Ultra Thick and Chewy Chocolate Chip Cookies – Big, Bakery-Style & Loaded With Gooey Chocolate

🎉 Introduction

These Ultra Thick and Chewy Chocolate Chip Cookies are the ultimate bakery-style treat — massive, golden, soft in the center, lightly crisp on the edges, and absolutely packed with melty chocolate pools. If you love cookies that are tall, chunky, gooey, and unbelievably satisfying, this is the recipe you’ve been waiting for.

They use a perfect balance of brown sugar, cold butter, and strategic chilling to create height and chewiness. The result? A luxuriously thick cookie with caramelized edges, soft buttery centers, and rich chocolate in every bite. These cookies taste like they came straight from a gourmet bakery — only better.

🧰 Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Cookie scoop
• Cooling rack
• Kitchen scale (optional but ideal for uniform thickness)

🛒 Ingredients

Dry Ingredients

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt

Wet Ingredients

• 1 cup cold unsalted butter, cubed
• 1 ¼ cups brown sugar
• ½ cup granulated sugar
• 2 large eggs, cold
• 1 tbsp vanilla extract

Mix-Ins

• 2 cups chocolate chips or chunks
  (Use a mix of semisweet, dark, and milk for bakery-style pools)
• Optional: flaky sea salt for topping

👩‍🍳 Directions

Step 1: Prep Dry Ingredients

Whisk together:

• flour
• baking soda
• baking powder
• salt

Set aside.

Step 2: Beat Cold Butter + Sugars

Using cold butter keeps cookies thick.

Beat:

• cubed cold butter
• brown sugar
• granulated sugar

Mix 2–3 minutes until creamy but slightly stiff.
(Cold butter leads to tall cookies!)

Add eggs one at a time, mixing gently.
Stir in vanilla.

Step 3: Combine Wet & Dry

Add dry mix to wet and blend on low.

Fold in:

• chocolate chips/chunks

Dough will be thick and dense — perfect for thick cookies.

Step 4: Scoop & Chill

Scoop giant cookie balls (¼ cup each).

Press a few extra chocolate chunks on top.

Chill at least:

• 1 hour (minimum)
• Overnight for best bakery-style thickness

Chilling creates chewy centers + prevents spreading.

Step 5: Bake

Preheat oven to 375°F (190°C).

Place scooped dough 3 inches apart.

Bake 10–13 minutes:

• Edges golden
• Centers slightly underbaked (they firm as they cool)

Tap the tray once for a crackly, wrinkly top.

Cool 15 minutes on tray for thick, gooey texture.

Optional: sprinkle with flaky sea salt.

🍽️ Servings & Timing

• Makes: 12–16 large cookies
• Prep Time: 15 minutes
• Chill Time: 1 hour (minimum)
• Bake Time: 10–13 minutes
• Total Time: ~1 hour 30 minutes

🧊 Storage & Freezing

Room Temperature: 3–4 days
Fridge: 1 week

Freeze:

• Dough balls: 3 months (bake from frozen +2 minutes)
• Baked cookies: 2 months

Reheat in microwave 10 seconds for warm, gooey centers.

🥄 Variations

1. Brown Butter Thick Cookies
   Brown butter first — chill before using.
2. Triple Chocolate Chunk Cookies
   Add white chocolate + extra dark chocolate.
3. Salted Caramel Version
   Add caramel bits + flaky sea salt.
4. Nutty Bakery Cookies
   Add toasted pecans or walnuts.
5. Espresso Chunk Cookies
   Add 1 tsp instant espresso.
6. Stuffed Cookies
   Wrap dough around a square of chocolate.
7. Peanut Butter Chocolate Chunk
   Add peanut butter chips.
8. Tahini Chocolate Chunk
   Add 2 tbsp tahini for nutty depth.
9. M&M Bakery Cookies
   Swap chocolate chunks for M&Ms.
10. Gluten-Free Version
    Use a 1:1 GF flour blend.

❓ 10 FAQs

1. Why cold butter?
   It prevents spreading and keeps cookies thick.
2. Can I freeze dough?
   Yes — thick cookies freeze beautifully.
3. Why chill the dough?
   It develops flavor + keeps them tall.
4. My cookies spread — why?
   Dough too warm or not enough flour.
5. Can I make them smaller?
   Yes — reduce bake time.
6. Can I use all milk chocolate?
   Yes — but semisweet adds balance.
7. Why are they dry?
   Overbaked — remove when centers still look soft.
8. Can I use margarine?
   Butter is essential for thickness + flavor.
9. How do bakeries get shiny pools of chocolate?
   Use chocolate chunks, not chips.
10. Why brown sugar?
    Adds moisture + chewiness + caramel flavor.

🏁 Conclusion

These Ultra Thick and Chewy Chocolate Chip Cookies deliver everything a true cookie lover dreams of: massive bakery-style height, dense and gooey centers, rich buttery flavor, and rivers of melty chocolate in every bite.

