This post may contain affiliate links. Please read our disclosure policy.
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!
These are the best chocolate chip cookies I have ever made!! Thank you so much for the recipe.
These are the BEST EVER!!! I’ve been looking for thick and chunky cookies for a while now and these were absolutely delicious. I even used gluten free flour and I’ve had a lot of issues baking in the past due to living in higher altitude- no issues with these! This is 100% my new go-to recipe!
I mixed more than I probably should have & they still came out great; swapped the pecans for toffee bits and added a salted caramel syrup while cooling. Yum.
Just made a double batch of these with dark chocolate chips (all I had left!) and oh my goodness. These are my new go to cookie recipe! So good!!
I live at a high altitude where baking can be tricky. Cookies came out perfect! So thick and yummy! I only baked for 12 minutes. I will put this recipe in my cookie jar (that’s my favorite recipe stash)!! Thanks!?
Love this recipe. Thank you for sharing. So yummy 🙂 !!
Fantastic one of the best chocolate chip cookies I have made and eaten. Followed recipe to the T. Thanks
My 5-year-old and I baked this during this crazy time, in search of the best thick cookies. These may be the best cookies we’ve ever made! We cannot wait to make these again. Thank you for the recipe!
Very disappointed by this recipe ! It’s way too much flour !!! my cookie balls did not flatten and ended up dry as a biscuit after 10 mins of cooking
These cookies are not meant to flatten. And if the cookies were dry after 10 minutes, I’m assuming that maybe you changed the size of the cookies you were making and didn’t adjust the baking time accordingly.
First time was a charm! These cookies came out perfectly! I followed the directions perfectly, without nuts this time, and only cheated in eating them a tad warm. Next time I’ll try nuts, but I’ll change nothing else! These will definitely be my new go to (possibly secret) recipe cookie! Yumm, indeed! (Actually, I can’t keep a secret and I do love to share, so I’ll be giving you credit—as it is certainly due!)
Could you add peanut butter to this recipe? What would be an appropriate amount?
Hi April! I haven’t tried adding peanut butter to this recipe yet. But I have had others ask, so I will have to begin work on it soon!