Jumbo Thick Chocolate Chip Cookies

Today I present to you this super special recipe for my delicious Jumbo and Thick Chocolate Chip Cookies!

Jumbo Thick Chocolate Chip Cookies

It’s cookie season, finally! And I am baking SO many cookies!

I am a huge fan of very chewy cookies! My Chocolate Chip Cookies have got to be chewy and thick, or I am not having any of it!

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bite shot of a chocolate chip cookie

And that’s why I created this recipe. Well, first of all, I was putting together a holiday cookie box, and I knew I wanted to include chocolate chips in it. So I decided to make them THICK Chocolate Chip Cookies, because that’s the only way to go for me.

I’ve said before on the blog and even on my instagram, that you probably would never see me posting a chocolate chip cookie recipe here.

Because there are thousands upon thousands of chocolate chip cookie recipes out there on the internet, I mean, how many different ways can someone make chocolate chips, am I right?

But even when I went to research recipes for chocolate chip cookies, they weren’t always resulting in the chewiest, thickest chocolate chip cookie the way I like it.

So here, I decided to create my very own Thick Chocolate Chip Cookies recipe!

Jumbo Thick Chocolate Chip Cookies

I made these cookies pretty huge! These HUGE chocolate chip cookies are worth it! They were so soft, so irresistible! I am afraid I had one too many.

I used a 1/3 measuring cup to shape these cookies, so they were pretty big! But even when I made them smaller, with a cookie scoop, they were still super super chewy and soft!

three pictures showing how to shape large chocolate chip cookies

You can even make them bigger, and use a 1/2 cup to shape the cookies! Go crazy! Just adjust baking time. Less baking time if you shape the cookies smaller, and more baking time if you shape the cookies bigger.

Jumbo Thick Chocolate Chip Cookies

Don’t over bake the cookies. If the cookies look baked in the oven, they will probably be dry and over baked as they cool down. Always remove them a couple of minutes before they actually look done. The cookies should have a light golden color when you remove them from the oven.

You can also add a few chocolate chips on top of the cookies as soon as they come out of the oven, they will stick right on the cookies, and it gives a nice cool touch, plus, more chocolate yay!

Jumbo Thick Chocolate Chip Cookies

How to freeze chocolate chip cookie dough

You can make these cookies way ahead, and keep them in your freezer for Christmas, or actually, any time of the year really. I just mean that with Christmas, you might have a lot to bake and do, and it helps to have some stuff made ahead.

To freeze these Thick Chocolate Chip cookies, start by shaping them into cookie balls, then place them on top of a baking sheet. And pop the baking sheet in the freezer.

Once the cookies are frozen solid, about 2 hours later, remove them to a zip loc bag. Keep them in the freezer for up to 2 months.

No need to thaw the cookies before baking, simply pre-heat the oven, arrange the cookies on a baking tray, and bake them frozen.

jumbo chocolate chip cookies

Another awesome tip I can offer when making these Thick Chocolate Chip Cookies, or any kind of drop cookies, really, is to roll them between your hands right after scooping. This way they keep a nice round and smooth shape as they bake.

If you are dealing with a sticky and wet cookie dough, place the scooped cookies in the fridge for 15 minutes or so before rolling them between your hands.

bite shot of a chocolate chip cookie

If you like this recipe for these Thick Chocolate Chip Cookies, make sure to check out some other cookie recipes:

Jumbo Thick Chocolate Chip Cookies

As always, thanks for stopping by! Have a lovely day!

Jumbo Thick Chocolate Chip Cookies

Jumbo Thick Chocolate Chip Cookies

Camila Hurst
These are the chewiest, thickest Chocolate Chip Cookies you’ve ever made! I’ve even made them in smaller size and they were still pretty thick! Amazing!
5 from 4 votes
Prep Time 30 minutes
Cook Time 18 minutes
Resting time 15 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 300 kcal


  • 10 tablespoons unsalted butter room temperature (141 grams, 5 oz)
  • 3/4 cup brown sugar 150 grams, 5.29 oz
  • 1/4 cup white sugar 50 grams, 1.76 oz
  • 1 egg
  • 1 yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour 10 oz, 283 grams
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 1/2 cup chocolate chips I used a mix of chunks and chips


