Irresistible Thick Chocolate Chip Cookies Recipe – Pure Bliss

Oh my goodness, let me tell you about these thick chocolate chip cookies – they’re the kind that make people stop mid-sentence when they take that first bite. You know what I’m talking about? That perfect bakery-style cookie with crispy edges giving way to a soft, gooey center just packed with melty chocolate chunks. I’ve been tweaking this recipe for years (after what my family calls “extensive research” involving many, many cookie batches) to get that ideal texture combination. Trust me, these aren’t your average flat cookies – they’ve got that satisfying height that makes them feel extra special. The best part? They come together with simple ingredients you probably already have in your pantry right now.

Why You’ll Love These Thick Chocolate Chip Cookies

Listen, I don’t just bake cookies—I obsess over them. And these? These are the cookies dreams are made of. Here’s why:

• That perfect texture: Crispy edges giving way to soft, chewy centers that stay tender for days (thanks to my secret cornstarch trick).
• Bakery-worthy thickness: No sad, flat cookies here—just tall, glorious mounds loaded with melty chocolate chunks.
• Foolproof recipe: No fancy techniques, just one bowl and 15 minutes of prep for homemade chocolate chip cookies that taste like you spent hours.
• Balanced sweetness: Dark brown sugar gives caramel depth while the sea salt sprinkle (optional but life-changing) makes every bite sing.

Pro tip: Double the batch. These disappear faster than you can say “just one more cookie!”

Ingredients for Thick Chocolate Chip Cookies

Here’s everything you’ll need to make these dreamy cookies – and yes, every single ingredient matters when you’re chasing that perfect thick-and-chewy texture:

• 1 cup (2 sticks) unsalted butter, softened – Not melted! We want it at that perfect “finger leaves an indent” stage
• 1 cup packed light brown sugar – Pack it in that measuring cup like you’re building a sandcastle
• 1/2 cup granulated sugar – The white sugar helps create those crispy edges we love
• 2 large eggs – Room temperature is ideal here (just leave them out for 30 minutes)
• 2 tsp vanilla extract – The good stuff, not imitation – it makes a difference!
• 2 1/2 cups all-purpose flour – Spoon and level it, don’t scoop from the bag
• 1 tsp baking soda – Check that expiration date – old soda means flat cookies
• 1 tsp cornstarch – My secret weapon for ultra-soft centers
• 1/2 tsp fine salt – Balances all that sweetness perfectly
• 1 1/2 cups semi-sweet chocolate chips + 3/4 cup chocolate chunks – The double chocolate attack!
• Optional: flaky sea salt for topping – Just a sprinkle takes these over the top

Ingredient Notes & Substitutions

Now let me explain some of my ingredient choices – because baking is science, but also magic:

That cornstarch? It’s what keeps the centers soft and tender for days. And unsalted butter lets you control the salt level perfectly (I once made the mistake of using salted butter – never again!).

No brown sugar? You could use all white sugar, but you’ll lose that caramel depth. No chocolate chunks? Just use all chips – but the varied sizes make every bite exciting. Want to mix it up? Try:

• Dark chocolate chips instead of semi-sweet
• Gluten-free 1:1 flour blend (I’ve had great results with Bob’s Red Mill)
• Adding 1/2 cup chopped nuts if that’s your thing (walnuts are my fave)

The key is keeping the ratios right – that’s what makes these cookies so reliably perfect every time.

How to Make Thick Chocolate Chip Cookies

Okay, let’s get to the good stuff – making these glorious cookies! I’ll walk you through each step like I’m right there in the kitchen with you (and maybe stealing bites of dough – no judgment here).

First, grab that softened butter and both sugars. This is where the magic starts. Cream them together for a good 2-3 minutes until the mixture turns pale and fluffy – I use my stand mixer on medium, but a hand mixer works great too. “But why so long?” you ask. This creates tiny air pockets that give our cookies that perfect lift. Under-cream, and you’ll get dense cookies; over-cream, and they’ll spread too much. Look for the mixture to lighten in color – that’s your cue it’s ready.

Now beat in those eggs one at a time, letting each fully incorporate before adding the next. Splash in the vanilla – I always add an extra half teaspoon because vanilla makes everything better. In a separate bowl, whisk together your dry ingredients – flour, baking soda, cornstarch, and salt. Here’s my trick: add the dry ingredients in two batches, mixing just until the flour disappears after each. Overmixing = tough cookies, and we don’t want that!

