If you’re looking for extra chunky cookies – then try this easy recipe for thick chocolate chip cookies. These cookies are slightly crispy on the outside and gooey in the middle with tons of chocolate chips.

This recipe for thick chocolate chip cookies is inspired by all of the viral videos of extra chunky, ooey gooey chocolate chip cookies all over social media. The recipe is very simple to make – but requires the perfect ingredient proportions to give you cookies that extra thick, slightly gooey in the middle and packed with chocolate chips.

These cookies are absolutely ginormous and definitely rich – so let’s get baking.

Here’s What Makes these Cookies Extra Thick

• The right amount of flour. These cookies have a higher amount of flour compared to the amount of butter than thinner, crisper cookies. You need more flour in this recipe so that the cookies are taller and thicker.
• Cake flour gives the cookies softer centers.
• Using primarily baking powder, as opposed to baking soda. I found baking powder helped the cookies to be taller, compared to using just baking soda.
• Baking at a higher temperature for the cookies to have more golden brown tops while keeping the middle gooey.

How to Make Extra Thick Chocolate Chip Cookies

Below – I’m going through step by step photos and recipe tips to show you exactly how to create these extra thick cookies. As always – you can scroll down to the recipe card to see the recipe without tips, etc if you’ve made these before.

1. You’ll start by sifting together the dry ingredients: flour, cake flour, baking powder, baking soda and salt. Then give the bowl a few whisks.
   • Using cake flour makes these cookies have a softer, fluffier center. Sifting cake flour is absolutely necessary because it tends to get lumpy. Do not use self-rising cake flour!
   • Be sure to measure the flour carefully. Too much flour and these cookies can get dry. I highly recommend using a scale for the best results. If not – whisk the flour first, then spoon into a dry measuring cup and level off the top.
2. Then in a separate large bowl you’ll cream together the softened butter, brown sugar and granulated sugar. You want to keep mixing until you no longer see lumps of brown sugar. There will, however, still be granules of sugar.

3. Then mix in the eggs and vanilla extract into the butter mixture.
   • Be sure to turn off the mixer and scrape down the bottom and sides of the bowl to ensure that there’s no butter stuck to the bottom.
4. Carefully mix the dry ingredients into the butter mixture.
   • I always do this about 1/2 at a time, starting with a few stirs using a rubber spatula and then using the mixer on a low speed and gradually increasing to medium speed. This is to ensure that the flour doesn’t fly up when you turn on your mixer.
   • It should be difficult to incorporate all the flour. The dough should be thick and when you squeeze it in your palms, it shouldn’t stick to your fingers.

5. Then stir in the chocolate chips. This recipe uses a full 2 cups of chocolate chips.

6. Then you’ll cover the bowl with plastic and place in the fridge for about 60 minutes.
7. When you’re ready to bake, you’ll preheat the oven to 375F (190C) and line your cookie sheets with parchment or baking paper.
   • These cookies are baked at a higher temperature as opposed to the typical 350F (180C). The slightly higher temperature helps to stop the cookies from spreading and stay thicker. The higher temperature also makes the top a little crispier to contrast with the gooey centers. Be sure that the oven has had enough time to preheat.
8. Form the dough into balls with about 1/4 to 1/3 cup of dough each. I used a scale to ensure that all of the cookies were the same size. Each of my cookies weighed about 4 ounces or 112 grams. Then place the cookies at least 2 inches apart on the lined cookie sheets.

9. The cookies will bake for about 12-15 minutes or until the tops look set and are starting to turn golden brown.

Freezing and Make Ahead Tips

The dough can stay in the fridge for up to 48 hours. Then when ready to bake, take the bowl out of the fridge and let it sit on the counter for about 15 minutes before forming into balls. This is simply so that the dough is a little easier to work with.

You can also freeze the cookie dough balls. Simply place the dough balls in a freezer bag and freeze for up to 2 months. When you’re ready to bake, you’ll preheat the oven and follow the baking instructions. They will likely just need 1-2 extra minutes.

These chocolate chip cookies are thick, chunky, and perfectly decadent. Slightly crispy on the outside and verging on gooey in the middle – you don’t need to visit a viral bakery to get these thick chocolate chip cookies.

And if you need more cookie inspiration, then be sure to try:

• Dark Chocolate Peanut Butter Chip Cookies – these are equally thick and gooey
• Bakery-Style White Chocolate Macadamia Cookies
• Espresso Chocolate Chunk Cookies – for a gourmet bakery flavor