Ultra Thick Bakery Style Chocolate Chip Cookies are everything you want in a cookie: crispy edges that give a satisfying crunch, and gooey centers that melt in your mouth. These cookies are loaded with chocolate chips and bake up thick and soft, just like those special cookies you find in your favorite bakery. Every bite is a perfect mix of textures and rich chocolate flavor.
I love making these cookies when I want a treat that feels extra special but is still simple to whip up. The best part is watching them come out of the oven warm and puffed up, with chocolate chips glistening all over. I usually have to remind myself to let them cool a little before grabbing one—though sometimes I just can’t wait and enjoy a warm, gooey bite right away!
These cookies are perfect for sharing with friends, packing in lunchboxes, or just keeping a secret stash at home. I like serving them with a cold glass of milk or a cup of tea, which makes the gooey centers taste even better. They’re the kind of cookies that bring everyone together and make any day a little sweeter.
Key Ingredients & Substitutions
Butter: Using melted butter here helps give these cookies a chewy inside with crispy edges. You can substitute with browned butter for a nutty flavor, but cool it before mixing.
Sugars: Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges. If you only have one kind of sugar, use all brown for softer cookies or all granulated for crisper ones.
Eggs: The extra yolk adds richness and moisture, making cookies thick and tender. If you’re out of eggs, ¼ cup applesauce can work, but texture will be different.
Chocolate Chips or Chunks: Semi-sweet chips are classic, but feel free to mix in dark or milk chocolate chunks. Chunks melt differently, creating pockets of gooey chocolate.
Flour: All-purpose flour is perfect. If you want a softer bite, try substituting part of it with bread flour to add chew.
How Do You Get Crispy Edges and Gooey Centers in Thick Cookies?
The secret is in the balance of temperature, dough size, and baking time:
- Melted butter: Adds moisture that keeps centers soft while edges crisp up.
- Large dough scoops: Using about 3 tbsp per cookie helps them stay thick and keep gooey centers.
- Bake at 350°F: This moderate temperature cooks the edges faster while keeping the middle soft.
- Watch baking time: Take the cookies out when edges are golden but centers look slightly underbaked—about 12-14 minutes.
- Cooling time: Let cookies sit on the baking sheet 5-10 mins before moving. They firm up but stay soft inside.
These steps help you get that perfect contrast: crisp outer edges with soft, melty chocolate centers. I find every minute counts, so set a timer and check cookies early for your preferred texture.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all your ingredients without making a mess.
- Measuring cups and spoons – essential for getting the right amounts of flour, sugar, and other ingredients.
- Wooden spoon or sturdy spatula – great for mixing thick cookie dough without breaking.
- Baking sheets – choose ones with a rim to hold your cookies and prevent spreading.
- Parchment paper or silicone baking mat – helps cookies bake evenly and stops sticking.
- Scoop or large spoon – for portioning out consistent, large cookie dough balls to keep them thick.
- Cooling rack – allows cookies to cool properly and keeps edges crisp.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a crunchy texture that contrasts nicely with the gooey centers.
- Swap semisweet chocolate chips for white chocolate or peanut butter chips for a sweeter or nuttier twist.
- Mix in dried cherries or raisins for a fruity note that complements the chocolate.
- Stir in a pinch of cinnamon or espresso powder to bring out deeper flavors in the chocolate and dough.
How to Make Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers
Ingredients You’ll Need:
For The Cookie Dough:
- 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 cooled
- 1 cup (200g) packed brown sugar (light or dark)
- 1/2 cup (100g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (340g) semisweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-14 minutes to bake. Allow an additional 5-10 minutes to cool the cookies before serving. So overall, plan for about 30 minutes from start to finish for some thick, gooey, and delicious cookies!
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 for easy cleanup. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for now.
2. Mix the Wet Ingredients:
In a large bowl, combine the melted and cooled butter with the brown sugar and granulated sugar. Stir well until the mixture is smooth and shiny. Beat in the whole egg and extra egg yolk followed by the vanilla extract, mixing until everything is smooth.
3. Combine Dry and Wet Ingredients:
Slowly add the dry flour mixture to the wet mixture. Stir gently until just combined — be careful not to overmix to keep the cookies tender. Then fold in the chocolate chips or chunks evenly throughout the dough.
4. Shape Your Cookies:
Using a spoon or cookie scoop, portion out large scoops of dough about 3 tablespoons each. Place the scoops onto your prepared baking sheets, spaced well apart so the cookies have room to spread but stay thick.
5. Bake and Cool:
Bake the cookies in your preheated oven for 12-14 minutes. You’ll want to watch for golden edges while the centers look soft and just slightly underbaked — this is key for that gooey center. After baking, let the cookies cool on the baking sheet for 5 to 10 minutes to firm up before transferring them to a wire rack.
6. Serve and Enjoy:
Enjoy your cookies warm to experience the crispy edges and ooey-gooey chocolate centers at their best. Pair with a glass of cold milk or your favorite hot beverage!
Can I Use Cold Butter Instead of Melted Butter?
For this recipe, melted butter is key to getting those crispy edges and gooey centers. Using cold butter will change the texture and may result in thicker, cakier cookies. If you only have cold butter, try softening it instead of melting.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread in the container—it helps maintain moisture. For longer storage, freeze the baked cookies for up to 3 months and thaw at room temperature before enjoying.
Can I Substitute the All-Purpose Flour?
All-purpose flour works best here for structure and texture. You can try using bread flour for chewier cookies or a gluten-free all-purpose blend if needed, but expect slight differences in texture and thickness.
Can I Add Other Mix-Ins?
Absolutely! Nuts, dried fruit, or different types of chocolate chunks all work great. Just fold them in along with the chocolate chips before baking for extra flavor and texture.
