Large Thick Chocolate Chip Cookies

These HUGE, thick chocolate chip cookies are the sort you’d discover entrance and middle in a bakery case. My recipe takes simply quarter-hour to prep earlier than chilling and yields an unimaginable, gourmand chocolate chip cookie. Recipe features a how-to video!

Chocolate chip cookie that's been broken in half and stacked.

Bakery-Impressed Chocolate Chip Cookies

We’ve made big and mini chocolate chip cookies, skinny & crispy chocolate chip cookies, and even the WORST chocolate chip cookies… however these thick chocolate chip cookies are a primary! One other gourmet-style cookie, these tremendous thick and fats cookies are tender, comfortable, melt-in-your mouth, and oh-so-chocolatey.

They’re the kind you’d spy behind bakery glass and simply wouldn’t give you the option to withstand ordering one… or a dozen.

However earlier than we get began, it’s so vital that I notice that whereas they’re thick, these cookies are NOT cakey (dry, cakey cookies are unwelcome right here!).

Two halves of thick chocolate chip cookies stacked on top of each other.

With the intention to obtain this tough stability of melt-in-your-mouth-ness AND pillowy thickness, it’s essential you don’t by accident overmeasure your flour, or your cookies may truly find yourself cakey. I like to recommend utilizing a kitchen scale to be protected, however for those who don’t have a kind of (you should really get one), take a look at my publish on how you can (correctly) measure flour!

What You Want

Most of those substances shall be fairly acquainted, however let’s chat about a couple of that may be custom-made to your liking:

Overhead view of ingredients including chocolate chips, corn starch, brown sugar, and more.
  • Brown sugar. You should use both mild or darkish brown sugar, or do what I do and use equal elements of every. Personally, I discover that utilizing all darkish brown sugar yields a cookie that’s only a bit too wealthy.
  • Cake flour. For somebody who doesn’t stand for cakey cookies, I’ve discovered cake flour has made its method into an terrible lot of my cookie recipes, not too long ago. From my blueberry muffin cookies and occasional cake cookies to my Lofthouse cookies, I’ve discovered that, whereas not a typical cookie ingredient, cake flour contributes to the thick, tender texture we’re going for right here. It creates a positive crumb that basically does soften in your mouth. You possibly can substitute all-purpose flour (directions under), however the texture received’t be the identical.
  • Vanilla extract. I like utilizing my home made vanilla extract in these cookies. By the best way… for those who begin making a batch of home made vanilla now, it will likely be prepared simply in time for vacation baking 😉
  • Chocolate. Chocolate chips work nice (go for semisweet), however I actually get pleasure from utilizing 8-10 oz of chopped darkish chocolate or semisweet chocolate bars. The bars simply soften nicer and go away various sizes of chocolate all through the dough.
  • Cornstarch. Okay, this one isn’t customizable or negotiable, however it’s extremely vital and due to this fact price mentioning! Cornstarch helps with the thickness of those cookies (it prevents them from spreading an excessive amount of) and their melt-in-your-mouth (I’ve repeated this phrase so usually solely as a result of it’s so related, I promise) tenderness. Don’t skip it!

SAM’S TIP: Add the dry substances regularly! In case you add the flour unexpectedly, you’ll have a troublesome time mixing all the pieces collectively and your dough shall be dryer and tougher to work with than obligatory (and that is already a stiff dough).

Bear in mind, that is simply an outline of the substances I used and why. For the complete recipe please scroll all the way down to the underside of the publish!

Learn how to Make Thick Chocolate Chip Cookies

Four photos showing chocolate chip cookie dough being prepared.
  1. Cream collectively the softened butter and sugars till mild and fluffy.
  2. Add the eggs and vanilla and stir nicely to mix.
  3. Whisk collectively the dry substances in a separate bowl, then regularly add them to the moist substances.
  4. Fold within the chocolate till totally integrated, then cowl the dough and let it chill within the fridge for half-hour.
Four photos showing thick chocolate chip cookies before and after baking.
  1. Scoop ⅓-cup sized scoops onto a parchment lined baking sheets, spacing at the least 2″ aside.
  2. Bake for 13-14 minutes at 375F or till the perimeters look barely golden brown. The facilities will nonetheless be a bit underdone and fragile if you take away them from the oven, so let the cookies cool utterly on the baking sheet earlier than having fun with.

