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Ultra Thick Bakery Style Chocolate Chip Cookies with Crispy Edges

Three halves of thick chocolate chip cookies stacked, showing a gooey, melted chocolate center.
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You can make the best homemade chocolate chip cookies that rival any bakery. This recipe yields thick, chewy cookies with gooey centers and perfectly crisp edges. This is the ultimate chocolate chip cookie recipe you will bake repeatedly.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup milk chocolate chunks (optional, for extra gooey centers)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Whisk the melted butter, brown sugar, and granulated sugar together in a large bowl until completely smooth. This step helps dissolve the sugar for a chewier texture.
  2. Beat in the eggs one at a time until fully incorporated. Mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chocolate chips and chunks by hand.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling is key for thick cookies.
  7. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
  8. Scoop the dough into large balls (about 3 tablespoons each) and place them 3 inches apart on the prepared sheets. For extra thickness, stack two dough balls on top of each other.
  9. Bake for 10 to 13 minutes. The edges should be golden brown and set, but the centers should still look slightly underbaked and puffy.
  10. Immediately after removing the cookies from the oven, gently tap the baking sheet on the counter two or three times. This helps deflate the centers slightly, creating that desired gooey texture.
  11. If using, sprinkle flaky sea salt over the tops of the warm cookies.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best gooey center, use a mix of chocolate chips and chopped chocolate bars.
  • Browning the butter before melting adds a deeper, nutty flavor to your cookies.
  • Do not skip the chilling time; this prevents the cookies from spreading too much during baking, resulting in thick cookies.
  • If you want crispier edges, slightly increase the amount of granulated sugar in the recipe.

Nutrition

Find it online: https://frostedfancies.com/thick-chocolate-chip-cookies-recipe/