a spot depending on where your heating element is.
I made these smaller and cut the baking time down to 10 min. They came out thick and delicious!
Mine didn’t turn out clumpy. I followed the directions but they came out kinda runny. What did I do wrong? I haven’t baked them yet please help
If they’re runny, I would assume something is off in your measurements.
I am absolutely useless at cooking/baking, almost everything I make is ok at best, nothing special, but these cookies have become a specialty of mine. Best cookies I’ve had, homemade/store bought included. I’ve made them minimum 10 times over the last couple years and never reviewed this recipe for some reason. You can put anything in them, any flavour of chocolate chip, I’ve even put chopped chocolate mars bars, twix and snickers in them. Super thick, huge cookies, soft, crowd pleaser. The best. Almost foolproof, just need to be careful not to overbake them if you prefer them softer but I make these all the time with my little sister, it’s our favourite thing to bake together on a very long list of deserts!