Crisp and golden on the outside, soft and gooey on the inside. These Thick Chocolate chip Cookies are giant and extra thick. If you've had a Levain Bakery Cookie in NYC, these are a close copycat!

Stack of four chocolate chip cookie halves with text overlay

I love these cookies not just for their thick and gooey texture, but because they are GIANT! Another favorite large cookie recipe are these Giant Caramel Stuffed Chocolate Chip Cookies.

Ingredients for this Recipe

Cold Butter
Brown Sugar
White Granulated Sugar
Cake Flour
All-Purpose Flour
Cornstarch
Baking Soda
Salt
Chocolate Chips

Formed discs of cookie dough on a light baking sheet

Tips and FAQs!

What makes them so thick and like a bakery cookie?

Cold butter. Using cold butter helps create air pockets for the amazing texture. By using a mixer, the butter still is able to cream with the sugars, but there will be some little pieces of butter left behind. Similar to when you make a pie crust!
A mix of cake flour and all-purpose flour. Cake flour creates a more TENDER crumb on the cookie which creates an amazing texture.
Bake at high heat. A hot oven helps cook the outside quickly, while leaving the center soft. Crisp and golden on the outside, but still gooey on the inside.
Chilling the Dough. This is also crucial to helping keep the dough from spreading while baking. We want them to stay nice and thick instead of spreading out and getting thin.
Cornstarch. Cornstarch adds additional thickness without drying out the dough by adding additional flour.
Cold Baking Sheets. When baking them in batches, don't put the dough on an already warm sheet. That contributes to additional spreading of the cookie.
Light Colored Baking Sheets. This is my number one tip for any cookie recipe! Try to avoid using dark, nonstick baking sheets. They burn the bottoms of cookies. I love the light, silver aluminum sheets for cookies.
Thick Disc Shape. I tested these by making huge balls, but found the center would be raw or the outside would get too dark by the time the center cooked. The solution? Shape the dough in to hockey puck shaped discs. Each disc will be 6 ounces or about ½ cup of dough - about 1.5-2 inches thick.

hand holding two split thick chocolate chip cookies

How long does the dough need to chill for?

It needs to chill for at least 30 minutes or until chilled through and the discs are firm. But the dough can be stored in the fridge chilling for up to 3 days, making this a great make-ahead cookie option.

three giant cookies with small bowl of chocolate chips

Can the dough be frozen?

Yes! I recommend forming the dough into discs before freezing so it's easier to bake them from frozen. If baking from frozen, you'll need to add a couple of minutes on to the baking time. Be sure to keep an eye on your oven temp (an oven thermometer is so helpful!), because if your oven is too hot, that extra time in the oven could cause the cookies to get a little too brown on the bottoms.

Warm chocolate chip cookie split in half to show the melted chocolate

Can I use something other than chocolate chips?

Yes! I love chocolate chunks as well. You could also lower the amount of chocolate and add some finely chopped nuts as well. Have fun with the mix-ins!

Stack of chocolate chip cookies with glass of milk

My other Favorite Cookie Recipes:

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