If you have ever dreamed of biting into a cookie that is irresistibly soft in the middle, with a perfectly golden edge and loaded with gooey chocolate, then this Thick Chocolate Chip Cookies Recipe is here to make those dreams come true. Every bite feels like a warm hug, bursting with rich buttery goodness and generous chunks of melty chocolate that melt in your mouth. Whether you’re baking for yourself or a gathering, these cookies strike that magical balance of thick, soft, and utterly luscious, making them a guaranteed crowd-pleaser.
Ingredients You’ll Need
The beauty of this Thick Chocolate Chip Cookies Recipe lies in its simplicity; each ingredient plays a crucial role in crafting that delightful texture and rich flavor we all crave. From the cold butter that helps create thickness, to the perfect blend of sugars that enhance caramel notes and softness, these pantry staples come together in harmony.
- 1 cup unsalted butter (cold and cut into cubes): Using cold butter helps create that thick, chunky texture unique to these cookies.
- 3/4 cup packed brown sugar: Adds moisture and a deep, caramel-like sweetness.
- 1/2 cup granulated sugar: Balances sweetness and contributes to a light, tender crumb.
- 2 large eggs: Provide structure and richness to the dough.
- 2 teaspoons vanilla extract: Adds warm, aromatic notes enhancing the chocolate.
- 2 3/4 cups all-purpose flour: The foundation that gives the cookies their structure and density.
- 1 teaspoon baking soda: Helps the cookies spread slightly and rise.
- 1/2 teaspoon salt: Balances sweetness and elevates the overall flavor.
- 2 cups semi-sweet chocolate chips or chunks: The star ingredient, delivering pockets of melty, chocolatey happiness.
How to Make Thick Chocolate Chip Cookies Recipe
Step 1: Prepare the Oven and Baking Sheets
Start by preheating your oven to 375°F (190°C). This temperature is just right to create that beautiful golden edge while keeping the centers soft and thick. Next, line two baking sheets with parchment paper; this prevents sticking and helps the cookies bake evenly.
Step 2: Cream the Butter and Sugars
In a large bowl or stand mixer, beat the cold cubed butter with the brown and granulated sugars until the mixture looks creamy but still holds a bit of texture. This step is essential because the uneven bits of butter will melt during baking, creating pockets that make the cookies tender and thick.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition to make sure the batter stays smooth and homogeneous. Then, pour in the vanilla extract which will infuse the dough with its rich aromatic undertones, enhancing every bite of your cookies.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures everything is evenly distributed and prevents any unwanted lumps. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to tough cookies, so keep it gentle!
Step 5: Add Chocolate Chips or Chunks
Fold in the chocolate chips or chunks by hand so you get those marvelous pockets of melted chocolate throughout your cookies. Using a mix of chips and chunks is a great trick to add variety in texture.
Step 6: Shape and Bake
Scoop large dough balls—about three tablespoons each—onto the lined baking sheets, leaving enough space between them as they will spread. Bake for 10 to 12 minutes or until the edges turn a soft golden brown but the centers still appear slightly underbaked. This perfect timing keeps your cookies thick and irresistibly soft. After baking, let them cool on the sheets for five minutes before transferring to a wire rack to finish cooling.
How to Serve Thick Chocolate Chip Cookies Recipe
Garnishes
Although these cookies are divine on their own, sprinkling a tiny pinch of flaky sea salt on top right after baking can amplify their sweetness and enhance the chocolate’s depth. For extra indulgence, dip one edge into melted dark chocolate or roll the edges in crushed nuts for added crunch and flair.
Side Dishes
These cookies pair beautifully with a cold glass of milk, hot coffee, or even rich hot chocolate. For a grown-up twist, serve alongside a scoop of vanilla ice cream to create an irresistible cookie sundae. The contrast of warm cookie and cold ice cream is pure bliss.
