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Super Thick Chocolate Chip Cookies

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These Super Thick Chocolate Chip Cookies are enormous with a satisfyingly crispy exterior, soft buttery interior, and loaded with lots of chocolate flavor and earthy walnuts.

I have been attempting to make some chocolate chip cookies. But let me tell you that this Super Thick Chocolate Chip Cookies recipe is gonna be my favorite of everything I had tried so far. Why? Because they cannot get any better than that.

About Super Thick Chocolate Chip Cookies

These cookies are nice and golden on the outside and soft and gooey on the inside. I also love how chocolaty they are and the walnuts somehow balance out the sweetness and give a nice crunch to the cookies. The best part is the size because more is better, isn’t it?

This type of super thick chocolate chip cookie is actually popularized by the New York bakery Levain. In addition, it has since become notable for its 6-ounce chocolate chip walnut cookies. This recipe is the copycat version of the famous Levain cookies. I have never tried their cookies before, but this recipe is said to be similar to Levain’s version.

And I believe that it might end up being your most favorite recipe ever if you are in love with giant cookies like I am. In fact, my mom and sister who were not a fan of chocolate chip cookies become hooked on the spot.

How to Make the Cookies Thick

This recipe is not your ordinary bite-sized cookies. The best part of the cookies is their enormous size with ultra thickness. Each cookie weighs in at a whopping 6 ounces. Do not remind me about how many calories are in each cookie. Just eat and enjoy them.

These cookies are very thick because the recipe requires a dough with less sugar than flour and more chocolate chips than sugar. These ratios keep the cookies thick and dense enough to inhibit the cookies from spreading during baking.

You also need to put abundant chocolate chip cookies and walnuts to hold the cookies together. That is why the chocolate flavor is very defined and the most significant source of flavor. So be sure to use the best-quality chocolate chips you can find.

chocolate chip dough

Baking Tips

1. Use cold butter

Cold butter will make denser cookies, and they will likely not spread enough in the pan when you bake them. Cold butter’s ability to hold air is vital to create a structure, the framework of flour, butter, sugar, eggs that makes up most baked goods. In addition, it gives the cookies all of those air pockets for the crispier end product.

2. Use cake flour

Cake flour has less protein content than all-purpose flour. It creates less gluten, which means the baked goods made from cake flour produces a softer and tender texture. Using both flours allow us to keep the structure of the cookie while still getting that light and airy inside.

3. Use cornstarch

Cornstarch is a thickening agent. When combined into cookie dough, it will make your cookies thicker. It is said that cornstarch used in combination with flour can soften the harsh proteins of flour, making a more tender baked good. So you get a slight crisp on the outside of your cookie while the inside is soft.

4. Chill the dough

Chilling the cookie dough as little as 30 minutes in your fridge or freezer before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt which prevents the cookies from spreading during baking. Chilling the dough also helps deepen the flavor as well.

5. Do not squish the dough

After dividing the dough into 8 pieces, do not compress the dough into a ball shape. Use your hands to stack the dough into tall mounds to make it light and airy. Make it as high as possible and do not press the dough down.

super thick chocolate chip cookies

6. Increase the oven temperature

Most chocolate chip cookies recipes call for you to bake them at 350F/180°C. I have tested this recipe at different temperatures and found the higher the baking temperature, the less the cookies spread. It is also great to create a crispy golden brown exterior while the inside is still soft and kinda underbaked.

Because the cookies are baked at a higher temperature, the bottoms risk burning before the cookies are finished baking. Firstly, you should use light-colored pans or aluminum baking sheets. Darker color pans absorb heat and cause the cookie bottoms to burn. Secondly, bake a layer of sheets at a time in the middle row of the oven. Do not put the in the lower row.

The tops of the cookies should be golden brown and the dough should look cooked. Let the cookies cool on the pans 15 minutes. This gives them a chance to set so that you can remove the cookies without them breaking and will also allow the inside of the dough to cook a little more.

To be frank, I cannot finish one big cookie myself. You should probably share a cookie with one or two of your friends. You can make smaller cookies but then you will not have satisfaction from creating and enjoying these enormous cookies.

super thick chocolate chip cookies with milk
inside super thick chocolate chip cookies

More Soft Cookie Recipes

While you are here, don’t forget to check out these soft cookie recipes!

super thick chocolate chip cookies with milk
4.5 from 2 votes

Super Thick Chocolate Chip Cookies

These Super Thick Chocolate Chip Cookies are enormous with a satisfyingly crispy exterior, soft buttery interior, and loaded with lots of chocolate flavor and earthy walnuts.
Author: Jaja Bakes
Course: Dessert, Snack
Cuisine: American
Servings: 8 cookies
Tap or hover to scale!
Prep Time15 minutes
Cook Time20 minutes
Additional Time1 hour
Total Time1 hour 35 minutes


  • 1 cup (225 gr) unsalted butter
  • 2/3 cup (130 gr) brown sugar
  • 2/3 cup (130 gr) white sugar
  • 2 eggs
  • 1 1/2 cups (180 gr) all-purpose flour
  • 1 1/2 cups (180 gr) cake flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups (300 gr) chocolate chips
  • 1 cup (100 gr) walnuts, coarsely chopped
  • Sea salt flakes, for topping, optional


  • Line two baking sheets with parchment papers or silicone baking mats.
  • In a large bowl, combine together all-purpose flour, cake flour, cornstarch, baking soda, and salt
  • Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time, mixing well after each one.
  • Stir in the dry ingredients either by hand or on the lowest setting of an electric mixer. Then, stir in the chocolate chips and walnuts until well combined.
  • Divide the dough into 8 equal pieces. Each dough ball should weigh 6 oz/170 gr. Use your hand to form a loose ball of dough. Do not compress it. Place 4 cookie balls on each baking sheet. Chill the dough for at least 60 minutes.
  • When ready to bake, preheat the oven to 375F/190°C. Sprinkle sea salt flakes on top (optional). Bake one layer of sheets of cookies at a time in the middle oven rack, until the exteriors are golden, but the insides are still slightly doughy for about 15-20 minutes.
  • Let the cookies cool in the pan for 15 minutes to set. Then, transfer them to a cooling rack to cool completely. Best serve warm.


Skip the chilling process by using cold butter instead of room temperature butter. Cube the butter first into small pieces before mixing to incorporate it better. Make sure the dough is still cold when you put them into the oven.
I prefer to chill the dough instead of using cold butter. If your mixer is not powerful enough to mix hard cold butter, you will risk damaging the mixer.



Serving: 1cookie | Calories: 859kcal | Carbohydrates: 102g | Protein: 9g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 461mg | Potassium: 294mg | Fiber: 2g | Sugar: 62g | Vitamin A: 790IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2mg
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    1. Yes, I have written in the notes that you can either use room tempt butter and chill in the fridge or if you don’t have time for that, use cold butter and skip the chilling time also works. Just make sure the cookie dough is cold when it is ready to bake.