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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!
If I were to separate the dough into 12 pieces, how long would I bake these for?
Thank you!
Im looking to make these as they look amazing but when you say white sugar is this caster sugar or granulated sugar? Sorry
Granulated sugar 🙂
These are great. Reduced size to 1/4 cup and baked for 15 minutes.
I used milk, semisweet and dark chips
Your directions are really good. Thank you.
Absolutely the BEST chocolate chip cookie! I used a small cookie scoop, parchment paper, light silver cookie sheet 375 for 12 mins and they are PERFECT! I’ve been looking for a cookie like this for years! Thank you!!
Can I add matcha powder to this recipe? If so, how much do you think I should add and what else should I adjust?
I haven’t tried adding matcha to this. I actually haven’t baked with matcha before, so I can’t even tell you what other adjustments would need to be made. I would recommend searching google for a matcha cookie recipe and going from there.
I decided to do my own spin on these and made S’mores and Oreo giant cookies. They came out great! After refrigerating and rolling into balls, I cracked the cookies in half and put 3 mini marshmallows in the middle. After they came out of the oven I topped with 6-8 more chocolate chips and 1/8 of a graham cracker. They were amazing! The Oreo ones were also very easy and I simply added about a cup of crushed Oreos and a 1/4 cup cocoa to the batter, then topped with a half of an Oreo once out of the oven. This is a great recipe to do as is or adapt for whatever sweet tooth you’re trying to satisfy!
Thanks so much Elaine! I’m so glad you like the recipe.
This recipe resulted in the best chocolate chip cookies I’ve ever made! Sooo good. I was worried b/c I only had dark brown sugar on hand, not the light. But they turned out great. Will definitely be making them again.
Omg these cookies came out Ahhhhmazing! I was hoping to find a recipe for these cookies. Can you BELIEVE THAT IN NYC there is a bakery that is charging $3.50 for just one cookie.
Never again! I can make them myself from now on!!! Love it ❤️
Does the butter need to be melted or simply room temp soft?
Just softened enough to mix it.
Hi, these look amazing, I can’t wait to try them! Could you please post the measurements in grams as well, as I find measuring cups are a bit different everywhere.