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ByJune Albertson-DickPublished
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If you love a Super Thick Chocolate Chip Cookies this recipe is for you. There are a lot of recipes that can claim they are thick but this recipe backs it up with ingredients that make it that way. The best part is that you don’t even have to wait to soften butter.
Table of Contents
- Why this Recipe Works
- What goes into this Recipe
- How to make these Chocolate Chip Cookies
- Pro Tips
- Recipe FAQs
- Do you love Chocolate Chip Cookies? Try these recipes…
- Super Thick Chocolate Chip Cookies
Free Email Series
5 Secrets To The Perfect Cookie
Tips & tricks to achieve the most delicious cookies of your life!
Why this Recipe Works
This Thick Chocolate Chip Cookie recipe works for a number of reasons and together they give you an excellent cookie that is both thick and soft.
First of all, we are starting with cold butter. Using cold butter speeds up the process because it is like chilling the dough without having to do it. I love using this method in lots of recipes like these Cowboy Cookies.
There is also more brown sugar than granulated sugar in this cookie recipe. Brown sugar is known for making cookies softer but did you know it can also make cookies thicker?
One of the ingredients that also helps is the addition of cornstarch. It does not take much to give the cookies another helpful hand in getting them super thick. You will also see it in other recipes like these Sprinkle Sugar Cookies.
This recipe also has just the right amount of flour to absorb all of the fat and liquid. Plus, the cookie dough mounds are huge before they start baking.
All of these things combined create a Super Thick Cookie that is also soft and delicious.
What goes into this Recipe
- Cold Butter: Adding cold butter cubes to the cookie dough keeps the dough cold which helps to give you a thick cookie.
- Brown Sugar: The addition of more brown sugar than granulated sugar also gives the cookie some help in making them both thick and chewy.
- Granulated Sugar: When added in a smaller amount it helps to absorb some of the liquid in the dough {like flour} but not make them crispy in texture.
- Eggs: 2 eggs is the perfect amount for binding all of the ingredients together and getting a wonderful texture.
- All Purpose Flour: It is important to add enough flour to a cookie dough so that it will absorb all of the fat and liquid.
- Cornstarch: One of the secret ingredients for getting nice thick and soft cookies.
- Baking Soda: Used to help with leavening of these thick chocolate chip cookies.
- Salt: All sweet treats need a bit of salt to balance everything nicely.
- Chocolate Chips: Any kind of chocolate chip that you prefer will work wonderfully in this cookie.
See recipe card for full information on ingredients and quantities.
How to make these Chocolate Chip Cookies
1. Begin by putting the cubed butter into the mixing bowl of a stand mixer like we do with Cowboy Cookies. Add both the brown sugar and granulated sugar to the butter and mix for about 4 minutes on medium speed. The goal is to cream the butter and sugar together like you normally would with room temperature butter.
2. Then add your eggs to the mixture one at a time until they are completely incorporated into the dough.
3. Once the eggs are mixed in, add the dry ingredients all at once.
4. Mix the dry ingredients into the dough until it is just combined. It is super important to not overwork the dough.
5. Finally, some chocolate chips.There is always a great divide between semisweet and milk chocolate chips at my house, so use whatever you prefer.
6. You may use the mixer to incorporate the chocolate chips or go ahead and mix them in by hand.
7. One of the ways to get super thick chocolate chip cookies is to make really big cookie dough mounds like these Red Velvet and White Chocolate Chip Cookies. Divide the dough into 8 equal pieces and roll each piece into a big round ball. Place 4 mounds of dough onto a cookie sheet at a time.
8. Bake in a 410 degree oven for 10-12 minutes {I baked mine for 12 minutes} or until the cookies are golden brown on the outside.Remove from the oven and let them cool completely on the baking sheet.
Pro Tips
- Don’t skip the step of cutting the butter into cubes. This allows the cold butter to work into the sugar much easier.
- Always use a stand mixer. This is a thick dough that requires a lot of mixing and heavy duty work.
- Do not over mix the cookie dough after adding the dry ingredients. Doing so will warm up the butter and add air to the dough. Both of which will create a flatter cookie.
- Do not over bake the cookies. Bake the cookies until they are golden brown and set. Then remove from the oven and allow them to cool on the baking sheet completely like we do with our Cake Mix Chocolate Chip Cookies. The residual heat from the baking sheet will allow the cookies to set up into a thick and soft cookie.
