Thick & Chewy Chocolate Chip Cookies - Nearly 1/2-inch Thick! (2024)

Nearly 1/2 inch thick in the middle, these Extra Thick Chocolate Chip Cookies feature crispy edges and gooey centers. They’re the perfect cookie for chocolate lovers and big enough to share! Enjoy warm dunked in a glass of milk.

Thick & Chewy Chocolate Chip Cookies - Nearly 1/2-inch Thick! (1)

The Best Extra Thick Chocolate Chip Cookies

I can’t resist the opportunity to try a new variation on classic chocolate chip cookies – especially when that variation is extra thick and chewy and loaded with chocolate!

These Thick Chocolate Chip Cookies are a cross between bakery-style chocolate chip cookies and Levain style chocolate chip cookies. These are thicker than my bakery-style cookies but not quite as thick as the Levain style, which typically has more of a softball shape.

With a few simple tweaks to a classic homemade chocolate chip cookie recipe, these extra thick cookies are perfectly chewy in the center (and almost 1/2 inch thick!) with a crispy outside. They’re large enough to cut in half and share – or enjoy one giant cookie all to yourself if you’re like me.

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Cookie Ingredients

Less than 10 ingredients – all of them pantry staples – are needed for this recipe.

  • Butter – The unsalted butter should be at room temperature but not so soft that you can press a finger into it.
  • Sugar – I use a combination of light brown sugar and granulated sugar.
  • Eggs
  • Pure vanilla extract
  • All-purpose flour
  • Cornstarch– The secret ingredients to keep these cookies extra soft
  • Salt
  • Baking soda
  • Semi-sweet chocolate chips – or pick your favorite type of chocolate chip.

How to Make Thick Chocolate Chip Cookies

The process for making these is the same as any homemade chocolate chip cookie recipe – the dough balls are just significantly bigger!

  1. Beat the butter and sugar. Beat the sugars with the butter.
  2. Add the liquid. Next, add the eggs and vanilla and beat until well incorporated.
  3. Add the dry ingredients. Combine the dry ingredients in a separate bowl. Slowly add to the dough, mixing on low just until the flour starts to combine. Add in the chocolate chips and beat until the dough forms. Due to the amount of dry ingredients, the bottom of the mixing bowl may be hard to incorporate. If you turn up the speed on the mixer for a few seconds, it will help to fully incorporate the dough.
  4. Measure the dough. Portion the dough into 6-ounce balls. It is easiest to use a food scale to ensure accuracy. If you don’t have a food scale, 6 ounces of dough is roughly 1/2 cup of dough or 3 large cookie scoops worth.
  5. Bake. Place 3 inches apart on the baking sheet. Bake for 15 to 20 minutes, then allow the cookies to cool on the baking sheet for 30 minutes. These are best once they have cooled for at least 1 hour.
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How Long to Bake Thick Cookies?

I tested baking these are a variety of temperatures. At 325°F they spread more and baked for about 20 minutes. At 375°F, these only baked for 15 minutes, and they were crispier on the outside and spread the least. I finally decided on a 350°F baking time, which was the best of both worlds, and gave this cookie just the right amount of thickness with the crispy edges.

Can I Make These As Regular-Sized Cookies?

These cookies are 3 times the size of a normal cookie. If you want to bake these thick chocolate chip cookies as regular-sized cookies, just use a large (3 tablespoon size) cookie scoop. Bake for 10 to 12 minutes and let cool for 5 minutes or so on the baking sheet.

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Tips for Success

If this is your first time baking these thick cookies, there are some things you may want to keep in mind.

  • Make sure each dough ball is the same size. If you have a food scale, it’s best to weigh the cookie dough balls to ensure they are even sized and will cook at the same rate.
  • Soften the butter. The butter should be soften but not warmed or melted. I like to leave it on the counter for at least 20 minutes. If you over-soften the butter, the cookies will spread too much.
  • How to tell when the cookies are done? The exact amount of time it’ll take to bake the cookies will depend on your oven. 16-18 minutes is the sweet spot for me. Note that the center of the cookie should be underbaked but not too gooey or shiny on top.
  • Add some extra chocolate and sea salt. For an extra special treat and the best cookies, add some extra chocolate chips and sea salt on top of the dough balls before baking.
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How to Store

Chocolate chip cookies will stay fresh stored in an airtight container or ziploc bag for up to 3 days. They will be softer and chewier the sooner that you enjoy them, however.

Thick cookies can be frozen just as regular chocolate chip cookies can as well. However, I do like to wrap the individual cookies tightly in plastic wrap first then place in a ziploc bag or container to prevent freezer-burn.

