Comments on: Big Thick Chocolate Chip Cookies

By: Lori I

Lori I — Thu, 02 Jul 2026 20:29:32 +0000

I was looking for a chocolate chip cooke base for my chocolate chip chookie because my normal chocolate chip recipe was flatting and spreading too much lately. They tasted good, but looked like a big blob after they cooked. I think I figured out why this started happening. So I wanted to find a thicker base recipe. For the most part, I made your base recipe. I used the cake flour as you said and measured the cake flour (450 g), hencing making the dough almost exactly as your recipe stated. Since I likk a sweet and savory taste to my cookies, I used salted butter, regular salt, plus some extra butter salt. Then I added White chocolate chips, semi-sweet chocolate chips, pecans and shredded coconut. I made 2 inch cookies using a regular cookie scoop. This made almost 3 doz cookies. I did bake at 375 for about 13 min. These cookies were amazing. I will in the future make big cookies. This a solid recipe if someone follows yours exact. the The texture inside and outside of the cookie came out absolutely perfect. Thanks for all your cookie tips.

By: Christi

Christi — Thu, 02 Jul 2026 14:48:16 +0000

I followed this recipe exactly, though I did have to bake a couple minutes longer as I usually do with most recipes. These are the BEST cookies ever! Definitely the most luxurious cookie dough I’ve ever made, and my cookies turned out beautiful. They are thick and perfect and so delicious. Thank you for this recipe!

By: Betsy

Betsy — Sun, 14 Jun 2026 23:50:26 +0000

These are bakery style cookies. I love that they keep their shape and don’t spread like most recipes. Everyone who tries them raves about them. I don’t like to share the recipe because it’s so good. 🙂

By: Sam Merritt

Sam Merritt — Wed, 03 Jun 2026 20:16:09 +0000

In reply to Kayleigh. Hi Kayleigh! I'm so glad you've enjoyed these cookies! I have honestly never tried these cookies in a sheet pan so I can't say for sure how long to bake it. Let me know how it goes if you do try it. :)

By: Kayleigh

Kayleigh — Wed, 03 Jun 2026 20:03:26 +0000

These were delicious! My whole family loved them. They remind me of MCL cookies which is exactly what I was looking for. I am planning on making another batch of dough and pressing it into a sheet pan to make a cookie cake for my husband’s birthday. Any recommendations on how long I should bake for?

By: Sam Merritt

Sam Merritt — Tue, 02 Jun 2026 20:30:45 +0000

In reply to Tammy L Bremer. Hi Tammy! I'm not sure how putting a lollipop stick in these would work. They are a pretty big, heavy cookie. I honestly haven't ever made one so I'm hesitant to give a good recommendation here. If you do try it I would love to know how it goes. :)

By: Sam Merritt

Sam Merritt — Fri, 29 May 2026 11:20:05 +0000

In reply to Coco. It could work, but browning your butter will reduce the liquid in the recipe so you may need to adjust the flour as well. Just something to keep an eye out for.

By: Sam Merritt

Sam Merritt — Thu, 28 May 2026 01:48:47 +0000

In reply to Kaitlin. Thank you so much for trying my recipe, Kaitlin! I'm so glad they were such a hit! :)

By: Kaitlin

Kaitlin — Mon, 25 May 2026 15:06:43 +0000

The cookies came out wonderful! I also very much appreciated how you stated the amount along with the steps. Very thoughtful. Thank you!

By: Coco

Coco — Sun, 24 May 2026 02:43:51 +0000

Is it ok to use brown butter for this recipe?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 11 May 2026 15:14:33 +0000

In reply to Susan. Hi Susan! It sounds like you may be confusing fluid ounces (volume) with weight. 450g of cake flour is correct for this recipe, which sounds like it would be about half of your box of cake flour.

