Big Thick Chocolate Chip Cookies (Almost Famous)

These big thick chocolate chip cookies are buttery, soft-baked, and packed with chocolate in every bite. Their tender texture comes from cornstarch, cake flour and extra brown sugar, and lots of cold butter helps them bake up thick and substantial.

These are everything you want in a cookie recipe and may be the best chocolate chip cookies you have ever tasted!

If you are looking for chewy chocolate chip cookies, you can find that version here.

Why You’ll Love These Thick Chocolate Chip Cookies

• A thick domed shape
• Pillowy, melt-in-your-mouth texture
• The kind of signature chocolate chip cookie people remember and ask for again

Almost Famous Recipe

This recipe earned the name Almost Famous Chocolate Chip Cookies because I did not realize just how loved it had become until I changed it.

The original recipe had been posted on my blog for years. When I updated it, I experimented with removing the cake flour to make the ingredient list simpler. But changing the flour meant adjusting several other ingredients, and the new cookie turned out completely different.(Still good though. You can try my Bakery Style Chocolate Chip Cookie here) 

Almost immediately, readers began asking for the original recipe back.

That was when I realized this recipe had built a loyal following of its own. It may not be world-famous yet, but judging by the messages I received when it disappeared, it was already almost famous.

My Secret to Thick Chocolate Chip Cookies

The secret to these thick chocolate chip cookies is using ingredients that work together to create structure while still keeping the cookies soft and tender.

• The Right Flour Combination – This recipe uses a combination of all-purpose flour and cake flour to create thick cookies that still feel light and soft when you bite into them. 
• Cornstarch + Baking Powder – Cornstarch helps soften the texture and creates that tender bite, while the baking powder helps the cookies bake up tall instead of spreading flat. Together, they help create that thick fluffy bakery-style texture.
• Cold Butter + Extra Egg Yolk – Cold butter helps slow the spread of the cookies while baking, which is one of the reasons these cookies stay so thick. The extra egg yolk adds richness and helps create a softer more tender texture throughout the cookie.
• Chilling the Dough – Chilling the dough gives the flour time to fully hydrate and helps the cookies hold their shape in the oven. Even 30 minutes makes a big difference, but overnight chilling is even better.

Mixing the Thick Chocolate Chip Cookie Dough

In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, salt, and cornstarch.

Use a scale to measure the flour if possible. If you don't have one, use a spoon to scoop the flour into a measuring cup, then level it off by scraping across the top with a knife. It is very easy to accidentally add too much flour to cookie dough, which can throw the recipe off. 

In the bowl of a stand mixer fitted with the paddle attachment, mix the cold butter, brown sugar, and granulated sugar together until combined. Stop as soon as there are no lumps of unmixed butter.  You can also use a hand mixer if needed.

Add the egg, egg yolk, and vanilla extract, then slowly mix in the dry ingredients until a thick dough forms. Fold in the chocolate chips.

Portion and Chill the Dough

Portion balls of cookie dough before chilling. You can either use a cookie scoop or weigh and shape the dough by hand.

Place the portions on a covered baking tray, then refrigerate for at least 30 minutes. I like using a baking tray with a lid because I can stack several trays in the refrigerator when I am making multiple batches.

For even better flavor and texture, chill the portioned dough overnight. You can also freeze the dough balls in a freezer-safe bag and bake them later.

How to Bake the Perfect Cookie

Here’s what I do to make perfect-looking cookies. After shaping the dough, dimple the tops with your fingertips so they are not perfectly smooth. Press a few extra chocolate chips into each one before baking so every cookie looks loaded with chocolate.

Before the cookies are fully baked, use a large round cookie cutter to gently shape the edges. I like to do this while the dough is still soft enough to move. Add flaky sea salt, adjust any chocolate chips that have slipped to the sides, and return the pan to the oven to finish baking.

Storage and Make-Ahead Tips

Store the baked cookies in an airtight container at room temperature for up to 4 days. For home bakery sales, individually heat-sealed cookies stay fresh for about 7 days.

