Thick Chocolate Chip Cookies Recipe (Bakery Style) - Inside BruCrew Life (2024)

OurThick Chocolate Chip Cookieshave crispy edges and thick, gooey centers loaded with chocolate chips. This classic cookie is easy to make and always gets great reviews from everyone who tries it.

These are my favorite chocolate chip cookies to make when I'm craving something sweet. The dough comes together in minutes, and there is no chill time.

If you have ever had a giant chocolate chip cookie from any bakery, you know how delicious these treats are. Sinking your teeth into a warm, gooey cookie packed with melty chocolate chips is a magical experience.

For tiny cookies, make ourchocolate chipper cookies. Try our favorite crispy chewy chocolate chip cookies if you prefer thinner cookies.

Why Make Bakery Style Chocolate Chip Cookies

• No chilling is required!Scoop and bake this dough as soon as you mix it for best results.
• Loaded with chocolate.Our cookies are loaded with chips, making them the ultimate chocolate lover's dream. The extra mix-ins in this recipe thicken the dough.
• Thick and puffy.Our unique blend of ingredients creates a cookie that is soft and chewy. You won't be able to resist grabbing a few more!

What You Need

You need simple ingredients from your pantry to make this thick chocolate chip cookie recipe. Each batch makes 15 large cookies, so get ready for deliciousness!

Kitchen Tools

• Stand Mixer(affiliate links)
• Measuring Spoons
• Food Scale
• 3 Tablespoon Cookie Scoop
• Cookie Sheet

Main Ingredients

• Unsalted Butter- Adds a rich flavor to the dough. For this recipe, you want slightly cold butter. Take it out of the fridge for 30 minutes before making the dough.
• Sugar- Add sweetness and moisture to the dough by combining brown sugar.
• Large Eggs- Cold eggs keep the dough colder, so there is less spreading.
• Madagascar Vanilla Extract- Adds a rich vanilla flavor to the dough.
• All Purpose Flour- Stabilizes the dough and controls the cookies' thickness.Spoon and sweepbecause this will avoid too much flour in the dough.
• Cornstarch- Helps the cookies bake soft and chewy.
• Leavening- The combo of baking powder and baking soda allows the cookies to spread and puff simultaneously.
• Chocolate Chips- Go for good quality chocolate chips for that ultimate indulgence. You can also mix in chocolate chunks for extra chocolatey goodness.

How to Make Thick Chocolate Chip Cookies

You'll love how easy it is to make the cookie dough for this recipe! Although scooping and weighing the dough balls may take some time, the taste of these extra-thick cookies will make it all worth it.

1. Make the cookie dough.Use an electric mixer or stand mixer to beat the butter in a large bowl until it is light and fluffy. Add the brown and granulated sugar and beat until creamy. Mix in the vanilla and eggs.Slowlybeat in the dry ingredients until a soft dough forms.
2. Add lots of chocolate chips.Gently stir in the regular chocolate chips.
3. Scoop dough balls.Use a large scoop to make 15 cookie dough balls. Roll, then split each ball of dough in half and press the rough edges together. Place 4-5 at a time on a baking sheet with the rough edges facing up.
4. Bake and cool.Bake at a higher temperature for thick cookies with a slightly gooey center. The edges should be golden brown, but the centers will still look undone.
5. Add additional chips.Remove the cookies from the hot pan, then place them on a wire rack or parchment paper. Press extra chocolate into the tops of the warm cookies. Once the chips are shiny and melted, sprinkle with coarse sea salt.

Storage Recommendations

If you resist eating them all at once, store your cookies in an airtight container at room temperature.

For maximum freshness, wrap each cookie in plastic wrap, then freeze them in a plastic bag. Thaw as needed.

Tips and Tricks

With these tips and tricks up your sleeve, you're well on your way to baking the thickest, most decadent chocolate chip cookies imaginable.

