Home Dessert Large Thick Chocolate Chip Cookies

Large Thick Chocolate Chip Cookies

Large Thick Chocolate Chip Cookies


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

Bakery-Impressed Chocolate Chip Cookies

We’ve made large 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 type you’d spy behind bakery glass and simply wouldn’t have the ability to withstand ordering one… or a dozen.

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

As a way to obtain this difficult steadiness of melt-in-your-mouth-ness AND pillowy thickness, it’s essential you don’t unintentionally overmeasure your flour, or your cookies might really find yourself cakey. I like to recommend utilizing a kitchen scale to be secure, however in the event you don’t have a kind of (it is best to actually get one), take a look at my put up on the best way to (correctly) measure flour!

What You Want

Most of those components can be fairly acquainted, however let’s chat about just a few that may be custom-made to your liking:

  • Brown sugar. You should utilize 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, lately. From my blueberry muffin cookies and espresso 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 tremendous crumb that actually does soften in your mouth. You possibly can substitute all-purpose flour (directions under), however the texture gained’t be the identical.
  • Vanilla extract. I really like utilizing my home made vanilla extract in these cookies. By the best way… in the event you begin making a batch of home made vanilla now, it is going to 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 essential 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 components regularly! When you add the flour abruptly, you’ll have a tricky time mixing all the pieces collectively and your dough can be dryer and harder to work with than essential (and that is already a stiff dough).

Keep in mind, that is simply an summary of the components I used and why. For the complete recipe please scroll right down to the underside of the put up!

How you can Make Thick Chocolate Chip Cookies

  1. Cream collectively the softened butter and sugars till mild and fluffy.
  2. Add the eggs and vanilla and stir effectively to mix.
  3. Whisk collectively the dry components in a separate bowl, then regularly add them to the moist components.
  4. Fold within the chocolate till completely included, then cowl the dough and let it chill within the fridge for half-hour.
  1. Scoop ⅓-cup sized scoops onto a parchment lined baking sheets, spacing at the very 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 whenever 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 take advantage of an ice cream scoop for this dough since we’re going for enormous chocolate chip cookies. You possibly can all the time drop the dough proper on the baking sheet, however I wish to roll mine into clean balls to make them extra uniform first.

Continuously Requested Questions

Why are my cookies falling aside?

When you don’t let these cookies cool utterly on their baking sheets, they are going to probably collapse on you (they’re tremendous fragile whereas heat). This isn’t a nasty factor, however it may be surprising in case you are have been planning to benefit from the cookies proper after baking!

Can I make the dough prematurely?

Sure! This dough can keep tightly coated within the fridge for as much as 3 days. The dough is perhaps a bit onerous to scoop at first, so you possibly can 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 incredible substitute. I do know generally bakers use tapioca starch and arrowroot powder as a substitute, however I’m unsure how they’d work right here. When you do strive both of those, please let me know the way it goes for you!

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! When you do that recipe, make sure to tag me on Instagram, and you may also discover me on YouTube and Fb

Large Thick Chocolate Chip Cookies

These HUGE, thick chocolate chip cookies are identical to the type 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

Prepare dinner Time: 13 minutes

Chilling Time: 30 minutes

Whole Time: 58 minutes

Servings: 16 massive cookies

Energy: 434kcal

Forestall 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 effectively.

    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

  • Progressively add dry components to moist, stirring till utterly mixed.

  • Add chocolate chips and use a spatula to fold in till effectively 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 take advantage of an ice cream scoop). Drop onto ready baking sheet, spacing at the very 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 can be fragile and susceptible to breaking whereas heat and can seem under-baked within the heart 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 can 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 a substitute.


Retailer in an hermetic container at room temperature for as much as 5 days. Cookies might 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 primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.



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