These Ultra Thick Bakery Style Chocolate Chip Cookies are everything you want in a cookie—crispy edges with a soft and gooey center that’s loaded with melty chocolate chips. They’re thick and satisfying, just like the ones you’d get from your favorite bakery, but you can make them right at home with ease.
I love making these cookies when I want a special treat that feels a little extra. The key is not to overbake them, so the centers stay soft while the edges get that perfect crunch. I usually chill the dough before baking, which makes the cookies even thicker and helps the flavors develop better.
For the best experience, I like serving these cookies warm, straight out of the oven, maybe with a glass of cold milk or some vanilla ice cream on the side. They’re perfect for sharing with friends or keeping all to yourself when you need a cozy pick-me-up. Honestly, once you try these, you might find it hard to go back to thinner, less gooey cookies!
Key Ingredients & Substitutions
Butter: Using melted butter helps create those crispy edges and chewy centers. If you prefer, you can try browned butter for a nuttier flavor. Avoid margarine, as it changes texture.
Sugars: Brown sugar adds moisture and chewiness thanks to its molasses content. You can use dark or light brown sugar. The small amount of granulated sugar supports crisp edges.
Egg and egg yolk: The extra egg yolk adds richness and helps keep the cookie thick and soft. You can skip the additional yolk, but expect a less tender texture.
Chocolate chunks or chips: I prefer chunks since they melt beautifully and give bigger pockets of gooey chocolate. Dark or semi-sweet works best. You can swap for your favorite mix-ins if desired.
Flour: All-purpose flour is standard here and gives a good balance of structure and tenderness. For softer cookies, some people mix in bread flour or cornstarch, but stick to all-purpose for this recipe.
How Can I Get Thick, Gooey Centers with Crispy Edges Every Time?
Achieving that perfect texture balance comes down to a few key points:
- Melted butter: This creates crispy edges but keep it slightly cooled so it doesn’t cook the eggs.
- Chilling the dough: Refrigerating for at least an hour solidifies the fats and hydrates the flour. This helps cookies spread less and develop deeper flavors.
- Don’t overmix: Stir flour in just until combined to avoid toughness.
- Baking time: Watch closely and remove when edges are golden but centers still look soft. Cookies continue to set as they cool.
- Cookie size: Use a big scoop and mound dough to get thickness and gooey centers.
Equipment You’ll Need
- Baking sheets – sturdy, rimmed sheets help cookies bake evenly and hold their shape.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easy.
- Mixing bowls – one large for wet ingredients and one medium for dry ingredients keeps mixing simple.
- Whisk and spatula – whisk for dry ingredients and spatula to fold dough without overmixing.
- Large cookie scoop – helps you portion consistent, thick dough balls for even baking.
Flavor Variations & Add-Ins
- Swap chocolate chips for chunks or a mix of bittersweet and milk chocolate for different melt and taste.
- Add 1/2 cup chopped toasted nuts like pecans or walnuts for crunch and flavor contrast.
- Mix in 1/2 teaspoon cinnamon or a pinch of espresso powder for a warm, enhanced flavor.
- Stir in dried cherries or cranberries for a chewy, fruity twist that pairs well with chocolate.
Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers
Ingredients You’ll Need:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed brown sugar, preferably light or dark brown
- 1/4 cup (50g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 to 2 cups (240g to 320g) high-quality semisweet or bittersweet chocolate chunks or chips
- Optional: flaky sea salt for sprinkling on top
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the dough and then at least 1 hour chilling it for best results (you can chill it longer if you like). Baking takes 12 to 15 minutes per batch, plus some cooling time.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats for easy cleanup. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Mix the Wet Ingredients:
In a large bowl, whisk the melted butter with both sugars until smooth and combined. Add the egg and extra egg yolk, one at a time, stirring well after each addition. Stir in the vanilla extract.
3. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients and stir just until everything is mixed. Be careful not to overmix – this keeps cookies tender and thick.
4. Add Chocolate and Chill the Dough:
Fold in your chocolate chunks or chips evenly. Cover the dough and refrigerate for at least 1 hour, or overnight if you prefer thicker cookies with deeper flavors.
5. Shape and Bake:
Use a large cookie scoop or your hands to portion dough into balls about 1/4 to 1/3 cup in size. Place them 2 to 3 inches apart on your baking sheets, keeping the dough mounded for thickness. Bake for 12 to 15 minutes until edges are golden and centers still look slightly soft and underbaked.
6. Cooling and Finishing Touches:
Let the cookies cool on the baking sheet for 5 to 10 minutes. Sprinkle with flaky sea salt if you like, then transfer to a wire rack to cool completely or enjoy warm for gooey centers.
Can I Use Frozen Cookie Dough?
Yes! Freezing the dough is a great way to make these cookies even thicker and more flavorful. Just thaw the dough in the fridge overnight before baking, then bake as usual.
How Should I Store These Cookies?
Store cooled cookies 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.
Can I Substitute the Butter?
Unsalted butter is best here for flavor and texture. You can try salted butter but reduce the added salt in the recipe slightly. Avoid margarine or oil as the texture will change.
What If I Don’t Have Brown Sugar?
You can use all granulated sugar, but the cookies will be less chewy and a bit less moist. If possible, use at least some brown sugar for that classic soft, thick texture.
