Thick and Soft Chocolate Chip Cookies

Big, thick, bakery-style chocolate chip cookies. If this is your favorite kind, you’re in luck. Inspired by the fan-favorite Grand Floridan cookies, these are ultra indulgent and loaded with chocolate chips.

I press them down slightly for a more classic cookie look, but if you want them high and even thicker, bake them as balls. They’re delicious either way.

A close-up frontal view of a freshly baked chocolate chip cookie focusing on the rich distribution of chocolate chips and the cookie's inviting, textured surface.

Soft and Thick Chocolate Chip Cookies

When this is the kind of cookie you're craving, nothing else will do. Powered sugar added to a classic recipe does the trick.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Serving Size 24

Ingredients 

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup salted butter, softened
  • 1 cup light brown sugar
  • ½ cup powdered sugar
  • 1 large egg
  • 1 and a half teaspoons vanilla extract
  • 8 ounces semi-sweet chocolate chips

Instructions 

  • Preheat Oven: Set your oven to 350 degrees F. Line your baking sheets with parchment paper to get ready for the cookies.
  • Mix Dry Ingredients: In a medium bowl, sift together 2 cups of flour, 3/4 teaspoon of baking soda, and just under 1/2 teaspoon of salt. Set this aside for now.
  • Cream Butter and Sugars: Beat together the 1/2 cup of softened butter, 1 cup of light brown sugar, and 1/2 cup of powdered sugar. Keep going until the mixture is nice and fluffy.
    A bowl containing creamed butter and sugars, with a wooden spoon resting inside. The mixture appears fluffy and well-blended, ready for the next steps in a cookie recipe.
  • Eggs and Vanilla: Add egg to the butter and sugar mixture, then add 1 and a half teaspoons of vanilla extract. Mix these in well.
    The same bowl now includes a beaten egg mixed into the creamed butter and sugars, creating a smooth, cohesive batter that's a shade lighter than the previous step.
  • Combine Dry and Wet: Now, gradually mix your dry ingredients into the wet mix. Do this bit by bit, stirring just until everything is combined. You don't want to overmix.
    Dry ingredients including flour have been added to the wet mixture. The dough is thicker and crumbly, indicating the flour's absorption before the addition of chocolate chips.
  • Add chocolate chips. Fold in the chocolate chips.
    Chocolate chips have been folded into the cookie dough, which is now studded with chips and ready to be scooped onto baking sheets.
  • Shape. Use a spoon or cookie scoop to drop the dough onto your prepared baking sheets. Use a glass to slightly flatten the dough or leave it as-is for high, mounded cookies.
    Scoops of cookie dough have been placed onto a parchment-lined baking sheet, spaced apart to allow for spreading during baking.
  • Bake: Bake in preheated oven for 10-13 minutes. For the softest cookies, remove when they appear slightly underbaked. They will cool to doneness. For golden edges, it might take a bit longer.
    Baked cookies are displayed on the parchment paper, evenly spaced and showing a golden brown color indicative of being perfectly baked.

Notes

Make sure your butter is softened before you start. This makes it easier to cream with the sugars and gives your cookies that perfect texture.
 Oven temperatures can vary, so keep an eye on your first batch to get the timing right. If your cookies aren’t ready at 10 minutes, give them a bit more time. They should be just golden around the edges.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up and makes them easier to move without breaking.
Calories: 181kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 71mg | Potassium: 87mg | Fiber: 1g | Sugar: 15g | Vitamin A: 133IU | Calcium: 18mg | Iron: 1mg

I’ve got to say, this chocolate chip cookie recipe has become a bit of a legend in my house. It started one rainy afternoon when the kids were bored out of their minds, and I was on the brink of going stir crazy. To be honest, this is not my favorite kind of cookie (I prefer thinner with crisp edges), but my kids and husband do. So this is the kind I make the most to keep myself away from them!

A top-down view of freshly baked chocolate chip cookies on a baking sheet lined with parchment paper. The cookies are golden brown with visible chunks of chocolate, arranged neatly with some touching edges.

Cookie Tips

  • Room Temperature Ingredients: This is a game-changer. Make sure your butter and egg are at room temperature before you start. Room-temperature ingredients blend more smoothly, which means your dough will have a more consistent texture. If you’re in a rush, you can soften the butter by cutting it into small pieces and letting it sit out for about 15 minutes. For the egg, a quick dip in warm (not hot) water can speed up the process.
  • Measure Flour Correctly: Too much flour can turn your cookies into rocks. To avoid this, spoon the flour into your measuring cup and level it off with the back of a knife. This method ensures you’re not packing in too much flour.
  • Chill the Dough: If you have time, chilling the dough for at least 30 minutes (or even overnight) can make a big difference. Cold dough spreads less during baking, which means thicker cookies and more concentrated flavors. Plus, it gives the flour time to hydrate, which can improve the texture.
  • Use a Cookie Scoop: For uniformly sized cookies, a cookie scoop is your best friend. Not only does it ensure that all your cookies bake at the same rate, but it also makes your cookie tray look like it came straight out of a bakery window.