By: Susan

Susan — Sat, 09 May 2026 13:29:55 +0000

Hi – I’m confused because the recipe says 4 cups (450 g) cake flour which I have. The box is 32 ounces. Normally 32 ounces = 4 cups. But the box is like 900 grams. So one of these measurements is off. I figured something was off when my dough didn’t look right.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 08 May 2026 15:07:42 +0000

In reply to Sara. Hi Sara! Not a stupid question at all. The weight would be the same; however, if you don't have cake flour you may be better off using our best chocolate chip cookies recipe instead. These thick cookies recipe really benefit from cake flour, while our "best" recipe is amazing with all-purpose! Hope that helps!

By: Sara

Sara — Fri, 08 May 2026 06:57:00 +0000

it is my first time baking chocolate chip cookies and in my country and we don't have cake flour. the comment says 450 grams of all purpose flour but it's the same grams in cake flour is that correct? we don't have cups either I'm sorry if that is a stupid question can't wait to try them!

By: Tammy L Bremer

Tammy L Bremer — Tue, 05 May 2026 15:30:29 +0000

Could I use this recipe to make chocolate chip cookie pops? What would you receommend? I want to use a lollipop stick in them.

By: Sam Merritt

Sam Merritt — Wed, 29 Apr 2026 20:26:33 +0000

In reply to Dolly. Hi Dolly! The weights are the same. The amount varies if you are using cup measurements. :)

By: Sam Merritt

Sam Merritt — Wed, 29 Apr 2026 20:01:27 +0000

In reply to Elizabeth May. Hi Elizabeth! While I haven't done it I think it could work just fine. :)

By: Elizabeth May

Elizabeth May — Wed, 29 Apr 2026 13:13:40 +0000

Could I use this recipe to make cookie cakes in a 4 inch ring?

By: Dolly

Dolly — Mon, 27 Apr 2026 16:57:24 +0000

hello, im trying to make this recipe, however im using all purpose flour and in the note it is the same grams measurement of the cake flour and in the ingredients you said it should not be the same, so how much should i use all purpose flour for this recipe (in grams). thank you

By: Michael

Michael — Tue, 21 Apr 2026 03:07:45 +0000

These are amazing. I’ve discovered that I like these type of cookies much more than thin or crispy cookies! Even though I substituted the cake flour for all purpose, these still came out great! I honestly initially thought that I put too much flour because the dough was lowkey hard to mix but all turned out well. I would 1000% recommend these (I’d just suggest using a scale cause it’s more accurate. They’re an amazing baking investment if you can afford one, and they’re not very expensive)

By: Danielle

Danielle — Tue, 31 Mar 2026 20:33:51 +0000

In reply to Sam Merritt. No substitutions, fluffed the flour but did not weigh.

By: Sam Merritt

Sam Merritt — Tue, 31 Mar 2026 01:48:16 +0000

In reply to Danielle. I'm so sorry to hear this happened, Danielle! Did you weigh your flour? Did you make any substitutions?

By: Danielle

Danielle — Mon, 30 Mar 2026 23:39:38 +0000

These tasted great but mine did not spread out at all like the video. They stayed in a “ball” pretty much.

By: Janet Miller

Janet Miller — Tue, 24 Mar 2026 17:48:40 +0000

These look absolutely outrageously wonderful. I LOVE a softer cookie, can’t stand the thin crispy kind. Will definitely try these after the Easter holiday! Yum!

By: doggo donk

doggo donk — Tue, 24 Mar 2026 16:31:07 +0000

In reply to Stevie.

Hi!! i recommend you bake them at a higher temperature for a shorter amount of time. If you didn’t like this cookie recipe then i suggest you try a different type of recipe. This type of recipe is for making thick and soft cookies. for a more normal sized or thin and crispy recipe i suggest you look for a recipe that advertises that. A recipe that makes thin and crispy cookies has a higher fat and sugar ratio compared to flour – more butter and sugar compared to flour, this means the cookie has less structure and it cooks more and bakes flatter and chewier. This recipe has a lower fat and sugar to flour ratio – less butter and sugar compared to the amount of flour, this means it will give cookies with much more structure that will be taller and thicker (and paler too as the butter and sugars aren’t caramelising as much because there is less of them). I hope this helps! Have fun baking!!!