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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!
I made the cookies again without realizing the recipe had changed, I did notice texture difference when mixing and baking difference but people said this is one of the best I’ve made, it was a crispy outside and gooey inside so will continue using both versions! 💕
Thank you so much Fifi! I’m so happy you love the new recipe 🙂 Thank you for the review!
I used the updated recipe to make the smaller cookies (have not tried the Original recipe) and the whole family loved them! Based on earlier comments, I did reduce the added salt to 1 tsp (still used salted butter) and thought it was just salty enough to enhance the flavors in the cookie without being overpowering. If you don’t like that salt flavor, you may want to reduce the amount added or use non-salted butter.
They came out perfect, and for “small” cookies they were still pretty massive and tall and amazing. I’m adding this recipe to my permanent file. No more flat cookies for this family!
Wonderful! I’m so glad these turned out for you. I also changed the recipe to only call for 1 tsp of salt.
Did you change the recipe recently? I have used this for years and it’s not the same recipe
Yes it is updated. The original recipe is linked in the notes of the recipe card for anyone who wants it!
The metric measurements do not double when choosing to double/triple the recipe. I love using precise measurements and was left very disappointed with this being so wrong.
The metric measurements are added in by me. Simply multiply to double or triple the recipe.
How do you get them so fat? Do you do a cylinder shape? Thanks.
When forming the dough press it into a tall dough ball. This helps it as it bakes to keep the thickness.
Mine also fell flat- I keep reading there was an older version that worked better. What changed?
Are you chilling the dough before baking? These cookies have been tested multiple times by multiple bakers and none have experienced any falling flat.
So I just made a batch of the new ones and they definitely didn’t turn out as well. The older version i thought was better and didn’t fall flat. Not sure if it’s the higher moisture content or the addition of baking soda. But even the dough was very sticky and hard to work with. As I was adding all the ingredients for a double batch I kept telling my wife this can’t be the right recipe. I had just made them a few weeks ago and I didn’t remember adding 4 eggs or the bs. But after I had set them in the fridge to chill i happened to scroll down to see it had changed on the 24th. I am pretty much left with a sheetpan cookie on the heath bar ones (I made them before and came out perfect) and the chocolate chip ones are fairly flat as well. I always used salted butter and added flaked salt to the top. First time i did think they tasted a bit like flour but the second batch didn’t. Time will tell on these fellas when they cool.
Let me know how they ended up baking for you. I haven’t had any of mine “fall flat” using the new dough. Yes, there is extra egg and BS added, which I found the BS helped to create a smoother exterior to the cookie, but didn’t affect how thick the cookie baked. But the addition of flour with the addition of the egg helps to keep the same thickness to the cookie.
Do I pack the brown sugar, or just a loose 3/4 cup?
It is packed sugar! I do have metric measurements added now also to make this easier.
Made this cookie recipe once, and now I’m writing a review while my second batch is in the oven. Never tried Levain Bakery cookies, but these seem to be the most perfectly thick cookies ever!! Definitely a crowd pleaser.
I made smaller ones and they worked! Do you have a sugar cookie thick and tall base or is there a way to make this more like a sugar cookie but still tall and thick?
I’m so glad you like the cookies! I do not have a thick sugar cookie based on this recipe at the current time.
I love it ! This is the cookie recipe I’ve been looking for ! Thank you so much for sharing your recipe 🙂