I’m excited to share my thick chocolate chip cookies: each chunky 120g cookie boasts a rustic golden crust, crisp edges and a gooey, chocolate-studded center packed with milk chocolate chips.

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I can’t stop thinking about these Thick Chocolate Chip Cookies. Crisp edges that crack when you pick one up, molten center that oozes like it shouldn’t be legal, and milk chocolate chips everywhere, so every bite is sweet and ridiculous.

I wanted something chunky, not those flat sad disks, and somehow this hits that weird perfect spot. Sprinkle a little flaky sea salt (optional) and watch the flavor pop.

They’re simple, unapologetic, and kinda dangerous if you’re trying to behave. You’ll want to try one immediately, just warning you now.

No frills, just chaos in a good way.

Ingredients

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All purpose flour gives structure and carbs, small protein, makes cookies chewy and sturdy.
Cornstarch softens crumb, cuts gluten slightly, adds very fine starch carbs and tenderness.
Butter brings rich fat flavor, tenderness it’s high calorie and makes edges crisp.
Brown sugar adds sweetness, moisture and caramel notes because of molasses, more chew.
Egg and extra yolk add protein for structure, fat for richness, extra chew.
Milk chocolate chips give sweetness, melty pockets, mostly sugar and fat little protein.
Flaky sea salt is optional but brightens flavors balances sweetness with a crunchy finish.

Ingredient Quantities

2 1/4 cups (280 g) all-purpose flour

1 tablespoon (8 g) cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (227 g) unsalted butter softened

1 cup (200 g) light brown sugar packed

1/2 cup (100 g) granulated sugar

1 large egg plus 1 large egg yolk

2 teaspoons vanilla extract

12 ounces (340 g) milk chocolate chips or chopped milk chocolate

Flaky sea salt (optional)

How to Make this

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1. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats; place an extra sheet in the fridge to keep it cold if you like ultra-thick cookies.

2. In a large bowl whisk together 2 1/4 cups (280 g) all-purpose flour, 1 tablespoon (8 g) cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt until evenly combined.

3. In the same bowl or a second bowl cream 1 cup (227 g) softened unsalted butter with 1 cup (200 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scraping the bowl down once or twice.

4. Add 1 large egg plus 1 large egg yolk and 2 teaspoons vanilla extract to the butter-sugar mix and beat until just combined; dont overmix at this stage.

5. Fold the dry ingredients into the wet mixture gently until just combined and you cant see streaks of flour; overmixing will make the cookies tough.

6. Stir in 12 ounces (340 g) milk chocolate chips or chopped milk chocolate, reserving a handful to press on top of each dough ball before baking.

7. Chill the dough in the fridge for 30 minutes to 1 hour; chilling firms the butter so the cookies spread less and stay thick. If you’re impatient you can chill 15 minutes, but the cookies will be flatter.

8. Weigh or scoop 120 g portions (about a large ice cream scoop) and roll into tall balls; place on the prepared sheets leaving plenty of space. Press a few reserved chocolate pieces on top and sprinkle flaky sea salt if using.

9. Bake on the middle rack for 11 to 14 minutes until the edges are golden brown but centers still look slightly underbaked and soft. Let the cookies cool on the baking sheet for 8 to 10 minutes to set, then transfer to a wire rack to finish cooling. If you want gooier centers, shave 1 minute off the time; for firmer centers bake a minute or two longer.

Equipment Needed

1. Oven (preheat to 350 F)
2. Two baking sheets + parchment paper or silicone baking mats (extra sheet if you want ultra thick cookies)
3. Large mixing bowl (or two)
4. Hand mixer or stand mixer (or a sturdy wooden spoon if youre beating by hand)
5. Whisk and rubber spatula
6. Measuring cups and spoons plus a kitchen scale for grams
7. Large cookie scoop (about 120 g) or a tablespoon and scale to portion dough
8. Wire cooling rack and a plate or sheet for resting cookies

FAQ

Q: Why is there cornstarch in the dough?

A: Cornstarch keeps the cookies soft and pillowy, it limits gluten so they stay tender and helps them hold their height instead of spreading too thin.

Q: Should the butter be softened or melted?

A: Use softened butter at room temp, not melted. Creaming softened butter with the sugars traps air so you get a thicker, lighter cookie. If it’s too warm the cookies will spread.

Q: Do I need to chill the dough?

A: Yes, chilling helps a lot. Even 30 minutes will reduce spread, but 1 to 24 hours is best for flavor and thickness. If you’re short on time you can bake right away but expect flatter cookies.

Q: Can I swap milk chocolate for dark or semi sweet?

A: Totally, use bittersweet or semisweet if you like less sweetness. Weigh to match 12 oz so texture stays the same. Mixing types also tastes great.

