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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105 comments on “Thick Chocolate Chip Cookies”
What happens if you leave the baking powder out? Will it go completely flat?
Hi Jewel. Yes, The baking powder is needed to make them rise.
i made these for a forth of july cook out and they were a big hit i made them a little smaller but still big i doubled the recipe to get more
Glad to hear they were a big hit Judith!
I haven’t made these yet but can i eliminate the egg? My granddaughter is allergic
Hi Diana. You can eliminate the egg by substituting 2 tablespoons vegetable oil and 1 tablespoon water.
Just a note, often people who are allergic to chicken eggs can safely ingest duck eggs. You can google a conversion for recipes as duck eggs are usually bigger. Maybe look into that for your granddaughter, they taste the same, just larger & richer.
These were the best cookies I’ve ever made. I only had milk chocolate chips so I decided to give it a try and they came out perfectly.
So glad you loved them Penny!
Absolutely delicious!!!
The cookies were so delicious, and easy to make, thank you!
Thanks Ghada!
Just what I was looking for! Delicious! I also used a 1/4 cup for each cookie instead of 1/2 cup. I will be making these again!
Thank you Debbie!
Love the recipe, going to try to take the base and make it in different flavors because I love the texture of these so much
Thanks Amber!
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