If you like thicker, more cake-like cookies, give these a try. You will enjoy them as much as we do. These thick chocolate chip cookies use flour and cornstarch, which help the cookies puff up instead of spread out. See how TALL these cookies are?? Once you made the dough, you need to practice some self-restraint and put it in the fridge overnight.
Serve them with milk, tea, or just as a snack. To keep them fresh, place in an airtight container and close the lid. These babies do not go into the refrigerator, but stay on the countertop.
Also try our M&M Oatmeal Cookies, or Red Velvet Crinkle Cookies.
Cakey Chocolate Chip Cookies
Step by Step
- Combine dry ingredients in large bowl.
- Beat butter in mixer until smooth. Add brown sugar until combined. Add granulated sugar until combined. Add eggs until combined. Slowly add in flour mixture until all is combined. Stir in the chocolate chips by hand.
- Cover cookie dough with plastic wrap and leave it in the fridge for at least two hours or overnight.
- Preheat oven to 375° F (180° C) . Line two cookie sheets with parchment paper or Silicone mats. Measure out a HUGE 2½ inch scoop of cookie dough per cookie.
- Bake approximately 20 minutes until the edges just turn golden. Turn the oven off and leave them IN THE OVEN for 5 more minutes.
- Remove from the oven and let cool on cookie sheets for 10 minutes before moving to a rack.
- Enjoy with a scoop of ice cream!
Nutrition
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