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I AM SHARING MY SECRET FOR MAKING EXTRA THICK CHOCOLATE CHIP COOKIES!!!

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EXTRA THICK CHOCOLATE CHIP COOKIES

These are the absolute best chocolate chip cookies ever! They are thick, extra thick and packed with 3 different types of chips. But the real secret lies in the baking method and how you will power up and manipulate your oven! The extra effort will be well worth it when you eat some of these cookies!
Updated variation-add M & M’s as soon as they come out of the oven!

I have a new technique for making extra thick cookies and I have had great success with this…

I AM SHARING MY SECRET FOR MAKING EXTRA THICK CHOCOLATE CHIP COOKIES!!!

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Ingredients
  

  • 1. Preheat your oven to 425 degrees. I use the convection setting but regular will work fine. Chill your cookie dough at least 4 hours!
  • 2. Measure your cookie dough to 2 ounces for each mound.
  • 3. As soon as you throw the cookies in the oven immediately shut the door and lower the temp to 375 RIGHT AWAY. My theory is that the high heat of 425 immediately "sets" the base of the cookie to be thicker!!! Bake for 9 minutes or until the tops are getting nice and golden. Will continue to set up while cooling on cookie sheets. This recipe produces a crisp outside and a thick, soft, chewy center!!!
  • 2 ¼ cups flour
  • ½ tsp. kosher salt
  • ½ tsp. baking soda
  • * I now add 2 T. cornstarch and love it! Totally optional though!
  • 1 ½ sticks soft butter
  • 1 cup light brown sugar
  • ½ cup regular sugar
  • 1 T. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup NESTLE semisweet chips plus 1/2 cup bittersweet Ghiradhelli chips and 1/2c Ghirardelli Milk chocolate chips.

Instructions
 

  • Preheat oven to 425 degrees. Line cookie sheets with parchment.
  • Beat butter and both sugars until well blended.
  • Add in vanilla, egg and yolk until light and creamy.
  • Add in flour, salt and baking soda, cornstarch just until incorporated.
  • Stir in chocolate chips by hand.
  • Chill 2 or more hours.
  • Drop by 2 ounce mounds onto parchment. (If you like extra chocolate, place a few more chips in the top but beware that's a lot of chocolate!) Place in oven and IMMEDIATELY lower temp to 375. Bake 9 minutes or until tops golden. Let cool on cookie sheets.
    *2025 update-fabulous measured into 4 ounce mounds and baked at 375.
  • MAKES 21 COOKIES (2 OUNCES EACH)

You May Love These, Too! XOXO

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Filed Under: Cookies, Dessert

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Comments

    • carol deAdder says

      When making cookies, always use UNSALTED butter. Salted butter makes them go flat.I learned this thru trial and error.

      Reply

      • Laurie says

        Chilling the dough after mixing keeps them from going flat. They go flat because the butter/ fat is room temperature.

        Reply

      • Sara says

        Ive watched my mom bake since I we’re 7 an baked myself about 20yrs…I never knew this. I’m excited because i didn’t know an saddened that mom is no longer here to share . I just know she’d say…I taught u that , I can’t believe u asked someone else when I told u that. ????????

        Reply

    • DeAnna says

      I use 1/4 cup shortening in my recipe. Makes them not spread out as thin but doesn’t alter the taste. I also keep them chilled between baking times.

      Reply

    • Chrys Meatyard says

      Eight (8) ounces is a cup, so 2 ounces would be 1/4 cup. The less baking soda you use, the less your cookies will spread out. You can also reduce the amount of butter you use. Baking soda causes cookies to spread out during baking…you can also add some baking powder to help them rise more, but be careful how much you use because baking powder contains baking soda!

      Reply

      • Kris says

        That isn’t necessarily true, Chrys. 8 oz of water takes up a lot less physical space than 8oz of flour. However, since we’re just talking about the size of the cookie, I wouldn’t imagine it matters much – they’re probably talking about the ice cream style swish-scoops. You should get a scale, Sue! I’m amazed at how often we use ours.

        Reply

      • marm says

        Always put your unbaked cookies on a cool baking sheet as well because the heat will melt the butter prematurely, causing the cookie to spread out. I read this somewhere and have been doing it ever since with success. Haven’t tried yor recipe but probably will for the g’children!

        Reply

      • Kittee says

        Baking soda is a leavening agent that causes baked goods to rise. If you leave it out the cookies will not puff up as they should. I have never heard of the leavening agent to cause cookies to be flat. Most of the time a flat cookie is cause by not enough flour vs shortening, butter or oil.

        Reply

  15. Jeannie Harmon says

    When you take your 1st batch of chocolate chip cookies out of the 375 degree oven do you put the oven back to 425degrees until next batch??

    Reply

  16. Rosa says

    LOVE Love Love! I made my cookies a bit bigger which just meant I kept them in the oven for a tad bit longer. I also will add a smudge more salt next time but these cookies are absolute perfection! Thank you for your genius Idea with the temp!

    Reply

  18. Linda Durbin says

    Do you know how they bake up at high altitudes, I live in CO. I have not found the secret to chocolate chip cookies yet

    Reply

    • Lucinda says

      Use 3/4 cup sugar, both brown and white. Add 1/4 cup flour or up to 1/2 cup added flour. I am at 4500 ft altitude.

      Reply

    • Mary Lou Mayfield says

      I lived in Woodland Park CO, 9000 feet, and learned to put a pan with a little water in the oven when I baked things. You might give this trick a try.

