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The Perfect Recipe for Thick Homemade Chocolate Chip Cookies

  • Author: Chef Emy


Indulge in the ultimate comfort treat with this recipe for thick, chewy homemade chocolate chip cookies. Featuring a delightful contrast of a lightly crisp exterior with a gooey, chocolate-packed interior, these cookies are sure to satisfy any sweet tooth. The use of cold ingredients and a high-quality flour like King Arthur Unbleached All-Purpose Flour ensures these cookies bake up thick and delicious every time. Here’s how to make them:



  • 3 cups plus 2 tablespoons all-purpose flour (King Arthur Unbleached AP Flour recommended for its consistent results)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs, cold, lightly beaten in a separate bowl
  • 1 teaspoon vanilla extract
  • 2 cups dark chocolate chips (Ghirardelli dark chocolate baking chips preferred for their rich flavor)


  1. Preparation: Start by lining a large baking sheet with a silicon mat or parchment paper to prevent sticking and set it aside.

  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture will help ensure your cookies have the perfect texture.

  3. Cream Butter and Sugars: Using a standing mixer fitted with a paddle attachment, beat the cold, cubed butter on medium speed until it forms one lump, about 1 minute. Add the brown and granulated sugars, continuing to beat for another 1-2 minutes until the mixture is light and fluffy.

  4. Add Eggs and Vanilla: Reduce the mixer speed to medium-low. Gradually add the beaten eggs and vanilla extract, mixing just until incorporated. The batter might look lumpy at this stage, which is normal.

  5. Incorporate Dry Ingredients: Slowly add in the dry ingredients, mixing on low speed until just a bit of flour is visible. Avoid overmixing to keep the cookies tender.

  6. Fold in Chocolate Chips: Use a rubber spatula to gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the dough.

  7. Shape and Chill the Dough: Divide the dough into 12 even pieces, shaping each into a rough ball without rolling it too tightly. Place them on the prepared baking sheet, spaced about 2 inches apart. Refrigerate the dough for at least 30 minutes, or up to 12 hours, to solidify the fats, which helps the cookies maintain their thickness during baking.

  8. Bake: Preheat your oven to 375°F. Bake the chilled cookies for 18-22 minutes, or until they’re light golden brown. Remember, the key to these cookies’ irresistible texture is slightly underbaking them; they’ll continue to cook on the baking sheet after being removed from the oven.

  9. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting period is crucial for achieving the perfect chewy texture.


  • Underbake for Perfection: Keep a close eye on your cookies and remove them from the oven when they’re just barely golden. They’ll finish cooking from residual heat, ensuring a gooey center.
  • Size Matters: Opt for large chocolate chips to create pockets of melty chocolate within your cookies, elevating the overall experience.

Enjoy your baking adventure with these thick homemade chocolate chip cookies, a recipe that combines simplicity with indulgence for a result that’s guaranteed to delight. Whether you’re a seasoned baker or new to the kitchen, these cookies are sure to become a fast favorite.