These Ultra Thick Bakery Style Chocolate Chip Cookies are everything you want in a chocolate chip cookie—crispy edges that give a satisfying crunch and gooey centers that feel like a warm hug. Packed with melty chocolate chips and a soft, buttery dough, they’re thick enough to hold their shape but tender inside. They remind me of the cookies you find at your favorite bakery that make you want to savor every single bite.
I love making these cookies when I want a treat that feels special but not complicated. The best part is that they’re so thick and soft, you don’t have to worry about them turning hard or dry if you bake them just right. I usually chill the dough for a bit before baking—it helps keep the thickness that makes these cookies stand out, and I think it brings out the flavor even more.
One of my favorite ways to enjoy them is fresh out of the oven, with a glass of cold milk or a warm cup of coffee nearby. They’re perfect for sharing with friends or keeping all to yourself when you need a little pick-me-up. These cookies have that perfect balance of crispy and gooey that makes them impossible to stop eating once you start.
Key Ingredients & Substitutions
Butter: Melted unsalted butter adds richness and helps create crispy edges. If you need a dairy-free option, try coconut oil, but expect a slight flavor change.
Sugars: Brown sugar adds moisture and chewiness, while granulated sugar helps with crispness. Using all brown sugar will make chewier cookies; all white sugar makes them crisper.
Flour: All-purpose flour gives structure and thickness. For a softer texture, you can substitute part of it with cake flour.
Chocolate Chips/Chunks: Semi-sweet chips are classic, but feel free to use dark or milk chocolate chunks. I love mixing both for varied texture and flavor.
Vanilla Extract: Pure vanilla extract adds depth. Avoid imitation vanilla if you can for a better flavor.
How Can You Achieve Thick Cookies Without Losing Gooey Centers?
Thickness and gooey centers depend on chilling the dough and baking time. Here’s how:
- Chill the dough: Refrigerate at least 30 minutes to firm up fats. This prevents spreading during baking, keeping cookies thick.
- Use big scoops: Scoop larger portions of dough to get thick cookies that bake evenly.
- Bake just until edges are golden: The centers should look soft. Carryover heat finishes the cookie without drying out the middle.
- Don’t overmix: Mixing until just combined keeps texture tender, avoiding dense or tough cookies.
Following these steps will give you crispy edges and those irresistibly gooey centers every time.
Equipment You’ll Need
- Mixing bowls – one large for wet ingredients and one medium for dry ingredients keep things organized and mixing easy.
- Whisk or spoon – a whisk helps blend dry ingredients smoothly; a spoon or spatula is great for folding in chocolate chips.
- Measuring cups and spoons – accurate measurements keep your cookies consistent every time.
- Large cookie scoop – makes shaping uniform, thick dough balls simple and fast.
- Baking sheets – use sturdy, rimmed sheets for even baking and easy handling.
- Parchment paper or silicone baking mat – prevents sticking and helps cookies bake evenly without burning bottoms.
- Cooling rack – lets cookies cool properly with air circulation to keep edges crisp.
Flavor Variations & Add-Ins
- Try adding toasted walnuts or pecans for a crunchy contrast to the gooey centers.
- Swap half the chocolate chips for white chocolate or peanut butter chips for a sweeter twist.
- Mix in a teaspoon of instant espresso powder to deepen the chocolate flavor—great if you love mocha.
- For a fun holiday version, stir in mini M&Ms to add color and a slight crunch.
Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers
Ingredients You’ll Need:
Main Ingredients:
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 1 cup (220 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (340 g) semi-sweet chocolate chips or chunks
- Optional: flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, plus 30 minutes to 2 hours for chilling, which is important for thick cookies. Baking takes approximately 12 to 15 minutes per batch, and cooling takes an additional 10 minutes. All in all, plan on about 1 hour to 2.5 hours from start to finish, depending on chilling time.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and to ensure even baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for combining later with the wet ingredients.
3. Mix Wet Ingredients
In a large bowl, pour in the melted butter. Add the brown sugar and granulated sugar, mixing well until the mixture is creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything is combined.
4. Combine Dry and Wet Ingredients
Gradually add the dry ingredients into the wet ingredients, mixing just until combined — be careful not to overmix to keep the cookies tender. Fold in the chocolate chips or chunks evenly throughout the dough.
5. Chill the Dough
Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to 2 hours. This step helps the cookies hold their thick shape during baking and enhances the flavors.
6. Shape the Cookies
Using a large cookie scoop or two spoons, form generous dough balls about 3 tablespoons each. Place them on your prepared baking sheets, spacing them about 2 inches apart. For extra thick cookies, you can gently stack two smaller scoops together.
7. Bake the Cookies
Bake the cookies in your preheated oven for 12 to 15 minutes, or until the edges turn golden brown while the centers look still a bit soft. Keep in mind the cookies will firm up more as they cool.
8. Add Optional Finishing Touch
Right after pulling the cookies out of the oven, sprinkle flaky sea salt on top if you like a little salty-sweet contrast.
9. Cool the Cookies
Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool fully. This helps keep the edges crisp and the centers soft.
10. Serve and Enjoy
Enjoy your thick, bakery-style chocolate chip cookies fresh from the oven for gooey centers and crispy edges. Store any leftovers in an airtight container at room temperature for up to 5 days.
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough balls individually on a baking sheet, then transfer to a freezer bag. When ready to bake, thaw in the fridge overnight and bake as directed. You might need to add a minute or two to the baking time.
How Can I Make the Cookies Even Thicker?
Try chilling the dough longer—up to 24 hours—for firmer, thicker cookies. Also, using a larger scoop or stacking two scoops together helps create that ultra-thick bakery style.
What’s the Best Way to Store These Cookies?
Store them in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread or an apple slice to the container—they’ll absorb moisture and keep the cookies fresh.
Can I Substitute Chocolate Chips with Other Mix-ins?
Absolutely! Feel free to swap in nuts, white chocolate chips, peanut butter chips, or even dried fruit for variety. Just keep the total mix-in amount the same to maintain dough balance.