  • Add butter to the bowl of an electric mixer. Cream for 1 minute.
  • Add brown sugar and white sugar. Cream for another 2 minutes until light in color and fluffy.
  • Add egg and yolk to the mixer.
  • Cream until incorporated. Add vanilla extract. Mix to combine.
  • Add flour, baking powder, baking soda, and salt to the bowl. Mix with a spatula or on the lowest setting to incorporate the flour.
  • Last but not least, add the chocolate chips and stir to combine.
  • Use a 1/3 measuring cup to form the cookies. My cookies had between 2.8-3 oz each.
  • You can roll them between your hands to obtain a smooth ball.
  • Place cookies on a baking sheet and put it in the freezer or fridge.
  • Put them in the freezer for 15 minutes before baking. Or put them in the fridge for 30 minutes before baking.
  • If you don’t want to bake all cookies at once, place them in the freezer, once they are solid, after about 2 hours, transfer them to a zip loc bag, and keep it in the freezer for up to 2 months.
  • You can also keep the cookies in the fridge for a couple of days before baking, make sure to cover them.
To bake
  • Pre-heat the oven to 350F.
  • You don’t need to thaw any frozen cookies. Bake them straight from the fridge or freezer.
  • Arrange cookies on a baking tray, about 3 inches apart. Bake cookies for 18-20 minutes. The outside of the cookie should be light golden. As a rule of thumb, remove the cookies a couple of minutes before they actually look baked. If cookies look baked in the oven, they will be dry and over baked as they cool down.
  • Let the cookies cool down for at least 10 minutes.
  • Store any baked cookies for up to 3 days in an air-tight container at room temperature.


Feel free to add any nuts, other chips (butterscotch, white chocolate, m&m’s) to the batter.
Also feel free to shape these cookies smaller, with a cookie scoop, I’ve made both and it was amazing and so chewy and thick!
Keyword cookies

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  1. 5 stars
    Tem que fazer esse biscoitos sem ninguém saber, ninguém terá paciência de esperar ficar pronto de tão gostoso que é, sensacional!!!!!!!!

  2. Loved these cookies !! I want to make this cookies in funfetti cookie version instead of chocolate chips I wanna add white Chocolate chips and some sprinkles 🙂 thanks 😊

  3. This is the best chocolate chip cookie recipe ever!! I’m addicted!! How would I turn this into a peanut butter batter? Peanut butter chocolate chip cookies like this sound amazing 😍

    1. Thank you so much Mandy!! To do that, I would do 8 tbsp of butter and maybe add 1 cup of pb to the batter, and then check the consistency, it might need a bit more flour to firm up. It would have to be a testing. That’s a great idea, and I will totally do that sometime soon!

    1. I stored the cookies overnight in the fridge, so for 24 hours. I just baked them and they spread so much, why is that?
      I followed the recipe exactly and measured each scoop out to 2.1oz.

      1. These really don’t spread. They stay super thick. I am not sure what could have happened, maybe incorrect ingredient measurement, like if you scooped the flour with a cup instead of weighing it… or oven temperature. maybe the oven wasnt warm enough when you placed the cookies in etc.

  4. 5 stars
    Camila, this has become my new go-to chocolate chip cookie recipe! I really love the way the cookies turn out on the thicker side with such a soft chewy ceter (but not overly gooey). I’ve been able to swap in self-rising flour (I have a ton that got ordered accidentally) by omitting the baking powder and salt, and it’s been working out so great. This is really such a good base cookie recipe for anything you might want to add in, I saw that someone else was going to do funfetti, and today I divided the dough and made half chocolate chip and the other half maple-walnut, sooo good! Thank you for all rthe fabulous recipes, as always!

    1. Thank you Katrina, this is such an amazing tip for using self-rising flour!! Thank you so much for sharing!!!!! And maple walnut sounds so so good!!!!

  5. 5 stars
    Omg! First time I make Chocolate Chip Cookies! They are amazing! Thank you for good guidance and bless you for writing the recipes in gram. Makes it easy for us in Europe ❤

  6. I love this recipe but I’ve run into the same problem with every chocolate chip cookie I make. My chips never melt, when I break my cookie in half, I’m met with a solid chip and not the gooeyness! Please help!

  7. Hola Camila, buena tarde

    Espero te encuentres de maravilla

    Gracias por esta receta que seguro sera deliciosa, tengo una duda, si no tengo horno, pueden hacerse en air fryer?

    Gracias y saludos!!

  8. 5 stars
    This is my first time measuring by weight and they turned out perfectly! I can’t wait to try some add-in’s and other options.

  9. Can this recipe be used as a base recipe for variation like Oreo, s’mores, etc? Also, could this recipe be used for the jumbo 5.5 oz cookies?
    Thank you!

    1. yes absolutely! this is my base recipe for all chocolate chip cookie variations!!! Just add the ingredients in 🙂
      and yes, it can be used for 5.5 oz. size cookies.

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