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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 734 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. My quest for the perfect chocolate chip cookie is over…much to my husband’s and son’s disappointment b/c I won’t be baking every other day anymore trying to get it JUST right. These are great! I did make them half the recommended size because it takes too much discipline to half a cookie and eat it, and we just don’t need huge portions of dessert. 16 minutes for the 1x recipe divided into 12 cookies at 375 on TWO airbake pans worked perfectly. Moist, yet nothing is raw in the middle and they aren’t browning on the bottom b/c I am setting one pan on top of another and my airbake pans (much like a baking stone) won’t let them brown. They did start browning on the bottom when I tried it with just one pan. I don’t ever buy parchment or other baking liners, so this hack worked. BTW, I bought the set of pans for $4 at Big Lots on clearance after Christmas b/c they stock extra bakeware for the holidays and then mark it way down.

  2. My husband is diabetic is there a way to make them healthier like sugar free? I know this may sound crazy but they told him to use brown sugar as a substitute in his coffee and it’s really good.

    1. Ridiculous that a doctor would say brown sugar is healthier. It’s still sugar. The very best tasting sugar alternative is erythritol/monk fruit blend. They make both white and brown sugar alternatives and are zero sugar. They are 100% diabetic friendly and are direct swaps for sugar, 1 to 1. Try Costco as it us expensive but will be a game changer for your husband.

  3. I really want to like this recipe as so many others have, but I have tried 3x now and all 3 times my cookies were extremely crumbly and ended up tasting more like biscuits with chocolate chips than cookies. They were also raw in the middle but brown and crispy on top. I followed the instructions to a tee (like annoyingly so), so I’m not sure what could have gone wrong.

    1. The first time I tried this recipe, it was crumbly as well. I added an additional egg and this recipe works out fantastic! Try that, to see if it helps! I also made the cookies smaller. This recipe is now my go to.

    2. Buy almond flour. Sugar free chocolate chips, sugar free brown sugar and a granulated sugar free sugar. I make these for my relative that are diabetic and tge are awesome

  4. THE BEST CHOCOLATE CHIP RECIPE EVER! It was absolutely delicious and easy enough to make. I wasn’t sure what temp to bake at though so I did 180C and for a bit longer than stated. They are nice big cookies and I’ll definitely be using this recipe a million times more!!

  5. Been looking around for a chocolate chip cookie recipe similar to Crumbl’s. I’ve tried a few others so far and been very disappointed. These were PERFECT. They came out exactly how I wanted them to. They didn’t flatten out, which made me sooo happy!! Straight out of the oven, they were delicious. I just had one today (day 2) and it was delicious. They’re so good that I don’t even want to share them lol.

  6. I am obsessed with cookies at present. The bigger, the better! I made 8 instead of 6 cookies last time amd they turned out fantastic. I am wondering, can you add chocolate powder to turn them into choc on choc cookies? What would be the ratio to flour? I may just give it a go!

  7. This recipe is ace! Have you made these with the dough with cocoa powder in? I was considering making a triple chocolate version next time (my brother has a very sweet tooth) but I wasn’t sure how much flour to remove and cocoa powder to put in.

  8. Thank you so much for sharing your recipe. I have been trying to find a good hack for Gideon’s cookies and yours were our favorite – love it!