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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!
Why use baking powder instead of baking soda? Just wondering.
I have a bit of a problem… these are SOOO good that I make them too often to be considered “in moderation. ” 😂 haha. (Sometimes once a week..!)
My personal modifications to this amazing recipe is to use all brown sugar, and to add some liquid Stevia in step three to boost the sweetness a bit.
Thank you for this ridiculous easy, simple, yet tastes-complicated recipe!
I make these every year and I love them! Everyone else does too! Best cookies ever!
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.
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.
Brown sugar isn’t any healthier than white sugar. Not sure I’d trust any advice from this doctor! 😂
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.
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.
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.
Perfect cookies!
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
I made these with Bob’s cup-for-cup gluten free flour and they turned out great for those who have to abstain 🙂
Thank you for sharing that!
This the best traditional chocolate chip cookies recipe ever! We tripled it and it turned out great. I didn’t chill mine before hand and they still turned out fantastic. Also I used a ice cream scoop which worked great. This will be one of my go to recipes when the family wants something sweet!
Thank you for sharing.
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!!
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.