Thick and Cakey Chocolate Chip Cookies

Baker Bettie Baking Science, Cookies, Sweets 23 Comments

Learn how to make perfectly thick and cakey chocolate chip cookies. The science of the chocolate chip cookie is explored to create your perfect cookie! 

Thick and Cakey Chocolate Chip Cookies- Baker Bettie

I’m back today for Chocolate Chip Cookie week with the polar opposite of yesterday’s cookie. Yesterday we explored the paper thin and ultra crispy chocolate chip cookie. But today we are going thick and cakey and airy! So just take everything you learned yesterday and reverse it, right? Well, kind of.

With our thin and crispy cookie we talked about a high ratio of sugar and fat. Well in this instance, yes, we are going in reverse. A lower percentage of fat and sugar will produce a fatter cookie. The cookie will coagulate more quickly and spread less. Remember how we talked about butter and sugar melting causing the cookie to spread? We are trying to reduce that here!

For the purposes of this demonstration, I used butter as the fat in all of the recipes. However, shortening would produce an even fluffier and softer cookie because it melts more slowly than butter. Shortening also contains more water content and will produce steam when it melts causing more rise. You can substitute the same amount of shortening for the butter if desired in this recipe.

Thick and Cakey Chocolate Chip Cookies- Baker Bettie

The ratio of eggs in this cookie is also higher than in our thin and crispy recipe. This is for several reasons. Eggs also contain water that will evaporate and produce steam which will help our cookie rise. The protein in the eggs also help with cookie coagulation and will keep a thicker shape.

As with our thin and crispy cookies, the makeup technique is equally as important. We want to cream the butter and sugar just until well incorporated. Creaming too much will incorporate more air, increasing spread of the cookie. The cookies will also stay much fluffier if the glutens are not overdeveloped. This means when the flour is added it is  mixed just until incorporated and no more. And finally, it serves us well to have our dough chilled with these babies. With the dough going into a moderate heat oven, chilled dough will allow the outside of the cookie to set before the fat and sugar melt and completely spread. This will keep our cookies nice and thick!

Thick and Cakey Chocolate Chip Cookies- Baker Bettie

Alright, here’s the painful part if you hate math. If that is you, then I’m sorry. You can totally skip this part and go right to the recipe. But of course I hope you don’t! Math is easy. And again, it’s math that’s bringing us to cookies sooo… yeeeah.

We’re talking Baker’s Percentages here. If you missed Monday’s post go on over there and check it out. Or here is the recap: Baker’s Percentages focus on the ratio of every ingredient compared to the amount of flour in the recipe. Flour is always set at 100% and the rest of the ingredients are calculated off of that amount.

The basic formula for finding baker’s percentages is:
weight of ingredient/ (divided by) weight of flour x (multiplied by) 100= baker’s percentage

3/4 cup (5.25 oz, 149 gr) granulated sugar 52%
1/4 cup (1.9 oz, 53 gr) brown sugar 18%
14 TBSP (7 oz, 198 gr) unsalted butter 65%
2 (3.6 oz, 102 gr) large eggs 35%
2 tsp (0.2 oz, 5 gr) vanilla 1.7%
1/2 tsp (4 gr) baking soda 1.3%
1 tsp ( 0.2 oz, 5 gr) kosher salt 1.7%
2 1/4(10.1 oz, 286 gr) cups flour 100%

When you look at these percentages compared to the thin and crispy recipe it is easy to see the differences! The total sugar percentages in this is 70% compared to the 104% from the crispy cookie. The butter percentage is also lower at a 65% compared to 70% of the thin cookie. And the egg percentage is double here what it was the this cookie opposite. Pretty cool huh? Science and math and cookies!

