Ultra Thick and Chewy Chocolate Chip Cookies
These ultra thick and chewy Chocolate Chip Cookies are a cookie lover’s dream come true! With chewy soft thick centers and lots of melty chocolate, how could anyone say no to these cookies!!
Have you ever tried multiple times to make thick and chewy chocolate chip cookies, just to have them spread to thin cookies in the oven? So frustrating, right? I hear you, and I’ve come to the rescue!
Don’t get me wrong. I love my thin & chewy chocolate chip cookies, but sometimes I get the craving for the biggest thickest gooey and chewy chocolate chip cookie that I can stuff in my mouth.
I’ve had several requests from readers for a thick and chewy chocolate chip cookie recipe, and I’ve listened. Therefore, I’ve decided to bring this recipe to the forefront of the many other recipes I’m wanting to post.
Ingredients for this recipe
All-Purpose Flour – All-purpose flour is used in most all cookie recipes.
Cake Flour – Cake flour has a finer texture than AP flour, and is very soft. We’re using part cake flour here for a softer cookie.
Cornstarch – Cornstarch promotes softness and chewiness in cookies. It also stops cookies from spreading too much.
Baking Powder – Baking powder helps to give lift to the cookie dough, making it rise. Check yours to see if it’s still good.
Baking Soda – Baking soda promotes browning in cookies. It also promotes spreading. Therefore, we’re not using very much in this recipe, only 1/2 teaspoon. Make sure it’s not expired too. You can see how to check both BP and PS to see if they are still active here.
Salt – Salt always enhances the flavors of baked goods.
Unsalted Cold Butter – We use cold butter in this recipe. Cold butter keeps the cookies from spreading too much.
Egg – An egg helps to bind everything together in the dough. It also contributes to the softness and chewiness.
Brown Sugar – Brown sugar lends chewiness and moistness to cookies.
Granulated Sugar – Adds sweetness to cookies. We don’t use all granulated sugar in this recipe, because the cookies would be more cake like than chewy. That’s why we use part brown sugar.
Pure Vanilla Extract – Pure vanilla extract adds flavor.
Chopped Walnuts – We used chopped walnuts in this recipe, but pecans are great too. You can also leave them out if you prefer.
Semi-Sweet Chocolate Chips – SS Chocolate Chips contain stabilizers that keep them from totally melting. We used part SS in this recipe for some partly melted goodness.
Semi-Sweet Baking Bar – Baking bars don’t contain stabilizers. Therefore, they will melt all the way in cookies. That’s why we used a combo of chocolate chips and chocolate bar, for lots of melty and melted chocolate goodness.
Sea Salt – Sea salt adds a great finish touch on top of these sweet cookies. The sweet and salty together is so good.
How to make this recipe
- In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, (or you can use a hand mixer), combine the cold butter, and both sugars together, and mix on medium speed until the cold butter is thoroughly blended in, and the mixture is creamy. Scrape down the sides of the bowl, add the egg and vanilla., and mix to combine.
- Add the chopped chocolate, 1 cup of the chocolate chips, nuts and flour to to the mixing bowl, and mix on low speed until the flour is incorporated.
- Using a large 1/2 cup cookie scoop, divide the dough into 10 equal dough balls. Don’t try to make them smooth. Using some of the last 1/8 cup of chocolate chips, lightly press some on the top of each cookie.
- Bake the cookies for 12 to 13 minutes until the edges and bottoms are golden brown. Don’t over bake them. The tops will be dry but very soft. They will finish setting up as they cool. Sprinkle with sea salt if preferred, and allow the cookies to cool on the cookie sheets for 5 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely.
Tips for making this recipe
- Use cold eggs and butter. Yes, this recipe uses cold vs room temperature eggs and butter. We want big thick cookies. Soft or melted butter causes cookies to spread. If we start with cold ingredients, we don’t have to refrigerate the cookie dough. However, feel free to refrigerate it. If you’re not baking them until a few hours later, cover the cookie balls with plastic wrap and refrigerate them.
