These Ultra Thick Bakery Style Chocolate Chip Cookies are exactly what you want when you crave something sweet and satisfying. They have crispy edges that give a nice crunch, while the centers stay soft and gooey, packed with melty chocolate chips. Each cookie feels like a small, warm hug coming right out of the oven.
I love making these cookies because they’re so easy and always turn out just right. The thickness makes them feel special—like something you’d buy at your favorite bakery—but you get to enjoy them fresh at home. I usually scoop the dough into big rounds so every bite has plenty of chocolate and that perfect mix of crunchy and soft texture.
My favorite way to enjoy these cookies is with a cold glass of milk or a cup of coffee. They’re great for sharing (though I admit I’m a little protective when they’re fresh!). Baking a batch always brings smiles, and it’s fun to warm one up a bit before eating so the chocolate chips are extra gooey and melty. These cookies are a simple treat that always hits the spot.
Key Ingredients & Substitutions
Butter: Using softened unsalted butter is key for that rich flavor and texture. If you want a dairy-free option, try vegan butter or coconut oil, but expect a slight taste change.
Sugar: The mix of granulated and brown sugar balances sweetness and moisture. Brown sugar adds chewiness. You can substitute coconut sugar for a deeper flavor but it might darken the dough.
Chocolate chips: Semi-sweet chips give the classic taste. I like chopping a bar of good quality chocolate for bigger melty chunks. For a twist, use dark or milk chocolate.
Flour: All-purpose flour keeps cookies thick but tender. Bread flour can make them chewier, while cake flour will result in softer cookies.
How Do You Get Thick Cookies with Crispy Edges and Gooey Centers?
The secret is controlling the dough and baking time carefully:
- Dough consistency: Don’t overmix after adding flour. Mix just enough to combine to keep cookies tender.
- Chilling dough: Letting dough chill for at least 30 minutes can help cookies hold their shape and stay thick.
- Cookie size: Use a large cookie scoop for thick, bakery-style cookies that don’t spread too thin.
- Baking time: Bake until edges are golden but centers still look soft—usually about 10-12 minutes. Cookies finish cooking on the hot baking sheet.
- Cooling: Let cookies cool on the pan for 5 minutes before moving. This helps them set up without losing gooey centers.
Equipment You’ll Need
- Baking sheets – sturdy and flat for even baking and crispy edges.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Large mixing bowl – roomy enough to cream butter and sugar comfortably.
- Electric mixer or hand mixer – helps cream butter and sugar fluffy for the perfect texture.
- Cookie scoop (2-3 tablespoons) – makes uniform, thick cookies that bake evenly.
- Wire cooling rack – cools cookies evenly to keep edges crisp and centers soft.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips with white chocolate or peanut butter chips for a different sweet twist.
- Add 1 cup chopped nuts like walnuts or pecans for crunch and a nutty flavor.
- Mix in 1/2 teaspoon ground cinnamon for a warm, cozy touch.
- Try stirring in 1/2 cup shredded coconut for extra texture and a subtle tropical note.
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
- 1 cup (2 sticks, 227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (340g) semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 10-12 minutes baking per batch. You’ll also want to allow 5 minutes of cooling time on the baking sheet before transferring cookies to a rack. Total time including cooling is roughly 30 minutes, making it a quick and satisfying treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—this usually takes about 3 to 4 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then blend in the vanilla extract for flavor.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything is combined—be careful not to overmix, which can make cookies tough.
6. Fold in Chocolate Chips:
Gently fold in the chocolate chips or chunks until evenly distributed throughout the dough.
7. Scoop and Bake:
Use a large cookie scoop (about 2 to 3 tablespoons of dough) to drop mounds of dough onto your prepared baking sheets. Space them about 3 inches apart to give cookies room to spread.
Bake for 10-12 minutes, or until the edges turn golden brown while the centers still look soft. This underbaking helps ensure the gooey middle texture.
8. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
For the best gooey chocolate centers, enjoy these cookies warm. Store leftovers in an airtight container for up to a week.
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to achieve the right creamy texture when creaming with sugars. If you only have frozen butter, thaw it at room temperature until soft but not melted before starting.
Can I Make The Dough Ahead of Time?
Absolutely! Chilling the dough for at least 30 minutes or up to 24 hours enhances the flavor and helps the cookies stay thick while baking. Just cover the dough tightly with plastic wrap and refrigerate.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to one week. To keep them soft, add a slice of bread to the container—it helps retain moisture. Reheat gently if you want gooey centers again.
What Can I Substitute for Semi-Sweet Chocolate Chips?
You can swap semi-sweet chips for milk chocolate, dark chocolate, or chopped chocolate bars. Each option slightly changes the flavor and sweetness, so choose what you love most!