Thick and Cakey Chocolate Chip Cookies- Baker Bettie

Thick and Cakey Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: About 24 Large Cookies
  • ¾ cup (5.25 oz, 149 gr) granulated sugar
  • ¼ cup (1.9 oz, 53 gr) brown sugar
  • 14 TBSP (7 oz, 198 gr) unsalted butter, room temp
  • 2 (3.6 oz, 102 gr) large eggs, room temp
  • 2 tsp (0.2 oz, 5 gr) vanilla
  • ½ tsp (4 gr) baking soda
  • 1 tsp ( 0.2 oz, 5 gr) kosher salt
  • 2¼(10.1 oz, 286 gr) cups flour
  • 2 cups chocolate chips of your choice (I use dark chocolate)
  1. Cream the butter and both sugars on medium speed in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer. Cream until well incorporated, but not to incorporate air. About 1 min of creaming. Reduce the speed and add the eggs 1 at a time and the vanilla. Increase the speed and mix until well combined.
  2. Sift together the flour, salt, and baking soda in a separate mixing bowl.
  3. Slowly add the flour mixture to the butter mixture, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not overmix! Stir in the chocolate chips.
  4. Chill the dough for 1 hour and up to overnight. If desired, you can scoop the dough onto baking sheets and chill the dough mounds.
  5. Preheat oven to 350F.
  6. Scoop large mounds of dough (about 3 TBSP each) onto baking sheets lined with parchment paper or a silpat. No more than 8 cookies a sheet.
  7. Bake for 10-12 minutes, rotating halfway through.
  8. Remove cookies from baking sheet onto a cooling rack to cool completely.


Soft and Chewy Chocolate Chip Cookies
Thin and Crispy Chocolate Chip Cookies

Comments 23

    1. Post
  1. Tricia A. Pribel

    The chocolate chips are not listed as an ingredient. How much and what kind of chocolate chips are used?

  2. BakerBettie

    HA! What a typo. Can't make chocolate chip cookies without chocolate chips. Thanks for the catch! Any kind you like, you need about 2 cups. I will add to the list. I like dark chocolate chips!

    1. Post
    1. Post
    1. Post
      Baker Bettie

      I’m here at your service Ruby! To teach my expertise, cookie science! There should be a degree in that!

  3. Pingback: 10 Chocolate Chip Cookie Recipes You Need in Your Life - Baker Bettie

  4. Pingback: Soft and Chewy Chocolate Chip Cookies - Baker Bettie

  5. Eilish

    I just made these cookies and they are okay, but not exactly how I thought they might turn out to be.

    Firstly, if we’re talking about science, the recipe calls for baking soda when there is no acid in the recipe to react with, therefore it should call for baking power, equal rations, and you will avoid a bitter salty taste after cooked. That taste is the cooked baking powder that had nothing to react with while cooking.

    The cookies rose well, but using my 3 tablespoon cookie scoop, as directed, I turned the oven down to 325 and baked for 18 minutes to ensure they were cooked through while not burned on the bottom. These are very large cookies. Because I swapped for baking powder, the cookies rose to be as tall as about your pinky finger, and are not as flat as the ones pictures in this recipe post.

    As for the taste, they are good, but not the chocolate chip cookie taste you would imagine…they remind me more of a chocolate chip shortbread recipe. I think in the future I would use demerara sugar in place of regular golden, and I would adjust the ratio’s of white and brown sugar used.

    I think these cookies are a solid 7.5/10, thanks for sharing.

    1. Post
      Baker Bettie

      Hi Ellish,

      I appreciate the feedback. This recipe does have an acidic element. The molasses in brown sugar is acidic and it is enough to activate the baking soda. I have never had the problem of noticing the baking soda taste in these. It sounds like you only made it with baking powder and not with baking soda as written? Did you actually make it with baking soda and notice an off taste or are you just guessing that it would because I’ve never had the problem?

      If you do prefer to up the brown sugar ration and lower the white sugar ratio that is definitely an option and that would give you more acidity to react with the baking soda. The cookies will start to move toward a chewy texture if you do that, which isn’t bad, but just not what I had in mind for the texture of this cookie. I have a separate recipe for chewy cookies that has a higher brown sugar ratio.

  6. Gayle

    I’m so happy my daughter (Kaley) clued me into you! I think I understood her correctly that you two met in Lawrence? I love your blog and recipes!

    1. Post
    1. Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: