Filed under: Chocolate Chip
January 25, 2023

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. 

4.97 from 27 votes
Yield: 4 large cookies
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Recipe Overview 


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. 


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

A small batch of levain inspired chocolate chip cookies: thick and chunky.
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Yields: 4 large cookies
4.97 from 27 votes


  • 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


  • 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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Recipe Reviews

  1. 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!

  2. 4 stars
    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!

  3. 5 stars
    These cookies are so good. I have made them twice now and my family enjoys them. Thank you for the recipe!

  4. 5 stars
    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!!! ????

  5. 5 stars
    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!

  6. 5 stars
    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!

  7. 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?

  8. 5 stars
    My new fave chocolate chip cookie recipe! I use brown butter and make them smaller than called for and man they are gooood!!

  9. 5 stars
    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!”❤️❤️

  10. 5 stars
    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!

  11. 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.

  12. 5 stars
    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!

  13. 5 stars
    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!!

  14. 5 stars
    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!

  15. 5 stars
    Perfect for date night or a night with friends!! So simple yet so delicious and the portions won’t leave anyone unsatisfied ????

  16. I always end up jumping over here whenever I receive your newsletter. I love your chatty, comfortable tone AND your recipes, natch!

  17. 5 stars
    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)