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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!
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.