Four Thick & Chunky Chocolate Chip Cookies
Four huge, thick & chunky chocolate chip cookies. Some crunch on the edges, some chew in the center and packed with chocolate chips.
This started with a copycat Levain chocolate chip cookie recipe that my daughter wanted to make. I was up for a new adventure, though I do think the ever popular Levain cookies are a huge deviation from what a classic ccc should be and maybe a bit too thick and scone like for my taste.
But, I have always wanted to create a really thick, chunky chocolate chip cookie. I remembered this recipe which I’d made before Lily was born and thought I could somehow merge the two recipes and create something unique: not quite as thick as a Levain because it would have better spread and a softer texture, but with the buttery edges and taste of a proper chocolate chip cookie.
Now the serving size: If you are the kind of person, err… like me, who never ever eats just one cookie and instead goes in for 2-3 per cookie eating session, one of these will be more than enough. If you are usually satiated by just one cookie, you’ll probably want half or even a quarter of just one of these.
Here’s how I imagine these being made and eaten: a family or group of four is planning for a movie night, and perhaps instead of making a big batch, where they’d get extra helpings of cookies, they each get one, very generously sized chocolate chip cookie of their own to gobble on while they watch.
Or you know, you could take ‘em to work and slice ‘em up because I hear people do that too =p
Recipe Ingredients
Butter: These will work with european or american style butter. If you use salted only add a pinch of salt additional to the dough. When melting be sure not to let it get to the point of sputtering, as this will cause you to lose moisture and the cookies will be on the dry side.
Sugars: I’ve a mix of brown and fine granulated here. Brown organic sugar is drier than conventional so avoid it here unless you’ll be compensating for the moisture somehow.
Flour: I use KAB AP flour which is of about 11% protein content. If you are using another brand like Gold Medal it will have a lower protein content and your cookies might spread a bit more (not a huge issue with these because they are so big, just something to keep in mind).
Chocolate: These will work with both chocolate chips and chopped up chocolate but use something you’ll enjoy eating! If you like your cookies sweet opt for a chocolate that’s semi-sweet or milk, less than 50% cocoa solids. If you like dark chocolate go above 55% chocolate.
And a note on chocolate: you can reduce the amount of chocolate overall in the cookies, bearing in mind they are designed to be chunky and packed with chocolate.
FAQ: Thick Chunky Chocolate Chip Cookies
Can I double the recipe?
Double or triple, they’ll do great – you’ll want to stagger the baking time so you only have one pan in at a time. Keep the dough that isn’t baking covered with plastic wrap so the moisture doesn’t evaporate.
Can I store some of the dough for later?
Once you portion it I’d just freeze it. Flash freeze it on a plate then transfer to a ziplock bag. Flash freezing keeps the dough from sticking together.
When you are ready to bake, set the dough on a parchment lined baking pan and bring the dough to a cool room temperature. Then bake as instructed.
Can I …..
Make these Egg-Free: Skip the egg and use 1 tablespoon ground flaxseed mixed with 3 tablespoons of water. Let the mix sit for a few minutes before using so it thickens.
Make these Gluten-Free: Substitute the all purpose flour with oat flour, but use 240g oat flour (about 2 scant cups).
Four Thick & Chunky Chocolate Chip Cookies
Four Thick & Chunky Chocolate Chip Cookies
Ingredients
- 85g or 6 tablespoons butter
- 100g or ½ cup brown sugar
- 50g or ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- 1/2 tsp fine sea salt
- ½ tsp baking powder
- 1 large egg
- 190g or 1 ½ cups all purpose flour
- 150g or 1 cup chocolate chips* see note above
Method
- Melt the butter in a heatproof bowl in the microwave. Add the sugars and whisk very well, for at least 30 seconds.
- Crack in the egg, vanilla, soda, powder and salt and whisk very well.
- Fold in the flour, when it’s almost fully combined add the chocolate chips and fold until the dough is well mixed.
- Cover with plastic wrap and leave on the counter for 1 hour.
- Preheat the oven to 375 F.
- Divide the dough into 4 parts, each dough mound will weigh roughly 150g. Space them on a standard cookie sheet so there’s enough room all around for them to spread.
- Set them in the oven and after five minutes, lower the temperature to 350 F. Remove after another 10-12 minutes and leave on the pan to cool.
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I have never seen a cookie recipe where the butter is melted and the dough is not chilled prior to baking yet the cookies are thick. Is the egg right out of the fridge or room temperature????
Marissa, there is a lot that goes into the recipe to make cookies thick – a chilling period can be one. For this recipe, there’s the ratios of flour to wet ingredients. This has a resting period on the counter which allows the flour to hydrate and the butter to firm up, the egg can be cold or at room temperature. Finally, this dough is baked at a high temperature which sets the edges early in the baking process to produce a thicker cookie.
