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When it comes to baking, few things can match the universal appeal of a perfectly crafted thick chocolate chip cookies recipe. These aren't your ordinary flat, crispy cookies that crumble at first bite. Instead, this thick chocolate chip cookies recipe delivers everything cookie lovers crave: a golden-brown exterior that gives way to a soft, chewy center loaded with melted chocolate chips in every single bite.

Thick chocolate chip cookies

This thick chocolate chip cookies recipe creates perfectly balanced cookies with crispy edges and soft, chewy centers. The key to achieving maximum thickness lies in chilling the dough, using the right flour-to-fat ratio, and avoiding over-mixing. Each cookie features generous chocolate chips and delivers bakery-quality results that stay fresh for days.
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Equipment

  • Large mixing bowl
  • Electric mixer (stand or hand mixer)
  • Medium mixing bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Cookie scoop or large spoon
  • 2 large baking sheets
  • Parchment paper or silicone baking mats
  • Wire cooling racks
  • Kitchen scale (optional but recommended)

Ingredients
  

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • ½ cup chopped walnuts optional

Instructions
 

  • Prepare the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • Cream butter and sugars: In a large bowl, using an electric mixer, cream the softened butter with both granulated and brown sugars until light and fluffy, about 3-4 minutes.
  • Add wet ingredients: Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
  • Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
  • Fold in chocolate chips: Using a rubber spatula, gently fold in chocolate chips and nuts if using.
  • Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. This step is crucial for thick cookies.
  • Preheat and prepare: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Shape cookies: Using a cookie scoop or large spoon, portion dough into 2-inch balls. Place 2 inches apart on prepared baking sheets.
  • Bake: Bake for 9-11 minutes, until edges are golden brown but centers still look slightly underbaked.
  • Cool: Let cookies cool on baking sheet for 5 minutes before transferring to wire racks.

Notes

The dough chilling step is essential for preventing cookies from spreading too much during baking. Room temperature butter should be soft enough to easily press with your finger but not melted. Slightly underbaking ensures the centers remain soft and chewy. Cookie size affects baking time, so adjust accordingly for smaller or larger cookies.