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.
(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.
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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.