These thick and chewy chocolate chip cookies made with mini chocolate chips are soft, gooey, and perfectly delicious! They have soft edges and soft centers, making for the ultimate thick cookie experience.
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What are Thick and Chewy Chocolate Chip Cookies?
Thick and chewy chocolate chip cookies are chewy inside, slightly crisp on the outside, and they are evenly thick all around. At least for this cookie they are evenly thick! That’s not the case for all recipes.
5 Tips for How to Make Thick Chocolate Chip Cookies
- Use enough baking powder and baking soda so that the cookie rise. A cookie without leavening will not be thick at all!
- Don’t press the cookie dough together into a tight ball. Instead, scoop it lightly with your cookie scoop and shape lightly with your hands if needed. This keeps the structure lighter and fluffier.
- Don’t chill the dough for more than 15 minutes! Chilled dough can do one of two things, depending on the recipe. One, it will spread way too much because of the ingredients. Or two, the dough won’t spread enough because the dough is too cold. We want the perfect in between.
- Don’t use too much flour. Too much flour will dry the cookies out and prevent them from spreading properly. In direct correlation, use enough butter and sugar so that the dough spreads enough.
- Lastly, use a high ratio of brown sugar to white sugar. Brown sugar helps cookies to stay bigger and fuller while white sugar causes spreading. Chocolate chip cookies still need some white sugar, for flavor and texture balance, but we limit it so that the cookies are soft still.
How to Fix Flat Cookies
If your cookies are spreading too much during baking, it may be a case of expired leavener. Baking powder starts to loose it’s potency after 6 months. Likewise, make sure your baking soda isn’t expired either.
If your cookies are still spreading with proper leavener, refrigerate your cookie dough an extra 20 minutes. The butter in the cookie may be too soft, causing the cookies to spread too much during baking.
Lastly, you can always use a big round cookie cutter, place it over a cookie during baking, and then move it in a circular motion to bring the cookie in tighter.
Essential Baking Tools for This Recipe
- Semi-sweet chocolate chips (these are the best!)
- Half sheet pans for baking the cookies
- Half sheets of parchment paper
Other Recipes You’ll Love:
- Chocolate Sable Cookies
- Caramel Stuffed Chocolate Cookies
- Oatmeal Cream Pie Cookies
- Oatmeal Chocolate Chip Cookies
- 3/4 cup unsalted butter, melted and cooled
- 1/4 cup granulated sugar
- 1 1/4 cups light brown sugar
- 2 eggs
- 2 tsp vanilla
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp corn starch
- 3/4 tsp salt
- 2 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- Melt butter in a pot and set aside to cool for 20 minutes or until butter is just slightly warm.
- In a large bowl, stir together the melted butter, sugar, and brown sugar. Let mixture rest for 5 minutes and then stir until creamy and light in color.
- Add eggs and vanilla and stir.
- Add all dry ingredients and chocolate chips and stir until combined.
- Use a large cookie scoop to scoop cookie. Be careful not to pack the cookie dough tightly into the scoops. Instead, scoop cookies lightly and place 6 cookies on a parchment lined baking sheet. Use your hands to gently smooth the tops of the cookie dough balls so that the dough isn’t rough looking from being scooped.
- Preheat oven to 325 degrees and chill cookies for 10 minutes.
- Baking cookies for 12-14 minutes or until edges are just lightly golden brown.
- Take cookies out and let them cool for 5 minutes on the baking sheet, and then transfer them to a cooling rack to cool for a few minutes before eating. Enjoy!
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