Print

Thick & Chewy Chocolate Chip Cookies - Nearly 1/2-inch Thick! (7)

Thick Chocolate Chip Cookies

5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 12 reviews

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 48 minutes
  • Yield: 7-8 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Nearly 1/2 inch thick in the middle, these Extra Thick Chocolate Chip Cookies feature crispy edges and gooey centers. They’re the perfect cookie for chocolate lovers and big enough to share! Enjoy warm dunked in a glass of milk.

Ingredients

  • 1 cup (226g) unsalted butter, at room temperature
  • 1 cup (220g) packed light brown sugar
  • ½ cup (95g) granulated sugar
  • 2 large eggs
  • 1 tablespoon (15ml) pure vanilla extract
  • 3 1/2 cups (420g) all-purpose flour
  • 2 teaspoons (4g) cornstarch
  • 1 teaspoon (5g) salt
  • 1 teaspoon (4g) baking soda
  • 1 bag (12oz/340g) semi-sweet chocolate chips
  • Maldon sea salt flakes (optional)

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes.
  2. Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated.
  3. In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips. Beat until incorporated. Set aside.
  4. Portion out 6-ounce balls of cookie dough (about a ½ cup of dough). Place 3 inches apart on the prepared cookie sheet. Bake for 15-20 minutes (18 minutes in the sweet spot for me). The center of the cookie should be slightly underbaked but not too gooey or shiny on top. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • Beating the dough: Due to the amount of dry ingredients, the bottom of the mixing bowl may be hard to incorporate. If you turn up the speed on the mixer for a few seconds, it will help to fully incorporate the dough.
  • Measuring the dough: It is easiest to use a food scale to ensure accuracy. If you don’t have a food scale, 6 ounces of dough is roughly 1/2 cup of dough or 3 large cookie scoops worth.
  • How to store: Chocolate chip cookies will stay fresh and stored in an airtight container or Ziploc bag for up to 3 days.

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 630
  • Sugar: 43.6 g
  • Sodium: 545.3 mg
  • Fat: 28.8 g
  • Carbohydrates: 85.5 g
  • Fiber: 1.6 g
  • Protein: 7.8 g
  • Cholesterol: 122.9 mg

Filed Under:

  • Cookies
  • Desserts
  • Recipes

More Cookie Recipes:

  • Cinnamon Toast Crunch Cookies
  • Bourbon Salted Caramel Oatmeal Cookies
Thick & Chewy Chocolate Chip Cookies - Nearly 1/2-inch Thick! (2024)

FAQs

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

How do you make cookies soft and chewy vs hard and crisp? ›

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Is a chocolate chip cookie a heterogeneous or homogeneous mixture? ›

Answer and Explanation:

A chocolate chip cookie is an example of a heterogeneous mixture because it is made up of different materials that can be easily distinguished. In chocolate chip cookies, the mixture is not evenly distributed.

What makes cookies stay thick? ›

Try Bleached Flour (Instead of Unbleached)

Bleached flour absorbs more moisture than unbleached flour, making for THICK Cookies. If you struggle with your cookies spreading out more than you want, try using bleached flour.

What are 3 factors that contribute to a chewy cookie? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Is cookie dough supposed to be thick? ›

Even cooking: A thick cookie dough ensures the cookie holds its shape during the baking process. Cookie batter that is too thin will spread as it cooks or can result in parts of the cookie baking before others, leaving areas underbaked, overbaked, or even burnt.

What type of mixture is cookie dough? ›

The chocolate is not uniformly mixed with the dough. These all indicate that a chocolate chip cookie is a heterogeneous mixture.

What are the two types of mixtures? ›

There are two types of mixtures: heterogeneous and homogeneous. Heterogeneous mixtures have visually distinguishable components, while homogeneous mixtures appear uniform throughout. The most common type of homogenous mixture is a solution, which can be a solid, liquid, or gas. Created by Sal Khan.

Should I use baking powder or baking soda for cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the best flour for cookies? ›

All-Purpose Flour: The Versatile Choice

This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

What does cornstarch do to cookies? ›

1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

How to make cookies chewy after baking? ›

How to Keep Cookies Chewy. Once cookies are baked and cooled completely, transfer them to a resealable zipper-lock bag or airtight container. They should stay chewy for up to 4 days. Adding a slice of bread to the bag or container with the cookies is a great trick for imparting more moisture into the cookies.

Why are my chewy cookies not chewy? ›

Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly.

What makes cookies chewy baking soda or baking powder? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What makes cookies chewy butter or shortening? ›

Cookies Made with Butter vs Shortening

Those made with only shortening bake higher and spread less during baking. The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.

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