Baker Bettie

Thick and Cakey Chocolate Chip Cookies

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 stacked up

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 stacked up, Thin and Crispy Chocolate Chip Cookies stacked up and Soft and Chewy Chocolate Chip Cookies stacked up

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!

Raw ingredients spread out on a table: eggs, sugar, butter, chocolate chips, flour, etc.

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!

Side view of a Thick and Cakey Chocolate Chip Cookie

Thick and Cakey Chocolate Chip Cookies stacked up

Thick and Cakey Chocolate Chip Cookies

Yield: 24 Cookies
Prep Time: 1 hour 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes


  • 3/4 cup (5.25 oz, 149 gr) granulated sugar
  • 1/4 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
  • 1/2 tsp (4 gr) baking soda
  • 1 tsp ( 0.2 oz, 5 gr) kosher salt
  • 2 1/4 (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.
Nutrition Information:

Amount Per Serving: Calories: 228


Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

50 comments on “Thick and Cakey Chocolate Chip Cookies”

  1. Cookie science! I love this series! I can’t wait for more. There’s more, right?? 🙂

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

  3. 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!

  4. What a great post that is really helpful in understanding why some cookies turn out thick and chewy while others don’t. I’ll take one of each!

  5. I can’t wait for the next poooost! so much learning!

  6. Wow! I have a lot of learning to do! Thanks for all this cookie math. I’m bookmarking each and every post. 🙂

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


  8. how many cookies do you get?

  9. I need to take a trip to Tennessee.

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

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

  12. This recipe turned out wonderfully well! Thank you so much for the science and the post.

  13. 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.

    • 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.

    • @Eilish Please don’t waste people’s time bloviating your critique when YOU CHANGED THE INGREDIENTS, for goodness sakes. Hilarious that you don’t even know the baking soda acts off the ACID in the brown sugar. JUST LIKE THE VENERATED ORIGINAL TOLL HOUSE COOKIE and Inventor Ruth Graves Wakefield recipe. NEITHER contains baking powder. My guess is you’re not even American and therefore have no clue.

    • I have to say this provided the laugh of the day- “I just made these cookies …. [They’re] not exactly how I thought they might turn out to be”

      … Followed by an explanation of how you mangled the recipe.

      If this had been me, I would have said “I thought I was better at science than you so I tweaked the recipe. Then I remembered I don’t know what I’m doing. Anyway, are you interested in a chocolate chip shortbread recipe??”

  14. Bettie,
    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!

  15. OH, and I’m making this recipe now! Back to my baking… Can’t wait for a bite of warm cookie 🙂

  16. Pingback: 10 Tips for Baking Perfect Chocolate Chip Cookies - Baker Bettie

  17. These cookies turned out perfectly! Cakey, soft, puffed up just like in the pictures, they are exactly as described. I followed the directions exactly except I baked mine for 14 minutes and I only used 1 cup of chocolate chips, I love to get just a little bit of chocolate chips in each bite. Also I was able to get 32 cookies out of this recipe, even better 🙂

    Thanks for the recipe, I’m going to try out the one-bite chocolate chip cookies next!

  18. I have made these twice now and they are just PERFECTION! Thank you for the recipe!!

  19. Why do you use unsalted butter instead of the normal salted butter?

    • Hi Hilary,

      Most bakers use unsalted butter for 2 reasons: you can control the salt in your recipe and it tends to be more fresh because salt is a preservative. However, if you want to use salted butter you can reduce the salt in a recipe by 1/4 tsp per 4 oz (1 stick) of butter used. Hope that helps!

  20. turned out perfectly. Live at a high altitude and was worried they wouldn’t turn out but they were amazing

  21. This recipe is the same as the recipe printed on the Tolhouse chocolate chip package and it is amazing!! It makes perfectly cakey cookies!

  22. Hi Bettie!

    I attempted making a cookie recipe after reading your helpful advice and I need help….

    I first did

    3/4 cup brown sugar
    1/4 cup granulated sugar
    2 sticks butter
    2 tsp vanilla
    1 tsp baking soda
    1/4 tsp salt

    Along with my mix in

    I baked that for 5 min at 375 and my cookies spread like crazy !

    I then added 80 grams flour to the mix which is approx 3/4 cup and baked it at 350 degrees and it didn’t melt as much but it wasn’t as thick. This cooked for 13 min approx

    Both were cooked right away and the mix wasn’t stored in the fridge to cool.

    Perhaps it’s because I didn’t put the mix in the fridge before baking ?

    I don’t know what I did wrong

    • Sorry I forgot to add that I initially put 2 1/4 cups flour

    • Hi Dana! After seeing this picture, I definitely think your oven is not heating hot enough at all! How long are you letting it preheat? Sometimes it needs longer even though the oven tells you it is ready. Also, sometimes you have to set the temperature hotter than what you want it to be actually heated at. Oven thermometers are very affordable! Definitely get one and see what your oven is doing.

  23. I’ve been looking for a good thick and soft chocolate chip cookie and these are the best that I’ve come across! I followed the recipe to a T and they turned out perfectly! They were gone the same night I made them! So yummy! A definite favorite in my house!

  24. Pingback: Cookie Science: How to Make Perfect Chocolate Chip Cookies

  25. Can these be made in a sheet pan?

  26. I’m wondering if the cookie dough can be spread into a sheet pan to form cookie bars?
    Is there any alteration to the recipe?

  27. Made a half batch of these and they turned out great! Around 11-12 cookies.
    Conversions below (not by weight).

    1/4 cup and 2 TBSP granulated sugar
    2 TBSP brown sugar
    7 TBSP unsalted butter, room temp
    1 large egg, room temp
    1 tsp vanilla
    1/4 tsp baking soda
    1/2 tsp kosher salt
    1 cup and 2 TBSP flour
    1 cup chocolate chips of your choice

    I… always use salted butter when baking, but that’s just my preference! I also didn’t have kosher salt, so I actually used a 1/4 tsp of table salt.

    Excellent texture. Thanks for sciencing this out for us!

  28. What baking sheet did you use?

  29. My friend asked me to make him some’Cakey’ traditional chocolate chip cookies and then he handed me a bag of Guittard Extra Dark chocolate chips at 63% cocoa to make them with! Holy Chocolate chip This is The best recipe ever! And I am a foodie and a food junkie and I loved your article and this recipe is amazing and I look forward to following and making more of your recipes! Thank you for the science behind it LOL, my brain thinks very logically and there’s a recipe made total sense to me! I’m not bragging by stating the next sentence, however I’m an excellent cook, and I questioned your ratios and I also questioned the 3 tablespoon size dough. However I truly believe in following someone’s recipe if you’re going to attempt something and I’m so grateful I did! To all you folks wanting to try this recipe make it exactly as it’s written and it will be perfection❤️

  30. i made these cookies using one cup plus two tablespoons of cake flour and one and a quarter cup apf and they were amazing! i didn’t have to chill the dough. will definitely b making these again. i wasn’t trying to change the recipe, just something different.

Leave a Comment »