Why can't I make thick cookies?

Flat cookies often come from overly soft butter, too little flour, or skipping the chill time. Measuring properly and using cold dough are key.

How do you make thick cookies?

Use a mix of brown and white sugar, chill your dough, and shape tall scoops. Bake at a slightly higher temperature to keep the center puffy.

Cold dough, extra egg yolk, a bit of cornstarch, and avoiding overmixing are all secrets to that perfect thick cookie bite.

Warm dough, melted butter, overmixing, or under-measuring flour can all cause cookies to spread excessively.

Portion size, flour ratios, oven temperature, and butter consistency all impact final cookie height and spread.

Yes, they melt slightly and stay gooey in the center. For visible chocolate puddles, press a few chips on top before baking.

Scale

1 cup unsalted butter, browned and cooled

1 1/4 cup brown sugar

1/2 cup granulated sugar

2 large eggs + 1 egg yolk

1 tbsp vanilla extract

2 3/4 cups all-purpose flour

1 tbsp cornstarch

1 tsp baking soda

1/2 tsp salt

2 cups semi-sweet chocolate chips

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1. Brown the butter and let it cool to room temperature.

2. Mix browned butter with both sugars until creamy.

3. Add eggs, yolk, and vanilla. Mix until combined.

4. In a separate bowl, whisk flour, cornstarch, baking soda, and salt.

5. Slowly mix dry ingredients into wet until just combined.

6. Fold in chocolate chips. Scoop dough into tall mounds.

7. Chill dough for at least 1 hour or overnight.

8. Preheat oven to 375°F. Place dough on parchment-lined tray.

9. Bake 11–13 minutes until edges are golden.

10. Cool on baking sheet before transferring.

For best results, chill dough overnight.

You can freeze pre-scooped dough for up to 3 months.

Press extra chips on top before baking for bakery look.