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 exact measurements and full recipe instructions are below in the printable recipe card):
- all-purpose flour
- baking powder
- baking soda
- unsalted butter – this is equal to 1 stick plus 2 tablespoons of butter
- brown sugar
- granulated sugar
- 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.
More Recipes You Will Love
Thick Chocolate Chip Cookies
- 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
- 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.
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
29 comments on “Thick Chocolate Chip Cookies”
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
I made 12 instead of 6 but these are the best chocolate chip cookies that I have ever made!
These cookies are amazing!
Have you ever made these with gluten free flour?
Hey Jennifer, we have not but it should work!
can i make them in the regular size and how long do i bake them if i do and will i use same temp
This is the very best chocolate chip cookie I have ever made, and I’ve been baking for years. Our family and friends all rave over these cookies!!!
Made these!! Yummy!!!
This is really the best Chocolate chip recipe I have ever made!! Filled with Chocolate Chips soft and chewy!! Big cookies ! I would give this a 5 star recipe and I have made many!!!
Awesome cookies! These will be a regular cookie in our household! Already added to the cookbook!! Absolutely wonderful! I even made them into smaller balls and it was still a nice big thick cookie!
I have been looking for a “thick” chocolate chip cookie recipe for a long time. These were absolutely spot on! Thick and soft. I made 24 cookies and they were the perfect size. This will be my go-to recipe from now on. Thank you!
what temp did you bake them i would like to try the recipe but make them smaller
Loved these cookies. My granddaughters thought they were the best! Will be making them again and again.
Delish! Baked up perfectly according to your directions!
Be aware if you click on the 2X or 3X batch amount, the butter amount in the parentheses remains the original amount of 1 stick & 2 TBSP so you will need to adjust this.
On this page, the recipe, the recipe x 2, recipe x 3 all have 1 stick plus 2 TBSP of butter…That needs increased also doesn’t it?
I noticed the same thing and yes it does
In front of the parenthesis, the number of tablespoons changes. I hope that helps!
I’ve made this recipe about a dozen times and they’re always a hit!!
Thank you for allowing us to print out the recipes without having to “join” their web sites.
Can’t wait to try these!!
These were sooooo scrumptious! Even 10 minutes out of the oven, the chocolate chips were oozing chocolatey goodness all over! Just as tasty this morning. Thank you for sharing this recipe!
It’s much easier on your mixer if add-ins, i.e. chocolate chips, are mixed in with the flour mixture. I’d suggest using a 1/2 c. scoop in place of a 1/2 c. measuring cup, or weighing the dough into 6 = portions.
Ok – I’m drooling now.