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.
Below are some tips and tricks to make these Super Thick Chocolate Chip Cookies.
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.
6. Increase the oven temperature
Most chocolate chip cookies recipes call for you to bake them at 350°F / 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.
More Soft Cookie Recipes
While you are here, don’t forget to check out these soft cookie recipes!
- Giant Double Chocolate Chip Cookies
- Nutella Stuffed Cookies
- Soft Peanut Butter Cookies
- Almond White Chocolate Matcha Cookies
- Biscoff Stuffed Cookies