Perfectly Thick Chocolate Chip Cookies You Need to Try

This simple-to-follow recipe creates thick chocolate chip cookies that are soft and chewy, packed with chocolate chips, and one of the best cookie recipes of all time! They are absolutely giant, and really make a statement. Deliciously gooey on the inside, perfectly toasted on the outside, and the flavor keeps you coming back for more. You can have giant, gourmet cookies right at home with this bakery-style chocolate chip cookie recipe!

Ingredients for Chocolate Chip Cookies:

• A Stand Mixer with the Paddle Attachment
• All-Purpose Flour (Optional: Sub GF Flour 1:1)
• Granulated Sugar
• Brown Sugar (light or dark)
• Baking Soda
• Salted Butter
• Vanilla Extract
• Eggs
• Salt
• Corn Starch
• Chocolate Chips (Milk, Dark, or Semi-Sweet)
• Semi-Sweet Chocolate Chunks (Optional Add-In)
• Cookie Sheet (I love this 3 Piece Set from Amazon, and it’s usually on sale!)
• Food Scale (Optional, but highly recommended)
• Parchment Paper or Silicone Baking Mat
• Oven Thermometer (Optional, but highly recommended)

Tips & Tricks for Thick Cookies:

1. Whisk the dry ingredients in a separate bowl first. We don’t want to risk over-mixing the wet and dry ingredients! This can cause flatter cookies. 
2. Cold butter! Cold butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
3. Higher Flour to Sugar Ratio! Adding more flour to sugar in standard cookie recipes helps maintain a domed shape and keeps the cookies thick as they bake!
4. to use a food scale to weigh the flour and sugar. It can be easy to add too much flour by accident!
5. Weigh your cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 160 grams each and was able to form 6 giant cookies! You can always make them smaller if you’d like, just adjust the baking time as needed.
6. What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake.
7. Bake at a Higher Temp! Bake these thick chocolate chip cookies at 410°F! This seems high, but it’s the perfect temperature to achieving the toasty outside and gooey inside!

[Related Post: The Secret to Baking the Best Thick and Chewy Cookies]

And there you have it—a few game-changing tips and tricks on baking the best thick chocolate chip cookies ever! Trust me, these cookies are always a crowd-pleaser and you won’t believe how easy they are to make. Next time you need to satisfy that sweet tooth, whip up a batch of these gourmet style cookies, you’ll be so happy you did!

Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!

Print Recipe

Chocolate Chip Cookies

This simple-to-follow recipe creates chocolate chip cookies that are thick and chewy, packed with chocolate chips, and one of the best cookie recipes of all time! Ooey gooey on the inside, deliciously toasted on the outside, and the flavor keeps you coming back for more.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dessert

Ingredients

• 1 Stick Salted Butter 113 grams
• 1/2 Cup Granulated Sugar 100 grams
• 1 Cup Light Brown Sugar 213 grams
• 1 Egg
• 1 Egg Yolk
• 2 Tsp Vanilla Extract
• 2 1/2 Cups All-Purpose Flour 300 grams
• 1 Tsp Baking Soda
• 2 Tbsp Corn Starch
• 1/2 Tsp Salt heaping
• 1 1/4 Cups Chocolate Chips Milk, Dark, or Semi-Sweet
• 1/4 Cups Chocolate Chunks optional

Instructions

• Preheat oven to 400°F
• Whisk together all-purpose flour, corn starch, baking soda, and salt in a separate bowl.
• Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on high for 1 min. Scrape sides, mix again for another 30 seconds.
• Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
• Add vanilla extract, egg, and egg yolk until just combined. (don't overmix!)
• Start adding flour mixture in increments on low until just combined, don't turn mixer on too high or you could end up with flour all over your kitchen!
• Add the chocolate chips, I like to use both semi-sweet and milk chocolate chips. Pulse mixer a few times to disperse the chocolate chips.
• Roll each cookie and place on a parchment lined baking sheet. These cookies weighed about 160 grams each (6 oz) and I was able to form 6 giant cookies!
• Pro Tip: If you'd like to add chocolate chips to the tops before baking, gently press them upside down into the cookie. This keeps the tips of the chocolate chips from burning!
• Bake on middle rack for 10-12 minutes, depending on cookie size. The cookies should start turning light brown on the tops!
• Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!

Notes

*This recipe can be made Gluten-Free by switching out the All-Purpose Flour for King Arthur Gluten-Free Flour. I ONLY use King Arthur for Gluten-Free flour, this is the best option to not alter taste or texture in my opinion*

Keep in mind, all oven’s bake differently. I highly recommend an oven thermometer to keep track of oven temperature!

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