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Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate Recipe

4.5 from 98 reviews

These Ultra Thick Bakery Style Chocolate Chip Cookies feature crispy edges, gooey centers, and are loaded with a mix of semisweet and dark chocolate chips for an irresistibly rich and indulgent treat that mimics your favorite bakery’s signature cookie.

Ingredients

Scale

Fresh Products:

  • 2 large eggs

Pantry Items and Spices:

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt (or sea salt)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract

Mix-ins:

  • 3 cups chocolate chips (mix of semisweet and dark)

Dairy:

  • 14 tablespoons unsalted butter, melted and slightly cooled

Optional Topping:

  • Extra chocolate chips
  • Flaky sea salt

Instructions

  1. Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later use.
  2. Prepare the Wet Ingredients: In a large bowl, beat melted butter with granulated sugar and brown sugar until smooth and creamy. Then add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to incorporate.
  3. Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing gently just until a thick dough forms; avoid overmixing to keep the texture tender. Fold in the chocolate chips carefully, reserving a few for topping.
  4. Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour or overnight. This chilling process enhances flavor and prevents excessive spreading for thick, bakery-style cookies.
  5. Preheat and Prep: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats for easy cleanup and non-stick baking.
  6. Scoop and Shape: Using a large cookie scoop (about 3 tablespoons), form dough balls. Arrange them on the baking sheets spaced a few inches apart and press a few reserved chocolate chips on top of each ball for a bakery finish.
  7. Bake: Bake the cookies for 10 to 13 minutes, until the edges turn golden brown but the centers remain slightly soft. This underbaking ensures the centers stay gooey once cooled.
  8. Cool and Set: Allow cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt while warm for an elevated bakery-style touch.

Notes

  • For best results, chill the dough overnight to maximize flavor and cookie thickness.
  • Using a mix of semisweet and dark chocolate chips adds depth and a bakery-quality taste.
  • Underbaking slightly is key to achieving gooey centers and crispy edges.
  • If you prefer thinner cookies, reduce chilling time or use smaller scoops of dough.
  • Flaky sea salt topping is optional but highly recommended for a gourmet flavor contrast.

Keywords: chocolate chip cookies, bakery style cookies, thick cookies, gooey cookies, crispy edges, chocolate chips, homemade cookies