These HUGE, thick chocolate chip cookies are the kind you’d find front and center in a bakery case. My recipe takes just 15 minutes to prep before chilling and yields an incredible, gourmet chocolate chip cookie. Recipe includes a how-to video!
Bakery-Inspired Chocolate Chip Cookies
We’ve made giant and mini chocolate chip cookies, thin & crispy chocolate chip cookies, and even the WORST chocolate chip cookies… but these thick chocolate chip cookies are a first! Another gourmet-style cookie, these super thick and fat cookies are tender, soft, melt-in-your mouth, and oh-so-chocolatey.
They’re the sort you’d spy behind bakery glass and just wouldn’t be able to resist ordering one… or a dozen.
But before we get started, it’s so important that I note that while they are thick, these cookies are NOT cakey (dry, cakey cookies are unwelcome here!).
In order to achieve this tricky balance of melt-in-your-mouth-ness AND pillowy thickness, it’s very important you don’t accidentally overmeasure your flour, or your cookies could actually end up cakey. I recommend using a kitchen scale to be safe, but if you don’t have one of those (you should really get one), check out my post on how to (properly) measure flour!
What You Need
Most of these ingredients will be pretty familiar, but let’s chat about a few that can be customized to your liking:
- Brown sugar. You can use either light or dark brown sugar, or do what I do and use equal parts of each. Personally, I find that using all dark brown sugar yields a cookie that’s just a bit too rich.
- Vanilla extract. I love using my homemade vanilla extract in these cookies. By the way… if you start making a batch of homemade vanilla now, it will be ready just in time for holiday baking 😉
- Chocolate. Chocolate chips work great (opt for semisweet), but I really enjoy using 8-10 oz of chopped dark chocolate or semisweet chocolate bars. The bars just melt nicer and leave varying sizes of chocolate throughout the dough.
- Cornstarch. Okay, this one isn’t customizable or negotiable, but it is highly important and therefore worth mentioning! Cornstarch helps with the thickness of these cookies (it prevents them from spreading too much) and their melt-in-your-mouth (I have repeated this phrase so often only because it is so relevant, I promise) tenderness. Don’t skip it!
SAM’S TIP: Add the dry ingredients gradually! If you add the flour all at once, you will have a tough time mixing everything together and your dough will be dryer and more difficult to work with than necessary (and this is already a stiff dough).
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Thick Chocolate Chip Cookies
- Cream together the softened butter and sugars until light and fluffy.
- Add the eggs and vanilla and stir well to combine.
- Whisk together the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Fold in the chocolate until thoroughly incorporated, then cover the dough and let it chill in the fridge for 30 minutes.
- Scoop ⅓-cup sized scoops onto a parchment lined baking sheets, spacing at least 2″ apart.
- Bake for 13-14 minutes at 375F or until the edges look slightly golden brown. The centers will still be a bit underdone and fragile when you remove them from the oven, so let the cookies cool completely on the baking sheet before enjoying.
SAM’S TIP: I use an ice cream scoop for this dough since we are going for huge chocolate chip cookies. You can always drop the dough right on the baking sheet, but I like to roll mine into smooth balls to make them more uniform first.
Frequently Asked Questions
If you don’t let these cookies cool completely on their baking sheets, they will likely fall apart on you (they are super fragile while warm). This isn’t a bad thing, but it can be unexpected if you are were planning to enjoy the cookies right after baking!
Yes! This dough can stay tightly covered in the fridge for up to 3 days. The dough might be a bit hard to scoop at first, so you can let it sit at room temperature for a bit to soften back up.
Unfortunately I don’t have a great substitute. I know sometimes bakers use tapioca starch and arrowroot powder instead, but I’m not sure how they would work here. If you do try either of these, please let me know how it goes for you!
Love these cookies? Try my thick peanut butter chocolate chunk cookies next!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Big Thick Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) brown sugar firmly packed (use light, dark, or a blend of the two)
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 4 cups (450 g) cake flour
- 2 Tablespoon cornstarch
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 cup (340 g) semisweet chocolate chips see note
- Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.1 cup (226 g) unsalted butter, 1 cup (200 g) brown sugar, ½ cup (100 g) granulated sugar
- Add eggs and vanilla extract and stir well.2 large eggs, 1 teaspoon vanilla extract
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.4 cups (450 g) cake flour, 2 Tablespoon cornstarch, 2 teaspoon baking powder, ¾ teaspoon salt, ¼ teaspoon baking soda
- Gradually add dry ingredients to wet, stirring until completely combined.
- Add chocolate chips and use a spatula to fold in until well distributed.2 cup (340 g) semisweet chocolate chips
- Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
- Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.
FlourI recommend cake flour for best results. However, you may substitute all-purpose flour (cookies will be less tender). Use 3 ⅔ cup (450g) all-purpose flour.
ChocolateI like to use a blend of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that instead.
StoringStore in an airtight container at room temperature for up to 5 days. Cookies may also be frozen after baking and cooling. Wrap tightly and frreeze up to several months.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.