snowy mountain

Thick Chocolate Chip Cookies

These are big cookies — not for the faint-hearted! In my opinion, perfect BIG WET FOOD energy (WILL get you going)! If you’re leaning crispier, try my Crispy Chocolate Chip Cookies or, if chewier, my Chewy Chocolate Chip Cookies… (If you’re going all in on the chocolate, try my Chocolate Chocolate Chip Cookies too!)

I recommend making the batter before making dinner, shaping it into balls (the bigger the better here), chilling the dough during dinner, then baking the cookies straight out of the refrigerator after dinner. The longer you chill, the better, but don’t go crazy.

Total time: 1 hour 30 min. Makes about 15 extra-large cookies.

Materials: Mixing bowl; measuring vessels; cookie or toaster tray. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 stick butter, softened
  • ½ cup dark brown sugar, packed down (120g)
  • 1 ¼ cup granulated sugar (250g)
  • 2 eggs
  • 1 tsp vanilla
  • 2 ¼ cups all purpose flour (270g) (or, for gluten free, replace with all oat flour)
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • Chopped chocolate (I like dark chocolate) and/or mini chocolate chips, oats, nuts, and coconut flakes


  1. In a mixing bowl, mix together the 1 stick of butter, ½ cup packed brown sugar, and 1 ¼ cup granulated sugar to a smooth paste. Then mix in the 2 eggs and 1 tsp vanilla.
  2. In a measuring cup, measure the heaping 2 ¼ cups all purpose flour and mix with 2 tsp baking powder and ¼ tsp baking soda. Add this to the wet ingredient bowl.
  3. Add in chocolate as desired. Roll into balls and refrigerate for at least 1 hour (if you don’t, these will spread more).
  4. Bake at 350˚F for ~20 min. These will be pretty pale even when cooked through, so don’t over-bake! Sprinkle with some sea salt if you’d like and transfer to a rack.

Greetings from our kitchen!

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