Recipe FAQs
Why use cold butter in cookies?
There are a number of reasons to use cold butter in cookies. First of all, it speeds things up because you don’t have to wait for your butter to come to room temperature.
It also allows you to have thick, dense cookies without refrigerating the dough because it is already cool from the butter. You just have to be sure that you don’t overwork the dough because that will warm the otherwise cold butter up.
How do I get cookies to be thicker?
There are a number of things you can do to help cookies be thick. First of all, starting with cold cookie dough {cold butter} helps because the chill of the dough helps hold the shape in the oven.
You will also notice that we are using more brown sugar than white sugar. Not only does thick help make the cookies softer but also thicker and chewier.
Lastly, adding a small amount of cornstarch to the cookie dough also helps the cookie bake up thicker and keeps them chewy.
Can I make smaller cookies?
Absolutely! This recipe normally makes 8 LARGE cookies but if you prefer smaller cookies, use a medium cookie scoop. Bake the cookies for 8-10 minutes in a 375 degree oven.
What makes cookies flat vs thick?
The main thing that makes a cookie flat or thick is the amount of flour added into the dough.
Without enough flour in the dough, there is not anything to absorb all of the fat and liquid in the cookie dough. That causes the dough to go flat quickly.
How do I store Thick Chocolate Chip Cookies?
The best way to store these cookies is in an airtight container at room temperature for up to 4 days.
They also freeze well for up to 3 months as long as they are packaged well in an airtight container.
Do you love Chocolate Chip Cookies? Try these recipes…
- Grandma Pearl’s Super Soft Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies Recipe
- Perfect Everyday Chocolate Chip Cookies
- Easy Cake Mix Chocolate Chip Cookies Recipe
Did you try this recipe?
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Super Thick Chocolate Chip Cookies
A SUPER thick Chocolate Chip Cookie that is loaded with flavor and bakes up perfectly! This recipe is it and the best part is that you don't even have to wait for the butter to soften.
Course: Dessert
Cuisine: American
Author: June Albertson-Dick
Prep Time: 30 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 55 minutes minutes
Servings: 8 large cookies
Calories: 712kcal
4.49 from 86 votes
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Ingredients
- 1 cup butter {cold & cut up into small cubes}
- 1 cup brown sugar {lightly packed}
- 1/2 cup granulated sugar
- 2 eggs
- 3 cups all purpose flour
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups chocolate chips {we love milk chocolate chips}
Instructions
Preheat the oven to 410°.
In the large bowl of your stand mixer {fitted with the paddle attachment}, combine the cold cubed butter and both sugars. Mix the ingredients on a medium speed for about 4 minutes or until creamy.
Add the eggs, one at a time. Be sure to mix well after adding each one.
In a separate bowl combine the flour, cornstarch, baking soda and salt. Whisk ingredients together and then add to the butter and sugar mixture all at once. Mix until just combined. NOTE: You do not want to over mix {this will heat up your butter}. Finally, add your chocolate chips to the cookie dough and mix until evenly distributed.
Divide dough into 8 equal pieces and roll each piece into a large ball. Place 4 balls of dough onto a silicone mat {or parchment} lined baking sheet.
Bake for 10-12 minutes {mine took 12 minutes} or until the top is golden brown. Let the cookies cool on the cookie sheet. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
- Make sure the butter is cold and cut into cubes before adding it to the mixer with the sugar. The chill of the butter is what is going to help give you the thick cookie you are looking for.
- Always use a stand mixer. This is a thick dough that requires a lot of mixing and heavy duty work.
- Do not over mix the cookie dough after adding the dry ingredients. Doing so will warm up the butter and add air to the dough. Both of which will create a flatter cookie.
- Do not over bake the cookies. Pull the cookies from the oven once they are golden brown and set. Then allow them to cool completely on the baking sheet. This step will help them set up perfectly.
- If you prefer smaller cookies, use a medium cookie scoop and bake the cookies for 8-10 minutes at 375 degrees.
Nutrition
Serving: 1large cookie | Calories: 712kcal | Carbohydrates: 97g | Protein: 7g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 527mg | Potassium: 205mg | Fiber: 1g | Sugar: 59g | Vitamin A: 768IU | Calcium: 67mg | Iron: 3mg
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