If you have been searching for the ultimate comfort dessert, then you have come to the right place. This Thick Chocolate Chip Cookies Recipe brings together the perfect balance of a tender, buttery dough studded with luscious chocolate chips, all baked into satisfyingly thick cookies that still melt in your mouth. Each bite promises a rich, indulgent experience, whether you enjoy them fresh from the oven or with a cold glass of milk. These cookies are not just any cookies; they are your new go-to for moments when you want to feel warm, cozy, and just a little spoiled.
Ingredients You’ll Need
To create these irresistible thick chocolate chip cookies, you’ll rely on simple yet essential ingredients. Each plays a specific and crucial role, from building structure to delivering flavor and texture that will make you keep coming back for more.
- 4 ½ cups all purpose flour: The backbone of the dough, providing structure and chew.
- 1 ½ teaspoons baking soda: Helps the cookies rise beautifully and gives that perfect crumb.
- ½ teaspoon baking powder: Adds extra lift for the thick, cakey texture you crave.
- 2 teaspoons kosher salt: Balances sweetness and enhances all the other flavors.
- 1 cup sugar: Brings sweetness and supports browning for that golden crust.
- 1 cup dark brown sugar (packed): Adds moisture and depth with its rich, caramel-like taste.
- 1 ½ cups unsalted butter (softened): The key to richness and that melt-in-your-mouth quality.
- 2 whole eggs: Bind everything together and contribute to softness.
- 1 teaspoon vanilla extract: Infuses warm, aromatic flavor that makes the cookies irresistible.
- 1 â…” cups chocolate chips: The stars of the show, melted pockets of chocolaty goodness in every bite.
How to Make Thick Chocolate Chip Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking soda, baking powder, and salt in a large bowl. This step is crucial because it ensures your leavening agents are well-distributed, allowing the cookies to rise evenly and achieve that beautiful thick texture. Taking the time to sift and mix your dry ingredients thoroughly lays the foundation for perfect cookies every time.
Step 2: Cream the Butter and Sugars
Using a stand mixer fitted with a paddle attachment or an electric mixer, cream the softened butter on medium-high speed until it becomes cold but pliable. Then, add both the white and dark brown sugars and continue mixing until everything combines into a smooth, paste-like consistency. This process traps air in the butter, which helps your cookies rise higher and stay tender. A good creaming process is what turns your dough into a dream come true.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. This ensures your batter is perfectly smooth and well-aerated. Include the vanilla extract with the second egg, imbuing your cookies with a warm, fragrant aroma that complements the chocolate chips beautifully. This step is where the magic of flavor starts to form.
Step 4: Incorporate Dry Ingredients Gradually
Lower your mixer speed to low and add the flour mixture in about four to five additions, waiting for each to almost fully incorporate before adding the next. This careful method prevents overworking the gluten, which can make your cookies tough instead of tender and thick. Patience here yields cookies with that ideal cakey yet chewy texture.
Step 5: Mix in the Chocolate Chips
Once your dough is smooth and all the flour is folded in, gently stir in the chocolate chips until they are evenly distributed. These pockets of melty chocolate are what make this Thick Chocolate Chip Cookies Recipe so irresistible. Using plenty of chips guarantees that every bite is a decadent chocolate experience.
Step 6: Shape and Chill the Dough
Roll your dough into 1½ inch balls, aiming for about 70 grams each or use a 2-ounce cookie scoop for consistency. Place the balls evenly spaced on a baking sheet and refrigerate for at least 3 hours or preferably overnight. Chilling the dough solidifies the fats and allows the flavors to meld, resulting in thick, perfectly shaped cookies that hold their form while baking.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F (conventional) or 325°F (convection) and line baking sheets with parchment paper. Arrange the chilled cookie dough balls about 2 inches apart to allow for expansion. Bake for 10 to 12 minutes, turning halfway through if needed, until the cookies are golden brown but still matte on top. The timing is spot on here — this ensures crisp edges with soft, luscious centers. Cool the cookies on the sheet pan for 5 minutes before transferring them to a wire rack to finish cooling completely.
How to Serve Thick Chocolate Chip Cookies Recipe
Garnishes
While these cookies shine on their own, you can elevate them with a quick sprinkle of flaky sea salt just before serving to enhance their complex sweetness. For an extra touch, drizzle some melted dark chocolate or dust them lightly with powdered sugar for a festive look that adds visual appeal as well as flavor contrast.
Side Dishes
Nothing pairs better with thick chocolate chip cookies than a classic glass of cold milk. Alternatively, serve them warm alongside creamy vanilla ice cream to create an indulgent dessert that feels like a warm hug after a long day. If you’re feeling adventurous, try pairing the cookies with a cup of strong coffee or hot chocolate for an extra cozy treat.
