These Ultra Thick Bakery Style Chocolate Chip Cookies are exactly what you want when you’re craving a treat that feels homemade but tastes like it just came from your favorite bakery. Picture crispy edges with just the right crunch, meeting gooey, soft centers loaded with melty chocolate chips. Each cookie is thick and satisfying, so every bite feels like a little celebration.
I love making these cookies because they’re so forgiving—perfect for when you want that bakery-quality cookie without any fuss. My favorite tip? Chill the dough before baking. It helps keep the cookies thick and gives that amazing texture contrast between the crunchy outside and soft inside. Plus, there’s nothing like the smell of chocolate chips melting in the oven filling your kitchen!
I usually serve these cookies with a cold glass of milk or even a scoop of vanilla ice cream on the side for an extra cozy snack. They’re also great for sharing because everyone always asks for seconds. Baking these always brings back good memories of homemade treats after school, and I bet they’ll become a favorite in your house too.
Key Ingredients & Substitutions
Butter: Using melted butter helps these cookies stay thick with crispy edges. If you prefer, you can use browned butter for a nutty flavor. For dairy-free, try melted coconut oil instead.
Sugars: Brown sugar keeps cookies moist and chewy, while granulated sugar boosts crispness. You can swap light brown sugar with dark brown for deeper flavor.
Egg + Egg Yolk: The extra yolk adds richness and helps keep the centers gooey. If avoiding eggs, a flax egg could work but won’t be as rich.
Chocolate Chunks: Chunky pieces melt into gooey pockets. Use chips, chopped bars, or mix dark and milk chocolate for variety.
Flour: All-purpose is best for structure. Try bread flour for even thicker cookies, or part whole wheat for a nuttier taste.
How Do You Get Thick Cookies with Crispy Edges and Gooey Centers?
The trick is in chilling the dough and the baking time.
- Chill the dough: Refrigerate for at least 1 hour helps fat solidify. This slows spreading during baking, so cookies stay thick.
- Use larger dough scoops: Bigger spoonfuls yield thicker cookies.
- Bake just until edges are set: Centers should look slightly underbaked. They finish cooking on the sheet and stay soft inside.
- Let cookies cool on the baking sheet: This keeps centers gooey while edges crisp up.
Following these steps consistently gives you the best balance of textures, just like your favorite bakery cookies.
Equipment You’ll Need
- Mixing bowls – Use a large bowl for wet ingredients and a medium one for dry; makes mixing easier and neater.
- Whisk and wooden spoon – Whisk for sugars and butter, wooden spoon for folding in flour and chocolate chunks gently.
- Scoop or large spoon – Helps portion out even, thick cookie dough balls for consistent baking.
- Baking sheets – Flat and sturdy to support thick cookies without warping.
- Parchment paper or silicone baking mat – Prevents sticking and promotes even baking.
- Wire cooling rack – Lets cookies cool evenly so edges stay crisp.
Flavor Variations & Add-Ins
- Mix in chopped nuts like walnuts or pecans for crunch and a toasty flavor that pairs well with chocolate.
- Swap half the chocolate chunks for white chocolate or peanut butter chips for a sweeter, richer taste.
- Add a teaspoon of cinnamon or espresso powder to the dough for a subtle warm spice or coffee kick.
- Stir in dried cherries or cranberries for a tart contrast that brightens the cookie’s richness.
Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340g) semi-sweet or bittersweet chocolate chunks
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus at least 1 hour for chilling the dough (chilling longer up to 24 hours is even better for thick cookies). Baking takes around 12-14 minutes, and cooling adds a few extra minutes. Overall, plan about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats for easy cleanup. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
2. Mix Wet Ingredients and Sugars:
In a large bowl, whisk the melted butter with the brown and granulated sugars until everything is smooth and well combined. Then add the egg and extra yolk, whisking again until fully incorporated. Stir in the vanilla extract.
3. Combine Dry and Wet Ingredients:
Gradually add your dry flour mixture to the wet ingredients, gently folding with a spatula or wooden spoon until just combined. Be careful not to overmix—the dough should be slightly thick but tender.
4. Add the Chocolate Chunks:
Fold in the chocolate chunks evenly so every cookie will have plenty of melty chocolate pockets when baked.
5. Chill the Dough:
Cover your dough and refrigerate it for at least 1 hour, and up to 24 hours. This step helps keep the cookies thick and balances the flavors.
6. Scoop and Bake:
When you’re ready to bake, scoop generous 3-4 tablespoon portions of dough onto your prepared baking sheets, spacing them about 3 inches apart. If you like, lightly sprinkle flaky sea salt on top of each cookie for a nice touch.
Bake in the oven for 12-14 minutes. The edges should be golden and set, but the centers will still look a little soft—this is perfect for that gooey texture.
7. Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to finish setting. Then transfer them to a wire rack to cool completely or enjoy them warm for the ultimate gooey bite.
Enjoy these thick, soft-centered cookies with crispy edges that taste just like your favorite bakery treat!
Can I Use Frozen Cookie Dough?
Yes! You can freeze the dough in an airtight container for up to 3 months. Thaw it in the fridge overnight before scooping and baking as usual.
How Do I Make the Cookies Extra Thick?
Chilling the dough for at least an hour is key. Also, use larger scoops of dough and avoid flattening them before baking to keep the cookies thick and soft-centered.
Can I Substitute Chocolate Chips Instead of Chunks?
Absolutely! Chocolate chips work fine and melt nicely, though chunks give bigger gooey pockets. Feel free to mix both for variety.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them and thaw at room temperature before eating.
