This recipe makes the best thick homemade chocolate chip cookies with soft middles and chewy/crisp edges. It’s the best way to make giant bakery-style cookies at home!
Chocolate chip cookies are practically a food group at my house. We love all sort of chocolate chip cookies!
These cookies are big, thick, bakery-style chocolate chip cookies. They have soft middles and chewy/crisp edges, and they’re packed with plenty of chocolate for the ultimate chocolate chip cookie experience.
What you’ll need to make thick chocolate chip cookies
- Butter: I use salted butter.
- Brown sugar: I use light brown sugar in these cookies. You could use dark brown sugar if you want richer flavor.
- Granulated sugar
- Egg
- Egg yolk: The extra egg yolk helps to add richness and helps to make the cookies chewier.
- Vanilla extract: Feel free to use less if you prefer.
- All-purpose flour: It’s important to properly measure the flour. Either weigh it or sift/stir it to break it up. Lightly spoon it into the measuring cup and level.
- Kosher salt: If you would prefer to use table salt, you’ll only need 1/2 teaspoon.
- Baking soda
- Semisweet chocolate chips or chunks: Another type of chocolate chip, like milk chocolate chips or bittersweet chocolate chips, can be used.
How to make thick homemade chocolate chip cookies
Step 1: Mix butter, brown sugar, and granulated sugar together until well-combined.
Step 2: Stir in egg, egg yolk, and vanilla until well-combined.
Step 3: Add flour, salt, and baking soda. Stir in until just combined.
Step 4: Stir in chocolate chips until just incorporated.
Step 5: Cover, and chill dough for at least 30 minutes.
Step 6: Preheat oven to 325 F. Line baking sheets with parchment paper or silicone baking mats.
Step 7: Drop cookies by ¼ cup scoop, spacing dough about 3 inches apart.
Step 8: Bake for 15-20 minutes, or until edges are light brown and middles are just set. Let cookies cool on cookie sheet before removing.
Tips
- These cookies start with a base of melted butter. The melted butter gives chewier cookie than using softened butter.
- The butter shouldn’t be hot, though. When the butter is hot, it can cause the cookies to end up greasy. I recommend using butter that is just melted (or letting it cool before use if it ends up too hot).
- If you aren’t sure how long to heat the butter for, heat until the butter is mostly melted and then whisk until it is completely melted.
- I measure the cookie dough using a 1/4 cup measuring cup. However, I don’t pack the dough in tight for this cookie.
- Also, I don’t flatten the cookies before baking (after all, these are thick chocolate chip cookies!).
Recipe FAQs
These cookies are giant, thick, bakery-style cookies. Using a larger scoop of dough makes for larger cookies, and chilling the dough before baking helps to keep the cookies from spreading out too much while they bake.
The cookies have chewy/crisp edges and soft middles. They aren’t super chewy, and they remind me of a classic chocolate chip cookie.
Sure! However, you may find that you need to let the dough sit out to come up a bit in temperature before scooping and baking.
You can! Flash freeze the scoops of dough and then place in a resealable freezer-safe container. When baking, add an additional 1-3 minutes to the baking time.
Storage
Any leftover cookies should be stored in an airtight container at room temperature. The cookies will keep for about 3-4 days when properly stored at room temperature.
More chocolate chip cookie recipes!
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Thick Homemade Chocolate Chip Cookies
Ingredients
- ¾ cup butter melted
- 1 ¼ cups brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 10 ounces semisweet chocolate chips or chunks
Instructions
- Mix butter, brown sugar, and granulated sugar together until well-combined.¾ cup butter, 1 ¼ cups brown sugar, ¼ cup granulated sugar
- Stir in egg, egg yolk, and vanilla until well-combined.1 large egg, 1 large egg yolk, 1 tablespoon vanilla extract
- Add flour, salt, and baking soda. Stir in until just combined.2 ½ cups all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon baking soda
- Stir in chocolate chips until just incorporated.10 ounces semisweet chocolate chips or chunks
- Cover, and chill dough for at least 30 minutes.
- Preheat oven to 325 F. Line baking sheets with parchment paper or silicone baking mats.
- Drop cookies by 1/4 cup scoop, spacing dough about 3 inches apart.