• Measure ingredients properly.One of the biggest reasons recipes do not turn out is improper measuring.
• Do not use room-temperature butter.When making this dough, start with slightly cold butter. Set it out for 20-30 minutes before making the dough. This will keep the cookies from spreading too much during baking.
• Add other mix-ins.Change out some of the chocolate chips with nuts, shredded coconut, or toffee bits. You can also use a variety of chocolate chips.
• Use a cookie scoop.Portion your dough onto the baking sheet because this will make even cookies that bake uniformly.
• Don't overbake.Keep a close eye on your chunky cookies. Take them out of the oven when the edges are set, but the centers still look slightly underbaked. They continue to bake on the cookie sheet after you take them out.
• Fix uneven edges. Swirl a large cup around each hot cookie to even up the edges, then let them cool on the hot pan for a few minutes.
• Add flaky sea salt.A sprinkle of coarse sea salt on top of soft cookies right after the chips melt takes them to the next level. It balances the sweetness with a hint of saltiness.

FAQs

More Cookie Recipes

• Pomegranate Cookies
• Butterscotch Chip Cookies
• Salted Caramel Chocolate Chip Cookies
• Chocolate Oreo Cookies

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Recipe

Thick Chocolate Chip Cookies

Yield: 15 cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

OurThick Chocolate Chip Cookieshave crispy edges and thick, gooey centers loaded with chocolate chips. It is a classic cookie that is easy to make and a hit for everyone.

See Also

Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter, slightly softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 4 teaspoons Madagascar vanilla extract
• 2 large eggs, cold
• 1 tablespoon cornstarch
• 1 teaspoon table salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 3 ½ cups all purpose flour (fluffed & spooned; 199 grams)
• 2 ½ cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°. Line a sheet pan with a Silpat or parchment paper.
2. Beat the butter and sugars until smooth and creamy. Add the eggs and vanilla and beat again.
3. Add the cornstarch, salt, baking powder, baking soda, and half the flour and mix slowly.
4. Once that is incorporated, add the rest of the flour and mix until a soft dough forms. Do not overmix.
5. Mix in the chocolate chips. Use a 3 tablespoon scoop to make 15 large dough balls that are 3.5 ounces each.
6. Roll each one into a round ball. Break each dough ball in half and press the rough edges together, making one ball with the rough edges at the top.
7. Bake 4 or 5 at a time in the preheated oven for 11-12 minutes. Remove the pan from the oven and immediately swirl a large cup around the outside of each hot cookie to fix uneven edges. Let the cookies rest on the hot pan for 3-4 minutes before gently moving them to a sheet of parchment paper on the counter.
8. Press a few extra chocolate chips into the tops of the cookies while they are still warm. Once the chips have melted and look shiny, sprinkle with coarse sea salt. Let them cool completely before placing them in a container.

Notes

• Measure ingredients properly.One of the biggest reasons recipes do not turn out is improper measuring.

• Do not use room-temperature butter.When making this dough, start with slightly cold butter. Set it out for 20-30 minutes before making the dough. This will keep the cookies from spreading too much during baking.
• Add other mix-ins.Change out some of the chocolate chips with nuts, shredded coconut, or toffee bits. You can also use a variety of chocolate chips.
• Use a cookie scoop.Portion your dough onto the baking sheet because this will make even cookies that bake uniformly.
• Don't overbake.Keep a close eye on your chunky cookies. Take them out of the oven when the edges are set, but the centers still look slightly underbaked. They continue to bake on the cookie sheet after you take them out.
• Fix uneven edges. Swirl a large cup around each hot cookie to even up the edges, then let them cool on the hot pan for a few minutes.
• Add flaky sea salt.A sprinkle of coarse sea salt on top of soft cookies right after the chips melt takes them to the next level. It balances the sweetness with a hint of saltiness.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  Spring Chef Magnetic Measuring Spoons Set with Strong N45 Magnets

• 

  OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display

• 

  Calphalon Nonstick Bakeware, Baking Sheet, 12-inch by 17-inch

Nutrition Information:

Yield: 15Serving Size: 1
Amount Per Serving:Calories: 441Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 57mgSodium: 218mgCarbohydrates: 60gFiber: 3gSugar: 35gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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