SAM’S TIP: I exploit an ice cream scoop for this dough since we’re going for big chocolate chip cookies. You possibly can all the time drop the dough proper on the baking sheet, however I prefer to roll mine into clean balls to make them extra uniform first.

Thick, huge chocolate chip cookies on a wood cutting board.

Ceaselessly Requested Questions

Why are my cookies falling aside?

In case you don’t let these cookies cool utterly on their baking sheets, they may seemingly crumble on you (they’re tremendous fragile whereas heat). This isn’t a foul factor, however it may be sudden if you’re have been planning to benefit from the cookies proper after baking!

Can I make the dough prematurely?

Sure! This dough can keep tightly lined within the fridge for as much as 3 days. The dough is perhaps a bit onerous to scoop at first, so you may let it sit at room temperature for a bit to melt again up.

What can I substitute the cornstarch with?

Sadly I don’t have an awesome substitute. I do know typically bakers use tapioca starch and arrowroot powder as an alternative, however I’m unsure how they’d work right here. In case you do attempt both of those, please let me know the way it goes for you!

Chocolate chip cookie that's been broken in half and stacked.

Love these cookies? Strive my thick peanut butter chocolate chunk cookies subsequent!

Get pleasure from!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! In case you do that recipe, make sure to tag me on Instagram, and it’s also possible to discover me on YouTube and Facebook

Two halves of thick chocolate chip cookies stacked on top of each other.

Large Thick Chocolate Chip Cookies

These HUGE, thick chocolate chip cookies are identical to the sort you get from a bakery. My recipe takes simply quarter-hour to prep earlier than chilling. Recipe features a how-to video!


Course: cookie, Cookies, Dessert, Dessert

Delicacies: American

Prep Time: 15 minutes

Cook dinner Time: 13 minutes

Chilling Time: 30 minutes

Complete Time: 58 minutes

Servings: 16 massive cookies

Energy: 434kcal

Stop your display screen from going darkish


  • Mix butter and sugars in a big mixing bowl and use an electrical mixer (or stand mixer) to beat till mild 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 nicely.

    2 massive eggs, 1 teaspoon vanilla extract

  • In a separate mixing bowl, whisk collectively 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

  • Steadily add dry substances to moist, stirring till utterly mixed.

  • Add chocolate chips and use a spatula to fold in till nicely distributed.

    2 cup (340 g) semisweet chocolate chips

  • Cowl bowl and chill for half-hour. In the meantime, line a baking sheet with parchment paper and preheat oven to 375F (190C).

  • As soon as dough has chilled, uncover and scoop into ⅓-cup sized scoops (I exploit an ice cream scoop). Drop onto ready baking sheet, spacing at the least 2” aside, and bake for 13-14 minutes, till edges are simply starting to show mild golden brown. Permit cookies to chill earlier than eradicating from the baking sheet, cookies shall be fragile and vulnerable to breaking whereas heat and can seem under-baked within the middle in the event that they’re damaged into earlier than they’re cooled utterly.



I like to recommend cake flour for greatest outcomes. Nonetheless, chances are you’ll substitute all-purpose flour (cookies shall be much less tender). Use 3 ⅔ cup (450g) all-purpose flour. 


I like to make use of a mix of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that as an alternative.


Retailer in an hermetic container at room temperature for as much as 5 days. Cookies can also be frozen after baking and cooling. Wrap tightly and frreeze as much as a number of months.


Serving: 1massive cookie | Energy: 434kcal | Carbohydrates: 55g | Protein: 6g | Fats: 21g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.5g | Ldl cholesterol: 52mg | Sodium: 182mg | Potassium: 189mg | Fiber: 3g | Sugar: 28g | Vitamin A: 396IU | Calcium: 74mg | Iron: 2mg

Dietary info relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.