Ultra Thick Bakery Style Chocolate Chip Cookies are the perfect treat if you love that mix of crispy edges and gooey centers. These cookies are loaded with chocolate chips in every bite, and their thick, soft texture makes them feel just like you grabbed them fresh from your favorite bakery. The contrast between the crunchy outside and the melty middle is what makes these cookies so special.
I love making these cookies when I want something comforting and easy to share. What I find really fun is how the dough holds its shape, so the cookies come out thick and tall every time. I usually chill the dough a bit before baking, which helps them stay thick and gooey—trust me, it makes all the difference. Plus, you can sneak a few chocolate chips right from the dough without anyone noticing!
These cookies are my go-to whenever friends stop by or when I just want a sweet pick-me-up with a glass of milk. They’re great warm, just out of the oven, but they’re also perfect at room temperature if you want to eat them slowly throughout the day. Honestly, once you try these, you’ll see why everyone keeps asking for seconds.
Key Ingredients & Substitutions
Butter: Using melted butter helps create those crispy edges and dense centers. If you want a dairy-free option, try melting coconut oil instead for a slightly different flavor.
Sugars: Brown sugar adds moisture and chewiness while granulated sugar gives crispiness. You can swap light brown for dark brown sugar for a richer taste.
Flour: All-purpose flour works perfectly to give structure. If gluten-free, use a 1:1 gluten-free baking blend but expect a slightly different texture.
Chocolate Chips: Semi-sweet chips are classic, but I like mixing chunks and chips for a gooey chocolate feeling. Dark or milk chocolate chips can also be swapped depending on your sweetness preference.
How Do You Keep Cookies Ultra Thick With Gooey Centers?
The secret to thick, gooey cookies is in chilling the dough and baking just right:
- Chill the dough: Refrigerate the dough balls for at least 30 minutes before baking. This firms them up and prevents spreading.
- Large scoops: Use big spoonfuls (about 1/4 to 1/3 cup) so cookies stay thick as they bake.
- Bake time: Bake until edges are golden but centers still look soft—usually about 12-14 minutes at 350°F, depending on your oven.
- Cooling: Let cookies cool on the sheet for 10 minutes after baking. This lets the centers finish cooking gently while keeping that gooey texture.
Equipment You’ll Need
- Baking sheets – sturdy ones help cookies bake evenly without warping.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Mixing bowls – at least one large for combining ingredients comfortably.
- Whisk or electric mixer – makes mixing sugars and eggs smooth and quick.
- Cookie scoop or large spoon – ensures evenly sized cookies for uniform baking.
- Cooling rack – helps cookies cool evenly without sogginess underneath.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a crunchy contrast to the soft centers.
- Swap half the chocolate chips for white or milk chocolate for a sweeter, creamier flavor.
- Mix in a teaspoon of cinnamon or espresso powder to deepen the cookie’s flavor.
- Try adding dried cherries or raisins 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:
Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 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 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Mix-ins:
- 1 1/2 cups (270g) semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. You’ll also want to chill the cookie dough for at least 30 minutes (this step is optional but highly recommended for thick cookies). Baking takes 12-14 minutes. Overall, plan for about 1 hour including chilling and cooling time.
Step-by-Step Instructions:
1. Prepare Your Baking Equipment:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to keep cookies from sticking and to make cleanup easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside for later.
3. Combine Wet Ingredients:
In a large bowl, whisk the melted butter with brown sugar and granulated sugar until the mixture is smooth and glossy. Then add the egg, egg yolk, and pure vanilla extract. Continue whisking until everything is well combined and slightly thickened.
4. Bring the Dough Together:
Gradually add your dry ingredients to the wet ingredients, stirring gently with a spatula or spoon. Be careful not to overmix; just combine until no big patches of flour remain. Finally, fold in your chocolate chips or chunks, distributing them evenly throughout the dough.
5. Shape and Chill the Dough:
Use a large cookie scoop or spoon to portion out roughly 1/4 to 1/3 cup of dough per cookie. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading. For thick, bakery-style cookies, chill the dough balls in the refrigerator for at least 30 minutes. This optional chill helps keep cookies thick and enhances flavor.
6. Bake the Cookies:
Bake the cookies in your preheated oven for 12-14 minutes. The edges should turn golden and firm, but the centers will still look soft and slightly underbaked — this is key for the gooey texture.
7. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This helps the centers finish setting without becoming dry. Transfer them to a wire rack to cool further if you like, or enjoy warm for the best gooey chocolate experience. Store any leftovers in an airtight container at room temperature for up to 5 days.
Can I Use Frozen Cookie Dough for This Recipe?
Yes! You can freeze the dough balls after scooping them. When ready to bake, thaw them in the refrigerator overnight and bake as usual. This helps maintain thickness and flavor.
How Do I Make These Cookies Chewier?
For chewier cookies, try using all brown sugar instead of a mix of brown and granulated sugars, and avoid overbaking. Also, slightly underbaking them keeps the centers nice and gooey.
Can I Substitute Chocolate Chips with Other Mix-Ins?
Absolutely! Feel free to swap chocolate chips for chunks, nuts, dried fruit, or a combination. Just be sure to keep the amount similar to maintain dough balance.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread inside the container to maintain moisture.
