These Ultra Thick Bakery Style Chocolate Chip Cookies are everything you want in a cookie – crispy edges with a soft, gooey center that feels just right. Imagine biting into a cookie that’s thick and almost cake-like but still bursting with melty chocolate chips throughout. It’s the kind of cookie that makes you want to pause time and just enjoy every bite.
I love making these cookies when I need a little extra comfort because they remind me of those cookies you find at your favorite bakery – but made fresh at home. One of my favorite tricks is chilling the dough before baking, which helps keep the cookies nice and thick and makes the chocolate chips even more melty inside. Once you try this, I bet it’ll be your go-to recipe for cookie cravings.
Serving these cookies warm with a glass of cold milk is my personal favorite – it’s like the perfect little treat at the end of the day. They’re great for sharing with friends too, but don’t be surprised if people ask for the recipe because everyone will want to know how you got that perfect balance between crispy and gooey. These cookies are truly a little piece of happiness in every bite!
Key Ingredients & Substitutions
Butter: Melted butter gives these cookies a tender texture and adds richness. Use unsalted to control salt levels. If needed, you can use browned butter for a nutty flavor boost.
Sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps crisp the edges. Light or dark brown sugar both work fine; dark will give a deeper flavor.
Egg & Egg Yolk: Adding an extra yolk keeps the center moist and rich. You can substitute with vegan egg replacers if needed, but texture may vary.
Chocolate: Semi-sweet chips are classic, but chunkier chocolate pieces create gooey pockets. Mix milk or dark chocolate chunks too for taste variety.
How Can I Get Thick Cookies With Crispy Edges AND Gooey Centers?
Achieving thick cookies with both crispy edges and gooey centers is all about dough handling and baking time.
- Chill the Dough: Refrigerating the dough firms it up, preventing cookies from spreading too thin in the oven.
- Use a Lower Oven Temperature: Baking at 325°F allows the outside to set slowly while keeping the inside soft.
- Don’t Overbake: Take the cookies out when edges are golden but centers still look slightly underbaked. They’ll keep setting as they cool.
- Portion Size: Using a large scoop keeps cookies thick and bakery-style. About 3 tablespoons per cookie works great.
With these tips, you’ll get that perfect mix of crunch and soft gooeyness every time.
Equipment You’ll Need
- Mixing bowls – you’ll need at least one large bowl for the dough and one medium for dry ingredients.
- Whisk and spatula – a whisk helps blend dry ingredients; a spatula is great for folding in chocolate without overmixing.
- Measuring cups and spoons – precise measurements keep cookies consistent and balanced.
- Cookie scoop (3-tablespoon size) – makes evenly sized, thick cookies that bake evenly every time.
- Baking sheets lined with parchment paper or silicone mats – these prevent sticking and help cookies bake with perfect edges.
- Cooling rack – essential for letting cookies cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap semi-sweet chips for dark chocolate chunks for a richer, slightly bitter taste.
- Add 1/2 cup chopped toasted nuts like walnuts or pecans for crunch and a nutty flavor.
- Stir in 1/3 cup shredded coconut for extra texture and a subtle tropical note.
- Mix in 1 teaspoon espresso powder to deepen the chocolate flavor without making it taste like coffee.
How to Make Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chunks or chips
- Optional: flaky sea salt for sprinkling
Time You’ll Need:
This recipe takes about 15 minutes to prepare, plus at least 1 hour chilling time for the dough. Baking the cookies takes about 12-15 minutes, and a few minutes of cooling time before enjoying. If you chill the dough longer (up to 24 hours), the flavor and thickness improve even more!
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients
Preheat the oven to 325°F (163°C). Line your baking sheets with parchment paper or silicone mats so the cookies don’t stick. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now.
2. Mix Butter and Sugars
In a large bowl, stir the melted butter, brown sugar, and granulated sugar until smooth and well combined.
3. Add Eggs and Vanilla
Add the egg, egg yolk, and vanilla extract to your butter and sugars. Beat everything together until the mixture looks light and creamy. This adds air and helps the cookies bake to the right texture.
4. Combine Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients. Stir softly until just combined — be gentle, so you don’t overmix and make the cookies tough.
5. Fold in the Chocolate
Gently fold in the chocolate chunks or chips, making sure they’re spread evenly in the dough.
6. Chill the Dough
Cover the dough with plastic wrap or a lid and refrigerate it for at least 1 hour (or up to 24 hours for thicker, more flavorful cookies).
7. Shape and Bake Your Cookies
Use a large scoop (about 3 tablespoons) to form the dough into balls, and place them 2 inches apart on your prepared baking sheets. If you like, sprinkle a pinch of flaky sea salt on each cookie for extra flavor.
Bake for 12-15 minutes. The edges should be golden brown and crispy while the centers still look a bit soft and gooey.
8. Cool and Enjoy
Let the cookies cool on the sheet for 5-10 minutes to firm up, then transfer to a wire rack to cool completely. These cookies are amazing warm but also delightful at room temperature with a glass of milk!
Can I Use Frozen Butter for This Recipe?
It’s best to use melted but slightly cooled butter for this recipe. If your butter is frozen, thaw it completely and then melt it before mixing. This ensures the sugars dissolve properly and the dough has the right texture.
Can I Skip Chilling the Dough?
Technically yes, but chilling the dough for at least an hour really helps the cookies stay thick and develop deeper flavors. If you’re short on time, chill for at least 30 minutes to see better results.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them in a sealed container for up to 2 months. Reheat gently before serving to restore gooey centers.
Can I Use Different Types of Chocolate?
Absolutely! Semi-sweet works great, but feel free to use dark, milk, or even white chocolate chunks. Mixing different types adds extra flavor and texture to your cookies.