Sorry for misusing the recipe, but after tweaks it’s become my new go-to CCC. I use German chocolate for the chunks, scoop the dough out with a regular cookie scoop and bake for 10 minutes at 320, and they come out with a texture & spread reminiscent of the yolk-only CCCs (my previous go-to!). Melting the butter makes the dough perfectly buttery for my tastes, and helps it respond well to chilling overnight. Thank you, Sam!
Cody, I actually make them smaller too sometimes ;p
Amazing recipe! This has become my go-to chocolate chip cookie recipe since I came across it. The textures and flavours are exactly what I want in a CCC. The only change I make is smaller cookies – 8 instead of 4.
Thank you for your thoughtful comments Sam, much appreciated! I have made your oil based chocolate chip cookies and love them! Your recipes are always on point 💯
Hi Sam, thanks for all your great recipes. Just wondering if you think I could sub the butter here with oil, due to dairy allergy? I understand that youve not written the recipe that way, but just wondering you think it may be suitable here or not. Have made your other oil based recipes, like the ccc, shortbreads, brownie cookies… all taste completely perfect! Thank you for all that you do!
Hi Dee! For this one, I think a vegan butter would be the best substitute here; one made without dairy. Miyoko’s makes a good one and if you have a trader joes near you they also do a good vegan butter. I wouldn’t do a 1:1 sub for this recipe as I don’t expect the same results. Instead use a recipe that was developed without dairy; I have an olive oil chocolate chip cookie that could work for you.
I’m excited to try this recipe! Could you please clarify the state of the butter? Should it be partially melted or fully liquid?
Thank you for your answer 😊.
In the video I have it half melted; as long as it’s at least halfway there you should be able to whisk!
Made these tonight and they are so dang good! Exactly as described, huge, thick, a little crunchy on the outside and chewy on the inside. Delicious, and I already want to make them again haha. Thank you!
OMG!! This recipe makes the best cookies ever. My family loves them. Thank you so much Sam for this.
this is becoming my go to cookie recipe and I’ve built on it. I’ve done this as a smore cookie, white chocolate stuffed with cookie butter etc. it’s an AMAZINGA recipe, super versatile and it has the best texture, a little crisp on the outside and chewy and delicious in the middle
Im about to make them! Im curious though, are these sweet cookies or just the right amount of sweet cookies? Just because I normally reduce the amount of sugar the recipe calls for. I can’t handle too much.
That is very hard to say as sweetness comes down to individual preference! I would say make them as is the first time and next time you can reduce the sugar, BUT please remember that reducing the sugar will change the texture and spread of the cookie (less spread, less fudgy).
I made these on a whim on Friday night and I have never, ever in my life made a cookie that literally looks like it could be sold in a bakery case–until now. This was the exact type of giant cookie was looking for and with minimal clean-up since I did everything on my food scale! I want to mess with the recipe a bit to turn these into vegan protein cookies, so I may be experimenting soon. 😉
Many thanks for this one, Sam! ♥
Love this recipe- simple and easy
Can I use chocolate chunks rather than chips?
Yes!
Wonderful recipe! Can you advise how I would scale this to yield a dozen cookies? I would probably use a tablespoon cookie scoop vs. the 1/3 cup called for in the recipe. Thank you!
Thick Chocolate Chip cookies are my jam. I made the Levain cookie and didn’t like it at all but these are perfection and one I will make on repeat. I followed your recipe to the letter, it couldn’t be easier, and unlike the famous NYTimes/Leite recipe, it doesn’t require days of chilling to get a thick and chewy fabulous cookie. Bravo Sam!
Four Thick and Chunky Chocolate Chip Cookies – Look so good the recipe Chill Time says 1 hour but later says cover with plastic wrap leave on counter for 1 hour??
it’s a one hour rest on the counter, that is the ‘chill’ period (in this case the fridge is not needed)
Excellent! The cookies are gigantic. Will definitely make again.
I made these last night and they are fabulous. I subbed butterscotch chips. So good!
Timing was perfect too. It takes my oven over 30 minutes to get to 375 (can’t trust the oven beep)
Baked 5min at 375, turned down to 350 for another 5min, rotated the cookie sheet and baked for the additional 7mins.
Key is letting them finish cooking and cooling on the cookie sheet.
They’re cooling now and are beautiful! Can wait to savor!
Hi is it light brown or darkbrown sugar used thanks
either will do!
Great tasting cookie. Easy recipe
Love these easy and delicious cookies. They always bake up just right.
Unfortunately for my waistline, these are THE BEST chocolate chip cookies I have ever had. They are a crowd favorite in our house!
