These are the kind of chocolate chip cookies that stop you in your tracks. Big, thick, bakery-style cookies with crisp golden edges and soft, gooey centers that stay chewy even after cooling. They’re rich, buttery, and loaded with chocolate chips—everything you want in a cookie that looks as good as it tastes.

They taste like the kind of cookie you’d grab fresh from the bakery case. The secret to their thickness is in the short chill time and the higher flour ratio, which keeps them from spreading too thin. Each bite has that perfect balance of soft center and firm edge that makes homemade cookies worth the effort.

Single chocolate chip cookie on a white surface.

Make these when you want a classic treat that feels special. They’re easy to mix up, chill, and bake, with no fancy ingredients or equipment required. Great for gifting, sharing, or stashing away for late-night cravings.

Ingredients For Thick Chocolate Chip Cookies

Before you start baking, make a quick shopping list so you have everything on hand. Planning saves time and money, and makes it easier to bake from scratch without running to the store mid-recipe.

granulated sugar
butter
brown sugar
egg
vanilla extract
flour
baking powder
baking soda
salt
milk chocolate chips

Stack of three thick chocolate chip cookies with chips on top.

A Note On Brown Sugar

If you’ve noticed your cookies coming out flat, be sure you’re using real brown sugar as called for in the recipe. When a recipe calls for brown sugar, it means the real kind, white sugar with molasses added back in.

Molasses isn’t just for flavor; it provides acidity that reacts with baking soda to help cookies rise and spread properly. “Natural brown sugar,” often just less-refined white sugar, doesn’t have the same acidity or moisture, so your cookies can turn out dense or flat. For the best texture and lift, stick with true light or dark brown sugar made with real molasses.

Close-up of golden, chunky chocolate chip cookies.

To Store These Cookies

Let these cookies cool before storing. Keep them in an airtight container at room temperature for up to four days or freeze for longer storage. They’ll stay soft and chewy just warm them for a few seconds in the microwave before eating if you like them extra gooey.

To freeze these cookies just bake as directed and cool completely. Lay them on a covered cookie sheet to freeze completely. Once frozen, slide them into a freezer bag or container.

Cookie broken in half showing soft, gooey center.

Thick Chocolate Chip Cookies

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Prep Time: 15

Cook Time: 15

Chill Time: 30

Total Time: 1

Servings: Cookies

Calories: 334kcal

Big, thick, bakery-style chocolate chip cookies made right in your own kitchen with crispy edges, soft centers, and no special tools needed.

Print Recipe

Ingredients

⅓ cup granulated sugar
10 tbsp butter softened
⅔ cup brown sugar packed
1 egg
2 tsp vanilla extract
2 ⅓ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
12 oz bag milk chocolate chips

Instructions

In a large mixing bowl, beat together granulated sugar, brown sugar, and butter until fluffy
Add the egg and vanilla extract, then beat until smooth
Add flour, baking powder, baking soda, and salt, and mix until well combined
Stir in chocolate chips until evenly distributed
The dough will be slightly crumbly but should hold together when shaped into balls
Scoop dough using a ¼ cup measuring cup and place on a greased baking sheet
Refrigerate the baking sheet for 30 minutes
Preheat oven to 350°F
Bake cookies for 15 minutes or until edges begin to brown and centers are set
Cool on the baking sheet for 5 minutes before transferring to a wire rack