They’re simple to make, reliably impressive, and guaranteed to become your go-to chocolate chip cookie recipe.

Thick, chewy, gooey, perfect — every. single. time.

Ultra Thick and Chewy Chocolate Chip Cookies – Big, Bakery-Style & Loaded With Gooey Chocolate

These Ultra Thick and Chewy Chocolate Chip Cookies are the ultimate bakery-style treat — massive, golden, soft in the center, lightly crisp on the edges, and absolutely packed with melty chocolate pools. If you love cookies that are tall, chunky, gooey, and unbelievably satisfying, this is the recipe you’ve been waiting for. They use a perfect balance of brown sugar, cold butter, and strategic chilling to create height and chewiness. The result? A luxuriously thick cookie with caramelized edges, soft buttery centers, and rich chocolate in every bite. These cookies taste like they came straight from a gourmet bakery — only better.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 15 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

Dry Ingredients

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt

Wet Ingredients

• 1 cup cold unsalted butter cubed
• 1 ¼ cups brown sugar
• ½ cup granulated sugar
• 2 large eggs cold
• 1 tbsp vanilla extract
• Mix-Ins
• 2 cups chocolate chips or chunks
• Use a mix of semisweet, dark, and milk for bakery-style pools
• Optional: flaky sea salt for topping

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Cookie scoop
• Cooling rack
• Kitchen scale (optional but ideal for uniform thickness)

Method

 

Step 1: Prep Dry Ingredients

Whisk together:

1. flour
2. baking soda
3. baking powder
4. salt
5. Set aside.

Step 2: Beat Cold Butter + Sugars

1. Using cold butter keeps cookies thick.

Beat:

1. cubed cold butter
2. brown sugar
3. granulated sugar
4. Mix 2–3 minutes until creamy but slightly stiff.
5. (Cold butter leads to tall cookies!)
6. Add eggs one at a time, mixing gently.
7. Stir in vanilla.

Step 3: Combine Wet & Dry

1. Add dry mix to wet and blend on low.

Fold in:

1. chocolate chips/chunks
2. Dough will be thick and dense — perfect for thick cookies.

Step 4: Scoop & Chill

1. Scoop giant cookie balls (¼ cup each).
2. Press a few extra chocolate chunks on top.

Chill at least:

1. 1 hour (minimum)
2. Overnight for best bakery-style thickness
3. Chilling creates chewy centers + prevents spreading.

Step 5: Bake

1. Preheat oven to 375°F (190°C).
2. Place scooped dough 3 inches apart.

Bake 10–13 minutes:

1. Edges golden
2. Centers slightly underbaked (they firm as they cool)
3. Tap the tray once for a crackly, wrinkly top.
4. Cool 15 minutes on tray for thick, gooey texture.
5. Optional: sprinkle with flaky sea salt.

Notes

🧊 Storage & Freezing

Room Temperature: 3–4 days
Fridge: 1 week

Freeze:

Dough balls: 3 months (bake from frozen +2 minutes)

Baked cookies: 2 months

Reheat in microwave 10 seconds for warm, gooey centers.

🥄 Variations

Brown Butter Thick Cookies
Brown butter first — chill before using.

Triple Chocolate Chunk Cookies
Add white chocolate + extra dark chocolate.

Salted Caramel Version
Add caramel bits + flaky sea salt.

Nutty Bakery Cookies
Add toasted pecans or walnuts.

Espresso Chunk Cookies
Add 1 tsp instant espresso.

Stuffed Cookies
Wrap dough around a square of chocolate.

Peanut Butter Chocolate Chunk
Add peanut butter chips.

Tahini Chocolate Chunk
Add 2 tbsp tahini for nutty depth.

M&M Bakery Cookies
Swap chocolate chunks for M&Ms.

Gluten-Free Version
Use a 1:1 GF flour blend.

❓ 10 FAQs

Why cold butter?
It prevents spreading and keeps cookies thick.

Can I freeze dough?
Yes — thick cookies freeze beautifully.

Why chill the dough?
It develops flavor + keeps them tall.

My cookies spread — why?
Dough too warm or not enough flour.

Can I make them smaller?
Yes — reduce bake time.

Can I use all milk chocolate?
Yes — but semisweet adds balance.

Why are they dry?
Overbaked — remove when centers still look soft.

Can I use margarine?
Butter is essential for thickness + flavor.

How do bakeries get shiny pools of chocolate?
Use chocolate chunks, not chips.

Why brown sugar?
Adds moisture + chewiness + caramel flavor.

🏁 Conclusion

These Ultra Thick and Chewy Chocolate Chip Cookies deliver everything a true cookie lover dreams of: massive bakery-style height, dense and gooey centers, rich buttery flavor, and rivers of melty chocolate in every bite.

They’re simple to make, reliably impressive, and guaranteed to become your go-to chocolate chip cookie recipe.

Thick, chewy, gooey, perfect — every. single. time.