Kitchen Fun With My 3 Sons

Thick Chocolate Chip Cookies

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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.

chocolate chip cookies stacked next to a glass of milk

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.

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.

Giant Thick Chocolate Chip 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

ingredients to make Giant Chocolate Chip Cookies

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.

Cookie Dough in Cookie Scoop

Place the dough balls on a parchment paper lined cookie sheet. Cover with plastic wrap and chill in the refrigerator for two hours.

cookie dough balls waiting to be baked

Bake the cookies at 400ºF for 15-18 minutes until set.

Giant Thick Chocolate Chip Cookies on cookie sheet

Cool the cookies on a wire cooling rack.

Giant Chocolate Chip Cookies cooling 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.

freshly baked Giant Chocolate Chip Cookies on a cookie sheet

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.

Giant Thick Chocolate Chip Cookies

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.

Breaking apart Thick Chocolate Chip Cookies showing the iside

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Giant Thick Chocolate Chip Cookies

Giant Chocolate Chip Cookies

Published By Jill
Craving a bakery-fresh chocolate chip cookie? You can make them in your own kitchen! These Thick Chocolate Chip Cookies are super thick and filled with chocolate chips, just like you would buy at a your favorite bakery or cafe. 
5 from 4 votes
Prep Time 2 hrs 15 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 6

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.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Giant Chocolate Chip Cookies on Pinterest

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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Ok – I’m drooling now.5 stars

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.

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!5 stars

Can’t wait to try these!!

Thank you for allowing us to print out the recipes without having to “join” their web sites.

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