To make the cookies ahead, freeze the portioned dough balls in a freezer-safe bag for up to 3 months. Bake them directly from frozen at 375°F, adding a few extra minutes to the baking time.

Big Thick Bakery-Style Chocolate Chip Cookies (Almost Famous)

These giant chocolate chip cookies are thick and soft with plenty of chocolate in every bite. Cold butter, cake flour, cornstarch, and plenty of brown sugar create the tender texture that made this great recipe an almost-famous reader favorite.

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Ingredients

• ▢ 1½ cups all-purpose flour 200g
• ▢ 1 cup cake flour 125g
• ▢ 2 teaspoons cornstarch 5g
• ▢ 1½ teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup cold salted butter cut into small pieces (227g)
• ▢ ½ cup granulated sugar 125g
• ▢ ½ cup packed brown sugar 150g
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups semisweet chocolate chips 340g
• ▢ Extra chocolate chips for the tops optional
• ▢ Flaky sea salt optional

Instructions

• In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, and salt. Set aside.
• Place the cold butter pieces, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for about 2 minutes, stopping to scrape the bowl as needed. Mix only until you can no longer see chunks of butter. Do not continue creaming until the mixture becomes light and fluffy. Overmixing will warm the butter and may cause the cookies to spread too much.
• Add the whole egg, egg yolk, and vanilla. Mix on low speed just until combined, about 30 seconds. The mixture may not look as light or fluffy as traditional creamed cookie dough. That is okay.
• Add the dry ingredients. Mix on low speed until the flour is almost incorporated.
• Add the chocolate chips and continue mixing just until the dough comes together. Avoid overmixing once the flour has been added.
• Portion the dough into 3-ounce (85g) pieces using a large cookie scoop or kitchen scale. Shape each portion loosely by hand, but do not roll it into a perfectly smooth ball. Gently dimple the top with your fingertips, then press a few extra chocolate chips into the surface.
• Arrange the portions on a covered baking tray and refrigerate for at least 30 minutes. For the best flavor, texture, and thickness, chill the portioned dough overnight. The dough should be completely cold before baking.
• Preheat the oven to 375°F. Line a light-colored baking sheet with parchment paper. Arrange the cold dough portions several inches apart so the cookies have room to spread.
• Bake for 10 to 12 minutes, or until the cookies have spread but are not yet fully baked.
• Remove the baking sheet from the oven. These cookies do not always bake into perfectly round circles, especially if the dough has warmed or the portions are particularly large. Place a large round cookie cutter, ring mold, wide glass, or small bowl around each cookie. Gently move it in a circular motion to nudge the soft edges into a round shape.
• Reposition any chocolate chips that have slipped toward the sides. Add a few more chocolate chips and a sprinkle of flaky sea salt, if desired.
• Return the pan to the oven and bake for another 4 to 6 minutes. The total baking time should be 15 to 18 minutes. The edges should look set, but the centers should remain soft.
• Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They will be very soft while warm and will continue to set as they cool.

Notes

Recipe Notes and Favorite Tools

A few simple tools make these cookies easier and more consistent:

• Digital kitchen scale: Weighing your ingredients and dough gives you more accurate results.
• Cookie scoop set: This set includes scoops for both large 3-ounce cookies and smaller cookies.
• Round cookie cutter set: Use a cutter to gently round the cookies partway through baking.
• Sheet pan cover: Keep your portioned dough covered overnight and stack multiple trays when baking in bulk.
• Parchment paper and a sturdy aluminum baking pan: Help the cookies bake evenly and release cleanly.

More Chocolate Chip Cookie Recipes

• Gluten-Free Chocolate Chip Cookies
• Sourdough Brown Butter Chocolate Chip Cookies
• Classic Bakery-Style Chocolate Chip (Chewy Cookies)

If you make these big thick chocolate chip cookies, I would love to hear what you think. Leave a comment below, give the recipe a 5-star rating, and tag me on Instagram @Better_Baker_Club so I can see your cookies.