These Ultra Thick Bakery Style Chocolate Chip Cookies have just the right mix of crispy edges and gooey centers that make every bite a little celebration. Packed with melty chocolate chunks and a soft, tender dough, they’re like getting a warm hug from a bakery right in your own kitchen.
I love making these cookies when I need a reliable treat that always turns out perfectly thick and chewy. My little trick is to chill the dough before baking—it helps keep the cookies nice and puffy instead of spreading too thin. Plus, it’s fun to sneak bits of dough when no one’s looking!
These cookies are perfect for sharing at a party or enjoying with a glass of cold milk after a long day. I’ve found that letting them cool just a bit can make the gooey centers even better, but if you’re like me, eating one right out of the oven is honestly impossible to resist. They’re a sweet little joy that bring everyone together around the cookie jar.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness. Softening it to room temperature is key—it helps mix well with sugars for a smooth dough. If needed, you can use margarine, but butter gives the best flavor and texture.
Sugars: The mix of light brown sugar and granulated sugar balances chewiness and crispiness. Brown sugar adds moisture and a bit of caramel flavor. For a swap, coconut sugar works but changes the taste slightly.
Chocolate: I prefer chunky semi-sweet chocolate for melty patches in every bite. You can substitute with chocolate chips or even chopped dark chocolate. Play around with white or milk chocolate for a sweeter twist.
Flour & Leavening: All-purpose flour is perfect here for a sturdy but tender cookie. The baking soda helps cookies spread just right. Make sure to measure flour properly by spooning and leveling it to avoid dry, tough cookies.
How Do You Keep Cookies Thick with Crispy Edges and Gooey Centers?
The trick to bakery-style thick cookies lies largely in chilling the dough and baking time.
- Chill the dough: Refrigerate the dough for at least an hour before baking. Cold dough spreads less, so your cookies stay nice and thick.
- Use large dough scoops: Scoop about 3 tablespoons per cookie to get that bakery-size thickness.
- Bake just right: Bake until edges turn golden but centers still look soft. It’s normal for centers to be a little underbaked, which yields a gooey texture once cooled.
- Cool on the baking sheet: Let cookies rest on the sheet after baking to set their shape. This prevents breaking and keeps centers soft.
By following these tips, you’ll get the perfect balance of crispy edges paired with soft, melty chocolate centers every time.
Equipment You’ll Need
- Baking sheets – sturdy, rimmed pans keep cookies from sliding off when you pull them out of the oven.
- Parchment paper or silicone baking mats – these prevent sticking and make cleanup so much easier.
- Mixing bowls – one large for creaming butter and sugar, one medium for dry ingredients keeps things organized.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth for the perfect dough texture.
- Measuring cups and spoons – accurate measuring helps you get consistent cookie results every time.
- Scoop or large spoon – helps you portion dough evenly so cookies bake uniformly.
- Wire cooling rack – cooling cookies on this keeps their bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate with white or milk chocolate chunks for a sweeter, creamier bite.
- Add 1/2 cup chopped nuts (walnuts or pecans) for a nice crunch and nutty flavor contrast.
- Mix in 1/2 cup dried cranberries or cherries to add a chewy, tart twist that brightens the flavor.
- Sprinkle a pinch of cinnamon or espresso powder into the batter to deepen the cookie’s taste and highlight chocolate notes.
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 (226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340g) semi-sweet chocolate chunks or chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour to chill the dough for the best thickness and texture. Baking time is between 12 to 15 minutes, and you’ll want to allow 10 minutes for cooling on the baking sheet. Overall, plan for around 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Heat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper or silicone mats to prevent sticking. This small step makes cleanup easier and helps your cookies bake evenly.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later—it will be combined with the wet ingredients shortly.
3. Cream Butter and Sugars:
Using a stand mixer or hand mixer, beat your softened butter with the brown sugar and granulated sugar on medium-high speed for about 3 minutes. You want it smooth and creamy, which helps give your cookies a soft texture inside.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each to fully combine. Then pour in the vanilla extract and blend just until everything’s mixed together well.
5. Combine Wet and Dry Ingredients:
Reduce your mixer speed to low. Slowly add the flour mixture into the butter mixture. Stir just until everything is blended—don’t overmix, or your cookies may get tough.
6. Add Chocolate Chunks:
Fold in the chocolate chunks evenly using a spatula. This step spreads the chocolate yumminess all through your cookie dough.
7. Chill the Dough:
For thick and puffy cookies, chill your dough in the refrigerator for at least 1 hour. You can chill up to 24 hours if you want. This rest time slows the butter’s melting in the oven, helping cookies hold their shape and stay soft inside.
8. Scoop the Dough:
Once chilled, scoop large mounds of dough—around 3 tablespoons each—onto your prepared sheet pans. Leave 2 to 3 inches between cookies to allow room for spreading. If you like, sprinkle a little flaky sea salt on top for a nice flavor contrast.
9. Bake:
Bake your cookies for 12 to 15 minutes. Look for golden edges but slightly soft and underbaked centers. This means they’ll be gooey inside once cooled.
10. Cool Before Serving:
Leave cookies on the baking sheet for 10 minutes to set—they’ll firm up just enough while staying soft and delicious. Then transfer to a wire rack to cool fully or enjoy warm if you can’t wait!
11. Enjoy!
Serve these thick, bakery-style cookies with a glass of cold milk. They’re perfect for a treat anytime.
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough after mixing. Scoop the dough into balls and freeze on a baking sheet, then transfer to a freezer bag. When ready to bake, thaw in the fridge overnight and bake as usual.
How Do I Keep the Cookies Thick and Puffy?
Chilling the dough for at least 1 hour is essential to prevent spreading. Using large scoops of dough and baking at 350°F also helps maintain thickness and gives you those perfect crispy edges with gooey centers.
Can I Substitute Chocolate Chips Instead of Chunks?
Absolutely! Chocolate chips work great and will still give you plenty of melty chocolate pockets in every bite. Chunks create bigger gooey pieces, but chips are just fine for this recipe.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 4 days. To keep them soft, you can add a slice of bread to the container which helps maintain moisture.
