Chewy Thick Chocolate Chip Cookie Recipe for Perfect Results

If you want extra-thick, chunky cookies, try this simple recipe for thick chocolate chip cookies. They’re slightly crisp on the outside, gooey in the center, and loaded with chocolate chips.

This thick chocolate chip cookie recipe was inspired by the viral extra-chunky cookies circulating on social media. The method is straightforward, but the ingredient ratios are important to achieve tall cookies with soft centers and plenty of chocolate in every bite.

These cookies are large and rich—perfect when you want a decadent, bakery-style treat at home.

What Makes These Cookies Extra Thick

• Higher flour-to-butter ratio than thinner cookies, so the dough holds its shape and the cookies bake up tall.
• Cake flour is added for a softer, more tender center.
• Using mostly baking powder (with a touch of baking soda) helps the cookies rise and stay tall.
• Baking at a slightly higher temperature gives a golden, slightly crisp top while keeping the middle gooey.

How to Make Extra-Thick Chocolate Chip Cookies

Below are the key steps and tips to make these tall, gooey cookies. If you’re already familiar with the process, skip to the recipe card for the ingredient measurements and concise instructions.

1. Whisk together the dry ingredients: all-purpose flour, cake flour, baking powder, baking soda, and salt. Sift the cake flour first because it can be lumpy.
• Cake flour creates a softer, fluffier center. Do not use self-rising cake flour.
• Measure flour carefully—too much makes cookies dry. A kitchen scale gives the most consistent results. If measuring by cup, whisk the flour, spoon it into the cup and level it off.
2. Cream the softened butter with the brown sugar and granulated sugar until smooth and the brown sugar lumps are mostly gone. A minute or two with a mixer is usually enough.
3. Add the eggs and vanilla, then scrape the bowl to incorporate any butter stuck to the sides or bottom.
4. Mix in the dry ingredients about half at a time. Start by folding a few times with a spatula, then mix on low speed, increasing to medium as the flour incorporates. The dough should be thick; when squeezed, it shouldn’t stick to your fingers.
5. Fold in the chocolate chips—this recipe uses 2 cups for plenty of chocolate in each cookie.
6. Cover the dough and chill in the refrigerator for about 1 hour. Chilling firms the dough, making it easier to shape and helping the cookies hold their height while baking.
7. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. The higher temperature helps the tops set quickly and limits spreading.
8. Portion the dough into large balls—about 1/4 to 1/3 cup each. The author’s cookies weighed roughly 4 ounces (112 g) each. Leave at least 2 inches between balls on the sheet.
9. Bake one sheet at a time in the center of the oven for about 12–16 minutes, or until the tops look set and are beginning to turn golden. Baking time varies by oven and personal preference for gooeyness.
10. Allow cookies to cool on the baking sheet for a few minutes before transferring. Because they’re thick, moving them immediately can cause them to break apart.

Freezing and Make-Ahead Tips

The dough can chill in the refrigerator for up to 48 hours. When ready to bake, let it sit at room temperature for 10–15 minutes if it’s very firm—this makes shaping easier.

You can also freeze shaped dough balls: place them in a freezer bag and store up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time as needed.

These cookies are thick, chunky, and indulgent—crisp at the edges and almost molten in the center. You don’t need to visit a bakery to enjoy a giant, gooey chocolate chip cookie.