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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!
Excellent! I made smaller sized ones which made a total of 18 thick delicious cookies! Bake time in a gas oven was only 11 minutes due to size. They turned out perfect. Thanks! Hope this helps if someone chooses to bake smaller sizes.
YES! Finally a choc chip cookie recipe that stays thick and doesn’t flatten out. I just made these cookies and they are excellent. This recipe is now my go to!! Thank you for sharing with us.
You made a Great Baker out of me. These thick chocolate chip cookies are Fun and Delicious!
Good recipe. My final adjustments:
1 tsp salt
1 3/4 c flour
They were a bit dry with the two cups of flour – and, I tried making this three different times, once with my mother, an esteemed baker, and we all agreed that the lack of salt was pronounced. Maybe 1/2 tsp is adequate if you are using salted butter. I’m not even into salty foods like chips or nuts, but again – salt in baking is vital for that balance, and it was noticeable.
Other than those two points, I’d still award this recipe 4 stars because it gave me good direction for thick, softer centered, crumbly cookies.
Last tip – if you are making smaller cookies, just remember to shape them as pictured, and make sure you adjust cooking time. 14 – 15 minutes was about right for 10 cookies.
These look so good! I want to make them tomorrow for a party, but because of time constraints they’ll have to be done hours before people will arrive. Are the insides gooey or cake like? What is the texture like if you don’t eat them right away and will they still taste good later even if kept in an airtight container?
The inside is gooey, more like cookie dough (they are fully cooked and safe to eat!) just gooey. Definitely not cake like. And they save great! To be honest, I have only been able to save them for a day before they are all eaten.. Keep them in an airtight container and they should last a couple of days at least.
I have made these multiple times and my family loves them. Last time instead of chocolate chips I did some chopped dates and shredded coconut and they were amazing. Quick question though would I have to add more butter/ sugar if I add oatmeal to the recipe?
I haven’t made them with oatmeal. That tends to dry cookies out and so you will need more wet ingredients to balance it. Baking is so tricky sometimes, it’s something you would have to try and see what happens.
Hi. I tripled my batch and substituted 2 cups for ground oatmeal and added a tsp of cinnamon, omgness! Sooooo… Delicious! ? family absolutely loved them!
P. S.
I used 3 tsp of vanilla ?
These look delicious. Will have to make them soon. Quick question, I love weighing my ingredients when baking what would the flour weigh in grams? Thanks I’m advanced. ?
Preparation:
– Straightforward and simple setup. Doubled the recipe for more dough (yumm!)
– One piece of advice, prepare the dry ingredients (ie, flour, salt, and baking powder) first, whisk, and put them aside until its time to use them.
– Had to use 1/2 cup of cake flour because I ran out of normal flour (little one’s birthday cake used it all up!)
– Added extra chocolate chips (of course!)
Cooking/Result
– Used the convection setting in the oven to prevent uneven browning/cooking. Dropped the temperature to 350 degrees. Also decided to separate the dough into roughly 20 balls (so 10 per one recipe).
– Had to cook for an extra 5 or so minutes (23 minutes total). Next time I’ll probably skip the convection setting and keep it at 375.
Overall
– Great recipe for a late night snack, perfect with a cold glass of milk.
Preparation:
– Straightforward and simple setup. Doubled the recipe for more dough (yum!)
– One piece of advice, prepare the dry ingredients (ie, flour, salt, and baking powder) first, whisk, and put them aside until its time to use them.
– Had to use 1/2 cup of cake flour because I ran out of normal flour (little ones birthday cake used it all up!)
Cooking/Result
– Used the convection setting in the oven to prevent uneven browning/cooking. Dropped the temperature to 350 degrees. Also decided to separate the dough into roughly 20 balls (so 10 per one recipe).
– Cookies had to cook for roughly 5 minutes longer (23 minutes) to properly bake. Next time would probably not use the convection setting.
Overall
– These are perfect for late night cravings.
– Smaller size is perfect for a late night snack, perfect with a cold glass of milk!
These turned out just like the picture and they tasted great. Loved the soft centers. Thank you.