Ultra Thick Bakery Style Chocolate Chip Cookies are exactly what you want when you dream of that perfect cookie—crispy edges that gently crack, giving way to a gooey, soft center packed with melty chocolate chips. These cookies have that classic homemade look but with a bakery-style thick and chewy texture that stays just right for days.
I love making these cookies because they feel like a little treat you can share or keep all to yourself. My little tip is to chill the dough before baking; it helps the cookies stay nice and thick, and it really makes the chocolate chips sink into the best gooey spots. Plus, the aroma while baking fills the whole kitchen, which always lifts my mood.
These cookies are perfect on their own or served warm with a glass of cold milk. I sometimes break one apart and let the chocolate melt a little more on my tongue—it’s the simple moments like that I really enjoy. Making these reminds me of cozy afternoons with friends and family, just enjoying a sweet, comforting bite together.
Key Ingredients & Substitutions
Butter: Softened unsalted butter gives rich flavor and helps create those crisp edges. You can swap with salted butter but skip added salt in the recipe.
Sugars: A mix of granulated and brown sugar balances sweetness and keeps cookies chewy. Brown sugar adds moisture and depth, so don’t skip it.
Flour: All-purpose flour works best here for structure. For a softer cookie, you can try substituting a bit with cake flour, but keep most all-purpose.
Chocolate Chips: I like using semi-sweet chocolate chips, but you can use chunks or bittersweet for less sweetness. Dark or milk chocolate chips also work well.
How Do You Get Ultra Thick Cookies with Gooey Centers?
The secret is chilling your dough and careful baking:
- Chill the dough for at least 1 hour or overnight to firm it up. This stops cookies from spreading too much in the oven so they stay thick.
- When scooping dough, use a ¼-cup measure or large scoop and mound the dough on the baking sheet — don’t flatten it.
- Bake at 350°F for 12-15 minutes. Pull cookies out when edges are golden but centers still look soft and underbaked. They will set as they cool without drying out.
- Let cookies cool on the baking sheet for 5-10 minutes before moving. This helps them finish cooking gently and keeps centers gooey.
These tips give you cookies with crispy edges and soft, melty centers every time!
Equipment You’ll Need
- Mixing bowls – I use a large one for mixing the dough and a smaller one for dry ingredients; they keep things organized.
- Electric mixer or hand mixer – makes creaming butter and sugars faster and smoother.
- Measuring cups and spoons – to get ingredient amounts just right, which is key for cookie texture.
- Baking sheets – choose rimmed metal sheets for even baking and easy cookie removal.
- Parchment paper or silicone baking mats – prevent sticking and help cookies bake evenly.
- Cookie scoop (about ¼ cup) – helps you portion dough the same size so your cookies bake evenly and stay thick.
- Wire cooling rack – lets cooled cookies breathe so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and nuttiness — I like adding them when I want a bit of texture.
- Swap semi-sweet chocolate chips for white chocolate or butterscotch chips to mix up the sweetness.
- Stir in a teaspoon of cinnamon or a pinch of espresso powder for a subtle warm or rich twist.
- Mix in dried cranberries or cherries with the chocolate chips to add a tangy, chewy bite.
Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers
Ingredients You’ll Need:
For The Cookie Dough:
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340g) semi-sweet chocolate chips or chunks
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
Prep takes about 15 minutes, plus at least 1 hour chilling time to make your cookies wonderfully thick. Baking only takes around 12-15 minutes. Cooling on the baking sheet for about 5-10 minutes lets the cookies finish setting with perfect gooey centers.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats so your cookies won’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside for later.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter with granulated and brown sugars until the mix is creamy and fluffy—about 3 to 4 minutes with an electric mixer.
4. Add Eggs and Vanilla:
Beat in eggs one at a time, mixing well after each. Stir in the vanilla extract for a lovely flavor boost.
5. Combine Wet and Dry:
Slowly add your dry ingredients to the wet mix. Use low speed and mix just until combined—avoid overmixing to keep the cookies tender.
6. Fold in Chocolate and Nuts:
Stir in the chocolate chips and nuts (if using) evenly throughout the dough.
7. Chill the Dough:
Place the dough in the fridge for at least 1 hour or up to 24 hours. This step is key to making them ultra thick and deliciously gooey inside.
8. Shape and Bake:
Use a ¼-cup cookie scoop or spoon to portion dough onto baking sheets, leaving space between each. Slightly mound the dough so the cookies bake up thick.
Bake for 12-15 minutes until edges are golden but centers still seem soft.
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5-10 minutes—this helps them set perfectly while keeping gooey centers. Then move to a wire rack to cool completely, or enjoy warm with a glass of milk!
Store leftovers in an airtight container to keep that fresh bakery taste at home.
Can I Use Frozen Dough to Bake These Cookies?
Yes! You can freeze the dough in tightly wrapped portions for up to 3 months. Thaw overnight in the fridge before baking for best results. This helps maintain that ultra-thick texture.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat briefly in the microwave for that gooey, fresh-baked feel.
Can I Substitute the Chocolate Chips?
Absolutely! Feel free to use milk chocolate, dark chocolate, white chocolate chips, or even chunks. Just keep the same quantity to maintain the perfect chocolate balance.
What If I Don’t Have Time to Chill the Dough?
Chilling is important for thick, gooey cookies, but if you’re short on time, you can bake the dough right away. Just expect slightly thinner cookies that may spread more during baking.
