Thick Chocolate Chip Cookies

I’ve baked more cookies than I’d like to admit, but these thick chocolate chip cookies? They’re the ones people beg me to make again. Imagine biting into a cookie so soft it’s basically a pillow, with melty chocolate chunks that make you question all your life choices.

This isn’t just a recipe—it’s a cheat code for becoming the most popular person in your friend group. And yes, it’s foolproof. Even if your baking skills are “microwave popcorn” level, you’ll nail these.

Ever had a cookie that’s crispy on the outside but feels like a warm hug on the inside?

That’s these. The secret? A ridiculous amount of butter (no shame) and letting the dough chill like it’s on vacation.

The chocolate-to-dough ratio is borderline illegal, and the edges have just the right crunch. Why settle for flat, sad disks when you can have cookies that look like they belong in a bakery window?

Ingredients

Grab your apron and prepare for glory. The ingredients are simple, but a few tricks make all the difference.

Pro tip: Use room-temperature butter unless you enjoy arm workouts with your mixer.

• 1 cup unsalted butter (softened, not melted—this isn’t a soup)
• 1 cup brown sugar (pack it like you’re mad at it)
• ½ cup granulated sugar
• 2 large eggs (room temp, unless you like lumpy dough)
• 2 tsp vanilla extract (the real stuff, not that “imitation” nonsense)
• 3 cups all-purpose flour (spooned, not scooped—we’re not savages)
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt (flaky sea salt if you’re fancy)
• 2 cups chocolate chunks (go big or go home)

Step-by-Step Instructions

1. Cream the butter and sugars. Beat them until fluffy, about 3 minutes. If your arm hurts, you’re doing it right.
2. Add eggs and vanilla. One egg at a time, unless you enjoy cleaning egg splatter off your walls.
3. Mix dry ingredients. Whisk flour, baking soda, powder, and salt in a separate bowl. No one wants a baking soda surprise bite.
4. Combine wet and dry. Mix just until the flour disappears.
   

   Overmixing = hockey pucks.

   
   
5. Fold in chocolate chunks. Reserve a handful to press on top later for Instagram-worthy cookies.
6. Chill the dough. 1 hour minimum, or overnight if you have self-control. Skipping this = flat cookies. Don’t @ me.
7. Bake at 375°F for 10–12 minutes. They’ll look underdone but firm up as they cool.
   

   Trust the process.

   
   

Storage Instructions

These thick chocolate chip cookies disappear fast, but if by some miracle you have leftovers: store them in an airtight container at room temp for 3 days. Freeze dough balls for impromptu cravings—just bake straight from frozen, adding 1–2 extra minutes. Pro move: Microwave a frozen cookie for 10 seconds and pretend you’re a pastry wizard.

Why You’ll Love This Thick Chocolate Chip Cookies

• No weird ingredients. Everything’s pantry staples—no hunting for “organic unicorn tears” at Whole Foods.
• Customizable. Swap chocolate for nuts, caramel, or pretzels.
  

  Or all three. I won’t judge.

  
  
• Crowd-pleaser. Kids, coworkers, that picky aunt—they’ll all shut up and eat.

Common Mistakes to Avoid

• Using melted butter. Your cookies will spread like gossip. Room temp only.
• Overbaking. They’ll harden as they cool.
  

  Take them out when they look “almost done.”

  
  
• Skimping on salt. Salt balances the sweetness. Without it, your cookies taste like regret.

Alternatives and Variations

Vegan? Swap butter for coconut oil and eggs for flax eggs.

Gluten-free? Use a 1:1 GF flour blend. Want extra drama?

Stuff each cookie with a Rolo or peanut butter cup before baking. For a healthier twist, try my oatmeal raisin version—just don’t tell the cookie purists.

FAQs

Can I freeze this dough?

Absolutely! Freeze portioned dough balls for up to 3 months.

Bake from frozen—no thawing needed.

What’s the best chocolate substitute?

Chopped chocolate bars > chips. They melt better and give those Instagram-worthy pools. But chips work in a pinch.

How long do these stay fresh?

3 days at room temp, but let’s be real—they’ll be gone in 3 hours.

For longer storage, freeze baked cookies.

Is this kid-friendly?

Yes, unless you’re against joy. Even toddlers can “help” mix (and lick the bowl).

Can I prep it ahead of time?

Chilled dough actually bakes up thicker, so prep the night before. Future you will high-five past you.

Final Thoughts

These thick chocolate chip cookies are the ultimate flex—minimal effort, maximum praise.

Whether you’re bribing coworkers or drowning your sorrows in dough, this recipe’s your new best friend. Tag me when you make them, or keep ’em all to yourself. No judgment here.