If you love chocolate chip cookies with crispy edges and gooey centers, these Ultra Thick Bakery Style Chocolate Chip Cookies are just what you need. They’re big, soft, and packed with chocolate chips, giving you that perfect mix of crunchy and melty in every bite. The thickness of these cookies really makes them stand out from the usual thin ones, making each cookie feel like a little treat.
I really like how easy it is to make these cookies but they taste like they came from a fancy bakery. One of my favorite tricks is to chill the dough before baking, which helps keep them super thick and soft inside while getting those perfectly crispy edges outside. It’s like having the best of both worlds—cookies that are sturdy to hold but still a total joy to eat.
These cookies are awesome warm, especially when the chocolate is still melty. I like grabbing one straight from the oven with a big glass of milk or a cup of coffee. They’re also great for sharing because everyone loves a good cookie that’s thick, chewy, and full of chocolate. Trust me, once you try these, they’ll be your go-to recipe for cookie cravings or a special dessert to impress friends and family.
Key Ingredients & Substitutions
Butter: Using melted and slightly cooled butter creates a tender, chewy texture. If you prefer, use browned butter for a nuttier flavor, or substitute with vegan butter to make these dairy-free.
Sugars: The mix of light brown and granulated sugar balances chewiness and crisp edges. Brown sugar adds moisture, while granulated sugar gives crunch. You can swap brown sugar for coconut sugar if needed.
Eggs: Using one whole egg plus one yolk adds richness and helps the cookie stay thick and soft in the middle. For egg-free options, flax eggs can work but might change texture slightly.
Chocolate Chips or Chunks: Chunky pieces melt into gooey pockets. Semi-sweet or dark chocolate works best, but try milk chocolate or white chocolate for a sweeter twist.
Flaky Sea Salt: Sprinkling salt on top after baking enhances chocolate flavor and adds a lovely contrast. If you don’t have flaky sea salt, a pinch of regular salt will do.
How Do You Keep Cookies Ultra Thick with Crispy Edges?
The secret to thick, bakery-style cookies lies in chilling the dough and controlling baking time.
- Chill the dough: Refrigerate for at least 2 hours or overnight. This firms up the fat, which stops cookies from spreading too much in the oven.
- Bigger scoops: Use a 1/4 to 1/3 cup scoop to get thick cookies with soft centers.
- Bake at 350°F (175°C): This temperature helps the edges crisp while the tops and centers stay soft.
- Don’t overbake: Take them out when edges are golden but centers look slightly underbaked. They firm up as they cool to give that gooey inside.
- Flaky sea salt: Add the salt right after baking while cookies are warm to get that perfect salty crunch on top.
Following these steps will give you cookies just like a bakery makes—thick, soft, and perfectly balanced between crispy and gooey!
Equipment You’ll Need
- Large mixing bowl – for combining all your ingredients easily without spills.
- Whisk or hand mixer – helps mix your wet ingredients smoothly and incorporate air.
- Measuring cups and spoons – to get your ingredient amounts just right for thick cookies.
- Baking sheets – use sturdy, rimmed sheets so cookies bake evenly and don’t spread too much.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup quick.
- Scooper or large spoon – to portion out big cookie dough balls evenly for consistent baking.
- Cooling rack – lets cookies cool properly so edges stay crispy while centers set.
Flavor Variations & Add-Ins
- Swap half the chocolate chips for white chocolate chunks for a sweeter, creamier treat.
- Add 1/2 cup chopped toasted pecans or walnuts for a crunchy texture and nutty flavor.
- Mix in 1/4 cup rolled oats for a bit of chewiness and heartier cookie feel.
- Stir in 1 tsp cinnamon or a dash of espresso powder to enhance the chocolate depth and add warmth.
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 tsp baking soda
- 1/2 tsp 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 (room temperature)
- 2 tsp pure vanilla extract
- 2 cups (340g) chocolate chips or chunks (dark or semi-sweet)
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare, then you’ll need to chill the dough for at least 2 hours to get that perfect thick and chewy texture. Baking time is around 12–15 minutes per batch. You can make the dough ahead and chill overnight for even better results!
Step-by-Step Instructions:
1. Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This keeps the leavening evenly mixed and ready for your dough.
2. Mix Wet Ingredients:
In a large bowl, stir together the melted butter, brown sugar, and granulated sugar until smooth and glossy. This mix helps give your cookies a wonderful chewy texture.
3. Add Eggs and Vanilla:
Beat in the whole egg, egg yolk, and vanilla extract until everything is combined smoothly. This adds richness to the cookies.
4. Combine Wet and Dry Ingredients:
Gradually fold the flour mixture into the wet ingredients, being careful not to overmix. You want just enough mixing to combine, keeping the cookies tender.
5. Add Chocolate Chips:
Gently fold in the chocolate chips or chunks, spreading them evenly throughout the dough for pockets of gooey chocolate in every bite.
6. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight if you can. Chilling helps the dough firm up, leading to thicker, chewier cookies with crispy edges.
7. Preheat and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and help cookies bake evenly.
8. Scoop and Shape Cookies:
Scoop out large portions of dough using about 1/4 to 1/3 cup per cookie. Place them on the baking sheet about 2 inches apart. You can gently flatten the tops a bit if you prefer a slightly less rounded cookie.
9. Bake the Cookies:
Bake for 12-15 minutes until the edges are a lovely golden brown but the centers look just a little underbaked. This ensures the centers stay soft and gooey while edges get crispy.
10. Add Flaky Sea Salt:
Right after taking the cookies out of the oven, sprinkle a pinch of flaky sea salt on top. This little touch enhances the chocolate flavor and adds a perfect salty crunch.
11. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 10 minutes. This allows them to set perfectly before moving to a wire rack or serving warm for that amazing gooey center.
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough in an airtight container or wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw it overnight in the fridge and bake as directed.
Can I Substitute Butter with Margarine or Oil?
Butter gives these cookies their rich flavor and chewy texture, so margarine may work but can alter taste and texture. Avoid liquid oils since they make the dough too loose for thick cookies.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed bag and thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for the best chewy, thick texture.
