These Ultimate Thick and Chewy Chocolate Chip Cookies are cookies that are extra large, thick, chewy, and made with two kinds of chocolate chips! It will be your new favorite indulgence in chocolate chip cookies! For another supersized cookie favorite, try my Copycat Levain Bakery Chocolate Chip Cookies, too! They are also loaded with chocolate chips but also have a nutty crunch from walnuts.
Thick Chocolate Chip Cookies Ingredients & Smart Substitutions
- Butter: Unlike many of my recipes, the unsalted butter should be cold in this cookie recipe. Cold butter takes longer to melt when baked, so the cookies stay nice and thick (not spreading as much). It also keeps the cookies soft and chewy on the inside.
- Sugar: I used both light brown sugar and granulated sugar in these cookies. By combining both sugars, you get the best of both worlds–a cookie that is chewy and moist in the center due to the brown sugar, with slightly crispy edges and a balanced sweetness from the granulated sugar. Perfection, if you ask me!
- Eggs: You will need 2 large eggs for this recipe–one whole egg and one egg yolk from the second egg. Using both a whole egg and an egg yolk makes the cookies chewier, and richer, and helps them hold together better. Don’t waste the egg white from the second egg. Save it to use in another treat like my Cheesecake Mousse or Fried Ice Cream!
- Flour: Although I used both all-purpose flour and cake flour, you could use only all-purpose flour, substituting it for the cake flour. But, cake flour does help the cookies (being as massive as they are) stay softer and lighter. If you don’t have any on hand, it’s easy to ‘make’ homemade cake flour!
- Chocolate Chips: We need enough chocolate chips to stand out in these extra-large cookies, so I used a cup each of semi-sweet and milk chocolate. Using all of one kind of chocolate chip would still give you delicious cookies, so go for it if you only have one on hand. Or, try other flavors or a combination of your favorites.
How To Check Cookies For Doneness
With cookies as thick and large as these, it can be hard to make sure they are done! To be clear, I am not complaining about this ‘problem’! Look for the edges to be set. Then, for the best results, an internal thermometer should read anywhere from 175°F (a fudgier cookie) to 200°F.
How To Store Thick and Chewy Chocolate Chip Cookies
To store the baked cookies, first, let them cool completely. Next, store them in an airtight container at room temperature for 2-3 days, up to a week. They can also be stored in the refrigerator, but that is not the best for their texture. Reheat the cookies in the oven for a warm, freshly baked-liked cookie!
Freezing Ultimate Thick and Chewy Chocolate Chip Cookies
Freeze these extra-large, extra-thick chocolate chip cookies before they are baked (the cookie dough) or after. Here is how:
- To freeze after being baked, let the cookies cool completely. Then, store them in a freezer-safe container, making sure to label and date the container. Let them thaw at room temperature when ready to enjoy.
- To freeze the cookie dough, scoop the dough onto a lined baking sheet. Place the baking sheet in the freezer for about an hour, or until frozen. Once frozen, store the cookie dough in a freezer-safe container for up to three months, labeling and dating the container. When ready to bake, simply bake from frozen, adding a couple of minutes to the baking time. I like this method if I know that the cookies won’t all be eaten in a few days. Then, I can just grab one or two frozen dough balls and bake when I am craving a freshly baked cookie!
Check out my Guide to Freezing, Baking, and Storing Cookies for more tips.
Ultimate Thick and Chewy Chocolate Chip Cookies
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold, cut into cubes
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- ⅔ cups (67 g) cake flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (168 g) semi-sweet chocolate chips
- 1 cup (168 g) milk chocolate chips
Instructions
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper and set aside.
- Using a stand mixer with the paddle attachment, combine cold butter, brown sugar, and granulated sugar. Beat on medium speed until no visible butter chunks remain and the mixture is creamy.
- Add the egg and egg yolk and mix until combined. Add the vanilla extract and continue mixing, scraping down the sides of the bowl as needed, until combined.
- In a medium bowl, whisk together flour, cake flour, salt, baking powder, and baking soda.
- With the mixer on low, gradually add the flour mixture to the wet ingredients. Mix until mostly is incorporated.
- Add the chocolate chips. Mix just until the flour is fully incorporated and the chocolate chips are evenly distributed.
- Shape the dough into 8 large balls.
- Place 4 cookie dough balls onto each lined baking sheet, spacing them out evenly.
- Bake for about 12-13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm.
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What the Test Kitchen had to say about this recipe:
Autumn
Wow! These cookies are awesome and have a great texture–crispy edges with a soft, chewy center! I am not sure I could eat an entire cookie, but I am going to try!
Elizabeth
I never thought such a huge cookie could still be soft on the inside! I LOVED these–after going back for 'just one more chunk' of the cookie, I think I ate it all by the end of the day!
Bella
These cookies are huge and packed with chocolate! The texture is spot-on—crispy on the edges and soft in the middle. The mix of chocolate chips really makes these stand out.
Annabelle
If you like chocolate chip cookies and are looking for something to impress, you will love these giant cookies.
Selena
These supersized cookies are fun and loaded with chocolate. The two kinds of chocolate chips makes them extra special, and the texture is fantastic—crispy edges and a gooey middle. They’re a bit overwhelming in size, but if you love a big cookie, you’ll love these!
Amanda. You mention that cake flour is easy to make. Could you please tell me how
This is exactly the cookie recipe I’ve been looking for
Thank you
Wanda
Sure – here is a recipe:
https://iambaker.net/homemade-cake-flour/
Can you make this smaller to get more cookies?
Do u have a good peanut butter recipe????
I have a thick peanut butter chocolate chip cookie coming out this week!
Could scoop these with a medium size ice cream scoop to get a smaller cookie?
If making a smaller cookie you will need to adjust baking time and they may not be as chewy inside.
Can nuts be added to this is recipe?
Yes, but I recommend this recipe for that-
https://iambaker.net/copycat-levain-chocolate-chip-cookie/
I made these but used a large ice cream scoop and got a bakers dozen. I haven’t tried them yet but I’m excited to try them.
Do you think it makes a difference if the dough is chilled before baking or not?
While this recipe doesn’t call for chilling, it won’t hurt the final product at all. I love chilling! 🙂
Can Almond Flour be substituted for AP Flour? Curious as I have an abundance and trying to figure out if I can convert it to various baking recipes.
If I make these at 6,000 ft elevation, will they rise like these? Or would I have to make adjustments to the recipe?
I’m not sure as I am unable to test that where I live. However, I have a handy guide that can help make adjustments for you!
https://iambaker.net/high-altitude-baking-tips/