      Reply

    • Diane says

      I live at 8800 ft. I bake them just the same as low altitude- making no adjustments. I usually at nuts and sometimes a large Hershey candy bar chopped up- symphony bars are also great!

      Reply

    • Diane Hiatt says

      I live in the San Juan mountains of SW Colorado. I dont change a thing. They turn out great. Make sure you use the unsalted butter, chill well before baking, etc.

      Reply

  19. Betty Gatlin says

    I will bake these for a Bake Sale we are having at the High School where my daughter taught.
    She passed away in August from cancer. A Scholarship Fund has been established in her name,
    think these will go over very well.

    Reply

    • danielle says

      I am so sorry to hear about your daughter. I hope these come out perfect for the bake sale. BIG hugs!!!!!!

      Reply

    • Jennifer Long says

      Betty,
      I too am sorry about your daughter. My son passed away 4 years ago from a brain tumor.
      When I read your post I felt prompted to reply to your message to let you know that I understand.
      I would be happy to chat with you if you ever feel the need to talk with someone who has experienced the loss of their child from cancer.
      My email address is: [email protected]
      E-mail me and I will send you my phone number. 🙂
      Jennifer

      Reply

  21. Angi Johnston says

    Has anyone tried making them gluten free? If I just changed the flour to gluten free would it work?

    Reply

    • danielle says

      It will prob work as far as being yummy but my experience is gluten free come out thinner-may want to add a bit more gf flour next time.

      Reply

  24. Stephanie says

    These are very good! My two little girls LOVE to bake, these are a huge hit! I put mine in the freezer for 30 minutes, instead of the refrigerator, I have anxious bakers!!! They turned out big and thick. PERFECT. Thank you for the recipe.

    Reply

  25. Bob/Laverl Watson says

    Hello every one! Thank you so much for the tips. My choc. chip cookies have been so flat, I have to use a razor blade to get them off the cookie sheet.

    Reply

  26. Mary Lou Mayfield says

    Had to laugh…we somehow missed the part about the “refrigerate for at least four hours” and baked them immediately. They were still incredibly good just not as thick as expected. Will follow ALL of the directions next time and I’m betting they will be perfect! Thank you for sharing this terrific recipe!

    Reply

  27. Dawn says

    Wow!! I just pulled mine out of the oven and they look exactly like the pictures…and they taste SO GOOD! Thanks for sharing this recipe, it’s wonderful! I made it exactly as written and used my baking stone.

    Reply

  28. serena peterson says

    What size scoop makes 2 oz mounds of cookie dough? I like to use a 40 for good sized cookies. I don’t think the 40 would be 2 oz, though.

    Reply

  29. Dawn says

    My trick is make up the dough, shape into balls and freeze them. When you need a batch, remove what you need from freezer and preheat oven. Bake for the recommended time. Centers come out chewy and soft! Works every time .

    Reply

  30. Sommer says

    I made these last night! These cookies rock! This is now my only chocolate chip cookie recipe!! Thanks so much for sharing!!

    Reply

  31. Julie says

    Stupid question but how much is a stick of butter. The butter I buy is two cups for the whole block. Is a stick a full two cups or one cup? Thx

    Reply

  32. jmiller says

    These cookies are fantastic! I love the use of kosher salt. They took around 15 minutes in my oven (older gas stove) on an air bake cookie sheet. Crispy on the outside and chewy in the middle. So addicting!

    Reply

  36. Jenny says

    I ended up using cup4cup and they came out great! They were literally the best cookies ever and who knew they were gluten free!

    Reply

  38. Ginger says

    I am so bad at baking, but I can cook! This is the first recipe that actually worked for me!!!!!! Shocked and saving this forever 🙂

    Reply

  40. Beckie says

    They are the best ever! I didn’t chill them because I was too hungry for them! Thank you for an awesome recipe!

    Reply

  45. Jaynee says

    That isn’t true about always using unsalted butter. I always use salted butter that is melted. Refrigerate the dough for at least 3 hours and make the cookies taller instead of wider. Also another trick to super soft cookies is adding 1 1/2 tsp cornstarch. Your cookies look awesome to and I’m gonna have to try them.

    Reply

  46. Donna says

    Since you usually lower the temperature by 25° when using a convection oven, do these bake at 450° when using a regular oven? Also, can you use all semisweet chocolate if that’s all you have?

    Reply

  47. VP says

    Hello! You mention that you used convection to make these. Did you use the same temperature and time that is listed in the recipe? Or did you adjust? We have a new convection oven, so I’m still getting used to using it. But most things I see say to either reduce the temperature or reduce the time for recipes. So I was just wondering what temperature and time you used for convection.

    Thank you!!

    Reply

  52. Jess says

    Wow! Hands down best chocolate chip cookie EVER! My husband and I have made 4 batches over the last few weeks because they’re that good! We also started making double batches and pre scooping and FREEZING then pulling straight from the freezer into the oven for perfection! Way better than TollHouse

    Reply

  53. Nichole says

    Best chocolate chip cookies I have ever made!!! I did everything the same, including using convect bake except that I used one broken up almond toffee Symphony bar instead of the milk chocolate chips. Everyone raved about them. I will definitely be keeping this recipe. Thank you!

    Reply

  55. Shay says

    I love this recipe . I have used it for years . I don’t understand adding the corn starch . I did it but i didnt care for it , it changes the texture and makes it cakie also the changing of the token temperature does not work in my electric oven .cookies cook way to hot .

    Reply

  56. Sandra Beck says

    another trick I learned years ago, add an extra cup of flour and also 1 tsp baking powder. You will also get thick, chewy cookies by doing this.

    Reply

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