These Ultra Thick Bakery Style Chocolate Chip Cookies bring together the best of both worlds—crispy edges that give a satisfying crunch, with soft and gooey centers that feel like a warm hug in cookie form. The chocolate chips melt just right, creating little pockets of sweet, melty goodness in every bite. If you love that classic cookie taste but want something extra generous and comforting, these are exactly what you’re looking for.
I have to admit, I’m a sucker for cookies that are thick enough to really sink your teeth into. When I make these, I always make sure to chill the dough for just the right amount of time to get that perfect height and texture. It’s a little trick that makes all the difference and keeps the cookies from spreading too thin while baking. I love the way these cookies look—like the ones you’d pick up at your favorite bakery, fresh and irresistible.
My favorite way to enjoy these is with a cold glass of milk or a cup of coffee in the afternoon. They’re the perfect pick-me-up and make any day feel a little sweeter. I’ve made them for brunch, parties, and just quiet nights at home, and they never fail to bring a smile and a little extra joy. Plus, they’re so easy to make that you can whip up a batch anytime you’re craving some classic cookie comfort.
Key Ingredients & Substitutions
Butter: Melted butter helps create those crispy edges and chewy centers. Make sure it’s cooled slightly so you don’t cook the eggs when mixing. You can substitute with ghee or a 50/50 mix of butter and coconut oil for a different twist.
Sugars: Brown sugar adds moisture and chewiness, while granulated sugar gives crispiness. Using all brown sugar will make softer cookies, while all granulated will be crisper. I like the balance here for texture.
Egg + Egg Yolk: The extra yolk adds richness and helps keep the middle gooey. You can replace the egg with a flax or chia egg for a vegan version, but the texture will change.
Chocolate Chips/Chunks: Use semi-sweet chocolate chips for classic flavor, but dark or milk chocolates work well too. Feel free to chop a bar of chocolate for bigger chunky pockets.
Flour & Leavening: All-purpose flour is best here. The baking soda and baking powder together give a slight lift but also help with that chewy yet tender texture. Don’t skip the baking powder!
How Do I Get Thick Cookies with Crispy Edges and Gooey Centers?
The trick is in both the dough and the baking process:
- Use a big scoop: Portion your dough with a 1/4 cup or a large cookie scoop. Piling the dough high rather than flattening it helps keep thickness.
- Chill the dough (optional): Chilling for 30 minutes or longer prevents spreading, but this recipe works well even without chilling.
- Bake at 350°F: This moderate temperature crisps the edges without overbaking the centers.
- Watch the time: Bake 12-15 minutes until edges are set and golden but centers look soft and underbaked. Cookies will firm up as they cool.
- Cooling time matters: Let cookies cool on the baking sheet for at least 10 minutes before moving. This finishing step is crucial for perfect texture.
Equipment You’ll Need
- Baking sheet – I use a heavy-duty one to spread heat evenly and get those crispy edges just right.
- Parchment paper – helps prevent sticking and makes clean-up quick and easy.
- Large mixing bowl – gives you plenty of room to mix ingredients without making a mess.
- Whisk and spatula – whisk for dry ingredients, spatula to fold in chocolate chips gently.
- Cookie scoop or 1/4 cup measuring cup – perfect for making uniform, thick cookie dough balls.
- Wire cooling rack – lets your cookies cool evenly and keeps the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap semi-sweet chips for white chocolate or peanut butter chips for a sweeter or nutty twist.
- Add chopped toasted nuts like walnuts or pecans for extra crunch and flavor contrast.
- Stir in a sprinkle of cinnamon or pumpkin pie spice for cozy fall vibes.
- Mix in dried cherries or raisins if you want a fruity touch that pairs well with chocolate.
How to Make 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 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
Wet Ingredients:
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp vanilla extract
- 2 cups (340g) semi-sweet chocolate chips or chunks
- Optional: coarse sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 12-15 minutes to bake. You will also need about 10 minutes to cool the cookies after baking. Altogether, plan for roughly 40 minutes from start to finish to enjoy fresh, bakery-style cookies with gooey centers and crispy edges.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking. In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set this mixture aside for later.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar. Stir for 1-2 minutes until the mixture looks smooth and glossy. Add the egg and extra egg yolk to the bowl and mix well until fully blended. Stir in the vanilla extract next.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently each time until just combined. Be careful not to over-mix to keep the cookies tender. Then, fold in the chocolate chips or chunks until they are evenly spread throughout the dough.
4. Shape and Bake the Cookies:
Use a large cookie scoop or a 1/4 cup measuring cup to portion out the dough. Place the dough balls on your prepared baking sheet with enough space to spread. For ultra-thick cookies, pile the dough high rather than flattening it down. If you like, sprinkle a little coarse sea salt on top of each dough ball for extra flavor.
Bake for 12-15 minutes. Watch for golden, crisp edges while the centers remain soft and slightly underbaked—this will create that perfect gooey center you love.
5. Cool and Serve:
Once baked, remove the cookies from the oven and let them rest on the baking sheet for at least 10 minutes. This lets the cookies set as they cool, finishing with a perfect texture. After cooling, transfer them to a wire rack to cool completely or enjoy warm for soft, gooey centers.
6. Storage:
Store any leftover cookies in an airtight container at room temperature. They will keep fresh and delicious for up to 5 days, ready to satisfy your cookie cravings anytime!
Can I Use Brown Butter Instead of Melted Butter?
Yes! Brown butter adds a rich, nutty flavor to your cookies. Just melt and cook the butter until golden brown, then cool before mixing. This won’t change the texture much but will deepen the taste.
Do I Need to Chill the Dough?
Chilling the dough is optional but recommended if you have time. It helps prevent the cookies from spreading too much and enhances the flavor. Chill for at least 30 minutes or up to 24 hours in the fridge.
How Should I Store Leftover Cookies?
Keep leftovers in an airtight container at room temperature for up to 5 days. To freshen them up, warm briefly in the microwave or oven before serving.
Can I Substitute Different Types of Chocolate?
Absolutely! Use dark chocolate, milk chocolate, or white chocolate chips depending on your preference. Just keep the quantity the same for the best balance.