Q: How big should I make the dough balls and how long to bake?

A: For thick cookies use a large scoop about 2 to 3 tablespoons. Bake at 350F (175C) until edges are set and centers still look slightly underdone, about 9 to 12 minutes depending on size. They’ll finish on the hot cookie sheet.

Q: How should I store or freeze them?

A: Keep baked cookies in an airtight container at room temp up to 4 days. Freeze baked cookies up to 3 months. You can also freeze scooped dough on a tray then bag it for up to 3 months, bake from frozen adding a minute or two to the time.

Easy Thick Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: swap for bread flour, same weight (280 g). Cookies come out chewier and a little taller with less spread. Or if you want a nuttier, whole grain note replace up to 50% of the AP with whole wheat pastry flour (about 140 g), you might need an extra minute of bake time.
Cornstarch: use tapioca starch or arrowroot powder in the same amount (1 tablespoon / 8 g). Gives the same tender, thick crumb.
Light brown sugar: make a quick sub by stirring 1 cup granulated sugar with 1 tablespoon molasses to mimic light brown sugar. You can also use coconut sugar 1:1 but cookies will be drier and darker.
1 large egg plus 1 yolk: if you don’t wanna separate, use 2 large eggs instead. Dough will be slightly looser and cookies a touch less rich, but they still bake up nicely at the same temp, maybe add a minute if needed.

Pro Tips

– Chill longer if you can, even overnight. Cold dough spreads way less so you get thicker, chewier middles; if you want ultra-thick cookies freeze the scooped balls for 15 to 30 minutes before baking.

– Weigh your flour instead of scooping, or spoon and level it — too much flour makes them cakey. Also keep the cornstarch, it really helps make the crumb tender.

– Dont overmix once the flour goes in, fold gently until just combined; overworking develops gluten and makes the cookies tough. Use a gentle hand and a rubber spatula.

– Press a few extra chocolate chunks on top right before baking and sprinkle flaky sea salt while they’re still warm, not before. It looks pro and gives those melty pockets and contrast that make the cookies taste bakery-level.

Easy Thick Chocolate Chip Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m excited to share my thick chocolate chip cookies: each chunky 120g cookie boasts a rustic golden crust, crisp edges and a gooey, chocolate-studded center packed with milk chocolate chips.

Servings

servings

Calories

224

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Two baking sheets + parchment paper or silicone baking mats (extra sheet if you want ultra thick cookies)
3. Large mixing bowl (or two)
4. Hand mixer or stand mixer (or a sturdy wooden spoon if youre beating by hand)
5. Whisk and rubber spatula
6. Measuring cups and spoons plus a kitchen scale for grams
7. Large cookie scoop (about 120 g) or a tablespoon and scale to portion dough
8. Wire cooling rack and a plate or sheet for resting cookies

Ingredients

2 1/4 cups (280 g) all-purpose flour
1 tablespoon (8 g) cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (227 g) unsalted butter softened
1 cup (200 g) light brown sugar packed
1/2 cup (100 g) granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
12 ounces (340 g) milk chocolate chips or chopped milk chocolate
Flaky sea salt (optional)

Directions

Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats; place an extra sheet in the fridge to keep it cold if you like ultra-thick cookies.
In a large bowl whisk together 2 1/4 cups (280 g) all-purpose flour, 1 tablespoon (8 g) cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt until evenly combined.
In the same bowl or a second bowl cream 1 cup (227 g) softened unsalted butter with 1 cup (200 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scraping the bowl down once or twice.
Add 1 large egg plus 1 large egg yolk and 2 teaspoons vanilla extract to the butter-sugar mix and beat until just combined; dont overmix at this stage.
Fold the dry ingredients into the wet mixture gently until just combined and you cant see streaks of flour; overmixing will make the cookies tough.
Stir in 12 ounces (340 g) milk chocolate chips or chopped milk chocolate, reserving a handful to press on top of each dough ball before baking.
Chill the dough in the fridge for 30 minutes to 1 hour; chilling firms the butter so the cookies spread less and stay thick. If you’re impatient you can chill 15 minutes, but the cookies will be flatter.
Weigh or scoop 120 g portions (about a large ice cream scoop) and roll into tall balls; place on the prepared sheets leaving plenty of space. Press a few reserved chocolate pieces on top and sprinkle flaky sea salt if using.
Bake on the middle rack for 11 to 14 minutes until the edges are golden brown but centers still look slightly underbaked and soft. Let the cookies cool on the baking sheet for 8 to 10 minutes to set, then transfer to a wire rack to finish cooling. If you want gooier centers, shave 1 minute off the time; for firmer centers bake a minute or two longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.