- Don’t use all chocolate chips if you want some semi melted and melted gooey chocolate in your cookies. Chocolate chips have stabilizers in them, which keep them from totally melting in cookies. Baking chocolate doesn’t contain stabilizers and melts in the cookies. Use a combo of both for the best cookies.
- Make sure to bake the cookies at 400 degrees. The hot temperature makes the cookies set quicker around the edges so they don’t have time to spread much.
- Measure the flour correctly. Too much flour = dry cookies. If you can’t weigh your flour, fluff up the flour in the container or bag, then spoon it loosely into the measuring cup, and level it off with a knife edge.
- Make sure to use a cookie scoop for this recipe so cookies are all the same size, and bake at evenly.
- Don’ over bake the cookies. When the edges are golden brown and the centers are dry, but still soft, remove them from the oven. The cookies will set as they cool.
- This recipe calls for using a 1/2 cup cookie scoop, and it makes 10 huge cookies. If you prefer, you can make smaller cookies, and they will bake for less time. I don’t suggest using less than a 1/4 cup measuring cup. The goal here is for big and thick cookies.
How to freeze cookie dough
Scoop the dough balls onto a lined baking sheet. Place in the freezer until firm. Transfer the dough balls to a freezer bag, by laying the bag flat and placing them side by side in the bag. Lay the bag flat in the freezer, and freeze for up to 3 months.
Can I bake dough balls straight from the freezer?
Yes. Plan to add a couple more minutes to the baking time.
If you like big thick cookies, you might like my thick and chewy peanut butter chocolate chip cookies.
If you make this recipe, please rate it below and leave a comment on how it turned out. I love getting your feedback! 🙂
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Ultra Thick and Chewy Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 to 13 minutes
- Total Time: 0 hours
- Yield: 10 large cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
Description
Follow my baking tips, and you’ll have big thick and chewy chocolate chip cookies that everyone will love! Feel free to make an extra batch and freeze them. Fix a couple at a time when you’re having a craving!
Ingredients
- 2 cups all-purpose flour, spoon and leveled
- 1/2 cup cake flour, spoon and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold butter cut into cubes
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, cold
- 2 teaspoons pure vanilla extract
- 4 ounces (1 bar) good quality semi sweet baking chocolate, chopped
- 1 1/8 cups semi sweet chocolate chips, divided
- 3/4 cup coarsely chopped walnuts
- sea salt, optional
Get Recipe Ingredients
Instructions
- Preheat an oven to 400 degrees. Line two cookie sheets with parchment paper or silicone mats and set aside.
- In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, (or you can use a hand mixer), combine the cold butter, and both sugars together, and mix on medium speed until the cold butter is thoroughly blended in, and the mixture is creamy. Scrape down the sides of the bowl, add the egg and vanilla., and mix to combine. Add the chopped chocolate, 1 cup of the chocolate chips, nuts and flour to to the mixing bowl, and mix on low speed until the flour is incorporated.
- Using a large 1/2 cup cookie scoop, divide the dough into 10 equal dough balls. Don’t try to make them smooth. Using some of the last 1/8 cup of chocolate chips, lightly press some on the top of each cookie.
- Bake the cookies for 12 to 13 minutes until the edges and bottoms are golden brown. Sprinkle with sea salt if preferred, and allow the cookies to cool on the cookie sheets for 5 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely.
- Cookies will stay fresh for up to 2 days in a sealed container.
Notes
- Cookie dough balls can be frozen for up to three months. Bake straight from the freezer. Allow a couple extra minutes for baking.
So many compliments on this cookie! Just a note, I read it as 14 oz of chocolate. I had a huge bag of chocolate chunks so I measured out 14 oz. There was just enough dough to hold all that chocolate. I made them 1/4 cup scoops and baked 13 minutes and they were perfection!!!!
