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 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.
- 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!).
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.
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!
If you’ve tried this thick homemade chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Thick Homemade Chocolate Chip Cookies
- 3/4 cup butter melted
- 1 ¼ cups brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 10 ounces semisweet chocolate chips or chunks
- Mix butter, brown sugar, and granulated sugar together until well-combined.
- Stir in egg, egg yolk, and vanilla until well-combined.
- Add flour, salt, and baking soda. Stir in until just combined.
- Stir in chocolate chips until just incorporated.
- 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.
- 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.
Originally published 9/13/18.
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