Thiccc Chocolate Chip Cookies
Back in the day, when I ran my little micro-bakery, I sold all kinds of sweet treats, but these cookies (along with my cinnamon rolls) were the hands-down favorite.
Now, I’ll be honest—I’m usually more of a thin and chewy cookie girl, but these Levain-style thic cookies really won me over.
And the best part?
They’re super easy to whip up, so you can enjoy bakery-quality cookies at home with minimal effort.
*Makes 6 extra large and in charge cookies*
Shopping List for Cookies
Here’s everything you’ll need to make these delicious Thic Choc Chip Cookies. You can find most of these ingredients at your local grocery store or order them online.
Baking Essentials:
Unsalted vegan butter (I recommend Violife)
Light brown sugar
Granulated sugar
Neutral oil (e.g., vegetable or canola oil)
Vanilla extract
All-purpose flour
Cornstarch
Baking powder
Baking soda
Kosher salt
Chocolate:
Semi-sweet chocolate chips (I recommend Guittard dairy-free semi-sweet chocolate chips)
Optional: Guittard semi-sweet chocolate wafers or bars for extra melty chocolate
Optional Add-ins:
Chopped nuts (e.g., walnuts, pecans, almonds)
Flaky sea salt for sprinkling on top
GYATT
These thick, bakery-style cookies are inspired by the iconic Levain Bakery in NYC. They have a perfectly crunchy, golden-brown exterior with a soft, gooey center that’s packed with rich, melty chocolate. Each bite delivers the ultimate balance of texture and flavor, making them an irresistible treat for any cookie lover.
Equipment Needed for Thic Choc Chip Cookies
To make these Thic Choc Chip Cookies, you’ll need the following equipment:
Baking Equipment:
Stand mixer or hand mixer
Large mixing bowl
Measuring cups and measuring spoons
Kitchen scale for accurate measurements
Rubber spatula or wooden spoon
Baking sheet
Parchment paper or silicone baking mat
Freezer-safe dish or tray with lid
Cooling rack
My Favorite Vegan Baking Products for Thiccc Choc Chip Cookies
If you're aiming for the perfect vegan chocolate chip cookies—thick, chewy, and filled with gooey chocolate—these are the exact products I rely on to get the job done. Using high-quality ingredients makes all the difference in texture and flavor.
Here's what I recommend:
Guittard Dairy-Free Semi-Sweet Chocolate Chips
For the ultimate vegan cookie experience, I always use Guittard dairy-free semi-sweet chocolate chips. These premium chocolate chips are rich, smooth, and free from dairy, making them ideal for vegan baking (although not certified vegan, if that is important to you). They melt beautifully, giving you those gooey chocolate pockets everyone craves in a chocolate chip cookie. You can find these chocolate chips in most grocery stores or buy them online if you can’t track them down locally.
Guittard Dairy-Free Semi-Sweet Chocolate Chips
Guittard Semi-Sweet Chocolate Wafers & Bars
For an extra gooey texture, I also love using Guittard semi-sweet chocolate wafers or chopping up their semi-sweet chocolate bars. The larger pieces melt into creamy chocolate pools that elevate these cookies to bakery-quality. If you want cookies with that decadent, melted chocolate center, these are a must! Look for them at specialty grocery stores or order them online.
Guittard Semi-Sweet Chocolate Wafers & Bars
Violife Unsalted Vegan Butter
To get that perfect soft and chewy texture in these cookies, I swear by Violife unsalted vegan butter. It’s an excellent substitute for traditional butter and doesn’t compromise on taste or texture. This vegan butter is key to making these cookies rich and buttery without any dairy. You can find Violife in many supermarkets or easily order it online if it's not stocked in your local store.
Violife Unsalted Vegan Butter
Why These Products Make a Difference
Using high-quality ingredients like Guittard chocolate and Violife vegan butter ensures your cookies have the perfect balance of flavor and texture. These products help achieve that classic chocolate chip cookie flavor that you’ve been missing.
