Big Thick Chocolate Chip Cookies are the ultimate indulgence, combining a crisp golden edge with a soft, chewy center that’s loaded with rich chocolate chunks. Each bite delivers a perfect balance of buttery sweetness and deep cocoa flavor, making them irresistible for any occasion.
With just 15 minutes of prep and a quick 13-minute bake, these cookies come together effortlessly, though a 30-minute chill ensures they bake up thick and perfectly textured. Whether you’re treating yourself or sharing with friends, these cookies are a guaranteed crowd-pleaser.
These cookies aren’t just delicious—they’re a sensory experience. The aroma of warm vanilla and melting chocolate fills your kitchen, while the satisfying crunch gives way to a gooey, decadent interior. Packed with 434 calories per cookie, they’re a hearty treat that’s worth every bite. Perfect for cozy nights or celebratory moments, this recipe yields 16 large cookies, ensuring there’s plenty to go around. Dive into this classic treat and savor the joy of homemade goodness in every mouthwatering bite.
Ingredients for Big Thick Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, firmly packed (use light, dark, or a blend of the two)
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 4 cups (450 g) cake flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups (340 g) semisweet chocolate chips (see note)
Step-by-Step Instructions
- Cream butter and sugars: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer (or stand mixer) to beat until light and well-creamed.
- Add eggs and vanilla: Add the eggs and vanilla extract to the butter-sugar mixture. Stir well until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until completely combined.
- Fold in chocolate chips: Add the chocolate chips and use a spatula to fold them in until evenly distributed.
- Chill the dough: Cover the bowl and chill the dough in the refrigerator for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat the oven to 375°F (190°C).
- Scoop and bake: Once chilled, uncover the dough and scoop into ⅓-cup sized portions (use an ice cream scoop for consistency). Drop the dough onto the prepared baking sheet, spacing the cookies at least 2 inches apart. Bake for 13-14 minutes, or until the edges are just beginning to turn light golden brown.
- Cool completely: Allow the cookies to cool on the baking sheet before removing. They will be fragile while warm and may appear under-baked in the center if broken into too soon.
Perfect Pairings: Serving Suggestions
These Big Thick Chocolate Chip Cookies are a treat on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream. For a cozy dessert, try sandwiching a scoop of ice cream between two cookies for an indulgent ice cream sandwich. They also pair wonderfully with a hot cup of coffee or tea for a delightful afternoon snack.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works wonders! For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Reheat frozen cookies in a 350°F (175°C) oven for 5-7 minutes to restore their gooey texture.
Mix It Up: Recipe Variations
Feel free to customize these cookies to suit your taste! Swap semisweet chocolate chips for dark chocolate, white chocolate, or even peanut butter chips. Add 1 cup of chopped nuts like walnuts or pecans for extra crunch. For a fun twist, mix in ½ cup of shredded coconut or dried cranberries. The possibilities are endless!
Time-Saving Tricks for Busy Bakers
Short on time? Skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. The cookies will spread slightly more but will still be delicious. Alternatively, prepare the dough ahead of time and chill it overnight, so it’s ready to bake whenever you are. This also enhances the flavor!
Essential Equipment for Cookie Success
For the best results, use a stand mixer or electric hand mixer to cream the butter and sugars until light and fluffy. A cookie scoop ensures evenly sized cookies, and parchment paper prevents sticking and makes cleanup a breeze. If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour.
Big Thick Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar firmly packed (use light, dark, or a blend of the two)
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 4 cups cake flour
- 2 Tablespoon cornstarch
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 cup semisweet chocolate chips see note
Instructions
- Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.
- Add eggs and vanilla extract and stir well.
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Add chocolate chips and use a spatula to fold in until well distributed.
- Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
- Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.