Now the best part – fold in those chocolate chips and chunks. I like to reserve a handful to press on top of the dough balls later for that bakery-style look. Scoop generous 3-tablespoon portions (I use a #20 cookie scoop) and place them 3 inches apart – these babies spread! For extra thick cookies, chill the dough balls for 30 minutes first. This keeps them from spreading too much while baking.

Bake at 350°F for 10-12 minutes. The edges should be lightly golden, but the centers will still look slightly underdone – that’s perfect! They’ll continue cooking on the hot pan. Let them cool for 10 minutes before transferring to a rack. Resist the urge to eat them immediately (okay, maybe just one) – this resting time lets them set up properly.

Baking Tips for Perfect Cookies

Here are my can’t-live-without cookie tips:

• Always preheat your oven – I wait until my oven beeps that it’s fully heated, then give it 5 extra minutes.
• Space those dough balls – 3 inches apart is non-negotiable unless you want one giant cookie (which…actually sounds amazing).
• Use parchment paper – No sticking, easy cleanup, and it helps prevent over-browning.
• Underbake slightly – Take them out when they look “almost done” – they’ll finish cooking on the pan.
• Cool on the pan – Moving them too soon can make them fall apart. Patience is a virtue (and leads to perfect cookies).

Remember – golden edges, soft centers. That’s the sweet spot!

Storing and Freezing Thick Chocolate Chip Cookies

Okay, let’s be real – these cookies rarely last long enough to need storage tips! But just in case you have some willpower (or made a double batch like I always do), here’s how to keep them fresh:

Store cooled cookies in an airtight container at room temperature for up to 5 days. I like layering them with parchment paper so they don’t stick together. Pro tip: toss in a slice of bread – it keeps the cookies soft by absorbing excess moisture (weird but it works!).

Want to freeze dough for later? Scoop balls onto a baking sheet and freeze solid (about 1 hour), then transfer to a freezer bag. They’ll keep for 3 months – just add 1-2 minutes to the bake time when you’re ready. For reheating day-old cookies? 10 seconds in the microwave brings back that fresh-from-the-oven magic!

Serving Suggestions for Thick Chocolate Chip Cookies

Oh, these cookies don’t need much help—they’re stars on their own—but here’s how I love serving them: warm with a cold glass of milk (classic perfection), crumbled over vanilla ice cream for next-level sundaes, or alongside strong coffee for that sweet-salty-caffeinated bliss. Honestly? They disappear just as fast straight from the cooling rack!

Thick Chocolate Chip Cookies FAQs

I get asked about these cookies all the time—so let me answer your burning questions before you even have to ask!

Can I use melted butter instead of softened?
Oh honey, no! Melted butter makes cookies spread too thin. We want that perfect “leave a fingerprint” softened butter for thick, bakery-style cookies. The air whipped into creamed butter is what gives these their lift!

Why add cornstarch?
That’s my secret weapon! Just 1 teaspoon keeps the centers soft and chewy for days by slowing gluten formation. Without it, you’d get drier cookies after the first day.

How do I prevent flat cookies?
Three tricks: 1) Chill dough 30 minutes before baking, 2) Don’t overmix after adding flour, 3) Make sure your baking soda is fresh. Oh, and resist pressing down the dough balls—let them bake up naturally!

Can I freeze the baked cookies?
Absolutely! Freeze cooled cookies in airtight bags for up to 3 months. To revive, pop them in a 300°F oven for 5 minutes—they’ll taste freshly baked!

Nutritional Information

Now, I’m no nutritionist, but I can tell you this – these cookies are meant to be enjoyed as an occasional treat (or, you know, breakfast in emergencies). The nutritional values will vary based on your specific ingredients and how big you scoop those dough balls – because let’s be real, my “generous” scoops might be bigger than yours! Just remember – life’s too short to count chocolate chips.

Share Your Thick Chocolate Chip Cookies

Made these beauties? I’d love to see! Tag me in your cookie photos or leave a comment below—nothing makes me happier than seeing your chocolate chip masterpieces. Now go enjoy that perfect first bite!

Print