Key Ingredients and Tools

  • Semi-sweet chocolate chips. You’ll find these in the baking aisle of most grocery stores. They’re crucial for that classic chocolate chip cookie taste, melting perfectly into the dough as they bake.
  • Light brown sugar. Also located in the baking aisle, light brown sugar adds moisture and a rich, caramel-like flavor to the cookies that you can’t achieve with white sugar alone.
  • Vanilla extract. A staple in the spice section, pure vanilla extract adds a depth of flavor that enhances the chocolate and gives the cookies their classic, beloved taste. Imitation vanilla can work in a pinch, but the real deal is worth it for the best flavor.
  • Salted butter. Found in the dairy section, using salted butter adds a slight saltiness that balances the sweetness of the cookies beautifully. If you only have unsalted butter, just add a little extra salt to the recipe.
A close-up side angle of a single chocolate chip cookie on parchment
  • Mixing bowls. Having a set of mixing bowls of different sizes makes it easier to mix your dry and wet ingredients separately before combining them, which is crucial for the texture of your cookies.
  • Electric mixer. An electric mixer, whether a stand mixer or a handheld one, is important for creaming together the butter and sugars until fluffy. This step introduces air into the batter, leading to lighter, softer cookies.
  • Measuring cups and spoons. Accurate measuring of ingredients is key to the success of your cookies. Using proper measuring cups and spoons for both dry and wet ingredients ensures consistency and the perfect texture every time.
  • Baking sheets. You’ll need at least one, but preferably two, baking sheets to bake your cookies on. Having two allows you to prep one batch while another is baking, streamlining the process.
  • Parchment paper or silicone baking mats. Lining your baking sheets with parchment paper or a silicone baking mat prevents the cookies from sticking and ensures they bake evenly without burning on the bottom.
  • Wire cooling rack. Once baked, transferring your cookies to a wire cooling rack allows air to circulate around them, cooling them quickly and preventing soggy bottoms.

Serving Suggestions

Serve with Cold milk and Vanilla ice cream, Coffee, and Hot chocolate.

Troubleshooting and Help

Can I use dark brown sugar instead of light brown sugar?

Absolutely, you can! Dark brown sugar has a bit more molasses in it than light brown sugar, which will give your cookies a deeper, slightly more caramel-like flavor. They’ll still be super tasty

What if I don’t have parchment paper or a silicone baking mat?

No worries! You can lightly grease your baking sheet with a bit of butter or cooking spray. Just keep a closer eye on them as they might brown a bit faster on the bottom without parchment or a mat.

Can I add nuts to this recipe?

For sure, go ahead and add them. A half cup of chopped walnuts or pecans can add a nice crunch and flavor to your cookies. Just mix them in when you add the chocolate chips.

My cookies always come out too flat. What am I doing wrong?

It might be a few things, but don’t stress. First, make sure your butter isn’t too soft or melted. Room temperature is what you’re aiming for. Also, chilling your dough before baking can really help keep them from spreading too much. Give that a try!

Chocolate chip cookies are easy to make and they’re good even when they don’t turn out perfectly. So enjoy!

Storing Your Chocolate Chip Cookies

Room Temperature:

  • Once your cookies have cooled completely, grab an airtight container.
  • Place a piece of parchment paper or wax paper at the bottom. This helps keep them from sticking together.
  • Stack your cookies in the container. If you’re stacking them in layers, put a sheet of parchment paper between each layer to prevent sticking.
  • Seal the container and keep it at room temperature. Your cookies will stay fresh for up to a week.

Freezing Baked Cookies:

  • Cool your cookies completely after baking.
  • Place them in a single layer on a baking sheet to freeze them individually. This prevents them from sticking together later.
  • Once they’re frozen solid, transfer them to a freezer-safe bag or container. Squeeze out as much air as possible before sealing.
  • Label your container with the date. They’ll be good for up to 3 months.
  • To enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds for that freshly-baked warmth.

Freezing Cookie Dough:

  • Scoop your cookie dough into balls just like you would if you were going to bake them.
  • Place the dough balls on a baking sheet and freeze them until solid.
  • Once frozen, transfer the dough balls to a freezer-safe bag. Squeeze out the air and seal it.
  • Label your bag with the date. The dough will last for up to 3 months.
  • When you’re ready to bake, you can bake them straight from the freezer. Just add a couple of extra minutes to the baking time.

Storing your cookies or dough properly means you can enjoy your chocolate chip cookies whenever the craving hits, with minimal effort!

More Simple Drop Cookies to Love

The easiest kind of cookie to make, all of these recipes are tried and true classics.

And there you have it—everything you need to know to whip up a batch of delicious chocolate chip cookies that are sure to impress. Whether you’re baking for a special occasion or just because, this recipe is a reliable go-to that promises mouthwatering results every time

picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




4 Comments

  2. 5 stars
    I bake all the time and these cookies are delicious. I think I have probably 8 different chocolate chip cook recipes and I think these are the best.

    Reply