These cookies are made to impress. Their thickness provides a satisfying bite, while a rich buttery flavor and generous chunks of chocolate make them irresistible. The dough can be made ahead, and the cookies bake up beautifully every time. They’re freezer-friendly, easy to customize, and ideal for celebrations, lunchboxes, or anytime snacking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Cornstarch
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips or chunks
Optional: sea salt for topping
Directions
In a bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chocolate chips or chunks evenly throughout the dough.
Scoop large dough balls (about 3 tablespoons each) and place on a parchment-lined baking sheet.
Chill the dough balls in the refrigerator for at least 1 hour (or up to overnight).
Preheat oven to 350°F (175°C). Place chilled dough balls 2 inches apart on a baking sheet.
Bake for 12–14 minutes, or until the edges are golden and the centers look just set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe yields about 12 large cookies. Prep time: 15 minutes Chill time: 1 hour Bake time: 12–14 minutes Total time: Approximately 1 hour 30 minutes
Variations
Chunky chocolate: Use a mix of chocolate chunks, chips, or chopped bars for varied texture.
Nutty twist: Add walnuts or pecans for extra crunch.
Stuffed center: Place a chocolate square or caramel in the center for a gooey surprise.
Mini version: Scoop smaller dough balls and reduce bake time by 2–3 minutes.
Brown butter flavor: Brown the butter before mixing for a deeper, nutty taste.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, place baked cookies in a single layer in a freezer bag for up to 3 months. Reheat in a 300°F (150°C) oven for 5–6 minutes or microwave for 10–15 seconds for a warm, gooey center.
FAQs
Why are my cookies not thick?
If your cookies spread too much, the dough may not have chilled long enough. Chilling is key for thick cookies.
Can I freeze the cookie dough?
Yes, portion the dough into balls and freeze on a tray. Once frozen, store in a bag. Bake from frozen, adding 1–2 extra minutes.
What makes these cookies thick?
The combination of cornstarch, the correct flour-to-fat ratio, and chilling the dough all help create thick cookies.
Can I use salted butter instead?
Yes, but reduce the added salt in the recipe to compensate for the salt in the butter.
Do I have to chill the dough?
Chilling is highly recommended—it prevents spreading and improves texture and flavor.
Can I use other types of chocolate?
Absolutely! Milk chocolate, dark chocolate, or even white chocolate all work well.
How do I get that bakery-style look?
Top the dough balls with a few extra chocolate chips before baking and sprinkle with sea salt after baking.
Why is cornstarch used in cookies?
Cornstarch makes cookies softer and thicker by reducing the protein content of the flour mixture.
How do I know when they’re done baking?
The edges should be golden while the centers may still look soft. They’ll continue cooking on the sheet after removal.
Can I double this recipe?
Yes, this recipe scales well. Just be sure to chill all of the dough before baking.
Conclusion
Thick Chocolate Chip Cookies are a delicious classic taken to the next level. With their rich flavor, chunky texture, and soft center, they’re everything a cookie should be. Whether you bake them fresh or keep dough in the freezer for cravings, this recipe is one you’ll return to time and time again.
Thick Chocolate Chip Cookies are soft, chewy, bakery-style cookies with golden edges and gooey chocolate centers. Their thick texture and rich flavor make them the ultimate homemade treat.
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups semi-sweet chocolate chips or chunks
Optional: sea salt for topping
Instructions
In a bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chocolate chips or chunks evenly throughout the dough.
Scoop large dough balls (about 3 tablespoons each) and place them on a parchment-lined baking sheet.
Chill the dough balls in the refrigerator for at least 1 hour or up to overnight.
Preheat the oven to 350°F (175°C). Place chilled dough balls 2 inches apart on a baking sheet.
Bake for 12–14 minutes, or until the edges are golden and the centers look just set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the dough is essential to prevent spreading and achieve a thick, soft center.Top dough balls with extra chocolate chips before baking for a bakery-style appearance.Sprinkle with sea salt after baking for added flavor contrast.Use a mix of chocolate chips and chunks for varied txture.To reheat, warm in a 300°F oven for 5–6 minutes or microwave for 10–15 seconds.