- Bake for 15-20 minutes, or until edges are light brown and middles are just set.**
- Let cookies cool on cookie sheet before removing.
Notes
- Butter should be just melted but not hot. It takes me about 40 seconds in the microwave.
- If you wait until the tops are light golden brown to take the cookies out, you’ll end up with a crunchier cookie.
- I sprinkled a little kosher salt on the cookies for pictures (and for me).
- Nutrition values are estimates.
Nutrition
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Originally published 9/13/18.
Reader Interactions
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Comments & Reviews
Kerrie Glover says
I have not tried this recipe yet, but really want to. Just curious to know if u have tried it with gluten free flour? I am gluten free and looking for great recipes for cookies to bake, that are gluten free. Thank you.
Kate says
I haven’t tried this one, but I’ve had good luck using measure-for-measure flour in some of my other chocolate chip cookie recipes.
Alex says
I made this for my family, and they loved it! Easiest 5 stars I have ever given!
Kate says
Thank you!
Lucky Butterbee says
Honestly, I really liked this recipe other than the melted butter. I melted a half cup of butter and put it the other quarter cup cold, and mixed it, but it still turned out a little greasy. Next time I’ll try just softening the butter but otherwise this recipe is really good :)
Kate says
Thanks!
Denice says
Love this recipe! There’s nothing better than having a thick cookie with crisp edges and a chewy center. It was the best.
Kate says
Thank you!
Rosa says
May I add walnuts? Will it change anything?
Kate says
Hi! You can add walnuts. It should be just fine.
diana says
can you use self raising flour?
Kate says
Hi! I haven’t tried using self-rising flour in this recipe. Self-rising flour has baking powder and salt in it, so it won’t sub in for the all-purpose flour.
Diana Gaddis says
This recipe is now my favorite. Yummm! Thanks for sharing!
Kate says
Thank you!
Carolina Junio Grajo says
Made this and it turned out perfect!!! Do you have recipe for small batch or should I just cut the ingredients into half?
Kate says
Thanks! I don’t have a small batch version, but you can hover over the serving size and adjust the amount in the recipe.
Anna Simons says
so so soooo good!! the edges are crisp and chewy while the center is so ooeey gooey!! LOOOOOVE THIS RECIPE!
Kate says
Thank you! I’m so glad you liked the cookies. =)
chelsea says
Hi! I really want to make these cookies but had a question. I wanted to cut the recipe in half and was wondering if it was necessary to do the half an egg yolk or just cut that out and do half of the 1 egg? Not sure if the 1/2 an egg yolk would make a huge difference. Thank you!
Kate says
Hi! I haven’t tried halving the recipe, but you could try it using a whole egg instead of 1/2 of an egg and 1/2 of an egg yolk. That way you’re getting both half yolks in the whole egg, and I don’t think the little bit of extra egg white that you’d be using will make much of a difference. Hope that helps! =)
Linda Rodriguez says
Great recipe
Kate says
Thank you!
Holly Shorney-Darby says
Hi – have you tried freezing the dough ahead of time? Does that affect the cookie?
Kate says
I’ve frozen the dough (for about 3 weeks). I didn’t have any issues with the cookies after freezing the dough. Hope that helps! =)
Abbera says
Hi Kate,
I wanted to use this recipe but was interested in making smaller cookies. What do you reccomend on the bake time if I were to make 30 small cookies out of this batch?
Kate says
Hi! For 1.5 tablespoon-sized (medium cookie scoop), I bake the cookies at 375F for about 8 minutes. I hope that helps! =)
Lauren Nicholas says
Just the perfect cookie if you’re looking for thick and gooey! I love making these! Perfect amount of butter to! Only suggestion is to use unsalted butter rather than salted. If using salted butter, don’t add the extra salt. Tastes like perfection. ?
Kate says
Thank you so much! =) And thank you for your note!
Sam says
Seriously the best cookies ever! My boyfriend loved them so much he’s begging I make more!
Kate says
Thank you!! I’m glad that you two enjoyed the cookies! Thank you for coming back to comment. =)
Lisa says
Perfection! ? These cookies are the bomb!
Kate says
Thank you! I’m so glad that you liked the cookies. Thank you for coming back to comment! =)