These thick chocolate chip cookies are loaded with chocolate chips and are so easy to make. These cookies are chewy, soft, and oh so good.
These cookies are incredibly easy to make and great for freezing to bake for later use.
How To Get Thick Chocolate Chip Cookies
There are a few tricks to use to create thick chocolate chip cookies that are not only thick but chewy.
Use room temperature ingredients- room temperature ingredients mean less mixing to combine them.
Don't overmix- Overmixing the ingredients break the ingredients down and overworked cookie doughs produce flat and less desirable cookies. Resist overbeating and mix until just combined!
Chill the cookie dough- Allowing the cookie dough to chill in the refrigerator not only gives your cookies a lift to create a thick cookie but also allows the flavors to marry and create a more flavorful cookie.
Ingredients in Thick Chocolate Chip Cookies
- All-purpose flour- spooned and leveled. This is important to reduce the amount of flour that is being added to the dough. The spoon and level method can use up to 50% less flour than scooping the flour into the measuring cup.
- Baking soda
- Salt
- Salted butter- You can use unsalted butter if you wish but I like a salty chocolate chip cookie.
- Granulated sugar
- Light brown sugar- lightly packed
- Vanilla extract
- Eggs
- Semi-sweet chocolate chips- chips or chunks work well.
RELATED: Chewy Thick Fudge Cookies
How to Make Thick Chocolate Chip Cookies
Start with room temperature ingredients- Set the butter and the eggs out on the counter and allow them to come to room temperature. It is worth it!
Cream the sugars with the butter- Once the butter is softened, cream the butter until it is smooth. Beat the granulated sugar and the brown sugar combined and light in color.
Add the eggs and vanilla- Beat in the eggs and the vanilla until combined.
Combine the dry ingredients- In a separate bowl, measure the all-purpose flour by spooning and leveling before adding it to the bowl. Mix in the baking soda and the salt.
Mix in the flour mixture- Slowly beat the flour mixture into the wet ingredients until the dry ingredients are moistened. Add a little at a time.
Stir in the chocolate chips- Gently stir the chocolate chips (or chunks) into the cookie dough.
Scoop the cookies- Using a #20 cookie scoop (or 3 tablespoons of dough) scoop the dough into balls and add press a few chocolate chips into the cookie dough balls.
Chill- Place the chilled balls of dough into the refrigerator for at least 1 hour before baking.
RELATED: Mrs. Field's Chocolate Chip Cookies (Copycat)
Preheat the oven- Preheat the oven to 350ºF and line cookie sheets with parchment paper.
Place the cookie dough on the cookie sheets- Place the cookie dough balls onto the cookie sheet (bake 1 sheet at a time) and use the back of a spoon to flatten the tops of the cookies out. You can use your hands to flatten the cookies out as well.
Bake- Bake in the preheated oven for 11-13 minutes or until the edges of the cookies begin to brown. Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.
Can You Freeze Chocolate Chip Cookie Dough?
You absolutely can freeze chocolate chip cookie dough and you can easily freeze other cookie doughs as well!
A trick that I like to use when freezing cookie dough is to scoop the cookie dough into portions before freezing them in a freezer-safe Ziploc bag. That way, you can remove as many or as few cookies as you would like and bake them without having to remove all the cookie dough from the freezer.
How Long Can You Freeze Cookie Dough?
You can freeze cookie dough for up to 3 months. Freeze the cookie dough in the appropriate containers and bags for maximum freshness and safety.
📖 Recipe
Thick Chocolate Chip Cookies
Equipment
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Ingredients
- 1 cup salted butter - softened
- ¾ cup granulated sugar
- 1 cup light brown sugar - packed
- 2 teaspoons vanilla extract
- 2 eggs
- 3 ¼ cups all-purpose flour - spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Set the butter and the eggs out on the counter and allow them to come to room temperature. It is worth it!
- Once the butter is softened, cream the butter until it is smooth. Beat the granulated sugar and the brown sugar combined and light in color.
- Beat in the eggs and the vanilla until combined.
- In a separate bowl, measure the all-purpose flour by spooning and leveling before adding it to the bowl. Mix in the baking soda and the salt.
- Slowly beat the flour mixture into the wet ingredients until the dry ingredients are moistened. Add a little at a time until all the flour is combined.
- Gently stir the chocolate chips (or chunks) into the cookie dough.
- Using a #20 cookie scoop (or 3 tablespoons of dough) scoop the dough into balls and add press a few chocolate chips into the cookie dough balls.
- Place the chilled balls of dough into the refrigerator for at least 1 hour before baking.
- Preheat the oven to 350ºF and line cookie sheets with parchment paper.
- Place the cookie dough balls onto the cookie sheet and use the back of a spoon to flatten the tops of the cookies out. You can use your hands to do this.
- Bake in the preheated oven for 11-13 minutes or until the edges of the cookies begin to brown.
- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
jack says
I found a possible error, you list baking soda yet there is no acid in your recipe (lemon juice, vinegar, etc.) to activate it.... I changed it to baking powder.
Paul says
Made these a couple of weeks ago and waited to get the responses of people that I gave them to before I made a comment. The overall response was that these are the very best cookies that we have ever eaten. I was so excited to discover that they came out thick, but not too thick, and not thin like all the rest of the ccc's that I have made. I have been asked to send the recipe out to others so that they can make them also. I have made them 3 times since I got your recipe and am planning on making them a fourth time today. Thanks so much Dana for sharing this with us. You hit a home run on this one. This is a winner for sure.
Dana says
Paul, thank you for such a wonderful review. I am glad that everyone enjoyed them! 🙂