Thick Chocolate Chip Cookies Recipe
Thick, bakery-style chocolate chip cookies with gooey centers, crisp edges, and layers of rich chocolate chunks. Tested over nine times to perfection, this no-chill recipe gives you tall, chewy cookies that look straight out of a fancy NYC bakery — ready in under 30 minutes!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 giant cookies (6 oz each)
- Category: Dessert, Cookies, Bakery-Style
- Method: Baked
- Cuisine: American
Ingredients
1 cup (226g) salted butter, cold and cubed
1 cup (200g) light brown sugar
1/2 cup (100g) granulated sugar
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
2 3/4 cups (345g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270g) chocolate chips (semi-sweet or dark)
1/2 cup (90g) chocolate chunks
Optional: extra chocolate chunks for topping
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
3. In a stand mixer with the paddle attachment, beat the cold, cubed butter on high for about 1 minute until it begins to break down.
4. Add brown sugar and granulated sugar; mix on medium speed for 1–2 minutes until combined and fluffy.
5. Add the egg, egg yolk, and vanilla extract. Mix on low speed until just incorporated.
6. Gradually add the dry ingredients to the butter mixture on low speed until a thick dough forms. Do not overmix.
7. Fold in the chocolate chips and chunks until evenly distributed.
8. Portion the dough into six 160-gram (6-ounce) balls. Roll each one slightly taller than it is wide to encourage thickness.
9. Place on the prepared baking sheet, leaving plenty of space between cookies. Press a few extra chocolate chunks on top.
10. Bake for 10–12 minutes, until the edges are set and the tops are light golden brown but the centers appear slightly underbaked.
11. Remove from oven and let the cookies cool on the hot baking sheet for at least 10–15 minutes before transferring to a wire rack to set completely.
Notes
Storage:
• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Add a slice of sandwich bread to the container to keep cookies soft.
Freezing:
• Freeze baked cookies or raw dough balls for up to 3 months.
• To bake from frozen, add 2–3 minutes to the bake time.
Tips for Thick, Gooey Cookies:
• Always use cold, cubed butter straight from the fridge.
• Measure flour accurately with a kitchen scale.
• Shape dough balls tall rather than round for extra height.
• Avoid overmixing once the flour is added to keep cookies tender.
Optional:
• Chill the dough for up to 72 hours for deeper flavor.
• Try the “pan-banging” trick right after baking for classic bakery ripples.