Ultra Thick Bakery Style Chocolate Chip Cookies are everything you want in a cookie—crispy edges with soft, gooey centers that melt in your mouth. These cookies are packed with plenty of chocolate chips, and their thick, chunky shape makes every bite feel like a special treat. If you love that classic cookie texture but want something a bit bigger and more satisfying, these are exactly what you need.
I love making these cookies when I want a little pick-me-up or need to share something sweet with friends. The dough is easy to work with, and the way the cookies puff up in the oven always makes me smile. I find it’s best to let them cool just a few minutes so the centers stay soft, while the edges get that perfect crunch. It’s a small trick that really makes a big difference in the texture.
These cookies are fantastic served warm with a glass of cold milk or even alongside your favorite coffee. I often bake a batch to enjoy throughout the week because they keep well and taste just as good on day two (if they last that long!). Whenever I bring these out, people always ask for the recipe—there’s just something about that thickness and gooey chocolate that feels like a little piece of homemade happiness.
Key Ingredients & Substitutions
Butter: Using softened unsalted butter gives the cookie richness and helps create crispy edges. If you only have salted butter, reduce added salt slightly for balance.
Sugars: A mix of granulated and light brown sugar adds both crunch and moisture. Light brown sugar adds a lovely caramel flavor. You can swap dark brown sugar if you want deeper notes.
Chocolate: Chunky semi-sweet chocolate pieces melt beautifully, giving gooey pockets. Chips work fine too. Try mixing dark or milk chocolate chunks for variety.
Flour: All-purpose flour works well here, creating a chewy and thick texture. For gluten-free, try a 1:1 baking flour substitute, but dough might be more delicate.
How Do You Get Thick, Gooey Centers and Crispy Edges?
Thick cookies need just the right balance of ingredients and baking time to keep centers soft and edges crisp:
- Dough chilling: Chill dough for at least 30 minutes to firm up fats. This prevents cookies from spreading too much in the oven.
- Use large scoops: Bigger dough balls make thick cookies that bake in the center without drying out.
- Bake at 350°F: The moderate oven temperature lets edges crisp slowly while keeping the middle soft.
- Check doneness: Pull cookies out when edges are golden and centers look set but soft. They’ll firm up as they cool.
- Cooling time: Let cookies rest on the pan before moving. This helps centers finish baking gently and sets structure without overbaking.
I like to keep a close eye during those last minutes in the oven, as every oven is a little different. This care ensures each cookie is perfectly textured, with warm melty chocolate inside and a nice crunch outside.
Equipment You’ll Need
- Mixing bowls – a large one for creaming butter and sugars, and a medium one for dry ingredients makes mixing easier.
- Hand or stand mixer – helps cream butter and sugar smoothly for light, fluffy dough.
- Spoon or spatula – great for folding chocolate chunks into the dough without overmixing.
- Baking sheets – sturdy, flat sheets ensure even baking and crispy edges.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup a breeze.
- Scoop or large spoon – for portioning equal-sized cookie dough balls for uniform baking.
- Cooling rack – lets cookies cool evenly and keep their texture crisp on the outside.
Flavor Variations & Add-Ins
- Add chopped toasted walnuts or pecans for a nutty crunch that complements the gooey centers.
- Swap semi-sweet chocolate chunks with white chocolate chips for a sweeter, creamier twist.
- Stir in a teaspoon of cinnamon or pumpkin spice to add warm, cozy flavors, great for fall baking.
- Try mixing in dried cherries or cranberries with the chocolate for a fruity contrast that brightens the flavor.
Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers
Ingredients You’ll Need:
For The Dough:
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (340g) semi-sweet chocolate chunks or chips
- Optional: 1 cup chopped walnuts or pecans (for added texture)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the dough, 12-14 minutes to bake, plus about 5 minutes of cooling on the baking sheet. In total, you can expect roughly 30 minutes from start to finish. If you want extra thick cookies, you can chill the dough for 30 minutes before baking, which adds to the wait but improves texture.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mix aside for now.
2. Cream Butter and Sugars:
In a large bowl, use a mixer on medium speed to cream the softened butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy—usually about 2 to 3 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, making sure it’s combined evenly.
4. Mix Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until everything is combined. Try not to overmix to keep the cookies tender and soft.
5. Add Chocolate and Nuts:
Fold in the chocolate chunks or chips, and if you like, the chopped nuts. Mix gently to spread them evenly through the dough.
6. Shape and Bake Cookies:
For thick cookies with gooey centers, scoop large mounds (about 3 1/2 tablespoons each) of dough onto the prepared baking sheets, spacing them about 3 inches apart so they have room to spread.
Bake for 12 to 14 minutes. Look for golden edges with centers that still might look a little underbaked—this will keep them soft inside after cooling.
7. Cool and Serve:
Remove the baking sheet from the oven and let the cookies cool there for about 5 minutes so they firm up a bit without losing softness. Then transfer them to a wire rack to cool completely or enjoy warm with a cold glass of milk for the best experience.
Can I Use Frozen Cookie Dough for This Recipe?
Yes! You can freeze the dough in tightly wrapped portions for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as usual. This helps maintain thick, gooey centers.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months and thaw at room temperature before enjoying.
Can I Substitute the Butter with Margarine or Oil?
Butter gives the best flavor and texture, but you can use margarine if necessary. Avoid using oil alone, as it can make the cookies too greasy and affect thickness and crispiness.
What if I Don’t Have Chocolate Chunks?
No worries! Chocolate chips work great as a substitute. You can also mix in different types like milk, dark, or white chocolate chips for interesting flavor combinations.