Creative Ways to Present
Whet your guests’ appetite by turning these cookies into an ice cream sandwich, layering generous scoops between two thick cookies. You can also chop some up to use as a crunchy topping for yogurt or pudding, or even sandwich some peanut butter or Nutella between two cookies for a decadent twist that excites every sweet tooth.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though they might not last long), store the cookies in an airtight container at room temperature. Properly stored, these cookies will remain soft and delicious for several days. Adding a slice of bread in the container helps maintain their moisture, keeping them fresh and chewy.
Freezing
This Thick Chocolate Chip Cookies Recipe is freezer-friendly! You can freeze the cookie dough balls on a tray and then transfer them to a zip-top bag for long-term storage. When you want to bake fresh cookies anytime, just pop the dough balls directly from frozen onto a baking sheet and adjust the baking time by a couple of extra minutes. Alternatively, fully baked cookies freeze well if wrapped tightly in plastic wrap and placed in an airtight container.
Reheating
To enjoy your cookies warm and gooey after storage, reheat them in a microwave for 10 to 15 seconds or in a low-temperature oven (about 300°F) for 5 minutes. This quick reheating revives their softness and brings back that freshly baked charm that makes this recipe so special.
FAQs
What makes these cookies thick compared to other chocolate chip cookie recipes?
This recipe uses a combination of baking soda and baking powder along with a higher ratio of flour to fat, and chilling the dough before baking, all of which contribute to the cookies maintaining height and thickness rather than spreading thin during baking.
Can I use salted butter instead of unsalted butter?
You can, but reduce the added kosher salt slightly to prevent the cookies from becoming too salty. Unsalted butter allows for better control over the final salt level in your cookies.
How long should I chill the dough for best results?
Chilling the dough for at least 3 hours is key, though overnight chilling yields even better flavor development and ensures the cookies bake up thick without excessive spreading.
Can I substitute the chocolate chips with chopped chocolate or other mix-ins?
Absolutely! Feel free to use chopped chocolate bars for bigger melty pockets or swap in nuts, white chocolate chips, or dried fruit for fun variations. Just keep the total mix-in amount similar to maintain the same texture balance.
Can I make smaller or larger cookies with this recipe?
Yes, adjusting the size is easy, but keep in mind that smaller cookies will bake faster and may be less thick, while larger ones will take longer and can be even more indulgent. Adjust baking time accordingly and keep an eye for doneness.
Final Thoughts
This Thick Chocolate Chip Cookies Recipe is more than just a dessert; it’s a joyful baking adventure that delivers consistently delightful results. Whether you’re baking for family, friends, or just yourself, these cookies bring warmth and happiness with every bite. I can’t wait for you to try this recipe and experience the magic of homemade thick, chocolaty cookies that feel like a sweet hug from the inside out.
Print
Thick Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 33 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Thick Chocolate Chip Cookies are a perfect blend of soft, chewy, and slightly crispy edges with rich chocolate chips throughout. Made with creamed butter and brown sugar, they develop a deep, buttery flavor and fluffy texture. Chilled dough ensures a thick, substantial cookie that’s perfect for satisfying any chocolate craving.
Ingredients
Dry Ingredients
- 4 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons kosher salt
Wet Ingredients
- 1 ½ cups unsalted butter (softened)
- 1 cup sugar
- 1 cup dark brown sugar (packed)
- 2 whole eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 â…” cups chocolate chips
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until the leavening agents are well combined and the mixture is lump-free. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or an electric mixer, beat the softened but still cold unsalted butter on medium-high speed until pliable. Gradually add the granulated sugar and dark brown sugar, continuing to mix on medium-high until a creamy paste forms, ensuring good sugar incorporation.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed. Incorporate the vanilla extract with the second egg for full flavor integration.
- Combine Dry and Wet Ingredients: Lower the mixer speed to low and gradually add the flour mixture in 4 to 5 increments to avoid overdeveloping the gluten, mixing just until each addition is almost fully incorporated before adding the next.
- Fold in Chocolate Chips: Once the flour is fully incorporated, add the chocolate chips and mix until evenly distributed throughout the dough.
- Shape and Chill Dough: Roll the cookie dough into 1 ½ inch balls weighing about 70 grams each (or use a 2-ounce cookie scoop). Place the shaped dough balls on a tray and refrigerate for at least 3 hours or overnight to firm up for thicker cookies.
- Preheat Oven: Preheat your oven to 350°F for conventional ovens or 325°F for convection ovens. Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Bake Cookies: Place chilled or frozen dough balls at least 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the cookies appear golden brown and have a matte finish. If using a convection oven at 325°F, bake for about 13 minutes from the refrigerator state, rotating the pans after 8 minutes. If baking frozen dough, add 1-2 more minutes baking time.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes so they set properly, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough is essential for achieving thick cookies and better flavor development.
- Using a scale or cookie scoop helps maintain consistent cookie sizes for even baking.
- Butter should be softened but still cool to ensure the right creaming texture.
- Rotate baking sheets midway through baking in convection ovens for even browning.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
