Introduction
These bakery-style thick chocolate chunk cookies are a true indulgence. With their crispy edges and gooey, melty chocolate centers, every bite is a perfect balance of textures. If you’re craving a cookie that’s not only thick but also packed with rich, decadent chocolate, this recipe is for you. Simple to make and incredibly satisfying, these cookies are perfect for a cozy day at home or as a sweet treat to share with friends and family.
Why You’ll Love This Recipe
What makes these cookies stand out is their hearty thickness and irresistible gooey center. Unlike regular chocolate chip cookies, these bakery-style treats have a substantial bite, offering a satisfying crunch on the outside and a soft, chocolatey core. With loads of chocolate chunks in every bite, these cookies will quickly become your go-to dessert for any occasion.
Recipe Origins
The thick chocolate chunk cookie recipe is inspired by the treats you’d find at a local bakery, known for their over-the-top, perfectly thick cookies. This recipe takes the best of both worlds—the soft and chewy center, with crispy edges that give you the perfect cookie experience. While this style of cookie didn’t originate in a single place, it has become a beloved favorite among cookie enthusiasts for its indulgent flavor and texture.
Nutrition Information
Calories: 290
Fat: 15g
Carbohydrates: 38g
Protein: 3g
Sodium: 95mg
Sugar: 20g
Quick Facts
Preparation Time: 15 min
Cooking Time: 12 min
Total Time: 27 min
Servings: 18 cookies
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 1 week. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.
Serving Suggestions
These thick chocolate chunk cookies are delicious on their own, but they pair wonderfully with a glass of cold milk or a hot cup of coffee. For an indulgent treat, try serving them with a scoop of vanilla ice cream for a cookie sundae experience.
Common Mistakes
Not using enough chocolate: These cookies are meant to be loaded with chocolate, so don’t skimp on the chunks!
Underbaking: To get that signature gooey center, be sure to slightly underbake the cookies. They’ll continue to cook on the baking sheet after you pull them out of the oven.
Using soft butter: Make sure the butter is at room temperature, but not too soft. This helps achieve the right cookie consistency.
Recipe Variations
Vegan: Swap out the butter for a plant-based version and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for the eggs.
Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour.
Low-Carb: Replace the sugar with a low-carb sweetener like erythritol and use almond flour instead of all-purpose flour.
Frequently Asked Questions
Can I make the dough in advance? Yes! You can prepare the dough up to 3 days ahead of time and store it in the refrigerator. Just let it sit at room temperature for a few minutes before scooping and baking.
Can I use regular chocolate chips instead of chunks? Absolutely! If you prefer, you can use chocolate chips, but the chunks tend to create more of a bakery-style feel with larger pieces of melted chocolate.
How can I make the cookies extra thick? If you want your cookies even thicker, chill the dough for 30 minutes before baking. This helps prevent excessive spreading while baking.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups thick chocolate chunks (or chips)
- 1 tsp salt
Instructions
1- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
4- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6- Fold in the thick chocolate chunks, ensuring they’re evenly distributed throughout the dough.
7- Using a large cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread slightly, so ensure enough space between each dough ball.
8- Bake for 10-12 minutes, or until the edges are golden and the centers are slightly soft. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9- Enjoy your thick, chewy, chocolate-filled cookies!
