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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!
Hi there! I’m wanting to make this recipe however I’m in the uk and most chocolate chips that I’m seeing are either milk, dark or white chocolate not really specifying whether or not their semi-sweet. Would I be better chancing it with dark chocolate chips or ordering some more expensive semi sweet from online? Also does the size of the chips matter?
Anyone have the recipe converted in grams?
Hi, thanks for this great recipe. I’m in New Zealand and was wondering if you had any idea why these wouldn’t be mixing to a slight crumble?
I’ve made them twice, refrigerate before cooking and reduced butter the second time, but the texture is more cake like, rather than crunchy.
Any advice would be appreciated.
Thanks
Hi. Just followed your recipe. The cookies are super fluffy but the bottoms totally burned. Any insight?
What type of pan are you using? And did you line it with anything or spray anything down? I always use aluminum cookie sheets, the Nordic Ware half sheet ones, and I line them with a silicone mat. If you’re not using a mat I would recommend parchment paper. Another thing to look at might be where was the rack in your oven, does the top of your oven get hotter or the bottom. Baking is such a tricky thing sometimes. But hopefully this gives you a starting point.
your chocolate chip cookie recipe so far is the best I’ve ever tried. they’re a small fat chuncky cookie, with a crunchy start, and a soft middle! Love it/ thank you.
Hi if I wanted to make a chocolate cookie how much cocoa powder should I substitute instead of all purpose flour?
Can I use salted butter?
If you do use salted butter you might want to decrease the amount of salt in the recipe.
Hi there, twice I’ve made these cookies, and they’re delish! I don’t mind that they’re a little crispy cookie through, are they suppose to be? Now I’m not a baker Serene, but I do dabble here and there with baking. I love this cookie cause it doesn’t flatten out! and I love that! I wont eat them if they’re too muchy, and flat. but this cookie is very different, it stays puffy, I’m the one that pushes them down a little while they’re still hot, and it does well. I hope that’s what you’re getting when baking these, if not please let me know/ thank you for your time.
Hii. I have an egg allergy. Will it make much difference if i skip that step ? What can you reccomend to use instead?
Hi, should I use plain or self-raising flour in place of all purpose flour, which I don’t have?
Thankyou
No you don’t need to use self rising flour. That has additional ingredients added to it which would change the recipe. Plain, all purpose flour is what the recipe calls for. Hope that helps!