Use What Works Best for You
Although these are my personal favorite products, feel free to use the brands you love and trust. The most important thing is to use ingredients that taste the best to you, so you can create the ultimate cookie experience. After all, the best cookies are the ones that match your own flavor preferences!
HELPFUL NOTES:
Baking Tips for Perfect Thick Cookies
Chilling the Dough: Freezing the cookie dough balls before baking is essential to achieving that perfect thick texture. Cold dough spreads less in the oven, giving you cookies with a crispy edge and soft, gooey center.
Cookie Size: These cookies are large at 6 oz each, which is key to creating a soft and gooey, bakery-style cookie. If you prefer smaller cookies, reduce the baking time accordingly.
Ingredient Substitutions
Vegan Dairy-Free Butter: This recipe calls for unsalted vegan butter. Make sure it's cold, as this helps create a thick and soft cookie that holds its shape. If using salted vegan butter, reduce the added salt in the recipe by half.
Chocolate Choices: Semi-sweet chocolate chips work best for balance, but you can experiment with dark chocolate, milk chocolate, or even white chocolate. Use chocolate wafers for that ultra-melty effect.
Storing Cookie Dough
Freezer-Friendly: This cookie dough can be stored in the freezer for up to a month, making it perfect for baking fresh cookies anytime. Simply bake from frozen—no need to thaw!
Troubleshooting Common Cookie Problems
Flat Cookies: If your cookies are spreading too much, your dough may not be cold enough. Make sure the dough is frozen for at least 4 hours before baking.
Overbaking: Be cautious with baking time! Baking too long can result in a dry cookie. Look for a golden brown top and firm edges. Cookies will continue to set as they cool.
Serving Suggestions
Warm Cookies: For the best experience, enjoy these cookies warm! Serve them with a cold glass of milk or a scoop of ice cream for an indulgent dessert.
RECIPE
INGREDIENTS:
226g (1 cup) cold unsalted butter
150g (¾ cup) light brown sugar
100g (½ cup) granulated sugar
30g (2 tbsp) neutral oil
2 tsp vanilla extract
285g (2 ½ cups minus 2 tbsp) all-purpose flour
16g (2 tbsp) cornstarch
2 tsp baking powder
½ tsp baking soda
1¼ tsp kosher salt
8-10 oz semi-sweet chocolate chips (or wafers for extra melty chocolate)
DIRECTIONS:
Prep the Butter and Sugar
Cube the cold butter and add it to a large bowl or the bowl of a stand mixer. Add both sugars. Mix on medium speed until the butter is coated in sugar (it should still be chunky, not fully creamed).Add Wet Ingredients
Pour in the oil and vanilla extract, then mix on medium speed for 1 minute.Combine Dry Ingredients
Add the flour, cornstarch, baking powder, baking soda, and salt to the bowl. Mix just until the dough comes together. It should be a crumbly consistency.Mix in Chocolate
Add the chocolate chips or wafers and mix briefly to distribute them evenly through the dough.Shape and Freeze
Gently press the dough into 6 oz balls and place them on a freezer-safe dish or tray. Cover and freeze for 4 to 24 hours.Bake the Cookies
When ready to bake, preheat the oven to 415°F (210°C). Place the frozen dough balls on a lined cookie sheet. Bake on the middle rack for 9-11 minutes, depending on how frozen your dough is and your oven.Visual Cues: The cookies should have a golden brown top and crispy edges.
Cool and Enjoy
Let the cookies rest for 15 minutes, then transfer them to a cooling rack. If you like a gooey, slightly underdone center, dig in after 15 minutes. For a firmer center, let them cool a bit longer.
TIPS:
Freezing the Dough: You don’t need to bake all the cookies at once. Store extra dough balls in a tightly sealed, freezer-safe container for up to a month. Bake them off whenever you're craving a fresh cookie!
