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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!
Was good cookie but wondering if it’s really supposed to be 1 tbsp of vanilla? Seems like an awful lot. Should it be 1 Tablespoon or 1 teaspoon?
Thanks
I cut my vanilla to 1 teaspoon as a tablespoon seemed way to much to me too. They came out excellent.
I have been trying for years to find the right recipe. These were the perfect mixture of soft and fluffy and the right thickness. I did not chill them and they still turned out perfect. I did however bake at 350 because I believe my oven runs a little hot. I normally bake regular cookies at 325. 350 was perfect for 18 minutes. I may try dark brown sugar next to see if it adds a little more richness or something. Thanks for the great recipe!
Hello… I use butter crisco sticks because I usually make their version which is pretty good. BUT yours look way to amazing to pass up!! Could that be used instead of butter??
What a great idea! Unfortunately, without having tried this myself, I can’t answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Let me know how it turns out!
THANK YOU! I made these this afternoon and they’re like clouds of yumminess! I absolutely HATE crunchy flat cookies and these were the opposite! They’re perfect!
This recipe is easy and the cookies turned out absolutely delicious. I have 5 grandkids who love chocolate chip cookies so, this was a win! I doubled the recipe and made the cookies smaller and got 26 nice sized cookies. I dropped the temperature to 350° since the cookies were smaller. Thank you for this awesome recipe and returning me to the best Grandma baker, per my grandkids.
I’m so glad you enjoyed the recipe! Sounds like you may just be the best Grandma baker!
These look like the ones my family and I always try for and end up with frisbees.
I really would like to make them, however, I live at around 6800 ft above sea level. Can you help me with a high altitude version?
Thank you!
Hi Rachel, I’ve never baked at high altitude, so sadly I don’t have any experience to provide. But I did find this article that gives some wonderful explanations of some changes you can make to the recipe to adjust for the change in altitude: https://m.wikihow.com/Adjust-a-Cookie-Recipe-for-High-Altitude
Let me know how it turns out!
Loved these cookies made smaller size and mailed them across country . They arrived in perfect condition and were loved.
Amazing recipe! Absolutely delicious, jumbo bakery style gooey choc chip cookies! Best I’ve ever had!
I’m gonna try this recipe asap!! It looks amazing!
Do you know how much gram 1 cookie is? I usually make mine with about 200 grams of dough, is this kind of equal?
I’ve used this recipe many times and loved it! Today is really warm, I’m made the cookies and chilled them as normal but they just keep sinking when baked. Do you have any suggestions?
My son has requested cookie wedding cakes and wants them thick. Have you used this recipe as a pan cookie, and if so what size pan?
I have’t prepared this recipe that way, I’m sorry.