Creative Ways to Present
Try stacking these thick wonders on a pretty plate and tie them up with a colorful ribbon for a thoughtful homemade gift. You can also sandwich creamy peanut butter, marshmallow fluff, or frosting between two cookies for a playful dessert everyone will love. They’re perfect to brighten any celebration!
Make Ahead and Storage
Storing Leftovers
Store any leftover Thick Chocolate Chip Cookies in an airtight container at room temperature. They stay soft and chewy for up to five days, perfect for a mid-week treat or sharing with friends.
Freezing
If you want to keep these cookies for longer, freeze them in a single layer on a baking sheet first, then transfer to a zip-top bag or airtight container. They freeze well for up to three months and thaw quickly at room temperature.
Reheating
To enjoy your Thick Chocolate Chip Cookies fresh out of the oven again, warm them in a 300°F (150°C) oven for about 5 minutes or microwave for 10-15 seconds. The warmth revives the gooey chocolate and soft texture, making each bite simply heavenly.
FAQs
Can I use melted butter instead of cold butter in this recipe?
For this Thick Chocolate Chip Cookies Recipe, it’s best to use cold butter because it helps create the thick, chunky texture everyone loves. Melted butter will make the dough spread out too much and result in thinner cookies.
Why do the cookies sometimes turn out flat?
Flat cookies often mean the dough is too warm or overmixed. To keep your cookies thick, make sure your butter is cold and don’t overwork the dough. Chilling the dough for 30 minutes before baking can also help maintain their shape.
Can I substitute the chocolate chips with other mix-ins?
Absolutely! While chocolate chips are classic, you can experiment with chunks of white chocolate, butterscotch chips, nuts, or even dried fruit. Just keep the quantity the same to maintain balance in the dough.
How many cookies does this recipe yield?
This Thick Chocolate Chip Cookies Recipe makes about 18 large cookies when scooped using 3 tablespoons of dough per cookie. The size ensures each cookie stays thick and indulgent.
Is it okay if the centers look slightly underbaked when I take them out?
Yes! This is actually the secret to ultra-soft, thick cookies. They continue to set as they cool, so removing them from the oven while the centers look a bit underbaked ensures a tender, chewy cookie every time.
Final Thoughts
Making this Thick Chocolate Chip Cookies Recipe isn’t just about baking a treat, it’s about creating a delightful experience filled with buttery richness and melty chocolate in every bite. Whether you’re new to baking or a seasoned pro, these cookies will soon become your go-to favorite that everyone asks for again and again. So grab those simple ingredients, get your hands in the dough, and bake a batch of happiness today!
Print
Thick Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus optional 30 minutes chilling time)
- Yield: 18 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Thick Chocolate Chip Cookies are bakery-style treats with a soft, chunky texture and rich chocolate flavor. Made with cold butter and a mix of brown and granulated sugars, these cookies bake with golden edges and slightly underbaked centers for ultimate chewiness. Perfect as a classic American dessert, they can be easily customized by chilling the dough or mixing different types of chocolate for added texture.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (cold and cut into cubes)
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips or chunks
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl or stand mixer, beat the cold cubed butter with the brown sugar and granulated sugar until creamy but still slightly chunky, which helps create the cookie’s signature thick texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture and stir until just combined to avoid overmixing which can toughen the cookies.
- Stir in chocolate chips: Manually fold the 2 cups of semi-sweet chocolate chips or chunks into the dough to maintain their shape and texture.
- Scoop dough onto baking sheets: Using a cookie scoop or spoon, place large dough balls (about 3 tablespoons each) onto the prepared baking sheets, leaving ample space for spreading.
- Bake cookies: Bake in the preheated oven for 10–12 minutes or until the edges turn golden brown and the centers appear slightly underbaked, which ensures a chewy center.
- Cool and transfer: Allow the cookies to cool on the baking sheet for 5 minutes to set before moving them to a wire rack to cool completely.
Notes
- For ultra-thick cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Try using a mix of chocolate chunks and chips for extra texture and varied chocolate pockets.
- Do not overbake; cookies should be slightly underbaked in the center as they continue to set while cooling.