Hi Jennifer,
I’m so glad they were a hit. 🙂
I have to say I was hesitant to try this chocolate chip cookie recipe because there were not many reviews. But, because I have had zero success finding a recipe and baking a cookie that didn’t turn out flat, I decided to give it one last try. I can’t even count how many variations and how many empty promises of steps to take to avoid flat cookies I have tried. This is over the course of two ovens! So, I searched and was intrigued by your recipe because it used cold ingredients and cake flour which were so different than any other chocolate chip recipe. I am so pleased and thrilled to report that these cookies did not flatten and on top of that, they tasted scrumptious! The texture, flavor and even appearance of these cookies is a 10!!! I have already received compliments on them. I am the worst critic, so the compliments were nice to share with you, but I was already convinced. Thank you, thank you for keeping me in the chocolate chip cookie baking club! Impressed and grateful:)
Hi Janine, I’m so glad you liked them and they were a hit. This was a new recipe recently posted, so there haven’t been many reviews. Thanks for the feedback, and I hope you give the recipe a rating. Happy Baking!
These are amazing!!! I made them for a friend that needed some cookies for a dinner. I had to test one to be sure!!!. Wow they are my new favorite chocolate chip cookie❤❤❤
Hi Mary,
I’m so glad you liked them. I hope you’ll give the recipe a rating! 🙂
This may be a stupid question but I don’t have a cookie scoop. Can I just use a one half cup measuring cup instead?
Hi Shelly, Yes, you sure can.
Thank you so much.
Sorry, one more question, If I omit the nuts, do I have to adjust any other part of the recipe?
Hi Shelly, No you don’t have to adjust anything.
Great. Thank you. I cannot wait to make these. They look amazing.
Hi Cindy: I just wanted to come back to tell you that I made these cookies and brought them to work last week. This recipe is amazing! Everyone at work loved these cookies and ate them up quick and I did a double batch. I used a 1/4 measuring cup for the size of the cookies and it worked out nice. These were soooo good. The sea salt on them made them even better. This recipe is a keeper for sure. There’s no reason to use another chocolate chip cookie recipe. Thank you for sharing this.
I made these and doubled the recipe. Be careful not to use the butter measurement in the parentheses on the double and triple conversion. I didn’t realize it didn’t double like everything else, and even though the batter didn’t look the normal consistency of cookie dough, I went ahead and baked a few to try it out. All I can say is it just wasn’t right. Then I went back and double-checked the conversions and realized the butter measurement wasn’t correct. It says 1 1/2 cups of butter (1 1/2 sticks); it should have been 1 1/2 cups of butter (3 sticks). Once I added the other 1 1/2 sticks of butter that was missing to the recipe, it was fine. After fixing my batter the recipe was great.
Hi Theresa, Thank you so much for the feedback and for the 5-star rating. I don’t know why the conversion sometimes doesn’t work on some ingredients. I’m going to check it. I’m glad you figured it out and they turned out for you. 🙂
When you say cake flour, is that the regular cake box any flavor like plain white cake mix??
Hi Delmy,
No, it’s not a cake mix. It’s cake flour, and you can find it next to the regular flour at your grocery store. It will be in a box.
I tried them and loved it. I’m confused about Theresa’s comment about the butter. I used 3/4 cup (11/2sticks ) for the regular size batch. So if I doubled the recipe it would be 3 sticks, right?
Hi Kay,
You’re correct. It would be 3 sticks or 1 1/2 cups. 🙂
I can’t wait to try this recipe! Can I make the dough the night ahead and refrigerate, baking the next morning? Not sure if that works for this recipe as it does for others.
Hi Susan,
Yes, you sure can. However, you’ll have to allow it to set out a few minutes, or you won’t be able to easily scoop it. I like to scoop it into balls and place covered in the fridge, if I’m baking them the next morning. I hope you enjoy them! 🙂
These turned out perfect! My new and final chocolate chip cookie recipe! Thank you so much for the advice and for giving us this fabulous recipe. Can’t wait to gift these later today
Hi Susan,
I’m so glad you like them, and I hope the person you’re gifting them to will love them! Thank you so much for the feedback and rating! 🙂