Thick Chocolate Chip Cookies That Stay Soft, Gooey, and Golden Every Time

There’s something iconic about chocolate chip cookies, but let’s be honest—thin and crispy just doesn’t always cut it. We’re talking thick, chunky, golden-edged cookies with melty pools of chocolate in every bite. The kind that feel like they came straight out of a bakery window and land with a soft, satisfying weight in your hand. These thick chocolate chip cookies are chewy in the center, crisp around the edges, and totally irresistible. If you’ve ever dreamed of the perfect oversized cookie, you’re in the right place.

Ingredients You’ll Need

– 1 cup unsalted butter, cold and cut into cubes
– ¾ cup brown sugar (light or dark for richness)
– ½ cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2¾ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 cups semisweet chocolate chips or chunks
– Optional: flaky sea salt for topping

Why Cold Butter?

This isn’t a typo—using cold butter helps prevent the cookies from spreading too much. That’s the secret to getting that thick, bakery-style rise. Just cube the cold butter and beat it with the sugars until creamy. It’ll take a minute or two longer than usual, but it’s worth it.

Mix It All Together

After creaming the butter and sugars, add in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a thick dough forms. Fold in the chocolate chips or chunks—go heavy if you like your cookies extra chocolatey.

Chill for the Best Texture

Chilling the dough (even for just 30 minutes) helps intensify the flavor and keeps the cookies thick while baking. For best results, scoop the dough into large balls (about ¼ cup each), cover, and chill them on a baking sheet or in an airtight container in the fridge for 1–2 hours.

Bake Until Just Right

Preheat your oven to 375°F (190°C). Place the chilled dough balls onto a parchment-lined baking sheet, leaving enough space between them. Bake for 11–13 minutes, or until the edges are golden brown but the centers are still soft and slightly underbaked. They’ll finish setting as they cool—don’t overbake!

Finishing Touch

While the cookies are still warm, sprinkle a little flaky sea salt on top. The sweet-salty combo enhances the chocolate flavor and gives your cookies that fancy bakery vibe.

Storage Tips

These cookies stay soft for days if stored in an airtight container. You can also freeze the cookie dough balls and bake fresh whenever the craving hits—just add 1–2 extra minutes to the baking time if frozen.

Final Thoughts

These thick chocolate chip cookies are the definition of comfort in dessert form. Big, soft, and full of gooey chocolate, they’re everything a cookie should be and more. Whether you’re baking for friends, treating yourself after a long day, or whipping up a batch just because, this recipe delivers every single time.