I just made these and made my own oat flour, did not sift (woops) they are resting on the counter now, will report back how they turn out. I love the way your mind works and your unique and thoughtful recipes. Happy I found you!
hi this recipe says to use 1 egg but most recipes say to just use the egg yoke. so my question is do you use the whole egg or just the egg yoke?? thank you would appericate a reply ASAP ????
Hello, this recipe uses a whole egg.
I six-tupled the recipe to make these for my first grade class to celebrate our student teacher’s graduation. The students took two or three bites and started moaning in ecstasy. They rated them “40,000 out of 40,000” and asked me to share the site!
bhahaha that is an amazing rating – my kind of kids!! Happy graduation and thank you for trying the recipe 😀
If you want BIG cookies, this recipe delivers. My only gripe is that the cookies turned out very fluffy, and I prefer a dense and chewy cookie (like Levain). Only made the recipe once so perhaps it’s user error!
These cookies are so good. I have made them twice now and my family enjoys them. Thank you for the recipe!
So happy to hear it and thank you for trying the recipe!
I make these cookies every 4-5 days. I struggle with a ed and these cookies has helped me a lot 🙂 it’s my number one safe food ever!! I thank you so so so much for helping me heal and giving me a delicious recipe to make every single week!!! ????
I’ve made these twice now and love them! I’m not a huge CCC fan… but these are delicious! I tripled the recipe this time to have extras to give away. Might freeze the dough next time! Crunchy on the outside and gooey on the inside!
this is wonderful to hear!!
These are enormous! I expected big cookies, but these are huge! They taste incredible, kinda crisp on the outside but the inside is dense and delicious. I baked them for the longer amount of time-12 minutes after lowering the temperature, and they were perfect. I let them sit on the pan for a while, and I sprinkled on some Maldon sea salt which really helped to balance out the flavor and cut the sweet. To eat these, we cut them into 1/4 pieces and munched on them for a good while. I will definitely make these again for when I need enormous and impressive cookies!
O M G!!! These are fabulous!!! Thank you for another delicious recipe.
I followed the recipe exactly as written, but my cookies were not done in the middle. I baked for 5, then 11 mins at 350. Should I cook longer next time?
you can definitely leave them a little longer if it looks like they need it!
The best cookies I have ever tried.
Hello! Can I use a hand mixer instead of whisking?
you can, just don’t overbeat it!
My new fave chocolate chip cookie recipe! I use brown butter and make them smaller than called for and man they are gooood!!
Literally delicious!! I ended up making 7 cookies trying to “stretch” them. Selling point was when my 9 year old said “mom save this recipe!”❤️❤️
I liked these even better after chilling dough over night. Had to play with oven a little because my oven temp is off and I use a thermometer. 375 was too hot, even 5 minutes. Really decadent n yummy!
I can’t wait to make these!!! Have you ever made the dough, formed the balls and frozen them? I’d love to make these to bring to the beach this summer.
i have some in my freezer rn! let it rest, portion it, flash freeze it on a plate for 10 minutes until hard then put it in a ziplock bag for longer storage
perfection. these were exactly what I needed for a Saturday night at home.
Love
These were great!
Oh my, these were even better than I anticipated. It’s like a giant bakery cookie but even better. I only baked for 9 mins after lowering the temp because my oven tends to run hot. Great warm out of the oven, but maybe even better the next day? Chewy and perfect!
Allison, that’s wonderful to hear – and yes! I liked them better the next day too. Texture gets so chewy 😀 Thanks for the review.
These are amazing! Just perfect! I made no changes.
I love this recipe! The texture of these cookies is fantastic, exactly what you want from a chunky CCC. I made a few adjustments as cookie recipes are generally too sweet for me: i used 75 g brown sugar and 40 g fine granulated sugar. I also only used a heaped half tsp of vanilla and 95 g of 45% chocolate (as they’re pricey ingredients for me) and the flavour was still great. The “large” egg I used was 46 grams, should that help anyone.
I was afraid cutting the sugar would ruin the outcome but they’re still fantastic and look just like the images.
Long story short, make these!!
Ok, wow. I was nervous about leaving the cookie dough on the counter and not chilling, but they held their shape and didn’t spread – they’re thick and delicious. I did bake for probably an extra 3-5min (husband was in charge so I can’t say for sure) and they came out perfect. Personally, I thought they were better the second day. SO impressed with this recipe!
Perfect for date night or a night with friends!! So simple yet so delicious and the portions won’t leave anyone unsatisfied ????
I always end up jumping over here whenever I receive your newsletter. I love your chatty, comfortable tone AND your recipes, natch!
aah i loovve you for including the oat flour option cause imo nothing beats oat for a ccc :))) also perfect, for spontaneously staying home on a Saturday night to devour some cookies (all by myself hehe)