Fat cookies aren’t about calories—they’re about thickness and texture. These cookies are tall, chunky, and packed with gooey centers and melty chocolate. Think of the kind you’d find in a boutique bakery or a New York-style cookie shop.
The story of fat cookies—those thick, bakery-style delights—traces back to the evolution of the classic chocolate chip cookie, which itself has a fascinating origin.
The Birth of the Chunky Cookie
The original chocolate chip cookie was invented in the 1930s by Ruth Wakefield, owner of the Toll House Inn in Massachusetts. She chopped up a Nestlé chocolate bar and added it to cookie dough, expecting it to melt. Instead, the chocolate held its shape, and the Toll House Cookie was born.
But the “fat cookie” as we know it today—tall, gooey, and decadent—is a more recent phenomenon. It gained popularity in the early 2000s, especially in boutique bakeries in New York City. Places like Levain Bakery became famous for their massive, underbaked cookies with molten centers and crisp edges. These cookies were intentionally made with:
Cold butter to reduce spread
Extra flour for structure
Chilling the dough to lock in thickness
This style became a viral sensation thanks to food blogs and Instagram, where the dramatic cookie “break” (that gooey pull-apart moment) became a visual trademark.
Why “Fat” Matters
The term “fat cookie” doesn’t just refer to size—it’s also about fat content. Higher butter ratios and sometimes even added cream cheese or shortening contribute to that rich, soft texture. The science of baking shows that fat slows gluten development, resulting in a tender crumb and chewy bite.
Cultural Influence
While the American-style fat cookie is iconic, other cultures have their own thick cookie traditions. For example:
British biscuits tend to be crisp, but shortbread is a rich, thick cousin.
Middle Eastern cookies like ma’amoul are dense and buttery, often filled with dates or nuts.
So, the fat cookie is both a modern indulgence and a continuation of a global love affair with rich, satisfying baked goods.
Ingredients (Makes 6 Large Cookies)
½ cup salted butter, softened
¾ cup light brown sugar
¼ cup white sugar
2 large eggs
1 tablespoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips (or chopped chocolate)
Optional: ½ cup chopped
walnuts or
pecans for added crunch.
Step-by-Step Instructions
- Prep the Baking Sheet
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cream the Butter and Sugars
In a large bowl, beat the butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).
- Add Eggs and Vanilla
Mix in the eggs one at a time, then stir in the vanilla extract until fully combined.
- Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix.
- Fold in Chocolate Chips
Gently stir in the chocolate chips (and nuts, if using).
- Shape the Dough
Divide the dough into 6 large portions (about 160g each). Shape into tall, rounded mounds—this helps them stay thick while baking.
- Chill the Dough
Place the dough balls on the baking sheet and refrigerate for 30 minutes. This step is crucial for thickness.
- Bake
Preheat your oven to 375°F (190°C). Bake for 15–17 minutes, or until the edges are golden but the centers still look slightly underbaked.
- Cool and Set
Let the cookies cool on the baking sheet for 10 minutes. They’ll continue to set as they cool.
Pro Tips for Extra Thickness
Use cold butter: Slightly chilled butter helps prevent spreading.
Chill the dough: Always refrigerate before baking.
Stack the dough tall: Don’t flatten the dough balls—height is key.
Use cake flour: For an even softer texture, substitute half the all-purpose flour with cake flour.
Flavor Variations
Peanut Butter Swirl: Add ¼ cup peanut butter to the dough.
Double Chocolate: Replace ½ cup flour with cocoa powder.
Salted Caramel: Press a caramel candy into the center before baking and sprinkle with sea salt.
