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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!
I have made these cookies about 3 times and they are AMAZING!!! I will never be able to make normal size cookies again! I also added toffee bits to the mix and then added sea salt flakes after they came out of the oven and it was a total game changer!! Today I added peanut butter chips and crushed up Reece’s cups! These cookies are perfect!! Well done!
Hello 🙂 , I was wondering if these can be put in freezer or refrigerator to keep them fresh longer or can they just sit out in a container at room temperature?
Hi Kayla, I always store mine at room temperature in a container.
So amazing! These are my go to chocolate chip cookies! Instead of making 6 large ones I break it up into about 18 scoop sized. Everything is the same minus the baking… I bake the smaller ones at 350 for 8-10 minutes then leave them on the baking tray to cool and it’s prefect! ? thanks for the great recipe!
Did you find that the smaller cookies still came out super thick?
Yes! They turn out super thick, just smaller.
Hi what brand of chocolate chips did you used? Thanks
I’ve made them with all kinds of chocolate chips. I think the ones in the picture that melted really well are just the Walmart brand. And in the pictures where they’re not as melty were Nestle.
This recipe is to die for thank you so much for sharing. Made my first batch last week & since then I’ve made them 4 times a hit in my house.
Hi. Would this work if I stuffed nutella in the cookies? If so, any tips on how to?
I did it by making nutella chips in the freezer first so that it won’t melt and it was so good. Thanks for the recipe ?
I just made these and they are sssooo good! I am a terrible baker. I don’t like to measure stuff, I don’t like waiting for eggs or butter to come to room temperature. I actually tried to use the microwave to bring the butter to room temperature and I ended up melting it a bit.. but it still worked! This recipe was so easy to make! I know I’ll be making be making these cookies again and again?
If I want to make 12 cookies from this recipe, how long should I cook it instead?
These are AMAZING!!! Watch the video and do exactly as she says and huge, thick cookies come out!! Love!
I’ve been looking for a recipe like this for my husband. I like buttery, crispy cookies, but he likes floofy, floury cookies. These totally met his approval and to be honest, I also really liked them. I’m making them again right now, actually. I did make a dozen smaller cookies because I can’t afford to be eating no 53 carb cookie, and I also added a little bit more vanilla this time, but holy cow. These were exactly what I was looking for! Thanks!!
Thank you so much! I just made this recipe and is peeeerfect! I just have one question, in two cookies I put some dulce de leche in the middle and covered with more cookie, but it al came out, do you have some tip for this? Thank u! ❤️