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Best Thick Gooey Chocolate Chip Cookies – Just Like a Bakery Treat!

A stack of freshly baked Best Thick Gooey Chocolate Chip Cookies with melty chocolate chips, showcasing Big Choc Chip Cookies, part of Delicious Chocolate Chip Cookie Recipes and Super Soft Cookie Recipes, perfect Scratch Cookie Recipe for Easy Delicious Baked Goods lovers.
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Say goodbye to flat, boring cookies and hello to thick, chewy, and melty chocolate chip cookies that are the ultimate indulgence. These cookies are inspired by the oversized, bakery-style treats you see in glass cases, with crispy edges, soft centers, and plenty of chocolate in every bite. Best part? You can make them at home with simple pantry ingredients and a little patience. Perfect for birthdays, special occasions, or just because you deserve it.

Ingredients

Scale

Eggs & Dairy:

  • 2 large eggs
  • 14 tablespoons unsalted butter, melted and slightly cooled

Dry Ingredients & Sweeteners:

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt (or flaky sea salt)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract

Mix-ins:

  • 3 cups chocolate chips (use a mix of semisweet and dark for a rich, bakery-style effect)
  • Optional topping: extra chocolate chips or a sprinkle of flaky sea salt

Instructions

  1. Combine Dry Ingredients
    • In a medium bowl, whisk together flour, baking soda, and salt. Set aside for later.
  2. Mix the Wet Ingredients
    • In a large mixing bowl, beat the melted butter with granulated sugar and brown sugar until creamy. Add eggs one at a time, stirring well after each. Mix in vanilla extract.
  3. Make the Dough
    • Gradually fold the dry ingredients into the wet mixture until a thick dough forms. Be careful not to overmix. Gently fold in most of the chocolate chips, keeping a few aside to press on top before baking.
  4. Chill the Dough
    • Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight. Chilling keeps the cookies thick, improves texture, and develops richer flavor.
  5. Prep for Baking
    • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  6. Shape the Cookies
    • Use a large cookie scoop (roughly 3 tablespoons) to form balls. Stack them slightly taller than wide for that bakery-style height. Place the dough balls a few inches apart on the baking sheet and press a few reserved chocolate chips on top.
  7. Bake
    • Bake for 10–13 minutes, until edges are golden brown but centers remain soft. Slightly underbaked cookies will finish setting on the tray — don’t overdo it!
  8. Cool and Serve
    • Let the cookies rest on the baking sheet for 5–10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired. Enjoy warm for ultimate gooeyness!

Notes

Storage & Reheating Tips

  • Room Temperature: Store in an airtight container for up to 5 days. Adding a slice of bread keeps them soft.
  • Freezing: Freeze baked cookies for up to 2 months. Dough balls can be frozen too — bake straight from frozen, adding 1–2 minutes to the baking time.
  • Reheating: Microwave for 10–15 seconds for gooey centers or warm in a 300°F oven for 5–7 minutes to refresh.

Flavor Variations

  • Double Chocolate: Mix ¼ cup cocoa powder into the dry ingredients for extra chocolaty goodness.
  • Nutty Chocolate Chip: Fold in ½ cup of chopped pecans, walnuts, or hazelnuts.
  • Stuffed Cookies: Press a square of chocolate or spoonful of Nutella into the center before baking.
  • Salted Caramel: Toss in caramel chunks and sprinkle sea salt on top.
  • Espresso Kick: Add 1 teaspoon espresso powder to intensify chocolate flavor.
  • White Chocolate Macadamia: Swap semisweet chocolate chips for white chocolate and mix in macadamia nuts.

Find it online: https://irmacooks.com/best-thick-gooey-chocolate-chip-cookies-just-like-a-bakery-treat/