Ultra Thick Bakery Style Chocolate Chip Cookies are all about that perfect balance between crispy edges and gooey centers. These cookies are thick and chunky, loaded with melty chocolate chips that make every bite a little celebration. They have that classic homemade feel but with a bakery twist that makes them extra special.
I love making these cookies when I want something comforting and sweet but still a little gooey in the middle. The trick is to not overbake them so you keep that soft and chewy center everyone loves. I usually let them cool for just a few minutes before digging in—it’s the perfect time when they’re still warm and soft but not too hot. It’s such a satisfying treat!
These cookies are amazing for sharing with friends or family because they’re the kind that everyone reaches for first. I like to serve them with a tall glass of cold milk or even a scoop of vanilla ice cream for an extra indulgent snack. If you’re looking for a recipe that feels like it came straight from your favorite bakery, these are the cookies you’ll want to keep coming back to.
Key Ingredients & Substitutions
Butter: Using melted butter helps make these cookies dense and chewy with crispy edges. If you’re short on butter, you can swap for margarine, but the flavor won’t be quite the same.
Sugars: Brown sugar adds moisture and chewiness thanks to its molasses content, while granulated sugar gives crisp edges. You can try all brown sugar for softer cookies or all granulated for crunchier ones.
Eggs: The extra egg yolk adds richness and helps keep the cookies thick and tender. If you’re avoiding eggs, you could substitute with a flax egg, but the texture will be lighter.
Flour: All-purpose flour works best here. For a softer cookie, some like to add a tablespoon of cornstarch, but keep the total flour the same.
Chocolate: Chunky chocolate pieces give gooey pockets of melty chocolate. Use semisweet or bittersweet chips for rich flavor. You can mix milk chocolate for sweetness or try dark chocolate for a slight bitterness.
How Do You Get Ultra Thick Cookies with Crispy Edges and Gooey Centers?
Here’s the secret to thick, bakery-style cookies with both crisp edges and soft centers:
- Use melted butter to create a dense dough that spreads less.
- Add an extra egg yolk for richness and thickness.
- Scoop large dough balls (about 1/4 cup each) to keep the cookie thick as it bakes.
- Bake at 350°F for just 12-15 minutes, until edges are golden but centers still look soft and a bit underbaked.
- Let cookies cool on the baking sheet for 10 minutes so they set without flattening.
- Press extra chocolate pieces on top right after baking to keep that gooey feel on the surface.
Following these tips ensures you get that crave-worthy contrast of crispy and gooey in every bite.
Equipment You’ll Need
- Mixing bowls – handy for combining wet and dry ingredients separately without mess.
- Measuring cups and spoons – ensure you get the right amount of sugar, flour, and baking soda for perfect texture.
- Whisk or wooden spoon – a whisk helps blend sugars and butter smoothly; a wooden spoon is great for folding in flour and chocolate.
- Baking sheets – flat, rimmed sheets provide even heat for crispy edges.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Scoop or large spoon – helps portion dough evenly to keep cookies the same size and thickness.
- Cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chopped toasted nuts like walnuts or pecans for crunch and a nutty flavor contrast.
- Swap half the chocolate chips for white chocolate or peanut butter chips to change the taste profile.
- Mix in a pinch of cinnamon or espresso powder for a subtle warm or mocha note.
- Fold in dried cranberries or raisins for a chewy burst of fruitiness.
How to Make 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 light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (340g) semisweet or bittersweet chocolate chips or chunks
How Much Time Will You Need?
The whole process takes around 25 minutes: about 10 minutes to get the dough ready, 12-15 minutes baking time, and then 10 minutes for cooling so your cookies set up perfectly thick and gooey.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2. Mix the Wet Ingredients:
In a large bowl, mix the melted butter with both the brown sugar and granulated sugar until nice and smooth. Add the egg, egg yolk, and vanilla extract, then whisk until the mixture becomes light and fluffy. This helps make your cookies extra tender.
3. Combine Dough:
Slowly add your dry flour mixture to the wet ingredients. Stir gently with a wooden spoon or spatula until just combined — be careful not to overmix. Fold in the chocolate chips or chunks evenly into the dough.
4. Shape and Bake Your Cookies:
Scoop large dough balls (about 1/4 cup or 60 grams each) and place each one on your baking sheets with a couple inches of space in between to let them spread properly. Bake for 12-15 minutes. Watch closely — you want the edges golden brown but the centers still soft and slightly underbaked, so your cookies stay gooey inside.
5. Add a Gooey Finish and Cool:
Right after baking, gently press a few extra chocolate chunks on top of each warm cookie for a melty, gooey finish. Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack. This helps your cookies keep their thick, soft texture.
6. Serve and Enjoy:
Enjoy your ultra thick, crispy-edged, gooey-centered chocolate chip cookies warm or at room temperature with a glass of milk or your favorite beverage!
Can I Use Cold Butter Instead of Melted Butter?
It’s best to use melted butter for this recipe because it helps create the thick, chewy texture and crispy edges. Cold butter will make the dough firmer and may result in a different cookie texture.
Can I Make the Dough Ahead of Time?
Yes! You can refrigerate the dough for up to 48 hours before baking. Chilling helps the flavors develop and can make your cookies even thicker and more flavorful.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Just thaw and enjoy!
Can I Substitute the Flour with Gluten-Free Flour?
You can try a gluten-free all-purpose flour blend, but the texture may vary slightly. Look for blends that include xanthan gum for better structure and consider adding a bit more moisture if needed.
