Name: Big Thick Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 2 cups semi-sweet chocolate chips

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Soft, chewy, and packed with gooey chocolate chips, these big thick chocolate chip cookies remind me of those oversized bakery treats I can't resist. Each bite is rich, satisfying, and filled with melty chocolate goodness. Whether I’m baking them for a weekend indulgence or sharing them with friends, they never last long.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

2 cups semi-sweet chocolate chips

Directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, I cream the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

I beat in the eggs one at a time, then stir in the vanilla extract.

In another bowl, I whisk together the flour, baking soda, baking powder, and salt.

I gradually add the dry ingredients to the wet mixture, mixing until just combined.

I fold in the chocolate chips evenly.

Using about ¼ cup of dough per cookie, I scoop large portions onto the baking sheet, making sure to leave space between each.

I bake the cookies for 12 to 15 minutes, until the edges are golden but the centers are still soft.

After baking, I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 12 large cookies

Calories: 320 kcal per cookie

Variations

When I want to change things up, I swap the semi-sweet chocolate chips for dark, milk, or even white chocolate chips. Sometimes I mix in chopped walnuts or pecans for added crunch. I’ve also tried adding a sprinkle of flaky sea salt on top before baking for a sweet-and-salty twist. For a fun seasonal spin, I’ll fold in crushed peppermint candies or colored sprinkles.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze baked cookies in a zip-top bag for up to 3 months. When I’m ready to enjoy, I let them thaw at room temperature or pop one in the microwave for 10–15 seconds to make it soft and warm again. I also freeze cookie dough balls and bake them straight from the freezer, adding a minute or two to the baking time.

FAQs

How do I keep these cookies thick and chewy?

I always make sure my butter is softened, not melted, and I chill the dough if my kitchen is warm. This helps prevent the cookies from spreading too much while baking.

Can I use salted butter instead of unsalted?

Yes, I can, but I usually reduce the added salt by half to balance the flavor.

Do I need to chill the dough?

It’s not required, but when I have extra time, I chill the dough for 30 minutes to enhance the flavor and thickness of the cookies.

What type of chocolate chips work best?

I prefer semi-sweet for a balanced flavor, but I also love using a mix of chip sizes or chopped chocolate bars for extra gooey pockets.

Can I make these cookies smaller?

Definitely. I just reduce the baking time by a few minutes when making smaller cookies, keeping a close eye so they stay soft in the center.

Conclusion

These big thick chocolate chip cookies are everything I want in a homemade treat—soft, chewy, loaded with chocolate, and super satisfying. They’re simple to make, easy to customize, and always a hit. Whether I’m baking them for a special occasion or just because, they’re a go-to recipe I return to again and again.

Recipe:

Big Thick Chocolate Chip Cookies

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 large cookies
Diet: Vegetarian

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Description

These Big Thick Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips. Reminiscent of bakery-style cookies, they feature golden edges, soft centers, and rich flavor that’s always a crowd-pleaser.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chocolate chips evenly throughout the dough.
Scoop large portions of dough (about ¼ cup each) onto the prepared baking sheet, leaving space between each.
Bake for 12 to 15 minutes, or until the edges are golden and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.