Chip Cookie Katy TX: Big, Soft, and Loaded

This Chip Cookie Katy TX recipe delivers the oversized, bakery-style chocolate chip cookies that Katy, Texas, is known for—thick, soft-centered, and loaded with chocolate in every bite. The secret is a combination of melted butter for chewiness, an extra egg yolk for tenderness, and a generous rest in the fridge so the flavors meld and the cookies bake up perfectly round. Whether you’re craving a taste of Katy or just want the ultimate chocolate chip cookie, this recipe is a keeper.

Ingredients

2 cups (250 g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups (340 g) semisweet chocolate chips
Flaky sea salt, for sprinkling (optional)

Instructions

In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and no lumps remain.
Add the egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is pale and slightly thickened, about 1 minute.
Pour the dry ingredients into the wet mixture and fold with a rubber spatula until just combined. Do not overmix.
Fold in the chocolate chips until evenly distributed.
Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour (or up to 48 hours). This step is essential for flavor and texture.
When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop the dough into 3-tablespoon-sized balls (about 60 g each) and place them 3 inches (8 cm) apart on the prepared sheets. If desired, sprinkle each ball with a pinch of flaky sea salt.
Bake one sheet at a time for 11–13 minutes, until the edges are golden but the centers still look slightly underdone. The cookies will continue to set as they cool.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips

Chill the dough: Don’t skip the refrigeration. It prevents spreading, deepens the flavor, and gives the cookies a chewy texture. If you’re in a hurry, even 30 minutes helps, but 1 hour is best.
Use a cookie scoop: For uniformly sized cookies, use a 3-tablespoon scoop. This also helps them bake evenly.
Do not overbake: The cookies will look soft and slightly puffy when you pull them out. They’ll collapse and set perfectly as they cool. Overbaking yields dry, crunchy cookies.
Substitution: If you prefer milk chocolate or dark chocolate, swap the semisweet chips 1:1. For a nutty twist, replace 1/2 cup (85 g) of the chocolate chips with chopped pecans or walnuts.

Serving Suggestions

Serve these cookies slightly warm with a glass of cold milk or a scoop of vanilla ice cream for a classic treat. They’re also great crumbled over a bowl of vanilla pudding or used as the base for an ice cream sandwich. For a Katy-style dessert board, pair them with fresh strawberries and a drizzle of chocolate sauce.

Variations

Double Chocolate: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder and use white chocolate chips instead of semisweet.
Oatmeal Chip: Reduce flour to 1 3/4 cups (220 g) and add 1 cup (80 g) old-fashioned oats. Add 1/2 teaspoon cinnamon for warmth.
Peanut Butter Chip: Swap the semisweet chips for peanut butter chips and add 1/2 cup (130 g) creamy peanut butter to the wet ingredients (reduce butter to 1/2 cup / 115 g).
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. Chill the dough for at least 2 hours to help prevent spreading.

Storage and Reheating

Store baked cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, add a slice of bread to the container—it releases moisture and keeps the cookies chewy. For longer storage, freeze the baked cookies for up to 3 months in a freezer-safe bag. To reheat, place a cookie on a microwave-safe plate and heat for 10–15 seconds, or warm in a 300°F (150°C) oven for 5 minutes. You can also freeze the unbaked dough balls for up to 3 months; bake directly from frozen, adding 2–3 minutes to the baking time.

Frequently Asked Questions

Can I make the dough ahead of time? Yes, the dough can be refrigerated for up to 48 hours. In fact, longer chilling improves the flavor and texture. Just let it sit at room temperature for 10 minutes if it becomes too hard to scoop.

Why did my cookies spread too much? Spreading usually happens if the dough wasn’t chilled long enough, or if the butter was too warm when mixed. Make sure your melted butter is cooled to room temperature, and chill the dough for at least 1 hour. Also, measure your flour correctly—too little flour can cause spreading.

Can I use salted butter? Yes, but reduce the added salt to 1/4 teaspoon to avoid overly salty cookies.

How do I get that “bakery-style” look? The key is to use a large cookie scoop (about 3 tablespoons) and to slightly underbake the centers. Also, pressing a few extra chocolate chips onto the top of each dough ball before baking makes them look picture-perfect.

Can I make these cookies smaller? Absolutely. Use a 1-tablespoon scoop and reduce the baking time to 8–10 minutes. The yield will be about 36 small cookies.

What if I don’t have cornstarch? Cornstarch helps keep the cookies soft and tender. You can omit it, but the cookies will be slightly thinner and less chewy. Alternatively, replace it with an equal amount of flour.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).