Craving a bakery-fresh chocolate chip cookie? You can make them in your own kitchen! These Thick Chocolate Chip Cookies are giant and loaded with chocolate chips, just like you would buy at a your favorite bakery or cafe.
Thick Chocolate Chip Cookies
Is there anything more satisfying than a fresh-baked chocolate chip cookie? I think not! Next time the craving hits you, try making these amazing giant chocolate chip cookies. They are huge and taste just incredible–so much like one of those big chocolate chip cookies you get at a coffee shop or bakery.
Watch The Recipe Video!
While you’re here, make sure you also check out our recipes for Watergate Cookies, Reese’s Pieces Peanut Butter Cookies, and Kitchen Sink Cookies.
The Ingredients
(the exact measurements and full recipe instructions are below in the printable recipe card):
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter – this is equal to 1 stick plus 2 tablespoons of butter
- brown sugar
- granulated sugar
- egg
- vanilla extract
- semi-sweet chocolate chips
Giant Thick Chocolate Chip Cookies
Whisk together the flour, baking powder, baking soda, and salt; set this mixture aside.
With an electric mixer or a stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla and beat until combined. Add in the flour mixture and mix well.
Now stir in all of the chocolate chips.
Form the dough into six equally sized round dough balls. We did this with a round measuring cup to make it extra easy.
Place the dough balls on a parchment paper lined cookie sheet. Cover with plastic wrap and chill in the refrigerator for two hours.
Bake the cookies at 400ºF for 15-18 minutes until set.
Cool the cookies on a wire cooling rack.
How to Serve the Cookies
The cookies are delicious as they are, but we loved them with a glass of cold milk! Another fun idea would be to top the warm cookies with vanilla bean ice cream and a drizzle of caramel and chocolate sauces.
How to Store the Cookies
Keep leftover cookies in a zip top bag or an airtight container at room temperature for up to three days. To reheat the cookies, microwave on high in 10 second increments until warm.
Can I Make the Dough Ahead of Time?
Yes! the dough needs to be chilled before baking for at least two hours, but you can prepare the dough and chill overnight so you have ready-to-bake cookies the next day.
Can I Use Milk Chocolate Chips?
The simple answer is… no. Unfortunately, milk chocolate burns much too quickly to hold up while these cookies bake. The best option is semi-sweet chocolate morsels for that familiar chocolate chip cookie flavor.
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Thick Chocolate Chip Cookies
Ingredients
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 teaspoon salt
- 10 tablespoons unsalted butter (1 stick plus 2 tablespoons) softened
- 2/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 12 ounce bag semi-sweet chocolate chips
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl (or the bowl of a stand mixer), cream the butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 5 minutes). Add the egg and vanilla and beat until combined.
- Add the flour mixture and beat at medium speed just until combined. Stir in the chocolate chips.Note: the dough will be very firm and a bit crumbly but should form a ball when pressed together.
- Split the dough into six equal portions and shape each into a ball. Tip: use a round ½ cup measuring cup to make it easier to shape each cookie dough ball.
- Place the dough balls on a large cookie sheet lined with parchment paper. Cover the cookie sheet with plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 400F.
- Remove the plastic wrap from the cookie sheet. Bake the cookies at 400F for 15-18 minutes until set and golden brown around the edges.
- Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.The cookies can be served warm or at room temperature.
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50 comments on “Thick Chocolate Chip Cookies”
I made them half size and baked at 375 and they came out great. I used pecans in them and I would reduce the amount of chocolate chips next time. They are very rich but we enjoyed them. Will make again.
Thanks Deb!
Thank you, thank you, thank you! Finally a THICK chocolate chip cookie that is moist inside with crunchy edges. I’ve tried so many recipes & always come up with thin cookies. Maybe it’s the flour/sugar ratio and using both baking powder and soda. Whatever it is, they’re perfect!
Thanks Jane!
I made these cookie and they were delicious! I can’t even image the size of the cookie had I used the 1/2 cup your recipe called for. Instead, I used a 1/4 cup and baked them at 375 degrees until golden brown. The only downfall of this recipe is that they disappear quickly.
Not seeing anything that was 1/2 cup in the recipe?? What are you referring to?
This comment is for Gay…see step #4
This was one delicious giant chocolate chip recipe. I will be making it often.
Made these cookies, but made a little smaller.. Baked a few, but froze the rest.. The best Chocolate Chip cookies I’ve ever made ( and I’ve made many).. Thank you for this recipe.. Great.
Thank you Joan!
The best recipe for bakery style cookies. Thank you for sharing!
These look really good!
Best chocolate chip cookie recipe I’ve used. This will definitely be my go-to recipe from now on!
Yum! Modified the recipe to make 27 smaller cookies. I baked them at 375 for 9-10 minutes and they are pull-apart gooey perfection Cold milk made it even better!
Worked great! A coworker used to make cookies like this and I lost the recipe. Thank you both so much!
Delicious!!!
Can I use half bread flour and half all purpose flour? I want it chewy.
I made these and followed the directions exactly. They burned on the bottom and top before they cooked through. 400 degrees May be to high. I’m making a second batch at 350 degrees to see if that helps.
Same thing here, I’m also making a second batch at 350 to see if that cooks better
Caught mine at 11min almost over browned and close to a burn. Would like to know how the lower heat worked.
How did they turn out at a lower temp?
I made 12 instead of 6 but these are the best chocolate chip cookies that I have ever made!