Craving a bakery style chocolate chip cookie? These Thick Chocolate Chip Cookies are giant and loaded with chocolate chips, just like you would buy at a your favorite bakery or cafe.
Bakery-Style Chocolate Chip Cookies
Is there anything more satisfying than a fresh-baked chocolate chip cookie? I think not! These giant thick chocolate chip cookies are a delicious twist from traditional chocolate chip cookies. They are huge and loaded with melted chocolate chips. Just like one of those big thick cookies you get at a coffee shop or Levain Bakery.
Why You’ll Love These Thick Chocolate Chip Cookies
- The Thickness – After baking, these cookies are incredibly soft, gooey, chewy and buttery in the center.
- Loaded With Chocolate – The amount of melty chocolate chips just sets these cookies over the top! They are best served warm when the chocolate is melted and the soft cookie dough literally melts-in-your-mouth with each bite.
- Easy Prep – You’ll only need 10-15 minutes of prep to make these giant cookies. The hardest part is waiting for them to chill! This recipe will make 6 oversized, crispy-edges but extra soft-in-the-center chocolate chip cookies.
Ingredients Needed
These are basic baking ingredients that you most likely have on hand (exact measurements are below in the printable recipe card).
- Dry ingredients – all-purpose flour, baking powder, baking soda and salt.
- Butter – you need unsalted butter that is softened.
- Sugars – granulated white sugar and brown sugar.
- Egg and Vanilla Extract
- Semi-sweet chocolate chips
Giant Thick Chocolate Chip Cookies
These are prepared like classic chocolate chip cookies, but with a larger amount of dough when placing on the baking sheet.
- Whisk together the flour, baking powder, baking soda, and salt; set this mixture aside.
- Cream the butter, brown sugar, granulated sugar, eggs and vanilla. Add in the flour mixture and mix well. Fold 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 (or silicone mats) 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.
Serving
The cookies are delicious as they are, but we loved them warm with a glass of cold milk! Another fun idea would be to top the warm cookies with vanilla ice cream and a drizzle of caramel and hot fudge sauces.
Make-Ahead & Storing
- Make-Ahead – 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.
- Store – 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.
Tips & Variations
Measuring – It’s very important for accuracy when measuring the flour, or your cookies might end up too cakey. Spoon (do not scoop) the flour into a measuring cup and level off with a knife.
Chocolate Chips – The best option for these cookies are semi-sweet chocolate morsels. Unfortunately, milk chocolate chips burn much too quickly to hold up while these cookies bake. Semi-sweet chocolate chunks are another great option.
Additional add-ins – Since these cookies are so large, it’s perfectly fine to add in other ingredients. Some options are: chopped nuts, chopped candy bars (such as Reese’s, Snickers, etc..) or M&M’s. Sprinkle the top with some flaky sea salt.
Can I make the cookies smaller? Yes, just cut down on the baking time.
More Chocolate Chip Cookie Recipes
- Small-Batch Chocolate Chip Cookies for Two
- Brown Butter Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Chocolate Chip Sugar Cookies
- Oreo Chocolate Chip Cookies
- Toffee Chocolate Chip Cookies
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 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 400 degrees.
- Remove the plastic wrap from the cookie sheet. Bake the cookies 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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107 comments on “Thick Chocolate Chip Cookies”
I have made these several times now and they are soft, thick, and gooey. They have the cookie texture not cakey.
Thank you Lynette!